curry

Halwa Poori Chole | Breakfast Recipe

January 24, 2014 By

Halwa Poori chole is an famous breakfast combo which is so filling and nothing can be packed with nutrients in the morning than this breakfast. Halwa poori chole is normalla prepared at navratri time by most of the North Indians. This combo is also a very famous breakfast in pakistan even and said to be as the most loved breakfast. It is also had by muslim for ramadan festival. This might sound an elaborate meal but it is very easy and simple to make.

This combo platter comprises of halwa made with rava / sooji like the rava kesari we make in south , poori which the puffed up wheat indian bread, and chole is the spicy curry made with chickpea. This combo go well so nicely and I have become a fan of it. This is combo can be enjoyed for any course but they are made traditionally for breakfast and brunch. This is a sure hit combo in all homes and no one can resist to have this combo for breakfast .Thanks to srivalli for suggesting some combo platter recipes. For the 4 week 1st day of BM am here with is delicious combo platter. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Halwa

Ingredients

1 cup semolina
1 cup sugar
2 – 3 tbsp ghee
2 cups Whole milk
1/4 tsp cardamom powder
pinch of color and/or saffron (optional)
Chopped Nuts and Raisins Few
Charmagaz / dried melon seeds for Garnish

Method

Heat ghee in a pan, add the chopped nut and raisins adfter they turn light brown add semolina and fry on low heat until color starts to change and it gives a nice aroma.
Keep on stirring often so that they don’t brown to much .
Once semolina is roasted well , slowly add the milk and stir constantly , even add color at this stage so that the halwa is evenly colored .
Once all the milk get evaporated add sugar , cardamom , stir well and cook them till the halwa leaves the sides of the pan.
Switch off the flame and garnish the halwa with charmagaz.

Poori

Ingredients

Wheat Flour 1 cup

salt to taste

water as needed to make a stiff dough.

Oil for deep frying

Method

Mix wheat flour and salt , add water as needed and make as stiff dough.
Divide the dough in to equal part and roll then with a rolling pin as we do for roti but reduce the size.
Heat oil in a kadai , when they are hot enough fry the rolled poories by sliding it slowly in the oil and pressing them gently towards the edgesusing the spatula for puffing.
Once it is completely puffed up turn to the other side and fry the poori till light brown in color.
Once don transfer it on a kitchen towel so that execss oil is being absorbed.
Repeat the same for the rest of the poori dough.

Chole

Ingredients

2 cups boiled chickpeas / Kabuli channa ( Soak the kabuli channa over nite and cook them pressure cooker for 2-3 whitles with salt )
4 tbsp oil
1″ inch piece Cinnamon stick
2 Nos Clove
2 Nos Cardamom
2-3 Curry leaves, chopped
1 tsp Ginger garlic paste
1 large Tomato ( Chopped)
1 large Onion ( Sliced)
2 Nos Green chillies, chopped
1/2 tsp Cumin pd
1/4 tsp Turmeric pd
1 tsp Coriander pd
1 tsp Red chilli pd
salt to taste
chopped coriander leaves for garnishing

Method

In a pan heat 1 tbsp of oil , put greenc chillies and sliced onion and saute till onions turn translucent.
Then add chopped tomato and cook them till they turn mushy .
Switch of the flame and let them cool a bit, after the cool down transfer it to a blender and blender to a puree.
Now In a kadai or a sauce pan heat the rest of the oil , add cinnamon stick , clove and cardamom after the slputter add the ginger garlic paste and saute for few seconds .
Now add the prepared puree and bring it to a boil .
Add turmeric pd , Red chilli pd, coriander pd , Salt and cumin pd to the boiling puree and mix them well .
Cook them in simmer for few minutes till the raw smell goes of , then add the cooked channa/ chickpea to till add water if needed to make the gravy thin . .
Cover and cook it for 5- 10 mins so that the flavor goes into the channa well.
Cook them till you can see oil being separated in the sides of the gravy.
Garnish with coriander leaves and serve them warm with poories.

Dhokar Dalna ( Bengali gravy )

January 15, 2014 By

This Post is for Indian cooking challenge , For Jan month Srivalli had chosen this very traditional Bengali curry . I was so happy to make this as I wanted to make this curry from long time. Nabanita had challenge this delicious curry to south team members in SNC and wanted to try them since then but couldn’t make it but Now here I am with this delicious curry. This is an very traditional bengali curry which is named “Dhokar Dalna” – Dhokar means Lentil cakes and Dalna means the gravy. This delicious curry is purely satvik with no onion and garlic used and a yummy option for vegetarians . This Curry is served with warm rice but we enjoyed them with hot phulkas , they tastes so delicious.

Dhokar dalna is lentil cakes which are deep fried and simmer in a curry with tomato base and flavored ginger, coriander , cumin. They are served with warm rice . The taste is so yummy as is that you will not miss the onion and garlic in them . Thanks to valli for suggesting this delicious curry for this month..

Adapted from Sandeepa

For Dhoka or the Lentil Cakes

11/2 cup Cholar Dal/Chana Dal/Bengal Gram ( Soaked in water overnight )
6 No Green chillies
Salt to taste
3/4 tsp Cumin seeds / Jeera
A pinch of Asafoetida
1 1/2 tsp Ginger paste
Oil to fry + 1 tbsp

For gravy

1 No bay leaf
1/4 tsp Cumin seeds
A pinch of Asafoetida
1 No Tomato ( Chopped)
1 tsp Yogurt
1 No Potato ( Chopped)
1/2 tsp Coriander pd
1/2 tsp Cumin pd
1/2 tsp Red chiili pd
1/4 tsp Turmeric
1/4 tsp Garam masala
1/2 tsp Ghee
2-3 tsp Oil

Method

Soak the channa dal for 3 – 4 hours / over night . Drain the water and grind the lentils with green chillies and little salt
Grind them to a fine paste. Add little water as required for grinding
Heat 1 tbsp Oil in a Kadhai, add Cumin seeds/Jeera, Asafoetida/Hing, and Ginger garlic paste.
Add the ground dal to this and cook until the mix continuously till the mixture comes out clean from the corners .
The dal should be cooked in such away that it is moist and soft but not hard.
Note: You need to stir the vigorously else the dal paste will stick to the sides of the pan and be careful to remove the moisture without making it hard. Add little oil as needed to avoid sticking.
Grease a flat plate with oil and pour the soft dal mix on this. While it is warm, pat lightly with your hands to form a flat, slightly raised round structure ,With a knife make squares or diamond shapes
Heat some more Oil and fry the lentil cakes till golden brown on both sides. Take care while lifting the un fried lentil cakes as they might break.

To Make the Gravy

Heat Oil in a Kadhai / sauce pan fry the 1 potato chopped in eights till golden, remove and keep aside.
In a another pan heat 3 tsp oil , add Bay leaf/Tej Patta, Cumin Seeds/Jeera and Asafoetida/Hing
Add ginger paste , saute for a while .
Then add finely chopped tomato . Saute till tomato is mushy and the raw smell goes off.
In Yogurt add Coriander Powder, Roasted cumin Powder(or Regular Cumin Powder), Red Chili Powder
and turmeric to make a fine smooth mixture.
Add this yogurt mixture to the sauted tomatoes. and fry the masala at low flame
Add the fried potatoes and about 11/2 cups of water.
Add salt to taste and cover and cook till potatoes are done.
Adjust the masala as needed, add a little sugar.
Add about Garam Masala and Ghee and gently mix.
Now slowly slide in the pieces of dhoka or the fried lentil cakes.
Simmer for couple of minutes to let the dhoka get soaked up the gravy.
Note:If your dhokas are cracking do not add them to the gravy, rather place them on the serving dish and pour the gravy on them.
Serve with hot white rice or roti.

Baby Corn Peas Masala

January 2, 2014 By

India is famous for its N number of gravies and choices of curries it provides to accompany the breads.Some are tomato onion based , some our curd based My family and H always love the onion tomato based gravy for any curry . This is one of his fav curry which i make for his lunch . This is super flavourful and yummy gravy which just tastes delicious and super yumm. If you are not a big lover of paneer mutter you can substitute paneer with baby corn and this will turn in to a delicious dairy free – A vegan gravy .

My mom used to make this gravy a lot , they taste extremely yummy when served hot with hot phulkas / Roti . I don’t get fresh baby corn near my place so I used the canned one but they taste more yummy with fresh baby corn too. Lets move to the recipe of this vegan curry.

Ingredients

Baby Corn – 10 – 12 No ( I used can. If you are using fresh baby corn pressure cook then for 2 whistles )
Fresh Peas/ Mutter- 1/2 cup
Onion – 1 no Medium ( sliced)
Tomato – 2 no Medium ( chopped)
Green chillies – 2-3 No
Bay leaves – 1 No
Cloves – 2 No
Cinnamon stick – 1 No
Cardamom – 2 No ( Whole)
Ginger garlic paste – 1 tbsp
Red chilli pd – 1 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 2 tsp
Cumin pd – 1/4 tsp
Garam masala – 1/4 tsp
Oil – 2 tbsp + 1 tsp

Method

In a sauce pan heat 1 tsp oil saute the onion and green chilli . Saute them till onion turn translucent.
Add tomatoes and cook them till the tomatoes turn mushy .
Turn off the flame and transfer the sauteed onion tomatoes in a blender .
After they cool grind them in to fine paste.
In a sauce pan heat the rest oil , add bay leaf, clove, cinnamon,cardamom .
After they pop add ginger garlic paste and saute for a while.
Then add tomato onion paste boil them, after they boil add the dry masala – Red chilly pd , turmeric pd, coriander pd , cumin and garam masalaand saute them .
Add the tinned baby corn / Boiled bay corn and Peas let them boil in the masala paste .
Add water if necessary to get the gravy like consistency.
Cook the veggies till done in the gravy and oil separates in the corner ‘s of the gravy .
Serve this gravy hot with warm phulkas/ Roti .

Linking to Vegan thursday ..You can check the other members in this group – “Vegan Thursday” Here

Aloo Lauki Ki sabzi /Potato Bottle gourd Gravy ( In Pressure Cooker )

December 3, 2013 By

Who will not want to finish their dinner or lunch with a easy yet delicious dish for their family. Here is an easy breezy curry which is so ideal for working women and even us home maker would love to make a simple dish and spent more time with our family instead of sitting the kitchen the whole day and missing all the family fun . So here is an delicious curry which can be prepared in minutes and tastes so delicious with so very yummy flavor . Potato and Bottle gourd are two veggies which goes so well and makes an yummy combo when added in any dish mainly in curry .

When I saw this month’s BM theme as cooking with pressure cooker I wanted to make this yummy curry . This is an simple to make and as you know pressure cooker makes are life so easy and saves gas even 🙂 pressure cooker is one such equipment I can’t imagine a kitchen without it as it makes us finish our work so fast . So am up with my first dish a spicy curry totally made in pressure cooker a one pot you might say . Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#35.

Ingredients

Potato – 1 No ( Peeled and chopped into cubes)
Lauki/ Bottle gourd – 1 no ( Peeled and chopped into cubes)
Oil – 1 tbsp
Onion – 1 No ( Medium ,chopped)
Tomato – 1 No ( chopped)
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Green chillies – 2 No ( Optional )
Turmeric pd – 1/4 tsp
Red chiili pd – 1 1/2 tsp
Coriander pd – 2 tsp
Cumin pd – 1/4 tsp
Garam masala – 1/4 tsp (Optional)
Salt to taste

Method

In a pressure cooker heat oil add mustard seeds , cumin seeds, let them splutter then add curry leaves .
Add Onion and saute them till they turn pink .
Now add chopped tomatoes saute them well till they are mushy.
Add red chilli pd , turmeric pd , coriander pd , cumin pd, Garam masala and mix them well
Now add chopped potato and bottle gourd and mix them well till the veggies are well coated with the masala.
Add only 2- 3 tbsp of water if necessary , cover the cooker and pressure cook them for 1 whistle.

After the pressure subsides open the cooker and give it a mix .
Serve them hot with phulkas or Roti and enjoy.

Arachuvitta Vendaikai Kokum curry (Okra in Kokum curry)

September 29, 2013 By

I have never tried Kokum and this was my first trial with it But have tasted many kokum dish, I never thought of trying it though . Thanks to my partner in this months Potluck party +Nivedita Thadani of Nivedita’s Kitchen who bought this yummy and tangy arachuvitta vendaikai kokum curry I made them today and loved this aromatic curry a lot. This is an flavorful curry made with some ground spice added to it and the main part is kokum which gives the extra taste and tanginess to the curry .We had this curry with Hot roti’s but they go well with steamed rice even. I made only few changes depending on our taste buds thanks to Nivedita for sharing this recipe .

Recipe Source : Nivedita’s Kitchen

Ingredients

Okra or Lady’s finger – (cut into 1″inch length) 10 – 15 Nos
Oil – 1 tbsp to fry
Lime juice – 1 tsp
Kokum – 2-3 (I used wet variety black kokum) soaked in warm water for 15 min

Salt to taste
Red chilly powder – 2 tsp (Adjust to your taste)
Turmeric – 1/4 tsp
Jaggery – 1 tbsp
Oil – 2 tbsp
Ginger – 1/4″ inch

To Roast

Coriander seeds – 1 tbsp
Urad dal – 2 tsp
Chana dal – 1 tsp
Jeera – 1 tsp
Dry Red chilli – 1, chopped
Curry leaves – 1 sprig
Fresh coconut – 2 tbsp, grated

Method

Wash, dry and cut the okra about 1″ inch long.

Fry in a pan with 1 tbsp oil till light brown adding the lemon juice.
Dry roast all the ingredients under ” to roast ” in a pan one by one and after they cool down, Add the kokum extract , ginger and grind into fine paste.

Heat remaining oil in a kadai.
Add the ground paste and fry till it leaves the sides. Add salt, jaggery , Redchilli pd and turmeric pd. Mix well and cook for few minutes.
Add 1 cup or more of water to make it a thin and cook for a minute. Adjust the spices and salt according to your taste
Add fried Okra and let them boil for a while.

Turn of the heat once the masala is well cooked and some masala is stick well to okra. Let the okra soaked in the gravy for 15 – 20 mins warm it again and serve them.
Serve with Chapati or hot steamed rice and Papad.

Thirunelvelli Sodhi / Mappulai Sodhi And Thogayal with inji (Nellai Spl )

September 24, 2013 By

Today am sharing an traditional and authentic recipes originated from Nellai/ Thirunelvelli , Tamil nadu . We know thirunelvelli halwa is very famous next to halwa comes this very comforting and popular festival recipe. For today’s letter T I have chosen an Thirunelvelli/ Nellai , Tamil nadu spl Sodhi with Thogayal.

Sodhi is a very famous dish in thirunelvelli as they are a part of the menu in marriages. In marriages they have two day fair in which the groom / Boy side family Host the next day meal and prepares this sodhi for Girls / Bride’s family ( For thanking ) so they name this dish as “Mappulai sodhi”. As this stew is cooked in coconut milk they are generally heavy and are accompanied with ginger thogayal for easy digestion.

As you all be knowing there is a new group TST ( Tamizhar samayal Tuesday ) I was thinking a lot and came up with this authentic thirunelvelli / Nellai spl gravy from Tamil nadu 🙂 and Luckily It matched my BM theme too so linking it Both the events.

Lets move on to the recipe of nellai spl Sodhi and Inji thogayal.

Ingredients

Coconut milk (thick) – 1/2 cup
Moong Dhal boiled -1/2 cup
Lemon juice-1 tbsp (squeezed from fresh lemon)
Carrots-1 No ( chopped)
Drum stick- 1 No ( cut in to 2 – 3 inch length)
Potato-1 No ( Chopped)
Onion -1 No ( Medium sized chopped)
Ginger garlic paste – 1 tbsp
Turmeric – 1/4 tsp

To grind

Grated coconut 4 tbsp
Cumin seeds 1 tsp
Green chillies 2-3

Method

Take the coconut milk (I used the canned thick coconut milk), and dilute it in water to make one can of thin coconut milk about 1- 2 cups and let the vegetables cook in the diluted coconut milk in a pan. Cook till the veggies are nice and soft then it aside. In a pressure cook moong dal with little water for 3 whistles.

Grind the ingredients Under “To grind”.
Now In another pan heat oil add chopped oinion saute for a while then add ginger garlic paste and saute them well.

Add the boiled veggie with coconut milk and let them boil.
Add the ground paste and cook them for a while.
Now add the cooked Moong dhal with turmeric pd ( mash the dhal well before adding ) and bring it to nice boil.
Switch of the stove after they boil for few Minutes .
When Sodhi cools down add salt and lemon juice .
Heat oil in a pan add mustard, curry leaves and urad dhal . Transfer this tempering to sodhi.

Note: Try not to heat the sodhi and have it with piping hot rice or idiyappam.

Sodhi is normally is made for lunch as it is a very heavy dish, but it taste awesome the night it is cooked and they also go well with plain idiyappam.

Inji / Ginger Thogayal

Ingredients

Ginger – 1 finger size ( chopped)
Red chilli – 2-3 No’s
Coconut – 2 tbsp (grated)
Salt to taste
Jaggery (powdered) – 1 tbsp
Coriander seeds – 1/4 tsp
Tamarind – 1 small marble size soaked in water and extracted.
Oil – 1 tbsp
Urad dal – 1/4 tsp
Mustard seeds – 1/4 tsp
Curry leaves – 1 sprig

Method

Heat a pan, dry roast red chilly, Coriander seeds and coconut .
Grind the all the roasted ingredients along with chopped ginger by adding little amt of water to make them in to paste.
Add the thick tamarind extract and salt and let it blend for a second.
In a pan with oil, temper mustard seeds, curry leaves, Urad dhal and add the mixture and let it boil for in medium flame till the sides leave out oil.
Just before you take it off the stove, add a jaggery and Mix well.

This thogayal is definitely made with Sodhi as they pair with it well and also helps in digestion.

Linking this to Tamizhar samayal Tuesday whose brain child is +nalini suresh .

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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Jodhpuri Gulab Jamun Ki Sabzi (Jain version)

September 12, 2013 By

While thinking of my next letter which is J i had lots of things running in my mind but I still opted for this traditional and regional rajasthani curry which is so rich and yummy . So under regional theme i choose J for Jodhpuri Gulab Jamun Ki Sabzi (Jain version) for today’s recipe for Blogging Marathon.

Gulab Jamun have always been a great and my fav sweet dish which is popular all over the world but i just tried this delicious curry with raw / dry gulab jamun . In jodhpur you can find vendors selling some raw jamuns that is which are not soaked in the syrup and just fried balls . So the rajput womens over there is said to have innovated this curry out of the unsweetened jamun isn’t that interesting . I was so happy to try them and they turned out so yummy and rich .

Gulab jamun ki sabzi is one of the rajasthani dish where the gulab jamun’s are fried and instead of dipping them in sugar syrup they are dipped in tomato/cashew gravy.These are generally heavy and filling curry as cashew adds all the richness to it. As we had 8 days festival of payurshan parva last week i wanted to share some jain recipe today with no onion or garlic.

Ingredients

For Gulab Jamun

2 cups Gulab jamun mix
Salt – as per taste
Warm Water to knead the dough
Oil for deep frying

For Gravy

Tomatoes – 2 nos
Cardamom – 2 pods
Bay leaf – 1 no
Cloves – 2 nos
Red Chili pd 1/2 tsp
Coriander pd 1/2 tsp
Cumin pd 1/2 tsp
Turmeric Powder 1/4 tsp
Cashew nuts – 9-10 No,(Grind them with lil water into paste)
Green chili – 2-3
oil 3 tbsp
Salt to taste

Method

For Gulab Jamuns

To the gulab jamun mix add salt.
Knead the dough softly with warm water till they come together and form a smooth dough.
Divide the dough in small lemon size pieces and shape them in to round shapes as we do for gulab jamun.
Heat oil in a large pan and deep-fry the gulab jamuns until golden brown.
Drain them in a paper towel and set aside.

For Gravy

Grind tomato and green chillies in a mixer and Keep aside.

In a pan heat oil add cardamom, cloves, bay leafs then the tomato puree and cook them well till it boils.
Add coriander, red-chilli, turmeric, cumin powders and salt.
Add some water to make the mixture a little thin .
Cook the mixture well till it leave out oil in the corners.
Add the fried gulab jamuns in the gravy and boil them .
At last add cashew nut paste and cook them well for 3-4 minutes.

Serve immediately hot with Phulkas / Roti’s.

Tips

If you are not serving the gravy immediately you can skip adding gulab jamun to the gravy and add them while serving .
You can fry the gulab jamun in paniyaram kadai to make it more healthy.
You can also make use of cream instead of cashew nuts to make the gravy rich.

Sending To Gujarati zaika

Sending To Cutchi kitchen

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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Fansi Dhokli Nu Shaak / French beans dumpling curry ( Gujurati curry )

September 6, 2013 By

As you all know we have been cooking in alphabetical order this month , So today’s letter is F . For F i chose an very traditional and regional sabzi/ curry from gujarat. You all might be knowing dhokli’s are very famous part of the meal when it comes to rajasthani or gujarati cuisine . I love dhokli’s a lot but in rajasthan they usually have as a meal and in gujarat they serve it as a side for roti’s / any indian breads. So am here with an delicious gujju version dhokli curry which is very often prepared in Gujarati cuisine . So come F for Fansi Dhokli nu Shaak is my today’s recipe for Blogging marathon.

Dhokli’s are nothing but dumplings made of various flours , which are main part of the subzi’s and enhances their taste when added with any veggie. While dhokli’s are traditionally made with besan and wheat flour , you can also experiment them with various flour like bajiri atta/ flour . Fansi dhokli is one such recipe in which dhokli make it more delicious when added to french beans.

Ingredients

For Dhoklis

Besan/ gram flour – 5 tbsp
whole wheat flour – 5tbsp
Carom seeds – 1/4 tsp
Oil – 1 tbsp
Turmeric pd – 1/4 tsp
Redchilli pd – 1/4 tsp
Salt to taste

For Shaak

French beans- 1 1/2 cup (chopped)
Oil- 1 1/2 tbsp
Turmeric pd – 1/4 tsp
Red chilli pd – 1 tsp
Cumin pd – 1/2 tsp
A pinch asafoetida
Dhania pd/coriander pd – 1 tsp
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Salt to taste
Coriander leaves to garnish

Method

To prepare dhokli’s

Combine all the ingredients under dhokli’s in a bowl and knead into a Firm but still soft dough using enough water.
Divide the dough small equal portions. Press each portion with your thumb to make a uniform circular mini dhokli. Keep aside.

To make shaak

Heat the oil in a pan /kadhai, add the mustard seeds, cumin seeds and asafoetida.
Add the french bean and saute for few seconds , then add red chilli powder, dhania pd, turmeric pd, cumin pd ,salt and 1 cup of water.
cook on a medium flame for 5 to 7 minutes or till the french beans are almost done, stirring occasionally.

Add the dhoklis and simmer for another 10 to 15 minutes covered , while stirring occasionally.
Cook them till the dhokli’s are don completely add water if needed.

Serve hot garnished with coriander.

Tips

I made them gravy type but you can also make them as dry curry.
Serve this curry with pulkhas or bhakiris.
In gujarati cuisine they usually add sugar i didn’t add if you want you add.
While making this curry if the dhokli is un cooked and there is no water left do add some water and cook them covered stirring occasionally till they are well done.

Do chk My completed letters for Blogging Marathon till now

A for Apricot and semolina pilaf
B for Baked Jicama Fries
C for Cadriyad
D for Donuts
E for Elaichi chai chocolate muffin

Sending To Gujarati zaika

Sending To Cutchi kitchen

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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Cheesy Paneer butter masala

May 18, 2013 By

I wanted to try the restuarent style butter panner from long time and here i am which the rich and delicious restuarent version of butter paneer . Thanks to meenu anuty for this delicious recipe :). To see her version Click here. So lets see the recipe for this delicious restuarent style butter paneer 🙂

Ingredients

1 cup paneer
1 cup tomato puree
2 onions
1/4 cup almonds ( you can use cashews instead)
1 tsp jeera
1 inch cinnamon stick
2-3 cloves
1 tbsp ginger garlic paste
2 green chillies
1/2 tsp Red chilli pd
1 tbsp coriander powder
1 tsp turmeric powder
1 tbsp kasuri methi
3-4 tbsp butter 1tbsp
oil 2tsp
red chilli powder
Salt to taste
2 tbsp cheese grated

Method

In a mixer add roughly chopped onions, chopped green chillies, almonds,jeera, ginger garlic paste. Grind all this to smooth paste adding water if necessary.
It should have paste like consistency. In a pan heat butter with oil. Add cloves , cinnamon and saute it for a minute. Add the paste and saute it till it leaves oil in the corners.
Add the dry masala and add the tomato puree to it.Stir and adjust the consistency. Let it come to boil for few mins. In the mean time chop the paneer into cubes.
Add paneer pieces and gently fold in taking care not to break paneer pieces cook till the panner becomes nice and soft .
Add kasuri methi and switch off the gas. While serving add grated cheese on top and if you want you can garnish with coriander leaves.
Serve with roti poori or naan .

Tips

You can even you fresh tomatoes . Saute onion and tomatoes separately and then grind with the ingredients to which have been mentioned to be ground.

Sending to Homely Food

Aloo channa masala

May 18, 2013 By

My h Loves channa masala and he keeps asking for it again n again. So made these delicious channa masala with potato combination . These were even more delicious and the combination works out very well. Thanks to meenu anuty for this recipe :)This recipe is from Homely Food 🙂

Ingredients

Chick peas/Kabuli channa (soaked overnight) – 1 cup
Potatoes (medium sized) – 1 no
Onion (chopped) – 1 no
tomato (chopped – 2 no’s
Asafoetida – a pinch
Red Chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Coriander and cumin powder – 1/2 tsp
Green chillies – 3 – 4
Ginger garlic paste – 1tsp
Oil – 2 tbsp
Coriander leaves (finely chopped) – 1/4 bunch
Salt – to taste

Method

Soak the chick peas in water overnight in sufficient water as the chick peas grow in size after soaking them.
Pressure cook the chick peas and the chopped potatoes with some salt. Cook to 2-3 whistles or till the chick peas become tender. Keep the cooked chick peas aside.
Take a pan, Heat oil in it and place it on a slow flame. Then add asafoetida, Add the green chillies, ginger garlic paste and chopped onion, saute them till translucent.
Then add tomatoes and saute them till they are well cooked now cool this mixture and blend it in a blender.
Now heat some oil in a Stir it till it changes color to become light brown. Then add red chilli powder, turmeric powder, coriander pd and cumin powder and cook them till the raw smell goes of and the oil leaves on the side .
Add in the cooked channa and potato to the gravy and cook them for 10 mins .
If you feel the consistency of the gravy being thick you can add water and make it desired consistency as you like.
Adjust the seasonings if required. Let this mixture simmer for 15-20 minutes till the gravy becomes thick.
Garnish with fresh chopped coriander leaves and serve hot with any indian bread .

Tips

If you want this gravy to be more richer you can add cream to it in the end.
If want to skip tomatoes and onion for some reasons you can use tamarind and besan to make this a gravy consistency , But the taste may differ and they are delicious even.

Sending to Homely Food