Kitchen-Kollections

Here is another of my hubby creation..saturday was out kitchen break day..so he almost prepared everything..  So..you can very well imagine..cooking time for this dish is quite less..just 15 min..hmm so much for getting a break!! Well..after coming to US, my spice level has gone down considerably..but sometimes you need a little spice to jolt you! haha so this is the curry for those who crave for something spicy and aromatic food..aromatic because of cinnamon and cloves..hmmm

so here it goes..

1 cup -Paneer/Cottage cheese cubes
1 cup chopped red onions
1 small can of Tomoto puree
3 green chilli – Chopped finely
1/4 th cup chopped mint leaves
1/2 in -Cinnamon stick
5 cloves
coriander leaves for garnishing
1 tsp Ginger garlic paste
1/2 tsp chilli powder
1/2 tsp salt.
Olive oil

Method

• Heat 1 spoon olive oil and add onions.Fry them for 5 mins and add ginger-garlic paste, cinnamon,cloves and chopped green chilli.
• Add panner and fry till they turn lil brown
• Add tomoto puree and after 2 mins add 2 cups of water.Now add Chilli powder and salt.
• Keep on Medium heat for 5 more minutes.
• Now add Mint leaves and let it cook for few more minutes if you want the gravy to be thick.
• Garnish it with coriander and its ready!!!!!

Goes great with butter naan or chapatis!!

Ingredients

Low fat paneer, cut into tiny pieces – 1 cup
Fenugreek leaves (methi leaves), chopped – 2 cup
Onion, chopped finely – ½ cup
Oil - 2 tsp
Garlic and ginger paste- 2 tsp, minced
Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Garam masala powder – 1 tsp
Tomatoes – ½ cup
salt to taste

Method
 

• Heat the oil in a non stick kadai. Add onion, garlic and ginger and fry till onion turns brown.
• Add fenugreek leaves. Sprinkle with little salt and keep covered on low heat till it is cooked.
• Mix all the powders with little water to a paste and add. Keep stirring for a couple of minutes.
• Add tomato puree, paneer and salt.
• Add 1/3 cup of water and simmer for 2-3 minutes.
• Serve hot with rotis. 

Palak or spinach is highly nutritious. Its rich with all the vitamins and minerals. Its best to completely boil it and never throw away the spinach water. It is loaded with nutrients. Here goes the recipe-

Ingredients

1 bunch of spinach – thouroughly washed and chopped
Paneer (cottage cheese)- 10 to 12 cubes
1 onion – finely chopped
1 tsp ginger garlic paste
5 green chillies
10 cashewnuts – roasted and grounded to powder
1 tomato – Boiled and mashed
Turmeric
Salt to taste
Jeera and Dhaniya powder (fennel and coriandar) - 2 tbs
Red chilli powder – 1 tbs
half cup of cold water

Method

• Heat a tsp of oil in wide pan and add green chillies and then spinach leaves. saute until the leaves are wilted. Turn off the heat.Add half cup of cold water and keep it aside. It will help cool it off fast.
• Now add them to blender and add pinch of salt and blend to smooth paste.
• Lightly saute panner cubes in one tsp of oil until they are golden brown and crispy.
• Take another wide pan and add one tsp of oil. Fry the chopped onions and add ginger garlic paste and saute well.
• Add pureed spinach,tomato and cashew powder. Add a pinch of turmeric,red chilli powder and salt to taste.
• Mix thouroughly. Cook it in low flame for about 5 to 10 minutes. Before turning off the heat, add the paneer cubes.
• Mix it well so that the cubes are completely coated with spinach. Let it simmer for 2-3 minutes and then turn the gas off.

Serve the curry hot with chapatis! You can also add a black of unsalted butter on top. That is how it is served in a typical north indian dhaba!!

Its a simple recipe..i tried it over last weekend..it came out good. Even before we could say wow..it was finished!

Shahi Paneer

250 gm Paneer (cottage cheese)
1/4 cup Beaten curd
1 1/2 cup Tomatoes (chopped fine)
1/2 cup Onion (chopped into strips)
1/2″ piece Ginger chopped fine
2-3 Green chillies chopped fine
2-3 Cardamoms (crushed)
10 cashewnuts soaked in warm water
1/2 tsp Garam masala
1/2 tsp Red chilli powder
2 tsp Tomato sauce
3 tsp oil
Salt to taste

Method

• Chop paneer into small pieces and fry them in oil till golden brown.
• Heat oil and add onion, ginger, green chillies and cardamom and fry for few minutes. Add chopped tomatoes and again cook for few minutes. Add curd and cook for 5 mintues. Add 1/2 cup cold water and cool.
• After the mixture is cooled off, blend it along with chopped cashewnuts in a mixer till smooth consistency is reached.
• Heat oil and add gravy. Add salt, chilli powder, garam masala, tomato sauce and stir well. Boil to get a very thick gravy.
• Now add fried paneer pieces and boil for few minutes.
• Garnish with chopped coriander and serve hot with chapatis or naans.

Ingredients

Paneer – 200gms
Tomato – 1
Red,green and yellow bell pepper – 1 cup
Onion – 1 cup
Green chillies – 2 or 3
Cumin seeds – 1/2 tsp
turmeric powder – a pinch
coriander powder – 1/2 tsp
red chilli powder – 1/2 tsp
salt to taste

Method

Pre-Preparation:
Cut paneer into deisred shape(or in long rectangle shaped).
Chop ½ onion finely and remaining half chop into long thin strands.
Repeat the step2 for tomato also.
Cut green & red capsicum into long thin strands.

Heat oil in heavy pan. Add cumin seeds, asfoetida. Stir it.
Add finely chopped onion and stir it until it becomes light brown in color.
Add finely chopped tomato. Mix turmeric powder,coriender powder,salt,red chilli powder. Fry it for 3-4 mins.
Add half green & red capsicum .
Cover it and half cook it.
Now add long thin strands of onion,tomato,red &green capsicum and paneer cubes.
Cover it and cook it for 6-7 mins at medium heat.
Garnish it with chopped green coriender leaves before serving.