MATAR PANEER RECIPE|| INDIAN COTTAGE CHEESE GRAVY

Paneer is a staple dish at home and this is a recipe that is made often because I can amp it up with peas, carrots or mushroom or whatever vegetable I have on hand. Its a mild and tasty gravy. I normally use a paneer masala powder instead of garam masala and that works well too.

Recipe source: Matar Paneer

Ingredients:-

200 gms cottage cheese/paneer cubed

200 gms packet of frozen peas

2 medium carrots chopped into bite sized pieces

1 cup water

1/2 tsp cumin seeds

1/2 tsp turmeric

1/2 tsp red chilly powder

1 tsp of garam masala/paneer masala

1/2 tsp sugar

salt to taste

1 tbsp of kasuri methi

Ingredients to be ground into a paste:-

3 medium tomatoes

1 medium onion

1 green chilly

1/2 inch ginger

8-10 cloves of garlic

2 tablespoons chopped coriander leaves

10-12 whole cashews

4-5 peppercorns

2-3 cloves

1/2 inch cinnamon stick

1 tsp coriander seeds

Procedure:

  1. Start by grinding the ingredients to a fine paste. I used very little water.
  2. Lightly fry the paneer till a little golden brown in a tsp of oil.
  3. Heat 1 tbsp of ghee
  4. Add the cumin seeds and fry for 30 seconds till they splutter
  5. Add the ground masala paste and fry on a low/medium flame for 10 minutes or so till the oil separates.
  6. Add all the dry spice powders and stir well for another 2-3 minutes.
  7. Then add the peas and carrots and stir well. Add the cup of water along with salt and sugar to taste.
  8. Cover and cook till the vegetables are done. This should take 15 minutes.
  9. Add the paneer cubes and stir well. Simmer for 5 minutes. Finally, add the dried kasuri methi leaves and stir well.
  10. Serve with rotis or jeera rice
Matar paneer
Grind all ingredients to a fine paste. Use little water
Matar paneer
Lightly fry the paneer in a tsp of oil till it gets nice and golden
Matar paneer
Chop carrots and wash peas. I used frozen peas
Matar paneer
In a tbsp of ghee, crackle half a tsp of cumin seeds
Matar paneer
Add the ground paste and stir for 10 minutes till the oil seperates. Then add the dry spice powders
Matar paneer
Add the cooked vegetables and stir well. Then add a cup of water and cover and cook on a low flame till the veggies are tender
Matar paneer
After adding the water, add a tbsp of kasuri methi as well. This gives the gravy good flavor
Matar paneer
Add the paneer once the veggies are cooked and mix lightly. Cover and cook on a low flame for another 5 minutes
Matar paneer
Your delicious paneer gravy is ready to eat! Best served with chapati or jeera rice

Vegetable biryani recipe

What do you do when your hungry,open your fridge door and see that you only have a couple of carrots, a zucchini and some babycorn?

Why make some vegetable biryani, of course!

This vegetable biryani is a simple,hearty meal that you can throw together in just one pot.

With the exception of the time it takes you to dice a few vegetables, this is quick and easy to make.

Start by chopping one large zucchini, 2 medium carrots and 200gms of babycorn.

Vegetable biryani recipe Vegetable biryani recipe

Chop up two large red onions.

Vegetable biryani recipe

In a utensil heat up two tbsp of ghee and add whole spices like cinnamon sticks, peppercorns, cloves, green cardamon and a tsp of cumin seeds. Fry for 1 minute.

 

Add a tbsp of chopped green chilly, ginger and garlic and fry till the garlic turns golden brown.

Vegetable biryani recipe

Add the chopped onions and fry till the onions turn translucent.

Vegetable biryani recipe

Add the carrots and babycorn and fry for 5 minutes. Add a tsp of salt at this stage and stir well

Vegetable biryani recipe

Add the zucchini, half a green bell pepper(capsicum) and a chopped tomato. Mix well and fry on a low flame for another 5 minutes.

Vegetable biryani recipe

Now add a tsp of turmeric powder, 1 tsp of red chilly powder, 1 tsp of garam masala powder and 3 tsp of biryani masala/pulao masala. I added the Everest brand biryani masala.

Vegetable biryani recipe

Fry this well for 3-4 minutes.

I then added half a cup of curd and a handful of pudina/mint leaves. Don’t skip the mint leaves as it adds that yummy ‘biryani’ flavour.

Vegetable biryani recipe Vegetable biryani recipe

Since I am going two be using two measures of rice( each measure is a 200ml glass), I will be adding 4 measures of water to the utensil and bringing it to the boil. Add salt to taste at this stage.

Vegetable biryani recipe

Add the rice once the mixture comes to a boil. I added two measures of rice.

Vegetable biryani recipe

Once you add the rice, taste for salt and cover the utensil. Let the flame be high for 5 minutes. Then reduce the flame to low till you see bubbles appear in the rice. This should take another 5 minutes. At this point switch off the flame. Let the biryani rest for atleast 15 minutes before opening the lid and serving.

Vegetable biryani recipe

Vegetable biryani recipe

 

 

 

GUJURATI DAL

At home we have always had a standard way of making dal and never with a tadka!

Just make a ‘bagar’ of jeera,mustard seeds, green chilly,onion,tomato and curry leaves and cook the dal in one pot. No putting a ‘tadka’ to the dal.

Now don’t get me wrong, while this method turns out delicious(check out blog post), I was bored and ready to try on something new and thankfully I came across this particular recipe for dal watching a youtube video.

This recipe is a gujurati dal recipe and it turned out tasting great, slightly on the sweet and sour side which was something different.

Do try it and let me know what you think!

I started out my washing and soaking 1/3rd cup of dal.

Gujurati dal recipe

I pressure cooked this with 4 parts of water, 1/2 tsp of turmeric powder and a tsp of salt for 3 whistles in a pressure and let the pressure release on its own.

Gujurati dal recipe

I then set aside a tsp of cumin seeds, 1/2 tsp of mustard seeds, 1 dry red chilly, a pinch of hing(asafoetida). Hing mimics the flavour of ginger-garlic as no ginger and garlic will be added to this recipe. Chop one medium tomato

Gujurati dal recipe

In a small utensil or tadka pan, I heated 2 tbsp of ghee and once it was heated up, I added the cumin seeds, red chilly and mustard seeds.

Gujurati dal recipe

Once the cumin seeds started crackling, I added half a tsp of turmeric powder, 1/4 tsp of hing, 1/2 tsp of red chilly powder, and a pinch of pepper powder. After ten seconds( make sure the flame is low and the spices do not burn) add the chopped tomato,8-10 curry leaves and 1 tbsp of jaggery powder. Fry for 2 minutes.

Gujurati dal recipe Gujurati dal recipe

Add the mixture to the dal and give a good stir. Adjust for salt.

You can add a bit of coriander leaves at this point although I did not.

Gujurati dal recipe