Paneer Butter Masala

Paneer Butter Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.

4 Servings

Active Time: 35 mins

Total Time: 35 mins

INGREDIENTS

• 3 big tomatoes - pureed
• 250 g paneer - cubed
• 2 big onions
• 1 bay leaf
• 2 cloves
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 3 tbsp cashew nut paste
• 1/2 tsp turmeric powder
• 1 tsp dhania powder (dry coriander powder)
• 1/2 tsp kasuri methi (dry fenugreek leaves)
• 1 tsp tandoori masala (optional for color)
• 2 tsp garam masala powder
• salt and lemon juice - to taste
• 3 tbsp butter
• 3 tbsp fresh cream
• fresh coriander - chopped for garnish

PREPARATION

• Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.
• Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
• Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.
• Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
• Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.
• Garnish with coriander leaves. Serve the paneer butter masala with any bread of your choice, pulao or simply jeera rice.

tandoori dish

0

Tandoori Roti

Tandoori roti is made with whole-wheat flour and traditionally cooked in a clay oven or tandoor. But normally tandoor are available in restaurents. So here we are going to make it in Tava and over gas and get the same smoky tandoor flavor.

4 Servings

Active Time: 20 mins

Total Time: 2 hr 20 mins

INGREDIENTS

• 2 cups Wheat Flour
• 2 tsp Baking Powder
• ½ cup Plain Yogurt
• ½ cup Maida
• ½ cup Milk
• 2 tbsp Ghee
• Salt to taste

PREPARATION

• Mix the flour, maida, yoghurt, baking powder, milk and salt together. Pour enough water into it to make dough. The dough should be kept tight. The best way is to knead the dough and add water little water and knead again, add more water if needed and repeat the kneading if needed.
• Leave this dough out for about 2 hours.
• Make a ball from this dough and flatten in into a roti , it should be bit thick say ( 4-5 mm thick) or something like a thin crust pizza base thickness.
• Take a thick bottomed Tava, Griddle or a Fry Pan and put it over the heat.
• Wet one side of the roti and put it on the Pan.
• Also wet the upper side of the roti as well with water, just sprinkle some water drops by hand or use a basting brush dipped in water.
• Now reverse the pan and hold it in your hand and let the roti get roasted over the heat. The roti will keep on sticking to the pan.
• Use your judgment as not to burn the roti off.
• Once the Roti is done on one side, it will fall off.
• Now Pick it up using the tongs .
• Normally the roti would have cooked well on both sides. But sometimes it may fall off bit early , in that case just pick it up and cook in the pan in the normal position.
• Smear it with some Ghee on one side.

tandoori roti

0

Kadhai Murg

This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result. The cooking happens quickly, so it's a good idea to measure out and prepare all the ingredients in the recipe before you fire up the wok. Enjoy the smoky aromas that emanate from the pan and the combination of spices that titillate the taste buds.

4 servings

Active Time: 35 mins

Total Time: 35 minutes

INGREDIENTS

• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 tablespoon cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
• 3 tablespoons canola oil, divided
• 2 large carrots, cut into 1/4-inch-thick slices
• 1 large green bell pepper, cut into 1-inch cubes
• 1 small red onion, cut into 1/2-inch cubes
• 4 large cloves garlic, thinly sliced
• 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
• 1 tablespoon lime juice
• 1/2 cup firmly packed fresh mint leaves, finely chopped

PREPARATION

• Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
• Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chilies. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
• Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.

tandoori recipe

0