Matar Paneer

What we need:

500 gms paneer cubed

200 gms shelled peas

2 large onions

3 medium tomatoes

1 tbsp ginger paste

2 tbsps garlic paste

2 tsps coriander powder

1 tsp cumin powder

2 tsps garam masala

1/2 tsp turmeric powder

2 green chillies chopped fine

6 tbsps of oil

1 1/2 cups water

Salt to taste

3 tbsps thickened/ double/ heavy cream or yogurt

Kasuri Methi (optional)

How we make it:-

Grind onions into a fine paste in a food processor. Keep aside. Next grind tomatoes into fine paste and keep aside. Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer. In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown. Add tomato paste, ginger and garlic paste and fry for another 2 minutes. Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala. Add the peas to the masala and fry for 2-3 minutes. Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens. When the gravy is as thick as you would like, turn off the flame and stir in the cream or yogurt. You can add kasuri methi if you like.Mutter paneer tastes great with parathas or naan.

 

Soya mince and peas curry

What we need:-

1 1/2 cup soya mince

200 gm. Peas

2 medium onions

One fresh tomato

Juice of 1/2 lemon

3-4 large cloves of garlic

1/2 inch ginger

Oil

1 tsp ‘Paanch Phoron’

1-2 bay leaves

1 inch cinnamon stick

2 large cardamoms

5-6 cloves

A pinch of asafetida

1 tsp. turmeric powder

1/2 tsp. chilli powder

2 level tsp. coriander powder

5-6 black peppers

Garam masala powder

How we make it:-

 

Soak soya mince in boiling hot water for 30 minutes or so. Transfer to a sieve and rinse in running water. Grind onions, ginger and garlic in a food processor or chop finely. Chop tomatoes in small pieces. Heat oil in a pan. Add ‘panch phoron’, hing and all whole spices. Add onion, ginger, garlic mix and fry until lightly brown. Add ground spices and fry. Add tomatoes and fry until oil separates. Add soya mince and lemon juice, fry for a minute or two and cook with 1 cup of water. It takes 10-15 minutes to cook. Add peas and cook for a further 2-3 minutes. Fresh peas may take longer, so you may boil them first. Add salt. Add garam masala. Serve hot with roti or paratha.

Murg Nasheela

What we need:-

Chicken pieces (bone in) – 750 gms
White oil – 4 Tbs
Onion – 2 medium size chopped
Green Chilies – 4
Garlic cloves – 5-6
Cinnamon, Cardamom and Clove – 1 inch, 3 and 3 respectively
Cumin seeds – 1 tsp
Coriander seeds – 2 tsp
Poppy seeds – 3 Tbs
 Dry red chilies – 4
Salt to taste
Turmeric powder – ½ tsp
Sugar – 1 tsp

How we make it:-

Boil the chicken pieces in a pressure cooker for1-2  whistles. Keep the check pieces and stock seperately.  Dry roasted Cinnamon, Cardamoms, Cloves, Red Chilies, cumin and coriander seeds together; ground to a smooth powder.  Dry ground 3 Tbs of poppy seeds to fine powder. Heat oil in a wok and fried the chopped onions.  Add garlic-green chili paste and sautéed for a while. Add chicken pieces . Mix  a pinch of turmeric powder; sautéed for 3 minutes.  Add the finely ground poppy seeds and fried until the oil separates. Season with salt to taste and 1 tsp of sugar.  Add chicken stock and put the lid on until the chicken cooks through. Add the masala powder, stir and keep it on the flame until the gravy thickens. Serve hot with roti or paratha.