Aloo paratha (Indian bread stuffed with potato)

Utter the name of aloo paratha and the unanimous reaction will yummmm!. My stomach starts rumbling even if m just thinking of aloo parathas. I know it is nearly a sin to think about this devil dish if you are a follower of Sapna Vyas patel, the FB weight- loss diva. I really envy her curves but m happy that she can’t hog as much aloo parathas as I do…..So in order to lessen my sin and make it healthier for my daughter, I have modified my mom’s creation and added the lesser known soyabean flour. It’s now available in all supermarkets. You can do away with it if you want. The soya flour is very rich in protein and very good way to make the kids to eat it.

                                                                                                                                                               

Soyabean flour

Ingredients for dough     

2 cups atta (wheat flour)

½ cup soya bean flour

2 tbs ghee/butter

1 tsp ajwain seeds (carom seeds)

1 tsp salt                                                                                                                                      

Ingredients for the filling

½ kg potato boiled and peeled

2 medium onions sliced

1 tbs sarson seeds (mustard)

4-5 green chillies slit

2 tbs oil

½ cup chopped green coriander leaves/kasuri methi

Salt to taste

Method:

For the dough: Take a big bowl and tip in the flour, ghee, salt and the ajwain/carom seeds and mix with your fingertips.  Add enough water to make soft dough. Cover and keep it aside for 15 min.

For the filling: Cut the boiled potatoes in chunks. Heat oil in a pan. Add mustard seeds. Allow them to splutter. Add the slit green chillies n cover so that it doesn’t splutter on your face. The colour the chillies should change. Add the onions and sauté for 2 min. They should turn translucent but not brown. Now add salt and mix. Next add the dhania patta or coriander leaves/kasuri methi and mix well. Add the diced potatoes and give it a good stir. Fry for 2 min and switch off the flame. Transfer the filling in a big plate and mash the potatoes with fork, yes you will b surprised but mashing with the fork breaks the potatoes evenly without forming any lumps. You have to mash the potatoes when they are still warm because they tend to harden when cooled down.  Always check the seasoning at this point.

For the paratha: Take a lime size dough. Dust in the dry flour and gently make a depression in the centre with your thumb.  Even out the sides and put a tablespoon of filling. This might take time initially but will turn out well after few trials. You can be generous with the filling but rolling will be little tricky for the beginners. Seal the ends properly or the filling will come out while rolling the paratha. Dust your surface and gently roll the parathas. Cook on a tawa on both sides on medium flame and then add oil and brown on both sides. Serve hot with green chutney.

kasuri methi

Tips: The soyabean flour gives a nice texture and turns the normal aloo paratha into a tasty and healthy treat. You can either add coriander leaves or methi or kasuri/dried  methi. You can make the dough without the soyabean flour too.

Pasta in tomato n cheese sauce

I know that I haven’t been very faithful to my blog visitors (if u reading this that means u still wid me, thanks) and I will take all the criticisms hands down, ladies and gentlemen. It’s been a long, long time since I posted my last recipe. Well! I have lot of personal and non-personal reasons behind this delay. Now I won’t go in that whining mode…….but I do apologise. 

Here is recipe that is kids' favorite and comes out in no time.There could be no better way to start this new venture. You will come across so many way to make gravy or the sauce for pasta and mine is no different but its simple and loved by my daughter.Hope you enjoy it too.

Ingredients:

2 cups penne pasta ( can go for any shape)

2tsp refined oil

1tsp salt

For gravy

4 ripe tomatoes medium size

4-5 garlic pods fined choped

2 onions fine chopped

1 green chillies fine chopped (optional for kids)

1 tsp mixed herbs

½ tsp black pepper powder

1 tbs fresh cream

3 tbs grated cheese (as per ur calorie metre)

2tbs refined oil or butter

Salt to taste

Method:

Take pot and fill it with enough water. Bring to a boil. Add the oil and salt and the pasta.  Boil and cook the pasta for good 10 min. Check if they are done by simply eating one. If you satisfied with the texture then go ahead and drain the water but reserve some of the liquid.  Blanch the tomatoes in hot water and make a puree.

Now for the gravy, heat a pan. Add oil or butter. Add the chopped onions and sauté for 2 minutes. Add the chopped garlic and fry just enough to kill the raw smell. Do not let them brown. Add the tomato puree, salt, black pepper, mixed herbs, cheese, chillies and cream. Add half a cup of reserved liquid in which the pasta was boiled. Stir and cook well for 5 min. The gravy should be little runny to coat the pasta. Add the pasta and mix gently coating the morsels. Serve immediately……

TIPS: 

You can add boiled veggies if you want. 

The reserved liquid that we added is full of flavour too so it’s better to add it rather than going for plain water for the gravy. 

I chose penne pasta because it holds the gravy in a better way.

 If u don’t have fresh cream, you can add the cream layer from boiled milk but beat well before adding. 

Aloo Gobhi posto (potato n cauliflower in poppy seeds paste)

Whenever I talk of dishes made of poppy seeds, nostalgia creeps up as a halo around my head and brings back all the happy childhood memories twirling around the dainty and yet so royal posto/khuskhus seeds. During childhood, due to the constant chaos brought in by my younger brother, often targeting me and eldest sister, mom had to hire a helper who was from Burdhawan (WB). She was lovely person by heart and we were very close to her. She told mom about the goodness of poppy seeds and introduced her to some of the finger licking recipes. I have always been surrounded by beaming and warm Bengali families (Aru r u listening?) right from my childhood and that continues till this date. It is because of this longstanding association with the Bengalis that I love their food and style of cooking. I feel its so very me….simple yet delicious with perfect balance of mild spices and their mindful use of all the veggies found around. It’s a surprise that I m a bong only by taste and not by birth…… my taste buds screams and craves for bong food every now and then. Why????? Because I have grown with them.

The funniest thing is my hubby dear had never tasted the poppy seeds and he was very reluctant to do so. His million dollar question was, “I never knew poppy flowers (he was referring to the garden plant) had such edible seeds, crazy human beings don even spare a flower. Huh!” After he relished the curry and was licking his fingers (Ya KFC should be sued for their tagline), I told him the real origin of the poppy seeds. [Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum). The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are used, whole or ground, as an ingredient in many foods, and they are pressed to yield poppy seed oil.] My teetotaler husband was shocked and he gave his trillion dollar reply, “No wonder I was enjoying it so much, because I was drugged!”

This particular recipe is base of almost all the dishes made out of poppy seeds. That means the poppy seed paste remains the same but the veggies are replaced by other seasonal veggies. The cauliflower in the recipe can be replaced with brinjal, ridge gourd, edible stems and even non veg, but the taste differs with every vegetable. It is this versatility that makes the seeds royal in every sense.

aloo-gobhi posto

Ingredients:

1 medium cauliflower cut into florets

2 potatoes cut into chunks

4 tbs poppy seeds/posto/khuskhus(white)

5-6 green chillies

3 dry red chillies

1 tsp sugar

1 tsp nigella seeds/onion seeds/mangrail

1 bayleaf

2 tsp of tumerric powder

3 tbs mustard oil

Salt to taste

Poppy seeds/khus-khus

Method:

Soak the poppy seeds for 30min. and later make as smooth paste along with all the green chillies and half cup of water. To make the job easier, I soak the seeds in the grinder jar itself. I don’t have to make a mess of my kitchen. Keep aside. 

Take a big bowl and put the cauliflower floret in it. Now sprinkle with 1 tsp salt and 1 tsp turmeric powder and mix well. Keep aside.

Heat oil in the kadai and fry the cauliflower in batches till they get a nice brown colour. Now repeat the process with potatoes. No need to over fry them. A light brown  colour will be enough as they will cooked later. Keep aside.

In the same oil (u can add more if needed) add nigella seeds, red chillies and bayleaf. 

nigella seeds

Mix till a nice aroma comes. Add the poppy seed paste and fry for a minute. Now add salt, turmeric powder, sugar. And mix well. Cook the paste for 2 minutes. Now add the potatoes, mix and cover till the potatoes a cooked.

 Insert a knife into the potatoes to check if they are cooked. Do not overcook them as they will break easily. Add 1 cup of water at this moment and the fried cauliflower. 

Mix well and simmer for 5 min. This is thick gravy dish. You can make it thin by adding more water as per your taste. Serve with rice or chapatti.

Methi bhaji (fenugreek leaves with chickpea flour)

During the weekend grocery shopping, I was just killing time……or do we need to kill time while shopping? Naaah!. Time gets killed just by itself and we still think there’s so much to shop. I was lost in the veggie aisle drowned in the heaps of fresh harvest ready to end in the kitchen and my eyes rested on a fresh bunch of methi leaves. My mouth watered immediately, even though my brain was screaming that it’s bitter in taste….most of the time. Just the green colour speaks volumes about its health benefits but alas we don’t eat what’s good for us….most of the time. Despite the inner turmoil, I picked two fat bunches and adorned my cart. My nose was high up in the air as my cart was dripping health from every corner. What a feat! Well, once that hangover was over my mind started kicking my neurons about the possible use of the green thing lying on kitchen table. And I was trying hard to justify my urge to buy them. I vaguely remembered a talk with one of my old friend and she often used to get this methi bhaji for lunch. I decided to follow my instincts and based on memory of the taste I threw myself into this lovely and easy recipe so much desi in style. The best thing about this recipe is that it hardly calls for any spice…..even if it did…I had forgotten all about it. But sans the spices and restless hours over the gas stove, the dish turned out to be …yummmm. The bitterness had vanished and colour of the leaves were intact ( which rarely happens in Indian cooking). Let’s try it then……

Ingredients:

½ kg of fresh methi(fenugreek) leaves

4 tbs of besan (chickpea flour)

1 big onion sliced

4-5 cloves of garlic chopped

½ tsp of methi seeds

1 tsp turmeric powder

Salt to taste

2 tbs oil

Method:

Wash and chop the methi leaves. Heat a pan and dry roast the besan/chickpea flour on low flame till it changes its colour and gives out a nice aroma. Keep aside. Take another pan and heat the oil in it. Add the methi seeds and let them splutter for few seconds. Add the sliced onion and fry for 2 min. Add the chopped garlic and sauté for a minute. Add the methi leaves and mix. Lower the flame and cover for 5 minutes. Add the salt and turmeric powder and a cook for 2 min. Do not let the leaves dry up totally. Add the roasted besan and mix very well. You may find it difficult to mix and the besan might form lumps, but don’t worry. Use a spatula and go on breaking the lumps and keep mixing. The water released from the methi leaves earlier will help the besan to become soft and create a texture. Mix for 2 min and switch of the stove. 

Cover and let it rest. Serve with rice or chapatti as a side dish.    

Firni (rice pudding)

Not long time ago, I had invited some friends for dinner. As a result I was engrossed in deciding on a suitable menu that should be gorged down by one and all. Being a north Indian, satisfying a south Indian palate is not relatively easy as you have no idea whether they will even think of sniffing (smelling is too genteel word for that weird look) food cooked in mustard oil forget about eating. I remember a funny incident when a north Indian family had come down to Mangalore for treatment. They had a kid so did not want to stay in a hotel. After a long search, a family agreed to give them a room on rent wherein they can happily cook. Once the mom was heating mustard oil in order to add some tadka to the dal. It is important that the oil should reach a smoking point before adding the spices. As soon as the smoke filled the kitchen and  wafted around the owners’ kitchen, the landlady came running and screaming, ‘Open the window and the doors, the LPG cylinder is leaking……run, run…come out,’. Looking at the commotion the, the tenant-lady came out. She sniffed but couldn't find a trace of any LPG smell. Still perplexed, the landlady came to her and after exchanging some futile glances and Q&A, the mom sheepishly revealed that the smell was coming from the mustard oil in which she was cooking. The landlady was aghast at the fact that how on earth people can cook and eat in such awful smelling oil. So moral of the story ‘One man’s oil….I mean food can be another man’s LPG…no no I mean poison’.

So now you know why I was everything except at peace. After deciding upon the starters and the main course, my heart settled for mouthwatering and subtle sweetdish firni. The best thing about the dish is that it is hassle free and comes out to be ok even by any beginners’ in home cooking. Apart from few ingredients, the main thing that is required is patience while stirring the milk so that it doesn't burn or stick to the pan. So guys here’s the recipe…Bon Appetit.

Ingredients:

1 litre full cream milk

4 tbs jeera samba, govindbhog or any aromatic rice

¼ tsp cardamom powder

2 cups sugar

1 pinch of saffron

4 drops of kewra essence

Almonds and pistachios slivers

Method:

Soak the rice in water for about an hour. Put the milk on boil. Grind the rice along with some of the milk so that it is smooth in consistency. You can either use whole sugar or powder in a grinder along with some cardamom seeds. If not then you can add whole sugar granules and cardamom powder. Add the rice paste and stir continuously so that no lumps are formed. Cook for 20 min till the paste becomes creamy and rice is cooked through. Add the sugar, cardamom powder and cook. Add the saffron and kewra essence and mix. Remove from heat.  Pour in earthen bowls or any dish of your choice. Garnish with almonds and pista. Cool and chill and serve.

Bodi aur alu ki sabji (long beans n potato curry)

Whenever I plan to post one of my recipes I always end up thinking whether people will actually bother to look at it….will they take time to ponder over my recipes and actually cook it, not that I am not sure about them but because they are plethora of blogs catering to our taste buds and you really have to offer something different or appealing in order to grab the eyeballs. There are blogs that offer recipes with mind-boggling and exotic ingredients that I don’t or won’t buy just for the heck of it. I don’t know why but I like to settle for flavors that are earthier, more homely or more motherly to be precise when it comes to choose or try recipes. I like to stay in that cocoon of the comfort food that has something to do with my childhood or my mom or my daughter.

Blame it on the weekend blues or the fat yummy paneer roll that I had to give a miss at the bakery yesterday…….it’s true that I am feeling a little blue. It’s not very long since I started this blog and I constantly haggle my hubby for a positive feedback so that I post at least few recipes a month. I can’t function without the right amount of impetus provided by my near and ones and guess what! Few of the readers actually came forward to pass on that precious feedback just in time when I was planning to abandon my efforts. Thanks Geri and Vinaya…..from the bottom of my heart for the encouraging words.

Now coming back to the recipe, long beans that more or less looks like the cousins of the French bean is a common vegetable found in the kitchen be it north or the south. This recipe, again my mom’s, (wondering how mothers’ tend to influence us so much, always) is a simple curry cooked when the phali/bora/bodi aka long beans are in the season. We used to relish it with steaming rice, dal and a mango pickle. The subtle flavors of the curry with light spices is perfect for light dinner with especially enjoyed with chapatis and salad of your choice.

Ingredients:

2 cups long beans chopped in 1 inch pieces

2 medium potatoes cut in even chunks

2 medium onions sliced

3 medium tomatoes chopped

3 green chilies chopped

1’ inch ginger grated

10 cloves of garlic crushed

Spices:

1 tsp cumin powder

1 tsp coriander powder

½ black pepper powder

1 tsp red chili powder

½ tsp turmeric powder

½ tsp kitchen king masala (optional)

¼ tsp garam masala

For seasoning:

1 tsp whole mustard seeds

2 bay leaves

2 tbs mustard oil (can use any veg oil)

Green coriander leaves for garnishing

Method:

After you string and nip the head of the beans, cut in 2 inch pieces. Heat ½ tsp of the oil and sauté the beans on medium flame till it gets a light colour. Remove and keep aside. Now heat the remaining oil and add the mustard seeds. Let them crackle. Add the bay leaves, a pinch of grated ginger and the chopped green chillies. Let the chillies and ginger get some colour. Add the sliced onion and stir for a min. Add potatoes and mix .Lower the flame and cover for 2 min. You will notice the onions are softer now and the potatoes are half cooked. Tip in the tomatoes first, followed by remaining ginger, garlic, all the spices including salt except the garam masala. No need to mix. Cover for 4-5 min on low flame. You will notice tomatoes are soft and potatoes will be cooked. Give it a mix. Add the sautéed beans and mix. Cover for another 2-3 min. Add ½ cup water if you want thick gravy 1 cup if you want the gravy to be thin. Bring to a boil and simmer for a minute. Garnish with chopped green coriander leaves and serve with rice or chapatis.

Besan ke parathe (Indian bread with wheat n gram flour)

It happens to me sometimes that I just don feel like making or eating a meal. Well! that just impossible in any normal Indian home because a meal is a meal and a meal is really a meal. Huh! I mean who said that.....Actually who has set these rules....us or our ancestors. Cant we just crave for something out of nothing. 
Now friends please don't think I forgot to eat and that's why I m hallucinating....I m not. I do feel like settling for a plain paratha with just loads of pickle and still feel the satisfaction of a king. Is it really possible? 

The besan ka paratha is one of the parathas which saves me from any painstaking pre-preparation and makes my mouth water while m still making them. The myth buster recipe calls for minimal effort and I love the taste of it with anything. Be it curd, pickle or even just plain.......its worth it. Some people might find it a bit too plain or dry but I feel sorry for them good for myself ......Now come on how many recipes are there which require minimal effort and still be tasty and mind it healthy too. Look on guys.....happy cookin ....But dont abandon my blog if you dont like it.... he he he (my sheepish grin).

Ingredients:

2 cups wheat flour
1cup besan (gram flour)
3 tbs soyabean flour (optional)
2 medium onions chopped finely
3-4 green chillies finely chopped
1/2 tsp turmeric powder
1 tsp ajwain (carom seeds)
1 tsp kalonji (nigella seeds)
2 tbs oil
salt to taste

Method:
You can change the ratio of the gram flour and the wheat flour according to your taste. More the gramflour more crispy is the paratha. I like the taste of this besan/gram flour based paratha as the besan gives different texture and taste to it. I do make paratha using other flours also but I ll discuss some other day. Take a big bowl and add the flours. Add the salt, ajwain seeds (good for digestion), kalonji seeds, chopped onion, turmeric powder, chillies and the 2 tbs oil. Rub with your fingers till it resembles breadcrumbs. Now knead a stiff dough using little water at a time. It will become little messy towards the end but dont worry. Just add few drops of oil and smoothen the dough. Keep aside for 10 min. Roll into round chapatis and fry on low to medium flame on a tawa with least oil possible. Cook on both sides till crispy. The low heat might take time to cook but the results are crispier that the usual parathas. So worth all the efforts. Serve with pickles, curd or just roll and go the Nigella way....I mean roll and take a big bite and chew your way to gluttony glory.

Baigan Bahar (eggplant with carrot and radish)

My instincts says that after seeing the name of the dish, all the non-veg brigade or those who hate the sight of an eggplant, will wear a smirk for sure. Well! I can’t blame them. The eggplant has not been able to earn a very decent reputation among the veggies and is often thought to be meant for the boring grown-ups. I know kids have only one vowel related to eggplant and that is ewwww! But …..yes there’s always a but….things can change and so can your likes and dislikes. 

This dish is prepared especially during the months around Durga Puja and the Chath Puja when we were not allowed to eat or cook with onion and garlic. Simple and without any overpowering spices it is made in such a ways that you can hardly deduce the presence of an eggplant. I tricked my daughter into eating it and she at least agreed to try it (not to forget her-what-the-hell-is-this expression) Though she managed to pick almost all the green coriander leaves I put in her serving…..But still I wore my best smile till the end….almost till the end (God ! how much time these kids take to eat when we are running short of patience).

Ingredients:

Baigan(eggplant):500grms (4 medium ones)

2 medium sized carrots (cut in sticks)

2 medium potatoes (cut in sticks or fingerchips)

2 radish(cut in sticks)

5 medium tomatoes chopped

1 inch ginger grated

3 green chillies slit

1 tsp turmeric powder

1/2 tsp sugar

½ tsp garam masala

Salt to taste

½ cup green coriander leaves chopped

For tempering:

1tsp cumin seeds

2 bayleaves

2tbs mustard oil

Method: Make sure while cutting all the veggies like eggplant, potato, radish and carrot in  same shape. I go for the simple fingerchips style as it makes cooking easier. As we do not add water to the dish it is important that they are of same size so that they cook evenly. As for the tomatoes they should be ripe and just roughly chop them the way you like.

Now heat the oil in a kadai. I use mustard oil as I love the flavor of it. You can use other veg oil if you want. Now add the cumin seeds and let it splutter. Now add bayleaf. Wait till the aroma comes. Now, it’s time to lower the heat and add the grated ginger and the slit green chillies together and cover the pan immediately to avoid the splutter. You have let the green chillies take a nice colour. It’s time to add the eggplant first. Mix and cover for 5min on low heat. Add the potatoes, carrots and radish now and mix. Cover for 5min on low heat. Now add first the tomatoes, salt, sugar and turmeric powder but do not mix. Just cover for 5 more min. When you lift the cover after 5min, you will notice the tomatoes have become tender and the salt and turmeric have taken in the moisture. Mix well slowly and cover for last time for 5min. By this time the eggplant will be all mush mushy so please do not worry. This is what we want. All the veggies should come together but take care not mix too much. When still on heat add the garam masala and green coriander leaves and mix. It gives a nice aroma to the whole dish. Serve with rotis or parathas.

Tips: I insist on choosing tender eggplants with minimum seeds otherwise they won’t cook properly. You can even add other seasonal veggies like the cauliflower. The radish is very unusual in this dish but trust me it’s yummy once everything comes together as a dish. The cooking has to be done on low flame once you add the veggies as there is no water being added to the dish so ladies! Have patience and your fruits of labour will be a sweet…

 I mean .. a yummy  one.

Mooli Paratha (Indian bread with radish)

Utter the word mooli (radish) and all eyebrows will rise in a frown in synchronicity. Well! I cant blame the people and cant rant about the so called health benefits of the poorer cousin of the carrot. The odor of the veggie itself is strong enough to repel any living person. And trust me even if you lay your hands on a radish recipe, the whole house will reek of its smell. Even a room freshner will feel shy to act against its enemy.


But there are clever ways where you can use the veggie and enjoy its flavour. The best way is to mask the strong flavour with other ingredients and give it a whole new look.( Phir to tummy bhi khush aur mummy bhi khush). So here is one of my favorite parathas....a mooli paratha in all its goodness.....Do not frown but instead try...

Ingredients:

2 cups wheat flour

1 cup soyabean flour ( optional)

1 cup grated radish (squeezed of all juices)

1 tsp ajwain

2 tbs grated ginger

1 tbs finely chopped green chilies

2 tbs finely chopped green coriander leaves

1 tbs oil

Oil for frying

Method:  Take a bowl and mix in all the dry 

ingredient like the flour, salt, ajwain, chopped green chillies, green coriander leaves, ginger and oil, Give it a good mix. Now add the grated radish and knead without water till all the remaining moisture of the radish is taken up by the flour. You can use the squeezed juice of the radish if you want. Add water only if needed. The dough will be little on the sticky side but that is ok. Do not let the dough rest more than 8-10 min as it will becomes too sticky to roll. If that happens just dust with little dry flour. Make medium balls and roll into a chapatti. Cook on medium flame using oil as the regular paratha and serve with your favorite pickle and chutney.  I sometimes grate some cheese in the dough to get that cheesy flavor. Try it if you want.

Palak Paneer (cottage cheese in spinach gravy)

Its raining paneer at my household……….Well! I know it’s a worst PJ on rains especially when the sun seems to be baking everything coming under its ire. But that doesn’t stop me from relishing food and making a sleazy dig on anything that contains even a trace of paneer. Here’s another of my favourite dish waiting to be propped up at your dining tables…….

photo by: Neetu N

Ingredients:

2 bunch fresh spinach

200 grms paneer

1 inch ginger

8 cloves of garlic

5 green chillies

1 tbs  kasoori  methi

¼ tsp garam masala

1 tsp kitchen king masala

1 onion

½ tsp cumin seeds

½ cup milk

½ tsp red chilli powder

1 tbs butter+1 tbs oil

 Wash and blanch the palak leaves. Grind along with green chilies. Heat oil in a pan. Add cumin seeds and let it splutter. Add crushed ginger and garlic. Sauté for few seconds. Add chopped onion. Sauté for a while. Add kasoori methi, kitchen king and garam masala. Saute for few seconds till nice aroma comes. Add palak puree and cook on medium flame till the paste is little lumpy and leaves the sides of the pan. Add milk and mix. Add paneer and simmer for 2 min. In another pan heat the butter and add red chilli powder. Mix but do not let it burn. Remove from fire and pour on the paneer. Give a gentle mix. Garnish with grated paneer. Serve hot with chapattis or rice.                                            

                                                                                                                        

Paneer Makhmali (cottage cheese in creamy gravy)

After my mom, my elder sister has played a vital role in pushing me towards cooking. No no….not only cooking but cooking good food. Good food because just like other skills, it requires your undying passion and the love for the spices that tickle the tastebuds in numerous ways. If you don’t enjoy the smoke arising from the tadka and chaunk, milao and bunao gravys’, kneading and rolling the dough alongwith burnt fingers and beads of perspiration glistening on the forehead while in an Indian kitchen, chances are that you will never enjoy one. As you know me and my daughter are paneer mongers, this recipes is really close to my heart for two reasons. One because we simply love it and second it knocked the arrogant cook out of me and lead me into accepting defeat in all the nine times I tried to perfect the gravy for this recipes. Phew! I succeeded the tenth time and I realized what I was missing before. So happy cooking guys…..shove off your perfect cook cap and let the learner take over. M sure you will master it soon…….slurrrrppppp.

photo by Neetu N

Ingredients:

200 g paneer cubes

1 cup fresh  green peas(optional)

1 capsicum

For red masala paste

1 large ripe tomato

1 large onion

1 inch ginger

10 cloves of garlic

For white masala paste

7-8 almonds

1 tbs poppy seeds or muskmelon seeds

5-6 cashews

1 ½ tbs coriander powder

½ tbs cumin powder

1 tbs kitchen king masala

1 tbs red chilli powder

1 tbs kasoori methi

¼ tsp garam masala powder

1 tbs sugar

1 tbs tomato ketchup

1 tsp turmeric

3 kernels of cardamom

4 cloves

1 bayleaf

1 inch cinanmon

Salt to taste

Oil and butter for cooking.

For red masala paste:

Slightly blanch the onion and tomatoes. You can bring water to boil and switch off the gas. Add the tomato and onion and cover for 2 min. Then grind them into a paste along with ginger and garlic.

For white masala paste:

Repeat the same process of blanching the almonds, poppy seeds and the cashew. Peel the almonds once cool. Make a paste and keep aside.

Method:

Heat the pan and add just a small cube of butter. Toss the paneer cubes on medium flame. They should take a slight colour but not too golden or it will harden later. Immediately put them in warm water. You can use this water while cooking the gravy. Toss the sliced capsicum for 2 min in the same pan till it softens and gives out nice aroma.

In the same pan heat 1 tbs of oil + 1 tbs of butter. Lower the flame or the butter will burn. Add whole cardamom, cinnamon, cloves and bayleaf. Fry till aroma comes. Add the red paste and stir. At the same time add salt, turmeric, red chili powder, cumin and coriander powder. Mix. Cook on medium flame till the paste is cooked and leaves the sides of the pan( abt 5 min). Now, it’s time to add the white masala paste. Add two tbs of water in which the paneer has been soaked. Stir the paste, cover and cook. You have to cook for about 7-8 min till the paste is cooked properly and leaves the sides of the pan.  Now add kitchen king, garam masala, kasoori methi, ketchup, sugar and give a good mix. Cook for 5 min. You can add the peas, capsicum and paneer cubes and mix. Add little water according to the required consistency and simmer for 2 min. Garnish with green coriander leaves and serve with nan or pulav.