Moong dhal gravy

Moong dhal gravy is a simple, easy and colourful side dish that you can prepare in no time. It is tasty and healthy too. I learnt this from my mom.  It serves as a best side dish for Chappathi/roti. And I like to have this as such after mixing some buttermilk into it. North Indians make dhal with rice and it is popularly called as dhal chawal.

INGREDIENTS

Moong dhal – 1cup

Tomato – 1 (Small size)

Green chillies – 3

Ginger – small piece

Turmeric powder – A pinch

Jeera powder – A pinch

Salt – To taste

Water – 4 cups

Lemon – 1

Coriander leaves – few

Curry leaves – few

For Seasoning

Oil – 1 tsp
Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

  • Pressure cook the moong dhal with turmeric powder. Donot add salt while cooking the dhal.
  • In a pan, add ghee and splutter mustard seeds. Once they crack, add the cumin seeds and saute until they are fried popularly.
  • Then add chopped green chillies, ginger, curry leaves and saute for a minute.
  • Then chop the tomatoes and cook it with litle water.
  • At this time add turmeric powder, salt, cumin seed powder.
  • Once the tomatoes are cooked, add moong dhal with some water.
  • Finally add the chopped cilantro and curry leaves.
  • Turn off the stove and allow it to cool for sometime.
  • Serve it as a side dish for chappathi or roti.

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Aloo Paneer Matar

Aloo paneer matar is a North Indian gravy prepared with potato, cottage cheese and green peas.  They are cooked in the tomato gravy along with the spices. This is the first recipe I made after my wedding so this is always special for me.  It is very easy to make as well as tasty. You can serve this as a side dish not only for roti, kulcha, naan but also for jeera rice, ghee rice…

INGREDIENTS

Potatoes – 2

Matar – 1 cup

Paneer cubes – 1 cup

Tomatoes – 4

Onions – 2

Turmeric powder – A pinch

Garam masala – 1 tsp

Red chilli powder -1/2 tsp

Salt – To taste

Butter – 2 tsp

Cumin seeds – 1 tsp

Coriander – To garnish

To grind

Ginger – A piece

Green chilli – 2

Garlic – 7 cloves

Onion – 2 tbsp

Water – To grind

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  • Pressure cook the potatoes, peel the skin and cut them into big pieces.
  • Grind ginger, garlic and green chilli into a fine paste with little water.
  • Grind the tomatoes and make it into a purée.
  • Heat the pan, add butter, cumin seeds and allow them to crackle.
  • Add the garlic, ginger,green chilli paste and sauté until the raw smell goes off.
  • Then add the onions and sauté till they are translucent.
  • Then add the tomato purée and simmer the stove until the tomato purée is cooked. Add little quantity of water.
  • Add the green peas,potatoes, salt,chilli powder, garam masala and cook for 3 to 4 minutes.
  • Add 1 cup of water and allow it to come to a boil.
  • Mash 2 to 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the gravy thickens.
  • Finally add the paneer cubes, mix well and cook for two minutes.
  • Garnish with the coriander and serve hot with rotis or jeera rice.

Note: You can add sugar to adjust the tangy taste of tomatoes.

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Kadai Paneer- Restaurant style

Kadai paneer is one of the most popular North Indian curries along with Paneer butter masala, malai kofta, Palak paneer. The original authentic recipe calls for the roasted and ground kadai masla. But here I am posting the recipe for the restaurant style kadai paneer that is rich and creamy. To make this recipe we need to prepare the red gravy base. Do check the recipe for the red gravy base.

INGREDIENTS

Ghee-1 tbsp

Ginger garlic paste- 1/2 tsp

Onion- 1 (finely chopped)

Tomato – 1 (finely chopped)

Onion cubes- 3/4 cup

Capsicum cubes- 3/4 cup

Paneer cubes- 3/4 cup

Red gravy – 2 ladle

Water- As required

Masala powder

Garam masala- 1 tsp

Kitchen King masala- 1 tsp

Cumin seed powder- 1 tsp

Chilli powder – 1 tsp

Salt – To taste

Butter – 1 tbsp

  • Coriander – To garnish
  • In a heavy bottomed vessel add ghee, ginger garlic paste until the raw smell goes off.
  • Add onion and saute until the onion become translucent.
  • Then add the tomatoes and mix well for two minutes.
  • Once the onion and tomatoes are cooked well, add onion cubes, capsicum cubes. Add little water and allow them to cook well.
  • Meanwhile add the masala powders like cumin seed powder, garam masala, kitchen king masala, red chilli powder, salt and cook until the capsicum cubes are semi cooked.
  • Then add the red gravy, butter, paneer cubes and mix well.
  • Allow everything to cook until it thickens.
  • Finally garnish it with coriander and serve with phulka, roti, naan, kulcha.

 

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Baby potatoes in Cashew gravy

Baby potatoes are the potatoes which are removed from the soil before they are fully grown. They can be cooked in many ways. In India, baby potatoes are used to make a very popular dish -Dhum Aloo. They are less in calories and fat free. With the skin, they are a good source of fibre and helps in maintaining weight. They also lack cholesterol and help in reducing the risks of heart disease. I coated them with the masala and cooked them in cashew gravy. So this is a rich recipe and people who are diet conscious please donot read further :P. But it can very well be consumed by persons who are thin and slim.

INGREDIENTS

Baby potatoes – 20

Cashews – 15

Garam masala powder- 2 tbsp

Red chilli powder – 2 tsp

Coriander powder – 2tsp

Turmeric powder – 1/2 tsp

Curd – 4 tbsp

Water – 1/4 cup

Salt – To taste

Oil – 2 tbsp

Cilantro- few

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  • Wash the baby potatoes well to remove the mud.
  • Pressure cook the potatoes, peel off the skin and keep aside.
  • Soak the cashews in milk for half an hour and grind it to a fine paste.
  • In a pan add oil and the garam masala. Keep the stove in medium flame and saute until the raw smell goes off. If you are using the induction stove, saute it in 350 watts.

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  • Then add the cooked baby potatoes, mix well with the masala.
  • At this stage you can also add coriander powder, turmeric powder and salt. Then close the lid and cook it in medium flame or 700 watts for 5-7 minutes.

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  • Then open the lid, add red chilli powder and mix well. Red chilli powder should not be added before since it will turn black.
  • Now add the water, curd and the ground cashew paste.
  • Mix well and close the lid. Cook in high flame or 900 watts for five minutes and then in medium flame or 700 watts until the gravy thickens.

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  • Cook until the gravy thickens and the oil separates on the sides of the pan.

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  • Garnish it with cilantro and serve with Roti/Chappathi.
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20

Paneer Baby corn Jalfrezi

Jalfrezi is a Pakistani cuisine that involves frying marinated vegetable in oil to make dry, thick sauce. It is an Indian version of Chinese stir-fry made with curry spices. In Bengal, ‘Jhal’ means spicy hot. Jhal led to Jal. Some historians have asserted that Frezi is derived from the Urdu word ‘Parhezi’, Parhezi is a person with discriminating taste.  All Jalfrezi dishes have visible onions, bell pepper, tomatoes. You can try jalfezi with any vegetables of your choice and name it vegetable jalfrezi :). Jalfrezi is great as stuffing for kathi roll or frankie… It can also be served with soft phulkas.

INGREDIENTS

Baby Corn –  6 
Paneer – 1 pkt
Big Onion – 1 small sized
Red/Yellow/Green Capsicum – 1 cup 
Green peas – 1/2 cup
Corn- 1/2 cup
Tomato Sauce – 1 tbsp
Tomato – 2 Medium sized
Ginger – Garlic paste – 1 tsp(optional)
Red Chilli powder – 1 tsp
Garam masala powder – 1/4 tsp
Coriander powder – 1/4 tsp
Roasted Jeera powder – 1/4 tsp
Water – 1/2 to 3/4 cup
Salt – to taste

Coriander Leaves – 1 tbsp finely chopped

For Seasoning 

Oil – 2 tsp

Jeera – 1/4 tsp
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  • Wash and cut the baby corn, panner and Capsicums into thin long strips. Chop the onions lengthwise. Make puree out of tomatoes.
  • Add babycorn, required salt and add 1/2 cup water and let it boil till baby corn turns soft(not mushy, it should be cooked yet crunchy enough to bite).
  • Similarly boil the peas and corn with salt and turmeric. Strain and keep aside.
  •  In a pan heat oil – add jeera let it crackle then add ginger garlic paste and onion fry till slightly brown.
  • Then add all the three coloured capsicums and all the masala powders.
  • Then add tomato puree. Give a quick mix and allow them to cook.
  • Once they are cooked, add peas, corn and baby corn.
  • Finally add paneer, sauce and let it cook for 2mins for the masalas to blend well with paneer also.
  • Then garnish with coriander leaves, stir once and switch off.
  • Serve hot with roti or pulao or rice.
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