Paneer kofta Curry is a rich dish made of rich ingredients and very much nutritious, it is the mixture of cottage cheese/ Paneer which is combined with cashew nuts, Almonds and aromatic herbs and spices. It is been prepared on the special occasions or during the family gatherings. You can enjoy this fabulous dish with Naan/roti/paratha and Kulcha as per your preference people enjoy this heavenly dish with choice of their pulao, Raina and salad as well.

Ingredients for making the Paneer kofta curry

For paneer kofta recipe

• 1 cup paneer grated and mashed well
• ¼ cup Besan (Gram flour)
• ¼ teaspoon Baking soda
• 1 Green chili finely chopped
• 2 tablespoons coriander leaves finely chopped
• 1 tablespoon Mint leaves finely chopped
• Salt to taste
• ¼ teaspoon Red chili powder
• ½ teaspoon Chaat masala
• ¼ teaspoon garam Masala
• 2 tablespoons Cashew nuts (for stuffing)
• 1 tablespoon Almonds chopped (for stuffing)
• Oil for deep frying

For kofta gravy

• 1 cup Onion chopped
• ½ inch Ginger chopped
• 2 cloves Garlic chopped
• 1 Green chili chopped
• 8-10 Cashew nuts chopped
• 2 Dried red chilies (preferably use Kashmiri chilies which are less spicy)
• 2 tablespoons Oil
• 1 inch Cinnamon stick
• 1 Black cardamom
• 1 Bay leaf
• ½ teaspoon Cumin seeds
• 2 large cups Tomato pureed
• Salt to taste
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 ½ teaspoon Coriander powder
• 1 cup Water
• ½ teaspoon Garam Masala
• 1 teaspoon Kasoori methi (Dried fenugreek leaves)
• 3 tablespoons fresh cream Amul
• Chopped coriander leaves for garnishing
• 2 tablespoon Butter

Method of making Paneer Kofta Curry

Preparation

• Soak onion, ginger, garlic, green chili, cashews, and dried red chilies in warm water for 15-20 minutes. The discard the water and grind into smooth paste.
• In the same jar, puree the tomatoes and keep it aside.
• Chop the cashews and almonds for kofta stuffing and keep it ready.

Making Paneer Kofta Recipe

• Combine the kofta ingredients except for cashew, almonds in a bowl to make the dough.
• Divide into 8 equal portions.
• Take one portion, make an indentation in center and stuff with some chopped cashew nuts and almonds.
• Seal and make smooth balls and repeat the same to shape all kofta balls.
• Deep fry the kofta into hot oil on medium heat. Keep stirring them till it becomes golden brown.
• Once golden brown from all the sides, then remove and place on paper towel to drain off the excess oil.

Method of Making Paneer Kofta Curry Recipe

• Heat the oil in a pan on medium heat. Once hot add whole spices (bay leaf, cinnamon stick, black cardamom) and sauté for 30-40 seconds or till spices get aromatic.
• Then add cumin seeds and let them sizzle, mix 👌in prepared onion paste, salt and cook till it becomes thick.
• Then add tomato puree and again cook till it becomes thick and most of the moisture evaporates.
• Then add turmeric powder, red chili powder, and coriander powder. Mix and cook for a minute.
• Mix in water to make gravy. Simmer the gravy until the oil leaves the side, add aromatic kapoor I Methi and garam Masala. Add cream and butter to make it more smooth and thick, cook for a while till the gravy will not reach to the right consistency. Adjust the seasoning then add the kofta just before serving.
• Served hot garnished with chopped coriander cream and butter accompanied with any sort of pulao and Indian breads of your choice.
• Please note:
• For making nuts paste soak the nuts for 15 to 20 minutes.

Egg curry Anda curry have so many different versions, A dish which every one like the most, A spicy, flavorful, and easy Indian Egg Curry with hard boiled eggs cooked in aromatic, pungent and hot Indian spices with palak/ Spinach and coconut. This dish is very much common and popular in the Maharashtra and Konkani region. Lets enjoy this splendid dish with roti/ naan or paratha.

Ingredients for making the Egg Palak/Spinach Curry

• 1 sliced onion
• 3-4 cloves garlic
• Half inch ginger
• 4 green chillies
• 7-8 almonds
• 1 tsp Jeera/Cumin seeds
• 1/2 cup grated coconut
• 2 bay leaves
• 2-3 cloves
• 1 tbsp poppy seeds
• 3-4 dried red chillies
• 1 tsp Haldi/ turmeric
• 2 tomatoes
• 1 cup spinach
• 1 tbsp garam masala
• Salt as required
• Cooking oil as desired
• 6 hard boiled eggs
• Chopped fresh coriander leavesfor garnish

Method of making egg palak/ spinach curry

• In this preparation, First grind all the aromatic ingredients like: onions, garlic, ginger, green chillies and almonds to a smooth paste.
• Heat oil in a pan then add cumin seeds and then add this ground paste.
• Cook the paste for 3 to 4 minutes. Then add grated coconut, bay leaf, cloves, poppy seeds, red chillies and turmeric powder. Mix and saute for another 5 to 6 minutes.
• Add tomatoes and adjust the seasoning and Saute it till the tomatoes are cooked.
• Add spinach leaves and garam masala. Saute for another 2 minutes. Take it off the flame and let it cool.
• Transfer it to the grinder and blitz it to a smooth paste. Cut boiled eggs in half and add oil in the same pan and place the boiled egg face down in it. Let it fry for 2 minutes so that the leftover masala coats the egg and chars it. Take it off the pan carefully.
• Add the ground paste back onto the pan and bring it to a boil. Adjust salt as required.
• Add water to get the desired consistency.
• Serve this special delicacy by add the egg and garnish it with chopped fresh coriander leaves, accompanied with Roti/ naan or paratha.

Please Note

I just make it a different version of this egg curry you can avoid adding spinach to get the actual authentic dish, rest all the ingredients would be remain same a rich dish with grated coconut will make this dish more nutritious and healthy.

Aubergine/ eggplant/ Baingan there are some names of this king of vegetable, Smokey roasted eggplant mash with Indian spices, this punjabi baingan bharta is a very popular dish in North India and one of my personal favorite, this dish best accompanied with Naan, Kulcha, paratha or Roti.

Ingredients for making the Baingan ka Bartha

For roasting the eggplant

• 1 medium eggplant around 550 grams
• 3 large garlic cloves

For the baingan bharta

• 2 tablespoon oil Or u can use mustard oil
• 4 large garlic cloves chopped
• 1 inch ginger chopped
• 1 green chili or to taste, chopped
• 1 medium red onion 120 grams, chopped
• 2 medium tomatoes 280 grams, chopped
• 1/2 teaspoon red chili powder or to taste
• 1 teaspoon coriander powder
• 3/4 teaspoon salt or to taste
• 2 tablespoons chopped coriander
• 2 tablespoon Desi Ghee

• Rinse the eggplant and pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knife. In 3 of those slits, insert a large clove of garlic. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
• Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and wrap in an aluminium foil to cool.
• Once cooled, remove the skin. Meanwhile also chop the roasted garlic.
• Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.
• Heat oil in a pan on medium heat. Once the oil is hot, add chopped garlic (different from the ones used while roasting the eggplant), ginger and green chili. Saute until they start changing color, around 2 minutes.
• Then add in the chopped onion and cook for 2-3 minutes until softened. Don’t brown them.
• Add the chopped tomatoes and mix. Cook the tomatoes for around 5 minutes until very soft and you notice oil oozing out of the masala.
• Add the mashed roasted eggplant into the pan along with the chopped roasted garlic and mix well.
• Add the red chili powder and mix. Also add the coriander powder and salt and mix to combine. Cook the bharta for another 5 minutes on medium-low heat, stirring often.
• Stir in the chopped coriander. and mixed well to get the aroma of this herb into the dish. Once done remove the pan from heat, add one table spoon of desi ghee a power of my Punjab which gives the immense punch to this royal dish.
• Serve baingan ka bharta hot with fresh Indian breads of your choice. Eg Butter naan, Latcha paratha, Roti. Yum yum wah … mouth watering dish must try!!

Gatte ki sabzi or Gatta curry is a very popular and traditional curry from Rajasthan .Rajasthan is a dry climate state and so they have less availability of fresh vegetables,,hence they use much of flours,grains and pulses.

Ingredients for making Gatta

• 1.5 cup Gram flour / Besan
• 2 tbsp Yogurt / Dahi
• 3 tbsp Cooking Oil
• Pinch Asafoetida / Hing powder
• pinch Baking Soda
• 1 tsp Fennel Seeds / Saunf
• 1 tsp Coriander Seeds / Sabut Dhaniya
• 1/4 tsp Carom Seeds / Ajwain
• 1 tsp Red Chilli powder / Laal mirch powder
• 2 tbsp Dried Fenugreek / Kasoori Methioptional
• 1 tsp Salt
• Making of the gravy

• 1.5 cup Yogurt / Dahi
• 2 Green Chillies / Hari Mirch
• 1/2 tsp Ginger / Adrak
• 1 tsp Coriander Powder / Dhaniya Powder
• 1/2 tsp Turmeric Powder / Haldi Powder
• 1/4 tsp Garam Masala Powder
• 1 tsp Salt

Tempering/ Tadka

• 3 tbsp Refined Oil
• 1 tsp Cumin Seeds / Sabut Jeera
• 1/4 tsp Fenugreek Seeds / Methidana
• 2 Cloves / Lavang
• 1 Bay Leaves / Tej Patta
• 1/4 tsp Asafoetida / Hing powder
• 2 Dried Red Chilli, Whole

Method of making the gatta curry

How To Make Gatta

• Coarsely crush coriander and  fennel seeds .(to add in the gatta dough)
• In a bowl add gram flour,crushed seeds and all the ingredients listed for making gattas
• You can also add some chopped fresh methi/ kasoori methi or dried mint in the dough
• Mix and make a medium soft dough,add some more yoghurt if needed.
• Make 6 balls from the dough and roll them to make long and medium thick rolls.
• Boil 2.5 glasses of water in a pan ,when it start boiling then add the rolls in it.Boil for around 5-7 minutes ,they will float on top of water when done.
• Take out boiled gatta’s from the pan and let them cool down for 5 minutes.don’t throw the water, you will need this to add in the gravy.
• Slice into medium size pieces and keep aside. You can also fry these gatta’s if you wish.
• Making of the Gravy

• Mix turmeric,coriander and chili powder with 2 tbsp of water and keep aside.(A)
• Heat oil in a pan and add cumin,fenugreek,asafoetida ,cloves , bay leaves and the dried whole chilies
• When cumin become golden then add the spice mixture(A) and stir for few seconds.
• Remove the pan from heat and add whisked yoghurt and stir for a while ,now put the pan on fire and saute for a minute.
• Now add approx. 1 cup water(in which you have boiled the gattas) and cook for some time,keep stirring the gravy
• When gravy start boiling add the sliced gatta’s after 2 minutes.
• Simmer for 3-5 minutes.add garam masala and fresh coriander.Serve hot.
• Serving suggestions-serve with bajra or wheat flour roti, parathas ,poori ,steamed rice or Khichdi

Notes

Rana’s tips which needs to be taken care of

1. Don’t throw the left over water in which you have boiled the gattas, as the cooked curry may thicken after some time so you can add this water to adjust the consistency.
2. You can add chopped fresh fenugreek leaves /Kasori Methi or dried mint in the gatta dough
3. You can use these gatta’s for making gatta pulao, fry them before adding in the pulao. You will really love all these preparations, try it out.💕😘

Gatta curry or known as Gatte ki subzi is a very popular and traditional authentic curry from Rajasthan .Rajasthan is a dry climate state and so they have less availability of fresh vegetables in the olden times, hence they are use much of flours, dry weeds, let, sangri, grains and pulses for there day to day food requirements, most of the curries are yoghurt based.

Gatta curry is made with gram flour dumplings boiled in water and then sliced and deep fried, added in a spicy yoghurt curry some like to fry the steamed gattas before adding in the curry this is up to your preferences fried one are more tastier then the steamed.

Ingredients for making the Gatta

• 1.5 cup Gram flour / Besan
• 2 tbsp Yogurt / Dahi
• 3 tbsp Cooking Oil
• Pinch Asafoetida / Hing powder
• pinch Baking Soda
• 1 tsp Fennel Seeds / Saunf
• 1 tsp Coriander Seeds / Sabut Dhaniya
• 1/4 tsp Carom Seeds / Ajwain
• 1 tsp Red Chilli powder / Laal mirch powder
• 2 tbsp Dried Fenugreek / Kasoori Methioptional
• 1 tsp Salt

Ingredients for making the Gatta Gravy

• 1.5 cup Yogurt / Dahi
• 2 Green Chillies / Hari Mirch
• 1/2 tsp Ginger / Adrak
• 1 tsp Coriander Powder / Dhaniya Powder
• 1/2 tsp Turmeric Powder / Haldi Powder
• 1/4 tsp Garam Masala Powder
• Salt to taste

Requirements for Tempering/ Tadka

• 3 tbsp Refined Oil
• 1 tsp Cumin Seeds / Sabut Jeera
• 1/4 tsp Fenugreek Seeds / Methidana
• 2 Cloves / Lavang
• 1 Bay Leaves / Tej Patta
• 1/4 tsp Asafoetida / Hing powder
• 2 Dried whole Red Chilli

Method of making the Gatta

• Coarsely crush coriander and fennel seeds .(to add in the gatta dough)
• In a bowl add gram flour,crushed seeds and all the ingredients listed for making gattas

• You can also add some chopped fresh methi/ kasoori methi or dried mint in the dough
• Mix and make a medium soft dough,add some more yoghurt if needed.
• Make 6 balls from the dough and roll them to make long and medium thick rolls.
• Boil 2.5 glasses of water in a pan ,when it start boiling then add the rolls in it.Boil for around 5-7 minutes ,they will float on top of water when done.
• Take out boiled gatta’s from the pan and let them cool down for 5 minutes.don’t throw the water, you will need this to add in the gravy.
• Slice into medium size pieces and keep aside. You can also fry these gatta’s as per your liking.

Method of making the Gravy

• Mix turmeric,coriander and chili powder with 2 tbsp of water and keep aside.
• Heat oil in a pan and add cumin,fenugreek,asafoetida ,cloves , bay leaves and the dried whole chilies
• When cumin become golden then add the spice mixture and stir for few seconds.
• Remove the pan from the heat and, add whisked yoghurt and stir for a while ,now put the pan on fire and cook for a minute.
• Now add approx. 1 cup water(in which you have boiled the gattas) and cook for some time keep stirring the gravy
• When gravy start boiling add the sliced gatta’s after 2 minutes.
• Simmer for 3-5 minutes.add garam masala and fresh coriander.Serve hot.
• Best accompaniment to serve with bajra or wheat flour roti, parathas , poori , steamed rice or Bajre ki Khichdi

Please Note

1. Don’t throw the left over water in which you have boiled the gattas, as the cooked curry may thicken after some time so you can add this water to adjust the consistency.You can add chopped fresh fenugreek leaves /Kasori Methi or dried mint in the gatta dough
2. The same gatta’s can be use for making gatta pulao, fry them before adding in the pulao, but cut the size smaller then this.

One of the best organic recipe in Himachal you know yoghurt you will get at home, potatoes you can get from your fields, so have a famous delicacy of aloo Palda in pahari-style potatoes which cooked in a creamy yogurt gravy with fragrant spices like cloves and cardamom. Tempered with whole coriander seeds.

Ingredients For making the Aloo Palda

• 3 potatoes, peeled and chopped into finger fries
• 1 cup onions sliced
• 1 black cardamom
• 1 strip of cinnamon bark
• 5-6 cloves
• 1 teaspoon cumin seeds.
• Pinch of hing (asafetida)
• 1/2 tsp sugar
• 50 gms Boondi personal favorite
• 2 tablespoons of raw rice and 3 green cardamoms (grind with 4 tablespoons of water)
• 6 cups of yogurt whisked
• 1 tsp whole coriander seeds
• Salt to taste

Making of Aloo Palda

• 1. Heat 2 tablespoons of ghee.
• 2. Add 1 black cardamom, 1 strip of cinnamon bark, 5-6 cloves, pinch of hing and 1 teaspoon of cumin seeds and whole coriander seeds, once cumin start crackling Add the sliced onions
• 3. Add 2 teaspoons of coriander powder, ¾ teaspoon turmeric,
• 1 teaspoon garam masala
• Salt to taste
• 5. Add the potatoes and mix well.
• 6. Cover and cook on medium heat for 15 minutes till potatoes are almost cooked.
• 7. Mix the ground rice with the whisked yogurt.
• 8. Add the yogurt mixture to potatoes and keep stirring on medium heat till the gravy comes to a boil.
• 9. Let it boil additionally for 5 minutes.
• 10. Adjust the seasoning add cilantro and serve hot along with steamed rice. It’s very delicious and nutritious dish as you know yoghurt has got so many health benefits. Enjoy this Himalayan dish with the local ingredients !!

One of the most popular cuisine of fast food joint is known as Indo-Chinese food has a long history in India, and one of its most delicious chapters is doubtlessly the manchurian.

This dish of vegetable dumplings in a glossy, rich-brown sauce with bold notes of tangy, sweet, spicy and salty is impossible to resist and I can honestly say I’ve never met a man, woman or child who could walk away from a plateful. In fact, if you ask an Indian what his or her favorite Indo-Chinese dish is, chances are, it would be a Veg Manchurian. One of the most popular Chinese dish is vegetable Manchurian.

Ingredients for making the Vegetable Manchurian

For the manchurian balls

• 1/2 head cabbage
• 2 medium carrots
• 1 medium onions
• 1 medium green bell peppers
• 2 tbsp ginger garlic paste
• 2-3 green chili peppers
• 2 tbsp Sweet corn cream
• 2 tbsp Corn Kernels
• 30 gms cottage cheese
• Salt to taste
• 1/2 cup refined flour (use rice flour if gluten-free)
• 1/4 cup corn starch (or tapioca starch)
• Vegetable oil (for frying)

For the manchurian sauce

• 1 tbsp vegetable oil
• 12 cloves garlic (finely chopped)
• 2 green chili peppers (like serrano, minced)
• 1 small green bell pepper (cut into large, 3/4th inch cubes)
• 1 small onion (cut into large, 3/4th inch cubes and petals separated)
• 2 tbsp tomato ketchup
• 1-2 tbsp hot chilli sauce (use more or less based on your preference)
• 2-4 tbsp soy sauce
• 2 tbsp rice vinegar (or apple cider vinegar)
• 3-4 tbsp maple syrup
• 1/2 tsp powdered ginger
• 4 cups vegetable stock
• Salt to taste
• 4 tbsp corn starch (tapioca starch works as well)
• 2 scallions (finely chopped)

Method of making vegetable Manchurian

Make the manchurian balls

• Heat oil for frying in a wok or fryer.
• Grate all of the veggies, including the onion, with a grater or better, in a food processor.
• Place the veggies and the rest of the ingredients in the bowl and mix until a ball formed with the veggies holds together. You don’t want the balls to be doughy, but if absolutely necessary, add a little more flour if needed to bind.
• Shape the mixture into 3/4th-inch balls (you should get about 32) and flatten each slightly before adding to the hot oil. You can fry several at a time but don’t overcrowd the pan.
• Turn the manchurian balls over as needed so they are golden-brown on both sides. Remove them to a dish lined with paper towels and set aside.

Make the manchurian sauce

• To make the sauce, place the wok on high heat and when it is very hot, pour the oil in along the sides of the pan.
• Add the garlic and stir-fry for just 10 seconds or so, then immediately add in the bell peppers and onion. Saute just a minute, then add the sauces one by one in the center of the wok–the ketchup, tamari, chili sauce, vinegar, maple syrup and powdered ginger. Mix together quickly and then add four cups of water to the wok. Bring to a boil and taste the sauce. If needed, add salt.
• Mix the cornstarch with 4 tbsp water and add a little at a time until the sauce thickens. You don’t have to use all of it–stop when the sauce is thick enough for your liking. Cook the sauce until it comes to a boil and becomes glossy, 2-4 minutes. Turn off heat and season with scallions before serving.
• Serve hot garnish with chopp coriander along with vegetable fried rice

In this heavenly dish. Deep-fried mixed vegetable balls served with a smooth and delicious rich gravy with dry fruits paste and aromatic herbs based curry a mixed vegetable kofta curry requires a bit of preparation to cook. It is an ideal dish for a party or a special Sunday lunch. Melt in the mouth koftas along with the silky spicy gravy taste just as great with rotis/Naan/ parathas as they do with rice and as per your liking of pulao.

Ingredients for making the Kofta

For 2 different Pastes:

• 2 medium or 2 cups Onion roughly chopped
• 2 Green chili chopped
• 1 inch Ginger chopped
• 4 cloves Garlic chopped
• ½ cup Water
• 4 large or 3 cups Tomato roughly chopped

Ingredients for Veg Kofta Curry

• 2 tablespoons Oil
• 1 Bay leaf
• 2 Black cardamom
• 4 Green cardamoms
• 1 inch Cinnamon stick
• 1 teaspoon Cumin seeds
• 2 ½ teaspoons Red chili powder
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• ½ teaspoon Turmeric powder
• Salt to taste
• 1 cup Water to make gravy consistency
• 1 teaspoon Garam Masala
• 2 teaspoons Kasoori methi (dried fenugreek leaves) crush between your palm before adding
• ⅓ cup Heavy whipping cream or fresh cream or malai

For tempering:

• 2 tablespoons Ghee (Clarified butter)
• 10-12 Cashew nuts halved
• 10-12 Almonds halved

For Veg koftas:

• ¾ cup Carrot chopped
• ½ cup Green peas
• ½ cup Potatoes peeled and cubed
• ¾ cup Cauliflower (gobi) cut into florets
• ½ cup Green beans (French beans)chopped
• 1 Green chili chopped finely
• 2 tablespoons Cilantro or coriander leaves finely chopped
• Salt to taste
• ½ teaspoon Red chili powder
• ¼ teaspoon Garam Masala
• ½ teaspoon Chaat masala
• 5 tablespoons Besan (gram flour)more or less as required
• Oil for deep frying

Method of making the kofta Curry

• For koftas, steam pressure cook the vegetable for 2 whistles on medium heat. Or you can cook them in microwave or steam them in steamer. Let them cool down.
• Meantime, take onion, ginger, garlic and green chili along with little water in a grinder and make smooth paste.In the same grinder, make tomato puree and keep it aside.

Making Veg Kofta Curry Recipe:

• Heat the oil in a pan on medium heat and add bay leaf, cinnamon stick, black and green cardamom. Saute for a minute.
• Then add cumin seeds and let them sizzle. add onion paste and cook till it becomes thick paste and cook till the onions becomes transparent.
• Then mix in tomato puree and cook till it becomes thick paste and leave the sides of the pan. Do stir in between and make sure that it is not sticking to the pan.
• Now mix in salt, turmeric powder, coriander powder, cumin powder and red chili powder, cook for a minute.
• Then add water to make gravy and simmer for 4-5 minutes.
• Then add garam masala and kasoori methi and mix well.
• Lastly add cream and bring to a single boil and turn off the stove.

Making Vegetable Koftas

• Take cooked vegetables in a bowl and mash them roughly.
• Add remaining ingredients and mix to make sticky yet not too soft mixture.
• Grease your palm and shape into 12 equal sized balls.
• Fry them into hot oil till they are golden brown and slightly crisp from all the sides. Take out the kofta balls and keep aside.

At the time of serving gives the final touch

• Reheat the gravy and add koftas in it.
• Heat the ghee in a small tadka pan and fry almonds, cashews in it till they are light golden brown in color.
• Immediately pour into the veg kofta curry and serve. Along with Roti/Naan/paratha or with any kind of pulao. One of the best dish with a rich gravy. Enjoy it with your loved ones.

Mattar paneer, also known as matar paneer, and mutter paneer is a vegetarian North Indian dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala. It is often served with rice and an Indian type of bread. Various other ingredients are often added, such as “aloo”, corn, yogurt or cream. It’s up to you how you want to cook this version of the recipes.

Ingredients for making the Mutter Paneer

• 250 to 300 grams paneer (cottage cheese)
• 1 cup peas or matar – fresh or frozen
• 1 to 1.25 cup water or 250 to 315 ml water or add as required
• ½ teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• ¼ to ½ teaspoon red chili powder
• ¼ to ½ teaspoon garam masala powder or punjabi garam masala powder
• 1 tablespoon malai or cream(optional)
• ½ teaspoon sugar or add as required – optional *check notes
• 2 to 2.5 tablespoon oil or ghee
• a few coriander leaves (dhania patta) for garnishing
• salt as required

Ingredients for making the masala paste

• 3 medium sized ripe red tomatoes – roughly chopped or ¾ cup roughly chopped tomatoes
• 1 medium to large onion – roughly chopped or ½ cup roughly chopped onions
• 1 to 2 green chilies – chopped
• ½ inch ginger – chopped
• 2 to 3 garlic – chopped
• 2 tablespoon roughly chopped coriander leaves – chopped
• 10 to 12 whole cashews – chopped
• 4 to 5 whole black peppercorns
• 2 to 3 cloves
• ½ inch cinnamon
• 1 teaspoon coriander seeds

Method of making the mutter paneer

making masala paste

• Combine all the spices in the blender/ grinder and make the paste and keep a side.
• ½ cup chopped onions,
• ¾ cup chopped tomatoes,
• ½ inch ginger
• 2-3) garlic,
• 1-2) green chilies,
• 10-12) chopped cashews
• 2 tbsp coriander leaves
• 4-5black pepper
• ½ inch cinnamon
• 1 tsp coriander seeds and (2-3) cloves.
• Grind all the ingredients to a smooth paste.
• No need to add water while grinding. There should be no small bits and pieces of cashews in the paste.
• Keep the ground paste aside.

Making of mutter paneer

• Heat oil or ghee in a heavy vessel. Hindi/deg, Add 1/2 tsp cumin seeds. Saute the cumin till they start crackling.
• Then add the ground masala paste. Stir. Take care while sauteing as the paste splutters. If there is too much spluttering, then cover partly with a lid till the spluttering stops.
• Saute for 10-12 minutes or more on a low to medium flame till the oil separates from the paste.
• Add all the dry spice powders – turmeric powder, red chili powder, garam masala powder. Stir well.
• If adding cream or malai, you can add now. Stir and saute for a minute.
• Then add the peas or matar. Stir again, Add water and adjust the seasoning.
• If the curry appears thin, then simmer till it reaches the desired consistency. The consistency is medium and neither thick nor thin.
• If the gravy appears thick, then add some water and simmer.
• Add the paneer cubes. Simmer for 1 to 2 minutes on a low flame or till the paneer cubes get cooked. For a slight sweet taste, you can also add sugar just before you add the paneer cubes.
• Don’t overcook as the paneer becomes dense and hard then.
• Garnish it with coriander leaves and Serve mutter paneer with Indian Flatbreads like roti, paratha, naan or with steamed basmati rice, Jeera rice and mutter Pulao.

Please Note

For making mutter paneer in a pan

1. First fry the cumin seeds in a heavy bottom pan.
2. Then add the masala paste and saute till oil releases from the sides.
3. Add the dry spice powders and stir for a while, Add the mutter, salt to taste and add 1.5 to 2 cups water.
4. Close the pan and cook the peas till they become soft. If the curry dries up whilst cooking, add more water.

Important Note: If the tomatoes are sour then sweeten the gravy by adding some sugar or honey.

Dhokla is a vegetarian culinary dish that is found mainly in the Indian state of Gujarat and parts of adjacent states. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.

Ingredients for making the Dhokla

• 1 Cup Gram flour (besan)
• 1/2 Cup water, room temperature
• 1 teaspoon grated ginger
• 1 teaspoon chopped green chili
• salt to taste
• 1 teaspoon turmeric powder
• 1/4 teaspoon baking powder
• 1 tablespoon powdered sugar
• 1 teasppon cooking oil
• Juice of half a lemon
• 1 teaspoon eno fruit salt or baking soda

Ingredients For Tempering the spices

• 2 tablespoon cooking oil
• 1 tablespoon mustard seeds (rai)
• 5 to 6 curry leaves
• 2 to 3 green chilies slit into half lengthwise
• Juice of 1 lemon
• 2 tablespoon granulated white sugar
• 1 Cup water

Method of making the Dhokla

• Combine 1 cup water with grated ginger and chopped green chili. Set aside till required.
• Add gram flour in a bowl. Add salt, turmeric powder, sugar, baking powder and mix nicely.
• In small quantity add the ginger water, oil, lemon juice to the sifted flour and stir to combine. Whisk the mixture nicely for next 5 – 10 minutes.
• Cover the batter and set aside to rest for 5 – 6 minutes.
• Prepare a microwave safe bowl by greasing with a teaspoon of oil. Keep aside.
• Add fruit salt or baking soda to the dhokla batter and mix nicely. The batter will rise and turn frothy. Do not whisk the batter for too long, once combined stop whisking.
• Pour the batter into the greased microwave-safe bowl and arrange it in a large bowl. Fill 1/4 of the large bowl with water. Cook dhokla in the microwave for 5 minutes.
• Insert a toothpick in the center to check the doneness. Once cooked, allow the dhokla to cool down for few minutes before inverting and cutting into pieces.

Dhokla Tempering/ flavoring

• Heat oil in a small pan over medium heat. Add mustard seeds, once seeds crackle, add curry leaves, green chilies. Sauté for few seconds and then add the white sugar. Mix nicely.
• Pour water and stir to dissolve the sugar nicely. Once sugar is dissolved, turn off the heat.
• Allow tempering to cool down a bit. Squeeze lemon juice and mix.
• Pour this tempering over the dhokla. At this stage, you can keep Dhokla in the fridge to chill down and soak the syrup flavors or you can serve it immediately.
• Garnish dhokla with grated coconut and chopped coriander leaves.
• Serve instant dhokla with chutney/ green chutney for a teatime snack.

Please Note

• Do not add lemon juice in the piping hot tempering. The taste of sugar syrup can be turn bitter. This is very tempting and unique dish which every one on the family love to have during evening snacks. Best option with you friends during hi-tea.