No Onion No Garlic Paneer Butter Masala..!!!

Cooking meals on Fridays seems to be a tough task for me as it is considered to be complete vegetarian day at my home. The other two members of my tiny family can’t even imagine a single day without some non-veg stuff. To us, the Bengali people vegetarian day means absence of onion and garlic even as we consider them as non-veg item. So it turns out to be really a great deal for me to cook some veg dish which will be tasty so that my husband and the little one don’t have to negotiate with the taste.

For cooking any veg dish,paneer (Indian cottage cheese) is the best choice. So, today I am going to share my version of “Paneer Butter Masala” recipe which I prepare mostly without onion and garlic. The whole recipe entails of very few simple steps but the taste is no less than the paneer cooked with onion and garlic.

So , here comes the recipe:

Ingredients:

• Fresh Paneer: 250 gm
• Tomato: 2 (chopped) (large and juicy, make a smooth paste of the chopped tomato with little water)
• Ginger Paste :11/2 tsp.
• Turmeric Powder :1 tsp.
• Cumin Powder :1 tsp.
• Coriander Powder:1 tsp.
• Salt: to taste
• Sugar: 1 tsp.
• Asafoetida (hing) : a pinch
• Cumin Seeds (Whole) : 1 tsp.
• Red Chili Powder : 1tsp.
• Garam Masala Powder : 1/4 tsp.
• Cashews : a handful (Soaked in warm milk)
• Milk:1 Cup
• Fresh Cream : 2 tbsp
• Butter :2 tbsp.
• White Oil :1 tbsp.
• Water: 1/2 Cup (if required)

Process:

• Cut the fresh paneer in your desired shapes and soak these in warm water with pinch of salt for sometime.
• Make a smooth paste of the milk soaked cashews and keep it aside. 
• Make a smooth paste of the chopped tomato.
• Heat oil in a deep bottomed vessel and temper with whole cumin seeds. When the cumin seeds starts to crackle add the butter. Then add the ginger garlic paste, turmeric powder, asafoetida, red chili powder, cumin powder, coriander powder,salt, sugar and mix thoroughly.
• Pour the cashew paste into the vessel and cook until the oil start releasing from the sides of the vessel.
• Once oil starts releasing from the sides of the vessel pour the milk into it and let it boil for 2 minutes.
• Now add the paneer and the fresh cream and mix well. At this time if required you may add little water. Cover the vessel and cook for 5-6 minutes. Don't over cook it unless the paneer will be hard.
• Uncover the vessel and sprinkle the garam masala powder and cover the vessel again for 1 minute only so that the aroma could be absorbed by the curry.
• Turn off the flame. Paneer butter masala is ready to serve. Serve it with roti, paratha or polao.

                           

                                                                         Enjoy Your Food!!

Shahi Paneer( No Onion/No Garlic Version) ...!!!!!

Friday is considered to be a vegetarian day in my family all the time. On that day I don’t even use onion and garlic in any of my preparations. Most of the time, therefore I prefer to cook paneer dishes( Indian Cottage Cheese). On this Friday I made shahi paneer with Bengali sweet pulao. Previously  I shared an another recipe of Shahi Paneer where I used onion and garlic and today going to share the no onion /no garlic version of that recipe.


Here comes it …

Ingredients:

• Paneer -200gms (cut in cubes)
• Cashew Nuts-12(soaked in warm milk for 10-15 mins)
• Tomatoes-2 nos (chopped and puree)
• Green Chili -1 nos (paste)
• Ginger-1 inch (paste)
• Asafetida / Hing – A pinch 
• Bay leaves-2 nos
• Coriander powder-1 tsp
• Turmeric powder-1/4 tsp
• Red chilli powder-1/4 tsp (adjust to taste)
• Yogurt-1/2 cup
• Sugar-1 tsp
• Salt to taste
• Oil-3 tbsp
• Cinnamon Sticks:1
• Cardamoms:3-4 nos.
• Cloves:2-3 nos.
• Sha jeera ( Caraway seeds)-1 tsp
• Bay Leaves:2
• Water: 1 Cup.
• Cream : 2 tsp.

Process:

• At first cut the paneer into cubes and soak them into warm water with little salt for 10 minutes approximately.
• Now heat little oil into the pan and sauté the soaked paneer cubes with little turmeric powder slightly.Keep them aside.
• Soak the cashewnuts in warm milk and make a smooth paste of it. Keep separately.
• Chop the tomatoes and blend it. I want to mention here that I didn’t blanch my tomatoes but if you want go for that.
• Now heat the oil into the pan. Once it becomes hot add the cinnamon sticks, cloves ,cardamoms, bay leaves and the caraway seeds. Once the nice aroma comes out and the cumin seeds start to splatter add the tomato puree into it. Sprinkle little salt . Stir it continuously on medium flame and then add the ginger paste and the asafetida. Mix thoroughly.
• Now add coriander powder,turmeric powder,red chilli powder.Cook the mixture,stirring occasionally for 2-3 minutes. Cook until oil starts releasing from sides.
• Add sugar, cashew paste and yogurt. Cook for another few minutes minute and  then add 1 cup of water and salt . Mix thoroughly and bring it to boil.
• Add paneer and cover the pan. Simmer for a few minutes over medium to  low heat, till  the gravy becomes little thick in consistency. Don’t keep it very watery or too tight.
• Turn off the flame. Pour the cream on the top , garnish with chopped fresh coriander leaves and serve with roti , paratha naan or polao.

          

                                                                       Enjoy Your Food...!!!

Vegetable Navratna Korma ( Nine Gem Curry)...!

Navratan Korma / Navratna Korma is a vegetarian dish made with vegetables , paneer ( Indian Cottage Cheese) and nuts. Navratan means nine gems and it is common for the recipe to include nine different vegetables. Basically the dish has its roots in the Mughlai Cuisine of Modern day India & Pakistan. Classically a korma is defined as a dish where meat or vegetables are properly braised and then cooked with water , stock and yoghurt / cream. In Kerala lots of coconut milk is usually added to the curry. But in true Mughlai cuisine fashion, cream or cashew nut paste is added to form the gravy.

Here the basic recipe of vegetable Navratan Korma.

Ingredients:

• Vegetables: 2 Cups (Approximately) I used diced carrots, french beans, potatoes, cauliflower, and peas. You may add any other vegetables of your choice too.
• Paneer (Indian Cottage Cheese): A few cubes.
• Cashew nuts: 10-15 ( Soak them in warm milk for 10-15 mins and then ground to a smooth paste).
• Raisin:8-10 (Optional, I didn't use).
• Onion: 2 medium ( smooth paste)
• Ginger: 1" ( fine paste)
• Garlic: 4/5 Cloves ( paste or crushed)
• Tomato: 2 medium (boil the tomatoes in water for 5-10 minutes and blanched them and then make a smooth paste) . You may use ready made tomato puree too.
•  Ghee ( Clarified Butter): 2 tbsp.
• White oil: 1 tsp.
• Low Fat  Fresh Cream: 1 Cup
• Water: 1 1/2 cup
•  Salt: To taste
• Sugar: 1/2 tsp
• Black Peppercorn: 4
• While Garam Masala: 1 Cinnamon Stick, 2-3 Cloves and 4/5 Cardamoms.
• Red Chilli Powder : 1 tsp.
• Turmeric Powder :1 tsp.
• Coriander Powder :1 tsp.

 Process:

• Heat 1 tsp of white oil in the wok and fry the paneer pieces slightly until little brown with a pinch of salt.
• Take them out of the wok and keep separately.
• Now heat little more oil in the same wok and fry slightly the chopped vegetables with salt and turmeric powder. Keep the vegetables separately.
• Now heat ghee/clarified butter in the wok and add the whole garam masala along with the black peppercorn until the aroma comes out.
• Then add the onion paste and fry until translucent. 
• Add the ginger garlic paste and mix well.
• Add all the spice powder (turmeric, chilli,  coriander ) and mix thoroughly.
• Add the pureed tomato and stir to mix it with all the spices.
• Now pour the yoghurt into the wok but don't forget to best it with a tsp. of water before adding into the wok.
• Add the cashew nut paste and give a good stir . Cook on low heat for 5-8 minutes.
• Add the fried vegetables.
• Mix them with all the the spices and cook until oil separates from sides.
• And salt and sugar and one and a half cup of water into kadhai.
• Cover and cook until the vegetables are cooked yet firm.
• Uncover and add the fried paneer pieces.
• Stir and cook for half a minute only.
• Bring it to boil and finish with fresh cream
• Serve hot garnished with chopped  dry fruits of your choice.

                        Enjoy Your Food...!

Restaurant Style Paneer Butter Masala (Indian Cottage Cheese in thick and creamy gravy of fresh tomato)..!

Paneer Butter Masala is a famous North Indian dish where paneer (Indian Cottage Cheese) cubes are cooked in thick and creamy gravy of fresh tomatoes. North Indian foods are just my most favorite. But if I am asked to choose only one, I will surely select Paneer Butter Masala . Most of the time in restaurants I order for the same and often prepare at home also. Since a long time I was thinking of sharing the recipe in my blog but somehow missed to take the photos all the time. 

Yesterday again I made it and here comes the process of making Restaurant Style Paneer Butter Masala at home.

Ingredients:

• Paneer: 200 gms
• Butter:3/4 tbsp.
• White Oil:1 tsp.
• Tomato Puree: 1/2 cup(fresh)
• Onion Paste:3 tbsp.
• Ginger Paste:1 tsp.
• Garlic Paste:1 tsp.
• Cashew Paste:2 tbsp.
• Turmeric Powder:1 tsp.
• Salt:As per tatse
• Coriander Powder:1 tsp.
• Chili Powder:1 tsp.
• Garam Masala Powder:1 tsp.
• Sugar:1/2 tsp.
• Kasori Methi ( Dried Fenugreek Leaves):1 tsp.
• Warm Water:1/2 cup
• Cardamoms:3/4
• Cinnamon:1 stick
• Cloves:4/5
• Bay Leaves:1
• Fresh Cream:2 tbsp.

 Process:

• Soak the paneer cubes in warm water for 10-15 minutes and then saute them with little butter,pinch of salt and chili powder and keep them aside.
• Take 3/4 fresh tomatoes. Roughly chop and boil with 2 cups of water and little salt for 10-15 mins. Then make a smooth paste and keep the puree separately.
• Soak 10-12 cashews in luke warm milk for half an hour and blend to make a smooth paste.
• Now take a deep bottomed vessel and melt the butter along with the oil and add the bay leaves and the whole garam masala(cinnamon stick, cardamoms and cloves). Feel the fragnance and then add the onion paste. Fry on medium flame until the onion becomes translucent .
• Then add the ginger and the garlic paste.
• Now add all the spices accordingly, salt, sugar, turmeric powder, chili powder, garam masala powder, coriander powder and mix thoroughly.
• After few minutes add the tomato puree and cook until the raw smell goes off and oil starts to release from sides.
• Now add the cashew paste and mix well.
• Add 1/2 cup of warm water , sauted  paneer cubes ,kasori methi and mix well. Cover and simmer it for 8-10 minutes.
• Uncover the vessel, taste the seasoning, add more salt/sugar if required.
• Finally beat the cream and add.
• Garnish it with coriander leaves,  I couldn't add it this time as it was not their in my veg basket.
• Now your Restaurant style Paneer Butter Masala is ready to serve.
• Enjoy with Pulao, roti, naan or paratha.

                                                     Enjoy Your Food...!

                      

Paneer Malai Kofta Curry...!! Cheese Balls In Creamy Gravy..!!

 

 

 

 

 

All of you must heard about the Meatless Monday, whose goal is to help reduce meat consumption by 15 %. They Claim that there are surprising health and environmental benefits to eating meat free once a week. The first reason may surprise you, but it is actually better for the environment. Meatless Monday cites The United Nations' Food and Agriculture Organization, estimating that the meat industry generates nearly a fifth of the man-made greenhouse gas emissions. That's more than transportation effects our climate! Eating meatless one day a week can reduce your carbon footprint!
The second benefit is that you can reduce your saturated fat intake and your cholesterol intake if you replace the meat in your diet with the right things. The third benefit is a boost in your intake of antioxidants, bioflavanoids, fiber, polyphenols, micronutrients and the list goes on and on.

But it's not Monday, I declare Friday as a complete vegetarian day at my home. It's really a tough task for me to cook something on that day, because the other two members specially the 4 year onld little one only takes her sit for lunch and dinner if she could find fish or chicken as the side dishes.:D

Anyway, Paneer or the cottage cheese is the best for the vegetarian preparation. We, the Bengali people don't even use onion and garlic while we prepare any veg dishes. Therefore this is the version of Paneer Malai Kofta Curry (cheese balls in creamy gravy) where no onion and garlic have been used.


Here comes the recipe:

Ingredients:


For the Koftas (Cheese Balls):

• Potato:3 Medium( boiled and mashed)
• Paneer(Cottage Cheese): 200 gms
• Besan( Gram Flour):4-5 tbsp.
• Salt to Taste
• Red Chilli Powder:1/4 tsp
• Oil:For deep frying.

For the Gravy:

• Tomatoes:4 (chopped)
• Ginger:1"(Grated)
• Asafoetida(hing): A pinch
• Cumin Seeds:1/4 tsp.
• Kasoori Methi( dried fenugreek leaves): 2 pinches.
• Coriander Powder:1/2 tsp.
• Salt to taste
• Tumeric Powder:1/4 tsp.
• Red Chilli Powder:1/4 Tsp.
• Garam Masala Powder: 1/4 tsp
• Oil:2 tbsp.
• Heavy Cream:1/2 cup
• Water :1 Cup.

Process:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Making Fried Kofta( Cheese Balls):

• Wash, Peel and boil the potatoes. Mash it and mix it with grated paneer,besan together. Use your hands to mash them very well.
• Add Salt and red chilli powder and mix again.
• Now make small and even balls out of the mixture.
• Heat oil in a pan and deep fry them till they turn golden brown.
• If you have a problem with deep frying you may coat them with little maida(wheat flour ) and then deep fry.
• Now your Koftas are ready. Keep them aside.

Kofta Curry (Cheese Balls Curry):

• Heat 2 tbsp. of oil in a pan.
• Add asafoetida and cumin seeds and as they crackle add the grated ginger to it.
• As the ginger turns brown, add the chopped tomatoes.
• Add turmeric powder, coriander powder and mix well ,till the mixture starts leaving oil.
• Turn off the flame and allow it to cool.
• As the mixture cools down grind the mixture using a blender.
• Again turn on the flame and add the blended mixture into the pan.
• Add salt,chilli powder and the kasoori methi and cook till oil starts to release from sides.
• Now whip the cream ,mix it with water and add it to the pan.
• Bring it to a boil, lower the flame and cook until a slightly thick and properly cooked gravy is formed.
• Add the fried koftas carefully into the gravy and on very low flame simmer it for another 3-4 mins.
• Turn off the flame and sprinkle little garam masala powder on it.
• Now your Malai Kofta Curry is ready to serve.Serve it with roti, paratha, nun or pulao.

                                                                    Enjoy Your Food...!!!!!!!

                                   


 

Shahi Paneer....!!!!

Shahi Paneer is a traditional North Indian preparation.'Shahi' means Royal. The Paneer lover can make a beeline for this dish.hahaha...Actually it is a very old dish and a very rich vegetarian preparation.In this recipe Paneer pieces are cooked  in a thick, creamy and spicy gravy of tomato, onion and cashewnuts paste.

Here is the recipe:


Ingredients:


  

250 Grams Paneer

1 Onion - paste

3-4 Tomatoes - paste(finely chopped)

1/4 cup beaten curd

8-10 Cashews (Raw)

2 Green Chilies, finely chopped(optional)

1/2" piece Ginger,(paste)

2-4 small garlic clove, finely chopped or paste

2-3 Cardamoms (crushed)

1 cinnamon stick

1/2 teaspoon turmeric powder

1 teaspoon ground cumin powder

1 teaspoon ground coriander powder

1/2 teaspoon Garam Masala

1/2 teaspoon Red Chilly Powder

2 teaspoon Tomato Sauce

2-4 tablespoon oil

2 tbsp of low fat cream.

1/2 cup of water.

Salt to taste,pinch of sugar.

Cilantro leaves(chopped)

 

Preparation:

• Cut the paneer in small cubes.Soak them in warm water for few minutes.And then fry in a pan with little oil and salt.Keep them aside.
• Soak the cashewnuts in warm milk for 15-20 minutes.And make a thick and smooth paste of it.
• Heat oil/ghee in a frying pan. Add sugar ,fry it till brown and then add the onion paste and let it fry till it gets translucent.
• Now add ginger, garlic paste, cardamoms,cinnamon sticks and green chilies(optional).
• Then add turmeric powder, cumin powder, coriander powder, garam masala, red chili powder and salt .
• Stir the mixture and fry it for 2-3 mins. Add chopped tomatoes and cashew paste and cook it for 5-6 mins.
• Add beaten curd, tomato sauce and cook it again. 
•  Now,add the water based on the thickness of the gravy required and let it cool.
• Blend it with blender .
• Now pour the gravy back in the pan. Add paneer cubes and gently simmer it for few minutes.
• Now add the cream .
• Garnish it with chopped cilantro or coriander leaves.
• Your dish is now ready to serve.

              

                                                                     Enjoy Your Food...!!!