PANEER BUTTER MASALA

Preparation timing 40 minutes

Ingredients:

• Paneer  (cottage cheese) -  250 gm

• Butter - 3 tbsp

• Cinnamon stick - 2 inch

• Green cardamom - 2

• Cloves - 4

• Bay leaf - 1 

• Onion - 1 large ( sliced)

• Tomato (quartered) - 2 medium

• Green chilly - 2 

• Ginger - 2 inch

• Garlic - 7 to 8 cloves 

• Cashew nuts - 10 to 15

• Coriander powder - 1 tsp

• Cumin powder - 1/2 tsp

• Kashmiri chilly powder - 1 tsp

• Turmeric powder - 1/2 tsp

• Garam masala powder - 1/4 tsp

• Kasuri methi - 1/4 tsp

• Fresh cream - 100 ml

• Salt to taste

Direction :

• Firstly  cut the paneer ( cottage cheese ) into small cubes.

• Heat 1 tbsp of butter in a pan and add 2 inch cinnamon stick , 2 cardamom , 4 cloves , & 1 bay leaf. Dry roast the whole spices till aromatic.

• Then add 1 large onion ( sliced), 2 tomato quartered , 2 green chilly, 2 inch ginger, 7 to 8 cloves of garlic , 10 to 15 cashew nuts , 1/2 tsp of salt & a dash of water. Mix well.

• Cook the mixture till tomato become soft and mushy.

• After that transfer the mixture into another bowl and allow it to cool down completely.

• When the mixture is completely cool down , transfer the mixture into a blending jar and make a smooth puree. 

• In the mean while heat 1 tbsp of butter in a kadai and put the paneer cubes and  fry them till golden brown from each side of the paneer.

• Now remove the paneer cubes from the kadai and keep them aside.

• In the same remaining butter add 1 tsp of Kashmiri chilly powder, 1/2 tsp of  turmeric powder, 1 tsp of coriander powder and 1/2 tsp of  cumin powder. Dry roast the masalas  for 10 secs then add the prepared puree ( makhani gravy) and mix it really well.

• Cover it and simmer for about 10 to 15 minutes and  till the oil separates from the gravy. 

• Now add fresh cream and fried paneer cubes. Coat the gravy by mixing gently.

• Lastly add 1/4 tsp of garam masala and crushed kasuri methi, mix it really well.

• Now paneer butter masala is ready to serve.

~Happy Cooking~

GOBI 65 | CAULIFLOWER 65

Preparation timing 20 minutes

Ingredients:

• Gobi / Cauliflower - 400 gm ( large)

• Besan / Gram flour - 1/5 cup

• Corn flour - 2 tbsp

• Rice flour - 2 tbsp

• Ginger garlic paste - 1 tbsp

• Turmeric powder - 1 tsp

• Red chilly powder ( kashmiri) - 1 tsp

• Black pepper powder - 1/4 tsp

• Water - 1/2 cup ( for making the batter)

• Salt to taste

• Oil for deep frying

For tempering

• Oil - 2tsp

• Curry leaves - 6 to 7

• Garlic - 4 cloves (chopped)

• Kashmiri red chilly powder - 1/2 tsp

• Green chilly - 4 to 5 slit

Direction :

Firstly cut the cauliflowers in florets.

Boil 1 ltr of water in a large bowl with adding some salt and add the cauliflower florets.

Cook and boil the cauliflowers florets in water for about 3 minutes.

Remove them from the boiling water and keep it aside.

In the meanwhile take a large bowl and add 1/2 cup of besan, 2 tbsp of corn flour, 2 tbsp of rice flour, 1 tsp of turmeric powder, 1 tsp of red chilly powder , 1/4 tsp of black pepper powder and salt. Mix them well.

Then add 1/2 cups of water and make a smooth batter.

Further add blanched cauliflower florets , coat with batter and deep fry in hot oil till they turns golden and crisp.

Transfer the fried cauliflowers into a kitchen paper to absorb excess oil.

Then take a pan and heat 2 tsp of oil and add 1/2 tsp of kashmiri red chilly powder fry it for some while.

Now add curry leaves, chopped garlic and green chilly slit. 

Fry all the ingredients on a very high flame.

Further add prepared fried cauliflowers and mix it really well on a high flame.

Finally Gobi 65 or cauliflower 65 is ready to serve.

~Happy Cooking~

PALAK PANEER

Preparation timing 35 minutes

Ingredients:

• Paneer - 200 gm (small cubes)
• Palak ( spinach) - 250 gm
• Tomato - 2 ( roughly chopped)
• Onion - 2 medium size (roughly chopped)
• Green chilly - 2 
• Garlic - 6 cloves 
• Ginger - 2 inch
• Coriander leaves - 1 bunch
• Oil - 3 tbsp
• Cumin seeds - 1/2 tsp
• Coriander powder - 1/2 tsp
• cumin powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Red chilly powder ( kashmiri) - 1/2 tsp
• Garam masala powder - 1/4 tsp
• Kasuri methi
• Fresh cream - 2 tbsp
• Salt to taste 

Direction :

For Palak (spinach) paste -

Firstly in a large container add 1 ltr of water & boil it.

When the water is properly boiled add 250 gm of palak (spinach) and blanch it for 2 minutes               (do not over cook the spinach).

Then transfer into a cold water or normal water & cool down completely.

Transfer into a blending jar and make a smooth puree of it and keep it aside.

For gravy preparation -

Now in a large kadai heat 1 tbsp of oil.

 

Further add 2 inch ginger, 6 to 7 garlic, 2 green chilly . Fry them in medium flame for about a           minute.

Additionally add 2 medium size chopped onions fry onion till translucent.

Now add roughly chopped tomato and add a hint of salt. Cook it for 2 to 3 mins till tomato                 become soft and mushy.

Keep the mixture aside and let it cool down completely.

When the mixture is  cool transfer it to a blending jar and make a smooth puree of it.

For Palak (spinach) Paneer process -

In the same kadai heat 2 tbsp of oil

And add 1/2 tsp of cumin seeds. Dry roast cumin till aromatic.

Additionally add 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1/2 tsp of coriander powder         and 1/2 tsp of cumin powder fry all the spices for 10 to 15 secs.

Now add the prepared masala  gravy and Palak (spinach) puree. Mix it well and simmer it for 2          to 3 mins on medium flame.

Now add the paneer cubes and again simmer it for another 2 to mins in medium flame.

Then add 1/4 tsp of garam masala powder , 1 tsp od kasuri methi (fenugreek leaves) & 2             tbsp   of  cream. Mix it well.

Finally serve restaurant style palak panner with roti paratha or naan.

~Happy Cooking~