Panchratan Korma / Vegetable Korma

Ingredients

• Par Boiled Vegetables (potato – 1 medium , cauliflower – 1/3 head small , carrot – 1 1/2 , green beans – 5-6 , green peas – 1/4 cup )
• Paneer – 6 oz
• Heavy Cream – 1/2 cup
• Onion – 1 medium , paste
• Ginger , grated – 1 tsp
• Garlic , grated – 1/2 tsp
• Tomato – 1 large , puree
• Turmeric powder – 1 tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tsp
• Garam Masala powder – 1 tsp
• Roasted Almond paste / Roasted Cashew nut paste – 2 tbsp
• Raisin – 1/4 cup
• Sugar – 1/2 tbsp
• Salt , to taste
• Ghee – 1 tbsp
• oil – 2 tbsp
• Water – 1 cup

Method

1. Wash and boil vegetables.

2. In a heavy bottomed pan, heat 1 tbsp. oil on medium heat and fry paneer (salt + Turmeric coated ) until golden brown. Keep aside.

 

3. Add 1 tbsp oil and fry onions. in medium-high heat. Add turmeric powder, red chili powder , salt and sugar. Stir frequently.

After 8-10 minutes

4. Add ginger , garlic paste and fry for another minute. Stir frequently.

5. Add tomato puree and coriander powder,

Fry until oil starts to separate.

6. Add Almond or Cashew nut paste and raisins.

7. Add boiled vegetables and mix well.

8. Fry for 2-3 minutes , then add water.

9. Cover and cook in medium-low heat until vegetables are done , about 10-15 min. Add water if necessary.

10. Remove from heat , add cream , garam masala and ghee, mix well and return to heat.

 

11. Cook for another 2-3 minutes.

12. Serve hot with roti, paratha , naan.

Paneer Kofta Curry / Cottage Cheese Balls in Spicy Almond Gravy

Ingredients

For the Kofta’s

• Paneer / Cottage Cheese , grated – 150 gm
• Potato , boiled – 2 medium
• Red chili Powder – 1 tsp
• Garam masala powder – 1 tsp
• Cornflour / Cornmeal – 1 tbsp
• Bread crumbs – 2 tsp (optional)
• Salt , to taste
• Oil , for frying

For the Gravy

• Cinnamon stick – 1 inch
• Cardamom pods – 2-3
• Cloves – 2-3
• Cumin Seed – 1/2 tsp
• Onion , paste – 1 small
• Ginger , paste – 1 tsp
• garlic , paste – 1 tsp
• Tomato , chopped – 1 large
• Tomato Ketchup – 1 tbsp
• Red Chili Powder – 1 tsp
• Kashmiri Red chili powder – 1 tsp
• Almond meal / Almond flour / Almond paste – 3 tbsp
• Garam masala – 1 tbsp
• Kasuri methi, dried – 1 tbsp
• Ghee – 1 tbsp
• Oil – 2 tbsp
• Sugar – 1 tsp
• Salt , to taste

Method

1. In a mixing bowl combine the grated paneer / Cottage Cheese, potatoes, salt, garam masala powder, red chili powder , cornflour and bread crumbs.

2. Make small round balls and stuff some raisin and cashews in it.

 

3. Now fry the paneer balls till golden in color. Keep aside.

4. Heat 2 tbsp oil , add in the cinnamon sticks, green cardamom, cloves and cumin seeds. Let it crackle.

5. Add onion paste , salt , red chili powder, Kashmiri red chili powder, turmeric powder and sugar , fry over medium heat, till oil starts to separate.

6. Add garlic and ginger paste , fry for 30 secs.

7. Add chopped tomato and ketchup , fry until oil comes  out from the sides.

8. Add Almond flour and water, combine well. Cover and cook over medium-low heat for 4-5 minutes.

9. Sprinkle garam masala and kasuri methi. Add ghee , mix well.

10. Add kofta’s just before serving , cover and cook for another 2 minutes.

11. Serve hot with roti or paratha.

Paneer Bhurji

Ingredients

• Paneer, grated (cottage cheese) – 200 gms
• Tomato, finely chopped – 1 medium
• Onion, finely chopped – 1 medium
• Green chilly, finely chopped – 2-3
• Ginger, grated – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Chilly powder – 1/2 tsp
• Garam masala powder – 1 tsp
• Cumin seeds – 1/2 tsp
• salt as required
• Oil – 2 tbsp
• Chopped coriander leaves for garnishing

Method

1. Grate the paneer and keep aside.

2. Heat oil in a pan and add cumin seeds.

3. When the seeds crackle, add the onions and sauté on a high flame for 3-4 minutes.

4. When the onions become transparent, add chopped ginger and chilly.

5. Fry the ginger till the raw smell goes away.

6. Add the tomatoes, mix well and cook on a low flame for 2 to 3 minutes, while stirring continuously.

7. Add the garam masala, turmeric powder and chilli powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

8. Finally, add the grated paneer , salt and coriander , let it cook for 1-2 minutes.

9. Serve hot.

Palak Paneer / Cottage Cheese in Spinach Gravy

Ingredients

For Palak(Spinach) Paste

• Palak ( Spinach) – 1 bunch
• Green chillies – 1-2
• Garlic – 1-2 cloves
• Ginger – 1/2 inch

For Palak(Spinach) Gravy

• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Dry red chilli – 1
• Onion – 1 medium, chopped
• Garlic – 2-3 cloves, grated
• Ginger – 1 tsp, grated
• Tomato – 1 medium, chopped
• Turmeric powder – 1/2 tsp
• Red chilli powder – 1/2 tsp
• Paneer – 200 gms
• Garam masala powder – 1 tsp
• Butter
• Salt, to taste

Method

1. Clean and wash spinach in water to remove any soil or impurities and remove the stem part from the leaf.

2. Boil water in a pan with some salt. Turn off the heat and add the spinach leaves in the hot water for 4-5 minutes or pressure cook with a very little water for one whistle.

3. Let it cool for 15-20 minutes and on cooling grind it to a smooth paste with green chillies , ginger and garlic.

4. Heat oil in a pan or kadai.

5. Add cumin seeds and dry red chilli.

6. When it splutter, add chopped onion and fry until brown.

7. Add garlic and ginger, sauté for 25-30 secs.

8. Now add tomatoes. Cook on medium-low flame for 5-7 minutes or till oil begins to separate.

9. To this now add turmeric powder, red chilli powder and salt, mix well.

10. Cook for few minutes and add the palak paste to this masala gravy.

11. When the gravy starts to boil, turn the heat to medium and cook for another 5 minutes without cover.

12. Now add the paneer cubes and garam masala, cook for another 5 minutes. Add some water if it feels dry.

13. Top with some butter before serving.

14. Goes well with roti, paratha, naan.