Palak Paneer / Palak Tofu

Ingredients

Spinach - 1 Bunch (Wash it nicely)

Paneer/Tofu - 15 Cubes

Ripe Tomato - 1

Chopped Onion - 1/2

Green Chillies - 2 To 4

Ginger Garlic Paste - 1 Teaspoon

Cumin Powder - 1 Teaspoon

Coriander Powder - 1 Teaspoon

Fresh Cream or Roasted Cashew Nut Paste - 1/4 Cup (Optional). I have used cream.

Ghee - 1 Teaspoon

Oil - 2 Teaspoons 

Salt

Palak Paneer/Tofu

Palak Paneer/Tofu - Served With Chappathi

Preparation

1. In a frying pan, heat 1 teaspoon oil. Add green chillies and spinach. Saute for 3-4 minutes. Allow it to cool. Grind it into a fine paste.

2. In the same frying pan, using 1 teaspoon oil, fry the paneer/tofu cubes until they turn light golden color. I have not fried the paneer/tofu.

3. In another vessel, boil tomato in hot water for 3-5 minutes. Grind the tomato to a fine puree.

4. In the same frying pan, heat ghee. Fry onions until they turn golden color. Add ginger garlic paste and fry until the raw smell of the paste goes off. Now add the cumin powder and coriander powder and saute well.

5. Now, add the tomato puree and fry for 3-4 minutes. Then, add spinach puree and add water if required. Do not dilute it too much. Boil for 4 minutes.

6. Sim the fire and add paneer/tofu cubes and cream or cashew nut paste and boil it for 3-4 minutes. 

Now, Palak Paneer is ready!!!

Serve: Chappathi, Rotis, and Naan.

Vegetable Jalfrezi

Vegetable Jalfrezi is the combination of Mughal and Punjabi dishes. The great thing about this curry is the slightly sweet and sour flavor from the peppers. 



Ingredients

Chopped Onion - 1 Cup

Carrot Pieces - 1/2 Cup

Red, Yellow, and Green Capsicum - 1/2 Cup Each

Paneer Cubes - 1 Cup

Turmeric Powder - 1 Teaspoon

Chilli Powder - 2 Teaspoons

Coriander Powder - 2 Teaspoons

Garam Masala - 1 Teaspoon

Mushroom Pieces - 50gm

Grated Tomato - 2 Cups

Ginger Garlic Paste - 2 Tablespoons

Thick Curd - 1 Cup

Chopped Spinach - 1 Cup

Bay Leaves - 3

Coriander Leaves - 1/2 Cup

Salt

Oil

Vegetable Jalfrezi
Learned From Chef Menu Rani Chellam

Preparation

1. Cut the vegetables into long and thin pieces.

2. In a pan, heat oil. Add bay leaves and onions. Fry until the onions become transparent. Add carrot and ginger garlic paste. Fry well until the raw smell of the paste goes off. 

3. Add turmeric powder, chilli powder, coriander powder, and garam masala in an order and fry for 3-4 minutes.

4. Add coriander leaves and grated tomato and fry for 3 minutes. Add desired amount of salt, capsicum, paneer cubes, and mushrooms. Fry for 3 minutes. Now, reduce the flame. Then, add 1 cup of water, spinach, and curd. Sprinkle garam masala. Boil for 5 minutes.

Now, Vegetable Jalfrezi is ready!!!

Mushroom Tikka Masala

Ingredients

Mushrooms - 20 

Chopped Capsicum - 1 (Optional) 

Cumin Seeds - 1 Teaspoon

Chopped Large Onion - 1

Ginger Garlic Paste - 2 Teaspoons

Ripe Tomatoes Puree - 3

Turmeric Powder - 1 Teaspoon

Chilli Powder - 2 Teaspoon

Coriander Powder - 1 Teaspoon

Cumin Powder - 1/2 Teaspoon

Heavy Cream - 2 Tablespoon (Optional)

Yogurt - 1/4 Cup

Oil - 2 Tablespoons 
Salt

Mushroom Tikka Masala

Mushroom Tikka Masala With Paratha
Learned From rasamalaysia

Preparation

1. Cut mushrooms into half if they are large. Combine the mushrooms, capsicum, 1/2 teaspoon turmeric powder, 1/2 teaspoon chilli powder, and yogurt and set aside.

2. In a pan, heat oil. When the oil is hot, add the mushrooms and capsicum. Fry the mushrooms till they become little brown. Remove from the stove top and set aside.

3. In the same pan, heat oil. When oil is hot, add the cumin seeds. When cumin seeds pop up, add the onion. Fry for 2 minutes and then add ginger garlic paste. Fry till the raw smell goes off. 

4. Now add the tomato puree and then add coriander powder, cumin powder, turmeric powder, and chilli powder. Boil well. Now, sim the fire  and let the masala cook for about 10-15 minutes or till the oil separates from the masala. If the masala become too thick, add water.

5. Now, add the mushrooms and capsicum to the masala and fry for 3 more minutes. Finally, add salt and heavy cream. Garnish with chopped coriander leaves.

Now, Mushroom Tikka Masala is ready!!!

Methi Chappathi

Ingredients

Chopped Methi Leaves - 3 Cups

Chopped Green Chillies - 2

Grated Ginger - 1"

Powdered Cumin Seeds - 1/2 Teaspoon

Wheat Flour - 3 Cups

Salt

Oil 

Methi Chappathi

Preparation

1. In a pan, heat oil. When the oil is hot, add powdered jeera, grated ginger, green chillies, methi leaves, and salt. Saute until methi leaves are cooked. Let the mixture cool down.

2. In a big bowl, put flour, salt, and methi mixture. Add water little by little and make a firm dough. Knead the dough well. Cover and set it aside to rest for about 30 minutes.

3. Using dough, make small balls. Dust the balls in the wheat flour and roll out the balls into a big round chappathi. 

4. Heat a pan, when it is hot, place the chappathi and cook it on either side until you see some very small bubbles. 

Now, Methi Chappathi is ready!!!