Categories
Veg Dishes

Shaam Savera

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The name of this dish simply means “dark evening and bright morning” in hindi. If you look at the color combination ,You can make some sense out of it. It’s basically a palak coated paneer Kofta served in a bed of red tomato gravy. It’s quite a different dish you can serve for your distinguished guests. Other than making koftas and cutting them into two equal parts, there’s not much of technicality involved in the cooking process.
I was too excited to see the result and was enjoying the curiosity this dish brought to my guest’s mind.

Cuisine : Indian
Source : Sanjeev Kapoor
Serves : 6
Ingredients
Palak leaves/spinach : 1 kg
Paneer : 250 gms
garam masala : 2 pinches
garlic : 6 single pieces crushed
red chilli powder : 1 tspn
Besan/ chick pea flour : 1 tbspn
corn flour : for rolling the kababs in it ( use enough to roll in a flat plate )
For gravy
Tomatos : 5 big
Green chillies : 2
Ginger garlic paste : 1 tspn
cumin powder : 1 tspn
Fresh cream : 2 tbspn

Method
1. Wash the spinach leaves in running water thoroughly. Now add them to boiling water for 5 minutes. Take them out and wash again in ice-cold water.Now chop them roughly.
2. Add 2 tbspn oil in a kadai and add crushed garlic into it. Now add red chilli powder ,besan and salt . Saute for few seconds and then add the chopped spinach leaves. Mix thoroughly. Leave it for cooling.Squeeze out all the water using your clean hands. 🙂
3. Crush the paneer/Cottage cheese with your hands and add some garam masalas in to it. Now make small balls of paneer using your hands.
4. To make koftas, spread some palak onto your palm and place a paneer ball on top. Now cover with palak and press gently to make a ball. Refer the pic below to understand this procedure.
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5. Now roll the koftas in cornflour in a flat plate.          6. Deep fry these koftas in hot oil and after cooling,cut into two equal parts
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  1. Now arrange them in the bed of tomato gravy before seving.
    For gravy
  2. Grind tomatoes in a mixie to form a paste.
  3. Heat some oil in a small pan and add crushed garlic to it. Add red chilli powder and cumin powder and saute for few seconds. Now add the tomato juice into it and mix well. Cook for 3 to 4 minutes. You may add some fresh cream to get a richer gravy.

Note
1. Incase your koftas are breaking while you deep fry them, add more cornflour , by rolling it once again in cornflour.You may even add some more besan in the palak mix too.

Categories
Veg Dishes

Shahi Paneer

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Aarush, my younger son asked ” so mom, am i a prince?” .I just raised my eyebrows and looked at him in surprise. Then he explained, ” Mom, our hindi lesson has a character called Appukkuttan, a “shahi gaj ” which means royal elephant. If this dish is called Shahi paneer and it is made for me, then i should be a prince right? I loved the way he explained the whole story to me and the connection he made between his lesson and my food. I told him softly” Yeah baby, you are my prince.”
Okay, I’m back to the dish now. Shahi paneer is a Mughal dish cooked for royal blood.But these days, as we all think of ourselves as kings and queens of our own world,we have all the right to cook and eat this royal dish. 🙂 Let’s see how it’s prepared.
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serves – 6
Prep time – 15 minutes
Ingredients
Paneer/ cottage cheese ( cut into cubes) – 350 gm
Cashew nut paste – 3 to 4 tbsp
Milk – 1 cup
Onion – 2 medium-sized
Tomato puree – 5 tbsp
Sugar – 1 tbsp
salt – to taste
ghee/ oil – 3 tbsp
Kasuri methi – 1 tsp ( Dried fenugreek leaves)
Kashmiri red chilli powder – 1 tsp
Green cardamom – 3
Black cardamom – 3
garam masala – 1 tsp
Ginger juliens – 2 tsp
Fresh cream – 1/2 cup (Optional)

Method
1. Cut the onion into big pieces and boil in 2 cups of water. Drain and grind to a fine paste using mixie . Keep aside.
2. Heat some oil/ghee in a wok/kadai . Add the cardamoms and then the onion paste into the hot ghee and saute for 2 minutes. Now add the ginger juliens and tomato puree into the kadai and saute well. Add the red chilli powder followed by garam masla and saute till the time oil starts seperating.Add cashew paste. Now add some milk to get your preferred consistency of gravy.Add sugar and salt according to your taste.Mix well.
3. Now add the paneer cubes into the gravy and mix gently with spoon.
4. If you need a thinner consistency, add more milk instead of water for best results.Once the gravy comes to a boil ,switch off the flame.
5. Add Kasuri methi on top of the gravy. You may add fresh cream also if you need a richer gravy.

Serve hot with Naans or Kulchas. Enjoy!!!
Tips
1. Grind cashew nuts using milk in a mixie.
2. Ginger juliens should be very thin. If you are finding it difficult, grind ginger with tomato.

Thanks for dropping in ! Let me know your opinion about this dish here .

Categories
Veg Dishes

Butter paneer masala

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Soft paneer chunks are dunked into a rich tomato based gravy a must try for all paneer lovers!
Onions 350g
Cashew nuts ¼ cup
Kashmiri red chilly 150 g
Green chilly 75g
Salt
Butter ½ cup
Tomatoes 1500 g
Sugar 2 ts
Whole garam masala (each) 8g
Ginger garlic paste 1 tb
Kasoori methi 1/8 cup
Chilly powder ½ ts
Coriander powder ½ ts
Salt
Cream 1 ts
Paneer 250 g
Ginger juliennes 1 inch pieces

1.Add whole garma masala in the muslin cloth and tie it .Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, sauté it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone.
2.Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles). Let it cool down, remove the sachet & using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straning all, discard the seeds and peels of tomato.
3.Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required , mix it and add toasted kasoori methi (cursh it with hands) once it comes to boil switch off the flame. Cool it and store in small containers in refrigeration conditions. Use this makhani gravy in many veg and non veg dishes.
4.Heat butter in a pan add cream mix it with the butter, add makhani gravy, add pinch of sugar, ginger juliennes, add paneer in a slow flame .Once it comes to boil and then switch off the flame.
Thank you Vahchef for the exotic recipe.

Categories
Veg Dishes

Palak paneer

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This dish hails from the north of India and is a good store of proteins and vitamins. Young moms, Please introduce your child to Mr. Popoye to get motivated to try out this dish. 😉 It’s easy to make and delicious to eat. It can be served as a party dish on your dinner table also.Recipe is noted down here for you.
Ingredients
Paneer – 250 gm
oil – 4 tbsp
Ginger garlic paste- 1 tbsp
diced onions- 1 big
chopped onion- 1/2 of small onion.
Spinch leaves – 2 bunches
green chillies – 2 to 3
fresh coriander leves – few sprigs
salt-to taste
coriander pdr – 1/4 tspn
cumin pdr – 1/2 tspn
cumin seeds – 1/2 tspn
Garam masala- 1 tspn
Yogurt – 3 tbsp
fresh cream – 3 tbsp ( optional)
Method
1. Wash and dry the palak/ spinach leaves and keep aside.
2. Heat 2 tbsp oil in a wok/kadai and add diced onion. sauté till the colour turns slight brown . Add green chillies followed by palak leaves to it. Stir and cook for 2 to 3 minutes. Add coriander leaves and saute for 1 minutes.
3. Now this mixture will go into a blender/mixie. Make sure the temperature is not too much while u are grinding it.
4. Heat 2 tbsp oil in a wok and add cumin seeds and let it crackle. Add chopped onions and saute well. Add coriander pdr and cumin pdr and stir for 1 minute on slow flame.
5. Add the ground palak form mixie into the wok and saute well.
6. Add curd followed by fresh cream and saute n high flame for 2 to 3 minutes.
7. Add some water according to your required consistency and bring it to boil.Now add garam masala.
8. Let the paneer/ cottage cheese pieces go into the gravy now. Switch off the flame after one boil and mix slowly.
9. Serve hot with rumali roti, Phulka or jeera rice.