Bhatura Recipe

Alu Palak

Methi Chaman

Palak Paratha ( Spinach Paratha)

Paneer Makhni

Paneer or Cottage cheese is a acid set cheese got from cow or buffalo milk. It is a non- aged cheese made by curdling milk, disposing the whey, and collecting the fat, which is paneer. It is a rich source of milk protein. Paneer was introduced to India by the Persian and Afghan rulers in the 16th century, it is said. Paneer is a rich source of Calcium, iron, Mangesium, and also makes one feel full for longer.  

Paneer is a savior in many ways than one. Do you agree? You want something easy-paneer to the rescue, or want something special for a get together-paneer to the rescue. Paneer is a regularly stocked item in my fridge. Sometimes I do make Paneer at home also, but that is not very frequent. Makhni gravy is a very subtly flavoured base, and while I have a Dal Makhni on the blog, it is but a must to have a Paneer Makhni or Paneer Makhanwala. A few whole spices make a world of difference in terms of flavour and you get the restaurant effect in the gravy.

In this recipe the idea is to go liberal on the butter to get the perfect taste. In my usual paneer recipes you will find that I would have used either cashewnuts or cream, or even none at all. But this dish has both cream and cashewnuts thus making it special and rich. Something you will want to make for an occasion, or to cook for a loved one. 

Since I am a paneer lover you will find many paneer recipes on the blog. Do check them out here– Paneer Khurchan, Palak Paneer, Mava Paneer Curry, Malpua with Gulab jamun mix, Kadai Paneer semi-dry, Matar Paneer, Steamed Paneer Palak Koftas, Kadai Paneer gravy, and more…

Here is the recipe for Paneer Makhanwala-

     Ingredients to be ground:

 

 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

 

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Kadai Paneer (Gravy)

Kadai Paneer is a dish I like and make very frequently at home. I have this weekly one day is Paneer day compulsorily policy. Here on my blog I have another Kadai Paneer recipe which is a Semi dry version of this recipe. Though the Masala is same, the way I made it is slightly different. The Semi dry Kadai Paneer recipe is good to go with Rotis, and other flat breads and is a good lunch box recipe as it doesn’t have much in the name of gravy and so is not messy at all, to carry in a box.

This gravy version is a great option to go with rice dishes like Matar Pulav, Jeera Rice, Biriyani etc. This version is what you will find at Dhabas in the North India. Considering Dhaba meals are supposed to be reasonably priced, do you think they would use Cashewnuts and cream etc, to thicken their gravy? Well, they use a very everyday ingredient that is found in Indian Kitchens and is gaining popularity the world over for its high protein quotient (and we have been using it since ages, that’s India for us, a treasure house of recipes and food culture). Any guesses as to what that ingredient is? Besan. Yes, the humble chickpea flour. To find out how to use it, read the recipe and try it out and you will agree that it tastes delicious.

While you are here try out my other Paneer recipes likes Palak Paneer, Mava Paneer Curry, Paneer Khurchan, Malpua with Gulab Jamun mix and Paneer, and more…

Here goes the recipe for Kadai Paneer gravy style-

    PREP TIME: 15                                                   COOK TIME:15 MINS

    TOTAL TIME: 30 MINS                                         COURSE: MAIN 

    CUISINE: NORTH INDIAN                                   SERVINGS: 5

     AUTHOR: RAJNI RAM

 

    Ingredients:

    Paneer 200 gm cubed

    Onion 1 large cut into petals

    Onion 1 medium size chopped finely

    Capsicum 1 medium cut to large cubes

    Green chillies 2 slit lengthwise

    Ginger garlic paste 1 tsp

    Garlic 3 to 4 cloves (big ones)

    Tomatoes  2 large pureed

    Tomato 1 medium diced

    Turmeric powder 1/2 tsp

    Salt as required

    Cumin seeds 1 tsp

    Besan/ Chick pea flour 1.5 tbsp roasted on low flame until aromatic

    Methi seeds/ Fenugreek seeds 2 pinches

    Garam Masala Powder 1/2 tsp

    To be ground:

    Coriander seeds 1 tbsp

    Cloves 2

    Jeera/ Cumin seeds 1 tsp

    Dry red chilli 2 regular and 1 Kashmiri  dry red chilli (optional)

    Directions:

Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown. In the meanwhile roast and grind the spices mentioned under “to be ground” and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the masalas in oil. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the fenugreek/Methi seeds. Cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add garam masala powder and put off the flame. The yummy Kadai Paneer gravy style is ready. Enjoy with your favourite rice or Flat bread. Bon Appetit.

     STEPWISE RECIPE FOLLOWS:

1. Take a Kadai and heat it, add the Besan and saute on low flame until it turns aromatic and light brown in colour. Keep stirring so that the Besan does not burn. Once aromatic, transfer to a plate.

2. Now in the same kadai take 1 tbsp oil and drop in the Onion petals and saute for 1 minute. Now add the cubed capsicum and continue to saute over high flame for another 1 minute. Take care to stir constantly and the onion and capsicum should not overcook or turn limp. Transfer to a plate. 

3. Now in the same kadai take some more oil and add cumin seeds. Once they start crackling add the slit green chillies and saute for 30 secs. Now add the finely chopped onions and crushed garlic and continue to saute until the onion starts turning brown.

4. In the meanwhile roast and grind the spices mentioned under “to be ground” and set aside. Grind them coarse and not very fine. Now add this powder to the sauteed onions, add turmeric powder, and if the mixture looks dry add another teaspoon of oil and saute the Masalas in oil. 

5. Now add the roasted Besan and saute until the mixture starts appearing crumbly, but dry. To this add the tomato puree and mix nicely. Smoothen out all the lumps from the Besan. Add salt, followed by 1 to 1.5 cups water, drop in the diced tomatoes and cook for 5 minutes. Check for taste and add red chilli powder if required and adjust salt if required. 

6. Now add the cubed Paneer pieces , and the previously sauteed onion and capsicum and stir nicely. Add the Methi seeds and cook until the gravy thickens. If you are particular about adding cream add now(this step is optional). Add Garam Masala powder and put off the flame. Garnish with coriander leaves. The yummy Kadai Paneer gravy style is ready.

    NOTES:

1. Roast the Besan very carefully. Any burnt taste or flavour will change the taste of the dish. I always have a bottle of roasted Besan in my kitchen it helps to thicken gravies in a jiffy.

2. The roast and ground powder can be made ahead and stored in a bottle. This called the Kadai Masala because of which the dish gets its name.

3. I have not used cream in this dish. If you prefer adding cream, do go ahead and do so. I have specifically mentioned when to do so. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

Aloo Methi Paratha

There is no doubt that Aloo Parathas are the king of Parathas. But once the Methi leaves season comes, I make these Aloo Methi Parathas which are healthy as the Methi leaves are rich in iron and fiber. They lift the regular Aloo paratha to a different level. The Methi leaves themselves are very aromatic and when added to any dish they enhance the flavour and aroma of that dish manifold.

Aloo Methi is a popular north Indian subji that I have stuffed into these Parathas. which makes this dish a wholesome lunchbox option for kids and adults alike. It is also a good way to make kids eat the Methi leaves.

Using fresh methi leaves also gives the Parathas wonderful texture. I have not tried this paratha with Kasoori methi as firstly a huge amount of it will be required because dried leaves will lack volume, and secondly nothing can compensate for the taste of fresh methi leaves.

While you are here please check out my other flatbread/ Paratha recipes like Beetroot Paratha, Missi Roti, Garlic Lachcha paratha, and more…

Here is the recipe for Aloo Methi Paratha for you-

 

 

 

   Ingredients for stuffing:

   Aloo/ Potatoes 5 medium-sized,  boil, skin peeled and mashed

   Methi leaves/Fenugreek leaves 1 bunch finely chopped

   Salt as required

   Red chili powder 1 tsp(or more as per spice)

   Turmeric powder 1/2 tsp

   Coriander powder  2 tsp

   Fennel powder 1 tsp

   Garam masala powder 1/2 tsp

   Mustard seeds 1/2 tsp

   Cumin seeds 1/2 tsp

   Oil for tempering 1 tbsp

   Ingredients for dough:

   Whole wheat flour 3 cups

   Salt a pinch

   Oil 1 tsp

   Water for kneading

   Oil for cooking the Parathas

Directions for making the stuffing:

Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.  In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

Directions to make the dough:

Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. A loose dough will not help in spreading the filling well. Rest the dough for 20 minutes.

Directions to make the Paratha:

Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing. The yummy and wholesome, one meal parathas are ready. Enjoy. Bon Appetit.

Serving suggestions– as it is filled with a proper subji it actually doesn’t need anything to go with. One can just enjoy them with a dollop of butter and plain curd. 

STEPWISE RECIPE FOLLOWS:

1. Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.

2. In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute.

3. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. 

4. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

5. Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. Rest the dough for 20 minutes.

 

 

 

 

 

Mava Paneer Curry

Mava or Khoya when added in a recipe gives it a rich texture, flavour and taste. Mava is mostly used in sweet dishes, but can be used in gravies also to add body to a dish. The khoya is available in all stores or can be made at home. Check notes for making at home. 

 

 

 

 

 

 

Matar Paneer (One Pot)

Matar Paneer is an everyday dish made of Green Peas and cottage cheese in a tomato gravy. Usually had with any Indian flatbread or with rice. The sweetness of the Peas, the tanginess of the tomatoes, the texture of the Paneer, and the flavors of the spices all gel so well. It can be directly made in a pressure cooker( which I have done today) or can be made in a karahi.

In Rajjo’s Kitchen whenever I say tomatoes its mostly the local one( desi) and not the hybrid tomatoes ones which are sweeter. When I’m using the Hybrid ones will always specify.

 Let’s get to the recipe right away.

  PREP TIME: 15                                         COOK TIME: 15Mins

 TOTAL TIME:30Mins                                  COURSE:  MAIN

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

 

 

 

 

 

 

                                                       

     Ingredients:

• Green Peas 100 gm
• Paneer 200 gm cut into cubes
• Tomatoes 2 large or 3 medium(pureed)
• Onions 1 large pureed
• Ginger-garlic paste 1 tsp
• Refined oil 6 tsp( 3 tsp first and 3 later, follow the recipe)
• Besan or Gram flour 1 Tbsp(or) Cashew nuts 6( pre-soaked)
• Fresh coriander leaves finely chopped 2 tsp
• Salt  to taste
• Jeera/ Cumin 1/2 tsp
• Turmeric powder 1/2 tsp
• Red chilli powder 1 tsp ( can add 1/2 tsp more if you need more spice)
• Coriander powder
• Garam Masala powder

   Directions:

If using a pressure cooker you don’t have to precook the peas. If using the Karahi method, precook the peas( they should be cooked soft, but not mushy).

Put the cooker on the stove, heat on medium. once hot, pour oil 3 tsp.

once the oil is hot, add the cumin seeds, as they crackle add the turmeric powder.

Now add the onions puree and cook until transparent, don’t brown them. Add in the Ginger Garlic paste and saute well. The onion and Ginger Garlic paste will start releasing oil once they are cooked. Add another 3 tsp oil, reduce the flame of the stove and put in the Besan, and nicely saute it in the oil. Take care to not burn it. As the Besan browns, add the tomato puree and drop in the peas, add salt followed by all the spice powders( except Garam Masala powder). add about 1.5 cups water, close the cooker, and put on the whistle. cook for 6 whistles and put off the stove. While the pressure reduces in the cooker, let’s get our Paneer ready. Cut them into cubes, and drop them in boiling water with a pinch of salt for 2 minutes. Remove immediately and transfer to a plate. Once the pressure in the cooker releases, open the cooker and drop in the cubed Paneer and switch on the stove on low. check for salt and spices at this stage and adjust it. Add the Garam Masala powder now and put off the stove. Transfer the contents to a bowl and garnish with fresh coriander leaves. You can decorate it with a little grated cheese, for the restaurant effect. Voila, your Matar Paneer is ready. Enjoy!

 

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients.

2. Put the pressure cooker on the stove and let it heat up.  Once hot, pour 3 tsp oil and heat. Add Jeera and as it splutters add the onion paste and saute nicely.

3. Add the ginger-garlic paste and saute further until the oil is released. At this stage add the remaining 3 tsp oil and add the besan to this and roast on low flame till it becomes a little brown. It may appear as a paste, keep stirring this paste continuously till you see a light brown color. Add the tomato puree and stir nicely so that no lumps of the paste remain.

6. After the pressure comes down open the cooker. Switch on the stove and add the paneer cubes and let it boil on low heat for two minutes. Add the Garam Masala powder, give it a stir and empty into a bowl. Garnish with fresh coriander. You can also sprinkle some shredded cheese to decorate( I forgot to do so).