Paneer-Mixed Vegetables

Ingredients

Paneer…………….……………….100 gm (diced in cubes)   

Bhindi (ladyfingers/okra)….8-10 (washed, chopped)
Carrot……………………………..1 (large, chopped in circles)
Pea………………………………….1/3 cup
Onion…………………………..….1 (medium, finely chopped)
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…..…………………….…...1 clove (large, finely chopped) 
Ginger paste………………...….½ tea spoon 
Coriander powder………..…..½ tea spoon 
Red chilli powder……….…….½ tea spoon 
Garam masala powder…..….½ tea spoon
Water…………………………...…2/3 cup 
Salt to taste
Oil to cook

Method

• Heat oil in a pan.
• Add the onions and cook until transparent.
• Now add the tomatoes, garlic and garlic paste. Cook for 2 min.
• Mix in the garam masala, red chilli, coriander powder and salt. Mix well and cook for 5 min.
• Add water and mix well.
• Now mix in the ladyfingers, carrots and peas. Cover the pan with a lid and cook for 10 min or until the vegetables are cooked and gravy starts to thicken.
• Lastly add the paneer and cook for 2 min.  
• Serve hot. 

Serves: 2

Paneer-Bhindi Masala

Ingredients

Paneer…………….……………….100 gm (diced in cubes)   

Bhindi (ladyfingers/okra)….8-10 (washed)
Onion…………………………..…..1 (medium, finely chopped)
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…..…………………….…...1 clove (large, finely chopped) 
Green chilli…………………..….1 (finely chopped)
Turmeric powder………...…..1/3 tea spoon 
Coriander powder………..…..1/3 tea spoon 
Red chilli powder……….…….1/3 tea spoon 
Garam masala powder…..….1/3 tea spoon
Cinnamon stick.……………….1 (1 inch) 
Clove…………………………...….1 
Water…………………………...…½ cup 
Salt to taste
Oil to cook

Method

• Heat oil in a pan.
• Add the onions and cook until transparent.
• Now add the tomatoes, garlic and green chilli. Cook for 2 min.
• Mix in the garam masala, turmeric, red chilli and coriander powder.
• Add the cinnamon stick, clove and salt. Mix well and cook for 5 min.
• Add water and mix well.
• Now mix in the ladyfingers. Cover the pan with a lid and cook for 10 min or until the ladyfingers are cooked and gravy starts to thicken.
• Lastly add the paneer and cook for 2 min. 
• Serve hot. 

Serves: 2

Methi Thepla (Fenugreek and Gram Flour Indian Flat bread)

Ingredients

Wholemeal flour (plain)...1 cup

Gram flour………………..….1 cup  
Fenugreek leaves…..…..…1 cup (chopped)
Coriander powder……..….1 tea spoon
Cumin powder……….……..1 tea spoon
Red chilli powder………….¾ tea spoon  
Turmeric powder………….1/3 tea spoon
Ginger-garlic paste….......1 ½ tea spoon
Green chilli…..………………1 (medium, finely chopped)
Fresh yogurt…………………3 tablespoon  
Salt to taste
Oil to apply on cooked thapla

Method

• Add the entire ingredient except yogurt in a bowl.
• Mix with hand, the fenugreek leaves will give out some water.
• Add the yogurt and make dough (the dough should not stick to your hand). If it does add a little more wholemeal flour.
• Keep aside for 15 min.
• Divide the dough in 6-7 small balls.
• Dust the work surface with some flour and roll each ball into a flat disc with a rolling pin. It shouldn’t be too thick or too thin, about 1-2 mm thick.
• Heat a flat pan, there is no need of oil at this stage. Cook each thepla at a time for about half a minute on each side or until cooked.
• Remove and place the cooked thepla on serving plate and apply just a little oil on the top visible side.
• Serve with your favourite Indian pickle or chutney.

Makes: 7

Kidney Beans and Potato Curry

Ingredients

Kidney beans…..……………….1/3 cup (soaked in 1 cup water for 5 hours)

Baby new potatoes……….…..6 (washed and cut in halves)
Onion…………………………..….1 (medium, finely chopped) 
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…………….………………..1 large pod (finely chopped) 
Ginger paste…………………….¾ tea spoon
Red chilli powder….....………½ tea spoon
Rajmah masala powder…....½ tea spoon
Cumin powder……………..….½ tea spoon
Turmeric powder….………….1/6 tea spoon
Water………………………….…..2 cup
Oil to cook
Salt to taste

Method

• Heat oil in a pan.
• Add the onions and cook until transparent.
• Now add the tomato, garlic and ginger paste. Cook for about 1 min.
• Mix in the turmeric, cumin and red chilli powder and salt and cook for half a min on medium heat.
• Now add in the kidney beans along with the water it was socked in and the additional 2 cups of water.
• Cover with a lid and cook for 45 min on low heat or until the kidney beans are tender.
• Now add the potatoes and salt for the potatoes and cook until the gravy thickens and the potatoes are cooked. Remove from heat.
• Serve hot with bread, chapatti or naan.  

Serves: 2

Naan (with Baking Powder)

Ingredients

White flour………..……..……1 cup

Sugar…..……...…………..…...1 tea spoon
Salt………………………….….…½ tea spoon
Baking powder….……......…½  tea spoon
Plain yogurt…………...….….2 table spoon
Milk………………..…………….¼ cup
Oil………..……………………….3 table spoon
Garlic/chilli/coriander ...2 table spoon (finely chopped)
Butter

Method

• Mix the flour, sugar, salt and baking powder in a bowl.
• Add the yogurt in the centre and start mixing in the flour to start forming dough.
• Add the milk and then oil to finish making a dough ball.
• Knead the dough for 2-3 min.
• Keep the dough aside for 15 min in a well-oiled bowl in a warm place. Cover with a cloth.
• Divide it into 3 equal parts.
• Dust the balls with flour and roll each ball into a almond/ water droplet shape with a rolling pin.
• Pierce each naan with a fork at random place to keep it from puffing up while it cooks.
• Sprinkle the garlic/chilli/coriander topping on the naan and lightly press them into the naan.
• Pre heat the oven on grill mode at 200° C along with a well-greased baking tray. 
• Once the oven is hot enough remove the hot baking tray and place the rolled naan on it and put the tray back in the oven.
• Cook for 2-3 min until cooked. Make sure the naan does not completely turn brown.
• Apply butter to the hot naans and serve.

Makes: 3

Vegetable Korma

Ingredients

Cauliflower flowerets……../.1 cup

Peas……..……………………..….½ cup
Carrots……..……………………..1 cup (1 inch cubes)
Onion…………………………..….1 (medium, finely chopped) 
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…………….………………..1 large pod
Ginger paste…………………….¾ tea spoon
Red chilli powder….....………¾ tea spoon
Cumin powder……………..….½ tea spoon
Coriander powder……..….....½ tea spoon
Turmeric powder….………….½ tea spoon
Garam masala…………..….….½ tea spoon
Cinnamon stick…………….….1 inch
Cardamom pod………….….…1
Water………………………….…..1 cup
Plain yogurt……………….…….2 cup
Fresh grated coconut…….….1 cup
Oil to cook
Salt to taste

Method

• Heat oil in a pan.
• Add the onions, cinnamon stick and cardamom pod to the oil and cook until onions are transparent.
• Now add the tomato, garlic and ginger paste. Cook for about 2 min.
• Mix in the turmeric, cumin, coriander, red chilli and garam masala powder and salt and cook for 10 min on medium heat. Stir every few min to make sure it does not stick at the bottom of the pan.
• Now add the coconut and cook for another half a min.
• Add water and mix in the peas, carrot and cauliflower. Cook until the gravy thickens and the vegetables are cooked.
• Finally mix in the yogurt and cook for half a min. Remove from heat.
• Serve hot with naan or rice.

Serves: 2

Note:

You can replace fresh grated coconut with coconut milk for smooth textured gravy.  

Mutter Paneer

Ingredients

Paneer…………………………….250 g (diced in 1 inch cubes)

Peas……..……………………..….½  cup
Onion…………………………..….1 (medium, finely chopped) 
Tomato…..………………….…..1 (large, finely chopped) 
Garlic paste……………………..½  tea spoon
Ginger paste…………………….¾ tea spoon
Red chilli powder….....…..…½ tea spoon
Cumin powder……………..….½ tea spoon
Coriander powder……..…....½ tea spoon
Turmeric powder….…………1/6 tea spoon
Garam masala…………..….….½ tea spoon
Water………………………………¾ cup
Double cream…………………..½ cup
Oil to cook
Salt to taste

Method

• Heat oil in a pan.
• Add the onions to the oil and cook until transparent.
• Now add the tomato, garlic and garlic paste. Cook for about 2 min.
• Mix in the turmeric, cumin, coriander, red chilli and garam masala powder and salt and cook for 10 min on medium heat. Stir every few min to make sure it does not stick at the bottom of the pan.
• Now add the water and mix in the peas. Cook until the gravy thickens and peas are cooked.
• Finally add the paneer, cook for 2 min.
• Mix in the cream and cook for half a min. Remove from heat.
• Serve hot with naan , pitta bread or rice.

Serves: 2

Fennel Flavoured Potatoes

Ingredients

Potato……………………………..2 (medium, diced in 1 inch cubes)

Onion…………………………..….1 (medium, chopped in juliennes) 
Tomato…..………………….…...1 (large, finely chopped) 
Fennel seed……………..….……2 tea spoon
Pepper corns……………………2
Cinnamon stick…………….….1 inch
Red chilli powder….....………½ tea spoon
Garlic…………………………..….1 clove (finely chopped)
Cumin powder……………..….½ tea spoon
Coriander powder……..…....½ tea spoon
Turmeric powder….…………1/6 tea spoon
Garam masala…………..….….½ tea spoon
Butter……………………………..2 tea spoons
Oil to cook
Salt to taste

Method

• Heat oil in a pan and add the peppercorn, cinnamon stick and fennel seeds to the oil. Sauté for ½ min.
• Add the onions to the oil and cook them for 2 min.
• Now add the tomato and garlic. Cook for about 3 min.
• Mix in the turmeric, cumin, coriander, red chilli and garam masala powder and  salt for the onions and tomatoes and cook for 5 min on low heat. Cover with a lid.
• Finally add the potatoes and salt for the potatoes and cook with the lid on, on low heat until the potatoes are cooked.
• Uncover the pot and coo for another 5 min until the gravy thickens.
• Place a dollop of butter on the hot potatoes before serving the dish.
• Serve with naan or pitta bread.

Serves: 2

Palak Paneer (Paneer in Spinach Curry)

Ingredients

Spinach……..…….……….200g (blanched in boiling water for 2 min)

Paneer…….………………..200g (cut in 1 inch cubes)
Tomato……………………..1 (large, chopped)
Garlic……………..............2 cloves (large, chopped)
Green chilli…………….....1 (finely chopped)
Onion………………………..1 (small, finely chopped)
Fresh cream…..…………..2 table spoon
Garam masala….………..2/3 tea spoon
Cumin powder….………..½ tea spoon
Coriander powder………½ tea spoon
Red chilli powder….……1/3 tea spoon
Oil to cook
Salt to taste

Method

• Grind blanched spinach, tomato, garlic and green chilli in a mixer into a paste.
• In a pan heat some oil and add the onions to sauté until transparent.
• Now add the garam masala, cumin, coriander and red chilli masala and sauté for 2 min.
• Add spinach paste to the pan and boil it for 3 min.
• Min in the paneer pieces, cook for another 3 min.
• Add the fresh cream, mix and cook for 2 min.
• Garnish with fresh cream if required.
• Serve hot with naan.   

Slow Cooked Lamb Curry

Ingredients

Lamb………………..……….150gm (1 inch cubed) 

Potato………………………..1 (large, 1 inch cubed)
Onion…………………..……1 (small)
Tomato…………………..…2
Clove…………………………2
Cinnamon stick………….1 inch long
Garam masala powder..½ tea spoon
Meat masala………………½ tea spoon
Turmeric powder……….1/6 tea spoon
Cumin powder……………1/3 tea spoon
Coriander powder………½ tea spoon 
Chilli powder……………..¼ tea spoon
Water………………………..½ cup
Lemon juice………………1 table spoon
Salt to taste
Oil to cook

Method

• Marinate cubed lamb with salt and lemon juice for 20 min.
• Heat oil in a pan. Add clove, cinnamon stick, turmeric, cumin, coriander, garam masala, chilli powder and meat masala (available in any Indian grocery shop) in the heated oil, stir and cook for 1 min.
• Now add onions. Sauté for 2 min. Add more oil if required.
• Add tomatoes and cook with the lid on for 2 min.
• Mix in the lamb.
• Pour in the water, add the salt and mix well. Cook the lamb with the lid on for 5 min on low heat.
• Add in the potatoes, mix well. Now cover with a lid and cook for 20 min or until the lamb and potatoes are cooked, on very low heat.
• Serve hot with rice or naan.

Serves: 2

Dum Aloo (aka Kashmiri Dum Aloo)

Ingredients

Baby potatoes……………...½ kg.

Yogurt…………………………1 ½ cup (plain)
Water……………………..…...½ cup
Garam masala…………...…¾ tea spoon
Ginger paste……………..….1 table spoon
Cumin powder…………..…¾ tea spoon
Fennel powder…………..…½ tea spoon
Cardamom powder……….¼ tea spoon
Kashmiri chilli powder…1 ½ tea spoon
Clove…………………….…….3
Oil to deep fry the potatoes
Mustard oil to cook
Salt to taste

Method

• Prick , peeled and wash baby potatoes with a fork 2-3 time at different areas. Salt then and keep ready to deep fry.
• Heat oil and deep fry the salted potatoes until golden brown.  Drain the potatoes on a kitchen towel and keep them aside.
• Mix the yogurt, garam masala, ginger paste, cumin, fennel, cardamom and chilli powder in a bowl along with the fried potatoes.
• Heat mustard oil in a pan. Add the clove and heat for 1 min.
• Now add water and salt. Bring it to a boil.
• Now carefully add the yogurt and potatoes. Mix well.
• Cook for 15 min with the lid on.
• Serve with puri or naan.

Serves: 2

Note:

The term “Dum” literally means pressure and “Aloo” means potato. Traditional this dish is cooked under pressure where the ingredients are mixed as above but at the final stage (i.e. after we add the yogurt and potatoes to the oil in the cooking utensil and mix) the utensil is covered with a lid which has no top opening for the steam to escape and is sealed off with dough of “Atta” meaning wheat flour, so that no steam escapes from the sides of the lid.

Kashmiri chilli powder is not very hot but has a beautiful red colour. However if you are using a different chilli powder used only half of what is mentioned.