Kadhai Paneer

Restaurant style home-made Kadhai Paneer.

Main dish from my North Indian Thali!!

Ingredients for Kadhai Paneer:

• Paneer (cottage cheese) - 200 gm, cubes
• Capsicum - 1 bowl, cubes
• Onion - 1/2 bowl, cubes
• Tomato puree - 1 bowl
• Onion paste - 1/2 bowl
• Ginger-garlic - 3 tbsp, paste
• Coriander seeds (Dhania) - 1 tbsp
• Cumin seeds (jeera) - 1/2 tbsp
• Fennel powder (saunf)- 1 tsp
• Red chilli - 1
• Cloves - 2 to 3
• Green Cardamom seeds - 1
• Bay leaf - 1/2
• Black pepper - 4
• Salt, as per taste
• Water - 1 cup
• Oil

Let's follow the steps:

• Roast coriander seeds, cumin seeds and bay leaf. Now grind coriander seeds, cumin seeds, bay leaf, red chilli, black pepper, cardamom, cloves to a powder. This is the kadhai masala.
• Shallow fry the paneer cubes and keep it aside.
• Heat oil, fry onion cubes till soft. Add the capsicum and cook till soft. 
• Take them out.
• Now add ginger garlic paste and onion paste. Cook till it turns golden. Now add tomato puree and cook for 5 minutes.
• Put turmeric powder, chilli powder and salt. Mix well.
• Add kadhai masala and saunf powder. Cook for 5 minutes at medium flame.
• Put 1 cup of water and cook. Also, add the fried onions and capsicums.
• Cook for 5 minutes. Check with the gravy consistency.
• At the end, put the fried paneer and cover it with a lid.
• Yummy Kadhai Paneer is ready.

Serve it with Butter Naan !!

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Butter Nan - Home made

Home made Naan from my North Indian Thali!

Ingredients for Naan:

• Refined flour (maida) - 2 cups
• Curd - 3 tbsp
• Baking powder, a pinch
• Butter
• Coriander leaves, chopped
• Salt, as per taste
• Water, as required

Let's follow the steps:

• Take a bowl, sift flour, salt and baking soda.
• Add curd and mix well. 
• Start kneading dough by add water as required. 
• Make a soft dough and apply oil on the dough.
• Cover it with a cloth and keep it for 10 minutes.
• Divide the dough in equal amount and make balls.
• With a rolling pin, make rotis, naan shaped.
• Now, put coriander and press it on the top of roti.
• Turn the roti, and on the edges (outer side) of the roti, apply water so that it sticks to the hot pan.
• Heat pan, and put the roti (on the side where you have apply the water). Turn the pan, upside down so that upper portion of the roti gets cooked directly by the flame.
• It will give naan a tandoor made touch.
• Note: First cook the upper portion of the roti by turning the pan upside down. If you don't do so, then the roti which is stuck on the pan, will come out and you will not be able to turn the pan upside down as roti will fall.
• Don't put the flame high, keep it medium.
• Once naan is cooked, apply butter on the top.
• Your butter naan is ready.

Serve it hot with Dal makhni!

Dal Makhni

Hello Friends!!

After a long time, I got some time out for you all. :)
So today's recipe is from my North Indian Thali - Dal Makhni, which is very mouth melting and tasty. I would not say that it's healthy, because it has lots of butter, which makes it delicious. But once in a while, one should have buttery and tasty dish.. So let's start with the steps:

Ingredients for Dal Makhni:

• Black gram (whole urad dal) - 200 gm
• Bay leaf - 1
• Black Cardamom (badi ilaichi) - 2
• Cloves - 3
• Black pepper - 3 to 4
• Cinnamon (dal chini) - 1 inch
• Ginger - garlic paste - 2 tbsp
• Onions - 1, chopped
• Tomato - 1 cup, puree
• Onion - 1, paste
• Turmeric - 1/2 tsp
• Chilli powder - 1 tsp
• Butter - 4 tbsp
• Garam Masala - 3 tsp
• Cumin powder (jeera) - 1 tsp
• Coriander powder (Dhania) - 1 tsp
• Coriander leaves, chopped
• Cream
• Water, as required
• Salt, as per taste

Let's follow the steps:

• Soak black gram overnight in 3 cups of water. Soak it atleast for 7 - 8 hours.
• Then wash it with rubbing the gram with hands, it will bring the red color nicely.
• Once done, put black cardamom, cloves, black pepper, bay leaf, salt and gram in cooker. Add 5 cups of water or as required. At least wait for 10 - 15 whistle. Then cook it in a low flame. (Remember dal should be very soft).
•  Take a kadhai(wok), heat oil and also put 2 tbsp of butter. Add cinnamon stick, ginger - garlic paste. Add chopped onion and paste. Fry till it turns golden. Then add tomato puree, coriander powder, cumin powder, chilli powder, turmeric powder. Fry for 5 minutes.
• Now add the boiled black gram. Cook at low flame. Also, add more butter.
• Add more water as required, and bring it to a boil. Add garam masala and mix.
• Once done, put off the flame and add cream & butter as required.
• Garnish with coriander leaves.

Enjoy the dhaba style Dal Makhni!