Zaiqa

Sambar is a delicious richly flavored lentil and vegetable stew, native to South India. Many versions of sambar exist, and each one is just as delicious as the other one. The key for a flavorful sambar is a good sambar masala. Like there exists many versions of garam masala powder, similarly every South Indian household has their own version of the sambar masala. I have always only used the ready made MDH Sambar masala powder that is easily available in stores. But I really loved Padma’s Sambar and since then I have only been using her sambar masala to favor mine. I was so glad to discover the right sambar masala for me.

Idli served along with Sambar

Warm Sambar is a delicious accompaniment to South Indian classics like idli, wada, dosa, or just along with plain simple rice, etc. Today I have made Okra Sambar because I had only okra at hand, but the mixed vegetable sambar is the conventional and most delicious. The addition of a variety of vegetables add their own flavor to the spicy and aromatic sambar. Tamarind is the traditional souring ingredient used, but if unavailable you can use lemon juice.

Sambar – Spicy Lentil and Mixed Vegetables Stew
Adapted from here

Ingredients:

Toor dal – 1 cup
Tomato – 1, large, chopped
Green chillies – 4, chopped
Turmeric powder – 1/4 tsp
Canola oil – 3 1/2 tbsp
Mustard seeds – 3/4 tsp
Cumin seeds – 3/4 tsp
Dry red chillies – 4, each broken into half
Curry leaves – 3 sprigs
Mixed Vegetables – 2 cups (chopped/cubed: brinjal, potato, taro root, bottle guard, radish, zucchini, okra, drumsticks, french beans, carrot, pumpkin, beetroot, etc; peeled & whole pearl onions/shallots; cauliflower or brocolli florets) (I used only okra – 340 gms) (also I did not have shallots so I used 1 large sliced onion instead)
Thick Tamarind pulp – 5 tbsp
Jaggery/gud – 1 tbsp, grated
Cilantro – 2 tbsp, finely chopped
Salt – to taste
Red chilli powder – 2 tsp
Sambar masala:
2 tsps of bengal gram/chana dal
2 tsps of black gram/urad dal
2 tsps of cumin seeds/zeera
3 tsps of coriander seeds/dhaniya
½ tsp black peppercorns/kali mirch
½ tsp of fenugreek seeds/methi
4 dry red chillies/sukhi lal mirch
¾ cup dry desiccated coconut/khopra

Delicious Warm Sambar

Method:

1. In a non stick frying pan dry roast all the spices separately under the heading sambar masala until they are just a few shades darker. Transfer all the roasted spices to a spice grinder and add a little water and grind to a smooth paste. Keep aside. This is the sambar masala.
2. Wash toor dal in several changes of water. Soak it overnight or for 2-3 hours in surplus fresh cool water. Drain, and wash in several changes of water. Add the washed and soaked toor dal to a pressure cooker. Add 1/2 tbsp oil, chopped tomato, green chillies, turmeric powder and 3 cups of water. Close the lid and pressure cook until the dal is mushy. Using a whisk or a dal ghotni or an immersion blender, blend the dal into a paste. Keep aside.
3. In a large saucepan at medium high heat, add the remaining oil. As soon as it is warm, add the mustard seeds and cumin seeds. When they begin to crackle add the curry leaves and dry red chillies. (If you do not have pearl onions or shallots in hand, add the sliced onions and sauté them until they are pink). Immediately add the prepared mixed vegetables and mix well. Add salt and red chilli powder. Lower the heat to medium and pour in two cups of water. Cover with a lid and let cook until the vegetables are tender crisp, about 5 minutes. Add the tamarind paste and grated jaggery. Now add the toor dal paste prepared earlier along with chopped cilantro and sambar masala. Mix well. Add water to give it a thin consistency. Half cover with a lid and allow it simmer for around 15 minutes more until the vegetables are soft and a good aroma fills your kitchen. Stir frequently and well, as the toor dal tend to sink to the bottom and stick. Serve warm along with plain rice, or dosa, or idli, or wada.

Luv,
Mona

I was immensely thrilled to learn just a few months back during this last Ramadan that Haleem is the first Hyderabadi delicacy to be granted the Geographical Indication Certificate (GI status) along the lines of the famous Tirupati laddu, Darjeeling tea, Goan feni and Banarasi silk. So it will only be referred to as ‘Hyderabadi Haleem’ from now on. How cool is that. I wish that Biryani and many other such iconic dishes of the city too get the recognition as soon as possible.

Biryani is a dish of royalty, of the nizams of the Hyderabad and the Moghuls, known for its cooking method, delicate flavor, heavenly aroma and the use of many spices in the right proportion. In Persian “Birian” means ‘fried before cooking’. There exist two kinds of Biryani, the non-vegetarian and the vegetarian versions. I have already blogged about both the kachchi (raw) and pakki (cooked) method of the Chicken and Mutton Biryani. You can find the recipes here. Apart from the Hyderabadi Biryani, many other versions also do exist, like the Iranian Biryani, the Khaibari Biryani (from Afghanistan) and Pakistani Biryani, all with a few regional variations that change with religion, geography and culture, but all under the same name Biryani. Today Hyderabadi Biryani caters to palates all over the world.

Chopped Mixed Vegetables

Like I had mentioned in my last post, I love to prepare traditional dishes like Nihari, Biryani and Haleem during the cold season. So the last weekend, I prepared Hyderabadi Vegetable Biryani along with Tomato Chutney as the main course for a dinner party.

Tarkari in Urdu language means vegetables. Just like the non-vegetarian version, the vegetarian version is just as ambrosial and a delightful crowd pleaser. All my guests loved it. I do not know how I missed writing about this Biryani all this while. So without further ado, for all those who were waiting for the Hyderabadi version of the Vegetable Biryani, here goes. Following is my Ammi’s recipe.

Hyderabadi Tarkari ki Biryani – Vegetable Biryani
Serves: 6- 7

Ingredients:

Fragrant long grained Basmatic Rice – 3 cups
Warm milk – 3/4 cup
Saffron strands – two pinches
Canola oil – 5 tbsp (or Ghee)
Yellow Onions – 2, large, finely sliced
Ginger garlic paste – 1 tbsp
Long Green chillies – 2, each slit lengthwise and chopped into half
Mixed Vegetables – large cauliflower florets, large broccoli florets, carrots cut into 2″ long thick sticks, capsicum (any color) cut into long and thin strips, green beans cut into 2″ long pieces, boiled/frozen green peas, quartered potatoes, quartered firm red tomatoes – 5 cups
Cumin seeds – 2 tsp
Red Chilli powder – 2 tsp
Salt – 4 1/2 tsp
Turmeric powder – 1/4 tsp
Cilantro – 1/2 cup, loosely packed, roughly chopped
Yogurt – 250 ml, 1 cup
Caraway seeds/Shahzeera – 1 tsp
Dried Bay leaf – 2
Cloves – 4
Green cardamoms – 5
Mint leaves – 1 cup, loosely packed, roughly chopped

Tarkari Biryani – Vegetable Biryani

Method:

1. Wash the rice in several changes of water and let soak in cool surplus water in a vessel.
2. In a small cup, pour in warm milk and saffron strands. Keep aside.
3. In a large and wide saucepan, add oil and as soon as it warms up add the sliced onions and fry them while stirring frequently until evenly golden brown in color. Remove the pan from heat and using a slotted spoon transfer half of the fried onion into a platter and reserve for garnish.
4. In the same saucepan, add the cumin seeds, ginger-garlic paste and green chillies, stir fry for a minute. Immediately add all the mixed vegetables. Also add red chilli powder, 1 1/2 tsp of salt and turmeric powder and chopped cilantro. Mix well very gently. Increase the heat to high and let the vegetables sear. Give the vegetables a stir every two minutes, until they get seared on all sides. Now add the yogurt and mix. Lower the heat to medium high and let cook covered for 3-5 minutes. Once the vegetables are cooked, (but not mushy) (do not overcook the vegetables) (pierce a knife into a potato and check if it is done) uncover and cook on high while stirring whenever required until the vegetables are almost dry. Keep aside.
5. In a large heavy bottomed vessel pour in surplus water and add shahzeera, dried bay leaf, cloves, green cardamoms and cover with a lid. Let it come a rolling boil. Once boiling, drain the soaking rice and add to the boiling water. Let it cook until the rice if half done. Once done, drain the rice and keep ready. Now starts the layering process of the Biryani. Working quickly, in the same vessel, add half of the drained rice. Now add the cooked mixed vegetables. Spread over the rice evenly. Now spread the reserved fried onions meant for garnish, and the chopped mint leaves evenly over the vegetables. Next, arrange the left over rice evenly covering the vegetables. Lastly, pour evenly the saffron milk. Cover the vessel properly with aluminium foil or a tight lid (with vents closed with dough if any) so that no steam can escape. You can also apply dough to seal the lid which is the traditional method.
6. Cook the Biryani on high for 2 minutes. You will notice that a good amount of steam has built up, which is called as the pehli bhaap, meaning first steam. Then take a flat dosa tawa and keep it below the vessel (so that the bottom does not burn and it slow cooks evenly) and lower the heat to simmer and let it slow cook for 30 minutes, until done. Remove from heat. Let the Biryani sit for 15 minutes before serving. Dig a spoon into the vessel and gently mix the Biryani. Serve on a platter. For a special touch, garnish with more fried onions, finely chopped cilantro and mint leaves, toasted/fried almonds or cashewnuts or pinenuts or raisins.

Serve this Biryani along with Mirchi Ka Salan or Baghare baingan or Tamatar ki Chutney or plain and simple Dahi ki Chutney for a sumptuous Hyderabadi meal.

Note:
1. You can also add chopped paneer cubes, sliced mushrooms, and soy nuggets along with the vegetables.
2. Brocolli is not usually added to the Biryani, I added it because I love it.

Luv,
Mona

Brr, its cold outside. Curled up on my sofa under a soft quilt and enjoying the season with a bowl of haleem topped with fried onions, fresh herbs, ghee and few fried cashew nuts along with a splash of fresh lemon juice provides me the warmth and nourishment and makes me hopelessly nostalgic.

Haleem, a porridge made with wheat, pulses, meat, ghee is a classic Hyderabadi delicacy which has Persian origins. Back home in restaurants it is cooked in large amounts in huge cauldrons called as degh for hours together along with a range of exotic spices and other aromatics and pounded continually, until it resembles a velvety gruel like consistency. At homes, we use pressure cookers and processors to quicken the process.

This savory Ramadan speciality has a wonderful taste, and a delicious aroma. Haleem is usually prepared during the month of Ramadan(the ninth holy month of the Muslim calender in which Muslims observe fast from sunrise to sunset) and enjoyed at Iftaar and Suhoor, as it has got all the goodness to sustain and nurture a fasting body.

broken wheat and wheat grains

Below is my Ammi’s version of Haleem, I had also posted an another version Haleem here a while back. A yogurt qorma is prepared and mixed with the wheat+dal+meat mixture and cooked until the flavors marry and the desired consistency is achieved. My mother in law always prefers wheat grains over broken wheat for Haleem. I use broken wheat as it cooks faster.

Hyderabadi Haleem – Lentils, Wheat and Meat Porridge

Ingredients:

Boneless Lamb meat – 500 gms (or) Lamb meat with bone – 700 gms [preferably leg] – cut into small pieces
Ginger-garlic paste – 1 tbsp
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – 1 tsp
Chana dal – 100 gms
Broken wheat – 250 gms
For Qorma:
White poppy seeds/Khuskhus – 1 tsp
Chironji nuts – 1 tsp
Chopped almonds and cashewnuts – 1 tbsp each
Canola oil – 4-5 tbsp
Onions – 3, large, finely sliced
Cloves – 2
Cardamom – 2
Cinnamon stick – one 2″ stick
Dry Roasted Kababchini powder – 1/4 tsp
Dry roasted Cumin seed powder – 1/2 tsp
Green chillies – 4, each broken into two
Yogurt – 1 cup, lightly whisked
Red chilli powder – 2 tsp
Salt – 2 tsp
Black pepper powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Cardamom seed powder – 1/4 tsp
Lemon juice – 1/4 cup/60 ml/4 tbsp
For Garnish
finely chopped Cilantro, and Mint leaves
Crisply fried onions
Lemon juice
Ghee
Fried cashew nuts
sliced/chopped Green chillies

Haleem, garnished with fried onions, fresh herbs, green chillies, nuts and lemon juice

Method:

1. In a pressure cooker, add the meat, ginger-garlic paste, 1 tsp red chilli powder, turmeric powder and 1 tsp salt and pour in 1 cup water. Pressure cook until the meat is about 3/4th done.
2. Meanwhile soak chana dal and broken wheat for 30 minutes in fresh cool water. As soon as the meat is done, transfer the meat with all its juices into a bowl. Keep aside to cool.
3. Drain the soaking dal and keep aside. In the same pressure cooker, add the dal and broken wheat and pour in 4 cups of fresh cool water and pressure cook for a few minutes until the mixture is soft. Transfer to a bowl.
3. Meanwhile, shred the cooked meat and put it back into its juices and keep aside in a bowl. Discard bones.
4. Soak khuskhus, chironji nuts, cashewnuts and almonds in 1/2 cup warm water for 15 minutes. Grind them into a smooth puree.
5. In a food processor or a blender, add the cooked dal and the cooked broken wheat along with any remaining water in which it was boiled and process until well blended.
6. In a large thick bottomed non-stick saucepan at medium high heat, pour oil and as soon as it warms up, add the sliced onion and stir fry it until evenly golden brown in color. Using a slotted spoon transfer half of the fried onions onto a platter, scatter so that they cool and crisp up in a while, use these fried onions for garnish later on. Meanwhile, in the pan with the fried onions, lower the heat and add cloves, cinnamon stick, cardamom, kababchini power, green chillies and cumin seed powder. Stir fry for 10-20 secs. Add the yogurt. Mix well. Add the pureed nuts mixture and mix well. Add red chilli powder, black pepper powder and salt. Half cover and cook stirring occasionally until it leaves oil. Add the blended wheat+dal mixture and the shredded meat with all its juices and mix well. Pour in 2 cups water, and add garam masala powder and cardamom powder. Mix well. Cover and let cook on medium heat, stirring occasionally for 10-20 minutes. Remove from heat when the desired consistency of a thick porridge is achieved. Ladle in serving plates, garnish and serve warm.

This is my contribution to the “The Hyderabadi Bakr-Eid Food Festival-’09” that I am hosting on my blog. The event is on and you can all send me your Bakr-Eid special recipes before December 31, 2009. Click on the link or the logo for more details.

Luv,
Mona

I had prepared Kachchey Gosht ki Biryani on the second day of Eid-ul-Adha for our dinner. We had a wonderful time and enjoyed the meal to the last morsel الحمد لله.

Basically, there are two kinds of Biryani: Pakki Biryani, and Kachchi Biryani.

Pakki Biryani: where are half cooked Basmati rice is layered along with completely cooked chicken or lamb meat and then cooked till done on slow heat on dum.
1. Pakki Gosht ki Biryani
2. Pakki Murgh Biryani

Kachchi Biryani – which is the true Hyderabadi Biryani – where are half cooked Basmati rice is layered along with raw marinated meat and then finished on slow heat till done on dum.
1. Kachchey Gosht ki Biryani (which I am writing about today)
2. Kachche Aqni ki Dum Murgh Biryani

Raw tender and lean meat in this extraordinary kind of Biryani is allowed to first marinate in a mixture of raw papaya paste(optional)+yogurt+lemon juice+ginger+garlic, etc., all of which are natural meat tenderizers, along with several other aromatic spices for 3-4 hours. The marinating meat with all infused flavors is then layered with less than half cooked rice and allowed to slow cook, essentially in a degchi, which an Indian utensil with sloping sides and a narrow neck. The video here and here demonstrates the method and will be useful for beginners. Go through the videos once to have a good idea on the procedure before you try my recipe.

Hyderabadi Kachchey Gosht ki Biryani

The essential requirement for a good Biryani is to use good quality fragrant long grained basmati rice. The secong most important thing is to use lean meat and marinating it in a tenderizing mix before you cook. You cannot even think of preparing this Biryani without marinating it. Raw Papaya skin paste is used as the meat tenderizer back home. My Ammi however says that if the meat is tender enough, there is no need for a meat tenderizer at all. Following her advise, I have prepared Kacchi Gosht ki Biryani many times without using papaya paste and the meat is always bone tender. However, if first timers are apprehensive to try out the Biryani without the use of any meat tenderizers, please go ahead and use it. Apart from the puree of skinned unripe green papaya, peeled kiwifruit puree and pineapple puree are also powerful meat tenderizers.

My dadi(grandmother) always advised us to use rice and meat in 1:1 ratio for Kachchi Biryani. However if you like a meaty biryani, go ahead and follow meat and rice in 1.5:1 ratio, or if you prefer more rice and less meat, follow meat and rice in 1:1.5 ratio. To give time for the raw marinated meat to finish cooking along with rice, the rice is pre-soaked, and then just cooked for a minute or two, then drained and layered with the raw marinated meat and they are both cooked together. As the Biryani cooks, the steam from the meat and its marinade rises above to the rice and aids in its cooking as well. The rice also acquires flavors from the steam and the end result is piquant.

freshly chopped cilantro and mint in water

Hyderabadis prefer Kachchi Biryani over Pakki Biryani for many reasons~because this Biryani is the true Hyderabadi Biryani, for its uniqueness in the method of preparation and ambrosial taste, and also because this biryani is very simple to prepare unlike considered. All you have to do is marinate the meat for about 3 hrs, and then allow to slow cook along with half cooked basmati rice for about an hour, thats it. You do not need to stand in front of the stove stirring it the whole time. Just leave on stove to slow cook and you are free to attend to your other chores.

Make sure that you have everything ready to hand before you begin cooking rice, as you will need to assemble the layers quickly, while the rice is still warm.

Hyderabadi Kachchey Gosht ki Biryani – Hyderabadi Lamb Biryani
Serves: 6-8
Total Marinating time: 3 1/2 hrs
Total ‘Dum/slow cooking’ time: Around 1 hr and 10 mins

Canola oil – 6 tbsp
Ghee – 2 tbsp
Lean spring Lamb meat, with bone, preferably leg, cut into 5 cm cubes – 800 grams (my Ammi even adds mixed pieces like ribs, chops etc) excess fat trimmed, washed, drained and pat dried
for the tenderizing mix:
Raw Unripe Green Papaya skin –  grated or made into a paste , about 2 or 3 tbsp (or) Kiwi fruit – 1, about 50 gms, peel discarded and the pulp mashed into a smooth paste (optional)
Ginger garlic paste – 3 tbsp
Salt – 1 tsp
Turmeric powder – 1/4 tsp
for the marinade:
Thick Yogurt – 1/2 cup
Yellow onions – 3, medium sized, finely sliced
Fresh Mint leaves – 1 cup, loosely packed, roughly chopped
Fresh Cilantro – 1 cup, loosely packed, roughly chopped
Small green chillies – 4-6, slit lengthwise
Red chilli powder – 2 tsp
Salt – 1 tsp
Garam masala powder -1 tsp
Cardamom powder – 1/8 tsp
Coriander powder – 1 tsp
Lemon juice – 2 tbsp
for the rice:
Long Grained Fragrant Basmati Rice – 800 grams (old biryani rice)
Shah Zeera – 1/2 tbsp
Cardamom – 4
Cloves – 4
Cinnamon stick – one 2″ stick
Dagad Phool – 1 tbsp
Dried bay leaf –  2
Salt – 3-4 tsp
for the Biryani:(assembing layers)
Saffron threads – 2 big pinch
Warmed milk – 1/2 cup
Cilantro – 1/2 cup, loosely packed and roughly chopped
Mint leaves – 1/2 cup, loosely packed and roughly chopped
Lemon juice – 2 tbsp
additional ingredients:
Dough made with maida/all-purpose flour (flour+water) to seal the vessel(optional)

1. In a large thick walled oven-proof vessel/saucepan (if you have a thick walled degchi, please use it) (also please choose a vessel that is large enough so that there is about 1/4 amount of free headspace left after the whole biryani is assembled for the steam to collect and aid in cooking), add the tenderizing mix and the marinade and mix well. Wear gloves, add the meat and thoroughly mix the meat well. Using a knife, gash/poke the meat in the marinade. Mix once and again gash/poke it with a knife and then mix. Cover and keep aside.
2. In a thick bottomed frying pan, pour in oil and ghee. Once the oil is hot add the sliced onions. Deep fry them until evenly golden brown in color, keep a close eye and make sure you do not burn them. Once done, remove the pan from heat. Using a slotted spoon, remove half of the fried onions into a platter and spread them out. In a while, they will crisp up as they cool. The crisped fried onions will be later used for garnish. Reserve the remaining fried onions and oil in the same pan and let cool. These will be added to the marinade.
3. In a small bowl, add the warmed milk and soak the saffron threads in it.
4. Add the cooled fried onions and about 4 tbsp of the oil from the pan to the marinating meat and thoroughly mix using a spoon. Cover and keep it back in the refrigerator for 3-4 hrs.

marinating meat

5. Wash the rice in 3 changes of water and soak it in surplus fresh cool water for 30 minutes.
6. In a large saucepan, pour in surplus cool water and add the shahzera, cardamom, cloves, dried bay leaf, dagad phool and salt (do not forget adding salt). Cover and bring it to a boil on high. Once the water is boiling, drain the soaking rice and add it to the boiling water and stir. Cook for just 2 minutes and drain the rice immediately.
7. Spread the drained half cooked rice over the marinating meat. Spread evenly the chopped cilantro, mint, saffron soaking in milk, remaining crisped fried onions and lemon juice. Cover the vessel properly with aluminium foil or a tight lid (with vents closed with dough if any) so that no steam can escape. You can also apply dough to seal the lid which is the traditional method.

top layer of garnish just before putting it on dum

8. Cook the Biryani on high for 5 minutes. You will notice that a good amount of steam has built up, which is called as the pehli bhaap, meaning first steam.. Then take a flat dosa tawa and keep it below the vessel (so that the bottom does not burn and it slow cooks evenly) and lower the heat to simmer and let it slow cook for 30 minutes, until done. Remove from heat, and have a quick look to see if the rice has cooked and stick a fork through to test the meat (be careful as there will a lot of steam, do not burn yourselves). If it needs to cook a little longer, cover again tightly with the lid/foil again and cook for a further 10-15 minutes. when it is done and wait for 10 mins before mixing the rice with meat, and serve on a large serving platter. For a special touch, garnish with more fried onions, cilantro and mint leaves, toasted/fried almonds or cashewnuts or pinenuts or raisins and quartered hard boiled eggs.
Oven Method:
1. Follow the above steps until step 7.
2. Preheat the oven to 450°F.
3. Cook the assembled biryani in the vessel on stove-top on high heat for 5 minutes, until nice steam has built up, which is called as the pehli bhaap, meaning first steam. Immediately transfer this vessel in the pre-heated oven for 20 minutes. After that, turn the oven setting to 300°F and bake it for further 15 minutes, after which have a quick look to see if the rice has cooked and stick a fork through to test the meat (be careful as there will a lot of steam, do not burn yourselves). If it needs to cook a little longer, cover again tightly with the lid/foil again and cook for a furthur 15 minutes. Remove from oven when it is done and wait for 10 mins before mixing the rice with meat, and serve on a large serving platter. For a special touch, garnish with more fried onions, cilantro and mint leaves, toasted/fried almonds or cashewnuts or pinenuts or raisins and quartered hard boiled eggs.

Serve this Biryani along with Mirchi Ka Salan or Baghare baingan or Kaddu ka Dalcha or Tamatar ka Kut or plain and simple Dahi ki Chutney for a sumptuous Hyderabadi meal.

This lajawaab biryani is my contribution to the “The Hyderabadi Bakr-Eid Food Festival-’09” that I am hosting on my blog. The event is on and you can all send me your Bakr-Eid special recipes until December 31, 2009. Click on the link for more details.

Here are other versions of Kachchey Gosht ki Biryani from some of my fellow food blogger buddies:
1. Yasmeen’s version of Kachchey Gosht ki Biryani
2. Anjum’s version of Kachchey Gosht ki Biryani
3. Foodgoddess’s version of Kachchey Gosht ki Biryani

Luv,
Mona

During days when I do not feel like having any non-vegetarian meal, I treat myself with some Paneer in a creamy gravy curry. The non-melting attribute and meat like texture of Paneer is favored by vegetarians and is a very good substitute for meat.

Shallow fried Paneer cubes

To add a shahi touch/richness and thickness to the gravy, paneer is simmered in a cashewnut+milk puree along with yogurt and tomatoes. I have used milk instead of using cream, you can go ahead and use cream for the gravy if you want. You will definitely fall in love with this delightful paneer curry which is one my favorites.

You can use home-made Paneer,or store-bought~ easily available at Indian stores in the cold sections. Store brought ones has additives and lacks freshness, but saves time.

Shahi Paneer Masala – A Royal Cottage Cheese Curry

Ingredients:

Yellow Onions – 2, large, roughly chopped
Canola oil – 5 tbsp
Home-made Paneer – 400 gms, cut into cubes (if using store bought, I recommend Mother-dairy brand)
Cinnamon stick – one 2″ stick
Cardamom – 2
Cloves – 2
Black peppercorns – 5
Ginger-Garlic Paste – 1 tbsp
Cashewnuts – 1/4 cup, soaked in 3 tbsp warm milk for 30 minutes and pureed to a smooth paste
Yogurt 2% – 1/2 cup
Canned Crushed tomatoes – 185 ml (or you can also use 5 medium sized pureed tomatoes)
Salt – 1 1/2 tsp
Red chilli powder – 2 tsp
Turmeric – 1/4 tsp
Dry roasted Coriander powder – 1 tsp
Karuri Methi – 1/4 cup
Milk 2% – 1 1/2 cup

Shahi Paneer masala

Method:

1. Grind the roughly chopped onions in a blender and make a fine paste. Transfer to a bowl and keep aside. In a separate bowl, whisk the canned crushed/pureed tomatoes and yogurt and keep aside.
2. Heat oil in a kadhai. Cut paneer into small cubes. Shallow fry over medium heat until light brown on all sides. Using a slotted spoon transfer the fried paneer pieces aside to a bowl.
3. In the same oil, add the cinnamon stick, peppercorns, cardamom and cloves. Fry them for a minute and add the onion paste and fry for a few minutes until the raw smell wards off and oil starts separating. Add ginger-garlic paste and fry it along for a minute. Add the cashewnut+milk paste, tomatoes+yogurt mixture, salt, red chilli powder, turmeric powder and coriander powder. Saute for 1-2 minutes. Add kasuri methi to the gravy and mix well. Add the fried paneer pieces and mix gently. Pour in milk and mix well, bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick and oil separates. Serve.

This goes to JFI-Paneer being hosted by Trupti at her blog ‘The Spice Who Loved Me‘.

Luv
Mona