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Paneer or Veg. Butter Masala: Ingredients

Paneer or Veg. Butter Masala is a rich gravy cooked with cubes of paneer, tomatoes, cashews, and Indian spices like ginger-garlic paste, chili powder, coriander, and garam masala. The gravy is simmered until thick then garnished with coriander. Methi Pulao is a rice pilaf made with basmati rice, green peas, paneer, fenugreek leaves, tomatoes, garlic, spices, and water. It is pressure cooked then garnished with fried paneer. Spicy Sprouts Sandwich contains a filling made from mixed sprouts, potatoes, onions, tomatoes, spices and chili. The

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103 views

Paneer or Veg. Butter Masala: Ingredients

Paneer or Veg. Butter Masala is a rich gravy cooked with cubes of paneer, tomatoes, cashews, and Indian spices like ginger-garlic paste, chili powder, coriander, and garam masala. The gravy is simmered until thick then garnished with coriander. Methi Pulao is a rice pilaf made with basmati rice, green peas, paneer, fenugreek leaves, tomatoes, garlic, spices, and water. It is pressure cooked then garnished with fried paneer. Spicy Sprouts Sandwich contains a filling made from mixed sprouts, potatoes, onions, tomatoes, spices and chili. The

Uploaded by

krishnaharris
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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Paneer or Veg.

Butter Masala
It is a velvetty gravy cooked with cubes of paneer and indian spices, garnished with coriander is sure going to be a treat for all those veggie lovers out there. The richness of this dish comes with the butter, cashewnut paste and tomatoes. Try this and I bet you'll be surprised to see how easy you can make this dish that tastes just like the one you tasted at your favorite restaurant Ingredients: 250 gms paneer (about 24 cubes) 3 medium sized onions 2 tsp ginger-garlic paste 2 tsps red chilli powder 4 ripe tomatoes 3 tbsps cashewnut (grind to smooth paste with little water) 1/2 tsp coriander powder 1/4 tsp turmeric powder 1/2 tsp kasuri methi (dry fenugreek leaves) 1 1/2 tsp garam masala powder salt to taste 3 tbsps butter 2 pinches of orange food color Coriander leaves for garnish How to cook In a saucepan, bring about 4 cups of water to boil. When the water starts dancing, gently drop in the onions, and tomatoes. Let them cook on high flame for 10 mts. Drain the water and let onions and tomatoes cool down. Once cool grind onions to smooth paste. Peel the skin of the tomatoes and grind to smooth paste separately. Set aside Heat a tbsp of ghee and fry the paneer cubes to golden brown as shown in the picture. While the paneer fries, bring one cup of water to boil and switch the flame off. To this add the fried paneer cubes and let it sit for 5 mts in. In a pan/kadhai heat 3 tbps of butter on medium low flame. Add the onion paste to the butter, increase the flame to medium, and fry for 5 mts stirring frequently till the gravy starts turning brown in color and the raw smell disappears. Add ginger-galic paste and fry for another minute. Add chilli powder, turmeric, cashew nut paste, and salt to taste. Combine well. Add tomato puree, kasoori methi, coriander powder, garam masala. simmer the flame and let it cook for 4 mts. Add fried paneer, mix gently and let it cook for another 4 mts Now add 3/4 cup of water, and cook on medium flame till the gravy turns to a thick consistency. Check the salt and add if required. Add 3 tbps of water to the food color and mix it to the curry. cook for another minute or two before turning off the flame. Let it sit for atleast 10 minutes and garnish with freshly chopped coriander before serving. Serve hot with rotis, paranthas or naan or steamed white rice.

METHI PULAO RECIPE


Ingredients: How to make methi pulao:

11/2 Cup Long Grain (Basmati) Rice 1 cup green peas 50gms paneer (cut into small cubes and deep fried) A small bunch of methi (fenugreek) leaves (chopped) 2 tomatoes (chopped) 4-5 flakes of garlic (paste) 2-3 green chilies (chopped) 1/4th tsp. turmeric powder Red chili powder to taste Salt to taste 1tbsp oil/butter

Wash methi properly and drain the water and keep aside. Heat oil in the pan and add garlic paste and fry till light brown. Now add tomatoes, peas. Methi, green chilies, salt, chili powder and turmeric powder. Stir-fry for 8-10 minutes. Add rice and fry well for another 5 minutes. Add enough water and pressure cook on low flame for 5 minutes. Garnish with fried paneer. Serve the methi (fenugreek) pulao hot with chilled raita

SPICY SPROUTS SANDWICH

Ingredients 8 slices whole wheat bread cup sliced onions 4 teaspoons low fat butter to cook

How to proceed 1. Divide the sprouts mixture into 4 equal portions. 2. Place one portion on one slice of bread. Top with an onion slice and sandwich using another slice of bread. 3. Repeat with the remaining ingredients to make 3 more sandwiches. 4. Pre-heat the griller and grill the sandwiches, using a little low fat butter to cook. 5. Serve hot.

For the sprouts 1 cup mixed sprouts, boiled cup potatoes, boiled and mashed cup finely chopped onions 2 teaspoons ginger-garlic paste 1 green chilli, finely chopped 2 teaspoons pav bhaji masala 2 teaspoons coriander-cumin seed (dhania-jeera) powder teaspoon turmeric powder (haldi) teaspoon black salt (sanchal)

For the sprouts 1. Heat the oil in a non-stick pan, add the onions and saut till the onions turn translucent. 2. Add the ginger-garlic paste, green chilli and saut for another 1 minute.

3. Add the pav bhaji masala, coriander-cumin seed powder, turmeric powder, black salt, tomatoes and salt and cook for 5 minutes. 4. Add the sprouts and potatoes and mix well. Keep aside.

1 cups finely chopped tomatoes 2 teaspoons oil salt to taste

1. Aloo Palak
Ingredients 3 cups chopped spinach 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated 2 green chillies 1" piece ginger 1 tsp. lemon juice 1/2 tsp. maida or corn flour (optional wheat Flour) 1 tsp. red chilli powder 1 tsp. cinnamon-clove powder 1/4 tsp. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. garam masala 1/2 tbsp. butter 4 tbsp. ghee salt to taste Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh METHOD: Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes. Add all the dry masalas and fry till ghee separates. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.

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