Posts Tagged ‘gravy’

Mirch Ka Salan

Mirch Ka Salan

When I saw this beautiful jalepeno peppers in grocery store, I immediately grabbed a few without even thinking of any dish. When I was picking up these peppers, from the other side, hubby was looking at me and smiling.

I know he is not a big fan of spicy food but I am glad he tried this and gave me a positive feedback. Let me confess something about him here, my husband is an amazingly easy person to cook for. He will eat anything and everything I set down in front of him, except ghee and butter.Its not that he don’t eat ghee or butter for diet reasons, it’s just that he don’t like the smell of it..weird…right..But that’s how it is…if he don’t smell these two ingredients in any dish, he will happily enjoy the dish.

If you like spicy dishes, this is the one for you…I’ve always eaten this dish in restaurants. I don’t have a single memory of having mirch ka salan at home. Mirch is basically a hindi term for any kind of peppers and salan is the gravy or sauce.The gravy is lightly tangy, and has a mellow and creamy taste because of the spices used. And yes, don’t forget to remove the seeds and membranes from inside of peppers, which is the reason for the hotness of the chillies.It also brings the heat of the chilli’s down a bit..

jalapeño

jalapeño

Ingredients:

  • 6-7  jalapeño peppers, or any green pepper of your choice(I have also used some green bell peppers)
  • 1/4 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • 4-5 methi seeds
  • 4-5 curry leaves
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/4 tsp degi laal mirch, sweet paprika powder
  • 1/2 tsp garam masala powder
  • 1/2  tsp tamarind concentrate
  • 3 tbsp extra light olive oil
  • salt to taste

To be grind into a paste

  • 2 tbsp peanuts, roasted, skin removed
  • 2 tbsp sesame seeds, roasted
  • 1 medium onion, chopped
  • 1 tbsp ginger garlic paste
  • 2 medium tomatoes, chopped
  • 1 tbsp grated coconut
Mirch Ka Salan

Mirch Ka Salan

Method:

  • Wash and slit the peppers lengthwise without cutting the peppers into two. Remove the seeds and membrane(you can do it by cutting at the end), heat a teaspoon of oil in a wide pan and layer the pepper evenly and shallow fry in hot oil until they turn light in color. Drain on paper towel and keep aside.
  • In the same pan, add 1 teaspoon of oil, add chopped onions and sauté for 5-6 minutes, then add ginger-garlic paste, chopped tomatoes and shredded coconut and cook until the mixture is slightly golden brown. Keep this aside.
  • Dry roast peanuts, once cooled, remove the skin and keep aside.
  • In the same pan dry roast sesame seeds and then grind all this ingredients (including the saute onions) into a smooth paste adding little water if needed..
  • Heat 2 tablespoon of oil, add cumin seeds, mustard seeds, methi seeds and let them crackle. Then add curry leaves and the onion paste, cook for 2-3 minutes.
  • Add turmeric powder, coriander powder, garam masala, degi mirch(sweet paprika powder) and salt to taste. Cook this masala on medium-low heat until the oil separates.
  • Add 1  1/2 cups of water and tamarind pulp and bring it to a boil.
  • Add the fried peppers and check for seasoning, add more salt if needed. Simmer until the gravy thickens.
  • Serve hot with plain white rice. Enjoy!
Mirch Ka Salan

Mirch Ka Salan

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Paneer Makhanwala

Posted: April 20, 2011 by incidentalcooksuman in Curries, Dinner, Indian Food
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Paneer Makhanwala is a dish from Mughlai cuisine. Mughlai cuisine consists of the dishes which were prepared in the kitchen of Mughal Emperors. These dishes are very exotic, rich in flavor and spices. Also, in the preparation of most of mughlai dishes, milk and cream is used to enhance the richness of the dish. This cuisine is very popular in northern part of India though you can eat most of mughlai dishes these days in every restaurant. But the best place to enjoy mughlai food is Delhi which specializes in the preparation of this cuisine.

Paneer is a fresh cheese common in south asian cuisine  and makhan is referred to cream used in the dish. Hence the name Paneer Makhanwala. It is also called Shahi Paneer, reference to the royalty which use to enjoy this dish. It is best served with indian bread called Naan.

Paneer Makhanwala

Paneer Makhanwala

Ingredients:

  • 2 cups paneer, cut in cubes
  • 2 onions, chopped
  • 1/2 cup crushed tomatoes
  • 3 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 2 green chillies, devined and chopped
  • 1 teaspoon paprika
  • 2 teaspoon tandoori paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 3 tablespoon heavy cream
  • salt to taste
  • 2-3 dry bay leaves
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • chopped cilantro leaves for garnish
Paneer Makhanwala

Paneer Makhanwala

Method:

  • Heat 1/2 teaspoon of oil in a pan , add onions, chillies, garlic, ginger with a pinch of salt. Cook until onions are softened. Cool down the mixture and transfer this to the blender jar and blend it into a fine paste.
  • In the same pan, add rest of the oil and butter, then add bay leaves followed by onion paste. Cook until it turns light brown in color.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, tandoori paste, salt and cook until the oil separates from the masala about 7-10 minutes.
  • Add little bit of water for desired consistency, cover the pan and cook for another 3-4 minutes on low heat.
  • Add cream to the sauce and mix everything well. In the end add paneer cubes to the sauce and gently stir to mix everything well. If you are using store-bought paneer, put in hot boiling water for 10-15 minutes, so that it gets little soft.
  • Garnish with chopped cilantro leaves and serve!
Paneer Makhanwala

Paneer Makhanwala

Aloo Matar/Potatoes and Peas Curry

Posted: July 7, 2010 by incidentalcooksuman in Indian Food
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Serving yields: 2-3 servings 

Aloo Matar/Potatoes n peas curry 

Every indian know how to make aloo matar curry. This is one of the most easiest yet satisfying curry of all time. I have seen or eaten this recipe of different versions but the spices used to make this curry is almost same.  Every household has different taste of this, depending upon their use of spices and taste. I was going to make aloo curry for the dinner than while preparing the dish thought of adding some peas to it which will go perfect with jeera rice hence made this curry. 

Aloo Matar/Potatoes n peas curry

Aloo Matar/Potatoes n peas curry

 

Ingredients: 

  • 2-3 small potatoes, cut in large cubes
  • 1 cup frozen peas
  • 1 large onion
  • 3 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1/4 cup crushed tomatoes
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • salt oto taste
  • 2 tablespoon oil

Preparation: 

  • Wash and scrub potatoes, cut in large cubes.
  • Heat oil in pressure cooker over medium high heat, add cumin seeds and mustard seeds and let it get brown and splutter.
  • Add chopped onions followed by garlic and ginger,cook until onions are lightly brown.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder and salt to taste and cook until oil separates.
  • Now add cubed potatoes and fry for 2-3 minutes. Then add frozen peas  and water and close the lid, cook until 2 whistle.
  • Let the cooker cool and then open the lid.
  • Serve hot with rice and rotis/indian bread.
Aloo Matar/Potatoes n peas curry

Aloo Matar/Potatoes n peas curry

 

Note – You can also use a deep pan with lid to cook this. I use pressure cooker as it is easier and quick.

Potato Curry (Aaloo Curry)

Posted: June 1, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , ,

Potato Curry (Aaloo Curry)

 This aaloo curry is very simple yet satisfying side dish with bread, roti, puri or rice. When I do not feel like eating any vegetables I make this simple and quick dish. Its has very rich and creamy gravy.

Aloo curry/Potatoes in gravy

Aaloo curry/Potatoes in gravy

Ingredients:

  • 1 large Idaho potato
  • 1 large white onion, chopped
  • 1 medium-sized tomato, roughly chopped
  • 2 tablespoon crushed tomato
  • 1 green chilli, deveined and chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 2 tablespoon oil
  • 2 tablespoon curd or plain yogurt
  • 2 dried bay leaves
  • salt to taste

Preparation:

  • Wash and scrub potatoes, leave the skin on, cut in large cubes.
  • Heat oil in pressure cooker over medium high heat, add cumin seeds and mustard seeds and let it get brown and splutter.
  • Add chopped onions followed by garlic, ginger and bay leaves, cook until onions are lightly brown.
  • Add chopped tomatoes, crushed tomatoes, turmeric powder, coriander powder, garam masala powder and salt to taste and cook until oil separates.
  • Now add cubed potatoes and water and close the lid and cook until 2 whistle.
  • Let the cooker cool and then open the lid.
  • Add 2 tablespoon of curd or yogurt to make creamy gravy.
  • Serve hot with rice and rotis/indian bread.

 

Note – You can also use a deep pan with lid to cook this. I use pressure cooker as it is easier and quick.

Aaloo curry with rice

Aaloo curry with rice