Tag: no onion no garlic recipes

Amritsari Aloo Kulcha (no yeast, stove top method)

Amritsari Aloo Kulcha

Amritsari Aloo Kulcha (no yeast, stove top method) – Kulcha is a type of leavened bread from North India, from the state of Punjab. It is made using All Purpose Flour (maida) and usually eaten with Chole or Dal Makhani . The dough is rolled into thick, flat and slightly thick shape and baked in a tandoor (large earthen oven). Once, they are baked to perfection, some butter or ghee is smeared on the top to enhance it’s taste 🙂 The best part about these Kulchas are that we don’t use yeast as a leavening agent. Amritsari Aloo Kulcha is very famous as it has a delicious, spicy filling of boiled, mashed potatoes along with some chopped green chilies and a few other ingredients to add flavor! 

Amritsari Aloo Kulcha

I usually make these Amritsari Aloo Kulchas on weekends or on Friday nights. It would seem like a heavy meal but if eaten in moderation, it isn’t half bad 😉 Besides, I always look forward to making something special on Fridays, I mean, the week’s almost over and I’m absolutely relaxed and enjoy spending an hour or so extra in the kitchen. This combination also seems like a pretty hectic menu but trust me, it’s not!

As I mentioned above at the beginning of the post, I usually pair these Kulchas with some Dal Makhani. They taste absolutely delicious together and a side of some onion salad is a must have. Have you guys tried my recipe for the dal makhani yet?

Amritsari Aloo Kulcha

Once these kulchas are baked/ cooked, it’s customary to smear them with a generous lob of butter or ghee. I mean you must add some just to make sure you get to enjoy the authentic flavors of this rustic flatbread. Besides, when in Punjab, do as the Punjabi’s do! Personally, I prefer butter over ghee. I feel butter adds a little depth to smokiness of these kulchas/ flatbreads.

Amritsari Aloo Kulcha

Since we are speaking about butter and Punjabi’s, the butter has to be added generously to the Dal Makhani too! I squirt a bit of lemon onto the dal for good measure as the acidity of the lemon cuts through the otherwise buttery dal 🙂

Anyways, coming to these Kulchas, these are not baked in the tandoor. A tandoor is usually large and difficult to fit into one’s kitchen easily. Hence, some folks bakes them in the oven but I prefer to do it over an open flame. I manage to get all the smoky flavors that one gets in tandoor baked Kulchas right on my stove top 😉

Let’s learn how..

For the dough :

  1. Add maida (APF) in a large bowl, followed by salt to taste, baking powder, baking soda, cured, oil and sugar.
  2. Next, use sufficient amount of lukewarm water to make soft and smooth dough. Knead the dough for 5 minutes.

               Amritsari Aloo Kulcha

3. Use a damp kitchen towel to cover the dough. Set it aside for one to two hours for the for the dough to rise.

               Amritsari Aloo Kulcha

For the stuffing:

  1. Mash the potatoes, add the other ingredients to the mashed potatoes and mix well.
  2. Set it aside for a few minutes for the flavors to incorporate well.

For the assembling:

  1. Pinch a orange sized ball of the dough.
  2. Roll in in some loose flour and flatten it out a bit.
  3. Place the stuffing on the flattened dough. Pinch the dough together and ensure that the stuffing remains within the dough.
    Amritsari Aloo Kulcha        Amritsari Aloo Kulcha
  4. Sprinkle some flour over it and roll the stuffed kulcha using a rolling pin. Flatten it out and give it a slightly enlongated shape.
  5. Sprinkle some nigella seeds and chopped coriander over the flattened kulcha.
  6. Turn it over and apply some water on the plain side.
    Amritsari Aloo Kulcha
  7. Alongside, heat a iron tawa on medium flame.
  8. Place the kulcha, wet side down on the tawa. Press the kulcha a bit and flip it over on the flame.
    Amritsari Aloo Kulcha Amritsari Aloo Kulcha
  9. Keep the flame on high and keep moving the tawa over it to ensure the kulcha gets cooked and golden brown all over.
  10. Once the top is done, place the tawa back on the stove to let the underside cook out evenly.
    Amritsari Aloo Kulcha
  11. Brush with butter or ghee before serving it piping hot!!
  12. Amritsari Aloo Kulcha is ready. Serve it with Dal Makhani. 

Amritsari Aloo Kulcha

Amritsari Aloo Kulcha (no yeast, stove top method)

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 5-6 kulchas

Easy to make Aloo Kulchas (Potato Stuffed Indian Flatbread) with some rustic Dhaba Style Dal Makhani.

Ingredients

    For the dough:
  • 2 cups All Purpose Flour/ Maida ( APF)
  • lukewarm water as needed to knead the dough
  • 2 tbsp oil
  • salt to taste
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sugar
  • For the stuffing:
  • 3 nos. mashed potatoes
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1 tsp chopped green chilies
  • 2 tsp chopped coriander leaves + some more to garnish the kulcha
  • 1/2 amchur powder (raw mango powder)
  • butter for smearing on top of the kulchas
  • nigella seeds (mangrela) to sprinkle on top of the kulchas

Instructions

    Dough
  1. Add maida (APF) in a large bowl, followed by salt to taste, baking powder, baking soda, cured, oil and sugar.
  2. Next, use sufficient amount of lukewarm water to make soft and smooth dough. Knead the dough for 5 minutes.
  3. Use a damp kitchen towel to cover the dough. Set it aside for one to two hours for the for the dough to rise.
  4. Stuffing
  5. Mash the potatoes, add the other ingredients to the mashed potatoes and mix well.
  6. Set it aside for a few minutes for the flavors to incorporate well.
  7. Assembling
  8. Pinch a orange sized ball of the dough.
  9. Roll in in some loose flour and flatten it out a bit.
  10. Place the stuffing on the flattened dough. Pinch the dough together and ensure that the stuffing remains within the dough.
  11. Sprinkle some flour over it and roll the stuffed kulcha using a rolling pin. Flatten it out and give it a slightly elongated shape.
  12. Sprinkle some nigella seeds and chopped coriander over the flattened kulcha.
  13. Cooking
  14. Turn it over and apply some water on the plain side.
  15. Alongside, heat a iron tawa on medium flame.
  16. Place the kulcha, wet side down on the tawa.
  17. Press the kulcha a bit and flip it over on the flame.
  18. Keep the flame on high and keep moving the tawa over it to ensure the kulcha gets cooked and golden brown all over.
  19. Once the top is done, place the tawa back on the stove to let the underside cook out evenly on medium flame.
  20. Brush the top with butter or ghee before serving it piping hot!! 
  21. Amritsari Aloo Kulcha is ready. Serve it with Dal Makhani.

Notes

Do not use a non-stick tawa for cooking the kulchas as the kulchas will not stick on the tawa when over turned on the flame. I have used an iron tawa. Allow 2 to 3 minutes for the underside of the kulcha to cook as well once the top is cooked. Do not knead a very wet dough. The dough must smooth and soft.

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Amritsari Aloo Kulcha

Love,

Shreya 🙂

Matar Kachori | Khasti Matar Kachori

Let’s call it as Kachori Weekends at our place….last weekend it was Aloo ki Kachori and this week, I was keen to make my favourite green peas stuffed Kachoris to devoured with some green Chutney! 👌🏼😁

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

The market is flooded with fresh, bright green peas. They so sweet and perfect! I have shelled and cleaned about 4-5 kgs of green peas, frozen them in sterilised Ziplock bags to last me for the entire year….more than enough for the two of us! I do this almost every year as I detest the flavour of the store bought frozen peas, they are quite tasteless.

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

Anyhow, with all the green peas around me got me craving for some Nimona (a gravy made with puréed green peas, very famous in Uttar Pradesh and enjoyed with steamed rice and some ghee) with the onset of the winters in December…..I have made it almost every week. And now, with the winter almost on it’s way out…I wanted to make Matar ki Kachori once, as it’s fried..once is more than enough for the entire season 😂

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

They turned out so crisp and flaky…just the way I love my kachoris. My Mom’s recipe never fails me….be it her Plyaaz ki Kachori or this …just perfect😋

The stuffing is made with fresh, sweet green peas and some spices tasters tangy, earthy as it uses my home made Garam Masala along with loads of ginger…all the flavours of a perfect Northern winter!  There is no onion or garlic in this recipe. The outer pastry is flaky and very crisp as its fried on slow flame…always fry your kachoris low and slow! They cook well and never turn limp and soggy.

You can pair these Matar ki Kachoris with dubkimaar Aloo Tamatar and chutney or just some imli ki chutney…just so yummy👌

Let’s start…

Yield: 9 large kachoris

Equipment: a heavy bottom wok, a slotted ladle, measuring spoons/ cups, rolling board, rolling board, kitchen paper, a small pan, potato masher, mixing bowls.

Ingredients:

For the outer cover:

2+1/2 cup all purpose flour (Maida)

salt to taste

3 tbsp ghee

water as needed

Method:

Take flour in a  mixing bowl, season it with salt. Add ghee and rub it into the flour until the flour resembles bread crumbs. This ensures that the outer cover of the kachori is crisp and flaky. Next, add sufficient water to make a semi stiff dough. Cover the dough and set it aside to let it rest for a minimum of 30 mins.

For the stuffing: 

1 cup fresh green peas

1 nos. boiled potato

salt to taste

2 tsp mustard oil (use any oil as per your preference)

a pinch of hing (asafoetida)

1 tsp finely chopped green chillies

1/2 tsp cumin seeds

1 tbsp freshly grated ginger

1 tbsp coriander powder

3/4 tsp red chilli powder

1/4 tsp turmeric powder (optional)

1/2 tsp amchoor powder (dry mango powder)

1/2 tsp Garam Masala

chopped coriander leaves as needed

oil to fry

Method:

Mash the boiled potato and set it aside. Potato is used as a binder, if you wish you can avoid it too.

In a pan, heat oil. Once it’s hot, add hing, cumin seeds and green chillies. Let them splatter around for a minute. Then add the grated ginger. Cook it for a minute.

The washed and dried green peas go in next. Season with salt and cook the peas for a few minutes. Then add the turmeric, red chilli powder, coriander powder, Garam Masala powder. Mix well. Add the mashed potato and mix well with the spices and the peas. Cover and cook for 5-7 minutes or until the peas become mushy.

Add the amchoor powder along with chopped coriander leaves next and mix well. Turn off the flame. Cover the pan with the ready stuffing for a few minutes. Then using a potato masher, mash the peas and potato mixtures well. Let some of the peas stay whole, while roughly mashing the others. That’s done.

Assembling:

Divide the dough which was kept aside into 9 equal sized balls.(I could make 9, if you choose to make smaller Kachoris, you can easily make upto 12 kachoris with this much amount of dough). Flatten each ball of dough to a thickness 2-3 mm and diameter about 3″, add 2-3 tsp of the stuffing. Close the dough ball around stuffing tightly and secure the ends so that the stuffing doesn’t spill out while frying. Flatten out the kachori a bit using a rolling board and pin.

Do the same with all the other 8 dough balls as well. Set them aside. Heat oil to fry in a heavy bottomed wok. Once it hot enough, drop 1-2 kachoris at a time and fry on low flame until golfden and crisp on all sides. Remove from oil and drain excess oil on kitchen papers. Fry them all and the serve these piping hot with sides of your choice.

The stuffing keeps well for 2-3 days in the refrigerator if stored in a glass or porcelain bowl. (I avoid plastic)

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

I am drooling all over again just as I was typing out this draft 😜 But, seriously, do try this one out soon …..so easy to make and very flavoursome!!! You will be making these again and again.

Love,

Shreya💖

 

Spicy Potato and Wholewheat Wrap (no onion no garlic)

Most of us have been avoiding the consumption of onion and garlic during Navratris and stick to eating home cooked and light meals. I feel that doesn’t need to be restricted to Aloo Tamatar ka Rassa (potato tomato curry) or Sabudana Wada (sago fritters) for every other meal.. this perception has to change! We can easily incorporate so many flavours to make a whole new and exciting meal even as we abstain from some key ingredients ☺️ 

No onion no garlic potato wrap

Some people do not consume whole grains like wheat, they can easily make Buckwheat (kuttu ki Roti) flatbreads for this recipe. I have used a spicy version of potatoes for the filling and some veggies like carrots and cucumber for the salad. The dressing or the sauce is very exciting….read until the end to know more!! 😀

No onion no garlic potato wrap

Lets begin spicing up the festivities!..

Yield: 2-3 wraps

Equipments: measuring cups/ spoons, a pan, a wok, a large mixing bowl.

Ingredients for the the ww wrap:

1 cup wholewheat flour (I used Aashirwad Select)

salt to taste (regular or vrat ka namak)

2 tsp oil

water a needed to knead a dough

Method:

Take flour, salt and oil in a large mixing bowl. Add water little by little as you go on kneading a soft dough. Once the dough comes together, cover it with a kitchen towel and set aside for 30 mins.

Then take a Orange sized portion of the dough and make a thick Roti and cook it on the pan until crisp on both sides. Click here to see pictures.  Make 3-4 ww wraps and set them aside in a hot case/ casserole.

Ingredients for the potato filling:

250 gms baby potatoes (boiled) or use regular cubed potatoes

salt to taste (regular or Vrat ka namak)

2 tsp oil

1/2 tsp red chilli pwd

1 tsp ginger paste

1/4 tsp cumin powder

1/4 tsp lemon juice

Method:

Heat oil in a wok, add the boiled potatoes. Sauté well until slightly crisp and golden brown on all sides. Season with salt, red chilli pwd. Sauté for another 2 mins. Add ginger paste along with cumin pwd. Mix well, cover and cook for about 5-7 mins. Turn off the flame and set aside to cool the filling. Add the lemon juice once it cools down and mix it well.

Ingredients for Salad:

a few juliennes of carrot and cucumber and beetroot (optional)

Ingredients for the sauce:

1/2 cup chilled hung curd

1/4 tsp roasted cumin pwd

salt to taste (regular or Vrat ka namak)

Method:

Mix these ingredients together and set it aside.

Assemble the wrap:

Place a ww wrap, smash some potatoes and place them on the wrap. Top them with some salad and sauce! What more!?? Some chopped coriander too 👌👌

No onion no garlic potato wrap

Exciting…tempting…you crave these!? Go, make some 😋➡️

Also try my Phalhari Kadhai Paneer (click here for recipe) as the filling for these wraps.

Love,

Shreya💗

Chatpate Saunfia Aloo (no onion no garlic recipe)

I love potatoes! I can have them in any form except sweet 😱😱 Potatoes got to be spicy and delicious….can’t be bland and sad…! That’s what I am sharing today…awesome, spicy and so easy to make too!

Besides, it’s without any onion and garlic too…so perfect for the upcoming Indian festivals like Navratri when most of us eat food sans the onion and garlic element for 10 whole days. I won’t get into giving you the background of the festivals and the why’s and the how’s!

Chatpate Saunfia Aloo No onion no garlic recipes Polkapuffs Aloo Recipe Recipes for Navratri

This recipe can be made in many ways and enjoyed in many more too! My Mom usually makes another kind of Aloo without onion and garlic, this is inspired from her basic recipe..which by the way has way too many fans out there 😍

I have mentioned the spices that I have used, but you can always change them slightly to your preference. These potatoes can be served as starters, along with dal and some steamed rice or you can add them to any curry/ gravy and enjoy it with Phulkas (Indian flatbread).

Yield: serves 2

Equipment: a heavy bottom skillet or pan, a large pot, measuring cups/ spoons.

Ingredients:

300 gms baby potatoes (I have used the smallest kind, you can also use regular potatoes and cut them into cubes for this recipe)

salt to taste

3 cups water

1 tbsp refined oil

a pinch of asafoetida (hing)

1 tsp fennel seeds (saunf)

2-3 nos. green cardamom (choti Elaichi)

1 tsp roasted cumin pwd (bhuna jeera pwd)

1/4 tsp turmeric pwd

1/2 tsp red chilly pwd (I used degi mirch)

1/2 tsp crushed anardaana seeds

1/4 tsp chaat masala (optional)

a pinch of Garam masala 

chopped coriander to garnish

Method:

Wash the baby potatoes well, do not peel them.

In a large pot, boil water with salt. Add these potatoes in boil until 80 percent cooked. They must not be mushy in texture. Drain the water and let the potatoes cool (skip the boiling bit if using large potatoes cut into cubes).

img_5228

Now, heat oil in the skillet. Add hing and saunf along with cardamom. Let them crackle. Next, add the dry spicies mentioned above except anardana pwd and chaat masala. Sauté them together for 2 mins. Next, tip in the potatoes and check the seasoning, add more salt if needed. Mix well and cook for about 5-8 mins (I let the skin crisp up a bit). Finally, add the anardaana pwd and/ or chaat masala (I always add a bit, tastes so good!). Turn off the heat and garnish with some chopped coriander leaves. Serve them piping hot!

img_5230

Also, try my dahi aloo (no onion garlic), phalhari Kadhai paneer (no onion garlic), Phalhari chutney (no onion garlic) or see my collection of Navratri Recipes here.

Happy Cooking folks!

Love,

Shreya💝

Dahi wale Aloo | How to make Dahi Aloo

I enjoy my potatoes…any version and I am game. Be it spicy or mild..they all taste so good. And as a rule, I always keep some potatoes handy…either boiled and refrigerated or made into a spicy filling for Aloo ke Parathe 😁

So about today’s recipe, Dahi wale Aloo or Dahi Aloo happens to be very popular in North India and is usually made during poojas, festive fasting (vrat) or when we want to serve a light Satvik (no onion-no garlic) meal. One can pair this with Masala Puri or Laccha Paratha or even some plain rice.

Dahi ke aloo recipe How to make Dahi aloo recipe Polkapuffs recipes

It tastes absolutely yum and no one can really guess that it has almost no spices apart of the kitchen basics.

Please note that every family follows different rules for fasting (vrat). I have learnt this recipe from my Mom. If you are making it for a fast, use sendha namak.

You can also try my Phalhari ka Kadhai Paneer (Satvik).

**We consume turmeric powder and jeera (cumin) seeds while we fast. Please refrain from adding these ingredients if you do not use them in your family.

Yield: serves 2

Equipments: a heavy bottom pan, measuring cups/ spoons.

Ingredients:

3 nos. peeled and cubed potatoes (you can boiled too)

1 nos slit green chilli

1/2 tsp jeera dana

3/4 tsp red chilli pwd **

1/2 tsp turmeric pwd **

2 tbsp oil/ ghee (we use mustard oil)

3/4 cup yogurt

water as needed

salt to taste (or sendha namak)

chopped coriander leaves to garnish

Method:

Heat oil in the pan, then add jeera dana and slit green chilli. Let them splatter for a minute.

Next add the cubed potatoes and season with salt, turmeric & red chilli pwd. Add some water and cover the pan with a lid. Cook for 10-12 mins or until the potatoes are soft (cook for just 5 mins if using boiled potatoes).

In the meanwhile, whisk curd with about 1 cup of water. Add this mixture to the cooked potatoes. Keep the flame at the lowest at this point and keep stirring continuously until the yogurt comes to a boil. Cook for 5-7 mins and turn off the flame. Garnish with chopped coriander and serve it piping hot.

Dahi ke aloo recipe How to make Dahi aloo recipe Polkapuffs recipes

This happens to be one of my favourite potato curries after Rasse wale Aloo. Do try them both if your looking for a quick meal!

Love,

Shreya💖

Rassedaar Aloo Tamatar | Indian Potato & Tomato Curry

Considering how much I love Potatoes, I have a very few recipes about them on the blog! Dubkimaar Aloo or Rassedaar Aloo Tamatar is very common in my home…specially for Sunday brunch with some crispy, flaky, layered Parathas😋 NomNom!!

 Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

Rassedaar Aloo Tamatar is very famous all over Uttar Praadesh, Bihar, West Bengal, Odissa, Madhya Pradesh and other neighbouring States, but is made differently everywhere you go. The taste changes from from one city to the next!

I am sharing my version of it which I’ve learnt from my Mom. No one makes Rassedaar Aloo Tamatar like she does, it’s irresistible, finger licking good!
The best part is that these are made without onions, garlic or any ginger even! Just some basic spices and you have yourself a yummy curry in a hurry! 😉
Pair it with some Masala Pooris or even Tehri, and you don’t need anything else!

Let’s see how….

Yield: serves 2

Equipment: a heavy bottom wok, measuring cups/ spoons, a ladle, a lid.

Ingredients:
2-3 nos. peeled, washed & cubed potatoes
1 nos. large washed & cubed tomato
2 tbsp mustard oil (you can use refined oil)
1 nos. slit green chilli
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp Garam masala
1/4 tsp amchoor powder (raw mango pwd)
Salt to taste
Water as needed
Coriander leaves to garnish

Method:
Heat oil in the wok. Once it’s hot, add the green chilli, cumin seeds & hing. Let these splatter for a minute. Then add the potatoes, turmeric pwd, cumin powder & red chilli powder. Stir well and sauté for 5 mins. Season with salt. Then, add some water and cover with a lids to cook for 10 mins or until the potatoes are done.

Open the lid, add the garam masala & tomatoes, mix well. Cover again to cook the tomatoes until they are mushy and form a curry. Adjust the consistency of the curry (rassa). Add amchoor powder and garnish with coriander leaves. Serve piping hot!

Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

That’s ‘comfort’ in a bowl.

Love,

Shreya❤️

Phalhari Kadhai Paneer / Vrat ki Kadhai Paneer / No Onion No Garlic Recipe / Cottage Cheese

The best part about Navratri is that I know I will finish cooking very quickly! That’s because we don’t eat onion and garlic during these 9 days…as most Indians, I too have ‘Mata ji ki Pooja’ and ‘Ghatt’ at my place. 😇😇 🙏🌹

I love and eagerly wait for Navratri to begin each year…as I get to decorate the temple in my house!! Colourful bangles..chunni (scarf) for ‘mataji‘ and all the little ‘diyas‘ (oil lamps) lighting up the entire place looks so pretty!! 🎊

But the fact remains that my hubby has to go to work every morning and I love packing his lunch box! So during Navratri…I pack food that’s without onion-garlic. along with cucumber slices and some fruits to balance the meal.

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So decided to pack Phalhari Kadhai Paneer today for his lunch box along with Rajgira ke Parathe (not in pics). They are very healthy and make a good accompaniment to the Phalhari Kadhai Paneer 😀 I was looking for a good paneer (cottage cheese) recipe and this one is perfect!

This recipe is very quick and required little efforts too! Let’s get going with it..

️Yield: Serves 1 (remember, this was made just for my hubby’s lunch box, pls adjust the ingredients to make a larger batch)

Equipment: a non stick pan/ wok, measuring cups/ spoons, blender.

Ingredients:

1 cup cubed paneer

1 cup chopped tomatoes (de seeded)

1 nos green chilly

4-5 cloves (Laung)

1″ pc of cinnamon (dalchini)

2-3 green cardamom (Chotti elaichi)

1 tsp cumin seeds (Jeera)

1 tsp peppercorns (Kali miri)

2 tbsp chopped ginger

1/2 tsp degi mirch (optional)

A pinch of sugar (optional)

1 tbsp ghee

sendha namak to taste (rock salt, and if you are not fasting, use regular salt)

Method:

First, blend together 1/2 cup chopped tomatoes with all of the ginger and green chilly using 1 tbsp water. Make a smooth paste. Set it aside.

Dry roast the cloves, peppercorns, cinnamon, cardamom and cumin seeds for 3-4 mins in the wok…careful not to burn them. Let them cool for a few a minutes. Grind them to a powder or little coarsely (if you like coarse spices) and set it aside.

Now, heat the wok and add ghee. Once it’s hot, add the paste you have made and sauté on medium flame for 5 mins or until the raw smell goes away from the paste. You will see some of the ghee separating from the sides too. Now add the sugar, salt and degi mirch (optional) and approximately 3/4 tsp of the spice powder you have kept aside (the remaining spice powder can be stored in an airtight container for about a month and reused in any curry).

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Mix everything well and cook for another 3-4 mins. You can add some water to correct the consistency at this point (I added less than 1/4 cup of water). Next, add the remaining chopped tomatoes and cubed paneer. Stir carefully to avoid breaking the paneer. Now cook for another 6-7 mins. The paneer will absorb all the flavours and the tomatoes too will cook well. If you like, you can sprinkle some more of the spice powder at this stage (I did not as I was worried it will be too spicy)..turn off the flame. You can garnish with some chopped coriander leaves…I didn’t have any today..so I skipped it! 😬 It’s ready!

Phalhari Kadhai Paneer Glutenfree recipe Navratri vrat recipes Navratri fasting menu Paneer recipes Easy paneer recipe Indian recipes Festive cooking Cottage cheese cooked in Indian style Tomato and cottage cheese Kadhai paneer No onion no garlic recipe

Adapted from Pankaj Bhadouria.

Hope you will try it out soon! 😊

Love,

Shreya💕

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