Tag: north indian curry

Homemade Malai Paneer | Indian Cottage Cheese Recipe

home made malai paneer | Indian cottage cheese recipe

Indians and Malai Paneer go hand in hand! As many Indians are pure vegetarians, they consume large quantities of milk based products and Paneer tops the list 🙂 So, I thought I must share an easy recipe to make Homemade Malai Paneer / Indian Cottage Cheese at home and it’s better than store bought ones!! 

I must confess, I’m a paneer lover! If it’s Homemade Malai Paneer, then even better! I can have every other day and sometimes, I do…LOL! It’s one of the easiest things to cook if you have some Paneer sitting ready in your refrigerator. All one needs to do is make a luscious gravy base like the one of Reshmi Paneer. It goes so well with some Masala Puris or even with my favorite Wholewheat Tawa Naan bread 🙂

home made malai paneer | Indian cottage cheese recipe

My hubby too enjoys paneer and likes his Laccha Parathas with some Paneer Bhurji for breakfast. And I have to agree with him, it’s healthy and very filling. A typical North-Indian start to our day.

But many times, when paneer is store bought, it’s very chewy and particularly sour. It has a very sticky exterior texture, almost slimy in many cases. Such quality can put anyone off paneer. Such a texture can be because of many factors, one – the paneer isn’t fresh and has been packaged for many days, two- the paneer is adulterated and has cornflour and other such ingredients, this results in slimy exterior of the paneer. This can very disgusting and the flavour is always compromised.

But what is more important is that it can be made very easily at home. Most of us feel it’ll be a very time consuming  procedure and could be too tedious! I can assure you, it’s none of that! All I can say is that we need sometime in hand and patience….yes, please be very patient while making fresh paneer.

home made malai paneer | Indian cottage cheese recipe

You can see the pictures here, it’s a rustic homemade slab of cottage cheese which is absolutely soft, melt in the mouth and just feels very creamy as the name suggests. But, it was not always that i knew the exact method to make this beauty, i referred to many recipes to understand the secret behind that creamy texture like we buy from the stores. It’s Cream – yes, our very own Amul cream or any cream 🙂 I’m sure many may know about it but for me it was a revelation because so many websites don’t mention any cream in the recipe and their end results look very creamy and perfect! So, now even you guys are in on the secret …LOL! Plus a few very important points which I’ve learnt from my Mom.

Let’s follow this step by step method for a better understanding..

1. Heat milk in a large pan, let it come to a gentle boil.

2. Then add the cream and mix well but with a gentle hand.

home made malai paneer | Indian cottage cheese recipe

3. Then add the lemon juice. Mix well and reduce the flame to sim.

4. In about 4-5 minutes, the milk fats will begin separating from the whey. Turn off the flame at this stage.

home made malai paneer | Indian cottage cheese recipe

5. In the meanwhile, keep a muslin cloth or a cheese cloth draped over a large bowl, pour the split milk through the muslin/ cheese cloth and immediately squeeze out as much whey as you can.

home made malai paneer | Indian cottage cheese recipe

6. Dip the squeezed milk fats in the cloth in a bowl filled with water and ice cubes for 2 minutes.

home made malai paneer | Indian cottage cheese recipe

7. Place a heavy utensil on top of the cheese cloth and keep it that way for about 1-2 hours. This will ensure that all the water is weighed out of the paneer.

8. Once the paneer is set, use it as needed. To store it, keep the paneer wrapped in a damp cloth and refrigerated.

9.The paneer will stay fresh for up to 3-5 days if stored correctly.

That’s your paneer. This recipe is easy to follow and needs no major equipment.

Homemade Malai Paneer | Indian Cottage Cheese Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 450 grams approximately

Creamy, melt in the mouth soft paneer is everyone’s favorite and here’s an absolutely easy, no-fail recipe for your own Homemade Malai Paneer!!

Ingredients

  • 1.5 liters full fat milk (buffalo milk)
  • 200 ml fresh cream (I used Amul Cream)
  • juice of 2-3 lemons
  • 20-25 ice cubes

Instructions

  1. Heat milk in a large pan, let it come to a gentle boil.
  2. Then add the cream and mix well but with a gentle hand.
  3. Then add the lemon juice.
  4. Mix well and reduce the flame to sim.
  5. In about 4-5 minutes, the milk fats will begin separating from the whey.
  6. Turn off the flame at this stage.
  7. In the meanwhile, keep a muslin cloth or a cheese cloth draped over a large bowl, pour the split milk through the muslin/ cheese cloth and immediately squeeze out as much whey as you can. 
  8. Dip the squeezed milk fats in the cloth in a bowl filled with water and ice cubes for 2 minutes. 
  9. Place a heavy utensil on top of the cheese cloth and keep it that way for about 1-2 hours.
  10. This will ensure that all the water is weighed out of the paneer.
  11. Once the paneer is set, use it as needed.
  12. To store it, keep the paneer wrapped in a damp cloth and refrigerated.
  13. The paneer will stay fresh for upto 3-5 days if stored correctly.
  14. Refer to notes below.

Notes

Please follow all the steps correctly. Do not over cook the milk once it has split. Pour into the cheese cloth immediately else the paneer will turn chewy. Always store the paneer wrapped in a damp cloth and cover it from all sides. The cream is added to improve texture and taste. Since we are adding cream, it will take a little extra lemon to split the milk so add more of it if necessary.

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Homemade Malai Paneer | Indian Cottage Cheese Recipe

Do try this one out, you’ll stop buying paneer from the stores!!

Love,

Shreya

Adapted from You Tube – Sanjeev Kapoor’s recipe.

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❤️

Kala Chana Masala

North Indian meals are a must in my home on daily basis…they are filling, healthy and something that my hubby & I have both grown up eating😊 It’s our comfort food!

Kala Chana or  Bengal Gram/ Black Gram is full of vitamins, minerals & dietary fiber. It’s also has a very low fat content…..besides being an excellent source of iron & protein for vegetarians.

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

I remember having this ever since I was a child…and quite liked it too! Typical North Indian flavours…served with some rice or crispy, flaky parathe👌🏼 One can make it spicy or keep it on the mild side.

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

Besides, it’s easy to prepare….lets get started with my Mom’s recipe…

Yield: serves 2-3

Equipment: pressure cooker, measuring cups/ spoons.

Ingredients:

2 cups kala Chana (soaked overnight in 5 cups of water)

1 nos. large onion chopped

2 nos. chopped tomato

1 nos. cubed potato

2 tbsp ginger-garlic paste

2-3 nos. slit green chilli

1/2 tsp jeera Dana (cumin seeds)

1 pinch hing (asafoetida)

1 tbsp each of coriander pwd & cumin pwd

1/2 tsp turmeric pwd

1 tsp red chilly pwd

1 tsp Garam masala pwd

salt to taste

2-3 tbsp oil (I use mustard oil)

chopped coriander as needed

water as needed

lemon juice as per taste

Method:

Heat oil in the pressure cooker, then add jeera and hing. Let this splatter. Then add the onions, green chillies & ginger-garlic paste. Stir and let these cook until the onions are golden. Then add the tomatoes & all the dry masalas mentioned above including garam masala. Season with salt. Cook on medium heat until the tomatoes are soft and the oil begins to seperate. Add the potatoes & the drained kala Chana (Keep the water in which the Chana was soaking aside for later use).

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

Keep stirring and sautéing the spices with the Chana and potatoes for about 5-7 mins. Then add chopped coriander leaves & the water kept aside. Add more water if needed in case you want a thinner gravy. Cover the pressure cooker with the lid and place the weight on top. Let it cook on medium flame for about 7-8 whistles (or more depending on the pressure cooker you are using). Once done, turn off the flame and let the pressure release on it own. Open the cooker & add lemon juice and mix well. That’s it..serve hot!

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

This is really quick and super yum!

Love,

Shreya💖

Paneer Tawa Masala

Another great recipe using cottage cheese (paneer) and an assortment of rustic spices. This makes for a great weeknight meal option which goes well with Wholewheat Naan or Phulkas too☺️

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

You can even make this on a weekend and indulge a bit👌🏼 …flavours of kasuri methi along with saunf (fennel) & the tang of chaat masala makes for a great palate pleaser!

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Pretty easy to whisk up too…it was ready in about 30 mins! Let’s get started…

Yield: serves 2

Equipment: a non-stick pan/ tawa, measuring cups/ spoons.

Ingredients:

To marinate the paneer:

250 gms cubed paneer

2 tbsp kasuri methi (dried fenugreek leaves)

1 tsp red chilly pwd

1/2 tsp turmeric pwd

1 tsp chaat masala

salt to taste

2 tbsp oil

To make the Tawa masala:

1 tbsp oil

1 tsp butter

1/2 tsp jeera (cumin seeds)

1/2 tsp saunf (fennel seeds)

1 cup chopped onion

2 tsp chopped green chillies

2 tsp garlic paste

1 1/2 cup tomato purée

1 tsp coriander pwd

1/2 roasted cumin pwd

pinch of sugar

1/2 tsp garam masala 

salt to taste

2-3 tbsp fresh cream

chopped coriander leaves to garnish

Method:

Marinate the paneer with the ingredients mentioned above except the oil and keep it aside for 15-20 mins. After 20 mins, sauté the marinated paneer in 2 tbsp oil for 5 mins in a pan/ tawa. Set it aside.

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Next, add 1 tbsp oil to the remaining oil in the pan, once it’s hot enough, add the jeera & saunf seeds. Let these crackle for a few seconds. Then add the chopped onions, chillies & garlic paste. Cook until the onions turn golden.

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Then add the tomato purée along with coriander pwd, sugar, roasted cumin pwd, salt & garam masala. Sauté for until the tomato purée cooks out and the oil seperates from the masala. Then add the cream, butter & cooked paneer. Mix well and cook for another 3-5 mins. That’s it! Turn off the heat and garnish with chopped coriander leaves & serve it piping hot..😀

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Do try it out soon….you will love the flavours!

Love,

Shreya💞

Adapted from Tarla Dalal

Veg Chilli Milli

Being a fan of restaurant style gravies/ sides….I am often looking forward to make them at home too! Veg Chilli Milli is one such side which tastes excellent and has many veggies which makes it healthy 🤓 

And it also goes very well with some Wholewheat Tawa Naan or Methi Makka Roti👌🏼🤗..however is served with some plain Parathas this time around as my hubby wanted to have them.

Veg chilli Milli recipe Polkapuffs recipe Indian recipes Restaurant style dish

This definitely is something that you will want to have again and again…🍽🍛 and really easy to make too!

Let’s get started…

Yield: serves 2-3

Equipment: a pan, measuring cups/ spoons, ladle.

Ingredients:

1 cup shredded cabbage

1/2 cup sliced carrots

1/2 cup great peas

1/2 cup sliced capsicum

3/4 cup finely chopped onions

3 tsp ginger-garlic paste

1 cup chopped tomatoes

12-14 nos. cashews soaked in warm water for 15 mins

2-3 sliced green chillies

salt to taste

1/4 tsp turmeric pwd

1 tsp coriander pwd

1 tsp degi mirch

1-2 each of black cardamom, green cardamom, bay leaf & cinnamon stick

1/2 tsp jeera seeds

a pinch of hing (asafoetida)

1/2 tsp garam masala pwd

2-3 tbsp Amul cream

1 tsp kasuri methi

1 tsp lemon juice

coriander leaves to garnish

Veg chilli Milli recipe Polkapuffs recipe Indian recipes Restaurant style dish

Method:

Make a smooth purée of the tomatoes & soaked cashews without adding any water. Set it aside.

Heat oil in the pan, add all the whole spices, jeera & hing. Let them splatter for a min. Then add the chopped onions & chillies. Cook until they onions turn golden. Then add the purée, turmeric, degi mirch, coriander pwd & ginger-garlic paste, stir well and cook until the raw smell goes away. The paste will start leaving the oil around the edges once it’s cooked.

Veg chilli Milli recipe Polkapuffs recipe Indian recipes Restaurant style dish

Next, add the cabbage, capsicum, carrot & peas. Season with salt and mix well. Cover & cook until the veggies are soft. That takes about 7-10 mins on medium flame. Then add the cream and garam masala. Mix well. If needed, you can add some water to correct the consistency.

Veg chilli Milli recipe Polkapuffs recipe Indian recipes Restaurant style dish

Let it cook for about 5-8 mins. Finally add kasuri methi & lemon juice. Stir well & garnish. Serve with Rotis/ Parathas.

Veg chilli Milli recipe Polkapuffs recipe Indian recipes Restaurant style dish

Hope you enjoy it as much as we did!! 😊

Love,

Shreya💞

Adapted from VROI

 Litti Chokha Bhune Tamatar ki Chutney aur Dhaniya Lehsun ki Chutney

Litti Chokha is a very common street food in Bihar and parts of Uttar Pradesh too! And we basically hail from U.P….so it’s obvious that our love for this kind authentic food is very strong😁

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

I remember visiting my Grandma’s place during winters…sitting On the terrace and enjoying the chilly weather while my Granny and my aunts would make these yummy Littis and Chokha..so warm and full of flavour!

Spicy chutneys would accompany them…Bhune Tamatar Ki Chutney and a fiery Dhaniya aur Lehsun ki Chutney! I can’t forget the flavours..the filling of the Litti would be so rustic and earthy. Every bite would taste different 👌☺️

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

These recipes have been in my family for ages and are passed on to every generation! Although the recipe is pretty much the same in every family in the region.

Here’s my Mother’s recipe which she learnt from her Mother..my Granny😘 …I am sure you will love it.

Yield: serves 2-3 persons (8-9 Litti)

Equipment: a large mixing bowl, measuring cups/ spoons, 3-4 extra mixing bowls, ladles and spatulas, a pair of tongs, a wired roasting rack, a baking tray, a cooling rack.

Ingredients for Litti:

2 cup wholewheat flour

Salt to taste

2 tbsp warm ghee

1 tsp carrom seeds (ajwain)

Water as required to knead the dough

Method:

Take all the dry ingredients in a mixing bowl, add the ghee and mix everything well. Then using little water at a time, make a semi stuff dough. Cover it and set it aside while we continue with the stuffing.

Ingredients for Stuffing:

1 cup sattu (roasted chickpea flour, available in stores. But we use only homemade)

Salt to taste

Oil from mango pickle to taste

1 tbsp chopped green chillies

1 tsp chopped coriander leaves

1/4 cup chopped onion

1 tbsp lemon juice

A pinch of hing (asafoetida)

3 tbsp raw mustard oil (use any other oil if you like, but mustard oil gives the authentic taste)

1/2 tsp grated ginger

Method:

Mix all the above ingredients well in a bowl. Set it aside for the sattu to absorb the flavours.

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha
Assemble the Litti:

Divide the dough in equal parts. Flatten each part a bit and fill a tbsp orso of the filling like we do for Parathas. Make sure the outer layer isn’t too thick else it won’t cook through. Seal the Litti well. Repeat for the entire batch of dough. Set the stuffed Litti aside. You can cook them in a Tandoor. But I do it this way…check the below pic…it’s self explanatory. Cook all the Littis this way on each side for about 4-5 mins in low flame.

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

That’s the Litti done! 👌👌

Ingredients for Chokha:

3 nos. boiled, peeled & mashed potatoes

Salt to taste

1/2 cup chopped onion

1 tbsp chopped green chilli

1 tbsp chopped coriander leaves

2 tbsp mustard oil (use it raw, or heat it well…cool & then add it)

Method:

Mix all the above ingredients in a mixing bowl. Set it aside. It’s always served at room temperature. Not hot.

Ingredients for Bhune Tamatar ki Chutney:

4 nos. tomato (roasted)

1 tbsp grated ginger

1 tsp chopped green chilli (roasted)

1/4 cup chopped onion

1 tbsp chopped coriander leaves

Salt to taste

2 tbsp mustard oil (use it raw or heat it well…then cool & add it)

Method:

You can roast the tomatoes in the tandoor or open flame (my mom does it on an open flame). I do it in the oven, so preheat the oven to 200’c. Prick the tomatoes a few times, apply oil on them ..do the same with one green chilli too. Place these on a greased or foil lined baking tray. Bake for 35 mins using both upper and lower heating coils/ rods at 200’c.

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha
Cool them well, remove the peel from the tomatoes. Mash them roughly, chop the roasted chill too. Mix tomatoes with all the other ingredients well. Set it aside. Chutney is ready. (The roasted garlic is not used in this chutney, but do roast some. We will need it soon. Also, remove the green chilli & garlic pods within 15 of the baking time to avoid burning them. Continue to roast the tomatoes for the rest of the time)

Ingredients for Dhaniya aur Lehsun ki Chutney:

1+1/2 cup clean and chopped coriander leaves

4-5 nos roasted and peeled garlic

1 nos chopped green chilli

1/2 tsp cumin seeds

1/4 cup sliced onion

Salt to taste

1-2 tbsp water

1 tsp lemon juice

Method:

Grind all the ingredients in a blender, except the lemon juice. Add the juice post the chutney is ready. Mix well. That’s it!

(My Granny always made the chutney on a Sil-Batta, ‘Sil’ is a traditional stone board and the ‘Batta’ is a heavy stone batten which crushes the ingredients…you get an awesome taste of the traditionally pounded chutney 😊)

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

Now, serve these together as shown in the pic below along with some onions and mooli (radish) and some green chillies..👌👌😋 break open a Litti…put some Choka over it..and dip it in the Chutneys..and do not forget to bite into one of the chillies…I am drooling again😜

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

Hope you liked this traditional touch from my kitchen….it’s a must try for everyone….😀
Love,

Shreya💗

Masala Puris with U.P. Style Aloo Dum / Spicy Indian Fried Flat Bread with North Indian Style Potato Side Dish

 Happiness is making perfect puffed, round Puris! 😀💕 And mopping it up with spicy Aloo Dum…!

I love Puris! Well, who doesn’t?! 🙌 Ever since we were kids, Puris were a staple during festivals, weddings, poojas… for breakfast or lunch boxes.. Basically, what I mean is that Puris are very accommodating…LOL!

Masala Puri with U.P. Style Aloo Dum  Spicy Indian Fried Flat Bread with North Indian Style Potato Side Dish Indian food recipe Punjabi Aloo Dum Dum Aloo recipe  How to make masala puri  Polkapuffs

So I made these for my Holi lunch with a spicy, rustic & flavourful Aloo Dum …in U.P. Style (potatoes cooked with onions and earthy spices in mustard oil) ….that’s because we are from U.P. Besides, for me, no festivities are quite over until I have Puris 💖 😬

Masala Puri with U.P. Style Aloo Dum  Spicy Indian Fried Flat Bread with North Indian Style Potato Side Dish Indian food recipe Punjabi Aloo Dum Dum Aloo recipe  How to make masala puri  Polkapuffs

So this time I made Masala Puris ( wheat flour along with some Indian spices ) to go with my Aloo Dum, the recipes of which obviously I have learnt from my mom! Who else?! And her Aromatic Garam Masala spice mix for the Aloo Dum! ❤️ and served them with some Dahi Wadas! Super duper hit pairing and my hubby was floored! 😍 We certainly did over eat ..hehe! Anyhow…time for the recipe 😛

Here’s my Mother’s recipe…

Yield: 15-17 Puris & 2 servings of Aloo Dum

Equipment: 2-3 large bowls, blender, 2 woks, 1 large ladle, 1slotted spoon, rolling pin, knives & peelers, measuring cups / spoons, kitchen towel

Ingredients for the Puris:

2 cups wholewheat flour

3 tbsp oil

1 tsp each red chilli pwd, cumin pwd

1 tsp crushed kasuri Methi

1 tsp crushed coriander seeds

1/4 tsp amchur pwd

1/2 tsp turmeric pwd, hing (asafoetida), ajwain (carrom seeds)

salt to taste, water to knead the dough

oil for frying the Puris

Method:

In a large mixing bowl mix together all the dry ingredients first. Add 3 tbsp oil to the dry ingredients and make a semi stiff dough using water. Cover the dough with a kitchen towel and set aside for a minimum of 30 mins.

Now, make 15 – 17 equal portions of the dough and using the rolling pin, roll the dough in circular shape of about 3-4″ diameter. Do this for the entire batch. Next, heat the oil in the wok on a high flame, the oil needs to be very hot for frying t he Puris. Now check the heat of the oil by dropping a bit of the dough in the oil, if it immediately springs back up in the oil, start frying the Puris. Drop them one by one into the oil and gently nudge them to puff up and flip them over on the other side. They should each take about less than 30 secs if the temperature is correct. They need to turn light golden and puff up completely! That’s it…they are done! Best served piping hot! 😀

Ingredients for the Aloo Dum:

3 nos large potatoes peeled, washed & cubed

1 nos each bay leaf, black cardamom

1″ pc cinnamon stick

1/4 tsp hing (asafoetida)

1 tsp Aromatic Garam Masala pwd

salt to taste

8-9 tbsp mustard oil (optional, use whatever oil you prefer)

For the masala paste:

2 nos large onions peeled and sliced

1 nos tomato

5-6 nos garlic cloves peeled

2″ pc ginger peeled

2 nos green chillies

1 tsp each of coriander pwd, cumin pwd, red chilli pwd, turmeric pwd

2-3 tbsp water for blending

Method for the Aloo Dum:

Heat the oil in a wok until smoking point and then cool it down a bit (mustard oil). Shallow fry the cubed potatoes until crisp and golden. Set them aside. Save the oil.

Make a paste of the above mentioned ingredients for the masala using little water. Reheat the oil left in the wok after frying the potatoes and add the whole spices. Sauté for a min and proceed to add the paste. Cook the paste on a low flame for 12-15 mins or until the oil separates from the spice paste. Now add salt and aromatic Garam masala. Sauté once again for a few mins & then add the fried potatoes to the wok and mix everything gently and keep sautéing for another 7-10 mins. You may add some water to correct the consistency of the gravy although I prefer keeping it on a semi dry side. Once done, turn off the stove..and garnish as you prefer. Serve with hot Puris! ☺️

Masala Puri with U.P. Style Aloo Dum  Spicy Indian Fried Flat Bread with North Indian Style Potato Side Dish Indian food recipe Punjabi Aloo Dum Dum Aloo recipe  How to make masala puri  Polkapuffs

Hope you will try these recipes soon and fall in love with the flavours!!

Love,

Shreya 💞

Paneer Lababdar & Wholewheat Tava Naan

I am a big of restaurant style gravies for various dishes. They are thick, luscious and really very flavourful. Specially Paneer (Indian cottage cheese). Paneer Lababdar is one such dish, it has a decadence of its own! And when paired with some Wholewheat Tava Naan, this combination is truly something to die for!

If you too are fan of such dishes, then do try Reshmi Paneer or Dhabewala Palak Paneer 👌😉..easy peasy, mouthwatering dishes!!

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

The texture of Paneer Lababdar is very creamy and soft and that is why it’s very popular in restaurant menus… Indians love their Paneer…and loving this dish comes naturally to everyone. I too have often ordered this at restaurants alongside some Butter Naan or Tandoori Rotis (Indian flat breads). But since the Naan served in restaurant is usually made of Maida (APF), I always make a Wholewheat version at home…without any yeast or baking soda. Completely healthy! It’s soft and stays fresh for a couple of hours without turning chewy!! 💃

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

The recipe I have used is very easy and doesn’t require much prepping. I have made it many times…and it always turns out super delicious! You can say, it can make a perfect party meal if you’re having guests…they will fall in love with your cooking skills😁

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Lets start the recipe…

️Yield: serves 2

Equipment: a non stick pan, a blender, measuring cups/ spoons, a rolling board, rolling pin, a pair of kitchen tongs, a small saucepan, a pan for making the naan, a large bowl.

Ingredients for Paneer Lababdar:

For the sauce: 

2 nos tomato chopped

4-5 nos cashew nuts

2″ piece ginger

4-5 pods garlic

2 nos cloves

2 nos green cardamom (choti elaichi)

1/2 cup water

For the main dish: 

200 gms cubed paneer

2 tbsp grated paneer

1 nos onion finely chopped

1 nos bay leaf

1″ cinnamon stick

1 tsp cumin powder

1 tsp coriander pwd

1/4 tsp turmeric pwd

1 tsp degi mirch

1/2 tsp Garam masala

salt to taste

1/4 tsp sugar

a pinch of asafoetida

2 tbsp butter (optional)

1 tsp oil

2 tsp fresh cream (I used Amul, you can avoid cream if you wish)

1 tsp kasuri Methi crushed

Method:

For the sauce: 

In a saucepan, add water along with chopped tomatoes, garlic, ginger, cashew nuts, cloves & green cardamom. Bring these to a boil until the tomatoes have cooked and become soft. Add 2-3 tbsp more water if needed to cook them. Once done, cool these and make a fine purée. Set it aside.

For the main dish:

Heat butter and oil in the pan (skip butter if you are calorie conscious, use a little extra oil instead), add the asafoetida, bay leaf and cinnamon stick, sauté them for a minute. Then add chopped onions and cook until it turns golden brown.

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Once it’s golden brown, add the tomato-cashew purée and mix well. Keep cooking these together until the oil separates from the purée. This will take about 7-8 mins. Next add the coriander pwd, cumin pwd, degi mirch & turmeric pwd. Sauté them for about 5 mins. Also add salt, sugar & 1/4 cup water (if required) at this stage. Mix well and cook for another 5 mins on low flame.

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Next, add the cubed paneer & the grated paneer. Stir well but carefully so that the paneer cubes remain intact. Cook for 5 mins. Now, add the crushed kasuri Methi, garam masala & fresh cream. Stir well. That’s it…serve it hot with Wholewheat Tava Naan ☺️👌

Ingredients for Wholewheat Tava Naan:

2+1/2 cup wholewheat flour (gehu ka atta)

water as required to make the dough

salt to taste

1 tsp ghee

4-5 tbsp water for sticking the Naan on the pan

1 tsp kalonji (onion seeds)

some loose wholewheat flour to dust

Method:

In a large bowl, add wholewheat flour and use a little water at a time to make a soft dough. Grease the dough with ghee well and let it rest for 30 mins.

Keep the pan to heat on low flame.

Next, make large balls using the dough (about the size of an orange, I could make 6 such balls), dust the ball with some flour. Using the rolling pin and board, roll this ball in oblong shape and about 5-6 mm thick. Sprinkle some kalonji seeds and press well with the rolling pin. Now, apply some water on the other side of the naan which isn’t covered with kalonji, and put the watered side down on the pan.

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Cook for about 2 mins on medium flame, then using the kitchen tongs, remove from the pan and cook it on open flame on both sides like we cook phulkas/ rotis. Ensure the heat isn’t too high, else the naan will turn dark in colour but remain uncooked within it. That’s it, the naan will be ready in just 3-4 mins. Do the same for the remaining dough. Apply some butter before serving these hot! 👌😬

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Perfect meal is ready! My hubby enjoys this so much😘

Love,

Shreya💞

Adapted from Veg Recipes Of India 

Dhabe Wale Chole/ Chickpeas in a Spicy Indian Curry / Chana Masala Recipe

There is list in my mind which contains the names of the dishes that I would never refuse!! Chole or Chana Masala being one of the many on that list! 😛 it’s simply irresistible! 

I enjoy it with some steamed rice or Paratha, Missi Roti or Aloo ke Bhature….the list is endless when it comes to what you could pair with Chole👌😄

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Look at that deep, rich colour of the gravy! This was totally lip smacking along with some Laccha Parathas. It tasted like the ones we enjoy at Punjabi Dhabbas 😋 And speaking of lip smacking, you should try my Khatte Chole too😁

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I had been wanting to try this recipe for a very long time and finally did it on the weekend. Hubby and me..we both relished it to the core! Besides, it’s really easy to make☺️ Here’s my take on it…

Yield: serves 2

Equipment: a pressure cooker, a heavy bottomed wok, a ladle, a blender, measuring cups/ spoons, a small pan.

Ingredients:

2 cup chickpea (White Chole)

1 nos. teabag

2 nos. medium onion

1 nos. large ripe tomato

1/2 cup coriander leaves

10 garlic cloves

2″ piece of ginger

2 nos. green chilli

1 bay leaf

4-5 cloves (Laung)

4-5 whole peppercorns (kalimiri)

1″ piece of cinnamon (dalchini)

1 nos. black cardamom (Badi elaichi)

2 nos. green cardamom (choti elaichi)

1 tsp roasted cumin pwd (Jeera)

1 tsp coriander pwd

1/4 tsp turmeric pwd

1/2 tsp degi Mirch pwd (red chilli pwd)

1/2 tsp anardana pwd (optional)

2 tsp tamarind pulp

Salt to taste

2-3 tbsp oil

a pinch of hing (asafoetida)

1/2 tsp Jeera dana (cumin seeds)

some cubes of fried cottage cheese (paneer) and onion rings to garnish.

Method:

Soak the Chole overnight in 4 cups of water. Next day, pressure cook the soaked Chole with some salt and the teabag. It will take 3-4 whistles to cook. Once done, discard the teabag & drain all the water. Now add the roasted cumin pwd to the boiled Chole and mix it well. Set that aside for later use.

Grind the ginger, garlic , green chillies and onions together to make a smooth paste. Also purée the tomato and coriander leaves together. Set these aside.

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Now, heat oil in the wok. Once it’s hot enough, add the Jeera dana and hing. Let these splatter a bit. Then add all the whole spices and sauté for a minute.

(Please note that my hubby doesn’t not like whole spices in the food so I have used the infuser while sautéing the spices and then later discarded the same, you can add directly into the wok).

Then add the onion, ginger, garlic & green chilli paste. Cook this for about 7-8 minutes until it leaves oil from the sides. Next add the tomato and coriander purée. Again cook on medium flame for about 10 minutes. The colour will darken and the oil should separate. Also, the mixture will not have the raw fragrance of the tomatoes. At this stage, add the dry spices except the anardana pwd and season with salt (but not too much as the boiled Chole is seasoned with some salt while boiling).Mix well and cook for 5-6 mins for the spices to cook well.

Now add the boiled Chole + anardana pwd (optional) + tamarind pulp. Mix well and add some water to correct the consistency. Cover and cook for 15 mins. Once done, check for seasonings and correct the same. Garnish with some cubes of fried paneer and a few onion rings! That’s it..serve it piping hot 👌😄

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And that’s how you spend a lazy Sunday! 😂 Enjoy!

Love,

Shreya💖

Adapted from Cookoholichomemaker

Besan Wali Shimla Mirch Aloo

What goes into my hubby’s lunch box is a question I ask him every night before bed 😁 usually, he goes along with whatever I decide. But there are days…when I let him decide! And I indulge him…sometimes, when he craves Masala Puris…I pair it with spicy potato curry or my spicy Bharwa Baigan 👌…a combo made in heaven! He even prefers a spicy Veg Pulav with some curd raita…! Wow! 

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So last week…post dinner he asks me to pack some Besan wali Shimla Mirch Aloo (his favourite) in his lunch box the next morning with some Phulkas😀 and some salad! Pretty straight forward stuff..but I had never packed this for his lunch box till date!! 😳 I wasn’t sure if it would keep well packed for 4-5 hours….asked my mom, she too wasn’t sure…having never packed this before for us. So I asked my blogger bestie Deepti Gupta, if it would stay fresh…and she said yes it would!! She has some amazing recipes over at Cookoholichomemaker.…you can check out her version of Besanwali Shimlamirch too😊 Mine is a bit different though…it’s my mom’s recipe..😊

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This is really quick recipe…prefect for rushed mornings…or even quick side dish for your rice & dal combo! If you like, you can avoid the potatoes or capsicum…anything you like! 😁 lets get on with the recipe:

Serves: 1 (had made it for hubby’s lunch box)

Equipment: a heavy bottom wok with a lid, measuring cups/ spoons, a mixing spoon.

Ingredients:

3 nos. green bell pepper/ capsicum/ Shimla Mirch

2 nos. potato

4 tbsp chick pea flour/ besan

salt to taste

2-3 tbsp mustard oil (use refined oil or ghee if you don’t prefer mustard oil)

A pinch of hing (asafoetida)

1 tsp paanch phoran (a mix of nigella seeds/ mangrela + saunf/ aniseeds + rai/ mustard seeds + jeera/ cumin seeds + methi/ fenugreek seeds)

1/2 tsp red chilli pwd

1/4 tsp turmeric pwd

1/2 tbsp cumin/ jeera pwd

1/2 tbsp dhaniya/ coriander pwd

1/4 tsp amchur/ dry mango pwd

Chopped coriander leaves to garnish

Method:

Peel & clean the potatoes & de-seed the capsicum. Wash, dry & cut everything into equal sized cubes. Set aside.

Heat the wok, add the Besan without any oil. Keep stirring it in low-medium flame until you get an earthy aroma & the colour changes to light pink. It will take about 5 mins. It will look like this. Be careful that it should not burn or turn darker in colour. Remove it in a bowl and set it aside.

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Heat the oil in the same wok. I was using mustard oil, so I let heated it till it smoked a bit, cooled it down and then started cooking (use refined oil ghee by simply heating it as usual).

Now add the paanch phoran (used extensively in Bihar, Uttar Pradesh & Kolkata. It’s very aromatic, however u can simply use cumin or mustard seeds in case you don’t use paanch phoran in your cooking)

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Once the seeds start crackling around, add hing. Next, add the cubed veggies. Immediately season with salt & turmeric. Mix well and cover cook until the veggies are soft. It will take about 10 mins on low-medium flame. Then take off the lid, add the chilli pwd, cumin pwd & coriander pwd. Stir well & cook without lid for 5-7 mins. Next add the roasted besan & amchur pwd. Mix well so that the besan coats everything well. Cook for another 5-6 mins. Turn off the flame and garnish with chopped coriander. 😉 that’s it! Serve with phulkas or parathas!

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Hubby was excited to get his favourite and I got a ‘happy’ text from him during lunch time 😘

Love,

Shreya💞

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