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Mughlai Paneer

 

Mughlai Paneer

Ingredients:

  1. Paneer (Cubed): 250 Gm
  2. Cashew: 50 Gm
  3. Almond: 50 Gm
  4. Onion: 2 -3 (Finely Chopped)
  5. Ginger Garlic Green Chili Paste: 2 Tsp
  6. Coriander Powder: 2 Tsp
  7. Cumin Powder: 1 Tsp
  8. Garam Masala: 1 Tsp
  9. Pepper Powder (Preferably White Pepper): 2 Tsp (Or To Taste)
  10. Black Cumin Seeds (Shahi Jeera): 1 Tsp
  11. Yogurt: 1 Cup
  12. Milk: 1 Cup
  13. Salt: To Taste
  14. Sugar: A Pinch
  15. Oil: 2 Tblsp
  16. Cilantro: For Garnish

 

Method:

  1. First shallow Fry the paneer cubes.
  2. Soak the almonds/cashews in milk for 10-15 min and grind it in a blender to form a smooth paste.
  3. Heat oil in a pan, splutter cumin seeds and fry the onions until they start to sweat.
  4. Add ginger-garlic-green chilly paste and cook till the raw smell vanishes.
  5. Add the yogurt along with cumin powder, corriander powder and garam masala to this and cook for a minute.
  6. Next add the cashew and milk paste. Add water as needed and bring it to a boil. (Add more water than needed as the gravy thickens considerably.)
  7. Add salt, sugar and pepper powder to the gravy and let it simmer for 15-20 minutes for the cashew/almond to be cooked nicely.
  8. Add the paneer cubes to the gravy and cook for another 5 minutes.
  9. Garnish with fresh cilantro or with toasted cashews/almonds and serve with pulav/naan.

 

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Posted by on June 30, 2013 in North Indian, Paneer, Vegetarian

 

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Chicken in Fried Onion Sauce

Fried onions give it a color and flavor which makes it special dish.

 

Ingredients:

  • 2 lb chicken
  • 2 medium onions chopped
  • 2 medium onions sliced thinly
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp red chili powder
  • ½ tsp turmeric
  • 2 medium tomatoes finely chopped
  • 1 tbsp garam masala
  • 4 tbsp cooking oil

 

Method:

  • Cut chicken into serving pieces.
  • Put the chopped onions, ginger and garlic into the container of a food processor or blender. Blend until you have a paste.
  • Heat the oil in a large deep frying pan (preferably non-stick) over a medium flame. When hot, put in the sliced onions. Stir and fry the onions until they are a deep, reddish-brown color. Remove the onions with a slotted spoon, squeezing out and leaving behind as much of the oil as possible. Put the onions in a plate and set aside.
  • After removing the fried onions add blended paste in the pan. Stir and fry the paste until it is brown. Now add the coriander, cumin, turmeric, red chili powder and chopped tomato. Put in 2 tbsp of the water, stir for about 3-4 minutes or until tomatoes become pulpy and sauce is formed.
  • Put in the chicken pieces and stir them around for a minute.
  • Pour in 2 cups of water and salt. Stir to mix and bring to a simmer. Cover, turn heat to low and cook for about 20 minutes or until chicken is close to tenderness.
  • Sprinkle in the garam masala and the fried onions. Mix, cook uncovered on medium heat for 7-8 minutes or untl the sauce reduces and thickens.
  • Serve with hot Tandoori roti or Nan and Salad.
 
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Posted by on January 26, 2012 in Chicken Recipes, Non Vegetarian

 

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CHICKEN BIRYANI

 

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:
  • Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
  • Marinate the chicken with this mixture and keep aside for 3-4 hours.
  • Heat oil in a pan. Fry the onions until golden brown.
  • Add the marinated chicken and cook for 10 minutes.
  • Add 4 cups of water to the rice. Mix saffron in milk and add to it.
  • Add cardamom powder. Add the chicken pieces.
  • Pressure cook the rice. Mix gently.
  • Garnish with green coriander leaves and serve hot.
 
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Posted by on January 17, 2012 in Non Vegetarian

 

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