Paneer Butter Masala

Cottage cheese cooked in rich buttery flavorful tomato gravy. I have tried making this dish without using any fat in microwave and was quite ok but then I should be calling it just Tamatar-paneer as will not justify its name butter-masala. So forget calories indulge and just enjoy this famous buttery-creamy-tangy-aromatic veg side dish, found in every north Indian Restaurant menu .



I don't want to use too many  ingredients or steps for the dish to look complicated. I like to cook simple. This is my simplest version of this recipe with minimum required ingredients but no compromise with taste. If you are cooking a bigger batch like for 15-20 people then I would suggest to boil and puree cashew-nuts and tomatoes separately just to ensure that everything is cooked properly.

Paneer/cottage cheese can be store bought or home-made. For home-made recipe click the link Paneer.

Serves :3

Ingredients:

• 1 tbsp oil
• 2 tbsp butter or more if you like
• 1 inch piece ginger chopped finely
• 2 cloves garlic crushed
• 4 medium tomatoes , diced
• 10-12 cashewnuts
• 1 bay leaf
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp kasoori methi
• 1/2 tsp to 1 tsp sugar optional
• 2 tbsp cream
• salt to taste
• 100 gm Paneer

Method:

1. Cut the paneer into 1 inch squares or triangles and keep aside.
2. Heat Oil in a wok or pan and add butter and bay leaf.
3. Add  ginger and garlic and saute for a min.
4. Add cashew nuts saute for 30 sec and add tomatoes.
5. Add chili powder and salt and cook until the tomatoes are mushy.  You can add very little water at this point for the tomatoes to cook. When the fat starts to separate and water evaporates switch off the gas. If the tomatoes are sour then add sugar else skip it.
6. Cool the mixture and grind into a smooth puree.
7. Strain the puree to get a smooth texture and put it back in the pan.
8. Switch on the gas and add 1/2 cup water and Paneer pieces and simmer for 2 -3 min stirring  in between.
9. Finish by adding garam masala, cream and kasoori methi.
10. Serve hot with Naan, tandoori or other Indian Bread.

Alu-tamatar ki sabji

Potato-king of all vegetables. A great companion to most of the vegetables. Mix it with any other vegetable and a new sabji is ready.

This is a very jhatpat  kind of sabji can be prepared in no time. No time to boil potato just prick them here and there using a fork or knife and put in a microwave and cook for 4-5 min.on high(2 medium potatoes). By that time can do other preparations.

serves :2

Ingredients:

• 2 potatoes boiled or cooked in microwave for 4-5 min 
• 1 tomato cut into wedges
• 1 green chili chopped
• 2 tbsp oil
• 1/4 tsp cumin seeds/jeera
• 1/4 tsp turmeric powder/haldi
• 3/4 tsp red chili powder
• 1 1/2 tsp coriander powder
• salt to taste

Method:
Peel and cut potatoes in wedges.

Heat oil and add cumin seeds.
when cumin crackles and turns brown Add all the ingredients, mix.
Cover and cook on low heat for 1 min..
serve with roti or rice.

Since its a dry veg, can be packed and carried in tiffins.

Nutty potato masala

"आज कौन सी सब्जी बनाये"।   this is a very common problem among most of us, Indian housewives... This question arises in my home almost every-other day. Per day we need at-least three to four types of vegetable side dishes to go with roti and rice, of-course for both lunch and dinner together. Picky, Fussy family with varied tastes and above that limited number of vegetable choices available in the market nearby.
 Need to make a list of all simple sabjis and what better medium than my blog. So here we go with my first  veg- potato, liked by majority probably this is one of the reason it is also called as the king of all vegetables.

Serves : 4

Ingredients:

• 2 tbsp oil
• 4 medium sized boiled and peeled potatoes diced or 15-16 baby potatoes
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp corriander powder
• 1 1/2 tbsp seasame-peanut powder (equal quantities of seasame seeds and peanuts coarsely powdered)
• few(10-12) curry leaves (optional)
• 1/2 tsp cumin seeds
• salt to taste
• 2 tbsp chopped coriander leaves

Method:

1. Heat oil and add cumin seeds, then curry leaves.
2. Add the potatoes and saute in oil for 1 min.
3. Add turmeric p'dr, chili p'dr and coriander p'dr . Saute for another min.
4. Add seasame-peanut powder, saute until oil separates for 1 or 2 min.
5. Add salt and 1/2  cup water and cook covered for 2-3  min. If you need little gravy then use more water.
6. Mix in coriander leaves. 
7. Serve hot with roti or rice.