Paneer capsicum gravy

Paneer capsicum gravy

 paneer capsicum gravy is very easy and less spiced quick Indian recipe 

I also recommend another tasty paneer gravy : paneer butter masala from my blog ....

Steps to prepare capsicum paneer gravy : 

Heat kadai or a pan ,add 1 spoon of oil ,add some chopped ginger and garlic cloves and sauté well until raw smell goes off from ginger and garlic .Now add 2 medium size chopped onions and sauté until onion turn slight golden brown .Switch off the flame ,let it rest for few minutes 

Now add those sautéed onion, ginger & garlic to the blender and with that add 1 spoon of poppy seeds (gasa gasa in Tamil) and grind to a paste by sprinkling some water if needed.

Heat pan add 1 spoon of oil and add those grinded paste and sauté until the paste turns little thicker ,now add 2 spoons of tomato puree or tomato paste and sauté 

Add ½ spoon red chilli powder and ½ spoons of pepper powder and sauté

In another pan add 1 spoon of oil and add 1 chopped capsicum, sauté until it becomes roasted, remove the sautéed capsicum and add it to the gravy.

Now on the same pan add again 1 spoon of oil and add some paneer cubes and

Roast it until the corners of the paneer cubes becomes slight brown ,now switch off the flame and add those paneer cubes also to the gravy 

and mix well & cook in low flame for about 2 to 3 minutes by adding required salt .

Garnish with some chopped coriander leaves...

Serve with hot chapathi (if you need the recipe of my soft chapati then click on "chapati" ) ...
friends am waiting for your valuable comments ..

Cauliflower kurma

Cauliflower kurma

Step 1: Cut cauliflower in to flowerets and add them in to boiling water with a pinch of turmeric powder and leave them until they are half cooked. Then Drain the water and keep it aside 

Step 2: Take some chopped ginger and garlic cloves, 4 spoons of grated coconut, 3 spoons of roasted gram (pottu kadalai) and grind altogether to a fine paste by adding some water to it and keep it aside.

Step 3: heat oil in a pan, add 1 spoon of mustard, let the mustard sputter, add 1 medium size chopped onion and sauté until onion turns golden brown and add 1 chopped tomato, sauté until tomatoes turns mushy and add ½ spoon of chilli powder and cook until raw smell goes.

Step 4: Now add cauliflower in to it and mix well by adding salt and grinded coconut masala and mix well and let it cook for 3 minutes. Garnish with coriander leaves and serve hot.

DUM ALOO

DUM ALOO

Step1: wash & pressure cook Baby potatoes and peel of the outer skin .Now,Heat oil in a pan, add Pressure cooked potatoes and sauté until those potatoes turn slight golden brown color. Remove from pan and keep it aside.

Step 2: Heat oil in a pan and add some fennel seeds and  1 small piece of cinnamon stick .sauté until aroma comes out.

Step3: Now add finely chopped 3 onions ,some chopped ginger, some chopped garlic,1 chopped green chilli and sauté until onions turns slight golden brown, Now add 2 finely chopped tomatoes and sauté until tomatoes turns mushy.

Step 4: Now switch off the flame ,set them to cool at room temperature and add it to blender or mixee, add 10 cashew nuts along and grind it to a fine paste without adding water.

Step 5: Heat oil in a pan add ½ spoon of cumin seeds or jeeragam and sauté for 5 seconds. Now add those grinded onion tomato paste and sauté well. Cover the pan with a lid and cook it for 5 mins in a low flame.

Step 6: Now add ½ spoon of Red chilli powder (if you want your Dum aloo to be more spicy then add 1 spoon of red chilli powder),1 spoon of coriander powder,1/4 spoon of turmeric powder, salt as required and sauté.

Cover and cook again for 10 to15 minutes in a low flame till oil oozes out.

 Step 7: Now add those sautéed baby potatoes to the gravy and sauté. Cook for another 5 minutes and switch off the flame. Garnish with chopped cilantros and serve with chapatti, Naan or rice.

Paneer butter masala

Paneer butter masala
paneer butter masala is served in almost all indian restaurants and is loved by many people. no wonder, this recipe is one of most popular recipe.This is the very tasty ,easy and instant paneer butter masala.

STEP1: Take a bowl,add 1 spoon of coriander powder,1/2 spoon of garam masala powder,1 spoon of chilli powder,1 spoon of tomato sauce(ketchup),2 ½ spoon of tomato puree mix well by adding ½ cup of milk and keep it aside.

STEP 2: Heat 1 spoon of butter in a pan and add kasuri methi/dry methi leaves, 1 bay leaf/tej patta,cook till the oil become fragrant.

STEP3:The add ginger garlic paste sauté for 10 sec, add fried onions and sauté for 30 sec, Now add those mixed tomato puree,coriander powder ,garam masala mixed with milk in the first step.Stir wel for 1 min and cover pan with a lid and cook for 5 mins in low flame.Now you can see the oil oozes out . now add little more milk and stir ,cover and cook for 3 mins .add salt . lastly add crushed kasuri methi/dry fenugreek leaves and stir.

STEP4: Now add fried paneer to the gravy .(if the paneer is very fresh then no need to fry them )

STEP5: Garnish paneer butter masala with coriander leaves. serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati rice. Side accompaniments can be onion-lemon salad or some pickle.
 
(I have not used safron colour ,you can add for geting colourful paneer butter masala)

SWEET CORN KURMA

SWEET CORN KURMA

sweet corn by itself taste best.I like to eat it as cup corn or in any way it is .
it is a very good recipe that can be tasted with rotis.
To enjoy the most serve hot .


Needed:

sweet corn kernels - 1 cup,onion finely chopped 1 medium size,
capsicum -3 to 4 spoons,ginger garlic paste,milk,ground masala,
garamasala pdr,red chilli pdr,salt,oil,grated coconut-1/2 cup,
fennel seads,tomato,one green chilli.
Method:


step 1:pressure cook corn(add salt), for 2 whistles and keep it aside

step 2: heat pan add oil , saute capsicum for 2 mis and set aside,

step 3: On the same pan dry roast coconut and keep it aside

step4: on the same pan add oil ,saute tomato and green chilli for mins

step 5: grind those sauted grated coconut, green chilli,tomato ,some fennel seeds , add milk to the
blender make it as a fine paste ,keep it aside

step 6: heat pan add oil, ground masala, ginger garlic paste saute for 1 min ,
then add chopped onion saute till the raw smell goes ,
then add chilli pdr, garam masala pdr,grinded cocont ,tomato and greenchilli paste , milk (1/4 cup), let it boil for 3 min and add salt to taste.


then add those toasted capsicum and pressure cooked sweet corn, addmilk if needed ,
leave in slim heat for 5 mins ,

switch off the flame and garnish with corriander leaves.