Love Served Daily

Cooking up Smiles..Across the Miles


26 Comments

Paneer Butter Masala..My go to Paneer recipe

IMG_2029

Paneer Butter masala is probably one of the most famous paneer dishes. It is pretty easy to make and tastes delicious. I make it often for my dinner parties and it is always appreciated. My version is inspired from Nisha Madhulika’s recipe. You can enjoy it with either Tandoori Roti, Naan or just with steamed rice. It will taste delicious either ways. I can assure you that.

I have already shared a Cilantro Paneer recipe with you guys. You can find it here, just in case you missed it.

Here is how I make this lip smacking delight 😛

Ingredients:

Butter – 2 tbsp

Fresh Paneer – 250 grams

Tomatoes – 3, medium

Ginger – 1 inch piece

Green chilly – 2, optional, to taste

Turmeric Powder – 1/4 tsp

Red Chilly Powder – 1/4 tsp

Garam Masala powder – 1/2 tsp

Coriander & Cumin Powder – 1/2 tsp

Salt to taste

Kasoori Methi Powder or Dry Fenugreek Leaves powder – 1 tsp

Sugar – 1/2 tsp, optional

Fresh Cream – 1/2 cup

Water – 1/2 cup

Chopped cilantro leaves for garnish

Method:

  1. Cut paneer into small cubes and keep it soaked in warm water until ready to use. This ensures your paneer will stay soft in the gravy. You can skip this step if you are using fresh home made paneer.
  2. In a blender, make a smooth paste of the tomatoes, ginger and green chilly. Add some water, if needed. I recommend straining this puree through a strainer to get a silky smooth gravy.
  3. Heat the butter in a pan and add this tomato puree. Allow it to cook for a few minutes till you see some butter separating from the masala.
  4. Now add in the dry spices – salt, turmeric, red chilly powder, coriander and cumin powder and the sugar. Mix well. Add  1/2 cup of water and let it come to a boil.
  5. Add fenugreek leaves powder and garam masala powder to the gravy. Finally add in the paneer cubes and mix everything well. Cover and cook for a few minutes.
  6. Finally, mix in the cream, cook for another minute and turn off the flame.
  7. Garnish with cilantro leaves and serve hot with your choice of Indian bread or rice.

😀

So that was the super easy and super delicious recipe of my version of Paneer Butter Masala.

Do give this a try and let me know if you like it.

Thanks for stopping by.

Love,

Ritu. 🙂

Advertisements


13 Comments

Punjabi Chole..A north Indian delight

IMG_0964

Everyone loves chole in my house. It is a gravy preparation made with chick peas or garbanzo beans that are spiced up and best enjoyed with naan or bhature. It is a famous breakfast item but seriously can be enjoyed anytime of the day. Many people have requested for my chole recipe and I am so glad to finally pen it down. Do give it a try, I am sure you will love it. 🙂

Here is how I make it.

Ingredients:

Chole or Chick Peas – 1 cup

Dried Amla – 2 or 3 pieces

Tea Bags – 2

Onion – 1 medium, finely chopped

Tomatoes – 2 medium, finely chopped

Garlic cloves – 3, finely chopped

Ginger – 1/2 inch, finely shredded

Oil – 2 tbsp.

Chole Masala – 1 tbsp.

Coriander Powder – 1 tbsp.

Pomegranate seeds powder – 1 tsp

Dry Mango Powder – 1 tsp

Red Chilly Powder – 1tsp

Turmeric Powder – 1/4 tsp

Salt to taste

Cumin Seeds – 1 tbsp

Bay Leaf – 1 medium

Cinnamon Stick – 1/2 inch

Cloves – 2

Black pepper Corns – 3

Black whole Cardamom – 1

Water – as needed

For final tempering

Ghee or clarified butter – 1 tbsp.

Ginger juliennes – 1 tbsp.

Green chilies – 2, slit

For Garnish:

Chopped cilantro leaves

Onion – finely chopped

lemon – cut into quarters

Method:

  1. Soak the chole overnight in water or for at least for 6 – 8 hours.
  2. Pressure cook the chole with amla, tea bags, salt and enough water until soft. This should take about 30 minutes. The tea bags give the chole a nice black color. Just make sure to discard the amla and tea bags after pressure cooking the Chole. 
  3. While that is happening, lets make the masalas. Dry roast the following spices – Bay leaves, cinnamon, cardamom, cloves and black pepper corns. Keep stirring until fragrant. Once done, let it cool down and grind to a fine powder.
  4. In a large pan, add the oil and let it heat up.  Add in the cumin seeds and let it crackle. Now add the ginger and garlic and let it cook for a min till lightly brown.
  5. Add the chopped onions and let it cook for about 5 minutes till they are cooked through and translucent. Finally mix in the chopped tomatoes and cook till they ooze out some oil. That’s when you know its done.
  6. Its time to add in all the dry spices – the powdered garam masala, chole masala, coriander powder, pomegranate seed powder, dry mango powder, red chilly powder, turmeric and salt. Remember that we have already salted the chole while pressure cooking. Add some water to make sure the dry spices do not burn. Mix well.
  7. Now add the pressure cooked chole to this masala and about 1.5 cups of the water in which we had boiled the chole. Cover and let it cook for about 10 minutes, stirring occasionally.
  8. Once, all the flavors have blended through, take about 1/2 cup of the chole from that gravy and mash it well and add it back to the chole. This helps to thicken up the gravy as well as flavor it. Let it boil for another few minutes.
  9. Finally do a taste test to make sure its per your preference.
  10. For the final tempering, heat ghee in a small pan and add in the ginger juliennes and slit green chilies. Let it cook for a minute and add this to the chole gravy. Mix it well and turn off the flame. Cover it for a few minutes for the flavors to blend in.
  11. Finally garnish it with chopped cilantro leaves and enjoy it with your favorite naan, bhature or puri with a side of chopped onions and lemon wedges.

IMG_0963

So that is how I make my chole. You can also top it with some tamarind chutney and that takes it to an another level. 😀

Do give it a try and let me know. Thanks so much for reading.

See you soon.

Love,

Ritu. 🙂


3 Comments

Easy and Quick Chicken and Broccoli…Great weeknight dinner option

IMG_1127

I love Chinese takeout. Its quick and delicious, plus I get a break from cooking. We all have those busy weeknights when cooking is the last thing in our mind. So when I came across this quick Chicken and Broccoli recipe on Gimme Some Oven, I loved it. It was like bringing the takeout to your home. Its quick, easy and delicious. I wasted no time in trying it out and was amazed at how quickly it was ready. And the sauce was so delicious. 😛

If you are looking for an easy and quick dinner option, I highly recommend this. I tried it with broccoli just as the recipe suggested which turned out great but you can easily substitute it for any other vegetable of your choice, or make it just with chicken alone. It will taste delicious, I can assure you.

IMG_1126

Here is how I made it.

Ingredients:

Olive Oil – 2 tbsp

Chicken Breasts – boneless, skinless – 2, cut them into small pieces to speed up the cooking

broccoli – 1 medium size, cut into florets

Garlic cloves – 2, mined

Ginger – 1 tsp, finely chopped

Soy sauce – 3 tbsp.

vinegar – 2 tbsp.

honey or agave nectar – 2 tbsp.

Corn starch – 1 tbsp.

Salt and pepper to taste

For garnish – thinly sliced green onions and sesame seeds

Method:

  1. Lets start with cooking the chicken. Take 1 tbsp. of oil in a large skillet and add the chicken. Let it cook on medium heat till the chicken is cooked thoroughly. It would take about 5 – 7 minutes, depending on the size of your chicken pieces.
  2. While the chicken is cooking, we can make our sauce. In a mixing bowl add the remaining 1 tbsp. of oil, soy sauce, vinegar, honey, corn starch, garlic, ginger and the salt and pepper. Mix it well till everything is well combined.
  3. Once the chicken is almost done, add in the broccoli florets and let them cook for another 2 -3 minutes. Make sure to retain both the color and crunch of the broccoli.
  4. Its time to add in your sauce. Mix it well with the chicken and broccoli and let it cook for another minute or two. The sauce will thicken and coat the chicken well.
  5. That’s it done. Garnish it with some green onions and sesame seeds and enjoy it with some rice or noodles.

IMG_1129

So thanks again Gimme Some Oven for this delightful dish which I will make it again soon. 😀

IMG_1128

Do try it and let me know if you liked it. Thanks for reading. See you again soon.

Love,

Ritu. 🙂