Saag Paneer / Mustard Greens Paneer Gravy

Saag Paneer / Mustard Greens Paneer Gravy

"Saag", the green leafy vegetable, also called as "Mustard Greens" is one of the healthiest choice in regular cooking. This contains more anti-oxidants and anticancer effects. Its low in calorie and an excellent source of Calcium, folic acid, vitamins and other minerals. Using this vegetable, there is a famous Punjabi dish called "Sarson Ka Saag" which is generally eaten with Corn Roti ( Makki ki Roti). I added Paneer to this dish and made "Saag Paneer" to attract my kids. Recipe is simpler with less ingredients and the process is also much simpler. As I used less oil, its bit thicker. You can customize the dish and make it in your style.

Ingredients

Saag / Mustard Greens - 1 Fresh Bunch

Tomato - 1 Medium

Red Onion - 1/2 Medium

Ginger Garlic Paste - 1 tbsp

Oil - 1 tbsp

Butter - 2 tsp

Cumin Seeds / Jeera - 2 tsp

Turmeric Powder - 1 tsp

Sugar - 1 Pinch

Salt - To Taste

Green Chillies - 3 or 4.

Garam Masala Powder - 2 tsp

Method

1. Wash the Mustard Greens thoroughly for three times and drain the sand and other dust particles.
2. Cut the Mustard Greens, tomato in bigger size and steam cook them in a kadai with no water.
3. Grind them along with green chillies and keep the paste ready.
4. On a medium flame, add oil to the cooking vessel / non-stick pan. When its heated up, add cumin seeds followed by cut red onion, ginger garlic paste. Fry them for few minutes till you completely come out of the raw smell...
5. Add the turmeric powder, garam masala powder, pinch of sugar and stir them for another 2 minutes.
6. Add the grounded saag paste to the vessel now and add required amount of salt to the vessel.
7. Mix them well and allow them to cook on a low flame for 4-5 minutes. Finally add the paneer cubes into the saag and mix it well with the cooked saag masala. Cover the lid and allow the saag paneer to remain in the flame for another 2-3 minutes.
8. Switch off the flame and add little butter or ghee on top just before serving.

Tips / Variations

• You can shallow fry the paneer cubes instead of adding the raw cubes into the saag.
• You can add make it in any consistency you want by adding little more water / oil.
• In place of paneer, you can even add potato cubes and make it attractive for the kids.

Paneer Butter Masala

Paneer Butter Masala, a rich creamy gravy dish is a very popular North Indian Side dish. Fresh Paneer cubes inside the rich, creamy tomato gravy makes the dish more exotic and the wonderful flavours of the Indian spices add more flavour to the dish.  I tasted the same "Paneer Butter Masala" in various places like "Sagar.." hotels in Bangalore, in trains, in many good restaurants in South India and in various restaurants in New Delhi, etc., Every version of this dish has its own taste and preparation style. I am sharing my version with all of you, though many of you would be preparing and enjoying this dish in your own way.  As its my daughter's favourite, I make this often for her.

Ingredients

Fresh Paneer Cubes - 2 Cups

Onion - 1 Big

Tomato - 2 Medium

Green Chillies - 1 Medium

Cashew Nuts - 1 Handful ( Optional ) ( You can substitute this with Almonds )

Turmeric Powder  - 1 tsp

Dry Red Chili Powder - 1 tsp

Garam Masala Powder  - 3 tsp

Coriander Powder - 2 tsp

Sugar - A pinch

Salt - To Taste

Ginger Garlic Paste -  1 tbsp

Oil - 2 tbsp

Butter or Ghee - 1 tsp

Cumin Seeds ( Jeera ) - 1 tsp

Fresh Cream - 2 tsp ( Optional )

Coriander Leaves - To Garnish

Method

• In a big non-stick vessel \pan, shallow fry the Paneer cubes with 1 tsp of oil and keep them aside.
• Cut the onions, tomato and green chili and fry them on the same vessel with little bit of oil and make a smooth paste of those using a mixer grinder by adding a handful of Cashew nuts to this mixture. If you don't like to use cashews, substitute this with a handful of almonds and make a fine, smooth grounded paste.
• In the same vessel, add butter or ghee and the remaining oil. When it gets heated up, add the cumin seeds first.
• Then, add the Ginger Garlic paste into the oil and fry them on a low flame till the raw smell completely vanishes.
• After its done, add the grounded paste into the non-stick vessel. Add all the powders as mentioned above along with Salt and a pinch of sugar.
• Mix everything well and let them cook on a medium flame for sometime. When the oil gets separated from the mixture, its an indication that the tomato gravy is almost done.
• Add the fried paneer cubes into the gravy now and close the lid. Let it cook for a minute.
• Switch off the flame and finally add the fresh cream to the Paneer Butter masala and mix it well.
• Garnish with coriander leaves and add few drops of fresh cream on the top just before serving.
• It goes well with roti, chappathi or with any variety of  rice pulav.

Tips \ Variations

If you fry the tomatoes and onion before grinding, the preparation time for making the gravy is lesser.

You can always substitute Cashews with Almonds and also the fresh cream at the end is totally optional. Add fresh cream only if its made for a party or for a larger crowd. Fresh cream adds richness, sweetness to the side dish.

You can increase or decrease the spice powder levels according to your taste buds.

Methi Kadhi / Methi Kadi / Methi in Buttermilk gravy

Methi Kadhi / Methi Kadi / Methi in Buttermilk gravy

Kadhi / Kadi is a lightly sour gravy made using thick curd or thick buttermilk and its an excellent choice for jeera rice, methi parathas or any types of pulav or parathas. In South India, the gravy made using curd or buttermilk is called as "Mor Kuzhambu" whereas in north india, they name the gravy as "Kadhi / Kadi". Preparation of both the versions is totally different and each version have their unique taste. Whenever I have leftover curd in large quantities, I always make this kadhi either plain or with methi leaves or pakodis. This version is made using our fresh home grown methi leaves. My Husband loves to have a side of Kadhi every night with his rotis and parathas. As its summer, I often include this item in our meal along with our regular subzis.

Ingredients

Thick Sour / Lightly Sour Curd - 2 Cups

Turmeric Powder - 1 tsp

Mustard Seeds - 1 tsp

Cumin Seeds / Jeera - 1 tsp

Curry Leaves - 3 or 4

Dry Red Chillies - 2

Fresh Methi leaves - 1 cup washed and chopped.

Salt - To Taste

Sugar - 1 tsp

Green Chillies - 1 medium finely chopped.

Besan Flour - 1 tbsp

Oil - 4 tsp

Water - As Required.

Procedure

• Wash and chop the fenugreek / methi leaves and keep it ready. In a bowl, add the besan flour and thick sour curd and beat them well.
• In a vessel, add oil first. When its heated, add mustard seeds, jeera, dry red chillies, curry leaves in succession. When the tempering is done, add the chopped green chillies and methi leaves, turmeric powder, Hing and fry the leaves on a low flame for 2 minutes.
• Add little water to the vessel and cover the lid so that the methi leaves get cooked inside with the steam thoroughly.
• When its done, add the beaten curd into the vessel along with salt and sugar. Add water if the desired consistency is not achieved. I generally make this kadhi not too thick or watery. I prefer the middle consistency, so add water according to the consistency you prefer.
• Allow the Kadhi to boil for 4-5 minutes and switch off the flame.
• Healthy methi kadhi is now ready to be enjoyed in your meal. Serve this in small bowls as a side during the meal time.

Paneer Mutter / Paneer Peas in creamy tomato gravy / Paneer Matar / Paneer Peas Masala

Paneer Mutter / Paneer Peas in creamy tomato gravy / Paneer Matar / Paneer Peas Masala

 Decided to make some yummy paneer dish for the chappathis last night but I had in mind that it should not be a high caloric dish too...Also, after burning good amount of calories in the fitness center, its not a wise decision to have more calories for dinner. So, I made this Paneer Mutter in rich creamy tomato gravy using a Low Fat Paneer Cubes, less oil and with no ghee or butter, no cream at all...Initially I thought that I might have to compromise on its taste due to my customizations but the taste was amazingly good and tempted us to grab more chappathis. I also could enjoy the dish with no guilt at all. Please see my preparations and I am sure, my friends, you would also enjoy the same and eat with no guilt.

Ingredients

Low fat Paneer Cubes - around 20-25

Frozen Peas / Fresh Peas - 3 handful

Finely shredded Onion - 3/4th of a cup

Oil - 1 tbsp

Cumin Seeds - 2 tsp

Ginger Paste - 2 tsp

Garlic Paste - 1 tbsp

Turmeric Powder - 2 tsp

Red Chilli Powder - 2 tsp

Garam Masala Powder - 3 tsp

Coriander Powder - 2 tsp

Sugar - 1 Pinch

Salt - To Taste

Kasoori Methi / Dried Methi leaves - 2 tsp

Cinnamon Stick - 1

Cardamom Powder - 1 tsp

For the Tomato Gravy

Fresh Tomato - 4 Medium

Green Chilli - 1 Big

For the Cream Gravy

Almonds - 6

Pista - Just 1 ( For good flavour )

Cashew Nuts - Just 2.

Method

1. Make the tomato gravy paste first by grinding fresh tomatoes with a green chili and keep the puree separately.
2. Make the creamy gravy paste ready by grinding the nuts as mentioned above with little water.
3. In the non-stick kadai or any thick bottomed cooking vessel, add oil first. When it gets heated up, add cumin seeds followed by a cinnamon stick.
4. Add the Garlic paste, Ginger Paste and fry them till the raw smell completely vanishes.
5. Add the shredded onion pieces and fry along with them. When its fried enough, add the peas and all the powders except salt and fry them in the oil on medium heat for a minute.
6. Add the tomato gravy paste into the pan and mix them well. Allow them to cook with the lid covered for about 3-4 minutes.
7. Add required amount of salt, creamy gravy paste ( Nutty paste ) now and mix them well.
8. Allow them to cook for another 3-4 minutes on low flame.
9. Finally add the low fat paneer cubes into the pan and mix them uniformly.
10. Let them to cook with the lid convered for another 1-2 minutes. Switch off the flame.
11. Serve them after couple of minutes with hot chappathis.

Tips

1. NO NEED to fry the Paneer cubes.
2. NO NEED to add any ghee or Butter.
3. NO NEED to add any cream as you substitute them with a nutty creamy paste.
4. As we are making with less oil, keep in mind that all the contents need to be fried and cooked properly to get the desired consistency and taste.

Vegetable Makhanwala

Having different veggies in a limited quantity, I opted to make a complete veggie side dish for the chappathis\rotis. Vegetable Makhanwala was the best choice I felt for the night...Different kinds of vegetables in a mild spicy, creamy gravy on the side of hot chappathis will always be an ideal dinner. With the addition of few small paneer cubes along with the veggies makes it so so.... special for my kids to finish the meal. Preparation time is also considerably less for this dish. I don't prefer to use the cream while making the gravy or adding cream to the dish at the end. Instead I try to make a rich, creamy gravy using some almonds itself.

Ingredients

Beans - 10 or 12.

Carrots - 1 Big

Peas - 1 Handful

Potato  - 1 Big

Mushroom - 6 to 8.

Noolkol \ Kohlrabi - 1

Fresh Paneer Cubes - 1 Cup.

Oil - 2 tbsp

Red Chilli Powder - 1 tsp

Garam masala powder -- 2 tsp

Turmeric Powder - 1 tsp

Kasoori Methi -- 2 tsp

Salt - To Taste

Sugar -- 1\2 tsp

Milk - 2 tbsp

Ginger Garlic Paste - 1 tbsp

Cumin Seeds \ Jeera - 2 tsp

For Grinding

Onion -- 1 Big

Green Chillies -- 1

Almonds - 1 Handful

Cardamom - 1 or 2

Method

• Wash and cut all the vegetables into small cubes and keep them ready.
• Shallow fry the paneer cubes and keep it ready.
• Grind together Onion, green chilli, almonds and cardamom and make a smooth paste and keep it ready.
• Now add oil into the vessel or kadai and when its heated up, add the cumin seeds first. Then add Ginger Garlic paste to the oil and fry them till the raw smell goes off.
• Add the grounded paste into the kadai and fry them for 2-3 minutes.
• Then add all the powders, Kasoori methi to the gravy and fry them all for few more minutes till the raw smell completely goes off.
• Add all the fine cut vegetables into the kadai and mix them well. Add some water to the gravy and cook everything in the kadai with the lid closed for few minutes till the vegetables are cooked.
• Finally add milk, salt and sugar to the kadai and cook them again for few minutes. After its done, add all the fried paneer cubes into the kadai and mix them well.
• Switch off the flame and garnish the Vegetable Makhanwala with few coriander leaves.

Tips \ Variations

Add some fresh cream at the end or while making the gravy to make it richer, especially when you are making this dish for a party or special occasion.

Also, you can substitute Almonds with Cashews if you have abundant cashews and not worried about using more cashews.

HOW TO MAKE Sorakkai Paratha / Dhoodhi Paratha / Lauki Paratha

Sorakkai Paratha / Dhoodhi Paratha / Lauki Paratha



Garam Dhoodhi parathas with a side of Methi Kadi and some onion

Bottle gourd which is called as "Dhoodhi" or "Lauki" in Hindi and "Sorakkai" in Tamil and "Sorakaya " in Telugu, has more water content, fills the stomach and easy for digestion. As it has very less calories, its ideal for weight reduction too. We can make Dal, Payasam / Kheer, Kootu, etc using this vegetable. But when i first tasted this Dhoodhi Paratha few years before, I liked it very much. This paratha was first introduced by a Gujarati aunty who helped us in our kitchen after my delivery. Till today, I have been following many of her recipes in my kitchen and the dishes always remind me of her cooking, taste and kindness..

Ingredients

Bottle gourd / Sorakkai - 1 Medium

Wheat Flour - 5 cups

Oil - 1 tbsp

Salt - To Taste

Green Chillies - 2 Medium

Omum / Ajwain Seeds - 1 tsp

Turmeric Powder - 1.5 tsp

Coriander Powder - 3-4 tsp

Fennel Seeds/Sombhu - 2 tsp ( crushed into powder ).

Method

• Peel the skin of the Bottle Gourd and grate them carefully.
• Knead the dough by mixing all the ingredients as mentioned above without adding water. Make sure that the paratha dough is bit tight and its always better to prepare the paratha dough few minutes before making the Parathas.
• Make lemon size ball and spread it into a big round using a chapati roller. While making the paratha, if required just flip the sides with wheat flour or maida flour which in turn makes the process easier.
• Cook the parathas on a heated kadai/pan on both sides. Apply little ghee or oil over the parathas after its done and serve hot with any of your favourite side dish.
• Generally we love to have a side of Kadi and some tangy tomato pickle on its side at our home. Trust me, parathas taste very good with a side of Kadi or raita.

Tips/Variations 

• If the peeled skin of the Bottle Gourd is thin and fresh, preserve those for making a very tasty pachidi/thogayal.
• Instead of using coriander powder, crush the coriander seeds and fennel seeds / somfu coarsely and add that freshly grounded powder while making the dough. This fresh powder gives an unique taste to the Parathas for sure. ( As told by my friend ). 

HOW TO MAKE Methi Chole RECIPE

Chole, a famous Punjabi food is one of our family favorites too.. As I have abundant home grown methi leaves ( fenugreek leaves ), I opted to make "Methi Chole" side dish for my chappathis. This time, I was keen in making the dish in a traditional punjabi way. On a snowy winter day, a plate of hot chappathis/rotis with a side of hot spicy chole definitely adds joy to the day. This time, I referred to my small recipe slip which i have been preserving since years given by my Delhi neighbour. In those days, my punjabi friend used to feed us with so many specialities. Chole was one of them in her list. Thanks to her tips and recipe, I am blogging this Protein Packed Methi Chole with you all...

Ingredients

Chickpeas / White Channa / Garbanzo Beans / Vellai Kondakadai - 2 Cups

Onion - 1

Tomato - 1 Big

Salt - To Taste

Sugar - 1 Pinch

Oil - 1 tbsp

Jeera/Cumin Seeds - 1 tsp

Fresh Fenugreek Leaves / Methi Leaves - 2 Cups

Cinnamon Sticks - 2

Lavang/Cloves - 4 or 5

Bay Leaves - 2 or 3

Turmeric Powder - 2 tsp

Red Chilli Powder - 2 tsp

Coriander Powder - 1 tsp

Anardana Powder - 1 tbsp

Punjabi Chole Powder - 1 tbsp

Cardamom Powder - 1/2 tsp

Green Chillies - 2

Ginger Grated - 2 tsp

Butter or ghee - 1 tsp ( For Flavour, its optional)

Method

• Wash and soak the Chickpeas / white channa in water for overnight or for 6-7 hours in warm water.
• Pressure cook them along with a cinnamon stick for 6-7 whistles till the channa get cooked well. Take 2 tbsp of cooked channa and mash them well and keep the paste aside.
• Meantime, cut the onions, tomato, green chillies into small pieces and keep them ready. Wash the fenugreek leaves thoroughly without any sand and chop them nicely.
• Keep all the required powders aside.
• In any suitable cooking pan of your choice ( mostly i make them in the used pressure cooker itself), add butter/ghee and oil first. When its heated, add cumin seeds, cinnamon stick, cloves, bay leaves, onion pieces first.
• Fry them till the onion turns golden brown. Add the fenugreek leaves at this stage. On a low flame, fry the methi leaves for few minutes.
• Add the tomato pieces along with all other powders, little salt, pinch of sugar and a cup of water and cook them well.
• Add the well cooked channa into the gravy along with the mashed channa paste.
• Cover the cooking pan with the lid and cook them for few more minutes. Switch off the flame and garnish with fresh coriander leaves. Serve with hot rotis/chapathis.