Malai Paneer Tikka

 

       These melt-in-the-mouth Malai Paneer Tikkas are just irresistible. They can be made at home, restaurant style, for some perfect appetizers. These delectable snacks goes well with tomato sauce or green chutney and onion rings. And not to forget with a sprinkle of chaat masala. So go ahead and try these party specials this Christmas and New Year.

        

         I tried to keep the cream and butter to the minimum. In that way one can have these Tikkas guilt free. These Tikkas can also be stuffed in parathas along with some coriander leaves and ketchup / kasundi / mint chutney and served as paneer rolls. So check out the step by step pictorial recipe to prepare this delectable treat.

• 250 gms. Fresh Paneer cubes
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• salt to taste
• 1/4 tsp. pepper powder
• 1/2 tsp. roasted coriander-cumin powder
• 1/4 tsp. carom seeds
• 1 tsp. lime juice
• 1/3 cup hung yoghurt
• 2 tbsp. fresh cream
• 1 tbsp. melted butter
• 1 tbsp. roasted chickpea flour
• oil to grease the pan / tawa
• few cubed onion, capsicum & tomato
• few wooden skewers, soaked in water for an hour
• 2 pinches of chaat masala
• green chutney / tomato sauce and onion rings to serve

         In a bowl, combine all the above mentioned ingredients starting from ginger-garlic paste to chickpea flour. 

          Marinate the paneer and the veggies with the prepared paste for an hour in the refrigerator.

          Grease the skewers with a little oil and string the paneer cubes and the veggies.

          Heat some oil in a pan and roast the skewered paneer on all sides till done. Baste with the leftover marinade halfway.

          For a Smokey effect, place the skewers on a steel wire mesh directly on the flame and fire grill them till it is slightly charred. 

          Sprinkle chaat masala and serve, garnished with onion rings and tomato sauce / green chutney.

          

      In a bowl, combine all the above mentioned ingredients starting 

      from ginger-garlic paste to chickpea flour. 

             Add the paneer and the veggies to the prepared paste.

            Mix everything well and marinate for an hour in the refrigerator.

 Grease the skewers with a little oil & string the paneer cubes and the veggies.

      Heat some oil in a pan & roast the skewered paneer on all sides till done. 

      Baste with the leftover marinade halfway.

                   Now they are half done. 

      For a Smokey effect, place the skewers on a steel wire mesh directly 

       on the flame & fire grill them till it is slightly charred. 

       Sprinkle chaat masala & serve, garnished with onion rings &

       tomato sauce / green chutney.

Shahi Baingan / Eggplant

 

               Shahi Baingan is a take on the popular Shahi Paneer recipe. It is a very popular Mughlai style recipe that is made with paneer in a rich tomato-cashew gravy. This gives a royal touch to the dish. Hence the name 'Shahi'.  However, instead of paneer, I made use of eggplants and almonds in place of cashew to make this yummy recipe. It turned out just amazing. 

              This gravy is smooth, velvety and has the richness and creaminess coming from the milk, cream, tomato and almonds. It also has the flavors from all the dry spices added to it. 

              So it is a perfect side dish for steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, poori or chapatti. So check out the step by step pictorial recipe to prepare this amazing party dish.

• 8-10 baby eggplants, washed, wiped & slit 
• 3 tbsp. oil
• 1 tbsp. ghee
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 2 green chilies
• 2-3 tomatoes, roughly chopped
• 8-10 almonds, soaked for 15 minutes & peeled
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 cup milk
• 2-3 tbsp. fresh cream
• 1 tsp. roasted kasuri methi
• pinch of saffron

               Heat 1 tbsp. oil in a pan and sauté the onion, ginger, garlic and green chilies till light brown. 

 

               Then add the tomatoes and all the dry spices. Sauté till the oil separates. Keep aside to cool. 

              Then grind along with the soaked almonds into a smooth paste. Pass through a sieve and keep aside.

               Slit the eggplants and smear with a pinch each of salt, turmeric powder and red chili powder inside the slits. 

              Heat 1 tbsp. and stir fry the eggplants till tender. Keep aside. 

               Heat remaining oil and ghee. Stir fry the strained onion paste till the oil separates. 

               Switch off the flame. Now add the milk and the cream. Give it a mix. Then switch on the flame and cook the gravy on a low flame for 2-3 minutes.

               Add the fried eggplants. Cover and cook on a low to medium flame till the gravy thickens to a desired consistency. 

               Then add the roasted kasuri methi and saffron. Give it a stir and switch off the flame. 

               Serve along with steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, poori or chapatti for a nice comfort meal. 

               

Heat 1 tbsp. oil & sauté onion, ginger, garlic & green chilies till light brown. 

Add the tomatoes & all the dry spices. Sauté till oil separates. 

Keep aside to cool. Grind along with the almonds into a smooth paste. 

                     Pass through a sieve and keep aside.

  Slit the eggplants and smear with a pinch each of salt, turmeric powder & red chili powder inside the slits. 

           Heat 1 tbsp. & sauté the eggplants till tender. Keep aside. 

  

Heat remaining oil & ghee. Sauté the strained onion paste till oil separates. 

Switch off the flame. Add the milk & cream. Give it a mix. Then switch on the flame & cook the gravy on a low flame for 2-3 minutes.

  Add the fried eggplants. Cover & cook on a low to medium flame till the gravy thickens to a desired consistency. 

  Then add the roasted kasuri methi & saffron. Give it a stir & switch off the flame. 

Serve with steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, poori or chapatti for a nice comfort meal. 

               

Paneer Afghani

          Paneer Afghani is a rich and creamy Paneer curry that is simply out of this world. This restaurant style recipe is cooked, using two types of marination that gives the gravy a nice aromatic flavor. 

          This mildly spiced dish is very easy and quick to make. You can enjoy this yummy paneer curry with naan, tandoori roti, roomali roti, lachcha paratha, steamed rice or jeera rice. So check out a step by step pictorial recipe to prepare this great party recipe.

• 200 gms. paneer cubes 
• 2 tbsp. oil

1st marination - 

• salt to taste
• 1 tsp. lime juice
• pinch of pepper powder
• 1 tsp. ginger-garlic paste

2nd marination - 

• 8-10 cashew nuts
• handful of coriander leaves, roughly chopped
• 1 onion, roughly chopped
• 1 tsp. ginger-garlic paste
• 2 green chilies
• 2 tbsp. cream cheese
• salt to taste
• 1 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 cup yoghurt
• 1/3 cup cream

Gravy - 

• 1 tbsp. oil
• 1 tbsp. butter
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 2 green chilies, slit
• 1 tsp. ginger, grated
• 1 tsp. kasuri methi, crushed
• 1-2 tbsp. coriander leaves

          Marinate the paneer with the first marination for 15-20 minutes. 

          For the second marination, blend all the mentioned ingredients (except yoghurt and cream) into a smooth paste. Now add the yoghurt and cream and give it a mix. 

          Transfer the marinated paneer and combine everything well. Set aside for 15-20 minutes. 

          Heat 2 tbsp. oil in a pan and fry the marinated paneer on both sides till light golden in colour. Keep aside.

          For the gravy, heat butter and oil and temper with bay leaves, cinnamon, cardamom, cloves, green chilies and ginger. Stir fry for a few seconds.

          Now add the leftover marinade and some water. Simmer for 8-10 minutes on a low flame or till you get the desired consistency. 

          Add the fried paneer and kasuri methi. Give it a quick stir and switch off the flame. Garnish with coriander leaves and serve with steamed rice, jeera rice, pulao or any Indian flat bread. 

                             Marinate the paneer with the first marination for 15-20 minutes. 

                      For the second marination, blend all the ingredients (except yoghurt

                      and cream) into a smooth paste. 

                                  Now add the yoghurt and cream and give it a mix.

                     Transfer the marinated paneer & mix well. Set aside for 15-20 minutes. 

                           Heat 2 tbsp. oil & fry the marinated paneer on both sides till light 

                           golden in colour. Keep aside.

                      For the gravy, heat butter & oil. Temper with bay leaves, cinnamon,

                      cardamom, cloves, green chilies & ginger. Stir fry for a few seconds.

                     Add the leftover marinade & some water. Simmer for 8-10 minutes on

                     a low flame or till you get the desired consistency. 

                                 Add the fried paneer & kasuri methi. Give it a quick stir.

                                 Garnish with coriander leaves.

                          Serve with steamed rice, jeera rice, pulao or any Indian flat bread. 

Kasuri Malai Murgh

 

           Kasuri Malai Murgh is an absolutely yummy Chicken curry which is rich and creamy. It is made of yoghurt, cashew paste, cream and flavored with dry roasted kasuri methi or fenugreek leaves, the star ingredient in this recipe. 

          This aromatic dish is influenced by Mughlai cuisine and is very popular  in most of the Indian restaurants. You can enjoy this amazing side dish with naan, tandoori roti, roomali roti, jeera rice or plain biryani. This is a great party recipe and is apt for any special occasions. 

• 700 gms. chicken, curry cut
• 4 tbsp. oil
• 1" cinnamon stick 
• 3 green cardamoms 
• 5 cloves
• 1/2 mace
• 2 bay leaves
• 2 onion, chopped
• 2 green chilies, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 tsp. pepper powder
• salt to taste
• 1/3 cup yoghurt, beaten
• 2 tbsp. cashew paste
• 3 tbsp. cream
• 1/4 cup kasuri methi, dry roasted & crushed

          Heat oil in a pan and stir fry the chicken till light brown. Drain and keep aside. 

         Temper the same oil with bay leaves, mace, cinnamon, cardamoms and cloves. 

          Add the onion and green chilies. Sauté till light brown. Add the ginger-garlic paste and stir fry for a few seconds more. 

          Now add all the dry spices and sauté for a minute. Then add the fried chicken and give it a stir. 

          Add the beaten yoghurt and simmer, covered on a low flame for 8-10 minutes.

          Add the cashew paste and the dry roasted kasuri methi (leave 1/2 tsp. to garnish). Mix well and cook, covered for 5 minutes. 

          When done, add 2 tbsp. cream and the remaining kasuri methi. Give it a stir and switch off the flame. Cover and keep aside for 5 minutes.

          While serving, drizzle the remaining cream and serve, with naan, tandoori roti, jeera rice or plain biryani.