Soya Matar Paneer

 

           Protein rich, healthy and delicious, this Soya Matar Paneer Curry makes for a perfect side dish with either chapattis, jeera rice, steamed rice, plain biryani, pulao or any Indian flat bread. 

           Soya Chunks is a great substitute to meat and tastes just as yummy as any mutton curry. Make them more appetizing by adding some green peas and paneer. Any way it is prepared, tastes just yummy. So check out the step by step pictorial recipe to prepare my version of this amazing curry.  

• 1/2 cup soya chunks, soaked in lukewarm water for 10-15 minutes
• 100 gms. paneer cubes
• 1/3 cup green peas (I used frozen peas)
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 2 bay leaves
• 2 dry red chilies
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1 tsp. salt or to taste
• 1 tsp. red chili powder
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 3 tbsp. yoghurt
• 1 tbsp. coriander leaves, chopped

           Squeeze out the water from the soaked soya nuggets and keep aside. 

          Heat 1 tbsp. oil in a pan and sauté the paneer cubes till light golden color. Soak them in lukewarm water for 5 minutes. Squeeze them and keep aside.

           Heat remaining oil and temper with dry red chilies, cumin seeds and bay leaves. Sauté for a few seconds.

           Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates.

           Now add the tomatoes and cook till it is mashed. Then add the yoghurt and sauté till it is mixed with the gravy. 

           Drop in the drained soya nuggets, green peas and salt. Mix well. 

           Add 1 cup water and simmer, covered, till the gravy is slightly thick. 

           Now add the fried paneer and simmer for a minute. Garnish with coriander leaves. 

          Serve as a side dish with steamed rice, jeera rice, naan, tandoori roti, paratha or chapatis. 

    Heat 1 tbsp. oil in a pan & sauté the paneer cubes till light golden color. 

   Soak them in lukewarm water for 5 minutes. Squeeze them & keep aside.

Heat remaining oil & temper with dry red chilies, cumin seeds & bay leaves. Sauté for a few seconds.

                   Add the onion and fry till light brown. 

Add the ginger-garlic paste & all the dry spices (except salt) mixed with 1/4 cup water. Sauté till the oil separates.

                   Now add the tomatoes and cook till it is mashed. 

             Then add the yoghurt & sauté till it is mixed with the gravy. 

                Drop in the drained soya nuggets, green peas & salt. Mix well. 

          Add 1 cup water & simmer, covered, till the gravy is slightly thick. 

                 Now add the fried paneer & simmer for a minute.

                         Garnish with coriander leaves. 

Serve as a side dish with steamed rice, jeera rice, naan, tandoori roti, paratha or chapatis. 

Lobia Masala (Black Eyed Beans / CowPeas Curry)

 

          This is a very delicious and a popular recipe from North India, especially Punjab. They are also known as black eyed beans, cowpeas or chawli and is especially relished with any form of Indian bread. I enjoy having it for breakfast with poori / paratha, accompanied with some onion, green chilies and lime wedges. It is both nutritious and wholesome. So check out the step by step pictorial recipe to prepare this simple delicacy.

• 1 cup lobia (black eyed beans)
• 2-3 tbsp. oil
• 2 dry red chilies
• 2 bay leaves
• 1 inch cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. pepper powder (opt)
• 1 tsp. garam masala powder
• 1 tsp. lime juice
• coriander leaves & lime wedges to garnish

          Pressure cook the soaked beans in 2 & 1/2 cups water for 5-6 whistles or till tender.

          Heat oil in a pan and temper with the cumin seeds, dry red chilies, cinnamon, cloves, cardamoms and bay leaves. Sauté for a few seconds.

          Then add the onion and Fry till light brown.

          Now add the ginger-garlic paste and all the dry spices (except garam masala powder and salt) mixed with some water. Fry till the oil separates. 

          Add the tomatoes and keep frying till it is mashed.

          Add the boiled Lobia and salt to taste. Simmer on a medium flame for 4-5 minutes. 

          When done, add garam masala powder and ghee.  

         Garnish with coriander leaves & serve with steamed rice, jeera rice, poori, paratha, naan, tandoori roti or chapatis. 

                    Soak the Black eyes beans overnight.

Pressure cook the soaked beans in 2 & 1/2 cups water for 5-6 whistles or till tender.

Heat oil in a pan & temper with the cumin seeds, dry red chilies, cinnamon, cloves, cardamoms & bay leaves. Sauté for a few seconds.

                     Then add the onion and Fry till light brown.

Add the ginger-garlic paste & all the dry spices (except garam masala powder & salt) mixed with some water. Fry till the oil separates. 

                   Add the tomatoes & keep frying till it is mashed.

Add the boiled Lobia & salt to taste. Simmer on a medium flame for 4-5 minutes. 

                     When done, add garam masala powder and ghee. 

                   Garnish with coriander leaves.

Serve with steamed rice, jeera rice, poori, paratha, naan, tandoori roti or chapatis. 

Bhuna Gosht

 

          Bhuna Gosht is an amazing North Indian delicacy that needs no introduction. It is also very popular in Pakistan where it is served with khamiri roti. Bhuna means to fry or to roast and Gosht means mutton or lamb. This yummy preparation is perfect for a weekend lunch. It is also an ideal party recipe or an Eid recipe. So check out a step by step pictorial recipe to prepare this amazing mutton curry.

          In this recipe, mutton is sautéed on a low flame with a good amount of onion, yoghurt and a medley of basic spices till the oil separates. Then it is pressure cooked in a little amount of water till it is tender. Further it is simmered till you have a thick lip smacking gravy. 

           I used both mustard oil and ghee for an intense flavor. Onion, ginger-garlic paste, yoghurt and basic spice powders forms the base of this rich gravy which is almost dry. It goes best as a side dish with naan, tandoori roti, paratha or chapatti. It can also be enjoyed with steamed rice or jeera rice.

• 500 gms. mutton with bones
• 3 tbsp. mustard oil
• 1 tbsp. ghee
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1/2 mace
• 2 bay leaves
• 2 dry red chilies
• 8-10 whole peppercorns
• 2 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 cup yoghurt, whisked
• 2 tbsp. coriander leaves, chopped

          In a small bowl, mix together ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder and 1/4 cup water into a paste. Keep aside.

          Heat oil and ghee in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Stir fry for a minute.

         Add the onion and sauté till light brown. Then add the mutton and salt to taste. Stir fry till it turns brownish in color.

          Now add the spice paste and continue to sauté till the oil separates. Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.

          When the pressure releases, continue to simmer on a medium flame for 4-5 minutes.

          Add the whisked yoghurt and simmer further till the gravy turns thick.

          When done, garnish with chopped coriander leaves. Enjoy with Indian flat breads like naan, tandoori roti, rumali roti, chapatti or paratha. It can also be enjoyed with steamed rice or jeera rice.

    

Heat oil & ghee in a pan & temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, peppercorns & mace. Stir fry for a minute.

                  Add the onion and sauté till light brown.

 Then add the mutton & salt to taste. Stir fry till it turns brownish in color.

                    Now add the spice paste.

                  Continue to sauté till the oil separates. 

                        Add 1 cup water.

Pressure cook for 15-20 minutes on a low flame after the first whistle.

Add the whisked yoghurt & simmer further till the gravy turns thick. 

                  When done, garnish with chopped coriander leaves.

Enjoy with Indian flat breads like naan, tandoori roti, rumali roti, chapatti or paratha. 

                  It can also be enjoyed with steamed rice or jeera rice.

Paneer Kadhi

 

        Kadhi is a very common dish in the menu platter of any North Indian homes. It is basically a yoghurt-gram flour based gravy with a tempering. It is a sort of a comfort food and is best relished with steamed rice or any flavored rice. Some people enjoy it with naan, kulcha, tandoori roti or chapatti.

          

          Kadhi is sometimes served plain or with pakoras (fried fritters) / veggies added to it. It varies largely from one region to the other with some minor changes in the ingredients. 

          So check out my version of kadhi, where I added some fried paneer cubes to the yoghurt sauce. The end result was just amazing and I enjoyed this protein based dish with steamed rice. So check out the step by step pictorial recipe to prepare this yummy classic dish.

       

• 200 gms. paneer cubes
• 1 cup yoghurt
• 3 tbsp. gram flour / besan
• 3 cups water
• salt to taste
• 2 tbsp. oil
• 1 dry red chili
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida / hing
• 1 sprig curry leaves
• 2 green chilies, slit
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tbsp. coriander leaves, chopped 
• 1 tsp. of pickle oil 

          Heat oil in a pan and sauté the paneer cubes till light golden in colour. Keep aside.

          Whisk together yoghurt, gram flour, salt to taste and water. Keep aside. 

          Temper the same oil with dry red chili, cumin seeds, mustard seeds, curry leaves, green chilies and asafetida. Allow it to splutter.

           Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. Add the whisked yoghurt and bring it to a boil. 

           Simmer on a low flame for 8-10 minutes or till you get the right consistency. Keep stirring at intervals.

          Now add the fried paneer cubes and simmer for 2 minutes more. When done, switch off the flame and garnish with coriander leaves.

          Drizzle some pickle oil and enjoy with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.

Heat oil in a pan &sauté the paneer cubes till light golden in colour. Keep aside.

Temper the same oil with dry red chili, cumin seeds, mustard seeds, curry leaves, green chilies and asafetida. Allow it to splutter.

Add the ginger-garlic paste & all the dry spices mixed with some water. Sauté till the oil separates. 

                  Add the whisked yoghurt & bring it to a boil. 

              Add the fried paneer cubes & simmer for 2 minutes more. 

When done, switch off the flame & garnish with coriander leaves.

Drizzle some pickle oil & enjoy with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.