Dal Makhni (Punjabi style Lentil Curry)

 

          This is an absolutely guilt free healthy version of the most popular Punjabi cuisine - Dal Makhni. The one you get in restaurants are loaded with ghee, butter and cream. But my version has none of these. Instead I have used olive oil, beaten yoghurt and very little butter. Believe me it turned out very yummy and there was no change in the taste and flavor.

          So folks, indulge in this yummy and nutritious dal with naan, tandoori roti or plain phulka. You may also enjoy with steamed rice, jeera rice or plain biryani. This method is well worth the try for all those who are missing out on this delectable cuisine. So check out the step by step pictorial recipe to prepare this amazing mixed lentil recipe.

• 1/2 cup whole urad dal (Black lentils)
• 1/4 cup kidney beans (Rajma)
• 2 tbsp. olive oil
• 1 tsp. cumin seeds
• 1 tsp. ginger-garlic paste
• 1 tbsp. Kashmiri red chili powder
• 1 cup tomato puree
• 1/4 cup tomato paste
• 1 tsp. salt or to taste
• 1/3 cup beaten yoghurt
• 1/2 tsp. kasuri methi, crushed
• 2 tsp. butter
• 1 tbsp. coriander leaves, chopped

          Wash both the lentils nicely under running water. Soak overnight. Then pressure cook in 1 & 1/2 cups water for 10-15 minutes on a low flame after the first whistle. Mash it well with a potato masher and set aside.

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. 

          Add the ginger-garlic paste and red chili powder mixed with some water. Sauté till the oil separates. 

          Now add the tomato puree and tomato paste. Sauté till the gravy leaves the sides of the pan. 

          Then add the mashed dal and salt. Mix well and simmer on a low flame, stirring at intervals, till it becomes slightly thick.

          Add 3/4 cup water and continue to simmer till you get the desired consistency.

          Now 1 tsp. butter, yoghurt (reserve some for garnishing) and kasuri methi. Give it a stir and simmer for 1-2 minutes.

          Garnish with remaining butter, beaten yoghurt and coriander leaves. 

          Serve with naan, tandoori roti or plain phulka. You may also enjoy with plain biryani, steamed rice or jeera rice for a comforting meal. 

Wash both the lentils nicely under running water. Soak overnight. Then pressure cook in 1 & 1/2 cups water for 10-15 minutes on a low flame after the first whistle. Mash it well with a potato masher & set aside.

  Heat oil in a pan & temper with cumin seeds. Sauté for a few seconds. 

Add the ginger-garlic paste & red chili powder mixed with some water. Sauté till the oil separates. 

Add the tomato puree & tomato paste. Sauté till the gravy leaves the sides of the pan. 

Then add the mashed dal & salt. Mix well & simmer on a low flame, stirring at intervals, till it becomes slightly thick.

 Add 3/4 cup water & continue to simmer till you get the desired consistency.

Add 1 tsp. butter, yoghurt & kasuri methi. Give it a stir & simmer for 1-2 minutes.

            Garnish with remaining butter, beaten yoghurt & coriander leaves. 

Serve with naan, tandoori roti or plain phulka. You may also enjoy with plain biryani, steamed rice or jeera rice for a comforting meal. 

Palak Paneer (Cottage Cheese In Spinach Gravy - Punjabi Style)

 

            Palak Paneer is a most popular dish from the State of Punjab where it has originated. It is cottage cheese cooked in a spinach based gravy. A very common item on the menu in every Punjabi household and Dhabas, it is a delicious treat best enjoyed with butter naan or tandoori roti. 

          It also goes well with jeera rice or veg. pulao. A very simple and a wholesome healthy preparation, it is everyone's favorite recipe. So check out the step by step pictorial recipe to prepare this decadent dish. 

• 2 bunches spinach, roughly chopped
• 100 gms. paneer cubes
• 2 tbsp. butter
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. garlic, chopped
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste
• 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. lime juice

          Boil the spinach for 3-4 minutes. Refresh it and drain well. Then grind into a smooth paste. Keep aside. 

          Heat 1 tbsp. oil in a pan and fry the paneer cubes till light brown. Immediately dip them in 1/2 cup water so that it turns soft. 

          Add the butter to the same pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. 

          Add the chopped garlic and sauté till it changes colour. Add the onion and continue to sauté till light brown. 

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

          Add the pureed spinach, salt and the water in which the paneer is soaked.  Mix well and simmer on low flame for 4-5 minutes or till the gravy thickens to a desired consistency.

          Add the fried paneer and kasuri methi. Give it a stir and keep it covered for 1-2 minutes.

          Garnish with grated paneer and serve hot with naan or tandoori roti.

                      Boil the spinach for 3-4 minutes. 

                         Refresh it and drain well. 

                       Blend into a smooth paste. Keep aside. 

       Heat 1 tbsp. oil & fry the paneer cubes till light brown. Keep aside.

               Immediately dip them in 1/2 cup water so that it turns soft. 

Add the butter to the same pan & temper with cumin seeds & asafoetida. Sauté for a few seconds. 

                Add the chopped garlic & sauté till it changes colour.

                Add the onion & continue to sauté till light brown. 

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

Add the pureed spinach, salt & the water in which the paneer was soaked.  Mix well & simmer on a low flame for 4-5 minutes or till the gravy thickens to a desired consistency.

Add the fried paneer & kasuri methi. Give it a stir & keep it covered for 1-2 minutes.

 Garnish with grated paneer & serve hot with naan or tandoori roti.

Hariyali Paneer Tikka

 

          These are delectable small bites of homemade Hariyali Paneer Tikka, restaurant style, which are absolutely simple to make. In this recipe, paneer cubes are marinated in a green chutney paste and are pan grilled to perfection. To give a smoky flavor, I fire grilled on the stove top. 

          

            They can be served as appetizers with any chutney and salad of your choice. For more variation, you can also roll them in chapattis / parathas along with some sliced onion and chutney for a wholesome snack or a lunch box meal. So check out the step by step pictorial recipe to prepare this great party recipe,

• 200 gms. paneer cubes
• 2 tbsp. yoghurt
• 1" ginger
• 3 garlic cloves
• 1 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 2-3 green chilies
• 1/2 tsp. lime zest
• 1 tsp. lime juice
• 1 tbsp. mustard oil
• salt to taste
• 1/2 tsp. pepper powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 2 tbsp. roasted chickpea flour
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. carom seeds, crushed
• few wooden skewers / satay sticks soaked in water for an hour
• few dices of onion, tomato & capsicum
• 1/2 tsp. chaat masala, to garnish

     

          Make a paste of coriander leaves, mint leaves, green chilies, ginger, garlic, lime juice, lime zest, mustard oil and yoghurt in a blender. 

          To it add, roasted chickpea flour, salt, pepper powder, garam masala powder, roasted cumin powder, roasted coriander powder, kasuri methi and carom seeds. 

          Marinade the paneer cubes and all the diced veggies with this green paste for an hour.

          Grease the wooden skewers and thread the marinated paneer and the veggies. 

          Grease the grill pan with some oil and pan grill the skewered paneer in batches till done on all sides. Brush with some oil in between.

          

          To give a Smokey flavor, place the skewers on a steel wire mesh and fire grill on a direct flame on the stove top till it is slightly charred. 

          Sprinkle some chaat masala and serve them hot as an appetizer with any chutney and salad of your choice.

 

                  Make a paste of coriander leaves, mint leaves, green chilies, ginger,                                                  garlic, lime juice, lime zest, mustard oil & yoghurt in a blender. 

                       Add, roasted chickpea flour, salt, pepper powder, garam masala powder, 

                  roasted cumin powder, roasted coriander powder, kasuri methi & carom seeds. 

                        Add the paneer cubes & all the diced veggies.

                         Marinate with this green paste for an hour.

                  Grease the wooden skewers & thread the marinated paneer & the veggies. 

                     Grease the grill pan with some oil & pan grill the skewered paneer

                            in batches till done on all sides. Brush with some oil in between.

          

                     For a Smokey flavor, place the skewers on a steel wire mesh & fire 

                          grill on a direct flame on the stove top till it is slightly charred. 

                     Sprinkle chaat masala & serve with chutney & salad of your choice.

Golden Egg Dal - Dhaba style

 

          This is an amazing and a rustic dhaba style lentil fry that is prepared with two types of lentils - masoor dal (red lentil) and moong dal (split green gram). It is also a very popular North Indian recipe, served in many restaurants. In this recipe, the cooked dal is tempered with some boiled egg slices. This takes this comforting dish to a next level. It is a very simple recipe and is best relished with steamed rice, jeera rice, naan, tandoori roti, kulcha or chapatti. So check out the step by step pictorial recipe to prepare this comfort dish. 

• 1/2 cup masoor dal (red lentil)
• 1/2 cup split moong dal (green gram), soaked for an hour
• 3 cups water
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tomato, chopped
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1/2 tsp. pepper powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder

Tempering - 

• 2 tbsp. butter
• 1 tbsp. oil
• 1" ginger, thinly sliced
• 3 garlic clove, thinly sliced
• 2 green chilies, slit into half
• 2 eggs, boiled & sliced
• 1/2 tsp. Kashmiri red chili powder
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked lentils along with salt to taste, turmeric powder, red chili powder, onion, tomato, ginger and garlic in 3 cups water for 5-6 whistles. 

          When the pressure is released, add pepper powder, coriander powder, cumin powder and garam masala powder. Give it a stir and simmer on a low flame for 2-3 minutes. 

          For the tempering - Heat butter and oil in a pan. Stir fry the ginger, garlic and green chilies till they are slightly browned. 

          Now add the sliced eggs and sauté them as well for a minute. Switch off the flame and add the Kashmiri red chili powder. Give it a stir.

          Pour this tempering over the prepared dal. Mix gently and garnish with chopped coriander leaves. 

          Serve with steamed rice, jeera rice, naan, tandoori roti, kulcha or chapatti.  

         

                                  Soak both the lentils for an hour. 

                         Pressure cook the soaked lentils with salt, turmeric powder, red chili

                         powder, onion, tomato, ginger & garlic in 3 cups water for 5-6 whistles. 

                    Add pepper powder, coriander powder, cumin powder & garam masala 

                    powder. Give it a stir & simmer on a low flame for 2-3 minutes. 

                        Heat butter and oil in a pan. Stir fry the ginger, garlic and green chilies

                        till they are slightly browned.

                                  Add the sliced eggs and sauté them as well for a minute. 

                        Switch off the flame & add Kashmiri red chili powder. Give it a stir.

                          Pour this tempering over the prepared dal. Mix gently & garnish

                          with chopped coriander leaves. 

                    Serve with steamed rice, jeera rice, naan, tandoori roti, kulcha or chapatti.