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.

Shahi Paneer (No Onion & No Garlic - Jain Recipe)

 

          Shahi Paneer needs no introduction. It is a very popular Mughlai style Paneer 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, this is a Jain recipe without onion or garlic, apt to have during fast or any special festive occasion. 

          This gravy is smooth, velvety and has the richness and creaminess coming from the milk, cream, tomato and cashew nuts. 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 or chapatti. So check out the step by step pictorial recipe to prepare this amazing dish.

• 200 gms. paneer cubes 
• 3-4 tomatoes, roughly chopped
• 2-3 green chilies
• 1" ginger
• 8-10 cashew nuts 
• 1 tbsp. ghee
• 2 tbsp. oil
• salt to taste
• 1 tbsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. fennel powder
• 1 cup milk 
• 1/3 cup cream 
• 1 tbsp. dry roasted kasuri methi 
• pinch of saffron 

          Grind the tomatoes, green chilies, ginger and cashew nuts into a smooth paste. Keep aside. 

         Heat 1 tbsp. ghee in a kadai / pan and sauté the paneer slightly. Immerse in cold water and keep aside.

          Now in the same pan, heat oil and add the ground tomato paste. Sauté for 2-3 minutes. Then add all the dry spices. Sauté till the oil separates. 

          Switch off the flame. Now add the milk, cream and water. Give it a mix. Then switch on the flame and cook the gravy on a low flame.

          When the gravy thickens slightly, add the soaked paneer and some water in which it was soaked, to the gravy. 

          Cook for 2-3 minutes and then garnish with dry roasted kasuri methi and saffron. 

         Serve along with steamed rice, jeera rice, plain biryani, pulao, tandoori roti, naan or chapatti. 

        

          Grind tomatoes, green chilies, ginger & cashew nuts into a paste. 

       Heat 1 tbsp. ghee in a kadai / pan and sauté the paneer slightly. 

                Immediately immerse in cold water and keep aside.

          Now in the same pan, heat oil & add the ground tomato paste. 

          Sauté for 2-3 minutes. 

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

           Switch off the flame & add milk & cream. Mix well. Then switch 

           on the flame and cook the gravy on a low flame.

           When the gravy thickens slightly, add soaked paneer & some water 

           if required, to the gravy.  Cook for 2-3 minutes.

                 Garnish with dry roasted kasuri methi and saffron. 

          Serve with steamed rice, jeera rice, plain biryani, pulao, tandoori

          roti, naan or chapatti. 

Shahi Matar Paneer

 

          Shahi Matar Paneer needs no introduction. It is a very popular Mughlai style Paneer recipe that is made with paneer and green peas in a rich cashew nut-tomato gravy. This gives a royal touch to the dish. Hence the name 'Shahi'. 

          It is a restaurant style party recipe apt for any special occasion. It can be prepared in many ways. So this is my version of this yummy recipe. You can make it dry or with gravy depending on your personal preference. It is a perfect side dish to jeera rice, plain biryani, naan, tandoori roti or chapatti. 

• 200 gms. paneer cubes
• 1/2 cup green peas
• 3-4 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4 cloves
• 2 bay leaves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tbsp. shahi paneer masala
•  1tsp. kasuri methi, crushed
• 2 tomatoes
• 10-12 cashew nuts
• 2 green chilies
• 1 tsp. coriander leaves, chopped

          Blend the tomatoes, cashew nuts and green chilies into a smooth paste. Keep aside. 

          In a small bowl, mix together the ginger-garlic paste, all the dry spices and some water. Keep aside. 

          Heat oil in a pan and temper with cinnamon, cardamom, cloves, bay leaves and cumin seeds. Sauté for a few seconds. 

           Add the onion and sauté till light brown. Now add the spice paste and continue to sauté till the oil separates. 

           Add the green peas and cook for 1-2 minutes. Now add the tomato-cashew paste and mix everything well. Cook till the oil separates.

          Time to add the paneer, kasuri methi and 1/2 cup water. Cover and simmer till the gravy thickens and the oil separates.

          When done, switch off the flame. Garnish with coriander leaves and a pinch of shahi paneer masala. Serve with naan, tandoori roti, jeera rice or plain biryani.