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. 

Shahi Mutton Kasuri (Mutton cooked with Dry Fenugreek Leaves)

 

            Check out this delicious Shahi Mutton Curry made with some crushed kasuri methi (dry fenugreek leaves), yoghurt and almond paste for a rich & creamy gravy. It is a good option when fresh methi leaves are unavailable. This dish is a perfect party recipe and apt for special occasions.

           I preferred mustard oil for cooking, but you may use any other oil you wish. Enjoy it with either steamed rice, plain biryani, jeera rice, tandoori roti, naan or chapatti. So check out the step by step pictorial recipe to prepare this delicacy. 

Marination - 

• 500 gms. Mutton with bones, curry cut 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1/2 cup yoghurt, well beaten 
• 1 tbsp. ginger-garlic paste
• 2 tbsp. kasuri methi, crushed
• 1 tbsp. mustard oil

Other Ingredients - 

• 3-4 tbsp. oil
• 1 tbsp. ghee
• 2 dry red chilies
• 3 green cardamoms
• 2 black cardamoms
• 6 cloves
• 1" cinnamon stick
• 2 bay leaves
• 2 onion, chopped
• 1/4 cup tomato puree
• 1 cup water
• 2 tbsp. almond paste 
• 1 tsp. dry roasted kasuri methi 
• coriander leaves, a pinch of dry roasted kasuri methi, onion rings & a drizzle of cream 

          Marinate mutton with all the mentioned ingredients overnight or for a minimum of 3 hours.

          Heat oil and ghee in a pan and temper with dry red chilies, cardamoms, cloves, cinnamon and bay leaves.

          Add the onion and stir fry till light brown. Now add the tomato puree and sauté for a minute. 

          Then add the marinated mutton and cook, covered, on a medium flame till the oil separates.

          Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.

         Transfer the contents to the pan. Add the almond paste and kasuri methi. Simmer for 1-2 minutes and then add coriander leaves. Give it a stir and then transfer to a serving dish. 

          Garnish with a pinch of dry roasted kasuri methi, coriander leaves, onion rings and a drizzle of some cream. 

          Enjoy with steamed rice, jeera rice, plain biryani or any flat Indian bread like naan, tandoori roti or roomali roti

                                Marinate mutton with the mentioned ingredients overnight.

                         Heat oil + ghee & temper with dry red chilies, cardamoms, cloves, 

                         cinnamon & bay leaves.

                                   Add the onion and stir fry till light brown.

                                 Now add the tomato puree and sauté for a minute. 

                           Add the marinated mutton & cook, covered, on a medium flame.....

                                  ...... till the oil separates.

                                  Add 1 cup water.

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

                      Transfer the contents back to the pan. Add the almond paste & kasuri 

                      methi. 

                                 Simmer for 1-2 minutes and then add coriander leaves. 

                       Garnish with a pinch of dry roasted kasuri methi, coriander leaves, onion 

                       rings and a drizzle of some cream. 

        

                    Enjoy with steamed rice, jeera rice, plain biryani or any flat Indian bread 

                    like naan, tandoori roti or roomali roti

Kasuri Malai Egg Curry

 

         You must have come across the very popular Kasuri Malai Murgh, a rich and creamy chicken curry. So check out this delicious and aromatic egg curry that I prepared following the same method. I flavored it with some dry roasted kasuri methi or dry fenugreek leaves. This is a good option if fresh methi leaves are unavailable. 

          This dish is a perfect party recipe and goes well with jeera rice, plain biryani, tandoori roti, naan or chapatti. So do give it a try by following an easy step by step pictorial recipe to prepare this absolutely amazing dish.

• 3 boiled eggs
• 3-4 tbsp. oil
• 1" cinnamon stick 
• 3 green cardamoms 
• 5 cloves
• 1/2 mace
• 2 bay leaves
• 2 onion, chopped
• 2-3 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
• 2 tbsp. cream
• 2 tbsp. kasuri methi, dry roasted & crushed
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and stir fry the boiled eggs 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 beaten yoghurt and simmer, covered on a low flame for 2-3 minutes.

          Add the fried eggs, followed by the cashew paste, dry roasted kasuri methi and 1/2 cup water. Mix well and cook, covered for 5-7 minutes. 

          When done, add 2 tbsp. cream and chopped coriander leaves. Serve with naan, tandoori roti, jeera rice or plain biryani. 

          

                      Heat oil & sauté the boiled eggs till light brown. Drain & keep aside. 

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

                                 Add the onion & green chilies. Sauté till light brown.

                                  Add ginger-garlic paste & stir fry for a few seconds more. 

                                  Add all the dry spices & sauté for a minute. 

                   Add the beaten yoghurt & simmer, covered on a low flame for 2-3 minutes.

                                  Add the fried eggs,

                                 followed by the cashew paste, 

                                   dry roasted kasuri methi 

                                and 1/2 cup water. Mix well & cook, covered for 5-7 minutes. 

                                When done, add 2 tbsp. cream & chopped coriander leaves.

       

                                  Serve with naan, tandoori roti, jeera rice or plain biryani. 

Shahi Dal (Rich & Creamy lentil Curry - Mughlai Style)

         This is a Mughlai style dal combining two types of lentils - Split Moong Dal & Tuvar Dal (Green Gram & Pigeon Pea Lentils). The end product was a rich, smooth and a creamy texture due to the addition of yoghurt, cashew paste and ground fried onion paste. 

         This delicacy can be served with any rice preparation like pulao, Plain Biryani or jeera rice and with any type of Indian bread. So check out the step by step pictorial recipe to prepare it.

• 1/4 cup moong dal (split green gram)
• 1/4 cup tuvar dal (pigeon pea lentil) 
• 1 tbsp. oil
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder or to taste
• 1 tsp. roasted coriander-cumin powder
• 1/2 - 1 tsp. garam masala powder
• salt to taste
• 7-8 cashew nuts
• 1/4 cup fried onions
• 1/2 cup yoghurt
• 1 tbsp. ghee
• 1 bay leaf
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. red chili flakes
• 1 tsp. lime juice or to taste
• chopped coriander leaves to garnish

          Pressure cook both the dals in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. 

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

          Blend together the cashew, fried onion and the yoghurt. Keep aside.

          Heat 1 tbsp. oil in a pan and sauté the spice paste till the oil separates. Now add the boiled dal and simmer on a low flame for 2-3 minutes.

          Now add the ground cashew paste. Mix well and simmer for a minute or two more. Switch off the flame and transfer the contents to a serving dish.

          Heat the ghee in a pan and temper with the cumin seeds, mustard seeds, bay leaf, cinnamon, cardamoms and cloves. Sauté for a few seconds and switch off the flame. 

          Add the chili flakes and stir well. Pour this tempering over the dal and add a dash of lime. 

          Serve, garnished with coriander leaves. This goes well with rice or any Indian bread.

                      Make a paste of ginger-garlic & all dry spices along with some water.

                                 Heat oil & sauté the spice paste till oil separates.

                                 Add boiled dal and green chilies. Simmer for 2-3 minutes.

                                  Blend together cashews, fried onion & yoghurt.

                                 Add cashew paste to the dal. Mix & simmer for 1-2 minutes.

                 Heat ghee & temper with mustard seeds, cumin seeds, bay leaf, whole garam
                 masala & chili flakes.

                   Pour tempering over the dal & add a dash of lime. Garnish with coriander 
                   leaves & serve either with rice or chapattis.