Paneer butter masala

Paneer butter masala

Ingredients

Paneer  (cubed)                                                1 cup

Tomato                                                              2 no

Big onion                                                           1 no finely chopped

Kasturi methi                                                    2 tbsp

Garam masala                                                  ½ tsp

Chili powder                                                     1 tsp

Coriander powder                                           1 tsp

Butter                                                                 1 tbsp

Fresh cream                                                       2 tbsp

Required salt

For grind

Cashew nut                                                 10 no

Poppy seeds                                                1 tbsp

Method

  1. First dry roast the methi leaves for one minute. Keep it aside. It will give a nice aroma to the paneer butter masala.
  2. In the same pan, add some butter. Fry the paneer cubes in it. Keep it aside.
  3. Soak the cashew nuts and poppy seeds in hot water for 15 minutes. Grind well. It should be in a paste consistency. Keep it aside.
  4. Grind the tomatoes well. Keep it aside.
  5. Heat a pan with butter. Once the butter melts, add onion. Saute for one min.
  6. Add tomato puree, all the powders, and 1 cup of water.
  7. Once its boils, add the cashew paste and salt. Mix it well. Add enough water for the gravy consistency. Let it boil. Once the gravy is cooked well, add methi leaves, fresh cream, and fried paneer. Cover it. Cook it for one minute. Switch off the flame.

Serve it with chapatti or poori.

My kids always like it with poori.

Mint chutney

Mint chutney

Ingredients

Mint                                               1 bunch

Coconut  shredded                      1/2 cup

Urad dal                                          1 tsp

Gram dal                                         1 tsp

Red chili                                           4 or 5 no

Garlic                                                1

Tamarind                                         small grape size

Curry leaves                                    1 strand

Oil                                                      1 tbsp

Required salt

For seasoning

Oil                                                   1 tbsp

Mustard seeds                              1 tsp

Curry leaves                                   1 strand

Method

  1. Heat the pan with oil. Add urad dal, gram dal and red chili. Fry till the dals turns slightly brown.
  2. And then add mint leaves and curry leaves. Saute well. Let it cool down to room temperature.
  3. In a jar add mint mixture, garlic, tamarind and salt. Grind smooth paste with enough water. Add salt. Transfer to bowl.
  4.  Heat a pan with 1 tbsp oil. Add mustard seeds, once mustard seeds popped add curry  leaves. switch off the flame. Add the seasoning to the chutney.

Serve  it with Idli or Dosa.

Peanut Chutney

Peanut chutney

Ingredients

Peanut                                                     ½ cup

Dry red chili                                           3 or 4no

Garlic                                                       1 piece

Small onion                                             1 no

Curry leaves                                            1 strand

Corinder leaves                                      1 tbsp finely chopped

Required salt

For seasoning

Oil                                                            1 tbsp

Mustard seeds                                       1 tsp

Curry leaves                                           1 strand

Method

First dry roast the peanut and red chili. let it cool down to room temperature. Add all items to the jar. Grind a smooth paste with enough water. Add salt. Heat a pan with  oil. Add mustard seeds , once mustard seeds popped add curry leaves. Switch off the flame. Add the seasoning to the chutney.                                                  .

Serve it with Idli or Dosa

 

 

Coriander chutney

Coriander  chutney

Ingredients

Coriander leaves                                                                  1 bunch

Garlic                                                                                       1 piece

Dry red chili                                                                            3 or 4 no

Urad dal                                                                                   1 tsp

Coconut                                                                                   1/2 cup

Tamarind                                                                                little

Curry leaves                                                                           1 strand

Required salt

For temper

Oil                                                                                             1 tbsp

Mustard seeds                                                                        1 tsp

Curry leaves                                                                            1 strand

Method

1.  Heat the pan with oil. Add  urad dal, red chili. Fry till the dal turns brown. And then add coriander leaves, garlic. Saute well.  let it cool down to the room temperature. In a mixie jar add the coconut and the Coriander mixture. Grind smooth paste with little water. Add salt. Transfer to the bowl.

2.Heat a pan with 1 tbsp oil. Add mustard seeds, once mustard seeds popped add curry      leaves. switch off the flame. Add the seasoning to the chutney.

Serve  it with Idli or Dosa.