Chana Masala

April 2nd, 2011 admin Posted in Kerala Vegetarian Recipes, North Indian Recipes No Comments »


1)  Chana / Garbanzo beans – 1 cup (Soak in water overnight)
2)  Yelow Onions – 2 small, finely chopped
3)  Tomatoes – 2, finely chopped
4)  Green Chilies – 2
5)  Ginger -  1 tsp , Thinly sliced
6)  Garlic – 1 small clove, thinly sliced
7)  Cumin seeds – 2 tsp , powdered
8)  Cardamom pods -  1 , slightly crushed
9)  Nutmeg powder- a pinch
10)  Turmeric powder – 1 tsp
11)  Chili Powder- 1 tsp
12)  Coriander Powder – 1 1/2 tsp
13)  Chaat Masala – 1 tsp
14)  Garam Masala – 1/2 tsp>
15)  Cilantro leaves – 1/2 bunch , finely chopped

Pressure cook Garbanzo beans  with salt and set this aside.
Grind the ginger, garlic and green chilies to a smooth paste.
Heat Oil in a pan. Add cumin seeds powder, bay leaves, nutmeg powder and cardamom pods.
Add the ginger-garlic-green chilli paste and saute until the raw smell is gone.
Add the chopped onions and saute till the onions turn translucent.
Add cumin powder ,chat masala , garam masala, coriander powder, red chilli powder, turmeric powder and mix well.
Add finely chopped tomato and keep sauteing until all the masala mix well in the gravy and the tomatoes are fully cooked.
Now add the cooked garbanzo beans and little water and mix well.
Let it boil for about 10-15 minutes. Garnish it with chopped coriander leaves.
Squeeze 1 tsp juice of fresh lemon and mix well.

AddThis Social Bookmark Button

Mattar Paneer

March 17th, 2011 admin Posted in North Indian Recipes No Comments »

To make Paneer:
1)  Lemon juice – 1 teaspoon
2)  Milk – 1/2 quart ( 4 cups)
Heat milk till reduced by 1/4th and add the lemon juice.
Now milk curdles and let it cool.
Pour milk curdles to a cloth and squeeze all water out.
Place the whey covered with cloth on a flat surface and put weight on it to flatten and set this aside for some time till the whey is flattened.
Cut this into  cubes.
Ingredients to make Mattar Paneer:
1)  Paneer – 1 cup, cubed
2)  Onions – 2, medium size, finely sliced
3)  Green peas – 1 cup
4)  Ginger – ½-inch piece, finely chopped and crushed
5)  Garlic – 3 cloves, finely chopped and crushed
6)  Green chillies– 4, thinly sliced
7)  Tomatoes – 2, medium size, finely chopped
8)  Cinnamon – 1 inch stick, broken into halves
9)  Cloves – 3
10)  Cardamom (outer skin) – 2
11)  Cumin seeds – 1-1/2 teaspoon , lightly crushed
12)  Black pepper corns – 1/2 tsp ,  lightly crushed
13)  Red chilli powder – ½ teaspoon
14)  Coriander powder – 1 teaspoon
15)  Turmeric powder – ½ teaspoon
16)  Garam masala powder – 1 teaspoon
17)  Yogurt/Curd – 1/2 cup
18)  Cilantro leaves – chopped for garnishing
19)  Oil
20)  Salt – for taste
Boil the green peas in water adding enough salt for taste. Cook till tender and keep aside.
Heat a pan and 2 tsp oil.
When hot, deep fry the paneer pieces in oil until light golden color, remove from heat and keep aside.
In the same oil saute finely chopped onions.Saute until the onions are golden brown.Remove from fire, allow it cool, and then grind this to a smooth andthick paste.
In the pan , add more oil if needed and heat oil.
Add ginger, garlic, and  green chillies. Saute for a minute.
Add cinnamon, cloves, cardamom, black pepper, cummin seeds, coriander powder, red chilli powder, and turmeric powder.
Saute for a minute taking care not to burn the dry masala powders.
Add the ground onion paste and saute for a minute. Add the tomatoes , add some water and cook covered till tomatoes are cooked.
Lower heat add  cooked peas, paneer pieces and salt for taste.
Add yougurt and allow it to simmer for 10 minutes.
Add the garam masala powder and 2 tbsp cilantro leaves a minute before removing mattar paneer masala from the heat and mix well.
Garnish with more coriander leaves and Serve hot with roti or rice.
AddThis Social Bookmark Button

« Previous Entries
Next Entries »