January 16, 2019

Palak Paneer/Spinach Curry with Indian Cottage Cheese



"Palak Paneer is one of the very popular Punjabi-Indian vegetarian curry recipes. A very delicious and healthy preparation made with fresh Palak/Spinach, Paneer and Spices. This recipe serves protein full Paneer in creamy and rich Palak based gravy. Taste best when served hot with Indian bread, Naan, Chapatti or steamed Rice. This recipe is one of the most loved recipes in my family and the best way to include greens in your diet. I hope it become your too. Give this recipe a try and enjoy!!!"

Cuisine: Indian | Recipe Category: Curry
Prep Time: 20 Minutes | Cook time: 30 Minutes | serving: 8


Ingredients


For the Palak Paneer

1.
Spinach/Palak
500 gm
2.
Paneer/cottage cheese, cubed
400 gm
3.
Onion, roughly chopped
2 large/2 cup
4.
Tomato, roughly chopped
4 medium/2 cup
5.
Ginger
1 inch
6.
Garlic cloves
4-5 cloves
7.
Green chili
2-3 pc
8.
Ghee
2 Tbsp.
9.
Oil
2 Tbsp.
10.
Cumin seeds/Jeera
1 Tsp.
11.
Asfeotida/Hing
1 pinch
12.
Bay Leaf/Tej Patta
1 pc
13.
Red chili powder
1 Tsp.
14.
Turmeric powder/Haldi
½ Tsp.
15.
Garam Masala
½ Tsp.
16.
Salt
To taste
17.
Dry Fenugreek leaves/Kashuri Methi
1 Tbsp.
18.
Heavy Cream
4-5 Tbsp.


For Garnishing

1.
Heavy cream
1-2 Tbsp.
2.
Ginger
Julienned


Step By Step Instruction: [Hide Images]

To make Palak Puree
  1. For best taste always use young and tender palak. Rinse palak very well under running water.
  2. Next boil 4-5 cups of water in a deep pan or pot. Switch off the flame. To blanch, add pinch of salt and washed palak in boiling water. Let the leaves sit in boiling water for 2-3 minutes.
  3. After 2-3 minutes strain the hot water and immediately put the palak leaves in a bowl of icy cold water. Cold water helps leaves to retain their green color. Leave palak in cold water for 1 minutes and then strain the cold water.
  4. Puree the blanched palak in a blender to a smooth puree. Keep aside 


To make Gravy
  1. In an electric chopper chop onion or puree the onion in a blender. I have used electric chopper to chop onion.  I like the crushed texture of onion than pureed.
  2. Rinse the tomatoes and chop them in chopper or puree them in a blender.
  3. Next in a blender add garlic, ginger and chilies and make a paste.
  4. In a pan/wok heat 1 Tbsp. of oil and 1 Tbsp. of ghee on medium heat. Once butter is melted and hot add in cumin seeds and bay leaf. Let them splutter. 
  5. When cumin sizzles add chopped onion and sauté till it turns golden brown.
  6. Then add ginger garlic and chili paste and sauté till raw aroma of garlic goes away.
  7. Next add in pureed tomato. Sauté for 10-15 minutes, stirring occasionally on medium flame.
  8. Once you see fat realizing the sides, add red chili powder, turmeric powder and hing. Mix well. 
  9. Then add in the spinach puree and mix well. Add water ½ -1 cup of water or as required, according to how thick or thin you want the gravy to be. Cover and simmer the gravy for 8-10 minutes on medium flame. Stirring in between to avoid the gravy sticking at the bottom.
  10. Once Palak is cooked, season with salt, stir and add garam masala.
  11. Now add kashuri methi crushed between your palms. Mix well. The gravy will be thickened by now. Adjust the seasoning if required.
  12. Next add in cream and paneer cube and mix everything gently so to gravy incorporates with paneer uniformly. Let it simmer for 2-3 minutes, until paneer become soft. 
  13. Switch of the flame. Pour the Palak Paneer in a serving dish. Garnish with cream and ginger juliennes. Serve hot with Indian bread, Naan, Chapatti or steamed Rice.








January 09, 2019

Vegetable Cutlet/ Vegetable Chop (Bengal Style)


"Winter is here and I am sure like me you also crave for fritters or cutlets. Sharing with you all a very delicious recipe with few secret ingredients - “Vegetable Cutlet”. This recipe is bit different from regular veggie cutlet. This recipe is inspired from Bengal Style Vegetable chop. Bengal style or Kolkata style cutlet also known as chop are potato, beetroot and carrot based sweet and spicy cutlets. Along with three key vegetable, roasted peanuts are also added to give a nice crunch to the recipe. Beet give theses veggie nice color and sweet taste. So, for a variation I have just added few extra vegetables. These culets are coated with fine roasted vermicelli, you can use bread crumbs too. Coating is very important as these cutlets are very soft and light, coating gives a nice crispy outer layer and help them from bursting while deep frying. You can make these cutlets in advance and refrigerate them before frying. Give this recipe a try. Serve hot with Tomato ketchup, Mint coriander chutney or with Mustard sauce (Kasundi)."

Cuisine: Indian | Recipe Category: Appetizer & Snacks
Prep Time: 20 Minutes | Rest Time: 1 Hour | Cook time: 15 Minutes | serving: 30 Pieces


Ingredients


Vegetables for Mixture

1.
Potato, boiled & mashed
4 cups or 4 large size
2.
Beet, boiled
1 medium/ ½ cup
3.
Beans, finely chopped
1 cup
4.
Carrot, finely chopped
1 cup
5.
Corn
1 cup
6.
Pea
1 cup
7.
Garlic, minced/paste
1 Tbsp.
8.
Ginger, finely chopped/paste
1 Tbsp.
9.
Green chili
2-3 pc
10.
Fresh coriander leaves
¼ cup


Other Ingredients for Mixture

1.
Roasted Peanuts, roughly crushed
1 cup
2.
Chaat masala
1 Tbsp.
3.
Red chili powder
1 Tsp.
4.
Salt
To taste
5.
Lemon juice
1 Tbsp.
6.
Bread crumbs
½ -1 cup

Ingredients for shaping and frying

1.
Corn flour
4-6 Tbsp.
2.
Water
¼ - ½ Cup
3.
Fine roasted vermicelli, crushed
(Aletrnatively you can use bread crumbs)
As required (I used 150 gm)
4.
Oil
For Frying



Step By Step Instruction: [Hide Images]

For Cutlet mixture

  1. Boil potatoes and let them cool down. Once cool grate or mash with potato masher.
  2. Boil beet and grate once cool.
  3. Now boil finely chopped beans & carrots, corn, peas in enough water till everything turns soft.


  4. Now in a mixing bowl add mashed potato, boiled vegetable and  grated beet. 



  5. Next add in ginger-garlic paste, chopped green chilies, chopped coriander leaves. Give it a  mix, mashing all the vegetable with light hand.




  6. Next add chaat masala, chili powder, salt, lemon juice and give a mix. Next add in chopped coriander and mix. Don’t over mix it.




  7. Now add bread crumbs as required to make a smooth consistency mixture. It should not be too tight or too loose.
  8. Next add in crushed roasted peanuts. mix well




  9. Now refrigerate the mixture for 30 minutes to set.

Shaping & Frying

  1. In a wide plate or bowl mix corn flour with water to make thin consistency paste.
  2. In another plate or bowl take crushed fine roasted vermicelli. 



  3. Now after half hour take the mixture out of freeze.
  4. Divide the mixture into around 30 equal balls. If the mixture is too sticky, grease your hands with oil. 
  5. Next between grease palm shape each ball in your favorite cutlet shape. I shaped them cylindrical shape.




  6. Now coat the cutlet with batter. These cutlets are soft and light, so be gentle while coating the better. 
  7. Next coat vermicelli over batter coated cutlet. Here you can use bread crumbs if vermicelli is not available.

  8. Repeat the process for remaining cutlet. 
  9. Once done keep cutlet refrigerate for next 15-30 minute. This step help cutlet to set before frying.



  10. Heat enough oil in a pan for deep frying.
  11. Deep fry the cutlets in hot oil until golden brown or vermicelli coating turns crisp and golden brown. Don’t over crowd the pan




  12. Remove the cutlet on kitchen paper towel. Serve hot with Tomato ketchup / Mint coriander chutney or Mustard sauce (Kasundi)

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