Tag: Indian Food Recipes

OneWholesomeMeal’s vast collection of authentic Indian Food Recipes are easy to make. It is great for beginners. In addition, in complicated recipes, there is a stepwise description with images. This makes the recipe easy to follow.

Also, we share alternates to make it healthier, or vegan – covering all dietary requirements. Try these Indian dishes from today.

White Matar Sabzi
White Matar Sabzi
Categories
Lunch | 1pm Meal

Chicken Kofta in Appe/Aebleskiver Pan | Easy & Healthy Recipe

Chicken Kofta in Appe/Aebleskiver Pan - Easy & Healthy Recipe

Chicken Kofta- a food that has transcended history and culture! Indian, Balkan, Central Asian, Middle Eastern cuisines are full of various versions of this dish

What is a Kofta?

The word “kofta” is derived from the Farsi words kōfta and kōftan. The former means savoury minced meat stuffed inside a ball shape pastry. Kōftan, on the other hand means “to grind.” Kofta in its present form is no longer just a ball and no longer stuffed in a pastry . It also now comes in all shapes and forms- oblong, flat patty or cylindrical . This recipe by Clean Eating Mag is one of my favourites Middle Eastern Kofta recipes.

In traditional recipes kofta is deep fried and then eaten with a dip as is or in a wrap. We often make Chicken Koftas and even Lamb koftas to go into our wraps or to be added as protein to our salads. But we also love absolutely doing is to dunk it into a rich and creamy gravy every now and then. It is great with Chapatis or even hot rice.

While the curry itself can be made as indulgent or healthy as you would like it to be, even the koftas can be made heathier by adding veggies into them. And that is what I did. I made the kofta balls in an Appè or Aebleskiver Pan. This ensures minimal oil is used . While the koftas cooked, I prepared the curry . When the koftas were 70% cooked I dunked them into the prepared curry and let it slow cook for a good 15 minutes, covered on a low flame. This makes sure the gravy soaks in well into the kofta balls . Better still make it the night before you plan to consume it and it tastes even better

Some helpful tips to make the best Chicken Kofta in Appe/Aebleskiver Pan:

  1. Use minced chicken made form skinless thigh portions
  2. After mixing all the kofta ingredients together (except egg and salt), let the mixture sit in the refrigerator for 15-20 minutes for the flavours to soak in
  3. Chop the spinach really fine so it doesnt overpower the taste of koftas
  4. Add a tablespoon or two of cream if using minced breast portions as it helps soften the koftas
  5. Be mindful of the amount of salt you add to the koftas as you would also need to add salt in the curry
  6. I personally like using cashew paste to make my gravies creamy as it also imparts a deep rich flavour to the dish and makes the gravy luscious. You can do the same or swap it with full fat cream or use a mix of two. In this recipe I have used cream just as a garnish
  7. As with any gravy based Indian dish, cooking the onions and then cooking them well with spices is of essence . Please do not hasten this step
  8. If preparing for a party then cook the dish a day ahead.The flavours enhance and improve the next day. Be careful while reheating and do it on a low flame adding some warm water to thin out the gravy if needed
  9. Red chilli powder is added mostly for colour as essentially this dish is not too hot but you can adjust the amount as per taste
  10. Soak cashews in warm water for 20 minutes so they soften quickly and are easy to make a smooth paste with
  11. If you would like to make the curry light and not too indulgent , either swap the cashew paste with half that amount of almond paste or skip both

Ingredients needed for Chicken Kofta

  1. Minced chicken thigh: 500 gm
  2. Spinach, finely chopped: 3/4 cup
  3. Onion, finely chopped: 1/2 cup
  4. Coriander, finely chopped: 2.5 tbsp
  5. Coriander powder: 1. 5 tsp
  6. Red Chili powder: 1 tsp
  7. Garam Masala or Chicken Masala: 1.5 tsp
  8. Egg, beaten well: 1
  9. Salt: 1.5  tsp or to taste
  10. Freshly ground black pepper: 1.5 tsp

Ingredients needed for Kofta Curry

  1. Onion, sliced : 1 large (approximately 1.5 cups)
  2. Tomato, chopped: 2 medium sized
  3. Garlic, chopped fine: 2 cloves
  4. Ginger, chopped fine : 1 tbsp
  5. Raw Cashews, soaked in warm water for 20 minutes and drained: 15-20
  6. Dried red chilli : 2
  7. Cinnamon stick: 2 inch
  8. Green cardamom (choti elaichi): 3
  9. Black cardamom (badi elaichi) : 1
  10. Cumin seeds : 1 tsp
  11. Black pepper corns: 6-8
  12. Bay leaf: 1
  13. Kashmiri red chilli powder: 1 tsp or as per taste
  14. Turmeric powder: 1/2 tsp
  15. Shahi Paneer Masala or Garam Masala: 1 tsp (optional)
  16. Salt: To taste
  17. Oil : 2 tbsp
  18. Butter : 2 tbsp
  19. Sugar: 1/2 tsp
  20. Kasoori Methi (dried fenugreek leaves) : 1 tbsp
  21. Heavy Cream for garnish
  22. Hot water- 1/2 cup or as needed

Method to prepare Chicken Kofta

  1. Mix all ingredients needed for kofta except salt and egg and place it covered in the refrigerator for 15 minutes
  2. Heat oil in Appe/Aebleskiver Pan, reduce the flame to low and add small balls of desired sized and cook covered for first two minutes then uncovered on a low flame until 70% cooked; add some oil during the process if needed
  3. Poke holes using a fork in the prepared koftas and keep aside

Method to prepare Chicken Kofta Curry

  1. Heat oil in a thick bottomed wok and reduce the flame to medium once oil is hot and add whole spices – bay leaf, cumin, dried red chilies, cinnamon , black pepper corn, black and green cardamoms and stir for a minute or until fragrant
  2. Add sliced onions and continue to cook until translucent , then add ginger and garlic and mix; continue cooking with intermittent stirring until onions are cooked through. This takes 10 minutes on a medium to low flame
  3. Add tomato and powdered spices and continue to cook till spices are well incorporated and oil starts to separate, then add salt and sugar
  4. Turn off the heat and add pre-soaked cashews, give it a nice mix and let the mixture cool to room temperature
  5. Discard the whole spices like bay leaf and black cardamom and grind the mixture into a smooth paste
  6. Add the blend back to the same wok and cook on a low flame for 2 minutes adding half a tablespoon butter while it cooks
  7. Then add hot water to achieve the desired consistency of the gravy
  8. Pop in the prepared chicken koftas into the gravy and mix well
  9. Add Shahi Paneer Masala or Garam Masala if using followed by Kasoori Methi
  10. Taste and adjust for salt, reduce the flame to low and simmer covered for ten minutes stirring intermittently
  11. Garnish with cream and finely chopped coriander and serve hot with rice or chapatiChicken Kofta in Appe/Aebleskiver Pan - Easy & Healthy Recipe

Print
Chicken Kofta in Appe/Aebleskiver Pan – Easy & Healthy Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serving Size: 4

Ingredients

    Ingredients needed for Chicken Kofta 
  • Minced chicken thigh: 500 gm
  • Spinach, finely chopped: 3/4 cup
  • Onion, finely chopped: 1/2 cup
  • Coriander, finely chopped: 2.5 tbsp
  • Coriander powder: 1. 5 tsp
  • Red Chili powder: 1 tsp
  • Garam Masala or Chicken Masala: 1.5 tsp
  • Egg, beaten well: 1
  • Salt: 1.5 tsp or to taste 
  • Freshly ground black pepper: 1.5 tsp
    • Ingredients needed for Kofta Curry
  • Onion, sliced : 1 large (approximately 1.5 cups)
  • Tomato, chopped: 2 medium sized
  • Garlic, chopped fine: 2 cloves
  • Ginger, chopped fine : 1 tbsp
  • Raw Cashews, soaked in warm water for 20 minutes and drained: 15-20
  • Dried red chilli : 2
  • Cinnamon stick: 2 inch
  • Green cardamom (choti elaichi): 3
  • Black cardamom (badi elaichi) : 1
  • Cumin seeds : 1 tsp
  • Black pepper corns: 6-8
  • Bay leaf: 1
  • Kashmiri red chilli powder: 1 tsp or as per taste
  • Turmeric powder: 1/2 tsp
  • Shahi Paneer Masala or Garam Masala: 1 tsp (optional)
  • Salt: To taste
  • Oil : 2 tbsp
  • Butter : 2 tbsp
  • Sugar: 1/2 tsp
  • Kasoori Methi (dried fenugreek leaves) : 1 tbsp
  • Heavy Cream for garnish

Instructions

    Method to prepare Chicken Kofta
  1. Mix all ingredients needed for kofta except salt and egg and place it covered in the refrigerator for 15 minutes
  2. Heat oil in Appe/Aebleskiver Pan, reduce the flame to low and add small balls of desired sized and cook covered for first two minutes then uncovered on a low flame until 70% cooked; add some oil during the process if needed
  3. Poke holes using a fork in the prepared koftas and keep aside
    4. Method to prepare Chicken Kofta Curry
  4. Heat oil in a thick bottomed wok and reduce the flame to medium once oil is hot and add whole spices - bay leaf, cumin, dried red chilies, cinnamon, black pepper corn, black and green cardamoms and stir for a minute or until fragrant
  5. Add sliced onions and continue to cook until translucent, then add ginger and garlic and mix; continue cooking with intermittent stirring until onions are cooked through. This takes 10 minutes on a medium to low flame
  6. Add tomato and powdered spices and continue to cook till spices are well incorporated and oil starts to separate, then add salt and sugar
  7. Turn off the heat and add pre-soaked cashews, give it a nice mix and let the mixture cool to room temperature
  8. Discard the whole spices like bay leaf and black cardamom and grind the mixture into a smooth paste
  9. Add the blend back to the same wok and cook on a low flame for 2 minutes adding half a tablespoon butter while it cooks
  10. Then add hot water to achieve the desired consistency of the gravy
  11. Pop in the prepared chicken koftas into the gravy and mix well
  12. Add Shahi Paneer Masala or Garam Masala if using followed by Kasoori Methi
  13. Taste and adjust for salt, reduce the flame to low and simmer covered for ten minutes stirring intermittently
  14. Garnish with cream and finely chopped coriander and serve hot with rice or chapatis
https://onewholesomemeal.com/chicken-kofta-in-appe-aebleskiver-pan-easy-healthy-recipe/

Chicken Kofta in Appe/Aebleskiver Pan - Easy & Healthy Recipe

Categories
Afternoon Snack | 3pm Meal Dinner | 8pm Meal

Matar Kachoris | Green Peas Kachori Recipe

Matar Kachoris, Green Peas Kachori recipe

Matar Kachoris with Filter Kaapi is one of my favourite combinations. I did not grow up in South India but my love for the South Indian cuisine is real. As a child I would look forward to our occasional weekend trips to the Temple because right after we would head to the tiny South Indian coffee shop close by. Memories of family size Masala Dosa crisping on the edges and the cook spooning out the most inviting potato masala to go with it still linger fresh. For me however those trips only brought partial satisfaction. Because I would never be allowed to savour the hot intoxicating smelling beverage that came along with it. Filter Kaapi (coffee) apparently was something only the adults could enjoy. According to my father at least.

So, it is only natural that now when I make trips to my favorite South Indian joint in Hong Kong, I more than makeup for the lost opportunities. My cravings are so strong that a few years back I even bought a Coffee Filter to brew my own Kaapi at home. 

While enjoying a hot cuppa by itself is a bliss . However hot and spicy Matar Kachoris make the experience all the more enjoyable. I first tried this recipe at a friend’s place cooked by a Maharaj (a cook who makes only vegetarian food) in Hong Kong. The addition of poha and coconut makes it very different from other Matar Kachoris I have tried in the past.

These Kachoris freeze very well too. I spray some oil covering the spheres well and bake them in a preheated(at 180 degrees) oven for 20 minutes or until they are just about starting to harden. Then I bring them out, cool to room temperature and freeze in a freeze safe container. To thaw, do it overnight in the refrigerator &  deep fry right before serving.

Tips to making perfect Matar Kachoris

  1. In order to make a soft yet crisp shell it is important to break the gluten bonds in the flour and fill the space with fat. This is done by rubbing flour with ghee between your palms for a minimum of 5-7 minutes
  2. Letting the dough sit for 20 minutes keeping it covered with a wet muslin makes it more pliable
  3. Use the medium soft quality Poha for the filling. Make sure to wash it well and then squeeze out all the excess water before mixing it with other ingredients for the filling
  4. To make the filling richer you can also add raisins and nuts fried in ghee and then coarsely chopped

Recipe for Matar Kachoris

Ingredients for dough
  1. All Purpose Flour- 1 cup
  2. Ghee- 1tbsp
  3. Ajwain- 1/2 tsp
  4. Baking powder: 1/4 tsp
  5. Salt : 1/4 tsp
  6. Warm water as needed to knead the dough
Ingredients for stuffing
  1. Boiled and mashed fresh or frozen peas : 1 cup
  2. Medium thickness poha , washed and mashed – 1/4 cup
  3. Freshly desiccated coconut- 1/4 cup
  4. Red chilli powder-1/2 tsp
  5. Turmeric powder-1/2 tsp
  6. Cumin powder-1/2 tsp
  7. Coriander powder- 1 tsp
  8. Amchoor (dry mango powder) -1/2 tsp
  9. Finely grated ginger- 1/2 tbsp
  10. Fennel (saunf), coarsely pound : 1/2 tbsp
  11. Green chilies as per taste
  12. Salt-As per taste 
  13. Oil for frying
Method
  1. Bring together all the dry ingredients for the dough and then add ghee. Rub between your palms for 5-7 minutes then using warm water knead into a tight dough. Cover with wet muslin and keep aside for 20 minutes
  2. Drain the boiled peas well and then blend with green chiles to get a coarse paste
  3. Mix all the remaning ingredients for the stuffing and keep aside. Add some water if you like it to be on the moister side
  4. Roll out small discs of dough of desired size , spoon in the stuffing and seal into balls. Deep fry and enjoy hot with some green or tamarind chutney. These freeze very well after half frying(or partial baking as explained above) and bringing to room temperature. Thaw overnight in the refrigerator before ⁣frying and serving

Matar Kachoris, Green Peas Kachori recipe

Print
Matar Kachoris

Ingredients

    Ingredients for dough
  • All Purpose Flour- 1 cup
  • Ghee- 1tbsp
  • Ajwain- 1/2 tsp
  • Baking powder: 1/4 tsp
  • Salt : 1/4 tsp
  • Warm water as needed to knead the dough
    • Ingredients for stuffing
  • Boiled and mashed fresh or frozen peas : 1 cup
  • Medium thickness poha , washed and mashed - 1/4 cup
  • Freshly desiccated coconut- 1/4 cup
  • Red chilli powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder- 1 tsp
  • Amchoor (dry mango powder) -1/2 tsp
  • Finely grated ginger- 1/2 tbsp
  • Fennel (saunf), coarsely pound : 1/2 tbsp
  • Green chilies as per taste
  • Salt-As per taste
  • Oil for frying
https://onewholesomemeal.com/matar-kachoris/

 

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Chettinad Cauliflower Masala

Chettinad Cauliflower Masala

Life of a blogger and a food photographer is all about problem solving. Time and time again these skills are tested which is what makes food photography and food blogging one of the hardest things to do. But that is also what makes it very exciting . This Chettinad Cauliflower Masala was the result of one such exciting episode.

A little backstory

I did a giveaway for the blog a few months bag and two winners received a free online cooking class. For one of them I was to cook (and teach) Chettinad Chicken . Everything was well planned- recipe curated, indian groceries checked and stocked up  participant emailed, calendars blocked. Everything except one minor detail was left to the last minute-buying chicken. My closest supermarket is 10 minutes away on foot and I decided to fetch the chicken a couple of hours before the class as my freezer was full. I could pick and cook it right away without the need to freeze you see 🙂

Well! I had not planned it as well I thought. This was early COVID -19 days when people were stocking everything from toilet paper rolls to eggs and chicken of course!!! So, as luck would have it, the aisles were empty and forget our favourite brand, none of our lesser favourites were available either! I literally had two hours before the class started. It was time to problem solve! What could I swap chicken with? Something which absorbs flavours as well while retaining its own? Cauliflower!!!! My brain instantly replied! Thankfully I spotted some fresh looking Australian cauliflower heads in the aisles and dashed to lay my hands on one before someone else could. That is how this Chettinad Cauliflower Masala happened thanks to the hoarders who emptied the supermarket aisles off chicken!

Tips to making great Chettinad Cauliflower Masala

  1. Shallow fry the cauliflower and poke holes into it so the masala seeps into it well
  2. If not frying, blanch it in salted boiling water . Same reason as above, for the masala to seep
  3. Use freshly desiccated coconut. Even frozen version will do as long as its fresh coconut . That gives the best results. Alternatively you can use dry desiccated coconut soaked for 30 minutes in some coconut milk
  4. Freshly roast the dry spices and prepare the Chettinad Masala right before cooking or not more than 2 days before. If you are preparing the spice mix in advance then keep it refrigerated and bring to room temperature 30 minutes before cooking
  5. As with most Indian recipes that involve frying onions, do not rush the frying process. The onions need to be very well cooked, a deep brown in colour and not just translucent
  6. This dish tastes best when the flavours to soak in for a couple of hours before serving. If you are cooking it for a gathering, cook it the night before

Enjoying Chettinad Cauliflower Masala

  1. Best enjoyed with hot chapatis or parathas but tastes great with daal rice too
  2. Keep a bowl of yogurt or raita handy as it does test your spice tolerance . Tang yogurt works well with spicy Chettinad masala
  3. And last but not the least, squeeze some lime and salt over raw onions and complete your spicy Chettinad meal!

Recipe for Chettinad Cauliflower Masala

Ingredients For Chettinad Masala
  1. Desiccated coconut, fresh or dry: 1/2 cup
  2. Coriander seeds: 1.5 tbsp
  3. Fennel seeds: 1 tbsp
  4. Cumin seeds: 1 tsp
  5. Mace: 1
  6. Green cardamom: 4
  7. Cloves: 4
  8. Star Anise: 1
  9. Cinnamon stick: 1.5 inch
  10. Black Pepper corns: 3/4 tsp
  11. Dried Red Chilies: 4-6
Ingredients For the Cauliflower Curry
  1. Medium sized cauliflower, washed and cut into 2-3 inch florets or as desired : 1
  2. Red onion, chopped fine: 1.5 cups
  3. Tomato, chopped fine: 3/4 cup
  4. Potatoes, cubed: 1 cup (optional)
  5. Curry leaves: 15-20
  6. Green chilies, slit lengthwise : 2 or to taste
  7. Turmeric powder : 1/2 tsp
  8. Coriander, chopped fine: 1.5 tbsp
  9. Salt: 1.5 tsp + 1/2 tsp
  10. Water: 1 cup or as needed
  11. Oil
Method
  1. In a thick bottomed pan dry roast the whole spices until fragrant for approximately 3-5 minutes on a low flame stirring continuously . Keep aside
  2. In the same pan toast the desiccated coconut until it just about starts to change colour to light brown. Keep the flame low and stir continuously
  3. Turn off the heat and add the roasted whole spices to the toasted coconut, give it a nice mix and keep aside until it comes down to room temperature ; then blend in a high speed blender to a coarse powder
  4. If blanching the cauliflower , add the florets to boiling water with 1/2 tsp salt, turn off the heat and let them sit in the hot water for 10 minutes. Then drain and set aside
  5. The other option is to shallow fry the florets and potatoes until they are 80% cooked and drain the excess oil on a kitchen towel. This method although tad indulgent is recommended for a better flavour
  6. In the same pan add a tablespoon of oil and once oil is hot reduce flame to medium and  add curry leaves. Sauté for a few minutes then add onions and fry them until nice and brown, then add tomatoes and cook for another 5 minutes till they are cooked through
  7. Add the prepared Chettinad spice mix , give it a nice mix and cook for 3-5 minutes on a low flame until the spices are well incorporated with tomatoes and onion mixture and fat starts to release. Halfway through the process you can also add a tablespoon of ghee for enhanced flavours
  8. Add slit green chilies, turmeric powder and salt and mix well; then add blanched/ fried cauliflowers and potatoes to the above mixture and give it a nice mix gently making sure not to break the florets ; let it cook on a very low flame for five minutes with intermittent stirring
  9. Then add 1 cup water and mix well; bring it to boil, then cover and simmer till done; taste for salt and adjust as needed after adding water. Adjust the water based on the required consistency of gravy. Do keep in mind however that once the curry cools down it would thicken a bit
  10. Turn off the heat and garnish with chopped coriander and serve hot with chapatis or rice

Print
Chettinad Cauliflower Masala

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 100

Serving Size: 4

Ingredients

    Ingredients For Chettinad Masala
  • Desiccated coconut, fresh or dry: 1/2 cup
  • Coriander seeds: 1.5 tbsp
  • Fennel seeds: 1 tbsp
  • Cumin seeds: 1 tsp
  • Mace: 1
  • Green cardamom: 4
  • Cloves: 4
  • Star Anise: 1
  • Cinnamon stick: 1.5 inch
  • Black Pepper corns: 3/4 tsp
  • Dried Red Chilies: 4-6
    • Ingredients For the Cauliflower Curry
  • Medium sized cauliflower, washed and cut into 2-3 inch florets or as desired : 1
  • Red onion, chopped fine: 1.5 cups
  • Tomato, chopped fine: 3/4 cup
  • Potatoes, cubed: 1 cup (optional)
  • Curry leaves: 15-20
  • Green chilies, slit lengthwise : 2 or to taste
  • Turmeric powder : 1/2 tsp
  • Coriander, chopped fine: 1.5 tbsp
  • Salt: 1.5 tsp + 1/2 tsp
  • Water: 1 cup or as needed
  • Oil

Instructions

  1. In a thick bottomed pan dry roast the whole spices until fragrant for approximately 3-5 minutes on a low flame stirring continuously . Keep aside
  2. In the same pan toast the desiccated coconut until it just about starts to change colour to light brown. Keep the flame low and stir continuously
  3. Turn off the heat and add the roasted whole spices to the toasted coconut, give it a nice mix and keep aside until it comes down to room temperature ; then blend in a high speed blender to a coarse powder
  4. If blanching the cauliflower , add the florets to boiling water with 1/2 tsp salt, turn off the heat and let them sit in the hot water for 10 minutes. Then drain and set aside
  5. The other option is to shallow fry the florets and potatoes until they are 80% cooked and drain the excess oil on a kitchen towel. This method although tad indulgent is recommended for a better flavour
  6. In the same pan add a tablespoon of oil and once oil is hot reduce flame to medium and add curry leaves. Sauté for a few minutes then add onions and fry them until nice and brown, then add tomatoes and cook for another 5 minutes till they are cooked through
  7. Add the prepared Chettinad spice mix , give it a nice mix and cook for 3-5 minutes on a low flame until the spices are well incorporated with tomatoes and onion mixture and fat starts to release. Halfway through the process you can also add a tablespoon of ghee for enhanced flavours
  8. Add slit green chilies, turmeric powder and salt and mix well; then add blanched/ fried cauliflowers and potatoes to the above mixture and give it a nice mix gently making sure not to break the florets ; let it cook on a very low flame for five minutes with intermittent stirring
  9. Then add 1 cup water and mix well; bring it to boil, then cover and simmer till done; taste for salt and adjust as needed after adding water. Adjust the water based on the required consistency of gravy. Do keep in mind however that once the curry cools down it would thicken a bit
  10. Turn off the heat and garnish with chopped coriander and serve hot with chapatis or rice
https://onewholesomemeal.com/chettinad-cauliflower-masala/

Chettinad Cauliflower Masala

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Restaurant Style Paneer Butter Masala

Restaurant Style Paneer Butter Masala

Paneer or cottage cheese is one of the most versatile ingredients in Indian cuisine. A vast majority of Indian population is vegetarian and they love their paneer. There are a variety of ways it is consumed , in curries, cutlets and even in stuffed vegetables . One of my favourite ways to enjoy paneer is in the form of paneer koftas. They are perfect with some pulaao or parathas or even pooris. If you do not fancy going the entire mile, you can use just the koftas as snack or in your salads and wraps. I also love stuffing herbed paneer in vegetables like sweet baby bell peppers and jalapeños . Another very unique paneer recipe that I have on the blog is Paneer Bharwan Gatte, chickpea dumplings stuffed with paneer. It is one of its kind and just perfect with chapatis.

Now, coming to Restaurant style Paneer Butter Masala. This dish is almost a must have during any vegetarian celebratory meal. It literally translates into cottage cheese cooked in spicy gravy rich in butter and is not to be mistaken with Paneer Tikka Masala which uses grilled paneer. If you ask me Paneer Butter Masala is best enjoyed with hot flaky parathas and some salad on the side. But then again who am I to decide and decree what you would like to enjoy this deliciousness with. So, without further ado let us get going. But before I do that, let me mention that this by no way is the most authentic recipe for Paneer Butter Masala.

I have tweaked it based on our taste and lifestyle choices and also based on the amount for time I like spending in the kitchen (which is not a lot as time is always a scarce resource with two young kids to look after and the new normal of home schooling thanks to corona!)

So, here are some tips to making a delicious yet quick Restaurant Style Paneer Butter Masala

  1. If using frozen paneer , soak it in warm water for at least 40 minutes to soften it
  2. Usually for a lot of my panner curry recipes l like to shallow fry the paneer a bit to add more texture, however for this recipe I do not recommend it for the sheer reason that fried paneer gets chewy and that texture doesn’t go well in this recipe
  3. I personally like using cashew paste to make my gravies creamy as it also imparts a deep rich flavour to the dish and makes the gravy luscious. You can do the same or swap it with full fat cream or use a mix of two. In this recipe I have used cream just as a garnish
  4. As with any gravy based Indian dish, cooking the onions and then cooking them well with spices is of essence . Please do not hasten this step
  5. Whole spices are the key here. Do note I have hardly used any powdered spices because we do not really need to. You can sprinkle some good quality garam masala or paneer masala towards the end just to enhance the flavour and fragrance and you are all set
  6. If preparing for a party then cook the dish a day ahead.The flavours enhance and improve the next day. Be careful while reheating and do it on a low flame adding some warm water to thin out the gravy if needed
  7. Red chilli powder is added mostly for colour as essentially this dish is not too hot but you can adjust the amount as per taste
  8. Soak cashews in warm water for 20 minutes so they soften quickly and are easy to make a smooth paste with
  9. I like to add green peas to my butter paneer but you can skip it if it doesn’t suit your taste

Making Restaurant Style Paneer Butter Masala

Ingredients
  1. Paneer : 300 gm
  2. Onion, sliced : 1 large (approximately 1.5 cups)
  3. Tomato, chopped: 2 medium sized
  4. Garlic, chopped fine: 2 cloves
  5. Ginger, chopped fine : 1 tbsp
  6. Raw Cashews, soaked in warm water for 20 minutes and drained: 20-25
  7. Dried red chilli : 2
  8. Cinnamon stick: 2 inch stick
  9. Green cardamom (choti elaichi): 3
  10. Black cardamom (bad elaichi) : 1
  11. Cumin seeds : 1 tsp
  12. Black pepper corns: 6-8
  13. Bay leaf: 1
  14. Kashmiri red chilli powder: 1 tsp or as per taste
  15. Turmeric powder: 1/2 tsp
  16. Shahi Paneer Masala or Garam Masala: 1 tsp (optional)
  17. Salt: To taste
  18. Oil : 2 tbsp
  19. Butter : 2 tbsp
  20. Sugar: 1/2 tsp
  21. Kasoori Methi (dried fenugreek leaves) : 1 tbsp
  22. Heavy Cream for garnish
  23. Hot water- 1/2 cup or as needed
Method
  1. If using frozen paneer, soak in warm water for 20 minutes then drain and set aside ; if using fresh home made paneer this step is not required
  2. Soak cashews in warm water for 15 minutes, then drain and set aside
  3. Soak green peas if using, in warm water for 10 minutes, then drain and set aside
  4. Heat oil in a thick bottomed wok and reduce the flame to medium once oil is hot and add whole spices -bay leaf, cumin, dried red chilies, cinnamon , black pepper corn, black and green cardamoms and stir for a minute or until fragrant
  5. Add sliced onions and continue to cook until translucent , then add ginger and garlic and mix; continue cooking with intermittent stirring until onions are cooked through. This takes 10 minutes on a medium to low flame
  6. Add tomato and powdered spices and continue to cook till spices are well incorporated and oil starts to separate, then add salt and sugar
  7. Turn off the heat and add pre-soaked cashews, give it a nice mix and let the mixture cool to room temperature ; blend to a smooth paste
  8. Discard the whole spices like bay leaf and black cardamom and grind the mixture into a smooth paste
  9. Wipe the wok used to cook the tomato-onion-spice mix with a clean kitchen towel and melt 1 tbsp butter in the same wok
  10. Once the butter has melted add the paste from previous step and give it a nice mix; keep the flame low at all times as we do not need to cook this paste
  11. Add half a cup of hot water, increase the flame and let the mixture come to a boil, then add the remaining butter
  12. Reduce the flame and add paneer and peas and mix gently; use a rubber spatula for this step if possible
  13. If adding Garam Masala or Shahi Paneer Masala, sprinkle and mix at this stage and let it simmer covered for 5 minutes then uncovered for another five
  14. Add more hot water to adjust consistency if needed, taste for salt and garnish with Kasoori Methi followed by heavy cream
  15. Simmer for another two minutes, turn off the heat and let the flavours soak in for 15 minutes
  16. Serve hot with parathas or pulaao

 

Print
Restaurant Style Paneer Butter Masala

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 100

Serving Size: 4

Ingredients

  • Paneer : 300 gm
  • Onion, sliced : 1 large (approximately 1.5 cups)
  • Tomato, chopped: 2 medium sized
  • Garlic, chopped fine: 2 cloves
  • Ginger, chopped fine : 1 tbsp
  • Raw Cashews, soaked in warm water for 20 minutes and drained: 20-25
  • Dried red chilli : 2
  • Cinnamon stick: 2 inch stick
  • Green cardamom (choti elaichi): 3
  • Black cardamom (badi elaichi) : 1
  • Cumin seeds : 1 tsp
  • Black pepper corns: 6-8
  • Bay leaf: 1
  • Kashmiri red chilli powder: 1 tsp or as per taste
  • Turmeric powder: 1/2 tsp
  • Shahi Paneer Masala or Garam Masala: 1 tsp (optional)
  • Salt: To taste
  • Oil : 2 tbsp
  • Butter : 2 tbsp
  • Sugar: 1/2 tsp
  • Kasoori Methi : 1 tbsp
  • Heavy Cream for garnish
  • Hot water- 1/2 cup or as needed

Instructions

  1. If using frozen paneer, soak in warm water for 20 minutes then drain and set aside ; if using fresh home made paneer this step is not required
  2. Soak cashews in warm water for 15 minutes, then drain and set aside
  3. Soak green peas if using, in warm water for 10 minutes, then drain and set aside[gallery type
  4. Heat oil in a thick bottomed wok and reduce the flame to medium once oil is hot and add whole spices -bay leaf, cumin, dried red chilies, cinnamon , black pepper corn, black and green cardamoms and stir for a minute or until fragrant
  5. Add sliced onions and continue to cook until translucent , then add ginger and garlic and mix; continue cooking with intermittent stirring until onions are cooked through. This takes 10 minutes on a medium to low flame
  6. Add tomato and powdered spices and continue to cook till spices are well incorporated and oil starts to separate, then add salt and sugar
  7. Turn off the heat and add pre-soaked cashews, give it a nice mix and let the mixture cool to room temperature ; blend to a smooth paste 
  8. Discard the whole spices like bay leaf and black cardamom and grind the mixture into a smooth paste
  9. Wipe the wok used to cook the tomato-onion-spice mix with a clean kitchen towel and melt 1 tbsp butter in the same wok
  10. Once the butter has melted add the paste from previous step and give it a nice mix; keep the flame low at all times as we do not need to cook this paste
  11. Add half a cup of hot water, increase the flame and let the mixture come to a boil, then add the remaining butter
  12. Reduce the flame and add paneer and peas and mix gently; use a rubber spatula for this step if possible
  13. If adding Garam Masala or Shahi Paneer Masala, sprinkle and mix at this stage and let it simmer covered for 5 minutes then uncovered for another five
  14. Add more hot water to adjust consistency if needed, taste for salt and garnish with Kasoori Methi followed by heavy cream
  15. Simmer for another two minutes, turn off the heat and let the flavours soak in for 15 minutes
  16. Serve hot with parathas or pulaao
https://onewholesomemeal.com/restaurant-style-paneer-butter-masala/

 

Categories
Dinner | 8pm Meal

Indian Style Tomato Soup

It is not a secret that I am not a soup person. I think I may have mentioned it a couple of times in some of my other posts. But a well made Indian Style Tomato Soup (Tomato Shorba as most Indians call it) is one of the exceptions. And surprisingly my love for this soup doesn’t stem from my Ma or Dadima (Mom or Grandmom) simmering it in their kitchens .

Funny as it might sound, a well made tomato soup takes me back to the numerous train journeys as a child where the “in house” pantry would serve piping hot tomato soup in a cup with soup sticks on the side in the beginning of a meal. It was not the best tasting as far as memory goes, in fact I must have had better quality soup at restaurants and home but somehow sipping hot soup out of a cup in a moving train and staring at passing meadows outside  added to the taste and experience for sure.

Thank you Indian Railways 🙂

Thanks to Indian Railways , I developed this undying romance with Tomato Soup which has stayed with me for life.

And I have loved it so much that I seem to have passed on the love to my kids as well. Tomato Shorba is the only soup that they ask for now! Speak of pure and unadulterated love!  There are days when we are too busy to put a full fledged meal on the table and this soup with a slice of buttered sour dough makes for a delicious dinner.

What’s in a name?

For the uninitiated, a little trivia on the name Tomato Shorba – the latter is derived from an Arabic term “Shurbah,” meaning soup. When traditionally prepared, it is more of a stewy consistency , more watery than a soup and can be served both as a starter or as an accompaniment to main course. It is supremely light on the tummy and packed with flavours of whole spices.

And in case you are still looking for reasons to make and enjoy this soup, this final one would definitely have you on board- it is packed with Vitamin C and all the warming spices do wonders to your immunity!

Some helpful tips to make a delicious Indian Style Tomato Soup

  1. Canned tomatoes make a great tasting soup but of course are not as healthy as fresh ones
  2. Traditionally Shorba is made with water but to add more flavour to the soup I use vegetable stock. You could also use chicken stock to make the flavours more robust and increase the protein value but that does interfere with the flavours so if possible stick to either water or vegetable stock
  3. If you have time on hand, boil and peel off the skin and remove seeds before making a puree. This step is completely optional and can be skipped if you are rushed but it definitely improves the overall taste of the soup.

Making Indian Style Tomato Soup| Tomato Shorba

Ingredients
  1. Tomatoes- 4 cups
  2. Bay leaf- 2
  3. Cumin seeds- 1 tsp
  4. Garlic, minced- 6 cloves
  5. Onion, finely chopped- 1/2 cup
  6. Cornflour-1 tbsp mixed well in half cup water
  7. Water or Vegetable broth- 3 cups or as per desired consistency 
  8. Sugar- 1tbsp
  9. Butter- 2 tbsp
  10. Cream- 2 tbsp (optional)
  11. Oil-1 tbsp
  12. Salt-1 tbsp or as per taste
  13. Pepper- 1.5 tbsp
  14. Chopped coriander- 3 tbsp
Method
  1. Wash the tomatoes well, and blanch  them; once at room temperature, peel off the skin, remove seeds, chop and blend to make a puree; if low on time, then blanch and make a puree straight away after brining to room temperature
  2. In a thick bottomed pan, add oil and once hot, reduce flame to medium and add bay leaf and cumin seeds. Stir for a few seconds then add garlic and sauté until it starts to turn golden
  3. Add onion and keeping the flame on medium-low stir until translucent 
  4. Add pureed tomatoes, broth or water, salt and pepper, mix well; bring to boil, then reduce flame to medium and let it simmer for 10-15 minutes 
  5. Then stir in 2 tbsp of cornflour-water solution, mix well and simmer for another 5 minutes 
  6. Add sugar, butter and cream, taste for salt and add freshly crushed pepper
  7. Pour hot soup in bowls , garnish with freshly chopped coriander and cream; add some more butter if you like and serve with a side of bread sticks or croutons.

Find some other soup ideas here

Print
Indian Style Tomato Soup | Tomato Shorba

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 90%

Serving Size: 4

Ingredients

  • Tomatoes- 4 cups
  • Bay leaf- 2
  • Cumin seeds- 1 tsp
  • Garlic, minced- 6 cloves
  • Onion, finely chopped- 1/2 cup
  • Cornflour-1 tbsp mixed well in half cup water
  • Water or Vegetable broth- 3 cups or as per desired consistency
  • Sugar- 1tbsp
  • Butter- 2 tbsp
  • Cream- 2 tbsp (optional)
  • Oil-1 tbsp
  • Salt-1 tbsp or as per taste
  • Pepper- 1.5 tbsp
  • Chopped coriander- 3 tbsp

Instructions

  1. Wash the tomatoes well, and blanch them; once at room temperature, peel off the skin, remove seeds, chop and blend to make a puree; if low on time, then blanch and make a puree straight away after brining to room temperature
  2. In a thick bottomed pan, add oil and once hot, reduce flame to medium and add bay leaf and cumin seeds. Stir for a few seconds then add garlic and sauté until it starts to turn golden
  3. Add onion and keeping the flame on medium-low stir until translucent
  4. Add pureed tomatoes, broth or water, salt and pepper, mix well; bring to boil, then reduce flame to medium and let it simmer for 10-15 minutes
  5. Then stir in 2 tbsp of cornflour-water solution, mix well and simmer for another 5 minutes
  6. Add sugar, butter and cream, taste for salt and add freshly crushed pepper
  7. Pour hot soup in bowls , garnish with freshly chopped coriander and cream; add some more butter if you like and serve with a side of bread sticks or croutons.
https://onewholesomemeal.com/indian-style-tomato-soup/

Categories
Afternoon Snack | 3pm Meal Breakfast | 8am Meal

Nolen Gur Kalakand | Milk Dessert with Date Palm Jaggery

Nolen Gur or Date Palm Jaggery is a name synonymous to a lot of people who hail from the Eastern part of India. Available fresh only during the winter months, as the winter sets in, earthen pots are fitted to date palm trees where incisions are made, a tapper attached to it in order to collect the sap. This sap is then boiled on low heat till it thickens resulting in this delicious ambrosial Nolen Gur or Date Palm Jaggery.

Not just another sweetener

To say that this sweetener takes any milk dessert to next level is an understatement . You have to try it to believe it . It also has very many health benefits , so much so that ace nutritionist Rujuta Diwekar calls it “a feast for sore eyes, rusty gut and cramped calf muscles.” With its high iron and magnesium levels it also helps regulate the haemoglobin and nervous system. And to me Nolen Gur Kalakand is one of the best ways to enjoy this gift of nature.

Each time I make a trip to India in the winter months I bring back a few jars of this deliciousness and freeze it. Then I continue to use it through the year (not so much during peak summers as Nolen Gur has strong warming properties) for various desserts especially the milk based ones like kheer. And because I had a lot of Gur on my hand this time I decided to make Nolen Gur Kalakand. Now, I grew up in Eastern India and we were spoilt for choices when it came to good Mithai (Indian desserts), especially the Bengali Mithais like Rasgullas and Kalakand. I can confidently say I have never tasted any better anywhere in India.

Why do I make mithai?

But now that we are in Hong Kong, you can very well imagine our predicament each time we try to find good tasting mithai. It is just impossible to find the good milk based ones especially. After searching high and low, I gave up and started to make my own. So far, Rasgullas and Kalakand are my favourite things to make at home. And I make them both from scratch, no condensed milk or store bought khoya, all the good homemade stuff .

It is labour intensive and time consuming but not difficult at all. One just needs to take note of the little things like the ones mentioned below and everything turns out just fine. While making rasguallas involves making fresh chena or cottage cheese , kalakand is a tad more tedious as one needs to make khoya (reduced, thickened milk)as well. It is a time consuming process for sure but then the results are worth it and much better than using milk powder or condensed milk. And as I always maintain, good things take time :))

So, here area few tips to make the perfect Nolen Gur Kalakand :

  1. Use full fat milk for making both khoya and chena. There are no two ways about it. Skim milk will just not work
  2. To make good chena, once the milk comes to boil, turn off heat and let it sit for a minute or two before adding vinegar or lime. This results in good yield too
  3. Wash the chena very well with clean drinking water to take away the sour smell and taste of vinegar or lime, whichever you use to curdle milk; you do not want sour smelling kalakand
  4. Drain the chena very well for at least two-three hours so that no moisture remains . I usually drain it in the fridge overnight placing it inside a muslin which in turn is placed in a strainer above a bowl. Moist chena makes soggy kalakand
  5. Go easy on the chena while kneading, we do not want very smooth texture for kalaknd unlike rasguallas , hence knead with light hands
  6. Making khoya is a time consuming process but it is also important you stir constantly so it doesn’t stick to the pan
  7. Once you mix all ingredients together , set it in a pan and refrigerate for a couple of hours before consuming

So, lets get cooking. There are three main steps into making Nolen Gur Kalakand:

  1. Making chena/ cottage cheese
  2. Making khoya/ reduced thickened milk
  3. Bringing it together

Making Chena

  1. Bring 1.5 litres of milk to boil; once the milk is boiling turn off the heat and let it sit for 2-3 minutes
  2. Add 2 tbsp of lemon juice or vinegar and give it a stir ; milk will start to curdle
  3. Strain the whey out through a muslin placed over a strainer as shown in the picture above
  4. Give chena a nice rinse with 10 cups of water making sure no sour smell of lime or vinegar remains
  5. Drain well for a couple of hours or overnight in the fridge to take away all the excess moisture
  6. Once chena has drained well, add finely chopped Nolen Gur and mix gently and refrigerate

Making Khoya

  1. Bring 1.5 liters of milk to boil; once the milk starts to boil , reduce the flame and stir continuously until it reduces to a thick semi-solid mass
  2. Add powdered cardamom powder and saffron while the milk is reducing
  3. Transfer to another bowl and bring to room temperature
  4. Refrigerate for 15-20 minutes

Bringing it together

  1. Gentle mix the khoya(already mixed with jaggery) and chena together
  2. Grease a plate or square cake pan and transfer the mixture to it
  3. Garnish with chopped almonds and pistachios
  4. Refrigerate for 30 minutes and cut out small barfis/squares and enjoy chilled or warm

Print
Nolen Gur Kalakand | Milk Dessert with Date Palm Jaggery

Prep Time: 8 hours

Cook Time: 1 hour

Total Time: 9 hours

Yield: 100

Serving Size: 12 -16 pieces

Ingredients

  • Full fat milk- 3 litres, divided into half
  • Lime juice or vinegar - 2 tbsp
  • Nolen gur (date palm jaggery)- 3/4 cup or as per taste
  • Cardamom powder-1.5 tsp
  • Saffron- 6-8 strands
  • Chopped almonds and pistachios- 2 tbsp

Instructions

    Making Chena
  1. Bring 1.5 litres of milk to boil; once the milk is boiling turn off the heat and let it sit for 2-3 minutes
  2. Add 2 tbsp of lemon juice or vinegar and give it a stir ; milk will start to curdle
  3. Strain the whey out through a muslin placed over a strainer as shown in the picture above
  4. Give chena a nice rinse with 10 cups of water making sure there is no sour smell of lime or vinegar anymore
  5. Drain well for a couple of hours or overnight in the fridge to take away all the excess moisture
  6. Once chena has drained well, add finely chopped Nolen Gur and mix gently and refrigerate
    7. Making Khoya
  7. Bring 1.5 liters of milk to boil; once the milk starts to boil , reduce the flame and stir continuously until it reduces to a thick semi-solid mass
  8. Add powdered cardamom powder and saffron while the milk is reducing
  9. Transfer to another bowl and bring to room temperature
  10. Refrigerate for 15-20 minutes
https://onewholesomemeal.com/nolen-gur-kalakand-milk-dessert-with-date-palm-jaggery/