Showing posts with label Side Dish For Chapathi. Show all posts

Wednesday, November 15, 2023

Paneer Peas White Kurma | White Kurma

Paneer Peas White Kurma, a delicious coconut based curry made with paneer and green peas. It's one of the easiest curries to make and it tastes so amazing with chapati/roti.

Kurma is a coconut based curry which is a famous side dish for chapati in South India. It's usually made with a mix of vegetables and i'm quite fond of that kurma and chapati combo.

If you're looking for a delicious yet easy to make curry for roti/chapati then i would highly recommend to give a try on this curry. It's so simple to make ! All you have to do is "Grind and dump the ingredients in a pressure cooker and cook for a couple of whistles. That's it !

In today's recipe, i have been using a pressure cooker to make the kurma. But you can make this kurma in an open pot method also.

If you're making this curry in an open pot method, make sure to saute the ingredients listed under "To grind" before grinding into fine paste. It would remove the raw smell of the curry a lot quicker.

Now let's check out on how to make this delicious Paneer Peas White Kurma.

Paneer Peas White Kurma

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Paneer - 3/4 cup

Peas - 1/2 cup

Onion - 1/2 (finely chopped)

Curry leaves - a few

Cinnamon - a small piece

Cloves - 2

Lemon Juice - 1 tsp

Coriander leaves - a few

Salt - to taste

Oil - 1 & 1/2 tbsp

To grind

Onion -1/2

Grated Coconut - 1/2 cup

Green Chili - 2

Pepper corns - 1/2 tsp

Cinnamon - 1/2 inch piece

Cloves - 2

Cardamon -1

Cashew - 8

Roasted Chana Dal / Pottukadalai - 1 &1/2 tbsp

Ginger - 1/2 inch piece

Garlic - 2 cloves

Fennel Seed - 1/4 tsp

Procedure

First take all the ingredients listed under "To grind", put them all in a blender and grind into smooth paste by adding needed water and keep it aside.

Next, heat the oil in a pressure cooker and add cinnamon and cloves , saute it for 30 secs, then add the finely chopped onions and curry leaves. Saute till the onions are soft.

Then add the grounded coconut paste and saute it 2-3 mins, then add about 1 cup of water (i have added the blender jar washed water here).

Mix it well and then add the peas(i have used frozen peas) and paneer.

Finally add the salt , give a good mix and then close the pressure cooker with the lid and put on the weight. Cook it for 2 whistles.

Once the pressure is naturally released , open the lid, give the curry a good mix and add the lemon juice and finely chopped coriander leaves.

Mix it well. Tada, Delicious Paneer peas Kurma is ready to serve.

Related : How to make malai kofta curry

Notes:

If you're using dried peas, make sure to soak it overnight.
Cut the paneer into your desired shapes.
The curry has very mild spice so adjust the green chili quantity as per your taste.

Wednesday, July 1, 2020

Mushroom Peas Masala | Matar Mushroom Masala

Matar Mushroom Masala, a delicious semi dry curry made from mushroom and green peas. It can be served as a side dish for roti varieties and mild pulaos. Fresh green peas are such a versatile produce and it can be used in varieties of dishes like curries, poriyal, kurma, paratha, pasta and so on., the options are really endless here.

As fresh green peas are in season now, i would like to add a handful of peas in most of my curries and this mushroom matar is one of my favorites and it tastes awesome with rotis/chapati.

If you haven't tried this combination before, do give it a try. It's such an easy recipe for semi dry curry to make in minutes.

In addition to mushroom and peas, you can use one or more of the following veggies like cauliflower, paneer, butter beans and potatoes and prepare the curry in the same way. I have tried with almost all the veggies that i mentioned before and each one is pretty good on its own. Now let's move to the recipe.

Mushroom Peas Masala | Matar Mushroom Masala

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Mushroom - 10
Fresh Peas - 1/4
Onion - 1/2 (chopped)
Oil - 2 tsp
Fennel seed - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Salt - to taste
Kasthuri Methi - 1/2 tsp
Cream - 1 tbsp(optional)
Curry leaves -few
To grind
Tomato - 1 (chopped)
Ginger - 1/4 inch piece
Garlic - 2 cloves
Cashews - 5

Procedure

Add the ingredients listed under "To grind" in a mixie/blender jar and grind into smooth paste. Heat the pan with oil and add the fennel seeds, let it crackle.

Then add the finely chopped onions, curry leaves along with pinch of salt and saute till they are slightly brown and then add the grounded tomato paste

Next add the spices(turmeric, red chili and garam masala powder ) & salt and mix it well. Then add the sliced mushroom and green peas.

Give a good mix and then cover the pan with lid and let the veggies cook.No need to add any water here, the moisture from the mushroom is enough to cook the veggies unless you want more gravy.

Finally crush the kasthuri methi in between the palm and add into the curry along with cream. Give a good mix and switch off the flame.

Tasty and Delicious Mushroom Peas Masala.Serve it with roti/pulav. We had it with chapati and onion raita.

Related : How to make Malai Kofta Curry

Notes:

I have used light 5% cream in this cream.
Frozen peas can also be used in this curry.
I have used white mushrooms here, brown mushrooms can also be used.
For more spice and extra flavor, add a 1/2 tsp of pepper powder in the end.
If you're using dried peas, soak them overnight and pressure cook them before using it.
Instead of fennel seeds, you can use cumin seed also for tempering.
If you're not using cream at the end, i would suggest adding 1/2 tsp of sugar along with other spices to balance out the taste.

Tuesday, May 19, 2020

Restaurant Style Chicken Curry for Roti & Chapati

Restaurant Style Chicken Curry, a simple to make chicken curry with wonderful taste & flavors. It comes together faster than take-out chicken curry reaches your home. So why do we need take out when we can make such a delicious curry at home, right?? It tastes so good with roti,chapati or with any indian flat bread.

In India, every region has its own way of making curries and each has its unique flavor and taste. Indian curries are basically onion & tomato based and flavored with aromatic Indian spices. And for thicken the curry, coconut or yogurt is used depending on the region.

Down south in India, where I'm from, we have an abundance of coconut throughout the year, so it reflects in our cooking also, we used to add a lot of coconut in our curry for both veg and non-veg recipes.

Related : How to make Hariyali Chicken Kebab

Curries without coconut are alien to me once and got to know mainly through restaurants only. In most of the restaurants, to enhance the taste and for the richness, little amount of cream is used in the curries, that gives such a silky smooth gravy, mild sweetness and amazing richness to the curry. Couple of tsp of cream makes all the difference.

Next for the flavor, as far as i have seen, dried kasturi methi is widely used in restaurants across North America because of the limitation of fresh Indian herbs availability here. Both cream & kasturi methi totally elevates the curry to a whole new level.

Related : How to make Chicken Salna

In addition to the usual indian spices, cream & kasturi methi is also recommended to recreate restaurant style Chicken Curry. But if you find it hard to get kasturi methi, you can skip it. Now let's check out how to make this delicious chicken curry.

Restaurant Style Chicken Curry

Preparation Time : 10 min | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Chicken - 1/2 lb / 200 gms approx
Onion -1(small)
Tomato -1(small)
Green chili -2
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Ginger garlic paste - 2 tsp
Salt - to taste
Coriander leaves - few
Red chili powder - 3/4 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Cream - 2 tbsp
Kasthuri Methi - 1 tsp

Procedure

First chop the onions, tomato into small pieces, slit the green chili into half. Heat the pressure cooker with oil, add the whole gram masala(cinnamon,cloves & cardamom) in it. Let it fry in oil for 30 secs.

Next add the onion & green chili along with pinch of salt. Saute till they are soft, then add the ginger garlic paste and chicken.

Saute it in the oil for 2-3 mins or until the chicken turns white on top.Next add the tomatoes and spices(red chili,turmeric & coriander powder). Give a good mix.

Then add 1/2 cup of water and cover the cooker with lid and whistle. Cook for 3 whistle or until the chicken is tender and well cooked.

Let the pressure in the cooker released itself and open the lid. Add the salt & cream.

Bring into lite simmer and finally crush kasthuri methi in between your palms and add into the curry.

Simple and tasty Restaurant style chicken curry is ready. Serve it with your favorite rotis. We had it with chapathi.

More more non veg recipes, check out here and for more roti recipes, check out here .

Related: How to make Chettinad Chicken Biryani

Notes:

After adding the cream, don't boil the curry vigorously.
The curry is little bit on spicer side because of use of green chili and red chili powder.
For mild spice curry, you can skip the green chilies
For more flavor, you can add 1/2 tsp of garam masala at the end.

Wednesday, May 6, 2020

Rajma Masala | Red Kidney Beans Curry

Rajma masala, a healthy and delicious curry prepared from red kidney beans.There are so many variations in this curries, but the recipe that i'm sharing today, is the basic rajma masala that can be prepared easily with the pantry staple ingredients without any special spice masala.

Rajma chawal is the famous north indian dish where rice is served with this red kidney curry. But i prefer to have this curry with rotis /chapati more than rice.

Though we're from South Tamilnadu, at least twice in a week, i make chapati/roti for our lunch and would like to pair with different side dish every time. I'm easily bored with same side dish for chapati !! So tried to learn as many curries as possible from all parts of India that goes well with roti/chapati.

Out of my many north indian curries trials, this rajma masala, palak curry, chana masala, kofta curry are few of our favorites and you can see them in my kitchen regularly. But when it comes to rice, i'm more authentic and sticks to my root, hardly even change the combo that i grew up eating.

Coming to the rajma masala recipe, like me, if you're using dried rajma, make sure to soak at least 8 hrs or overnight for best result and cook it in pressure cooker for 4 to 5 whistles or until it's super soft. Well cooked red kidney beans will help to thicken the curry.

If you prefer even more thickness, you can mash some of the red kidney beans and add into the curry. However i don't like mashed beans much, so didn't mash red kidney beans in my curry here. But have seen many north indian friends do that on their rajma masala. So it's really up to your preference. Now let's check out how to make these delicious and healthy rajma masala.

Related : How to make Khoba Roti/Rajasthani Roti

Rajma Masala | Red Kidney Beans Curry

Preparation Time : 8 hrs | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Red Kidney Beans - 1/2 cup
Onion(small) - 1
Tomato - 2
Ginger - 1/2 inch piece
Garlic - 3 cloves
Oil - 2 tsp
Cumin seed - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 to 3/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Coriander leaves - few

Procedure

Soak the red kidney beans overnight, drain the soaked water and add into pressure along with fresh water and salt.

Pressure cook for 4-5 whistle or until it's soft. In the mean time, chop onion, tomato, ginger & garlic into small pieces.

Heat the kadai with oil, add the cumin seeds, let it splutters then add the garlic and ginger saute till they are aromatic.

Then add the onions with little bit of salt and saute till they are translucent, then add the tomatoes.

Next add the spices(turmeri,red chili,coriander & garam masala powder ) and salt(enough for curry alone). Cook till the tomatoes are mushy and the raw smell of the spices are gone.

Then add the cooked red kidney beans along with cooked water and if needed add more water and bring into boil. Cover the kadai with lid and cook it for 5-8 mins.

Finally add some coriander leaves and switch off the flame.

Tasty Rajma masala is ready. Serve it with rice or chapati. For more roti and curries recipe, check out here

Related: How to make Rajma sundal

Notes:

Make sure to cook the beans till they are soft, it gives creaminess to the curry.
Don't throw the bean cooked water, it has all the flavors, so add it into the curry.
The given quantity of spices is for medium heat.Adjust the seasoning as per your liking.
For more flavor, you can add 1/2 tsp of garam masala powder too

Monday, April 27, 2020

Malai Kofta Curry | How to make Malai Kofta Curry

Malai Kofta Curry, a popular and delicious indian curry !! Malai means cream and koftas means deep fried balls. Deep fried balls made from mashed potato and paneer dunked in a velvety & creamy tomato based sauce. It taste awesome with both roti and rice.

There are many variations in the malai kofta curry, here i'm using the basic onion tomato curry which tastes so good with koftas . Even you can make the base curry ahead & refrigerate, for details check out here. So on the day of making malai kofta curry, you only need to make koftas and add into curry. It's one of the best and easiest malai kofta curry that you can prepare!!!

Back in years, when we were in Colorado, we visited one of the indian restaurant for dinner on my birthday. On that day, i had ordered malai kofta and some indian flat bread as main. The curry was so disappointed and finally we ended up eating our rotis with raita. Back then we were not used to return back the food. The koftas are too oily and the curry is so creamy with lot of cream and we were satiated even with couple of spoon of curry. Later we were not even dare to order malai kofta in any restaurant. Actually i'm wondering how clearly i remember that instance while started writing this post, but if you have asked what day is today, i have to check my phone for the answer 🙆

So honestly i didn't know how good malai kofta tastes until i had tried on my own. I learned this recipe from one of my north indian friend, it turned out so good even on my first try itself, ever since it became staple in my kitchen. Mostly prepared this curry for any special occasion along with some roti. Don't overwhelmed by looking at the long list of ingredients, i have split the ingredients list for curry and kofta separately. So it seems so long. Now let's check out how to make this delicious malai kofta curry.

Malai Kofta Curry

Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Onion(medium) - 1
Tomato(small) - 2
Garlic - 2 pods
Ginger - 1/2 inch piece
Cumin seed - 1/4 tsp
Fennel seed - 1/4 tsp
Cashew - 5
Oil - 2 tsp
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom - 2
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Kasthuri methi - 1/2 tsp
Salt - to taste
Cream - 1 tbsp
For Kofta
Cooked Potato - 1(medium size)
Paneer(grated) - 1/2 cup
Khoya - 1 tbsp
Corn flour - 2 tsp
Turmeric powder - a pinch
Red chili powder - 1/4 tsp
Kasthuri methi - 1/4 tsp
Salt - to taste
Oil - for frying

Procedure

First let's make kofta, in a bowl add all the ingredients listed under "For Kofta " except oil and make a thick dough, pinch a small ball from it and make a small balls.

Heat the oil for frying and fry the koftas in low flame until it's golden brown.

Drain the koftas from oil and place it on tissue paper. Next for the curry, chop onion, tomato, ginger & garlic into small pieces.

Heat a kadai with 1 tsp of oil, add fennel and cumin seed, let them splutter and then add the onion,ginger & garlic. Let the onions become translucent, then add the tomatoes.

Cook both the onions and tomatoes are soft, finally add the cashews and let it cool a bit. Add into the mixie/blender jar and grind into smooth puree.

Heat the same with the remaining oil and temper with whole spices (cinnamon,cloves, cardamom) and then add the onion tomato paste. Wash the blender jar with some water and add into the masala. Next add all the spices(turmeric,red chili,coriander and garam masala powder) & salt.

Add more water if needed, let the curry boils and keep it in low flame & cook till the oil floats on top, next add the cream & kasthuri methi.

Finally add koftas and garnish with coriander leaves.

Tasty & rich Malai Kofta Curry is ready to serve.Serve it with your favorite roti.

We had it with chapati. For more roti and side dish ideas, check it out here

Related : How to make Lachha Paratha

Related : How to make Palak Paneer

Notes:

Add more or less of water in the curry as per the consistency you like.
Add more cream on the curry while serving for extra richness.
You can add the koftas into the curry right before serving to avoid kofta became soggy.
Khoya used in kofta making is for extra richness, if you don't have, you can skip that.
Cook the kofta in low heat for even cooking and coloring.
If you're cooking in high flame,the koftas easily turned out dark outside and leave the inside uncooked

Pages

Wednesday, November 15, 2023

Paneer Peas White Kurma

Wednesday, July 1, 2020

Mushroom Peas Masala | Matar Mushroom Masala

Tuesday, May 19, 2020

Restaurant Style Chicken Curry

Wednesday, May 6, 2020

Rajma Masala | Red Kidney Beans Curry

Monday, April 27, 2020

Malai Kofta Curry