Showing posts with label Side Dish For Roti. 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.

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

Tuesday, March 31, 2020

Palak Paneer | Indian Cottage Cheese in Spinach Curry

Palak Paneer, a creamy, healthy and delicious curry made from spinach puree and indian cottage cheese. ST is not a big fan of paneer, to be precise, he didn't like it all and for me, i like it but not so crazy about it, so paneer dishes are rare at home.

But ever since started making malai paneer at home, we both really enjoy eating paneer dishes occasionally at home. With the store bought paneer, whatever the tips and tricks i had followed, never able to make soft paneer dishes. Always ended with chewy paneer and didn't blend with curry at all.

After all this year of cooking, finally realized unless the paneer are soft, whatever you do, it doesn't work. My search of making soft paneer at home ends with this malai paneer recipe, i'm not exaggerating here, honestly, the paneer is so soft and literally melt in your mouth. And whatever the dish you add, it incorporates well with the dishes. As it is, paneer is very bland, so it works well with all flavors.

Now coming to the palak paneer recipe, i have followed my veg palak recipe with little tweaks and made this palak paneer, it was awesome with creamy texture & wonderful spinach flavor. To get that vibrant green color on the curry, few things need to be taken care.

First, the spinach should be fresh and green, personally i like to use baby spinach for its bright color.
Second, don't cover cook the spinach, it changes its color.
Finally, adding little sugar in blanching and cooking the puree helps to retain the color.

Ok, that's it, now let's check out this delicious palak paneer recipe.

Palak Paneer | Indian Cottage Cheese in Spinach Curry

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

Ingredients
Spinach - 2 cup
Onion(small) -1
Tomato(small) - 1
Paneer - 1 cup
Garlic - 2 +2 cloves
Ginger - 1/2 inch piece
Oil - 1 tbsp
Cinnamon - 1 inch piece
Cloves - 4
Cardamon -1
Cumin seed - 1/2 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
Sugar - 1/2 tsp
Dried kasthuri methi - 1/2 tsp
Lemon Juice - 1 tsp(optional)
Cream - 2 tbsp + more for serving.

Procedure

First let's blanch the spinach, bring the water to boil in a sauce pan, add 1/2 tsp of salt & sugar.

Add the spinach, let it in boiling water 30 -40 secs, remove from the heat immediately. Drain the water.

And run it under cold water for few mins to stop further cooking instantly & keep it aside.Heat the oil in a sauce pan, add cinnamon, cloves and cardamon into it and fry for 30 secs.Then add the cumin seeds, onions and garlic(2 finely chopped), saute till onions became translucent.

In a mixie jar add the spinach, tomato, ginger and the remaining garlic and grind into smooth paste.

Add the spinach puree and the spices (turmeric, red chili,coriander & garam masala powder),salt & sugar. Give a good mix.

Let it simmer for few mins and then add the the paneer,cream & kasthuri methi and keep it in flame for further 2 mins.

Switch off the flame and squeeze a little lemon juice(optional) .

Tasty and healthy Palak Paneer is ready to serve. Drizzle some cream on top before serving. Serve it with your favorite indian flat bread or with rice.We had it with lachha paratha.

Notes:

Adding sugar into spinach while blanching helps to retain the color.
Cream gives richness to the curry.
For vibrant bright green color, baby spinach is used.
Instead of oil, butter can also be used for more richness.

Wednesday, November 27, 2019

Kadai Vegetables Curry | Veg Curry for Roti

Kadai Vegetables, a delicious curry made from mix of veggies as side dish for roti, chapathi or any indian flat bread. It's one of our favorite side dish for chapathi without any coconut based masala. I grew up eating lot of coconut based curries(you know what that's the typical south tamilnadu food style), all other curries are mostly got introduced to me from restaurant or friends, if any tried out curries from restaurant is delicious, then immediately i have the urge to replicate that in my kitchen and this is one among them. In the past, i had tweaked this and that in the recipe whenever i had made this to get that perfect taste and for past one year this is being my standard recipe without any change. If you do like restaurant style kadai vegetable curry, give it a try, it would be awesome!!

Kadai Vegetables Curry | Veg Curry for Roti

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 to 3
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Onion(small) -1
Mix veg* - 2 cup
Ginger garlic paste - 2 tsp
Oil - 1 tbsp
Cinnamon - 1 inch piece
Cloves - 2
Cardamon -2
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
Sugar - 1/2 tsp
Dried kasthuri methi - 1/2 tsp
Fresh cream - 2 tbsp
To grind
Tomato(small) - 2
Cashew - 4
Fenugreek seed - 1/4 tsp

* I have used potato, carrot, beans, broccoli, beetroot, capsicum.

Procedure

First cut all the veggies(carrot, potato, beans, beetroot) into thin stripes, half of the onions into small pieces and the remaining into small squares, cut the capsicum into small squares.Put the ingredients listed under "To grind" into the mixie jar and grind into smooth paste.

Heat the oil in a sauce pan, add cinnamon, cloves and cardamon into it and fry for 30 secs.Then add the onions and saute till it became translucent.

Next add the ginger garlic paste and saute till it's aromatic, then add the veggies (carrot, potato, beans, beetroot).

Saute the veggies in the oil for few mins and then add the tomato puree, spices(turmeric,red chili & coriander powder) ,sugar & salt.

Mix it all well together and then add the enough water and cook the vegetables.

When the vegetables are half cooked, add the broccoli and then let all cook until tender. In the mean time, in a another pan, saute the cubed onions and capsicum with pinch of salt until it's slightly softened and keep it aside.

Once the veggies are all cooked, add the onions and capsicum. Mix it well, then add the fresh cream & garam masala. Finally crush the kasturi methi in between palms and add into it. Let is simmer for few mins and switch off the flame.

Tasty Kadai Vegetables is ready to serve.

Notes:

Instead of cutting the veggies into stripes, you can cut them into small pieces.
Adjust the spices as per your liking, the given quantity is for mild spice.
After added the cream, don't let the curry boil vigorously, it may split. Let it comes to light boil and switch off the flame.
Broccoli cooks quickly so added lately in the curry.
You can use any of your favorite veggies and make this curry.
Peas and cauliflower are good for this curry.
If you don't have cream, add few more cashews while grinding tomato puree

Pages

Wednesday, November 15, 2023

Paneer Peas White Kurma

Tuesday, May 19, 2020

Restaurant Style Chicken Curry

Wednesday, May 6, 2020

Rajma Masala | Red Kidney Beans Curry

Tuesday, March 31, 2020

Palak Paneer | Indian Cottage Cheese in Spinach Curry

Wednesday, November 27, 2019

Kadai Vegetables Curry | Veg Curry for Roti