Showing posts with label punjabi. Show all posts

Thursday, July 7, 2016

Potato Peas Masala | Aloo Matar Gravy | Pattani Urulai Curry

Aloo Matar Gravy - Potato & peas in the creamy tomato sauce. It's one of the classic punjabi dish and it goes well with all type of indian flat breads or even with mild pulao.You can make this gravy as runny consisteny or thick masala consistency as per your preference, both ways it's taste very well. I like the semi gravy potato peas masala more than runny consisteny one. As potatoes and peas are loved by most of the people, surely it will be great side dish for any party or potluck.Now let's see the procedure.

Potato Peas Masala/Aloo Matar Gravy

Preparation Time : 5min | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Potato - 2
Peas - 1/2 cup
Onion - 1 small
Tomato - 2
Cashew - 4
Cumin seed - 1/2 tsp
Ginger Garlic paste - 1/2 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Coriander leaves - few
Cinnamon - 1/2 inch stick
Cloves - 2
Cardamom - 1
Salt - to taste
Sugar - 1/2 tsp
Oil - 1 tbsp

Procedure

Cut potatoes, tomatoes and onion into small pieces. Heat the pressure cooker with oil, add cinnamon,cloves & cardamom and saute it for 30 secs.

Add cumin seed,let it crackle & then add onions, saute it till the onions become translucent and then add ginger garlic paste, saute till the raw smell goes off.

Add the chopped potatoes and peas,saute it in the oil for 2 mins. In the meantime, add the tomatoes and cashew into mixie and grind into smooth paste.

Add the tomato paste and all the spices(turmeric, chili,coriander powder) and salt.

Give a good mix, add enough water and close the pressure cooker with lid, put on weight & cook it for 3 whistle.

Open the lid once the pressure release automatically, add the garam masala,sugar and finely choped coriander.

Tasty Potato Peas masala is ready. Taste great with chapathi.

Notes:

Adjust the gravy consistency as per your like.
If you wish, add one or two tbsp of cream at the end.
Cashew gives creaminess and richness to the gravy, so dont skip it.
Adding sugar helps to balance the sourness and spiciness in the gravy.

Thursday, September 10, 2015

Punjab Aloo Paratha | Stuffed Paratha

Aloo Paratha, a delicious stuffed indian flat bread made from wheat flour with potato fillings. Aloo Paratha doesn't need any introduction, it's one of the popular stuffed paratha from Punjab, India. It tastes as good as it is without any side dish or simple raita is enough.

Because of work, ST lived in Mumbai for a while before marriage and out of all north indian dishes, this aloo paratha & rasmalai are his favorite. Through his interest in north indian food only, i had started to make parathas and other north indian dishes at home and now it's became the regular in our home. Basically i love to try all cuisine, no restriction on whatsoever !!! Now let's check out on how to make this delicious paratha.

Aloo Paratha

Preparation Time : 15 mins | Cooking Time : 20 mins | Makes : 4
Recipe Category: Paratha | Recipe Cuisine: Indian

Ingredients

For Dough

Wheat Flour - 1 cup

Oil - 1 tbsp

Salt - to taste

Water -as needed.

For Stuffing

Potato - 2 large(Cooked)

Cumin seed - 1 tsp

Ginger Garlic Paste - 1/2 tsp

Turmeric - a pinch

Chili powder - 1 tsp

Garam Masala - 1/2 tsp

Dry Mango Powder - 1/2 tsp

Salt - to taste

Coriander leaves - few

Oil - 1 tsp

Procedure

In a bowl, add wheat flour, oil ,salt and mix it well, then add water and make soft pliable dough and keep aside for 20 -30 mins.

Mashed the cooked potato , add all the spices (turmeric,chili,dry mango,garam masala powder),ginger garlic paste & salt.In a pan, heat the oil, add cumin, allow to splutter, then add the mashed potato,mix it well until the raw smell of the masala left.

Finally add coriander leaves , mix well & switch off the flame.

Allow to cool, make equal size balls from both the outer dough & stuffing. Take the dough , roll into small disc.

Place the stuffing and seal the edges as shown below.

Flour the surface and roll into required size with rolling pin. Heat the tava, butter the surface , add the rolled paratha, cook on both side until the brown spot appears.

Serve it with any of your favorite dishes or even with simple raita . Either way it tastes yummy.

Notes:

Make sure the potato stuffing is thick ,that help to roll the paratha easily.
Soggy potato filling make it difficult to roll the paratha.
Mash the potato well without any lumps.

Tuesday, March 10, 2015

Dal Makhani

Dal Makhani , as we all know, one of the famous punjabi dish. I want to try this recipe for long time.First time , when i tried, i didnt cook the dal well, so the gravy became watery,not creamy.

So i referred many recipe and tried it again and it turns out delicious. So here is the recipe i used to make this curry.

Ingredients

Whole black urad dal - 1/2 cup

Rajma - 3 tbsp

Onion - 1(medium)

Tomato - 2 (medium)

Ginger garlic paste - 1/2 tbsp

Red chili powder - 1 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/4 tsp

Nutmeg powder - 1/4 tsp

Dry Methi - 1/2 tsp

Coriander leaves - few

Cream - 2 tbsp(optional)

Salt - to taste ( approx 1 tbsp)

To Temper

Oil -1 tbsp

Cinnamon - 2 small pieces

Cloves - 3 nos

Star anise -1

Bay leaves - 1

Cardamom - 1

Cumin seed - 1/2 tsp

Procedure

Soak urad dal and rajma overnight and cook it in pressure cooker until it mushy(After 1 whistle , i keep the flame in low for 15 mins).Cut the onion into small pieces and grind the tomato into puree and keep all other ingredients ready.

Heat the pan , add the oil and temper the ingredients listed under "To Temper". Then add onion and saute it till it caramelized.

Then add the ginger garlic paste and saute it till raw smell goes. After that add tomato puree along with nutmeg powder.Add all the spices(turmeric,chili ,coriander powder) along with salt.