Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Subzis

Kadai Paneer

Kadai Paneer

Ingredients:

For kadai masala:

Masala for Kadai paneer

  • 1½ tablespoon coriander seeds
  • 3 dry red chillies
  • 1 cardamom
  • ½ teaspoon black peppercorns
  • Small stick cinnamon

For the curry:

  • 6 tablespoon oil
  • 2-3 garlic cloves chopped
  • 1 inch ginger chopped
  • 1 medium onion sliced + 1 small onion chopped in cubes
  • 3 medium tomatos chopped
  • 1 small green bell pepper chopped in cubes
  • ½ teaspoon kashmiri red chilli powder
  • ¼ teaspoon turmeric
  • Salt to taste
  • Pinch of sugar
  • Paneer cubes
  • Water
  • Kasuri methi

Method:

  1. Heat a pan and add all the dry spices to make kadai masala. Dry roast all the spices on a low flame. Turn off the flame and let it get cool down. Grind all the roasted spiced and make a fine powder.
  2. Heat a kadai and add 2 tablespoon oil in it. Add cubed onion and bell pepper. Fry for 5-7 minutes and keep it aside on a plate.
  3. In the same kadai, add 2tablespoon oil and add sliced onion, ginger pieces, and garlic cloves. Saute everything on low-medium flame for 5-7 minutes. Add chopped tomatoes and cook everything till the raw smell of tomatoes goes off.
  4. Turn off the flame and let the mixture cool down completely.Add this mixture into a blender and make a fine paste.
  5. Add remaining oil in the same kadai. Add pinch of sugar and kashmiri red chili powder. Add grinded paste and saute.
  6. Add kadai masala ( around 2 tablespoon) , and salt and fry till oil seperates and color changes.
  7. Add fried bell pepper and onion cubes to the gravy. Mix well. Add water according to the consistency you want. ( I added around 1½ cup of water)
  8. Add paneer cubes and mix well. Cook for another 5 min and sprinkle kasuri methi on top. Turn off the flame and serve hot with parathas or roti.

Notes:

  • This curry is little spicy. If you want to make it less spicy then adjust kadai masala accordingly and you can add little cream on top.
  • Kashmiri red chilli powder is not spicy but it will give a bright red color to the curry.

Instant Pot Sabut Masoor

Instant pot sabut masoor

Serves: 3-4 persons

Ingredients:

  • 1 cup whole masoor
  • 1 tablespoon oil
  • ¼ teaspoon cumin seeds
  • Pinch of asafoetida
  • 1 onion chopped finely
  • 1 tomato chopped finely
  • 1 teaspoon ginger-garlic paste
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon garam masala
  • ½ teaspoon coriander powder
  • Salt to taste
  • 2 cups water
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped cilantro

Method:

  1. Wash and rinse masoor couple of times and keep the rinsed masoor aside. Turn on the saute mode on instant pot. Add 1 tablespoon oil and cumin seeds.
  2. As the seeds crackles, add asafoetida and chopped onion. Stir well and add ginger garlic paste. Cook for ½ minute and then add chopped tomatoes. Cook for a minute.
  3. Add turmeric powder, red chilli powder, coriander powder, garam masala, and salt. Mix well and add rinsed masoor. Add water and mix everything.
  4. Cancel the saute mode. Put the lid on into sealing position. Press manual for 10 minutes on high setting.
  5. After 10 minutes, let the pressure realese naturally. As the pin drops, open the lid. Add lemon juice and mix everything with the spatula.
  6. Add chopped cilantro and serve hot with roti.