Tag Archives: indian food

Matar Paneer Curry – Peas and Cheese

Sometimes the simpler the food the more rewarding for your taste buds.  Visons of many a beautiful vegetarian tables with paneer, lentils and pickles seems to stay with me.  The memories range from  restaurants to friends houses after school, to street side travel shacks and many more…..but they are always vivid and connect me to a rich past.

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Growing up our family were big meat eaters…it would not be “food” without lamb or chicken 🙂 However, every now and then we would have a vegetarian day where Paneer would be the showcase.

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When I first moved to the US, store bought  paneer (cheese)  was not an option so making the paneer at home was the only way. Don’t get me wrong, homemade cheese is the best but sometimes a working girl needs a premade handy version so dinner can be cooked at moments notice.

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The local Asian stores now have the most amazing Paneer available so I keep a block in the fridge or freezer for quick dinner situations.

 

This is a curry, which as always is spicy, tangy, rich, gentle, soft and ever so delicious.

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I have paired it with butter rice, lentils and pickles. Naan or roti would be perfect with the platter.

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Matar Paneer

  • Servings: 4
  • Difficulty: easy
  • Print

A quick and easy matar paneer

Ingredients

  • 1 block of Paneer cubed ( I used Nanak Paneer)
  • 1 cup frozen peas
  • 1 large  chopped red onion
  • 2 chopped tomatoes
  • 1 chopped green bell pepper
  • 7-8 garlic cloves – sliced
  • 1 inch ginger – grated
  • 1 tsp Cumin powder
  • 1 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tsp Cumin seeds
  • 1 tsp Coriander powder
  • 1/2 cup yogurt
  • 4 tbsp grapeseed oil
  • Salt to taste
  • Chopped coriander leaves for garnish

Directions

Putting it together:

  • Add 2 tbsp oil to a pan on medium heat and add the chopped garlic cloves,  ginger and  onion into the pan and fry this for a few minutes until the onions start to soften.
  • Add chopped tomatoes and little salt, cover the pan and cook the mixture until the tomatoes have softened.
  • Blend this sauce in a food processor ( there should be any need to add water)
  • Using the same pan  add 2 tbsp oil into the pan on medium heat, add
  • Add cumin seeds and fry for a few seconds until they pop, add turmeric coriander and chili powder.
  • Now you can add the prepared tomato sauce mixture and bring the mixture together.
  • Throw in the cumin powder and a few tablespoons of water and let it cook for a few minutes. Do stir to ensure it does not start sticking
  • Add yoghurt into the sauce and continue stirring.
  • Add the frozen peas and then the paneer cubes
  • Adjust for salt and water for consistency and cover and  cook the curry for  on low heat for about 5 minutes.
  • Garnish with Cilantro and a squeeze of lemon and serve with rice or bread.

 

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Sharing on Fiesta Friday!

Mushroom, Corn and Spinach Curry

It was one of those days when a warm curry was perfect for lunch but needed to rely on the veggies in the fridge. I has the curry paste already made so it took about 20 minutes to make and serve with Quinoa.

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Mushroom Corn and Spinach Curry

Everyone has their own version on homemade curry paste, mine is infused with spices prevalent in Kashmiri cooking…dry ginger, fennel and cloves. Coconut oil has been used for cooking but mustard oil would be great as well.

 

Welcome to 2016, great food and constant discovery.

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Mushroom Corn and Spinach Curry

Curry Paste:

  • 1/2 onion finely chopped
  • 2 green chilies finely chopped
  • 4-5 cloves of garlic crushed
  • 1 inch cinnamon stick
  • 3 cloves
  • 1 black cardamom
  • 3 green cardamoms
  • 1 tsp dry ginger powder
  • 1 tsp cayenne powder ( adjust to the amount you can handle)
  • 1 tsp turmeric
  • 1 tsp fennel powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 1  and 1/2 cup chopped tomatoes
  • Salt to taste
  • 1 tbsp coconut oil

 

Heat coconut oil in a pan and add the onions, fry until they turn golden brown.

Add cumin seeds and cloves and let them splutter.

Add green chilies and garlic and sauté for a couple of mins

Add the rest of the spices and sauté until fragrant

Add the tomatoes and cook on medium heat until the tomatoes are done and oil separates from the sauce. Add salt to taste.

This pastes can be stored and used over a week. You can discard the big pieces of cinnamon and cardamom if you like.

 

 

Vegetable curry

  • 2 cup chopped organic mushrooms
  • 1 cup frozen or fresh organic corn
  • 5 cups of fresh organic spinach.
  • 1 tbsp oil.

 

Heat coconut oil in a pan and add the mushrooms and fry until they turn brown.

Add the corn and sauté for a few minutes.

Add 2 tbsp of the curry paste and let the flavor melt in.

Start to add spinach in batches and add about 1/2 cup water.

You can check the salt at this point.

Let the mixture simmer for 10 mins and the curry is ready.

I served it with Quinoa but it would be great with rice or naan.

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Taking this to Fietsa Friday and Real Food Fridays

Lauki and Chana Dal ( a bottle gourd recipe)

1-photo 1Lauki is a wonderfully delicious vegetable and continues to be one of my favourites. Also known as Bottle Gourd, this vegetable is 96% water but full of health benefits with healing properties. I have made many variations of it ranging from Kashmir down to the south.

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This is pretty common in indian household and is rich in plant based protein and nutrients

I bottle gourd or Lauki ( peeled and sliced in chunks)

I cup Chana Dal

fresh herbs – curry leaves, mint and cilantro

lemon or lime

2 whole red dried chillis, 1 tsp cumin seeds, 1 tsp tumeric, 1 tsp coriander powder, 1 tsp cumin seeds, pinch of  asafoetida(hing), 1/2 tsp red chilli powder, 1 cup of chopped tomatoes.

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Soak chana dal in water for a couple of hours . Drain. Boil chana dal and lauki with salt, turmeric powder and one cup of water till done ( I used a pressure cooked for about 5-7 minutes).  Heat oil in a pan. Add cumin seeds, red chillies and asafoetida and cook for a minute. Add red chilli powder, coriander power. Add tomatoes and cook till they soften and there is a sauce like consistency. Add the cooked chana dal and lauki and stir. Add fresh chopped mint, cilantro and juice of 1 lime. You can also top it with some curry leaves if you have them

Serve hot with bread or rice.

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