Kadai Paneer Easy Recipe

Cuisine: Indian Main Course

Serves: 2-3 Pax

INGREDIENTS:

• Cottage Cheese (Paneer) 300gms
• Onion medium 5pcs
• Capsicum 1pc
• Tomato 2pcs
• Garlic and Ginger paste 2tbsp
• Salt to taste
• Haldi (Turmeric) to taste
• Garam Masala to taste
• Coriander powder 2tbsp
• Red chilly powder 2tbsp
• Coriander whole 1tsp
• Dry red chilly 2-3pcs
• Green Chilly 2pcs
• Vegetable oil for frying

METHOD:

1) Cut the Cottage Cheese (Paneer) into Dice Cubes
2) Blend the tomatoes In a blender
3) Cut all the onion in jullians (Long-Long)
4) Take a wok or pan, fry the onion till golden brown then add ginger and Garlic paste, then all the spices, and at the last blended tomato, cook till it leaves oil on top, gravy ready
6) Then take a pan, put oil, add whole coriander seeds, then diced onion, capsicum, green chilly and dry red chilly
7) Sauté well then add the curry, dice paneer into it to make Kadai Paneer. Serve hot with coriander garnish

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CHEF NOTES

  • Cook the onion till golden brown, don’t make it black
  • If you want to make it semi gravy you can add water after adding paneer

Baghaar-e-Baingan Easy Recipe (Eggplant Curry)

CUISINE : INDIAN MAIN COURSE

SERVES : 2 PAX

INGREDIENTS

  • Baby Eggplant (Chote Baingan) 500 grams or 10-12 pcs
  • Onion Medium 2 pc
  • Tomato Medium 2 pc
  • Ginger and Garlic Paste 4 tbsp
  • Salt to taste
  • Red chilly powder to taste
  • Haldi to taste
  • Coriander Powder to taste
  • Garam masala to taste
  • Refined oil for Frying and cooking
  • Green Coriander for Garnish

METHOD

  1. Slit the Baby eggplant and deep fry them till golden brown
  2. Chop the Onions and start cooking in a pan till golden brown
  3. Add Ginger and Garlic paste, all the spices and then tomato purée
  4. Cook the gravy till it leaves oil on the top
  5. Then add the fried baby eggplants into the gravy
  6. Cook on slow flame for 10 min
  7. Serve hot with garnish of chopped coriander

CHEF TIPS

  • While Slitting the Baby Eggplants don’t cut into 2 parts, it should remain as a whole
  • Make the onion brown not black, low the heat when you see onion turning brown

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Mutton Rogan Josh Easy Recipe

Cuisine : Indian

Serves : 4 people

INGREDIENTS:

  • Mutton with Bone 1 kg
  • Onion 1 kg
  • Tomato 500 grams
  • Salt to taste
  • Haldi to taste
  • Coriander Powder to taste
  • Garam Masala to taste
  • Red Chilly Powder to taste
  • Curd 500 grams
  • Whole spices 100 grams
  • Cooking Refined Oil 500 ml
  • Coriander leaf for garnish
  • Ginger Garlic Paste 250 grams

METHOD:

  1. Marinate the Mutton with all the spices, ginger n garlic paste, curd and keep aside for 30min
  2. Cut the onion in jullians (long cutting) and fry till golden brown
  3. Add the marinated mutton into it with whole spices and cook till mutton is tender
  4. Add ginger and garlic paste, spices and keep cooking
  5. Then add tomato purée into it, cook for 10 minutes
  6. Then put the whole mutton curry in the cooker and cook till 4-5 whistles at low flame
  7. Keep the cooker closed till all the steam is gone, open the cooker and pour the curry back to the pan
  8. Then cook for 5 more minutes and then add chopped coriander as garnish
  9. Serve Hot

CHEF TIPS:

  • Make Sure the Mutton is marinated nicely
  • While cooking the onion make sure its golden brown not black
  • After cooking in the cooker make sure it is soft and cooked nicely

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Tawa Fish Easy Recipe (Tawa Macchi)

Cuisine : Indian Main Course

Serves : 2 pax

INGREDIENTS:

  • Fish Boneless 500gms
  • Onion medium 3 pcs
  • Tomato medium 3 pcs
  • Ginger-Garlic Paste 3Tbsp
  • Curd 100 grams
  • Salt to taste
  • Haldi to taste
  • Garam Masala to taste
  • Red Chilly Powder to taste
  • Kasoori Methi
  • Coriander Green Chopped
  • Vegetable for Grilling

METHOD:

  1. Marinate the Fish with Ginger-Garlic paste, Curd, Indian Spices and keep aside
  2. Cut the onion into Jullians and cook till golden brown
  3. Add Ginger Garlic paste then tomato Purée and cook till gravy is ready
  4. Grill the Fish till golden brown then pour the gravy into it
  5. Cook for 10 minutes then add Kasoori Methi and Chopped Coriander
  6. Serve hot with garnish and plating

CHEF TIPS:

  • While cooking the fish make sure to cook with soft hands so that pieces of fish doesn’t break
  • The Marination of fish should be kept minimum of 20min
  • It can be served with Rice or Indian Breads

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