Homemade Paneer

 Homemade Paneer. It is simple and easy recipe. Sometimes I make homemade freshly. This time i took time to take pictures. follow the recipe :

Prep Time : 1 hour

Cook Time : 10 Mins

Ingredients

1. Milk - 1 & 1/2 ltr
2. Lime juice - 2 tbsp
3. Cheese cloth / Muslin cloth
4. Plain water

Preparation

• Take a heavy bottom pan add milk. Boil 
• Turn off add lime juice mix and it starts curdle 
• Strain paneer in the cheese cloth then immediately rinse with water and squeeze water gently
• After that take place a heavy weight object to the paneer cloth. Wait for 4-5 hrs to set the paneer 

| Copyright © Malas - Kitchen 2023 | | All rights reserved

Kadhi Pakora

 Today i made North Indian Kadhi Pakora curry. This is basically onion pakora/fritters dunked in dahi/yogurt gravy. Different varieties of pakora used in this gravy like methi/fenugreek leaves or palak /spinach leaves or onion also can be used left over pakora. The only thing to do is prepare the gravy and dunked into gravy. In each state in India has its own version of Kadhi, and each one is unique and different flavor and consistency. 

*This is a non-Iyengar recipe. 

Ingredients for Kadhi

• Yogurt/Curds/Mosaru - 1 cup
• Gramflour/Besan/Kadlehittu - 1/2 cup
• Redchilli powder/Lalmirchipowder/Mensinapudi - 2 tbsp (adjust as per taste)
• Salt to taste
• Ginger + Garlic Paste - 1 tbsp
• Red onions/Eerulli - 1 cup (sliced)
• Turmeric/Arishina pudi - 1/2 tsp
• Oil/ Yenne - 2 tbsp
• Fenugreek seeds/Methi / Menthya seeds - 1/2 tsp
• Cumin/Jeera seeds - 1/2 tsp
• Red chillies / Byadgi chillies - 2
• Coriander/Dhanya seeds - 1 tsp (crushed)

Method for Pakora 

Link : Onion Pakoda

Ingredients for Tadka(Tempering)

• Oil / Ghee - 1 tsp
• Red chillies - 1 
• Red chilli powder - 1/4 tsp
• Hing - 1/2 tsp
• Curry leaves - few  (optional)

Method for Kadhi

1. In a large bowl mix yogurt, besan, ginger+garlic paste,turmeric, red chilli powder give it a good stir. Add 1/2 cup water into it and mix again
2. In a large pan add oil, then add jeera, methi, dhanya and red chillies saute for few mins
3. Add onions saute for few mins until translucent. 
4. Add dahi mixture slowly stir the kadhi constantly. Add 1/2 cup water cook the kadhi on a low flame for few mins. Then turn off of the flame
5. Add small kadai for tempering. Add oil, red chillies, hing, curry leaves(optional), red chilli powder for color
6. Pour into kadhi and give it a good mix
7. Add pakora's before serving. 
8. Serve hot with chapati's, rice etc

| Copyright © Malas - Kitchen 2022 | | All rights reserved

Malai Kofta

Malai Kofta is a Indian vegetarian gravy. Kofta are made out of Paneer, dryfruits,spices and Potato mixture fried balls. Served with creamy cashew-tomato spice gravy. In India there are a few different versions of this delicious Indian Kofta dish.

*This is a non-Iyengar recipe. 

         
Ingredients for Kofta

• Medium Potato/आलू - 1 (boiled &grated)
• Paneer/पनीर - 2 cups (grated)
• Cornflour//कॉर्न फ्लौर - 2 tbsp
• Salt to taste/नमक स्वाद अनुसार
• Black pepper powder/काली मिर्च पाउडर- 1/2 tsp
• Coriander leaves chopped/दनिया - 2 tbsp
• Dry fruits/सूखे मेवे- cashews+Pistachios - 1 tbsp
• Fresh ginger/अदरक - 1/2 tsp (grated)
• Oil for Deep fry/तेल

Method for Kofta

1. Mix all ingredients in a bowl and make a medium round shaped balls and deep fry and keep aside

Ingredients for gravy

• Onions/प्याज़ - 1 (large&sliced)
• Oil/तेल - 2 tbsp
• Ghee/घी - 2 tbsp
• Bay leaf/तेज पत्ता - 1 
• Cinnamion/दालचीनी - a small piece
• Clove/लौंग - 2 
• Cardamom pods/इलायची - 2
• Black Peppercorns/काली मिर्च - 5
• Cumin Seeds/ज़ीरा - 1/2 tsp
• Coriander Powder/धनिया पाउडर - 2 tsp
• Soaked Red Chilli /लाल मिर्च - 4 
• Turmeric Powder/हल्दी पाउडर - 1/4 tsp
• Ginger/अदरक - 1 small piece'
• Garlic Cloves/लहसुन - 2 
• Tomato puree/टमाटर - 1/2 cup (Homemade) 
• Kasuri Methi/कसूरी मेथी - 1 tsp
• Cashew nuts/काजू - 4 tbsp(whole) or (small pieces)
• Ghee/घी - 1/2 tsbp

Method for Gravy

• Heat oil and ghee in a pan. Then add jeera seeds allow to splutter
• Add bay leaf,black pepper,cardamom,clove,dalchini stir fry
• Add chopped onions stir fry until cook
• Then tomato puree cook on low flame
• Add,kasuri methi coriander powder,red chillies,turmeric cook until spices blend with tomato puree
• Add salt stir the sauce and close the lid for few mins 
• Add malai stir the sauce and turn off the flame. Let it cool down 
• Grind the mixture in a mixer and make a smooth puree and strain them 
• Cook the gravy again until raw smell goes off  ,close the lid for few mins
• Garnish with cream and add koftas and serve hot with roti

| Copyright © Malas - Kitchen 2020 | | All rights reserved

Soya Matar Sabji

Soya sabji/curry is a delicious and healthiest vegetarian recipe. This can be best to serve with roti/paratha/naan/chapathi etc. I tasted in the restaurant recently.

Prep Time : 15 mins (soak time ) + 10 mins
Cook Time : 20 Mins

Ingredients

• Soya Chunks - 2 cups
• Mattar / Peas - 1/2 cup 
• Red Onions - 1 cup
• Tomato - 1/2 cup
• Jeera seeds - 1/2 tsp
• Ginger + Garlic Paste - 1 tbsp
• Salt to taste
• Oil - 1 tbsp
• Coriander leaves - 2 tbsp, chopped
• Spice powders : Garam masala - 1 tsp, Nutmeg powder - 1/4 tsp, Redchilli powder - 1 tsp, Turmeric powder - 1/2 tsp, Coriander powder- 1 tsp (adjust as per taste)

Method

1. Finely cut onions and tomatoes and keep aside
2. Cook fresh matar /peas and keep aside
3. Soaked soya chunks and squeeze out the water and pulse in a mixer (it should be coarse texture)
4. In a pan add oil then add jeera 
5. Add finely chopped onions stir fry till onions transulant 
6. Add tomatoes , ginger garlic paste stir once
7. Then add matar and soya stir once , add salt
8. Add all spice powders mix well and close the lid cook for 10 mins on low heat
9. Stir well and sprinkle coriander leaves turn off the heat and  serve hot with rotis

*This is a non-Iyengar recipes. 

| Copyright © Malas - Kitchen 2019 | | All rights reserved

Paneer Kalimirch

Paneer Kalimirch or Dum Kalimirch Paneer one and the same. Kalimirch is a black pepper corns. 

This a one more type of paneer gravy. Mixed with lots of yogurt/dhai and spices. Best served with naan or rotis. I made this gravy along with Roomali Roti. 

Prep Time : 10 Mins
Cook Time : 10 Mins

 Ingredients

• Paneer(cottage cheese) cut into cubes - 2 cups
• Oil -  2 tbsp  
• Onions -  1 cup (chopped)
• Tomato - 2 tbsp (chopped)
• Bay leaf/Tejpatta - 1 
• Black peppercorns crushed 1or2 tsp(adjust as per taste)
• Cinnamon/Dalchini -  1 inch stick 
• Green cardamoms/Elachi -  3-4 
• Cloves/Lavang 3-4 
• Cumin/Jeera powder - 1 tsp
• Red chilli powder - 2 pinches
• Turmeric powder -  a pinch
• Ginger-Garlic-green chilli paste -  2 tbsp
• Coriander/Dhaniya powder -  2 tbsp
• Garam masala powder - 1tsp
• Yogurt/Dahi whisked - 1 1/2 cups 
• Fresh cream - 1 tbsp
• Salt to taste

Method

1. Heat oil in a pan add cardamom,dalchini,cloves,bay leaf saute for 2 mins
2. Add chopped onions stir fry till onions cooked then add tomato saute for 2-3 mins
3. Add ginger-garlic-chilli paste saute then add red chilli powder,jeera powder, coriander powder,black pepper, turmeric,red chilli powder 
4. Saute for 3-4 mins. Cool little bit make into a smooth puree
5. Add puree into same pan add dahi/yogurt, salt saute for 2 mins
6. Add paneer,cream and garam masala saute well 
7. Cove the pan into aluminum foil tightly (like biryani) then close the lid tightly cook on low heat for 10 mins. 
8. Serve hot with roti or nann or paratas.

| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Roasted Brussel Sprouts Curry

Oven roasted brussel sprouts tossed with indian spice. Here is another quick side dish (dry curry). Brussel sprouts is looked like small baby green cabbage.

Prep Time : 10 Mins
Cook Time : 30 Mins

Ingredients

• Brussel Sprouts - 1lbs
• Onions - 1 
• Potato - 1 
• Garlic pods - 3 
• Garam masala - 1/2 tsp
• salt
• Jeera powder  - 1/4 tsp
• Red chilli powder - 1/4 tsp
• Coriander powder - 1/4 tsp
• Lemon/lime juice - 1 tsp
• Olive oil - 2 tbsp + 2 tsp

Method

1. Pre heat the oven to 200F
2. Wash and cut the edges and chop into 4 parts , chop the garlic into small pieces and cut the potatoes into cubes (with skin)
3. In a baking tray place them sprouts, garlic and potatoes toss with olive oil and rocksalt 
4. Place it in the oven turn on to 400F. Roast them to 20-25 mins. Do check in between and in spatulla stir once to roast them evenly. (oven temperatures vary so please look for that)
5. In a stove top heat pan add 2 tsp of oil. Add onions cook for golden brown 
6. Add all spice powders (jeera powder,coriander powder,chilli powder and garam masala) add salt (if required)
7. Add roasted sprouts and potatoes into pan and tossed them on high flame. Then turn off the flame add a lemon juice and stir 
8. Serve hot with any course.

| Copyright © Malas - Kitchen 2017 | | All rights reserved |

Aloo Rasedar | Aloo Puri

Aloo Rasedar is quick and easy recipe served with hot puffed Puris. This dish is  UP state in India. Aloo Rasedar can be made without onion and garlic.

Prep Time : 5 - 8 Mins
Cook Time : 8-10 Mins

Ingredients

• Potatoes - 5
• Tomatoe - 1 
• Onion - 1 
• Garlic + Ginger paste - 1/4 tsp
• Tomato puree - 2 tbsp
• Salt to taste
• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Corianderpowder / Dhania powder - 1 tsp
• Red chilli powder - 1/2 tsp (adjust as per taste)
• Cumin powder / Jeera powder - 1/2 tsp
• DryMango powder / Aamchur powder - 1/2 tsp
• Fennel powder / saunf powder - a pinch 
• Turmeric powder  - 1/4 tsp
• Garam masala powder  - 1/2 tsp
• Coriander leaves ,chopped

Method

1. Clean and wash potatoes peel skin and cut into cubes. In a pan add enough water and potatoes boil till tender. Drain and keep aside
2. In a big pan add oil, then add Mustard seeds allow to splutter then add ginger garlic paste
3. Then add onions fry till translucent , Add tomatoes stir 
4. Add all powders and tomato puree saute until mix well 
5. Then add potatoes boil stir once if it is too thick add 1/4 or less water again boil for few mins
6. Add salt stir well. Remove and garnish coriander leaves 
7. Served with Puri 

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Methi Malai Mutter

It is a combination of fenugreek and peas rich flavored gravy.

Prep Time : 15-20 Mins
Cooking Time : 15 Mins

Ingredients for MasalaPaste

• Onions -1/2 cup , chopped
• Green chillies - 2-3 
• Poppy seeds / Khuskhus - 1/4 tsp
• Tomato purree - 2 tbsp
• Garlic clove - 1
• Ginger grated - 1/2 tsp
• Cloves - 2
• Cardamoms - a small piece
• Cashews -  1/2 tsp
• Oil - 2 tbsp

Other Ingredients

• Fenugreek leaves / Methi leaves - 4 cups
• Milk - 3/4 cup or Lowfat cream - 1/4 cup 
• Salt to taste
• Jeera seeds 
• Oil - 1 tbsp
• Peas / Mutter - 1/2 cup
• Onions - 1/4 cup , finelychopped

Method

1.  Heat oil in  a pan add, cloves, cardamoms, cashews, poppy seeds, chillies saute for few mins then add onions saute till turns color then add tomato puree , ginger garlic stir for few mins
2. Grind into smooth puree and keep aside
3. Chop & wash the fenugreek leaves. In  a pan add 3/4 cup of water and cook the leaves. squeeze ou the water and keep aside
4. Heat 1tbsp of oil in a large pan add jeera seeds, onions, fry till onions turns color pale. Then add the paste and fry for 1 minute. Add the peas (i used frozen) , cream or milk , salt and fenugreek leaves bring to boil together (if it is too thick add little water) and cook for few minutes
5. Serve hot

| Copyright © Malas - Kitchen 2016 | | All rights reserved  

Kadai Vegetable | Kadai Sabzi

It is a delicious vegetable sabzi. This is the best suitable for chapathi's or roti's or rice dish. This is a gravy dish. Kadai is nothing but wok. Made out of fresh ground masala / spice into it. Kadai Vegetable is one of my viewers request. 

Prep Time : 15 Mins

Cook Time : 10 Mins

Ingredients

• Vegetables - Each 1/4 cup of ( beans, carrots, peas, cauliflower, potatoes)
• Onions - 1 , chopped
• Capsicum / Green bell pepper - 1 , chopped
• Tomato  - 1/2 , chopped
• Ginger  + Garlic paste - 1 tsp
• Fresh ginger grated - 1 tsp
• Red chillies - 1 or 2 
• Coriander seeds / Dhaniya - 1 tsp
• Clove - 2
• Cinnamon / Chakke - a small piece
• Garam masala - 1 tsp
• Salt to taste
• Oil - 2 tbsp
• Tomato puree - 1/4 cup
• Fresh milk cream - 1 tsp

Note : Red chillies i used Byadagi (origin from karnataka), it is not too spicy and gives more color to the gravy. If you are using some other chillies use as per your taste.


Method

1.  Boiled all vegetables and keep aside
2. In a kadai/pan add oil , then add coriander seeds, clove, cinnamon, ginger garlic paste, red chillies, garam masala, cream and tomato puree saute for few minutes
3. Grind into a thick paste (do not add water)
4. In the same pan add 1 tsp of oil then onions, capsicum, tomatoes and fresh ginger stir fry till cook 
5. Add grinded masala , saute , add vegetables & salt bring into boil for few mins
6. Garnish coriander leaves 
7. Serve hot'

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Chole Recipe (Chole Bhatura)

 Chole  Ingredients

• Kabuli Channa / Chickpea - 2 cups
• Onions - 1 , chopped
• Tea bag - 1 
• Clove - 2 
• Jeera seeds - 1/2 tsp
• Salt to taste
• Turmeric - 1/4 tsp
• Coriander leaves - 1 tsp, chopped
• Ginger + Garlic paste - 1 tsp
• Channa masala - 2 tbsp
• Red chilli powder - 1/4 tsp
• Aam chur powder - a pinch
• Bay leaf - 1 
• Oil - 2 tbsp
• Tomato paste/puree - 1 tbsp (tinned)
• Lemon / Lime juice -  1 tsp

Method

1. Soak the chickpea over night
2. Pressure cook the chickpea add with fresh enough water along with turmeric (a pinch), salt (a pinch) clove and tea bag for 3 whistle
3. Heat pan add 2 tbsp of oil , add jeera seeds allow them to splutter then add onions fry till soft , add ginger garlic paste, turmeric, tomato sauce, bay leaf saute for 2 mins.
4. Add chana masala powder,  red chilli powder, Aam chur powder saute again for 2 mins
5. Add cooked chickpeas and salt bring to boil , gravy becomes dry
6. Remove from the flame , add coriander leaves and lemon juice mix. Serve with Puri or Bhatura 

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Tawa Sabzi | Tava Sabzi

I bought a tawa fry masala powder to attempt an authentic Tawa Sabzi. Had this in restaurants. One of my favorite dish. Deep fry vegetables. Cooked on a flat iron tawa/tava mixed with spice powders and little gravy on it. Served with rotis or naans. This is the Party / Buffet dish. Not made at home regularly. This is my version of recipe. 

Prep Time :20 Mins
Cook Time : 15 Mins
Serves : 2

Ingredients

• Bhindi / Okra - 20 count
• Baingan / Eggplant, small ones - 5 
• Karela / Bittergourd - 2
• Aloo / Baby potatoes - 10 count
• Onions - Chopped into squares

Other Ingredients

• Tomato puree - 1/2 cup
• Onions - finely chopped 1/2 cup
• Ginger + Garlic paste - 1/2 tsp
• Tawa masala powder - 2 tbsp
• Garam Masala - 1/4 tsp
• Chat masala powder - 1/2 tsp
• Aam chur powder - 1/2 tsp
• Red chilli powder - 1/2 tsp
• Salt to taste
• Kasoori methi crushed - 1 tsp
• Oil - 2 tbsp
• Coriander leaves - 2tbsp chopped
• Oil - 400ml (to deep fry)

Method

1. Ladiesfinger / Bhindi slit into 4 , Brinjal / eggplant cut into over shape , Bittergourd / Karela ,coere halved cut into 4 pieces, Boiled baby potatoes, Onions cut into squares,
2. Heat oil in a kadai / wok and deep fry vegetables one by one. Remove sprinkle salt and keep aside
3. Take a large tawa / flat pan , add oil then add onions cook till onions turn light brown color
4. Add ginger garlic, fry then add tomato puree cook on low flame,  sprinkle little water slowly mix / saute
5. Then add powder and salt  one after the other and kasoori methi again sprinkle little water and continue to saute because the gravy becomes dry so adding little water it is necessary. 
6. Keep the fried vegetables and arrange rim of the tawa
7. Take a vegetables  into the masala  inthe center of tawa and mix and serve garnish coriander leaves and drizzle lemon juice. Repeat the same

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Navaratan Kurma

This is a unique kurma and not with regular red or orange gravy. This is white sauce blend with minimal spice mixed with fruits and vegetables. Gives a sweet and spicy gravy. It has a tasty flavour and is great with Parathas or Naan or Chapati’s. Navaratan means 9 different Precious colorful Stones / Gems. This gravy also includes like colorful veggies and fruits in that. This dish is usually restaurant dish & very rarely prepared at home. This is my version of Navaratan Kurma. Follow below the recipe. 

Prep Time :  15 Mins
Cook Time : 5-8 Mins
Serve : 2

Ingredients

• Pineapple chunks (fresh or canned) - 1/2 cup
• Paneer cubes - 1/4 cup
• Carrots - 1/4 cup
• Peas - 1/4 cup
• Green beans - 1/4 cup
• Potatoes - 1/4 cup
• Garam Masala  - 1 tsp
• Cashews and Raisins - 2 tbsp
• Fresh milk cream - 2 tbsp
• Salt to taste
• Tomato purre - 1 tbsp
• Turmeric powder -  apinch
• Ginger and garlic paste - 1/2 tsp
• Onions - 1/4 cup chopped

Grinding the Masala

• Soak the onions and 1 tbsp of cashews in a hot water for mins
• Grind the along with 2 green chillies blend the smooth paste

Method

• Cook the veggies till done and keep aside and for pineapple if it is fresh cubes cook a little bit in the water or if you are using canned no need to cook.
• Heat a pan add 1 tbs of oil add the remaining onions and fry till done
• Add cashews and rains  fry till light brown color
• Then add ginger garlic paste saute add tomato puree and grinded masala cook for 1 min
• Then add garam masala, turmeric powder, cream, and cook for 1 min
• Add pineapple chunks and other veggies and paneer cook for 1 min stir occasionally . Sprinkle salt and mix well
• Serve with hot rotis or naan

| Copyright © Malas - Kitchen 2014 | | All rights reserved

Baby Potato Curry

It is a gravy dish. Serves as a good side dish for phulkas/rotis or any other Indian flat breads. Simple curry and can be made within no time. 

Prep Time : 10 Mins
Cook Time: 15 Mins
Serves : 2

Ingredients

• Baby Potatoes - 10 Count
• Onions - 1/2 Cup, Chopped
• Tomato Puree - 1/4 Cup
• Ginger + Garlic paste - 1/2 tsp
• Kasoori Methi - 1/2 tsp 
• Lavang + Dalchini (Clove + Cinnamon) - 2+1/2 small piece
• Garam Masala - 1/2 tsp
• Red Chilli Powder - 1/2 tsp
• Kitchen King Masala Powder - 1/2 tsp
• Jeera Powder + Coriander Powder - 1/2 tsp
• Thick Yogurt / Curds - 1 tsp
• Salt to taste
• Oil - 2 tbsp
 

Method

1. Wash and peel off the potato skins and cook and keep aside (i used MW to cook the potatoes )
2. Take a pan add oil
3. Add lavang+dalchini and ginger garlic paste then add onions fry together till onions are cooked
4. Then add tomato puree bring to boil for few mins then add all masala powders one by one then add kasoori methi,  curds/yogurt  and salt bring to boil if needed add little 2tbsp water. Remove and cool down a bit and grind into a smooth puree
5. Transfer the puree into same pan bring to boil for 2 mins add potatoes stir well and serve hot.

| Copyright © Malas - Kitchen 2013 | | All rights reserved

Saag Aloo

This is the one i always want to try. Because i had this dish in the restaurants. This is something different than the usual sarson ka saag. I have guessed the flavor and taste. So based on my guess I have made the recipe and it did come out delicious. Very nice as a side dish and healthy too.

Prep Time : 15 mins
Cook Time : 5-8 mins
Serve : 2

Ingredients

• Baby potatoes  - 6 , cut into half - peeled & boiled
• Palak  / Spinach - 1 cup
• Dhantu / Amarnath leaves / 1/4 cup
• Methi  / Fenugreek leaves - 1/2 cup
• Onions - 1 , chopped
• Chakke - A small piece
• Lavang - 2 
• Garam masala powder - 1/2 tsp
• Green chillies - 1 or 2
• Ginger + Garlic - A small pieces 
• Cream - 1 tsp
• Salt to taste
• Oil or butter - 2 tbsp

Method

1. Wash the leaves and chopped and cook the leaves with the help of 1/2 cup of water
2. Excess water drained them and keep aside
3. Take a small skillet add oil or butter add onions fry then add chakke, lavang, garam masala, green chillies, ginger , garlic and cream stir fry all for few minutes
4. Blend into all then in the same mixer add cooked green leaves and blend coarsely along with paste
5. Transfer into same  skillet and boil for 2 mins add salt , potatoes & stir well 
6. Serve hot

| Copyright © Malas - Kitchen 2013 | | All rights reserved

Mutter Paneer

All paneer lovers it is a delicious dish best accomplish to roti and naan and also a common dish in all the Indian restaurants.

Prep Time : 10 Mins

Cook Time : 15 Mins

Serve : 2

Ingredients

• Mutter / Peas - 1 cup
• Paneer / Cottage cheese - 1 cup , cubes
• Cream / Malai - 1tbtsp 
• Salt to taste
• Coriander leaves - 2 tsp , chopped
• Oil - 1 tsp

Note :  Paneer cut into small cubes and deep fry and put it in the warm water and take out and keep aside.
Fresh Peas cook it in the pressure cooker or pan and keep aside.

Ingredients for Masala Paste

• Onion - 1/2 cup
• Tomato  - 1 (chopped)
• Tomato Puree - 1/2 cup
• Jeera / Cumin seeds - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Chili powder - 1 tsp
• Kashmiri chili powder - 1/2 tbsp
• Ginger + Garlic paste - 1 tsp
• Garam masala - 1/2 tsp
• Kasuri methi crushed / dried fenugreek leaves - 1/2 tsp
• Dhaniya powder / Coriander powder - 1/2 tsp
• Oil -  5 tbsp

 Method for Paste

1. Take a pan add oil 
2. Add jeera wait till splutter then Add onions ,ginger garlic paste  fry till onions cooked
3. Add tomatoes stir fry
4. Add tomato puree cook on low flame until oil get separates add hot water 1/2 cup
5. Add all masala powder stir and cook on medium flame.
6. Add frozen cooked peas, paneer & salt mix well
7. Add cream garnish coriander leaves
8. Serve hot with naan or roti

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Lauki ka Kofta

Normally we don't use Lauki / Calabash vegetable in my family. Somehow no recipe for this veggie i guess. This recipe is one of my own. We all loved it at our home. Its got a unique wonderful taste.

Prep Time : 15 Mins

Cooking Time :  10 - 15 Mins

Serves  : 2

Ingredients for kofta

• Lauki , grated - 1/2 cup
• Besan / Gram flour - 3 tsp
• Rice flour - 1 tsp
• Green chilli paste - 1/2 tsp
• Salt to taste
• Oil for deep fry

Method for kofta

1. Mix all the ingredients except oil.
2. Roll into a round ball and keep aside
3. Heat oil and deep fry the kofta till golden brown.

 Ingredients for gravy

• Onion - 1/2 cup
• Tomato - 1  or puree - 1/2 cup
• Ginger - 1/2 small piece
• Garlic -  1 clove
• Red chillies - 2 ( i used byadagi)
• Cinnamon / dalchini - 1/2 stick
• Cloves / Lavang - 2
• Cardamom / Elaichi - 1
• Marathi moggu - 1

Method

• Roast all the ingredients except tomato and add tomato or puree , grind into a fine puree
• Heat oil in a pan
• Add ground paste and cook for a minute 
• Add salt stir well and remove from heat
• Add koftas gently into gravy
• Serve hot with roti/ naan

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Paneer Kurma

As I had mentioned earlier Paneer Kurma recipe is here. This was made to be a gravy dish in combination with Broccoli Pulao, Tangy tomato & Indian Spice Masala mixed with Coconut Milk & Paneer. Very yummy.. Try it 

Prep Time : 10 Mins 
Cooking Time : 15 Mins 
Serves : 2 

Ingredients

• Paneer cubes - 1/2 cup
• Onion - 1/4 cup chopped
• Coconut milk - 1/4 cup
• Milk cream - 1 tsp
• Tomato Puree - 2 tbsp
• Oil - 2 tbsp
• Red chilli powder - 1/2 tsp
• Salt to taste
• kitchen king powder - 1 tsp
• Coriander leaves chopped - 1/2 tsp

Ingredients for masala

• Onion - 1/4 cup
• Cinnamon - 1/2 piece
• Clove - 2
• Ginger + Garlic- 1/2 piece each

 Method

1. Grind the masala adding little bit of water make a smooth paste
2. Take a pan heat oil  fry paneer cubes and keep aside
3. In the same pan add onions fry till onions turns pink 
4. Add masala stir fry for few mins then add coconut milk, cream and tomato puree
5. Bring to boil for 2 mins. Add chilli powder, kitchen king powder, salt
6. Add paneer cubes boil for a minute remove
7. Garnish coriander and serve hot.

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Channa Palak Sabzi

This is one is the healthiest sabzi’s. Easy to make recipe and very good as a side dish for chapati/roti.

Ingredients

• Palak / Spinach - 3 cups
• Onions - 1/4 cup, chopped
• Channa / Chickpeas - 1/2 cup
• Green chillies - 2
• Garam masala - 2 tsp
• Chilli powder - 1/2 tsp
• Jeera powder - 1/2 tsp
• Jeera seeds - 1/2 tsp
• Oil - 2 tsbn
• Salt to taste
• Lemon juice

Method

• Wash and chop the palak/spinach and cook the palak/spinach with little water
• Soak the overnight channa/chickpeas and pressure cook the channa's / chickpeas (drain out the water)
• Chop the onions finely and green chillies
• Take a blender and blend the palak very coarsley
• Take a pan add oil and add jeera seeds allow to splitter
• Then add chopped onions and chillies, fry for few mins
• Add channa and palak stirfry
• Add salt and chili powder, garam masala, jeera powder and mix well
• Add lemon juice and serve

| Copyright © Malas - Kitchen 2011 | | All rights reserved

Broccoli Stir Fry

This is simple recipe and tasty too everyone can do. Healthy and Tasty bowl of dish. We all know broccoli is good for health and also this dish includes potato, baby corn and paneer etc.,

Ingredients

• Broccoli florets - 2 cups
• Potatoes - 1/2 cup , cubes
• Paneer - 1/2 cup, cubes
• Baby corn - 1/4 cup, chopped
• Tomato - 1/4 cup, chopped
• Green chillies - 2
• Onion - 1/2 cup, chopped
• Jeera seeds - 1 tsp
• Jeera powder - 1 tsp
• Coriander powder - 1 tsp
• Salt to taste
• Oil (i used olive oil) - 2 tsp
• lemon juice

Method

• Boil broccoli, potato and baby corn, drain all the water
• Take a large frying pan add olive oil and add jeera seeds allow to splutter
• Add green chillies, onions fry for few min till onion turns color
• Add tomato fry then add veggies
• Sprinkle salt , jeera powder and coriander powder fry for few minutes
• Sprinkle lemon juice and serve

| Copyright © Malas - Kitchen 2009 | | All rights reserved

Panner Makhani

Paneer Makhani is a delicous dish. Paneer dipped into tomato masala gravy. Every time i used to have it in one of the indian restaurents near my house , i wanted to make it myself. So i tried it at home & it came out well. A nice side dish with roti/naan/paratha's

Ingredients  for Masala paste : 

• Cloves - 4 no
• Chakke / Cinnamon -  1/2 inch stick
• Bay leaf - 1 small size
• Cardamom - 2 no 
• Tomato puree (canned) - 1 cup
• Red onions - 1 
• Salt - 1 tsp (adjust as per taste)
• Chili powder  - 1 tsp
• Dhaniya powder / Coriander powder -  1tbsp
• Kashmiri powder / Deggi mirch - 1 tbsp
• Ginger + Garlic paste - 1 tbsp
• Oil (any) - 1/4 cup

Preparation :

1. Heat oil in a pan 
2. Add all whole spices fry for 1 min
3. Add onions & ginger garlic fry till onions cooked
4. Add tomato puree, salt cook tomato puree until oil separates  
5. Add little bit of hot water adjust the gravy
6. Add all spice powders stir fry. turn off the flame. Let the masala into room temperature 
7. Blend into a smooth puree 

Ingredients for Gravy : 

• Paneer - 250 grams ( cubes )
• Garam masala powder - 1/2 tsp
• Milk cream/ Malai - 1 tbsp
• Kasuri Methi / dried fenugreek leaves - 1/2 tsp

Method

• Paneer cut into cubes and sprinkle oil into griddled and shallow fry and keep aside
• Heat 2tsp oil in a pan add puree cook for 2 mins
• Add paneer cubes mix well adjust the consistency adding small amount of hot water 
• Add kasuri methi, garam masala stir mix well boil and cook for 2 minutes
• Add salt and cream 
• Serve hot with roti / naan / chapati

Tip : Tomato puree : Take large size of tomatoes and cut into pieces boil for few minutes using a little bit of water or you can cook it in the microwave. When the cooked tomatoes are cooled and blend into a smooth puree and strained.

| Copyright © Malas - Kitchen 2009 | | All rights reserved