MUSHROOM MASALA

Today I am going to share another comforting and extremely flavorful   restaurant style gravy masala recipe that is Mushroom masala  recipe which is very easy and simple to make and has curry base like paneer masala. There is some prep work like making tomato puree which can be easily done in a mixer-grinder. Fresh curd is also added in this gravy but it’s optional. The main secret ingredient that gives the dish its creamy texture is cashew nuts. The consistency of the gravy should not be very thin or thick but a medium consistency can also be had with chapatti or paratha. Do give a mushroom masala curry a try and you are sure to get mesmerized with its delicious taste and the ease of the curry preparation will see you making quite often in your kitchen.

INGREDIENTS:

250 gms Mushrooms [cleaned and sliced]

2 Medium Sized Tomatoes

8-10 Cashewnuts

2 tablespoon Butter

1 Each Whole Spices [bay leaf, green cardamom, cloves, cinnamon stick 1”]

½ Cup Chopped Onion

1 teaspoon Dry Coriander Powder

½ teaspoon Cumin Seeds Powder

¼ teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder [as per needed]

¼ teaspoon Sugar

Salt to taste

2 tablespoon Cream

1 teaspoon Garam Masala

1 teaspoon Kasuri Methi [optinal]

METHOD:

STEP 1 – Boil the tomatoes and cashews together in water for 10 minutes. Cool them and grind to a fine paste. No need to add extra water.

STEP 2 – Heat a non-stick pan with butter in it. Add the whole spices and saute for a minute.

STEP 3 – Add chopped onion to it and cook until they turn light brown/ pink.

STEP 4 – Then add sliced mushrooms. Season with salt and sugar. Cook the mushrooms for about 8-10 minutes. At first mushrooms leave water and then slowly the water will be evaporated.

STEP 5 – Once the water evaporated and mushrooms cooked well, add the tomato-cashews paste and mix well. Cook for next 4-5 minutes.

STEP 6 – Then add, turmeric powder, red chilli powder, garam masala and all and cook for another 4-5 minutes.

 STEP 7 – Add water till your desired consistency. Cook for next 5 minutes and then lastly add cream to it and mix well.

STEP 8 – Turn off the flame and garnish with chopped coriander.

                Serve the hot gravy with any Indian bread like chapatti, paratha, naan and enjoy the creamy restaurant style mushroom masala.

PANEER BUTTER MASALA

Paneer is an all time favourite ingredient in my family and is always deliciously relished. This is one of the most favourite recipe of my family. Traditionally, this dish is prepared in butter, but keeping the health of my family in mind I have added oil and half the quantity of cream and butter. No doubt, extra cream and butter altogether takes this dish to a whole new level and if allowed to simmer for longer time paneer soaks in all the rich and creamy flavors.

Soft paneer cubes are simmered in creamy, buttery, spicy and vibrant looking, onion-tomato gravy. To get the bright red colour just like the outside one, I have added Kashmiri red chilli powder. Yes, it’s not spicy but gives the natural colour without food colour.

INGREDIENTS:

250 gms Paneer [cut in to 1 inch cubes]

1+1 Medium Sized Chopped Onions

1 Capsicum Chopped

3 Medium Sized Tomatoes

1 teaspoon Ginger-Garlic Paste

8-10 Cashew nuts

1 Small Piece of Bay Leaf

½ Cup Milk

2 teaspoon Kasuri Methi

1 teaspoon Garam Masala

1-2 teaspoon Dry Coriander Powder

1-2 teaspoon Red Chilli Powder[ As needed]

1 tablespoon Fresh Cream

Oil+ Butter

METHOD:

STEP 1 – Grind one onion and make a fine paste. Grind soaked cashew nuts with blanched tomatoes and prepare the tomato puree.

STEP 2 – Heat a non-stick pan with oil and butter over a medium flame.

STEP 3 – Add bay leaf to it and then add chopped onion and capsicum, sauté for 1-2 minute and then add the onion paste and  again sauté until the onion paste turns light brown for approximately for 4-5 minutes.

STEP 4 – Add tomato puree and sauté for 2-3 minutes. Add red chilli powder and sauté well until oil starts to separate from the puree, it takes hardly 3-4 minutes.

STEP 5 – Add coriander powder and garam masala powder and mix well.

STEP 6 – Add milk, water and salt, mix well. Cook until oil comes on the surface.

STEP 7 – Now add the cubed paneer, kasuri methi and cook for near about 2-3 minutes or until you get the desired consistency.

STEP 8 – Add fresh cream, mix properly and cook for 30 seconds and turn off the flame.

STEP 9 – Transfer the prepared gravy in a serving bowl. Garnish with freshly chopped coriander and a fresh cream.

                     Serve delicious paneer butter masala with naan, paratha, chapatti or jeera rice. The creaminess of the gravy and richness of paneer makes it an ideal spicy curry for the functions and parties.

NOTES: I added chopped onion and capsicum to make a variation.

               If you like more creamy texture of the gravy then add more milk and cream in step no.6.

               Here I used shallow fried paneer.  

DRY PANEER TIKKA

It is one of the best paneer recipe that can be served as a starter or as an accompaniment. There are multiple ways in which this awesome starter can be prepared. The authentic method requires either BBQ grill or conventional oven to get smoky flavour. However not everyone has access to BBQ and sometimes it’s simply not possible to use BBQ grill. Here I shared a very easy recipe that can be easily made at home. This recipe is for paneer tikka which is dry recipe. Paneer tikka is marinated paneer / cottage cheese cubes arranged on skewers and grilled on grill pan or simple non-stick griddle or oven baked in oven. Here I made it on non-stick grill pan. This tastes similar to the ones which is served in restaurants, in fact it was much better than restaurants. Once the paneer and veggies are cooked remove them from the skewers and serve hot with mint chutney and tomato sauce.

INGREDIENTS:

For Marination:

200 gms Curd / Yogurt

2 teaspoon Ginger-Garlic Paste

1 teaspoon Carom Seeds/ Ajwain

1-2 teaspoon Red Chilli Powder

½ teaspoon Turmeric Powder

Salt as per taste

1 teaspoon Jeera / Cumin Seed Powder

1 teaspoon Dhania / Dry Coriander Powder

1 teaspoon Garam Masala

1 teaspoon Dry Mango / Amchur Powder

1 teaspoon  Chaat Masala

½ teaspoon Black Pepper Powder

1 teaspoon Lemon Juice

8-10 Finely Chopped Mint Leaves

Oil for shallow frying

 Other Ingredients:

 250 gms Paneer/ Cottage cheese

1 Large Red Bell Pepper

1 Large Yellow Bell Pepper

1 Large Green Bell Pepper

1 Medium Sized Onion  

 Method:

Paneer and Veggies:

STEP 1 – Chop the paneer in square shared cubes.

STEP 2 – Cut the veggies in square shapes like paneer.

STEP 3 – Keep the chopped veggies and paneer aside.

  

For Marination:

STEP 1 – Take a large bowl, put curd in it and whisk it till it becomes smooth.

STEP 2 – Add black pepper powder, ginger garlic paste, turmeric, red chilli powder, salt , dry coriander powder, garam masala, chaat masala, carom seeds , freshly chopped  mint leaves and coriander and lemon juice one by one as shown in the picture.

STEP 3 – Mix all the spices well with the curd and make a marinade.

STEP 4 – Add the paneer and veggies to the marinade.

STEP 5 – Coat them well with the curd mixture and keep them for at least 1 hour or more in the refrigerator. 4-5 hours lends a good aroma.

STEP 6 – Remove the marinated paneer and veggies from the refrigerator and bring them at room temperature.

STEP 7 – Now arrange the veggies as well as the paneer on the satay sticks/ skewers alternately. Repeat with the remaining veggies and paneer and make more satay sticks.

STEP 8 – Heat the non-stick grill pan with a very little oil on it.

Place the skewered paneer on the griddle / tawa and fry them on medium heat till cooked from all the sides.

STEP 9 – Cook them even on the sides otherwise the masala will remain raw. Add a little oil if needed. Like this cook all the satays and serve hot with mint chutney and onion rings with lemon wedges.

Serve paneer tikka hot with mint chutney and tomato sauce as a starter. Sprinkle some chaat masala and coriander over it.

NOTES: *If you do not have non-stick griddle or non-stick tawa, then use a regular tawa and add more oil while shallow frying to prevent it from sticking.

              *Use Kashmiri red chilli powder for nice color. It is less hot but gives a nice color.

              *You can also use tomato with other veggies.

              *You can add crushed kasuri methi which gives a nice texture as well as aroma.

              *Tofu can be used as a substitute of paneer in this recipe.

              *Use two tablespoon besan/ gram flour in the marination which prevent the paneer from sticking to the tawa and will give a nice taste.  

              *Don’t overcook the paneer as they then become rubbery, dry and hard.

    

* To make the paneer tikka in oven:

    Preheat the oven to 180 degree celcius, grill these for about 10-15 minutes, then if needed brush with oil and again grill at 200 degree celcius for 5 minutes.