Tag Archives: Mughlai

Recipes: Dal Darbari

Posted on by
Reply

In a vegetarian diet, lentils or dals are a very important source of protein and most Indian households, especially those who follow a vegetarian diet try to incorporate some lentils in their diet daily. But then the problem comes that we end up eating the same three or four types of lentils daily. Fed up, a couple of weeks back, I tried a new recipe which was surprisingly easy to make and very yummy to boot. The addition of yoghurt and milk elevated the recipe and make it special.

Dal Darbari

Ingredients:

  • ½ cup Yellow Moong Dal
  • ½ cup Masoor Dal or Orange Dal
  • 2 medium-sized onions, finely chopped
  • 2 medium-sized tomatoes, finely chopped
  • 1 tsp cumin seeds
  • 1 tbsp ghee
  • ½ tsp green chilli paste or 1 finely chopped green chilli
  • ¼ tsp ginger paste or 1 inch finely chopped ginger
  • ½ tsp turmeric powder
  • 2 to 3 tsp red chilli powder
  • ½ tsp garam masala Powder
  • 1 tbsp kasuri methi
  • 3 tbsp beaten yoghurt
  • 3 tbsp milk (either skimmed or full cream)
  • Salt to taste
  • 1-2 tbsp finely chopped coriander leaves

Method:

  • Wash and soak masoor and moong dal in warm water for about 20 minutes.
  • After that, add half the turmeric powder and pressure cook the dals for about 3-5 whistles until the dals are very soft and mushy. This can also be done on the stovetop.
  • When the cooker has cooled down, open it and whisk the dals until they become a homogenous mass.
  • In a pan, heat half the ghee and add in the cumin seeds and let them splutter a bit.
  • Now add the green chillies and ginger and saute for a few seconds.
  • Then add the onions and saute till the onions become translucent in colour.
  • Once the onions are translucent, add in the tomatoes and saute till the tomatoes become soft and mushy.
  • At this point, add ½ the red chill powder, the balance turmeric powder, salt and garam masala and saute till the masalas are incorporated.
  • Pour this masala over the cooked and whisked dals and mix well.
  • Add the yoghurt and milk and water to bring it to the desired consistency. Keep it on a slow to medium flame until the dal comes to a rolling boil.
  • In the same pan that you made the masala, heat the balance ghee and once it heats up, crush the kasoori methi in the palms of your hands and add it as well as the remaining red chilli powder and saute for a few seconds before pouring it over the dal.
  • Cover for about 10 minutes before serving so that the flavours get time to infuse.
  • Enjoy with rice or any flatbread

Notes: The recipe called for fresh cream which I substituted with skim milk. It didn’t detract from the taste and you can add in 1-2 tbsp of cream instead of milk.

Recipes: Paneer Butter Masala

Posted on by
Reply

A restaurant favourite, Paneer Butter Masala is a staple in pretty much every Indian restaurant, even those not serving north Indian food. A mild but creamy dish made with lots of butter and ghee with onions, tomatoes and cream and paneer is the star of the show.

I had been thinking about making this for a while and finally made it a couple of weeks back. But please do not stint on the liberal use of ghee and butter, so this is something you can make for a special occasion or when you have guests over. You can also make the gravy ahead of time and freeze it. I also made a double batch of the gravy, froze some and make a mixed veg curry with uit which was equally yummy. Everyone loved the recipe so much I already got requests to make it again.

Paneer Butter Masala

Ingredients:

  • 1 cup frozen paneer, soaked in hot water for 15 minutes and then drained
  • 3 medium-sized onions, chopped
  • 5-6 medium-sized tomatoes, chopped
  • 200 ml cooking cream
  • 1 bulb of garlic, peeled
  • inch piece of ginger, peeled and chopped
  • 15-20 pieces of cashew nuts, soaked in hot water for 15-20 minutes and drained
  • 4-5 tbsp ghee
  • 3-4 tbsp butter
  • 3-4 cloves
  • 3-4 cardamom pods
  • 3-4 fresh or dried red chillies
  • ½ tsp turmeric powder
  • 2 tsp red chilli powder (or to taste)
  • ½ tsp garam masala powder
  • 1 tbsp kasuri methi
  • Salt to taste
  • Coriander leaves, finely chopped to garnish

Method:

  • Heat half the butter and ghee in a pan and when the butter melts add in the cloves and cardamom pods and saute for a few seconds.
  • Then add in the cumin seeds, onions, garlic, red chillies and ginger, sauteing for a few seconds before you add the next ingredient.
  • When the onions start becoming translucent, add in the cashew nuts and let the nuts start to soften.
  • Then add the tomatoes and a pinch of salt and let the tomatoes and cook until the tomatoes are completely cooked and mushy. Remove from the flame and keep aside to cool completely.
  • Once this mixture is completely cool, blend to a fine paste, adding water as needed. Make sure the paste is completely fine and there are no bits of anything left. Use a strainer if needed otherwise, the recipe will not be restaurant quality. Keep aside.
  • In the same pan, heat the balance ghee and butter and pour the tomato paste into the pan. Season with salt, red chilli powder and turmeric powder and stir well. This mixture will splutter a lot, so make sure you cover the pan and let the tomato paste, stirring at intervals.
  • When the tomato paste starts leaving oil on the sides, add in the cooking cream and crush the kasuri methi in the palms of your hand and sprinkle over the gravy. Add a bit of water to thin the gravy if needed.
  • Add the paneer cubes and gently stir so the paneer is completely covered by the gravy. Gently mix everything so the paneer pieces do not break.
  • Cook on low to medium heat for 5-7 minutes and then switch off the flame.
  • Garnish with finely chopped coriander leaves and serve hot with jeera rice, rotis or any Indian flatbread.

Recipes: Kali Mirch Vegetables

Posted on by
Reply

On 1st Jan, having just come back from my India holiday, I wanted to make something different for lunch. After browsing the internet, I came across a paneer kali mirch recipe which I decided to modify. Since S is not too fond of Paneer, I decided not to make it the star of the recipe, instead relegating it to a supporting role.

The kick that kali mirch or black pepper gave, added a nice punch to this recipe and the pot was wiped clean at lunch itself!

Kali Mirch Vegetables

Ingredients:

  • 1 cup mixed vegetables (I used potatoes, beans, carrots and cauliflower) chopped into large bite-sized pieces
  • 1 cup frozen paneer, soaked in hot water for 30 minutes and then drained
  • 2 onions, sliced
  • 1 bulb garlic
  • 1 inch piece ginger
  • 5-6 green chillies
  • 4 cloves
  • 4 cardamom pods
  • 1 inch piece cinammon
  • 1/2 cup whisked yoghurt
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp pepper powder
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala powder
  • 2 tbsp oil or ghee
  • Salt to taste
  • Coriander leaves to garnish

Method:

  • Heat 1 tbsp ghee or oil and fry the onion pieces until they turn brown, but do not let them burn. Remove from the pan using a slotted spoon and blend with a little water into a smooth paste and keep aside.
  • Make a paste of the garlic, ginger and green chillies and keep aside.
  • In the same pan, add the chopped vegetables and cook until they are around 80% cooked. Remove and keep aside.
  • Heat the balance oil or ghee and add the cloves, cardamoms and cinnamon one by one, stirring for a couple of seconds before adding the next ingredient. Stir till it’s nice and fragrant.
  • Then add onion paste and cook well. Once the onion paste starts to bubble, add the ginger-garlic-chilli paste and saute well.
  • Add the whisked yoghurt and keep stirring to ensure the yoghurt does not curdle.
  • Now add the powdered spices – coriander powder, cumin powder, turmeric powder and pepper powder. At this point, you can also add some red chilli powder if you like it spicier, but I didn’t add it to this recipe.
  • Add the cooked vegetables and salt and let the semi cooked vegetables absorb the sauce. You may also add some water or more yoghurt if the gravy seems dry at this point.
  • When the vegetables are cooked, add the paneer pieces and stir well to coat the paneer. If you are making this dish for a party, you can also add cooking cream at this point.
  • Cover and it it simmer for around 10 minutes. Add some water if the gravy starts to dry.
  • Check the seasoning and garnish with finely chopped coriander leaves.
  • Serve hot with rice or any Indian bread.

Recipes: Shahi Aloo Matar

Posted on by
Reply

Another no onion, no garlic recipe, this time the classic aloo matar (potato and peas) curry reimagined without onions or garlic and made royal with the addition of some dry fruits and sesame seeds. It was super yummy and the addition of milk and yoghurt balanced the tartness of the tomatoes and also gives a slight sweetness to the recipe.

Shahi Aloo Matar

Ingredients:

  • 3 large potatoes, peeled and chopped into bite sized pieces
  • 1 cup frozen or fresh green peas
  • 3 large tomatoes, chopped roughly
  • 1/2 cup skimmed milk
  • 1/2 cup plain yoghurt
  • 6 cashew nuts
  • 6 almonds
  • 1 inch piece of cinnamon
  • 3-4 cardamom pods
  • 3-4 cloves
  • 1 inch piece of ginger, peeled
  • 1 tsp white sesame seeds
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/8 tsp asafoetida powder
  • 1 tsp garam masala powder
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 bay leaf
  • 2 tbsp oil
  • Salt to taste
  • Coriander leaves to garnish

Method:

  • Peel and chop the potatoes into bite-sized pieces and keep aside.
  • Heat 1 tbsp oil in a pan and add 1 tsp cumin seeds and let them pop. Then add the fennel seeds. Next add the sesame seeds, cloves, cardamon, bay leaf and cinamon one at a time and stir for a few seconds before adding the next ingredient.
  • Next add the cashewnuts and almonds and stir till the nuts are slightly brown. Now add the chopped tomatoes and a pinch of salt and let the tomatoes cook and become mushy. Remove, let it cool completely and grind it to a smooth paste with the yoghurt.
  • Heat the balance oil and add the balance cumin seeds. When the seeds splutter, add the asafoetida and turmeric powder and stir for 2 seconds.
  • Then add the chopped potatoes and let them cook for about 5 mins, or until they are half cooked.
  • At this point, add the frozen peas and salt and let the potatoes and peas cook till they are around 75-80% cooked. Remove from the flame and keep aside.
  • In a new pan, add the ground paste and stir well. Add the dry spice powders – chilli powder, cumin powder, coriander powder and garam masala powder and cook covered till the oil leaves the sides of the pan and the raw smell disappears. This should take around 7-10 minutes.
  • Now add the cooked potaotes and peas to this paste and stir well. Add the milk and let it come to the consistency you need. You can also add some water or more milk if it is still thick. Simmer for about 10 minutes to allow the flavours to mix together. Check for seasoning and garnish with coriander leaves and serve hot.
  • This goes very well with any Indian flatbread or even a jeera rice or pulao.

Mixed Vegetables in a Creamy Tomato Yoghurt Sauce

Posted on by
Reply

Last weekend, I was desperate to find something to make, but all ideas seemed to have dried up. So I started cooking, thinking inspiration will come along the way. I started making my gravy dish with zero idea of how it will turn out. This was literally my kitchen experiment. And I must say, this dish exceeded all expectations (which was fairly low to begin with, actually!). It was this mild but creamy dish which was at the same time, slightly tart with a hint of spiciness at the back of the throat. All in all, this recipe is a definte keeper. And the best part, it’s fairly easy (for an Indian dish) to put together.

Mixed Vegetables in a Creamy Tomato Yoghurt Sauce

Ingredients:

  • 2 cups mixed vegetables, chopped into small bite-sized pieces (I used broccoli, cauliflower, carrots, potatoes and green peas, but you could play around with what you have in the fridge)
  • 1/2 cup paneer, chopped to same size as the vegetables
  • 2 medium sized onions
  • 2 medium sized tomatoes
  • 1 tsp white sesame seeds
  • 1/2 tsp carom seeds
  • 1 tsp fennel seeds
  • 1 tbsp kasuri methi
  • 10 pieces of cashewnuts
  • 5-6 fresh red chillies
  • 1.5 inch piece of ginger, peeled and chopped
  • 1 bulb garlic, peeled
  • 1/2 cup plain yoghurt
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/2 to 1 tsp garam masala powder
  • 1 tbsp oil
  • Salt to taste
  • 3 tbsp Coriander leaves, chopped to garnish

Method:

  • Heat the oil in a pan and when warm, add the cumin seeds. When the seeds pop, add the turmeric powder and stir for a couple of seconds.
  • Then add the chopped vegetables and cook covered, until almost cooked.
  • In the meantime, blend the ginger, garlic, red chillies, onions, tomatoes, cashewnuts, sesame seeds, carom seeds and fennel seeds into a smooth paste.
  • When the vegetables are almost cooked, add in the chopped paneer and stir to cover. Add salt to taste.
  • Then add the blended paste and mix well.
  • In the same blender, blend the yoghurt smoothly with water if needed and add this to the gravy.
  • Add water if needed to thin the gravy to the consistency you want.
  • Add the garam masala powder and stir well.
  • Crush the kasuri methi in your palms and sprinkle in the gravy.
  • Let it simmer on a medium-low flame for about five minutes.
  • Garnish with coriander leaves and serve hot with rice or any Indian flatbread of your choice
  • You could also add fresh cream along with the beaten yoghurt to increase the creaminess and richness to this recipe, especially if you are planning to make this for a dinner party.