Matar Paneer Recipe: How to Make Matar paneer

Matar paneer is an authentic North Indian dish which is prepared in an onion and tomatoes puree with Indian spices and fresh peas and cottage cheese. Everyone has their unique style of making Matar paneer, though it is suggested to use puree for the gravy. I love matar paneer; it is easy to cook, do not take much time and requires fewer ingredients. It is also nutritious if you dig a little deeper, though its known for its delicious Dhaba style taste.

Matar paneer Recipe: How to make Matar paneer
 
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Matar Paneer is a dish prepared with blended onions and tomatoes puree and cooked into a gravy with raw peas and diced paneer cubes.
Author:
Recipe type: Main
Cuisine: North Indian
Ingredients
  • 6-7 tbsp edible Oil
  • 1 cup Fresh Peas
  • 250 gms Fresh Paneer
  • 1 large tbsp yogurt
  • 2 Onion
  • 3 tomatoes
  • 1 tbsp Ginger garlic paste
  • Whole spices: 1 bay leaf, 2-3 cardamom pods, 1 tbsp cumin seeds
  • Powder spices: Salt as per taste
  • 1 tsp red chili powder
  • 1 tsp Degi Mirch powder
  • ½ tsp turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala powder
  • Freshly chopped Coriander leaves
  • Pinch of Kasuri methi
  • Optional: 4-5 Cashew nuts, Fresh cream
Instructions
  1. First of all, we need to blend a smooth paste of onion and tomatoes, but before that, they had to be cooked for a couple of minutes. So chop big chunks of onions and tomatoes.
  2. Take a large pan or a kadhai, turn on the heat to high flame. Once the utensil is hot, add some oil into it and let it get warm.
  3. Once it is nice and warm, add chopped veggies and give it a gentle mix for about 5- 10 minutes. Remember, we do not need to brown the onions, just enough to till they get smushy and translucent.
  4. Turn off the flame and put it out, allow it to rest for a while before blending. Then, transfer it to a blender and mix it into a smooth paste.
  5. Retake the same utensil, turn on the heat and some oil again. You can take butter as well if you want, it always enriches the gravy.
  6. Add cumin seeds, cardamom pods, bay leaf. After 1 minute, add the onion-tomato puree and stir constantly. You do not need to add water right now, at least for about first 10 minutes.
  7. Now, add all the powdered masalas (salt, red chili, turmeric, degi mirch, coriander and garam masala powder) and mix well. Now you might need to add some water, be careful, the gravy should not burn.
  8. Once, the oil starts coming to the surface, throw in one cup of fresh raw peas. Peas need time to cook; you can add little more water and cover the lid to let them get soft.
  9. Here, add yogurt and mix well. You can also use the fresh cream as a substitute or addition; it is up to you, both are an excellent choice to make the gravy thicker and creamier.
  10. After 5 minutes, add cottage cheese (Paneer) into the pan and mix it thoroughly. Do not hesitate to add palm crushed Kasuri methi now; its flavor is pure bliss in matar paneer.
  11. Paneer will not take much time to cook, do not add more water, just enough to let paneer cook for five more minutes.
  12. Turn off the heat and add some freshly chopped coriander leaves. Serve it hot with fulkas, Roti, paratha.
Nutrition Information
Serving size: 2 Calories: 200

 

Soya Chaap Recipe: How to Make Soya Chaap

Soya chunks are very popular for being a healthy option in our diet and also a tasty substitute for vegetarians as well. In India, soya chunks, soya sticks, soya chaap are all famous and easy to make a dish in the main course, starters or even light snacks.

Today you will learn how to make soya chaap for dinner. So, let’s get started with the Soya Chaap Recipe.

soya chaap fried

Soya Chaap Recipe: How to Make Soya Chaap
 
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Fried soya chaap in a thick and spicy onion and tomato gravy garnished with coriander leaves on top served with Indian bread such as Naan, Roti or most loved Rumali roti.
Author:
Recipe type: Main
Cuisine: North Indian
Ingredients
  • 5-6 Soya Chaap
  • 3 tbsp Edible oil
  • 1 large Onion Chopped
  • 2 large Tomatoes Chopped
  • 2 Green Chilies Chopped
  • Salt as per taste
  • 1 tsp Red chili powder
  • ½ tsp Turmeric powder
  • 1 tsp coriander powder
  • 1 tsp Garam masala powder
  • 1 tsp Degi Mirch powder
  • Coriander leaves
  • Water as needed
Instructions
  1. Frying soya chaap:
    Take a pan and turn on the heat. Add a proper amount of oil to cook the chaap easily, more the better. We do not shallow fry here; we need oil more than that.
  2. Once the oil is heated well, add two or three chaaps at a time and let it cook on one side and then flip it to cook on the other side as well. We do not need to overcook them; they will not take much time either. Just fry till they get light brown.
  3. Once it's done, place them on a tissue paper or absorbent paper and dab to get away the excess oil for a healthier Soya Chaap Recipe.
  4. Prepare the gravy:
    Take a pressure cooker and turn on the heat to high flame. Add 3 tbsp of edible oil and allow it to heat.
  5. Once you see it is heated, throw in the chopped onions and fry them well. A light golden brown color won't hurt the taste of the gravy.
  6. Add 2 Chopped tomatoes into the cooker and mix everything well. Allow the tomatoes to cook well with onions if you want you can always add little amount of salt so that it cooks faster.
  7. After about ten minutes or so, with constantly adding water whenever needed, once you see the tomatoes are cooked as well, throw in all the powdered masalas. Again add some water and stir the masala gravy well.
  8. Allow it cook for another 5-10 minutes on lower flame. Now add soya chaap into the prepared masala and add little water as well. It is also recommended not to add much water, as the gravy requires to be thick.
  9. After mixing everything well, add chopped coriander leaves and close the lid. Cook it for 5-10 minutes on a medium flame so that chaap would absorb the gravy better and then turn off the heat.
  10. Your Soya Chaap Recipe is now ready.
  11. Open the lid and serve it hot in a bowl with your choice of Indian bread on the side and Salad.
Notes
Now it is up to you if you wish to cut the chaap sticks into smaller pieces or just use them as they are. It isn't the issue once they are fried well.
Garnish with chopped Coriander leaves, fresh Cream and ginger juliennes.
Nutrition Information
Serving size: 4 Calories: 990

 

Mutton Curry Recipe: How to Make Mutton curry

Mutton Curry Recipe: How to Make Mutton Curry
 
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Mutton curry is a simple dish which is flavorful and a delighting dish to serve your family at the dinner table accompanied by hot fulkas or Chapati and salad on the side. If you are a beginner in the kitchen or if you do not have a lot of time to cook every day, and still craving for some non-vegetarian serving on your plate, this mutton curry recipe is for you to try tonight. So, let's know how to make Mutton Curry.
Author:
Recipe type: Main
Cuisine: North Indian
Ingredients
  • 500gms Fresh Mutton
  • 3 tbsp Oil
  • Whole Spices: 1 bay leaf, 3-4 cardamom pods, 4-5 black peppercorns, 3-4 cloves, 2 cinnamon stick.
  • 1 tbsp Cumin Seeds
  • 2 large Onions Chopped
  • 3 Tomatoes Chopped
  • 2 Green chilies Chopped
  • 1 tbsp Ginger Garlic Paste
  • Salt to taste
  • 1 tsp red chili powder
  • ½ tsp Turmeric powder
  • 2 tsp coriander powder
  • 1 tsp garam masala powder
  • ½ tsp Degi Mirch Powder
  • Coriander leaves
  • Water as required
Instructions
  1. To get started with the Mutton Curry Recipe, take a Pressure cooker and turn on the flame.
  2. Once the cooker is heated, add 3 tbsp of edible oil and allow it to warm for a couple of seconds.
  3. Add cumin seeds and whole spices to it and mix it well for a minute. Now, throw in finely chopped onions and allow it get a nice golden brown color, which will take at least ten minutes (Tip: if you want onions to cook faster, add some salt and it will fasten up the cooking process.)
  4. Once the onions are cooked, add in all the powder masala (Salt, red chili, Turmeric and coriander powder) and keep on adding little amount of water in between so that the onion masala do not get burnt.
  5. Now it's time to toss in some chopped tomatoes in the cooker. Allow it cook for 5-10 more minutes with continuously adding water as well. Then add ginger garlic paste and again mix everything well.
  6. Once you see oil coming on the surface, after about ten more minutes or so, carefully add the meat and mix well so that masala coats perfectly in the meat.
  7. Add a generous amount of water, and add garam masala powder now as well for a perfect Mutton Curry Recipe. Put on the lid and allow it to cook for about 15 minutes ( It also depends on the quality of the meat)
  8. Turn off the heat and give it a rest for 5 minutes. Now open the lid and garnish some coriander leaves.
  9. Enjoy an easy Indian recipe for the mutton curry with some fulkas or even plain rice; the choice is up to you.
  10. By now, you know how to make mutton curry perfectly.
Notes
Remember, in mutton curry recipe, we prepare it with onions and tomatoes which is different from korma recipes in which we add yogurt to the curry. This mutton curry is cooked with fewer ingredients only and does not take much time either.
You can always use blended tomatoes, tomato paste or tomato puree.
Nutrition Information
Serving size: 1-2 Calories: 271