Tomato Chaman - Kashmiri Tomato Paneer Gravy - Kashmiri Tamatar Chaman - Kashmiri Recipes

Tomato Chaman or Kashmiri Tamatar Chaman is a delicious Kashmiri dish which is prepared using Tomatoes and Paneer. The tomatoes are cooked along with the spices and curd to give a yummy and tangy gravy. The paneer cubes are fried in a mustard oil and then added to the gravy. Most of the kashmiri cuisine has saunf powder and ginger powder which gives a lovely flavour to the dish. Tomato Chaman / Kashmiri Tamatar Chaman is a great side dish to serve with Indian breads like Roti, Naan etc. And also, can be served with Rice or Pulao.

Ingredients :

250 gms Paneer, Cut into big cubes
1/4 Cup Oil / Mustard oil
2 Bay leaves
2 Cloves
2 Green Elachi
1 Black Elachi
1/2 inch Cinnamon stick
5 Big sized Tomatoes, finely chopped
1 Tsp Ginger garlic paste
2 Tbsp Yogurt
1/2 Tsp Turmeric powder
1 1/2 Tsp Kashmiri Red chilli powder
1 Tsp Ginger powder
1 1/2 Tsp Saunf powder
1/2 Tsp Garam masala powder
Salt to taste

Method :

Heat oil in a pan and add the cubed paneer pieces.

Fry and remove from the pan.

To the same pan, add the spices ( bay leaves, green and black elachi and cinnamon stick ) followed by the chopped tomatoes and ginger garlic paste.

Saute and cook until the tomatoes turn soft and pulpy.

Add red chilli powder followed by turmeric powder, ginger powder, saunf powder and garam masala powder.

Mix well and add yogurt.

Add a cup of water and cook until the oil separates from the pan.

Now add the fried paneer cubes and cook it for another couple of minutes.

Serve hot.

Serving Options :

Serve with Roti or Rice.

Achaari Paneer Bhurji / Bachelor Recipes

Achaari Paneer Bhurji is a simple and tasty side dish especially for bachelors who cook with the minimal amount of ingredients. No masala powders required for this recipe and all you need is, just the pickle masala from any varieties of pickle. Pickles are the life safer side dish for most of the bachelors and when an easy curry can be prepared using pickles, why not to try ? Both homemade and store bought paneer can be used in this recipe. This curry goes perfect with Phulka, Paratha or even with a toasted bread. The same masala can be used as a stuffing for sandwich too. Adjust the quantity of achaar masala and green chillies according to spicy taste bud.

Ingredients :

For Paneer :

1 Litre Milk 
1 Lemon ( big size ) 

or Use store bought Paneer 

For Bhurji :

1 Tbsp Mustard Oil ( or Regular cooking oil ) 
1/2 Tsp Cumin seeds / Jeera seeds 
1 Onion, Finely chopped 
2 Green chillies, sliced ( adjust according to taste bud ) 
2 Tomatoes, Finely chopped 
2 Tsp Pickle masala / Achaari masala ( any flavoured pickle and in this recipe, I have used Mango pickle ) 
Salt to taste 
Few Coriander leaves, Finely chopped

Method :

For preparing Paneer at home :

Remove the seeds and squeeze juice from the lemon. Keep aside.

Boil milk and add the lemon juice to it.

It starts curdling at this stage, so keep stirring till the paneer and water completely separates.

Once done, remove from the flame and strain the paneer using muslin or clean cloth.

Wash it twice or thrice in a running water to remove the lemon juice flavour from it.

Keep it aside in a strainer or colander to drain the water completely.

Once the water drains completely, crumble the paneer and keep aside.

If using store bought paneer, grate or crumble the paneer and keep aside.

For Bhurji :

Heat oil in a pan and add cumin seeds followed by green chillies.

Add finely chopped onion and saute till it turns translucent.

Now add the finely chopped tomatoes and saute till the tomatoes turns soft and mushy.

Add pickle masala and the required amount of salt. ( Pickle contains salt so add regular salt accordingly )

Mix well, add 1 tbsp water and cook it for a minute.

Now add the crumbled paneer, mix well and cook it for couple of minutes in a low flame.

Add coriander leaves and remove from the flame.

Serve hot.

Serving Options :

Serve with Phulka, Paratha or Toasted bread slices.

Paneer Gravy / Cottage Cheese Gravy / Side dish for Indian Breads.

Are you a Paneer Lover like me? Then, this is a recipe for you to try :)

Paneer Gravy is a delicious and flavorful gravy prepared with freshly ground masala and cooked in butter to give richness to the taste. Serving it with a cube of butter enhances the taste and flavor of the gravy. Fresh cream can also be added to make it more thicker and creamier but personally I love grinding the veggies along with the gravy to add more flavor and thickness. While grinding, add few pieces of paneer too because it makes the gravy rich and creamy...

Diet watchers... Kindly omit the utterly butterly part and replace it with the normal cooking oil !

This is a perfect side dish for Indian Breads and very healthy recipe for kids. Fried paneer can also be included this recipe. The aroma of freshly ground masala with the mild flavor of capsicum cooked in butter will never let you eat less ;) 

Ingredients :

• 250 gms Paneer, chopped
• 1 Big Capsicum /  Bell Pepper (green), chopped
• 4 Dry red chilli
• 11/2 Coriander seeds 
• 1 Tsp Jeera / Cumin seeds
• 2 cubes Butter + 1 Cube for serving
• 2 Onions,chopped
• 4 Medium sized Tomatoes, chopped
• 1/2 Tsp Turmeric powder
• 1 Tsp Garam Masala
• 1 1/2 -2 Tsp Chilli powder
• 1 Tsp Dry Fenugreek leaves / Kasuri Methi
• Salt to taste
• Water, as needed

Method :

• Grind the medium sized Tomatoes into fine paste and keep aside.

• Dry roast the dry red chilli in a pan followed by coriander seeds and Jeera.

• Remove from the flame, cool and grind into fine powder.

• Heat 2 cubes of butter in a pan and add the ground masala.

• Fry it for a minute in a simmer flame and add Turmeric powder followed by chilli powder,Garam Masala and Salt.

• Saute well and add the chopped onions followed by capsicum / Bell pepper.

• Mix well and cook it for couple of minutes.

• Now add the Tomato paste, mix and cook for another 5 minutes in a medium flame.

• Add the chopped paneer pieces and mix slowly. 

• Cook it for another couple of minutes.

• Take one ladle of gravy along with veggies and paneer and grind into fine paste.

• Now add the ground paste to the gravy and mix well.

• Crush the kasuri methi and add it to the gravy.

• Cook it for the last couple of minutes and remove from the flame.

• Place butter cube on top of the gravy and Serve hot.

Serving Options :

Serve hot with Roti, phulka and Paratha.

Note :

Grinding veggies and paneer is optional. I usually do that for my gravy to get thick and rich consistency to avoid the addition of fresh cream.

Easy Paneer Pulao / Kids Lunchbox Recipe

This recipe goes to a famous event happening in our blogger circle "Shhh cooking secretly challenge" hosted by Priya suresh from "Priya's Versatile Recipes". It is an interesting challenge in which two members/bloggers are paired every month and 2 ingredients are shared secretly...Interesting recipe should be prepared with those secret ingredient and posted every mid of month..  And for June month, I was paired with Shree Rao and she gave me "Tomato and Lemon" as my secret Ingredients. Thank you Shree Rao :)

And Coming to Today's Recipe....

Personally I feel,Cooking for kids is a big task to make them eat all veggies but I love to innovative recipes to make them eat in any form. As long it goes into their tummy,am happy and I know that all mothers feel the same. Tried these flavorful Pulao last week, for my kid who loves paneer alot but hate veggies. To add nutrition in his meal and make it more healthy, added ground veggies in this pulao. But trust me, it really enhanced the flavor of the pulao and it tasted delicious. My kid loved it and what else can make a mother happy :) 

Very simple and healthy pulao with no extra spices. Easy to make and a perfect Lunchbox Recipe.

Ingredients :

• 50 Gms Paneer, cut into small cubes
• 2 Big Onions, chopped
• 2 Tomatoes, chopped
• 1 Capsicum, chopped
• 1 Cup Rice, Basmati
• 2 Tbsp Oil
• 2 Tbsp Ghee
• 1 Bay Leaf
• 1/2 Tsp Garam Masala
• 1 Tsp Chilli powder
• 1 1/2 Tsp Coriander powder
• 1/2 Tsp Turmeric powder
• 1 Tsp Jeera Powder
• Salt to taste
• 2 Tsp Lemon Juice
• 2 Cups Water
• Few mint leaves, for garnishing

Method :

• Soak Rice before starting the cooking process.

• Grind chopped onions, tomatoes and capsicum together into fine paste and keep aside.

• Heat oil and ghee in a pan and add paneer cubes. 

• Fry it for couple of minutes in a simmer flame or till the color change.

• Once done, remove from the flame and keep aside.

• Now add bay leaf in the same pan followed by the Onion-Tomato-Capsicum paste.

• Saute well for couple of minutes or till the raw smell goes off.

• Add Turmeric powder, chilli powder, coriander powder, Jeera powder, Garam masala and salt, mix well.

• Add the fried paneer and cook till the oil separates from the masala.

• Meanwhile, wash and drain the soaked rice. 

• Add rice to the masala followed by lemon juice and mix well.

• Add the measured water, mix and close the lid.

• Cook in a simmer flame for 20 minutes or till the rice gets cooked.

• Once done, mix well slowly without breaking the rice.

• Garnish with fresh mint leaves and serve hot.

Serving Options :

Serve hot with Raita and Chips.

Sending this recipe to "100 Kids Lunch Box Recipe Book" Event !

Paneer Kathi Roll - April Month SNC Challenge 2014

SNC Challenge from North team  - Panner kathi roll 
SNC Challenge from South Team - Aripathiri

Ingredients:

• 2 Cups paneer, cubed
• 1 cup Capsicum / Bell peppers, chopped
• 1 Onion,chopped
• 1 Tomato, chopped
• 1 Tsp Kasoori methi
• 4 Tbsp Oil
• 1/2 Cup Coriander leaves

Roast & Grind :

• 1 Tbsp Coriander seeds
• 1 Tsp Cumin Seeds / Jeera
• 2 Green Cardamoms
• 2 Cloves
• 1 Dry Red Chilli
• 1 inch Cinnamon stick

For Marination :

• 1 Tsp Gram Flour
• 1 Tsp Red chilli powder
• 1 Tsp Chat Masala Powder
• 1 Tsp Cumin / Jeera powder
• 1 Tsp Coriander powder
• 1/2 Tsp Balck pwpper powder
• 1/2 Cup yogurt, whipped

Kuchumber :

• 1/2 Cup Carrots, cut into lengthwise
• 1 Cup Cucumber Scraped
• 1 Tomato, cut into long strips
• 1/4 Cup Onion, sliced
• 2 Tbsp Coriander leaves, chopped
• 1 Thai green chillies / normal Chillies, chopped
• 3 Tbsp Lemon Juice
• 1/4 Tsp Black salt
• 1/4 Tsp Sugar

For Dough :

• 2 Cups Whole wheat flour
• Water, as needed
• Salt to taste
• 1 Tsp Oil 

Method :

For Dough :

• Take wheat flour in a large bowl, add salt and oil.
• Add water little by little and knead into soft dough.
• Cover and rest it for half an hour. 

For Kuchumber :

• Mix all the veggies given in Kuchumber Ingredients list.
• Drizzle lemon juice and sprinkle salt and sugar, mix well.
• Add coriander leaves and green chillies.
• Mix well and keep aside.

For Kathi Roll Filling :

• Take paneer in a bowl and sprinkle spices followed by gram flour, mix well.
• Mix whipped yogurt and toss well.
• Cover and keep aside.
• Meanwhile, Roast all the ingredients spices given in a "Roast & Grind" lighlty and grind them into fine powder. keep aside.
• Heat oil in a pana and add ground spices and fry it for a minute.
• Add green peppers/capsicum and saute well.
• Add paneer followed by kasoori methi and mix well.
• Now add Tomato and Onion and cook for couple of minutes in a medium flame.
• Remove from the flame and keep aside.

For Roti :

• Divide the dough and prepare balls.
• Take one ball and roll into circular shape with 8 inch diameter using rolling pin.
• After rolling, fill it with coriander leaves, fold and roll it again.
• Heat tawa and cook rotis both sides, keep aside.
• Repeat the process for remaining dough.

Arranging Kathi Roll :

• Place the prepared roti in a flat board and fill the center with 1 tbsp kuchumber and 1 Tbsp paneer.
• Roll and Wrap it slowly using butter paper of aluminium foil.
• Serve hot.

Serving Options :

Serve Hot with Tomato Sauce and Juice.

Malai Kofta

Malai kofta is a rich cream based gravy served with fried paneer dumplings. It is a very popular North Indian side dish which is served with Indian breads like Phulka, Roti and Naan. It can also be served with plain rice, saffron rice and Jeera Rice. Have tasted these delicious and creamy side dish in Restaurants but never tried. 
Luckily, got a chance to try these finger licking Mughlai dish from SNC challenge. Thanks to Nupur for sharing such a delicious rich gravy. It tasted like restaurant made and everyone in my family,enjoyed their meal and loved it so much. 

Recipe Source : http://www.ukrasoi.com/2014/02/malayi-kofta-and-visit-to-taj-mahal.html


Ingredients :

For Koftas :

• 100 gms Paneer, Grated
• 2 Potatoes, Medium size
• 1 Tbsp Milk powder
• 1/4 tsp Red Chilli powder
• 1 Tbsp Corn Flour
• 1/4 tsp Garam masala
• Salt to taste
• Oil for frying 
• 2 Tbsp Corn flour for dusting

For Gravy :

• 1 Bay leaf
• 1 inch Cinnamon
• 2 Elachi
• 2 Cloves
• 2 Onions, medium size, finely chopped
• 2 Cup Tomato Puree
• 2 Tsp Ginger garlic paste
• 1/4 Cup Cashew paste
• 3/4 Cup Fresh cream
• 1/4 Tsp Turmeric powder
• 1 Tsp Red chilli powder
• 1/4 Tsp Garam masala 
• 2 Cups water
• 1 Tsp Kasuri methi / Fenugreek leaves
• Salt to taste
• 1 Tbsp paneer, grated for garnishing
• 1 Tbsp Cream, for garnishing
• Handful of Coriander leaves, chopped for garnishing

Method :

For Kofta :

• Mix all the ingredients given in the ingredients list in a large bowl and mix well.

• Make 8-10 medium sized balls and keep aside.

• Heat oil in a pan and meanwhile take 2 tbsp corn flour on a plate.

• Roll the koftas on the flour and deep fry them in batches.

• Remove, drain the excess oil using kitchen towel and keep aside.

For Gravy :

• Heat oil in a pan and add all the whole spices (cinnamon, Elachi, bay leaf and cloves) and fry till the oil becomes fragrant.

• Add ginger garlic paste and fry them for half a minute. 

• Add the chopped onions and fry till it gets light brown color.

• Remove from the flame, cool and grind it coarsely.

• Add the ground mixture to the pan and fry it for a minute.

• Now add the tomato puree and cook for 4-5 minutes.

• Add all the spice powders (Turmeric powder, Red chilli powder and Garam masala powder ) and salt, mix well.

• Cook the mixture for 10 minutes in a medium flame or till the oil separates from the gravy.

• Add cashew paste and water at this stage and bring it to boil.

• Simmer and cook it for another 10 minutes or till the gravy begins to thicken.

• Now gradually add the cream by stirring the gravy and simmer for 3 minutes.

• Add crushed Kasuri methi leaves and cook for a minute.

• Switch off the flame and garnish with coriander leaves.

To Assemble and Serve :

• Heat gravy for few minutes and then transfer it to serving dish.

• Arrange the koftas in gravy and top it with finely chopped coriander leaves, grated paneer and cream.

Serving Options :

Serve hot with Indian breads and Rice.

Sending this recipe to SNC Challenge - February Month 2014.

Paneer - Peas Butter Masala

Most ordered curry for Indian breads in Restaurants is nothing but a very rich n creamy - Paneer peas butter masala. Home made curries always make us feel very happy and comfort.. Am I right? And that too when we prepare our loved ones favourite dish at home... double happy right!!! This is my hubby's and my mom's most favourite side dish. My mom always make sure that she orders this and butter naan for her, whenever we step in to restaurants... So last week prepared this buttery curry for my hubby n mom... They just loved every bite of it ! Easy to prepare and it tasted like the restaurant style....

Here is the recipe of my style Paneer-peas Butter Masala....

Ingredients :

• 2 Onions, chopped
• 3 Tomatoes, chopped
• 1 Bay leaf
• 2 Star anise
• 2 Elachi
• 1/2 inch Cinnamon stick
• 1 Tsp Chilli powder
• 2 Tbsp Fresh cream
• 100 gms Paneer, cubed
• 1 Cup Peas, frozen or fresh
• 3 Tbsp Butter
• 1 Tsp Kasuri Methi ( Dried Fenugreek powder )
• Salt to taste
• Coriander leaves for garnishing

Method :

• Heat 1 Tbsp of butter in a pan and add bay leaf followed by star anise, elachi and cinnamon.
• Add the chopped onions and fry for 3-4 minutes.
• Now add the chopped tomatoes and fry them together until the tomatoes turns soft.
• Remove from the flame and cool them.
• Grind it to a fine paste and keep aside.
• Add 1 Tbsp of butter in a pan and add the cubed paneer. Fry them for 5 minutes and remove from the  flame.
• Add the fried paneer cubes to a warm water. ( To make paneer very soft ).
• Now add the remaining 1 Tbsp of butter in a pan and add the ground masala.
• Cook for couple of minutes and add the peas.
• Now add the chilli powder and salt.
• Cook for 7-10 minutes. Add the kasuri methi and mix well.
• Add the fresh cream and mix well.
• Remove from the flame, garnish with coriander leaves and serve hot.

Serving Options :

Serve with Roti and Naan.

Linking this with Priya's " Valentines day recipe "

Paneer and Sprouted Peas Biryani

Cooking Time : 30 minutes

Ingredients :

• 1 Bay leaf
• 2 Star Anise
• 1 Elachi
• 1/2 inch Cinnamon
• 2 Onions
• 1 Tomato, chopped
• Handful of Mint leaves
• 3 - 4 Green chillies
• 1/2 Tbsp Ginger - Garlic paste
• 1 Cup Sprouted peas
• 50 gms Paneer, cubed
• 1 1/2 Cup Basmati Rice
• 2 Cups Water
• 1 Cup Coconut Milk
• 1/2 Tsp Turmeric powder
• 1 Tsp Chilli powder
• 1 Tbsp Oil
• 1/2 Tbsp Lemon juice

Method :

Grind mint leaves and green chillies.
Grind onions to a fine paste.
Heat oil in a pan and add the bay leaf followed by cinnamon, star anise and elachi.

Add the ground onion paste, saute for a minute and add ginger - garlic paste.

Fry and add the chopped tomato.

Now add the ground mint - green chilli paste and mix well.

Add turmeric powder, chilli powder and salt.
Mix well and cook for couple of minutes or till the raw smell of chilli powder goes off.
Add the cubed paneer and sprouted peas.

Wash the rice and add it to the paneer - peas masala mixture.

Mix, add coconut milk and the measured water.

Close the pan with aluminium foil and simmer the flame.

Let it cook for 20 minutes and switch off the flame.
Remove, add lemon juice and mix slowly without breaking the rice.

Garnish with Mint leaves and coriander leaves.
Serve hot.

Serving Options :

Serve with any Raita and chips.

Linking this recipe with Cookbook Jaleela's My own Event - " Bachelor's Feast "

Siri's " Celebrating First Anniversary - Giveaway "

and

Nithu's " Healthy food series " n " Healthy foods for healthy kids - paneer "

Akki roti using paneer and nuts

Its been long time i prepared akki roti. When i was in hyderabad, my neighbour(from karnataka) used to prepare her famous state dish every week in her home and  used to serve for me too with lovely coconut chutney.. Preparing akki roti is not so easy for me coz she used to tap the dough directly in hot tawa and prepare very thin and perfect round shape roti's. Those are lovely and memorable days, i used to learn lots of karnataka recipes from her and try out at home...and that too newly married, imagine the risk that  my husband took ;)
Tried this akki roti for yesterday dinner, very nutritious and healthy one for kids....I have seen so many kids of my cousin's who don't like nuts....You can try adding nuts this way too so that they get their nutrients in  diet...My memories of hyderabad made me to try this paneer n nuts akki roti :)

ok lets start our akki roti now.....

Ingredients :

1 Cup Paneer, grated
1 Onion, finely chopped
2 Green chillies
5 Cashews
5 Badams
2 Tbsp Groundnut, roasted
2 Cup Rice flour
Oil
Salt to taste
1/2 Cup Pudina and Coriander leaves

Method :

Grind Badams, cashews and groundnuts into fine powder, keep aside.
Coarsely grind green chillies, coriander leaves and pudina.
Now mix all ingredients and make dough by adding little water and oil.
Take handful of dough and make a ball.
Heat tawa, smear oil and rub it. Now place the ball in middle of the tawa and tap them gently to make thin round shaped roti.
Cook in medium flame.
Smear little oil. wait till one side get cooked and Slowly turn the roti's other side to get cooked.
Once done, remove from flame and serve hot with coconut chutney.

Linking this recipe with Master Chef Contest" @ Divya's Page

Kitchen Chronicles  Go Nuts..

Paneer Rolls

Ingredients :

2 Potatoes, boiled
1 Carrot, grated
1 Cup Paneer, Crumbled
1/2 Cup cabbage, chopped finely
3 Green chillies, finely chopped
1/4 Cup Coriander leaves
1 Tbsp Coarsely powdered Groundnut
cornflakes, powdered
salt to taste
oil for frying


Method :

Boil potatoes and grate it, keep aside.
Add grated potatoes, carrot, cabbage, paneer, green chillies, coriander leaves, powdered groundnut and salt in a bowl.
Mix well and prepare like roll.
Roll it in cornflakes powder.Heat oil in a pan and deep fry this roll in batches.
Serve hot with tomato ketchup.

Linking this recipe with Master Chef Contest" @ Divya's Page