Wednesday, December 9, 2015

Paneer Jalfarezi

Paneer Jalfarezi is a quick and easy paneer dish, its basically a stir fry which is tangy and mildly spicy goes well with most Indian breads. 

"Paneer Jalfarezi"
Paneer Jalfarezi is and all time favorite at our home, its quick and easy and very flavorful and colourful too. For this I have used red, orange and yellow coloured capsicum along with the green ones, as these not only add colour but each and every capsicum has its own flavor. However you could use just the green ones too.

Usually I like to fry the paneer for most of the dishes but for this one I always keep it raw and try to us fresh paneer, so it can absorb the flavors well. The best thing about the dish is it can be prepared in minutes, its perfect for a quick lunch or dinner and also a great option for packed lunch for office or school. 

Here is the easy to follow recipe for "Panner Jalfarezi"   


Paneer (Cottage cheese) - 300 grams
Tomatoes - 2 medium sized
Onion - 1 medium size
Capsicum - 2 pcs (I had capsicum in red, orange ,yellow and green colour so have used half of each)
Ginger Julianne - 1 teaspoon
Green chilies, sliced - 2
Cumin seeds - 1 teaspoon
Whole dry red chili - 1 pc (broken into half) 
Red chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Tomato Kechup - 1 tablespoon
Oil - 2 tablespoon
Salt to taste


Make a puree of 1 fresh tomato and keep aside.
Cut paneer into 1 inch long and 1/2 inch thick pieces, Chop one tomato, onion and capsicums into 1/4th inch thick slices.(De - seed the Capsicum).

Heat oil in a kadhai or pan, add whole cumin seeds and dry red chili. Once the cumin seeds start to crack and release its aroma add the chopped onions and tomatoes, saute for a minute or so.

Add the chopped capsicums and mix well fry for a minute or so and add the turmeric and red chili powder, mix well and fry for another minute or two.

Add salt and fresh tomato puree, mix well and cook for another 2-3 minutes, add the tomato sauce and mix well.

Add the paneer, julienne ginger and sliced green chilies and mix very gently (else the paneer will break). Let this cook for 2-3 minutes, add the garam masala powder, give it a gentle stir and let it cook for another minute or two and turn off the flame. 

Garnish with a few ginger julienne and serve hot along with your favorite Indian Bread.


This Recipe serves 4.

Its a very quick dish and actually nothing much to take care of, just be gentle while stirring, once the paneer is added.
Its a semi dry preparation, so if you need more gravy then add a little water and adjust accordingly.
I like to make this with mixed bell peppers and have added half of each colour, however you could replace it with any colours that you have or just make it with the green ones.
Go a bit slow on the salt as we are using Tomato ketchup and that too contains salt.  

Sunday, December 6, 2015

Methi Mutter Malai

Methi Mutter Malai is very popular North Indian vegetarian dish which is mostly prepared during the winter months.

"Methi Mutter Malai"
Winter for us means a lot of fresh greens be it Methi, Palak, Shalgam, Suva / Dill, Sarson and yes not to forget the Green peas. At my mom's place these greens are somehow or the other incorporated on a daily basis be it in the form of a side dish or a main curry. She just loves them and yes, the taste of these fresh green vegetables is just awesome.

At home we usually prepare this dish with fresh green peas and methi leaves, however as I didn't have fresh green peas so I have used frozen ones and they taste equally good. I know a lot of people who avoid eating methi as they find it to be too strong in flavor as well as dislike it for its bitter taste, But believe me this is just a wonderful and aromatic dish and the cream, cashew and melon paste which we use to make this dish mellow's down the bitterness and gives it a nice and rich texture.

The recipe which I am sharing is how my mom makes, its a simple and easy to follow recipe of Methi Mutter Malai. 


Methi/ Fenugreek leaves - 3 cups (chopped)
Green Peas, shelled - 1 cup 
Cream / Malai - 1/2 cups
Garlic - 3 cloves (Fat ones)
Ginger - 1 inch piece
Green chilies, chopped - 2 nos 
Onion - 2 medium
Tomato, chopped - 2
Coriander Powder - 2 teaspoon
Red chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala, powder - 1/4th teaspoon
Cashew - 10-12
Melon seeds - 1 teaspoon
Milk - 1 tablespoon  
Oil - 2 tablespoon
Salt to taste

For Tadka / Tempering

Oil - 2 teaspoons
Jeera / Cumin seeds - 1 teaspoon


Soak the cashew nuts and melon seeds in water for and then grind into a fine paste.

Chop the tomatoes and grind to make fresh puree.

Finely chop one onion and keep aside.

Grind the other onion along with ginger and garlic to make a fine paste. Transfer the paste into a plate and add coriander powder, red chili powder and turmeric powder, mix well to form a paste and keep aside.

Clean wash and finely chop the methi leaves. Heat a frying pan or kadhai add a teaspoon of oil, once the oil is hot add the chopped methi leaves and saute until they start to wilt, this would not take more than 2-3 minutes. Once done transfer into a bowl and keep aside.

Heat the remaining oil and add the finely chopped onions, fry on medium heat until they become translucent and just start to change colour. (Don't let it brown much as this will impart a dark colour to the gravy)

Add the ready masala paste and fry for 2-3 minutes.

Add the tomato puree and fry for another 2-3 minutes.

Add the green peas along with salt and let it cook for 3-4 minutes.

Add the cashew and melon paste and mix well,  cook for a minute or two.

Add the cooked methi leaves and chopped green chilies, mix well cook for a minute or two.

Beat cream with a tablespoon of milk and add, mix well and let it simmer on low flame for 2-3 minute, add the garam masala powder, mix well and turn off the heat.

Serve Hot along with chapati, or Paratha.

At our home we usually like to add a tadka on the ready Methi Mutter Malai. To add the tadka, just heat 2 teaspoons of oil in a small pan and add the cumin seeds, once the cumin seeds start to crack, turn off the flame and quickly pour the tadka over the ready Methi Mutter Malai and ckeep covered until ready to serve.

Notes - 

This is yet another very simple and flavorful dish with not much complications but just keep in mind to reduce the flame once u have added the cashew and melon seeds paste, as it easily gets stuck to the bottom of the pan.

I have used frozen peas which were thawed as per packaging instructions, if using fresh peas then boil them until they are tender. It should not take more that 5-6 minutes.

This is a semi dry preparation as that's how everyone loves in our home, however you can adjust the consistency according to your taste and preference. I prefer to add 2-3 tablespoons of milk to adjust the consistency, avoid using water as this is a creamy preparation.

Sunday, November 29, 2015

Harey Pyaz aur Aloo Ke Subzi

Haray Pyaz aur Aloo ke Subzi is a very easy and quick preparation of potatoes. As the name suggests its made with harey pyaz or spring onions and potatoes.

"Harey Pyaz aur Aloo Ke Subzi"
Its a very easy and quick dish which is made during the winter months when fresh green onions are available in abundance.
The recipe which I am sharing here is from my MIL's kitchen, its super easy and can be made in 20 minutes. Goes well with Chapatis or Parathas and Hari mirchi ka achar and a great option for packed lunch to school or office too.


Aloo / Potato - 2 large
Harey Pyaz / Onion greens, chopped - 3 cups
Whole red chili - 1 broken into half
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Slat to taste
Mustard oil - 2 tablespoon


Wash, peal and cut the potatoes lengthwise into quarters and then cut them into approximately half inch slices. Place the chopped pototaoes into water until you are ready to cook. This will stop them from browning.

Clean, wash and chop off the ends of the green onion's, pat dry them with a kitchen towel and then finely chop them.

Heat 2 tablespoons of mustard oil in a Kadhai until smoking point. Turn off the heat and let it rest for 2 minutes. Once again place the kadhai on to medium heat and add the red broken red chilies, as soon as they start to turn brown add the chopped potatoes and fry.

Add the coriander powder, turmeric and continue to cook on medium flame, add a table spoon or two of water, cover and cook until the potatoes are done and a spoon can easily cut through the potatoes. Add the chopped green onions and mix well.

Add salt and mix well, within moments you will notice that the onion greens have started to loose there moisture and are whilting. Cook for a minute or two and turn off the flame.

Serve Harey Pyaz aur Aloo ke Subzi with chapaties,or Paratha along with Hari mirchi ka achar


I have used Mustard oil for cooking this subzi as that's how its cooked in our home, however you could replace it with any cooking oil which you use.
I used raw potatoes for preparing this dish but if you have boiled potatoes you can use them as well. Somehow i feel its much easier to cook it this way as it also ensures that the masalas are cooked well.
Don't overcook once you have added the green onion as it will loose its flavor.

Here are some more "Winter Vegetable" preparations from the blog do check out the links.

Aloo Gobi
Gajar Methi aur Mutter ke Sukhi Sabzi
Mutter Paneer
Palak Methi Aloo ke Subzi
Shalgam Aur Palak Wali Dal