North Indian Recipes

Shahi Paneer

Shahi Paneer is a classic, subtle, sweet dish that has drived its name from the sice "shahi." Unlike any other paneer gravy, this is more creamy in texture and mild in flavor.

It is very simple to prepare, yet rich and filling dish, which can be served with a choice of indian breads.

Ingredients

• Paneer, diced in cubes - 200 gms
• Water - 2 cups to cook dal + ~2 cups to adjust consistency
• Tomatoes, roughly chopped - 5-6 medium sized
• Onions, roughly chopped - 2, medium sized
• Garlic - 3-4 pods
• Ginger - 1"
• Cashews - ~10
• Almonds - 4-5
• Red chilli powder - 1 tsp
• Shahi jeera - 1 tsp
• Star Anise - 1 whole
• Green cardamom - 2-3 whole
• Black cardamom - 1 whole
• Cloves - 2-3 whole
• Turmeric powder - 1/3^rdtsp
• Ghee or butter - 1^1/2tbsps
• Salt - to taste
• Coriander leaves, finely chopped - 1/4^th cup
• Fresh cream - 1 tbsp
• (Optional) Condensed milk - 1/2 tbsp
• Saffron soaked in 3 tsps of warm milk - a pinch

Preparation method

1. Add about 1^1/2 cups of water in a wok and cook tomatoes, onions, garlic, ginger, cashews, almonds, and whole spices: cloves, star anise, green and black cardamom, shahi jeera until they are soft.
2. Remove the whole spices: cloves, star anise, green and black cardamom, and allow this mixture to cool completely.
Note: It is very important to remove the whole spices before grinding this mixture, otherwise the gravy will turn out to be ery strong.
3. Grind the mixture to a smooth paste.
Tip: You can sieve this paste for more creamy and clear texture; however it is optional.
4. Heat 1^1/2 tbsp of ghee or butter in a pan. Add red chilli powder, turmeric powder, chopped coriander leaves, and cubed paneer.Saute well so the paneer is coated well with the butter (or ghee) and the chilli powder.
5. Add the tomato-spice mixture and cook it on a low flame for at least 7-8 minutes, stirring intermittently.
6. Add fresh cream, or condensed milk.
Note: It is optional to add condensed milk. Use it only if you like your gravy to be more on the sweeter side.
7. Add the remaining butter or ghee and give it a good stir.
8. Add saffron soaked in milk. 
9. Add the remaining 1/2 tbsp of ghee and finely chopped coriander leaves and cook it on a low flame for 10-15 minutes, stirring intermittently.

Serve it with your choice of indian breads.

Tips

• Do not skip adding cashews and almonds. It not only helps thickening the gravy to achieve the perfect texture and consistency, but also enhances the flavor of the gravy.
• Remove the whole spices before grinding the mixture. Otherwise the gravy will be too strong in flavor.
• Saffron enriches the flavor and color of the gravy. So, try and use it as much as possible.

Preparation time: 30 mins

Dal (for Baati)

Rajasthani is not only popular for its rich and colorful culture and heritage, but also for the rich, colorful, and piquant cuisine. Dal-bati is one amongst their wide-spread delicacies, which will leave you drooling.

It is a very simple, yet rich and filling dish, which can be served as an appetizer, or a complete meal.

Ingredients

• Whole moong dal, washed and soaked for at least 8 hours - 1 cup
• Water - 4 cups to cook dal + ~2 cups to adjust consistency
• Tomatoes, finely chopped - 1/2 cup
• Onions, finely chopped - 1/2 cup
• Garlic, finely chopped - 1 tsp
• Garam masala - 1/4^th tsp
• Red chilli powder - 1 tsp
• Cumin seeds | Jeera - 1/2 tsp
• Coriander powder - 1^1/2 tsp
• Turmeric powder - 1/4^th tsp
• Ghee - 2 tbsps
• Salt - to taste
• Asafoetida - 1/4 tsp
• Coriander leaves, finely chopped - 1/4^th cup

Preparation method

1. Pressure cook the washed and soaked dal for at least 4-5 whistles, by adding 4 cups of water.
2. Heat 1^1/2 tbsp of ghee in a pan. Add asafoetida, cumin seeds, finely chopped garlic, onions, a pinch of salt and saute well.
3. Add finely chopped tomatoes, turmeric, and cook on a low flame until the tomatoes are mushy.
4. Add coriander powder and mix well until combined.
5. When the pressure is released from the cooker, mash the dal to a coarse consistency and pour it in the onion-tomato mixture. Add water to adjust consistency.
6. Add salt, garam masala, and stir well.
7. Add the remaining 1/2 tbsp of ghee and finely chopped coriander leaves and cook it on a low flame for 10-15 minutes, stirring intermittently.

Ready-to-serve dal is ready. It can be served with rotis or with batis.

Tips

Batis can also be served with panchmel dal. The procedure for making panchmel dal is same as the above dal. The major difference is in the five types of lentils used: red gram (masoor), pigeon pea split dal (tuvar), whole green gram (moong), bengal gram (chana), black r=gram (urad).

Preparation time: 45 mins

Achari Bhindi

Ingredients

For Achari Masala
• Mustard seeds - 2 tsps
• Nigella seeds | Kalonji - 1 tsp
• Fennel seeds | Saunf - 1 tsp
• Dry red chillies - 4-5
• Cumin seeds | Jeera - 1 tsp
Notes: Dry roast the above ingredients and cool it. Grind it to a smooth powder. Keep this aside. For curry
• Oil - 1 tbsp
• Lady's finger - 15-20, washed | dried | slit
• Tomato puree - 1/2 cup
• Asafoetida - 1/4 tsp
• Turmeric - 1/4 tsp
• Salt - to taste

Preparation method

1. Heat 1/2 tbsp of oil in a pan. Add the slit lady's finger and cook it well until it is half done on all the sides, on a low flame.
2. Keep this aside.
3. In the same pan, add the remaining 1/2 tbsp oil and saute the tomato puree, until it is cooked well.
4. Add the achari masala and stir well.
5. Add salt, turmeric, and stir well.
6. Add the lady's finger, and gently mix it so the achari masala is uniformly coated over the lady's finger.
7. Cover a lid and cook for 5 minutes over low flame, stirring intermittently.

Serve hot with rotis or rice.

Preparation time: 45 mins

Methi Chaman

Ingredients

For puree

• Spinach - 4 cups or approximately 1/2 kilo
• Fenugreek leaves - 2 cups
• Cashews - 10 soaked in warm water and peeled
• Green chilli - 1, slit
• Garlic - 1 tsp
• Ginger - 1 tsp
• Water - 7 cups (1000 ml)

Blanch spinach and fenugreek leaves and drain water. Keep aside to cool. Grind blanched spinach/fenugreek, soaked cashews, ginger-garlic, and green chilli to a smooth paste.

Other Ingredients

For curry

• Butter or oil - 1/2 tbsp
• Cardamom - 2-3 pods
• Cumin - 1/2 tsp
• Cinnamon - 1" piece
• Bay leaf - 1
• Red chilli powder - 1/2 tsp
• Coriander powder - 1 1/2 tbsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1/4^th tsp
• Garam Masala - 1/4^th tsp
• Kasoori methi - 1/2 tsp
• Fresh cream - 100 gms
• Water - as required
• Salt - to taste
• Paneer - 200 gms, grated

Preparation method

1. Heat butter in a pan and add all the spices and spice powders (except salt, and cream) and saute on a low flame.
2. Add the puree, salt and stir well.
3. Cook covered for 12-15 mins or until oil releases.
4. Add grated paneer and garam masala and stir well.
5. Cook covered for 5 more minutes.
6. Add water to adjust consistency (if required).

Serve hot with rotis or rice.

Preparation time: 40 mins

Paneer Butter Masala

Ingredients

For masala paste

• Onion - 1 large, chopped
• Cashews - 10-12, soaked for 5-10 minutes in warm water
• Tomato - 2 large, chopped
• red chilli - 1, roasted
• Red chilli powder - 1/2 tsp
• Garlic - 1 tsp
• Ginger - 1 tsp
• Cardamom, peeled - 1
• Water - 2 cups (500 ml)

Boil water and add all the above ingredients and boil them until soft. Cool the mixture and grind them to a smooth paste.

Other Ingredients

For masala paste

• Butter - 1 1/2 tbsps
• Coriander powder - 1 1/2 tbsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1/4 tsp
• Garam Masala - 1/4 tsp
• Kasoori methi - 1/2 tsp
• Fresh cream - 100 gms
• Water - as required
• Salt - to taste
• Paneer - 200 gms, diced into cubes

Preparation method

1. Heat butter in a pan and add coriander, chilli powders and saute on a low flame.
2. Add the pureed paste, salt, turmeric, and stir well.
3. Cook covered for 12-15 mins or until oil releases.
4. Add kasuri methi and garam masala and stir well.
5. Cook covered for 5 more minutes.
6. Add water to adjust the consistency (if required).
7. Add the panner cubes and mix gently.

Serve hot with rotis or jeera rice.

Preparation time: 40 mins

Dum Aloo

Ingredients

• Baby potatoes - 10-12
• Onion - 2 medium size
• Cashews - 10-12, soaked for 5-10 minutes in warm water
• Tomato - 4 medium size
• Yogurt - 1 cup, whipped
• Green chilli - 1
• Red chilli powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Coriander powder - 1 tsp
• Cumin powder - 1/2 tsp
• Kasuri methi - 1 tsp
• Turmeric - pinch
• Cloves - 2-3
• Bay leaf - 1
• Cumin seeds - 1/4 tsp
• Salt - to taste
• Oil - 1 tbsp

Preparation method

1. Wash the baby potatoes and pressure cook for whistle.
2. Wash the tomatoes and blanch them. When it cools down, peel the skin and keep the tomatoes aside.
3. Chop the onions, green chilli. Blend the onions, chilli and soaked cashews to a smooth paste. Keep aside.
4. Blend the blanched tomatoes to a fine paste.
5. When the potatoes are cooled, peel them and shallow fry them in oil until they turn golden brown. Prick them lightly with a fork.
6. In the same pan, add oil (if required). When hot, add cumin seeds, cloves, bay leaf and stir.
7. Add the onion-cashew paste and little salt and saute until this mixture is cooked.
8. Add the tomato puree and cook on a low flame.
9. Add turmeric, salt (as required), coriander powder, cumin powder, red chilli powder to the whipped yogurt and mix well.
10. When the tomato is cooked well, add this yogurt mixture and cook for a few minutes on a low flame.
11. Add the shallow fried baby potatoes and cook for some more time.
12. Finally, add some crushed kasuri methi and finely chopped coriander leaves.

Serve hot with rotis or jeera rice.

Palak Paneer

Ingredients

• Palak (Spinach), washed and blanched - about 500 gms
• Onion - 2 medium size
• Garlic - 9-10 pods (4-5 finely chopped)
• Tomato - 3 medium size
• Green chilli - 2 or 3, chopped (1 finely chopped)
• Curd - 1/2 cup
• Gram flour or Besan - 1 tsp
• Garam masala - 1/2 tsp
• Paneer (Cottage cheese) - 200 gms, diced into equal cubes
• Kasuri methi - 1 tsp
• Turmeric - pinch
• Salt - to taste
• Oil - 3-4 tbsps

Preparation method

1. Wash the spinach, tomatoes, and roughly chop them and keep aside.
2. Chop the onions, garlic, and green chillies.
3. Heat oil in a pan and shallow fry the paneer until golden brown, keep them aside.
4. In the same pan, add oil (if required). Add the chopped, onions, 4-5 garlic pods, chillies, and saute.
5. Add the chopped tomatoes and cook until the tomatoes are soft.
6. Add the spinach and cook until its tender.
7. Cool the mixture completely and blend it to a fine paste.
8. Heat 2 tsps oil in a pan and add the gram flour. Saute well.
9. Add finely chopped garlic and chillies, kasuri methi, coriander powder, chilli powder and saute.
10. Add turmeric and the spinach paste. Add salt and mix well.
11. Cover and cook for a few minutes.
12. Whip the curd well and add the garam masala. Add this to the cooked mixture.
13. When this mixture is cooked well, add the paneer and cook for a few minutes on a low flame.

Serve hot with rotis or naans.

Methi mutter malai

Ingredients

• Fresh Methi leaves - about 300 gms, nicely chopped
• Onion (ground to a smooth paste) - 1 big
• Green peas - 1/2 cup
• Cardamom - 1
• Cinnamon - 1/2"
• Cloves - 1 -2
• Green chilli - 1/2 or 1 (preferably low spice)
• Ginger-garlic paste - as per taste
• Besan - 2 tsps
• Curd - 1 tsp
• Fresh cream - 1/4 cup
• Cashew nuts - 4-5 soaked in warm water
• Salt - to taste

Preparation method

1. Wash and clean the methi leaves,drain the water and chop it nicely.
2. Pressure cook the peas by adding very little salt.
3. Add oil to a pan. When hot, add the cumin seeds, ginger-garlic paste and saute for a few secons. Next, add the methi leaves and a pinch of salt and cook it well.
4. Grind the onions, cashews and green chillies to a smooth paste.
5. When the methi is cooked, add the peas and cook for a few more seconds.
6. Add the paste and mix well and further cook for a few seconds..
7. While it cooks, add about 10 tsps of water to the besan and mix it without any lumps.

Add this to the pan and stir well, consistently until it blends well.

Add water, if required.

Tastes awesome when served hot with rotis.