I LOVE FOOD! I cannot stress enough how much I miss eating yummy ‘deemed unhealthy’ by modern society food. Butter, Ghee, Rice, Parathas and the list goes on and on….and Alu. OMG I hate to skip potatoes. I think most of us share my frustration for not being able to eat what you want. If you agree that Life Without Alu and other “unhealthy” delicacies, is tough then read on!
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Showing posts with label Paneer Alu Pulao (Rice with Fresh Cheese and Potato). Show all posts
Showing posts with label Paneer Alu Pulao (Rice with Fresh Cheese and Potato). Show all posts
I prepared this for Debarshi’s office party and immediately thought of adding this on my blog. Serve this hot with Masala Alu, Amritsari Chole and some salad greens.
This rice is perfect for your special get together parties where you want to impress your guests with something extra. Cashews and Raisins add a delicious sweet flavor in it while the whole spices make every spoonful aromatic. Use a long grain basmati rice for this and don’t forget to add Ghee and homemade Garam masala.
I have named this dish as Shahi Pulao because it is fit to be served to the royals. It is rich with nuts and spices and makes every meal festive.
I have had jeweled rice of different cuisines before but what I like about this dish is the omission of fried onions. This helps to elevate the flavor of the curry and also maintains the balance of sweet and spice in the rice. This also makes a great weekend meal without much fuss.
Let’s discuss the recipe:
Ingredients:
Basmati rice -1 ½ cup, washed and soaked in water
Water - 3 cups (to cook the Pulao, use normal tap water)
Add all the whole spices (Green Cardamom, Cumin Seeds, Bay Leaf, Cinnamon, Cloves, Black Cardamom and Mace) in it.
Fry for about 15 seconds then add the drained rice.
Fry till the rice turns golden – golden red in color.
Add the Raisins and Cashews and mix well.
Add the water, the wok is hot so the water will instantly start to boil, mix and cover. Reduce the heat to low and allow it to cook for 10 minutes. (Tip: Do not take off the cover while the rice is cooking. This will let out the steam and change the cooking time).
Add the Garam Masala and Salt, mix well and cover. Allow it to cook for another 7-10 minutes.
Press a grain of rice under your spatula to check if it has been cooked through. (Tip: When properly cooked, each grain of the rice will be tender but still hold its shape, and no longer crunchy. Since it has been fried before cooking, it will not stick together. The Pulao should be fluffy so if it isn’t, that means you have overcooked the Pulao but don’t worry it will still taste amazing).
Turn off the heat and fluff the rice (move around the rice in the wok carefully) with a spatula. This will dry the extra water and bring a beautiful texture.
Serve hot with Amritsari Chole, Masala Alu and some salad greens.
Do you have a recipe which you love to eat in restaurants but when you try to recreate that at home, something doesn’t add up? Something seems to be missing from that recipe and you end up trying it again and again but to no gain (hey! That rhymes!) anyway, this recipe used to be one of those and believe me I have tried this recipe with different spices, meat cuts and cooking methods only to discover that to bring that amazing rustic touch in it all I had to do was to take a carefree approach.
As you know I have lived seven years in Delhi and I love the Punjabi food. Butter Chicken, Chole Bhature and heavy lassis are my favorite along with this special dish which is called Saag Chicken or Palak wala Chicken. Prepared in a thick creamy heavy gravy of butter, cream, spinach and spices this gravy goes great with Tandoori Rotis. After getting married and moving to the U.S. I soon discovered that the best way to enjoy all your delicious foods was to cook them yourself (it’s not only economical but also convenient) and so I started on this journey of hits and misses where I have recreated some dishes even better than the original recipe (like Butter Chicken) and missed on some dishes like this one (not anymore!) and believe me every time I would prepare this dish Debarshi used to say, ‘I don’t know, I just don’t like it’, thus starting my research all over again. Well he has always been very good not to waste any homemade food but I never got the satisfaction that I was serving him the dish which I used to enjoy so much and then I understood where I was going wrong.
A few weeks back we went to visit St. Louis with some friends and we went to a local rustic looking Indian restaurant. They had homemade Rotis and Dal along with a few vegetarian and non vegetarian dishes and we decided to order Saag Chicken. Well, I was interested to see what exactly I was doing wrong. As soon as Debarshi had his first bite he nodded and said, ‘This is the perfect example of how Saag Chicken should taste like.’ and I immediately knew what I was doing wrong. You see, most of the recipes would recommend you to puree the ingredients and that’s what creates a major difference in taste. It just changes the whole flavor profile of the dish. The rustic version of Saag Chicken has fried chicken pieces coated in a thick gravy of spinach and vegetables. When you puree the vegetables, it kind of becomes a soup with the chicken pieces dipped in it. I guess both Debarshi and I like the rustic version more as served by the street vendors of Delhi. I believe they prepare good food in a simple way and serve it with loads of cream and butter which enhances the flavors even more. So, I decided to prepare the dish in the way they do, with simplicity and efficiency.
Simplicity for me means no blanching the spinach or pureeing of vegetables. I just fry everything on high heat and then chop them down. Then I boil the gravy with the fried Chicken pieces, cream and spices and my Saag Chicken is ready with that same yummy rustic authentic taste that I like. Remember simple recipe means less time in the kitchen and more time with your loved ones which is after all we all want. So this weekend, try this dish and post in the comments your experience.
Bon Appetit!
Ingredients:
Chicken – 1½ pounds, skinless, add whatever pieces you like (Breast or Leg), boneless or with ribs, cut into medium sized pieces
Spinach - 1 large bunch, thoroughly washed, ends cut (do not throw the stem part)
Butter – 3 tablespoons (for frying the Chicken) + 2 tablespoons (for making the gravy) + 1 tablespoon (for final touch)
Salt - ½ teaspoon (or to taste) + ¼ teaspoon for seasoning the Chicken
Turmeric Powder - ½ teaspoon + ¼ teaspoon for seasoning the Chicken
Red Chili Powder - ½ teaspoon + ¼ teaspoon for seasoning the Chicken
Season the Chicken with ¼ teaspoon each of Salt, Turmeric and Red Chili Powder.
Heat a wok over high heat.
Add the Butter in it (3 tablespoons).
When it starts melting, add the Chicken pieces in a single layer.
Fry till they are golden red in color (get a nice sear) then transfer to a bowl.
Now let’s cut the vegetables (Onion, Spinach, Garlic, Ginger and Tomato). Cut them up in big pieces.
Directions to make the gravy:
Heat the wok again over high heat (you may want to wash it with water first).
Add 2 tablespoons of Butter in it.
As soon as the butter starts melting add the Onion.
Stir for a few seconds then add the Garlic, followed by the Ginger. Mix well.
When the Onion starts turning golden, add the Tomato. Mix well.
The Tomato will soon start melting down, add the Spinach. You will see that the Spinach will immediately start wilting.
Turn off the heat and allow it 10-15 minutes to cool down.
Take the chopper and transfer all the vegetables in it. Run a few whirls so that everything gets chopped down.
Transfer the mixture back to the wok and heat it over medium heat.
Add all the whole spices (Green Cardamom, Black Cardamom, Cloves, Cinnamon, Cumin seeds, Whole Peppercorns and Bay leaf) in it. Stir to mix. Cook for 5 minutes.
Turn down the heat to low and add the remaining spices in it (Coriander Powder, Red Chili Powder, Salt and Turmeric Powder). Cover and cook for 10 minutes.
Add the Yogurt (or Cream Cheese), Heavy Cream and Garam Masala in it along with the fried Chicken pieces and cover and cook for 15-20 minutes.
Check the consistency, I usually add a little Milk at this stage (for the gravy).
Saag Chicken is ready, now it’s time to add the final touch: the last one tablespoon of butter!
Serve the gravy hot with Naan, Tandoori Roti/ Plain Roti, Rice or Pulao and enjoy!
Tip: If you are adding Cream Cheese make sure to break it into little pieces so that it mixes uniformly. You can also add it in the chopper along with the vegetables so that it mixes evenly with them.
Hello Foodies! I am back from my India vacation and ready to share another recipe with you. Yes, I did learn some amazing recipes from my mom and I am going to start this yummy food journey with a recipe that I learnt long back from her. Now before we move on, let me tell you a few things about my trip.
Vacation for me means, spending quality time with my parents and sister and eating food prepared by my mom. This time my sister came to meet me in Delhi (where I landed) and amidst my jet lag and busy schedule we still found time to explore a few places and eat some good food. However, even the most expensive Mughlai dishes can never compare to the food prepared by my mom. I have to tell you that she never uses any fancy recipes or ingredients and yet her dishes taste out of this world! This time she prepared Matar Paneer, Shukto, Panch Mishuli Dal (Mixed lentils), Alu Potol er Torkari, Mung Daler Bhate along with all her special items – delicious fish curries, mixed vegetables and varieties of Parathas and Torkaris. She also prepared different types of fritters and stuffed Kachoris. My dad bought all sorts of Namkeens and sweets for me and my sister took me to all the new restaurants of our hometown. I am sure anyone who has seen my recent pics will agree that I ate a lot of yummy food during my trip.
Alright! I am coming back to the Matar Pulao now. This Pulao is a must have in my parent’s home on Saraswati puja. Prepared with just a hint of turmeric powder, this yellow Pulao can be enjoyed with any curry. My mom usually prepares this as part of the bhog (food items offered to God/ Goddess during prayer) along with a delicious Paneer Alu curry, papad, Payesh, chutney, Luchi and a dry torkari of Alu kopi. Everyone participates in the arrangements of Puja and once the praying part is over, we divide and share these heavenly dishes amongst family members and friends, while a portion of it is kept aside for donation. Ah! all these wonderful memories make me smile. If I close my eyes right now and imagine that day, I would see my mom in the thakurer ghor (praying room) doing all the necessary arrangements, the whole house filled with the fragrance of aromatic incenses and a mixed scent of sweets, flowers and food while my sister and I would be giggling happily and getting ready for the Puja. This day used to be really special to me as a kid because we never had to do any studies on that day and now I am going to tell you why:
Saraswati is a Hindu goddess of knowledge, music, art, wisdom and learning. Her color is yellow and hence to celebrate Saraswati puja we wear yellow clothes and eat yellow colored foods like Khichuri or yellow Pulao. It is also interesting to know here that on Saraswati puja children are encouraged to indulge in other fields of knowledge like painting and music. There are often musicals and dramas performed on this day. After a whole day of fun filled activities the kids are too tired to study and hence it has been a tradition to let the kids be kids on this special day. No one asks them to study and the kids enjoy this day to the fullest. I think this also teaches us an important lesson, there are other forms of knowledge in this world and if everyone is an intellectual then who will play Beethoven’s symphony or who will maintain the legacy left by Michelangelo? I think every person is different and this day gives everyone an opportunity to find and explore that artistic side of themselves.
(Saraswati Puja at our Kansas City Bengali Association, notice the yellow color)
Coming back to the Pulao, I have cooked this dozens of times and I must say this is my specialty. I like my Pulao rice a little soft in texture than being al dente or the way they are mostly served in restaurants. Preparing Pulao can be a little tricky as the amount of water and the cooking time should be measured carefully. Remember, Pulao is very different than a gumbo or sticky rice as each grain of Pulao rice is separate and fluffy. How to do this? I achieve the perfect texture of the Pulao by frying the uncooked drained rice in oil and ghee until the grains turn golden red in color. Once that is done, I add the water and voila! Perfect Pulao every time.
This Pulao was my favorite while living in Delhi, I used to prepare this for bhog during Durga Pooja and Diwali. This was also my favorite weekend lunch and why not? Its aromatic and wonderfully balanced flavor is indeed magic. This goes really well with any curry or even with some achar (Indian pickles). Try this over the weekend and if you are planning to have guests over don’t forget to serve it with some Indian Salad.
Bon Appetit!
Ingredients:
Basmati rice -1 ½ cup, washed and soaked in water
Water - 3 cups (to cook the Pulao, use normal tap water)
Garam Masala – about ¼ teaspoon
Salt – about ½ teaspoon (or as per taste)
Green Cardamom - 2 to 3
Cumin Seeds – ½ teaspoon
Bay Leaf – 1
Cinnamon - 1 inch
Cloves -3-4
Black Cardamom – 1 - 2
Mace - 1 single strand
Oil – 2 tablespoons
Ghee - 2 tablespoons
Peas – ½ and ¼ cups
Turmeric Powder – ¼ teaspoon
Directions:
Heat a wok over high heat.
Add the Ghee and Oil in it.
Add all the whole spices (Green Cardamom, Cumin Seeds, Bay Leaf, Cinnamon, Cloves, Black Cardamom and Mace) in it.
Fry for about 15 seconds then add the drained rice.
Fry till the rice turns golden – golden red in color.
Add the Peas and Turmeric Powder, mix well.
Add the water, the wok is hot so the water will instantly start to boil, mix and cover. Reduce the heat to low and allow it to cook for 10 minutes. (Tip: Do not take off the cover while the rice is cooking. This will let out the steam and change the cooking time).
Add the Garam Masala and Salt, mix well and cover. Allow it to cook for another 7-10 minutes.
Press a grain of rice under your spatula to check if it has been cooked through. (Tip: When properly cooked, each grain of the rice will be tender but still hold its shape, and no longer crunchy. Since it has been fried before cooking, it will not stick together. The Pulao should be fluffy so if it isn’t, that means you have overcooked the Pulao but don’t worry it will still taste amazing).
Turn off the heat and fluff the rice (move around the rice in the wok carefully) with a spatula. This will dry the extra water and bring a beautiful texture.
Green may be an unappetizing color for the kids but for the adults who don’t judge a food by its appearance, this dish could be a wonderful new addition to their dinner menu. I have prepared this dish quite a few times and every time it tastes even better. Now there is another version of this same recipe which asks you to blanch the spinach, make a puree of all the vegetables and add the Paneer pieces in the gravy and personally I don’t like that recipe. You see, in North India, Palak Paneer is not only served in restaurants but also in the street side Dhabas (by the local vendors) and for some reason the street side food tastes even better than the restaurant bought ones. Do you know why? It is because of the preparation style. While the restaurants follow the sophisticated and time consuming, complex procedure mentioned above (blanch, puree, mix, serve) the Dhabas follow a much simple, quick and rustic method – cut everything in big cubes, fry, chop, make the gravy, fry the Paneer, mix and serve. When you fry the Paneer and chop the veggies, it creates an authentic gourmet flavor in the dish which is exactly what I go for – quick, easy, delicious recipes so that everyone can give it a try. Believe me the true taste of North Indian dishes is in its rustic flavor and this dish is jam-packed with it.
For this recipe, we will be using Paneer (fresh cheese) which is prepared by curdling milk with lemon juice or vinegar. Now you can very well make Paneer from scratch at home, I however, always buy it from my local Indian store and remember, whenever you are buying dairy products like Paneer, Yogurt or Heavy cream always check the expiration date. We will also be using Spinach in this recipe and let me tell you a good tip, when buying spinach, try to look for a fresh bunch with dark green colored crisp leaves and fresh aroma. If the bunch has wilted, yellow-spotted or slimy leaves then that’s a no no. When buying Tomatoes, go for the ones with a shiny skin and uniform red color. Fresh tomatoes should not feel mushy or have wrinkled skin.
Let’s move to the preparation stage, to create that beautiful flavor, I prefer to use butter instead of oil and I also add a little Yogurt and Heavy Cream in it. Needless to say the addition of homemade Garam Masala has its own significance and if you are still buying a readymade powder from the store, it is high time you give it a try. To prepare the dish, I fry the Paneer and the vegetables in butter. Then chop the veggies, cook them with the spices, add the Paneer and serve! The addition of yogurt and cream brings a smooth milky texture and mild flavor in the dish. Serve the gravy hot with Naan, Tandoori Roti or Pulao and enjoy a scrumptious meal.
Ingredients:
Paneer – 2 cups (cut into cubes, rectangles or any shape you like)
Spinach - 1 large bunch, thoroughly washed, ends cut (do not throw the stem part)
Onion – 1 medium
Garlic – 3 big cloves, peeled
Ginger - 1 inch, peeled
Tomato - 1 medium
Coriander Powder - ½ teaspoon
Red Chili Powder - ½ teaspoon
Salt- ½ teaspoon (or to taste) + a pinch for seasoning the Paneer
Garam Masala - ¼ teaspoon
Turmeric Powder - ½ teaspoon + a pinch for seasoning the Paneer
Green Cardamom – 2-3 pods
Black Cardamom – 1-2 pods
Cloves – 3-4
Cinnamon – ½ of a thin stick
Cumin seeds – ¼ teaspoon
Bay leaf - 1
Milk – ¼ cup (if required, for gravy)
Heavy Cream - ½ cup
Butter – 2 tablespoons (for frying the Paneer) + 2 tablespoons (for making the gravy)
Yogurt - 2-3 tablespoons
Photo features: A little spread at our get together party, from left- Masala Kachori, Alu Kumro, Boondi Raita, Butter Chicken, Lamb Kababs and Palak Paneer (you can find all these delicious recipes on the blog).
Let’s do some preparations:
Season the Paneer with a pinch of Salt and Turmeric.
Heat a skillet over medium low heat.
Add the Butter in it (2 tablespoons).
When it starts melting, add the Paneer pieces in the skillet in a single layer.
Fry till they are golden red in color then transfer to a plate.
Now let’s cut the vegetables (Onion, Spinach, Garlic, Ginger and Tomato). Cut them up in big pieces.
Directions to make the gravy:
Heat a big wok over high heat.
Add 2 tablespoons of Butter in it.
As soon as the butter starts melting add the Onion.
Stir for a few seconds then add the Garlic, followed by the Ginger. Mix well.
When the Onion starts turning golden, add the Tomato. Mix well.
The Tomato will soon start melting down, add the Spinach. You will see that the Spinach will immediately start wilting.
Turn off the heat and allow it 10-15 minutes to cool down.
Take the chopper and add all the vegetables in it. Run a few whirls so that everything gets chopped down.
Transfer the mixture back to the wok and heat it over medium heat.
Add all the whole spices (Green Cardamom, Black Cardamom, Cloves, Cinnamon, Cumin seeds and Bay leaf) in it. Stir to mix. Cook for 5 minutes.
Turn down the heat to low and add the remaining spices in it (Coriander Powder, Red Chili Powder, Salt and Turmeric Powder). Cover and cook for 10 minutes.
Add the Yogurt, Heavy Cream and Garam Masala in it along with the fried Paneer pieces and cover and cook for 10 minutes.
Check the consistency, I usually like to add a little Milk at this stage (for the gravy).
Palak Paneer is ready, serve with Naan, Tandoori Roti/ Plain Roti, Rice or Pulao and enjoy!
Julia Child said, “You don’t have to cook Fancy or Complicated Masterpieces, just GOOD FOOD from FRESH INGREDIENTS”.
Today my article is all about this quote. The curry I am going to share with you is a simple homemade comfort food or as some would say, food for the soul. I prepared this curry with the Paneer Alu Pulao but you can also enjoy it with some plain Parathas. Now it may look rich and red in color but believe me this is a very light and healthy curry loaded with delicious vegetables.
This is an easy and quick curry and a blessing for those who either do not cook much or do not like spending much time in the kitchen. So, without further ado, I present to you, today’s dish - Gajar Alu Matar (Curried Carrots and Potatoes with Peas)
Ingredients:
Potatoes – 1 cup (approximately ½ of a big potato), cut into small cubes
Carrots – 1 cup, peeled and cut into small pieces
Peas – about ¾ cup (I used frozen)
Tomatoes – 1 cup, cut into small pieces
Meat masala – 1 tablespoon
Cumin seeds – ¼ teaspoon
Ginger – 1 inch, finely chopped
Green chilies – 1-2, finely chopped
Garam masala – ¼ teaspoon
Salt – to taste (about ½ teaspoon)
Oil –2-3 tablespoons
Directions:
Heat a wok over high heat.
Add the Oil in it.
After a couple of seconds, add the Cumin Seeds.
When they start sputtering add the Potatoes (Tip: The potatoes should be well drained and patted dry otherwise they will make the oil jump). Cover with a Splatter Screen if required.
When the Potatoes start turning golden, add the Carrots and mix well.
After 2-3 minutes, add the Tomatoes, Peas, Ginger and Green chilies and mix well.
Fry for about a minute, you will see the tomatoes turning soft. Now add the Meat masala and Salt and mix well.
Fry for about 15 seconds then add 1 and ½ cups of water (This will depend how much curry you want).
Since the wok is hot, the water will instantly start to boil, mix and cover. Reduce the heat to low and allow it to cook for 10 minutes.
Add the Garam Masala, mix well and cover. Allow it to cook for another 10 minutes.
Press a piece of Potato under your spatula to check if it has been cooked through.
Turn off the heat and serve hot with Pulao or Paratha.
Tip:
Since this curry does not have any Onion or Garlic in it, it makes a very good option for the fasting days. Enjoy it with some Luchi.
