Categories
Brunch Guest Posts Indian Curry Side Dishes Stir-fry Vegetarian

Paneer Jalfrezi – A Guest Post for Prerna of India Simmer

Well the season of guest posts continues on Sinfully Spicy ūüôā Welcome to another one..this time at one of my super favorite indian cuisine blogs – Indian Simmer!

Prerna from Indian Simmer is one person who never fails to fascinate me with her warmth & energy. Always full of excitement, I would say that she is one of the most cheerful lady I have met in the blogging world. They say that you need an eye for beauty, as much as I have known her, I feel that the kind of emotions & personality you carry around in life tend to reflect in everything you do Рbe it words, lens or recipes. Beautiful people make beautiful blogs РIndian Simmer is a testimonial of exactly that! Her lens is what personifies indian cuisine to the root  РVibrant, colorful & mouthwatering!

I was honored when she asked me to guest post on her blog. Thank you so much, Prerna. Among many of her creative ideas, she came up with this series where she wants to feature her favorite blogs; well the thought of kick starting the series is jaw dropping for me. To make the series fun, she posed me with a little questionnaire, which I tried my best to answer.

Read my little chit chat & recipe for Paneer Jalfrezi on her blog here. You can find the printable recipe here.

Ingredients  (Serves 2)

  • 3 tbsp canola/olive/sunflower oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds, lightly crushed
  • 1 large onion, sliced
  • 2-3 garlic cloves, minced
  • 1″ fresh gingershoot, minced
  • 2 Thai green chilies, chopped
  • 2 medium roma tomatoes, quartered & sliced
  • 3/4 tsp turmeric powder
  • 1.5 tbsp red chili flakes (adjust to tolerance)
  • 1 cup sliced bell peppers (use any colored peppers of choice)
  • 7 oz / (200gm) paneer (Indian cheese), sliced into 2‚ÄĚ batons
  • Salt to taste
  • ¬Ĺ tsp¬†garam masala
  • 1.5 tbsp white vinegar / fresh lemon juice
  • ¬ľ tsp sugar
  • Chopped Cilantro for garnish

Method: –

Heat oil in a cast iron skillet or pan /wok/kadhai on high. Once smoking, add cumin & coriander seeds and fry for 30 seconds or so till they crackle.

Next, add the minced ginger & garlic along with green chilies and cook for another 30 seconds till you smell the aroma.

Reduce heat to medium and add sliced onions next to the pan and fry till soft and translucent. About 2-3 minutes.

Add sliced tomatoes, turmeric powder & red chili flakes to the pan next and fry for 5-7 minutes till tomatoes begin to sweat & soften but do not turn mushy. You will see oil separating on sides of the pan. Stir frequently to prevent tomatoes from sticking to the bottom of the pan. Add the sliced peppers next, stir and fry them for 5-8 minutes so that they cook slightly but still hold their shape & are crunchy.

Add the paneer next along with salt, increase heat to high and cook for 2-3 minutes with gentle tossing so as not to break the cheese.

Remove from heat, sprinkle the garam masala, sugar & top up with vinegar. Combine well. Garnish with chopped cilantro & serve with steamed rice or Indian breads.

Enjoy & Thanks for stopping by!

Categories
Appetizers/Snacks Easy Recipes Side Dishes Vegetarian

Achari Paneer Tikka – Skewered Indian Cheese With Pickling Spices

 

 

Achari comes from the word “Achaar” which means pickle in Hindi.¬†Tikka is any kind of boneless meat or vegetables baked or roasted on skewers. Pickles in India are a serious business involving lots of spices, lots of oil & lots of solar energy. Achari is a method of using the pickling spices to make curries. The spice mix is pungent and resonant with bold flavors from fenugreek (methi dana), mustard (raai) & nigella(kalonji) seeds.These spices are not hot, rather they are pungent, quite bitter and have a very strong aroma.In pickles, they ferment over a period of time & give a tangy taste. In curries, they lend a really unique & piquant¬†taste.¬†Achaari¬†preparations don‚Äôt taste like normal curries, the taste is acquired & unusual, but at the same time can be very very addictive. Having said that, this should not stop you from trying these skewers coz they are different and really delish.¬†Give these tikkas a chance – trust me it will take you straight to India.You just need to stock up on few spices which last forever from indian stores.


 

Ingredients (Serves 2-3) 

  • 400 gms /14 oz paneer ( Indian cheese, pierced with a fork,cut into 1” cubes)
  • 1 medium orange bell pepper, seeded and diced
  • 10-12 grape tomatoes, whole
  • 1 medium red onion,diced
  • Oil for brushing
  • Lemon Wedges, Cilantro for garnish
  • 10-12 bamboo skewers

Notes:-

  1. Paneer is easily available in Indian stores under different brands.
  2. Paneer can be replaced by extra firm Tofu or Halloumi /Any cheese which can withstand grilling or roasting without melting.
  3. You can use any vegetables of choice here – zucchini,mushrooms work great. Just ensure that the cooking times of vegetable dont vary much.
  4. Dice the vegetables smaller/thinner than paneer, coz it takes less time to cook than veggies.
  5. For the Non vegetarian Version– Use boneless & cubed lamb, mutton, beef, chicken(dark portions) or shrimp.

For the Marinade:-

  • 1/2 tsp each of cumin, fennel, coriander & brown mustard (raai) seeds
  • 1/4 tsp each of nigella & fenugreek seeds
  • 4-5 dry red chillies or red pepper flakes (adjust to tolerance)
  • 2 fat garlic cloves, minced
  • 1 tbsp grated ginger
  • 3 tbsp plain, thick greek yogurt, slightly sour
  • 1 tbsp fresh lemon juice
  • 2 tsp mustard oil (preferable for better taste, can be substituted with canola/olive/corn oil) 
  • Salt to taste 

Method:-

  • If using bamboo/wooden skewers soak them in water for atleast 2-3 hours.
  • Soak the cubed paneer in enough warm water seasoned with salt for about 15 minutes.Once soaked, drain and pat dry with a paper towel. 
  • In a small sauce pan, on high heat, lightly dry roast all the seeds under the “For the Marinade”.Roast for about 20 seconds or till you smell the aroma.Remove into a small bowl and let cool.
  • Next, in the same pan, roast the whole red chillies for about 20 seconds.
  • Tip the cooled, roasted spices along with red chillies into mortar or coffee grinder. Grind to a smooth powder to get a achari spice mix.
  • In a bowl (big enough to hold the marinade & ingredients), combine the yogurt, achari spice mix, ginger, garlic,oil,lemon juice & salt.Whisk well to mix.
  • Combine the paneer with the achari marinade,toss gently, cover the bowl with a cling film and set to marinate for 30 minutes,refrigerated. 
  • Add the vegetables to the marinade 5 minutes before ready to cook the skewers. This is important to keep the moisture of vegetables intact.
  • Once marinated, thread the marinated paneer & vegetables on soaked bamboo skewers. Brush with oil on all sides.
  • Cooking the Tikka :- I grilled the skewers on high for 4 minutes each side. You can cook them in my broiler till the paneer edges started to turn brown.About 10-12 minutes.You will need to flip them sideways to cook on all sides. Alternatively you can cook them in a skillet/griddle (about 8-10 minutes)
  • Serve warm with green coriander-mint chutney and flatbreads or rice. 

Notes:-

  1. If using red meat or chicken for making this recipe, marinate the meat overnight or atleast 6 hours to get better flavors.
Categories
Breads/Flatbreads Indian Curry Side Dishes Stir-fry Vegetarian

Kadhai Paneer & Triangle Paratha (Flatbread)

Thousands of miles away, when you cook food which you ate back home Рon family picnics, long drives, with friends, at birthdays parties & weddings, there is a certain sense of overwhelm which grasps me.Does it happens to you too? Рtastes which remind you of good times spent.One such memory is eating at dhabas in and around Delhi.Dhaba is indian equivalent of a diner, very popular amongst drivers and long distance travellers for quick & inexpensive food.If you ask me the best places to eat in Delhi, I will recommend most of the dhabas on the outskirts of the city and some in Old & central areas.

The typical setting of a dhaba is not fancy,very basic, you might or might not get cutlery or tissue paper, but you are sure to find food made with love and bursting with authentic flavors.Mostly you would be eating on reusable stainless steel plates, you may get mineral water,there might be mosquitos during summers and monsoons [grin],AC is out of question,if it’s a popular place – you ll get chairs else enjoy seating on a cot & don’t shy away from humming old hindi film songs playing on the radio…the food is glorious,the atmosphere – intoxicating!¬†When my dad used to work outside Delhi, most of our summer vacations were spent on road trips. I remember that we used to plan our visits such that we can have dinner at our favorite¬†dhabas which dotted the interconnecting¬†highways.As I write this, my mouth is already watering at the thought of food served –¬†dal makhani [ lentils],¬†palak paneer [ spinach & cheese curry], ¬†kadhai¬†chicken served along with hot& fluffy butter dunked¬†tandoori rotis [flatbreads] straight out the the clay oven, jeera [cumin] rice & a BIG glass of lassi or chaas [ salty buttermilk] during summers or masala chai during winters.Here you don’t kill yourself over worrying about calories or hygiene, its the zesty experience which matters!! The recipe in this post is one which you will find at almost every dhaba in north india – trust me the very mention still stirs the emotions of best family times ūüôā

“Kadhai” is an indian wok.It is one of the most indispensable utensil in an Indian kitchen..be it for making quick stir fry, curries, shallow or deep-frying or simmering stews.Its shallow & less heavy as compared to dutch ovens and something I just can’t imagine my without.A dish which is made start to finish in a “kadhai” gets its name from there & is Indian answer to a stir fry. However, you do not compulsorily need a kadhai to make this recipe ūüôā The point to keep in mind is that since it’s a quick cooking method, you can make a kadhai with almost anything under the sun.The recipe is very simple, you can prepare & store the kadhai sauce in advance & add whatever you wish to it- from chicken to cauliflower to fish to vegetable medley .Today I chose paneer [Indian Cottage Cheese] which is the most popular of all kadhai preparations in northen India. A typical addition to any kadhai is lots of bell peppers – of all colors, choose any you like.The dish is bursting with indian flavors, mostly made semi dry, is really one of the most colorful curries around & is really simple to whip up.

Although kadhai tastes awesome with naan bread, tandoori roti or even rice, in my home we are used to eating it with tawa¬†parathas or skillet cooked flatbreads.Since childhood , I have known parathas in this triangle shape right from dinner plate to lunch box.Infact my granny was very particular about how neat a triangle you are able to roll out.I hope my pictures of the steps will help you in that regard ūüôā This triangle paratha has layers , is soft & flaky coz its brushed with oil/ghee inside – I can have few of these straight from the skillet on its own- Love the aroma of steam which escapes when you bite the layers. You can add chopped chillies, herbs, spices etc to make your own variations.


  • .

Ingredients:- [Serves 2-3]

 [ You can replace the paneer with any boneless meat or vegetable of choice]

  • 1 lb / 1.5 kg¬†Paneer, cubed or cut in strips ¬†[ Indian Cottage Cheese available in all indian stores, recommended brand “Nanak”]
  • 1 tbsp canola/corn/vegetable oil
  • 1 medium-sized each of red & green bell peppers, seeded, cut in strips or diced
  • 1/2 cup onions, thick sliced [ optional]
  • Salt to taste [ if required]
  • Fresh chopped Cilantro for garnish
  • Fresh lime juice
Basic Kadhai Sauce Ingredients [ Can be made fresh or well in advance.For storing, put in dry-air tight containers & freeze.Thaw 1-2 hours before you need]
 
  • 1/3 cup mustard/canola/corn//vegetable olive oil
  • 3/4 cup red onion, finely chopped
  • 4 garlic cloves, grated
  • 2 tbsp fresh grated ginger
  • 3-4 fresh tomatoes [ any variety which is slightly sour, chopped fine to yield 1 cup]
  • 1.5 tbsp coriander seeds, coarsely ground with mortar pestle or in coffee grinder
  • 7 dry red chillies,¬†coarsely ground with mortar pestle or in coffee grinder [ adjust to taste]
  • 3 green chillies, finely chopped
  • 3/4 tsp turmeric powder
  • 1 tsp¬†garam masala
  • 1/4 – 1/2 tsp brown sugar [ adjust to taste,do not skip]
  • 2 tsp¬†kasuri methi,crushed with hand [ dried fenugreek leaves,do not skip, makes all the difference in the taste, available in all indian stores under ” Peacock” brand]
  • 2 tsp salt
Method:-
Make the Kadhai Sauce:- [ Makes about 2.5- 3 cups] 
  • In a kadhai or any heavy bottomed cooking pot, heat the oil on high heat.Once the oil is smoking, reduce the heat to medium.If using mustard oil, it is important to cook it to smoky point at the start of cooking to do away with the raw smell.
  • Add the chopped onions and cook on medium heat till golden brown in color.
  • Next,add the grated¬†garlic & ginger and saute for about 2 minutes till you smell the aroma.Next add the chopped tomatoes,coarsely ground coriander & red chillies,green chillies, turmeric and cook on medium heat till you see oil separating at the sides of the pot.About 5-8 minutes.
  • At this point add the¬†kasuri methi,¬†garam¬†masala, salt & brown sugar,stir well cook for 5 minutes more on medium heat.
  • Above is the basic¬†kadhai¬†sauce, if you want to store it for later use, let it come to room temperature and refrigerate for using within 3-4 days or freeze up to a month.
  • Making¬†Kadhai¬†Paneer¬†:- For the stir fry, on high heat 1 tbsp oil in a kadhai¬†or a cooking pot.Add the diced bell peppers & onion slices [ if using] to the oil and saute for 3-4 minutes.This saute time depends on how tender you like the veggies.Next, add the¬†paneer¬†and saute for another 1 minute till¬†paneer¬†sarts to become light brown.Be careful while stirring after you have added¬†paneer¬†because it softens quickly & crumbles easily in heat. Add the sauce and mix well.Check the seasoning and let simmer for 2-3 minutes till everything is heated well.
  • Remove from heat,squirt some fresh lime juice & sprinkle chopped cilantro.Serve warm with¬†flatbreads¬†& a salad.


Enjoy & Thanks for stopping by.