Thursday, November 29, 2012

Matar Paneer in Sonali's Way

We all are different human being that’s why the way of thinking are also different than other. While cooking all of us use some of our own technics. Like a simple dal becomes diffrent with the use of diffrent spices, like few peole add Cumin Seeds and few people add Radhuni. Same way Matar Paneer has so many different recipes. But the name is same.

Today I prepared Matar Paneer but recipe courtesy Sonali Bhattacharya. I am really blessed with such good friends who all are marvelous cooks. I used to cook Matar Paneer in some different way but after seeing her recipe I can’t stop myself to cook like her. What can I say about the recipe it’s heavenly with Paratha.

But this time I used my home made paneer. Usually I purchased from shop but this time I made it at home. May be its not perfect in shape but the taste is really good. 

Preparation Time: 10 mints.
Cooking time: 20 mints.
Serve for 2 people.

1.Paneer : 150 gm.

2.One medium sliced onion.
3.One tea spoon ginger garlic paste.
4.One table spoon tomato puree.
5.One tea spoon poppy seeds, 8 to 10 cashew nuts, One tea spoon Charmagaz.
6.One Bay leaves, 2 cloves.
7.One table spoon frozen peas.
8.Two tea spoon Kashmiri red chili powder, Half tea spoon cumin powder.
9.One table spoon fresh cream.
10.Salt and Sugar as per taste.
11.Sunflower oil for cooking.


Dry roast all no 5 items as mentioned above and make smooth paste with them with little water.

Now add oil in a vessel and fry the sliced onions till they become transparent. Now make a smooth paste with the fried onions.

Now add oil in a vessel and shallow fry the paneer pieces. And keep them aside.


Now add some more oil and add the bay leaves and cloves after few seconds add the fried onion paste. Cook for some time now add ginger & garlic paste and cook till the raw smell goes off.

Now add cumin powder and Kashmiri red chili powder and cook till the oil separate. Now add the mixture and the frozen peas. Cook for some time.

Now add the fried paneer pieces with little warm water.

Cook till the gravy become thick. Before switch off the gas add the fresh cream and mix well

Serve hot with Paratha or Naan enjoy your dinner.


Andhra Style Egg Curry

Today I was really confused while cooking because my husband told me last night that he wants to have egg curry but little South Indian style. And I totally forgot about that and sat for a movie. But while boiling the eggs I remembered his wish and it’s too late to do Google because my friends were coming to my place for Tea. Well I just added main ingredients of South Indian food one is Coconut and the second one is Curry Leaves. Just adding after this to ingredients easily you can say the dish is Andhra Style Egg Curry. So nicely I served the dinner to him with a big dialogue “look I made the dish exactly you are looking for” and he replied wow it’s definitely took lots of time. What a relief after a smart presentation.

We both are very fond of eggs, so whatever way I cooked eggs we just relish while eating. And the good news is my 14 month old daughter also likes egg very much.


Preparation Time: 10 mint.
Cooking time: 20 mint.
Serve for 2 people.

1.Boiled eggs :4 pieces.

2.One medium sliced onions.
3.One small chopped tomato.
4.One tea spoon garlic paste.
5.Few curry leaves.
6.Two table spoon shredded coconut.
7.One dry red chili.
8.A pinch of turmeric powder, One tea spoon red chili powder, One tea spoon cumin powder, One tea spoon coriander powder.
9.Salt & Sugar as per taste.
10.Sunflower Oil for cooking.
Marinate the egg pieces with a pinch o turmeric powder and salt but before that just straight wise with a help of your knigh make some cut into the eggs.

Add the oil in a vessel. Now fry the egg pieces till they turn golden brown and keep them aside.


Now on that same vessel add some more oil and add the dry red chili with the sliced onions and curry leaves. When the Onions are transparent add the chopped tomato.
Now prepare a mixture with the shredded coconut and all other spices powder with little water. And add the mixture into the vessel with some salt and sugar.

Cook till the oil come out now add some warm water and the fried egg pieces.

Switch off the gas when the gravy becomes thick. Served hot with Rice or Roti.