BESANER DHOKAR DALNA | DHOKAR DALNA RECIPE | BENGALI DHOKAR DALNA

Dhokar Dalna, one of the most popular and loved recipe of Bengal. Be it any festival or celebration of any auspicious occasion like Paite (Sacred thread ceremony), annaprason (first rice eating ceremony), sadh (baby shower ceremony), this Bengali delicacy is a must in the platter. Fried Dhokas cooked in a spicy mushy gravy makes a delightful meal.

To skip the regular version of cooking this recipe with Cholar Dal, I have used Besan in cooking this authentic recipe. And it turned out magnificent.

• Cuisine – Indian
• Course – Main Course
• Prep time -30 minutes
• Cooking Time -15 minutes
• Author Tina

INGREDIENTS

• 1 Cup Besan
• 1 Tsp Turmeric powder
• 2 Tsp Garam Masala Powder
• Salt and Gur to taste
• 1 Tsp Baking Powder
• 1 Tomato
• 1/2 Inch Ginger Slice
• 1 Tsp Coriander Powder
• Mustard Oil to Cook

RECIPE STEPS

1. Take a bowl. Take the Besan in bowl.
2. Add salt to taste, pinch of turmeric powder.
3. Add water and prepare the batter.
4. Add 1 tsp Garam Masala Powder.
5. Whisk everything.
6. Set aside for 30 minutes.
7. Add 1 tsp Baking Powder. Whisk again.
8. Pour the mixture in butter greased box.
9. Bake for 20 minutes.
10. Cut into cubes and fry them.
11. Fry them golden brown and set aside.
12. Cut tomato, Ginger Slice. Make a paste.
13. Add the spices in a bowl. Add water and make paste.
14. Now put the tomato paste in same oil.
15. Start frying.
16. Add salt to taste.
17. Add water once masala starts changing colour.
18. Add the spice paste.
19. Add gur to taste. Cook for few minutes in medium flame.
20. Mix well.
21. Add the fried dhoklas.
22. Sprinkle 1 tsp Garam Masala Powder and finish cooking.

KADAI PANEER – NO ONION NO GARLIC PANEER RECIPE | DURGA PUJO SPECIAL RECIPE

Just few days left for Navratri, so here comes no onion no garlic meal – Kadai Paneer.

A flavourful dish cooked in a tomato based gravy without any onion and garlic. The signature of this recipe is that despite being cooked in minimal ingredients, the aroma and flavor of this recipe is outstanding.

It is another one of the popular paneer recipe available on menu of all restaurant.

Kadai Paneer gets its unique flavour from the freshly ground KADAI MASALA. Will soon upload the detailed preparation on my Blog.

• Cuisine – Indian
• Course – Main Course
• Prep time -10 minutes
• Cooking time -20 minutes
• Author – Tina

Always dry roast the spices till it becomes fragnant, then grind to a fine powder, to get the best aroma in the curry.

INGREDIENTS

• 500 gm Paneer
• 3 Tomato
• 1/2 inch Ginger Slice
• 4 Tablespoon Kadai Masala
• 2 tsp Garam Masala Powder
• 1 Tsp Turmeric Powder
• Salt and Gur to taste.
• 1 tsp Lime juice
• 1/2 Beetroot

HOW TO COOK KADAI PANEER

1. Soak paneer in warm water for 10-15 minutes.
2. Then marinate paneer cubes with salt and lime juice for at least 15 minutes.
3. Cut tomato into slices. Squeeze ginger and put it in blender alongwith tomato slices. Cut beetroot into thin slices. Make a smooth paste.
4. Add butter in pan.
5. Fry paneer cubes. Set aside after frying.
6. Pour oil in pan.
7. Add the masala paste.
8. Saute in medium flame for few minutes.
9. Add the Kadai Masala, 1 tsp Garam Masala Powder and salt to taste.
10. Cook till masala starts changing colour.
11. Add water as much needed.
12. Wait till water starts boiling.
13. Add fried paneer cubes.
14. Add gur to taste.
15. Cook for few minutes more.
16. As water absorbs the flavour of masala, it’s ready.
17. Sprinkle 1 tsp Garam Masala Powder if wish.

PANEER BUTTER MASALA (RESTAURANT STYLE RECIPE AT HOME)

Called by various names, as Butter Paneer , Butter Paneer Masala ,is one of the most popular Paneer Recipe in India. A rich creamy dish of Paneer cooked in a tomato-cashew sauce. Spices such as red chilli powder, Garam masala powder, are also used.

I had first enjoyed this PANEER RECIPE when I took a trip in Varanasi, in my School days. A creamy gravy of cashews and tomatoes adding nutty flavour to the curry took my heart at very first bite. Since then I have tried this recipe at several restaurants and even My mom tried this recipe at home.

WHAT MAKES PANEER MAKHANI /PANEER BUTTER MASALA SO SPECIAL

Paneer chunks fried and cooked in an emulsied gravy of cashews,tomato and ginger holds special place in Indian cuisine. Being subtley different from the Mughlai style SHAHI PANEER this recipe is bit tangy in taste.

SOME ESSENTIAL TIPS

1. Always marinate the paneer cubes with lemon juice and black pepper powder before frying them.
2. Cut tomato into thin slice. Make smooth paste.
3. If cashew is not available, use almonds, scrap the skin before making paste.

INGREDIENTS

• 300 GM Paneer
• 3 Tomato
• 2 Onion
• 6-8 Cashew Nuts
• 1/2 inch Ginger slice
• Salt to taste
• 1 tsp turmeric powder
• 1 tsp Garam Masala Powder
• Soya Oil to Cook
• 1 spoon Ghee

HOW TO COOK RESTAURANT STYLE PANEER BUTTER MASALA

1. Cut paneer into cubes.
2. Add 1 tsp salt and 1 Tsp Garam Masala Powder. Marinate for 30 minutes.
3. Cut Onion, tomato into thin slices.
4. Pour oil in pan. Add ghee.
5. Put the cashew nuts for frying.
6. Then add onion slices. Fry them.
7. Then add tomato slices.
8. Cook for few minutes.
9. Take it out and let it cool. Make smooth paste of it in blender.
10. Now fry paneer cubes. Set them aside after frying.
11. Temper oil with 1 tsp Garam Masala Powder.
12. Add the masala paste.
13. Saute for few minutes.
14. Add water as masala becomes golden.
15. Add the fried paneer cubes.
16. Add salt to taste.
17. Cook till water absorbs the flavour of masala and the raw smell of water goes away.
18. Serve hot.

WEEKEND SPECIAL RECIPE

Hello Folks!

So first Weekend of October is here. And I am here with some spicy Bengali style Fritter. Spice up your snack with this easy-to-cook snack ideas.

CHORBIR BORA / DEEP FRIED MUTTON FAT

1. Take lumps of mutton fat.
2. Cut them into cubes.
3. Add salt to taste, pinch of turmeric powder.
4. Cut Onion into thin slices.
5. Put it.
6. Add 1 tsp Garam Masala Powder.
7. Mix everything with hand.
8. Pour oil in pan.
9. Make small balls from the mixture.
10. Put it in pan for frying.
11. Fry till Fritters become brown in appearance.
12. Serve hot.

RED LENTIL FRITTERS

This Fritter is something which is very popular in Bengali household. It’s an easy to cook Fritter recipe.

1. Soak red lentil in water for 5-6 hours.
2. Grind it into paste.

VEGETARIAN VERSION

1. Whisk the Dal batter.
2. Make small Bora with hand.
3. Pour oil in pan. Wait till smoke starts coming out.
4. Put BORAS for frying.
5. Fry till BORAS become crispy outside and soft inside.
6. Serve hot.

NON-VEG VERSION.

1. Chop Onion into thin slices.
2. Put it in Dal batter.
3. Whisk everything.
4. Make small Bora with hand and fry them in oil
5. Make sure to fry them in medium-low flame.
6. Serve crispy Bora.

BEST THING ABOUT THIS FRIITERS , THERE IS NO NEED FOR ANY ACCOMPANIMENT TO SERVE THIS FRITTERS.

Last but not the least, if any fritters are left, cook them in water based tomato-turmeric gravy and serve with rice or bread for Dinner. This way no food gets wasted.

HAPPY WEEKEND!!

ALOO POSTO RECIPE | BENGALI ALOO POSTO RECIPE | HOW TO COOK BENGALI STYLE ALOO POSTO

A traditional Bengali recipe , where potatoes are cooked in poppy seed paste. It is a lightly spiced curry.

This recipe is a perfect example of when just a few ingredients can yield the fantastic dish which people savour for years. A staple in Bengali household, this recipe has a separate fan base.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -10 minutes
• Author Tina

INGREDIENTS

• 1 Bowl Potato Cubes
• 6 Spoon Poppy Seed
• 1 Tsp Turmeric Powder
• Salt to taste
• Dry Red Chilli

HOW TO COOK BENGALI STYLE ALOO POSTO

1. Perboil the potatoes after cutting into cubes. Set aside.
2. Dry Roast the poppy seed.( It gives nice aroma)
3. Add water and grind it in a grinder.
4. Pour mustard oil in pan.
5. Put the potatoes for frying.
6. As potatoes become golden, add the poppy seed Paste.
7. Add salt to taste and pinch of turmeric powder.
8. Saute them.
9. Cook for few minutes.
10. Add water ( pour water in the grinder bowl and put it in pan. Will use the remaining poppy seed Paste).
11. Cook for few minutes till water gets dried.
12. Pour dollops of mustard oil and finish cooking.
13. Serve with Rice.

PARATHA STUFFED WITH LEFTOVER CHOLE | PARATHA RECIPE | BREAKFAST RECIPE

A delicious Paratha Recipe cooked with leftover chole. It is one of those easy to cook recipe that you can cook with any leftover Dal or curry.

It happens many time, when we have leftover Dal or curry in our refrigerator and nobody wants to eat it anymore. This recipe is to make those leftover Dal/curry attractive, thus making it delectable.

Paratha is the easiest and quickest dish that can be cooked with this.

• Cuisine – Indian
• Course – Main Course
• Prep time -10 minutes
• Cooking time -10 minutes
• Author – Tina

HOW TO COOK PARATHA STUFFED WITH LEFTOVER CHOLE

INGREDIENTS

• Leftover chole
• Dough
• 1 Tsp Garam Masala Powder
• 1 Tsp Salt
• Hing (Pinch)
• Oil

PROCEDURE

1. Take the leftover chole. Add salt, Garam Masala Powder, hing.
2. Put oil in pan. Add the masala mixed leftover chole. Saute for few minutes.
3. Transfer to a plate. Let it cool.
4. Put it in a blender and make a paste.
5. Make small balls from the dough.
6. Stuff each of these ball with teaspoon of stuffing.
7. Roll Paratha.
8. Fry them in oil.
9. Serve hot with curd or Achar.

SATTU KA PARATHA | HOW TO COOK SATTU KA PARATHA | BREAKFAST RECIPE

Sattu Ka Paratha – a family member of Indian breads, is very popular in Bihar region of India. This is a very easy to cook Breakfast Recipe, also ideal for lunch or dinner. It can be paired with curd or Achar or any curry.

Sattu – the ubiquitous but not so famous has been there since always. From a travel food to the staple meal of the revolutionary armies, to the plates in contemporary dining , Sattu even has played a role in making of first Horlicks in India.

Sattu is full of fibre and essential nutrients like protein, thus making it a healthy dish.

• Cuisine – Indian
• Course – Main Course
• Prep time -30 minutes
• Cooking time -10 minutes

INGREDIENTS

• 2 Cup Whole Wheat Flour
• 1 Cup Sattu
• Salt to taste
• 1/2 tsp Nigella Seeds
• Soya Oil

HOW TO COOK SATTU KA PARATHA

Take a bowl. Put the whole wheat flour and salt to taste. Knead a soft dough by adding lukewarm water. Rest it for 30 minutes. Make medium size balls from the dough.

Take Sattu in another bowl. Add salt to taste and 1/2 tsp Nigella Seeds. Knead it. Make small balls from the dough.

Now take whole wheat flour balls. Stuff each with the Sattu ball.

Wrap it into a ball again.

Roll Paratha.

Pour mustard oil in pan.

Put the Paratha for frying.

Flip in between to fry both sides.

Serve with curd or chutney.

MOONG DAL DIYE LAU GHONTO / BENGALI STYLE LAU GHONTO RECIPE

MOONG DAL DIYE LAU GHONTO – a very common side in Bengali household because of its simplicity. It is mainly a two ingredient curry recipe that has immense health benefits. Since it is a less spicy curry it is a wonderful choice for kids and elderly person. Since it tastes fabulous, they will dig happily into this healthy tasty combination.

Bottle Gourd is one of those veggies,that are known to be Doctor’s or dietitian’s favourite because of its immense health benefits. This veggie fits well in the menu of pregnant woman , diabetic patient and even in weight loss program and many more.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -20 minutes
• Author- Tina

HOW TO COOK BENGALI STYLE MOONG DAL DIYE LAU GHONTO

INGREDIENTS

• 1 Medium Size Lauki/Bottle Gourd
• 2-4 Tsp Moong Dal/ Yellow Lentil
• 1 Medium Size Potato (Cubes , perboiled)
• 1 Tsp Turmeric Powder
• Salt and sugar to taste
• 1 Tsp Cumin Powder
• 1 Tsp Garam Masala Powder
• Mustard Oil to Cook

STEP BY STEP WITH PHOTOS

Scrap the skin of bottle gourd. Cut them into fine shreds.

Dry Roast the Moong Dal. Wash them after roasting.

Pour mustard oil in pan. Add the perboiled potato cubes for frying.

Wash the Moong Dal after dry roasting. Put it in pan.

Toss them for few minutes.

Add shreds of bottle gourd.

Add 1 tsp Turmeric powder, 1 Tsp Cumin Powder. Mix everything.

Add 1 tsp Sugar.

Mix everything. Add 1 green chilli. Put a lid and cook in low flame for few minutes.

After few minutes, again toss everything.

Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

It goes fabulous with rice.

TEL POTOL RECIPE | HOW TO COOK BENGALI STYLE PARWAL CURRY

A humble Bengali Style Potol Recipe cooked in a mixture of spices. It can be cooked easily. There are two ways to cook this recipe. Can be cooked with onion-garlic along with the ground spices or can be cooked without any onion-garlic thus making it mild spicy , only the ground spices along with tomato. If preferred curd can be used, it gives tanginess to this curry.

Tel Potol , “Tel” means oil and “Potol” is the colloquial term for Parwal. This recipe is preferred to cook in mustard oil as mustard oil adds nice pungent aroma to the curry.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -20 minutes
• Author Tina

HOW TO COOK BENGALI STYLE TEL POTOL

INGREDIENTS

• 200 GM Parwal
• 2 tsp Turmeric Powder
• 1 Tsp Sugar
• Salt to taste
• 1 onion
• 1 Tomato
• 1/2 inch Ginger Slice
• 3 Green Chilli
• 1 Tsp Coriander Powder
• 1 Tsp Garam Masala Powder
• Mustard Oil to Cook

STEP BY STEP WITH PHOTOS

Scrap the skin of parwals. Slit them vertically. Season with salt and turmeric powder.

Put mustard oil in pan. Temper the oil with 1 tsp sugar. ( Frying sugar in oil adds nice colour to the curry)

Add the parwals. Fry them.

Cover with a lid, this helps in softening the inner part of Parwal. Flip in between.

As parwals become golden, add masala paste. Paste of 1 tomato, 1 onion,1/2 inch Ginger slice,3 Green Chilli. Put it in pan.

Add 1 tsp turmeric powder, 1 Tsp Coriander Powder. Mix everything well.

Continue stirring, otherwise masala will get stick to the bottom of the pan.

Add 1/2 Cup warm water ( this is an oil based gravy, only add water for the gravy to thick up). Add salt to taste.

Cook for few minutes. Sprinkle 1 Tsp Garam Masala Powder and toss for few minutes.

Finish cooking and Serve with rice.

MASALA BHINDI FRY | HOW TO COOK SPICY BHINDI FRY| BHINDI FRY RECIPE

Bhindi or okra is rich in dietary fiber and vitamin C and K.

As I always say, bhindis, parwals are very popular in Bengali household. These two green vegetable are always available in our freeze. So let’s cook a spicy Bhindi Fry today with available ground spices.

Don’t confuse with the batter fried ones. This a stir fried recipe , bhindis are slit and stuffed with spice mix (eg . Garam Masala, pepper powder, or any locally available ground spices).

• Cuisine – Indian
• Course – Main Course
• Prep time -10 minutes
• Cooking time -10 minutes
• Author -Tina

INGREDIENTS

• 250 gm Bhindi
• 1 Tsp Garam Masala Powder
• 1 Tsp Black Pepper Powder
• 1 Tsp Black salt
• 1 Tsp Coriander Powder
• Mustard Oil to Fry
• 1 Tsp Turmeric Powder
• 1 Tsp Sugar

HOW TO COOK SPICY BHINDI FRY

Wash Bhindis. Pat them dry.

Cut the bottom and top part.

Slit Bhindis vertically.

Put all the masala in a bowl. Whisk everything.

Stuff each bhindi with the ground spices.

Put mustard oil in pan.

Put the masala stuffed bhindis in pan.

Fry in medium flame. Fry till the bhindis become golden brown in colour.

Serve hot with rice-dal combo or with chapati.

KANCHKOLAR KOFTA CURRY RECIPE| BENGALI STYLE KOFTA CURRY WITH RAW BANANA

Kanchkola or Raw Banana is a rich source of vitamins, minerals and fiber, hence is very good for our health. From controlling blood sugar, to maintaining cholesterol it works as wonderful. In Bengali household, Raw Bananas are like must. From cooking curry with chunks of raw banana to preparation of fish stew raw banana is must. This delicious kofta curry is an age old classic recipe. This Bengali style Dumplings cooked with raw banana and potatoes , garam masala giving mind blowing flavour to the curry tops the chart of fish lover Bongs.

Since this is a no onion no garlic Recipe, it can be used for any Pujo feast.

It can be cooked easily as well as quickly. Also make sure to boil the Banana and potatoes with their skin on. Peel off the skin after boiling.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -15 minutes
• Author Tina

HOW TO COOK BENGALI STYLE KANCHKOLAR KOFTA CURRY

INGREDIENTS

• 6-8 Pieces Raw Banana
• 2 Medium size Potato
• 1 tsp Black Salt
• 1 tsp Black Pepper
• 2 tsp Gram Flour
• Mustard Oil
• 1 Tomato
• 1/2 inch Ginger Slice
• 1 Green Chilli
• 1 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• Salt and Sugar to taste

STEP BY STEP PROCEDURE WITH PHOTOS

Boil the raw bananas and potato and peel off the skin. Put them in a plate. Sprinkle 1 tsp Black Pepper Powder and black Salt. Mix everything. Knead them well.

Add 1-2 tsp Gram flour and knead again.

Make medium size Koftas from the raw banana dough.

Put mustard oil in pan. Put the Koftas in pan. Fry them golden brown.

Now temper the same oil with 1 dry red chilli and 1 tsp sugar.

Add Potato cubes ( Perboiled potato cubes).

Prepare paste of 1 tomato, 1/2 inch Ginger Slice and green chilli. Put the paste in pan.

Saute them.

Add 1 tsp Corinder Powder, salt to taste. Saute them.

As raw smell of the masala goes away, add water as much needed.

Sprinkle 1 tsp Turmeric powder. Wait till water starts boiling.

As water starts boiling, add the fried koftas.( Don’t keep the Koftas in gravy for too much time. It will dry up the gravy).

Sprinkle 1 tsp Garam Masala Powder and finish cooking.

It tastes awesome with hot rice.

CHOLAR DAL RECIPE| BENGALI CHOLAR DAL | HOW TO COOK BENGALI STYLE CHANA DAL

We Bengalis love to have Luchi on our Sundays. And this mildly spicy Cholar Dal which is packed with nutrients like zinc,folate, calcium and protein and low in fat content tastes wonderful with luchi. My mother cooks this on our Sundays. This Dal is an awesome Recipe for persons who are looking for something healthy yet tasty food then it’s a high five choice for you.

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Rating: 5 out of 5.

• Cuisine – Indian/Bengali
• Course – Main Course
• Prep time -15 minutes
• Cooking time -15 minutes

INGREDIENTS

• 1 Cup Cholar Dal/ Bengali Chana Dal
• 1 Cup Chopped Coconut
• 1/2 Cup Raisins
• 1 Tsp Cumin Seeds
• 1/2 Tsp Fennel Seeds
• 1 Tsp Cumin Powder
• 1 Tsp Garam Masala Powder
• 1 Tsp Turmeric Powder
• Salt and Sugar to taste

HOW TO COOK BENGALI STYLE CHANA DAL (STEP BY STEP WITH PHOTOS)

Soak Chana Dal in water overnight. Next morning drain out the water and put the dal in Pressure Cooker. Add turmeric powder and salt and cook for 4 whistles.

Put mustard oil in pan. Temper the oil with 1 tsp Cumin Seeds, 1/2 tsp Fennel Seeds.

Add the chopped Coconut pieces. Fry the coconut pieces.

Add the pressure Cooked Chana Dal in the pan. Add 1/2 cup Raisins.

Add 1 tsp Turmeric Powder, 1 Tsp Cumin Powder, 1 tsp Garam Masala Powder.

Add salt and sugar to taste. Mix the spices and cook for few minutes in low flame.

Serve with luchi, roti..

LAU ER KHOSA BHAJA | BOTTLE GOURD PEEL STIR FRY RECIPE | HOW TO COOK BENGALI STYLE LAU ER KHOSA BHAJA

Bottle Gourd peel stir fry is a popular Bengali style starter dish cooked with bottle gourd skin pieces and together with that, I have added bitter gourd slices in cooking this healthy fry. This is a very healthy recipe that’s very good for diabetic patients. Also in this pandemic time, this recipe helps in boosting immunity to your body. My mother cooks this often now a days. If wish, you can add 1 tsp Poppy seeds on it while cooking. This only makes the fry more crunchy.

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Rating: 5 out of 5.

HOW TO COOK BENGALI STYLE LAU ER KHOSA BHAJA

Take 1 bottle gourd, peel off the skin. Make sure to peel off the skin thicker. Then chop the skin into slices. Cut the bitter gourd into thin slices.

Put mustard oil in pan. Temper the oil with 1 Tsp Nigella Seeds. Put the slices in pan. Add salt to taste, 1/2 tsp turmeric powder.

Toss them.Add the bitter gourd slices.(Optional step is setting aside the bottle gourd peels after frying before adding the bitter gourd slices or you can fry them together).

Fry till the veggies become brown.

Transfer to a plate and serve with rice.

RECIPE CARD FOR BENGALI STYLE LAU ER KHOSA BHAJA

• Cuisine – Bengali
• Course – Main Course
• Author Tina
• Prep time -5-8 minutes
• Cooking time -10 minutes

INGREDIENTS ( SERVINGS -4)

1 medium size Bottle Gourd

4-6 Bitter Gourd

1 Tsp Nigella Seeds

1/2 tsp Turmeric Powder

Salt to taste

Mustard Oil

Peel off the skin of Bottle Gourd, make sure to cut it thick. Then chop the skin into slices. Cut the bitter gourd into slices.

Put mustard oil in pan. Temper the oil with 1 Tsp Nigella Seeds.

Add the bottle gourd skin slices.Add 1/2 tsp turmeric powder and salt to taste. Toss them.

Add the bitter gourd slices. Fry them till the veggies become brown in colour.

Transfer to a plate and serve.

SHAHI PANEER RECIPE| RESTAURANT STYLE SHAHI PANEER RECIPE | HOW TO COOK SHAHI PANEER

A preparation of Paneer native to Indian subcontinent, consisting of thick gravy of tomatoes and spices. I have not used cream in cooking this Recipe. Also I have cooked without onion and garlic, thus any vegetarian can use this recipe. Also, since this recipe has been cooked without cream and yoghurt, I think any Vegan foodie can go through this recipe and can try it.

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Rating: 5 out of 5.

Originating with the creamy delicacies of Mughlai Cuisine, this recipe is cooked by emulsifying tomatoes, cashews into a curry with the addition of paneer cubes and variety of spices. This Shahi Paneer is very popular in Indian Restaurants. Unlike other paneer curries, this paneer recipe is more sweet in taste.

HOW TO COOK RESTAURANT STYLE SHAHI PANEER AT HOME (STEP BY STEP WITH PHOTOS)

Take paneer cubes. Fry them and set aside after frying. Now add 1-2 tsp of ghee/butter in pan. Chop 1 medium size Tomato. Add the tomato slices in pan alongwith 8-10 Cashews and ginger slice. Toss them.

After tossing, let it cool. Put it in a grinder and make a paste.

Now add 4 Tsp of mustard oil in pan. Temper the oil with 1 bay leaf, 2 green cardamom, 1 dry red chilli, 2 cinnamon sticks and 1/2 cloves.

Put Potato cubes (1 medium size Potato) in pan. (Optional step). Add the masala paste.

Cook in low flame for few minutes. Add 1 tsp Coriander Powder. Add salt and sugar to taste.

Cook in low flame till the raw smell of the masala goes away. Add water as much needed.

Add the paneer cubes. Add 1 tsp Garam Masala Powder.

Cook for few minutes more and finish cooking.

HOW TO COOK RESTAURANT STYLE SHAHI PANEER

RECIPE CARD FOR RESTAURANT STYLE SHAHI PANEER

• Cuisine – Indian
• Course – Main Course
• Author Tina
• Prep time -19 minutes
• Cooking time -20 minutes

INGREDIENTS (SERVINGS-4)

300 gm Paneer

1 medium size Potato (cubes) (optional)

1 Tomato

8-10 Cashews

Ginger Slice

1 Dry Red Chilli

1 Bay leaf

2 Cloves

2 Cinnamon Sticks

1 Tsp Coriander Powder

1 Tsp Garam Masala Powder

Salt and sugar to taste

HOW TO COOK RESTAURANT STYLE SHAHI PANEER AT HOME

Take paneer cubes and fry them in oil. Set them aside after frying.

Now put ghee/butter in pan. Chop tomato into slices and put in pan. Add the Cashews and ginger slice. Toss everything.

Put in a grinder and make paste.

Now put oil in pan. Temper the oil with bay leaf green cardamom dry red chilli and clove and cinnamon sticks. Add the potato cubes. Fry them.

Add the masala paste. Saute them.

Add 1 tsp Coriander Powder. Add salt and sugar to taste.

Cook till the raw smell of the masala goes away.

Add water as much needed. Add the paneer cubes.

Add 1 tsp Garam Masala Powder. Cook for few minutes more and finish cooking.

PANEER KOFTA CURRY | PANEER KOFTA RECIPE| HOW TO COOK PANEER KOFTA CURRY RECIPE

A classic Paneer Recipe, where paneer are first made koftas and then cooked in a tomato based gravy. This recipe can be cooked with onion garlic and without onion garlic. The jain version involves cooking without onion and garlic. And the non veg recipe version can be cooked with onion garlic gravy. Here I have cooked this recipe without onion and garlic.

HOW TO COOK PANEER KOFTA CURRY (STEP BY STEP WITH PHOTOS)

Put paneer on a plate. Add 4 Tsp rice flour. Mash everything.

Make koftas out of the dough.

Put mustard oil in pan. Fry the koftas and set aside.

Then fry potato cubes in the same oil.

Make a paste of 1 tomato, ginger slice and 1 green chilli. Put the paste in pan.

Add 1 tsp Cumin Powder, 1 Tsp Coriander Powder 1 tsp Turmeric powder.Add salt and sugar to taste. Cook till the raw smell of the masala goes away. Add water as much needed.

Add the koftas. Sprinkle 1 tsp Garam Masala Powder and finish cooking.

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Rating: 5 out of 5.

• Cuisine – Indian
• Course- Main Course
• Author Tina
• Prep time 15 minutes
• Cooking time -25 minutes

INGREDIENTS ( SERVINGS -4)

250 gm Paneer

1 Cup Potato cubes

4 Tsp Rice Flour

1 Tomato

Ginger slice

1 Green Chilli

1 Tsp Turmeric Powder

1 Tsp Coriander Powder

1 Tsp Cumin Powder

1 Tsp Garam Masala Powder

Salt and sugar to taste

Mustard oil to cook

Take paneer on a plate. Put 4 Tsp Rice Flour. Mix everything. Make koftas.

Fry koftas in mustard oil and set aside after frying.

Put potato cubes in the same oil for frying. Make a paste of tomato, ginger and chilli. Put the paste in pan.

Add 1 tsp Turmeric powder, 1 tsp Cumin Powder, 1 tsp Coriander powder. Add salt and sugar to taste.

Cook in low flame till the raw smell of the masala goes away.

Add water as much needed.

Add the fried koftas in the curry.

Sprinkle 1 tsp Garam Masala Powder and finish cooking.