Chettinad Chicken Curry

There are many curry bases for chicken, seafood, and mutton in Indian cuisine. Every region has its own unique twist based on the local spices and technique. Some have evolved over time while others have been influenced by travelers and culture shift.
Chettinad chicken curry is a fiery and vibrant Tamil delicacy and very true to its roots. This culinary delight gets high marks for spiciness and is not for the faint-hearted.

Chettinad Cuisine hails from the Chettinad region of Tamil Nadu, India and is renowned for its spicy vibrant curries with complex yet perfectly balanced flavor. The fiery gravy that forms the base for these curries is made with a combination of a few fresh ingredients and freshly ground local spices.
Chettinad masala is a fiery delicious blend of spices and a key ingredient in many dishes from the Chettinad Cuisine. It is loaded with red chilies and coconut and earthy spices like cumin, coriander, fennel, cinnamon along with some local spices like star anise and kalpasi. The distinct aroma of freshly ground spices that engulfs the air while making this blend is enough to make me drool.

I usually serve this chicken curry with plain steamed rice or roti, a side of cabbage and carrot stir-fry dish and a cup of buttermilk to tone down the heat. The mild taste of the accompaniments compliments the fierceness of this curry.

I keep the spice level high in my curries. If your spice threshold is different then use a few less dry red chilies. Store in an airtight container for up to 10 days or refrigerate. Use this masala to make chicken, fish, shrimp or lamb curry. Vegetarians and vegans can use it for vegetable stir-fries or veggie curry using tofu or potato or eggplant etc.

Ingredients: (serves 4)
2 lbs chicken thighs (boneless skinless)
3 tbsp oil
¼ tsp cumin seeds
¼ tsp mustard seeds
2-3 bay leaves
2 medium onions, chopped fine
1 tbsp ginger garlic paste
3 medium tomatoes, crushed
1 tbsp tomato paste
5 tbsp Chettinad masala (recipe here)
Salt to taste
¼ tsp turmeric powder
Fresh coriander to serve

1. Clean and dry the chicken and cut them into 2X2 inch pieces. 
2. Prepare Chettinad masala according to the recipe.
3. Season the chicken with some salt and about 5 tbsp of Chettinad masala. Refrigerate till ready to cook. You can marinate the chicken for about 4-8 hours. 
4. Heat oil in a pan on medium high. Add cumin and mustard seeds and let them roast for a few seconds. 
5. Add the bay leaves and chopped onions. Saute for a few minutes till pink. Add the ginger garlic paste and continue cooking till onions turn golden brown. 
6. Now add the tomatoes and tomato paste and cook for a few minutes. Add the marinated chicken, turmeric powder and salt to taste. Remember chicken is already seasoned so use salt accordingly. 
7. Continue cooking for another 3-5 minutes on medium high stirring often. Add a ¼ to ⅓ cup of water and mix well. Cover and simmer for 5-7 minutes till chicken is cooked through. Adjust the amount of gravy as desired (by either adding more water or boiling off excess liquid).
8. Serve hot garnished with chopped fresh coriander and plain rice or roti. 

Cabbage carrot stir-fry
Ingredients:
2 cups finely shredded cabbage
2 large carrots, grated
1-inch ginger, grated
1 tsp oil
1/4 tsp each cumin and mustard seeds
Salt to taste
1/4 tsp turmeric powder
1 tsp coriander powder
Red chili pepper to taste
Fresh coriander, chopped

1. Heat oil in a pan and add the cumin and mustard seeds. Let them crackle for a few seconds.
2. Add cabbage, carrots, and ginger. Mix.
3. Add all the dry spices and mix well. Sprinkle a couple tablespoons of water and mix well again.
4. Simmer, cover and cook for 5 minutes till a little tender. Sprinkle some freshly chopped coriander and serve hot. 

Mutton fry

A delicious dry mutton fry dish that pairs beautifully with rice or roti.  This is one of the faves in our house. Mutton pieces are tossed in whole spices and chilies till moist tender. This dish has no gravy, only a thick spicy masala clings to the meat pieces. The spice level is high, as it has both red chilies and black peppercorns. If your spice threshold is less then adjust the amount of these two ingredients.
I usually cook the mutton in a pressure cooker prior to frying. You can also cook it in the pan by adding a little more water and cooking covered for 20-25 minutes.

The spices and aromatics in this dish will set your taste buds alight with a symphony of flavors.

Ingredients:
2 lbs mutton
Marinade
2 cloves of garlic
A small piece of ginger
⅓ tsp salt
⅓ tsp turmeric powder
¼ tsp red chili powder (optional)

1. Marinating mutton - Season the mutton pieces with salt, turmeric powder and red chili powder. Crush ginger and garlic and mix it in. Cover and refrigerate for a minimum of 4 hours. 
2. Cooking mutton - Place the marinated mutton with a ¼ cup water in a pressure cooker. Cook till the steam starts to escape. Simmer for 5 minutes and then take off the heat and allow the steam to release on its own. 

Dry spice mix
½ tsp cumin seeds
1 tbsp coriander seeds
4-5 cloves
1 black cardamom
2-3 green cardamoms
½ inch cinnamon stick
8-10 black peppercorns (as per your spice quotient)
2-3 dried red chilies (as per your spice quotient)

1. In a skillet dry roast all the whole spices written under dry spice mix till fragrant. Cool and then grind coarsely. Keep aside.

Other ingredients
2-3 tbsp oil
2 onions
2-3 cloves garlic
A small piece of ginger
½ cup plain yogurt whisked
Salt to taste
Garam masala powder (optional)
Fresh coriander to garnish
Red onion rings and naan as accompaniments

1. Dice the onions very finely (or grate) and crush ginger and garlic. 
2. In a skillet heat the oil and add onions. Saute on medium high stirring for a minute and then add the ginger and garlic. Continue cooking on medium till golden brown. Stir frequently to avoid burning. 
3. Add yogurt and cook on high till the oil separates from the sides. 
4. Now gently add the cooked mutton from above including any liquid in the mixture. 
5. Season with salt as required. Keep in mind that the cooked mutton is already salted. 
6. Cook on high till all liquid evaporates and you see oil separating from the sides.
7. Mix garam masala and sprinkle with fresh coriander and serve hot. 

9 scrumptious recipes using Potato

Potatoes are a staple at any table. Whether you are hosting a get-together, or enjoying dinner with friends, or simply hanging out with your family, this comfort food favorite is sure to satisfy every taste bud. So versatile, you can roast, bake, stir fry or boil them. Having a neutral starchy flavor, they complement almost any meal. From starters to side dish, main dish to dessert, potato never fails to disappoint.
There are about about 100 varieties of edible potatoes grown around the world. These range in size, shape, color, starch content and flavor. Besides being a world staple, potato has an impressive nutritional profile. It is a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.

Here are some of our family faves.

Grilled Potato wedges
Crisp crunchy exterior with soft fluffy insides, flavored with spice mixture of your liking and a little char from the grill. These perfectly seasoned grilled potato fries/wedges are one of my favorite sides to serve with any BBQ dish. They are quick and delish and pair wonderfully with most meats coming off the grill.
Find the detailed recipe here.

Sweet Potato Wedges
These grilled wedges make for an excellent side dish alongside grilled salmon or chicken. Sweet and soft on the inside, charred and crunchy on the outside – what’s not to love here? And I love that all components for dinner can be cooked outside and there is practically no clean-up to do in the kitchen.
Find the detailed recipe here.

Aloo chaat

Diced potatoes are fried in generous helpings of oil on large griddles or tava and drizzled with tamarind, mint chutneys and an array of ground fragrant spices.
This version is much lighter without compromising the taste. Roast the half boiled potatoes in the oven with just a drizzle of olive oil to get the crisp delish spud. If you prefer, you can shallow fry your diced potatoes and flavor them with chaat masala.
Find the detailed recipe here.

Batata Vada

Battered, deep fried potato fritters typically served as a tea time snack is a popular Maharashtra street food and is served with a bunch of condiments such as green mint coriander chutney and the red chili garlic chutney. Flavored mashed potatoes are shaped into round balls and dipped in a thick chickpea flour batter, then deep fried to get a crispy exterior with a soft interior.Find the detailed recipe here.

Aloo tikki
The evergreen Indian street food is loved by all, big and small. Spiced potato cutlets fried to perfection to give a crispy exterior and a soft interior. This versatile dish can be served in several ways and is a real comfort food for those cold and wet evenings.
Find the detailed recipe here.

Dum Aloo

This fried potato curry is an Indian dish from the Kashmiri kitchen. Small baby potatoes are cooked in a tangy spiced gravy of ginger, garlic, tomatoes and yogurt. The beautiful reddish hue comes from Kashmiri chili powder which have a distinctive flavor, though not very spicy. I like it with roti or naan. Dum aloo can be served on special occasions and looks as beautiful as it tastes.Find the detailed recipe here.

Sesame potatoes (til wale aloo)

My mom's recipe, this dish is from Nepal and is always a favored item in gatherings. This spicy vegan fare takes multiple steps but is well worth the effort. As the flavors blend it, taste enhances after 24 hours. So I always make a double batch to ensure left-overs for later. This dish is suitable for a fasting meal.
Find the detailed recipe here.

Aloo Posto

A simple and delicious stir fried potato dish, aloo posto is a staple in Bengali households. Using just a few ingredients you can make these spicy potatoes and they taste awesome with dal and plain roti. The main flavor comes from poppy seeds.
Find the detailed recipe here.

Sweet potato fudge (shakarkandi halwa)

Shakarkandi ka halwa or sweet potato fudge makes for a delicious prasad and dessert for the day of fasting. A must try for everyone with a sweet tooth.
Find the detailed recipe here.

14 Paneer recipes

Indian cuisine is well known for offering a wide range of vegetarian dishes for its massive population that relies purely on meat free diet. An array of lentils and beans, an abundance of seasonal vegetables and paneer along with a wide selection of herbs and spices form the backbone of Indian vegetarian cuisine.  

Indian cottage cheese or paneer is fresh cheese that can be easily made at home and requires no aging. It has a mild taste and  and soaks up the flavor of the spices its cooked in. It holds up well to frying and grilling and so is a great choice for curries and BBQ. This versatile ingredients is used to make a wide array of dishes ranging from starters to main dish to dessert. A fave among all you can find it in restaurant meals, home cooked food and street food.
Here is a collection of paneer recipes ranging from starters to main dish to dessert. Click on the titles to go to their detailed recipes. Happy cooking. 

Paneer veggie cutlets

Detailed recipe

These mini paneer cutlets are super cute and super yummy. A great appetizer dish that you can make ahead. Make them bigger to use as a burger patty. The main ingredient in here is grated paneer which constitutes almost 70% of the mix. Add a little potato to help bind the mixture. Apart from these you can add any veggie combination you like. Carrots, peas, beans, leeks, etc. Make sure to lightly steam or microwave cook the beans and peas before adding to the mix.

Detailed recipe

Tandoori paneer tikka
Soft chunks of paneer marinated in hung yogurt based marinade with tandoori masala and grilled to perfection with onions and peppers. Often served as a starter, paneer tikka has the char broiled flavor of the tandoor (clay oven) and is a great vegetarian alternative for BBQ. Marinated cubes of paneer are threaded through the skewers along with red onions, pepper chunks and mushrooms and grilled till they sizzle. Serve them with mint chutney as a starter and with Plain naan as a meal.

Detailed recipe

Haryali paneer tikka
Hara bhara paneer tikka or haryali paneer tikka is made with an array of herbs and spices and tastes fresh and herbaceous. I use hung yogurt as the base for the marinade. You can also use sour cream if you wish. Grid the green marinade fine using as little water as possible.
Tikkas are served as starters with drinks or as an accompaniment to the meal with raw red onion rings, salad greens, mint chutney, hot dipping sauce and even small bites of naan. Give hot tikkas a drizzle of lime juice and a sprinkle of chaat masala (a mix of spices with mango powder, cumin, black salt) for an exquisite flavor.

                                                                                        

Detailed recipe

Kali mirch paneer tikka
Kali mirch paneer tikka is simple and quick to make. The coarse texture of peppercorns infuse a gentle heat to the succulent paneer pieces and red and green peppers add to the smoky charred flavor. Tikkas are served as starters with drinks or as an accompaniment to the meal with raw red onion rings, salad greens, mint chutney, hot dipping sauce and even small bites of naan. Give hot tikkas a drizzle of lime juice & a sprinkle of chaat masala for an exquisite flavor.

Detailed recipe

Kadhai paneer 

A flavorful dish to serve with naan or roti, karahi paneer has its roots in Mughlai cooking. Succulnt pieces of paneer and smoky peppers are cooked in a tangy tomato sauce with a hint of creaminess. Adjust the consistency as per your taste.

Detailed recipe

Matar paneer
Matar paneer is a tomato based peas and paneer curry from North India. Fried cubes of paneer and peas are simmered in an onion, tomato, ginger and garlic based gravy spiced with cumin, cloves, cinnamon and green chilies.

Detailed recipe

Palak paneer 
Spinach with cottage cheese is a rustic dish and an old favorite of Punjab (North India). Lightly fried cubes of paneer (Indian cottage cheese) and pureed spinach are simmered in an onion tomato gravy till flavors blend in. Palak paneer goes well with roti, paratha, naan and jeera rice with a side of raw onion rings and crisp green chilies. I make palak paneer in two different ways. One the more traditional recipe and the other a stir fried version which is much healthier and less calorie dense. Its not as creamy as the other version but taste awesome for those quick meals. So call it the shortcut method. Make sure to try them both.

Detailed recipe

Chaulia Paneer
This dish is very similar to matar paneer. Just use chaulia (green chickpeas) instead of peas. Fried cubes of paneer and chaulia are simmered in an onion, tomato, ginger and garlic based gravy spiced with cumin, cloves, cinnamon and green chilies. So shallow fry paneer cubes till lightly golden and keep aside. Make the gravy and add chaulia. Add the fried paneer and simmer for a bit to allow the flavors to blend in. Do not overcook the paneer as it gets rubbery. Serve with cumin rice or roti.

Detailed recipe

Paneer Stuffed Indian peppers
Stuffed peppers are a fave all over the world. A variety of fillings find their way into these beauties both vegetarian and meat fillings. Flavored with cheese, tomato and spices you can fill them with almost anything - beans, rice, ground chicken, quinoa or a combination of these; they all taste awesome.

Detailed recipe

Shahi paneer
Shahi paneer means a royal paneer curry. This tomato and yogurt based creamy dish with cubed paneer has a definite Mughal influence. It is mildly sweet in taste. Sweet nuttiness comes from the cashew paste, slight sour from the yogurt and rich smoothness from the cream

Detailed recipe

Methi Chaman
Methi chaman is from the Kshmiri kitchen. Fresh methi greens are cooked with fried cubed paneer and buttermilk and flavored with bold spices such as ginger and fennel powder. There are several variations to this dish. You can use half methi and half spinach leaves to reduce bitterness and make it more kid friendly. You can also puree the greens rather than chop them. This makes for a smooth gravy like dish.

Detailed recipe 

Malai kofta (paneer kofta curry)
Malai Kofta is a dish for special occasions and is a vegetarian version of meatballs. Koftas are fried dumplings. More popularly recognized as meatballs, koftas can be made from different ingredients such as lamb, chicken, vegetables, paneer. Fried koftas are immersed in rich silky gravy and accompanied by naan, tandoori roti or cumin rice.

Detailed recipe

Kalakand
Kalakand is a soft,moist delicious dessert very popular all over India specially during festivals and celebrations. Traditionally its made by boiling milk down to half its volume and combining it with paneer or cottage cheese, a tedious and long process. But a much simpler microwave version of the recipe takes about quarter the time and comes out as delicious. I have written down both recipes and have also tried both. The results are almost same. Try this recipe during the festive season this year and enjoy.

Detailed recipe

Coconut Laddo
For a real quick and delicious dessert make these bite sized delights. This is an almost no cook dish which is ready in minutes and tastes very delectable. Serve them at room temperature for a melt in the mouth treat.

Methi chaman

Indian cuisine is well known for offering a wide range of vegetarian dishes for its massive population that relies purely on meat free diet. An array of lentils and beans, an abundance of seasonal vegetables and paneer along with a wide selection of herbs and spices form the backbone of Indian vegetarian cuisine.
Indian cottage cheese or paneer is fresh cheese that can be easily made at home and requires no aging. It has a mild taste and  and soaks up the flavor of the spices its cooked in. It holds up well to frying and grilling and so is a great choice for curries and BBQ. This versatile ingredients is used to make a wide array of dishes ranging from starters to main dish to dessert. A fave among all you can find it in restaurant meals, home cooked food and street food.
Methi chaman is from the Kashmiri kitchen. Fresh methi greens are cooked with fried cubed paneer and buttermilk and flavored with bold spices such as ginger and fennel powder. There are several variations to this dish. You can use half methi and half spinach leaves to reduce bitterness and make it more kid friendly. You can also puree the greens rather than chop them. This makes for a smooth gravy like dish. I like the following version with the earthy rustic chopped fresh methi only.

Ingredients: (serves 4-6)
500 gm paneer
1/2 cup buttermilk
1 bunch of fresh fenugreek (methi) leaves
1 tsp ground fennel
1/2 tsp ginger powder
1 tsp turmeric powder
1 tsp cumin seeds
A pinch of asafoetida powder
Salt to taste
1 tbsp Oil

1. Remove any excess moisture from the paneer using a paper towel and then cut into bite sized cubes. These need to be fried lightly till the edges turn golden. You can use one of the following two methods for this. The baking method works well when making a large quantity for a crowd. 
2. Frying method for paneer - Heat a few tablespoons of oil in a non stick pan over medium heat. Shallow fry the cubed paneer in batches till lightly golden on all sides. this should only take 2-3 minutes. Remove from heat onto a paper towel to remove excess oil. 
3. Baking method for paneer - Preheat the oven to 350 F. Prepare a baking sheet by lining with foil sprayed with some oil to prevent the paneer from sticking. Brush the paneer cubes with some oil in all sides and place them on the baking sheet in a single layer. Place in the hot oven and bake for 10-15 minutes, turning once in between. Do keep an eye as paneer can overcook quickly. 
4. Soak them in buttermilk to keep soft. 
5. Wash and drain the methi leaves to remove excess water. Chop them fine. 
6. Heat oil in a pan and add asafoetida followed by cumin seeds. Let them roast for a few seconds before adding methi leaves. Fry for a minute and add all the spices and seasoning. 
7. Add paneer cubes and buttermilk and mix well. Bring to a boil. Reduce heat and simmer covered till the gravy thickens. Cook till the desired consistency is reached. I like it dry-ish. Serve hot.

Shahi Paneer

Indian cottage cheese or paneer is fresh cheese that can be easily made at home and requires no aging. It has a mild taste and  and soaks up the flavor of the spices its cooked in. It holds up well to frying and grilling and so is a great choice for curries and BBQ.
Shahi paneer means a royal paneer curry. This tomato and yogurt based creamy dish with cubed paneer has a definite Mughal influence. Fried cubes of paneer are simmered in an onion, tomato, yogurt, ginger and garlic based gravy spiced with cinnamon, cloves and cardamom. These spices add a delicate flavor enhanced by the sweet nuttiness of cashews, a touch of sour from the yogurt and a rich smoothness of the cream.
So shallow fry paneer cubes till lightly golden and keep aside. Make the gravy. Add the fried paneer and simmer for a bit to allow the flavors to blend in. Do not overcook the paneer as it gets rubbery. Serve with naan or cumin rice. 

Ingredients: (serves 4-5)
400 gms paneer
1 medium red onion, pureed
2-3 cloves garlic, minced
2 inches ginger, grated
2-3 green chilies, chopped fine
10-15 cashews
1 large tomato, pureed
2 tsp tomato paste
1 cup hung yogurt
1/2 tsp cumin seeds
4-5 cloves
Small piece cinnamon
2 green cardamoms

1/3 tsp turmeric powder
1 tsp coriander powder
Salt to taste
1/2 tsp sugar
Deghi mirch (cayanne pepper) to taste
Oil for frying
1-2 tbsp cream for garnish (optional)
Handful fresh coriander for garnish

1. Remove any excess moisture from the paneer using a paper towel and then cut into bite sized cubes. These need to be fried lightly till the edges turn golden. You can use one of the following two methods for this. The baking method works well when making a large quantity for a crowd.  
2. Frying method for paneer - Heat a few tablespoons of oil in a non stick pan over medium heat. Shallow fry the cubed paneer in batches till lightly golden on all sides. this should only take 2-3 minutes. Remove from heat onto a paper towel to remove excess oil. 
3. Baking method for paneer - Preheat the oven to 350 F. Prepare a baking sheet by lining with foil sprayed with some oil to prevent the paneer from sticking. Brush the paneer cubes with some oil in all sides and place them on the baking sheet in a single layer. Place in the hot oven and bake for 10-15 minutes, turning once in between. Do keep an eye as paneer can overcook quickly. Remove from oven and place in a bowl of warm water till you make your gravy. Drain and squeeze out excess water before adding it to the gravy. 
4. Make the cashew paste - Soak the cashews in 1/4 cup warm water for 5 minutes. Add the soaked cashews along with the water in a blender and make a smooth paste.
5. Prepare the gravy - Heat 2 tbsp oil in a heavy bottomed pan over medium heat. Add the cumin seeds and let them roast for 5 seconds. Coarsely pound cloves, cinnamon and green cardamom in mortar and pestle, and add it to the pan. Add onions and fry till they turn pink. Add minced garlic, ginger and green chilies and lower the heat a bit. Continue cooking till everything turns light brown. 
6. Add the tomato puree, tomato paste, sugar, salt and all the powdered spices to the pan. Mix well and bring to a boil. Reduce the heat to medium low and continue cooking the tomatoes and spices for a minute. Now add the plain yogurt and cashew paste and cook on medium heat till you see some oil leaving the sides of the pan. Avoid using very high heat or the yogurt will start to curdle. 
7. Add 1/2 - 3/4 cup water (based on the desired consistency) and stir well to get a uniform gravy. Bring to boil and simmer for 3-5 minutes. 
8. Add the fried paneer cubes . Stir gently to coat all the pieces with the sauce and simmer for a minute.  Remove from heat, stir in the cream and sprinkle fresh minced coriander. Serve with roti or naan.  

Chaulia paneer

Indian cuisine is well known for offering a wide range of vegetarian dishes for its massive population that relies purely on meat free diet. An array of lentils and beans, an abundance of seasonal vegetables and paneer along with a wide selection of herbs and spices form the backbone of Indian vegetarian cuisine.  

Indian cottage cheese or paneer is fresh cheese that can be easily made at home and requires no aging. It has a mild taste and  and soaks up the flavor of the spices its cooked in. It holds up well to frying and grilling and so is a great choice for curries and BBQ. This versatile ingredients is used to make a wide array of dishes ranging from starters to main dish to dessert. A fave among all you can find it in restaurant meals, home cooked food and street food.

Chaulia paneer is very similar to matar paneer. Just use chaulia (green chickpeas) instead of peas. Fried cubes of paneer and chaulia are simmered in an onion, tomato, ginger and garlic based gravy spiced with cumin, cloves, cinnamon and green chilies. So shallow fry paneer cubes till lightly golden and keep aside. Make the gravy and add chaulia. Add the fried paneer and simmer for a bit to allow the flavors to blend in. Do not overcook the paneer as it gets rubbery. Serve with cumin rice or roti.
You might have access to fresh green chaulia. In Canada, I can only find the frozen variety. So this recipe is based on using the frozen ones. Cooking times may vary if using the fresh chaulia. 

Ingredients: (serves 4-5)
400 gms paneer
2 cups frozen chaulia (green chickpeas)
1 medium red onion, chopped fine
2-3 cloves garlic, minced
2 inches ginger, grated
2-3 green chilies, chopped fine
2 large tomatoes, pureed
2 tsp tomato paste
1 tbsp vegetable oil
1/2 tsp cumin seeds
4-5 cloves
Small piece cinnamon 

1/3 tsp turmeric powder
1 tsp coriander powder
Salt to taste
Deghi mirch (cayanne pepper) to taste
Oil for frying
1/2 tsp Garam masala
Handful fresh coriander for garnish

1. Remove any excess moisture from the paneer using a paper towel and then cut into bite sized cubes. These need to be fried lightly till the edges turn golden. You can use one of the following two methods for this. The baking method works well when making a large quantity for a crowd.  
2. Frying method for paneer - Heat a few tablespoons of oil in a non stick pan over medium heat. Shallow fry the cubed paneer in batches till lightly golden on all sides. this should only take 2-3 minutes. Remove from heat onto a paper towel to remove excess oil. 
3. Baking method for paneer - Preheat the oven to 350 F. Prepare a baking sheet by lining with foil sprayed with some oil to prevent the paneer from sticking. Brush the paneer cubes with some oil in all sides and place them on the baking sheet in a single layer. Place in the hot oven and bake for 10-15 minutes, turning once in between. Do keep an eye as paneer can overcook quickly. Remove from oven and place in a bowl of warm water till you make your gravy. Drain and squeeze out excess water before adding it to the gravy. 
4. Prepare the gravy - Heat 2 tbsp oil in a pressure cooker/pan over medium heat. Add the cumin seeds and let them roast for 5 seconds. Coarsely pound cloves and cinnamon in mortar and pestle, and add it to the pan. Add chopped onions and fry till they turn pink. Add minced garlic, ginger and green chilies and lower the heat a bit. Continue cooking till onions turns golden brown. 
5. Add the tomato puree, tomato paste, sugar, salt and all the powdered spices to the pan. Mix well and bring to a boil. Reduce the heat to medium low and continue cooking the tomatoes and spices till you see some oil leaving the sides of the pan. 
6. Pressure cooker method - Add the frozen chaulia and 3/4 cup of water. Pressure cook on high till  contents reach a boiling point or the steam escapes (till the first whistle). Simmer and cook for 5-7 minutes(or continue cooking on high for 2-3 whistles). Remove from heat and allow the pressure to drop by itself. Continue recipe from point 8.
7. Pan method - Add the frozen chaulia and 1 cup of water. Bring to a rolling boil. Simmer covered for 15 - 20 minutes till chaulia is tender. You may add more water if it gets too dry. 
8. Add the fried paneer cubes and mix to coat all the pieces with the sauce. Cook on medium high till paneer absorbs the sauce flavor. Adjust consistency by adding water or boiling off excess to reach the desired Remove from heat, stir in garam masala and sprinkle fresh minced coriander. serve with roti, paratha or rice.  

Palak Paneer

Fried cottage cheese in curried spinach - two ways

Palak paneer (spinach with cottage cheese) is a rustic dish and an old favorite of Punjab (North India).  This hearty dish is delish and abundant in flavor and nutrients. Leafy greens and paneer both are used extensively in North Indian kitchens and there are many recipes calling for these ingredients.

The five rivers flowing through Punjab make the land fertile, rich and suitable for earthy vegetables such as spinach (palak), fenugreek (methi), rapini (sarson). Being a rich farmland, dairy forms an essential part of everyday meal be it in the form of buttermilk, ghee or paneer. India being primarily vegetarian, its cuisine has developed interesting meat substitutes and paneer perfectly fits the bill. Having a mellow taste and a spongy texture paneer partners well with vegetables, pulses and grains.

Lightly fried cubes of paneer (Indian cottage cheese) and pureed spinach are simmered in an onion tomato gravy till flavors blend in. Palak paneer goes well with roti, paratha, naan and jeera rice with a side of raw onion rings and crisp green chilies. A vegan variation would be to substitute tofu for paneer. Use firm tofu for this purpose which can withstand the frying and simmering process.

I make palak paneer in two different ways. One the more traditional recipe and the other a stir fried version which is much healthier and less calorie dense. Its not as creamy as the other version but taste awesome for those quick meals. So call it the shortcut method. Make sure to try them both. Here are the two versions.  

Palak paneer (boiled version)

Ingredients:

2 lbs spinach (about 2 bunches spinach)
1 lb paneer, cubed
1-2 tbsp olive oil
1/2 tsp cumin seeds
2-3 cloves garlic, grated
1 inch ginger, grated
1 large red onion, chopped fine
1 large tomato, pureed
2/3 tsp salt
3-4 green chilies, chopped
1/4 tsp turmeric
1 tsp coriander powder
Red chili powder to taste (optional)
Vegetable oil for frying

1. Wash and drain spinach. I usually boil it in a pressure cooker. Place the spinach leaves in a pressure cooker along with chopped green chilies, grated ginger and salt. Pressure cook for 3-5 minutes. Remove from heat, cool. Puree boiled spinach coarsely, keep aside.
2. Heat vegetable oil in a pan on medium and fry the cubed paneer till lightly golden on all sides. Keep aside.
3. Heat olive oil in a separate pan and add cumin seeds. Let roast for a few seconds before adding onion. Saute on medium high for a minute. Add ginger and garlic and saute till everything turns golden.
4. Add the tomato puree and cook on high for a minute. Add pureed spinach and fried paneer along with all the dry spices. 
5. Bring to boil. At this point you might want to cook this concoction covered as there will be a lot of splattering. Simmer and cook for 5-7 minutes till all the flavors blend in. Taste and add more salt if needed. 
6. Serve hot topped with a dollop of butter with roti. 

Palak paneer - shortcut method (chopped version) 

Ingredients: 

2 lbs spinach (about 2 bunches spinach)
1 lb paneer, cubed
1-2 tbsp olive oil
1/2 tsp cumin seeds
2-3 cloves garlic, grated
1 inch ginger, grated
2/3 tsp salt
3-4 green chilies, chopped
1/4 tsp turmeric
1 tsp coriander powder
Red chili powder to taste (optional)

1. Wash, drain and chop spinach fine. Keep aside.
2. Heat oil in a pan, add cumin seeds and let them roast for a few seconds. Add grated ginger and garlic and saute for 4-5 seconds. 
3. Add the chopped spinach and paneer and the rest of the ingredients. Mix well and cover. Simmer and cook for 7-10 minutes, stirring occasionally till done. 
4. Serve hot with roti.

Matar Paneer

Indian cuisine is well known for offering a wide range of vegetarian dishes for its massive population that relies purely on meat free diet. An array of lentils and beans, an abundance of seasonal vegetables and paneer along with a wide selection of herbs and spices form the backbone of Indian vegetarian cuisine.  

Indian cottage cheese or paneer is fresh cheese that can be easily made at home and requires no aging. It has a mild taste and  and soaks up the flavor of the spices its cooked in. It holds up well to frying and grilling and so is a great choice for curries and BBQ. This versatile ingredients is used to make a wide array of dishes ranging from starters to main dish to dessert. A fave among all you can find it in restaurant meals, home cooked food and street food.

Matar paneer is a tomato based peas and paneer curry from North India. Fried cubes of paneer and peas are simmered in an onion, tomato, ginger and garlic based gravy spiced with cumin, cloves, cinnamon and green chilies. So shallow fry paneer cubes till lightly golden and keep aside. Make the gravy and add frozen peas. Add the fried paneer and simmer for a bit to allow the flavors to blend in. Do not overcook the paneer as it gets rubbery. Serve with cumin rice or roti. 

Ingredients: (serves 4-5)
400 gms paneer
2 cups frozen peas
1 medium red onion, chopped fine
2-3 cloves garlic, minced
2 inches ginger, grated
2-3 green chilies, chopped fine
3 large tomatoes, pureed
2 tsp tomato paste
1 tbsp vegetable oil
1/2 tsp cumin seeds
4-5 cloves
Small piece cinnamon 

1/3 tsp turmeric powder
1 tsp coriander powder
Salt to taste
1/2 tsp sugar
Deghi mirch (cayanne pepper) to taste
Oil for frying
1/2 tsp Garam masala
Handful fresh coriander for garnish

1. Remove any excess moisture from the paneer using a paper towel and then cut into bite sized cubes. These need to be fried lightly till the edges turn golden. You can use one of the following two methods for this. The baking method works well when making a large quantity for a crowd.  
2. Frying method for paneer - Heat a few tablespoons of oil in a non stick pan over medium heat. Shallow fry the cubed paneer in batches till lightly golden on all sides. this should only take 2-3 minutes. Remove from heat onto a paper towel to remove excess oil. 
3. Baking method for paneer - Preheat the oven to 350 F. Prepare a baking sheet by lining with foil sprayed with some oil to prevent the paneer from sticking. Brush the paneer cubes with some oil in all sides and place them on the baking sheet in a single layer. Place in the hot oven and bake for 10-15 minutes, turning once in between. Do keep an eye as paneer can overcook quickly. Remove from oven and place in a bowl of warm water till you make your gravy. Drain and squeeze out excess water before adding it to the gravy. 
4. Prepare the gravy - Heat 2 tbsp oil in a heavy bottomed pan over medium heat. Add the cumin seeds and let them roast for 5 seconds. Coarsely pound cloves and cinnamon in mortar and pestle, and add it to the pan. Add chopped onions and fry till they turn pink. Add minced garlic, ginger and green chilies and lower the heat a bit. Continue cooking till onions turns golden brown. 
5. Add the tomato puree, tomato paste, sugar, salt and all the powdered spices to the pan. Mix well and bring to a boil. Reduce the heat to medium low and continue cooking the tomatoes and spices till you see some oil leaving the sides of the pan. Add the frozen peas and 3/4 cup of water, bring to a rolling boil. Add the fried paneer cubes and mix to coat all the pieces with the sauce. Simmer covered for 8-10 minutes. Remove from heat, stir in garam masala and sprinkle fresh minced coriander. serve with roti, paratha or rice.  

Goshtaba

This delicacy from the Kashmiri kitchen is made with minced mutton, yogurt and a bunch of aromatic spices. It is basically spiced meatballs cooked in a flavorful yogurt gravy. An important dish, Goshtaba is made on all the auspicious occasions and is the last meat dish to be served in Wazwan (the multi - course Kashmiri feast) just before the dessert.
While preparing this, make sure to pound and knead the mince well with the extra lump of fat. This pounding and mixing makes a big difference in the texture of the goshtabas and the fat lump keeps it moist. Traditionally it was beaten with a wooden mallet on a smooth surfaced stone and meat fat was added to it while pounding. Use of spices such as fennel, Kashmiri red chilies and dry ginger , are specific to Kashmiri cuisine and give this dish a unique flavor.
A must try for all meat lovers.

Ingredients: (serves 4)
For the meatballs
1 lb mutton mince
2 tbsp lumps of meat fat
1/2 tsp ginger powder
1/2 tsp fennel powder
1 black cardamom (seeds powdered)
1 green cardamom (seeds powdered)
1/3 tsp salt
Whole spices
3 cloves
1/2 inch cinnamon stick
1 whole black cardamom
For the gravy
1 tbsp oil + 1 tbsp ghee
1 large onion finely chopped
2 cups yogurt, whisked till smooth
1/2 tsp ginger powder
1/2 tsp fennel powder
1 black cardamom (seeds powdered)
1 green cardamom (seeds powdered)
2 clove powdered
1/5 tsp cinnamon powder
1 tsp red chili powder
1 /2 tsp cumin powder
1 tsp dry mint powder
salt to taste

1. Make meatballs - Combine all the ingredients under 'for the meatballs' and mix well. I would recommend grinding them in your food processor to get a fine texture. Take out the mixture in a bowl and using your hands knead it well. Shape into walnut size balls and keep aside.  
2. Cook meatballs - In a pan put 2 cups of water, and add the whole spices to it. Bring to a rolling boil and gently slide in the Goshtabas (meatballs). Cook on high for 15 minutes till the water evaporates to half and the dumplings are spongy and done. Take out the goshtabas and discard the whole spices. Reserve water for the gravy. 
3. Make gravy - Heat the oil and ghee in a pan and stir fry the chopped onions , till light brown and translucent. Do not over brown. Remove, cool and grind to a smooth paste. Return to the pan.
4. To the onion paste add whisked yogurt, reserved water and cook on high stirring till it starts to boil. Add all the spices listed under gravy along with some salt (remember meatballs are already salty). 
5. Combine the two - Float the Goshtabas in the gravy, bring it back to boil and then simmer uncovered for about 20 minutes till the gravy reaches the desired consistency.
6. Serve hot garnished with coriander.  

Chicken Roganjosh

Kokur Rogan josh (chicken curry) is an aromatic dish from the beautiful valley of Kashmir in India. This recipe comes from the Hindu Brahmin community or pundits of Kashmir though there is a definite Mughal influence in the Kashmiri cuisine.
The color and a gentle heat in this dish is contributed by the addition of Kashmiri chili powder and sweet paprika. This curry is different from all others as it has none of the herbs and spices you associate with Indian curries-- onion, fresh ginger, garlic, cumin, coriander, turmeric. Chicken is braised in yogurt and loads of aromatic spices. The bold flavors and aroma are imparted by fennel, ginger powder, black cardamom and asafoetida.
You will enjoy this one for its subtlety and complexity of flavor and undoubtedly aroma. Serve with naan or saffron rice and a green vegetable.

Ingredients:(serves 4)
2 lbs chicken thighs
1 1/2 cup yogurt
4-5 cloves
2 inch stick cinnamon
3 black cardamoms
2-3 bay leaves
1/4 cup oil
salt to taste
pinch Asefoetida
2 tsp Kashmiri chili powder
1 tsp sweet paprika
1/2 cup water
2 tsp ginger powder
1 tsp whole fennel ground to powder in a spice mill or mortar and pestle
few strands saffron mixed in 2 tsp warm milk
1/2 tsp garam masala

1. Season the chicken with salt and keep aside while you get the other ingredients ready.
2. In a pan heat oil and add cloves, cinnamon, cardamom and bay leaves. Roast for 30 seconds and add the asafoetida and seasoned chicken. Cook on high for a minute or two till the chicken pieces have acquired some flavor from the whole spices.
3. Add the chili powders and mix well so that the chicken gets a distinct red color.
4. Add yogurt and cook for about 7-10 minutes on medium high heat. Stir frequently to prevent the contents from burning. As most of the liquid evaporates and you see the oil separating from the side of the chicken. 
5. At this point add the ginger and fennel powder.
6. Mix well and add water. Adjust seasoning. 
7. Bring to boil, simmer covered for about 10 minutes till chicken is cooked through. Adjust    consistency by boiling off excess liquid (if required).
8. Add the saffron and garam masala and make sure the sauce is thick and silky. Serve hot, garnished with chopped fresh coriander.   

Punjabi non veg thali

Tonight's Menu

Lassi

Lamb Korma 

Butter Chicken

Fish Amritsari 

Kachumber Raita

Roomali Roti 

Jeera Rice 

Laccha pyaz with mint chutney 

Red Chili Pickle

Gulab Jamun

Punjab - the land of five rivers, the land of endless fields of lush greens tipped with golden yellow flowers, the land which nurtured sufi poets like Baba Farid, Bulhe Shah, and Waris Shah, the land that houses the undiscovered secrets of Indus Valley civilizations.

Punjab - the home of tandoor and a remarkably robust cuisine that is richly influenced by its many invaders from Alexander (Greek) to Nadir Shah (Persian) to Sher Shah (Afghan) to Babar (Mughals).
Punjabi cuisine reflects an abundance of fruits and vegetables, milk and butter, wheat and a multitude of spices. A simple thali will have a combination of vegetables and lentils served with ghee or butter spread over plain roti accompanied by raita and onions split open by smashing with a fist.

Traditionally meat dishes were prepared by men, specially on holidays or special occasions. This here is a collection of a variety of non - veg dishes that can be served together as a delightful meal complete with starter and dessert.

Lamb Korma
Korma is usually made by marinating the meat in yogurt flavored with garlic and other dry spices. This softens the meat and incorporates the flavor deep within. The marinated meat is then cooked with lots of onions, tomato and whole dry spices. Korma can be mild or hot depending on the desired heat level,achieved by addition of green chilies and/or red chili powder.
For recipe click here.



Butter Chicken
Butter chicken or makhani murg is a rich creamy Chicken curry from northern India. Among the best known Indian dishes all over the world butter chicken has its roots in the Punjabi cuisine. The rich rose colored gravy can be made hot or mild to suit every palate.
For recipe click here.





Amritsari Fish
Named after its city of origin, fish Amritsari is a popular street food always served with a sprinkle of lime juice. This dish calls for frying the fish but you can grill it as well. Use any firm fish for this recipe which does not fall apart while grilling. Cook small pieces as starters or a full fillet as the main dish.
For recipe click here.

Kachumbar raita
Mixed salad chopped to small bite sized chunks in creamy plain yogurt, flavored with salt and dry roasted crushed cumin. An excellent accompaniment to any spicy main dish as a cooling agent. Serve this with biryani, curried chicken and lamb, with any grilled meat and veggies, with stuffed paratha's and poori.
For recipe click here.

Jeera (cumin) Rice 
This preparation is simple and complements all intense flavored curry dishes. Take one cup of basmati rice and two cups of water. Heat a 2 teaspoons of oil in a saucepan and add 1/2 teaspoon whole cumin seeds. Sizzle for 10 seconds and add the rice and water. Season with salt if desired (I usually omit the salt) and bring to a rolling boil. Simmer and cook covered for 7-10 minutes till all water is absorbed and rice is fully cooked. emove from heat and fluff with fork. Serve hot.


Onions in mint sauce
Sliced, thin onion rings  with mint coriander chutney is an appetizing accompaniment to any grilled and BBQ meats. Adds texture and flavor with a burst of freshness from the fresh herbs in the chutney.
For mint chutney recipe go here.







Red chili pickle
Rings of hot Thai red chilies immersed in olive oil and a concoction of spices that are lightly toasted and coarsely pounded gives this beautiful pickle flavors that explode in the mouth like fireworks. For the recipe click here.










References:
http://ezinearticles.com/?Punjab---The-Land-Of-Five-Rivers&id=403626

Prashad cooking with Indian masters

Methi chicken

Tender pieces of chicken are cooked in a creamy earthy sauce, flavored with fresh methi (fenugreek) leaves to create this wonderful dish. The creamy consistency is obtained purely with plain yogurt and its tangy sourness balances beautifully with the slight bitterness of methi. In an attempt to make a healthy version, I have used very little oil for frying the masala (details in the recipe below).

Methi is available in many forms - fresh, dried herb, seeds, etc. This delicious green leafy vegetable is a rich reservoir of medicinal properties. Read more about its health benefits here.

I use both dry methi and fresh methi in this recipe. Both add their own flavor. If you cannot find fresh methi then substitute 1 cup fresh methi for 1/4 -1/3 cup kasoori methi. Re-hydrate by soaking in warm water for 10 minutes. Drain, squeeze and proceed with the recipe. You can also use frozen methi. Make sure to defrost and drain the water away before adding it to the dish. Either way this recipe is a keeper. Serve with roti and a heap of kachumber salad (bite sized pieces of onion, cucumber, tomato, grated carrot, radish squeezed with lime juice.)

Ingredients: (serves 4)
8 chicken thighs, whole or quartered
Marinate chicken for 4 hours in
1 cup plain yogurt, lightly beaten
1 tbsp Kasuri methi (dry fenugreek leaves), lightly dry roasted and palm crushed
Salt to taste
1/2 tsp turmeric powder
1/2 tsp Garam Masala
Grind together to a smooth paste
1 onion
4-5 cloves garlic
1 inch ginger
3-5 green chilies
For the gravy
2 tbsp oil
1/4 tsp cumin seeds
1/2 inch cinnamon
2-3 cloves
2-3 green cardamoms
2 tsp coriander powder
1 cup fresh methi, rinsed and roughly chopped
1/2 - 3/4 cup water (depending on desired consistency)
Fresh coriander leaves for garnish

1. You can use either boneless or bone-in chicken for this recipe. Marinate the chicken in the ingredients listed under marinade, for a minimum of 4 hours.
2. Heat 2 tbsp oil in a pan on medium heat. Add cumin, cinnamon, cloves and cardamom. Let these roast in oil for 15 seconds till cumin turns golden. Add the ground onion paste. 
3. Cook stirring constantly till paste turns light brown. If the concoction starts to burn you have two options - one, add more oil and reduce heat a bit and continue cooking; two, sprinkle a little water and reduce heat a bit and continue cooking. The water method works really well and since we don't want the onion to brown too much, I opted for this reduced fat option. 
4. After the onion paste is roasted, add fresh methi and cook till all the leaves wilt. Add the marinated chicken along with the yogurt and mix well. Add coriander powder and water and bring to boil.
5. Simmer and cook covered for 10-15 minutes till chicken is cooked through. Check for salt and consistency. If its too dry then add a bit of water, if too runny then boil off some.
6. Sprinkle with fresh chopped coriander and serve hot with tava roti and salad.