DAL AMRITSARI

                                    
DAL AMRITSARI

INGREDIENTS–

Gram dal – 1 cup

Onion – 1 big

Garlic paste – 1 tsp

Ginger paste – ½ tsp

Chilli powder – 1 tsp

Mixed spice powder – 1 ½ tsp

Garam masala – ¼ tsp

Salt – 1 tsp

Sugar – ½ tsp

Ghee – 1 tb sp

Kasoori methi – 1 tb sp

MIXED SPICE POWDER-

Whole coriander seeds – 4 tb sp

Cumin seeds – 2 tb sp

Black pepper – 1 tb sp

Dry roast all ingredients till fragrant , cool and make powder in mixer, keep in airtight container.

Recipe:

Boil dal, it should be done but should not be mushy

Slice onion

Heat oil in a pan/kadhai

Fry onion till it turns light brown

Now add garlic paste, ginger paste and chilli powder

Fry for 2-3 minutes then add mixed spice powder

Fry for another 2 minutes

Now add boiled dal, let it come to boil, lower the heat let it simmer for 5 minutes

Now add garam masala, salt and sugar  and kasoori methi

Turn off the heat garnish with ghee and serve hot with roti or rice

PANEER BUTTER MASALA

PANEER BUTTER MASALA

INGREDIENTS –

Vegetable oil – 3 tbs

Onion – 2 small

Garlic paste – 1 tbs

Ginger paste – 1 tbs

Red chilli powder – 1 tea sp

Red ripe tomatoes – 2

Khus-khus /posto – 1 tbs

Magaz – 1 tbs

Cashew nuts – 1 tbs

Paneer – 250 gms

Milk – 1 cup

Sugar – 1 tsp

Salt – as per taste

Garam masala – 1 tsp

Kasoori methi – 2 tbs

Butter – 40 gms

Soak khus khus, magaz, and cashew nuts in ½ cup warm water for 15- 20 minutes and grind in mixure to a fine paste.
Slice onions thinly.
Blanch tomatoes, peel and make puree.
Heat oil in a pan add onion and fry till translucent

Now make paste of fried onion, return back to pan 

Add ginger paste, garlic paste and fry

Add red chilli powder and tomato puree, fry for 3-4 minutes

Now add khus khus, magaz and cashew nuts paste and fry till oil start separating

Now add milk, mix well

When it starts boiling, lower the heat add salt and sugar, now put in the paneer

Let it cook for 2 minutes and add garam masala

Add colour (if using) and kasoori methi (rub kasoori methi between palms to release its all flavours )

Turn off the heat, put in half of the butter and gently mix in the gravy

Transfer in a serving bowl and garnish with rest of the butter cubes.

NAVRATAN KORMA

NAVRATAN KORMA(MIXED VEGETABLES)

  INGREDIENTS: -

French beans – 8-10

Cauliflower -  1 cup

Green peas – 1 cup

Potatoes – 2

Carrot-  1

Paneer – 250 gms

Capsicum -  ½

Onion – 2

Oil – 4 tbs

Ginger garlic paste – 2 tb sp

Khus-khus – 11/2 tb sp

Magaz – 11/2 tb sp

Cashewnuts – 2 tb sp

Green chillies – 2-3

Milk – 1 cup

Garam masala – 1 tsp

Salt – according to taste

Sugar – 1tsp

Cream – ½ cup

Fried onion and cashewnuts for garnishing.

Wash and chop all vegetables in small size, keep aside.

soak khus khus, magaz and cashews in warm water for 10 minutes and grind it to a smooth paste.

slice onion, heat  oil in a pan/kdhai,fry onions till it turns light brown.

put in the ginger-garlic paste, and chilli powder fry for 2 minutes then add khus khus, magaz and cashew paste fry till oil seperates.

now add all vegetables except paneer and capsicum,put in salt mix and cook covered on medium heat stirring in between until vegetables are half done, now add milk and cover it till vegetables are done.

now add capsicum and paneer mix,add garam masala and a teaspoon of sugar mix , add cream.

turn off the heat, garnish with caramelized onion and fried cashewnuts, serve hot with roti or naan.