Ridgegourd Coconut Milk Curry Recipe (Peerkangai Paal Kootu)

This simple ridge gourd curry can be served with dhal and rice or served with chapathi or poori. Very simple and creamy curry. People who are allergic to coconut milk can use cows milk or soya milk to prepare this recipe. I've earlier posted a variation using cows milk recipe since a family member is allergic to coconut milk we improvise and use cows milk.

Recipe Video Posted on Youtube English and Tamil Channel😊

Ingredients:

250 Grams Ridge Gourd

1 Cup Roughly Chopped Onions

1 Cup Thick Extract Coconut Milk

1 1/2 Cups Second Coconut Milk

4 Green Chilies Slit

3 Sprigs Curry Leaves 

1/2 Inch Ginger Grated 

1/4 Tsp Each Mustard Seeds, Split Black Gram, Split Chickpeas, Cumin Seeds...

2 Dried Red Chilies

Salt as per taste 

2 Tbsp Coconut Oil

Method:

Peel and chop the ridge gourd chop into medium chunks wash pat dry and reserve.

Crack open the coconut. Using a coconut grater or peeler, gently peel and wash the coconut. Chop the coconut into tiny pieces.

Heat 2 Cups water till warm. Add the chopped coconut to a mixerjar and grind to form fine powder consistency. Gradually add 1/4 cup warm water. Grind the coconut till smooth.

Place a sieve on a bowl, Add the ground coconut to the sieve and strain till milk is extracted and collected in the bowl.

Repeat the process and regrind the coconut with warm water to extract 2nd time. Reserve the 2nd extract coconut milk in a separate bowl.

Heat oil in a wok temper the oil with mustard seeds once the mustard seeds splutters add black gram dhal and channa dhal fry a bit.

Add asafoetida and garlic fry till raw flavor has gone.

Add chopped onions and fry add the curry leaves and chilies fry till onions turn pink in color.

Add the chopped ridgegourd sauté a bit.

Add 2nd extract coconut milk and coarse salt stir and cover the veggie.

Constantly keep stirring in every 2 minute intervals till veggie is half done. 

Add 1st extract coconut milk give it a final stir

Garnish with coriander and serve hot with roti...Enjoy...:)

Drumstick, Raw Banana and Potato Prawn Curry Recipe

This is my own version of drumstick, raw banana, potato and prawn curry. The flavor and taste in this recipe is ultimate because I'm using freshly ground masala paste, freshly extracted coconut milk, veggies and fresh water prawns. This prawn curry is superb with idiyappam, dosa, idly, steam cooked rice or chapathi. 

Recipe is Uploaded on Youtube English and Tamil Channel 😊

Ingredients To Prepare Curry:
1inch Pieces Drumstick 6 nos
1 Medium Potato
1 Medium Raw Banana
1 Cup Coconut Milk
2 Tsp Tamarind Pulp
1/4 Tsp Chilly Powder

1/4 Tsp Coriander Powder
1/4 Tsp Turmeric Powder
1/2 Cup Shallots
1 1/2 Medium Tomato
2 Green Chilies
2 Sprigs Curry Leaves
1 Tbsp Ginger and Garlic Paste
1/4 Tsp Asafetida
1 Inch Stick Cinnamon
Salt as per taste
Coconut and Sunflower Oil

Prep:
Chop and remove the fibers from drumstick, rinse in water twice. Chop the drumstick into 1 1/2 Inch pieces we need 6 pieces. After chopping the drumstick place it in a pot of water.
Peel and remove the hard fiber from raw banana rinse in water twice. Chop it into 1 inch cubes and place it in water along with drumstick.
Peel and wash potato, chop it into 1 inch cubes and place it in the same pot of water along with raw banana and drumstick.
Crack and peel fresh coconut. Chop it into tiny pieces and add it to a mixer jar, add small portions of warm water and grind the coconut. Transfer the ground coconut to a sieves and squeeze and extract coconut milk. reserve the coconut milk.

Peel and rinse the shallots well. Chop into halves and quarters and reserve.
Wash and finely chop tomatoes.

Soak 1 tbsp tamarind in hot water.

Ingredients for Prawns:

600 Grams Fresh Water Prawns

1/4 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Ginger and Garlic paste

1/4 Tsp Salt

Prep Cook Prawns:

Peel, devein and rinse the prawns well. Place it in a colander allow excess moisture to drain.

Peel and wash equal portions of ginger and garlic. Add it to a mixerjar and grind to form a smooth paste.

Half cook Prawns:
In the same wok we fried the masala paste add 1 tsp coconut oil.
Cleaned prawns, 1/2 tsp ginger and garlic paste, 1/4 tsp chilly powder, 1/4 tsp turmeric powder, 1/4 tsp salt stir well and fry for 2 minutes and remove the prawns from flame.

Ingredients For Masala Paste:

1/2 Large Onion

2 Green Chilies

10 Cashews

1/4 Cup Fresh Coconut

10 Pods Garlic 

1 Inch Ginger

2 Sprigs Curry Leaves

1/4 Tsp Fennel

1/4 Tsp Cumin

3 Cardamoms

3 Cloves

1 Inch Cinnamon Stick

1/4 Tsp Black Pepper

2 Strands Javitri

2 Dried Red Chilies

1 Star Anise

1/4 Tsp Fenugreek

Prep for Masala Paste:
Remove the stems from chilies and slit it in the middle.
Separate the curry leaves and rinse in water. Drain and reserve.
Peel, wash and slice 1/2 large onion.
Grate or chop 3 tbsp fresh coconut.
Remove stem from green chilies and reserve.
Peel, wash and reserve 1 inch ginger
Peel, wash and reserve 8 pods garlic
Separate 2 sprigs curry leaves and reserve.
Soak 8 cashews in hot water.

To Prepare Freshly Ground Masala Paste:
Heat a wok on medium flame. Add 1 tbsp coconut oil and 1 tbsp sunflower oil.
Add cinnamon, cardamom, cloves, fenugreek seeds, star anise, black pepper corns, fennel,2 strands Javitri (mace), 2 dried red chilies, and cumin allow the spices to splutter.
Next add sliced onion, roughly chopped ginger, garlic, curry leaves, fresh coconut, and green chilies fry all the ingredients till the coconut turns golden in color, next drain and add cashews and fry all the ingredients.
Remove the fried ingredients from flame and allow it to reach room temp.
Add the fried ingredients to a mixerjar and grind to form a smooth paste. We can add a splash of water to grind all the ingredients.

To prepare the curry:
Heat a wok on medium flame. Add 2 tbsp coconut oil and 1 tbsp sunflower oil allow it to reach smoking.
Add mustard seeds, cumin seeds, dried red chilies and asafetida allow it to splutter.
Next add shallots, chopped tomato, slit green chilies, 1/4 tsp salt and curry leaves start to stir and fry all the ingredients till the onion turns transparent.
Drain and add chopped drumstick, 1/4 tsp chilly powder, 1/4 tsp coriander powder and 1/4 tsp turmeric powder and fry all the ingredients for two minutes. Add a cup of water and stir well cover and cook the drumstick till tender.
Once the drumstick has softened, drain and add raw banana and potato stir well, cover and cook the veggies till tender.
Add the cooked prawns to the veggies, followed by the masala  paste and stir well check for salt and add salt as per taste.
Place on medium flame add coconut and stir well allow it to boil.
Once the curry starts to boil add tamarind pulp and stir well allow to boil for another minute and remove from flame garnish with finely chopped coriander leaves and serve hot with steam cooked rice...Enjoy!

Aloo Chana Recipe (Aloo Chole)

Aloo chana can be served with rotis, kulchas, naans, ghee rice, rice, pooris and bhatura. I like to top this curry with chopped onions and mint chutney and enjoy it with pulkas.

Recipe Video Posted on Youtube English and Tamil Channels 😊

Ingredients:

250 Kabuli Chana (White Chickpeas)

2 Large Onions

3 Large Tomatoes

2 Large Potatoes

1 1/2 Tbsp Ginger and Garlic Paste

1/4 + 1/4 Tsp Asafetida

1 1/2 Tbsp Chilly Powder

1 1/2 Tbsp Coriander Powder

1/2 Tbsp Kitchen King Masala (MDH)

1/2 Tsp Chicken Masala

1/2 Tsp Curry Powder

1/2 Tsp Turmeric Powder

Salt as per taste

2 Tbsp Oil

Coriander for garnish

Prep: 

Wash and Soak chana over night.

Rinse chana twice next day then add it to a pressure cooker.

Add 2 cups water, 1/2 tsp salt and 1/4 tsp asafoetida cover and place a whistle and cook for 3 to 4 whistles or until the chana is tender and mashes easily when pressed.

Peel and wash equal amounts ginger and garlic. Roughly chop and add it to a mixer jar grind to form a smooth paste.

Peel and wash onions. Finely chop the onions and reserve.

Wash the tomatoes and finely chop and reserve.

Wash large potatoes and chop into half add the potatoes to a pressure cooker along with 2 cups water cover and place a whistle and cook the potatoes for 2 whistles or until tender.

Separate coriander leaves rinse well in water, finely chop approx 1 to 2 tbsp, and reserve.

Remove the peeled potatoes from the cooker and allow it to reach room temp.

Gently crumble the potatoes and reserve.

Method:

Heat a wok on medium flame with 2 tbsp oil. Once the oil reaches smoking point add finely chopped onions and fry till transparent on medium flame.

Add ginger and garlic paste and fry for a minute.

Next add tomatoes and fry well on low flame till the tomatoes are fried well and oil has separated.

Add the powdered spices chilly powder, coriander powder, kitchen king masala, chicken masala and turmeric powder and fry well.

We can add 1/4 cup water and cook the spices till the oil separates.

Add the crumbled potatoes and cooked chana to the masala along with 1 tbsp coarse salt and stir well.

Add 1 1/2 cups water stir well and cover. Cook the chana in the masala for 10 minutes on medium flame keep stirring occasionally.

Garnish the chana with coriander stir well and remove from flame...Serve aloo chana warm with chapati or rice and enjoy!

Homestyle Hyacinth Beans, Eggplant and Potato Curry Recipe (Poricha Kuzhambu)

Poricha Kuzhambu recipe changes from region to region, and house to house in south India. This style of curry can be only found across Tamil homes. This recipe is a mashup of two curries. We tend to use seasonal local vegetables and beans. We normally prepare a large batch of curry the taste is excellent next day. This curry is normally served with rice,dosas, idli or roti. It is also referred as pori kuzhambu

Recipe video on Youtube Channel 😊

Ingredients:

100 Grams Hyacinth Beans (Mochai / Avarekalu)

200 Grams Potato

200 Grams Egg Plant

1 Cup Finely Chopped Onions

3 Green Chilies

3 Sprigs Curry leaves

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

2 Tbsp Coriander Powder

3 to 4 Tbsp Tamarind Pulp

1/4 Cup Fresh Coconut + 1/4 Cup Fresh Coriander Ground to fine paste

1 1/2 Tbsp Ginger and Garlic Paste

3 Tbsp Groundnut Oil

4 to 5 Seeds Fenugreek

Salt as per taste...

Prep:

Wash and chop the brinjal into 1 inch cubes.

Peel, wash and cube the potatoes

Add the chopped brinjal to a pot of water to avoid discoloration.

Peel, wash and boil hyacinth beans with salt and reserve.

Wash and peel onion. Roughly chop the onion and reserve.

Wash and finely chop the tomato and reserve.

Wash and reserve curry leaves.

Peel, wash and reserve garlic.

Chop fresh coconut into tiny pieces, wash and drain.

Clean and wash coriander.

Add the chopped coconut to a mixerjar along with coriander and grind to form a smooth paste.

Soak tamarind in water for 10 minutes. Squeeze and extract tamarind pulp and reserve.

Peel and wash ginger and garlic both equal portions.

Add the ginger and garlic to a mixerjar along with 1/4 tsp pepper and 1/4 tsp fennel grind to form a smooth paste and reserve.

Wash and remove stems from chilies. Slit the chilies and reserve.

Method:

Heat a heavy bottom pot on medium flame.

Add 3 tbsp oil and allow it to reach smoking point.

Add fenugreek seeds and allow it to splutter for few seconds.

Add chopped onion, tomatoes, crushed garlic, slit chilies and curry leaves together and fry on medium flame for 2 minutes until the tomato and onion softens a bit.

Add chilly powder, coriander powder, asafetida and turmeric to the onions and fry for few seconds till raw flavor reduces.

Add 2 tbsp water and fry till the oil surfaces on the masala.

Add the potatoes and fry in the masala for a minute.

Add 1 cup water and salt. Stir once cover and cook the potatoes till half done.

Add chopped brinjal stir once. cover and cook till half done.

Next add cooked hyacinth beans and stir well.

Cover and cook for 5 minutes.

Stir once and add the coconut paste. Stir again allow to boil for 10 minutes until the raw flavor reduces.

Place on low flame and add tamarind pulp stir well boil for few more  minutes.

Remove the curry from flame add coriander leaves stir and serve the poricha kuzhambu in a serving dish.

Kozhi Kaima Urundai Kuzhambu/ Chicken Keema Ball Curry Recipe using Meamo Meats

Spongy and juicy chicken keema meatball curry pairs well with chapati, rice and ragi muddle. Combination of spices and the method we prepare the curry using traditional cut meat, it can be stored upto 2 weeks in the freezer and the taste will still remain the same when reheated. 

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo fish, poultry, mutton and offals are freshly and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste. 

Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

Chicken Keema Ball Curry on Youtube 😊

Chicken Keema Ball Curry Ingredients:

Meatballs:

500 Grams Chicken Mince from Meamo Meats

1 Tbsp Chilly Powder

1 Tbsp Garam Masala

1 Tbsp Coriander Powder

1/4 Tsp Pepper Powder

1 Tbsp Ginger and Garlic Paste

3 Green Chilies

1/4 Cup Onions

2 Tbsp Oil

Coconut Curry Base:

1/4 Cup Fresh Coconut

4 Sprigs Coriander

1 Green Chili

1/4 Tsp Fennel Seeds

2 to 3 Tbsp Water

Curry:

2 Tbsp Oil or Ghee

2 Inch Sticks Cinnamon

3 Cloves

3 Cardamoms

2 Strands Mace

1 Large Onion 

2 Sprigs Curry Leaves

1 Medium Tomato

2 Slit Green Chilies

1 Tbsp Salt

1 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1/2 Tbsp Garam Masala

1/4 Tsp Turmeric Powder

2 Tbsp Coriander and Mint

1/2 Tsp Lime Juice

Maggi Chicken Stock Cube Optional

Prep:

Peel, wash and finely chop onions

Wash and chop tomatoes

Clean the stems and roots, wash finely chop mint and coriander

Wash and slit the green chilies and reserve

Peel, wash garlic and ginger. Grind to form a smooth paste.

Peel and chop or grate fresh coconut and reserve.

Place the chicken keema in a colander and sprinkle water three to four times, allow excess moisture to drain and reserve.

Marination:

Add a small batch of chicken keema along with spice powder and ginger and garlic paste to a mixer jar pulse once or twice and reserve in a mixing bowl.

Add another small batch of chicken keema in a mixer jar along with onion, chili pulse and add it to the ground meat.

Follow the step and grind the rest and reserve.

Once the meat is ground add finely chopped mint and coriander, followed by salt mix well cover and allow the meat to rest in the fridge for 2 hours.

Grind the Coconut:

In a mixer jar add the coconut, chilly, coriander and fennel grind to form a smooth paste and reserve.

Fry the Meatballs:

Heat a wok on low flame with 2 tbsp oil.

Remove the meat from fridge. Mix the meat once. Wet your hands with water or apply oil.

Take small portions of meat and form slightly larger than lime size meat balls and place it on a plate.

Once a batch of 10 to 12 meat balls are formed, gently place in the wok cover and allow to cook.

Do not add water. Moisture from meat and onions will cook the meat.

Do not flip the meat ball immediately allow it to cook on low for 10 minutes then start to flip it and cook till all the moisture has evaporated. Reserve the fried meatballs in a bowl or plate.

Prepare Chicken Keema Curry:

Heat a wok with oil and ghee.

Add whole spices, cinnamon, cardamom, cloves and mace allow to splutter.

Add finely chopped onions, split green chilies and curry leaves fry for a minute.

Add ginger and garlic paste and fry for a minute.

Add finely chopped tomato and fry for 2 minutes.

Add chilly powder, turmeric powder, garam masala and coriander powder fry for a minute.

Add water and bring it to a rapid boil.

Add salt and ground coconut. Add 1/2 cup water to the mixer jar dilute the coconut and add it to the curry and boil till the curry is slightly thick and oil starts to surface. We can also add stock cube for added flavor and taste make sure to add less salt if your adding stock cube.

Add the cooked meatballs to the curry and boil for 5 to 10 minutes.

Switch of the flame add lime juice, finely chopped mint and coriander and stir once.

Serve the meatball curry with rice or roti and enjoy!

Chicken Green Curry Recipe

Green chicken curry pairs well with idiyappams, appams, parotta's, chapatis and ghee rice. We prefer to prepare this curry for breakfast. This is a typical soutindian style curry.

Chicken Green Curry Video Recipe on Youtube English Channel 😀

Green Chicken Curry Recipe:
500 Grams Curry Cut Chicken
2 Cups Coconut Milk
5 Green Chilies
5 Sprigs Coriander Leaves
5 Sprigs Mint Leaves
2 Tbsp Ginger and Garlic Paste
2 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
2 Inch Cinnamon
4 Cardamoms
4 Cloves
2 Strands Mace
5 Peppercorns
1 Roma / Bangalore Tomato
1 Organic Tomato / Natti / Desi Tomato
1 Large Onion
3 Sprigs Curry Leaves
4 Tbsp Oil
1 Tbsp Coarse Salt / Rock Salt 
1/2 Lime Juiced

Prep:

Grate 2 1/2 cups fresh coconut. Add the coconut to a mixer jar and grind it till smooth we can use warm water to grind the coconut which helps to extract milk faster. Once ground add the coconut to a sieve and gently press to extract the milk.

Reserve the milk in a bowl. Repeat the process adding less water and grind the coconut, try to extract the milk atleast twice.

Wash the chicken twice allow it to drain using a colander.

Separate the mint leaves and coriander from stems and wash it well, drain and reserve.

Separate the curry leaves and wash it well, drain and reserve.

Peel and wash the onion, finely chop the onion and reserve.

Wash the tomatoes and finely chop, reserve.

Wash and slit the green chilies

Peel and wash 1 whole garlic, peel and wash 2 inch piece ginger add both the ginger and garlic to a mixer jar and grind to form a smooth paste.

Method:

Heat a pressure cooker / pressure pan on medium flame. Add 2 tsp oil.

Once the oil reaches temperature, add the chicken along with 1 tbsp ginger and garlic paste and 1/2 tsp turmeric powder.

Fry the chicken on medium flame for 3 to 4 minutes. Add 1 tbsp coarse salt and 1 1/2 cups warm water stir well. Cover the pressure cooker place a whistle and cook the chicken for 2 to 3 whistles until the chicken has cooked til tender. Remove the pressure cooker from flame allow the pressure to reduce and move on to prepare the masala paste.

In a mixerjar add cinnamon, cardamom, cloves, pepper, mace, 1/2 the amount of onion, 1/2 the amount of tomato, 5 curry leaves, washed and reserved mint and coriander, 3 green chilies and 1 tbsp of ginger and garlic paste. Add 2 tsp of water and grind the masala to form a smooth paste.

Heat a wok on medium flame add 2 tbsp oil. Once the oil reaches temperature add the reserve chopped onions, tomato, curry leaves, and slit green chilies fry till the onions turn transparent.

Add coriander powder and 1/4 tsp of turmeric powder and fry the tomatoes for a minute on low flame. Add the ground masala paste and fry it for a minute. Add 1/4 cup water to the masala making sure it doesn't burn stir well.

Open the pressure cooker and check if the chicken has cooked if its hard cover and place a whistle and cook it for 1 more whistle.

If your recooking the chicken make sure to switch off the masala or curry base. 

Add the cooked chicken to the masala and stir well. Allow the chicken to cook in the green masala for 5 to 6 minutes.

Add the coconut milk stir well and allow the chicken to cook in the curry for 3 to 5 minutes until the raw flavor from the coconut has reduced.

Add lime juice to the chicken curry stir it well and serve the green chicken curry hot with parottas...Enjoy!

Mutton Hyacinth Beans Curry / Mutton Mochai Kuzhambu Recipe

Hyacinth beans has a distinct flavor, when cooked with meat and combination of masalas the taste and flavor of the dish is unique. This curry pairs well with steam cooked rice, chapati or finger millet muddle. This is a typical southindian Tamil style curry but many other communities also prepare the same version or similar version curry recipe using the beans in mutton or chicken curry.

How to hull hyacinth beans detail video on Youtube English 

Mutton Hyacinth Beans Curry Recipe on Youtube Channel 😊

Ingredients to cook meat:

1 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1/4 Tsp Turmeric Powder

1 1/2 Tbsp Ginger and Garlic Paste

Hyacinth beans, mutton curry ingredients:

750 Grams Mutton

100 Grams Hyacinth beans hulled

2 Medium Potatoes Cubed

3 Tbsp Green Chilly Masala Paste

1 Inch Cinnamon

4 Cloves 

3 Cardamoms

1 Bayleaf

1 1/2 Tbsp Coriander Powder

1/4 Tsp Turmeric Powder

3 Green Chilies Slit

2 Onion Finely Chopped

2 Sprigs Curry Leaves

1/4 Cup Fresh Coconut and 1/4 Cup Fresh Coriander Leaves Ground to Paste

1/2 Lime Juiced

Salt as per taste

Oil as required 

Please watch the video and prepare the green chilly masala paste ahead of time.

Prep:

Cook Mutton: Heat a pressure pan or cooker on medium flame.

Add 2 tsp oil to the pan and allow to heat.

Add the meat, chilly powder, turmeric powder and coriander powder. Add 2 to 3 tbsp ginger and garlic paste fry the meat and cook on low to medium flame until the meat has fried.

Cover and place a whistle and cook the meat for 4 to 5 whistles or until the meat has cooked till well done.

Cook Hyacinth Beans: 

Wash the hulled hyacinth beans thrice, drain excess water and add to a pot of boil water cook the beans with tiny amount of salt until well done. If we press the cooked bean it should mash.

Clean prep and chop all the veggies:

Peel and wash the potatoes chop it into half and quarters and reserve in a pot of water.

Wash and slit the green chilies.

Wash and finely chopped coriander.

Peel, wash and finely chop onion.

Wash the curry leaves and reserve.

1/4 Fresh coconut and 1/4 cup coriander leaves ground to form a smooth paste.

Method:

Heat a pot on low to medium flame, allow to reach temp. Add oil and ghee. 

Add the whole spices and allow to sputter.

Add curry leaves and finely chopped onions and fry until the onions turn transparent.

Add slit green chilies and fry for a minute. 

Add turmeric powder and coriander powder and fry it for few seconds.

Add 3 Tbsp green chilly masala paste and fry for a minute.

Drain the potatoes from water and add it to the masala stir and fry for few seconds.

Add coarse salt and 1 1/2 cups water stir once cover and cook the potatoes till tender.

Add the cooked meat to the potatoes stir once. Add the hulled and cooked hyacinth beans and 2 cups water.

Add the ground coconut and adjust the salt as per taste. Bring the curry to boil allow the raw flavor from coconut to reduce and oil should surface on the curry. 

Add lime juice, finely chopped mint and coriander, stir once and serve the curry as hot as possible for steam cooked rice and Enjoy!

Paneer Matar Malai Recipe

Paneer matar malai is a quick fix curry to serve with chapathis and naans.

Paneer Matar Malai Recipe on Youtube 

Paneer Matar Malai Ingredients:

250 Grams Paneer Cubes

150 Grams Peas Boiled

1-1/2 Large Onion Pureed

1-1/2 Large Tomato Pureed

1 Tbsp Ginger and Garlic Paste

2 Tbsp Butter

1 Tbsp Cumin Seeds

1 Tbsp Coriander Powder

1 Tbsp Chilly Powder

1/2 Tbsp Garam Masala

1/2 Tbsp Tandoori Chicken Masala

1/4 Tsp Turmeric 

1/4 Tsp Asafetida

100 ML Fresh Cream

3 Tbsp Milk Powder or Condensed Milk

2 Tbsp Oil

Salt as per taste

1 Tsp Lime Juice

2 Tbsp Freshly Chopped Mint and Coriander

Prep:

Peel and wash the onion. Roughly chop and add it to a blender and puree the onion. Make sure the onion is pureed smooth and reserve in a bowl.

Wash the tomato, roughly chop and add it to a mixer, puree the tomato and reserve.

Wash and drain the green peas. Add the peas to 3 cups boiling water and cook until tender. Drain and reserve the peas.

Chop the paneer into bite size cubes and reserve.

Clean wash the mint and coriander. Finely Chop and reserve.

Method:

Heat a wok with oil and butter.

Once the oil starts to smoke, add the pureed onion, constantly stir and fry the onion till the oil separates.

Add the spice powders to the fried onion chilly powder, turmeric, coriander, garam masala, and tandoori chicken masala. Fry the masala and with onion for a minute on low flame.

Add the pureed tomato and fry till the oil separates. Add milk powder and stir to combine in the masala.

Add the cooked peas to the masala stir well. Add 1/2 cup water and bring the gravy to a boil.

Once the gravy starts to boil and the oil has separated add the cubed paneer and stir well. 

Cook the paneer in the gravy for 10 to 12 minutes on low flame.

Heat a fry pan with 2 tbsp ghee and oil on low flame. Once the oil starts to smoke add cumin and allow to splutter.

Add the cumin to the gravy along with freshly chopped mint and coriander cover the gravy for 2 minutes.

Stir the gravy and serve paneer matar malai with chapati...Enjoy!