Kadahi Paneer - in a Jiffy

Well this time the cook didn’t turn-up and I wanted to make something very special looking without making a lot of effort for our lunch.

And I cooked up Kadahi Paneer My version..  With phulkas to go


For Dry grind you need

Coriander seeds - 3 tablespoon
Black peppercorns - 1 teaspoon
Cumin Seeds - 2 teaspoons
Dry Red Chilies - 2 or 3

Dry Roast all Spices and Grind them. Keep Aside


This will give quantity enough for 3 to 4 batches serving 2 people.


Vegetables:
Green Capsicum deseeded and cut in cubes - 1 cup
Onions - 1 roughly chopped
Tomatoes - 1 roughly chopped
Cubed Paneer - 1 cup
Dry Grind Masala - 1 tablespoon
Kashmiri lal mirch and Salt to taste.



Heat Oil in a pan. Add few cumin seeds and let it splutter.
Add onion and sauté till golden brown.

Add tomatoes and sauté for 1 min

Add the dry grind Masala
Add Kashmiri Red chili powder, Salt and turmeric. Now sauté the gravy till oil separates.
Stir in Capsicum and Cook for 1 min with lid

Add Paneer and stir very lightly. Put the lid on.

Remove the lid and add enough water so that everything comes together.


Remove off the gas. Serve with Steamed rice or simple phulkas

Instant Green Chilli Pickle

What does one do when one has to eat bland aloo /Bhindi and routine arhar dal.

Well Saturdays are meant to be Spicy.....
Hmmm...good old pickle is one option, but oil in the old pickle bottle just put me off.

I had these green chilies cut and kept in the refrigerator, one look at them and Instant Chili pickle was what I wanted to make with less oil of course

Here we are. I took all spices in proportion I thought I wanted in the pickle. Since this is an instant pickle I could experiment with that.

Mustard seeds powder - 2 tablespoons
Fennel Powder - 4 tablespoon
Mustard daal - 11/2 tablespoons
Dry Mango powder - 2 teaspoons
Lemon juice - 4 table spoons
Mustard oil - 3 tablespoons
Salt to taste
Fennel seeds – 1 ½ teaspoons
Fenugreek seeds – 1 ½ teaspoons
Asafetida – 4 pinches
Green chilies - 100 grams cut into chunky pieces

Here is what I did:
Add salt to green chilies and keep aside.

Mix all dry spices and roast till a light aroma comes

Take off flame and keep aside for 5-7 minutes
Add this spice mix to chilies and salt mixture.

Heat Mustard oil in a pan and add fenugreek and fennel seeds, allow spluttering. Add asafetida
Take off the flame
Add some Kashmiri Red Chili Powder. (This is only for color)

Put this tadka on the chilies mixed with spices

Finally add Lemon juice.

Leave this for a day. I had it with hot rotis immediately
Pickle Ready to serve.