PANEER SOYA ALOO KI SABZI

When we talk about food, we always think of elaborated menu, rich dishes which take lot of time to cook and involve lots of ingredients. Sometimes, this kind of feeling put off people to learn and explore the soulful art of cooking. Where basic homely cooking is not very complicated, some of the exotic dishes do involve lengthy procedure and numerous ingredients. Talking of potatoes, the simple vegetable is used and loved worldwide in all forms. It is the most staple food, found almost everywhere. Potatoes are rich source of carbohydrates and fulfill the daily requirement of carbohydrate in the body. All around the world, people eat potatoes in various dishes and combinations and in different forms. They are eaten boiled, fried, steamed, baked and simply cooked. In Indian cuisine, potatoes are combined with a variety of vegetables to make delicious dishes.

When we talk about Paneer, we always think of the rich dishes. Some people have the feeling that the paneer dishes are very elaborated to be cooked in everyday cooking and some amateur cooks keep away from paneer dishes. In vegetarian cuisine, Paneer finds itself parallel to chicken of non-veg cuisine. Paneer Makhani, Paneer Butter Masala, Paneer Tikka, Paneer Jalfrezi, Paneer Bhurji are all the vegetarian versions of the Butter Chicken, Chicken Tikka Masala, Chicken Tikka, Chicken Jalfrezi, and Keema Bhurji respectively.

Soya is a rich source of protein. It is easy to use and kids love to eat these soya chunks in their food.

Combining all these ingredients, this dish "Paneer Aloo Soya ki Sabzi" is very easy to make, yet it is full of health, nutrition and taste. You no longer have to fear that Paneer dishes need extensive and complicated cooking as this dish is not at all complicated. Still it deserves a place in your menu even in small family gatherings and parties, or when you want something rich yet quick for your family. This is also a good option when you do not have enough vegetables at home or when your kids say they don't want the regular daal roti.

This dish is a flavourful combination of carbohydrate rich potatoes, protein rich soya chunks and calcium rich cottage cheese. A mix of simple ingredients turn out to a delicious dish, rich enough to become a part of your guest menu. Paneer Soya Aloo ki sabji is quick to make with very simple things. So next time when you run out of fresh vegetables or when you want something nutritious for your family meal or when unexpected guests arrive suddenly, try this recipe and impress your friends and family with your innovative cooking skills.

Ingredients

for 3-4 persons

• Cottage cheese cut in small cubes 150 gms
• Potato peeled and diced 3
• Nutri chunks boiled 1/2 cup
• Onion finely chopped 1
• Tomatoes chopped 2
• Kasoori methi 1 tsp
• Salt to taste
• Coriander powder 1 tbsp
• Cumin seeds 1 tsp
• Garam masala 1 tsp
• Red Chilli powder 1 tsp
• Green chilli chopped 1-2 
• Ginger powder 1 tsp
• Oil as required 

Method

• Heat oil in pan. Add cumin seeds. Saute for about 10-15 seconds
• Add chopped onion and saute well.
• When onion turns golden brown, add chopped tomatoes and mash and cook well. 
• When masala separates oil then add diced potatoes and cook for 5-10 minutes.
• Add 1 cup of water. Mix well and cover the pan for 10-15 minutes on medium heat.
• Remove the lid and add powdered spices, dry methi leaves and salt and mix well.
• Add boiled nutri chunks, mix well. Cover and cook for another 10-15 minutes.
• When potatoes turn soft then add cottage cheese.
• Add coriander powder and mix well.
• Paneer Soya Aloo sabzi is ready.
• Serve hot with Roti or Paratha.

ACHARI ALOO

Whenever the word "pickle" comes up, there are many people around the world who get their mouth filled with water. The very thought of the taste of pickle sensitize the taste buds. Pickle has its own interesting history. Today we know it as a side food item which is used to enhance the taste of the regular food. But actually it was the food preservation technique used by people in the older days. Today we have the highly advanced food preservation technology which give us access to different food including grains, fruits and vegetable through out the year. But it was not the same in olden times. In those days, the seasonal vegetables were preserved by pickling them in oil along with lots of spices so that the vegetables are available for consumption even when its not their season of growth. Mango, carrots, turnips, cauliflower, lemons, chillies, even some legumes like chickpeas are used for pickling.

Not only preserving them for using them out of season, the vegetables were pickled for carrying along by the traders who used to leave their homes and travel to various places for weeks and months. For them, the pickles were a great way to enjoy food without having to bother about cooking the vegetables. They will just take the pickle with them and eliminating the need to buy and cook the vegetables as in those days, there was no culture of restaurants or food joints. All these things came up in the last century mainly.

The most commonly known pickle is the mango pickle. Mango pickle is made by using some specific spices but still there are variations for this in the country as the same dish can taste differently in North and South part of the country. Even though some spices will be different thus making it taste differently in the two parts of  the country, there are some common spices in both variations.

While pickles have their own interesting past, potatoes are not behind either. Potatoes came to India just a few centuries ago but today they are the most integral part of the everyday Indian cooking in all parts of the country. The potatoes are cooked in so many ways in different parts of not just India but the whole world that this versatility makes it one of the most preferred vegetable. Out of many ways that you know, give this recipe a try. The achari flavours used in this recipe are the north Indian spices used to make the mango pickle. The pickling spices combined with the potatoes make them more delectable and enjoyable.

Make your everyday cooking more delicious with our innovative and easy to make recipes. 

Ingredients

For 3-4 persons

• Potatoes cut in diced 4-5
• Panch phoran* 1 tbsp
• Green chilli chopped 1-2
• Ginger chopped 2 tbsp
• Red chilli powder 2 tsp
• Salt to taste
• Garam Masala 1 tsp
• Coriander powder 2 tsp
• Fenugreek leaves (dry) 2 tsp
• Turmeric powder 2 tsp
• Tomato paste 4 tbsp
  
• Oil 3-4 tbsp

*Equal quantity of Onion seeds, cumin seeds, Mustard seeds, Fennel seeds and fenugreek seeds.

Method

• Heat oil in a wok.
• Add panchphoron. Saute for few seconds.
• Add diced potatoes.
• Mix and saute.
• Cook potatoes for 2-3 minutes on low heat.
• Cover and cook for 12-15 minutes.
• Add chopped ginger. Mix well.
• Cover and cook for 4-5 minutes.
• Add tomatoes paste and mix.
• Add green chilli
• Add kasoori methi, powdered spices and salt.
• Mix well.
• Cover and cook for 15-20 minutes or till potatoes are soft.
• Add chopped coriander and coriander powder.
• Achari Aloo Sabji is ready.
• Serve hot with puri or paratha.

Click here to watch video

ALOO SHIMLA MIRCH

A small twist to the dish, not just by adding another color but also by adding a zing to its making.  Watch out for the twist.

Ingredients

for 2-3 persons

• Green bell peppers diced 1 cup
• Red bell pepper diced 1 cup
• Mustard oil as required.
• Carom seeds ½ tsp
• Potato diced 1 cup
• Salt to taste
• Ginger chopped 1 tbps
• Turmeric powder 1 tsp
• Red chilli powder 1 tsp
• Cumin powder 1 tsp
• Garam Masala 1 tsp
• Coriander seeds coarsely ground 1 tsp

Method

• Heat mustard oil in pan and add carom seeds. Saute for few seconds.
• Add diced potatoes. Cook for 4-5 minutes and keep stirring.
• Add green and red diced peppers.
• Mix and cook for another 4-5 minutes.
• Add salt. Mix well.
• Add chopped ginger. Saute well
• Cover and cook on low heat for 5-6 minutes.
• Add powdered spices into yogurt except coriander powder. Whisk the yogurt mix and add to pan and mix welll.
• Coat vegetables with masala well, cover and let cook 4-5 minutes on low heat.
• Lastly add coarsely ground coriander seeds.
• Aloo Shimla Mirch is ready.
• Serve hot with Roti/Chapati.

ALOO KASOORI METHI

Ingredients

                                                            for 2-3 persons

• Baby potatoes 10-12.
• Kasoori Methi dry 1 cup.
• Carom seeds 1 tsp
• Red chilli powder 1 tsp
• Turmeric powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Salt to taste
• Mustard oil as required.
• Ginger chopped 1 tbsp

Method

• Wash methi throughly 2-3 times and drain
• Cut potatoes in half.
• Heat mustard oil till smoking point.
• Add carom seeds
• Add potatoes.
• Saute and cover for 10 minutes on low heat.
• Add chopped ginger and mix. Saute for few seconds.
• Add powdered spices and salt. Mix well. Cook for another 4-5 minutes.
• Add methi and mix well.
• Cover and cook for 7-8 minutes. Cook till potatoes are soft.
• Add coriander powder and garam masala. Mix well.
• Aloo Kasoori Methi is ready.
• Serve hot with roti or paratha.

MASALEDAR ALOO POORI

Masaledar Aloo Poori.

An all time age favourite. Masaledar Aloo Poori is the best weekend brunch as well as good journey food. So enjoy at home or pack for picnics. Also this dish is good in Fasting as no ingredients have been used which are forbidden in any vrat. You can also say Falahari Aloo.

Ingredients

• Potato 4-5
• Crushed coriander 1 tsp
• Mustard seeds ½ tsp
• Oil as required for tadka and frying pooris.
• Cumin seeds 1 tsp
• Chilli flakes 1 tsp
• Ginger finelly chopped 1 tbsp
• Red chilli powder 1 tsp
• Paprika 1 tsp
• Garam masala 1 tsp
• Cumin powder ½ tsp
• Coriander fresh chopped 1 tbsp

For Poori

• Wheat flour 2 cups
• Semolina 1 tsp
• Salt 1 tsp
• Carom seeds 1 tsp
• Oil 2 tsp.

Method

• Boil and cut potatoes into small cubes.
• Heat oil in pan and add crushed coriander seeds and mustard seeds saute for few seconds
• Add cumin  seeds saute till colour changed
• Add chilli flakes.
• Add potatoes and mix well.
• Add powdered spices and salt.
• Add half cup of water and mix well.
• Add chopped coriander.
• Add half cup more water, mix and cover. Let cook on low heat for 5-6 minutes.
• Masaledar Aloo is ready. 

To Make for Poori.

• Mix well all ingredients for poori and knead into tight dough by adding little water.
• Make small balls with the dough.
• Dab oil on the dough balls.
• Spread oil on surface and roll the dough.
• Heat oil for frying in large pan and fry poori till puffy.
• Serve hot poori with hot Masaledar Aloo.

ALOO PANEER KULCHA

Easily make at home on any type of stove/gas, even on induction stoves.

Ingredients (for 3 feeling)

 for 2-3 persons

• Maida 2 cups
• Yeast (instant) 1 tsp
• Sugar ½ tsp
• Salt ½ tsp
• Coriander chopped ½ tsp for dough
• Coriander chopped 3 tbsp
• Ginger-garlic chopped 3 tbsp
• Red chilli powder 3 tsp 
• Salt to taste
• Coriander powder 3 tsp
• Garam masala 3 tsp

Method

• Mix all purpose flour, yeast,salt,sugar and coriander in a bowl.
• Add enough water to knead into soft dough and let rest for 45 minutes.
• Prepare desired filling with onion or paneer or boiled potatoes. Mix all the dry masala to all three mixture (like boiled potato, paneer or onion mixture.
• Make balls from dough and leave them for rising for 15-20 minutes.
• With rolling pin or hand, spread dough flat. Place filling and wrap to form ball again.
• Now roll flat with rolling pin or spread with hand.
• sprinkle hot tawa with few drops of water and place kulcha on tawa.
• Now hold tawa as shown and cook the kulcha. Make all kulchas like this
• Apply ghee and serve hot with achar.

DUM CHICKEN ALOO

Ingredients                                                for 3-4 persons 

• Baby potatoes 8-10
• Boneless chicken Breasts (cut into 1" cubes) - 2
• Fried onion paste 2 tbsp
• Red chilli (kashmiri) paste 1 tbsp
• Yogurt 1 cup
• Black pepper opder 1 tsp
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Cumin powder
• Salt to taste
• Ginger powder 1 tsp
• Fennel seeds (crushed) 1 tsp
• Turmeric powder 1 tsp
• Kasoori Methi 1 tsp
• Asafoetida 1/2 tsp

Mehtod

• Boil potatoes for 2-3 minutes (they must  not be completely cooked)
• Fry potatoes slightly.
• Sprinkle chicken with salt and pepper. Keep for 30 minutes in fridge.
• Heat oil in pan and cook chicken.
• Remove from the pan when cooked.
• Add dry spices in yogurt and mix well.
• In same pan, heat mustard oil. Add asafoetida.
• Add onion paste.
• Add chilli paste and cook well.
• Add chicken and cook well.
• Add spiced yogurt. turn heat very low or take off from heat while adding yogurt. Cook on low heat till oil separates.
• Add potatoes and mix well.
• Cover and simmer on low heat for 7-8 minutes.
• Dum Chicken Aloo is ready.
• Serve hot with poori, roti or boiled rice.