Gobi Mutter Curry is a much known yummy side dish. Few more which fall in the same category are aloo mutter, aloo gobi & many more combo's that are irresistibly good. Coming to the below recipe, I'm sharing a " No Onion No Garlic" & taste's as delicious as the original one with onion & garlic. This curry is mildly spiced & also cooked to perfection in one pot. Enjoy this simple side dish!!!
Prep Time-10mins Cook Time-30mins Serves-2People Pairs well with rice, roti & naan or serve it as you like. Ingredients 2Tbs oil 1Tsp Jeera/cumin 2Bay leaves 1Inch piece cinnamon 2Tsp chopped ginger 4Green chili's 3Tomatoes chopped 2Cup gobi pieces 1/2Cup green peas Salt to taste 1&1/2Tsp coriander cumin powder 1/4Tsp turmeric 1Tsp chili powder 1/2Cup curd {optional} 1/4Cup chopped cilantro leaves Directions - Heat pan with oil. Add bay leaves, cumin & cinnamon to pan. Fry them till jeera turns light brown. - Add in ginger to pan along with green chili's & tomatoes. - Next add in gobi pieces & green peas to pan. Mix them & cook on a low heat for few seconds. - Add in coriander cumin powder, turmeric, salt & chili powder. - Close pan with a lid & cook on low heat for 15mins. - Add in curd & cook on low heat. Adjust salt & chili powder if needed. - Garnish with coriander & switch off heat. - Serve warm & enjoy. Note - You can mix & match the veggies. - Adding curd is totally optional.
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Paneer dishes are a favorite & must have one's at home. In a week we gobble on much more than 2people can. Sometimes I use these tempting cheese cubes to calm my hunger at nights. Paneer is healthy & for sure one should limit the consumption. Too much of anything is not good. I'm sharing this "No Garlic No Onion" Paneer Masala Curry recipe with you all. It's mild in flavor, creamy in texture & yummy in taste. Frankly I love adding onion to any curry, I believe that addition of it adds flavor to curry & makes it much tastier. But sometimes I like to slip it from cooking & love enjoying satvik food.
Prep Time-15mins Cook Time-25mins Serves-3People Pairs with rice, roti & naan. Ingredients 2Tbs oil 2&1/2Cups paneer cubes 3Tbs oil+2Tsp butter/ghee 1Tsp cumin Cinnamon small piece 2Elachi's 2Tsp grated ginger 4 Tomatoes pureed 1Tsp garam masala powder 2Tsp chili powder 1Tsp coriander cumin powder 2Tbs cashews {soak in milk for 15mins} 1/2Cup milk 1Tbs kasoori methi Salt to taste 1Tsp sugar Coriander for garnish Directions Frying paneer - Heat with pan with 2tbs oil. Add in chopped paneer to pan & fry them crisp. Dry them on a paper towel. For gravy - Heat pan with oil & ghee. Add cumin, cinnamon & elachi to pan. Fry for few seconds till the jeera goes to light brown in color. - Next add in ginger & pureed tomato pulp to pan. Mix them well & bring it to boil. - Add in garam masala powder, chili powder, coriander cumin powder, salt & sugar to pan. - Cook them on low heat. Mean while grind cashews & milk to a smooth paste. Add it to the pan along with kasoori methi & cook it on low heat for 5mins. - Add in the fried paneer to gravy & cook on low heat till the gravy becomes thick. Adjust salt & chili powder if needed. - Once the gravy thickens swith off heat & garnish with coriander leaves. - Serve warm with a slice of lemon. Note - Skip the frying part of paneer if you want t add in the paneer as it is. - You can replace oil with ghee. But mixing both with cut down some fat from ghee, while making the dish flavor full.
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