Beetroot and Paneer Curry

As I explore cooking, I have come to realize the versatility of beetroot in curry and dessert preparations. Apart from the immense health benefits, it cooks quickly and can be used either grated or diced – which adds a lot of texture to dishes. Paneer acts as a good ingredient in gravy dishes as it soaks in the flavours of the curry beautifully. This also adds variety to the standard lunchbox recipes as it is an unusual combination which has a great balance of taste and texture. For vegans, you can substitute tofu instead of paneer and it tastes equally good.

Recipe Details :
Serves: 3-4 pax
Time: 30 mins
Difficulty: Easy

Ingredients :

  • 2 beetroots, peeled and cut into cubes
  • 250 gms paneer, cubed
  • 1 large onion, finely chopped
  • 200 ml coconut milk
  • 2 green chillies, finely chopped
  • 1 clove garlic, finely chopped
  • 1 inch piece of ginger, grated
  • 1 tsp coriander powder
  • 1 tsp garam masala /Kitchen King powder
  • Salt to taste
  • 2 tsp oil

Beetroot and Paneer Curry

Beetroot and Paneer Curry


Method:

  • Take a pressure cooker and add oil in it. Add the beetroot cubes, onions, ginger, garlic, chillies and salt in it. Add 1.5 cups of water and close the lid. On a low flame, let the cooker steam out 3 whistles. Then switch off the flame. After this, wait for the pressure of the cooker to release naturally.
  • Open the lid and add in the coconut milk, paneer, coriander powder and garam masala powder and bring the curry to a boil on medium flame. Stir the gravy so that the added spices coat the paneer and beetroot nicely. If the gravy seems thick, add a little water as per your judgement.
  • This curry is absolutely delicious and goes great with rice and rotis.

Tips:

  • Don’t add too much water. If you want a thinner gravy, use a combination of coconut milk and water.
  • For a deeper taste, cook on a very low flame once you add the paneer and spices and let it rest for some time before eating.
Advertisements

Mushroom Peas Masala/Mushroom Matar Masala

Mushrooms are healthy and nutritious for the body. They add great taste and texture to dishes. Served in a gravy / sauce base, they play well with Indian spices. They pair very nicely with peas to create a wonderful flavour combination. I also know that among vegetarians there are many who do not like mushrooms. The advantage of this mushroom masala curry dish is that the taste of mushrooms gets camouflaged in the onion-tomato gravy. You might actually like mushrooms served like this. Mushroom and peas form a winning dish – give it a try!

Recipe Details :
Serves: 3-4 pax
Time: 30 mins
Difficulty: Easy

Ingredients :

  • 2 cups mushrooms, sliced thin
  • 1 cup green peas
  • 1 big onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tsp ginger garlic paste
  • 1.5 tbsp cashews
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp Kitchen King masala
  • 1 tsp cumin seeds
  • 2 tsp oil
  • Salt to taste
  • Coriander leaves for garnish (optional)

Mushroom peas masala

Mushroom peas masala


Method:

  • Soak cashews in water for 15 mins. Using a mixer, blend into a smooth paste.
  • Separately, blend the tomatoes into a smooth paste and set aside.
  • Take a saucepan and add oil in it. Add the cumin seeds and let them splutter.
  • Add the chopped onions in it with a little bit of salt and ginger-garlic paste and sauté it till translucent.
  • Now add the tomato puree and let the mixture simmer on low flame till the raw taste of tomatoes goes away.
  • Once the mixture turns semi-dry, add in the cashew paste along with garam masla, red chilli powder, and Kitchen King powder. Add in 1/2 cup of water and let the gravy come to a boil.
  • Meanwhile dry sauté the mushrooms in a different pan. Let it shrink and release water. Once the mixture looks dry, and there’s no water in the pan, switch off the flame.
  • Now add the sautéed mushrooms and green peas into the cashew based gravy and add another 1/2 cup of water. Leave this gravy to simmer on low flame for 10 mins. Switch off the flame.
  • Finally add the coriander leaves as garnish. This gravy dish is best served with warm rice or rotis.

Tips:

  • Make sure you sauté the mushrooms well. For an extra layer of flavour, you can add a little butter and toss the mushrooms in it once they dry out.
  • Mushrooms are great at absorbing flavours. Play with the spices to get a taste you like.