Shahi Paneer

Shahi Paneer is a very festive main dish that is creamy and rich in flavor. It is usually a special occasion dish. Shahi paneer can be served with any Indian bread, such as naan or with rice.

Recipe will serve 4.

Ingredients:

• 1/2 lb paneer (approx. 1-1/2 cups cubed)
• 12 cashew nuts
• 2 tomatoes chopped
• 3 onions chopped
• 1 green chili chopped
• 1 spoon of ginger Garlic Paste
• 3 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 tablespoon coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi
• 1/4 teaspoon red chili powder, adjust to taste
• 1/2 cup yogurt
• 1 teaspoon sugar
• 1 teaspoon salt, adjust to taste
• 1/4 teaspoon garam masala
• 2 tablespoons chopped cilantro (hara Dhania)

Method

1. Slice paneer into 3/4 inch cubes. Keep aside.
2. Grind cashews into powder-like consistency. Keep aside.
3. Puree tomatoes, onions ,green chili and ginger garlic
   
   . Keep aside.
4. Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil.
5. Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready.
6. Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.
7. Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
8. Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.
9. Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
10. Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes.
11. Shahi paneer tastes best if it is served hot.

Kadhi Paneer

Kadhi Paneer is a great main dish for any special occasion. Paneer and colorful bell peppers are sauteed in spicy tomato gravy.

Recipe serves 4. 

Ingredients:

• 1/2 pound paneer
• 1 medium red bell pepper (shimla mirch, capsicum)
• 1 medium green bell pepper (shimla mirch, capsicum)
• 3 tablespoons oil
• 3 medium tomatoes
• 2 medium onions
• About 1/4 inch piece of ginger
• Garlic 2-3 pieces or Ginger Garlic Paste one spoon
• 1 green chili
• Pinch of asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 and 1/2 tablespoons coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chopped fenugreek leaves (methi) or dry fenugreek leaves (kastoori methi)
• 3/4 teaspoon salt, adjust to taste

Method:

1. Cut paneer and bell peppers into ½ inch cubes.
2. Blend the Onions,tomatoes, ginger, Garlic and green chili to make a puree.
3. Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.
4. Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
5. Using the same frying pan, 
   
6. Add the asafetida and cumin seeds.
7. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper.
8. Cook for about 4 minutes on medium heat.
9. Tomato mixture will reduce to about half in volume.
10. Add about 2 spoons of water, and the salt.
11. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
12. Now it is ready to serve.

Dum-aloo

Dum ollu/Aloo/Potato: Serving size: 3-4 people Ingredients: 10 small rounded ollu /potatoes; 1-1/2 chili powder/march wangan; Salt to taste, 1tsp shonth/ginger powder, 3 laung /cloves; 1 cinnamon/dalchini stick or ½ tsp. cinnamon powder/dalchini; 2 big black elaichi/cardamom; 2 small elaichi; ½ tsp badiyan/fennel powder, 3-4 tbsp. of yogurt/zamut dud; Two cups of water; ½ zeera/cumin seed/zeur, Pinch of heeng/ asafetida and oil for frying. Method: Boil ollu (potatoes) completely soaked in water in a wider pan for 10 minutes or longer till you see skin can easily be peeled. After peeling the skin, prick the ollu all over with knitting needle or tooth prick or fork or tip of knife. Deep fry ollu till reddish brown and put aside. Take 3 tbsp. of oil in a pressure cooker or pan. Add chili powder and heeng to oil and sauté. Add 3 spoons of yogurt and stir till yogurt dissolves in oil and forms into a thick chili paste. Add salt shonth, badiyan; cinnamon, crushedlaung/cloves and crushed big black elaichi toyogurt chili mixture. Add potatoes to chili mixture. Add 2 cups of water or more till all the potatoes are completely dipped in water. Pressure cook for ten minutes and simmer for another five minutes. Open the cooker when pressure drops in cooker. Check for water consistency. If too much water is left, boil till only a little water is left. Turn off the stove. Crush green cardamom/ elaichi and cumin/ zeera. Sprinkle the crushed massala over potatoes and cover. Serve dum ollu warm. Left over can be stored in fridge and used next day after warming. Note: If cooking in a pan, add 2-3 cups of water and boil for 5 minutes and simmer at a low flame till water is absorbed.

Yellow cury mutton (keliya sayun)

Hi friends here is a another recipe of Kashmiri non veg dish it tastes too good and less spices and very easy to make and my daughter loves it .

Hope u like it and try it :)

Seyun Kaliya-Yellow Mutton:

Serving size: 3-4 people

Ingredients:

• 1lb mutton,

• 2 tsp badiyan/fennel powder, 

• 1tsp shonth/ginger powder,

• 1tsp zeera/cumin seed, 

• 1 tsp haldi/lider /turmeric powder,

• 1green crushed eliachi/cardamom,

• 1 big crushed black elaichi/cardamom, 

• pinch of heeng/asafetida, 

• salt to taste, 

• 2tbsp of milk, 

• 1 tbsp. of oil and

• 2 cups of water.

Method:

• Take water in a pressure cooker,

• Add mutton, shonth,badiyan, zeera, heeng, crushed big black elaichi to water in pressure cooker.

• Pressure cook for 8 minutes and let pressure cool.

• Open the lid when cool. Now add turmeric powder and 2 tbsp. of milk.

• Boil Kaliya for 3-4 minutes.

• Grind green elaichi and zeur/cumin.

• Add to Kaliya and cover with lid.

• Serve hot with Paratha or white boiled rice.

This is a delicacy prepared in Kashmir on all occasion,especially on the occasion of Shishur, a ceremony held in honor of a new bride or a newborn baby at the time of the onset of winter in the month of December.