Paneer Mushroom Curry

BM #114 : Week 4, Day 1
Theme : A-Z theme, Curries

This month’s alphabets for the A-Z theme are P, Q and R. I finished Q first since that’s the difficult one but for P, I knew it was going to be paneer. I have an Instant Pot Palak Paneer recipe, but decided to make this curry since I had some paneer and mushroom to be used up. I came across this recipe in YouTube and gave it a try.

My husband and son loved this curry. My husband loved the flavor of yogurt here. The recipe calls for fried onions, I used the store bought one, but you can make it at home as well. You can skip it if you don’t have it, but it gives a good flavor, so it’s definitely good to add it.

Coming from Southern part of India, rice is a must for us. It’s a good thing that these kind of Curries pair with rice as well. What I do sometimes is serve this with rice for lunch and serve it again with chapati for dinner. That way it doesn’t feel like you are eating the same curry again.

Read on for the recipe.

Recipe source: Cook Book (YouTube)

Ingredients:

  • 1 cup diced paneer
  • 3 cups sliced mushrooms
  • 1/4 cup yogurt
  • 1 tablespoon ginger garlic paste
  • 2 finely chopped green chilies or per taste
  • 3 tablespoons finely chopped coriander leaves
  • 2 tablespoons fried onions
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chili powder (or per taste)
  • 1 teaspoon garam masala
  • Salt as needed
  • 1 tablespoon oil
  • 1 medium onion, chopped finely
  • 1 medium tomato
  • 1 teaspoon ground almonds
  • 1 teaspoon dry desiccated coconut

Method:

  1. In a big bowl, add the diced paneer and mushrooms. To this, add the yogurt, ginger garlic paste, chopped green chilies, chopped coriander, fried onions, chili powder, turmeric powder, garam masala and salt. Mix carefully until the paneer and mushrooms are well coated with the yogurt mixture. Set aside.
  2. In a mixer jar, grind almonds(or cashews) with the desiccated coconut. Once it’s powdered well, add chopped tomatoes and make a purée out of it. Set aside.
  3. Heat oil or ghee in a pan. Add finely chopped onions and cook until it turns pink. Now add the tomato almond purée and cook for a couple of minutes. Reduce heat to medium low.
  4. Add the paneer mushroom mixture and cover cook until the mushrooms are done. Keep mixing in between to prevent it from sticking to the bottom of the pan. You can add a little water if the curry looks dry. Taste test and adjust seasonings. Take off the heat and serve with cooked basmati rice or roti.

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Aloo Gobi paratha

BM #114 : Week 2, Day 3
Theme : Brighten Your Breakfast

Parathas for breakfast is a favorite of mine. Most of the times , we end up eating dinner leftovers than prepare fresh in the morning. By leftovers, I mean cooking extra so that you have some for the next morning. Aloo paratha is the most favored at home, but gobi (cauliflower) paratha comes a close second. For a variety, a combination of aloo and gobi works well too. A simple pickle and yogurt would do as a side dish instead of making a curry to serve this.

Parathas taste really good when you add a good amount of ghee while making it. I remember my brother’s cook going through almost a whole big bottle of ghee while making a big batch of parathas. You can definitely reduce the amount to your preference, but there is no question that it tastes way better with lots of ghee :D.

Read on for the recipe.

Makes 6-8 parathas, depending on the size

Ingredients:

  • 2 cups whole wheat flour / atta
  • Salt as needed
  • Water to make a dough
  • 1 tablespoon oil/ ghee, optional

For the Filling :

  • 1 teaspoon oil
  • 1 medium onion, chopped
  • 2 teaspoon ginger garlic paste
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon aamchur / dry mango powder
  • 2 cups finely chopped cauliflower
  • 2 medium potatoes, boiled and mashed
  • Salt as needed
  • 1-2 teaspoon Ghee/ butter per paratha for brushing the pan

Method:

  1. Add salt as need to the flour. Make a dough by adding water in steps (1/4 cup full at a time) to the wheat flour. Knead until you get a soft and smooth dough. Set aside to rest.
  2. To prepare the filling, heat oil in a pan. Add chopped onions and sauté until it turns pink. Add ginger- garlic paste, followed by the spice powders. Mix everything well.
  3. Now add the finely chopped cauliflower florets. Add salt and mix everything well and let it cook.
  4. Once the cauliflower is cooked completely, add the boiled and mashed potatoes. Mix well and let it cook for a couple of minutes. Taste test and adjust seasonings. Remove from heat and let it cool a little.
  5. Make parathas using a small lime sized ball of the filling. Please watch this video or this post for stepwise pictures.
  6. Cook the rolled parathas in a heated tawa. Add some ghee to the pan and on top the parathas too while cooking it. Remove from the pan and serve hot with pickle and plain yogurt.

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Ebelskivers – Danish pancakes

BM #114 : Week 2, Day 2
Theme : Brighten Your Breakfast

I had completely forgotten about ebelskivers I used to make for my son’s lunchbox until I saw this picture in my photo archives. There was a point of time when I used to make these regularly, especially the ones filled with jam inside. The biggest plus is that it doesn’t need a side dish since it has jam inside, thus making it perfect for the lunch box.

I usually use pancake batter to make ebelskivers and in this particular instance, I remember that I was half way through making pancakes and suddenly decided to make some ebelskivers too.

The internet tells me that this Danish delicacy is served as a dessert or a snack or a breakfast snack or even a holiday treat, but at my place, this is mostly a breakfast treat. Usually a weekend brunch.

Instead of filling it with jam, you can add some Nutella or even some chocolate chips. That would ensure a chocolate treat for you :-).

Read on for the recipe. The batter is a pancake batter recipe from All Recipes.

Ingredients:

  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 egg, at room temperature
  • 1 1/4 cups milk, at room temperature
  • 3 tablespoons melted butter
  • Jam of your choice
  • Butter/ghee for brushing the pan

Method:

  1. Mix the dry ingredients in a pan. Whisk well.
  2. Beat the egg well in another bowl, add the melted butter and the milk. Mix well. It’s important that the milk is at room temperature, else the butter will solidify.
  3. Combine the dry and wet ingredients, mix until smooth. The batter is ready.
  4. Heat an aebelskiver pan or paniyaram pan. Once the pan is hot, add a little butter/ghee into each of the “wells” in the pan.
  5. Using a tablespoon, carefully add the batter into each mold, filling it half way through. Add a spoon of jam on top of the batter and fill it rest of the way with the batter.
  6. Wait for the bottom to cook completely, slowly using two spoons or forks or skewers, flip it so that the top can cook as well.
  7. Remove from pan and repeat with the rest of the batter.

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Nimona – green peas curry

BM #113 : Week 4, Day 2
Theme : A-Z Curries

This curry has been on my bookmark list for a long long time now. I had this is my mind for the alphabet G ( green peas curry), H (hare matar ka nimona), M (matar ka nimona) and finally am doing it for N. This is an easy to do recipe, almost all the ingredients are staples for me. I always have frozen peas at home and that’s what I used for today’s recipe after thawing.

This is the first time I am preparing and my family loved this dish. I already have requests for repeats 😁. I served this with jeera rice and it was a good combination. Plain rice or roti would also pair well with this curry.

I followed the recipe from this YouTube video for most part. I saw another video which didn’t use onions and used puréed tomatoes. I might try that version the next time. This particular video didn’t use any masala powders, but I went ahead and added it anyway.

Read on for the recipe.

Ingredients:

  • 3-4 tablespoons oil/ghee, divided
  • 1 medium potato, diced
  • 2 cups green peas
  • 1 medium onion, sliced into long pieces
  • 2 medium tomatoes, sliced into long pieces
  • half a bunch of coriander leaves
  • 3 green chilies
  • 5 cloves garlic
  • 2” piece of ginger
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • Salt as needed

Method:

  1. Pulse the green peas in a blender jar couple of times until it’s a rough coarse paste. If you are using frozen peas, it needs to be thawed before using.
  2. Heat 2 tablespoon oil in a pan. Add the cubed potatoes and cook for a couple of minutes. Now add the ground green peas paste. Cook for about 8-10 minutes, mixing frequently to ensure it doesn’t burn.
  3. Remove from heat, transfer the peas mixture into a bowl. Set aside for now.
  4. Make a paste of the green chilies, ginger, garlic and coriander leaves without adding any water. Keep aside.
  5. In a clean pan, add the remaining 2 tablespoons of oil or ghee. Once it’s hot, add the onions. Sauté until it turns pink. Add the tomatoes, turmeric powder, chili powder, coriander powder and salt. Mix well and cook for a couple of minutes until the tomatoes are mushy. Add the ground coriander paste now. Keep stirring to avoid burning. Keep cooking tomatoes are completely done and mushy.
  6. Add the green peas and potato mixture to the pan now. Mix well, cook for a minute or two. Add 2 cups of water and once it comes to a boil, turn the heat to low and let it boil for about 10 minutes. You can add more water to suit the consistency you prefer. Turn off the flame after ten minutes. Serve hot with rice or roti.

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