Heat a pan. Add the sunflower oil. Season whole jeera. When jeera splatters, first fry the small onions on low flame till golden. Add the ground paste, cover with lid and fry till raw smell goes. Add all the veggies one by one – green peas, baby potatoes, sprouts and baby corn. Add salt to taste and sugar. In case the gravy is too thick, add 1/4 cup of water and mix well. Let it simmer for 5 mins on a low flame.
Garnish with chopped green coriander leaves, kasoori methi and fresh cream. Serve hot with paranthas, phulkas, puri and pulao.
Do not over cook the vegetables. A little crunch adds on taste.
~ Preheat the oven at 180 deg centigrade.
~ Sift maida, cornflour, milk powder, baking powder, baking soda, sugar powder and salt.
~ Beat oil and pepper powder well. Add the chopped green chillies, finely chopped spring onions, grated pizza cheese, grated corn and mix well.
~ Slowly fold in the sifted ingredients. Mix in buttermilk slowly.
~ Take a cupcake mould. Line with paper cups and grease the inside of the paper lightly with oil.
~ Fill in the mix to 3/4 of the paper cup. Tap the cupcake tray gently.
~ Bake in a hot oven at 180 deg cent for 30 mins.
VIOLA!!! Enjoy your cupcakes as it is or with a hot drink of your choice.
– Using of pizza cheese gives a stringy texture inside the
– Omit the green chillies if your preparing these for children.
– Tapping the cupcake tray gently after the mix is filled in is
very essential as it removes the air bubbles and allows the
cupcakes to rise well. Please do not open the oven whilst the cupcakes are baking.
Why I chose this name – because the gravy has a kumkum colour, very simple, yet very tasty. A combination of both diced and crumbled paneer are used. The recipe for you!
Diced paneer – 1 cup
Crumbled Paneer – 1 cup
Salt – to taste
Finely chopped onions – 1 cup
Coarsely powdered almonds and cashews – each 1 teaspoon
GRIND TO A FINE PASTE :
Ripe red tomatoes (chopped) – 6
Ginger – a small piece
Kashmiri chilli powder – 2 teaspoons
Garlic – 2 flakes
Cardamom – 2
Cloves – 3
Cinnamon – 1 small piece
Black pepper – 4
Ani seeds – 1/2 teaspoon
Refined sunflower oil – 2 1/2 tablespoon
Jeera – 1 teaspoon
Slit green chilli – 1
Crushed kasoori methi – 2 big inches
(Dry fry kasoori methi in a hot pan for 20 secs)
Butter – 1 tablespoon
Finely chopped coriander leaves(cilantro)
Lime juice – 1 teaspoon
Heat a thick bottomed pan and add oil. Season jeera, add onions and fry in medium flame. Once the onions turn golden, add the almond and cashew powder. Sauté for two mins. Add the paste, fry until the raw smell goes and oil seeps on the sides. Add the diced and crumbled paneer. Cook on sim flame for 3 minutes till the gravy mixes well with the paneer. Switch off the flame.
Garnish with green chilli, coriander leaves, butter, kasoori methi and lime juice.
You can serve this delicious dish with hot naan, roti, jeera rice or plain steamed rice.
Please like, comment and share.
CHEF’S TIPS :
1. Always double fry the gravy.
2. Home-made paneer is the best.
Boil 1 litre milk. Add 2 big ladleful of fresh curd. Once the milk curdles, strain and store it in a glass or stainless steel container. Store it in the normal chill fridge compartment. Can store for upto 3 to 4 days but remember to change water daily and wipe the lid of the container.