Shahi Paneer

It's raining outside as I write this post, and believe me, it feels good. The temperatures had been on a steady incline for the past 2 days and this afternoon it felt as if we were in for a tough week. Of late, rains preceded by a storm and lashing winds reminds of my visit to Palampur last month. The night before we were to leave, there was a huge windstorm, followed by rains and hail. In the wilderness with only trees and tea plantation around for miles, it can be a really scary experience watching nature's fury in full force.
A week after coming back from the vacations I had my in-laws over for the first weekend and since they are vegetarians, I got down to making the fool proof- always get rave reviews- shahi paneer. Now Shahi literally translated to English means Royal. Shahi dishes are meant to evoke a feeling of feeling royal, by having food using rich ingredients. This enrichment is usually provided by adding dried fruit or nuts or even dairy products like cream. Therefore, dishes having the shahi name are by nature very rich. The usage of rich ingredients like cashew, almonds, raisins or large quantities of cream in Indian dishes lends to the Shahi name being used. There are several variations of this dish available involving cauliflower, chicken, mutton, lamb, potatoes etc. and it is not uncommon to walk into a roadside eatery in India or the popular restaurant overseas and find this dish on the menu.

Other paneer recipes on this blog:
Paneer Moghlai Kofta in Palak Gravy
Paneer Ki Seekh
Achari Paneer Tikka
Kadhai Paneer
Qasar-E-Pukhtan
Paneer Makai

Shahi Paneer

Ingredients:
Paneer (Cottage Cheese), cut into 2" dices : 250 gm
Yogurt: 1/4 Cup
Milk : 1/2 Cup
Cashewnut, ground into paste: 1/4 Cup
Onions, finely chopped: 1/2 Cup
Ginger, finely chopped: 1 Tblsp
Green Chillies, chopped fine: 3
Tomatoes, chopped : 4
Green cardamom, crushed : 2
Coriander Powder : 1 Tsp
Red Chili Powder : 1 Tsp
Ghee : 3 Tsp
Salt: To Taste
Oil: For frying paneer
Coriander, chopped : 1 Tsp (For Garnish)
Cream, for garnish

Method:
1. Heat oil in a wok and fry paneer in it till it turns golden brown.
2. Drain and put in a bowl containing water.
3. Heat ghee in another wok.
4. Add onion and cook till it starts to turn light golden.
5. Add in the ginger and fry for 2 more minutes.
6. Add in the green chili and cardamom. Fry for a minute.
7. Add in the coriander powder and red chili powder. Fry for a minute.
8. Add in the tomatoes and cook for 6-7 minutes.
9. Add the beaten yogurt and cook for 5 more minutes.
10. Take off flame and cool.
11. Blend in a mixer till smooth.
12. Add the paste back to the wok and put back on flame.
13. As it comes to a boil, drain the paneer from the bowl of water and add the paneer pieces to the gravy.
14. Add milk and adjust consistency.
15. Add salt as per taste.
16. Serve hot garnished with chopped coriander and cream.

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Lahori Aloo (Potatoes in Onion & Yogurt Gravy)

I have mentioned this before that my wife is a vegetarian and has a fondness for potatoes. Hence, I typically need to work overtime figuring out potato recipes to bring something different for her every now and then. This simple and evergreen recipe was just one of those tried in a hurry for her. You can find variations of the same being served in restaurants involving stuffing potatoes with a paneer (cottage cheese) filling or a moghlai version involving addition of a khus khus and/or cashew paste/coconut paste. I prefer the original version because it is simple to make and yet amazing to taste.

Lahori Aloo

Ingredients:
Baby Potatoes, peeled - 500 gm
Onion Paste - 2 Tblsp
Ginger Garlic Paste - 2 Tsp
Tomato Puree - 200 gm
Yogurt - 1/2 Cup
Turmeric Powder - 1 Tsp
Cumin Seeds - 1 Tsp
Coriander Powder - 3 Tsp
Red Chili Powder - 2 Tsp
Oil - 2 Tblsp
Salt - To Taste

Method:
1. Deep fry potatoes till almost done.
2. Heat oil in a pan and add cumin seeds.
3. As the cumin seeds start to crackle add in the onion paste. Fry till it starts to turn brown.
4. Add in the ginger garlic paste. Fry for 2 more minutes.
5. Mix the red chili powder, coriander powder and turmeric powder with a little water to form a paste. Add to the pan. Cook for 5 minutes.
6. Add in the tomato puree and cook till oil starts to separate.
7. Add in the yogurt and salt.Cook till a coating consistency gravy is formed.
8. Add in the potatoes. Cook till potatoes are done and the gravy has reduced to just coat the potatoes.
9. Garnish with chopped coriander leaves and serve hot with puris.

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Murgh Malaaiwala (Chicken in Creamy Indian Gravy)

Punjab (A region in India and Pakistan), the name means the land of five (Punj ) and Ab (River). Needless to say a region of five rivers is immensely fertile and abundant in crop and dairy. It's therefore no coincidence that all Punjabis love their food and a majority of Indian restaurants serve the punjabi cuisine. Being on the famed silk route meant that Punjab became a melting pot of diverse culture and gastronomical treasures which were quickly adopted and amalgamated into the rich Punjabi cuisine. Alexander came in with Rajma (kidney beans) and now Rajma and chawal (rice) are the essential punjabi favorite. Partition bought along with it millions of refugees to different parts of the country with nothing other than the clothers they were wearing, the cuisine that they loved and an enterprising nature. The entire nation has since been swept under a culinary explosion of Punjabi food. Thousands of Dhabas (Roadside eateries) have exploded at every nook and corner of the country, giving the common folk a taste of punjabi food. It is not uncommon to have tandoori chicken fan following down south of the country.
Being a Punjabi myself, breakfast, lunch and dinner are not a mere break from the usual daily grind but a festival in itself. Though jokingly it is termed daal-roti, chicken, meat and other vegetarian food dishes are common thing on the table, sometimes all at once. When we were young (read small kids), my dad used to make this creamy chicken dish that was not too spicy and a great hit with us. The other day, deciding on a dish to make that my kids could eat without complaning of the spices, this one came to my mind and I immediately set about making this. It is not the last time, I think, that this has been made at my house (going by the reactions). Some culinary traditions never die.

Murgh Malaaiwala

Ingredients:
Chicken, cut into pieces - 500 gm
Onion paste - 1 Cup
Ginger Paste - 2 Tsp
Green Chillies, slit and deseeded - 2
Milk - 3 Cups
Cream - 1 Cup
Kasoori Methi - 2 Tsp
Black Pepper, freshly ground - 1 Tsp
Green Cardamom Powder - 2 Tsp
Clove Powder - 1/2 Tsp
Garam Masala Powder - 1 Tsp
Salt - To Taste

For Garnish
Almond Flakes - 2 Tsp
Coriander, finely chopped - 1 Tsp



Method:

1. Add the chicken pieces, onion paste, ginger paste, 2 cups milk, 1/2 cup cream,green chillies and a pinch of kasoori methi in a handi and bring to a boil on a medium flame, while stirring continously.
2. Reduce heat and simmer, stirring at regular intervals until the milk and cream have been absorbed and the chicken has been almost cooked.
3. Add in the remaining ingredients (1 cup Milk, 1/2 cup cream, clove powder, black pepper powder, cardamom powder, garam masala powder, remaining kasoori methi) and cook for 10 more minutes or till another boil.
4. Adjust seasonings.
5. Serve hot garnished with Almond flakes & chopped coriander.

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Murgh Peshawari

Winter's have been a little soft this year, the fog has spared us mostly and the chill in the air is just right. Sun has shone brightly most of the days and we have loved every bit of the winter's. Being in a penthouse the morning view is to die for, with no other high rise in the near vicinity, it feels you are in a hill resort, especially when it is foggy.

Lazing out on a sunday is a luxury though with the family commitments and work that seems never ending. Over the last few months as I have dwindled in my posts, I have suddenly found myself losing contact with the blogging community and am desperately trying to get back to it. Over these last few months, I have tried out quite a few recipes and now need to find the time to post them. Sometimes, I do not even get the time to click a photo of the dish, leave alone garnish the same. The gang at home is ready to pounce the moment the dish is ready. This dish was made on the first weekend of this year ( and took so much time to get posted), and I had to really hold on to it, so that I could get a decent photo. The lovely, mild january sunshine added to the murgh's appeal. :)

Murgh Peshawari

Ingredients:

Chicken, boneless, cut into pieces - 250 gm

Onion Paste - 1/2 cup

Ginger-garlic paste - 3 Tsp

Tomato paste - 1 Cup

Green Chillies, finely chopped - 1

Turmeric Powder (Haldi) - 1/4 Tsp

Cumin Powder (Zeera) - 1/2 Tsp

Kasoori Methi - 1/2 Tsp

Red Chili Powder - 1/2 Tsp

Cashewnut paste - 2 Tsp

Cashewnuts - 1/2 cup

Butter - 3 Tsp

Salt - To Taste

Whole garam masala

Bay Leaves - 1

Cloves -2

Black peppercorns - 4

Cinnamon Stick -1

Method:

1. Heat butter in a wok.
2. Add whole garam masala & allow to crackle.
3. Then add in the onion paste and saute until light brown.
4. Add ginger garlic paste & finely chopped green chillies & fry for 2 minutes.
5. Dilute the turmeric powder, cumin powder & red chili powder in 2 tbsp water & add to the wok. Cook for 2 minutes
6. Add in the tomato paste. Mix and cook for 10 minutes.
7. Then add in the cashewnut paste,mix well & cook for 2-3 minutes.
8. Add in the chicken and cook till chicken is cooked. Add in the cashews and 8 tblsp water.Cook for 10 more minutes on slow flame.
9. Adjust the seasoning.

10. Garnish with fresh cream or cilantro and serve hot.

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Kadhai Paneer

Kitchen is a place where exotic dishes are turned out and mostly named after places or people. Here is a whole style of cooking that has been named after the vessel in which it is prepared. Kadhai cooking for one, turns out really thick and richly delicious dishes. Named after the indian wok called the 'Kadhai', the cooking uses little or no water and lets food cook in it's own natural juices. The Indian wok is different from its chinese cousin in being more deeper and narrower.

For starters, Kadhai cooking is not the only cuisine in India named after the vessel it is cooked in. There is also the Handi Cuisine and Tawa Cuisine. Kadhai cooking originated in Punjab nearabout Peshawar and made popular by the migrants.What set this cooking apart was the fact that it was quick cooking unless Meat was used and the dish could be transported to the dining table in the Kadhai ready to eat. The dishes are all tomato based thick gravies nicely spiced up with vegetables and/or meat. It is therefore spicy and has chillies. Incase you want to substitute lamb for paneer in the recipe below, cook the lamb till it's 3/4th done and then use it for Kadhai.

We are finally in Delhi and missing good ol' Hyderabad. The rushed life of the city is something we'll take time to adjust to. Just shifted into our new house and setting up stuff there. It will easily take time as we decided to take a duplex penthouse (something my better half always wanted) and the whole place needs a lot of work to be done since no one has lived there ever. Looking forward to a lot of cooking and grilling in the new house :)

Kadhai Paneer

Ingredients:

Paneer, Cut into Cubes - 250gm (Some even cut them into fingers)
Green Bell Peppers,Cut into dices - 3 (Again some prefer cutting into fingers)
Tomatoes -4 (make a paste out of 3, and cut 1 into dices)
Onions, finely chopped- 4
Ginger paste - 1 Tsp
Garlic Paste - 1 Tsp
Red Chilli powder - 1 Tsp
Coriander Seed powder - 1 Tsp

Black Pepper Powder - 1/2 Tsp

Turmeric Powder - 1/2 Tsp

Cumin Powder - 1/2 Tsp

Garam Masala Powder - 1 Tsp
Kasoori Methi - 1/2 Tsp

Green Chillies, slit and deseeded - 2

Corriander Leaves - A few for garnish

Ghee - 1 Tblsp

Method:

1. Heat ghee in a kadhai. Add in the onions and saute till they start turning golden brown.

2. Add in the ginger-garlic paste and saute for 2 minutes.

3. Add in the red chilli powder, corriander seed powder, black peper powder,cumin powder, garam masala powder and turmeric. Stir fry till they are cooked.

4. Add in the tomato paste and cook for 4-5 minutes or till the gravy is done.

5. Add in the Paneer cubes/fingers and bell peppers. Cook till they are done.

6. Add in the diced tomatoes and green chillies. Cook for 2 minutes.

7. Add in kasoori methi leaves just before finishing the dish and mix well. The gravy should have dried up by now and should be just enough to coat the paneer, bell peppers and tomatoes.

8. Serve hot garnished with corriander leaves.

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Murg Patiala ( Chicken in creamy cashew & poppy seeds gravy)

Indian food has this peculiar thing about being associated and named on famous people ( read aristocracy) and places. I'm a little skeptical though on whether these people ever tasted the foods named after them or did the places ever see the dishes :) It's more rampant with the mushrooming restaurants that name these dishes after exotic places to differentiate themselves from competition and create that royal ambiance on the menu.
Patiala is one such place. In pre-independence era it was a huge princely state and hub of many activities. Murg Patiala though has many variations like tandoori murg patiala or sharabi murg patiala, I prefer this one for its simplicity to cook and the gravy is mind blowing.
There is though another thing that Patiala is more known for in the food and beverage arena ...the Patiala Peg. A Patiala peg is a double of a normal serving of Whisky, but these days any unusually large peg is called Patiala Peg. The reason it was named so was due to Maharaja Bhupinder Singh of Patiala who was a heavy drinker apart from other things and once made double pegs for an opposition so that they are groggy for a match the next day.You can read the entire story here.

Murg Patiala

Ingredients :
Chicken - 500 gm
Poppy Seeds (Khus) - 3 Tblsp
Melon Seeds - 3 Tblsp
Cashews - 5-6
Ghee or Oil - 4 Tblsp
Onion, made into a paste - 1
Tomatoes, chopped - 2
Yogurt - 1/2 Cup
Garam Masala - 1 Tblsp
Black Pepper - 1 Tsp
Kashmiri Red Chili Powder - 2 Tsp
Single Cream - 1/4 Cup
Raisins - 8-9
Almonds, blanched and slivered - 6
Salt - To Taste

Method:
1. Make a paste out Poppy seeds, melon seeds and cashews. Keep aside.
2. Heat Oil/Ghee in a wok. Add in the onion paste. Brown lightly.
3. Add tomatoes and continue to brown until oil starts to separate.
4. Add in the poppy,melon seeds and cashew paste. Stir for 3 minutes.
5. Add in the whisked yogurt one tsp at a time so that it blends into the sauce without curdling.
6. Add the spices and chicken pieces. Add in 1 cup of water. Mix well.
7. Cover and cook on low heat for 20 minutes or till chicken is cooked and tender.
8. Add in the cream, half of the raisins and almonds, and mix well. Simmer.
9. Cook for another 5 minutes till gravy thickens.
10. Serve hot garnished with cream, and some almond slivers and raisins sprinkled on top.

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Butter Chicken

Tomorrow is Baisakhi ...the Punjabi New Year, as is the new year of a lot of other regions. Sitting in Hyderabad, its nostalgia time. Not that, it would have been any different sitting in Delhi. Over the past few years, or say decades, such regional festivals have almost lost their fun, frolic and festivities associated with it. They remain...just a public holiday. A day to rest and make a visit to the mall.

The real charm of enjoying them lies still in the small towns and cities untouched by the westernization of the country, in the way that the metros and a few cities like Hyderabad have been.Ideally, a real great post on this occassion should have been a recipe for makki di roti and sarson da saag, or maybe a kheer or phirni recipe, but guess it'll have to wait.

Being a punju, and a real proud one at that, this blog of mine lacks some real great, eternal favorite punju dishes, even the crossover ones.
So, here let me start, with the one dish that comes to everyone's mind when they say Punju cuisine ...Butter Chicken!

Butter Chicken or Murg Makhani is a creamy, lip smacking dish made with grilled pieces of boneless chicken in a rich tomato gravy.

Now don't let the list of ingredients and various marinades get to you. It is really simple to cook and seriously takes me only a couple of hours to get this on the table. The trick is to plan and multi task. Start with getting your marinades ready and starting with marinating chicken first and getting the vegetables and pastes ready in the meanwhile. Now a lot of grocery stores have the butter chicken sauce already available so that you can make it even quicker, but I prefer doing it the hard way...the right way.

Butter Chicken (Murg Makhani)

2 Portions

Ingredients

Chicken Breasts, boneless, cleaned, washed & cut into 1 inch cubes - 3

For the Marinade:

First Marinade -

Lemon Juice - 45 ml

Garlic Paste - 15 gm ( 3 Tsp.)

Ginger Paste - 15 gm (3 Tsp.)

Second Marinade -

Yogurt - 1/4 Cup (55 gm)

Cream - 1 Tblsp

Garlic Paste - 15 gm ( 3 Tsp.)

Ginger Paste - 15 gm (3 Tsp.)

Cumin Powder (Jeera Powder) - 1/4 Tsp

Red Chili Powder - 1 Tsp
Black Cardamom Powder - 1/2 Tsp

Green Cardamom Powder - 1/2 Tsp

Cinnamon Powder - 1/4 Tsp

Salt

For the Gravy -

Butter - 50 gm

Ginger, chopped finely - 2 Tsp

Garlic, chopped finely - 2 Tsp.

Tomatoes, roughly chopped - 500 gm

Ginger, chopped finely - 1 Tblsp

Cashew paste - 3 Tsp

Red Chili Powder - 1/2 Tsp.

Cream - 50 ml.

Green Chillies, cleaned, slit and deseeded - 1

Garam Masala Powder - 1/2 Tsp

Kasoori Methi (Dried Fenugreek leaves) - 1 tsp.

Salt

Method:

1. Mix all the ingredients for the 1st marinade and rub the chicken pieces with this. Keep aside

for 20 minutes.

2. Combine the ingredients for the 2nd marinade. Post 20 minutes add the chicken pieces to this 2nd marinade and mix well such that all pieces are covered with the marinade. Keep aside for a couple of hours in a refrigerator.

3. Melt half the butter in a large pan or handi. Add the finely chopped ginger and garlic. Cook over medium heat for 2-3 minutes or till all mositure evaporates.

4. Add in the tomatoes and salt. Mix well. Cover and cook till the tomatoes are mashed.

5. Switch off the flame and allow this tomato mixture to cool. Post cooling, puree this mixture ina blender.

6. Skewer the chicken pieces and grill them at 180°C for 15-20 minutes or till 3/4th cooked. (Note: If grilling in an oven, then keep a tray underneath the skewers to collect the drippings.)

7. Take a handi/pan and put on flame. Melt the remaining butter. Add in ginger and the green chilly. Saute for a minute.

8. Remove the chicken pieces from the skewers and add them to the handi/pan. Combine well and cook for a minute.

9. Add the tomato puree and salt. Mix well and increase flame. Bring to a boil.

10. Reduce the flame to medium and add in the cashew paste. Stir and add in the red chili powder. Mix well.

11. Simmer and cook till the gravy attains a thick saucy consistency. Remove from flame and stir in the cream. Put back on flame.

12. Bring to a boil. Add in the kasoori methi and sprinkle the garam masala. Stir and adjust

seasoning.

13. Remove from the flame and serve hot.

Is ideal with some tandoori roti or pulao. Normal roti or steamed rice will also do.

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