Aloo Matar Paneer

aloo matar paneer

Ingredients :

• Potato : 2 medium cut into cubes
• Paneer : 100 gm cut into cubes
• Green peas : 1/2 cup
• Bay leaves : 1 medium
• Panch phoron : 1/4 tsp
• Dry red chili : 2 
• Green chilies : 2
• Turmeric powder : 1/2 tsp
• Cumin powder : 1/2 tsp
• Kasmiri red chili powder : 1tsp
• Ginger paste : 1 tbsp
• Yogurt : 2 tbsp
• Salt to taste
• Sugar : 1 tbsp
• Garam masala powder : 1 tsp
• Kasoori methi : 1/4 tsp
• Ghee : 1tsp
• Vegetable oil : 3-4 tbsp

Procedure :

1) In a pan heat oil , fry paneer till lightly browned, stirring frequent
    and keep aside.
2) In the same pan add bay leaf, dry red chili, panch phoron and wait
    for few seconds.
3) Add potatoes and fry for 5 minutes in medium heat .
4) Now add turmeric powder , cumin powder, kashmiri red chili powder,
    ginger paste, salt and fry till oil comes out.
5) In a small bowl beat yogurt with little sugar.
6) Add green peas and mix well.
7) Now add yogurt and fry for another 2-3 minutes.
8) And paneer cubes and mix well.
9) Now add green chili and 1/2 cup of water.Cover and cook till potatoes
    are done.
10) Add sugar and mix well
11) Now sprinkle garam masala powder and mix well.
12) Sprinkle kasoori methi mix well and add a tsp of ghee.
       And turn off the heat.
      Serve hot with steam rice or roti.

Misti Polao

polao-mutton curry

Ingredients :

• Gobindobhog rice : 2 cups
• Cashew nuts :10-12
• Raisins : 14-15
• Jeera powder : 1/2 tsp
• Ginger paste : 1 tbsp
• Yellow food color : 2-3 drops
• Salt to taste
• Garam masala powder : 1 tsp
• Cloves : 4-5
• Bay leaves : 2 medium
• Sugar : 4-5 tbsp
• Ghee : 4-5 tbsp
• Warm water : 4 cups

Procedure :

1)  Wash and soak rice in water for 30 minutes.Drain the rice completely
      in a strainer after 30 minutes of soaking.
2)  In a bowl take soaked rice ,jeera powder,ginger paste,yellow food
     colour,salt ,cloves, garam masala and mix well.
3)  Heat a big heavy bottom vessel and add ghee.
4)  Tamper with bay leaves and then add rice. Cook in medium heat
     for 6-7 minutes .
5)  Add cashew nuts and raisins . Mix well.
6)  Mean while boil 4 cups of water in another pan .
7)  Add the boiling water to the rice.
8)  Bring heat to medium-low heat and cover the pan with lid and cook
     till big bubbles begin to form in 2-3 minutes.
9)  When the rice is 80% cooked, add sugar and cook till there is no
      visible water.
10) Turn the heat to low , do not open the lid and cook for another
       10 -12 minutes.
11) Now turn off the heat and fluff the rice with spoon and cover the
      pan for atleast 5-6 minutes.
      Serve hot with mutton kosha ,chicken curry or macher kalia.