How to make Kadai Panner?

STEP 1:Preparing Kadai Masala Powder

Take a frying pan and light the stove. Further, add:

• Coriander Seeds
• Cumin
• Pepper
• Dried Red Chilli

Dry roast in low flame and blend coarsely in the mixture to form Kadai Masala Powder

STEP 2: Frying veggies to make a tomato-onion paste

Take another frying pan and further add:

• Oil
• Garlic 
• Ginger

After sauteing well the mixture, add:

• Onion ( sliced)

After the onion gets golden brown, add:

• Tomatoes
• Cashew 

Mix well till it becomes perfectly mushy with a finger-licking aroma. Cool and blend to form a thick tomato-onion paste.

STEP 3: Preparing thick gravy for Kadai Paneer

Take a pan and add:

•  Butter
• Bay Leaf
• Chilli
• Fenugreek Leaves

Stir well in for 1 minute, till it turns aromatic, and add:

• Onion ( half petals) 
• Capsicum 

After further Sauteing, add the following masala powders:

• Turmeric 
• Chilli powder 
• Tomato Onion Paste

STEP 4: Maintaining a smooth consistency in the gravy 

Mix well and add: 

• Kadai powder masala prepared earlier 
• Salt 

Cook completely till the color changes and oil is released, and add:

• Water

 Further, add :

• Paneer
• Cream 

Mix well in low flame.

STEP 5: Final Touch 

Cover and simmer for 5 minutes. Uncover and add:

• Garam Masala 
• Coriander 

Serve with cream and sprinkled coriander for a perfect look.

Quick Soya Chilli Recipe for Dinner

STEP 1: Boiling Soya Chunks

Turn on the flame, boil water in a pan and add:

• Soya Chunks 

Stir well and let it cook for 1/2 minute

STEP 2: Coating Soya Chunks

Take out in normal water. Filter the soya chunks, squeeze and drain excess water and take the pieces into a bowl. Now add:

• Corn flour
• All-purpose flour
• Salt 
• Pepper
• Soya sauce
• Schezwan chutney

Mix well and keep them aside. Sprinkle water to coat the flour properly on soya chunks.

STEP 3: Frying Soya Chunks

Take a pan, heat oil, and add:

• Soya chunks

Fry properly in high flame

Stir continuously to avoid sticking chunks to the pan. Let the color be golden brown, and take them off in a tissue.

 

STEP 4: Preparing a thick gravy

Take a pan and add:

• Oil
• Garlic
• After cooking garlic a bit, add :
• Onion
• Capsicum

Fry it for ½ minute on medium flame. Now add :

• All the sauce and vinegar
• Red chili powder
• Little salt

Mix it well and add:

• Green chili
• Spring onion

 

STEP 5: Maintaining a smooth consistency in gravy

Add little water to cornflour for a thick gravy and put the mixture into the sauce. Keep stirring for 15-20 seconds on high flame for perfect consistency.

 

STEP 6: Final touch:

• Soya chunks

Toss it well for a perfect sauce coating on the chunks, and put off the flame. Add :

• Spring onions at last 

Toss it again.

 

Serve with delight.

Process:

STEP 1: Washing vegetables

Wash properly to avoid germs and pesticides.

STEP 2: Peeling of potatoes 

Peeling requires pricking them using a knife or fork.

STEP 3: Frying potatoes for a unique taste.

Put on the flame, heat a pan, and add: 

• Oil – ½ cup
• Potatoes

Fry it for 6-8 minutes or till it turns golden brown. Keep flipping. Take out the potatoes and keep them aside.

STEP 4: Preparing veg-masala

Take out extra oil from the pan and add :

• Onions
• Ginger
• Garlic cloves 
• Dry red chilies 
• Cashews 

Fry for 3-4 minutes on medium flame. Now, add: 

• Tomatoes

Fry it for another 3 minutes on medium flame. The more the masala gets fried, the tastier it will be. Let the mixture cool down.

STEP 5: Blending to form masala paste. 

Take the mixture out in a blending jar and grind it properly for a thick paste.

STEP 6: Preparing a thick gravy

Heat the pan and add:

• Oil
• Cumin seeds 
• Green cardamom 
• Black pepper
• Bay leaves 
• Black cardamom
• Cinnamon stick 

Heat the mixture for a correct flavor and add:

• Blended masala paste

Fry it for a few minutes and add:

• Turmeric powder – 1 tablespoon
• Red chili powder – 2 tablespoon
• Cumin powder – ½ tablespoon
• Coriander powder – 1 tablespoon
• Dry mango powder – ½ tablespoon
• Mix it well. Observe the changing color of the masala. Cover it and cook it for 4-5 minutes on low flame.

STEP 7: Preparing a smooth consistency in the gravy 

Open the lid and add :

• Green chilies

Cover the pan and cook it for another 2 minutes on low flame. Now, add :

• Water – 2 ½ cup
• Salt

Mix it well to form the consistency of the gravy we want.

STEP 8: Adding Potatoes:

Add:

• Fried potatoes

 Cook it for 14-15 minutes on low flame. Now, add :

• Garam masala powder

Observe the cooking of potatoes perfectly or let it be for another 1-2 minutes if needed. 

STEP 9: Final Touch 

Add coriander leaves and mix them well. Put off the flame. Now, cover the lid for 2 minutes.

Your Aloo Dum Recipe is ready to serve.

Process:

STEP 1: Boiling Spinach Leaves:

Turn on the flame and boil 2 liters of water in a pan. Now, add:

• Spinach leaves in the hot water

Cook it for 3 minutes and after taking it out, wash with normal water. Take out the leaves in a blending jar.

STEP 2: Frying Veggies:

 Put on the flame, take a pan, and add:

• Oil

Let it heat. Now, add:

• Cumin seeds
• Green chili
• Ginger
• Garlic
• Onions

Fry the mixture until the color of the onions changes to light brown. Now, add:

• Chopped tomatoes

Mix it and cook for 2 minutes on medium flame. Put it off and let it cool down.

STEP 3: Preparing a thick paste of the fried ingredients:

Take out the fried ingredients in the same blending jar. Make a thick paste and add some water. Keep it aside.

STEP 4: Preparing Gravy

Take a pan and add :

• Oil

Let it heat, then add:

• Turmeric powder
• Red chili powder
• Coriander powder
• Cumin powder

Mix it well and add:

• The prepared paste

Stir it in low flame. Cover and cook for 2-3 minutes. Uncover and stir it. Add:

• Fresh cream

Mix it well and add:

• Garam masala powder
• Salt

Stir it. Now, your gravy is ready.

STEP 5: Final Touch

Add paneer cubes and mix them well on low flame. Cook it for 2 minutes. Uncover the lid and stir.

Your Palak paneer is ready to serve.

Process:

STEP 1: Cutting the jackfruit:

• Apply oil to your hand (to avoid sticking to your fingers)
• Cut it carefully into small pieces
• Wash with water (2-3 times)

STEP 2: Boiling the jackfruit:

Put the jackfruit into a pressure cooker and add: 

• Water – 1 cup
• Salt 

Close the lid and boil on high flame till the first whistling. Now, I prefer turning it off and ultimately letting it cool down.

STEP 3: Preparing ginger garlic paste:

Take a hand-blender and add:

• Garlic 
• Ginger 

Make a thick paste.

STEP 4: The jackfruit is ready

Uncover the cooker and observe the softness of the jackfruit. Take out the jackfruit and the water in separate bowls. (Don’t throw the water). 

STEP 5: Frying the jackfruit:

Wash the cooker, put it on a low flame, and add:

• Oil
• Boiled jackfruit

Fry it for 2 minutes. Take it out in a bowl. 

STEP 6: Preparing the Gravy

Now, take the cooker and add:

• Oil ( as per requirement)
• Black Cardamom
• Cinnamon Stick 
• Black Pepper 
• Bay leaves 
• Cumin seeds

Fry the mixture a bit and add:

• Crushed ginger and garlic

Further, cook the pasta. Now, add:

• Onion

Mix it properly. Cover the lid and cook for 12-13 minutes. Keep stirring at times.

STEP 7: Preparing the dry masala

Meanwhile, take a bowl and add:

• Coriander powder
• Cumin powder
• Garam masala powder 
• Red chili powder 
• Turmeric powder

Soak the mixture in water for 2-3 minutes.

STEP 8: A perfect consistency for the gravy:

Now, since the onion is perfectly cooked, add:

• Dry masala mixture

Stir it well and cook for another 2 minutes. Further, add:

• Fried jackfruit
• Green chilies 

Now, I prefer cooking for 2 minutes more for perfect consistency. Further, add:

• Jackfruit water (used earlier)
• Salt to taste

STEP 9: Final Touch:

Mix it well, and cover the cooker’s lid on medium flame. (for a single whistle). Uncover and stir.

Your Jackfruit Curry is ready with a perfect texture and color.

Hope you and your loved ones enjoy your dinner with our recipes.