Tag Archives: spicy

Tangy Spicy Chutney

Standard

IMG_20130917_165206

Ingredients.

1 large Onion chopped

2 tomato chopped

6 to 7 green chilly’s choppedImage
1/2 tbsp Mustard seeds

4 spoon mustard or cooking oil

20 to 25 curry leaves

salt to taste

pinch of red chili powder

Method :

Heat Mustard oil in a kadhai , lower the flame and add curry leaves and mustard seeds let them splutter now add chopped onions and green chilly and keep tossing and saute for a minute, now add chopped tomato’s and pinch of salt and red chilli powder and saute till tomato are boiled and gives out gravy in chutney. take the chutney out of kadhai and serve with hot paratha or additional with roti sabzi.

Kadhai Paneer

Standard
Ingredients
Paneer cubed, 1 cupIMG_20130827_182305
onion big slices -1
tomato big slices – 1
capsicum big slices -1
ginger & garlic paste  -1 tbsp
green chillies- 2
dried red chilli -2
corriander seeds- 1bsp
Red chilli powder -1 tbsp
coriander powder -2 tbsp
garam masala-1/2 tbsp
salt -as per taste
coriander leaves chopped -2 tbsp
oil -2 tbsp to fry vegetables
oil -2 tsp to cook the whole sabzi
half cup water / 2tbsp milk cream
Method
Heat oil in a kadai and fry big sliced onions, tomato, capsicum, green chillies, and paneer seperately and keep aside. Now in the same oil add some more oil if needed and heat dried red chillies broken into two, and crushed coriander seeds,  sauté for half a minute. Then add ginger garlic paste and cook for a minute , after this add coriander powder, red chilli powder and salt , you can add milk cream to this masala or some water, if you like i add to make the gravy thick. then add all the vegetables one by one except tomatoes  and sauté for a some time then add tomatoes. Cook over high heat till the oil separates. Add paneer and and half  cup of water only if needed to get some heavy gravy. lastly add garam masala powder over the dish and let it Cook, covered, over low heat for five minutes. Serve hot, garnish with chopped coriander leaves over the dish and serve with chapatti or paratha.