Kadai Paneer | How to make kadai paneer | Kadai Paneer gravy | Simple and Yummy recipes

Kadai Paneer - a semi-dry curry made with paneer, capsicum and spices. This recipe is very easy to make and tastes awesome. This recipe is very aromatic and gets its unique flavours from freshly ground spices like coriander seeds, fennel, cumin etc..

Kadai Paneer is one of the most popular recipes in India. It's there on the menu in almost all Indian restaurants. Kadai means wok and Paneer is Indian cottage cheese. It is cooked in a kadai ( wok 0. Hence the name kadai paneer. But if you don't have a kadai, you can use any other pan.

Click the link for the video recipe 👉 https://youtu.be/mayzOowVlDE
Preparation time: 5 mins
Cooking time: 20 minutes
Serves: 2

Ingredients:

• 150 gms Paneer, diced
• 1 Capsicum, diced
• 1 small Cinnamon stick
• 2 Cardamon pods
• 1 large onion, very finely chopped
• 1 Tomato finely chopped
• 1 Tomato pureed
• 2 Dry Red chilly
• 2 green Chillies
• 1 tsp Red Chilly powder
• 1/2 tsp Garam masala powder
• 1/2 tsp Kasthuri methi ( dry fenugreek leaves )
• Few Coriander leaves
• Salt as required

To Roast & Grind

• 1 tbsp Coriander seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Peper corns
• 1 tsp  fennel seeds
• 2 Cloves
• 2 Cardamon pods
• 2 Dry Red Chillies

Method :

• Dry roast all the spices in a pan say for about 3 mins. Allow it to cool. Transfer the spices to a mixie jar or blender and grind to a coarse powder. Keep aside.

• Heat oil and ghee together in a heavy-bottomed kadai. Once hot add cinnamon stick, cloves and dry red chilly and fry for few seconds.

• Then add finely chopped onion and saute for a minute.

• Next, add green chillies and ginger-garlic paste. Saute and cook till onion turns brown in colour.

• Add tomato chopped and pureed tomatoes. Cook till oil separates in low heat.

• Add 1 tbsp ground spice powder, red chilly powder, garam masala and salt. Mix well.

• Add 1/4 cup of water and mix well. Cook till the raw smell of the spices goes off.

• Then add capsicum and paneer pieces to it. Give a good mix.

• Add 1 cup of water to it and mix well. Cook for about 10 minutes in low heat.

• Finally add dry fenugreek leaves, coriander leaves and cook for a minute.

• Serve it with hot rotis and phulkas.

Egg Pepper Fry Recipe | Egg Pepper Masala | Boiled Egg Pepper Fry | Muttai Milagu Varuval | Pepper Egg Roast | Simple and Yummy Recipes

Egg Pepper Fry - a quick & easy South Indian style boiled egg stir fry recipe that can be done in a few minutes. It's spicy and it's perfect to pair with ghee rice, rice with sambar, rasam, and curd. 

This is a quick recipe that you can make when you have no time to make a side dish for rice. I usually prepare this with ghee rice or chicken biryani. This can be even served as a starter too.

Click the link for the video recipe 👉 https://youtu.be/fz-n2qwyJmk
Preparation time: 10 mins
Cooking time: 5 mins
Serves: 2

Ingredients:

• 3 Boiled Eggs, cut into halves
• 1 tbsp Oil
• Few Curry Leaves
• Salt as required

To Grind:

• 1 Onion, small-sized, chopped
• 1 ½ tsp Pepper
• ¼ tsp Cumin seeds
• ½ tsp Coriander seeds
• 4-5 Garlic cloves
• small piece Ginger

Method:

• Blend / Grind all the ingredients under " to grind " with 1 tbsp of water. Blend to a smooth paste and keep aside.

• Heat oil in a wide pan, when the oil is medium hot add the ground masala paste.

• Saute and fry the paste for 3 mins. Then add the salt and cook the masala in low flame till the oil separates.

• Once the oil separates, add 1 tbsp of water and mix well.

• Now place the egg halves yolk side down and cook for 1 minute in low flame.

• After a minute turn the egg yolk side up.

• Next add few curry leaves and gently mix. Saute the eggs for a minute and switch off the flame. Transfer to a serving plate.

• Serve with ghee rice or rice with sambhar, rasam, curd, etc.

Potato & Peas Gravy in Pressure cooker | South Indian style Potato Peas Kurma | Simple and Yummy Recipes

Potato Peas Kurma recipe - a South Indian style potato peas gravy recipe. It is a coconut-based gravy that can be made quickly. I have made this gravy/kurma using a pressure cooker, hence it can be made in a jiffy which saves time too.

Now green peas are in season, do try this kurma and serve hot with dosa and roti. This gravy goes well with both dosa and rotis.
potato peas gravy in pressure cooker | aloo matar gravy | potato peas kurma | pattani urulai kizhangu kurma recipe | How to make potato peas gravy


Click the link for the video recipe 👉 https://youtu.be/TYsoH_3DMtY
Preparation time: 5 minutes
Cooking time 10 minutes
Serves: 4
Ingredients

• 2 Potatoes, medium-sized, diced
• 1 cup fresh Green Peas
• 2 Onion, medium-sized, chopped
• 3 Tomatoes - pureed
• 2 tsp Coriander powder
• ½ tsp Turmeric powder
• few Coriander leaves
• 2 cups of Water
• Salt to taste
• 1 tbsp Oil

To grind

• ½ cup Coconut pieces
• 1 tsp Fennel seeds
• 7-8 Garlic cloves
• small piece Ginger
• small piece Cinnamon stick
• 3 Cloves
• 4 Green Chilies

Preparation

• Grind the masala mentioned above to a smooth paste by adding little water and keep aside.
• Puree the tomatoes in a blender. or else you can even finely chop them and keep aside.

Method

• Heat oil in a pressure cooker. When hot add cinnamon and cloves.

• Next, add onions and fry till it turns light golden brown color.

• Add the pureed tomatoes and mix well. Cook in medium flame for about 2-3 minutes.

• Then add the ground paste, coriander powder, turmeric powder, and salt. Mix well and cook the masala for 5 mins on medium heat.

• Then add potatoes and peas Give a mix. Add 2 cups of water to it and mix well.

• Bring the mixture to a boil. When the mixture starts boiling. Cover the pressure with the lid.

• When the steam releases, place the weight and cook for 2 whistles and then switch off the flame.

• If the gravy looks watery, then simmer till the gravy thickens a bit.

• When the pressure goes down, open the lid, gently mix the gravy. Garish with few chopped coriander leaves.

• Serve it with dosa, roti, rice, etc.