Amazing indian dinner recipes

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• Dum Paneer Kali Mirch. ...
  

  

  How to Make Dum Paneer Kali Mirch

  • 1.Heat oil and add the cloves, cardamoms and cinnamon till it's nice and fragrant.

  • 2.Now add onion paste and cook well.

  • 3.Add ginger, garlic and green chilli paste. Saute.

  • 4.Add yogurt / dahi.

  • 5.Cook and add coriander powder, cumin powder, pepper powder, haldi and rang mirch / red chilli.

  • 6.Add salt. Cook and add cottage cheese cubes and cream as well as 1/2 cup water.

  • 7.Seal the pan with foil and put a lid on top.

  • 8.Reduce flame to low and let it simmer for 15 minutes.

  • 9.Now open it and cook further if you like to dry it up.

  • 10.Check for salt adding more if needed, serve garnished with coriander and mint leaves.

• Shahi Egg Curry. ... 

   

  How to Make Shahi Egg Curry

  • 1.Make a coarse paste by grinding onion, green chillies, ginger and garlic.

  • Add oil in a pan and saute the ground paste till it she oil

  • 3.Whisk the curd and cream together in the pan. Mix well.4.Now add kasoori methi, garam masala, red chilli powder and salt. Add 1 cup of water and bring the mixture to a boil. Let it cook for 10 minutes.

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  • 5.Make small slits in the boiled eggs and add them into the pan. Let it cook for 5-6 minutes. Add chaat masala and mix well.

  • 6.Garnish with a teaspoon of cream and coriander leaves before serving.

  Key Ingredients: eggs, garlic cloves, onion, green chillies, ginger, fresh cream, curd, kasoori methi, chaat masala, garam masala, red chilli powder, coriander leaves, salt, oil

• Malabari Prawn Curry. ... 

   

  How to Make Malabari Prawn Curry

  • To marinate the prawns:
  • 1.In a bowl add the prawns that have been de-shelled, de-veined.
  • 2.Now add the turmeric powder, red chilli powder, salt and coconut oil. Keep aside for 10 minutes.
  • For the spice paste:
  • 1.In a pan dry roast coconut, fenugreek seeds and coriander seeds.
  • 2.Make a fine paste out of these dry roasted spices. Keep aside.
  • To sear the prawns:
  • 1.Ina a pan add 1 tsp oil. Sear the prawns lightly and keep aside. Do not throw off the juices released.
  • For the base:
  • 1.In a wok add coconut oil. Add the shallots (Madras onions), ginger slices, garlic slices, red chillies, mustard seeds and green chillies. Let it splutter.
  • 2.Add turmeric, chilli powder, spice paste. Loosen it a bit with 2 Tbsp coconut milk.
  • 3.Add the remaining coconut milk, salt, curry leaves. Stir.
  • 4.Add diced tomatoes, tamarind extract, jaggery and green peas. Simmer for 4-5 minutes on low heat.
  • 5.Add the seared prawns. Let them simmer for 3-4 minutes.
  • For garnishing:
  • 1.In a pan add oil, mustard seeds, curry leaves and grated coconut. Cook the pranws (with tails) from both sides (2 minutes each).
  • 2.Top the tadka on the curry.
  • 3.Serve with boiled rice.

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  How to Make Makhmali Kofte

  • Prepare the koftas:

  • 1.Mash the khoya smooth, so that no grains remain. Mix in the maida and soda and knead it into firm and pliable dough. Shape the dough into marble sized balls that are smooth and creaseless.

  • 2.Heat the ghee in a kadahi till a piece of dough thrown in comes up at once. Lower the heat and fry a cube of bread till a light brown (this lowers the temperature of the oil).

  • 3.Lift out the bread and add as many balls as will come in, without touching each other. Keeping the heat low, fry these till a golden brown.

  • 4.Lift out of the fat and drain. Increase the heat for a few seconds, and then lower it before adding the next lot. Keep the koftas aside, while you make the gravy.

  • Prepare the gravy:

  • 1.Soak khus khus and nariyal in some water for an hour and grind to a paste.

  • 2.Heat the ghee in a heavy based pan, and add the jeera. When the seeds splutter, add the ginger and saute till a light brown.

  • 3.Add the ground khus-khus and coconut paste, dhaniya, salt, garam masala and the black pepper and saute till the fat separates. Add 3 cups water, bring to a boil, and simmer for about 5 minutes.

  • 4.Add the cornflour solution, simmer for a couple of minutes and add the koftas. Simmer again for 2-3 minutes and serve garnished with the cream and the coriander leaves

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  How to Make Dal Makhani

• 1.To the dal, add water, 1 Tbsp salt and ginger. Cook until dal becomes tender.2.In a heavy based pan, heat butter and oil. Add shahi jeera and kasoori methi. When they begin to splutter, add tomato puree, remaining salt, chilli powder and sugar.3.Stir-fry over high flame, till the oil separates.4.Add cooked dal and bring to boil. The consistency should be such that the dal should move around freely when stirred, otherwise add a little water.

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• 5.Leave to simmer, uncovered, till well blended. Stir-in cream and once it gets heated through, serve immediately, garnished with green chillies

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  How to Make Mutton Do Pyaaza

  • 1.Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds.

  • 2.When the seeds begin to splutter, add the garlic and ginger paste and the onions.

  • 3.Saute over high heat till soft.

  • 4.Increase the heat and add the meat pieces.

  • 5.Stir fry over high heat till pieces look opaque.

  • 6.Lower the heat, cover and let cook till tender.

  • 7.Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.

  • 8.Cook till fat separates.

  • 9.Add the garam masala, salt, turmeric, coriander and chilli powder.

  • 10.Keeping the heat high, add the green chillies and sliced onions.

  • 11.Continue cooking over medium heat, till fat separates.

  • 12.The onions should be crunchy. Serve hot, garnished with chopped coriander leaves.

• Ajwaini Paneer Kofta Curry. ... 

   

  How to Make Ajwaini Paneer Kofta Curry

  • Prepare kofta:

  • 1.Mash the cottage cheese and add singare ka atta and senda namak.

  • 2.Make roundels and fry in oil.

  • Prepare gravy:

  • 1.Remove the eye ,then boil the tomatoes ,make puree and stain.

  • 2.In a pan heat oil and add ajwain and sauté for a minute. Then add the stained tomato puree and cook for 5 minutes.

  • 3.Add the deggi mirch and sendha namak .

  • 4.Then add fried kofta in the gravy and serve hot garnished with coriander.

  Key Ingredients: cottage cheese, singhare ka atta (water chestnut flour), sendha namak, fresh tomato puree, ajwain (caraway seed), deggi mirch, coriander, oil