SPICY PANEER PEAS CURRY RECIPE

Spicy Paneer Peas Curry Recipe, best to be served with steamed rice, ghee rice or pulao, roti or naan.  This recipe is easy and delicious, made out of freshly prepared green paste. 

Category: Main Course

Cuisine: Indian

Servings: 2

Total Time: 30 mins

Prep Time: 10 mins

Cook Time:  20 mins

Ingredients : 

• 500 grams Paneer Cubes 
• 1/4 Cup Green Peas 
• 1 Onion Chopped 
• 2 Tomato Chopped 
• 1/4 Teaspoon Turmeric Powder 
• 1 Tablespoon Red Chilli Powder 
• 1/2 Tablespoon Coriander Powder 
• 1/4 Tablespoon Cumin Powder 
• 1/4 Tablespoon Garam Masala Powder 
• 1/4 Teaspoon Sugar 
• 1/2 Teaspoon Fennel Seeds 
• 4 Cloves 
• 3 Green Cardamon 
• 1/2 Inch Cinnamon Stick 
• 1 Bay Leaf 
• Coriander Leaves for garnish 
• Salt to taste 
• 3 Tablespoon Coconut Oil 

For Green Paste :

• 7-8 nos Garlic 
• 1 inch Ginger 
• 6 no Green Chilli 

To make Spicy Paneer Peas Curry Recipe at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

• Cut Paneer into cubes 
• Pan fry them with 1 tablespoon of coconut oil on medium flame on both sides 
  
• Fry them until brown, and keep aside 
  
• For green paste, in a mixer add ginger, garlic and green chillies  
  
• Grind into a fine paste with little water and keep aside 
  
• In a pan, temper fennel seeds, bay leaf, cinnamon stick, cloves, green cardamon in coconut oil 
  
• Add chopped onion and fry on medium flame for 3 minutes 
  
• Then add the green paste and cook on low flame until the raw smell disappears 
  
  
  
  
  
  
• Add chopped tomatoes and mix well 
  
• Add turmeric powder, salt, chilli, coriander powder, cumin powder, sugar and garam masala powder to the onion-tomato mixture 
  
  
  
  
  
  
• Cook the curry on medium flame until oil separates 
  
• Add green peas and mix well 
  
• Add 1/2 cup of water and mix well 
  
• Bring to boil 
  
• Add the pan-fried paneer and mix gently
  
• Cook for 5 minutes on medium flame and garnish with coriander leaves 

• Serve hot 
  

KALA CHOLE CURRY /BLACK CHICKPEAS CURRY

Kala Chole Curry or Black Chickpeas Curry is a delicious, spicy, flavourful and very popular dish and forms an essential part of the North Indian Cuisine. 

Kala Chole Curry is made by cooking boiled chickpeas with onion tomato gravy and spices. I cook the gravy in the pressure cooker so that the spices get absorbed better and the tomatoes also become pureed. 

This curry can be served with phulka, Steamed Rice or dosai / appam. 

Usually, my mother prepares Kadala curry with coconut, which is served with appam. 

Also see more recipes like CHANA MASALA, BEACH SUNDAL

Servings: 4 Category: Main Course Cuisine: Indian

Total Time: 30 mins Prep Time: 10 mins Cook Time: 20 mins

Ingredients:

• 1 Cup Kala Chana (Black Chickpeas)
• 1 Onion 
• 2 Tomatoes
• 4-5 Green Chillies
• 1 inch Ginger
• 8 Garlic Pods 
• 5 Cloves 
• 1 Teaspoon Cumin Seeds (Jeera)
• 1/2 Teaspoon Turmeric Powder 
• 1 Tablespoon Red Chilli Powder
• Salt  to taste
• 1/2 Teaspoon Sugar 
• 1/2 Teaspoon Cumin Powder 
• 1/2 Tablespoon Coriander Powder 
• 1/2 Teaspoon Garam Masala Powder 
• 2 Tablespoon Coconut Oil
• 2 Strings Curry Leaves 
• 3 Tablespoon Coriander Leaves 

To make Kala Chole Curry at home follow the detailed step by step recipe with photos posted below

Step By Step Picture Instructions : 

1. Wash the chickpeas and soak them in 3 cups of water overnight (at least 8 hours) 
   
   
   
   
   
2. Pressure cook the soaked chickpeas with salt for 2 whistles and keep aside 
   
   
   
   
   
3. In a mortar, add ginger, garlic, green chilly and cloves, pound them into a crunchy mixture 
   
   
   
   
   
   
   
   
   
   
   
   
4. Heat oil in a pressure cooker
   
   
   
   
   
5. When the oil becomes hot, add cumin seeds and curry leaves, and fry them
6. Add finely chopped onion and sauté till golden brown on medium heat 
   
   
   
   
   
7. Add the crunchy mixture and Saute until the raw smell disappears 
8. Add Turmeric Powder, Red Chilli Powder, Cumin Powder, Coriander Powder, and Salt to taste
   
   
   
9. Saute the spices for a few seconds and add finely chopped tomatoes  
10. Cook the tomatoes for a few minutes
    
11. When the gravy has cooked, add garam masala powder 
    
12. Add 1/2 cup of water required for the curry and cook for 10 minutes in low flame
    
13.  Add sugar and mix well 
    
    
    
14. Add cooked chickpeas and pressure cook on high heat till you get 2 whistles 
    
15. You can mash some of the chickpeas with the back of the spoon to make the gravy a little thicker 
    
16. Garnish with chopped coriander leaves and serve hot 
    

Mattar paneer

Mattar paneer, the most common north-Indian side dish recipe served with naan, phulkas, paratha or simply with a jeera rice or ghee rice.

Paneer recipes are always rich gravy. When you are trying to recreate any restaurant style recipe, it's not necessary to add flavor spices or any additives to the dish. With the ingredients we have in our home we can recreate restaurant style recipes. Some tricks need to be followed in cooking.

Most of the time when we cook paneer, either it breaks down or it's not soft. A simple trick is there in making any paneer recipes, try to follow in your cooking.  This recipe is a delicious combination of soft paneer and boiled green peas in a mildly spicy gravy.

For Soft Paneer : 

1. Cut paneer into cubes, try to cut into equal size
2. Deep fry the paneer cubes for 2-3 minutes (Don't fry it too much) 
3. In a separate bowl, keep hot water and put 1/4 tsp of turmeric powder 
   
4. Add the fried paneer into the hot water and leave it for 15 minutes. 
5. This makes the paneer retain its shape and softness 

For any paneer gravy, you can follow this step 

Ingredients : 

• Paneer cubes - 1 cup 
• Chopped onion - 1 no 
• Tomato puree- 1 cup 
• Butter - 2 tsp 
• Boiled green peas - 1/2 cup 
• Red chilli powder - 1 tsp 
• Yogurt - 2 tsp 
• Ginger garlic paste - 1 tsp 
• Garam masala - 1/2 tsp 
• Coriander powder - 1/4 tsp 
• Cream  - 1 tsp 
• salt to taste 

For Gravy : 

1. Take a pan and add 1 tsp of butter 
2. Add chopped onion and saute it 
   
3. Once they are brown in color put them in the mixer 
4. Add red chilli powder, yogurt, ginger garlic paste, garam masala, coriander powder and salt
5. Blend it to a fine paste 
    
   
6. In the same pan add butter and add the onion and curd paste. Stir it.
7. Add tomato puree 
   
8. Let the gravy boil for 5 to 6 mins in low flame 
9. Add 1/4 cup of water and stir well.  
   
10. Add boiled green peas and fried paneer 
    
11. Cook it for a few minutes
12. Before you remove the gravy from flame add cream and stir it
13. Serve hot 

Beach Sundal Masala

Chennai Beach Sundal Masala !! My most favorite recipe of Chennai. Whenever I visit Marina beach, I don't come without having this sundal. The flavours are simply amazing and the way they serve is fantastic.

Most of you would have seen this picture on a beach, a plate full of sundal curry over a stove at low flame will be continuously burning, sides of the curry will be decorated with slices of tomato. When we place an order, they scoop some of the sundal and mixes with the curry. Serving will be fun, they crush masala vadai or poori in a plate, pour the piping hot Sunday gravy with some garnishing. One plate is more than enough for an evening time snack.

Since I'm staying in Singapore, only when I reach Chennai I can have this recipe, so I thought to recreate this awesome recipe at home. Simple and delicious recipe for all Chennai lovers.

Ingredients : 

• Soaked green peas - 1 cup  (Soak for 6-8 hours)
  
• Chopped green chilly - 1 no 
• Chopped ginger and garlic - 2 tsp 
• Chopped onion - 1 no 
• Chopped tomato - 2 nos 
• Curry powder - 2 tsp 
• Mango powder - 1/4 tsp 
• Chopped Coriander leaves - 2 tsp 
• Salt - For taste 

For Vadai

• Bengal Gram - 1/2 cup 
• Dry red chilly - 4 nos 
• Curry leaves - 5 nos 
• Fennel seeds - 1 tsp 

(Soak all these for 1 hour before you start the recipe)

For Green chutney

• Coriander Leaf - 1 cup 
• Mint leaves - 1/2 cup 
• Green chilly - 3 nos 
• Lemon juice - 2 tsp 

(Grind all these in a mixer to a fine paste with little water)


For Vadai

1. Grind all the soaked ingredients without water
2. Add the salt required for the vadai and mix well 
   
3. Make this vadai mix into small balls 
4. In a deep pan, add oil required for frying and maintain at medium flame
5. Drop in the balls in hot oil
6. Fry them all in medium flame till golden brown
7. Once it cools down, crush them all in a serving bowl and keep aside. 

For Gravy 

Pressure cook the soaked green peas with salt for 4-5 whistles. 

1. In a pan, add 2 tsp of oil, add green chilly, ginger and garlic. 
2. Add the onion and fry till brown 
   
3. Once the onion is cooked well, add chopped tomato 
4. Cook tomato till mash state 
5. Add Curry powder and mango powder 
   
6. Add the boiled green peas and mix well 
7. Add water required for the gravy and bring it to boil 
   
8. Add the green chutney to the gravy and cook for 4-5 minutes in low flame 

For Serving 

Crushed masala vadai are already placed in a serving bowl, pour the hot sundal gravy and garnish with some lemon juice, chopped onion and coriander leaves.