MASALA URULAI ROAST / MASALA POTATO ROAST RECIPE

Masala Urulai roast recipe is made with baby potatoes and freshly prepared dry roasted masala. You can also try this recipe with a regular potato. This is a perfect side dish for rasam sadam / rasam rice, curd rice / thayir sadam or any vegetable meals. The dry roasted masala adds additional flavour to this recipe. You can ground this masala and store it in an air-tight container, but I like to prepare it instantly.  

Category: Side Dish 

Cuisine: Indian

Servings: 2 

Total Time: 30 mins

Prep Time: 10 mins

Cook Time:  20  mins

INGREDIENTS

For dry roast  masala

• 4 dried red chillies
• 1/2 Tsp coriander seeds
• 1/2 Tsp fennel seeds
• 1/2 Tsp cumin seeds  
  

Other Ingredients 

• 1 Cup Boiled Baby Potatoes 
• 3 Tsp Gingelly Oil 
• ½ Tsp mustard seeds
• ½ Tsp Cumin Seeds 
• 2 sprigs curry leaves
• 5 Garlic Chopped 
• 6-8 Shallots Chopped 
• 1/2 Tsp Turmeric Paste / Powder 
• Salt for Taste

To make Masala Urulai roast recipe / Masala Potato Roast Recipe  at home follow the detailed step by step recipe with photos posted below

Method : 

1. Dry roast all the masala ingredients on medium flame 
   
2. Grind to a coarse powder 
   
3. Heat oil in a pan/kadai and when the oil is shimmering add in the mustard seeds. Then add in the cumin seeds and the curry leaves. Let the mustard splutter. 
   
4. Add garlic and onions and fry till golden brown. 
   
5. Add boiled baby potatoes ( pressure cooked with salt for 3 whistles)  
   
6. Add in the ground masala and turmeric paste/powder 
   
7. Add salt required for the recipe 
8. Cook in medium flame for 3 minutes until the raw smell disappears. 
   
9. Cook on low flame for 5 minutes until the potatoes get crisp 
   
10. Remove from heat and serve hot 

KADAI PANEER RECIPE

Kadai Paneer, one of the popular paneer based main dish mainly served with roti or naan. This gravy is prepared by freshly pounded spice masala cooked in a tomato and onion based gravy. 

Kadai paneer, best to be served with roti, paratha or Pulao. The Kadai Masala Powder has a unique strong flavour. Can be used in any paneer recipes. The strong flavour of coriander seeds dominates the recipe.  

Category: Main Course
Cuisine: Indian
Servings: 4 
Total Time: 40 mins
Prep Time: 15 mins
Cook Time:  25 mins

Ingredients : 

For Masala Powder :

• 2 Tsp Of Coriander Seeds 
• 1 Tsp of Fennel Seeds 
• 1 Tsp of Cumin Seeds 
• 2 Green Cardamom 
• 2 Cloves 
• 6-8 Black Peppercorns 

For Gravy : 

• 250 grams of Paneer 
• 1 Capsicum Diced 
• 1/2 Tomato Diced ( de-seeded) 
• 1/2 Onion Diced 
• 3 Green Chillies 
• 1 Big Onion Chopped
• 1/4 cup of  Tomato Puree 
• 2 Tsp of Ginger Garlic Paste 
• 1/4 Tsp of Turmeric Powder 
• 1 Tsp of Chilli Powder 
• 1/4 Tsp of Coriander Powder 
• 1 Cinnamon Stick 
• 1 Bay Leaf 
• 2 Green Cardamom 
• 2 Cloves 
• 1/4 Tsp of Cumin Seeds 
• 1/4 Tsp of Fennel Seeds 
• Salt for Taste 
• 2 Tsp Of Coconut Oil 
• Chopped Coriander Leaves 

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

Step By Step Picture Instructions : 

For Masala Powder :

1. Dry Roast all the ingredients mentioned under masala powder one by one on medium flame (Dont burn it) 
   
   
   
   
   
   
   
   
   
   
   
2. Once roasted well, allow it to cool down 
3. Add the roasted ingredients into a mixer, and ground into a coarse powder 
   

For Gravy : 

1. In a pan, add coconut oil and temper with cloves, bay leaf, cinnamon stick green cardamom, fennel and cumin seeds. 
   
2. Then add slit green chillies 
   
3. Add chopped onion and roast them for about 3 minutes on medium flame until soft 
   
4. Add ginger garlic paste to the onion and cook until the raw smell disappears 
   
5. Add turmeric powder, chilli and coriander powder
   
6. Add the Kadai masala powder and mix well
   
7. Roast for 2 minutes 
8. Now add tomato puree and salt required for the curry 
   
9. Add 1/4 cup of water to the curry and bring it to boil 
   
   
   
   
   
   
10. Once the curry starts to boil, add diced paneer, capsicum, onion and tomato 
    
    
    
    
    
    
11. Give a gentle stir 
12. Cover and cook for 3-4 minutes on medium flame 
13. Garnish with coriander leaves 
    
14. Serve hot 
    
    
    
    
    

HOMEMADE SAMBAR POWDER RECIPE

Sambar is a lentil-based vegetable recipe cooked with a tamarind broth. Sambar contains sambar powder, a coarse spice mix made of roasted lentils, dried whole red chillies, fenugreek seeds, coriander seeds and sometimes asafoetida and curry leaves. Regional variations include cumin, black pepper, grated coconut, cinnamon, or other spices.

This Sambar Powder is easy to prepare and tastes delicious. 

Category: Main Course

Cuisine: Indian

Servings: 1 Cup  

Total Time: 30 mins

Prep Time: 10 mins

Cook Time:  20 mins

 To make Sambar Powder at home follow the detailed step by step recipe posted below

 Ingredients: 

• Coriander seeds - 4 tbsp
• Red Chilli - 17 nos 
• Chana Dal - 2 tbsp
• Urad Dal - 1 1/2 tbsp
• Cumin seeds - 1 1/2 tbsp
• Peppercorns - 1 tbsp
• Fenugreek seeds - 1 1/2 Tsp
• Mustard seeds - 1 1/2 Tsp
• A few Curry leaves
• Turmeric powder - 1/2 tbsp
• Asafoetida powder - 1/2 tbsp
• Coconut Oil - few drops 

Method : 

1. Roast Coriander seeds till light brown in colour.
2. Roast about long dried Red Chilli and keep it aside.
3. Roast Chana Dal on medium flame.
4. Roast Urad Dal until golden brown and place it over the other roasted ingredients. 
5. Cumin seeds roast very fast. so be cautious & don't burn it
6. Separately roast Black Peppercorns, Fenugreek seeds and Mustard seeds.
7. Now add few drops of coconut oil and roast few Curry leaves.
8. Now, turn off the stove & then add 1/2 tbsp of Turmeric powder and 1/2 tbsp of Asafoetida powder. Roast for few seconds and add it to the other ingredients. 
9. Let the roasted ingredients cool down completely.
10. Grind them into a fine powder.

Homemade Sambar powder is ready.  Let it cool down & store in an airtight container. 

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