No Onion No Garlic Paneer Masala

Paneer Masala. No onion No Garlic

As Navratri is here, so many people have stopped eating onion & garlic. 

We can create many recipes without these ingredients. So today we are cooking Paneer Masala without these ingredients. Cottage cheese scores high on the nutrition chart for its protein content. Not only NAVRATRI, we can cook it on any day. It is so yummy that you will include it in your favourite recipes. 

This dish is flavourful & perfect for those who are avoiding onions & garlic. 

Ingredients:

200 g Paneer (cubed)

2 Tomatoes (pureed)

1-2 Green chilies (slit)

1-inch Ginger (grated)

7  to 8 Cashew nuts dipped in hot water. 

1/2 tsp Turmeric powder

1 tsp Red chilli powder (adjust to taste)

1 tsp Coriander powder

1/2 tsp Garam masala

1/2 tsp Kasuri methi (dried fenugreek leaves

3 Green Cardamom

4 Cloves. 

2 tbsp Oil or ghee

Fresh Coriander leaves (chopped, for garnish)

Salt to taste

Water as needed

1. Prepare the base:

Heat oil or ghee in a pan.

Add Green Cardamom & Cloves. Let them splutter. 

Add green chilies , ginger, tomatoes in a grinder jar. Add this puree to the oil. Sauté for a minute on low flame until oil separates. 

2. Add spices:

Stir in turmeric, red chilli powder, and coriander powder. Sauté for a few seconds to release the aroma.

3.Grind Cashew nuts and 2 cubes of paneer together. Add them to the masala in the pan. Stir occasionally. 

Let it cook for a few minutes until it 

thickens.

4. Add some water to the grinder jar and mix well. To  adjust consistency, add it to the masala in the pan. 

5. Add paneer cubes and gently mix them into the gravy.

6.prinkle garam masala and kasuri methi. Cook for another 3-4 minutes. If the gravy is too thick, add a little more water to adjust the consistency.

7.. Garnish:

Turn off the heat and garnish with chopped coriander leaves.

Serve this Paneer Masala without onion and garlic with roti, naan, or rice. Enjoyyyy. 

Rajmah Curry ( Kidney Beans)

Rajmah Curry (kidney Bean Curry) is a popular North Indian dish made with red kidney beans simmered in a spiced tomato-based gravy. Kidney beans or Rajmah are an excellent source of plant based protein, minerals & Vitamins. If you include them  in your regular diet they help with weight management, intestinal wellness and regulating blood sugar . But they should be properly cooked before eating. Otherwise you can face stomach issues. So here is the recipe of Jammu Rahmah Curry. A famous recipe. 

We need

For the Rajmah:

1 cup red kidney beans (Rajmah), soaked overnight

4 cups water (for pressure cooking)

1 bay leaf

1 black cardamom

1 cinnamon stick (1 inch)

A pinch of Asafoetida

1 tsp fenugreek Seed

For the Gravy:

2 tablespoons oil or ghee

1 teaspoon cumin seeds

1 large onion, finely chopped

1 tablespoon ginger-garlic paste

2-3 green chilies, slit (adjust to taste)

2 large tomatoes, pureed

1 teaspoon turmeric powder

1 tablespoon coriander powder

1 teaspoon fenugreek seeds

1 teaspoon garam masala powder

1 teaspoon red chilli powder (adjust to taste)

1 tsp Kashmiri red chilli powder for colour

Salt, to taste

For Garnish:

Fresh coriander leaves, chopped

Fresh cream (optional)

Here we Go :-

1. Pressure Cooking the Rajmah:

Rinse the soaked rajma well and drain the water.

Add rajma, 4 cups of water, bay leaf, black cardamom, and cinnamon stick, fenugreek seeds and Asafoetida to a pressure cooker.

Pressure cook on high for about 15-20 minutes (or until soft) after the first whistle. Once done, let the pressure release naturally.

Check the beans to make sure they are tender and well-cooked. Set aside.

2. Making the Gravy:

Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.

Add finely chopped onions and sauté until they turn golden brown.

Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell goes away.

Add the tomato puree and cook until the oil separates from the mixture.

Add turmeric, coriander powder, cumin powder, red chilli powder, and salt. Mix well and cook for another 2-3 minutes.

3. Combining Rajmah and Gravy:

Add the cooked rajma along with the water from the pressure cooker to the gravy. If needed, add more water to get the desired consistency.

Let it simmer on low heat for 15-20 minutes to allow the flavours to meld together. Mash a few beans with the back of the spoon to thicken the gravy.

Add garam masala powder and stir well. Simmer for another 2-3 minutes.

4. Final Touch:

Turn off the heat and garnish with fresh coriander leaves.

Add a dollop of cream and a squeeze of lemon juice, if desired.

5. Serving:

Serve hot with steamed rice, jeera rice, or Indian bread like roti or naan.

Enjoy your delicious homemade Rajmah!

Paneer Bhurji

Paneer Bhurji is a delicious and popular Indian dish made with crumbled paneer (Indian cottage cheese), spices, and vegetables. It's quick to prepare and often served with roti, paratha, or even as a filling for sandwiches.

We Need:

200g paneer (crumbled)

1 medium onion (finely chopped)

1 medium tomato (finely chopped)

1 green chili (chopped)

1 Tbs chopped Ginger

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp garam masala

1/2 tsp cumin powder (optional)

1/2 tsp coriander powder (optional)

Salt to taste

1 tbsp oil or butter

Kasuri Methi (for garnish)

Optional: green peas, bell peppers, or capsicum for added texture

Here We Go. 

1. Heat oil in a pan. Add cumin seeds and let them splutter.

2. Add finely chopped onions and sauté until they turn golden brown.

3. Add green chilies and sauté for a few seconds.

4. Add the chopped tomatoes and cook until they soften.

5. Mix in the turmeric powder, red chili powder, cumin powder, and coriander powder. Stir well and cook the spices for a couple of minutes.

6. Add the crumbled paneer and mix it thoroughly with the spices.

7. Cook for 3-4 minutes, allowing the paneer to absorb the flavors. Be careful not to overcook, as paneer can become chewy.

8. Add garam masala and salt to taste, and give it a final stir.

9. Garnish with Kasuri Methi leaves and serve hot with roti, naan, or paratha.

Enjoy your delicious Paneer Bhurji!