Wednesday, July 25, 2007

RCI: Punjab: Dal Makhani and Paneer Kadhai

by Priyanka posted at 12:59 AM 7 comments

This month's Regional Cuisine of India (RCI) event asks us to explore the land of the five rivers- Punjab and come up with some mouthwatering dishes. Now thats not too difficult, right? I had been dying to cook some Punjabi food ever since the sweet and talented Richa of As Dear As Salt announced that she was guest hosting the event, a brainchild of Lakshmi of VeggieCuisine. However, I got caught up with a lot of things and never got around to posting the recipes until today... i know....i am quite the last minute "doer". Without further ado, here go the recipes....

Dal Makhani

The curry/gravy base that i use is from Tarla Dalal's Mutton Curry recipe (Updated 7/26/07- OK, since Archana was kind enough to point this out, i just wanted to clarify-the recipe book that i have- Tarla Dalal's "Pleasures of Vegetarian Cooking" says that this is a standard mutton curry recipe that can be used for any dals. She used this to make masala masoor. Probably it can also be used for meat dishes)

Serves 4

1-1/2 cup whole urad dal (black)

1 medium onion

1 small tomato (finely chopped)

1/2 cup kidney beans (i used the canned ones)

1 tbsp ghee

salt to taste

For the paste

2 whole red kashmiri chilies

2 small cloves of garlic

1 tsp cumin seeds

1 tsp coriander seeds

1 inch piece of ginger

1. Add 2 cloves, 1 bayleaf and 1 stick of cinnamon (this is my addition to to the recipe) and pressure cook the urad dal in 3 cups of water for upto 3 whistles. (if you are not using the canned beans, pressure cook them too with the dal)

2. Make a coarse paste of the red chilies, garlic, cumin-coriander (or you can add the cumin-coriander powder)and ginger.

3. Saute the onions in ghee and when they turn translucent, add the paste and saute for 3-5 minutes.

4. Add the dal, salt according to taste and cook for 5 more minutes.

5. Add the chopped tomatoes and kidney beans, cook for 5 more minutes and serve hot, garnished with coriander- with parathas or rice of your choice.

Paneer Kadhai

I usually make Paneer Kadhai with some onions added to it too, but this recipe is from the "Taj's Chef's Vegetarian favorites"- a recipe book that i got while visiting Udaipur and staying at the Taj Lake Palace (According to P, my face was lit up like a kid's who had found the secret stash of candies and i was more happy about having found the book rather than discovering the beauty and ancient history of Udaipur and Taj Lake Palace. In my defense, it is the first recipe book that i have owned and secondly- its from the Chefs at Taj). Getting back to the recipe, I quite liked the taste of the paneer sans the onions. The addition of kasuri methi was just the touch that this dish needed.....

Serves 4


600 gms Paneer (cubed)

600 gms tomatoes (finely chopped)

2 medium-sized capsicums ( diced into big pieces)

1 tsp kasuri methi (dried fenugreek leaves)

3 cloves and 2 inch cinnamon stick-coarsely grounded

5 red kashmiri chilies -coarsely grounded

2 tsp cumin-coriander powder

1 tbsp grated ginger

1/2 tsp garam masala

2 tbsp ghee

salt to taste

1. Bring the tomatoes to a boil in one tbsp of ghee till the water dries up and the fat floats up. Keep aside.

2. In a kadai, heat the 1 tbsp ghee and saute the capsicum for 1 minute.

3. Add the coarsely grounded red chilies, cumin-coriander powder, grated ginger and clove- cinnamon powder. Saute for 1 minute and add the tomatoes. Bring to a boil, till you can see the fat (ghee) separate from the mixture.

4. Add the paneer and salt, stir and cook it for 5 more minutes. Then add the garam masala.

5. Garnish with coriander and serve hot alongside some parathas or naan. ( i adapted Trupti's recipe for the parathas)

P.S.- The credit for the pics goes to P. Mark the difference between his pics and the earlier ones taken by me- now didnt i tell you that i was technologically challenged...:)

Comments 7 comments
Asha said...

Mah ki dal looks yummy.I love that dal too.Paneer Kadhai is great entry.
Photos do look better.It takes time to learn the tricks.Don't worry!:))

Cinnamon said...

Lovely Recipes.. I love paneer in any form..
Dal Makhani, is very much tempting!

Saju said...

Both the Dal and the Paneer Khadai looks yum.
I can wait for the RCI roundup so we can see all the delicious Punjabi recipes

Shilpa said...

Hi Priyanka, thanks for your comment on my blog a few days ago! :)

Hey, I made Dal Maharani some weeks back, which is almost the same thing, huh? :) except that mine is redder!

Poonam said...

ummm paneer kadhai looks so yummy...dal makhani is also tempting..loved your WBB recipes!

archana said...

All the three recipes bharta, paneer kadhai, and the dal look fabulous.All are my favorites. Nice entry for RCI. Bharta cha rang ekdum jasa hawa tasach ahey. Hey Priyanka Tarla Dalal Mutton curry kadhi pasoon banvayla lagli. Ti faqt veg banvite. Typo tar nahi ? Sahaj vicharle :)

Priyanka said...

Asha, Cinnamon, Saju, Shilpa,
Thanks a lot.

Nahi ga, thats not a typo. Tarla Dalal only makes veg, but this gravy recipe can be used for non-veg and her book- i think the name is "pleasures of vegetarian cooking" says that this is a standard mutton curry recipe.

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