Day 14 was a bit heavy for lunch and dinner. Breakfast was a simple bowl of cornflakes, but lunch was #kadhaipaneer and dinner was a #chickenbuttermasala.
LUNCH- KADHAI PANEER
Our lunch was polished off and these are the moments I feel extremely proud of the extra effort put in to my cooking. Hot rotis with kadhai paneer is a great vegetarian lunch to serve when you are looking for something quick to put together.
Ingredients for kadhai paneer:
250 gms paneer
1 capsicum diced into cubes
1 onion diced into cubes
1 onion sliced
1 cinnamon stick
1 or 2 cardamoms
2 or 3 cloves
4 dry red chilies
4 garlic cloves
1 tsp minced ginger
1 cup of tomato puree
1 tsp garam masala powder
1 tsp chili powder
3 tbsp cream (you can skip this, but I was in the mood for a creamy heavy meal)
1 tbsp kasuri methi
Recipe for kadhai paneer:
Step 1: Heat oil in a pan. Add in the cubed capsicum and onions. Let this fry a bit and then add in the paneer. Once the paneer is cooked and browned (make sure it doesn't break up), remove this and keep aside for later in the process.
Step 2: Use the same pan and heat some oil. Fry the sliced onions, cardamoms, cinnamon, cloves and dry red chilies. Grind all of this together with the garlic and minced ginger.
Step 3: Heat oil in a pan and add in the ground mixture. Then add the tomato puree, garam masala, chili powder and salt to taste.
Step 4: Then add in the paneer, capsicum and onions that were kept aside earlier. Mix it all well. Add a little water to this for the gravy and let it cook.
Step 5: Add some kasuri methi and cream (optional) and your dish is ready to serve.
Plate up!! Serve kadhai paneer with Indian bread or rice. I like having it with simple rotis.
DINNER- CHICKEN BUTTER MASALA
This is one of my favorite Indian dhaba dishes and we enjoyed our dinner with steamed rice and a lot of cola to wash down the heavy meal :)
Ingredients for chicken butter masala:
Marination-
1 kg chicken (I used chicken with bones, but the boneless one tastes as good)
1 cup greek yoghurt
1 tbsp coriander powder
1/4 tsp turmeric powder
1 tbsp chili powder
1.5 tbsp ginger/garlic paste
1 tsp garam masala powder
1 tbsp oil
Salt to taste
Gravy-
1 tbsp butter
1 cinnamon stick
1 or 2 cardamoms
2 or 3 cloves
4 dry red chilies
4 garlic cloves
1 onion chopped
1 can tomato puree
1/2 teaspoon chili Powder
1 tbsp crushed kasuri methi
4 tbsp cooking cream
1 tbsp coriander leaves
Salt to taste
Recipe for chicken butter masala:
Step 1: Marinate the chicken with the ingredients mentioned in the marination section above and keep it for about 1 or 2 hours.
Step 2: Heat oil in a pan. Add in the cinnamon, cardamom, cloves, red chilies and saute. Add the chopped onions and fry till light brown. Then grind all of this along with the garlic cloves in a small grinder.
Step 3: Use the same pan and add butter and fry the marinated chicken till it turns nice and brown. Remove the chicken and keep aside
Step 4: Use the same pan and heat some oil. Add in the onion and masala mixture. Fry it for a while and then add in the tomato puree, salt to taste, chili powder and cook till the oil separates from the mixture.
Step 5: Add in the chicken to this and some water. Mix the chicken well and sprinkle crushed kasuri methi on top.
Step 6: Pour the cream a minute before turning off the stove and garnish with the coriander leaves.
Plate up!! Chicken butter masala tastes awesome with steamed or jeera (cumin) rice. You can also serve this with Indian bread (naans)
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