Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, potato butter masala,mater-paneer,khatta -meetha kaddu,spinach pooris. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Potato Butter Masala,Mater-Paneer,Khatta -Meetha Kaddu,Spinach Pooris is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Potato Butter Masala,Mater-Paneer,Khatta -Meetha Kaddu,Spinach Pooris is something which I’ve loved my whole life.
It's a good way to develop taste of Spinach in children who otherwise may not be so inclined to eat vegetables based. For more recipes related to Khatta Meetha Kaddu checkout Roasted Pumpkin with Quinoa, Kumror Chhokka, Kaddu Aur Alu Ki Sabzi, Vegetable Dhansaak. Serve South Indian potato masala with pooris or chapatis or dosa.
To get started with this recipe, we must prepare a few ingredients. You can cook potato butter masala,mater-paneer,khatta -meetha kaddu,spinach pooris using 65 ingredients and 24 steps. Here is how you cook it.
The ingredients needed to make Potato Butter Masala,Mater-Paneer,Khatta -Meetha Kaddu,Spinach Pooris:
- Make ready 2 tbsps Oil
- Take 2 tbsps Butter
- Get 1 tsp Cumin Seeds
- Get 4-5 Potatoes (peeled & Microwaved
- Make ready 1 large Onion chopped finely
- Get 3 Tomatoes large pureed
- Get 2 tsp + 1 tsp Chilli powder
- Get 2 tsp Garam masala powder
- Get 1 sliced Green Chilli
- Prepare 1 tsp coconut powder
- Prepare 1/4 cup Cream
- Get 1 tbsp Kasuri Methi Leaves
- Prepare 1 tbsp Sugar
- Prepare to taste Salt
- Make ready For Grinding…
- Get 1/2 cup Coriander Leaves chopped
- Take 1 tbsp Ginger
- Make ready 6 cloves Garlic
- Get For Mater Paneer
- Get 1 tbsp oil
- Take 3 cloves garlic or lahsun chopped
- Make ready 1 inch ginger or adrak chopped
- Get 1 cup onions chopped
- Prepare 2 tomatoes chopped
- Prepare 8 cashewnuts
- Take 1/2 tsp Salt
- Get For matar paneer gravy
- Get 2 tbsp oil
- Make ready 1 inch cinnamon or dalchini
- Prepare 2 cardamoms or elaichi
- Get 1 small bay leaf
- Take 3/4-1 tsp red chilli powder
- Prepare 1/8 tsp turmeric or haldi
- Get 1/2-3/4 tsp garam masala
- Get 1/2-3/4 tsp coriander powder
- Prepare 1/2-3/4 cup peas
- Make ready 1-1 1/4 cup water (use more
- Get 1 green chilli deseeded & slit
- Prepare 250 grams paneer or indian cottage cheese
- Prepare 1 tsp Kasuri methi or dried fenugreek leaves
- Prepare as needed Salt
- Prepare Handful coriander leaves
- Prepare 2 tbsp milk cream
- Take For Khatta meetha Kaddu…..
- Prepare 400 grams Kaddu
- Prepare As per taste Red Chillies
- Prepare 3 tablespoons Oil
- Prepare 1/2 teaspoon Fenugreek seeds (methi dana)
- Prepare 1 pinch Asafoetida
- Make ready 2 Green chillies chopped
- Take to taste Salt
- Get 1/2 teaspoon Turmeric powder
- Make ready 1 tablespoon Coriander powder
- Prepare 1 " stick Ginger cut into thin strips
- Take 1 1/2 teaspoons Red chilli powder
- Make ready 2 tablespoons Sugar
- Make ready 1 1/2 tablespoons Lemon juice
- Take As required Fresh coriander leaves chopped
- Take For Spinach Pooris.
- Take 250 gms Spinach
- Prepare 2 Cups Gehun Ka Atta
- Prepare 1/4 Cup Besan
- Prepare 1 Teaspoon Ajwain (Carom Seeds)
- Take 1 Teaspoon Salt
- Take For frying Oil
Aaloo Gobhi - A Vegan Curry. Butter masala is my favorite go to curries even in restaurant or take away, even it is paneer or chicken. I have posted a restaurant style butter paneer recipe, but i recently discovered another yummy butter paneer recipe that taste way better than that. Paneer Butter Masala Paneer Butter Masala has to be one of the most popular recipes among vegetarians.
Steps to make Potato Butter Masala,Mater-Paneer,Khatta -Meetha Kaddu,Spinach Pooris:
- Take the grinding ingredients in a blender and puree them. Set aside. Take tomatoes in a blender and puree them as well. Set this aside as well.
- Cut potatoes in desirable shape and size.Microwave them then keep cooked cubed potatoes in a bowl. Sprinkle with some salt and chilli powder. Let it sit for 5 mins.
- Heat a kadai. Add oil in it, when it is hot, add in potatoes and fry them till it turns little darker in colour. Remove them to a plate.
- In the same kadai, add in butter and sprinkle some cumin seeds. Add coconut powder,sauté.Let it sizzle. - Now add in the pureed masala and saute them for couple of minutes.
- Add in chopped onions and add salt and sugar and saute them till they turn light golden. - Add in pureed tomatoes and mix them well. Cover and cook this till oil separates.
- Now add in chilli powder, garam masala powder, and mix well. - Pour in water and bring everything to a boil. Add in the potatoes, green chilli and mix well. Simmer this for 10 mins or so.
- Add in cream and kasuri methi leaves. Mix this well and switch off the flame. - Serve with a drizzle of cream and a dollop of extra butter if needed.
- For Mater Paneer….Heat a pan with 1 tbsp oil. - Add ginger and garlic. Saute for a minute. - Next add onions and fry until they turn transparent. - Put in tomatoes, turmeric and salt. Saute for 2 to 3 mins. - Cover and cook until tomatoes turn soft.
- Add cashews. - Cool this completely. Make a fine paste of this in the blender.
- Pour 2 tbsps oil in the same pan. - Add cinnamon, cardamoms and bay leaf. Saute for a minute. - Pour the pureed onion tomato mixture. - Add chilli powder, garam masala and coriander powder.Add half quantity of cream.
- Saute this mixture until it leaves the pan. Keep stirring to prevent burning. - Add green peas. If using fresh peas, boil them until tender in a pot. - Pour 1 to 1 ¼ cups water. Mix well to make a gravy. Add more water if needed.
- Mix and cover the pan. Cook on a medium heat until the gravy thickens and traces of oil appear over the gravy. - Check salt and add more if needed. - Add green chilli, paneer and kasuri methi. - Mix well. Cover and cook just for 2 minutes.
- Sprinkle coriander leaves and some cream. - Mix well. - Serve matar paneer hot.
- For Khatta meetha Kaddu…..Peel the Kaddu and cut into pieces. - Heat oil in a kadai. Add fenugreek seeds, asafoetida, green chillies, pumpkin pieces and mix. Add salt, turmeric powder, coriander powder, ginger, red chilli powder and mix.
- Add a little water, cover and cook on medium heat for ten to fifteen minutes. Add sugar, lemon juice, coriander leaves. - Cover and cook further on medium heat for ten minutes. The pumpkin pieces should get mashed. Serve hot with spinach Pooris.
- For Spinach Pooris….Mix whole wheat flour with besan in a wide vessel.
- Add salt and Ajwain.
- Boil 1 bunch of spinach for 1 minute. Then add it to a grinder to make puree. Add the blanched spinach to the flour mix.
- Add water and knead the flour to make a smooth and tight dough.
- Divide the dough into small round portions.
- Place one ball on a flat surface and gently press it with your hand. Brush the dough ball with a drop of oil so it doesn't stick while rolling.
- Flatten out the dough into round disc using a rolling pin.
- Heat oil in a kadhai or pan. Fry the puris from both sides on medium heat.Serve hot.
- Now arrange potatoes butter masala,Mater Paneer,khatta meetha Kaddu,rice,Riata,pickles,salad and with spinach pooris.Enjoy the platter.
The soft melt in the mouth paneer in the A Homemaker's Diary: Potato-cheese Kulcha. amritsari kulcha recipe, kulcha, how to make kulcha, easy to make kulcha recipe, oven baked kulcha.
So that is going to wrap it up for this special food potato butter masala,mater-paneer,khatta -meetha kaddu,spinach pooris recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
