Friday night, we were invited to an Indian friend’s house for dinner. My husband volunteered for me to bring Aloo Gobhi (potatoes & cauliflower). I’ve had lots of practice making Indian food, including lessons from my Mother-in-Law. But even so, when I make Indian food for people from India, I tend to get nervous. What if they don’t like it? What if I don’t make it right? I normally have a positive outcome (or else everyone is just really being really, really nice!) Friday was no exception; everyone thought the Aloo Gobhi was really good. So here’s the recipe: (adapted from a family recipe)
Ingredients:● Small amount of oil for frying● 1 tsp of cumin powder● 1 tsp of turmeric powder● 1 tsp of chili powder● Cauliflower in small pieces● 4 Potatoes cut into small pieces● salt to taste● 1 tsp corriander powder● 1 tsp dry mango powder● small bunch of corriander leavesDirections:Heat up the pan and the oil. Fry the cumin, turmeric and chili powders in the oil for approx 20-30 sec, while stirring. Add the cauliflower & potatoes and mix well to coat. Mix in the desired amount of salt & water. Put it on medium heat for approx 30 min, and stir occasionally, being careful not to burn! When it is cooked, mix in the corriander & mango pdr, leave it for 2 more min on low heat. Garnish with corriander leaves.* A shortcut is to cook the chopped potatoes & cauliflower partially in the microwave ahead of time, it speeds up the cooking time and reduces the chance of it burning! Reduce the amount of time and lower the heat during cooking.
Making this Shahi Paneer recipe will make you look like a pro!
● 200 grams Paneer
● 2 Medium onions
● 1 inch Ginger
● 3-4 pieces Garlic
● 1-2 Green chilies
● 1/2 tsp white pepper pdr
● 1 tsp red chili pdr
● 3/4 tsp turmeric pdr
● 1 tsp garam masala pdr
● 3-4 tbsp cream
● 1/2 cup Milk
● 8-10 tbsp. Vegetable oil
● salt to taste
● Dry fruits (cashew nuts, raisins, makhane) 1/4 cup
To make homemade paneer:
Bring at least 4 cups of milk to a boil (in a double broiler). Add 2 tbsp lemon juice, stirring continuously and gently until the milk thickens and begins to curdle. Strain the curdled milk through a sieve lined with cheesecloth. Get as much of the liquid out as possible. Set aside under a heavy weight in the refrigerator for about 1-2 hrs to press into a flat shape about 1/2 inch thick. For best results, make the paneer a day before you plan to use it in a recipe, it will then be firmer and easier to handle. cut and use as required – it will keep for about 1 week in the refrigerator.
To make Shahi Paneer:
Heat oil in a pan.
Cut paneer into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be careful as it splatters.
Keep the paneer pieces aside.
Sauté the dry fruits in a tbsp of oil.
Grind the onion, ginger, garlic, green chili in a blender and make a fine paste.
Fry the mixture in the remaining oil until golden brown and oil starts separating.
Add salt, red chili pdr, white pepper, turmeric pdr, garam masala. Sauté for 1-2 minutes.
Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
Put a portion of the dry fruits in the gravy while it is being cooked. This adds flavor to the dish. Keep the rest of the dry fruits for decorating.
Finally, add paneer pieces and 1 tbsp cream. Heat for 5 minutes.
(you can also add in a little plain yogurt or more milk if it is too thick)
Shahi paneer is ready to serve. Decorate with cream and dry fruits. Coriander leaves are optional.