Mutter Paneer and Dal Makhani

This is another of those dishes that my brother likes. So I made it and I also made Dal makhani which is my favourite and it may be a little different version from the original...hmmm to be frank with so many websites out there with the recipes for dishes you want, what can you call original? I donno!!!

Anyway, I made the above two dishes and I made cabbage roti with that. This particular roti is not a paratha i.e cabbage stuffed in between the dough but cabbage mixed in with the flour to make dough for the roti. So here comes...

Patta Gobi Roti (Indian bread with cabbage)

Cabbage roti

Ingredients:

1. 3 cups wheat flour
2. 1 cup finely shredded cabbage
3. 1/2-3/4 teaspoon salt
4. water for makeing dough
5. oil for frying roti

In a microwave safe bowl microwave the cabbage covered for 3 minutes with a little bit of water. Set aside to cool.
            When the cabbage gets to room temperature add it to the flor and salt and mix the dough with  little water at a time. Form the dough into a ball, apply a tablespoon of oil to your palm and roll the dough. Cover and set aside for 20-30 minutes.
            Make about 8-9 equals parts of the dough and roll it into roti 1/6 inch thick. Heat the griddle and fry the roti till it gets dark brown spots. Apply canola oil or ghee (clarified butter) and fry for 1 more minute on each side. Enjoy hot with Dal makhani and Matter Paneer

Matter Paneer (Peas and cottage cheese curry)

Matter Paneer (Peas with cottage cheese)

Ingredients:

1. 2 cup of paneer ( 1 cm cubes)
2. 1 cup fresh or frozen green peas thawed
3. 1/2 cup fienly chopped onions
4. 1/2 cup finely chopped tomatoes or 2 tablespoons tomato paste
5. 3 tablespoons oil
6. 2 small or 1 big green chilly chopped
7. 1/2 teaspoon salt, turmeric, red chilly powder
8. cilantro for garnishing

Here is How to make fresh Paneer
In a pan heat 2 tablespoons of oil and fry the paneer pieces till they start changing color. Drain and set aside. Add the rest of the oil and fry the onions till they become translucent. Add the green chillies and tomatoes (if using fresh) and cook till they become pulpy. Add the rest of the ingredients (if using tomato paste add it here) , add 1/2 cup of water, cover and simmer for 10 minutes. Add cilantro and simmer it for 5 more minutes. Serve with roti or rice

Dal Makhani (Lentils in buttery gravy)



Dal Makhani

 Ingredients:

1. 1/2 cup whole Urad dal with skins (Black gram) soaked in water over night
2. 1/2 cup kidney or pinto beans soaked over night
3. 1/2 cup chopped onions
4. 1/2 cup finey chopped tomatoes
5. 1/2 cup milk
6. 1 big or 2 small green chillies chopped
7. 1/2 teaspoon cumin, salt, chilly powder, turmeric, finely chopped ginger
8. 1 teaspoon coriander powder, mango powder (optional), butter, plain yougurt
9. 2 tablespoons oil

In a pressure cooker, cook the drained black gram and beans with turmeric and 1/2 cup of water for 2 whistles. In a pan heat the oil fry the cumin for a couple of minutes. Add onions and fry the onions till tender. Add green chillie and ginger a fry for a couple of minutes more. Add tomatoes and fry till they become pulpy. Add the beans and lentil mixture from the cooker and mash them a little. Add the rest of the ingredients stir to combine and simmer for 10 minutes covered, stirring occasionally. Top it with butter if using, garnish with cilantro and enjoy hot Dal makhani with roti

Cabbage with lamb and Rasam

Today is sunday evening and we are all kinda full. But still I need to make dinner. So I asked my dear hubby what he wants to eat. He said he wants RASAM. Can you believe it. Can you just eat rice with rasam. So I made Cabbage with lamb and I was craving some chinese so I also made some sweet and sour mushroom.
              In India people who eat meat also do not eat it as much as people eat here in the US of A. People eat more vegetables there and making only meat dishes is once or twice a week maximum. Other days meat is added to ingredients mainly vegetables and let me tell you a little bit of meat definitely enhances the whole dishes's flavor.

Cabbage with Lamb (Pieces of lamb are cooked along with shredded cabbage)

Gobi Gosht

Ingredients:

1. 1 medium sized cabbage shredded
2. 1/2 lb lamb cut into cubes
3. 1/2 teaspoon ginger-garlic paste, salt, chilly powder, turmeric
4. 2 tablespoons oil
5. 1/2-1 cup of sliced onions
6. 2 green chillies

In a pressure cooker add the oil and fry the onions till they start changing color. Add ginger-garlic paste and fry for a couple of minutes. Add the lamb pieces and fry for 5 minutes. Add all the other ingredients except cabbage and 1/2 cup of water and close the cooker and cook for 2 whistles. Let all the steam escape, open the cooker and add the cabbage to it and cover and cook for 1 whistle. Let the steam escape, open the cooker and simmer till all the excess water evaporates. Garnish with cilantro and enjoy with hot rice and RASAM