Peshawari Paneer

Ingredients:
Onion big - 2 nos
Paneer - 300 gms
Green Chilly - 4 nos
Red Chilly - 2 nos
Coriander seeds - 1 tbsp
Cashew nuts - 8 nos
Badam flakes - 2 tbsp
Cardamom - 2 nos
Bay leaf - 1
Sugar - 1/2 tsp
Salt to taste
Yoghurt- 2 tbsp
Fresh Cream - 1 tbsp (optional)
Butter - 1/4 cup
Saffron strands - a few
Coriander leaves finely chopped - 1/4 cup

Method:
Cut onion to small pieces. Cut Paneer into small cubes. In a shallow vessel add onion, cardamom and cashew nuts and add boiling water to it and close it with an air tight lid for 5 mins. (Water should be just enough to submerge the items in the vessel). Grind it to a very fine paste. Powder coriander seeds and red chillies to a fine powder.

In a pan heat butter and let it melt till it reaches ghee consistency. Add bay leaf and green chillies. Saute for a few seconds. Add the onion paste and keep stirring till the ghee seperates from it. Mix the coriander seeds and red chilly powder to youghurt and beat in fresh cream to this. Add it to the pan and mix thoroughly. Add the salt and sugar and reduce the flame after mixing them thoroughly.

Add panner cubes and 1/4 cup of water and cook for about 5 minutes. Remove from flame and transfer it immediatly to a serving bowl. Garnish it with saffron strands, badam flakes and coriander leaves.

How to make Kashmiri Dum Aloo in Microwave

Kashmiri Dum Aloo can also be made in microwave. 

Ingredients:
Baby Potatoes - 18 to 20

Kashmiri Chillies - 5 to 6 nos or 1 tsp of Kashmiri Chilly Powder.
Curd - 2 cups unsour.
Oil to deep fry
Cardamom powder - 1/2 tsp (optional)
Dry ginger powder - 1 tsp
Fennel Powder - 2 tbsp
Gingely oil - 1/4 cup (Mustard oil can also be used, if taste and smell can be tolerated)
Clove - 2 nos
Asafodeita - a pinch
Roasted Cumin powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Salt to taste

Method to make Kashmiri Dum Aloo in Microwave:
Wash and pierce the potatoes with fork. Micro high the potatoes for about 5 to 7 mins by placing the potatoes directly on the turn table.

Make a paste of Kashmiri chillies and whip it with the curd.

In a microwave glass shallow container add 1 tsbp of oil and 1 tbsp of ghee for about a min. Add the curd paste and cover it with a lid and cook in microwave high for 3 mins and medium high for 4 mins. Add the potatoes and cook in micro high for about 4 to 5 minutes.

Recipe for Kashmiri Dum Aloo on stove top

This is a dish that could be done using both the stove top and also the microwave. While doing this in microwave, the time and the consumption of oil is reduced. A great dish that goes with Chappati and also with North Indian rice varities. If made a little less spicy, the kids will also love it for sure.


Ingredients:
Baby Potatoes - 18 to 20

Kashmiri Chillies - 5 to 6 nos or 1 tsp of Kashmiri Chilly Powder.
Curd - 2 cups unsour.

Oil to deep fry
Cardamom powder - 1/2 tsp (optional)
Dry ginger powder - 1 tsp

Fennel Powder - 2 tbsp



Gingely oil - 1/4 cup (Mustard oil can also be used, if taste and smell can be tolerated)

Clove - 2 nos
Asafodeita - a pinch
Roasted Cumin powder - 1/2 tsp
Garam Masala powder - 1/2 tsp

Sat to taste





Method:

Peel and prick the potatoes all over with the help of a fork.
Keep in salted water for fifteen minutes.Heat oil in a kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried kashmiri red chillies. Mix curd with the chilly paste, cardamom powder, dry ginger powder and fennel powder. Heat the gingely or mustard oil and one tbspn of ghee in a pan. Add cloves and asafodeita. Add half a cup of water and salt and bring it to boil. Add the yoghurt mixture and bring it to boil again. Add the fried potatoes and cook till the potatoes absorb the gravy and oil flots on top. Serve hot, garnished with freshly roasted cumin powder and garam masala powder.