Category Archives: Curries



This recipe is from the youtube clipping:

It is a beautiful recipe and a very tasty one too.I almost followed it to the T ,with the exception of Cashew which I avoid due to my reservations on nuts.

Just for the sake of my usage I am listing the measurements I used.


  1. A slab of Punjabi Paneer-Cut into shape u  desire.
  2. 1 Large Onion :finely chopped
  3. 2″ ginger:chopped
  4. 5Cloves of Garlic:chopped
  5. 1/2 tbsp Turmeric powder
  6. 1/4 tbsp very Spicy chilly powder
  7. 1/2 tbsp Garam Masala powder(the video mentioned using Shahi Garam Masala from MDH-I didnot have any so used regular Garam Masala)
  8. 1/2 tbsp Cardamom powder
  9. 1tbsp Jaggery
  10. 1tbsp Sugar
  11. 1tbsp Kasoori Methi
  12. 1 1/4 cup heavy cream
  13. 1 1/4 cup tomato puree
  14. 2tbsp butter


  1. In a heated pan,melt butter and fry ginger ,garlic and turmeric powder.
  2. Add Chilly powder,fry a  couple of mts and add Chopped onion
  3. Fry the onion till they have become kind of translucent.
  4. Add Garam masala,and Cardamom powder and fry for 3-4mts.
  5. Pour some water and make this into a puree.
  6. Move this back into the wok and fry for a few mts,it would start to leave oil.
  7. Add tomato Puree and fry for some more time.
  8. Add Sugar and jaggery ,and mix well.Add water about 1 cup and bring to boil.
  9. When it begin to bubble add Kasoori methi and mix well.
  10. To this add heavy cream,salt and bring to a slow boil.
  11. Adjust the consistency by adding water as required .
  12. Meanwhile in another pan,add some oil and shallow fry the paneer pieces to slight brown on each side.
  13. Drain this to a paper towel and add to gravy.
  14. Shahi paneer is ready to serve with  roti.

Shahi Paneer

1 Comment

Posted by on August 25, 2012 in Curries, Indian


Murg Methi:Chicken and Fenugreek Leaves Curry

Preparation time:20mts,cooking time :60mts,Serves:2-3

From the moment I saw this in Sailu’s blog,its been on my to- do list , but  I had not been able to locate Methi leaves in my local market.About 2 weeks back ,I got a frozen packet!Believe me even those run out in our stores -demand being more than supply in this case.Since, I ,finally had found out that there are no chances of getting fresh leaves in Rockford unless I want to go to Chicago Indian stores,I decided to go ahead with them.

Mostly I have followed sailus recipe here and made some changes to accommodate our allergies for cashew and our lower level of Spice tolerance.If you want to go for the original recipe you may use the link mentioned above.

  1. 250gms Chicken-about 13 medium pieces.
  2. 1 Large Onion.
  3. 2 tsp Yogurt.
  4. 1 1/2 Cup Methi leaves-Chopped.
  5. 1/5th tsp Turmeric powder.
  6. 1/4 tsp Chill powder.
  7. 1/2 tsp Garlic paste
  8. 1/2 tsp Ginger paste
  9. 2 Green chillies-slit-deseeded and made into paste.
  10. 1tsp Coriander powder
  11. 1/2tsp cumin powder.
  12. 1 tomato Puree
  13. Garam Masala powder-2 pinches
  14. Honey-1/2 tsp
  15. Cream(optional)-1tbsp(replace with cashew paste if you prefer that)
  16. Salt to taste.

How to:

  1. Wash and cut chicken into pieces.
  2. Wash the methi leaves and chop it or by store frozen methi leaves.Soak it in little water,salt and sugar.
  3. Slice the onion and fry till golden brown.Cool and grind to paste with yogurt.Keep aside.
  4. Grind Green Chillies into fine paste.
  5. In a pan add oil ,Remove the methi leaves from water and squeeze out excess water.Fry this in oil till it is crispy-remove and keep aside.
  6. In some oil in the same pan,add the green chilly paste and ginger garlic paste and fry for nearly 4mts.
  7. Add the turmeric,cumin,coriander and red chilly powder and fry for another 3mts.
  8. Add the tomato puree and cook for about 5mts.
  9. Add the onion paste and mix thoroughly.To this add the chicken pieces mix well and cook for 5-6mts till the chicken begins to cook.
  10. Now cook under cover till chicken is almost done(I did this for nearly 30mts and added nearly 2 cups of water so that it does not stick to the pan).
  11. When it is almost done,add the methi leaves,garam masala,cream/Cashew paste,honey.
  12. Mix well and cook for another 8mts.
  13. Add water at this stage based on your gravy need,this dish is a semi dry dish.
  14. Serve with roti.
Leave a comment

Posted by on April 13, 2011 in Chicken, Curries


Dhania Murg/Corriander Chicken Curry

Preparation time:20mts,cooking time:60mts,serves:4-5


  1. 500 gms /1lb Chicken Breast-Cut into cubes.
  2. 1 Large Onion Thin sliced.
  3. 3/4 tsp Chilly powder
  4. 1 tsp lime juice.
  5. 2 Green chillies -deseeded
  6. 5-6 Garlic pods(large)
  7. 1 ” Ginger
  8. 3 tsp Corriander powder
  9. 1/4 tsp turmeric powder.
  10. 1/2 tsp Garam masala powder
  11. 1/4 tsp star aniseeds(perinjeerakam)
  12. 1 1/2 Large Tomato
  13. 1/2 Cup Corriander.
  14. 1 1/2 Large Tomato


  1. Clean and cut Chicken into cube pieces,marinate with chilly powder,salt and lime juice.
  2. Grind Green chillies,garlic,ginger,coriander powder,turmeric powder,garam masala powder and star aniseed  into a fine paste.
  3. In a pan add some oil and fry the onion till golden brown.
  4. Add the ground paste and fry till it leaves an aroma.
  5. Grind together tomato and Coriander leaves ,add this to the frying onion-masala.
  6. Fry till the masala leaves oil for abt 3-4mts.
  7. Add the marinated chicken pieces and mix well,till the pieces are well coated.
  8. Add salt and water of about 2 cups and cook till the chicken is cooked to perfection.
  9. Add a little bit of sugar if you dont like it too spicy.
  10. Serve with Rice/Roti
Leave a comment

Posted by on March 31, 2011 in Chicken, Curries


Butter Chicken/Murg Makhani

Preparation time:30mts,cooking time:60mts,serves:4

Today India won the World Cup 2011 Semi Finals against Pakistan,more than Cricket it was the Moral victory which was emotional.Then I thought what better way to celebrate this happiness than with the reminiscence of my country with the most famous dish of the country the Butter Chicken.

It is a very rich dish as it uses a lot of butter,milk and cream with a base of Onion and tomato which gives it a sweet and sourish taste.


  1. 1/2 kg Bone in Chicken-Cut into pieces.
  2. 1 tbsp Lime juice.
  3. 1 tsp Chilly powder.
  4. 1 tsp Ginger paste
  5. 1/2 tsp Garlic paste
  6. 2 tbsp yogurt
  7. Salt to taste.
  8. 1/2 tsp Garam Masala.
  9. For the gravy
  10. 1 large Onion chopped
  11. 2″ ginger jullien
  12. 4-5 large garlic pods chopped
  13. 1 large jalapeno:Deseeded and slit.
  14. 3 Large Ripe Tomato Chopped.
  15. 1 tsp Chilly powder
  16. 1/2 tsp Garam masala powder
  17. 2 tbsp Honey
  18. 1/4 cup milk
  19. 3-4 tbsp heavy cream.
  20. 1tsp Kasoori Methi(I have seen this in a lot of recipes for Butter chicken but since I was not having it in my Pantry I did not use it,and even without it this dish tastes awesome)


  1. Clean and cut chicken into pieces.
  2. With knife tip  make perforations into the chicken pieces.
  3. Apply lime ,Chilly powder and salt and keep aside for 30mts.
  4. To this add Ginger,garlic paste,garam masala,yogurt and marinate for 1 hr.
  5. Put the marinade chicken in a skewer and cook it in a moderately hot tandoori or a preheated oven (200°C) for ten to fifteen minutes or until almost done or in a pan add about 2tbsp of butter and fry these peices in it for about 5mts.Take out the pieces.
  6. In the same pan,fry the slit green chillies,chopped garlic and ginger jullienes.
  7. When brown ,add the onions and fry till the onions are translucent.
  8. Add the chopped tomato and cook till the tomatoes are mushy(I saw this in a video which said this way the tomatoes retain the color as against adding tomato puree which lightens the color or adding artificial coloring).
  9. Add about 1 cup of water and bring to a boil
  10. Let it cool,put this mixture in a grinder and grind to a smooth paste.
  11. In a pan,add this ground paste and bring to boil
  12. Add Chilly powder,garam masala,salt(&Kasoori Methi if you have it) -Mix and simmer.
  13. Add honey and milk and bring to a boil
  14. Add the fried chicken pieces ,mix and cook on low heat for 45-60mts.
  15. Adjust the gravy consistency by adding water,it should not be thick since the cream makes it thick.
  16. Switch off and add Cream
  17. Serve with hot rice/naan
Leave a comment

Posted by on March 30, 2011 in Chicken, Curries


Amba Avnas Sasam/Konkani style fruit salad

Come Mango season and at every GSB functions you will find the Amba(Mango) Avnas(Pineapple) Sasam(type of Curry).Though its a sweet  dish,unlike the general fruit salad which is essentially a dessert,the Amba avnas sasam is a side dish which is served with rice and other assorted dishes at temple and other functions.

The fruits used in this is limited mostly to Mango and Pineapple,but during the off season the Mangos are replaced with Mango Pulp and Apples.

The most important point to note in this dish is that though its base is made of coconut there is no cooking of gravy done,there fore this is very liable to get spoilt if kept out of refrigerator especially during summer.There fore care needs to be take to put it back in the refrigerator until its time to use it.


  1. 1 Large Mango cut into pieces
  2. 2cups of Pineapple cut into pieces
  3. 5-6 grapes(not very necessary)
  4. For the gravy
  5. 1 Cup grated coconut
  6. 1-2 dried fried red chilly
  7. small piece of tamarind
  8. 1 tsp Mustard seeds
  9. Small piece of Jaggery
  10. Salt to taste


  1. Mix all the fruits well in a bowl with salt and Jaggery(if available add a little bit of mango pulp)
  2. Grind the coconut ,red chilly and tamarind into paste and when just about to take out ,add the mustard seeds  and grind for 1mt.
  3. Add this to the fruits,mix well and add a little bit of water about 1/2 cup .
  4. Set aside for 1 hr before serving.
1 Comment

Posted by on March 30, 2011 in Curries, Konkani


Chicken Jalfrezi

Preparation time:30mts,cooking time:60mts,Serves:4-5


Items 1-5 for marination:

  1. 1/2 kg Chicken cut into thin strips of 3″
  2. 1 tsp Ginger paste
  3. 1 tsp Garlic paste
  4. 1 tsp Chilly powder.
  5. 1 tbsp Vinegar
  6. 1 large onion finely chopped.
  7. 2 medium tomato -finely chopped.
  8. 1 tsp. garlic paste
  9. 1 tsp. ginger paste
  10. ¼ tsp. garam masala
  11. ¼ tsp. turmeric powder
  12. 1/2 tsp chilly powder
  13. Few red and green pepper peices.
  14. 1/2 tsp cumin
  15. salt to taste.
  16. Oil
  17. Water for cooking.


  1. Prepare the chicken with items 1-5 along with salt and put in refrigerator for atleast 1.5hrs.
  2. In a pan,heat some oil,add the chopped onion and saute well.
  3. Add the ginger,garlic pastes,turmeric,chilly,garam masala and coriander powder.Mix well and fry for 3mts.
  4. Add chopped tomatoes and fry till they are cooked.
  5. Add the marinated chicken peices,mix well and let it cook for 10mts in its own juice.
  6. Add water,bit by  bit  and cook it on medium flame for upto 40mts.While mixing and checking the consistency,I used upto 2cups of water.
  7. At this stage in a pan,add some oil splutter the cumin,add green and red bell peppers and few Onion slices and fry for a couple of mts.
  8. Add this to the cooking chicken and continue to cook on low flame for the rest 15mts.
  9. Temper with Fried red chilly.
  10. Serve with hot rice /roti.

  1. ½ tsp. Coriander  powder
Leave a comment

Posted by on March 11, 2011 in Chicken, Curries, Other Cultures, Pakistani


Palak Paneer

Preparation time:30mts,cooking time:20mts,serves:4

  1. One big bunch of spinach (fresh green ones)
  2. Paneer -15-20 cubes
  3. 1 medium sized tomato
  4. 2 Green chillies
  5. 1/2 Onion chopped.
  6. 1/2 tsp ginger paste.
  7. 1/2 tsp garlic paste.
  8. 1 tsp cilantro paste.
  9. 1/2 tsp cumin powder
  10. 1/2 tsp coriander powder.
  11. 1/4 tsp turmeric powder
  12. 10 cashew paste.
  13. Salt to taste
  14. oil for Cooking.
  15. 1 tsp lemon juice


  1. In a pan,add some oil and fry chopped green chilly.When they are fried add chopped spinach/palak leaves and fry till they start wilting.take it out and let it to cool.Take them out ,and grind to a fine paste.
  2. In pan ,add some oil and lightly fry the paneer pieces.
  3. Blanch the tomato,and make puree .Keep aside.
  4. Fry the cashews a little  ,and make paste out of the same.
  5. In a pan add some oil,saute the chopped onion till golden brown.
  6. Add the ginger,garlic and cilantro paste,Cumin and coriander powders and fry for upto 2 mts.
  7. To this add the Spinach paste,turmeric,tomato puree,cashew paste and mix well.
  8. Cook for upto 5mts,one may add water but do not make it too runny.
  9. Add the paneer pieces and cook for 5-6mts.Add and adjust salt as necessary.
  10. When just about to take off stove,add the lemon juice.
  11. Serve hot with roti.


Leave a comment

Posted by on March 11, 2011 in Curries, Vegetarian

%d bloggers like this: