How to cook Paneer saag?

Paneer saag

Paneer saag is a vegetarian delight classic Indian dish made with spinach and paneer. It is a dish of cooked spinach studded with cubes of fried paneer cheese. Paneer saag is a leaf-based dish eaten with flatbread such as roti, naan and paratha. It’s a well loved by vegetarians. With vegetarian protein from Indian Paneer, it also has abundance of calcium, iron, folate and also Vitamin-C.

Ingredients

  • 2 tablespoon ghee
  • ½ teaspoon turmeric
  • 1 teaspoon Kashmiri chilli powder
  • 450 grams paneer, cut into 3cm cubes
  • 500 grams fresh spinach, washed and finely chopped
  • 1 large onion, finely chopped
  • 2 tablespoon garlic and ginger paste
  • 1-2 green chillies, chopped
  • 1 teaspoon garam masala
  • ½ lemon, to serve

Method

Heat ghee in a non-stick sauté pan over a medium heat. Add all the pieces of paneer and fry them, turning them over gently with a slotted spatula, until they are golden brown on all sides.

Remove the paneer with a slotted spoon and place on a plate in a single layer. Sprinkle the paneer quickly with a pinch of salt, the garam masala and keep it aside.

Again, heat ghee or alternatively oil in the same pan. I do like cooking the various elements in ghee, rather than vegetable oil though; it adds an authentic richness without blunting the flavour of the onion and garlic. When it’s hot add turmeric power, garlic and ginger paste, onion, and chillies. Fry it, stirring constantly for about a minute.

Lastly, add the spinach then salt, chilli powder and stir it for about a minute. Add some water and let it gently cook covering the pan for about 10-15 minutes in medium heat.

Then, finally add paneer and cream (optional) when spinach is gravy. Stir gently and let it cook for 8-10 minutes covering the pan. Serve this paneer saag in a plate squeeze lemon over.

How to cook a perfect Malai kofta?

Malai kofta

One of the popular North Indian curries that have always made the great eaters salivate and has never went out of fashion is the Malai Kofta.  Malai ( cream ) and  Kofta ( paneer with veggie balls ) are prepared separately and combined together while serving.  The richness of cream & aromatic flavor of spices gives heavenly experience. Malai kofta curry is a thick, creamy and delicious gravy with fried koftas. It is served with rice, naan or paratha.

 Ingredients for Malai Kofta

For grinding and boiling

  • 3 chopped onions
  • 1 tablespoon ginger garlic paste
  • 3 tomatoes
  • 50 grams cashew nuts paste
  • ½ cup water

For Gravy

  • 1-2 tablespoon oil
  • 1 bay leaf
  • 1 tablespoon butter (optional)
  • 200 ml malai or cream
  • Salt to taste normally ½ teaspoon
  • 1 tablespoon kasturi methi (dry Fenugreek)
  • ½ teaspoon cinnamon power
  • ½ cup chopped coriander leaves
  • 2 tablespoon raisins and cashew nuts
  • ½ teaspoon red chilly powder
  • ½ teaspoon turmeric power
  • 2-3 cloves
  • ¾ cup of water

For Kofta

  • 4 boiled potatoes mashed
  • 250 gm paneer (cottage cheese)
  • 50 gm flour
  • ½ teaspoon Garam masala
  • 2 tablespoon raisins and cashew nuts
  • Salt to taste normally ½ teaspoon
  • 150 ml oil for deep fry

How to make a perfect Malai Kofta?

Heat oil in a pan then add all the ingredients of grinding like onions, ginger, garlic, cashew nuts and lastly water. Leave it for about 15 mins in medium temperature. Slowly tomatoes and onions change its color and will be soft.

Take a blender or you can grind the cooked tomatoes and onion gravy as well.

Again, heat another pan add oil and butter (as butter is optional) then add bay leaf, turmeric, cloves, cinnamon and all other ingredients then finally add prepared puree then salt and stir. Cook till it turn out gravy.

Now it’s time for kofta, mix all the ingredients for kofta expect oil. Use your hand to knead them well into a dough. Then divide them into small balls.

Meanwhile, heat the oil in a pan for frying. Once oil is hot then gently add small ball shaped kofta into hot oil. Using slotted spatula keep it moving as to cook even. After few minutes it start browning then remove it through slotted spatula.

Finally, take malai or cream in a bowl and dip kofta into cream then keep them into a bowl of tomatoes gravy. You can sprinkle some coriander and grated coconut. Serve malai kofta immediately with naan or paratha.

 

Naan

How to make a perfect Naan?

Naan is a traditional oven-baked flatbread found in the cuisines of Central Asia. It is the most popular bread in the Indian restaurants. Traditionally, naan is cooked in a hot clay oven called Tandoor. It has made its mark in history as being a staple form of flat bread fully enjoyed by millions around the globe. It goes so well with chole, palak paneer or any gravy based dish.

Ingredients

  • 3 cup whole wheat flour
  • 1 tablespoon sugar
  • ½ teaspoon yeast
  • 2 tablespoon butter and extra 2 tablespoon butter to spread over naan
  • ½ tablespoon salt
  • 3 to 4 tablespoon yogurt
  • 1 cup water

Steps to cook a perfect Naan

Firstly, mix all the dry ingredients together then butter then after yogurt and finally water and stir or whisk the mixture. (It’s better, if you use your hands to knead them well)

Cover the mixture with a plastic rapper and keep it aside for about 45 minutes. It will help to make soft and smooth dough.

Now, divide the dough into medium balls and rest it for about 25 minutes.

It’s time to roll the dough, so lightly dust the dough with some flour and roll it down with a pin to make a medium sized round.

Heat the tava on a medium heat and sprinkle some water to test the hotness of tava. We should not use a non-stick pan for this cause the naan should stick to the pan.

Spread some water over the roll naan so that it will stick to tava. Place the naan on the tava over the medium heat after a minute, turn the tava upside down so that naan will be facing the fire. It gradually start to puff up and then turn the tava back to normal.

Finally, Place the naan in a plate or basket and Spread some extra butter on the top. Serve hot naan immediately with chole, palak paneer or any gravy based dish!

How to make a perfect Samosa chaat?

Samosa Chaat

Chaat is a popular Indian savory snack. It is spicy, tangy and sweet. Samosa chaat is mouthwatering snack and very famous on Indian restaurants. Samosa Chaat is served by adding a plate full of peas, crushed crunchy stuffed samosa with freshly cut veggie toppings yoghurt, sweet-tangy chutneys and a dash of lemon goodness. Each bite of this snack is full of delicious flavours.

Ingredients

  • 4 samosas
  • 1 cups cooked chickpeas
  • 2 boiled, peeled and cubed potatoes (optional)
  • 1medium onion, finely chopped
  • 1medium tomato, finely chopped
  • Green chutney
  • ½ cup sweet tamarind chutney or aamli
  • Thick fresh yoghurt, whisked until sooth
  • 1-2 green chilli, chopped
  • 1 tsp chaat masala (optional)
  • ½ tsp cumin powder
  • ½ tsp red chilli powder
  • ½ cup fresh coriander, chopped
  • ½ lemon

 

Steps to prepare samosa chaat

Heat a pan and roast chickpeas. Then flatten the samosas and place them on pan over medium heat. When samosas are slightly crisp then place them on individual plates.

Pour thick fresh yoghurt then all the other ingredients one upon another. I usually prefer to top with some sweet tamarind chutney, green chutney, squeeze lemon then add chopped onion and tomatoes.

Finally, sprinkle the spice power like red chilli, cumin, chaat masala and then with chopped green chillies and coriander.

Served immediately to ensure that the crispy/crunchy components do not get soft and soggy. Healthy and delicious samosa chaat is ready to go in your tummy!

 

Black Pepper

Black Pepper

The word “pepper” has roots in the Sanskrit word pippali for long pepper. Black pepper is produced from the still-green, unripe drupes of the pepper plant after drying. The chemical piperine, which is present in black pepper, causes the spiciness. Because of its antibacterial properties, pepper is used to preserve food. It is also a very good anti-inflammatory agent. A pinch of black pepper added to any recipe works more than just a flavor enhancer. This king of spices is known to offer a number of health benefits while providing an excellent depth of flavor to a dish.

Benefits of Black pepper

  • To prevent cancer
  • Stimulates digestion
  • Relieves cold and cough
  • Enables weight loss
  • Improves skin
  • Addresses depression
  • Provides Respiratory Relief
  • Antibacterial Quality
  • Improves Cognitive Function

Health benefits of using Garlic in food

The Nutrient-Rich Way of Cooking Garlic

Raw garlic is best in many of recipes. If you are preparing a cooked dish and you cannot tolerate raw garlic, add chopped garlic towards the end of the cooking time to retain maximum flavor and nutrition. Too much heat for too long will risk damage to nutrients in garlic and will also make garlic bitter. Therefore expose garlic to heat for as little time as possible. Heat at 250°F/121°C will help lower the risk of damage to certain nutrient in the garlic.

Garlic

Garlic is the oldest known medicinal plant variety or spice in existence. It belongs to the genus Allium and is native to Central Asia. World War I medical surgeons used the health benefits of garlic juice as an antiseptic for treating war wounds. It contains useful minerals such as phosphorous, calcium and iron, as well as trace minerals like iodine, sulfur, and chlorine, which are also present in the cloves.

Health benefits of using Garlic in food:

  • If garlic is taken daily in your diet, then it eliminates digestive problems.
  • It lower cholesterol levels i.e. it effectively prevents LDL cholesterol from oxidizing.
  • It controls diabetes.
  • It is herbal ingredient for curing high blood pressure which helps to reduce hypertension.
  • It treat colds and coughs.
  • It help treat eye infections and swelling.
  • It helps control Asthma.
  • A regular intake of garlic reduces the risk of colon, stomach, and cancer.
Naan

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