cooking

Paneer Tikka Masala

Happy Wednesday everyone! Today, I will be sharing my recipe on Paneer Tikka Masala. This dish consists of chunks of marinated grilled paneer in a creamy onion tomato masala. The process of making it from scratch can be lengthy but worth the effort. Let’s get started!

Ingredients:

  • Paneer
  • Yogurt
  • Milk
  • Onion
  • Tomatoes
  • Tomato paste
  • Garlic
  • Ginger
  • Red chili powder
  • Garam Masala
  • Fenugreek leaves

Directions:

  1. Place the cubed paneer and enough yogurt to coat each cube in a large bowl.
  2. Add red chili powder, garam masala, salt, and lemon juice. Coat and mix evenly.
  3. Set aside to marinate in the refrigerator for about 1 hour.FullSizeRender-35.jpg
  4. On a baking tray, place the coated cubed paneer evenly spaced out.FullSizeRender-38.jpg
  5. Place in oven at 400 degrees F for about 35 minutes.
  6. Set aside.FullSizeRender-33.jpg
  7. Chop a large onion, 2 tomatoes, mince garlic, and ginger.FullSizeRender-34.jpg
  8. Place in a food processor to make a puree.
  9. In a large skillet, add some minced garlic in oil. Sautee until browned.
  10. Add the puree, red chili powder, half a spoon of tomato paste, and let cook for 3 minutes.IMG_9711.JPG
  11. Add 1 cup of water and let cook for another 5 minutes.IMG_9712.JPG
  12. Add fenugreek leaves, garam masala, and half a cup of milk. Let cook for 10 minutes.IMG_9713.JPG
  13. Add the paneer tikka and stir gently.IMG_9714.JPGIMG_9715.JPGIMG_9716.JPG
  14. Plate and serve alongside naan and rice!FullSizeRender-41.jpgIMG_9718.JPG

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 4 people.
  • You can add as much seasoning as you want and make it as spicy as you want.
  • You can replace the paneer with chicken. Just follow the same steps!

This is a perfect Indian recipe for a party pot luck or just for dinner. It has a  strong aroma of flavors and is super delicious!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Baingan Bharta – Punjabi Eggplant

Happy Wednesday all!

Today I will be sharing my recipe on Baingan Bharta, which is roasted mashed eggplants cooked with onions, tomatoes, chillies, and ginger. This delicious roasted mashed eggplant dish is one of the most comforting things to eat along with warm rotis. The mouthwatering smoky flavor that comes from charring the eggplant is what makes this dish so amazing. You can even roast them over coal which brings them to another level! Let’s get started!

Ingredients:

  • 2 medium eggplants
  • 1 Onion
  • 2 Tomatoes
  • Ginger
  • Garlic
  • Red cayenne pepper
  • Garam Masala
  • Turmeric

Directions:

  1. Wash, pat dry and prick eggplants. Roast them over open flame until the skin starts peeling off and eggplants start to shrink. Continue on all sides until the skin browns. Let them cool in a bowl of water.IMG_0084.JPGIMG_0085.JPGIMG_0086.JPG
  2. Meanwhile, chop the tomato and pulse until smooth or chop finely and set aside.
  3. Remove eggplant skin and mash the pulp.
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  4. In a large skillet over medium high heat, sauté the onions in a splash of oil until they become translucent.
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  5. Add chopped ginger and garlic and continue to cook until browned.
  6. Add red cayenne pepper and the mashed eggplants.
  7. Cook for 10 minutes over medium high heat. Continue to stir.
  8. Add the tomatoes and cook over medium heat for another 10 minutes.IMG_0091.JPG
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  9. Continue to mix and cook for an additional 5 minutes.
  10. Plate and serve alongside warm roti!

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Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 2 people.
  • It’s important to char the eggplants thoroughly so the raw flavor doesn’t remain.
  • You can add however much spices you want according to your taste!

Baingan Bharta is so easy to make! It takes no time at all to cook, yet it’s so delicious! Not many ingrediants are needed, however the spices make the dish so flavorful.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Aloo Mutter (Potato & Pea Curry)

Hi everyone!

I hope everyone is having a fantastic week in this scorching weather! Today, I will be making Aloo Mutter, which is an Indian dish. It’s basically Potato and Pea sautéed in a delicious curry base. It’s very simple, requires only 2 main ingredients, and is super tasty. It has the right amount of kick and can be eaten with roti bread, rice, or even just as a soup. Let’s get started!

Ingredients:

  • 2 Potatoes
  • 2 Tomatoes
  • Half an onion
  • Peas
  • Turmeric
  • Garam masala powder
  • Red cayenne powder
  • Salt
  • Ginger
  • Garlic

Directions:

  1. First, place both potatoes in a large bowl and fill with water.
  2. Microwave for 5 minutes. Pour out water and set the potatoes aside to cool.
  3. While potatoes are cooling, roughly chop half an onion, some ginger, and garlic. Set aside.
  4. Once potatoes are cooled, peel the potatoes.
  5. Cut the potatoes into bite sized pieces and set aside.
  6. Roughly cut the tomatoes and pulse until it becomes a puree. Set aside.
  7. In a bowl, add as many frozen peas as you’d like and fill with water.
  8. Microwave for 3 minutes. Pour the water out and set the peas aside.
  9. In a large deep skillet or pot, add a little bit of oil and sauté the onions, ginger, and garlic on medium heat until browned.IMG_0128.JPG
  10. Add the tomato puree and simmer for 2 minutes. IMG_0129.JPG
  11. Add at least a spoon of Garam masala, turmeric, a dash of salt, and red cayenne powder according to taste.
  12. Simmer for 5 minutes.
  13. Add the diced potatoes and peas. IMG_0130.JPG
  14. Add about 1.5 cups of water.
  15. Simmer for about 40 minutes until the potatoes are tender and curry thickens.IMG_0131.JPG
  16. Plate and serve alongside with some roti bread and rice!IMG_0133.JPGIMG_0134.JPGIMG_0132.JPG

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 2 people.
  • You can add whatever vegetables you like in the curry, however if you add more than just potatoes and peas, make sure you add an extra amount of water so all of the vegetables cook well.
  • You can add however much spices you want according to your taste!

This recipe is so easy to make! It takes less than 30 minutes to prep the ingrediants and then you let the stove top do all of the cooking! Not many ingrediants are needed, yet it tastes like several ingrediants are incorporated. Aloo Mutter is delicious and perfect for dinner or even lunch.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Rajma Chawal – Kidney Bean Curry & Rice

Hello everyone! I hope everyone is doing fantastic.

Remember the rhyme, “Beans beans, they’re good for your heart. The more you eat, the more you fart. The more you fart, the better you feel. So eat your beans with every meal!” Well today, I am going to share my recipe on Rajma Chawal. This is an Indian recipe, particularly a Punjabi recipe, which in literal English translation means, Kidney Beans and Rice. This is a great and easy recipe for those semi-windy or chilly days or those days you are craving comfort food but don’t want to intake those uncomforting calories. Rajma Chawal is packed with protein adding the right amount of carbs coming from the rice. You can use dry kidney beans or canned kidney beans. You can cook them on a stove top, in a slow cooker, or a pressure cooker. I used dry kidney beans and cooked the Rajma on the stove top, so I will post directions for that. However, I will post directions for canned kidney beans and how to cook them in a slow cooker and pressure cooker at the end.

Ingredients:

  • 2 cups of dried kidney beans
  • 3 small tomatoes
  • Half an onion
  • Garam masala
  • Turmeric
  • Cayenne pepper or Lal mirch
  • Garlic and/or Garlic powder
  • Salt

Directions:

  1. Rinse the dry kidney beans and place in a large bowl. Cover the kidney beans until they’re submerged in water. Cover and leave overnight or for at least 3 hours.
  2. After letting the kidney beans sit, drain the water.FullSizeRender.jpg
  3. Place all of the kidney beans in a large pot and add 3 quarts, or about 10 cups of water. Don’t worry, the water will evaporate and thicken, but make sure there is enough water again.
  4. Place the large pot with the kidney beans and water on the stove over high heat.
  5. Bring to boil for 10 minutes on high. Covering the pot in the beginning may help boil the water.IMG_9790.JPG
  6. Cover and simmer on medium-low for 1 hour or until the beans are tender.IMG_9788.JPG
  7. Once the beans are tender, turn off the heat and set the pot aside.
  8. Finely chop the garlic, half an onion, and tomatoes.IMG_9791.JPG
  9. In a skillet over medium-high heat, add a little bit of oil or cooking spray and sauté the garlic and onion until browned.IMG_9793.JPG
  10. Add to the pot of kidney beans.
  11. Re-spray or add oil to the skillet.
  12. Add the tomatoes and sauté over high heat until they’re mushed and watered down. This will take about 5-7 minutes.IMG_9792.JPG
  13. Add to the pot of kidney beans.IMG_9795.JPG
  14. Turn the pot with the Rajma on low heat and add the spices and seasoning according to your taste: at least 1 spoon of Garam Masla, only half a spoon of turmeric, at least half a spoon of cayenne pepper or lal mirch, garlic powder, and salt to taste.IMG_9794.JPG
  15. Stir well and then simmer on low for about 10 minutes so the liquid thickens into curry.
  16. To make the chawal, rice, bring a pot of about 1.5 cups of water to a boil and add 1 cup of rice. Season with salt and pepper. Cook until water is diminished.
  17. Serve with naan bread!IMG_9796.JPGIMG_9798.JPGIMG_9799.JPGIMG_9797-1.JPG

Suggestions, Substitutions, Tips & Tricks:

  • Rajma serves about 4. Chawal serves about 2.
  • Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat.
  • Of course, half an onion is optional. Feel free to use a whole onion or more cloves of garlic if desired!
  • Add as much spices and seasoning as your tongue desires.
  • I think dry kidney beans are more organic and cooking on a stove top is faster. However canned beans and using a slow cooker or pressure cooker is just fine too.
  • If you use canned beans, rinse the beans in cold water and set them aside submerged in water overnight or for at least 3 hours. Continue with remaining steps of recipe.
  • If you are using a pressure cooker, add enough water to cover the beans and then cook for 30 minutes. Reduce the heat to simmer after the first whistle and cook until the second whistle. Remove from heat and let the pressure subside on its own, without removing the weight for 5 minutes. Remove the weight, and open the pressure cooker. Set beans aside and do not drain the liquid. Continue with remaining steps of recipe.
  • If you are using a slow cooker, put all the ingredients into a 5 or 6 quart slow cooker. Cook on High for 8 hours or until the beans break down and become creamy.

Go ahead and make a big pot of Rajma with no labor work at all! The kitchen appliances do all of the work. That’s the best kind of recipe. Rajma Chawal is the perfect and most easiest meal to make. It’s the perfect leftover meal for lunch, a snack, or a side dish. Just don’t blame me for the latter part of the rhyme!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

cooking

Indian Paneer Makhani

Hi everyone! I hope everyone is having a warm cozy day! Although Spring is around the corner (literally, a week away), we, the East Coast just got hit with snowstorm Stella so this is a perfect recipe to make on a cold snowy day.

Today, I will be sharing my Paneer Makhani recipe. This is an Indian dish that is full of flavor and can be paired with naan bread and rice. You can modify the taste to how spicy you want it. Paneer is firm cubed cottage cheese and Makhani directly translates to Butter. So this recipe can be heavy and shouldn’t be eaten all by one person in one sitting- no matter how good it is! Let’s get started!

Ingredients:

  • One block of paneer
  • 3 tomatoes
  • Half an onion
  • Butter
  • Heavy cream or milk
  • Ginger
  • Garlic
  • Garam masala powder
  • Fenugreek leaves
  • Kashmiri red chili powder
  • Red chili powder
  • Honey or sugar

Directions:

  1. First, finely chop half an onion, 3 tomatoes, ginger, and garlic.
  2. In a big pot over medium-low heat, add the chopped onion, tomatoes, ginger, and garlic.FullSizeRender-8.jpg
  3. Let simmer for about 20 minutes and add about half a cup of water in between.
  4. Stir occasionally.FullSizeRender-7.jpg
  5. Let cool for about 10 minutes and place in a blender. If you have a food processor that allows hot liquids, then you don’t have to let the tomato mixture cool.FullSizeRender-4.jpg
  6. Pulse about 3 times to make the tomato base for the curry.
  7. Pour this mixture back into the pot and add about 5 tablespoons of butter.FullSizeRender-6.jpg
  8. Let simmer for another 5 minutes.
  9. Add about 2 tablespoons of the garam masala powder, kashmiri red chili powder, and red chili powder. Of course, you can add more or less according to your taste.FullSizeRender-10.jpg
  10. Add one spoon of honey or 1 tablespoon of sugar.
  11. Crush a good amount of fenugreek leaves into fine powder and add it to the pot.
  12. Let simmer on medium heat for 10 minutes. FullSizeRender-5.jpgFullSizeRender-12.jpg
  13. Add half a cup to a cup of heavy cream and the cubed paneer.FullSizeRender-9.jpg
  14. Simmer for 5 minutes and at this point, add more chili powder if needed.
  15. Serve with naan bread and rice!IMG_8074.JPGIMG_8076.JPGIMG_8073.JPG

Suggestions, Substitutions, Tips & Tricks:

  • This recipe yields about 4 servings.
  • You can skip making the tomato puree steps and just buy a can of crushed tomatoes and just making it into a puree by blending it down.
  • You can find all of the ingredients at your local Indian store.
  • The more butter you add the more thicker the curry will be.
  • The more heavy cream or milk you add, the more bland it will be so I suggest adding more chili powder after adding the cream or milk.

Although it takes about an hour or so to make this delicious paneer makhani, it’s definitely worth it and feeds many. I hope everyone can cozy up and have some Indian paneer makhani this weekend.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

-Mitz