Wonder how I am posting this recipe now? Simply because I thought I have already posted it. But my friend David from Tasmania asked for one, maybe pointing out indirectly to post a recipe of Paneer Makhanwala. So here’s is my take, kept it simple and easy to make.
Paneer (cottage cheese) 300 grams, 2 tabspoon of oil, and 100 grams of butter. Cumin seeds 1 tsp, dry spices – turmeric 1 tsp, chilli powder 2 tsp, coriander cumin seeds powder 1 tsp. Chat masala 1/2 tsp. Tomato puree 200 ml, tomato ketchup 1 tabspoon. Milk 1 – 1/2 cups, Julienne of ginger 1 tsp. Salt to taste. Paste of cashewnuts 1 tabspoon. Cream and coriander leaves for garnish.
Heat oil and half butter in a wok. Tamper it with cumin seeds. Add chopped onions and ginger. Saute it till it becomes translucent. Add the dry spices, tomato puree and ketchup. Stir well and add 1 /2 cup of water so that the masala does not burn. Now add the milk and cashewnuts paste. Season the curry with salt. And little coriander leaves chopped. Cover it and let the curry cook on low heat for 5/7mins. Just before serving add cubes of Paneer and dollop of butter. Garnish with cream, coriander leaves and ginger. Serve hot with malabar paratha and jeera rice.
Dungher means smoked. This is a typical preparation found in our Rajputana kitchen. We love to smoke the meat, may it be for the kebabs, curries or the biryani. Dungher maas or murgh simply adds another level of flavour to the dish.
Chicken legs and breasts 2 kgs cut into medium pieces, chopped onions 4 medium ones, chopped garlic 2tabsp, chopped ginger 2 tabsp, whole dried red chillies 7/8, coriander leaves chopped 1 bowl, poppy seeds powder 1 tabsp, garam masala 2 tsp, turmeric powder 1 tsp, coriander cumin seeds powder 2 tsp, chat masala for garnish 1 tsp, red chilli powder 2/3 tsp, jaggeey or brown sugar 2 tabsp, tomatoes chopped 2 medium, fresh curd 3/4 tabsp, salt to taste. Ghee 4/5 tabsp. Coal for dungher.
Heat ghee in a heavy bottom large pan, sauce onions , tomatoes and chillies till it leaves the oil. Add chopped ginger garlic and half bowl coriander leaves. Stir fry for 5 mins on high temperature. Now add the poppy seeds and the rest of the dry spices. Stir fry for a minute , add the jaggery or sugar. Add curds and mix. Add chicken and pan roast it with the masala for 5 mins. Season it with salt. Pour 2/3 cups of warm water stir well. Just before covering it with a lid, place a lite coal on a small plate and put it at the centre of the pan. Drizzle ghee and close the lid immediately. Place some weight on the lid so that the smoke doesn’t escape. Slow cook the chicken on low heat till tender. Garnish with coriander leaves and chat masala when cooked. Serve hot with parathhas or rice.