Easy Way to Make Tasty Potatoes butter Masala,Mutter Paneer,Khatta meetha Kaddu with Spinach Poori

Potatoes butter Masala,Mutter Paneer,Khatta meetha Kaddu with Spinach Poori Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

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Here is the best “Potatoes butter Masala,Mutter Paneer,Khatta meetha Kaddu with Spinach Poori” recipe we have found until now. This will be really delicious.

Ingredients of Potatoes butter Masala,Mutter Paneer,Khatta meetha Kaddu with Spinach Poori

1. Prepare 2 tbsp of Oil.
2. Prepare 2 tbsp of Butter.
3. Make ready 1 tsp of Cumin Seeds.
4. Take 1 of Onion large chopped finely.
5. It’s 3 of Tomato large pureed.
6. Take 3 tsp of Chilli powder.
7. You need 2 tsp of Garam masala powder.
8. It’s 1 of Green Chilli sliced.
9. It’s 2 tbsp of Tomato Ketchup.
10. It’s 1/4 cup of Cream.
11. It’s 1 tbsp of Kasuri Methi Leaves.
12. Make ready 1 tbsp of Sugar.
13. You need to taste of Salt.
14. Make ready of For Khatta meetha kaddu.
15. Prepare 400 grams of Red Pumpkin.
16. It’s 2-3 of Red Chillies.
17. It’s 3 tablespoons of Oil.
18. You need 1/2 teaspoon of Fenugreek seeds (methi dana).
19. Take 1 pinch of Asafoetida.
20. You need 2 of Green chillies chopped.
21. Take to taste of Salt.
22. Make ready 1/2 teaspoon of Turmeric powder.
23. You need 1 tablespoon of Coriander powder.
24. Take 1" of Ginger cut into thin strips.
25. Take 1 1/2 teaspoons of Red chilli powder.
26. It’s 2 tablespoons of Sugar.
27. Take 1 1/2 tablespoons of Lemon juice.
28. Take 2 tablespoon of Fresh coriander leaves chopped.
29. Prepare of For spinach Poori..
30. Make ready 1 bunch of Fresh Spinach (about 3 cups roughly chopped).
31. Take 3 cups of Whole Wheat Flour (Atta).
32. You need 1 of Green Chilli.
33. Prepare 1/2 tsp of Cumin Seeds.
34. It’s 1" of Ginger.
35. You need 1/4 tsp of Ajwain.
36. Take to taste of Salt.
37. Take of Oil - for deep frying.
38. Make ready of For Mutter Paneer….
39. Prepare of for onion-tomato puree:.
40. Prepare 2 tsp of oil.
41. Prepare 1 of onion finely chopped.
42. It’s 3 of garlic cloves.
43. Take 1 inch of ginger.
44. Make ready 2 of to matoes finely chopped.
45. Make ready 4 of cashews.
46. It’s of other ingredients:.
47. You need 1-2 tbsp of oil.
48. You need 1/2 tsp of jeera.
49. You need 1 inch of cinnamon stick dalchini.
50. It’s 1 of ­ bay leaf.
51. It’s 3/4 tsp of kashmiri chilli powder.
52. It’s 1/4 tsp of turmeric powder.
53. You need to taste of salt.
54. It’s 3/4 tsp of coriander powder.
55. Prepare 1/4 tsp of cumin powder.
56. Make ready 1/2 tsp of garam masala powder.
57. Take 2 tbsp of curd.
58. It’s 1/2 cup of peas fresh.
59. You need 10 pieces of paneer.
60. You need 1 tsp of kasuri methi.
61. Make ready of few coriander leaves chopped.

Matar paneer made in restaurant style.This mutter paneer is so good, delicious, creamy & flavor Matar paneer is one of India's most popular paneer dishes.In most Indian homes, it is made during Matar paneer is a delicious dish made by cooking paneer & green peas in spicy onion tomato masala.Most of us like panner and paneer butter masala recipe is no exception.

Potatoes butter Masala,Mutter Paneer,Khatta meetha Kaddu with Spinach Poori instructions

1. For Potatoes butter masala..Take the grinding ingredients in a blender and puree them. Set aside. Take tomatoes in a blender and puree them as well. Set this aside as well..
2. Take boiled cubed potatoes in a bowl. Sprinkle with some salt and chilli powder. Let it sit for 5 mins..
3. Heat a kadai. Add oil in it, when it is hot, add in potatoes and saute them for 5 mins or so till it turns little darker in colour. Remove them to a plate..
4. In the same kadai, add in butter and sprinkle some cumin seeds. Let it sizzle. Now add in the pureed masala and saute them for couple of mins. Add in chopped onions and add salt and sugar and saute them till they turn light golden..
5. Add in pureed tomatoes and mix them well. Cover and cook this till oil separates. Now add in chilli powder, garam masala powder, tomato ketchup and mix well. Pour in water and bring everything to a boil. Add in the potatoes, green chilli and mix well. Simmer this for 10 mins or so..
6. Add in cream and kasuri methi leaves. Mix this well and switch off the flame. Serve with a drizzle of cream and a dollop of extra butter if needed..
7. For Khatta meetha Kaddu.. Peel the pumpkin and cut into pieces. Heat oil in a kadai. Add fenugreek seeds, asafoetida, green chillies, pumpkin pieces and mix. Add salt, turmeric powder, coriander powder, ginger, red chilli powder and mix..
8. Add a little water, cover and cook on medium heat for ten to fifteen minutes. Add sugar, lemon juice, coriander leaves. Cover and cook further on medium heat for ten minutes. The pumpkin pieces should get mashed. Serve hot..
9. Take just 2 tbsp of water in a pan and add the roughly chopped spinach to it. Cook this on medium flame for just couple of minutes. The spinach would have wilted. Take this spinach along with liquid that might be present in a mixie jar. Also add a piece of ginger, one green chilli and grind it to a smooth puree..
10. Take 3 cups of whole wheat flour in a mixing bowl. Add some salt and ajwain. Mix together. Ajwain is optional, you can skip it if you don't like it's taste. Add the spinach puree with this and start kneading. Add additional water as required and knead to form a firm dough. Apply some oil on the dough ball, cover it and let it rest for about 20 minutes..
11. Knead the dough once again. Make small lime sized balls out of it. Roll out each ball into a puri using your rolling pin or a puri press. The puris should be thicker than chapathi. Heat oil in a kadai and carefully drop each puri inside. Fry on both sides. It will puff up. Keep the flame in medium to retain the green colour and prevent browning..
12. For Mutter Paneer…..firstly, in a large kadai take oil and add chopped onions, ginger and garlic. saute on medium flame till onions turns slightly golden brown. further add chopped tomatoes and saute till they turn soft. finally, add few cashews and blend to smooth paste..
13. Firstly, in the same kadai add oil. further add jeera, cinnamon and bay leaf. add chilli powder and turmeric directly to oil. now added blended onion - tomato paste and fry. additionally add coriander powder, cumin powder, garam masala, sugar and salt and fry. furthermore, add 1 cup of water add 2 tbsp of curd and mix Well..
14. Further add peas and add paneer cubes. cover and simmer for 10 minutes. finally, add crushed methi and coriander leaves.Serve spinach Poori s with potatoes butter masala,Mutter Paneer and Khatta meetha Kaddu..

The sourness coming from dry mango powder and the sweetness coming from sugar/jaggery as well.Kumro'r chokka—delicious braised sweet pumpkin and potatoes—Bengali vegetarian recipe: Pujo special.THE RIGHT fried potatoes WITH MUSHROOMS! Жить со вкусом!

Piping hot naan and paneer butter masala is such popular dishes that most people order in restaurant and re-creating the same magic is home is one such bliss.Add salt, turmeric, garam masala, coriander powder, chilli.Paneer Butter Masala is my most favorite gravy and we always order this whenever we visit any North Indian restaurant.Well I know that I have mentioned this for several North Indian veggies but if I am asked to choose only one then it would be Paneer Butter Masala.I love it a lot and usually order.