பட்டாணி குருமா | PEAS KORMA | CHAAT | ROADSIDE FOOD

 This recipe is perfect for busy weeknights – it’s quick and easy to make, and tastes delicious without any artificial flavors or enhancers. If you're looking for a delicious and easy recipe to make at home, then check out this peas kurma recipe! This dish is perfect for any party or dinner, and it's perfect for those who are looking for a healthy and easy meal.

We’ll also be street style cooking our korma at home, using some delicious roadside food from VedaiCuisine in Chennai, India. If you’re looking for a delicious and healthy meal, this recipe is for you!

set all ingredients ready

prepare the masala and add the soaked peas.

add water accordingly and pressure cook.

 for more details, please do watch the following video. and Thankyou.

CHENNA MASALA | Sidedish for Puri, Chappathi, Idiyappam

This aromatic Chenna Masala is prepared using Onion gravy & Tomato gravy with a secret masala  formula, which tastes similar to restaurant style Chenna Masala. The recipe video is added in Vedai Cuisine YouTube Channel. this recipe is explained in  detail with step by step procedure.  

CHENNA MASALA

INGREDIENTS:- 

Dry Spices

Secret Masala

Onion  = 2 nos.

Tomato = 3 nos.

Ginger = 1 inch

Garlic pods = 8 to 10.

Chenna Dal - 1 cup

Water - 2 cups

Methi leaves powder - 1 tsp  

Jaggery powder / brown coloured sugar - 1 tsp

Oil - 3 tbsp

Ghee - 2 tsp

DRY SPICES:-

• 1 tsp cumin seeds 
• 1 bay leaf 
• 1 marathi moggu 
• 1 black stone flower/kalpasu
• 1 cardamom
• 1/2 inch cinnamon stick
• 3 dried red chillies

SECRET MASALA:-

• 1.5 tsp of coriander powder
• 1 tsp of garam masala powder
• 1/2 tsp of cumin powder
• 1/4 tsp of red chilly powder
• 1/8 tsp of turmeric powder 

METHOD TO PREPARE:-

1.  Finely chop 1/2 onion, 5 garlic pods and 1/2 inch ginger.

2.  Add the remaining  ginger, garlic and 1 & 1/2 big onions to a  mixer jar to make a fine paste using little water. Set aside.

onion gravy

3.  Heat a pressure cooker using 3 tbsp oil & 1 tsp ghee ( or add unsalted butter ), add cumin seeds. 

4.  Keep in sim flame and add the dry spices ingredients. Sauté till aroma arises.

sauté dry spices 

5. Add finely chopped (mentioned in step 1), ginger-garlic, fry till they change it to golden brown in color.

Finely chopped Ginger Garlic added

6. Add secret masala to it. Stir continuously to avoid burnt.

7. Add finely chopped onions ( mentioned in step 1), sauté for a minute and add onion gravy.

8. Cover the pressure cooker with lid for 5 minutes and cook in low flame. In the meantime, let us prepare the tomato gravy.

9. To prepare the tomato gravy, first grind red chillies and badam/cashews to a coarse mix. Now add the roughly chopped tomatoes and grind it.

    

10. Uncover the lid. Onions gravy with spices and masalas are cooked. 

11. Add required salt. I added crystal salt.

12. Now add the tomato gravy to the pressure cooker.

13. Mix well and cover with lid for 3 minutes. 

14.  Uncover the lid; the gravy oozes the oil added. check for salt and spice. if spice required add red chilly powder or black pepper powder. 

15. Now add the soaked and cleaned channa dal to the gravy. we are going to cook the soaked chenna dal in masala gravy. 

16. Mix well. Add 1 tsp ghee. Cover with lid for 30 seconds.

17.  Add 2 cups of water. ( use the same cup, which is measured before soaking). 

18. Add crushed methi leaves and jaggery powder. Also, 1 tsp of butter can be added.

19.  Cover with lid. Pressure cook for 3 whistles in high flame and 15 minutes in low/ sim flame, irrespective of the whistles.  

20. Allow the pressure to release. Transfer it to  serving bowl. Aromatic Chenna Masala is ready to serve. 

For  Recipe Video, Click the link == > Chenna Masala Recipe Video

TIPS :-

• add 10 mint leaves, 1 tbsp coriander leqaves before adding  the secret masala. this avoids burnt, if unattended. 
• for  this gravy, i used country tomato.
• for 1 tomato, 1 dried red chilly to be used. for 3 medium sized tomatoes, 3 dried red chillies were used.
• in the secret masala list, i used 1/4 tsp of  kashmiri  red chilly powder to give colorful look to the gravy.

PANEER MINT GRAVY | PANEER MINT MASALA | PUDINA GRAVY

Paneer Mint gravy, will be really refreshing with the domination of Mint flavour. When we think of Paneer side dish recipes, we always relish on  paneer butter masala/ Paneer tikka/ Paneer kofta etc. But, this tastes totally different. Here, we use Paneer/ cottage cheese, mint along with badam and cashews to give thickness with other masalas. Sambhar powder which is used here can be replaced with green chilly also.

Mint has a natural bitterness, so milk is added to compensate it. If soaking badam and cashews is done earlier, this recipe can be done in quick time. The aroma is so good and sure to increase our appetite. See blog for

• Paneer recipes

Video recipe of Paneer Mint Gravy

INGREDIENTS:

Paneer - 200g

Mint - handful

Tomato - 2

Onion - 1 (big)

Ginger - 1 inch

Garlic - 2

Sambhar powder - 2 tsp

Milk - 3/4 cup

Salt - as required

Butter - 3/4 tsp

Oil - as needed

To  soak & grind

Badam - 10

Cashew - 5 or 6

Coriander seeds - 2 tsp

Fennel - 1 tsp

Poppy seed - 1/2 tsp

Cloves - 2

Cinnamon - 2 (small piece)

METHOD:

• Soak all the ingredients given for grinding for 2 hours.
• Grind to paste along with Mint, tomato, ginger, garlic and sambhar powder.
• In a tawa, add butter, after it melts, add onion.
• Saute for a while till onion turns translucent.
• Add the paste and cook well till the raw smell goes off.
• At on stage, the water evaporates and the masala comes together.
• Add Paneer cubes and mix well.
• Add oil/butter if needed.
• Add little water and salt and mix well and cook on medium flame.
• Add milk and mix well.
• Taste for salt and spice. Add if required.
• Tasty and appetizing Paneer Mint gravy is ready.

Step wise recipe with pictures:

1. Soak all the ingredients given for grinding for 2 hours.

2. Grind to paste along with Mint, tomato, ginger, garlic and sambhar powder.

3. In a tawa, add butter, after it melts, add onion.

4. Saute for a while till onion turns translucent.

5. Add the paste and cook well till the raw smell goes of.

6. At on stage, the water evaporates and the masala comes together.

7. Add Paneer cubes and mix well.

8. Add oil/butter if needed.

9. Add little water and salt and mix well and cook on medium flame.

10. Add milk and mix well.

11. Taste for salt and spice. Add if required.

12. Tasty and appetizing Paneer Mint gravy is ready.

PANEER KURMA | PANEER GRAVY

Paneer Kurma is done using variety of vegetables along with Paneer. The spices are soaked along with coconut and badam  and added to vegetables to give a rich taste. Also, Paneer is roasted on dosa tawa and added to the kurma. This gravy is ideal North Indian dish which can be a perfect side dish for Idiyappam , Chappathi, and Naan. This is Semi- thick gravy and can be served with Fried rice and Pulav varieties.

The entire recipe is done in Pressure cooker, so less oil/ghee is used. Vegetables like carrot, capsicum,chow chow/chayote, green peas, tomato have been used. Even Vegetables like cauliflower, broccoli, potato can also be used. This recipe can be done in quick time if all the ingredients and masala paste is ready. Iam happy to share the first full Video recipe of this blog. 

• Paneer Recipes
• Gravy and Kootu Collections

Video recipe of Paneer Kurma

Recipe for Paneer Kurma

INGREDIENTS:

Paneer - 200g

Onion - 1

Capsicum - 1/2

Carrot - 2

Green peas - 1/4 cup

Chayote/ Chow chow - 1/2

Kasuri methi - 2 tsp

Rice flour - 1 tsp

Oil - 3 tsp

Salt 

To grind

Badam - 10

Coconut - 1/4 cup

Coriander seeds - 2 tsp

Fennel - 1/2 tsp

Poppy seeds - 1/2 tsp

Cinnamon - 1

Cloves - 2

Ginger - 1/2 inch stick

Garlic - 4

Sambhar powder - 1 and 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander leaves - handful

METHOD:

• Soak Green peas overnight or for 6 hours.
• Soak Badam for an hour and add all the ingredients given to grind  along with badam and prepare a smooth paste.
• Chop the vegetables and keep aside.
• In a pressure cooker/pan, add oil and place the onions.
• Then add soaked green peas and all other vegetables.
• Add the grind paste over the vegetables and add 1/2 cup of water and required salt.
• Close the lid of the pressure cooker and cook for 3 whistles on high flame.
• Let the pressure subside by itself.
• Meanwhile, heat a dosa pan, place the cubed paneer and roast for a while.
• Roast till it starts to change to brown and keep aside.
• When the pressure reduces, open the lid and place on flame.
• Gently mix the gravy and add slightly roasted paneer.
• If the gravy is watery, add little water to the rice flour, mix well and add to the gravy.
• Taste for salt and add little if required.
• Add Kasuri Methi and mix well and switch off the flame.
• Tasty and flavourful PANEER KURMA is ready.

Step wise recipe with photos:

1. In a pressure cooker/pan, add oil and place the onions.

2. Then add soaked green peas and all other vegetables.

3. Add the grind paste over the vegetables and add 1/2 cup of water and required salt.

4. Close the lid of the pressure cooker and cook for 3 whistles on high flame.

5. Let the pressure subside by itself.

6. Meanwhile, heat a dosa pan, place the cubed paneer and roast for a while.

7. Roast till it starts to change to brown and keep aside.

8. When the pressure reduces, open the lid and place on flame.

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9. Gently mix the gravy and add slightly roasted paneer.

10. If the gravy is watery, add little water to the rice flour, mix well and add to the gravy.

11.Taste for salt and add little if required.

12. Add Kasuri Methi and mix well and switch off the flame.

13. Tasty and flavourful PANEER KURMA is ready.