Paneer muttar: This is a combination of cottage cheese and peas that is an apt preparation for roti.
* Whole garam masala spices like bay leaf, cinnamon, cardamom and cloves
* Tomato (about three)
* Ginger paste
* Turmeric, chilli powder, Garam masala powder, coriander and cumin powder
* Cumin seeds
*Cottage cheese and peas
Method of cooking: First start by marinating the paneer in water. This will make it soft. Now add some oil into a Kadhai. Let it heat up before you add the dry spices like bay leaf, cinnamon, cardamom and cloves. Add in your cumin seeds and wait for it to splutter; this will release an intoxicating aroma. Now add your chilies and tomatoes. Cook until they become soft. Add ginger paste and turmeric, cumin and coriander powder. Add garam masala powder in the last. Cook for about two to three minutes and set the mixture aside for cooling. Alternatively, you could throw in some ice cubes in the blender and grind it instantly. Transfer this smooth paste back into the frying pan. Add you paneer and fresh peas (if you are using frozen peas, boil separately before adding it in your dish). Cook until the paneer becomes soft. Now garnish with coriander and crushed kasur methi.
Recipe of Kashmiri Dum Aloo:
* Baby potatoes
* Chili powder and turmeric for initial frying
*Javatri, cinnamon, cardamom, cloves, cumin seeds, Hing, kasur methi
* Turmeric, chilli powder, cumin, coriander powder, garam masala, pepper powder
Method of cooking: Boil the baby potatoes. Ensure that they are not over-boiled. You need to retain the shape of the potatoes. Once boiled, it becomes easy to peel off the skin. Remove the skin and fry them in oil with turmeric and chili powder. This will add immense flavor to the dish. Set this aside.
Now add oil into the Kadhai and add in your dry spices like cinnamon, cardamom, cloves, javatri, hing and cumin seeds. Add in your tomatoes and let it cook until they become soft. Add your cashew nuts and dry masala powders like turmeric, chili powder, cumin and coriander powder. Add garam masala and pepper powder. Now grind this mixture into a fine paste and cook with the previously baby fried potatoes. Garnish with Kasur methi and fresh coriander leaves. Salt can be added to your taste.
These dishes are traditionally accompanied with all kinds of roti like chapati, phulka, roomali, wraps like Katti roll and even Naan or Kulcha. These are primarily all North Indian dishes that have a rich gravy consistency which is finger lickingly good.
The dishes are a task to make in itself. Making roti after this can be so painful but with machines like Rotimatic, this can be easily achieved. Rotimatic reviews are an eye opener; pointing to the fact that our lives can be made much simpler with the use of this appliance.