Posts Tagged ‘indian food’

Aloo Tamatar (spiced potatoes and tomatoes)

Monday, August 22nd, 2011

Ingredients:

  • 1 ½ tsp cumin seeds (Jeera)
  • Olive oil
  • 3 onions, sliced
  • 2 spoons garlic and ginger paste
  • 2 green chillies, chopped
  • 5-6 tomatoes, chopped
  • 5 potatoes, boiled and chopped
  • 2 tsp chilli powder
  • 2 tsp coriander powder
  • 1 tsp Garam masala

Serves: 4

Method:

  1. Heat the oil in a large pan. Once heated, add the cumin seeds and onions and sauté until brown.
  2. Add the garlic and ginger paste and green chilli – mix well. Add chopped tomatoes and cook for 10 minutes, stirring occasionally.
  3. Mix all the remaining spices (coriander, chilli powder, Garam masala) into a small glass of water (this prevents burning in the pan).
  4. Add the cooked potatoes and salt to taste, and leave to simmer for a further 10 minutes.
  5. Serve hot and enjoy!

Hani’s Paneer Masala Recipe

Wednesday, December 9th, 2009

Loughborough Second To Naan

Paneer Masala Recipe

Serves: 4-6

Vegetarian: Yes

Vegan: No

Ingredients:

- 2 blocks of Paneer (227g x2) cut into small cubes (found in cheese aisle

in supermarket)

- 3 Peppers- large diced (green, red & yellow)

- 2 fairly large onions- finely chopped

- 3 tomatoes- finely chopped

- 8 cloves of garlic- grated

- 2 to 3 small green chillies- finely chopped

- 2 teaspoons salt

- 2 teaspoons paprika powder

- 2 teaspoons garam masala

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon turmeric powder

- Cooking oil

- Spring onions to garnish

Method:

1. Shallow fry the pieces of paneer until golden brown. Place cooked paneer

pieces into water and leave to one side.

2. In a new pan heat 6/7 tablespoons of oil. Add the grated garlic and

chillies. Cook until garlic is slightly golden.

3. Add in chopped onions. Keep mixing and cook until onions are golden brown.

4. Add in chopped tomatoes, salt, paprika, garam masala, ground cumin, ground

coriander and turmeric powder.  Stir well.

5. Add in peppers. Stir well. Place lid on pan to help cook peppers quicker

and keep moisture in. Keep stirring in between to prevent sticking.

6. Once peppers are cooked, drain the paneer and add it to the  mixture. Stir

well and until paneer pieces are heated through.

7. Garnish with chopped spring onions. Serve hot with naan bread.  Enjoy!