Dinner : Paneer Tikka - Jeera Pulau - Makhani Gravy - Corn n Peas Salad

Yes! Finally... I got to post the recipes.
This is what we had for dinner on Sep 11. It was YUM - very very very tasty. I stayed over at my friend's place and we decided to serve something new and novel for dinner. Normally, after flipping through recipe books or the net, we would go back to our tried and tested favourites. This time we decided that we will look up just one book and zero in on the recipe. Paneer was in. Totally tempted by the picture of this complete meal spread (as a sizzler) in Tarla Dalal's book; we had to go for it.
I really have to appreciate her daughter who helped me get this photo. We took this photo on her I-Phone. I have been at a loss after my son started his internship in Bangalore.  

Cucumber flower with Corn n Green Peas Salad, Paneer Tikka, Jeera Pulau & Makhani Gravy.
Paneer Tikka
Paneer - 300 grams
Onion - 1
Capsicum - 1
Thick Curds - 1/2 cup
Bengal Gram Flour - 1 tsp
Ginger - 1 tsp
Garlic - 1/2 tsp
Chilli Powder - 2 tsp
Kasuri methi - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 2 Tbsp
Salt to taste
Corriander Leaves - 2 Tbsp, chopped fine

Cut Paneer into flat cubes. Chop onions and capsicum into flat squares.
Mix curds with the masala ingredients and 1 Tbsp oil. Marinate the vegetables and Paneer in this mixture. Keep aside for at least 1 hour.
Heat a little oil in a non-stick Tava and shallow fry, turning the pieces until well done on all sides.
#Thread paneer and vegetables alternately in a skewer or a toothpick. Keep warm in a hot tava.

Jeera Pulau
Basmati Rice - 1 cup
Jeera - 1/2 tsp
Cinnamon Stick - 1"
Cloves - 2 pieces
Bay Leaf - 1
Green Chilli - 1, slit
Turmerric Powder - 1 pinch
Oil + Butter - 1 Tbsp
Water - 2 cups
Salt to taste

Wash and soak rice for 20 minutes.
Heat butter and oil in a pan. Splutter Jeera and spices. Add slit green chilli and turmerric powder.
Add water and bring to a boil. Then, add rice and cook until dry and fluffy.
Keep warm until serving time.
# Grease a ring mould and stuff with warm rice. Unmould on serving plate.

Makhani Gravy
Tomatoes - 300 grams
Cloves - 2
Cashew nuts - 5
Jeera - 1/2 tsp
Ginger - Garlic Paste - 2 tsp
Onion - 1, chop finely
Chilli Powder - 1 tsp
Cream - 3 Tbsp (I added 'malai' instead)
Garam Masala - 1/2 tsp
Kasuri Methi - 1 tsp
Oil - 2 Tbsp
Butter - 2 Tbsp
Salt to taste

Boil tomatoes, cloves and cashew with a little oil and 1/4 cup water.
Cool and grind to a smooth puree.
Heat butter and oil. Splutter jeera seeds.
Add ginger-garlic paste and saute. Add onions and saute till it changes colour.
Add the tomato puree and masala. Simmer until thick. Add beaten cream and take off heat.
# Spoon warm gravy in the centre of the rice.

Corn and Green Peas Salad 
Cucumber - 1
Green Peas - 1/4 cup
Corn - 1/4 cup
Roasted Jeera Powder - 1/2 tsp
Corriander Leaves - 3 tsp, chopped fine
Salt to taste

Take a flower shaped biscuit cutter, slightly smaller than the circumference of a cucumber.
Peel the cucumber and cut into 1.5" thick slices.
Place the cucumber on a chopping board, and cut with the biscuit cutter.
Using a melon scoop, scoop out the seeds from the centre, to make a hollow container; making sure that the base is intact. Keep aside.
Cook green peas and corn separately. Cool.
Mix both together in a bowl with jeera powder, chopped corriander and salt to taste.
Keep aside till serving time.
# Just before serving, spoon in the salad into the cucumber cups.

To Serve:
Unmould rice on one side of a plate. Spoon Makhani Gravy in the cavity (Centre).
Place Salad and Paneer Tikka on either sides of the Jeera Pulau.


kitchen queen said…
droolworthy yummilicious and tempting dishes.
R said…
wow what a feast! yum yum.
Kadhyaa said…
thats perfect plate and yummy
Priya said…
Wat a wonderful spread, makes me hungry..
Priti said…
Looks so delish...yummy platter
chitraj.hegde said…
nice combinations....lovely dinner..when are u inviting us....

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