Creamy Rich Paneer Mattar Masala

Paneer -  Paneer or  panir, is a non melting , non aged Indian cheese made from full fat cow's milk, by curdling it with lemon juice or vinegar. 

Mattar -  Peas, pachai pattani.

Paneer mattar masala is a quite popular dish all over India. It is a less-spicy (sweetish touch) curry and hence it's popularity has spread globally to a point that, you will definitely get this curry if you go to an Indian restaurant buffet. We love this paneer mattar masala very much and make it once a month.Whenever I make it, I do this in a large batch , so that we could have this along with chapathi for almost 4 dinners and I could focus on my other works. So this is like a blessing dish for anyone who likes 'meal preps'. 

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Ingredients:

Paneer -300 gm 
Green Peas - 2 cup
Peanut oil - 2 tbsp
Tomato - 4

(or) 2 cups Diced tomato from can

Onion - 1 (big)
Gnger - 2 inch
Garlic - 5 cloves
Almond or cashew  - 10
Cinnamon - 2 inch
Cumin - 1 tsp

Fennel - 1 tsp

Cardamom - 6

Sugar - 1 tsp

Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala powder - 1 tsp
coriander powder - 3 tsp
salt - 2 tsp
Cilantro - a handful
Dried methi leaves  - 1 tbsp
Butter - 1  tbsp

Method:

Add hot water to almond or cashew and soak for 1 hour. Let cool.

Grind ginger garlic together to a fine mixture without adding water.

Heat oil in a wok. Chop the paneer into 1 inch size cubes. (Fry the chopped paneer till golden brown and keep aside - Optional).
Slice the onion lengthwise. 
Heat 2 tbsp peanut oil in a kadai. Add onion, fennel, cumin, cinnamon, cardamom.

Fry till onion becomes golden brown. 

Then  add ginger garlic paste and fry for 1 minute. 

Add chopped  tomato and saute till oil separates. Add 1 tsp sugar.

Remove skin of almond. Add it to the frying tomatoes.

Add 1/2 tsp turmeric, 1/2 tsp chili powder, 3 tsp coriander pdr, 1/2 tsp garam masala powder.

Saute for 1 min to remove raw smell. Then switch off and let cool.

Grind this to a fine paste using 1/2 cup water.

In the same pan, add 2 cups of water. Add 1 cup fresh peas (or frozen peas thawed for 30 mins).  Cook till soft.

If using Indian fresh peas, then cook it for long time. If using American sweet peas, we can cook it within 10 mins.

After cooking the paste, add the prepared 'finely ground masala'. Reduce flame and cook covered for 10 minutes.

As the raw smell vanishes and oil starts showing up add the fried / chopped paneer and mix well.
Keep it in low flame for 5 minutes and switch off.

Garnish with finely chopped cilantro and kasuri methi.

Paneer mattar masala is ready!

Serving suggestions:
Serve hot with chapati or paratha.

Note:
No need to fry the paneer. It is optional only.

Chicken Kofta kebab using Kitchenaid meat grinder attachment

This is a protein rich healthy chicken kebab recipe. In this recipe and video I have shown how to use kitchenaid meat grinder attachment and various appliances to prepare this chicken kofta kebab from scratch. Grinding the meat is a much economical process when compared to buying ground meat. Also we can get to choose our favorite meats. 

Appliances used in this recipe are : Kitchenaid meat grinder attachment,  Flat blade and bowl to mix the meat, cuisinart 13 cup food processor to chop the onion and herbs, Baking oven, Dishwasher.

Parts of Kitchenaid meat grinder attachment:

Body of meat grinder

Grind worm

Blade

Plates for output

Cover

Meat pusher / wrench / spanner

Ingredients:

Chicken thighs (boneless, skinless) - 3 lb

Red onion (big) - 2

Green chili - 3

Cilantro - small bunch

Mint - small bunch

Ginger - 2 inch

Salt - 4 tsp

Red chili powder - 1 tsp

Coriander powder - 3 tsp

Garam masala - 1 tsp

Turmeric Powder - 1 tsp

Besan flour - 1 1/4 cup

Peanut oil (any oil) - 2 tbsp + 2 tbsp

Method:

Remove the skin, bones, fat from chicken.

Grind the chicken.

Finely chop veggies, add to minced meat.

Add salt, red chili powder, coriander powder, garam masala, Turmeric powder , Besan flour, oil 2 tbsp.

Attach the bowl to stand mixer and attach the flat beater.

Mix the above all together at speed 2-4 for 1 minute.

Then check if we need little salt or besan (we should be able to roll them as soft balls).

Add few tsp of oil to the side of the mixed meat (to touch while making the kofta).

Coat a baking tray with 1 tsp of oil.

Shape the kofta into small balls or oblong shapes.

Bake at 375 F (preheat for 10 mins before baking) for 15 min one side. Then flip and bake 10 more mins.

It should get mild golden red color.

Baked Kofta kebab is ready !

Serving suggestion:

Make required kofta using the meat batter. Keep the remaining dough in freezer and use it at convenience.

(To bring it to room temp, just leave it on kitchen counter for 3-4 hours).

Serve as side dish along with hot sauce.