Aloo Gajar Matar / Punjabi Recipe/ Finger Licking Aloo Gajar Matar

Aloo Gajar Matar / Punjabi Recipe/ Finger Licking Aloo Gajar Matar with step by step images and recipe video.

Aloo Gajar Matar / Punjabi Recipe

 

The winter special veggies carrot and peas are cooked along with potato in sauted onions, tomato spiced up with the traditional Punjabi masalas which make it a perfect dry side dish.

Aloo gajar matar is a very commonly made in almost all Punjabi families during winter. As then we get the fresh tender juicy carrots along with the green peas. It’s a pan recipe, however, it can also be made in cooker with the same steps just then after stir frying the veggies for a minute on high give it 2 whistles on low flame and let it depressurize on its own.

Also visit the other punjabi dry side dish recipes on my website stuffed capsicum, aloo shimla mirch, Pyazwali Bhindi, Bhindi stir fry, soya peas cream, potato peanuts stir fry, stuffed brinjal, Paneer Bhurji

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Ingredients:

2 Potatoes (chopped)

2 Carrots (chopped)

¾ cup Green Peas

1 Onion (finely chopped)

1 tsp Garlic (finely chopped)

1 tsp Ginger (finely chopped)

1 Green Chilli (finely chopped)

1 tsp Cumin seeds

½ tsp Turmeric powder

½ tsp Red chilli powder

1 tsp Garam masala powder

2 tbsp Chopped Coriander leaves

3 tbsp Oil

Method:

In a pan heat 3 tbsp oil. 

Add in 1 tsp Cumin seeds.

heat oil and add cumin

When the cumin seeds starts releasing aroma put in 1 onion finely chopped. Saute till translucent.

add onion

Further include the chopped 1 tsp ginger, 1 tsp garlic, 1 green chilli and continue frying on low to medium heat till it turns brown.

add garlic, ginger, green chillies

Then add turmeric powder and stir fry for a minute on low flame

add turmeric powder

Further add in the 1 tsp Garam masala powder and ½ tsp red chilli powder. Mix well and stir fry for a minute on low heat.

add garam masala and red chilli powder

Now put in 1 tomato finely chopped and cook till it turns soft.

add tomato

cook till soft

Now it’s time to add in the veggies. Put in 2 potatoes chopped, 2 carrots chopped and ¾ cup green peas along with salt

add veggies and salt

Stir fry on high for about 2 minutes. This is done because when we will cook it covered the veggies won’t turn mushy.

stir fry for a minute

Next step is to cover the pan and cook for about 15 minutes or until cooked. Keep on stirring at regular intervals.

cook covered

 

When the veggies are completely cooked garnish it with chopped coriander.

garnish with coriander

Serve hot with any Indian bread of your choice.

Aloo Gajar Matar / Punjabi Recipe

Tips:

It can also be made in cooker. After stir frying the veggies cook till two whistles.

This recipe is medium spicy you can add in more green chillies and red chilli powder to make it Spicer.

Do try this food-a-licious winter special Aloo Gajar Matar Punjabi Style and share your experience with us via comments

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Palak Paneer Recipe / A Perfect Restaurant Style Recipe With Special Tips

Palak paneer recipe/ how to make restaurant style palak paneer/ palak paneer recipe with recipe video and step by step images.

Palak Paneer Recipe / A Perfect Restaurant Style Recipe

Palak Paneer is a very healthy nourishing & mouth-watering dish from north Indian cuisine. A creamy spinach gravy with the paneer sauteed in Punjabi tadka is a perfect restaurant style recipe.

The spinach leaves along with the tender stalk are taken in this recipe. They are then blanched in boiling water. This is a very important step as it helps spinach to retain its color. Secondly I have used butter and oil for frying the tadka as when butter is used along with oil, the oil prevents the browning of butter.

To give the gravy a creamy feel some fresh cream is added, you can also add in some cashew nuts paste to make it more richer in taste. However I like it without cashew nuts paste. Also the water should be added as per the required consistency. I like to have palak paneer with rice so the mentioned quantity was sufficient for me.

For more Punjabi cuisine recipes do visit Amritsari Khatte Chole (Zero oil), Punjabi Suran , Punjabi Dum Aloo restaurant style , Paneer Makhni restaurant style, Paneer Pudina

Some tips for this recipe of Palak Paneer are mentioned after the method.

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Ingredients:

1 bunch Spinach

8 Paneer pieces

2 tbsp Oil

2 tbsp Butter

1 Onion (finely chopped)

1 tsp Garlic (finely chopped)

1 tsp Ginger (finely chopped)

1 Green Chilli (finely chopped)

1 tsp Cumin seeds

½ tsp Garam masala powder

½ tsp Red Chilli powder

¼ cup Water

2 tbsp Fresh Cream

Salt

Water for boiling Spinach

Method:

Wash and clean the spinach leaves thoroughly. Also take the tender stalk along with the leaves.

Boil enough water in a pan. Put in the spinach leaves and blanch them for 5 min.

boil water

add spinach

boil for 5 min

After 5 minutes the spinach would change its color. As soon as the spinach starts to change its color transfer the leaves into ice cold water. This is done as it helps to retain the green color.

starts to change color

transfer to ice cold water

Make a puree of this blanched spinach along with ¼ cup water. Adjust water as per the consistency required.

In a pan heat 2 tbsp oil and 2 tbsp butter. Let the butter melt.

let butter melt

Add in 1 tsp Cumin seeds.

add cumin seeds

When the cumin seeds starts releasing aroma put in 1 onion finely chopped. Saute till translucent.

add onion

Further include the chopped ginger, garlic, green chilli and continue frying on low to medium heat till it turns brown.

add ginger, garlic, green chilli

saute till brown

Further add in the ½  tsp Garam masala powder and ½ tsp red chilli powder. Mix well and stir fry for a minute on low heat.

add spices

stir fry

Add in the 8 paneer pieces and stir fry for a minute. 

add paneer

stir fry

Add in the spinach puree. Mix well and simmer for 5 minutes.

add spinach puree

Now its time to put in 2 tbsp of fresh cream and salt. Mix well.

add fresh cream and salt

mix well

The restaurant style Palak Paneer is ready.

Palak Paneer Recipe / A Perfect Restaurant Style Recipe

Serve hot with any Indian bread of your choice. It also goes well with Jeera rice and also Plain steamed rice.

Tips:

Wash and clean the spinach leaves thoroughly

Do not blanch the spinach leaves for long.

Add water to the spinach puree as per the consistency needed.



Go food-a-licious and share your experience with us via comments

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A Perfect Gajar Ka Halwa Without Milk - Quick and Easy

Gajar ka Halwa recipe with step by step images and recipe video to make it easier for my viewers.

Gajar Halwa is the most common halwa in India specially made during winters. At home we call it as Gajrela and it is our family favorite winter sweet dish.

This recipe is a very easy and a quick version of  Gajar ka Halwa where in you do not have to add in any milk instead just go for condensed milk.

I have used around half kg of carrots and it yielded me tightly packed 3 cups of grated carrots. I have just taken the outer red part and not the inner yellow stalk. The other points to be taken care of are mentioned in the Tips section after the method. 

If you are looking for other sweets then visit the other sweets recipes on my blog maida burfi,  instant milk powder burfi, punjabi shakar pare, instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

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Ingredients:

3 cups Grated Carrots

¼ cup Sugar

½ tin Condensed milk (milkmaid)

1 tbsp Ghee

½ tsp Cardamom powder

5 Cashewnuts (chopped)

5 Pistachios (chopped)

5 Walnuts (chopped)

Method:

Firstly wash the carrots, peel and grate them. I have used the outer red part and not the inner yellow stalk. Also I have grated it with the hand grater however you can also use food processor.

In a thick bottomed pan put in the 3 cups of tightly grated carrots and ¼ cup sugar. Mix well and cook it on medium to high flame. Keep stirring at regular intervals.

Take carrots 

add sugar

mix well and cook

The sugar will start to melt and along with it the carrots would also start releasing its juice. So now the carrots would be cooked in its own juice and the melted sugar.

sugar melts

Let it cook till the whole moisture gets dried up.

moisture dried up

Then next is to add in the ½ tin of condensed milk. Mix it well. By adding the condensed milk the color would be a bit lighter but as the condensed milk dries up the gajar halwa would turn very beautifully colored. Also condensed milk gives the gajar halwa a very rich taste.

add condensed milk

mix well

Cook this also till the whole condensed milk is dried up and there is no moisture left.

moisture dried up

 

Now put in 1 tbsp of ghee and mix it well followed by ½ tsp of cardamom powder.

add ghee

mix well

add cardamom powder and mix well

Again give it a nice mix. By this time the gajar ka halwa would be beautifully and perfectly cooked.

beautiful and perfect

Finally garnish it with chopped cashew nuts, almonds and walnuts. However you can use any nuts as per your taste.

finally garnish with dried nuts

Serve it hot or refrigerated, both ways it tastes scrumptious and mouth watering.

Gajar Ka Halwa

Tips:

Use tender juicy dark colored red carrots and not the orange ones.

Adjust sugar as per your taste. Do not exceed much as the halwa would then turn sticky.

Add dried nuts as per your liking and taste.

Do try this Gajar Ka Halwa made without milk and make your family and friends go food-a-licious with it. Also share your experience with us via comments.

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Peanut Ladoo Recipe / how to make peanut ladoo / Healthy Peanut Ladoo

Peanut ladoo recipe / how to make peanut ladoo / peanut ladoo recipe with images and video

Peanut Ladoo 

A very simple and easy three ingredient recipe of scrumptious and full of proteins ladoo which involves just the roasting of peanuts and then grinding it to coarse mixture with jaggery powder.

Care has to be taken while roasting the peanuts. Roast them on low flame and roast them till they turn brown and their raw taste and smell goes away. They should turn crunchy.

If you are looking for other sweets then visit the other sweets recipes on my blog maida burfi,  instant milk powder burfi, punjabi shakar pare, instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Ingredients:

1cup Peanuts

¾ cup Jaggery

2 tbsp Ghee

Method:

Firstly heat a pan and dry roast the peanuts. Do this on low flame and roast them till they turn brown and their raw taste and smell goes away. They should turn crunchy and give a nutty flavor.

Let them cool a bit. Rub them in between your palms and remove their peel.

Now in a grinder jar take these dry roasted and peeled peanuts along with the ¾ cup jaggery powder and grind them to a coarse mixture.

take peanuts anf jaggery in jar

coarsely grind

Transfer it to a bowl and add 2 tbsp of ghee in it.

add ghee

Mix it well. The mixture should be such that if you press a small portion of it in your hand the mixture should be able to hold its shape and should not fall apart.

should hold shape

If the mixture is not holding its shape you would need to add in some ghee. For me the said quantity was enough.

Now grease your hands with a little ghee and start making ladoos.

grease hands

Take small portion and give them a shape of ladoo. Likewise make ladoos for the entire mixture. It would yield around 10 to 12 ladoos.

make ladoos

I made 12 ladoos of the mixture.

Store it in an air tight container and it would stay good for a week at normal room temperature.

Peanut Ladoo 

Tips:

Roast peanuts on low flame and roast them till they turn brown and their raw taste and smell goes away.

If the mixture is not holding its shape you would need to add in some ghee.

You can also add in some dry fruits as per your choice.

Shelf life is a week if stored in air tight container.

Do try this food-a-licious peanut ladoo and write in your suggestions via comments.

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