Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, potatoes butter masala,mutter paneer,khatta meetha kaddu with spinach poori. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Potatoes butter Masala,Mutter Paneer,Khatta meetha Kaddu with Spinach Poori is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Potatoes butter Masala,Mutter Paneer,Khatta meetha Kaddu with Spinach Poori is something which I have loved my whole life. They’re fine and they look wonderful.
Khatta meetha kaddu Recipe with step by step photos - this sweet sour pumpkin is one of the easiest sabzi recipe that is made with kaddu or pumpkin. In hindi Khatta means sour and Meetha mean sweet. The sourness coming from dry mango powder and the sweetness coming from sugar/jaggery as well.
To get started with this particular recipe, we must prepare a few ingredients. You can have potatoes butter masala,mutter paneer,khatta meetha kaddu with spinach poori using 61 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Potatoes butter Masala,Mutter Paneer,Khatta meetha Kaddu with Spinach Poori:
- Take 2 tbsp Oil
- Get 2 tbsp Butter
- Prepare 1 tsp Cumin Seeds
- Take 1 Onion large chopped finely
- Prepare 3 Tomato large pureed
- Make ready 3 tsp Chilli powder
- Take 2 tsp Garam masala powder
- Prepare 1 Green Chilli sliced
- Prepare 2 tbsp Tomato Ketchup
- Make ready 1/4 cup Cream
- Take 1 tbsp Kasuri Methi Leaves
- Make ready 1 tbsp Sugar
- Get to taste Salt
- Take For Khatta meetha kaddu
- Get 400 grams Red Pumpkin
- Take 2-3 Red Chillies
- Prepare 3 tablespoons Oil
- Prepare 1/2 teaspoon Fenugreek seeds (methi dana)
- Make ready 1 pinch Asafoetida
- Get 2 Green chillies chopped
- Get to taste Salt
- Prepare 1/2 teaspoon Turmeric powder
- Get 1 tablespoon Coriander powder
- Get 1" Ginger cut into thin strips
- Make ready 1 1/2 teaspoons Red chilli powder
- Get 2 tablespoons Sugar
- Make ready 1 1/2 tablespoons Lemon juice
- Take 2 tablespoon Fresh coriander leaves chopped
- Take For spinach Poori.
- Take 1 bunch Fresh Spinach (about 3 cups roughly chopped)
- Make ready 3 cups Whole Wheat Flour (Atta)
- Take 1 Green Chilli
- Get 1/2 tsp Cumin Seeds
- Get 1" Ginger
- Make ready 1/4 tsp Ajwain
- Take to taste Salt
- Take Oil - for deep frying
- Prepare For Mutter Paneer…
- Get for onion-tomato puree:
- Get 2 tsp oil
- Prepare 1 onion finely chopped
- Prepare 3 garlic cloves
- Get 1 inch ginger
- Prepare 2 to matoes finely chopped
- Prepare 4 cashews
- Make ready other ingredients:
- Make ready 1-2 tbsp oil
- Take 1/2 tsp jeera
- Get 1 inch cinnamon stick dalchini
- Prepare 1 bay leaf
- Get 3/4 tsp kashmiri chilli powder
- Make ready 1/4 tsp turmeric powder
- Make ready to taste salt
- Get 3/4 tsp coriander powder
- Take 1/4 tsp cumin powder
- Take 1/2 tsp garam masala powder
- Take 2 tbsp curd
- Get 1/2 cup peas fresh
- Make ready 10 pieces paneer
- Make ready 1 tsp kasuri methi
- Take few coriander leaves chopped
Poori and potato masala (potato masala curry) go hand in hand. In most of the restaurants, puri is usually served with poori masala. It is a fantastic combination for poori. This potato/aloo bhaji goes well with chapati also.
Instructions to make Potatoes butter Masala,Mutter Paneer,Khatta meetha Kaddu with Spinach Poori:
- For Potatoes butter masala..Take the grinding ingredients in a blender and puree them. Set aside. Take tomatoes in a blender and puree them as well. Set this aside as well.
- Take boiled cubed potatoes in a bowl. Sprinkle with some salt and chilli powder. Let it sit for 5 mins.
- Heat a kadai. Add oil in it, when it is hot, add in potatoes and saute them for 5 mins or so till it turns little darker in colour. Remove them to a plate.
- In the same kadai, add in butter and sprinkle some cumin seeds. Let it sizzle. - Now add in the pureed masala and saute them for couple of mins. - Add in chopped onions and add salt and sugar and saute them till they turn light golden.
- Add in pureed tomatoes and mix them well. Cover and cook this till oil separates. - Now add in chilli powder, garam masala powder, tomato ketchup and mix well. - Pour in water and bring everything to a boil. Add in the potatoes, green chilli and mix well. Simmer this for 10 mins or so.
- Add in cream and kasuri methi leaves. Mix this well and switch off the flame. - Serve with a drizzle of cream and a dollop of extra butter if needed.
- For Khatta meetha Kaddu.. - Peel the pumpkin and cut into pieces. - Heat oil in a kadai. Add fenugreek seeds, asafoetida, green chillies, pumpkin pieces and mix. Add salt, turmeric powder, coriander powder, ginger, red chilli powder and mix.
- Add a little water, cover and cook on medium heat for ten to fifteen minutes. Add sugar, lemon juice, coriander leaves. - Cover and cook further on medium heat for ten minutes. The pumpkin pieces should get mashed. Serve hot.
- Take just 2 tbsp of water in a pan and add the roughly chopped spinach to it. Cook this on medium flame for just couple of minutes. The spinach would have wilted. - Take this spinach along with liquid that might be present in a mixie jar. Also add a piece of ginger, one green chilli and grind it to a smooth puree.
- Take 3 cups of whole wheat flour in a mixing bowl. Add some salt and ajwain. Mix together. Ajwain is optional, you can skip it if you don't like it's taste. - Add the spinach puree with this and start kneading. Add additional water as required and knead to form a firm dough. - Apply some oil on the dough ball, cover it and let it rest for about 20 minutes.
- Knead the dough once again. Make small lime sized balls out of it. - Roll out each ball into a puri using your rolling pin or a puri press. The puris should be thicker than chapathi. - Heat oil in a kadai and carefully drop each puri inside. Fry on both sides. It will puff up. Keep the flame in medium to retain the green colour and prevent browning.
- For Mutter Paneer…..firstly, in a large kadai take oil and add chopped onions, ginger and garlic. - saute on medium flame till onions turns slightly golden brown. - further add chopped tomatoes and saute till they turn soft. - finally, add few cashews and blend to smooth paste.
- Firstly, in the same kadai add oil. - further add jeera, cinnamon and bay leaf. - add chilli powder and turmeric directly to oil. - now added blended onion - tomato paste and fry. - additionally add coriander powder, cumin powder, garam masala, sugar and salt and fry. - furthermore, add 1 cup of water add 2 tbsp of curd and mix Well.
- Further add peas and add paneer cubes. - cover and simmer for 10 minutes. - finally, add crushed methi and coriander leaves.Serve spinach Poori s with potatoes butter masala,Mutter Paneer and Khatta meetha Kaddu.
Today we will learn how to make poori masala following this easy recipe with. Matar paneer made in restaurant style. This mutter paneer is so good, delicious, creamy & flavor Matar paneer is one of India's most popular paneer dishes. In most Indian homes, it is made during Matar paneer is a delicious dish made by cooking paneer & green peas in spicy onion tomato masala. Add salt, turmeric, garam masala, coriander powder, chilli.
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