Zaiqa

The mere mention of Aloo Gosht ka Qorma conjures up my mind with fragrant memories of the daawats/gatherings at my Nani’s house during my childhood, when my aunts would all very lovingly dish out delectable meals for us all. The dastarkhan at her house during daawats usually consisted of this delicious Qorma served along with Naan, followed by Kachchey gosht ki Biryani served along with Mirchi ka Salan and Dahi ki Chutney, and a pleasant dessert to finish off our feast. I always looked forward to visiting my Nani to enjoy all the delicious meals she prepared.

Aloo Gosht ka Qorma

Qorma is an Urdu word, meaning a yogurt based creamy gravy flavored with spices such as coconut, groundnut, coriander etc. The spices along with meat are first braised/bhuno until oil floats on top, and only then is water added in the end to the braised masala for a good gravy consistency. This technique is crucial and imparts flavors to the gravy and the basis for a good Qorma.

Today I am sharing with you all my mother’s version of Hyderabadi style Aloo Gosht ka Qorma, which I have always enjoyed tremendously. Serve this Qorma along with Naan or a similar thick flat bread to mop up the flavorful gravy, and impress your guests and loved ones.

Aloo Gosht ka Qorma – Lamb Qorma (Lamb in a fragrant spiced gravy along with potatoes)

Ingredients:

Lamb meat, with bone, preferably leg – 1/2 kg
Red Chilli powder – 2 tsp
Salt – 2 tsp
Turmeric powder – 1/ tsp
Ginger-garlic paste – 2 tbsp
Canola oil – 60 ml/1/4 cup/4 tbsp
Finely sliced yellow onion – 300 gms
White Potatoes – 4, medium sized, peeled and quartered
Canned Coconut milk – 5 tbsp/75 ml (or) Roasted desiccated coconut paste – 1 1/2 tbsp
Roasted Groundnut paste – 2 tsp
Almonds, Chironji nuts, Cashew nuts – 1 tbsp each, soaked in 3/4 cup warm milk for 30 mins (optional)
Cardamom – 4
Cloves – 2
Roasted Coriander powder – 1/4 tsp
Yogurt – 1 cup/250 ml
Mint leaves – 1 tbsp, finely chopped
Cilantro – 2 tbsp, finely chopped
Green chillies – 2 or 3, each slit into two
Lemon juice – 2 tsp

clockwise from top: onion, lamb meat-cubed, yogurt, desiccated coconut, groundnuts, white potatoes

1. In a pressure cooker, add the meat, ginger-garlic paste, 1 tsp red chilli powder, turmeric powder and 1tsp salt and pour in 1 cup water. Pressure cook until the meat is about 3/4th done.
2. Meanwhile, in a large non-stick heavy bottomed saucepan, pour in oil and as soon as it warms up add the slice onions. Sprinkle just a pinch of salt and stir fry them keeping a close eye until they are all evenly golden brown in color. Using a slotted spoon, transfer the onions to a platter. Spread them out so that they cool down and crisp up.
3. In the same oil, add the quarted potatoes and fry them stirring them often until they are just golden brown on edges. Using a slotted spoon transfer them to a platter.
4. In a blender container, add all but 1/4 cup of the fried onions, coconut milk, soaking almonds, chironji nuts and cashew nuts with milk, and groundnut paste. Blend until smooth. Keep aside.
5. In the same oil, add the cardamom and cloves. Stir fry for a minute. Add the contents of the pressure cooker and mix in the above blended paste. Simmer and add rest of the red chilli powder and salt, coriander powder. Partially cover with a lid and cook for 5-8 minutes, stirring frequently until oil floats on top. Add the yogurt and mix well. Again partially cover with a lid and cook for 5 minutes until oil floats on top. Add mint leaves, cilantro, and green chillies and mix well. Pour in 3-4 cups of water and stir well. Cover with a lid let it come to a boil. Once boiling reduce heat to medium and cook partially covered until oil floats on top. Add the shallow fried quartered potatoes and mix well. Partially cover the lid and let cook until the potatoes are tender. Pour lemon juice before you serve. Serve warm along with Tandoori Naan, or Parathas or Kulcha.

For those of you who prefer chicken over Lamb, try out Murgh Qorma.

This ambrosial Qorma is my contribution to the “The Hyderabadi Bakr-Eid Food Festival-’09” that I am hosting on my blog. The event is on and you can all send me your Bakr-Eid special recipes until December 31, 2009. Click on the link for more details.

Luv,
Mona

During days when I do not feel like having any non-vegetarian meal, I treat myself with some Paneer in a creamy gravy curry. The non-melting attribute and meat like texture of Paneer is favored by vegetarians and is a very good substitute for meat.

Shallow fried Paneer cubes

To add a shahi touch/richness and thickness to the gravy, paneer is simmered in a cashewnut+milk puree along with yogurt and tomatoes. I have used milk instead of using cream, you can go ahead and use cream for the gravy if you want. You will definitely fall in love with this delightful paneer curry which is one my favorites.

You can use home-made Paneer,or store-bought~ easily available at Indian stores in the cold sections. Store brought ones has additives and lacks freshness, but saves time.

Shahi Paneer Masala – A Royal Cottage Cheese Curry

Ingredients:

Yellow Onions – 2, large, roughly chopped
Canola oil – 5 tbsp
Home-made Paneer – 400 gms, cut into cubes (if using store bought, I recommend Mother-dairy brand)
Cinnamon stick – one 2″ stick
Cardamom – 2
Cloves – 2
Black peppercorns – 5
Ginger-Garlic Paste – 1 tbsp
Cashewnuts – 1/4 cup, soaked in 3 tbsp warm milk for 30 minutes and pureed to a smooth paste
Yogurt 2% – 1/2 cup
Canned Crushed tomatoes – 185 ml (or you can also use 5 medium sized pureed tomatoes)
Salt – 1 1/2 tsp
Red chilli powder – 2 tsp
Turmeric – 1/4 tsp
Dry roasted Coriander powder – 1 tsp
Karuri Methi – 1/4 cup
Milk 2% – 1 1/2 cup

Shahi Paneer masala

Method:

1. Grind the roughly chopped onions in a blender and make a fine paste. Transfer to a bowl and keep aside. In a separate bowl, whisk the canned crushed/pureed tomatoes and yogurt and keep aside.
2. Heat oil in a kadhai. Cut paneer into small cubes. Shallow fry over medium heat until light brown on all sides. Using a slotted spoon transfer the fried paneer pieces aside to a bowl.
3. In the same oil, add the cinnamon stick, peppercorns, cardamom and cloves. Fry them for a minute and add the onion paste and fry for a few minutes until the raw smell wards off and oil starts separating. Add ginger-garlic paste and fry it along for a minute. Add the cashewnut+milk paste, tomatoes+yogurt mixture, salt, red chilli powder, turmeric powder and coriander powder. Saute for 1-2 minutes. Add kasuri methi to the gravy and mix well. Add the fried paneer pieces and mix gently. Pour in milk and mix well, bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick and oil separates. Serve.

This goes to JFI-Paneer being hosted by Trupti at her blog ‘The Spice Who Loved Me‘.

Luv
Mona

Cheddar Cauliflower (a variety of the Orange Cauliflower) is a very flavorful Canadian Cauliflower, with a sweet and mild taste, a bright yellowish orange color, and rich in beta-carotenes (about 25 times more than white cauliflower).

Gorgeous Cheddar Cauliflower

I had seen this eye-catching variety of cauliflower for the first time the last year. And since then been enjoying them in various ways. This week, I again bought a few and prepared a delicious bisque which I thoroughly relished as my breakfast along with a crusty bread.

Cheddar Cauliflower florets

Cheddar Cauliflower Bisque

Ingredients:

Organic Cheddar Cauliflower – 1 large head, approx 650 gms, cut into florets, keep the tender cauliflower greens aside in a bowl
Yellow Onion – 1, medium sized, sliced into thick rings
Garlic cloves – 4
Dry roasted Cumin seed powder – 1/2 tsp
Dry roasted Coriander seed powder – 1/2 tsp
Dried Bay leaf/Tej patta – 1, large, dried
Salt – 1/2 tsp
Red chilli powder – 1/4 tsp
Kraft Light Singles, Cheddar cheese – 1 slice (halal)
2% Milk – 1 cup

Bright and nourishing ~ Cheddar Cauliflower Bisque

Method:

1. Preheat oven to 400°C.
2. Line a rimmed baking sheet with aluminium foil and place the cauliflower florets, onion rings, and garlic cloves on it. Drizzle with 2 tsp canola oil and bake/roast in the oven for 20-25 minutes. Shake the baking sheet once in between during the time.

roasted florets and onion + greens + chicken stock

3. Transfer the baking sheet onto racks and let cool until warmish. Add the contents of the baking sheet into a saucepan and add 700 ml of chicken stock. Throw in the cumin powder, coriander powder, salt, red chilli powder, bayleaf and cover the lid. Let cook on medium heat until the cauliflower is tender.
4. Remove and discard the bayleaf from the saucepan. Transfer the contents to a blender container and puree until smooth. You can also a liquidizer. (At this stage, you can strain it if you prefer a smooth consistency, I didn’t because I did not want to waste anything). Pour it back into the saucepan.
5. Add cheddar cheese and the milk and cook on medium heat for 3-5 minutes. Remove from heat and serve warm with a crusty bread.

Did you know there exists a beautiful Purple Cauliflower too?

This warming bisque goes to Health Nut Challenge 3, which Yasmeen of Healthnut is hosting on her wonderful blog. Do mail her your entries before January 2010.

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Note: Earlier this year, I had made a humble contribution of my recipe for ‘Qimah Dum‘ for ‘The BloggerAid – Changing the Face of Famine Cookbook‘.

Dum ka Qimah

This cookbook includes recipes by over 140 bloggers over 60 countries from worldwide. 100% of the proceeds for the cookbook target children and education through the World Food Programme called School Meals. Do get your copy soon to go through the recipes and support the great cause

Luv,
Mona

Out of all the curries that I prepare using chicken, this is perhaps the one I prepare most usually at home for meals. Home made ginger-garlic paste and yogurt, fresh lemon juice helps tenderize the chicken, and both the yogurt and tomatoes render a subtle sour flavor which balances out the sweetness of the shallow fried onions in the curry. Fresh roasted coriander seed powder and fresh cilantro add a wonderful aroma.

Murghi ka Salan – Chicken Curry

Murghi ka Salan – Chicken Curry

Ingredients:

Chicken, with bone – 800 gm, skinned and cut into 10-12 pieces
Home made Yogurt – 1/2 cup
Home made Ginger garlic paste – 2 tbsp
Fresh Lemon juice – 3 tbsp
Red chilli powder – 1 1/2 tsp
Salt – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Canola oil – 3 tbsp
Yellow Onion – 2, large, peeled and finely chopped
Green cardamom – 4
Black peppercorns – 8
Cloves – 3
Cinnamon stick – one 2″ stick
Dry-roasted Coriander seed powder – 2 tsp
Tomatoes – 4, large, ripe and red, finely chopped
Cilantro/Kothmir – finely chopped, 1/2 cup, loosely packed

Method:

1. In a large mixing bowl, add yogurt, ginger garlic paste, lemon juice, red chilli powder, salt and turmeric. Using a spoon or a whisk, mix well. Add the chicken pieces and mix well to coat all the pieces with the marinade. Marinate for 1 hour, covered, in the refrigerator
2. Later, before you start cooking, remove the chicken from the refrigerator and leave on the countertop to bring it back to room temperature. Continue cooking.
3. In a large heavy bottomed non-stick casserole dish at medium high heat, pour in oil, and as soon as it warms up add the chopped onion and stir fry until it is nice and evenly golden brown in color. Add the cloves, cinnamon stick, cardamom, black peppercorns, coriander seed powder and mix well. A wonderful aroma emanates. Fry them for a minute along with onions, later add the chopped tomatoes and mix well. Cover with a lid and let cook for 4-5 minutes. Add a few splashes of water and let cook until tomatoes are all mushy, add the marinated chicken with all the juices and mix well. Let cook uncovered for 5-10 minutes. Later, lower the heat to medium, pour in 2 to 3 cups warm water and mix gently. Cover with the lid and let cook for 30-40 minutes or until the chicken is tender and well-cooked. Remove from heat and add the chopped cilantro and gently mix well. Serve.

Suggested Accompaniments: Serve the curry along with Khushka and Tamatar dal, or along with Parathas, and a vegetarian side-dish of your choice for a delicious meal.

Luv,
Mona

Any Indian restaurants are sure to list Paneer Butter Masala on their menu. One of the favorites of any Indian, this North-Indian curry is rich, creamy and pleasing to the eye with its bright orange-red color.

Paneer Butter Masala

I usually prepare my own home-made Paneer at home. But occasionally I get it from the stores to simplify my work. The usual ready made brands that I trust and buy usually are Nanak and Mother dairy. Recently I had got Paneer manufactured under ‘Nanak’ brand name, and it was a totally bad experience for me. The paneer block had bits of egg-shell like pieces in it (which when I had later contacted their Manager, I was told that the pieces were scales of deposited calcium chloride from the surface of the tubes in which the coagulation of milk takes place, which look like egg shells, he also apologized for it and asked if he could replace the product). It was totally unpleasant, and I hence had to discard the curry I had prepared using it, as I did not like the feeling of a crunchy Paneer.

The following is my sisters recipe, which I thoroughly enjoyed eating along with fresh warm Methi wale Naan.

Butter Paneer Masala – Paneer in rich buttery tomato-cream sauce

Home-made Paneer block – 400 gms
Tomatoes – 4, medium sized, chopped
Long green chillies – 2, chopped
Ginger garlic paste – 1 tsp
Onion – 1, large, finely sliced
Coriander powder – 1 tbsp
Garam masala – 1 tsp
Red chilli powder – 2 tsp
Kasuri methi – 1 tsp
Tomato Ketchup – 1 tbsp (I used Heinz)
Canned Tomato puree – 2 1/2 tsp
Half and half cream – 1 cup
Salt – to taste
Cashew nuts – handful, whole
Unsalted Butter

Fried Paneer cubes (Paneer is Indian Cheese)

Method:

1. Cut the paneer block into rectangular bite size pieces. Heat Canola oil in a pan, and shallow fry the paneer pieces until lightly browned on all sides. Remove using a slotted spoon onto a paper towel lined platter. Keep aside. Also, fry the sliced onions and cashew nuts individually in the same oil until golden brown. Remove using a slotted spoon onto a platter and keep aside.
2. Add the chopped tomatoes and green chillies into a blender and blend into a smooth puree.
3. Heat 2 tbsp butter in a medium sized saucepan at medium heat and as soon as it warms up, add the ginger garlic paste. Fry for a minute. Add the fried onion and mix well. Pour in the pureed tomato+chilli paste. Add coriander powder, garam masala, red chilli powder, kasuri methi, tomato ketchup and tomato puree. Let cook for 5 minutes covered on simmer.
4. Pour in half and half cream and salt. Mix well. Simmer uncovered for 5 minutes. Add the fried paneer pieces and let it cook for a further 3-5 minutes. Garnish with chopped cilantro and fried cashew nuts and serve.

Luv,
Mona