Whenever am discussing dinner menus with my friends, the common topic will be “what curry to make for chapathi/roti”. Since everybody has become health conscious these days, chapathi has become a staple dinner food and ladies of the house are worried how to make it more interesting with different varieties of side dishes.
Having said that, I should say this dish is a perfect one for roti/chapathi and also with white rice. This recipe is adapted from malayalam women’s magazine Vanitha. The title of this curry instantly caught my attention, they named it very aptly “chapathi currykal” (curries for chapathi). This is originally a butter chicken recipe and I have modified it into a paneer masala 
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I have been getting requests from some of my readers to post more veg recipes. Though I make normal veg dishes frequently, I somehow was not convinced about blogging about it, thinking that it is everyday stuff and nobody would be interested in that…. but I guess I was proved wrong … anyways here is a veg recipe, its not that everyday stuff, but at the same time its not something extraordinary also…
I have made this a few times before, but couldn’t take the photo at that time…. this recipe is from Sanjeev Kapoor’s Khazana of Indian Recipes. This goes well with roti, plain rice and pulav.
Recipe for Mushroom Peas Masala:
- Mushroom - 200 gms
- Peas - 1 1/2 cups
- Onion - 2 big (thinly sliced)
Cardamom - 4
Cinnamon - 1 med size piece
- Ginger garlic paste - 1 tbsp each
- Tomato paste - 1/2 cup
- Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - 1 tsp
Garam masala - 1 tsp
- Cashewnut paste - 1/2 cup
- Salt
- OilCut mushroom into bite size pieces. Heat oil in a pan & add cardamom, cinnamon & onion. Stir it till the onion turns golden brown colour. Add ginger garlic paste and stir for a few minutes. Add tomato paste along with spice powders and cook till the oil starts appearing. Mix the cashewnut paste with one cup water and add to the curry. When it starts boiling add sliced mushroom & peas. Cook till the evgetables are done.Note: for cashewnut paste, soak 10-15 cashenuts in warm water for 1o minutes and grind it with a little water. The gravy tends to be thick after sometime, so adjust the quantity of gravy accordingly.
Hope you all remember about my attempt to make Malai Kofta sometime back and how it ended up with cheese balls. Finally I succeeded in resisting my temptation and I made malai kofta. I got this recipe from one of the cookery shows in a TV channel. I had tried another version of malai kofta almost a year back, which was a disaster. So i was a bit skeptical about making this, but this is a really good recipe, especially with veg pulav or roti.
Here is the recipe for malai kofta:
You can see the recipe for koftas here.
For the gravy
- Onion - 2 medium
- Tomato puree - made from 2,3 tomatoes
- Gingergarlic paste - 1 tablespoon
- Turmeric powder - 1 teaspoon
Coriander powder - 1 tablespoon
Chilli powder - 1 tablespoon
Garam masala - 2 teaspoon
- Cream - 1 cup
Cook sliced onions in 2 cups water. Once it is cooked, drain the water completely and grind the onions into a smooth paste. Heat oil in a pan and saute onion paste. After 5 minutes add ginger garlic paste and saute for 2,3 minutes. Add all masala powders and stir for 5 minutes or until the oil starts forming a layer on top. Add tomato puree and once the puree is mixed well in the gravy add the cream. After 5 minutes, remove from gas. Spread prepared koftas in a plate and pour the gravy over it.
