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Top 5 dishes made from brown onion paste
1 . Rajma paneer
Rajma paneer
Hi ... I m Rama Singh...I have made Red rajma with paneer . My name starts from letter R ... So chose Rajma...
Ingredient
1 cup
boiled Red rajma
10 cubes
paneer
5 tbsp
mustard oil
1
tejpatta
2
laung
1/4 tsp
zeera
1.5 tbsp
brown onion paste
1/2 tsp
garlic paste
1 tsp
ginger paste
1 tsp
red chilli powder
2 tsp
dhania powder
1 tbsp
fresh tomato puree
1.5 tsp
salt
1/2 tsp
garam masala powder
1/2 tsp
crushed kasoori methi
1 tsp
fresh cream
Cooking instructions
* Step 1
Take a pressure cooker, add oil, heat it, moderate the flame, add tejpatta, laung, dalchini & zeera, let it splutter.
* Step 2
Add in onion paste, mix it well. In goes ginger garlic paste, sprinkle lil water, mix it well. Cook it covered on low flame until rawness is released.
* Step 3
Open the lid, add both red chilli powder, dhania powder & salt (adjustable), mix it well. Increase the flame, add lil water, stir fry it until oil has oozed out.
* Step 4
Now add tomato puree, mix it well, lower the flame, cook it covered till oil has surfaced.
* Step 5
Open the lid, add garam masala powder & kasoori methi, mix it well, increase the flame, add fresh cream, stir it. Cook it covered on low flame until oil has oozed out.
* Step 6
Open the lid, increase the flame, add paneer pcs, stir fry it gently for 30 sec.
* Step 7
In goes boiled rajma along with leftover water, mix it well. Place the lid, give 5 whistles on high flame, turn off the flame.
* Step 8
Allow it to depressurise naturally, open the lid after 10 minutes.
* Step 9
Take out in a serving bowl, garnish it with chopped dhania patta...
Note: if there is a photo you can click to enlarge it
2 . PANEER with COCONUT MILK.
PANEER with COCONUT MILK.
#pp
#cookpadindia
#cookpadenglish
#simplecooking
Ingredient
400 gm
paneer
6 tbsp
mustard oil
1
tejpatta
4
laung
1/2 tsp
sabit kali mirch
1 inch
dalchini
1/2 cup
brown onion paste
1 tsp
garlic paste
1/2 tsp
ginger paste
1.5 tsp
salt
1 tsp
red chilli powder
2 tsp
dhania powder
1 cup
coconut milk
1/2 cup
dahi
1/2 tsp
garam masala powder
1/2 tsp
crushed kasoori methi
Cooking instructions
* Step 1
Dice paneer, add in a mixing bowl along with lil salt, toss it, soak in hot water for 1/2 hr, keep aside.
* Step 2
Take a wok, add oil, heat it. In goes bari elaichi, tejpatta, laung, kali mirch & dalchini, saute it for 10 sec.
* Step 3
Add in onion paste, mix it well. In goes ginger garlic paste, mix it well, sprinkle lil water, stir fry it until rawness is released.
* Step 4
Now add red chilli powder, dhania powder, kashmiri red chilli powder & salt, mix it well. Add very lil water, stir fry it until oil has oozed out.
* Step 5
Mix dahi & coconut milk, whisk it, add in the masala, mix it well.
* Step 6
Cook it covered on low flame until oil has surfaced.
* Step 7
Open the lid, add garam masala powder & kasoori methi, mix it well, increase the flame, cook it for 30 sec.
* Step 8
Strain paneer, add in the masala, stir it gently.
* Step 9
In goes 1/2 cup hot water, cover it with the lid. Dum it on low flame for 5 minutes.
* Step 10
Turn off the flame, open the lid after 10 minutes. Take out in a serving bowl, garnish it with chopped dhania patta.
Note: if there is a photo you can click to enlarge it
3 . PALAK CHOLE..
PALAK CHOLE..
#ga24
#kabulichana
#uttarpradesh
#cookpadindia
#cookpadenglish
#simplecooking
Ingredient
1 cup
kabuli chana
1 tbsp
chana dal
4 tbsp
mustard oil
1
tejpatta
4
laung
1/2 tsp
sabit kali mirch
1 pc
dalchini
1/2 cup
brown onion paste
1 tsp
garlic paste
1 tsp
ginger paste
1/2 tsp
haldi powder
1 tsp
red chilli powder
2 tsp
dhania powder
1/2 cup
fresh tomato puree
1 tsp
salt
1/2 tsp
garam masala powder
1 cup
palak puree
1 tbsp
fresh cream
Cooking instructions
* Step 1
Soak kabuli chana in water overnight for 12 hrs. Wash them. Take a pressure cooker, add chole, dal, 1/2 salt & 1 tsp oil. In goes 4 cup water (adjustable), place the lid, give 8 whistles on high flame, lower the flame, cook it for 5 minutes. Turn off the flame, allow it to depressurise naturally, open the lid after a minute. Take out in a bowl, keep aside.
* Step 2
Take a wok, add oil, heat it, in goes bari elaichi, tejpatta, laung, dalchini & kali mirch, saute it for 30 sec.
* Step 3
Add onion paste, mix it well. In goes ginger garlic paste, sprinkle lil water, give a stir. Cook it covered on low flame until oil has oozed out. out.
* Step 4
Open the lid, increase the flame, add haldi powder, red chilli powder & dhania powder, mix it well. Add lil water stir fry it until oil has surfaced.
* Step 5
Now add tomato puree & salt, mix it well, lower the flame, cover it with the lid, cook it until oil has oozed out.
* Step 6
Open the lid, add garam masala powder, mix it well.
* Step 7
Now palak puree, increase the flame, stir it.
* Step 8
Lower the flame, cover it with the lid, cook it for 5 minutes.
* Step 9
Open the lid, increase the flame, add fresh cream, mix it well, cook it for 2 minutes.
* Step 10
In goes boiled chole, stir it, cook it for a minute.
* Step 11
Lower the flame, cover it with the lid, cook it until a lil dry.
* Step 12
Turn off the flame, open the lid after 5 minutes. Take out in a serving bowl, garnish it with onion roundals & chopped dhania patta...
Note: if there is a photo you can click to enlarge it
4 . EGGPLANT MASALA CURRY..
EGGPLANT MASALA CURRY..
#ga24
#eggplant
#karnataka
#cookpadindia
#cookpadenglish
#simplecooking
Ingredient
6 tbsp
mustard oil
1/2 tsp
kalonji seeds
2 tbsp
brown onion paste
1 tsp
garlic paste
1/2 tsp
ginger paste
1/2 cup
dahi
1/2 tsp
haldi powder
1 tsp
red chilli powder
2 tsp
dhania powder
1/4 tsp
saunf powder
1 tsp
salt
1/2 tsp
garam masala powder
1/2 tsp
crushed kasoori methi
1 tbsp
fresh cream
Cooking instructions
* Step 1
Cut eggplant into 4 pcs each, wash them, keep aside in water.
* Step 2
Take a wok, add oil, heat it. Fry eggplant pcs in batches until brown.
* Step 3
Take out in a dish, keep aside.
* Step 4
Now add kalonji seeds in the same oil. Let it splutter. You can add more oil if required.
* Step 5
Add in onion paste,mix it well. In goes ginger garlic paste, mix it well, add lil water, stir it.
* Step 6
Lower the flame, cover it with the lid, cook it until oil has oozed out.
* Step 7
Mix haldi powder, red chilli powder, dhania powder, saunf powder & kashmiri red chilli powder with dahi, add in the masala,
* Step 8
In goes salt, mix it well. Cook it covered on low flame until oil has surfaced.
* Step 9
Open the lid, add garam masala powder & kasoori methi, mix it well.
* Step 10
Increase the flame, add fresh cream, mix it well. Cook it covered on low flame until oil has oozed out.
* Step 11
Open the lid, increase the flame, add fried eggplant pcs, stir it gently.
* Step 12
Sprinkle lil water, mix it, cover it with the lid, lower the flame, cook it for 3 minutes.
* Step 13
Turn off the flame, open the lid after 10 minutes.
* Step 14
Take out in a serving bowl or dish, garnish it with chopped dhania patta...
Note: if there is a photo you can click to enlarge it
5 . Kashmiri rajma curry
Kashmiri rajma curry
#js
#cookpadindia
#kidneybeans
#pulses
#cookpadenglish
#simplecooking
Rajma r high in protein & fibre..loved by most of the people in India..
Hope u ll like it..
Enjoy..
Ingredient
4 tbsp
mustard oil,
1.5 tsp
ginger paste,
1 tsp
garlic paste,
2 tbsp
brown onion paste,
1/2 tsp
haldi powder,
1 tsp
red chilli powder,
2 tsp
dhania powder,
2 tbsp
fresh tomato puree,
1/2 cup
dahi,
1/2 tsp
garam masala powder,
Cooking instructions
* Step 1
Wash rajma, add in a pressure cooker. In goes 6 cup water, 1 tsp salt & 1 tsp oil, place the lid. Give 8 whistles on high flame. Lower the flame, cook it for 20 minutes. Turn off the flame, allow it to depressurise naturally. Open the lid after a minute. Take out in a bowl, keep aside. U can cook it for more time if rajma is not fully cooked.
* Step 2
Add oil in the same pr cooker, heat it. In goes whole garam masala, saute it for 30 sec.
* Step 3
Add ginger garlic paste, saute it until rawness is released. Add very lil water to avoid burning.
* Step 4
Now add onion paste & salt, mix it well. Cook it covered on low flame until oil has oozed out.
* Step 5
Open the lid, increase the flame, add haldi powder, dhania powder & red chilli powder, mix it well. Add very lil water to avoid burning. Cook it until oil has surfaced.
* Step 6
In goes tomato puree, mix it well. Lower the flame, cover it with the lid, cook it until oil has oozed out.
* Step 7
Open the lid, increase the flame, add dahi, mix it well. Cook it covered on low flame until oil has surfaced.
* Step 8
Again open the lid, increase the flame, add garam masala powder & Kashmiri red chilli powder, mix it well.
* Step 9
Now add boiled rajma along with the left over water, mix it well.
* Step 10
Place the lid, give 5 whistles on high flame. Lower the flame, cook it for 10 minutes.
* Step 11
Turn off the flame, allow it to depressurise naturally. Open the lid after 10 minutes. Take out in a serving bowl. Can be had along with Roti or Rice...
Note: if there is a photo you can click to enlarge it
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