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Shahi Mutter Paneer in Cashew Gravy , Moong Dal Dhokla & Cold Cucumber Summer Delight Soup

Posted Aug 12 2009 10:21pm

ShahiMutterPaneerin Cashew gravy


250 g paneer, cut into 5 cm long strips and fried lightly in oil till golden brown
250 g green peas
200 g cashew nuts , soaked in little milk
50 g almonds , soaked in milk and sliced ( optional )
1/2 cup ghee
2 onions , chopped fine
2 teaspoon ginger - garlic paste
1 teaspoon garammasala powder
Salt and pepper to taste
3 tomatoes, pureed
1/2 cup water
A few strands of saffron
2 teaspoon flour
1 cup milk
3 green chillies , slit lengthwise
10 raisins
1 tablespoon chopped coriander leaves


Heat ghee and fry onions till golden. Add ginger - garlic paste,garammasalapowder, salt and pepper to taste. Fry well.

Add tomato puree and keep stirring on low heat for five minutes.

Add green peas and half cup of water. Cover and cook till the peas done.

Dissolve saffron and flour in 1 cup milk to a smooth paste. Grind cashew nuts with a little milk and add to the above mixture.

Add the milk mixture to the green peas - tomato puree in the pan and keep stirring constantly , till the gravy thickens.

Add paneer slices , cover the pan and simmer on low heat for five minutes.

Remove from the heat. Garnish with almond slices , raisins and chopped coriander leaves.


Serve : 4
Time required : 15 minutes plus soaking time


60 g moongdal
2 green chilies
1 teaspoon ( 5 g ) gram flour ( besan )
10 g fresh curd
A pinch of asafoetida
Salt to taste
1 teaspoon ( 5 g ) Eno fruit salt

For seasoning :

1 teaspoon mustard seeds
2 teaspoon oil
3 green chillies, slit lengthwise
1 teaspoon chopped coriander leaves
1 spring curry leaves


Soak the moongdal for two hours and drain. Add green chillies and a little water and grind to a fine paste.

Add gram flour, curd , asafoetida and salt to taste. Mix well. Just before cooking , add the fruit salt and mix well. Pour the mixture into a greased pan and steam in a pressure cooker for 8 - 10 minutes or till done . Let it cool , then cut into cubes.

Heat 2 teaspoon oil in a small pan. Add mustard seeds. When they splutter add curry leaves and green chillies . Saute for 3 -4 minutes. Remove and pour it over dhokla. Garnish with coriander , slit green chillies and serve with mint and sweet chutney.

Cold Cucumber Summer Delight Soup
( Cucumber flavored with garlic and mint )

Serves : 4
Time required : 15 minutes


200 g cucumber
60 g onion
1/2 teaspoon ( 2 g ) garlic paste
2 springs mint leaves
200 ml water
250 ml thick curd , beaten
Salt and pepper to taste

For the garnishing :

30 g cottage cheese , grated
8 mint leaves


Peel and clean all the vegetables and puree them in a blender using 200 ml water. Mix with the beaten curd. Add seasoning and garnish with grated cheese and mint leaves. Serve chilled.

Nutritional value of each serving : 77.0kcal
Fat : 4.3 g
Carbohydrates : 6.7 g
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