Paneer Butter Masala is basically a Punjabi preparation, also termed as Paneer Makhani. Adding little moderation here and there , restaurant chefs have altered the recipe, with loads of butter, powdered nuts and cream to offer their customers a tasty treat. People crave for this dish, rates number one among the top most ordered dish from any restaurant menu. I have explored my best to learn this dish in order to acquire the exact or at least to match the so called restaurant taste.
Mutton cooked in thick coconut gravy, which looks little thicker than stew. This is slightly different from the usual preparation. Green chillies are substituted instead of red chilli and dhania powder, which gives this korma, a pale yellowish look. Moreover sauteing with a couple of fresh mint leaves gives good aroma and adds a slight tinge of mughlai flavour. (Mutton Khorma/ Mutton Kurma / Kari Korma / Kari Kurma)
Very simple mutton dish from my home town.
Spicy chutney made with Red Bell pepper / Red Capsicum.
Korma or Kurma is a mild curry sauce made with coconut cream and nuts. (Potato Kurma / Aloo Korma)
Spicy Roasted Chickpeas powder, a Andhra speciality. (Pappulu Podi / Putnala Podi / Spicy Dalia Powder / Chitlam Podi ) These dry spice mixes or powders are eaten as an accompaniment to South Indian tiffins items like idli/ dosai. Can also be served with piping hot steamed rice with a dash of ghee or sesame oil.
Thick onion tomato gravy, great side for idli / dosai / chappati.
Popular North Indian dish combines fresh Spinach with Paneer in creamy curry sauce.
Bok Choy is also know as Chinese Cabbage, tastes similar to spinach. Here I have attempted to cook this vegetable in South Indian style. Poriyal in Tamil and Thalimpu in Telugu.
Hot and Spicy Chicken curry made with freshly ground black pepper.