Carrot Achar

Amu_Ki_Recipes

Carrot Achar

Carrot Achar is simple to make and compliments many dishes.

It is best served as a side for other Indian dishes to add that additional flavour.

          Ingredients:

• ·         1 cup of carrot, cut in thin strips
• ·         3 tsp mustard seeds
• ·         2 -3 green chillies, cut
• ·         2 tsp vinegar (or to taste)
• ·         1/4 tsp turmeric powder
• ·         2 tbsp oil
• ·         Salt to taste.

         Method:

1

•       Heat a pan with 1 1/2 tbsp of oil and add mustard seeds. Then add vinegar and take         off the heat.
• 
  
•       In another pan, put some oil and cook the carrots slightly for a couple of minutes. Make     sure the carrots are slightly cooked but still crunchy.
• 
  
•        Add turmeric powder. Add the green chillies to the pan. Transfer to a bowl.
• 
  
•        Add the mustard oil mixture to the bowl and mix.
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•       Refrigerate for up to 3 days.  

        

        Regards 

        Amrut Jagdish Gupta

Aloo Mattar Paneer

Amu_Ki_Recipes

Aloo Mattar Paneer

Aloo Mattar Paneer is a satisfying one-pot meal which can be 

enjoyed with roti or basmati rice.

    Ingredients:

• ·         350 g paneer cubed, pan fried
• ·         200 g potatoes, boiled and cut
• ·         150 g frozen peas
• ·         2 onions
• ·         4 small tomatoes
• ·         1 tbsp ginger paste
• ·         2 green chillies
• ·         3 tbsp greek style yoghurt
• ·         1 1/2 cup water
• ·         3 tbsp oil
• ·         1 tsp cumin powder
• ·         2 tsp garam masala
• ·         2 tsp coriander
• ·         1/2 tsp turmeric
• ·         Salt to taste
• ·         Coriander leaves for garnishing

          Method:

• 1.    Grind onions into a fine paste and keep aside.
• 2.    Grind tomatoes and keep aside.
• 3.    Heat oil and fry the onion paste until it is light brown in colour (5-7 mins).
• 4.    Add tomato paste, ginger paste and fry for another 2 minutes.
• 5.    Add the cumin, turmeric, garam masala, coriander powders. Add the green chillies too. Fry until the oil begins to separate from the masala.
• 6.    Add the peas and potatoes into this mixture.
• 7.    Add the paneer, water and salt.
• 8.    Reduce the flame and simmer for 10 minutes or until the gravy has thickened.
• 9.    Add whisked yoghurt and stir.
• 10. Garnish with coriander leaves.

         Regards 

         Amrut Jagdish Gupta