Mutton Nihari

Nihari is a traditional dish and quite popular in India and Pakistan originated in the late 18th century during the last throes of the Mughal empire. Nihari comes from the word 'Nahr' which mean early morning. The authentic way of preparation involves slow cooking of the meat with bone marrow for hours, mostly overnight and then served early morning as a breakfast dish. 

Even though Nihari looks like a curry, it is mostly served with breads like naan or kulcha and not with rice. The reason must be the consistency of the curry, which goes well with breads.

You may also like to try my other mutton recipes:

                       Kadhai Mutton Chops

                  Lamb Shanks Bhuna Masala

                   Peshawari Mutton kadhai

Serving Size: 6 

Cooking time: 1 hour (in pressure cooker)

Ingredients:

• 500 gm of Lamb Shanks
• 500 gm of mutton bones
• 1 cup of sliced onion ( 2 onion)
• 1 tbsp ginger & garlic paste
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 2 tbsp Nihari Masala
• 4 tbsp wheat flour 
• 1 tbsp lemon juice
• 2 tsp sugar
• Salt to taste
• 5 to 6 tbsp of cooking oil

Nihari Masala: (dry roast and grind)

• 2 tbsp fennel seeds (badi saunf)
• 2 tbsp cumin seeds
• 4 green cardamom
• 2 black cardamom (badi ilaichi)
• 8 cloves
• 15 peppercorns

For garnish;

• 1/2 cup fried onion
• a small piece of ginger sliced into strips
• 2 green chilies sliced

Preparation:

1. Dry roast and grind the ingredients under Nihari Masala.
2. Slightly roast the wheat flour for 1 minute on a pan.
3. Keep fried onion ready for garnishing

Method:

1. Heat oil in a pressure cooker and fry the sliced onion till soft.
2. Add 1 tbsp ginger & garlic paste, 1 tbsp red chili powder and 1 tbsp coriander powder.
3. Fry well on low heat for 1 minute. Then add the lamb shanks and fry well with the spices till well coated for about 2 to 3 minutes. 
4. Now add 5 to 6 cups of water and remaining pieces of bones. Add salt and 2 tbsp prepared nihari masala. Stir well and cook on medium heat till meat is well cooked. (in pressure cooker)
5. Once the meat is cooked, release the pressure in the cooker and open the lid.
6. Continue cooking the gravy on low heat.
7. Make a mixture by adding 4 tbsp of wheat flour with 1 cup of water. Whisk well so that there are no lumps formed.
8. Start pouring this mixture into the gravy little by little, and keep stirring the gravy to avoid any lumps.
9. Finally add sugar and lemon juice and also taste and check the salt.
10. Let the nihari start to boil, reduce the heat and cook for 5 minutes.
11. Garnish with fried onion, sliced ginger and green chilies.
12. Serve hot with naan or roti. 

Moong Curry | Whole Green Gram Curry

Ingredients:

• 3/4 cup whole green gram ( whole mung)
• 1/2 cup finely chopped onion
• 1 cup chopped tomato
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• 2 green chilies finely chopped
• 2 tsp red chili powder (according to preference)
• 1/4 tsp turmeric powder
• 2 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 tsp whole cumin seeds
• 1/4 tsp asafoetida (hing)
• 1 tbsp lemon juice
• 1/4 cup chopped coriander leaves
• 4 to 5 tbsp cooking oil
• Salt

Method:

1. Wash and soak mung dal for 4 hours. Boil it in a pressure cooker with 3 cups of water and salt.
2. Heat oil in a sauce pan and add 1 tsp cumin seeds. Once it splutters and changes color, add asafoetida followed by chopped ginger and garlic. 
3. After few seconds add chopped onion and saute till light brown.
4. Then add tomatoes, chopped green chilies, 2 tsp red chili powder, 1/4 tsp turmeric powder and 2 tsp coriander powder. Cook the masala on low flame till tomato cooks well along with the spices and oil starts to separate. This will take about 5 minutes.
5. Now add the boiled mung and mix well. Cover with the lid and cook for 10 minutes on low flame. Adjust the consistency by adding water as required. 
6. Finally add 1 tbsp of lemon juice, 1/4 tsp garam masala powder, chopped coriander and salt if needed. Stir well and check the seasoning. 
7. Cook for another 5 minutes.
8. Serve hot with steamed rice, pulao or rotis.

Note: If the curry becomes too watery, then cook for a longer time till the water evaporates.

Red Velvet Vegetable Cutlet Roll

To make the roll, take a roti or tortilla and spread some spoon ful of mint chutney over it.  Keep 1 or 2 vegetable cutlets along with cheese slices and fresh vegetable of your choice (lettuce, tomatoes, sliced onion etc). Roll it over and toast the roll on a hot pan with few drops of oil. Serve hot.

To make cutlets

Ingredients:

• 2 cups boiled & grated potatoes
• 1 cup steamed & grated beetroot
• 1/2 cup steamed & grated carrot
• 1 cup bread crumbs
• 300 gms cheese triangles / grated cheddar cheese (optional)
• 3 tbsp plain flour mixed with 9 tbsp of water (or more)
• 1 slice of bread
• 1 tsp chopped green chilies
• 1 tbsp grated ginger
• 1 tbsp grated garlic
• 2 tsp red chili powder
• 1 & 1/2 tsp roasted cumin powder
• 2 tsp amchoor powder
•  1/4 tsp turmeric powder
• 1/4 tsp garam masala powder
• Salt
• Cooking oil

Preparation:

• Boil potatoes with skin. Peel and grate.
• Steam carrots and beetroot, grate and set aside.
• Mix plain flour with water to make a thin water like consistency.
• Keep bread crumbs and cheese ready.
• Chop 1 green chili, finely grate ginger and garlic.
• This cutlet can be made without cheese too.

Method:

1. In a large bowl, add grated potatoes, carrots and beetroot along with all spice powders, salt, green chilies, garlic and ginger.
2. In a small bowl soak bread slice in water, then squeeze out all the water and add the soaked bread to potato mixture. Mix everything well. Taste and adjust the seasoning.
3. Take a tbsp of cutlet mixture and shape it into a ball, flatten it and stuff it with a piece of cheese cube. Dip the cutlet into flour mixture and then into bread crumbs and give it a nice shape.
4. Heat few drops of oil in a non stick pan. Shallow fry the cutlets on low to medium flame on both sides till golden brown.
5. Serve hot with any sauce of your choice.

Note: 

• In case if the cutlet mixture becomes too soft and watery then add some bread crumbs.
• If it becomes too spicy or salty then add more boiled potato.
• Cheese stuffing is optional and can be opted out.

How to make plain wraps

Ingredients:

• 3 cups plain flour (Maida) *you can also use whole wheat flour
• 3 tbsp cooking oil
• 1 tsp salt
• Enough of water to make a soft dough (approx 1 cup to 1 1/2 cup)

Method:

1. Combine flour, oil and salt in a large mixing bowl. 
2. Add water and make a smooth and soft dough.
3. Keep the dough covered for 30 minutes.
4. Divide the dough into small lemon size balls.
5. Flatten the balls and roll into medium size rotis.
6. Heat a non stick pan and cook the rotis on both sides.

Mint Chutney

For mint chutney: (grind together)

• 1 tsp grated garlic
• 1 tsp grated ginger
• 2 green chillies
• 1 tsp lemon juice
• Salt
• 1 cup mint leaves
• 1 cup green coriander
• 1 slice of bread soaked in water

Smoked Chicken Masala

A very simple and easy recipe with very few ingredients, you can make this dish in a very less time. It tastes equally good even without the coal fumigation. It goes very well with the freshly made steamed rice and home style dal. Or just enjoy with toasted pav. 

In this kind of cooking technique, there is no need of adding any extra water, as the chicken releases its own juices along with the moisture present in tomatoes. There is no harm in adding extra water at the end in case if you need any gravy.

This recipe is different from usual chicken curry, as it is high on flavors. Flavor of coal, tomatoes and spices gives the curry a restaurant touch and the richness from the roasted and ground cashew nuts.

You can try similar recipes on blog which are equally easy and simple to prepare.

Kadhai Recipe

   

Ingredients:

• 500 grams Chicken
• 2 cups fresh tomatoes chopped + 1 tbsp tomato puree
• 1 tbsp ginger & garlic paste
• 1 tbsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp kasoori methi (dry fenugreek leaves)
• 1/2 cup roasted cashew nuts
• 2 or 3 green chilies (with slits)
• 1/4 cup chopped coriander leaves
• 5 tbsp cooking oil

Preparation:

• Marinate chicken pieces with 1 tbsp ginger & garlic paste, 1 tbsp red chili powder and salt for 1 hour.
• Make a paste of 2 cups chopped fresh tomatoes along with 1 tbsp tomato puree (store bought).
• Roast 1/2 cup cashew nuts and grind to a fine powder.
•  Chop coriander leaves.

Method:

1. Heat oil in a saucepan, add marinated chicken pieces and stir fry on medium heat for 1 minute.
2. Now add the paste of fresh tomatoes and tomato puree, along with 2 tsp coriander powder, 1 tsp cumin powder and 1 tbsp kasoori methi. 
3. Stir well and place the lid. Cook on low flame till chicken pieces are fully done.
4. Keep a piece of charcoal on open flame and heat till it turns red hot.
5. Add 2 tbsp of powdered cashew nut and green chilies to the chicken and cook for 1 more minute. Check the salt and add if needed.
6. Garnish with chopped coriander and remove chicken from flame.
7. Place a small piece of foil or a steel bowl on the surface of the chicken masala. Keep the burning piece of coal on the foil and pour 1 tsp of ghee or butter on it. Immediately cover with lid and keep the gravy covered for 30 minutes. 
8. Open lid and discard the foil and coal piece.
9. Reheat if needed and serve hot with roti, naan or steamed rice.

Note: You can add more water in step 5 if you need more gravy. You can prepare this curry even without using coal fumigation, it tastes equally good.

Coastal Fish Curry

This recipe of fish curry is a common recipe of the coastal region of Southern India, that includes coastal areas of Kerala, Karnataka and Goa. Maybe just slight changes here and there in spices, but this recipe is more of a Mangalorean speciality.

The place where I belong to, Fish Curry is almost considered to be a sacred food. By 'sacred' I mean, no one is allowed to mess with it. It has to be that 'perfect' curry which only the elder ladies of the family take the privilege to prepare. Making a good fish curry is considered to be an art, and still every household has its own special taste. The best fish curry which I always relish is by my mother and my mother-in -law and of course, the excellent one prepared by my grandmother. 

Nothing for me is more comforting than a bowl of fresh steamed rice topped with an authentic and aromatic fish curry. And I am on my way to master this skill myself, maybe till I get to feed my great grand children.

You might also like similar kind of recipes in my blog:

Goan Prawn Curry

Prawn & Drumsticks Curry

  

Recipe for Coastal Fish Curry

Serving: 5 to 6

Preparation Time: 15 to 20 minutes

Cooking Time: 20 minutes

Ingredients:

• 500 gm King Fish (Surmai) or any big fish of your choice
• 1 tomato chopped
• 1 cup thick extract  fresh coconut milk ( OR 1 cup warm water + 3 tbsp coconut milk powder)
• 4 tbsp cooking oil (or coconut oil)
• Salt

For Curry Tadka

• 1 onion sliced 
• 2 small green chilies
• 7 -10 curry leaves
• 1 inch piece of ginger sliced
• 2 tbsp coconut oil

For Curry Masala

• 3/4 cup fresh coconut 
• 10 dry red chilies (medium spicy)
• 1 tbsp coriander seeds
• 1 tsp whole cumin
• 1/2 tsp black pepper corns
• 1/4 tsp fenugreek seeds (methi seeds)
• 3 cloves of garlic
• 1 tsp chopped ginger
• 5 curry leaves
• 1 green chili
• 1 small onion chopped
• 1 tbsp tamarind pulp ( OR 3/4 cup tamarind soaked water)

Preparation:

1. Cut and clean the fish pieces and keep aside.
2. Fish Curry Masala: Grind the coconut into a very fine paste by adding few drops of water at a time. 
3. Heat a pan, add 1 tbsp oil and roast -  10 dry red chilies (medium spicy), 1 tbsp coriander seeds, 1 tsp whole cumin, 1/2 tsp black pepper corns and 1/4 tsp fenugreek seeds (methi seeds) for 2 to 3 minutes on low flame.
4. Then add chopped garlic, ginger, green chili and chopped onion. Roast all of them together for 1 more minute on medium flame. Cool and transfer to a grinding jar along with ground coconut paste and tamarind pulp.
5. Grind the masala into a fine paste by adding little water as needed. This will take several rounds of grinding, as you need to grind it to a super smooth and fine paste.

Method:

1. Heat a sauce pan with 3 tbsp of cooking oil. Add the fish curry masala, salt, chopped tomato and 3 cups of water (approx). Let it boil slowly and cook on low flame for 10 minutes.
2. Once the masala is cooked and the raw smell disappears, taste and check the salt and also the sourness in the curry. If you want more spicy then add extra green chilies and also if needed add extra tamarind pulp.
3. Adjust the consistency of the curry by adding some water if it is too thick and let it boil again.  
4. Now add fish pieces one by one. 
5. Do not stir too much with the ladle, as it might break the fish. Just rotate the sauce pan gently to stir. Place the lid and cook on low to medium flame for 5 to 7 minutes or till fish is almost done.
6. Finally add coconut milk to the boiling curry and cook for 2 minutes on low flame.
7. Remove from heat and keep warm. 
8. Curry Tadka: In a separate pan, heat 2 tbsp of coconut oil (or cooking oil). Fry sliced onion till soft and light pink, then add curry leaves, chopped ginger and green chilies. Saute for few seconds on high heat and add the whole tadka to the fish curry.
9. Serve hot with steamed rice.

Weekly Menu Plan 3 | Vegetarian & Non-vegetarian Meal Plan

Vegetarian Meal Plan

Day 1

                                                                 Breakfast: Pav Bhaji

Lunchbox: Mini Vegetable Burgers

Main course: Tomato Rice, Paneer 65

Others: Garlic Herbed Roll, Strawberry Oats Smoothie

For recipes, click on the name of the dish

Day 2

Breakfast: Paneer Bhurji with Toast

Lunchbox: Bread Paneer Roll

Main course: Ghee rice, Dal Makhani, Potato & Capsicum Sabzi

Others: Baked Sweet Potato Sticks, Lemon Mint Cooler

For recipes, click on the name of the dish

Day 3

Breakfast: Mysore Masala Dosa

Lunchbox: Potato & Chutney Toast

Main course: Vegetable Biryani, Raita

Others: Nizami Veg Seekh Kabab, Watermelon & Strawberry Cooler

For recipes, click on the name of the dish

Non-vegetarian Meal Plan

Day 4

Breakfast: Paneer Kathi Roll

Lunchbox: Paneer Kathi Roll

Main course: Roast Chili Chicken, Vegetable Korma with steamed rice

Others: Gadbad

For recipes, click on the name of the dish

Day 5

Breakfast: Chana Masala with Paratha

Lunchbox: Philly Cheese Steak Sandwich

Main course: Kadhai Gosht Ki Biryani

Others: Bhel Puri, Orange Iced Tea

For recipes, click on the name of the dish

Day 6

Breakfast: Cucumber Dosa, Coconut Green Chutney

Lunchbox: Potato & Chutney Sandwich

Main course: Prawn Ghee Roast, Brinjal Curry with steamed rice

Others: Aloo Chana Chat, Lemon Mint Cooler

For recipes, click on the name of the dish

Kadhai Mutton Chops

This recipe of Kadhai Mutton Chops is similar to that of what you get in a Pakistani restaurants. The meat pieces are cooked separately in a pressure cooker to speed up the cooking procedure. The spices and aromatics used are very less but the flavors are great. In a pakistani cooking style, lot of tomatoes and chopped fresh ginger is used mainly for most of the kadhai dishes. This dish goes very well as a side dish with steamed rice and dal, or you can just relish it with hot phulkas or parathas.

Serves: 4
Preparation Time: 20 minutes for chopping, boiling etc
Cooking time: 30 minutes

Ingredients:

• 1 kilo gram mutton chops
• 2 medium size onion sliced
• 3 large tomatoes finely chopped
• 2 tbsp ginger & garlic paste (1 tbsp. + 1 tbsp.)
• ½ cup yogurt
• 4 to 5 green chilies roughly chopped
• 2 inch piece of ginger julienned
• 1 tbsp red chili flakes (crushed dry red chilies)
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tbsp whole cumin seeds
• 1 bay leaf
• Salt to taste
• ¼ cup cooking oil

Method:

1. First boil the mutton pieces in a pressure cooker with salt, 1 tbsp. ginger & garlic paste and 2 cup water.
2. Heat oil in a kadhai and add bay leaf, whole cumin and sliced onion. Fry till soft.
3. Then add 1 tbsp ginger & garlic paste, turmeric, red chili flakes. Fry for 1 minute.
4. Now add chopped tomatoes and cook till soft and oil separates.
5. Add cooked mutton pieces with 1 cup of its water, yogurt, garam masala powder chopped green chilies and ginger pieces. Taste and add salt.
6. Cook for 10 more minutes till mutton is well combined with all the spices.
7. The consistency should not be too dry. It should be like a thick gravy.

Bhel Puri

Ingredients:

For spicy green chutney (grind together)

• 4 cloves garlic 
• Small piece of ginger
• 4 green chilies
• 1 small onion
• ½ tsp cumin powder
• ½ cup chopped coriander leaves
• ½ cup chopped mint leaves
• 1 tsp tamarind pulp (or small piece of dry tamarind)
• Salt

For sweet chutney (cook together on low flame till chutney thickens - approx 20 minutes)

• 5 tbsp of tamarind pulp (seedless) or [lime size tamarind ball soaked in 1 cup hot water]
• 3 tbsp of dates paste or 1/2 cup grated jaggery
• 2 cups water
• ½ tsp red chili powder
• ½ tsp cumin powder
• Pinch of black salt (or ordinary salt)
• ½ black pepper powder
• 3 tbsp of cooking oil

Other ingredients

• 2 cups puffed rice (slightly roasted)
• 1 large onion chopped
• 1 large tomato chopped
• 2 medium potatoes boiled & chopped
• 8 flat puris (papdi)
• 1 cup nylon sev (chat sev)
• 1 cup chopped coriander leaves
• 2 green chilies finely chopped
• 1 tbsp chat masala powder

Method:

1. In a large bowl, add roasted puffed rice, onion, tomatoes, boiled potatoes, and broken papdi, half of chopped coriander leaves, green chilies and chat masala powder. Mix well.
2. Then add 3 tbsp or more of sweet chutney and 2 tbsp or more of green chutney (or according to your taste). Mix all the things well and put a ladle full of mixture into individual serving dish.
3. Add few tsp of sweet chutney, and some green chutney. Again sprinkle some chopped coriander and finally add a layer of sev on top.
4. Serve immediately.

Strawberry Oats Smoothie

Ingredients (for 2 servings)

• 6 strawberries
• Half a banana
• 2 tbsp oats
• 4 tsp sugar
• ½ cup yogurt
• 1 ½ cup milk

Method:

1. Heat a pan and slightly toast the oats.
2. Add chopped strawberries, banana, sugar, oats and yogurt to the blender jar and blend it till you get a smooth mixture.
3. Then add milk and blend for few seconds till smooth. Taste and check if more sugar is needed. You can add more milk if needed.
4. Serve chilled.

Kori Rotti Chicken Curry | Mangalorean Style Chicken Curry

This is a typical Mangalorean delicacy of Bunt Community, with an excellent combination of a spicy coconut based chicken curry paired with crispy rice crepes. We rarely see anyone making these crepes at home as it needs to be prepared by people who specialize in this skill and is much time consuming. It is better to buy it rather than make it at home as they are too delicate to handle. As a Mangalorean I would like to treasure these traditional and valuable recipes and pass it on to the future generation.

The recipe for chicken curry is a traditional one. By 'traditional' I mean that the recipe remains the same and no changes are made to it, no matter what. You need to keep some crepes on the plate and pour a ladle full of curry over it. Within few seconds you will find the crepes are fully soaked in the curry making it taste heavenly. You can never find this kind of combination in any other food.

Ingredients:

• 1 kilo gram of Chicken (cut into small pieces)
• 1 cup coconut milk (fresh or made with powder)
• 1 medium onion sliced
• 1/4 cup fried onion (for garnish)
• 1 stick of cinnamon (1 inch)
• 2 cardamom
• 3 cloves
• 5 tbsp cooking oil
• For tempering: 5 curry leaves and 2 dry red chilies

 For Masala:

• 12 dry red chilies (medium spicy)
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/4 tsp fenugreek (methi) seeds
• 1 tsp peppercorns
• 1 cup grated coconut
• 1/4 tsp turmeric
• 3 cloves of garlic (big size)
• 1 small onion roughly chopped
• 1 cup tamarind soaked water  (or 1 tbsp ready made tamarind pulp)   
• 2 tbsp oil 

To prepare the Masala:

1. Heat oil in a pan and roast coriander seeds, cumin seeds, fenugreek seeds, dry red chilies and peppercorns. Fry for 1 minute on slow flame or till they slightly change color.
2. Then add grated coconut, chopped onion, chopped garlic and turmeric powder. Again fry everything on low flame till aromatic. This will take another 2 minutes. Remove from heat and cool.
3. Transfer all the roasted ingredients into a grinding jar. Along with tamarind pulp grind to a smooth and fine paste.
4. Masala is now ready.

Method:

1. Heat oil in a saucepan and add cinnamon, cardamom and cloves. Add 1 medium sliced onion and fry till light brown.
2. Add chicken pieces and cook for 1 minute till all the juices are sealed in.
3. Now add the masala paste, salt and 3 cups of water. 
4. When the curry starts to boil, reduce the heat and cover and cook the chicken till it is fully done.
5. Finally add coconut milk and cook for another 5 minutes. Taste and check the salt. Add more water if the consistency is too thick, as we need a medium consistency curry for the crepes to get soaked. Once the curry is cooked, remove from heat.
6. Heat 1 tbsp ghee in a small pan and add curry leaves and dry red chilies. Pour this tempering over the curry, garnish with fried onion and serve hot with Kori Rotti.

Note: In case the Kori Rotti is not available at your place, this curry goes very well Ghee rice, Pathri, Roti and Idlis.

Paneer Kathi Roll | Cottage Cheese & Mint Chutney Wrap

Kathi Roll as we all know are yet another popular street food in India. What I like about these rolls is that they are so versatile that you can stuff any dry sauteed preparation combined with some crunchy salad and a complete meal is ready to devour.

Talking about its versatility, it can be a breakfast, lunch as well as a dinner. And not to forget, an ideal lunch box treat which I am sure everyone will like.

Another reason to make these full meal roll is that it can be made in a jiffy. As we all know paneer doesnt need much time to get cooked, except for all the chopping you need to do. To make things even more faster, you can use the store bought ready to eat tortillas or frozen parathas. To keep the recipe easy and quick, I always make it a point to make a mint chutney once in a week and store it in an air tight container. And trust me the chutney will not last for more than a week. Life becomes easier when you can make a quick sandwich, chat or just use it as a dip for you evening snacks.

You may like some of my recipes where I use this chutney very often.

 Aloo Chana Chaat

 Grilled Paneer Sandwich

How to make plain wraps

Ingredients:

• 3 cups plain flour (Maida) *you can also use whole wheat flour
• 3 tbsp cooking oil
• 1 tsp salt
• Enough of water to make a soft dough (approx 1 cup to 1 1/2 cup)

Method

1. Combine flour, oil and salt in a large mixing bowl. 
2. Add water and make a smooth and soft dough.
3. Keep the dough covered for 30 minutes.
4. Divide the dough into small lemon size balls.
5. Flatten the balls and roll into medium size rotis.
6. Heat a non stick pan and cook the rotis on both sides.

Mint Chutney

For mint chutney: (grind together)

• 1 tsp grated garlic
• 1 tsp grated ginger
• 2 green chillies
• 1 tsp lemon juice
• Salt
• 1 cup mint leaves
• 1 cup green coriander
• 1 slice of bread soaked in water

How to make Paneer Masala

Ingredients:

• 300 gms Paneer cut into cubes
• 1 tsp ginger & garlic paste (or grated ginger & garlic)
• 1 medium size onion chopped
• 2 green chilies finely chopped
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves
• Salt
• 4 tbsp cooking oil / butter

Method:

1. Heat oil in a pan. Add 1 tsp cumin seeds and when they change color add chopped onion.
2. Saute till onion turns soft and pink.
3. Add 1 tsp ginger & garlic paste, green chilies, 1 tsp red chili powder, 1 tsp coriander powder and1/4 tsp garam masala powder. Fry on low flame for 2 to 3 minutes or till all the spices are well cooked and raw smell disappears. Add few drops of water if needed.
4. Now add lemon juice, garam masala powder, salt and cook for one more minute.
5. Finally add paneer pieces and stir gently so as to coat it well with all the spices.
6. Place the lid and cook for 2 minutes on low flame.
7. Remove from heat and set aside, but keep warm.

To make Kathi Roll

Take a wrap/roti/tortilla, place a big spoonful of cooked paneer masala, any of your choice chopped raw vegetables (capsicum, tomato, cabbage, grated carrot etc...) and finally mint chutney. Roll it and serve warm or cold.