Wednesday, December 7, 2011

Indian Veg Chili

Rajmah / kidney beans- 200 gm / 1/2lb (2 Cans)
Soy Chunks-1 cup
Chopped onion – 1/2 cup
Chopped tomato - 1 and 1/2 cup
Capsicum Sliced – ½ cup
Garlic slice - 3 tbsp.
Ginger paste - 1 tbsp.
Red whole chili - 4
Red chili powder - 1 tbsp.
Tomato paste – 3tbsCumin - 1tsp
Garam Masala - 1/2 tsp
Turmeric powder - 1 tsp.
Chopped coriander / Cilantro - 1 tbsp
Bay leaf - 3 Oil - 3 tbsp.
Salt As per taste

For garnishing:

Finely chopped Onion- ½ cup
Finely chopped Tomato – ½ cup
Grated cheese- ½ cup
Chopped coriander / Cilantro - 1 tbsp
Sour cream – 2tbs

soak isoy chunks for 30 min and microwave with water for 2 to 3 min then finely chop cooked soy chunks and mix to chili(while you are boiling chili)

Soak Rajmah/ kidney beans for 6 to 8 hours. Heat oil in a pressure cooker,(If you are using caned then don’t soak it and use a nonstick pan) add bay leaves, Jeera/ cumin, chopped onion, garlic, red whole chili and sauté’ till onion is half cooked now add capsicum, Ginger Paste and Cook for few minute then add Tomato, when the oil starts getting separate Add red chili powder, Soaked Rajmah,(or caned kidney beans) Salt and pressure cook. When the cooker gets cool remove the lid(you can skip this if you are using caned) and mash Rajmah/kidney beans slightly for thickening the gravy and boil Rajmah curry for few min and add garam masala, tomato puree and boil it for few min. Transfer Chili to a serving dish.

Garnish just before serving with chopped fresh coriander, Finely chopped Onion, Finely chopped Tomato, Grated cheese, Sour cream

Palak Paneer / Spinach with cottage cheese


Spinach (palak) - 2 bunches
Milk - 1cups or Heavy Wiping Cream -2tbp
Paneer Cube - 1lb
Onions -2
Green chillies - 2 or 3
Finely Chopped Ginger -1/2 inch piece
Finely Chopped Garlic - 2 clove
Chopped Coriander/ Cilantro - 2tbs
Chili Powder -1 tsp
Turmeric powder -1/2 tsp
Dry mango powder - 1/4 tsp
Garam Masal - 1/2 tsp
Butter or oil - 2 tblsp
Salt - to taste


  1. Chop Paneer into 1/2inch by 1 inch pieces. Shallow fry Paneer/ Cottage cheese pieces(optional) with little oil spray.  
  2. Chop onions and mince ginger and garlic.
  3. Wash spinach/ Palak and keep it aside.
  4. Take a cooking bowl and start heating up 5 cups of water, when the water starts boiling add 1tsp of sugar, Spinach and green chili, turn off the flame after a minute.
  5. Drain excess water and let it cool for 5-10 min and blend it to a smooth paste.
  6. Rinse shallow fried Paneer cubes in hot water and take out all excess water by slightly squeezing them.  If Paneer is not fried then skip rinsing it.
  7. In a pan heat butter or oil, then add onion, garlic, ginger, keep frying until it leaves fresh aroma.(for 5-8 minutes)
  8. Now add Spinach/ Palak paste, chilipowder,turmeric powder, mango powder, salt, milk/cream, garam masala and Paneer Cubes. if required add few spoons of water. Mix well and boil till it becomes semi thick gravy.
  9. Garnish with Chopped Coriander/ Cilantro.
Serve hot with Cooked Basmathi Rice or Indian Naan.