Nelabasale(Waterleaf) Tambli

Ingredients:
1/2 bunch of Waterleaf / Nela Basale / Talinum Fruticosum
3/4 - 1 cup grated Coconut
2 - 3 Black Peppers / Kaalu Menasu
1/4 tsp Cumin seeds
1 Green Chilly
1.5 - 2 cups Buttermilk / Majjige
Salt to taste
1/2 tsp Mustard seeds
10-12 Fenugreek seeds
1-2 broken Red Chillies
4 - 5 Curry leaves
1.5 - 2 tsp Ghee

Recipe:

Wash the waterleaf leaves and keep them aside.

Chop the leaves into small pieces as shown in the picture below. Cut the green chilly into two halves.

Put 1-1.5 tsp ghee in a thick bottomed vessel and heat. Add cumin seeds, black peppers, green chilly and fry them for few seconds. Add chopped leaves and fry them for about 5-6 mins in medium flame.

Grind grated coconut, fried waterleaf leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Transfer this ground coconut to a vessel. Add buttermilk, salt, water(if required) to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, fenugreek seeds, broken red chillies and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. Mix well before serving. It goes well with rice.

Shahi Paneer

Ingredients:
180 grams of diced Paneer
4 medium sized Tomatoes (1 for Puree + Remaining for Masala)
1 large Onion
1/3 cup broken Cashew nuts
10 - 12 Almonds
3 Tbs cream of Milk / Halina Kene
2 Tbs of Curd / Yogurt
1 tsp Ginger Garlic Paste
2 - 3 Red Chillies
Salt to taste
1/4 tsp Chilly Powder
1/4 tsp Garam Masala powder
1.5 - 2 tsp Kasuri Methi leaves
1 inch Cinaman Stick / Chekke
1 Bay Leaf
2 Cloves / Lavanga
2 - 3 Coriander leaves
4 tsp Oil

Recipe:
Put almonds in hot water for about 10-15 min. Remove the outer skin and put it in a mixer. Add 1 tsp cashew nuts, 3 Tbs of cream of milk, required amount of milk and grind them together. The consistency of the cream should be like that of milkshake.

Chop tomato into medium sized pieces as shown in the picture below. Chop onion into thin long pieces as shown in the picture below.

Put 2 tsp oil in a pan and heat. Add cashew nuts, red chillies and fry them for about 1-2 mins. Add chopped onions and fry them for about 2 mins in low/medium flame. Add chopped tomatoes, salt and mix them well.

Add little amount of water and cook them well. Put this in a mixer and grind it to smooth paste.

Put 2 tsp oil in a heavy bottomed vessel and heat. Add ginger garlic paste, cinnamon stick, bay leaf, cloves and fry them for 1-2 mins in low/medium flame. Add tomato puree(Put the tomato in mixer and grind it to smooth paste), 2 tsp water, kasuri methi, garam masala and saute them for about 2-3 mins in medium/low flame.

Add the ground masala and mix them well. Keep this in low flame for about 3-4 mins.

Put the yogurt in mixer for few seconds and add it to gravy.

Add diced paneer, 2 tbs of prepared almond cream, salt and mix them well. Keep the gravy in low flame for about 2-3 mins.

 

Add heavy whipping cream and mix them well. Keep the curry in low flame for about 4-5 mins.

Garnish with chopped coriander leaves, almond cream, chopped cashews and serve hot. It goes well with Chapathis/Paratas. I tried this recipe from "Shahi Paneer by Vikas Khanna" source. Thanks Vikas Khanna for the recipe.