Tag Archive: Mini Copper Pan

  1. Paneer Tikka Biryani courtesy of Jagruti’s Cooking Odyssey

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    Paneer and Biryani are two words that can make anyone’s mouth water. Put them together and you have a divine amalgamation of the lightest, most flavourful rice with creamy paneer. Biryani is known mostly as a South Asian dish and comprises layers of rice, either meat or vegetables and plenty of spices. It is an entire meal in itself but can also be eaten with other curries and yogurt dips.

    To find out what Hayley thought of our copper tri ply pans and lots of tips to help create this Paneer Tikka Biryani dish click here. 

    Recipe by Hayley Dhanecha

    Serves: 6-8

    Preparation Time: 2 hours

    Cooking Time: 1 hour

    Equipment

    Ingredients

    Paneer Tikka

    • 500g paneer cut into cubes
    • 2 green capsicum pepper cut into small chunks
    • 3 TBSP. thick yogurt
    • 2 TBSP. tandoori masala
    • 1 TBSP. ginger-garlic puree
    • 2 TBSP. oil
    • 1 TSP. red chili powder
    • 1/2 TSP. garam masala powder
    • 1 TBSP. lemon juice
    • 1 TBSP. corn flour (optional)

    Masala Gravy

    • 1 big onion finely chopped
    • 1 TBSP. ginger-garlic puree
    • 3 TBSP. cashew and almond paste
    • 2 TBSP. oil
    • 1/2 TSP. cumin seeds
    • 4-5 TBSP. pureed tomato
    • 1 TBSP. kitchen king masala 
    • 1 TBSP. whole spices (cardamom, cloves, bay leaves, cinnamon)
    • 1TSP. Kasoori methi
    • 1 TBSP. fried onion
    • 4-5 TBSP. single cream
    • salt to taste
    • 1 TBSP. red chilli powder

    Rice

    • 1 kg Sella basmati rice
    • 2 TBSP. whole spices (cardamom, cloves, cinnamon, bay leaves)
    • 2 TBSP. ghee
    • 1/2 TSP. lemon juice

    Other ingredients

    • saffron
    • fried onions
    • mint
    • coriander
    • cream 

    Cooking Method

    Paneer Tikka

    1. First place all the ingredients in a big bowl except paneer cubes.
    2. Combine everything and add paneer, mix well and cover the bowl with the cling film and leave it in the refrigerator for at least 2 hours.

    Rice

    1. First, wash the rice under the running water and soak it in cold water for half an hour.
    2. In a stockpot bring the water to boil, add whole spices, ghee, and lemon juice.
    3. Add soaked rice and cook till it is cooked 70%.
    4. Drain all the water and leave in a colander aside.

    Paneer Tikka Masala

    1. Preheat the oven to gas mark 6, arrange the marinated paneer on a baking tray and bake for 10-15 minutes or until golden brown. 
    2. In a stockpot, heat oil, add cumin seeds and whole spices.
    3. Once seeds and whole spices splutter add chopped onion and fry till translucent. 
    4. Add ginger-garlic paste and fry till light brown.
    5. Now add kitchen king masala, red chilli powder and fry for few seconds.
    6. Add tomato puree, cook till oil separates from the pan. 
    7. Add kasoori methi and cashew and almond paste.
    8. Keep stirring the mixture then add marinated and baked paneer.
    9. Mix everything, add salt, single cream and fried onions. 
    10. Turn off the heat.

    Layer the Biryani

    1. Preheat the oven to gas mark 6 or 200C.
    2. On the layer of paneer tikka masala, top with some of the fresh mint, coriander, fried onions, and toasted cashews. 
    3. Then add a layer of cooked rice evenly. 
    4. Again top the rice layer with saffron, cream and ghee, 
    5. Cover the stockpot with aluminium foil and stockpot lid. 
    6. Bake the biryani 12-15 minutes.
    7. Remove the pot from the oven, add fresh mint leaves, cashews and fried onion.
    8. Gently mix the biryani without breaking the rice and paneer.
    9. Serve hot with raita, fried papad, salad and choice of your curry. 

    NOTES:

    Normal basmati rice can be used instead of sella basmati rice.
    Marinated paneer can be shallow fried in a pan over the stovetop before making paneer tikka masala.
    You can ‘DUM’ biryani on a stovetop instead of baking it in the oven. For this method, put the pot on a direct flame, and keep the heat on a medium flame then lower it down totally and let the biryani cook for another 10 minutes.

    Paneer Tikka Biryani in Copper Tri Ply Stockpot

  2. Restaurant Style Saag Aloo courtesy of Jagruti’s Cooking Odyssey

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    Known in most curry houses in the UK as a classic vegetable vegan side dish, Saag Aloo remains a firm favourite. Two quite ordinary ingredients, spinach and potatoes are married together with a blend of fragrant spices to create something delicious!

    To find out what Hayley thought of our copper tri ply pans and lots of tips to help create this Restaurant Style Saag Aloo click here. 

    Recipe by Hayley Dhanecha

    Serves: 4-6

    Preparation Time: 5 minutes

    Cooking Time: 25 minutes

    Equipment

    Ingredients

    • 1kg fresh spinach
    • 500g baby potatoes
    • 5 TBSP oil
    • 1 TBSP panch phoran
    • 1 TBSP whole spices (green cardamom, bay leaf, cinnamon)
    • 1 big  finely chopped onion
    • 2 TSP. ginger-garlic puree 
    • 1 TBSP kasoori methi (dried fenugreek leaves)
    • 1 TSP turmeric powder
    • 1 TSP garam masala
    • 1 TBSP kashmiri red chilli powder
    • 5-6 TBSP blended tinned tomatoes*
    • 2 big fresh tomato roughly chopped into big chunks
    • 1 TSP lemon or lime juice
    • 1 TSP sugar
    • Salt to taste

    Cooking Method

    1. In a large pot add water, salt, and little turmeric powder. 
    2. Add potatoes and cook it till 70% done.
    3. Remove it and let it cool a little, peel the skin and leave it aside. 
    4. Discard the water, rinse the pan and add more water to it.
    5. Add a pinch of sugar and bring it to boil, add spinach.
    6. Blanch the spinach for a couple of minutes. 
    7. Remove the spinach and add it to the ice-cold water. 
    8. Squeeze out all the water and keep the spinach aside. 
    9. In a saute pan, heat oil.
    10. Add whole spices and panch phoran.
    11. Once they crackle add chopped onion.
    12. Saute the onion till it’s translucent.
    13. Add the ginger-garlic paste and keep cooking and stirring the mixture. 
    14. Now add kasoori methi, and ground masala (turmeric, red chilli powder and garam masala) along with salt. 
    15. If masala sticks to the pan, add a couple of spoons of water.
    16. Add blended tomatoes and keep cooking the mixture.
    17. Turn the heat to high and keep stirring the mixture, until you see oil separating the pan.  
    18. Add squeezed spinach and parboiled potatoes, mix everything but make sure not to break the potatoes. 
    19. Sprinkle some water and let the curry cook. 
    20. Turn the heat to medium and add fresh tomatoes.
    21. Let the curry cook for another 3-4 minutes, add lemon juice and mix well.
    22. Sprinkle some water to prevent sticking the curry to the pan.
    23. Cook another 4-5 minutes on high heat.
    24. Add sugar, mix and turn off the heat.
    25. Serve hot.

    NOTES:

    If you are using a concentrated tomato puree instead of tinned tomatoes, use ONLY 2 TBSP and add 5 TBSP water to it.

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info@proware-kitchen.co.uk
5 Churchill Way, Sheffield, S35 2PY
 
 
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