Amritsari Magaz Masala

A delicious lamb brain egg/vegetable curry made with freshly roasted garam masalas and a rich and luscious gravy with melon seeds.

CHEF'S NAME : Marut Sikka

DIFFICULTY LEVEL

: Medium

SERVINGS :

COOK TIME : 1 Hour

  RATING :

INGREDIENTS   METHOD 7 - 8 pieces of lamb brain (magaz)

4 onions, chopped fine

1 cup peeled melon seeds

3-4 Tbsp oil

Water

For the Tomato-Onion Mixture:

3 tomatoes, chopped fine

1 onion, chopped fine

1 Tbsp desi ghee

6-8 cloves of garlic, finely chopped

Half inch piece of ginger, finely

  Take 7-8 pieces of brain and boil them in a water of salt and turmeric (a pinch). Allow them to cook for 5-6 minutes.

For the Melon and Onion Paste:

Fry the melon seeds in oil. Since they are slightly bitter frying them helps takes away the bitterness.

They cook really fast and when you see them browning on the outside, take them out.

Mix them with cold water and blend them in a mixture to make a thick paste.

Cut 4 onions into quarters and boil them. This should take about 3-4 minutes. You can make out by the color and the smell that they are done.

Rinse with some cold water.

Now mix these onion pieces with water and little bit of oil (3-4 Tbsp). Blend them in a mixer to

chopped

A pinch of salt

A pinch of red chilli powder

1/2 tsp cumin powder

For the Gravy:

5 -6 green chillies

2 1/2 tsp garlic paste

1 tsp ginger paste

1 Tbsp desi ghee

Onion paste (half of what you have made)

Melon seed paste

A pinch of salt and white pepper

5 butter cubes

4 cloves of chopped garlic

2 tsp cumin powder

2 tsp turmeric powder

Tomato-onion mixture

1 tsp red chilli powder

Half lime juice

1/2 tsp kasoori methi

Coriander leaves for garnish

make a thick onion paste. (By adding the oil you can store the paste for a longer time. Also the oil gives it a glaze and a nice whitish colour)

For the Tomato Mixture:

Add a nice dollop of desi ghee in a pan. Once heated add the garlic (half of it) and ginger to it. Let it saute for a minute.

Once it browns add the onions. Mix it well. Once the onions turn nice golden brown add the tomatoes.

Add a pinch of salt at this stage.

Saute this for a couple of minutes. Now add a pinch of red chilli powder and cumin powder.

Mix all well. Once the tomatoes look cooked take the pan off the heat.

For the Gravy:

Heat desi ghee in a pan, add garlic paste, ginger paste and saute.

As the mixture turns brown, add the boiled onion paste and roast it for sometime.

Now add melon seed paste, salt and little bit of white pepper. Roast it.

Once done, set it aside.

Now in another pan heat some butter and saute the garlic.

Add the onion-melon seed base that was made and set aside.

Now add cumin, turmeric, the tomato-onion mixture, salt and red chilli powder into the above mixture.

Mix well.

Break the lamb brains into small pieces with your hands and add them to the mixture.

Stir gently.

Coat it well with the masalas.

Add the lime juice and kasoori methi.

Cook for a minute.

Garnish with some coriander leaves and serve hot.

Chatpata Paneer

A tangy dish of paneer cooked in a mix of spices and finished with cream

CHEF'S NAME : Marut Sikka/Chef Mohammad Ilyas

DIFFICULTY LEVEL

: Medium

SERVINGS : 8

COOK TIME : 40 mins

  RATING :

INGREDIENTS   METHOD 12 big pieces of paneer

6-7 tbsp ghee

  Heat ghee in a pan and saute garlic in it till it turns golden brown in colour.

Add the browned onion paste to it, stir well and

3-4 tsp chopped garlic

4 tbsp browned onion paste

1 bowl curd

3 tsp coriander powder

3 tsp roasted kaju paste

1 tsp kashmiri mirch powder

salt - to taste

1 tsp roasted jeera powder

1/2 tsp kasuri methi

1/2 tsp kali mirch powder

1 tsp lemon juice

4 tsp cream

3-4 tsp coriander leaves

add the curd to it and mix well.

Add coriander powder, kaju paste and Kashmiri mirch powder and stir well.

Add the paneer to it along with jeera powder, kasoori methi, kali mirch powde and lemon juice.

Mix well. Pour in the cream and mix well.

Garnish with coriander leaves and serve hot.

Paneer Bhurji

Paneer crumbled and cooked with cashew nuts, tomato, kasuri methi and a variety of spices.

CHEF'S NAME : Marut Sikka

DIFFICULTY LEVEL

: Easy

SERVINGS : 6

COOK TIME : 30 minutes

  RATING :

INGREDIENTS   METHOD 500 gm paneer

1 kg tomatoes

2 tbsp desi ghee

2 bay leaves

3 whole red chillies

1 piece mace

5 green cardamoms

4-5 cloves

2 black pepper corns

3 tsp garlic paste

1/2 tsp ginger paste

2 tsp cumin seeds

Chopped green chillies

2 tsp chopped garlic & ginger

1chopped onion

Kasuri methi powder

1 cup cashew nut paste

1/2 cup cream

1 tsp red chilli powder

1 tsp cumin seed powder

  Cut half the paneer into cubes and crumble the other half. Marinate with ginger and garlic paste, salt and red chilli powder.

Slice tomatoes into quarters.Heat desi ghee in a pan, add bay leaves, whole red chillies, mace, green cardamoms, cloves, black pepper corns, garlic paste and ginger paste.

As the garlic turns brown, add the tomatoes, salt and cook on low heat. Grind the tomato mixture and strain it.

Blend the cashews and add the the tomato gravy to the blended cashew. Cook for some time in a low heat and add crumbled paneer and mix it well.

Heat desi ghee in a pan, add cumin seeds, chopped green chillies, chopped garlic and chopped ginger. As the garlic turns brown, add the onions.

When the onions turn golden brown, add red chilli powder, cumin powder, tomato-cashew paste, cream and little bit of lemon juice and cook for some time.

Now add the paneer cubes and cook for a minute on low heat.

Then add the crumbled paneer mix and cook for a minute. Garnish with coriander leaves and serve hot.

2 tbs chopped coriander leaves

Salt

little bit of lemon juice

For the marinade

2 tsp ginger

2 tsp garlic paste

1 tsp red chilli powder