Steps to Make Gordon Ramsay Potatoes butter Masala,Mutter Paneer,Khatta meetha Kaddu with Spinach Poori

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, potatoes butter masala,mutter paneer,khatta meetha kaddu with spinach poori. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook potatoes butter masala,mutter paneer,khatta meetha kaddu with spinach poori using 61 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Potatoes butter Masala,Mutter Paneer,Khatta meetha Kaddu with Spinach Poori:

1. Get 2 tbsp Oil
2. Make ready 2 tbsp Butter
3. Prepare 1 tsp Cumin Seeds
4. Take 1 Onion large chopped finely
5. Get 3 Tomato large pureed
6. Prepare 3 tsp Chilli powder
7. Prepare 2 tsp Garam masala powder
8. Take 1 Green Chilli sliced
9. Take 2 tbsp Tomato Ketchup
10. Prepare 1/4 cup Cream
11. Take 1 tbsp Kasuri Methi Leaves
12. Make ready 1 tbsp Sugar
13. Make ready to taste Salt
14. Prepare For Khatta meetha kaddu
15. Take 400 grams Red Pumpkin
16. Make ready 2-3 Red Chillies
17. Get 3 tablespoons Oil
18. Prepare 1/2 teaspoon Fenugreek seeds (methi dana)
19. Get 1 pinch Asafoetida
20. Take 2 Green chillies chopped
21. Take to taste Salt
22. Make ready 1/2 teaspoon Turmeric powder
23. Take 1 tablespoon Coriander powder
24. Take 1" Ginger cut into thin strips
25. Get 1 1/2 teaspoons Red chilli powder
26. Get 2 tablespoons Sugar
27. Make ready 1 1/2 tablespoons Lemon juice
28. Prepare 2 tablespoon Fresh coriander leaves chopped
29. Get For spinach Poori.
30. Get 1 bunch Fresh Spinach (about 3 cups roughly chopped)
31. Make ready 3 cups Whole Wheat Flour (Atta)
32. Get 1 Green Chilli
33. Make ready 1/2 tsp Cumin Seeds
34. Take 1" Ginger
35. Take 1/4 tsp Ajwain
36. Take to taste Salt
37. Make ready Oil - for deep frying
38. Make ready For Mutter Paneer…
39. Prepare for onion-tomato puree:
40. Take 2 tsp oil
41. Get 1 onion finely chopped
42. Take 3 garlic cloves
43. Get 1 inch ginger
44. Prepare 2 to matoes finely chopped
45. Make ready 4 cashews
46. Take other ingredients:
47. Prepare 1-2 tbsp oil
48. Get 1/2 tsp jeera
49. Make ready 1 inch cinnamon stick dalchini
50. Take 1 ­ bay leaf
51. Get 3/4 tsp kashmiri chilli powder
52. Take 1/4 tsp turmeric powder
53. Take to taste salt
54. Prepare 3/4 tsp coriander powder
55. Make ready 1/4 tsp cumin powder
56. Prepare 1/2 tsp garam masala powder
57. Prepare 2 tbsp curd
58. Make ready 1/2 cup peas fresh
59. Make ready 10 pieces paneer
60. Make ready 1 tsp kasuri methi
61. Make ready few coriander leaves chopped

Instructions to make Potatoes butter Masala,Mutter Paneer,Khatta meetha Kaddu with Spinach Poori:

1. For Potatoes butter masala..Take the grinding ingredients in a blender and puree them. Set aside. Take tomatoes in a blender and puree them as well. Set this aside as well.
2. Take boiled cubed potatoes in a bowl. Sprinkle with some salt and chilli powder. Let it sit for 5 mins.
3. Heat a kadai. Add oil in it, when it is hot, add in potatoes and saute them for 5 mins or so till it turns little darker in colour. Remove them to a plate.
4. In the same kadai, add in butter and sprinkle some cumin seeds. Let it sizzle. - Now add in the pureed masala and saute them for couple of mins. - Add in chopped onions and add salt and sugar and saute them till they turn light golden.
5. Add in pureed tomatoes and mix them well. Cover and cook this till oil separates. - Now add in chilli powder, garam masala powder, tomato ketchup and mix well. - Pour in water and bring everything to a boil. Add in the potatoes, green chilli and mix well. Simmer this for 10 mins or so.
6. Add in cream and kasuri methi leaves. Mix this well and switch off the flame. - Serve with a drizzle of cream and a dollop of extra butter if needed.
7. For Khatta meetha Kaddu.. - Peel the pumpkin and cut into pieces. - Heat oil in a kadai. Add fenugreek seeds, asafoetida, green chillies, pumpkin pieces and mix. Add salt, turmeric powder, coriander powder, ginger, red chilli powder and mix.
8. Add a little water, cover and cook on medium heat for ten to fifteen minutes. Add sugar, lemon juice, coriander leaves. - Cover and cook further on medium heat for ten minutes. The pumpkin pieces should get mashed. Serve hot.
9. Take just 2 tbsp of water in a pan and add the roughly chopped spinach to it. Cook this on medium flame for just couple of minutes. The spinach would have wilted. - Take this spinach along with liquid that might be present in a mixie jar. Also add a piece of ginger, one green chilli and grind it to a smooth puree.
10. Take 3 cups of whole wheat flour in a mixing bowl. Add some salt and ajwain. Mix together. Ajwain is optional, you can skip it if you don't like it's taste. - Add the spinach puree with this and start kneading. Add additional water as required and knead to form a firm dough. - Apply some oil on the dough ball, cover it and let it rest for about 20 minutes.
11. Knead the dough once again. Make small lime sized balls out of it. - Roll out each ball into a puri using your rolling pin or a puri press. The puris should be thicker than chapathi. - Heat oil in a kadai and carefully drop each puri inside. Fry on both sides. It will puff up. Keep the flame in medium to retain the green colour and prevent browning.
12. For Mutter Paneer…..firstly, in a large kadai take oil and add chopped onions, ginger and garlic. - saute on medium flame till onions turns slightly golden brown. - further add chopped tomatoes and saute till they turn soft. - finally, add few cashews and blend to smooth paste.
13. Firstly, in the same kadai add oil. - further add jeera, cinnamon and bay leaf. - add chilli powder and turmeric directly to oil. - now added blended onion - tomato paste and fry. - additionally add coriander powder, cumin powder, garam masala, sugar and salt and fry. - furthermore, add 1 cup of water add 2 tbsp of curd and mix Well.
14. Further add peas and add paneer cubes. - cover and simmer for 10 minutes. - finally, add crushed methi and coriander leaves.Serve spinach Poori s with potatoes butter masala,Mutter Paneer and Khatta meetha Kaddu.

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