4 types of masala dishes that make people ask for more. Choose what you want to serve.
Masala dishes are perfect to serve for dinner when there is a celebration in your house. When you have an announcement to make, nothing is better than notifying people with a delicious dinner. And, when it comes to serving dinner, rice is a perfect meal that every Nepalese prefer.
Serving rice with different types of masala dishes is just like offering cake with a cherry on the top. Ok, serving various types of masala dishes can be too much. At least displaying two different types of masala dishes on the table is better so that your guest get a choice.
Types of Masala Dishes to Celebrate Together
Paneer Tikka Masala
Paneer Tikka Masala is ideal to serve for dinner. When choosing paneer to make paneer tikka masala make sure that you select good quality paneer so that it gets perfectly marinated.
- In a bowl, add smooth curd, ginger-garlic paste, lemon juice, salt, gram flour, and chili powder. Mix it well. (Use spices according to taste)
- Add paneer cubes, medium chopped onions, and bell pepper. Let the paneer marinate for an hour.
- Line a baking tray with aluminum foil. Thread the marinated paneer, onions, and bell pepper on a bamboo stick and place it on the baking tray.
- Brush the paneer cubes and vegetable cubes with oil
- Before grilling paneer, preheat the oven to 200 degrees C for 10 minutes and let the panner grill for another 15 minutes.
- Fry the grilled paneer and vegetable cubes with the skewers. Allow all the sides of the panner to fry until it displays a golden brown color.
- Take roughly chopped tomatoes and blend them to make tomato puree.
- Heat oil in the pan, then add onion paste and stir until it turns into golden brown.
- Add ginger-garlic paste, tomato puree, turmeric, red chili powder, coriander powder, garam masala, then stir the mixture.
- Turn off the flame before adding curd, then stir well.
- On medium flame, add water and salt and let it simmer for 5 minutes.
- Add cream and Kasuri methi then simmer at low flame.
- Add a grilled cube of paneer and vegetables. Stire it well.
Your paneer tikka masala is ready to decorate your dining table. Out of various types of masala dishes, paneer tikka masala is the favorite of many people.
Mushroom Masala, another masala dish that is ideal for celebrating. After paneer tikka masala, Mushroom masala is everyone’s favorite, and it goes perfectly with rice.
- Slice 200 gram of mushroom
- Blend one cup of chopped onion, 1 tsp chopped ginger, and 1 tsp chopped garlic without water to prepare the onion-ginger-garlic paste.
- Blend half cup chopped tomato to make tomato puree.
- Use a whisk to smoothen 4 tbsp curd.
- Heat 3 tbsp oil in the pan.
- Add half tsp cumin seeds, 2 bay leaves, half-inch cinnamon stick, 3 cloves, 1 strand of mace, 1 black cardamom, and 2 green cardamoms
- Stir till the aroma disappear, then add the onion-ginger-garlic paste.
- Sire the mixture until it turns golden brown, then add few pinches of salt.
- Add tomato puree and stir well.
- Next, you need to add turmeric powder, coriander powder, and red chili powder. (Use spices as per taste)
- Stir until you see oil releasing from the side of the mixture.
- Then add chopped mushroom and curd. Allow the mushroom to cook at a low flame.
- Stir very well and simmer it for 2 to 3 minutes.
- Then take half a cup of water and add it to the mushroom then season with few pinches of salt.
- Stir it properly. Cover the pan with lid. And let it cook for 20 minutes.
- Add half tsp of Kasuri methi and 4-5 pinches of garam masala. Stir the mushroom masala.
For seasoning, you can also add finely chopped coriander leaves just before serving.
Green pea masala
Green pea masala goes pretty well with naan or roti. You can also serve green pea masala with plain rice or jeera rice.
- Soak 12 pieces of cashew for 30 minutes.
- Steam the pea in a pressure cooker for 2 whistles.
- Blend the chopped tomatoes and soaked cashew without water to make a tomato-cashew paste.
- Heat 3 tbsp oil then add whole garam masala, 1 bay leaves, 2 cloves, 2 green cardamoms, and 1 inc cinnamon. Stir for few seconds.
- Add ginger-garlic paste and few pinches of hing, then add the tomato-cashew puree. Cook at low flame till the oil release from the side.
- Then add turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala as per taste.
- Stir the mixture. Add 2 tbsp smooth curd.
- Quickly stir the mixture so that curd doesn’t curdle.
- When the mixture turns into a paste, add 1 cup of water. Stir well.
- Add pea and few pinches of salt to season. Stir well.
- Add 2 tbsp milk powder. Stir well.
- Let the green pea masala cook for few minutes.
You can garnish with coriander leaves. Your Green Pea Masala is ready to be served.
Chicken Butter Masala
Chicken Butter Masala is must require dish on the table when serving your non-veg guest. Eating chicken butter masala with jeera is everyone’s favorite meal.
- In the chicken bowl, add ginger-garlic paste, garam masala, chilly powder, turmeric, coriander, black pepper, salt, few pinch of fenugreek leaves, and curd. Mix it. ( Use masala as per taste)
- Marinate it for 45 minutes.
- Take the pan, pour little oil, and allow it to heat. After few minutes add finely chopped onion. Cook till onion turn golden-brown.
- Add finely chopped tomatoes, chili powder, garam masala, coriander powder, and cashew nuts. Cook till raw smell goes off.
- Blend the mixture with 1 cup of water.
- Heat pan with butter. Add bay leaf, cinnamon stick, cloves, cardamom, and ginger- garlic paste. Fry until the smell goes off.
- Add marinated chicken. Fry until chicken turns pale and white in color. Keep stirring.
- Add puree. Also, add half a cup of water. Stir it.
- To make it creamy you may also add cream. This is an optional step.
Your Chicken Butter Masala is ready to be served.