Make these main course dishes in Hariyali Teej, it will be fun to eat after the festival

As soon as Sawan comes, there is a flurry of festivals. The festival of Hariyali Teej is also celebrated in this month, in which women keep a fast for the long life of their husband. However, many people do not observe fast on Teej. Just sit with the family and enjoy the big feast.
If you have also organized such a feast at home, then from this article you can take the idea of main course dishes. You may have already decided what you will make, but if you do not understand what to make on such an occasion, then our mentioned recipes will be a safe option.
You can prepare such a combination of vegetarian dishes, which will be liked by your guests. Let us learn the recipes of Paneer Kali Mirch, Punjabi Aloo Dum and Methi Matar Malai today.
Paneer Kali Mirch Recipe
Material-
250 g paneer, cut into cubes
1 large onion
1 inch ginger chopped
1 green chili chopped
10-15 cashew nuts raw
1.5 tsp black pepper, crushed
1/4 cup plain yogurt
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala
3/4 cup water
salt to taste
3 tbsp cream
Method of making-
Heat 2 teaspoons oil in a pan on medium heat. Add chopped onions, ginger and green chillies to it. Cook for about 4-5 minutes, stirring continuously, till the onions turn soft.
Now add ginger and green chilies to it and sauté for some more time. Break the cashew nuts and add it and keep cooking for 3-4 minutes. When the color of the onion starts to turn brown, switch off the flame.
Cool all this mixture and then put it in a blender to make a smooth paste. Heat oil again in the same pan and add these spices and cook on low to medium flame for 3-4 minutes.
Keep the flame on very low and mix it slowly while whisking the curd. Add all the spices to it, stir well and cook for 2 minutes.
After this add salt to it and add water and let it cook. Add crushed black pepper and mix everything. After this add paneer pieces and cook for 5 minutes.
Finally, add fresh cream to complete your recipe and serve.
Methi Malai Matar Recipe
Material-
3/4 cup green peas
1 cup cream
1 tsp cumin
1 green chili
1/2 inch ginger
2-3 cloves garlic
1 medium onion
2 tbsp cashews
1 tsp poppy seeds
1/4 cup milk
1/2 cup water
1.5 cup fenugreek
salt to taste
Garam Masala
Method of making-
First of all, heat ghee in a pan and add cumin seeds to it. After this add green chillies, grated ginger and garlic and sauté it. Before burning ginger and garlic, add onion, cashew and poppy seeds and sauté for 2-3 minutes.
When the onions turn light golden, turn off the flame and let it cool. Put this mixture in a blender and make a smooth paste.
Heat the pan and then add ghee and put the prepared paste in it and cook for 5-6 minutes. Now slowly add milk and water to it and mix. Take care that no lumps are formed in it.
When the mixture starts boiling, add fenugreek to it and mix well. Add salt, mix and cook it for at least 5 minutes.
Wash and add peas to the curry and let it cook well for 10 minutes. When the peas are cooked, add cream to it and mix. Keep it on low flame for another 5 minutes and finally add garam masala powder and serve it.
Punjabi Dum Aloo Recipe
Material-
8-10 small potatoes
1 tbsp whole coriander
1 cup oil
1 large onion
3-4 garlic cloves
1 inch ginger
2 green chilies
1/2 tsp cumin
1/2 tsp fennel
2 green cardamom
2 cloves
1 inch cinnamon
10-12 cashew nuts raw
1/2 tsp asafoetida
1 bay leaf
1 tsp Kashmiri red chili powder
1/4 tsp black pepper powder
1 cup curd
salt to taste
1/2 tsp turmeric powder
1 cup water
2 tbsp fresh cream
1 teaspoon sugar
1/4 tsp garam masala
1 tbsp kasoori methi
Green coriander to garnish
Method of making-
Boil the potatoes first but do not cook them completely. After this, wash and peel the potatoes with cold water. Pierce the potato with the help of a fork.
Now heat a pan and add whole coriander, cumin, fennel, green cardamom, cloves and cinnamon and sauté it. Roast the spices until fragrant and then cool and grind them.
Now heat oil in a pan and add ginger-garlic and green chillies and sauté for 20 seconds. After this, add onion and cook for about 3-4 minutes. When the onion becomes golden, add cashews and salt to it and fry for 5 more minutes.
After cooling this mixture, put it in a blender and grind it.
Now heat oil in a pan and add cumin seeds. After this, put potatoes in it and fry them for some time and take them out separately. Add bay leaves and asafoetida to the oil and sauté.
Add Kashmiri red chili, turmeric powder and fry the spices and then add cashew mixture and cook for 2 minutes after stirring for 30 seconds.
Now add the masala that you had grinded, add black pepper and mix it. Add curd on low flame and keep stirring it continuously with a ladle.
When the masala starts leaving oil, add potatoes to it and mix. Let the potato soak the spices, for this cook it for 3-4 minutes. Add water to it and let it come to a boil.
Finally, add cream, garam masala, thini and kasoori fenugreek and cook on low flame for 5 minutes. Sprinkle green coriander on top and serve hot.
You can make these three types of recipes not only in Teej but also in any other function. We hope you and your family will like these recipes. If you liked this article, then like and share it and stay connected with Harzindagi to read more such articles.