ALOO PALAK

ALOO PALAK

Aloo ( Potatoes in Hindi) is perhaps most commonly used in vegetarian cooking in India. It pairs well with many other vegetables such as cauliflower, green peas, fenugreek leaves etc. Palak ( Spinach in Hindi) is again widely used and has many health benefits.

Elsewhere in this blog, you will find recipes for:-

• Dal Palak
• Palak Paneer
• Masala Baby Potatoes
• Aloo Posto

Potatoes and spinach make a good pair and today's recipe is for an easy to make yet tasty side dish which goes well both with rice and with rotis. Sometimes the simple dishes are the most tasty ones!!

If you have boiled potatoes readily available, you can save some time, otherwise the potatoes will have to be cooked.

Ingredients:-

• Aloo ( Potatoes), medium-sized, 3-4
• Palak (Spinach), finely chopped, 4 cups
• Jeera ( Cumin Seeds) 1 tsp
• Hing (Asafoetida) 1/4 tsp
• Garlic Cloves, finely chopped, 3-4 
• Ginger, finely chopped, 1/2 " piece
• Green Chilli, finely chopped, 1 
• Dry Red Chilli, broken into halves, 1
• Dhania (Coriander ) Powder, 2 tsp
• Haldi ( Turmeric)  Powder, 1/4 tsp
• Salt, to taste
• Oil, 2 tbsp

Method:- 

Wash and boil the potatoes

Once they cool, peel the potatoes and cube them. Keep aside.
Remove the spinach leaves from the stems, wash thoroughly and chop them. Keep aside.
In a thick-bottomed kadhai, heat oil and on medium heat add the cumin seeds
When they sizzle add the asafoetida and sauté for a few seconds
To this add the finely chopped garlic, ginger, green chili and broken red chili and sauté for a minute
Now add the boiled and cubed potatoes, add salt to taste and mix well
Cook for about 5 minutes stirring from time to time till the potatoes get slightly browned
Next add the turmeric powder, coriander powder and the chopped spinach and mix well
Cook for about 3 minutes stirring from time to time till the spinach gets cooked and is well blended with the potatoes
Transfer the Aloo Palak to serving bowl and serve hot

PUNJABI BHINDI MASALA

PUNJABI BHINDI MASALA

One of the most popular vegetables in India has to be lady's fingers, also called okra. This is called Bhindi in Hindi, and Bendekayi in Kannada.

I make dishes with bhindi fairly often as it can be used in a variety of dishes. Elsewhere in this blog, you will find different recipes using lady's fingers such as Spicy Bhindi Andhra Style, Crispy Bhindi Tawa Fried, and Bhindi Sambhariya.

Today's recipe has been adapted from Punjabi Bhindi Masala from the well known website Sailu's Food.

For best results select bhindi that are tender.

We had this dish with rotis and enjoyed it immensely

Ingredients:-

• Bhindi, (Lady's Fingers/ Okra), 250 gms
• Onion, 1
• Tomato, 1
• Ginger Garlic Paste, 1 tsp
• Green Chilli, 1
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp, or to taste
• Coriander Powder, 1 tsp
• Amchur (Dry Mango) Powder, 1/4 tsp
• Kasuri Methi, (Dry Fenugreek Leaves), 1/2 tsp
• Kitchen King Masala, 1/4 tsp
• Cumin Seeds, 1/2 tsp
• Oil, 1 and 1/2  tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp 

Method:-

Wash the bhindi and pat them dry, trim off both the ends and cut them into 1 " pieces
Finely chop the onion, tomato, green chilli, and coriander leaves. Keep aside 

Heat 2 tsp of oil in a thick bottomed kadhai, when it gets hot add the bhindi pieces and saute them, on medium/low flame, stirring from time to time, till they change colour and are almost done. Keep aside
In the same kadhai, heat the remaining 1 tbsp of oil and add the cumin seeds,
When the cumin seeds sizzle add the finely chopped onions and green chilli
Saute till the onions become translucent
To this, add the ginger garlic paste and saute till the raw smell goes

Now add the chilli powder, turmeric powder, coriander powder, amchur powder and kasuri methi and mix well

Next add the chopped tomato and salt to taste.
Cook for a few minutes till the tomatoes become soft, then add the bhindi sauteed earlier, and the Kitchen King masala
Mix well and cook till the bhindis get well-blended with the masala
Lastly, garnish with finely chopped coriander leaves
Serve hot with rice or rotis

PANEER KHURCHAN

PANEER KHURCHAN

As is evident from the many recipes in this blog, both my husband and I are fond of paneer ( Indian Cottage Cheese). Elsewhere in this blog, you will find recipes for Paneer Korma, Paneer Tikka Kathi Rolls, and Paneer Kolhapuri.

Today's recipe is for a dish from North India called Paneer Khurchan adapted from this article in Times Food.

I have used paneer from Nilgiris which is one of Bangalore's oldest supplier of quality dairy products. The colourful bell pepper adds to the visual appeal of the dish. I did not use low fat cream mentioned in the original recipe.

We enjoyed this delicious dish with hot rotis and I would urge you to try out this recipe.

Ingredients:

• Paneer, (Cottage Cheese), cut into 1 " pieces, 250 gms
• Large sized Onion, sliced, 1
• Large sized Tomato, chopped, 1
• Yellow Bell Pepper, chopped, 50 gms 
• Green Bell Pepper,  chopped, 50 gms 
• Red Bell Pepper,  chopped, 50 gms 
• Asafoetida, 1/8 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1/2 tsp
• Cumin Powder, 1/2 tsp
• Coriander Powder, 1/2 tsp
• Kitchen King Masala / Garam Masala Powder, 1/4 tsp
• Green Chillies, slit and de-seeded, 2
• Ginger, chopped, 1 tsp
• Low Fat Cream, 1 tbsp 
• Kasoori Methi, (Dry Fenugreek Leaves), crushed, 1/2 tsp
• Oil, 1 and 1/2 tbsp
• Salt, to taste
• Coriander Leaves, chopped, 2 tbsp....for garnish

Method:

Heat oil in a thick bottomed kadhai and on medium flame add the onions and saute them till they become translucent 

Add chopped tomato and bell peppers, mix well and saute stirring from time to time till the tomato becomes soft
Please ensure that the bell peppers remain crunchy and do not get overcooked
Add asafoetida, turmeric powder, chilli powder, cumin powder and coriander powder, Kitchen King Masala and salt
Mix well so that the vegetables get well blended with the spice powders
Add the slit green chillies and the chopped ginger and saute over medium flame

Next add the paneer pieces, mix well and cook on high flame making sure the paneer pieces touch the bottom of the pan
Cook till each of the paneer pieces turn slightly golden and then flip them over to cook the other side
Add the low fat cream (if you are using this) and sprinkle the crushed kasoori methi and mix it well

Switch off the gas and garnish with chopped coriander leaves

Serve hot with tandoori roti or naan

BHINDI MASALA ( PUNJABI STYLE)

BHINDI MASALA ( PUNJABI STYLE)

One of the more popular vegetables in India is lady's fingers/okra, called "Bhindi" in Hindi. You will find innumerable recipes which use bhindi as people from all parts of the country use this in varying ways. Today's recipe is Bhindi Masala done in the Punjabi style. Elsewhere in this blog, you will find recipe for the Bhindi Sambhariya, popular in Gujarat; Bhindi Shengdana from Maharashtra, and Spicy Bhindi Andhra Style.

Some people make garam masala powder at home. I have preferred to use the store bought Kitchen King Garam Masala which I find to be perfect.

In making this dish, for best results, please use bhindis that are tender and make sure you dry them thoroughly after they are washed.

Ingredients:-

• Bhindi ( Lady's Fingers/Okra), 250 gms
• Large Sized Onion, 1
• Large sized Tomato, 1
• Cumin Seeds (Jeera) , 1/2 tsp
• Green Chilli,1
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 and 1/2 tsp
• Amchur Powder ( Dry Mango Powder), 1/4 tsp
• Kitchen King Garam Masala, 1/4 tsp
• Kasuri Methi, (Dry Fenugreek Leaves), crushed, 1/2 tsp
• Salt, to taste
• Oil, 2 tbsp

Method:

Wash the bhindi and pat them thoroughly dry using a clean kitchen towel, snip off both the ends of the bhindis and cut them into 1 " pieces. Keep aside

Finely chop the onion, tomato and green chilli. Keep aside.

In a thick-bottomed kadhai, heat 1 tbsp of oil and when it becomes hot saute the bhindi pieces on medium/low heat for about 8-10 minutes without covering the kadhai.
Stir from time to time until the bhindis get cooked but make sure they do not get overcooked. Keep aside.

Add the remaining oil to the same kadhai and when it gets heated add the cumin seeds, when they sizzle add the finely chopped onion and finely chopped green chilli

Saute till the onion turns slightly golden brown

To this add the ginger garlic paste and saute for a couple of minutes till the raw smell goes

Next add the finely chopped tomato and a little salt. Cook till the tomato turns soft and mushy.

Add the spice powders: turmeric powder, chilli powder, coriander powder, and amchur powder and saute for a few minutes till the spices get well blended with the tomato-onion mixture

Now add the sauteed bhindi prepared earlier, the garama masala powder and the crushed kasuri methi and mix well 

Cook for about 5 minutes on medium heat so that the bhindi gets well blended with masala

Transfer to a bowl and serve hot with rotis, naan etc or as a side dish with rice and dal.

ALOO BHINDI

ALOO BHINDI

At home, we like okra/lady's fingers and make dishes using them quite often. In India, you will find okra or lady's fingers as they are more commonly called, used in different cuisines. Today's recipe is from Punjabi cuisine and is for a popular dish called Aloo Bhindi, a side dish made with potatoes (aloo)  and bhindi ( lady's fingers).

Elsewhere. in this blog, you will find recipes for another Punjabi dish called Bharwan Bhindi,  for Bhenda Sagle from Konkani cuisine, and for Bhindi Shengdana from Maharashtra.

In making this dish, take care to choose tender lady's fingers for best results. I have adapted this recipe from Aloo Bhindi by Kanan in Spice Up The Curry.

We thoroughly enjoyed having this with hot rotis.

Ingredients:

• Aloo (Potato), 1
• Bhindi (Okra/Lady's Fingers), 250 gms
• Jeera ( Cumin Seeds), 1/2 tsp
• Onion, finely chopped, 1
• Ginger Garlic Paste, 1 tsp
• Tomatoes, chopped fine, 2
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Chilli Powder, 1 and 1/2 tsp, or to taste
• Amchur Powder, 1/2 tsp
• Garam Masala, 1/4 tsp
• Salt, to taste
• Oil, 2 tbsp

Method:

Wash, peel and cube the potato. Keep it immersed in water to avoid discoloration. Discard the water  and lightly smear the potato cubes with salt and keep aside.
Wash the bhindi and pat them dry Snip off the two ends and cut them into 1/2 inch pieces.

In a thick bottomed kadhai, heat 1 tbsp of oil and when it gets hot add the bhindi, a little salt and cook uncovered, stirring in between, till the bhindis become tender. Ensure that they remain firm and are not overcooked. Keep aside.
Next, heat 2 tsp of oil and add the cubed potatoes after squeezing out water  and cook covered stirring from time to time till the potatoes get done and are a little crisp. Keep aside.
Heat remaining oil and once it gets hot add the jeera and when it sizzles add the chopped onion and saute till they turn golden

Add the chopped tomatoes and cook till they become soft and the moisture evaporates

Add the turmeric powder, chilli powder, coriander powder, amchur powder, and garam masala and mix well
Saute till they get well blended ensuring the spice powders don't get burnt

Lastly, add the cooked bhindi and the potatoes, mix well and cook uncovered for about 3 minutes.
Serve hot with rotis.

LOBIA CURRY

LOBIA CURRY

Today's dish is a curry made with Black-eyed Beans (which are called "Lobia" in Hindi and "Alsande" in Kannada and " Karamani" in Tamil) cooked in the Punjabi style. Black-eyed beans are also known as Cow Peas and have numerous health benefits.

 Elsewhere in this blog, you will find other recipes using lobia such as Lobia Rassedar, Lobia Suva Bhaji Subzi, and Masala Chawli.

Soaking the lobia overnight is essential for it to get cooked better.

In this dish the channa masala added gives it a distinctive taste. I did not add garam masala in addition to this as suggested. This recipe is adapted from Lobia (Black-Eyed Beans) Curry in Monica's Flavouroma.

We enjoyed this dish with hot rotis.

Ingredients:

• Lobia ( Black-eyed Beans), 1 cup
• Medium-sized Onion, finely chopped, 1
• Medium-sized Tomato,  finely chopped, 1
• Green Chillies, slit, 2-3
• Garlic Cloves, 5
• Ginger, 1/2 inch piece
• Cumin Seeds, 1/2  tsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• "Catch" Channa Masala, 2 tsp
• Kasoori Methi, (Dry Fenugreek Leaves), roasted and crushed, 1 tsp
• Salt, to taste
• Oil,  2 tbsp
• Coriander Leaves, finely chopped, 2 tbsp

Method:

Wash and soak the lobia overnight 

Next morning, drain the soaked lobia and pressure cook in adequate water for about 2 whistles

Once the cooker cools, remove the lobia and keep aside. Retain the stock for later use.
Crush the ginger and garlic and keep aside. 

Heat oil in a thick-bottomed kadhai and when it gets hot add the cumin seeds and when they sizzle add the chopped onion and a little salt and saute till thy onions turn a little golden

To this, add the slit green chillies, crushed garlic, and ginger. Saute till the raw smell goes away.

Add the chopped tomatoes, mix well and cook on medium flame till the tomatoes get mushy and the oil separates

Add the turmeric powder, red chilli powder, coriander powder, and channa masala, 

Mix well and saute for a few seconds 

Next add the cooked lobia, (keeping aside 2 tbsp for later use), salt, some of the stock kept aside earlier and the kasoori methi and bring to a boil. Let it simmer for a couple of minutes.
To thicken the curry, mash 2 tbsp of the cooked lobia and add this to the curry
Adjust the consistency of the curry by adding the remaining stock if required
Finally, garnish with finely chopped coriander leaves
Serve as an accompaniment with hot rotis.

DUM ALOO PUNJABI

DUM ALOO PUNJABI

We loved this curd based curry of baby potatoes with the flavour of kasuri methi (dried fenugreek leaves) made in the Punjabi style.  An important tip though: Make sure you use fresh curds for this dish as sour curds will add a sour taste. For a more healthy version we have boiled the potatoes and shallow fried them. I understand that traditionally the potatoes are used without boiling them and are deep fried.

This recipe has been adapted from Dum Aloo Punjabi in the FoodViva website. I have reduced the spice levels to suit my taste.

 I had made some jeera rice and decided to pair this dish with it. It turned out to be a wonderful combination.  I am sure you will love this dish too.

Ingredients:-

• Baby Potatoes, 15-18 or about 275 grms
• Large-sized Onion, finely chopped, 1
• Fresh Thick Curds, 3/4 cup
• Bay Leaf, (Tej Patta),1
• Asafoetida,(Hing) a pinch
• Red Chilli Powder, 1 tsp
• Turmeric Powder, (Haldi) 1/4 tsp
• Ginger Garlic Paste, 2 tsp
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1/2 tsp
• Green Cardamom, (Elaichi) 1 pod
• Cinnamon, (Dalchini) a small piece
• Cloves, (Laung) 2
• Cashewnuts, 10
• Kasuri Methi, (Dried Fenugreek Leaves) 1/2 tbsp
• Sugar, 1 tsp
• Oil, 4 tbsp 
• Salt, to taste
• Coriander Leaves, chopped, 2 tbsp, for garnish

Method:

Wash and pressure cook the baby potatoes in salt water for 1 or 2 whistles
Once the cooker cools, remove the potatoes and allow them to cool
Peel the boiled potatoes and prick them lightly with a fork taking care not to break them 

Heat 2 tbsp of oil in a pan. Add the peeled baby potatoes and shallow fry them over medium flame until they turn golden

Transfer the baby potatoes to a plate and keep aside 

In a small mixer jar, grind together coriander seeds, cumin seeds, cardamom, cinnamon, cloves and cashewnuts into a dry powder. Keep aside

Heat the remaining 2 tbsp of oil in the same kadhai over medium flame 

Add a pinch of asafoetida, bay leaf and finely chopped onion

Saute until the onions for a couple of minutes until they turn slightly golden

Add ginger garlic paste and saute till the raw smell goes

Next, add the ground powder of spices and cashews prepared earlier and saute for 1 minute

Whisk the fresh curds and  add it slowly to the kadhai and mix well

Add turmeric powder, red chilli powder, and mix again

Stir continuously until oil starts to separate

Now, add the shallow fried potatoes, kasuri methi, sugar and salt

Cook on low flame for 2 minutes

Add 3/4 cup of water and bring it to a boil over medium flame

When it starts to boil reduce the flame and cook covered until you get the desired consistency of gravy

Transfer to serving bowl and garnish with finely chopped coriander leaves

Serve hot with jeera rice or with rotis, naan etc

KADHAI CHOLE

KADHAI CHOLE

This recipe is made with just a teaspoon of oil and is the healthy version of chole, (chick peas) traditionally made with a lot of ghee/oil in Punjabi cuisine.

This recipe is from one of my favourite cook books, "Cooking With 1 Teaspoon Of Oil" by the legendary culinary expert, Tarla Dalalji, who sadly passed away a few days ago. Many of my generation learnt cooking through her recipes. She had one of the earliest cooking shows on television in India, apart from writing so many cook books. I am the proud owner of some of these.




Ingredients:

• Chick Peas ( Kabuli Chana), soaked overnight, 1 cup
• Cumin seeds, 1/2 tsp
• Onion, finely chopped, 1/3 cup
• Ginger, grated, 1/2 " piece
• Garlic cloves, grated, 2
• Tomatoes, chopped, 1/2 cup
• Chole masala (channa masala), 2 tsp
• Chilli powder, 1 tsp
• Amchur (dry mango) powder, 1 tsp
• Turmeric powder, (haldi) , 1/4 tsp
• Coriander (dhania) powder, 2 tsp
• Cumin seed ( jeera ) powder, 1 tsp
•  Oil, 1 tsp
•  Salt, to taste

Method:
Pressure cook the chick peas until they are soft and cooked. Drain and keep aside.
Heat the oil in a non-stick pan, add the cumin seeds and fry.
When the seeds crackle, add the onion, ginger and garlic, saute till the onion turns golden brown. Add the tomatoes and saute for 5 minutes.
Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin powder and salt. Saute for another minute.
Add the chick peas and 1/2 cup of water and mix well. Simmer for 10 minutes.
Serve hot.