Paneer Butter Masala

February 26, 2011

Paneer Butter Masala #

Loved this paneer recipe…

I have a more recent PBM version here.

Ingredients #

• Paneer – 1 block, approx. 2 cups of cubes
• Tomato paste – 1 tbsp (or 1 tomato, puréed)
• Tomato sauce/ketchup – almost 1 tbsp
• Cream – 1 cup
• Onion (chopped finely) – 1 medium-sized
• Ginger-garlic paste – 1 tbsp
• Coriander powder (dhania powder) – 1 tbsp
• Garam masala – 1 tsp
• Red chilli powder – 1 tsp
• Salt – to taste
• Dried fenugreek leaves (kasuri methi) – 1 generous pinch
• Coriander leaves – 1 bunch
• Milk – ½ cup
• Oil – 3 tbsp

Recipe #

1. Heat 2 tbsp oil in a pan and fry the paneer cubes until golden brown. Remove and set aside.
2. In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
3. Add the ginger-garlic paste and fry for a minute.
4. Next, add the coriander powder, garam masala, red chilli powder and some salt. Fry for 30 seconds.
5. Add the tomato paste/purée, tomato sauce, and kasuri methi. Mix well and pour in the milk.
6. Lower the heat and cook covered for 5 minutes.
7. Remove the lid, add the fried paneer and cream. Mix well and simmer for 3–4 minutes.
8. Garnish with freshly chopped coriander leaves.

Home | Vegetarian

Bharwa Bhindi (Stuffed Okra)

September 13, 2011

Bharwa Bhindi (Stuffed Okra) #

Stuffed Okra or ‘bharwa bhindi’ as it is more commonly known — a recipe that I have tried, and can vouch for :)

Serves: 4

Ingredients #

Main:

• Okra (bhindi) – ½ kg
• Mustard seeds – pinch
• Oil – 3 tablespoons

For the stuffing mixture:

• Gram flour (besan) – 7½ tablespoons
• Garlic (crushed) – 4 cloves
• Chilli powder – 2 teaspoons
• Garam masala – 1½ teaspoons
• Cumin powder (zeera) – ½ teaspoon
• Coriander powder (dhania) – 1½ teaspoons
• Turmeric powder (haldi) – ½ teaspoon
• Sesame seeds (til) – 2 teaspoons
• Lemon juice – 6 tablespoons
• Salt – to taste
• Oil – 2 teaspoons

Method #

1. Wash the okra, dry completely, and slit each one vertically without cutting through fully.
2. Mix all the stuffing ingredients to form a coarse mixture. Gently stuff each okra with the mixture. Keep the remaining mixture aside.
3. Heat 3 tablespoons of oil in a wide skillet. Add mustard seeds and wait for them to pop.
4. Add the stuffed okra carefully, cover with a lid, and cook on a low flame.
5. Turn them over gently every 5–10 minutes, ensuring they don’t char or burn.
6. Once they are nearly cooked and begin to crisp, sprinkle in the remaining stuffing mixture.
7. Cover again and cook for another 10–15 minutes on low heat.

Serving Suggestion #

Serve hot with roti or paratha.