Paneer Bhurji | Scrambled Cottage Cheese curry
Thursday, June 27, 2024
Bhurji means scrambled. Paneer Bhurji is basically scrambled cottage cheese. Onion, bell pepper and other spices are added to this stir-fried curry. Goes well with Roti, Chapati or poori, can also be used as
spread on bread, used as stuffing for
bread pockets or
veg puffs. Since Paneer bhurji is on the dry side, I put a spoon of bhurji in my phulka roti, roll it (will look like a cigar), dip the rolls in green chutney (or ketchup for kids) and eat them. Yummy! Good for kids lunch-box as well.
Ingredients:
- 2 cups - Paneer
- 1 cup - Onion - chopped
- ¼ cup - bell pepper/capsicum - chopped
- 2 - Green chilli
- 1 tbsp. - ginger - minced
- 1 tsp - Coriander powder
- ½ tsp - Garam masala powder or pav bhaji mix or curry powder
- ½ tsp - Red chilli powder
- ¼ tsp - Turmeric powder
- ½ tsp - Kalonji / Nigella seeds
- 1 tsp - Lemon juice
- ¼ cup - Coriander leaves -chopped
- 2 tablespoon Milk optional
- 1 tbsp. - oil
- Salt as per taste
Method:
- Soak paneer in hot water for about 15 to 20 minutes, this helps to keep paneer soft.
- Drain water completely, and grate with help of a grater or finely crumble the paneer with hands.
- Heat oil in a pan. Temper with Kalonji / Nigella seeds followed by finely chopped green chilli and then minced ginger.
- Add chopped onion to the pan and sauté on medium flame until onion is translucent. (sprinkling ¼ tsp of sugar and sautéing will help onion to carnalize)
- Increase the flame to medium-high, add chopped bell pepper and cook for a minute or two. Keeping the flame high will help bell pepper cook fast but not turn mushy.
- Reduce the flame back to medium and add all the dry spice powders and stir.
- Now, add grated/crumbled paneer and salt as needed.
- Mix it all for a minute.
- Switch off flame, add lemon juice, cover and keep for few more minutes for paneer to soak in all the flavor
- Garnish with freshly cut coriander leaves and serve hot.
NOTE:
- I keep Paneer Bhurji masala mix from Rasoi at home, when short on time I use it for a quick curry.
- You can add milk if it feels too dry and you want moist bhurji.
- 1/2 cup of chopped tomatoes may by used as well.
- Do not over-cook the paneer, it will become rubbery and chewy.
- Use fresh homemade paneer for best results. If using store-bought paneer, remember to soak it in hot water for 20 minutes and then use in the recipe.
Labels: Curry, North Indian dish, Paneer, Sabzi/Stir Fry/Palya, Vegetarian
~ Paneer Bhurji | Scrambled Cottage Cheese curry
~
Posted by Swetha @ 6/27/2024 01:57:00 PM ::
Swetha's Fusion ::
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Potato Dry Curry | Aloo Sabji | Aloo Sabzi
Thursday, December 28, 2023
Potatoes are very versatile vegetable. There are so many recipes out there to make with potatoes, that there is no end to it. Sometimes I don't even follow any recipe, I just toss some flavors and spices with boiled potatoes, voilà! a dish or a snack is ready ...aand turns out so yummy every time.
Ingredients:
- 3 cups - Potato - peeled and cubed
- 1 cup - Onion - roughly chopped - for masala
- 1 cup - Onion - cut into thin slices or small pieces
- 2 cup - Tomato - chopped
- 2 Inch - Ginger - chopped
- 4 to 5 - Garlic cloves - crushed
- 3 to 4 - Green chilli - finely chopped
- 1 tsp - Cumin seeds
- 1 tsp - Red chili powder (or as per taste)
- 1 tsp - Turmeric powder
- 2 tsp - Coriander powder
- ½ tsp - Coriander powder for potatoes
- ¼ tsp - Garam masala powder
- 1 tsp - Black pepper powder
- 2 tsp - Ghee
- ¼ cup - Fresh cream (or I use coconut milk) can adjust the quantity depending on how watery or dry you want your curry to be
- Fresh Coriander leaves - for masala + for garnishing
- Lime juice - from 1/2 lime (optional)
- Oil - For frying
- Salt - As per taste
Preparation:
- Wash potatoes with water, peel the skin and cut into big pieces. Put the pieces into a bowl of cold water. Set aside.
- Paste: Sauté roughly-cut onion, chopped ginger and garlic - until onion is translucent. Transfer it to a blender. To the same blender add cut tomatoes, green chilies and coriander leaves. Make it into paste and keep aside
Method:
- Heat one tablespoon of oil in a pan, add ¼ tsp of turmeric powder and ¼ tsp of red chilli powder to the oil, sauté for 10 seconds. Drain potato cubes, add it to the oil and roast. Half way through sprinkle bit of salt, continue roasting until potatoes are golden brown. Transfer the potatoes in to a bowl. Sprinkle ½ tsp of coriander powder and ¼ tsp of garam masala powder over the potatoes. Toss it around to coat the potatoes. Keep aside
- In the same pan, add 2 tsp of oil. When hot add cumin seeds.
- Once the seeds starts to sputter, add the thinly cut onion and sauté until the onions are translucent. May stir in pinch of salt & sugar to help the process.
- Now add the ground paste. Stir and cook the paste until the nice aroma comes and oil starts to collect to the sides.
- Mix-in the ghee.
- Add rest of the red chilli powder, turmeric powder, salt and coriander powder. Mix and stir for a 30 seconds
- Now add the roasted potatoes and mix to let the masala coat the potatoes.
- Depending on how dry or watery you want your gravy to be, add cream+ water or coconut milk + water. Mix everything well, reduce the flame, cover and simmer the gravy. Cook until the oil starts to float on top or collect to the sides. Gently stir the gravy in-between.
- Once done, turn off the flame. Add lemon juice. Mix well.
- Garnish it with coriander leaves and serve.
- Enjoy the potato curry with roti/chapati/pulkha or as a side dish for rice.
Labels: Curry, North Indian dish, Potato, Sabzi/Stir Fry/Palya, Side-Dish, Vegetarian
Potato & Green Peas Curry | Aloo Matar
Tuesday, December 26, 2023
Aloo matar, basically potato and peas curry. - goes well with Indian bread like poori or chapati. Usually, the dish has more gravy consistency but, I made it bit dry as it is more convenient for me to take it for my lunch. I follow Ranveer Brar's recipe. you may watch his video here. Ingredients:
- 3 cups - potatoes - cubed
- 1 cup - green peas - shelled
- ½ tsp - cumin seeds
- 1 inch - ginger - chopped
- 6 - 7 - garlic cloves
- 1 big - onion
- 3 - green chilies
- handful - cilantro /fresh coriander leaves
- 2 medium - tomatoes
- ½ tsp - turmeric powder
- 2 tbsp. - coriander powder
- 2 tsp - red chilli powder
- 3 tsp - oil
- 3 tsp - ghee
- 3 cups - water
- Salt - as per taste
- handful - cilantro /fresh coriander leaves (for garnish)
Preparation:
- Wash, peel skin, & cut potatoes into cubes (about a inch)
- Remove the peas from the shell. Frozen or can peas may be used
- Make a coarse-paste of Tomatoes, green chilies and coriander leaves
- Prepare ginger garlic paste with pinch of salt
- Finely chop onion and keep aside.
Method:
- Heat oil in a pan. once it is hot add cumin seeds.
- Once the seeds starts to sputter, add ginger garlic paste. Sauté for a 30 seconds
- Next add chopped onion and sauté until onion turns translucent. I also add pinch of sugar to help onion to sweat and cook fast.
- Add turmeric powder and coriander powder, mix.
- Now add tomato, green chili and cilantro paste and sauté until tomato is cooked and mushy.
- Next add red chilli powder and ghee, keep stirring.
- Now add cut potatoes, sauté for about 2 minutes and then add green peas and mix.
- Mix-in water, cover and cook until potatoes are tender. Stir in between and make sure the curry is not burnt at the bottom. [I used less water and simmered on low flame to make dry curry]
- Remove the pan cover, smash couple of cooked potato cubes from the curry and mix. This helps the curry to thicken further. Cook for a minute of so then switch off the stove.
- Garnish with chopped cilantro /fresh coriander leaves. Serve hot Aloo Matar curry with Poori or roti/chapati
Labels: Curry, North Indian dish, Potato, Sabzi/Stir Fry/Palya, Side-Dish, Vegetarian
Okra (aka Ladies Finger) Stir Fry | Bendekayi Palya | Bhindi Sabji
Wednesday, December 20, 2023
Bendekayi Palya is one more of the side dish had with rice and Rasam or Sambar or Huli(curry).
This is similar to other Mangalore style Palya with grated coconut but, with slight difference here and there.
For Bendekai, the main part is when prepping it, Since it has the tendency to get all slimy, there is one extra step before cutting them. So please read the instructions below.
Ingredients:
- 2 cups - Okra/Bendekai/Bhindi
- ½ tsp - Mustard Seeds
- 10 - Curry Leaves
- 1 tbsp - Rasam Powder (any brand will do)
- ¼ tsp - Turmeric Powder
- ¼ cup - Grated Coconut
- ¼ tsp - tamarind paste
- Pinch of asafoetida
- 2 tsp - Oil
- Salt to taste
Method:
- Wash Bendekai and drain the water completely. Use a kitchen towel and wipe each one of it separately. Now cut them into circles (kind of, as they look more like hexagon). Keep aside. NOTE: Watch out, there may be worms inside, so keep an eye while cutting. Once the cutting is done, rest is easy. But its worth the effort.
- Heat the oil in a pan, when hot, add mustard seeds.
- Once mustard seeds starts to splutters, add curry leaves and asafoetida.
- Add turmeric powder. Stir for 30 second.
- Now, add Bendekai and salt. Sauté for about 3 to 4 minutes.
- Next, sprinkle bit of water, reduce the flame, cover and cook for about 5 minutes or until the Bendekai is almost cooked.
- Now add grated Coconut and Rasam powder. Mix, cover and cook for couple of minutes.
- Now dilute tamarind paste with a tablespoon of water and mix with the palya. Let it cook stirring in-between until all the water is dried. Turn off the stove.
- Serve hot with Rice.
Labels: Mangalore dish, Sabzi/Stir Fry/Palya, Side-Dish, South-Indian Dish, Vegetarian
~ Okra (aka Ladies Finger) Stir Fry | Bendekayi Palya | Bhindi Sabji
~
Posted by Swetha @ 12/20/2023 06:26:00 PM ::
Swetha's Fusion ::
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Ivy Gourd & Cashew nuts Stir fry | Thondekai Godambi Palya | Tindora Kaju Subji
Tondekai Palya used be a very common dish on the lunch menu in our house. Usually had with rice and curry. During festivals and weddings Cashew Nuts are added. Here in US, since it is not commonly available and if I do find them in Indian store I make the Palya with Cashew nuts. make it special since it is rare. I like this dish with Chapati as well.
Ingredients:
- 2 cups - Ivy gourd/Thondekai/Tindora (cut lengthwise)
- ¼ cup - Cashew nuts halves
- ½ tsp - Mustard Seeds
- 10 - Curry Leaves
- 3 - Green Chilies
- ½ tbsp - Rasam Powder or Curry Powder
- ¼ tsp - Turmeric Powder
- ¼ cup - Grated Coconut
- 2 tsp - Oil
- Salt to taste
Method:
- Wash and cut Ivy Gourd lengthwise. Keep aside.
- Finely chop green chilies. Keep aside.
- Soak the cashew nuts in warm water for 10 min. Drain and keep aside.
- Heat the oil in a pan, when hot, add mustard seeds.
- Once mustard seeds starts to splutters, add curry leaves and green chilies. Stir and cook until green chilies looks roasted.
- Add Rasam or curry powder and turmeric powder. Stir for 30 second.
- Now, add Ivy gourd and cashew nuts. Mix-in pinch of sugar and sauté for a minute or so.
- Next, add ¾ cup of water, salt as per taste, reduce the flame, cover and cook for about 15 minutes or until the Ivy gourd is almost cooked.
- Add grated Coconut to the palya. Mix and let it cook stirring in-between until all the water is dried. Turn off the stove.
- Serve hot with rice or as side dish for chapati/roti and enjoy.
Labels: Curry, Mangalore dish, Sabzi/Stir Fry/Palya, Side-Dish, South-Indian Dish, Vegetarian
~ Ivy Gourd & Cashew nuts Stir fry | Thondekai Godambi Palya | Tindora Kaju Subji
~
Posted by Swetha @ 12/20/2023 05:45:00 PM ::
Swetha's Fusion ::
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