Would be wondering about the dish name ....Ya heard about popular Shahi Paneer ....a bit experiment with palak and different veggies with the shahi paneer. Give it a try and you would like to make it more often.
I usually cook the onion ginger garlic greenchilli paste and keep it in refrigerator for 3-4 days which I have used in this recipe.
Ingredients:
1 Tbsp Onion Ginger Garlic Paste(Cooked)
1 Cup Paneer Cubed
1 Carrot Sliced round
1/4 cup green peas
1/4 cup Sweet corn
3-4 Green beans chopped
1/2 Capsicum cubed
1 cup chopped Spinach
2 Green Cardamoms
1 Cinamom stick
1/4 Tsp Zeera
1 Tsp Ghee
Salt to taste
1/2 Tsp Turmeric
1 Tbsp Kitchen King Masala Powder
1 Tsp Kasoori methi
6-7 Cashews Soaked and made paste
Heat Ghee to a pan or wok add Zeera, Cardamoms and cinnamom sticks. Now add all the veggies except spinach and season with salt, turmeric powder and onion ginger garlic paste.
Cook for few minutes.
Now add kitchen king masala powder and kasoori methi and cook for some time.
Now add the paneer and chopped spinach.
When all the veggies are cooked add the cashew paste and cook for 2-3 minutes.
Odia Cuisine is also known for using mustard seeds in its recipe. The mustard seed paste is used varieties of curries which are known as besara. This mustard paste is also used to stuff various vegetables. Today I am going to prepare a very famous stuffed vegetable Okra/Bhindi and in Odia it is known as Bhendi.
Ingredients:
10-12 Bhendi/Bhindi/okra
2 Tbsp Mustard seeds (soaked)
2 hot Green Chillies
5-6 Garlic Cloves
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
Mustard oil as required
Salt as per taste
Make a smooth paste of mustard paste, garlic, greenchillies.
Heat 1 Tbsp oil in a pan add the masala paste,add salt, turmeric,chilli powder, cumin powder, coriander powder and cook for 2-3 minutes.
Slit the Bhendis lengthwise from centre and stuff the prepared masala.
Heat oil in a flat pan and cook all the stuffed bhendis.
Serve with Rice and Dal.
This is a simple Aloo Baingan Sabji with flavours from lime juice, crushed peanuts and crushed poppyseeds. A little different from normal aloo baingan sabji and if you dont prefer sourness from lime you can substitute it by adding tomato to it. It is equally delicious as I have tried with both. Give it a try and I am sure you will love it. Now lets prepare it.
Ingredients:
2 Long Purple Aubergine Sliced in rounds
2 Small Potatoes Sliced in rounds
1 Small Onion thinly Sliced
1 Tsp Crushed Poppy Seeds
1 Tbsp Crushed Peanuts
1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
1/4 Tsp Fennel Seeds
Pinch of Asafoetida
Salt to Taste
1/2 Tsp Turmeric Powder
1/2 Tsp Cumin Powder
1/2 Tsp Coriander Powder
1 Tbsp Olive Oil
1 Tbsp Lime juice
Heat oil in Pan. Add Mustard seeds, Cumin Seeds, Fennel Seeds and let it splutter. Add Asafoetida and Crushed peanuts to the oil.
Add onion and Stir till it is slightly cooked. Now add potatoes and Aubergine. Add salt, Turmeric, Cumin Powder and Coriander Powder . Mix and cover and cook for 7-8 minutes stirring in between.
Lastly Add Crushed poppy seeds and lime juice.
Serve with Rice or Roti.
