Indian cuisine is heavily influenced by religious and cultural choices and traditions. There are also so many varieties of cuisines inside of India. I'm going to share one of the delicious recipe today from North Indian Cuisine. It's all about simple and delicious Punjabi recipe.--"Methi-Paneer Bhurji in Gravy"--
This delicious sabji is prepared with paneer(cottage cheese) and methi(fenugreek leaves). It's originally dry subji but I gave some twist like always and cooked this in restaurant style gravy. Obviously you have to note down recipe and than try it to impress yourself and your family that how professional cook are you..:)=
My entry to #foodiemonday #bloghop, #northindiancuisine challenge. Let's rock the today's challenge with all yummy dishes.
Ingredients::
For Gravy::
1 1/2 tablespoon Oil
2 tablespoon Butter
1 teaspoon Cumin seeds
1/2 cup Tomato puree(boiled tomatoes and peeled and blend )
1/3 cup Onion paste (sauté some diced onions in little oil, add 1 teaspoon ginger-garlic paste and few almond and cashews (optional). Sauté till onions gets light brown and than crush and make smooth paste)
1/4 teaspoon Turmeric powder
1/4 teaspoon Red chili powder
1/2 teaspoon Paprika powder
1/4 teaspoon Garam masala
1 tablespoon Green chili-Ginger-Garlic paste.
Salt to taste
1/4 cup whipping cream or fresh cream or malai
For Bhurji::
1/2 teaspoon cumin seeds
1/4 teaspoon Turmeric powder
1 cup chopped Onions
1/2 cup chopped Bell-Peppers
1/4 cup chopped Tomatoes
3/4 cup chopped Methi(fenugreek leaves)
1/2 tablespoon Kasoori methi
1-2 teaspoon Green chili & ginger paste
1/2 cup grated Paneer(cottage cheese)
2 tablespoon mix of oil and Ghee
1/2 teaspoon Red chili powder
Salt to taste.
Note: always adjust species according to your choice.
Some chopped cilantro and crushed roasted papad for garnishing.
Method::
For Gravy;
* Turn on the stove on medium heat and put pan on it.
* Add oil and butter in it.
* Add cumin seeds and cook for a minute.
* Add tomato puree and onion paste and cook for about 2-3 minutes.
* Add turmeric powder, red chili powder, paprika powder and garam masala in it and again cook for a minute.
* Add Green chili-Ginger-Garlic paste.
* Cover it and cook for 4-5 minutes. Stir it in between.
* Add Butter and salt and mix.
* If u want very smooth gravy , blend it with hand blender.(optional)
* Add whipping cream in it and mix.
* Turn off the stove and keep this gravy on side for later use.
For Bhurji;
* Heat the oil and ghee in pan.
* Add Cumin seeds.
* Add chopped onions and cook till onions get soft and light pink.
* Add Green chili & ginger paste.
* Sauté for a minute and add chopped bell-peppers and tomatoes.
* Add turmeric powder, red chili powder and sauté.
* Add fenugreek leaves(Methi) along with kasoori methi and cook for couple of minutes.
* Add paneer(cottage cheese) and mix well.
* Season with salt and mix.
For Serving,
* Add gravy in Bhurji now.
* Turn on the stove on low and mix well.
* Cook for 2-3 minutes and turn off the stove.
* Garnish with some chopped cilantro and roasted papad.
* Enjoy it with Naan or Roti Or Parathas Or Rice.
Happy cooking till next time..
This delicious sabji is prepared with paneer(cottage cheese) and methi(fenugreek leaves). It's originally dry subji but I gave some twist like always and cooked this in restaurant style gravy. Obviously you have to note down recipe and than try it to impress yourself and your family that how professional cook are you..:)=
My entry to #foodiemonday #bloghop, #northindiancuisine challenge. Let's rock the today's challenge with all yummy dishes.
Ingredients::
For Gravy::
1 1/2 tablespoon Oil
2 tablespoon Butter
1 teaspoon Cumin seeds
1/2 cup Tomato puree(boiled tomatoes and peeled and blend )
1/3 cup Onion paste (sauté some diced onions in little oil, add 1 teaspoon ginger-garlic paste and few almond and cashews (optional). Sauté till onions gets light brown and than crush and make smooth paste)
1/4 teaspoon Turmeric powder
1/4 teaspoon Red chili powder
1/2 teaspoon Paprika powder
1/4 teaspoon Garam masala
1 tablespoon Green chili-Ginger-Garlic paste.
Salt to taste
1/4 cup whipping cream or fresh cream or malai
For Bhurji::
1/2 teaspoon cumin seeds
1/4 teaspoon Turmeric powder
1 cup chopped Onions
1/2 cup chopped Bell-Peppers
1/4 cup chopped Tomatoes
3/4 cup chopped Methi(fenugreek leaves)
1/2 tablespoon Kasoori methi
1-2 teaspoon Green chili & ginger paste
1/2 cup grated Paneer(cottage cheese)
2 tablespoon mix of oil and Ghee
1/2 teaspoon Red chili powder
Salt to taste.
Note: always adjust species according to your choice.
Some chopped cilantro and crushed roasted papad for garnishing.
Method::
For Gravy;
* Turn on the stove on medium heat and put pan on it.
* Add oil and butter in it.
* Add cumin seeds and cook for a minute.
* Add tomato puree and onion paste and cook for about 2-3 minutes.
* Add turmeric powder, red chili powder, paprika powder and garam masala in it and again cook for a minute.
* Add Green chili-Ginger-Garlic paste.
* Add Butter and salt and mix.
* If u want very smooth gravy , blend it with hand blender.(optional)
* Add whipping cream in it and mix.
For Bhurji;
* Heat the oil and ghee in pan.
* Add Cumin seeds.
* Add chopped onions and cook till onions get soft and light pink.
* Add Green chili & ginger paste.
* Sauté for a minute and add chopped bell-peppers and tomatoes.
* Add fenugreek leaves(Methi) along with kasoori methi and cook for couple of minutes.
* Add paneer(cottage cheese) and mix well.
* Season with salt and mix.
* Add gravy in Bhurji now.
* Cook for 2-3 minutes and turn off the stove.
* Garnish with some chopped cilantro and roasted papad.
* Enjoy it with Naan or Roti Or Parathas Or Rice.
Happy cooking till next time..
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