Chop 1 each of large white onion, green and red pepper and a tomato into large dices. Mix a tsp of whole cumin seeds, 1 tbsp of roughly crushed coriander seeds, 1 tsp red chilli flakes, 1 tsp fennel seeds and 1/2 tsp black pepper together. Heat oil, add the kadai masala, once the cumin sizzles, add ginger garlic paste, saute for a few seconds, and then add onions, followed by peppers and salt. Once they all saute for a bit, add 1/2 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, and a pinch of amchoor. Saute for a few more seconds, and add the tomatoes. Add 2-3 tbsp ketchup, and let the tomatoes soften a bit. In the meantime, dice paneer into small cubes, and add to the pot, along with salt, and a tbsp of crushed kasoori methi. Add a handful of chopped cilantro, and let everything cook for a few minutes. Garnish with more cilantro and serve with parathas/naans.
The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...
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