Take about quarter cup of plain yogurt (not sour). Add a quarter tsp of ginger garlic chili chutney, 1 tbsp dhania jeera powder, 1/4 tsp turmeric, 1 tsp anchor, a pinch of pav bhaji masala, 1/2 tsp kasuri methi, 1/4 tsp dry mint and salt to taste. Crush 2 tbsp Dalia (roasted Chana dal) and add to the yoghurt. Add big pieces of paneer and let it marinate for a few minutes. Cut red onions, colored peppers, a tomato and a zucchini into large dices and set aside. Heat some mustard oil, and add the paneer pieces and let cook on both sides. Take it out and set aside. Meanwhile, add the onions, peppers and zucchini into the marinade. Once the paneer is out, add regular oil, add the onions and pepper and let sauté for a few. Add zucchini and tomatoes. Also add a tbsp of onion tomato masala and 2 tbsp yogurt. Add salt. Crank up the heat and let the liquid from yoghurt cook out. Add the paneer back. Let everything cook for a few minutes and serve. M.’s verdict “it’s new but I like it”.
Sindhi Kadhi Vegetables Carrots, tomatoes, Doodhi, Bhee, Kachalu (arbi), Suran, potatoes, Seeng, Bhindi, white peas, Guar. Method Chop and wash all the vegetables (keep potato skins on, do not peel peas). Cut bhee slanting so as to reduce fibre. In a large pot, heat oil. Add methi & jeera (1:2). Once it crackles (methi should not become dark). Add besan and roast till dark pink. When it’s about to finish roasting, add curry leaves and heeng. Then add water and stir. Add haldi and boil for a while. Now start adding vegetables in the following order: Suran, bhee, guar, finely chopped ginger, tomatoes, big pieces of green chillies, carrots, large pieces of potatoes (give small cuts in potatoes so that the spices go in). Remove the tips of green peas. Kachalu, doodhi, green peas, seeng. Add salt, kokum. Let it boil till most of the vegetables are cooked. Now add tamarind water, red chilli powder. Finally add bhindi and fresh coriander, cover and let it cook for a few more mins on ...
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