Hai Hai! Karela and Pyaaz

userUpdated on August 9, 2023July 7, 20231 min read

This works amazingly all the time I have done it. Mix all the spices in the quantity mentioned below.

Peel, and Slit the karelas lengthwise as shown below. Apply light salt and keep them overnight to release bitter juices.

Preparation

1. Wash the karela lightly in the morning

2. Stuff it with light masala prepared by mixing the spices mentioned above. you can proportionate the quantity of spices based on quantity you are preparing.

3. Deep fry it to dark brown.

4. Peel off medium onions and cut them to a ‘+’ perpendicular half slit.

Stuff the slits with masala

5. Shallow fry onions on a slow to medium heat in 3 to 4 tbsp of oil for about 5 to 6 minutes each side. Flip only once

6. Add Deep fried karela and cook together for another 5 minutes.

and the final result

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DAHI WAALE ALOO (POTATO IN CURD GRAVY)

userUpdated on August 9, 2023July 7, 20231 min read

INGREDIENTS:

curd or yogurt beaten	1 Cup	asafoetida (Heeng)	2 pinches
red chilli powder	1 tsp.	curry leaves	1 stalk
salt	To Taste	coriander leaves chopped	for garnish
Dhania powder	1/2 tsp	water	1 Cup
Turmeric powder	1/4 tsp.	ginger, garlic grated	1/2 tsp each
garam Masala	1/4 tsp.	green chillies slit	3
cumin	1tsp	wheat flour	1/4 tsp
mustard seeds	1tsp	cooking Oil	1tbsp
Medium potatoes boiled & peeled	3

METHOD:

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well. Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.

Serve hot with lacha paranthas OR rice.

RESULT:

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Shahi Paneer – Classic Punjabi style

userUpdated on August 9, 2023July 7, 20231 min read

INGREDIENTS

Paneer	500 Gms	Shahi Jeera (roasted on Tawa)	1 tsp
Hung Curd	500 Gms	Salt	To Taste
Onion	2	Red Chilli Powder	1 Tbsp or as required
Tomatoes	5	Oil	3 Tbsp
Ginger Garlic Paste	2 Tbsp	Kasuri Methi	2 Tbsp
Fresh Cream	200 Gms/ML	Shahi Paneer masala OR Chicken Masala OR Kitchen King	1 Tbsp
Turmeric	1tsp

Step 1
Cut Paneer into desired size pieces and mix with curd, half quantity of ginger garlic paste, chosen dry masala, salt to taste and red chilli powder. Keep aside (in refrigerator if its summer) for 45 minutes.

Step 2
Add Oil in a heated pan and add turmeric, once aromatic add onion paste, remaining ginger garlic paste and fry till onions are just light brown. Add salt for this mixture only.

Step 3
Add tomato Paste and fry for 5 more minutes on high heat.

Step 4
Add marinated paneer mixture and cook on low heat for 10 minutes with stirring untill paneer is softened and all juices are mixed.

Step 5
Add Fresh cream and give it a quick mix. Mix kasuri methi and garnish with roasted Shahi Jeera.