Ladies Finger Bhujji

How to make Quick Bhindi Sabzi - Bhindi Sabzi made in a jiffy.

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Main Ingredients : Ladyfingers 

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Level Of Cooking : Easy

Taste : Mild

Hindi bhindi also called as okra and gumbo in the rest of the world, ladyfingers are had best when cooked fresh. Stuff with a tangy masala, deep-fry to crisp with peanuts, serve in raita or batter fry as pakoras, this finger is definitely an all-rounder!  It even takes the sour of lemon or dry mango powder very well. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.

Ingredients for Quick Bhindi Sabzi Recipe

• Ladyfingers (bhindi) trimmed and cut into 1 inch pieces 400 grams

• Oil 3 tablespoons

• Red chilli powder 1 teaspoon

• Turmeric powder 1/4 teaspoon

• Garam masala powder 1/2 teaspoon

• Salt to taste

• Lemon juice 2 tablespoons

• 

Method

Step 1

Heat oil in a non-stick pan. Add ladyfingers, red chili powder, turmeric powder, garam masala powder and salt and mix well.

Step 2

Cover and cook, stirring occasionally, till the ladyfingers are completely cooked.

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Step 3

Take the pan off the heat and sprinkle lemon juice. Mix well.

Step 4

Serve hot with chapattis or phulkas.

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Nutrition Info

Calories : 562

Carbohydrates : 28.9

Protein : 7.9

Fat : 46.1

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Palak Paneer and Rice Casserole

How to make Palak Paneer and Rice Casserole - An appetising baked cassrole layered with pasta sauce, palak paneer rice and a generous amount of cheese cubes.

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Main Ingredients : Spinach (पालक), Rice (चावल)0

Cuisine : Fusion

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Palak Paneer and Rice Casserole Recipe Card

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Palak Paneer and Rice Casserole Recipe

• Spinach blanched & chopped 1 bunch

• Rice cooked 3 cups

• Paneer (cottage cheese) cut into ½ cm cubes 100 grams

• Oil 1 tablespoon

• Butter 1 tablespoon

• Cumin seeds 1 teaspoon

• Onion finely chopped 1 medium

• Salt to taste

• Pasta sauce 1 cup

• Cheddar cheese cut into ½ cm cubes 100 grams

Method

Step 1

Preheat oven to 180ºC.

Step 2

Heat oil and butter in a non-stick pan. Add cumin seeds and let them change colour.

Step 3

Add onion and sauté till it is translucent. Add spinach, mix and sauté till the moisture dries up.

Step 4

Add rice and salt, mix and cook for a minute. Drizzle some water, cover and cook for two to three minutes.

Step 5

Spread the pasta sauce evenly in an oval glass baking dish. Top with a layer of prepared rice mixture and add cottage cheese and cheddar cheese cubes on top.

Step 6

Place the dish in the preheated oven and bake for ten to fifteen minutes.

Step 7

Serve hot.

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Pumpkin Palak Paneer

How to make Pumpkin Palak Paneer - The popular palak paneer gets a new dimension with pumpkin.

Main Ingredients : Red pumpkin, Spinach (palak)

Cuisine : Punjabi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Pumpkin Palak Paneer Recipe Card

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pumpkin Palak Paneer Recipe

• Red pumpkin peeled, cut into chunks and cooked 100 grams

• Spinach (palak) blanched and chopped 2 cups

• Cottage cheese (paneer) 250 grams

• Oil 2 tablespoons

• Green chillies roughly chopped 2

• Milk 1/2 cup

• Garlic finely chopped 1 tablespoon

• Onion finely chopped 1 medium

• Salt to taste

• Garam masala powder 1 teaspoon

Method

Step 1

Heat oil in a non-stick pan.

Step 2

Put spinach, green chillies, pumpkin and milk in a blender jar and blend into a smooth puree.

Step 3

Add garlic to the pan and sauté for ½ minute. Add onion, mix and sauté for 1 minute.

Step 4

Add spinach-pumpkin puree, mix well and cook for a minute.

Step 5

Cut cottage cheese into cubes.

Step 6

Add ½ cup water and salt to the pan, mix well and cook for 2-3 minutes. Add cottage cheese cubes and garam masala powder, mix well and cook till the mixture gets heated through.

Step 7

Transfer into a serving bowl and serve hot.

Nutrition Info

Calories : 1087

Carbohydrates : 24.5

Protein : 52.5

Fat : 86.6

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Palak Paneer

How to make Palak Paneer - A typical Punjabi preparation and now popular all over India, palak and paneer marry well in this dish.

Main Ingredients : Spinach leaves (palak) (पालक के पत्ते ), Paneer (cottage cheese) (पनीर)

Cuisine : Punjabi

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Palak Paneer Recipe Card

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Palak Paneer Recipe

• Spinach leaves (palak) fresh 2 bunches

• Paneer (cottage cheese) 250 grams

• Green chillies 1-2

• Oil 1 tablespoon

• Cumin seeds 1/2 teaspoons

• Garlic chopped 1 tablespoon

• Salt to taste

• Lemon juice a few drops

• Fresh cream 1 tablespoon + for drizzling

Method

Step 1

Blanch spinach leaves in sufficient water for 30-40 seconds. Remove from heat and refresh in ice cold water.

Step 2

Squeeze out the excess water and grind into a fine puree with green chillies.

Step 3

Heat oil in a non-stick pan. Add cumin seeds and sauté till it changes colour.

Step 4

Add garlic, mix and sauté well. Add prepared spinach puree and little water and mix well.

Step 5

Cut cottage cheese into large cubes.

Step 6

Add salt, lemon juice and cottage cheese cubes, mix lightly and cook for 2-3 minutes.

Step 7

Add cream and mix well. Switch off heat.

Step 8

Drizzle cream on top and serve hot.

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Paneer Kofta in Spinach Gravy

How to make Paneer Kofta in Spinach Gravy - Deep fried masaledar paneer balls served with flavourful spinach gravy.

Main Ingredients : Paneer (cottage cheese) (पनीर), Spinach (पालक)

Cuisine : Indian

A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

Paneer Kofta in Spinach Gravy Recipe Card

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Paneer Kofta in Spinach Gravy Recipe

• Paneer (cottage cheese) mashed 200 grams

• Spinach blanched and pureed 2 medium

• Potatoes boiled, peeled and mashed 2 medium

• Cornflour/ corn starch 3 tablespoons

• Red chilli powder ½ teaspoon

• Ginger finely chopped ½ inch

• Salt to taste

• White pepper powder ½ teaspoon

• Green chillies roughly chopped 2

• Cashewnuts roughly chopped 12-15

• Raisins roughly chopped 12-15

• Oil 3 tablespoons + to deep fry

• Caraway seeds (shahi jeera) ½ teaspoon

• Garlic cloves finely chopped 5-6

• Tomato puree ½ cup

• Turmeric powder ½ teaspoon

• Coriander powder 1 teaspoon

• Garam masala powder 1 teaspoon

• Fresh cream ¼ cup

Method

Step 1

Put paneer, potatoes, cornflour, red chilli powder, ginger, salt, white pepper powder and green chillies in a bowl and mix well. Divide the mixture into sixteen even-sized balls.

Step 2

Put cashewnuts and raisins in a small bowl and mix well. Stuff each paneer ball with this mixture.

Step 3

Heat sufficient oil in a kadai and deep-fry the balls, a few at a time, until golden brown. Drain on absorbent paper and set aside.

Step 4

Heat three tablespoons of oil in a handi, add caraway seeds and garlic and saute. Add spinach puree and cook for about two to three minutes. Stir in tomato puree and mix well.

Step 5

Add turmeric powder, coriander powder and salt. Cook for 4 to 5 minutes.

Step 6

Add one cup of water, mix and bring the mixture to a boil. Reduce heat and let it simmer for 5-7 minutes. Stir in garam masala powder and mix. Reduce heat, stir in half the cream and cook for half a minute. Remove from heat.

Step 7

Pour the gravy into a serving dish and arrange the koftas on top. Serve hot garnished with the remaining cream.

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