Punjabi Dal Tadka

I made this Punjabi Dal tadka along with this Aloo curry for a mini Punjabi meal. Recipe for the dal is from a Telugu cooking show and I have made it quite a few times already.

Like any dal, this is very easy to make and is very hearty and comforting dish. It is a simple dish but tastes amazing and the lovely thing about this dish is it can whipped up for a simple dal-chawal menu on a weeknight or can be served with naans and jeera rice for a party.

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Punjabi Aloo (Spicy Potato curry with Yogurt)

Blogging Marathon# 62: Week 4/ Day 1
Theme: No Tomato Gravies
Dish: Punjabi Aloo
We are starting the final week of this month's marathon and my theme for the week is 'Gravies with No tomatoes'. When I signed up for this theme, I wasn't expecting it to be as difficult as it turned out. I realized that I'm very much dependent on tomatoes for making gravy curries. I have fresh tomatoes, canned tomato paste and puree always in the pantry. Coming up with 3 tomato-free gravy recipes was quite a challenge.

I have tried 3 curry recipes using different ingredients to give the gravy consistency. For the first day, the curry is thickened with yogurt and a little bit of heavy cream. I was skeptical if my yogurt-hating husband would like it or not. But he didn't really notice the yogurt that much, so this curry goes into our recipe rotation.

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Punjab -- Makki di Roti & Sarson ka Saag

Blogging Marathon# 39 - Indian States: Day 23
State: Punjab
Dish: Makki di Roti & Sarson ka Saag

We are going all the way northwest of India to Punjab today. Punjab means five (punj) and ab (water), thus the land of five rivers. It has the most fertile land. Agriculture is the largest industry in Punjab and it is the single largest producer of wheat in India.
I lived in Punjab the first few months of my life -- so naturally I don't remember anything. My mom went to Chandigarh (Captial of Punjab and Haryana) as a young bride and lived there for couple of years. She said the Punjabi neighbors there were very friendly and used to share homemade food with her. I asked her if she remembers any dishes or recipes, but she couldn't recollect any specifics (understandably so since it has been 30+ years). But she does remember the hearty sarson ka saag and makki di roti that the neighbor used to send over.
Punjabi dishes are probably the most famous Indian dishes all over the world with every Indian restaurant across the globe serving Naan, Mutter-Paneer and Lassi. Punjabi cuisine, however varies significantly between home cooked, restaurant style or the dhabas (roadside restaurants in India serving authentic Punjabi food). Punjabi cuisine is wholesome and is full of rustic flavors. Homemade ghee and masalas (spices) form the center of Punjabi dishes.
Today Dish(es): I decided to make this hearty, homey and very popular Punjabi dishes: Makki di roti & Sarson ka Saag. Makki di roti is made gluten free corn flour and it takes quite a bit of practice to get them right. This is my first attempt making them and might I say, it wasn't easy and there was a lot of stomach grumbling and mumbling from the rest of family for the delay in serving lunch. After struggling for some time, I was able to make a few good enough for the pictures, the rest were just eaten -- ahem without looking at the shape -- 'cos they were too hungry.

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Punjabi Thali for RCI-Punjab

I finally made it before the dead line for the RCI-Punjab event hosted this time around by Richa of As Dear As Salt. I thought I was on top of it till the 15^th of this month and never realized it’s already the 23^rd.

So here is my Punjabi thali (in Anti-Clockwise direction) Tandoori Naan, Jeera Rice, Tandoori Gobhi, Paneer Makhmali and Mango milk shake.

Both the curry recipes are adapted from Tarla Dalal’s Swadisht Subzi recipe series. I served the curries with store-bought Tandoori naans and jeera rice (sautéed cumin (jeera), caraway seeds (Shah jeera), bay leaves and green chilies in 1 tsp oil and mixed this with rice).

For dessert I made thick mango shake instead of mango lassi, because my husband is not a big fan of yogurt and lassis. For the milk shake, I blended chunks of fresh mango with light cream and sugar till light and fluffy.

On the whole, this is not a very heart healthy thali, but definitely delicious and satisfying. (A 30 minute work-out might help you with the guilt)

Tandoori Gobhi

This can be served as a side dish for rotis, chapathis and naans or as an appetizer (with less gravy). This dish is my new favorite. All the masalas (spices) blend so well that it tasted nothing like I imagined and my husband didn’t even notice the yogurt.

Ingredients:
Cauliflower (Gobhi) – 1 small, cut into florets
Onion – 1 medium, thinly sliced
Green peppers – 1 medium, thinly sliced (I used half green, half red)
Cumin seeds – 1tsp
Salt – to taste

For marinade:
Yogurt – ½ cup, beaten
Besan (Chickpea flour) – 3 tbsp
Chili powder – 1 tsp
Ginger paste – 1 tsp
Garlic paste – 2 tsp
Kasoori Methi – 1 tsp
Salt – 1 tsp

Method:

• Microwave cauliflower in some water for 3-4 minutes or parboil on stove top.
  
• Mix all the ingredients for marinade thoroughly. Add cauliflower florets and leave for at least 15 minutes.
• Heat 1 tsp oil, add cumin seeds and after they splutter, add onions and peppers and sauté till transparent about 8-10 minutes.
  
• Add cauliflower along with the marinade and cook for 7-8 minutes or until cauliflower is cooked through. Season with salt and serve hot garnished with coriander leaves.
  

Paneer Makhmali

Slightly different take on our regular paneer recipe and tasted awesome with naan and rice.

Ingredients:
Paneer – 3 cups, cubed
Onion – 1 medium, chopped
Tomato puree – 2 tbsp
Garam masala – ½ tsp
Milk – 1/4 cup (I used light cream)
Salt – to taste

For the marinade:
Mint leaves – 1/2 cup
Coriander leaves – 2 cups
Green chilies – 3-4
Ginger paste – 1 tsp
Lemon juice – 3 tsp
Cashews – ¼ cup
Salt – to taste

Method:

• Grind all the ingredients for the marinade into a thick paste with little water.
  
• Marinate paneer pieces in this mixture for at least 15 minutes.
  
• Heat 2 tsp oil in a pan; add onions and sauté till pink. Add tomato puree and 1/4 cup water, cook covered for about 5 minutes.
  
• Slide in the paneer pieces and cook for 8-10 minutes.
  
• Add milk (or cream) and cook on medium low flame till the milk cooks and evaporates.
• Add garam masala and season with salt. Remove from heat and serve immediately.