Gobi Paneer Makhni

Gobi Paneer Makhni

Gobi and paneer in a tomato based gravy with kasuri methi. The final taste comes out to be achari. Maybe it is the combination of ingredients because I certainly did not start out to make a achari dish. Sometimes experiments turn out to be amazing!!

Ingredients

2 cauliflower/gobi, cut into florets

100 gm paneer, cubed

3 tomatoes, blanched, pureed

1 tbsp ginger paste

1 tsp cumin seeds

2 tbsp kasuri methi

1 tbsp coriander powder

1 tsp cumin powder

1 tsp garam masala

1 tsp turmeric powder

1 tbsp kashmiri chilli powder

Salt to taste

A pinch of sugar

¼ cup mustard oil

First blanch the tomatoes and make a fine puree. Heat the mustard oil to smoking point. Add the cumin seeds. 

Saute the cauliflower florets on high heat till they are well browned. 

Add the tomato puree and ginger paste. Add the coriander powder, cumin powder, turmeric powder, garam masala, chilli powder, salt and sugar. 

Cover and cook till the puree dries and the florets are coated well with the masala. 

Add the kasuri methi and paneer pieces. Cover and cook for some more time. The oil will separate and the dish will be cooked. You can garnish with chopped coriander leaves.

Cauliflower Manchurian

Cauliflower Manchurian

Indo-Chinese is a totally different cuisine than what the Chinese eat. Infact most Delhi markets will have a Chinese Chaat counter. Go figure!! 

However we have got used to this brand of Chinese and it would be totally impossible for us to eat actual Chinese food. 

It’s a hybrid variety that has more elements of Indian than Chinese. I have even had tadka maarke chilli chicken.

So good or bad, here is “sada apna” kind of Cauliflower Manchurian. I have made it a dry preparation that you can have as snacks. In case you want it for main course to be eaten with fried rice or noodle you can simple add some gravy to eat.

Ingredients

1 cauliflower, cut into medium florets

1 cup maida

½ cup cornflour

½ cup rice flour

1 tsp salt

½ tsp ajinomoto (optional)

1 tsp garlic paste

½ tsp ginger paste

½ tsp soya sauce

1 large onion, cubed

1 capsicum, cubed

4 garlic pods, chopped

½ cup spring onion, chopped

3 tbsp tomato ketchup

1 tbsp soya sauce

Salt to taste

2 tbsp cornflour+1/4 cup water

Make a batter of maida, cornflour, rice flour, salt, ajinomoto, soya sauce, ginger paste and garlic paste. Add the cauliflower and mix well. Keep for 10 minutes. Heat some oil and deep fry the cauliflower pieces. Try not to eat them up like this at this point.

Heat some oil. Add the chopped garlic, cubed onions and capsicum. Saute for 2 minutes. Add the ketchup, soya sauce and salt. Add ½ cup water and bring to a boil. Add the cornflour paste and simmer. Add the cauliflower pieces and toss on high flame. Add the chopped spring onions and take off heat.

Phoolkophir torkari (Cauliflowers in aromatic spices)

Phoolkophir torkari (Cauliflowers in aromatic spices)

The best thing about Bengali cuisine is the simplicity of cooking and the genuineness of flavors. Most of our food has the simplest of spices which allows the actual flavor of the vegetables to dominate.
 There is no overdose of onions, garlics, garam masala, etc. Most of our food is in fact without onion and garlic.

 I remember my grandmother cooking such lovely yet simple fare every day. Making use of all odds and bits of vegetables she would conjure up such healthy dishes. Be it pea shells, bittergourd leaves, harsingar leaves, banana stems, sehjan flowers and so many more such things that we usually throw away. 
The drawback of urbanization is that we no longer get such green leaves and vegetables in our air conditioned supermarkets. These things can only be found in haats and bazaars. I have forgotten how they used to taste like and my son will never know their unique flavor. 

In the world of fast food joints these simple fares have lost their identity. Not only have we lost out the purity of fresh produce we have lost the recipes and cooking methodologies. Even if some good soul compiles a cookbook where are we going to find these by-products of the main vegetable in our concrete jungles? 

This cauliflower sabzi is very simple yet something that I have to make regularly because it tastes so awesome. The cauliflower is the main star here unadorned by garnishes of masalas. 

Ingredients

1 big cauliflower, cut into florets
1 tsp cumin seeds
4 tbsp mustard oil
2 tsp ginger paste
2 big tomatoes, blended
1 tsp salt
1 tsp turmeric powder
Pinch of sugar
½ tsp cinnamon powder
½ tsp cardamom powder

Heat the mustard oil to smoking point. Add the cumin seeds. When they start to splutter add the cauliflowers. You do not have to lower the flame now as you have to fry the cauliflowers well. Keep stirring or they will start burning. 

Sauté for about 5 minutes till they are golden brown. Now lower the heat and add the ginger paste. Sauté a minute, add the tomato puree, salt, turmeric and sugar. Fry for another minute on medium flame. 

Now lower the heat, cover and cook till the cauliflowers are done. Before taking off heat add some ghee, cardamom powder and cinnamon powder. You can garnish with chopped coriander leaves.