Surili's (Musical) guchhi te paneer di sabzi has been on my must-try list for sometime now. Last week I finally got around to making it.
I followed her recipe (using fresh button mushrooms) without any changes or substitutions.
The paneer dish turned out finger-lickin good. In spite of the many spices that went into making it, the result was a dish that had a clean honest taste to it. All the spices blended in perfect harmony. Loved it!
I followed her recipe (using fresh button mushrooms) without any changes or substitutions.
The paneer dish turned out finger-lickin good. In spite of the many spices that went into making it, the result was a dish that had a clean honest taste to it. All the spices blended in perfect harmony. Loved it!
Next, I made Punjabi style black-eyed peas (lobhia) based on a recipe from Madhur Jaffery's A Taste Of India.
To this recipe, I made several substitutions. One significant change was that I added a couple of handfuls of chopped spinach. I was out of garlic cloves but had freshly made ginger-garlic paste, that was used instead. Used amchur instead of yogurt.
This dish seemed hearty to begin with, but the addition of spinach made it heartier!
It was delicious, simply delicious!
To this recipe, I made several substitutions. One significant change was that I added a couple of handfuls of chopped spinach. I was out of garlic cloves but had freshly made ginger-garlic paste, that was used instead. Used amchur instead of yogurt.
This dish seemed hearty to begin with, but the addition of spinach made it heartier!
It was delicious, simply delicious!
We enjoyed the paneer and black-eyed peas with fresh phulkas and a simple salad of sliced tomatoes sprinkled with kala-namak (black salt).
Here is the recipe for punjabi black-eyed peas with my modifications
Ingredients
2 cups black-eyed peas (lobhia), soaked in water for a couple of hours
2 tsp ginger-garlic paste
2 tbsp oil (or ghee
1 tsp cumin-coriander powder
1 large tomato, chopped
1 tbsp amchur
1 tsp (or more)chili powder
salt, to taste
4-5 stalks cilantro, finely chopped
2 cups spinach, chopped
Method
Cook the beans in a pressure cooker (one whistle only).
Heat oil, add the onions and fry them till they start turning brown.
Add the ginger-garlic paste and cook for another minute.
Add the cumin-coriander powder, cook for another minute.
Add the tomatoes, cook till they turn soft, 2-3 minutes.
Add the amchur, beans (with the liquid), chili powder, spinach, and salt.
Mix well and let it simmer over low heat for 6-7 minutes.
Taste and adjust the salt and amchur accordingly.
Sprinkle the cilantro before serving.
Enjoy!
This is my entry for Regional Cuisines of India-June: Punjabi Food event hosted by Richa.
