Egg Bhurji (masala scrambled eggs)

Egg bhurji is a flavorful, easy and quick to make dish. You can serve it along with pav or bread for breakfast or as an evening snack. It can also be served on the side with some rotis for a quick and simple weekday meal.

Ingredients:

4 eggs
1 onion, chopped
1 large clove of garlic, minced
1-2 green chillies, chopped
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/4 tsp cumin powder
1/2 tsp coriander powder
2 tomatoes, chopped
Salt to taste
1/2 tsp garam masala powder
Pinch kasoori methi
1 tbsp chopped coriander springs

Directions:

Beat eggs in a bowl and keep it aside.
Heat oil in a pan, add chopped onions and green chillis, saute till onions turn translucent..
Add turmeric powder, red chilli powder, cumin powder, coriander powder and mix well. Add the chopped tomatoes and salt and cook till they turn mushy and most of the moisture dries out.
Add garam masala powder and kasoori methi, mix well.
Add beaten eggs and stir constantly and cook till the eggs dry up to the desired consistency. Put chopped coriander springs and mix well.
Serve hot.

Methi Matar Paneer (Fenugreel leaves with Peas and Paneer)

Methi matar paneer is full of flavor and texture and is a fantastic vegetarian main course. This recipe is inspired from a north Indian classic recipe matar paneer. But adding fresh methi leaves gives this dish a different aroma altogether. You can add fried paneer cubes to maintain its shape. But I like to add it as it is. Adding almonds is optional. I prefer to add it as it gives a smooth, creamy and rich texture to this dish. You can use cream or milk. Here I have used milk in this recipe. This dish goes really well with chapati, jeera rice, ghee rice or basmati rice.

 

 

 

Ingredients:

1 bunch fenugreek leaves/methi
1 cup fresh or frozen green peas
200 grams paneer
3 tbsp. oil
12 almonds
1 large onion, roughly chopped
4 large cloves of garlic, peeled and roughly chopped
1" piece of ginger, roughly chopped
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1 tbsp. coriander powder
2 large tomatoes, roughly chopped
1 tsp. tomato paste ( use only if the tomatoes are not sour enough)
Salt to taste
1/2 tsp. garam masala powder
3/4 cup of milk
Pinch of sugar (optional)

 

Directions:

 

Wash fenugreek leaves and chop finely. Keep it aside.

Thaw frozen peas and keep it aside. If you are using fresh peas, pressure cook by adding some salt until soft.
Cut paneer into desired shape and keep it in some warm water.
Grind ginger and garlic to a smooth paste.
Heat 2 tbsp. oil in a pan. Add almonds and onions and sauté until the onions turn translucent.
Add ground ginger and garlic and sauté until the raw smell is gone.
Add turmeric powder, red chilli powder and coriander powder. Mix well. Cook for 30 seconds on low flame.
Add salt, tomatoes and tomato paste, if using. Mix it well. Increase the heat to medium and cook until soft. Add some water to prevent the spices sticking to the bottom of the pan.
Allow the mixture to cool down. Put it in a blender grind to a smooth paste.
Heat remaining oil in the same pan. Add chopped fenugreek/methi leaves and sauté until it wilts.
Add ground onion tomato paste and mix well.
Add milk and mix well. If you find the gravy is too thick add some water.
Add peas and bring the curry to a boil. Cover and simmer for 10 minutes.
Add paneer cubes, garam masala powder and a pinch of sugar.  Mix gently as the paneer tends to break. Continue to cook for 5 more minutes until everything comes together.
Serve.

 

 

Spinach with Indian Cheese (Palak Paneer)

Palak paneer is a most popular velvet like Indian dish with fresh cubes of paneer and a thick curry sauce based on puréed spinach. This delicious curry goes very well with some basmati rice or any Indian flatbreads. It's usually a mild and creamy curry. Increase the amount of green chillies if you want a spicy curry.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

Ingredients:

500 grams spinach
2 tbsp. oil
1/2 tsp. cumin seeds
1 large onion, peeled and finely chopped
1" ginger
3 large cloves of garlic
2 green chillies
1 tbsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
1 med. sized tomato (optional)
1/2 tsp garam masala powder
1/4 tsp kasoori methi /dried fenugreek leaves
400 gms paneer cut into cubes
2 tbsp cream or 4 tbsp of whole milk
1-2 tsp lemon juice or to taste
Ginger juliennes for garnishing

Directions:

Wash and blanch the spinach leaves in boiling water for 3 minutes until well wilted. Drain the excess water and allow the spinach to cool down. ( you can reserve the excess liquid and use it while adjusting the consistency of the sauce). Blend to a smooth paste and keep it aside.
Dice the tomatoes and blend it to a smooth purée by adding some water. Keep it aside.
Grind ginger, garlic and green chillies to smooth paste by adding some water. Keep it aside.
Heat the oil in a pan. Add the cumin seeds. Once they start to sizzle, add onions and fry it over moderate heat until soft and slightly golden.
Add the ginger, garlic and green chilli paste and cook for 1 minute or until the raw smell is lost.
Add coriander powder, red chilli powder and turmeric powder, salt and combine. Add puréed tomatoes and mix well. Cook until the oil leaves on the sides of the pan and most of the moisture evaporates.
Add spinach purée and some water. The mixture should not be watery. Bring it to a boil and simmer for 5-6 minutes.
Add paneer cubes, garam masala powder, kasoori methi and milk or cream. Stir gently (as the delicate paneer tends to break) and cook for another 5-6 minutes until the spinach is creamy and paneer is soft.
Garnish with ginger juliennes. Add in the lemon juice to taste just before serving.