Archive for the ‘Vegetable Puree or Bharta’ Category

Spinach and Paneer – Palak Paneer Punjabi Style

June 17, 2008

Serves 4 to 6

1 bunch of spinach trimmed, washed, steamed and blended
1 red onion, boiled in 4 tbsp. water and pureed/blended
green chillies chopped
2  cup paneer cubes fried
2  tablespoon ghee
1  teaspoon cumin seeds
1  teaspoon garlic minced
1  teaspoon ginger minced
salt to taste
1  teaspoon  lemon juice
1 tsp. Garam Masala
2  tablespoon cream or 1 tbsp. butter

Heat the ghee in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger and green chili. Add onion and cook till the onion starts browning.

Add the chopped spinach puree, salt and mix well. Add 4 tbsp. water to 1/2 cup water or more and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice and garam masala. Simmer  on low for 20  minutes. Put off the heat and mix in the cream or 1 tbsp butter.

Serve with raita, dal and Indian bread.


Eggplant Puree / Baingan Bharta Recipe from Punjab

June 17, 2008

Serves 6-8
2 large eggplants
4 tablespoons oil
1 large onion, chopped
3 very ripe fresh in season tomato, chopped

1 tbsp. coriander powder
1/4 teaspoon chilli powder, optional
Salt to taste

1/4 teaspoon garam masala
pinch of dried mint

3 tablespoons finely chopped fresh cianrto
3 tender green onions, finely chopped

1.  Roast eggplants over gas flame, or hot coals, or under griller, until the skin is thoroughly blackened all over and the eggplant itself is soft to the touch. When cool enough to handle, remove all skin under running cold water. Mash or chop roughly.
2.  In a heavy saucepan heat oil and fry the onion until lightly browned. Add tomato and cook till tomato is well done. Add ground spices and stir for a few seconds, then egggplants and salt.
3.  Cover and cook on low heat until liquid evaporates and it becomes a puree thick enough to scoop up with pieces of chapati.
4.  Add garam masala and mint and simmer, uncovered, for a few minutes longer.
5.  Garnish with fresh coriander, spring onions

Serve hot or cold as an accompaniment to chapatis, flat bread or rice or as a dip.

Spiced Tomato Dish – Tamatar Bartha Recipe

June 17, 2008

Serves 4

4 large very ripe tomatoes
2 tablespoons ghee or oil
1 small onion, finely chopped
– Spices –
1 teaspoon finely chopped fresh ginger
1 fresh green chilli, seeded and chopped
1 tbsp. coriander powder
1/2 tsp turmeric
Salt and freshly ground pepper to taste
2 tablespoons fresh cilantro minced

1.  Grill whole tomatoes over gas flame or under electric griller until skins wrinkle. Peel and chop.
2.  Heat ghee or oil in a saucepan or karahi /Indian wok and fry the onion and ginger and green chiles until golden. Add tomatoes and remaining ingredients. Cover and cook until the tomatoes are a thick pulp and most of the liquid evaporates. 

Garnish with cilantro.

Serve as a side dish or with eggs.