Paneer Bhurji Recipe

Recipe North Indian recipe is made from crumbled paneer sautéed with tomatoes and a host of spices to make it chatpata. This quick recipe doesn't use onion and garlic and makes for an amazing dish for lunch or dinner. It is a quick recipe which is best served hot with some bread or rolls, roti or paranthas. It can be served either as a brunch dish or a side dish at a lunch/dinner party.

Recipe:

Take the milk in a bowl, add citric acid and heat it. After a while, drain the water out of the bowl in a pan and separate the paneer in a sieve. Now take tomatoes, green chilli and chopped ginger in a grinder and grind the ingredients. Now take some oil in a pan, add the tomato paste to it. Saute it till it turns red, and add salt, haldi, coriander powder, cumin powder and red chilli powder.. Mix all the ingredients together and add paneer. Whisk the paneer with the masala thoroughly. Add coriander leaves, kasuri methi and the paneer water. Add a pinch of garam masala and mix.Saute the mixture well and bring to boil. Serve hot with the garnishing of green chillies.

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Rajma Recipe

If you gave up on the fact that rajma cannot do without onion and garlic, you should rethink. This undying classic dish has a host of masalas that will definitely make you fall in love.

Recipe

Soak the rajma with baking soda and leave for 4-6 hrs. Change water and cook until the rajma becomes tender. Strain and reserve liquid and beans separately.Combine together and grind to a paste the roasted channas, ginger, garam masala, bay leaf and cumin seeds. Heat oil in a heavy bottomed pan, add tomatoes, stir-fry until the oil separates. Add ground ingredients and stir-fry further till the oil separates again. Mix in the salt, turmeric, coriander powder and the red chillies and stir well. Add beans and green chillies, stir around until well mixed and lightly fried. To the beans liquid, add enough water to make 4 cups together and add to the above. Bring to a boil and leave to simmer until the gravy becomes well blended. Serve rajma hot garnished with butter and coriander leaves.

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