Paneer Capsicum Sabzi

There are days when I just don't feel like cooking but still drag myself to kitchen. At times like these, this recipe comes to my rescue. It takes hardly 15-20 minutes. But, heyyy... don't prejudge it.... the combination of paneer and capsicum tastes amazing in tomato gravy. The recipe I am sharing here is inspired by a lot of variations of paneer capsicum I found online.

Ingredients: (Serves 2)

• Paneer: 3/4 cup , cut into bite size cubes
• Capsicum: 1 cut into bite size cubes
• Tomato: 1 big, pureed
• Ginger Garlic paste: 1/2 tsp
• Cumin seeds: 1/2 tsp
• Oil : 1 tbsp
• Sugar: 1/2 tsp
• Garam Masala : 1/2 tsp
• Kitchen King Masala: 1/2 tsp
• Red Chilly Powder: 1/2 tsp
• Coriander Powder: 1/2 tsp
• Turmeric Powder: 1/2 tsp
• Salt: as per taste
• Kasoori Methi: 1 tbsp

Method:

• Heat oil in a pan. Add cumin seeds. Let them splutter. Add ginger garlic paste and saute it for about 1/2 minute.
• Mix red chilly powder, coriander powder and turmeric powder in 1/2 tsp water to make paste. Add this paste to pan. Let it saute for few seconds.
• Pour tomato puree into the pan. Stir it. Let it cook till the oil separates from masala.
• Now add capsicum and paneer. Mix well and cook them for about 2 minutes.
• Now add about 1/3 cup water to it. Add salt and sugar. Let it cook for about 10 minutes or till the capsicum is done.
• Add garam masala, kitchen king masala nad kasoori methi. Cook for another 1 minute.

Tips:

• You can use red and yellow capsicum as well. It gives a nice colorful look to the sabzi.

Serve with warm chapati/ paratha.

I am sending this recipe to 30 Minute meals at Cooks Joy.

Signing off for now,

Bye n Keep Budding.

Crispy Arvi Masala

This is a sabzi with aroma of crushed coriander,roasted cumin, hotness of chilly flakes and tangy taste of lemon. (*slurrrp*). Need I say more?

Ingredients:

• 7-8 arvi (colocasia)
• 1 1/2 spoon coriander seeds (dhaniya)
• 3/4 spoon cumin seeds (jeera)
• 1/2 carom seeds (ajwain)
• 4 dry red chilies
• 1 1/2 table spoon oil
• 1/2 aamchor / dry mango powder
• 1 spoon lemon juice
• Salt to taste

Method:

• Peel and wash arvi. Let it dry for some time. Then cut them like french fries.
• Dry roast coriander seeds, cumin seeds and dry chilies separately. Then them coarsely.
• Now heat oil in a pan. Add carom seeds and let them splutter. Then add arvi and salt. Mix it well. Cover the pan and let it cook in medium flame for about 10 mins. Keep stirring occasionally.
• Now add the crushed spices and aamchor. Mix well and cook uncovered for another 5 mins.
• By now arvi should be cooked. Cook for another few minutes if you want it crispier. 
• Add lemon juice and mix well.

Serve it hot with roti, paratha.  

Tips:

• I prefer using mustard oil in this recipe as it adds a nice flavor to it.
• This is a very hot and spicy sabzi, if you are trying it for first time I would suggest go easy on spices, you can add more later.

Do try it.

Bye and keep Budding.

Cabbage Sabzi / Patta gobi ki sabzi

Yeah, I know, the first thought that comes to mind is that this should be pretty easy .... but believe me .. for those like me who are still learning their way through everyday cooking... we need these recipes too :)
I have googled and tried a lot of recipes for 'patta gobi ki sabzi' but this one is definitely the winner and guess where I got it.... from my loving mom-in-law!

Ingredients:

• Cabbage - 250 gm ( medium sized) sliced finely
• 2 small potatoes cut into cubes
• 1 tomato finely cut
• 1 table spoon oil
• 1/2 tea spoon turmeric powder
• 1 tea spoon coriander powder
• Salt to taste
•  3-4 green chilies or as per taste
• 1/2 tea spoon sabzi masala (optional)
• 1/2 tea spoon cumin seeds

Method:

• Heat oil in a pan on medium flame. Add cumin seeds and let them splutter.
• Add turmeric powder coriander powder and green chilies. You can use red chilly powder instead of green chilies.
• Now add potatoes, cabbage and salt. Mix well. Cover the pan and let the vegetables cook for 6-7 minutes on slightly low flame.
• Now add chopped tomatoes. Mix and cover. Let the vegetables cook for another 4-5 minutes.
• By now, the vegetable s should be almost cooked. Add sabzi masala. Check the potatoes to make sure it is cooked, if not cover again and cook for some more time. Keep tossing the vegetables every 1-2 mins. Sprinkle some water if the mixture is getting too dry.
• Finally, uncover the vegetable and let excess moisture evaporate, if any.     
• Garnish with fresh coriander leaves and serve with warm chapati or parathas.

Tips:

• You can add carrot and peas to this recipe.
• This is a perfect rescue recipe for times when onion prices shoot sky high. 
• You can skip sabzi masala, it will still taste awesome.