Buttered Vegetables in Fresh Cream Dressing

Buttered Vegetables are classic salad recipes which you can find in any buffet spread. The first time when I tried this was at Taj Fishermen Cove.I simply loved it. The veggies were fresh, crunchy and delicately cooked in butter. Salads are never boring if you find your own way of tossing them in your favorite dressing. Here, I have used fresh cream dressing to toss the vegetables in addition to butter and this just tasted yummy. Fresh Cream and butter are source of good fat. Fat is never an unhealthy option. Good fat taken in the right amount helps in absorption of proteins,amino acids and also reduces risk of stroke.

This is highly low in carbohydrates and high in good fat making it ideal for Ketogenic Diet.

Serves:2

Ingredients

1. Unsalted Butter - 2 tbsp
2. Mixed Italian Herb Seasoning - 2 tsp
3. Pepper - 1.5 tsp
4. Fresh Cream - 2 tbsp
5. Water - 1/4 cup
6. Sugar - 1/2 tsp
7. Needed Salt

Veggies Used

• Red Bell Pepper - 1/3 cup(cubed)
• Yellow Bell Pepper - 1/3 cup (cubed)
• French Beans - 4 (cut in 1 inch length)
• Baby corn - 4 (cut lengthwise)
• cauliflower - 6 florets
• Onion - 1 (sliced thinly)

Vegetables sauteed in butter

Method

1. Rinse all the vegetables nicely. Soak cauliflower in hot water with a tsp of rock salt for 15 mins. If there are any worms inside the cauliflower, it will come out in this process. After 15 mins, rinse and strain the cauliflower once again.

2. Heat butter in a non stick pan, add all the veggies and saute well on a medium-low flame.Add needed salt,sugar and saute well until onions turn transparent.

3. Add water to the above pan and cover the lid. Allow the vegetables to be steamed on low flame. Ensure the vegetables are not overcooked and they are just cooked 90 percent.

4. After the veggies have cooked, add the fresh cream, mixed herb seasoning and pepper. Give a gentle mix. 

5. Serve the salad warm with sprinkled pepper/ seasoning of your choice.

Paneer Burji Stuffed Peppers - High Protein Pockets

Stuffed peppers is a universally made dish and loved by all. Different countries use different stuffings to make the stuffed peppers. You can stuff rice, cooked rajma or chickpea, quinoa to millets, the variations are innumerable.Cooking is all about creativity and experimentation. So, I decided to make my version of Stuffed peppers with Paneer Burji, This is a protein packed. low carb and a delicious recipe which I consume without having to worry about my weight gain. Let's look into the preparations. I have used Red and yellow peppers as they have a mild sweet taste compared to Green ones which are slightly bitter. You can even use green peppers, but make sure you cook them completely to avoid the bitter taste.

Paneer Burji

Serves:3

Ingredients

1. Paneer Burji - 2 cups (Check detailed recipe here)
2. Red Bell pepper - 1 
3. Yellow pepper - 1 
4. Olive Oil - 2 tbsp for roasting
5. Needed salt

                            

Stuffed bell peppers roasted on all sides

                            

Method

1. Cut the bell peppers on the top and deseed the peppers as shown in the pic.

2. Stuff the pepper with paneer burji.

3. Heat a non stick pan, add oil and some salt.

4. Place the stuffed peppers on the pan and roast on all sides. Make sure you roast them by covering the lid of the pan. I have not covered for photography purpose.

5. Roast on all sides with covered lid so that the peppers are nicely roasted, cooked and the skin shrinks as shown in the picture. The entire process will take about 15 mins.

6. Once roasted on all sides, remove from pan and serve hot as shown in the picture.

Shopska Salata (Шопска салата)

My husband had to visit bulgaria for an official purpose and that's when I tried googling about Bulgaria, its tradition, culture and cuisine. I was surprised to know that Bulgarian food culture holds strong roots to ancient cooking using fresh vegetables. Their traditional recipes are highly healthy and vegetarian. I thought I must try them right away and hence asked my husband to purchase the signature items of bulgaria to try the bulgarian cuisine right here at home.

Shopska Salata or Shopska salad is a traditional summer salad which is popular among the balkan regions like Bulgaria,Macedonia and Serbia. The main ingredients are Tomatoes,Cucumbers and Bulgarian White Feta Cheese. These colors Red,Green and white represent the bulgarian national flag. Interesting ins't it:)

The Bulgarian white feta cheese, also known as sirene is very famous and native to bulgaria made from sheep's milk and a special bacteria that is found exclusively in bulgaria. The texture is very soft and crumbles easily when touched. It is not hard as the processed cheese that we get here in India. It is slightly salty and has a fresh creamy aroma.I loved eating it plain and it tasted too good and yummy :):)!!!! It is very similar to greek feta cheese. Bulgarians use it as an accompaniment to almost all their dishes and also have it in fried form.

The salad is served in a special Bulgarian clay pot called ,Gyuveche. Yes, I asked my husband to get these from Bulgaria. This is a must buy souvenir if you are visiting Bulgaria. :):)

Bulgarians use Sunflower oil in their cooking and as for the vinegar, it is Grape Vinegar. Since, I could not get hold of grape vinegar, I have used Balsamic Vinegar which is close enough substitute in my opinion because both Balsamic and Grape Vinegar use Grape Must as their major ingredient. However, the difference between traditional balsamic vinegar and Grape Vinegar is the way the grape must is prepared.

Let's see how to prepare this easy refreshing salad.

Serves: 2

Ingredients

1. Banglore Tomato - 1 big (chopped finely)
2. Cucumber - 1 (peeled and chopped)
3.  Bulgarian white feta cheese - 1/4 cup
4. Onion(Red/White) - 1 big or 2 small 
5. Red/Green/Yellow Bell pepper - 1 small or 1/2 big ( chopped)
6. Olive Oil/Sunflower oil - 3 tbsp
7. Red Wine Vinegar/Balsamic Vinegar/White Vinegar - 1 tbsp
8. Fresh Parsley/Cilantro - for garnishing
9. Salt and pepper as needed

Method

1. Mix tomato, cucumber, onions and chopped bell peppers in a large mixing bowl.

2. Add needed salt and pepper,Oil and balsamic vinegar and gently toss the salad.

3. Top it with freshly crimbled bulgarian white feta cheese.

4. Garnish with cilantro/parsley and the summer refreshing salad is ready:):)!!!!

Notes,Tips & Add-on's

1. I have used extra virgin olive oil for this recipe as I like to use it personally for raw salad.However, if you want to maintain authenticity for the recipe, use sunflower oil.
2. You can add any vegetables to make this salad, but main ingredients are tomatoes,cucumbers and cheese.
3. Use any fresh cheese if Bulgarian white feta cheese is not available.
4. You can also substitute lemon juice instead of vinegar and it tastes great equally.
5. I have used cilantro as I didn't get fresh parsley here. Originally, Parsley is used for this recipe.

Pasta Primavera

Pasta Primavera, is probably one of the most healthiest version of Pasta.There is no separate sauce required for making this pasta.It is a combination of fresh vegetables sauteed with minced garlic and Olive Oil.It is very simple and easy to make.Traditionally, Parmesan cheese is added to it as a final topping. I have skipped adding cheese as I wanted to keep it vegan and healthy. Also, I have added balsamic vinegar for additional flavor and taste. 

The taste and flavor to this pasta comes from the fusion of fresh roasted vegetables in herbed olive oil and garlic with balsamic vinegar .

Indulge in this sin free healthilicious Italian Treat.

Serves : 2-3

Ingredients

1. Extra Virgin Olive Oil/ normal edible Olive Oil - 1/4 cup
2. Durum Wheat Pasta - 1.5 cups  
3. Balsamic Vinegar - 1 tbsp 
4. Mixed Italian seasoning - 2 tsp or more depending on taste
5. Garlic - 4 pods (minced finely)
6. Salt and Pepper to taste

Vegetables

• Broccoli - 6-7 florets
• Red Bell Pepper - 1 small (cut into julienne)
• Yellow Bell Pepper - 1 small (cut into julienne)
• Baby corn - 4 (slit length wise)
• Onion - 1 small (cut lengthwise)
• Tomato - 1 large or 2 small (chopped finely)
• American sweet corn- 2 tbsp

Method

1. Boil broccoli and baby corn for about 2 mins with tsp of salt. Strain them and keep it aside. Cook Pasta till Al Dente and keep aside.

2. Take a pan, add olive oil. Add some minced garlic and onion and saute till nice aroma and onions turn translucent on a medium flame.

3. Add all the veggies (other than broccoli and baby corn) and saute for 2 mins with some salt, pepper and mixed herb seasoning. Ensure the flame low-medium and not high.

4. Now add broccoli and baby corn and cook for 5 more mins. Ensure that all the veggies are nicely cooked and covered in herb flavored Olive oil and garlic.

5. Now add the cooked pasta and saute well. Drizzle the balsamic vinegar and toss well so that the pasta is covered uniformly blended well with the aromatic flavored vegetables.

6. Drizzle some more olive oil and serve it piping hot with slice of bread or Soups.

Notes,Tips & Add-on's

1. You can add any veggies of your choice and any number of vegetables. Absolutely left to your convenience.
2. You can add some grated Parmesan or any other cheese on top before serving.

Balsamic Roasted Vegetables

This is my easiest and most healthy option for dinner. Weekly twice, I tend to have just this salad for my dinner. It is definitely a sin free indulgence. I have used extra virgin olive oil and Balsamic Vinegar as dressing.Both these two combinations are heavenly with rich flavor and aroma that you almost travel to Italy. Know more about Balsamic Vinegar and its uses here. This has all the veggies that is sure the satisfy your taste buds as well as your hunger without gaining pounds. This is so easy to prepare. Whenever you want to detox your body with an healthy alternate, just go for it:):)

serves:2

Ingredients

1. Extra Virgin Olive Oil - 1/4 cup
2. Paneer/cottage cheese/tofu - 6-7 small cubes
3. Pineapple slices - 3 (Cubed)
4. Baby corn - 5 (sliced thinly)
5. Onion - 1 large (chopped roughly)
6. Tomato - 1 large (chopped finely)
7. Broccoli - 5-6 florets
8. Red Bell Pepper - 1 small or 1/2 big
9. yellow Bell Pepper - 1 small or 1/2 big
10. Green Capsicum - 1 small or 1/2 big
11. Balsamic Vinegar - 2 tbsp or more as per taste
12. Mixed Italian Herb Seasoning - 1 tbsp or more as per taste
13. Salt and pepper to taste

Method

1. Boil Broccoli and baby corn with a pinch of salt for about 2 mins. The broccoli should be semi cooked. Strain the contents and keep it aside.

2. Heat a pan and add olive oil. Add Onion and saute until transparent. Add bell peppers,capsicum,tomatoes and saute well for 2 mins.

3. Add strained baby corn and broccoli and saute well in Olive Oil. Add needed salt.

4. Add paneer and pineapple cubes and saute well.

5. Add Italian seasoning and fresh ground pepper. Saute on a medium flame for all the veggies to get cooked and soft.

7. Drizzle Balsamic vinegar in the last, raise the flame high and do a high speed saute for 2 mins. Don't take off your hand else the vegetables might be burnt. 

8. Keep on medium- high flame for about 2 mins for all the vinegar and water to be absorbed by the veggies.

9. Once done, switch off the flame. Transfer the salad to plate and serve hot:):)

Notes,Tips & Add-on's

1. You can add any veggies of your choice according to your taste buds. Choices like Brussels ,carrots go well with this salad.
2.  Pineapple and paneer tastes great with balsamic vinegar and hence I have used them in my salad. Off course, paneer is a great source of protein too and pineapple provides the additional sweetness and 'tanginess' that tastes great with balsamic vinegar.
3. You can use strawberries,olives or any toppings for your salad.
4. You can also add feta cheese, they taste great with balsamic vinegar.

Veggie Pasta Alfredo

White sauce that is generally used for pasta has different variations. There are different ways in making a sauce and different types of sauces that you make for pasta. These sauces need not necessarily be used only for pasta, also for sandwich, as dips and dressing for salads. One such sauce is what we will be seeing in the below post. Traditionally, this Alfredo sauce is made using eggs. I've made the egg less version. Trust me, this sauce is so easy to make with readily available ingredients in your super market. This is so Yummmy!!!!!!!!!!!!!!!!

Ingredients

1. Fresh Cream- 200 ml (I used Amul)
2. Salted Butter-1 tbsp
3. Penne Pasta- 2 Cups
4. Garlic - 4 pods(minced finely)
5. Italian Seasoning- 2 tsp
6. Freshly ground pepper- 2 tsp
7. Chili Flakes as required
8. Cheese Cubes-2
9. Vegetables of your choice-(I used Onion, carrot, Capsicum)
10. Milk as required
11. Olive Oil- 1 tbsp
12. Salt as required.

Method

1. Take a thick bottomed pan or non stick pan, on medium head,add olive oil and garlic and saute nicely till nice garlic flavor comes. Remember not to burn the garlic.

2. Add onion and saute nicely till they turn translucent. 

3. Add all other vegetables and saute nicely in the olive oil.

4. Add fresh cream and bring it to boil. Use only medium heat.

5. Add cheese cubes and stir constantly until cheese is well dissolved in the mixture.You can adjust the consistency of the sauce by adding milk.

6. Add needed salt and seasoning, chili flakes and keep stirring.

7. The sauce slowly starts thickening. Add pepper to it. 

9. Alfredo Sauce is Ready:):)!!!

10. Cook pasta till Al Dente

11. Add the cooked pasta to the Alfredo creamy sauce mixture and toss well till pasta is completely covered with sauce.

12. Close the lid and allow pasta to absorb the sauce for 5 mins.

13. Serve hot with Crispy Potato Wedges

Vegan Broccoli Walnut Salad

There was a period where in I had to reduce my weight quickly so that I could get back to my dancing and shows. I was desperately looking out for a diet plan to shed, of course in a healthy way. I was introduced to this Diet plan through one of my dance friends and is called as Vegan Detox Diet. Unlike other diet plan where you quickly start gaining after you stop the diet, this was a healthy way of detoxifying your body,washing away all your toxins and letting your body flush all the unhealthy fat through proper intake. I will be writing a detailed separate post about this diet plan in my blog very soon and post the link here. Now, check out this highly nutria-Delicious which is highly protein packed and contains the goodness of all colored vegetables. You can have this as your snack or as a substitute for your mid-day meal.

Serves:2
Ingredients

1. Vegetables

• Broccoli - 4 florets
• Onion - 1 (sliced thinly) 
• Aubergine -1/4 cup (sliced thinly)
• Beans-1/4 cup (chopped)
• Bell peppers -1/4 cup (sliced thinly)

2. Walnuts-1/4 cup (chopped)
3. Extra Virgin Olive Oil-1/2 cup 
4. Garlic - 4 pods (minced finely)
5. Freshly ground pepper as required
6. Dried Parsley and Oregano - 2 tsp each
7. salt as required
8. Turmeric a pinch


Method

1. Boil the broccoli florets and beans together with a pinch of salt and turmeric separately till they are semi cooked. They should not be overcooked or become too soft.

2. In a pan, add virgin olive oil and saute garlic for a minute. Add onions and saute till they become translucent. Add aubergine and bell peppers and saute for a min till aubergine turns color and becomes semi cooked.

3. Now add the cooked florets and beans to above contents and saute for a min.

4. Add the chopped walnuts. 

5. Add the needed amount of salt, pepper,parsley and oregano for seasoning and toss it well.

6. Salad is ready to be munched :)

Baby Corn & Capsicum Pulao

To all the capsicum and baby corn lovers out there. Here comes an interesting recipe.I had made this for pot luck at my office and it was widely appreciated.This is one easy crunchy and a colorful pulao that can be made specially when you are inviting guests!! The combination of roasted capsicum with mint topped with baby corn is sure to tingle your taste buds!!!

serves:2-3

Ingredients

1. Basmati Rice-1.5 cups
2. Baby Corns- 6-7 nos.(cut into thin disc shaped sizes)
3. Red/Yellow/Green Capsicum - 1/4 cup each (chopped)
4. Onion-2 medium sized (Cut length wise)
5. Mint Leaves-fistful (finely chopped)
6. Ginger garlic paste-1 tbsp
7. Green Chili-2 
8. Ghee-2 tsp
9. Salt to taste

Masala Ingredients

• Cloves-3
• Cinnamon stick-2
• Bay leaf-1
• Star anise-2
• Green Cardamom-3
• Black Cardamoms-2
• Fennel Seed-1 tsp
• Cumin Seeds - 1 tsp
• Mace/Japathri -2

Method

1. Rinse well and soak the Basmati rice for  30 minutes in water.

2. Heat ghee in a pan and add all masala ingredients into the pan. Saute for 2 mins on medium low flame.

3. Add onions , green chili and saute till the onions turn nice golden brown. Add ginger garlic paste and saute for another 1 min for the raw flavor to go off.

4. Add the sliced baby corns and chopped mint to the pan and saute for few mins.

5. Strain the soaked basmati rice and add it to the above pan.

6. Mix the rice along with the sauteed masala mixture.Ensure the rice is evenly mixed and covered with the masala mixture.

7. Now transfer the content of the pan to a vessel for pressure cooking.

10. Add salt to rice and cook the rice with 1:2 ratio of rice:water.

11. Now,heat the butter in a pan a and saute the chopped capsicum with a tsp of salt for about 1 -2 mins on a low flame.The capsicum should be crunchy.

12. Add the sauteed Capsicum to the cooked rice and mix gently.

13. The Baby corn-Capsicum pulao is now ready to be served with raitha or any other spicy accompaniments.

Veg Hakka Noodles

Hakka Noodles is one of the main dish from the chinese cuisine and a very frequent menu in any restaurant.This yummy noodles is very easy and simple to me.Lets explore the ching's secret!!!

INGREDIENTS

1. Hakka Noodles- 1 medium packet *I used Ching's Secret
2. Soy sauce-2 tsp
3. Sesame Oil/Olive Oil/Cooking Oil-2 tbsp
4. Keya Chinese Seasoning - 2 tsp (Optional)
5. Sugar- 1 tsp
6. Salt and pepper - as needed

Veggies Used

• Spring Onions-3-4 finely chopped(Onion Part)
• Carrot-1 (Thinly shredded)
• Beans-8-10 (finely chopped)
• Capsicum/Bell Pepper-1 (green,red or yellow cut in thin Julienne)
• Green Chilies-2-3 (slit lengthwise)
• Garlic-3 pods (finely chopped)
• Cabbage-1/4 Cup (shredded thinly)

Garnishing

Spring onion leaves-finely chopped

Method

1. Boil noodles as per package instructions and keep it aside.

2. Heat up oil in a pan and saute the chopped garlic pods.

3. Add all other vegetables along with sugar and stir fry them quickly on medium high flame.This should be done until the veggies are semi cooked yet crunchy.

4. Add boiled hakka noodles,add soya sauce,salt and pepper powder. 

5. Toss the noodles well until the noodles is mixed well with veggies,soy sauce,salt and pepper.

6. Garnish with spring onions and serve it hot.

Notes,Tips & Add-On's

1. The vegetables have to be stirred continuously on a high flame.Ensure they don't get burnt.
2. Soya sauce already contains salt and hence watch out on the salt added.
3. Sugar is added to balance the taste and retain the color for veggies.

Baby Corn & Capsicum Masala

For all those baby corn lovers out there, try this recipe which definitely meets the restaurant standards.Serve this as an accompaniment to rotis or chappathis.This is a very rich side dish that can be prepared easily at home.Now,stop paying for an expensive price tag at North Indian/Punjabi restaurants and check out the below recipe :)

serves:4-5

Ingredients

1. Baby Corn - 6 -7 Nos. 
2. Tomatoes - 4-5 medium sized(chopped) 
3. Ginger Garlic Paste - 1 tbsp heaped
4. Green Chilies - 2 
5. Fresh thick yogurt - 2 tbsp 
6. Fresh Cream - 3 tbsp
7. Capsicum - 1(Cut into medium sized shapes) 
8. Onions - 2 medium sized(Chopped) 
9. Kasuri Methi/Dry Fenugreek leaves - 2 tsp 
10. Bay Leaf - 1 medium sized 
11. Turmeric powder - 1 tsp 
12. Red Chilli Powder - 1 tsp 
13. Coriander Powder/Dhaniya powder - 2 tsp 
14. Cardamom powder - 1 tsp 
15. Cumin Powder/Jeera Powder - 1 tsp 
16. Garam Masala Powder - 2 tsp 
17. salt to taste 
18. Oil - 1 tbsp 

                                

Method

1. Cut the Baby corns into medium sized length.Boil them in hot water for 5 mins with a pinch of salt.

2. Grind the tomato,green chilies and yogurt in a mixer into a puree.

3. Heat oil in a pan and add bay leaf and saute for 2 mins.

4. Add the chopped onions,capsicum and saute till onions turn transparent.

5. Add ginger garlic paste and saute for few mins till the raw flavor goes off.

6. Add the puree to the above pan and saute till the raw flavor of tomato goes off.

7. Add all the "powders" mentioned in the ingredients column and mix nicely.

8. Allow it to boil on a low flame for about 10 mins.The gravy will slowly start to thicken.

9. Add salt as needed to the gravy and mix well.

10. Add the Baby corn to the above gravy and mix gently.

11. Add some fresh cream and mix well for a creamy consistency and to balance the taste.

12. Crush kasuri methi and add to the above mixture and saute well.

12. Baby corn & Capsicum Masala is now ready to be served hot along with rotis,chappati,phulka or naan.

Tawa Top Paneer Tikka

This is a very special dish and very close to my heart.This was the first recipe I made for my husband and indeed gained all his appreciation.His most favorite dish among all is paneer tikka.My family says that this remains my signature dish till date.Well,I am really not an expert and all.As long as people love our dish and enjoy it.. All of us are super Chefs :)!!!! I have made this in a very simple way using non-stick tawa. I have also managed to click some pictures for better understanding.Do try out this and let me know ::)!!!

Yields: 12 small tikkas

Ingredients:

1. Panneer/Cottage Cheese-200 gms *I used milk mist panneer
2. Capsicum/Bell Pepper-1 (large size Green,Red or Yellow)
3. Tomato-2 (medium sized)
4. Onion-2(medium sized)

Marinade Ingredients

1. Fresh Thick yogurt-1.5 cups
2. Besan/Gram flour-1/4 cup
3. Butter-2 tbsp
4. Turmeric - 1.5 tsp
5. Red Chili Powder - 2 tsp
6. Coriander Powde/Dhaniya - 2 tsp
7. Pani Puri Masala/ Chat Masala Powder - 2 tsp *Secret Ingredient*
8. Ginger garlic paste - 1 tbsp
9. Garam Masala-2 tsp
10. Kasuri Methi/dry fenugreek leaves - 2 tsp (Crushed)
11. Lemon extract/juice-2 tsp
12. Oil-2 tsp
13. salt to taste

Method

1. Cut the paneer into cubes as shown in the picture.Also, cut the capsicum,tomato and onion into medium sizes for skewing.

2. Roast the gram flour in butter until you get a nice nutty flavor on a medium flame.

3. Mix the roasted gram flour with all other ingredients mentioned under marinade into a smooth batter.

4. Coat the paneer and veggies with the prepared marinade.Keep it aside for 1/2 hour.

5. Heat oil in a non stick pan and place these marinated paneer and veggies on a medium flame.

6. Once they are fried on one side, flip them carefully and fry the other sides until they become nice golden brown.

7. Remove them from tawa/pan and skew it in a tooth pick.

8. Serve the paneer tikka hot with mint chutney or tomato sauce.

Notes,Tips & Add-On's

Pani Puri powder is the secret ingredient that I use when I make paneer tikka. This gives a unique street food flavor that tastes magical.Alternatively, you can use a tsp of chat masala powder in the marinade.

Bhindi Masala Gravy

This is a rich and delicious dish from Punjabi Cuisine. I once had this at a dhaba near Bangalore. I never knew Bhindi or Okra would taste this good. I have not had much liking for Lady's finger, but this dish will make you go crazy.This can be paired up with rotis,nan and Phulkas. I once made this for dinner as we had lot of Bhindi left over and we really didn't know how best to use it.That's when I decided to make this Bhindi Masala Gravy and it was simply loved by all. The preparation is exactly similar to Aloo Capsicum Masala.

Serves: 4

Ingredients

1. Bhindi/Okra/Lady's Finger - 7-10 (as shown in the picture)
2. Capsicum / Bell Pepper(Green/Yellow/Red) - 1 big or 2 small
3. Medium size tomatoes- 4
4. Almonds (Blanched)/ Cashews - 7
5. Big Onions -2 
6. Mustard Oil or any cooking oil - 3 tbsp
7. Cumin seeds - 2 tsp
8. Ginger garlic paste- 2 tbsp
9. Red chili powder- 2 tsp + 2 tsp for frying bhindi
10. Turmeric powder - 1 tsp
11. Coriander powder- 2 tsp + 2 tsp for frying Bhindi
12. Garam Masala powder- 2 tsp + 2 tsp frying for bhindi
13. Whisked thick Curd - 3 tbsp
14. Fresh Cream - 2 tbsp (Optional)
15. Cinnamon stick-1 piece
16. cloves-3
17. Bay Leaf - 1
18. Kasuri methi crushed- 1 tbsp
19. Coriander leaves - few for garnishing
20. Salt as needed

                            

Method

1. Heat oil in a large pan or kadai,saute the bhindi and capsicum with salt,garam masala and coriander powder. Saute until bhindi shrinks and is nice crispy dark in color. Keep it aside.

2. Grind onion and ginger garlic paste together. In a pan, heat oil. Add cumin seeds,bay leaf, cinnamon stick and cloves and saute on a medium flame.

3. After cumin seeds crackle, add the onion + ginger garlic paste and saute well until the paste turns to golden brown color. The raw flavour of onion ginger garlic paste should completely go off. 

4. Grind the tomatoes and (almonds/cashews) together and add it to the above pan.

5. Add turmeric, red chili, coriander powder and needed salt to the above pan, mix well and cover the pan and cook for about 5 mins.

6. Now add the whisked curd and garam masala and mix gently. Add the cooked potatoes and fried capsicum to the above gravy mixture. Allow it to simmer on low flame for another 
5 mins.

8. Add some fresh cream and simmer for 2 mins.

9. Add crushed kasuri methi.

10. Garnish with coriander leaves and serve hot with any Indian Breads.

Notes,Tips & Add-on's

1. If you are using cashews, soak them in warm water for 15 mins before grinding it. This ensures a smooth paste is formed.
2. You can either use almond or cashew, this is added to enhance the flavor,richness and provide a creamy texture to the gravy.
3. Fresh cream is added to balance the tanginess of tomato and curd and also to give a creamy taste and thickness.