Lunchbox Brownies

 

 As I was pouring the sugar from the pack into the container, I noticed this recipe "Lunchbox brownies". I thought this may just lift Gudiya's mood as she was under the weather due to cough and cold for past few days and was dreading to go back to school next day, fearing the amount of missed work she would need to work on by missing the recess!

I made the brownie pieces smaller, hoping for some portion control. I didn't have low fat milk so I used evaporated milk. I also added a handful of walnut pieces as I feel walnuts and chocolate brownie make a terrific combo.

Please note that I used the following recipe.
https://www.wholefoodsmarket.com/recipe/lunchbox-brownies

My modified - albeit just a little modification - version is as follows.

Lunchbox Brownies
Ingredients
6 tbsp. cocoa powder
2/3 cup natural cane sugar
1/4 cup plus 3 tablespoons unbleached white flour
1/4 cup whole wheat pastry flour
1/4 teaspoon baking soda
1/8 teaspoon fine sea salt
1/3 cup walnut pieces

4 tablespoons (1/2 stick) butter
1/4 cup milk
1 egg
1 teaspoon pure vanilla extract


Method
1. Preheat oven 350 F
2. Line 8 x 8 square pan with a parchment paper.
3. Grease it with some cooking spray.

4. Mix cocoa powder, cane sugar, flour, whole wheat pastry flour, baking soda , walnuts and sea salt.

5. Heat butter in a small container till it's melted. Let it be at room temperature. Add milk , egg and vanilla extract. Whisk.

6. Add in the flour mixture to mix.
7. Pour the thick batter on the greased paper.
8. Bake for half an hour.

9. Cut into small squares.

Note
I used evaporated milk instead of regular milk.

Recipe Credits
https://www.wholefoodsmarket.com/recipe/lunchbox-brownies


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Cabbage Appe

 

I make appe pretty regularly. Every now and then, I change the recipe by changing the proportion of daals, rice, adding quinoa, adding 17 beans instead of just regular daals or using green peas daal and so on. The other day, I had a chunk of cabbage in the fridge. So I decided to make mixed daal appes with cabbage as a snack turned meal.

Cabbage Appe
Cabbage & Daal fritters
Ingredients
3/4 cup urad daal
1/4 cup moong daal
1/4 cup chana daal
1/4 cup rice
1/2 tsp fenugreek seeds/methi

2 tbsp. pohe - rinsed

Stir in
finely shredded cabbage - about 1 cup
2-3 green chilies, minced (optional)
2 tbsp. minced cilantro
salt as needed
1/2 tsp asafetida

Method
1. Soak all the daals and rice with adequate water for about 6 hours.
2. Drain and grind, adding rinsed pohe to a smooth batter.
3. Cover and keep aside for 2 hours.
4. Stir in salt, cabbage, cilantro, asafetida and chilies - if using.
5. Heat appe pan/patra/kayili. Add a few drops of oil in each cavity.
6. Pour a spoonful of batter.

7. Cover and let it cook on medium flame.
8. Drizzle more oil as needed.
9. Flip and cover on the other side.
10. Serve hot with chutney of your choice.

Note -
1. Any vegetable of your choice can be added - such as shredded carrots/radish/zucchini/spinach etc.

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Sukil Mori Randai - Dried Shark Curry

 

 

Mori Randai with Rosamatta Rice

Every once in a while, mom made "Mori" - baby shark that was available in the Mumbai market. Mori is a special fish which needs to be deskinned by the fisherwomen. But once cleaned, it has just one center bone that makes it easier to eat especially for the people who don't eat fish due to its bones.

Mom made mori several ways. She made it Konkani way by making hingaudak but it was called Mori Randai or Malvani curry by using garam masala, which was called moriche mutton. The same curry was made in a dry version, which then was called moriche suke.  Sometimes she simply fried it.

Very rarely, mom got dried mori. This was treated little differently. The usual orange curry was prepared but for dried fish, it was made hotter and spicier. and it was always tempered with a substantial amount of garlic cloves.

I found this dried mori - product of Sri Lanka - at our local Indian Stores. So I remembered my mom's curry.

Sukil Mori Randai
Dried Baby Shark Curry
Ingredients
1 packet Dried Mori/Baby Shark
Salt (use only if necessary - read notes)

Grind to a smooth paste
1 cup fresh coconut
1 tsp. coriander seeds, roasted
15 byadgi chilies, roasted (This curry is spicy!)
5 cloves garlic
2 tsp. tamarind pulp

Tempering
1/2 tbsp. coconut oil
7 garlic cloves, sliced or smashed

Method
1. Soak mori in warm water.
2. Grind masala to a fine paste.
3. Drain mori. Place in a saucepan.
4. Pour masala and 1 cup water.
5. Bring to boil.
6. Switch gas to low. Let it simmer.
7. Heat a small saucepan. Heat coconut oil
8. Add garlic cloves and fry till they are brown.
9. Immediately drizzled the tempered oil with garlic into the curry.

10. Cover with a lid.
11. Switch off the gas immediately.
12. Serve with plain rice.

Note -
1. Dried fish already has plenty of salt since salt acts as a preservative. So adjust salt only as needed.
2. I got the packet of dried mori which was pre-cleaned and boneless.
3. I recently came to know that Mori is also known as Mushi in Indian vocabulary.

 

 

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Grilled Teriyaki Mushroom Burger

 

Teriyaki Mushroom Burger with oven roasted fries and roasted edamame

 

About a decade or so ago, it was very difficult for me to go to the steakhouse/barbeque grill restaurants. I had no idea what to eat. Though I was technically a non-vegetarian then - which meant I ate chicken or seafood only on Sunday - I couldn't eat a huge chicken breast. There were not many vegetarian options. I generally used to land up eating just salad or baked potato or fries.

Now many steakhouses also have better options for vegetarians. Personally, I have gone from chicken may be on Sunday to no-chicken consumption at all policy. (I cook chicken for my family though!)  So when I saw the vegetable kabobs at the usual steakhouse, I was happy. They also had a distinct smoky flavor to it. How do they do it? The mushroom was moist and still it was smoky at the same time! My friend shared that they use liquid smoke. We went to another barbeque grill, where I ordered Portabella mushroom burger, which was marinated in teriyaki sauce, grilled with a touch of liquid smoke. I thought that I was ready to handle the liquid smoke myself.

Grilled Teriyaki Mushroom Burger
Ingredients
3 Portabella mushrooms, cleaned, remove stem and gills

3/4 cup Teriyaki sauce
1/2 tbsp. ginger-garlic paste

Few drops of liquid smoke

Oil/Spray as needed

For assembling burgers
Burger buns
Hummus
Firm tomatoes, cut into circles
Red onions, cut into circles
Boston Bib Lettuce
Ketchup/Relish etc.

Method
1. Clean mushrooms. Remove stems and gills.
2. Mix teriyaki sauce with ginger garlic paste & few drops of liquid smoke.
3. Pour in a ziplock bag. Place mushrooms inside and zip the seals off.

4. Make sure that the mushrooms are nicely marinated.
5. Set aside for at least 1 hour.
6. Heat your grill pan.
7. Spray with oil spray such as Pam.
8. Place the mushrooms with flat side on the grill at about 30 degree angle. Let it cook.
9. Carefully turn and place each mushroom at about 120 degree angle. Let it cook. We are doing this to get a nice criss-cross pattern.

10. Flip and cook on the other side.
11. Meanwhile, assemble your burger buns. Smear some hummus.
12. Place a lettuce leaf on each bun. Place burger. Top with onions, tomatoes, relish, ketchup etc.
13. Serve with oven roasted fries.

Note-
1. Liquid smoke is easily available in the supermarkets where you get barbeque marinade essentials.




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Beet Upkari

I made this delicious Konkani style upkari with tender beets that I found in our farmers market.



Beet Upkari
Stir Fried Beet roots
Ingredients

3 beetroots, boiled

salt to taste

Tempering

2 tsp oil - preferably coconut oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds (optional)
1/4 tsp asafetida
5-7 curry leaves
2 byadgi chilies, halved
4-5 cloves garlic, slivered

Garnish
1 tbsp coconut

Method
1. Rinse beets thoroughly. Pressure cook. Peel and dice
2. Heat oil - preferably coconut oil in a saucepan.
3. Add all the ingredients for tempering.
4. As they sizzle, and garlic changes color to a shade darker, add beetroot pieces.
5. Sauté well. Add salt to taste.
6. Garnish with freshly scraped coconut.
7. Serve as a side dish with your daily meal.

Note -
1. You can omit garlic.
2. If the beetroots have tender greens, wash and shred them and add them in the tempering before adding beetroots. Do not pressure cook the greens.

Moong Daal Pesarettu

 

This is the second version of pesarettu, I had learned from my friend, Priya. I have already blogged about the first version with Moong sprouts.

Today's recipe contains moong daal. I sometimes also add spinach leaves to sneak in more nutrients. Serve with any chutney of your choice. Sometimes, I serve this protein packed dosa as the flatbread to go with usual subzi.

Moong Daal Pesarettu
Moong Daal Dosa
Ingredients
1 cup green moong daal, soaked
1" ginger
2-3 green chilies or to taste
1/2 tsp cumin seeds
1/2 cup cilantro
salt to taste
1/2 cup fresh spinach leaves(optional)

Stir in
1/4 cup finely minced onion

Oil for frying dosas

Method
1. Soak green moong daal - with peels in sufficient water for at least 4 hours.
2. Drain and grind with all the remaining ingredients except onion & oil - to make a smooth batter.
3. Cover and set aside for 3-4 hours.
4. Heat a pan. Pour a ladleful of batter.

5. Drizzle oil as needed.
6. Cover and let it cook.
7. Flip on the other side and cook.
8. Serve hot off the griddle with chutney of your choice.

Note -
1. Use green moong daal - the one with peels - for this recipe.
2. Traditionally, this dosa is served with upma stuffed inside. However, I like to serve it with any daily subzi and chutney as a part of daily meal.
3. Use nonstick pan or well seasoned cast iron pan for making this dosa.

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Paneer Chhole

Paneer Chhole

 

 

I pair chhole with all possible combinations. Sometimes, I pair it with spinach or methi, sometimes with potatoes or mushrooms, and sometimes with good, old paneer.

If you are a paneer lover, you will surely enjoy this combo. If you like chaats (seriously, who doesn't?), drizzle some green and tamarind chutney over chhole. You won't regret it.

Paneer Chhole
Garbanzo Beans Curry with Indian Cheese
Ingredients
1 1/2 cup Garbanzo beans, soak overnight
1/2 cup paneer cubes

1 tbsp. Chhole Masala
1 tsp chili powder
Salt to taste

Grind to a smooth paste
1 1/2 cup roughly chopped onion
3-4 cloves garlic
2-3 kashmiri chilies, soaked in water, till plump
1" ginger, peeled & chopped
1 tomato, roughly chopped

Tempering
1 tbsp oil
1/2 tsp cumin seeds
1/4 tsp asafoetida
1 bay leaf
1/2 cup finely chopped onion
1/2 cup finely chopped tomatoes

Method
1. Pressure cook soaked chikpeas adding adequate water. Set aside.
2. Heat oil in a pressure cooker. Add cumin seeds, bay leaf, asafoetida and turmeric powder.
3. Add finely chopped onion. Sauté till soft. Add tomatoes. Sauté till pulpy.
4. Add ground paste. Sauté for 20 minutes.
6. Now add cooked chickpeas. Add 1 cup water.
6. Add salt, chili powder and Punjabi Garam Masala. Add paneer pieces
7. Simmer for about 15 minutes or till the desired consistency is achieved.
8. Serve with paratha or roti with lemon wedges.

Note
1. I do not fry paneer pieces adding to the gravy. If you like richer taste, deep or shallow fry paneer chunks.

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Surmai Tawa Fry

As a child, when I first heard the song from Sadma - Surmayi akhiyon main, I was convinced, that Kamal Hasan was talking about the king fish which we call "Surmai" in Marathi!:-D

 

Every time, I make anything with Surmai - King fish , I think about my own folly and I chuckle!

 

Today, let's make Surmai Fry.

 

Surmai Tawa Fry

Fried King Fish

Ingredients

2 steaks Surmai/King fish

Salt to taste

1/2 tsp turmeric powder

1 tsp chili powder

1/4 tsp asafetida

1 tbsp. ginger-garlic paste

1 tbsp. lemon juice, freshly squeezed

 

2 tbsp. Semolina or (1 tbsp. semolina  + 1 tbsp. rice flour)

 

Oil for frying

 

Method

1. Rinse surmai steaks.

2. Mix all the spices with lemon juice.

3. Apply on the steaks. Adjust seasoning as needed.

4. Set aside for 15 minutes.

5. Heat oil in a tawa/griddle.

6. Dredge steaks on the semolina or semolina+ rice flour mixture. Shake off excess.

7. Place in a single layer on the tawa.

8. Fry on medium flame.

9. Turn over and fry on the other side till it's crispy on both the sides.

10. Place on the kitchen towel to absorb excess oil

11. Serve with a lemon wedge.

 

Note -

1. Surmai or King fish is a fleshy fish. It needs more seasoning. So adjust ginger-garlic paste and chili powder accordingly

2. Instead of lemon juice, tamarind pulp or kokum pulp (Agol) can also be used.
3. Surmai steaks vary in size. I used the steaks on the smaller size.

Achari Chhole

 I was talking to my best friend Rakhee and she mentioned about using pickle masala in the chhole recipe. I thought that was very innovative. Pickle Masala gives a distinctly different taste since it has pungent ground mustard. To get that distinct flavor, use only a smidgen of garam masala.

 

Achari Chhole
Garbanzo Beans with Pickling Spices
Ingredients
1 1/2 cup Garbanzo beans, soak overnight
 2 medium potatoes

1 tbsp. Pickle Masala
A generous pinch of Punjabi Garam Masala or to taste
Salt to taste

Grind to a smooth paste
1 1/2 cup roughly chopped onion
3-4 cloves garlic
2-3 kashmiri chilies, soaked in water, till plump
1" ginger, peeled & chopped
1 tomato, roughly chopped

Tempering
1 tbsp oil
1/2 tsp cumin seeds
1/4 tsp asafoetida
1 bay leaf
1/2 cup finely chopped onion
1/2 cup finely chopped tomatoes

Garnish
2 tbsp. minced cilantro

Method
1. Pressure cook soaked chickpeas & potatoes adding adequate water. Set aside. Peel potatoes and cut them into chunks.
2. Heat oil in a pressure cooker. Add cumin seeds, bay leaf, asafoetida and turmeric powder.
3. Add finely chopped onion. Sauté till soft. Add tomatoes. Sauté till pulpy.
4. Add ground paste. Sauté for 20 minutes.
6. Now add cooked chickpeas. Add 1 cup water.
7. Add salt, chili powder, Pickle Masala and Punjabi Garam Masala.
8. Simmer for about 15 minutes or till the desired consistency is achieved.
9. Serve with toasted bread.

Note
1. Taste your pickle masala. It may already have salt. Adjust your salt accordingly.

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Asparagus Koshimbeer - Asparagus Salad

A bunch of tender Asparagus inspired me to make this Maharashtrian salad.

Asparagus Koshimbeer
Asparagus Salad
Ingredients
1 bunch tender asparagus, ends removed, chopped
salt to taste
1/2 tsp sugar
1/2 lemon, freshly squeezed
2 - 4 tbsp. daaNyache KooT/Roasted, unsalted peanut powdered/crushed

Tempering
1 tsp oil
1/2 tsp cumin seeds
1-2 green chilies, slit or minced
A pich of asafetida

Garnish
1 tbsp. minced cilantro


Method
1. Place chopped asparagus in a pressure cooker pot. Add 1 tbsp. water. Steam without using weight.
2. Let it cool down completely.
3. Add salt, sugar, crushed peanuts. Squeeze fresh lemon. Mix well.
4. Heat oil in a saucepan. Add cumin seeds, chilies and asafetida.
5. Drizzle over the salad.
6. Garnish with cilantro. Mix.

Note-
1. Do not over cook the asparagus.


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Black Bean Noodles with Schezwan Prawns Curry

 

 

 

I was browsing through Costco's Organic section and chanced upon these black bean noodles/pasta. The ingredients list comprised only one ingredient - black beans. That was very promising so I decided to experiment with it. For an unknown reason, I didn't feel like treating it as pasta so I didn't go Italian way. I thought some Asian flavor may work well. I raided my fridge and found Schezwan/Sicuan sauce bottle. As the it was getting ready, I thought of giving a taste test. Boy, was it spicy! So I had to tone it down a little for Gudiya to enjoy. So I decided to add some peanut butter and coconut milk. I think overall, it really worked well.

Black Bean Noodles with Schezwan Curry
Ingredients
1 bunch spring onions, chopped
1 red bell pepper, cored, sliced
1 green bell pepper, cored, sliced
A handful of green beans, sliced/French cut
1/4 cup each of water chestnuts, bamboo shoots and baby corn
1 tbsp. peanut butter
1 cup coconut milk
Few drops of toasted sesame oil
salt to taste
1 tsp sugar
1 tsp rice vinegar
1/2 tbsp. Schezwan Sauce (Readymade)

Marinate
3/4 cup peeled and deveined shrimp/prawns
A pinch of turmeric powder
salt

Tempering
1 tbso oik
1.2 tbso ginger garlic paste

Method
1. Heat oil in a hot wok. Add ginger garlic paste. Add vegetables one after the other. Do not overcook.
2. Add marinated shrimp. Saute for a minute or so.
3. Add schezwan sauce, salt as needed, sugar and toasted sesame oil.
4. Stir fry.
5. Meanwhile cook black bean noodles per package directions. I undercooked them since they were to boil again in the curry.

6. Add peanut butter and coconut milk. Add 1  1/2 cup water. Adjust for seasoning.

7. As curry is boiling, add drained moodles immediately.
8. Simmer for a minute.

9. Serve curry, vegetables, noodles in a bowl. Serve with a wedge of fresh lemon.

Note-
1. For a vegan version, skip shrimp. Use Tofu if desired.


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Vegetable Potstickers

 

I was introduced to the pot stickers in late 90s/early 2000. A friend who was originally from Minneapolis would rave about a place called Leeann Chin. According to her, it was the best Chinese food ever. So when I got a chance to visit Minneapolis later, I visited Leeann Chin and tried their signature pot stickers. They were delicious. I loved the technique of making Pot stickers where they are shallow fried as well as steamed and in the process they literally stick to the pot and hence the name!

I had bookmarked chef Ming Tsai's recipe eons ago. I couldn't find the round Gyoza wrappers around so I had to make that special trip to the Chinatown. When I was actually assembling the pot stickers, I was too occupied to go to the bookmarked site and actually read the recipe and follow it. So I proceeded with my interpretation.

Vegetable Potstickers
Ingredients
30 Round Spring Roll Wrappers/Gyoza

For the stuffing
1 tsp oil
1 tbsp. ginger paste
1/2 tsp garlic paste
2 tbsp. minced scallions/green onion
2 tbsp. minced red bell pepper
2 tbsp. mined green bell pepper
1 cup grated cabbage
1/2 cup grated carrots
1 cup sliced mushrooms
Few drops of Soy Sauce
Salt to taste
Few drops of sesame oil

Oil for sautéing

Method
1. Thaw the spring roll wrappers in the fridge if they are frozen.

2. Make your stuffing ahead of time. Heat oil in a wok. Sauté ginger and garlic pastes.
3. Add scallions and the remaining vegetables. Sauté for about 5 minutes.
4. Add soy sauce, salt as needed and a few drops of Asian sesame oil.
5. Let the mixture cool down. Adjust for seasoning.
6. Keep the mixture in a huge sieve or colander so excess moisture will drain out.

 Keep this way at least for an hour.

7. Now let's assemble the wrappers. Take about 6 round wrappers at a time.

Meanwhile, keep a pot ready. Add a spoonful of oil, swirl around and keep it moderately hot.

8. Add a spoonful of stuffing in the center. And fold like a half-moon dumpling.
9. Use water around the circumference of the wrapper so it folds easily.
10. Using a fork, make markings.

11. Now, place those dumplings in a single layer on the hot pot.

12. As they crisp up, flip them. Let them get little crispy on the other side. Add 1/4 cup water. Switch gas to high. Cover and let them steam.

13. As the water evaporates, the dumplings will stick to the pot.  They should be soft but look crispy.

14. Proceed with remaining dumplings.

Note -
1. Do not shred the carrots or cabbage. Grate them so they have finer threads.
2. As the dumplings are getting steamed, you can make next batch of dumplings ready by stuffing, folding, using fork etc. But keep them covered with a moist towel till they go into the pot.

Recipe Inspiration/Credits
http://www.foodnetwork.com/recipes/vegetarian-pot-stickers-recipe.html


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Shrimp with Broccoli

Shrimp with Broccoli & Yakisoba Noodles

I decided to give my own spin to this popular Chinese restaurant take-out food.

Shrimp with Broccoli
Ingredients
Marinate
20 medium shrimp
1/2 tsp. turmeric powder (Optional)
salt to taste
1/2 tsp. black pepper powder
1 tsp. ginger garlic paste

Whisk for sauce
1 tbsp. soy sauce
1 tbsp. hoisin sauce
1 tsp. chili garlic paste
few drops of toasted sesame oil
1/2 tbsp. sugar (optional)
1 tsp. paprika
1 tbsp. corn starch
1/2 cup water

Process vegetables
A handful of broccoli florets
1 bell pepper
1 spring onion, chopped, reserve greens for garnish

Tempering
1 tbsp. peanut oil
1 tbsp. ginger-garlic paste
2 red chilies

Method
1. Marinate shrimp with turmeric powder -if using, salt, black pepper powder and ginger garlic paste.
2. Whisk all the ingredients for sauce and set aside.
3. Heat oil in a wok. Add red chilies and ginger garlic paste. Stir fry for30 seconds
4. Add broccoli, red bell pepper and white parts of spring onion. Stir fry for 1 minute.
5. Add shrimp along with marinade. Sauté for 3 minutes.
6. Add whisked sauce. Adjust for salt.
7. Cook till done.
8. Garnish with green parts of spring onions.
9. Serve with noodles, fried or plain rice.

Note-
1. You can fry shrimp separately before adding to the vegetable mixture. I save some oil by choosing not to do it.


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Asparagus chi Bhaaji

I decided to make simple Maharastrian style bhaji with my bunch of fresh Asparagus today. Guess what, another recipe idea with Asparagus is already bubbling in my head. I hope it works , if it does, I will share it with you all real soon.

 

Asparagus Chi Bhaaji

Sautéed Asparagus

Ingredients

1 bunch Aspragus, tail ends removed, chopped into small bits

salt to taste

A pinch of sugar (optional)

 

Tempering

1/2 tbsp. oil

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1/4 tsp asafetida

2-3 red chilies, halved

1/3 cup minced onion

4-5 cloves of garlic, peeled & sliced

 

Garnish

1 tbsp. fresh coconut

1/2 tsp freshly ground black pepper

 

Method

1. Heat oil in a saucepan.

2. Add spices and red chilies. Add garlic, as it changes color, add onion. Saute till onion is soft.

3. Add chopped asparagus. Mix well. Cover with a lid. Pour some water on the lid

4. Let it cook. Add salt and sugar - if using.

5. Add coconut + black pepper.

6. Serve with your daily meal.

 

Note -

1. You may also add cooked black chanas, black vatana or soaked chana or moong daal for a protein boost. If using cooked chana, add it after the asparagus is cooked. If using soaked/drained daal, add it after onion.

Asparagus Paneer

Spring is finally here. Tender asparagus are in season these days. So I keep playing around with them. Today, I gave Asparagus a Punjabi makeover.

Asparagus Paneer
Asparagus with Indian Cottage Cheese
Ingredients
1 bunch Asparagus, remove bottom ends, cut into 2" pieces
1/2 cup paneer, cut into strips
1 medium potato, peeled and cut into strips
salt to taste
1 tsp Punjabi Garam Masala
1 tsp coriander cumin powder

Tempering
1 tbsp. oil
1/2 tsp cumin seeds
2 cloves
1/2 tsp turmeric powder
1 tbsp. ginger garlic paste
1/2 cup chopped onion
1/2 cup chopped tomato

Garnish
1 tbsp. chopped cilantro

Method
1. Rinse asparagus. Cut off the tail end till it's no longer rough. Cut the remaining asparagus into about 2" strips. Peel potato and cut them into matchsticks. Cut paneer into matchsticks.
2. Heat oil in  heavy bottomed saucepan. Add spices. As they splutter, add ginger garlic paste. Stir for 1 minute.
3. Add onion and sauté till soft. Now add tomato paste. Sauté for about 10 minutes.
4. Add asparagus and potatoes. Mix well. Add 1/2 cup water. Let it cook.
5. Add salt to taste, Punjabi garam masala and coriander cumin powder.
6. Add more water depending on the desired consistency.
7. Add paneer strips.
8. Let the water evaporate if thick gravy is desired.
9. Sprinkle with chopped cilantro before serving. Also serve with a wedge of fresh lemon.

Note -
1. You can grind onion, tomato, ginger and garlic to a fine paste before adding to the gravy.
2. For vegan version, skip paneer.


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