Miri from In Vogue at Home, a cousin of mine, and above all a good friend was telling me how she made this Punjabi Paneer Makhani and the pic she posted on her blog convinced me it was indeed a must-try. After exchanging a whole lotta details about the procedure, I decided to go ahead with it. It turned out extremely rich and tasty and even though it just doesn't look anything like what she's put up, I'm still kicked at the fact that Ro and myself loved it.
When i saw the recipe first, it looked long and tedious, but Miri convinced me it wasn't and she was right. I followed the recipe more or less the same way with the following alterations:
- I didn't have kasuri methi leaves, and so i used a 1/4 tsp Fenugreek powder.
- Before I added the jeera to the hot ghee/ oil, I also added 2 cardamom pods, 1 bay leaf, 2 cloves and half an inch of a cinnamon stick
- I also used canned tomato puree and since it was bit tart i added a few tsps of honey instead of sugar and solved the problem.
- I added a dash of cream which was optional :)
We paired it with Coriander Naan (store bought) and it was a hit. Thanks Miri, this recipe is definitely a keeper.
I also tried out Tarla Dalal's Masala Bhindi and it looked nothing like the pic on the website. It tasted average, and I think it's got to do with the fact that i have no patience when it comes to deep frying. The ingredients and measurements can be found here and the procedure is simple. Marinate the slit bhindi with all the ingredients and fry till nice and crispy. I didn't want to deep fry it, so i sautéed it in about 2 tbsps of oil.