This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.
Paneer do Piyaza
For this edition of Blogging marathon I am doing cuisine from one state and there I had no idea what to make.
But when you have a problem ring Vaishali, in a jiffy she rattles out what you can do to jazz up the menu. So with lots of thanks to Vaishali I am doing a “Oye Alle Balle Punjabi Special!! “
So here is what we had today Paneer do Piyaza. I have adapted this from Mrs Balbir Singh’s Indian Cookery.
Do Piayaza is generally made with meat and the special feature in is that the onions used in this curry is twice the weight of the meat. But Mrs Singh does not agree with the interpretation and believes that the proportion should be 1:1. She has incorporated the onions in 2 forms one is fried and the other is not fried.
I am no expert and must confess that we enjoyed the curry. The next time I am going to however increase the amount of red chilli powder.
- 250grms paneer
- 2 large onions, finely chopped
- 2 large onions, coarsely chopped
- 3 medium tomatoes, finely chopped
- 2 cups curds (about 170 to 230grams)
- 8-10 small onions chopped (optional)
- 1 inch ginger
- 12-15 cloves garlic
- 1 teaspoon coriander seeds
- ½ teaspoon red chilli powder ( I added one tsp)
- ¼ teaspoon haldi/turmeric
- ½ teaspoon shahjeera or kala jeera
- ½ tblspn garam masala
- 2 tblspn homemade ghee
- 1 tblspn oil
- Salt to taste
- Coriander to garnish
- Grind the ginger, garlic and coriander seeds the coarsely chopped onion to a fine paste. Set aside.
- Cut paneer in pieces and keep under salted water. (Actually you have to fry the paneer and then soak them but I avoid frying so I just soaked them).
- Heat the ghee and oil add the finely chopped onions and fry till golden brown. Add chilli powder and 2 tblspn of hot water. Fry till the liquid evaporates.
- Add the ground masala, salt, curds, and haldi/turmeric cook stirring occasionally till the liquid almost dries.
- Now cover the pan and cook covered til the oil separates.
- Add the chopped tomatoes and small onions if using fry till the moisture from the tomatoes dries up.
- Add about 3 cups of water and cover. Cook till the gravy thickens.
- Finally when the gravy is thick enough add the paneer and cook for 5 minutes. If you have fried your paneer till the paneer softens.
- Sprinkle garam masala, the shah jeera and coriander.
- Serve hot with hot phulkas.
This is my entry for BM# 29. Check the other BM entries here.
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Yay to the Princi!...the phone is just a ring away!...and I love punjabi..bale bale!
yes Princi rock 🙂
Paneer do piyaza looks flavorful! Looking forward to more Punjabi recipes in the next couple of days.
ribbonstopastas (@ribbonstopastas) says
ha ha..you guys make me smile..Thanks though, well what are friends for if they cannot help .Archana the paneer looks very soft and the dish looks inviting, and an appropriate green chilly dressing to the Panju cuisine.Super.
Chef Mireille says
wow...never heard of this before with all those onions...must be so flavorful
Padma Rekha says
You are right Princi ji rock and your paneer do payaza looks so tempting perfect with rotis yumm...
Colour of the gravy is just mindblowing, who can resist to this beautiful fingerlicking paneer do piyaza;
We just had Paneer do pyaza this weekend. Yours look just like that restaurant dish.. Drooling here.. Way to go!
The paneer looks super soft and the dish looks very appetizing.
That curry looks super inviting.. Lovely clicks.
Such a flavourful curry! Bookmarked.
Looks very appetizing!