BRINJAL GRAVY/PACHADI/PICKLE/CHUTNEY/BRIYANI BRINJAL GRAVY/THOKKU

How to make this extra ordinary Brinjal gravy that goes very well with hot steamed Rice, Vegetable briyani, Non-veg. briyani, Ghee Rice or any one pot meal

It can pair with Idlis, Dosas, Chapatis and any main breakfast dishes too.

Ingredients:

Tender Brinjals 1/2 kg

Coldpressed Gingelly oil 50 ml

Mustard seeds 1/2 tsp

Green Chillies 2 pcs

Cumin seeds 1/2 tsp

Pepper 1/2 tsp

Curry leaves 25 pcs

Fenugreek seeds 1/4 tsp

Tamarind  Gooseberry size +25 ml water

Medium size Tomatoes  2 pcs

Asafoetida 2 pinches 

Himalayan pink rock salt 3/4 tsp

Turmeric 1/2 tsp

Red Chilly powder 1/2 tsp

Ginger garlic paste 1 tsp

Jaggery powder 1 tsp

Roasted, skin-off ground nuts 1 tbsp+

water 15 ml

Procedure:

This is a simmer-cook process.

Wash and cut lengthwise or shallow-slit the Brinjals.

Place them in water to prevent colour change.

Soak groundnuts in water for 10 minutes.

Soak Tamarind in water for 15 minutes.

Chop medium sized Tomatoes.

Heat a pan with Gingelly oil on medium flame.

Add Mustard seeds , Pepper, Cumin seeds.

Reduce the flame to avoid burning.

Add Curry leaves then green Chillies.

Add Brinjals.

Add salt.

Sprinkle Asafoetida 

Saute for a while

Cover and cook for 5 minutes on low heat.

Open and add turmeric, Red Chilly powder and ginger garlic paste.

Saute for a second and Cover.

Let cooking for another 5 minutes on low heat.

The Brinjals fried and get softened in Gingelly oil.

Now add tomato chops and saute for a while.

Add jaggery powder to enhance the taste.

Cover and cook till the Tomatoes cooked soft.

Add coriander powder, and Cumin powder.

Mash the Tamarind in soaked water and strain.

Add some water and again mash and strain.

Pour over the cooked Brinjals.

Cover again and cook on low heat.

Stir again to mix all the ingredients together.

Let cook until the contents get combined.

Grind the groundnuts alongwith soaked water

to a smooth texture.

Transfer the Groundnut milk to the boiling contents.

Now the salt taste to be checked, if needed add salt according to your taste.

Stir and Fold brinjal gravy until well combined.

Let them gravy cooked until the oil separately from all over the sides.

Addition of chopped coriander greens is your option.

Ready to be served.

 

 

PANEER BUTTER MASALA

How to make Paneer Butter Masala?

Here is the Recipe!

Star Ingredients:

Milky mist Paneer (used in this recipe)  200 gm

Fresh Cow butter  (overall) 40 gms 

For Onion-tomato puree:

Tomatoes medium size 2 Chopped

Bellary onion 165 gms or 2 medium size chopped

Cold pressed  Groundnut oil 50 ml

Green Chilly 1 pc

Ginger garlic paste 1 tbsp

For seasoning: 

Cumin Seeds 1/2 tsp

Fresh Desi cow butter 1 tbsp/10 gms+20 gms+10 gms

Onion tomato puree

Whole Cashews 15 pcs soaked in 15 ml water for 10 minutes.

Coriander powder 3/4 tsp

Cumin Powder 1/4 tsp

Turmeric 1/2 tsp

Red Chilly powder 1/2 tsp

Himalayan pink rock salt 3/4 tsp

Karam masal powder 1/4 tsp

Sugar 1/4 tsp

Paneer Cubes

A fistful Coriander greens

Procedure:

STEP one:

Cut Paneer into even sized cubes. Rinse them in water once and Drain the water completely.

Set ready.

Soak whole cashews in water 10 minutes.

Grind  cashews alongwith water until smooth consistency.

Set ready.

STEP TWO:

Heat the pan with 50 ml Groundnut oil on medium flame.

Add chopped Bellary onion and whole green chilly and saute them until transparent.

Add Chopped Tomatoes.

Add Ginger Garlic paste

Saute for 10 seconds.

Simmer the flame.

Cover and cook for 5 minutes.

Set aside to cool down.

Transfer the Cashews extract to the bowl.

Now transfer the sauteed ingredients Onion and Tomato with Chilly to the same mixer jar and grind until smooth texture.

Set ready.

STEP three:

Heat the pan with one tbsp butter/10 gms on medium heat.

Once the butter melt and turns light brown, add cumin seeds.

Once the seeds start frying, simmer the flame.

Now add the onion tomato puree carefully to avoid spilling out.

Add a fistful Coriander greens to infuse the flavour. 

You can add hand crushed kasoori methi to get methi flavour instead of Coriander greens.

Cover and cook for 5 minutes.

Open and stir two times in between.

Add Coriander powder, Cumin powder, Turmeric powder, Red Chilly powder and karam masala powder.

Add Salt.

Mix them to combine.

Cover and cook for 2 minutes in low flame.

Open and add Paneer cubes and multiple folds for even mixing.

Add the Cashews extract and stir few times to get thoroughly mixed.

Add Sugar to enhance the taste.

Now the gravy starts thickening. Low heat cooking throughout the process of making gravy.

Add 2 tbsp Butter and mix gently.

Garnish with some chopped coriander greens.

Now rich and creamy Paneer Butter Masala.

This Paneer Butter Masala goes very well with Chapatis, Rotis, especially Thanthoori nans, Butter nans, Garlic  Butter nans.

 Serve with one dollop of Butter.

Try out this home made side dish to please your loved ones.

Cooking Time: 40 minutes 

Yield 2 persons.