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Paneer Tamatar Ka Khut & Dahiwali Bhindi
 Paneer Tamatar Ka Khut (Soft paneer with tangy tomato gravy ) Serves : 4 Time required : 20 minutes Ingredients 150 g tomatoes , chopped 30 g ginger, peeled and roughly chopped 15 g garlic , crushed 5 g whole dried red chillies 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon turmeric powder 1/2 teaspoon cinnamon powder 10 ml tamarind pulp Salt to taste 15 g roasted chana dal 350 g paneer cut into strips or the shape of your choice 150 ml coconut milk For the tempering : 50 ml sesame oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1 spring curry leaves Method Place tomatoes in a pan and add all the remaining ingredients, except the paneer and coconut milk. Bring the mixture to a boil . Lower the heat and simmer , till the whole mixture is reduced to one- third. Remove and pass through a fine mesh soup strainer. Pour the strained liquid into a separate pan and bring to boil. Add the coconut milk and the paneer to the liquid. Cook for two to three minutes. Remove from heat and set aside. For tempering : Heat the oil in a frying pan , add mustard seeds. When they starts crackle add cumin seeds. Stir over medium heat for 1 - 2 minutes. Then add the curry leaves and stir for another minute. Remove from heat and pour the tempering over the tamatar khut. Serve with rice / chapati. Nutritive value of each serving - 583 kcal  Dahiwali Bhindi (Bhindi stuffed with masala and cooked in a yogurt - based gravy ) Serves : 4 Time required : 25 minutes Ingredients 700 g bhindi ( okra ) , slit lengthwise For the masala filling : 2 tablespoon amchur powder ( raw mango powder ) 1 teaspoon black salt 1 tablespoon coriander powder 1 teaspoon fennel powder 1 teaspoon cumin ( jeera ) powder 1/2 teaspoon black pepper powder 1/2 teaspoon chilli powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala powder For the gravy : Oil for cooking 2 onions , sliced fine 1 teaspoon chilli powder 1 teaspoon turmeric powder 200 ml yogurt Salt to taste For the garnish : Ginger juliennes , as required Method Mix all the masala ingredients in a bowl and stuff the slit bhindi with this mixture. Heat oil in a kadai , add the onions and saute over low heat until translucent and glossy. Then add chilli powder and turmeric powder mixed in a little water. Stir - fry until the water evaporates. Add the stuffed bhindi ( do not stir with a ladle at this point ). Cover and cook over medium heat for about 10 minutes. Remove the kadai from the fire and stir in the yogurt and salt. Return the kadai to the fire and cook for four to five minutes. Remove from the heat and check if the bhindi is cooked. Garnish with juliennes of ginger and serve hot. Nutritive value of each serving - 240 kcal  related searches : Paneer
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