Bhuttey Ki Khichdi (Corn Savory Porridge)

Palak-Corn-Paneer

Palak-Corn-Paneer

Ingredients

1. 1 bag or 2 bunches of Spinach (Palak)
2. 1 slab of paneer 
3. 1 cup of frozen corn or 2 fresh grated corn (optional)
4. 1/4 cup tomato puree 
5. 3-4 cloves of garlic
6. 1 teaspoon cumin
7. 1/2 teaspoon red chilli powder 
8. 1 tablespoon coriander powder 
9. salt to taste 
10. 2 tablespoons cooking oil
11. 2 tablespoon sour cream (optional)

Method 

1. Boil a big pot of water 
2. Put in the spinach once it comes to a boil.
3. Boil for 5-10 mins, strain and keep to cool
4. Roughly puree the spinach in a mixer once cool
5. In a pan heat the oil, add cumin and garlic.
6. Once it begins to splutter add red chilli powder and coriander powder 
7. Add the spinach and stir until it begins to change colour. 
8. Add corn and tomato puree
9. Mix well and cook on medium heat for 5 minutes
10. Add paneer and cream and stir until the paneer is covered with the palak.
11. Turn heat off and serve with warm naan bread 

Don’t forget to tell me how it turned out. 

Cashew Chicken

Cashew Chicken Curry

Ingredients:

1. 1 lb cubed boneless chicken
2. 2/3 cup raw cashews
3. 5 cloves of garlic
4. 1 inch ginger root
5. 2 cinnamon sticks
6. 2-4 cloves
7. 2 tbs coriander seeds
8. 1 tbs cumin seeds
9. 4 pods of small cardamoms
10.1 gm saffron
11. 1 cup plain yogurt
12. 1 tbs salt
13. 1 tbs chilli powder
14.1/4 cup chopped fresh coriander/ dried leaves
15. 1/4 cup fresh mint/ dried leaves
16. 5 tbs lemon juice
17. 1 cup hot water
18. 1/2 cup of water
19. 3 scoops of ghee/butter
20. 2 red onions

Method:

1. In a blender blend the cashews, ginger, garlic 1/2 cup of water until its a paste.
2. In a grinder make a powder of cinnamon, cloves, coriander seeds, cumin seeds and cardamom.
3. In a thick bottom vessel on medium heat, put in the ghee. 
4. Add the onions and fry until they turn golden.
5. Mix the cashew paste with the powder, salt and chilli powder and add to the onions.
6. Stir in the yogurt.
7. Keep stirring consistently until the fat comes up.
8. In a separate bowl put in the saffron in the hot water and put aside for atleast 10-15 mins
9. Add the saffron water to the curry.
10. Stir the curry for 2 more minutes and add the chicken.
11. Let the chicken cook for the next 30 mins , occasionally stirring.
12. As the chicken is cooked and the curry thickens, turn the heat off and garnish with fresh coriander, mint and lemon juice.

Serve with fresh Naan bread or Basmati rice.