Kashmiri Corn Methi without Chaman (Paneer)

This recipe is from Kashmir so it doesn't have that much spices since Kashmiri people don't use that much spices since its not available there but with minimum spices also Kashmiri dishes are very delicious and tempting. This is their most famous Methi Chaman - Methi means Fenugreek leaves and Chaman means Paneer but instead of paneer I have used Corn , you can use paneer, tofu in it. Just fry the paneer , tofu in pinch of hing and once done frying , keep it in water again with hing in it and add it when I mentioned to add corn. It will be same restaurant quality dish at home in no time. You can serve it with paratha or roti or rice. 

Ingredients :

1 bunch pluck, washed and finely chopped methi leaves

1 medium size onion

10 pieces of Cashews

pinch of Turmeric powder

pinch of Red chili powder

1 tbsp. Fennel seed powder (sauf Powder)

1 tbsp.  each chopped ginger, garlic and green chilies

salt as per taste

1/4 cup corn , boiled in hot water with salt and hing

2 tbsp. beaten curd / coconut yogurt / vegan yogurt

1 tbsp. oil

Method :

Keep methi leaves pluck, washed and finely chopped. take  out all the water from it. 

In a pan, add one cup of water, add chopped onion and cashews in it and boiled for 10 minutes.

Cool it down completely and then if it has the water in it , with the same water make a fine puree of it. If water is gone, add more water to make a fine paste.

Add oil in the pan. 

Add ginger, garlic and chili and sauté for a minute or two till it cooks. Add chopped methi and cook till its almost dry and cooked.

Add the puree and mix it with methi. Cashews has tendency to stick to the bottom so continuously stir it. If you think your gravy is too thick, add little water and cook it. 

Add salt, turmeric powder, red chili powder, fennel seed powder and mix it.

Remember we don't want too yellow or red  in color so not more than pinch of these both spices. Just more of Fennel seed powder.

Add corn and mix it again.

Add beaten curd and cook it till its nicely mix in. 

Keep on stirring when all masala are cooked, its ready.

Serve warm with paratha, rice or roti , naan.

Vegetarian Kashmiri Rogan Josh with Simple pulav

Had too much sweet, let's spice up life with spicy food.


First its vegetarian blog so it has to be vegetarian , second still like the flavor of this thick full of flavor sauce then it doesn't matter for me , I just want to enjoy my curry. So was looking for this since so long and had a chance made it and I was in Vadiya(greenery) of Kashmir. Full of awesome whole spices  and heat from those species which is very essential to the Kashmiri people, Its really out of this world. For those who don't know, Kashmir is the north most part of the India and crown of the India too. Because of Himalaya, it is cold  and the weather there is always awesome, never been there , wish to go there soon. So in this recipe I used my vegetables and soya chunks and eggplant but you can totally make it with Lamb, which is traditional for this gravy. But you can try with chicken too, only thing is you have to cook it in pressure cooker instead of pan, Just add all those spices in cooker and cook it normally you cook non veg. I paired it with my mom's special rice and chana dal pulav, she always made this with mutton chop , chicken dishes. So this was perfect with that but it goes very well with rice and naan too.

Ingredients :

1 cup soaked and squeezed soya granules

1 cup mixed vegetables - I had carrot, peas, corn and spring beans
1/2 purple eggplant cut it in squares
2 tbsp oil
2 tbsp. mustard powder (make powder from whole)
2 tbsp. asafoetida (hing)
1 white onion chopped
Whole spices - 2 green cardamom pods, 1 inch piece of cinnamon stick  , 2 dry bay leaves, 2 cloves
2 tbsp cumin coriander powder
2 tbsp Fennel powder (again make powder from whole)
3 tbsp. Kashmiri red chili powder (must)
2 tbsp ginger and garlic paste
1/2 cup whisked yogurt
2 chopped tomatoes or puree
Lemon juice as per taste
Salt as per taste

Method:

In a big pot, add oil. Then add mustard powder, mix it oil and then add hing.
Add the whole spices one by one and let the aroma come for few seconds.
Add the Fennel powder and cook for a minutes.
Add onions and cook till its brown.
Add the ginger , garlic paste and cook for few seconds, add whisked yogurt.
Add tomatoes till oil separates.
Add water and Kashmiri chili powder and mix well.
Now add all the vegetables, soya , salt in it.
Add water just to cook vegetables and needed gravy only.
You don't want runny gravy, need thick gravy.
Cover and cook till vegetables are done and gravy thickens. Mix in between.
At the time of serving sprinkle lime juice and enjoy with rice, naan or roti.

Simple Rice and Chana Dal pulao

Ingredients :
1 cup rice
1 tsp. Jeera / cumin seeds
1/4 cup chana dal
whole spices
Salt
1/2 chopped onion
2 tbsp. oil


Method:

Soak rice and chana dal in lot of water for at least 30 minutes.

Heat a nonstick, add oil in it and add whole spices, I added Cinnamon stick , cloves, black peppercorns, bay leaf.
when you had nice aroma of those whole spices, add cumin seeds in it.
When it crackles, add onion.
Cook till its pink, then add soaked rice and dal with water in it.
Add salt and enough water to cook rice.
When it's start boiling cover and lower the flame and cook till rice is done and water is done.
Enjoy with any gravy dish or my rogan josh.

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