Stir Fried Scrambled Cottage Cheese (Tawa Paneer Bhurji)

North Indian Vegetarian Breakfast Special
North Indian Vegetarian Main Course Special
Awadhi/Punjabi/Uttar Pradesh Cuisine
Stir Fried Scrambled Cottage Cheese (Tawa Paneer Bhurji)

Serves 3-4

Classic North Indian Favorites 

Ingredients:
Fresh Cottage Cheese (Paneer)- 200 Grams

 

Extra Light Olive Oil/Olive Pomace Oil-

Cumin Seeds (Jeera)-1 Tsp.

Onion- 2 Medium, Finely Chopped

Green Chillies- 3 to 4
Tomatoes- 3 to 4 Medium, Finely Chopped

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder- 1 Tsp.

Coriander Powder- 2 Tsp.

Cumin Powder-  1 Tsp.
Salt- to Taste

Fresh Coriander Leaves (Dhaniya Patta)- 2 Tbsp., Finely Chopped

Method:

In a Non Stick Skillet (Kadhai), Heat Oil
Add Onion, Green Chillies & Sauté
Add Tomatoes & Sauté
(Let the Tomatoes Soften a bit, but not become Mushy to add the Masalas)

Add Dry Spices (Coriander Powder, Cumin Powder, Red Chilli Powder, Salt, Turmeric)
With the Bhunno Technique Fry the Spices till the Oil separates

Add Paneer, MixWell & let the Flavours absorb together on Slow Flame

Sprinkle Fresh Coriander Leaves

Serve Fresh with Phulka, Jeera Rice, Salad, Dal Fry, Curd, Pickle, Papad!


Tips:
Can add Bell Pepper any Color (Shimla Mirch), Awadhi/UP Style Deep fried Onion Rings, Fried Cashew Nuts (Kaju), Green Peas (Matar), Spring Onion etc.
Sprinkling Garam Masala (1 Tsp.) at the end always gives any Bland Sabzi a Kick it needs!

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Indian Flat Bread stuffed with Potatoes (Aloo ka Parantha)

North Indian Vegetarian Breakfast Special
Indian Vegetarian Bread Special
Punjabi Cuisine
Indian Flat Bread  stuffed with Potatoes (Aloo ka Parantha)
Serves 2 (makes 4 Paranthas)
 
Ingredients:

Potatoes- 2 Medium 

Onions- 1 Small, Finely Chopped
Green Chillies- 2, Finely Chopped

Amchur Powder- a big Pinch, or can replace with Dried Pomegranate Seed Powder (Anardana)
Chat Masala- a Small Pinch
Coriander Powder- 1/2 Tsp. (optional if Fresh Coriander isn't available)
Cumin Powder- 1/4 Tsp.

Kashmiri Red Chilli Powder- 1/2 Tsp. 
Salt- 1/2 Tsp. or to Taste
Fresh Coriander Leaves- 1 Tbsp., Finely Chopped

For Dough:

Whole Wheat Flour (Gehun ka Atta)- 2 Cups

Caraway/Bishop’s Seeds (Barik Ajwain)- ½ Tsp.
Salt- 1 Tsp.

Water- To make Dough

Extra Light Olive Oil/Olive Pomace Oil- needed to make the Paranthas on Flat Tawa  
 

Method:

Boil/Microwave Potatoes for 7- 8 Minutes (depends on the Microwave Settings) till they are Soft (when poked with a Fork)
Keep aside to let them Cool till ready to Peel & Mash

 
In a Bowl, Mix Mashed Potatoes with Chopped Coriander, Green Chillies, Amchur, Chat Masala, Cumin Powder, Kashmiri Red Chilli Powder, Salt and Sauté

For the Dough:

Mix Whole Wheat Flour, Salt and gradually add water to knead Dough for the Paranthas

Make a Hard Dough as the Peas Filling will leave some water

Keep the Dough aside for 10 Minutes

For Paranthas:

Divide the Dough and the Peas Filling into 4 equal parts

Dust with some Whole Wheat Flour and roll with a Rolling Pin

Put the Peas Filling in the center and Seal with all the edges folded towards the center

Dust with some flour and Roll it into a round shape

Place the Parantha on the Hot Tawa facing the Vegetable Side

Turn it to the other side as soon as Brown spots start appearing

Put Oil on this side, spread evenly and turn it over

Put Oil on this side and spread evenly, Cook till both sides are Golden Brown 

Serve Fresh with Salted Butter (this is optional but Paranthas are Traditionally served with Fresh White Butter), Mixed Veg or Pachranga Pickle, Set Curd/Yoghurt (Dahi) and Lots of Love :)!!   


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Botttle Gourd Dumplings simmered in Rich Tomato Gravy (Lauki ke Kofte)

North Indian Vegetarian Main Course Special

Punjabi/Uttar Pradesh Cuisine
Botttle Gourd Dumplings simmered in Rich Tomato Gravy (Lauki ke Kofte)
Serves 2

Ingredients:
Bottle Gourd (Doodhi/Lauki)- 1/2 Kg.
Gram Flour (Besan)- 1/4 cup
Salt- To Taste
Kashmiri Red Chilli Powder- 1/2 Tsp. (optional)
Red Chilli Powder- 1 Tsp.
Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying & 4 Tbsp. for Gravy

For Gravy:
Fresh Roma Tomatoes- 4 Medium
Red Onions- 2 Medium
Fresh Ginger 1 inch 
Fresh Garlic- 5 Cloves
Whole Dry Red Chillies- 4 to 5
Salt- to taste
Turmeric Powder- 1/2 Tsp.
Coriander Powder- 1 Tbsp.
Cumin Powder- 1/2 Tsp.
Garam Masala Powder- 1/2 Tsp.

Fresh Coriander Leaves- a few Sprigs, Finely Chopped

Method:
Clean, Wash, Peel & Grate the Botttle Gourd
Add about 1/2 Tsp. of Salt & keep aside for 15 Minutes
In small batches, squeeze the Grated Lauki to get rid of the excess water (this process may have to be repeated depending on the Quality & freshness of Lauki)

Add Gram Flour, Kashmiri Red Chilli Powder & Mix to make a semi smooth Dough to make Dumplings

Divide it into ten to twelve equal portions
Stuff one-piece tamarind into each portion of this mixture
Wet your palm and shape the stuffed portion into a ball

In a Non Stick Kadai, Heat Oil
Deep-fry the prepared Koftas (in small batches) for 2 or 3 Minutes/until Golden Brown in colour and crisp from the outside
Drain and remove onto Kitchen towel/absorbent paper

For Gravy:
Clean, Wash, Peel & Finely Chop Onions
remove Stems from Dry Red Chillies
Peel Ginger, Garlic and Grind to a fine paste along with Dry Red chillies

Wash and puree Tomatoes in a blender

Heat Oil in a pan, add the Pureed Onions and Sauté until light golden brown
Add Ginger-Garlic-Dry Red Chilli paste & Stir-fry till done

 

Add Haldi, Coriander Powder, Cumin Powder and Red Chilli Powder
Continue to cook on medium heat for about a Minute or so stirring continuously
Add the Tomato Puree and cook on high heat stirring continuously till Oil begins to separate
Add about 1.5 Cups of Water and bring it to a Boil
Add Salt, reduce heat & Simmer for about 5 Minutes

Gently add the fried Koftas and Simmer for 3-5 Minutes

Sprinkle Garam Masala
Serve Fresh garnished with chopped Fresh Coriander Leaves


Tips:
In Allahabad, a variation of this Dumpling is with a Cherry Stuffed in each for that classic Awadhi Touch!
Another option is to add a Tamarind Piece in each Dumpling
other options to stuff inside are Dried Plums, Paneer


Can replace all Dry Masalas in the Gravy (except for Salt) with Catch (or any of your Favorite Brand for that matter) Kitchen King Masala (perfect for Gravies)



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Red Kidney Beans with Steamed Basmati Rice (Kashmiri Rajma Chawal)

North Indian Vegetarian Main Course Special
Kashmiri/Punjabi Cuisine
Red Kidney Beans with Steamed Basmati Rice (Kashmiri Rajma Chawal)
Serves 2

Ingredients:
Red Kidney Beans (Jammu ke Rajma)- 

Extra Light Olive Oil/Olive Pomace Oil-
Cumin Seeds-
Tomatoes-
Onions-
Green Chillies- Paste/Slit
Fresh Ginger & Garlic Paste-
Fresh Coriander Leaves-
Ghee-

Tips:

Jammu or Kashmiri Rajma is smaller, deep Red in colour which cooks in 15 Minutes as compared to the other Rajma Beans

 Roopak Stores Rajma Masala is available in Roopak Stores (Karol Bagh, Delhi), Le Marche (all outlets in Delhi & Gurgaon) & other Supermarket outlets across India


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Stir Fried Bell Pepper & Cottage Cheese in a Medium Spiced Gravy (Kadhai Paneer)

North Indian Vegetarian Main Course Special
Punjabi Cuisine
Stir Fried Bell Pepper & Cottage Cheese in a Medium Spiced Gravy (Kadhai Paneer)

Serves 2

Ingredients:

Mix of Butter (5 Grams) & Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Cottage Cheese (Paneer)- Grams, Cut in 1 Inch Cubes & Roasted till Golden Brown
Green Bell Pepper- 2 Medium, Cut in 1 Inch Dices

Onions- 1 Medium, Cut in 1 Inch Dices
Baby Shallots/Madras Onions- 7 to 8, Peeled (optional)

Parampara Ready to Cook Spice Mix (Paneer Kadhai)

 

Fresh Coriander Leaves- 1 Tbsp., Finely Chopped

Method:

Mix the Spice Powder with Water& keep aside at least for about 15-20  Minutes

Heat Butter-Oil
Add Jeera, Onions, Madras Onions, Bell Pepper & Stir Fry till golden brown

Add the Spice Mixture in the Stir Fried Vegetables & let it simmer

I added Kasuri Methi towards the end for an added boost of flavour

Saute Paneer in a Non Stick Pan till a Golden Brown crust forms all over (there is no need to add Oil as Paneer tends to leave some Water & works well on a Non Stick Pan)- Optional

Add the Paneer to the Vegetable-Spice Mixture & let it mix well

Tips:
The Baby/Madras Onions are optional which can be replaced with few extra regular Onions



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Chole Masala Flavoured Spinach & Potatoes (Masalewale Aloo Palak)

North Indian Vegetarian Main Course Special
Punjabi Cuisine

Chole Masala Flavoured Spinach & Potatoes (Masalewale Aloo Palak)

Serves 2

Ingredients:

Potatoes - ¾ Cup, Parboiled, Peeled & Cubed

Spinach (Palak)- ¾ Cup, Blanched & Pureed

Ginger-Garlic (Adrak-Lehsun) Paste- 1-½ Tsp.

Extra Light Olive Oil/Pomace Oil- 2 Tsp.
Onion Puree- 3 Tbsp.

Milk- 1 Tbsp.

Red Chilli Powder- 1 Tsp.

Punjabi Chole Masala- 1 Tsp.

Salt- To Taste

Fresh Cream- 2 Tsp., For Garnish

Method:

Heat Oil
Add the Ginger-Garlic Paste, Onion Puree & Saute till Golden in Color
Add the Spinach Purée, Milk, Red Chilli Powder, Chole Masala, Salt, about ¼ Cup of Water & Mix Well
Let the Gravy Simmer on Low Flame till the Potatoes are blended with the Gravy well
Check the Seasoning
Garnish with Fresh Cream & Serve Hot!

Serve Hot with Phulka, Dal, Set Curd!

Tips:

Mashed Potatoes and Spinach blend beautifully with the Punjabi Chole Masala here

This Recipe is Easy to make, Different Flavours due to Chole Masala & has a Nice Finger licking Gravy

It takes about 5 to 7 Minutes of Preparation Time & 5 Minutes of Cooking Time

Variations:

Can be made in a Microwave through the Method given below:

In a Microwave Safe Bowl, Mix Oil, Ginger-Garlic Paste, Onion Paste
Cover & Microwave on High for about 2-3 Minutes
The Onions should look just like they have lost water & become Translucent/Light Golden in color

Add the Spinach Purée, Potatoes, Milk, Chilli Powder, Chole Masala, Salt and about ¼ cup of Water, Mix Well & Microwave on High for about 1-2 Minutes

Garnish with Fresh Cream & Serve Hot!

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Bottle Gourd Cooked with Potatoes & Tomatoes (Aloo Lauki Tamatar ki Sabzi)

Indian Vegetarian Main Course Special  
Punjabi Cuisine

Bottle Gourd Cooked with Potatoes & Tomatoes (Aloo Lauki Tamatar ki Sabzi)

Serves 2

Ingredients:

Mustard Oil (Kacchi Ghani Sarson Tel)- 1 Tbsp.
Cumin Seeds (Jeera)- 1 Tsp.
Ginger- 1 Inch, Crushed & Finely Chopped
Onions- 1 Medium, Finely Chopped
Bottle Gourd (Lauki)- 200 gm, Cubed

Potatoes (Aloo)- 250 gm, Cubed

Coriander Powder- 2 Tsp.
Cumin Powder- 1 Tsp.  
Kashmiri Red Chilli Powder-
Red Chilli Powder-

Salt- To Taste
Turmeric Powder- 1 Tsp.

Method:

In a Wide Non Stick Pan, Heat Mustard Oil till Smoking Point
Add Jeera & Saute till the Seeds Crackle

Add Ginger, Onions & Saute
Add the All the Dry Spices (Turmeric Powder, Coriander Powder, Cumin Powder, Kashmiri Red Chilli Powder, Red Chilli Powder mixed in Water) & Mix well

Add Potatoes and Coat all the Pieces well with the Powdered Masalas

Add Lauki, Salt & Toss well

Garnish with Fresh Coriander Leaves

Tips:
Can use Extra Light Olive Oil/Olive Pomace Oil instead of Mustard

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Punjab & Punjabi Cuisine!

Amritsar- Punjab's Culinary & Spiritual Capital!
Amritsar is a name derived from the Lake inside the Temple, Amrit ka Sarovar!

Nirvana Trip:

If possible, a visit to the Harminder Sahib Temple/Golden Temple should be taken at least 3 times a Day, once at Dawn (when the Guru Granth Sahib is brought out from the Akal Takht and taken to the temple in a ceremonial Palki), again at Mid-day (Sun’s rays dancing on the gleaming gold dome and have a Langar Lunch) & lastly at Twilight to watch the Temple change color with the setting Sun

There is a facility to wash our Feet just before entering the Temple with a Cool Water Pool
The Temple is surrounded with Pure Clean White Marble
The Devotees are so particular about the Cleanliness & Spirituality Aspect that they will keep reminding you to Cover your Head & Pick any things that Fall down as well!
Stairs go downwards in the Temple which symbolizes to Lower your Head so that all the Negative virtues like the Ego, Attitude, Selfishness are dispelled


The start of Sikhism started to protect the Common People from the Attacks of the Mughal & Afghan

Jalianwaala Bagh 

Pul Kanjari

A trip to this Holy Town gets Complicated as we People may have limited stomachs, too much Desire & some great Food to gorge on :P!!

Culinary Trip:
Start off a Hot day with a Chilled glass of Thick Buttermilk (Lassi) topped off with  Fresh Cream (Malai) in Sweet, Sour or Plain flavors

One of the traditional & popular Breakfast items are the Amritsari Kulchas stuffed with Cottage Cheese, Mashed Potatoes, Mixed Vegetables or simply plain with Butter served with loads of Butter & Chole
 

Must have Breakfast at Kanha Sweets (Kanahya Lal Sant Ram) in Lawrence Road

Desi Ghee Preparations like Winter Specials like Gud ka Halwa (Sooji, Gud, Kishmish), Pinni, 

A Breakfast Thali here has Launji, Large Puri Chana, Pickled Carrots

Kesar da Dhaba in Chowk Passion (Passian) since 1916
Exquisite Recipes passed down through Generations made in Desi Ghee
Tandoor Items like Naan, Kulcha, Aloo Parantha, Lacchha Parantha  etc.. & their Aromas drew my Hubby Pavan so much (Tandoor being his All Time Favorite Cuisine) that he just couldn't wait to Gorge on them :P
Some personal Family Favorites from their Menu are the Dal (which takes a long 10-12 Hours to prepare), Palak Paneer, Chole, Baingan Bharta, 


Seating arrangement is available in both AC & non AC rooms

Gurdas Ram Jalebi Waale in Katra Ahluwalia for Awesome Jalebis, location is very close to the Main Gate of Golden Temple

Bestest Lassi from Ahuja Milk Bhandar in Dhab Khatikan Near Hindu College
Also Hall Bazaar, Lassi Wala Chowk (Opposite Regent Cinema)

Bansal Sweets for Pinni’s

Crystal Restaurant is a famous joint at Queens Road


All India Fame Amritsari Kulcha on Maqbool Road
Kanwalpreet Singh

Difference between a Stuffed Naan & Amritsari Kulcha is that the Kulcha has a 7 layer Dough with Ghee on each layer with Potato, Onion, Green Chillies, Pomegranate Seeds, Coriander Leaves Served with Tamarind Chutney
Open from 830 Am-7 Pm



Kanahiya Sweets for Chole Bhature in Phullan Wala Chowk

Khulche Chole Dhaba for their Kulcha, Naan with Chole in Maqbool Road

Brijwasi Chat in Cooper Road


Surjit Food Plaza for Tandoori Specialities especially Tandoori Chicken
This place was a Dhaba at first which has been converted into a Full Fledged Restaurant

Beera Chicken House Majitha Road started in 1972
Owner Balbeer Singh


Gurbax Singh Gurdeep Singh Papar Warrian Wale, 1st Floor, Akali Market
Papad are made on the roofs of this Shop and exported to Australia & New Zealand



In the Farmer's Market can get the Fruit & Vegetable Seeds for just 30/- for 6 packets

Shopping Trip:
Hall Bazaar Near Arya Samaj Temple for Jutti Capital/Shoes-Turrewaali Jutti, Phulkari Dupatta-Hand made & Machine made

Famous Twirl of Moustache-

4 Hours from Amritsar
Malerkotla is a Muslim-dominated town in Punjab takes pride in the peace and harmony 




Kotkapura is the Cotton rich Town of Punjab

Culinary Trip:
Must visit is the Famous Dhodha House which sells Dhodha- Pakistan's Punjab Province Sweet came to India after Partition

Royal Atta Chicken in Jalto Road Kotkapura
Tomarjit Singh's ancestors were from the Pothohar Region near the Border of Afghanistan & Pakistan (NWFP)

theirs is a closely guarded recipe which involves marinating a dressed-up Chicken with a mix of special spices, tightly seal wrapped in a muslin cloth with a thick covering of kneaded Wheat flour (shaped like a Papaya) and roasting in a slow-fire oven

As the flour shell hardens and turns black, it is gently cracked up and the chicken is served steaming hot!

Sheep Meat

Chandigarh, Bhatinda, Mumbai

Manmeet Chicken


















Ludhiana:

Culinary Trip:
Chawla's Original Cream Chicken
served with White Bread


30 Kms. from Jalandhar & Ludhiana is Lucky Vaishno Dhaba on NH-1 near Jalandhar-Phagwara Highway
Best Breakfast with famous Nimbu Achaar Bamboo Achaar
2 different types of Paneer, 3 different types of Rotis, Raita

Haveli on NH-1, fabulous interiors & seating
Haveli Special Thali (Saag, Pudina Mirchi Chutney, Dahi Bhalla, Shahi Paneer, Dal, Rice, Kheer, Papad) 100/-, Sarson da Saag, Makki di Roti, Thick Lassi 100/-

Punnu Pakoda Waala on Gill Road
open only from 11 AM till 5 PM
Paneer Pakode 160/- Kg, Mix Pakode 100/- Kg



Patiala:
Culinary Trip:
Sahni Dhaba A.C. Market
Veg Items like Kadi Pakora 30/-, Sarson ka Saag (Fresh Greens with Spices), Rajma 40/-, Paneer, Missi Roti,
Non Veg like Mutton Curry, Saag Mutton 160/-, Butter Chicken 300/-, Keema Kaleji (Liver Chunks with Spices) 140/-,


Lohri Festival is celebrated after the Winter months come to an end for the Warmth it brings in

Sweets like Special Winter Sweet Bhugga made of Khoya, Ras ki Kheer (made with Rice Kheer made from Fresh Sugarcane Juice, Boiling Milk Rice Soaked for 10 Minutes), Til ke Laddoo with Jaggery

Sesame seeds contain two unique substances: Sesame Seeds & Sesame Oil
Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage


"Til Bhuga Pinni" also known as Til ke laddoo is one of the most special eats of winters in North India
It is enjoyed  on the "Festival of Lohri" over Bonfire on 13th Jan every year along with Peanut and Sesame brittle Gajjak
The key ingredient of Bhugga Pinni is Sesame seeds, which are lightly roasted over low heat and rolled
with Milk powder, Sugar and Nuts. Sesame seeds may be the oldest condiment known to man dating back to as early as 1600 BC. The sesame seeds, also called Til in India are loaded with nutrition, Copper, Calcium, Magnesium, Iron, Phosphorus, Vitamin B1, Zinc and dietary Fiber.  The whole seeds adds crunch to laddoos and breads, while the Sesame oil is highly valued in healthy cooking

City Tour:
Baba Singh made Qila Mubarak

Sandnauli Village 25 kms from Patiala



Chandigarh:
Culinary Trip:
Pal Dhaba Sector 28-D special Butter Chicken
Fresh Butter Cream
Daal
Chana Masala
Shahi Paneer Missi Roti

Sec 8 B Market

For Evening Tikka's, Pudding's & Pie's, Snack Bar, Ice Creams



Feel free to share your views as on how this Trip turned out & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)

Okra with North Indian Pickle Spices (Achari Bhindi)

Indian Vegetarian Main Course Special
Punjabi Cuisine

Okra with North Indian Pickle Spices (Achari Bhindi)

Serves 2

English- LadyFinger/Okra 
Hindi- Bhindi
Kannada- Bhendekayi

Malayalam- Vendakka

Tamil- Vendaikai

Telugu- Bendakaya

Ingredients:

LadyFinger/Okra (Bhindi)- 500 Grams

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying & 2 Tbsp. for Gravy

Fresh LadyFinger/Okra (Bhindi)- ½ Kg.

Onions- 1 Medium, Finely Sliced

For Achari Spice Mix:

Asafoetida (Hing)- ¼ Tsp.

For Tempering (Panch Phoron):

Cumin Seeds (Jeera)- ¼ Tsp.

Fennel Seeds (Saunf)- ½ Tsp.

Fenugreek Seeds (Methi Dana)- ¼ Tsp.

Mustard Seeds (Rai/Sarson)- ½ Tsp.

Nigella Seeds (Kalonji)- ½ Tsp.

Dried Mango Powder (Amchur)- 1 Tsp.

Special Punjabi Garam Masala- ½ Tsp.

Red Chilli Powder (Kuti Lal Mirch)- ½ Tsp.

Salt- To Taste

Turmeric Powder (Haldi)- ¼ Tsp.

Ginger- 1 Inch, Crushed & Chopped

Garlic- 4 Cloves, Crushed & Chopped

Green Chillies- 2 No’s, Slit & Cut in Half

Onions- 1 Medium, Finely Sliced

Dried Pomegranate Seeds Powder (Anardana)- 1 Tsp. (Optional)

Curd/Plain Yoghurt- ½ Cup, Whipped

Fresh Cream- ¼ Cup

Fresh Coriander Leaves- 1 Tbsp., Finely Chopped

Method:

Wash, Clean, Completely Dry with a Cloth, Trim both the Ends of Bhindi & Keep Aside

Heat Oil in a Wide Non Stick Skillet/Wok (Kadhai) 

User the ‘Flash Fry’ technique so that the Bhindi gets a Crispy outer layer just like French Fries & till they turn Golden Brown for few Seconds & Keep aside in Absorbent Kitchen Paper

Use the same Deep Fried Oil for Gravy which has retained the Bhindi Flavours

Add Asafoetida, Cumin Seeds, Fennel Seeds, Fenugreek Seeds, Nigella Seeds & Sauté till the Seeds start to Crackle & Flavours Release

Add Onions, Ginger, Garlic, green Chillies & Sauté till the Onions turn Golden Brown & Caramelized

 

Add Turmeric Powder, Red Chilli Powder, Sprinkle Salt after Bhindi is Semi Cooked & Sauté

Add Curd, Fresh Cream, Bhindi & Combine 

Cook Uncovered on Slow Flame till it is Lighter Green & Tender 

Add Dry Mango Powder, Special Punjabi Garam Masala, Anardana Powder

Sprinkle Dhaniya Patta & Serve Fresh with Punjabi Style Naan/Parantha/Phulka!

Tips:

To get the Perfect Recipe, make sure to follow the Proper Method to Cut the Bhindi like always Wash, Clean, Completely Dry with a Cloth & Trim both the Ends for any Bhindi Recipe so it doesn't get sticky during Cooking

Avoid the Cover while Cooking Bhindi as it tends to get Sticky, rather Cook on Slow Flame for one of the Best Recipes!

Feel free to share your views & do let us know how this one turned out :)