Banaras , being a historical city and India’s oldest and a holy city for Hindus and Jains is also know for its silk. No wedding trousseau is complete without a Banarasi Saree in Northern India. The Silk business is dominated by the Marwaris who are strict vegetarians who have normally a Maharaj/ Maharajan( professional Brahmin cook) to cook for them in their kitchens. There are many vegetarian families who still do not use garlic or onions in their cooking and inspite of that dish up quite a feast.

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No kidding!!! Sometimes I am amazed by the fact that I do this very deftly….using continental vegetables in indian cooking……most of the times it is something really worth getting your tongue on….and then there are other times too

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Paneer Makhani….mmmmmmmmmmmm……the very mention of it makes my mouth water. Though I’m not “FOR”very fatty food, this one is one of our all time favorite. Cubes of paneer floating in thick gravy topped with butter makes this dish one for the connoisseur’s palate. Historically, it was the mughal kings who brought the mughlai style of cooking, and paneer makhani formed the vegetarian ambrosia served to Babur’s lineage.

My entry to RCI -Punjab hosted by the lovely richa of As Dear As Salt, introduced by Lakshmi of VeggieCuisine.

Ingredients:
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250 grams paneer
2 tablespoons fresh curds
3 large tomatoes
3 onions, grated
1 teaspoon garam masala
2 teaspoons coriander-cumin seed (dhana-jira) powder
1 1/2 teaspoons chilli powder
1/4 teaspoon turmeric powder
1 cup of fresh cream/ evaporated milk/ Half and Half
Salt to taste
2 tablespoons of Butter/Ghee for deep frying( I used low fat butter- Smart Balance)
Chopped coriander for garnishing(optional)

Method:
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1. Cut the paneer in cubes and fry lightly in ghee/butter.
2. Apply the curds to the fried paneer.
3. Blanch the tomatoes in hot water for 5 minutes. Take out the skin and chop finely.
4. Heat the ghee/butter and fry the onions until light pink in colour.
5. Add the garam masala, coriander,cumin powder, chilli powder, turmeric powder and salt and fry for 1 minute.
6. Add the tomatoes and fry for at least 5 minutes or until ghee floats on top.
7. Lower the flame and add 1 cup of water and the cream. Cook for a few minutes and then add another tablespoon of butter.
8. Add the paneer and cook for a while. Garnish with coriander.
9. Serve hot with naan/roti.

Its good to be back after a brief break with dishes that have great memories from India and my home state Andhra Pradesh. Gongura is so special to Andhra and especially people from the Krishna District that it is served normally for any auspicious occassion. Also,almost all Andhra restaurants outside Andhra Pradesh serve the lovely gongura pachadi.

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This dish was purely experimental and It was fabulous when we tried it. It definitely going to be a regular at my place now. I started of making the authentic saagwala rajma assuming that I had chawli/amaranth at home realizing that I didnt have any while making the dish. I used tender baby spinach instead and it was an amazing combination. I prefer using kashmiri rajma always instead of the normal rajma because I think they taste better.Here I go…

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