Spicy Salmon in Tangy Tamarind and Tomato sauce

Those were my initial days when I used to search for Indian fish in American waters....errr!!@#.. american fish market or better to put it in words asian fish market on american soil... popularly called as chinese market by "desis" in USA. I was confused by their english names and appearance, Fish in India are little smaller in size here everything is Jumbo size.. I was so tired of searching our Indian fish there too!! .... Then one of my neighbour in India who lives in Connecticut now, listed me some of the English names for Indian fishes... I quickly noted it down in my notepad and every now and then go back to that list, sigh!!!

My friend 'J' is a malyali and you know they are crazy for fish.... he invited us for lunch during our initial days, when I was still learning and exploring other side of this world, country, people and food. That day apart from all the chicken, mutton dishes he made some "Bangada fry" on his grill. I was so happy to see Indian fish on the menu... he laughed and said " arre main tereko list deta hoon, apana desi machi ko idhar doosre naam se bulate hain, don't worry have your food first karke" Amongst that list he told me that Salmon is very good for our heart and has Omega-3, his wife is a doctor!! From then onwards I started having our desi as well as videshi fishes here and enjoying all the flavor and tastes.

Salmon is one of my favorite fish and cooking with this fish is darn easy. This is a very simple and easy way to kick in some spices into the salmon and get the tangy-ness from the tamarind and tomato sauce. You can use any fish except shark!

Spicy Salmon in Tangy Tamarind and Tomato sauce

Source: My Own
Cuisine: Andhra Cuisine
Prep time:15 mins Cooking time: 20 mins
Serves: 4 people

Ingredients:
1 pound/½ kg of salmon fillets (you can use any fish)
3 medium tomatoes, yields 2 cups when chopped
small marble size tamarind (roughly 1 tablespoon)
1 red onion, chopped
3-4 green chillies, chopped
2 tsp freshly crushed garlic and ginger
7-8 curry leaves
½ t turmeric powder
2 T of olive oil/any cooking oil
for marinating the fish
¼ t freshly crushed black pepper
¼ t cumin powder
1 t chilli powder/paprika(adjust according to your spice level)
1 t salt
for garnish
¼ C chopped cilantro
¼ C chopped green onions

Method:

• Soak the tamarind in ¼ cup hot water for 15 minutes and pulp it out, yields approximately two tablespoon full of the pulp
  
• Cut the fish fillet into 2 inches rectangle pieces, add some sea salt and let it sit for 5 mins. Then rinse the salmon fillets and add the rest of the ingredients under 'Marinating' and keep it aside.
• Chop the onions, tomatoes, green chillies. Heat oil in a kadai or medium sauce pan. Turn the heat to medium and add chopped onion, green chillies and fry till onions are translucent. Add little salt to sweat the onions. Then add curry leaves, crushed garlic and ginger, you can use ginger garlic paste as well. fry for a minute and add chopped tomatoes, mix well and let the tomatoes cook approx 10 mins or so.
• Once the tomatoes turn out mushy add the turmeric powder and little salt and half cup water and tamarind pulp. Cover with a lid and let it cook further.
  
• Once the sauce starts to bubble its time to add the fish. Add the marinated salmon and turn the flame to medium low or simmer, cover and let the fish cook in the sauce for about another 10 minutes.
• Check for spice and salt, add if needed! Garnish it with chopped cilantro and chopped green onions and serve it with hot steamed rice, Yummm--oo!!

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Simple Egg curry with a spice twist!!

This is very simple yet interesting curry made with hardboiled eggs, tomatoes, onions and green chillies. The simplest ingredients readily available in our kitchen across the globes. When you are stuck in the kitchen wondering what to prepare for the weeknight dinner or weekend lunch. The combination of tomatoes, onions and green chillies with a dash of the very popular "Biryani Masala" (Indian spice mix) gives out spicy, tangy hot coating to the bland eggs. This curry is best eaten with freshly cooked basmati rice. But there is no end to your imagination, you can have it with pasta too!

When you are simply very lazy to cook any fancy meal for your family then this curry come to the rescue. If you are a rice lover, you will love to have it over and over again, trust me!!

Egg Curry with Biryani Masala

Source: My Own
Cuisine: Andhra Cuisine
Prep time:20 mins
Cooking time: 20 mins
Serves: 4

Ingredients:

4 Hardboiled Eggs

1 C red onions, finely chopped

2 green chillies, cut lengthwise

2 C grapevine tomatoes, finely chopped

½ t turmeric powder (haldi)

1 t red chilli powder(reduce to your spice level)

1 t paprika powder for color

1 t Aachi biryani masala powder

1 t ginger garlic paste

2 t cooking oil, I use olive or canola oil

salt as per your taste

½ C water

non-stick pan or kadai for cooking

2 T chopped cilantro, for garnish

Method:

• Boil 4 eggs in 3 cups of water or till the eggs are submerged fully in water. For eggs to be removed easily from its shell, check this procedure: Boil eggs for 10 mins on medium high and turn off the flame. Let it stand in the boiled water for 5 more minutes and then cool them in cold water for 3 minutes. Following this method will give you a bright yellow, firm egg yolk and a clean eggwhites, easy to remove shell instead of the chipped ones. You can do this for deviled eggs too.
• For the curry, heat oil in a kadai or pan. Let it heat through and start adding curry leaves first and then red onions. Add a pinch of salt to let the juices from onions come out and fry till they turn pinkish in color.
• Add ginger garlic paste, green chillies and chopped tomatoes and saute it for 10 minutes. Tomatoes should turn into gravy consistency then add all the spices and powders like turmeric powder, chilli powder, paprika powder, biryani masala and salt. Fry for another minute or two and then add ½ cup water. Now close with a tight lid and let the curry cook.
• Meanwhile make slits on the hardboiled eggs with a paring knife so that way the curry get into the eggs halfway. Add these eggs tot he curry and cook for another 5 mins or so.
• Check for salt and garnish with chopped cilantro. Serve with cooked rice or pasta.

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Bhindi Do pyaza

Another name for "Bhindi" is Okra... and "Do pyaza" denotes presence of double the quantity of onions than that found in any other style of preparation. I love this side dish with rotis and rice, actually goes well with both. When I have fresh Bhindi handy then definitely make this one to go with phulkas. But my version is little unusual, as I am not adding yoghurt(curd) into this recipe, instead I added roasted peanuts, and the verdict!

This is a simple stir fry of Okra and onions with some spices. First and foremost you will need a non stick pan or kadai for cooking this dish and here goes the recipe.

Source: My own
Cuisine: North Indian
Prep time:15 mins
Cooking time: 30-40 mins
Serves: 4 people

Ingredients:
1 pound (½ kg) fresh Bhindi/okra, cut into 1-inch pieces
2 large red onions (almost 2 cups) sliced
1 medium tomato, chopped (yields ½ C)
1 clove of garlic, crusher
1 t chilli powder/paprika
½ t turmeric (haldi)
½ t crushed jeera
handful of roasted peanuts
roughly chopped cilantro
2 T cooking oil
1 t mustard seeds(rai)
1 t cumin
4-5 fresh curry leaves (kadipata)
Salt as per taste
Method:

• First and foremost clean the Bhindi with water, place it on a kitchen towel to drain the excess water and wipe it dry with paper towel.
• Cut the bhindis into one-inch pieces.
  
• Heat ½ teaspoon of oil in a non stick frying pan or kadai and fry bhindis till they are half cooked, about 15 mins. In the end add some salt , turmeric and saute for another minute. Remove from the pan.
• To the same pan add the remaining oil. Heat and add mustard seeds, cumin. When the mustard splatters, add curry leaves and fry it for 10 secs or so.
  
• Then add the sliced onions and little bit of salt to sweat them. Fry onions till they are pink and translucent in color. Now its time to add crushed garlic and tomatoes. Fry till the tomatoes are cooked, for about 8 minutes on medium flame
  
• Then add fried bhindis, chilli powder, crushed cumin. Let all the ingredients mix well and cook in those flavors for about 10-15 mins.
• Lastly add roasted peanuts and chopped cilantro/kothmir leaves. Saute for another 2 mins, check salt and take off the heat.
• Serve hot with rice and dal or rotis and phulkas.

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Methi Aloo

Did I tell you that Potatoes are my favourite roots of all. I love to have them with almost anything. As it is known to all that potatoes are rich in starch and carbohydrates and many are watching their carb consumption. I must say they are even keeping me away from blogging, no I was just kidding! But I agree that they make me dozzZzy Zzzz Zzzz ZZz!!!

Frying potatoes with methi leaves for me is a Maharashtrian cuisine. I do know that Methi Aloo might be some north-indian cuisine too. I always like this with hot steamed rice and dal or chapatis. Methi leaves used here in this recipe are picked straight from my window garden. I will update my garden photos shortly.

My window garden, Fenugreek/Methi

Medicinal information on Fenugreek leaves
Use a lot of fenugreek (methi) in your culinary preparations. Why? For the simple reason that it is so healthy. This wonder herb, a very popular vegetable in the Indian cuisine is a nature’s boon to mankind. Besides, it is so appetizing, light and dry. Rich in protein, calcium, phosphorus and iron in their natural forms, its mineral and vitamin contents are also very high and this is easily assimilated by our body. This is extracted from beauty and personal grooming. For more on information on Methi leaves, its medicinal benefits and home remedies do check the informational blog here beauty....

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Methi Aloo

Recipe Source: Friend
Cuisine: Maharashtrian Cuisine ~ Indian
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients:
6-7 red skin potatoes, diced and cubed into small pieces
1 small bunch of fenugreek leaves/methi leaves/menthaaku
1 tsp red chilli powder/cayenne powder/karam
a pinch of turmeric/haldi/pasupu
for tempering/seasoning:
2 tbsp cooking oil
1 tsp cumin/jeera/jeelakara
1 tsp mustard/rai/avaalu
1 tsp black gram/urad/minapappu
5-6 curry leaves

Method:

• Clean and roughly chop the methi leaves/fenugreek leaves.
• Heat oil in a frying pan or kadai. Add all the seasoning ingredients. Fry for a minute and then add the diced and cubed red potatoes with its skin on.
• Fry for 15-17 minutes or till the potatoes are cooked. Sprinkle some salt, turmeric and cayenne pepper/karam and stir so that all the spices are mixed well.
• Lastly add fenugreek leaves/methi leaves, let it cook for 3-4 mins and stir so that leaves are mixed well.
• Serve it with hot steamed rice or rotis/Indian flatbread.

I am sending this to Susan of The Well Seasoned Cook, Weekend Herb Blogging is brainchild of Kalyn from Kalyn's Kitchen. Do not forget to check the new rules on weekend herb blogging

More tasty Aloo(potato) recipes from my blog:
Jeera Aloo
Punjabi Gobi Aloo muttar

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Perugu Potlakaya ~ Snake gourd in home made yogurt

Perugu means Yogurt., Potlakaya means Snake gourd, together Perugu Potlakaya. Snake gourd is called as Potlakaya in Telugu, podalankai in Tamil, Padavalanga in Malayalam, Padavalakai in Kannada and Chachinda in Hindi.

This is a healthy vegan recipe, quick to make and needs nothing much than few Indian seasoning items like mustard seeds, cumin seeds, blackgram dal and few curry leaves. I make this curry when the snake gourds are in season. We can also make using 'frozen Potlakaya'. I like to have this with Sambar or pappu charu along with company of hot steamed rice. This is very commonly prepared in South India, some add grated coconut and other sauté it simply.

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Source: My Mother
Cuisine: South Indian, Andhra Cuisine
Prep time: 10 mins
Cooking time: 25 mins
Serves: 4
Ingredients:
2-3 C snake gourd/potlakaya, de-seeded and chopped into small pieces
2-3 green chillies, finely chopped
½ t turmeric powder/haldi/pasupu
salt as per taste
for tempering/tadka/poppu:
1 T cooking oil
1 t mustard/rai/avaalu
1 t cumin/jeera/jeelakara
1 t blackgram dal/urad dal/minapappu
4-5 fresh curry leaves/kadipata/karvepaku
pinch of asafeotida/hing/inguva

Method:

• Clean snake gourd/potlakaya by scrubbing thoroughly some salt on its skin. Rinse in water. Cut into half and remove its seeds. Chop snake gourd/potlakaya into small pieces. Finely chop green chillies also.
  
• Heat oil in a kadai/medium pot. Add first three ingredients under tempering. Fry for a minute or till the blackgram dal turns reddish brown. Add curry leave and asafeotida/inguva and fry for a minute., then add finely chopped green chillies.
  
• When the chillies are cooked add chopped potlakaya/snake gourd and sauté till all flavours are mixed together.
• Add turmeric/haldi/pasupu and mix and let it cook by covering a lid on medium heat for 20 mins approx.
• When all pieces are cooked and curry becomes dry as water gets evaporated.
• Lightly whip some home-made yogurt, once the curry is cooled down or reaches room temperature, mix in yogurt and your Perugu Potlakaya is ready.

Variation: You can use sour cream instead of home-made yogurt. Potlakaya /snake gourd in this recipe can easily replaced by Berakaya/ridge gourd.

Try it out and let me know how it tasted...

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Paneer Bhurji

Paneer is often referred to as Indian Cottage cheese and there are numerous way to cook them. Paneer is a type of cheese. It is the Indian name for cottage cheese. Paneer, unlike other cheeses, Paneer has not been matured and it is rather bland. It is a high protein food; it is often substituted for meat in many vegetarian entrees of Indian cuisine. It is commonly used in curried dishes. Paneer is quite easy to make at home.

How to make paneer at home
Bring 1 Gallon/3.5 liters of fresh whole milk to the boil. Add 2 table spoons of vinegar or lemon juice or curd and stir well. Put aside. After the milk has curdled, wrap it in a clean muslin cloth, rinse with fresh water and drain well. Form a ball and place it under a heavy saucepan for approx. 20 minutes 12 oz/350g approx of paneer is ready to use. While making paneer from milk, don't throw away the paneer water. This nutritious water can be used for making soft dough for chapatis, rotis or can be used to cook dals.

It contains reasonably good amounts of fat and cholesterol. It would be better to avoid it for those with hypertension and diabetes due to its high fat content. It can however be used in small quantities for such patients one or twice a week. It is suitable for all age groups.We often use paneer to make curries, appetizers or a side dish to accompany with rice, rotis/Indian flat bread.

My recent encounter with this fabulously tasting Paneer Bhurji was at a local restaurant named "Sai Krupa" in Kalyan. After a whole day of exhaustive shopping we got to order from one of those eating joints. Since the taste is still ticking in my mind, I made an attempt to cook this at home and I can say it was not that bad! A pat on my back, please!


Here is my recipe to make Paneer Bhurji

Source: My Own
Cuisine: Indian
Prep time: 10 mins
Cooking time: 15 mins
Serves: 4-5
Ingredients:
½ pound of fresh paneer, grated
1 medium onion, chopped finely
2 medium tomatoes, chopped finely or
4 T of canned crushed tomatoes.
¼ C green peas, fresh or frozen
1-2 green chillies, finely chopped
¼ t garam masala powder
½ t cayenne pepper/chilli powder
1 t sugar (optional)
½ t carum seeds/ ajwain/vaamu
Pinch of hing/asafeotida
freshly grounded black pepper
½ t cumin/jeera
salt to taste
1 T cooking oil of your choice.
freshly chopped cilantro for garnish

Method:

• Chop onions, tomatoes and green chillies and keep aside.
• Take large sauté pan or kadai, heat oil, add cumin/jeera and fry for a minute. Add hing/asafeotida and carum seeds/ajwain seeds. Let the aroma of hing fill your kitchen.
• Add chopped onion and green chilles, add little salt and cook till the onions are translucent or 6-7 minutes approx.
• Add green peas, chopped tomatoes or if you have crushed tomatoes, your dish will be ready in minutes.
• Add freshly ground black pepper, garam masala and chilli powder. Stir and let the tomatoes cook till the tomatoes leave oil from its sides or for another 6 minutes approx. Add sugar and taste the gravy for salt, add if required.
• Meanwhile grate the paneer and add this to the onion-tomato mixture. Keep stirring continuously till all the flavours are blended together.
• Garnish with fresh cilantro and serve hot with rice or rotis/chapatti or any Indian Flat bread.

Variation: You can add ½ cup of whole milk or heavy cream to make some gravy. I personally like the dry one.

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Koi Thotakura Fry ~ Amaranth stir fry

Koi Thotakura Fry with crushed peanuts, garlic and red chilli powder

Andhra's favorite green is Thotakura (Amaranth/Chauli/Mulakeerai) after of course Gongura (Hibiscus cannabinus/red sorrel leaves/Roselle). Every morning in the streets of our Vizag you will hear vegetable vendor shouting and selling these farm cut fresh greens. Koi thotakura is the one with red stems and locally grown in Andhra. Here in US we don't see this vareity often, its almost like nil here in NJ.

Fresh Koi Thotakura ~ Amaranth Leaves

My SIL sent me these garden fresh Koi-Thotakura from her backyard through my In-laws visiting us from Boise, ID . Here is a picture of leafy vegetable patch in her backyard.

SIL's backyard patch

Thotakura can be cooked with dals/lentils, can be stir fried or just sauted with light seasoning. Today I am blogging my MIL's recipe which is very tasty and can be a side dish with plain rice, and roti. I am sending it to Vani from Batasari, the host of Weekend Herb Blogging started by Kalyn from Kalyn's Kitchen.

Source: My Mother-In-Law
Cuisine: South Indian, Andhra
Prep time: 20 mins
Cooking time: 10 mins
Serves: 4 people
Ingredients:
3 C Koi Thotakura, washed, dried and coarsely chopped along with the stems
Salt diluted in 2T of water
to be coarsely grind:
3 cloves of fresh garlic
handful of roasted peanuts
1/2 t cumin seeds
1 tsp red chilli powder/cayenne/paprika (for less heat)
for tempering/tadka/seasoning:
1 t mustard seeds
1 t cumin/jeera
1 t urad dal/black gram
1 t chana dal/bengal gram
4-5 curry leaves (optional)
2 T cooking oil

Method:
1. Wash and dry the leaves on a kitchen towel, make sure its dried thoroughly. Then coarsely chop the leaves along with the stems discarding any tough ones.
2. Heat oil in a large pan, add mustard seeds and let it splutter for a minute, then add the rest of the seasoning ingredients and let it fry for a minute.
3. Add the chopped leaves and stir occasionally for even cooking, sprinkle the salty water over the leaves, saute and cover with a lid for 4-5 mins.

MIL teaching me the recipe

peanut-cumin-garlic-chilli powder mix

4. The leaves will shrink down and now is the time to add the grounded powder of garlic, peanuts and chilli powder. Mix well and cover for another 2 mins till it dries out of any excess water.
5. Serve with Rice and dal or Rotis/Indian flat bread.

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Jeera Aloo -- Crushed Cumin with red skinned Potatoes

Its time to treat the king of spices *CUMIN*. Although the small cumin seed looks rather unassuming, its nutty peppery flavor packs a punch when it comes to adding a nutty and peppery flavor to chili and other Mexican and Tex-Mex dishes as well playing an important role in Indian and Middle Eastern cuisine where it is a key component of curry powder. Both whole and ground cumin are available year-round.

Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color. This is not surprising as both cumin and caraway, as well as parsley and dill, belong to the same plant family (Umbelliferae).

Health Benefits : It is probably not just for taste alone that cumin has made it into the stellar ranks of Indian, Middle Eastern and Mexican cooking. This ordinary looking seed is anything but ordinary when it comes to health benefits. It is a very good source of Iron for Energy and Immune Function, cumin seeds benefit the digestive system and also helps in cancer v and stomach and liver tumors. How many of us remember when we have some vomiting sensation or nausea, chew raw cumin seeds to soothe, at least I used to have them like this. More interesting info about Cumin can be found on WHFoods site and on Wikipedia too.

When Sunita of Sunita's world announced the event for Think Spice....think Cumin this Jeera Aloo sounded a perfect entry. I came across this recipe on Khana Khazana by Sanjeev Kapoor a great chef/cook and a lovely host. If you remember the Mother's Day episode, his mother was invited and this was here signature dish. Since then I had been cooking and enjoying this dish. Very quick and simple one to make and happily goes well with rice, biryani, pulao, rotis/Indian flat bread or simply a side dish instead of Mashed Potatoes, why not?

Jeera Aloo - Crushed Cumin with Potatoes

Jeera Aloo

Source: adapted from Sanjeev Kapoor's Khana Khazana
Cuisine: Punjabi, India
Prep time: 10 mins
Cooking time: 15 mins
Makes: 4-5 people
Ingredients:
6 red skinned medium size potatoes, boiled and chopped into 3/4 th inch cubes
1 tsp of cumin seeds/jeera
2 tbsp of cumin seeds/jeera, roasted and crushed coarsely
1 tbsp of coriander seeds/dhaniya, roasted and crushed coarsely
1 tbsp of raw mango powder/amchur
1 tbsp of ground cumin powder/jeera powder
1 tsp of chilli powder/cayenne pepper/mirchi powder
½ tsp of turmeric powder/haldi
1 tsp cumin seeds/jeera
few curry leaves
salt as per taste
2-3 tbsp of oil
mint /cilantro leaves for garnishing
Method:

1. Pressure cook the potatoes, upto 3 whistles be careful not to over cook them, else they will turn mushy-mushy. Cut them into 3/4th inch cubes and keep aside.
2. Take a deep bottom sauce pan/bartan (hindi word). Heat 2-3 tbsp of oil on a medium flame, yes I am right you have to at least take 2 tablespoons of oil and you will know why we require that much amount, common its better than using 1 slab of butter..hehe!
3. To this add the cumin seeds, let them fry for few seconds, then add the curry leaves, coarsely crushed cumin seeds, coriander seeds, fry for a min- remember do not reduce the heat/flame. You must be seeing foam like thing in your pan don't worry thats nothing but the spices are frying grandly.
4. Now add the cumin powder, raw mango powder/amchur, chilli and turmeric powder and lastly salt.
5. Keep on stirring for a min check the hot and salt levels in the mixture and then add the cubed potatoes, mix well so that all the potato pieces are thoroughly coated with the spice mixture.
6. Garnish with mint/cilantro/coriander leaves and serve hot with rice, rice, biryani, pulao, rotis/Indian flat bread.

Crushed Cumin with red skinned Potatoes

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Punjabi Gobi Aloo Muttar ki sabzi

punjabi gobi aloo muttar ki sabzi

This is very first entry to RCI Punjab event hosted by Richa of As Dear As Salt. RCI stands for 'Regional Cuisines of India', a very innovative idea started by Lakshmi of Veggie Cuisine . Punjabi cuisine is famous for its rich and spicy ingredients and mouthful of tasty food. The favourite dishes flashes to you mind when you think of Punjab is Sarson ka Saag and Makke di roti, Lassi, Punjabi Samosa, Parathas and many more. It also reminds me of 'Dilwale Dulhaniya Le Jayenge' (Superhit Hindi Movie).

This everyday PGAM sabzi is generally eaten with rotis or parathas(flatbreads) as well as a yogurt relish and some pickles. You may serve it as part of any meal, along with greens, beans, and rice or bread.

Source: My own
Cuisine: North Indian, Punjab
Prep time: 20 mins
Cooking time: 20 mins
Serves: 4
Ingredients
2 medium potatos, peeled and cut into medium size cubes
1 crown of cauliflower-medium size,cut into delicate florets
1/2 cup of green peas
1 medium onion, finely chopped
1 medium tomato, finely chopped
1/4 cup home made yougurt (for gravy)
1-2 tsps chilli powder (cayenne)
1/2 tsp of turmeric powder
1 tsp jeera(cumin) powder
1 tsp dhaniya (coriander) powder
1 tsp of jeera/cumin seeds
2 tbsps of cooking oil
salt as per taste
few sprigs of cilantro/parsley, roughly chopped
for grinding:
1 small onion, cubed
3-4 green chillies, chopped
1 tbs ginger, roughly chopped
1-2 cloves of garlic, crushed
1 tbs lemon juice
1/4 cup of cilantro/green coriander

Method:

1. Boil potatoes and cauliflower florets in a sauce pan with some salt, cook till the florets are tender, donot overcook. Drain and keep aside. Meanwhile grind the ingredients in a food chopper/grinder to a coarse paste.
2. Heat oil in a kadai and add jeera/cumin seeds to it, fry for a min.
3. Add chopped onion and little salt to sweat the onions, sauté for a 1-2 mins and add the coarse paste and sauté.
4. Then add the chilli powder, coriander powder, cumin powder and turmeric and add the chopped tomatoes. Sauté till tomatoes are tender and cooked, about 4-5 mins.
5. Now add the boiled potatoes, cauliflower florets and peas, stir well so that the vegetables are coated with the masala. Cover and let all the flavors blend in for about 7-8 mins or till the vegetables are fully cooked.
   
6. Lastly stir in the yogurt and garnish with fresh chopped cilantro/parsley leaves.
7. Serve hot with rotis/parathas (flat bread) or hot rice.

My entry for RCI-Punjab PGAM ki sabzi

our lunch today... PGAM ki sabzi with rotis, rice and dal fry

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