Dhaba Style Paneer Masala

Dhaba Style Paneer Masala is a rustic and delectable Indian Cottage Cheese curry in which marinated and pan-fried paneer cubes are cooked in a scrumptious onion-tomato based masala. Dhaba style Paneer Masalas is spicy and flavorful in taste and can be easily made at home. It serves as a soulful filling meal when served with chapati or naan. 

 

What is Dhaba Style: 

Dhaba is any road-side restaurant. Dhaba style recipes are heavy on calories as they use generous amounts of ghee and butter and are known for their spicy rustic flavors. The cooking process of dhaba style recipes involves lots of roasting. Minced onions, ginger garlic and tomatoes are very well roasted along with spice powders to get a thick gravy masala, often referred to as Bhuna masala. Dhaba style dishes are rustic and call for use of thickening agents like gram flour. Addition of kasuri methi also enhances the flavors of these curries.

Video Recipe for Dhaba style Paneer Masala

                 

Dietary Notes: This Dhaba Style Paneer Masala is

• Delicious Cottage Cheese Curry
• Gluten-free side dish to Indian flat breads
• Vegetarian
• Flavorful
• Kid Friendly
• North Indian Dish

Dhaba Style Paneer Masala is a flavorful North Indian Cottage Cheese curry. You can serve it with Indian flat breads like chapati, naan, Kulcha , Lachha paratha. 

Related Event: #298 North Indian Curries @Foodie Monday Blog Hop

North Indian Curries was the theme for the 298th week on the Foodie Monday Blog Hop, a Facebook gourmet group, where a bunch of passionate food bloggers share their culinary delights every Monday depending upon a predetermined theme. Swaty was our hostess for the week and she proposed that we share any North Indian Curry that could pair well with flat breads like roti, chapati or naan. This Dhaba Style Paneer Masala is my humble contribution towards the theme. meanwhile, do check out Swaty's space for some wonderful recipes from around the globe. Her, Kathal Ki Subzi, Vegan Jackfruit Curry, and Papad Boondi Ki Subzi from the rajasthani Cuisine are next on my to do list. 

                                            

Preparation Time: 30 minutes

Cooking Time: 40 minutes

Serves: 5

Ingredients: For Marinade and Pan Fry

• 250 grams Paneer/ Indian Cottage Cheese
• 1 teaspoon Kashmiri red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala, 
• 1 teaspoon oil
• Salt to taste
  

Ingredients for the Curry

• 2 tablespoon butter
• 2 tablespoon oil
• 1-2 Bay leaves
• 1/4 teaspoon Cumin seeds
• 2-3 green cardamom
• 1 inch cinnamon broken
• 2-3 cloves
• 2 green chilies, slit
• 1 1/2 cup finely chopped onions
• 2 cups tomato puree
• 1 tablespoon ginger-garlic paste
• 1 tablespoon gram flour/ Besan
• 1 tablespoon Coriander Cumin powder
• 2 teaspoon kashmiri chili powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon Kasuri Methi
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon sugar 
• 1 teaspoon Salt or to taste
• 1/4 cup finely chopped fresh coriander leaves

Method:

1. Cut Paneer / Cottage Cheese to large cubes.
2. Add oil, turmeric power, red chili powder, garam masala, salt along with 1 tablespoon water.
3. Mix well to coat on all the sides and allow it to marinate for around 30 minutes.
4. After marination time, heat butter on a skillet and place the marinated paneer cubes over it. Shallow fry the paneer cubes for a couple of minutes or so from both sides. Put off the flame and set it aside. Do not over fry the paneer as it would make the panner go ruberry.

 4. To a sauce pan add butter and oil  and heat it on a low flame. Add the whole spices, bay leaves, cumin seeds, cloves, cinnamon, and crushed green cardamom. Allow the spices to sizzle for few seconds.

5. Next, tip in finely chopped onion along with a pinch of salt and saute it until it turns light golden and translucent. It will take around 5 minutes on medium flame for onions to turn golden brown. 

6. Once the onions turn golden brown, add slit green chilies and minced garlic and ginger and stir fry for a couple of minutes to get rid of the raw smell.

7. Next, add the turmeric powder, red chili powder, black pepper powder, chickpea flour and kasuri methi leaves. Fry the spice powders with the onion mixture until it turns thick and light brown in color.

8.Add the tomato puree at this stage. Saute for 2-3 minutes on medium to low flame and then cover cook for around 10 minutes.

9. Next, add salt, sugar, garam masala and finely chopped coriander leaves.

Our Onion Tomato base is ready 

10. Add the pan fried panner cubes to the gravy along with the oil in which it is fried. Give a good stir and cover cook the gravy for another 5 minutes or until the oil separates on top.

11. Lastly, garnish the gravy with finely chopped fresh coriander and serve with chapati or naan.

Recipe Notes:

• Dhaba Style Recipes are known for their heavy use of butter , ghee ,oil and spices. You may adjust them as per your liking and preferences.
• You can either make the tomato puree by blanching the tomatoes , removing their skin and then grinding it to get a puree or simply pulse the tomatoes in a grinder jat to get the puree. In case you are using raw tomato puree, saute it for a little longer.
• I have chopped  the Paneer into lager cubes , the way they are served at the  Dhaba. You may make bite size pieces if you wish.
• Do not over fry the paneer cubes as it may lead the paneer to become chewy and rubbery. We just want to warm the panner cubes in the spices to enhance the flavor.
• You may add little hung curd to make the gravy creamy.

Would love to hear from you !

I hope you would love trying out this Dhaba Style Paneer Masala. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

 

You Tube Channel English : https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi : https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi : https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

For more North Indian Curry recipes, do check out the following from this blog:

• Bhindi Do Pyaza
  

                              

• Kadai Mushroom

• Gobhi Musallam

• Makai Palak

• Satvik Paneer Butter Masala

• Achari Aloo

• Pindi Chole

• Paneer Bhurji

• Methi Matar Malai

Tava Pulao / Mumbai Style Tawa Pulao Recipe

Tava Pulao is a delicious rice dish and a popular street food of India. Basically, it is a spicy lip-smacking pulao made with pre-boiled long grain rice like Basmati, Vegetables and Pav Bhaji masala and originated from the local Mumbai streets. As the name suggests, this pulao is made on a  tava/tawa/ flat griddle, usually used in Indian kitchens to make flat breads. Tawa pulao gets its unique taste from the generous amount of pav bhaji masala used to make it. Mumbai-style Tava pulao can be easily made at home with this quick and simple gluten-free recipe and makes a wholesome meal with some raita that can be packed in lunch boxes , served at pot-lucks and parties and just perfect for the busy mornings (if you have some left-over cooked rice at hand) .

What is Tava Pulao ?

Tawa Pulao is a spicy and flavorful rice dish which is prepared with lots of crunchy vegetables and generous amount of Pav Bhaji Masala. This pulao is typically made on a tawa or a large griddle, hence the name of the dish. Tawa Pulao is another quick-treat off the Pav-bhaji cart. The street vendors make this pulao on the tava that is used to make the bhaji. Pre-cooked rice is seasoned with pav bhaji masala and lots of crunchy vegetables on a griddle to make tava pulao. 

Can Tava Pulao be cooked only on a Tava?

Though typically tava pulao is cooked on a tava, it can be easily made in a pan or even an instant pot. The idea is to stir-fry the veggies well and toss the rice with the seasoned veggies without getting mushy. Make sure you add rice in batches and do not over-crowd the pan for best results.

What to serve with Tava Pulao ?

 Tawa pulao tastes good by itself and does not require any accompaniment. However, since the pulao is spicy, you may pair it with curd or raita of your choice to balance the heat.

Street Foods of Mumbai:

Mumbai is well known for its lip-smacking street foods , in fact it is paradise on earth for all the food lovers. People from all economical classes, eat from the road side food stalls in Mumbai. Here, you can find some of the best local foods, even better than the food served in many restaurants. One can spot hawkers selling a plethora of  snacks and meals at every nook and corner of Mumbai. Here are some of the famous street foods of Mumbai, that you can try out at home during the Corona lock-down period.

• Mumbai Pav Bhaji : One can find Pav Bhaji at almost every street corner of Mumbai. A quick snacks which can serve as a filling meal . Pav Bhaji consist of a spicy mix vegetable curry ( Bhaji in Marathi) served with butter toasted Pav Buns.

• Missal Paav : Misal Pav is a popular Maharashtrian snack and one of the famous Mumbai street foods. As the name suggests, the dish consists of Misal (a spicy curry usually made from sprouted moth beans) and Pav ( a type of Indian bread roll). 

• Kutchi Dabeli: Kutchi Dabeli is a famous street food of India, originating in the Kutch region of Gujarat and dabeli means pressed in Gujrati language, hence the name. It is spicy snack made by mixing boiled potatoes with a dabeli masala and putting the mixture between pav (burger bun) and served with chutneys made from tamarind, date, garlic, red chilies, and garnished with pomegranate and roasted peanuts.

• Sabudana Khichdi : Sabudana Khichadi is a delicious Indian snacks made from soaked sago (pearl tapioca ). It is a preferred food during fasts (vrat) like Ekadashi, Navratri and Mahashivratri. This typical Maharashtrian dish is also popular in Gujarat and Madhya Pradesh and is served as street food in cities like Pune , Mumbai, Indore and Nagpur. 

• Kanda Bhaji : Onion fritters are known as Kanda Bhaji in Marathi. It is popular street food in Mumbai. Kanda means onion and bhaji means fritter in Marathi, and hence the name of this delicious snacks.

• Dahi Papdi Chaat : Dahi Papdi Chaat is a popular street food of India and is traditionally prepared using crisp fried dough wafers known as papri , along with boiled chick peas, boiled potatoes , yogurt and tamarind chutney and topped with chaat masala and sev.

Video Recipe of Tawa Pulao

                             

What goes into my version of Tava Pulao? The Ingredients:

• Boiled Basmati Rice: You can use any long grain rice to make this pulao. I have used Basmati rice. The key to a perfect Tava pulao is a well cooked yet non-sticky and non -mushy rice. The rice is ideally cooked in an open vessel in plenty of water until it is 90-95% cooked and then drained and allowed to cooled down completely before making this tava pulao. The rice grains should remain separated on cooking. A pre-cooked rice or a refrigerated left over rice from previous day works best.

• Vegetables: A typical Tava pulao will have sliced onions, capsicum, green peas and lots of tomatoes. However, you can use as many vegetables as you wish to make this pulao to make it a filling and wholesome dish. I have used onions, carrots, french beans, green peas, capsicum, tomatoes, green chilies and coriander. 

• Spice powders: Tava pulao gets its typical taste from the generous amount of Pav Bhaji Masala that is added to it. Use good quality pav bhaji masala for best results. Apart from that red chilli powder is added to this tava pulao.

• Ginger Garlic paste: I would highly recommend not skipping on ginger garlic paste as it adds a lovely aroma and flavor to the pulao.

• Butter: Tava Pulao is made in butter, however for a vegan version you may use any cooking oil of your choice.

• Cumin seeds: Cumin seeds is the only whole spice used in this tawa pulao. Butter is tempered with cumin seeds in this tawa pulao.

• Salt to Taste: 

                   

Related Event: # Tava Tales @ Foodie Monday Blog Hop

Linking this delicious Tava Pulao recipe to the 296th week event on our Facebook Gourmet group, Foodie Monday Blog Hop, where a bunch of passionate food bloggers share their culinary skills every Monday depending upon a pre-determined theme. The theme for this week was Tava Tales, suggested by our hostess, Kalyani. Meanwhile, do check out Kalyani's space for some wonderful recipes from  around the globe. I am in love with her easy-to-do vegan recipes and traditional South Indian recipes. You may want to check out her Tawa Paneer Tikka recipe.

                                         

Dietary Tips: This Mumbai Style Tawa Pulao is 

• Gluten-free
• Vegetarian rice dish
• Healthy
• Kid Friendly
• Indian Street Food
• Quick and simple
• Filling and wholesome meal

Preparation Time: 15 minutes

Cooking Time: 15 minutes (does not include the time for cooking rice)

Serves: 5

Ingredients: Measurements used 1 cup = 250 ml

• 2 cups pre-cooked (boiled and cooled down ) basmati rice* (refer recipe notes)
• 1 large onion, thinly sliced
• 1/4 cup green peas, fresh or frozen
• 4-5 french beans, chopped to i inch long pieces
• 1 capsicum cubed
• 1 carrot , cubed
• 2 large tomatoes, finely chopped
• 2 green chilies, slit -optional
• 1 teaspoon ginger garlic paste
• 1/4 cup finely chopped fresh coriander 
• 2 tablespoon pav bhaji masala or as per taste
• 1 teaspoon Kashmiri red chili powder
• 2 tablespoon butter
• Salt to taste

Method: 

1. Heat a tava or pan on medium flame. Add butter to it, lower the flame and add cumin seeds.
2. Once the cumin seeds crackle, add sliced onions and stir fry for a minute or so.
3. Next, add ginger garlic paste and saute until the raw smell goes off.
4. Now add the chopped carrots, french beans and capsicum. Stir-fry the veggies for good 2-3 minutes on medium to high flame.
5. Now add the frozen green peas and chopped tomatoes and cook for 2-3 minutes or until the tomatoes become mushy.
6. Now lower the flame and season the veggies with red chili powder, salt and half of the pav bhaji masala. Give a good stir and add around 2-3 tablespoons of water and allow the spice powders to blend well with the veggies.
7. Now, add our pre-cooked rice and toss well with the seasoned vegetables. Add the remaining pav bhaji masala and stir-fry for around 4-5 minutes for the flavors to blend well.
8. Lastly add slit green chilies if using and finely chopped fresh coriander, give a good mix and stir-fry for another 1 minute, before putting off the flame.                

                                                                  

        9. Serve the delicious Tava pulao with lemon wedges and curd or raita of your choice and enjoy                  with your loved ones!

                              

Recipe Notes:

• How to cook rice for Tava Pulao? -  Take 1 cup basmati rice or any long grain rice , rinse thoroughly and soak for 20 minutes. Heat 4 cups water in a sauce pan and add salt and few drops of oil to it. Once the water comes to a rolling boil, add the drained rice and cook it uncovered on medium flame for 10 minutes or until the rice is mashable between fingers but holds its shape well. Drain the rice in a colander and add cold water to it to stop the cooking process. Fluff the rice and allow it to cool down completely before making the tava pulao.
• Use any crunchy veggies  to make this tava pulao. Cook the veggies on medium to high flame such that they are cooked but retain their crunch . In this recipe the ratio of veggies is double to that of rice used to make it wholesome. Yoy use rice and veggies in equal quantities.
• Adjust the spice powders as per your taste and spice tolerance.
• Use good quality pav bhaji masala for best results.
• Tawa pulao is made in butter or a mix of butter and oil. However, you may use only oil for a vegan version.
• Tawa Pulao can be made on a griddle, pan or even in an instant pot.

Would love to hear from you !

I hope you would love trying out this lip-smacking Tawa Pulao for yourself. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

 

You Tube Channel English : https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi : https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi : https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

Related Posts:

• Rajma Pulao

• Mushroom Pulao
  

• Baby Corn Pulao

• Kashmiri Pulao

• Chana Pulao

• Mint Pulao

• Aloo Chutney Pulao

Makhana Chaat Recipe / Roasted Fox Nuts in Yogurt Sauce

                             

Makhana Chaat, a healthy and delicious chaat recipe, is one of the best ways to include the nutrient dense Fox Nuts into our daily diet. It serves as a great tea-time snack.  A simple yet flavorful chaat dish that can be put together in a jiffy, if you have chat chutneys ready at hand. Roasted phool makhana (Fox Nuts) are tossed in creamy yogurt sauce and served with a drizzle of lip-smacking tamarind jaggery chutney and the green chutney and some spice powders. Phool Makhana chaat is mildly sweet, a bit tangy and spicy in taste. The recipe is gluten-free and Satvik (onion-garlic free).        

                

What is a Chaat?

A chaat is a tongue-tickling snack, and a popular Indian street food. Chaat originated in the Indian state of Uttar Pradesh, however, it gained popularity in the rest of the Indian Subcontinent. The word chaat means to lick in Hind language. So basically a chaat is a preparation which is finger-licking good.  The delicious Dates and Tamarind Chutney and the Spicy green chutney along with some spice powders contribute to the spicy tangy and sweet flavors of a chaat. I usually keep these chutneys handy in my refrigerator. If you do no have them in stock, I would suggest you make them a day ahead before you intent to make the chat, to save time.

                

Makhana / Fox Nuts:

Makhana / Phool Makhana commonly known as lotus seeds or Fox Nuts belong to the Lily family which are generally cultivated in low land areas of India, China and japan for their starchy white seeds which are edible. Lotus seeds are rich in calcium and protein. They regulate blood pressure, have rich anti oxidant properties and benefit spleen, Kidney and heart.

I have been using Makhana in my kitchen regularly from last 6 years. My family loves the ghee roasted Makhana as a mid-day snack. We can make a variety of dishes ranging from desserts to savories to main course curries using makhana. Check out the following recipe links from this blog if you are looking for more ways to add the healthy goodness of makhana in to your daily diet.

• Falahari Makhana Chivda - a healthy Fox Nuts snack recipe that makes for a wonderful fasting food as well.
  
• Makhane ki Kheer - Fox Nuts Pudding
  
• Khoya Matar Makhana : A delicious and creamy North Indian curry with fox nuts, green peas and milk solids.
  
• Makhana Raita: Puffed Lotus Seeds raita
  
• Caramelized Fox Nuts / Meethe Makhane
  

               

Video Recipe for Makhana Chaat

                       

Dietary Notes: This Makhana chaat recipe is

• Healthy Snack
• Gluten-free
• Kid friendly
• Satvik / Jain recipe / Onion-garlic free
• Quick and easy to make

Related Event: A to Z Recipe challenge group with Alphabet "Y"

This healthy and delicious Makhana Chaat is featured in the A to Z recipe challenge group on Facebook where i post every month with a key ingredient having particular alphabet. Going by the alphabetical order , for the month of May we had to cook a dish starting with Alphabet "Y". I chose yogurt as my key ingredient and this Makhana chaat (Fox Nuts in Yogurt Sauce) is my humble contribution towards the theme. This A to Z recipe challenge is very close to my heart and it is difficult to accept the fact that this challenge is nearing towards its end with just one last key ingredient left in the series. You may want to look at my other contributions in this series.

• Watermelon Rind Curry for Alphabet "W"
  
• Vermicelli Salad for Alphabet "V"
• Unsalted Peanut Cookies for Alphabet "U"
• Turmeric Root Chutney for Alphabet "T"
• Pearl Millet / Bajra Crackers with Sesame Seeds for Alphabet "S"
• Khao Pad / Vegetarian Thai Fried Rice for Alphabet "R"
• Mexican One-pot Quinoa for Alphabet "Q"
• Potato Cheese Sandwich for Alphabet " P"
• Bhindi Do Pyaza / Okra stir-fry with onions for alphabet "O"
• Baked Nigella seed Crackers for Alphabet "N"
• Kadai Mushroom for Alphabet "M"
• Lemon Crinkle Cookies for Alphabet "L"
• Minestrone Soup with Kidney Beans for Alphabet "M"
• Aliv Kheer / Garden Cress seeds Jaggery pudding for Alphabet "J"
• Ivy Gourd Stir-fry for Alphabet "I"
• Horse Gram Idli for Alphabet "H"
• Punjabi Kadhi Pakora / Gram Flour fritters in Yogurt Gravy for Alphabet "G"
• Ankurit Methichi Usal / Sprouted fenugreek Seed Stir-fry for Alphabet "F"
• Achari Baigan / Eggplant in Pickling Spices for Alphabet "E"
• Dates and Walnut Muffins for Alphabet  "D"
• Coconut Curry leaves Chutney for Alphabet "C"
• Broccoli Paneer Paratha for alphabet "B"

                               

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Serves: 2

Ingredients : Measurement used : 1 cup = 250 ml

• 1 cup Makhana / Fox Nuts
• 1 1/2 cup thick curd / yogurt
• Dates Tamarind Chutney as per requirement
  
• Spicy green chutney as per requirement
  
• Pomegranate aril for topping
• 2 tablespoon Sev for garnishing
• 2 tablespoon fresh coriander leaves, finely chopped
• 1 teaspoon roasted cumin powder
• 2 tablespoon powdered sugar (optional)
• 1 tablespoon ghee 
• Chaat masala to taste
• Salt to taste        

Method:

1. Ghee roast the makhana in a wok on low to medium flame for around 4-5 minutes. Keep stirring occasionally to prevent the makhana from burning.
2. Meanwhile, take curd in a bowl and add powdered sugar if using , salt and roasted cumin powder and whisk until the curd turns smooth and creamy.
3. Allow the roasted makhana to cool down completely before adding it to the whisked curd. Blend the makhana well with the seasoned yogurt sauce and allow it to sit for 2-3 minutes.
4. Next, spoon out the dahi makhana in individual serving bowls. Drizzle the Dates and Tamarind chutney and the spicy green chutney as per your taste. Garnish the chaat with pomegranate arils, finely chopped coriander leaves and sev as per your liking.
5. Serve immediately !

Recipe Notes:

• Add the toasted makhana to the seasoned curd just before serving as it may become soggy if kept for a long time.
• Ghee toasting adds a lovely nutty flavor to the bland makhana, so i would highly recommend it. However , you may dry roast the makhana if you do not want to use ghee.
• Do not hurry while roasting the makhana. A perfectly roasted makhana should be crisp and crunchy like popcorn.
• If you wish to serve this chaat as fasting food , keep it simple and add only roasted cumin powder and rock salt for seasoning. Skip chaat masala and sev .

Would love to hear from you !

I hope you would love trying out this healthy and delicious Makhana Chat. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

You Tube Channel English : https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi : https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi : https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

Related Posts:

• Corn Bhel / Sweet Corn Chaat

• Aloo Chana Chaat

• Kale Chane Ki Chaat

• Sweet Potato Chaat / Shakarkandi ki Chat

• Dahi Papdi Chaat

• Steamed Dahi Bhallla

Phodaniche Varan / Maharashtrian Dal Fry Recipe

                                                      

Phodaniche Varan is a traditional recipe from the Maharashtrian Cuisine. It is basically an aromatic and flavorful tempered tuvar dal (split pigeon pea) curry. Phodaniche Varan is mildly sweet, a bit tangy and spicy in taste. It is usually paired with steamed rice topped with a dollop of sajuk tup (homemade clarified butter) and this combo is a comfort food for most of the Maharashtrian families and we have it almost daily. 

  

What is Phodaniche Varan?

Varan translates to boiled lentil and phodani is tempered in Marathi Language, so basically, Phodaniche varan is a flavorful tempered lentil curry made using boiled Tuvar dal / split Pigeon peas. Phodaniche varan is typically served with steamed rice and topped with a dollop of  sajuk tup (homemade clarified butter / ghee) and is a part of every day meal from the Maharashtrian Cuisine. 

Phodaniche varan is a flavorful lentil curry and is mildly sweet , tangy and spicy in taste. It gets it typical taste and aroma from the two special ingredients, coconut and kokum. Every Maharashtrian family will have their own version of phodaniche varan which is adapted as per the taste and the liking  of the family members. My version of phodaniche varan is tempered using ghee.

Dietary Notes: Phodaniche Varan is a 

• Healthy lentil curry
• Vegetarian side dish
• Kid friendly
• Dish from Maharashtrian Cuisine

Related Event: # Family Favorite @Foodie Monday Blog Hop

This delicious Phodaniche varan is featured in the Foodie Monday Blog Hop, a Facebook gourmet group where a bunch of passionate food bloggers share their culinary delights every Monday depending upon a pre-determined theme. Aruna was our hostess for the 295th week on this group and she suggested that we share our Family Favorite food. Aruna's blog is a home to many delicious South Indian Recipes and other easy to make recipes from different Cuisines. You would love to check out her Homemade chocolate recipe that she shared for the theme. Her Chocolate stuffed Appe are next, on my to-do list.

                                        

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Serves: 4

Ingredients:

• 1/2 cup split pigeon pea/ arahar dal / tuvar dal
• 4-5 garlic cloves
• 1/2 inch ginger 
• 3-4 flakes of dry coconut
• 2 green chilies, finely chopped
• 1 sprig curry leaves
• 1 small tomato finely chopped
• Pinch of Asafoetida / Hing
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon turmeric powder
• 2 kokum petals
• 1 tablespoon jaggery 
• 1-2 tablespoon fresh coriander, finely chopped
• 1 tablespoon ghee
• Salt to taste

Method:

1. Take measured dal in a container and rinse under running water until the water runs clear. Add around 1 cup water to it followed by turmeric powder and few drops of oil/ghee. If time permits allow the dal to soak for 15-20 minutes.          
2. Pressure cook the dal for 2 whistles and then simmer for another 5 minutes. Meanwhile, in a mixer grinder, make a paste of ginger, garlic and coconut flakes without adding water..
3. Heat ghee in a pressure cake. Add mustard seeds to it. Once the seeds splutter add cumin seeds along with asafoetida.
4. Next, add in curry leaves and chopped green chilies. Saute for few seconds. Now tip in chopped tomatoes. Fry the tomatoes for about a minute before adding the ginger garlic and coconut paste.
5. Stir fry for a couple of seconds.
6. Now add the mashed tuvar dal followed by a cup of water.
7. Add little jaggery, kokum petals and salt to taste.
8. Allow the dal to cook for around 3-4 minutes on low to medium flame.
9. Add finely chopped coriander and put off the flame.
10. Serve the healthy and delicious phodaniche varan with steamed rice topped with a dollop of ghee!

              

              

Would love to hear from you !

I hope you would love trying out this healthy and delicious Phodaniche Varan from the Maharashtrian Cuisine. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

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