Aloo Paneer Poshto with a twist!



Aloo Paneer Poshto is a traditional Bengali vegetarian recipe in a new avatar. Writing a food blog has not only got my creative juices flowing, it has also inspired my daughter and husband to experiment with different flavors. This recipe has been created by my husband. And though i was skeptical at first, I now give him full credit for creating a delicious vegetarian recipe.

 Potatoes and paneer(cottage cheese) are cooked in a poppy seed/khuskhus sauce flavored with cilantro and cashew nuts. This is more creamy and richer version of the humble aloo poshto. The cilantro gives a nice herbal kick.

 This is a quick and easy recipe which can be whipped up when you need something special or unexpected guest arrive. 

Serves: 4-5 

Ingredients:
  • 2-3 potatoes, chopped
  • 1 cup chopped Paneer/cottage cheese
  • 2-3 tablespoons poppy seeds/khuskhus
  • 6-7 cashew nuts
  • 5-6 sprigs cilantro
  • 1-2 green chilies
  • 1 tablespoon mustard oil + 1 teaspoon
  • 1/4 teaspoon turmeric powder
  • salt to taste
Directions:
  1. Blend together poppy seeds, cashew nuts, cilantro and green chilies to a fine paste
  2. In a large saucepan, heat mustard oil till smoking hot.
  3. Reduce heat and add the potatoes.
  4. Add turmeric powder and saute till they get a nice golden hue.
  5. Add 1/2 cup water, close the lid and cook till almost 85% done.
  6. In another nonstick pan, saute the paneer pieces in mustard oil till slightly browned.
  7. Add the blended paste to the potatoes and coat them well.
  8. Add the sauteed paneer and salt.
  9. Cook for another 5 mins.
  10. Serve with your favorite flat bread or with Rice and Dal.
 

Comments

Post a Comment

Popular posts from this blog

Gluten Free Chapati/Sorghum Flatbread

Image
Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa
Read more

Gluten Free Upma

Image
Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and stir
Read more

Pudina Ghosht: Goat meat in Mint curry!

Image
Chicken just like potatoes can be cooked and flavored in infinite ways. But every Sunday which is our goat meat /mutton feasting day, I am torn between the left creative side of my head and cautious practical right side. I usually pair the goat meat with strong spices which compliment it well. Today I took a detour and decided to try a refreshing herb mint/pudina. I supported the mint with some cilantro/coriander leaves and churned out a delicious Mint flavored Goat curry /Pudina Ghosht. The refreshing herbs balanced the spices and meat flavors perfectly. This recipe is a winner and will have many repeats. Ingredients: 2 lbs goat meat pieces on bone 1 large red onion, sliced 4-5 large cloves of garlic, chopped 1.5 inch ginger chopped 3-4 thai chilies chopped 1 packed cup of fresh mint leaves 3/4 cup of fresh cilantro (coriander leaves) 1 heaped teaspoon of freshly ground black pepper (can add more to increased heat and flavor) 1/2 cup thick yogurt 1/4 teaspoon
Read more