Think of Punjab and you can imagine its earthy heritage of lush green fields and robust lifestyle. What makes Punjab distinct from the other states is its culinary treasure. Punjabi food is a lot like its people – rich, robust and full of life. Punjabi cuisine is very popular all cuisines across North India. They have a good variety of both Vegetarian and Non-vegetarian food. I love the Dhaba food that you find usually along the highways. They use a lot of butter and Ghee/ clarified butter in their cooking which makes the food more rich and tasty.
100 Gms button mushrooms sliced
2 medium potatoes chopped in small cubes
2 Medium Capsicums diced
4 Medium sized tomatoes
2 Medium sized onions( halved or quartered)Cashews
A bunch of fresh coriander leaves choppedCups water for blanching
2 Tbsp oil
1Tsp Cumin seeds/Jeera
1 Medium sized Tej Patta /Bay Leaf
2 Green Cardamoms
1 Inch Cinnamon/Dalchini
1 Tsp ginger-garlic paste
1.25 cups water
¼ Tsp Turmeric powder/Haldi
1Tsp Red chili powder
1 Tsp Coriander powder/dhania powder
1 Tsp Cumin Powder/ Jeera Powder
1 Tsp kasuri methi/dry fenugreek leaves, crushed
Salt to taste
Blanch Onions, Tomatoes and cashews in hot water for about 25 to 30 minutes. Slice the mushrooms and keep it aside. Rinse, peel and chop the potatoes in small cubes and keep them aside.
After 25 to 30 minutes, drain and chop the tomatoes roughly. Add the tomatoes along with their juices, blanched onions, cashews in a blender j also add chopped coriander leaves. Grind to a smooth fine paste without adding water.
Heat oil in a pan. Add cumin seeds/jeera, tej patta, cloves, green cardamoms, cinnamon .Saute till the spices crackle and become fragrant. Add 1 tsp ginger-garlic paste. Saute the ginger-garlic paste till the raw aroma of ginger and garlic goes away.
Add the chopped Potatoes.Roast them on medium flame.Then add Mushrooms and capsicum .While sauteing the mushrooms would begin to loose water.continue to saute on a medium flame till all the water dries up.
Add turmeric powder, red chili powder, Jeera powder and coriander powder.Mix well. Add the onion tomato paste and mix again. Saute till you see some oil releasing from the sides.Add salt to taste.
Add 1.25 cups water. Cover and simmer the gravy on a low to medium flame till the potatoes are cooked . Do check at intervals and if the gravy becomes too thick, then add some water.
Lastly add 1 tsp of kasuri methi leaves (dry fenugreek leaves) and mix well.
Garnish with chopped coriander leaves. Serve hot with chapatis/tandoori rotis/naan/phulkas.