Charishmas Amazing Homemade Bhatoora Recipes

CHARISHMA'S VERY TASTY BHINDI MASALA

Steps:

• Heat oil in a wok.
• Once hot, toss in the cumin and mustard seeds. Allow to splutter.
• Once it stops spluttering, add green chilli and onions. Stir-fry on medium heat until browned. Remove from heat and keep aside in a plate.
• Pour 1/4 cup of oil in the same wok.
• Add the chopped okra and stir-fry for a few minutes until cooked and aromatic. This way, the okra will not split while cooking and the dish turns out very tasty.
• Remove the okra from heat, once fried and lightly browned.
• Add the sauteed onion mixture back to the wok and toss in the fried okra. Mix well to combine and allow to cook for a minute on medium heat.
• Now, add all the masala {spice} powders and mix well.
• Allow to cook for 5 minutes.
• Add the chopped tomatoes, mix well and cover the wok. Allow the flavours to blend well and the tomatoes to cook until softened. This takes about 7 minutes.
• Uncover, add salt and mix well.
• Allow to cook for 2 minutes on medium heat.
• Remove from flame and serve hot with rotis.
• Enjoy!

CHARISHMA'S INDIAN CHOLE

Steps:

• Boil the chickpeas in an open-mouthed vessel if you have time on your hands. Otherwise, pressure cook the chickpeas soaked overnight(Washed and drained) in a pressure cooker upto 2 whistles.
• Heat oil in a pot.
• Add onions and stir-fry until browned.
• Add tomato paste and cook until it thickens.
• Add the pressure cooked chickpeas along with the water in which they have been pressure cooked. Mix well.
• Add all the spice powders and salt to taste.
• Mix well and cook for a few minutes.
• Garnish with corriander leaves.
• Remove from heat and serve hot with Bhatoora.

CHARISHMA'S FAVOURITE PANEER BUTTER MASALA

Steps:

• In a pan heat the ghee until melted.
• Fry onion-ginger-garlic paste until it turns golden brown.
• Add the masala powders and saute till the raw smell is gone.
• Add tomato paste and saute for 5 minutes.
• Fold in sugar and kasoori methi.
• Add fresh cream and cashewnut paste.
• Cook on low flame and add paneer cubes and salt.
• Stir in 1/2 cup water and cover the pan.
• Cook for 3 minutes.
• Once the gravy thickens, add 1/2 teaspoons butter and remove from heat.
• Garnish with cashewnuts and mint leaves.
• Serve hot with naan or rotis or kulchas or parathas.
• Enjoy!