Monthly Archives: January 2024

Kashmiri Waza Paneer

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After an annoying work day, I find a new dish relaxing. And if it turns out to be a keeper , I write the recipe down so I can remember where I found it. This is also a Ranveer Brar recipe (https://m.youtube.com/watch?v=BnetynMDlkw)

This style is cooking is new to me. It’s all stewed in water- the tadka, (the infusion of spices into oils that flavor the whole dish) is missing. The dominant taste here is the sweetness of the caramelized onion and butter. They work with the whole spices to form a gentle and delicious flavor.

Prep: caramelize about a cup and half of onions and then grind into a paste to give you about a 1/3 cup of onion paste. I read that caramelized shallot paste (praan) forms the backbone of wazwaan cooking in Kashmir.

Heat some water with a tsp of turmeric and some salt. Once it starts to boil- add paneer pieces and boil for about 8-10 min. Pat the pieces dry and fry them till golden brown in mustard oil (I used regular oil with some mustard seeds sputtered in them)

Start the yakhni- in a liter of water , add 4 tbsp of butter, 2 black elaichis (cardamom), 2 bay leaves and one piece of cinnamon. Add the caramelized onion and a pinch of asafetida and a tbsp of Kashmiri mirch (I used gochugaru- use any mild flavorful chili powder). Bring to a boil and simmer.

Add the paneer and simmer on low for 15-20 min.

In the meantime- take 2 tbsp of the mustard oil and add a cup and half of tomato puree. Cook on low for 15 min or so. Add 1 tbsp of dry ginger powder and 1 tbsp of fennel seeds, some sugar and some salt. Add the masala to the paneer. Simmer for 10 minutes.

Eat with pita or rice.

Hyderabadi Baingan (eggplant) ka salaan

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This is another Ranveer Brar recipe (https://m.youtube.com/watch?v=kDUQB97bk9k) and requires some effort but it’s worth it! The measurements here are approximate. The seasonings and the water will vary depending on the sourness of the tamarind, the sweetness of the onion etc

The base of the salaan or gravy is a peanut- sesame-coconut mixture. Roast 1/4 cup of peanuts, 3 tbsp of dried coconut and 2 tbsp of sesame seeds till they just start turning color. Low and slow. Grind to a power

Prep 2: roast 3 onions dry at 450 till charred in places. Make a paste

Prep 3: make some ginger garlic paste (about 2 tbsp worth)

Prep 4: cut and roast the baingan (eggplant) with olive oil, salt and pepper at 400 till charred in spots. About 25 min or so and I used 2 medium-large eggplants

Start curry: in a pan – add 2-3 tbsp of oil, a few chopped up green chilies, some curry leaves and the onion paste. Roast on medium for a few minutes, add the ginger- garlic paste and the coconut- peanut- sesame powder (about half cup worth) and roast for a few minutes. Add about 1-2 tbsp of cumin (jeera) powder and 1 tbsp or so of coriander (Dhania) powder. Add about a cup of water and cook at a simmer for 15 min or so. Add 1tbsp of tamarind paste, 1 tbsp of jaggery or sugar and salt to taste. Keep tasting and add cumin, coriander, salt if needed.

Once the curry tastes good, add the eggplant. Make the tadka (tempering) – with oil (about 2 tbsp)- add 1 tbsp of cumin, mustard – once the seeds pop- add some asafetida, 6-7 curry leaves. Add the tempering on the curry.

Hyderabadi egg curry

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Ranveer Brar’s recipes never disappoint. This Hyderabadi egg curry is a keeper (https://m.youtube.com/watch?v=2oSk-5mE3yU)

First make the masala – grind 2 cups of cilantro (one large bunch) with 1/4 cup mint (I had only dried so I used 1-2 tbsps), a large knob of ginger, 2 jalapeños, couple of cloves of garlic and about 2 tbsp of tomato puree.

In a pan, add 2 tbsp of oil, 1-2tsp of cumin seeds , some red chillies and a small chopped onion. Once the onion is brown, add the green masala, 1/3 c of yogurt, 1 tbsp of coriander powder, 1tsp of sugar and cook on low for 15-20 min.

Finish with some heavy cream (about 1|4c) and some chopped scallions . Oh and add the 5-6 eggs that I’m sure you’ve already boiled.