Instant Brinjal Bharta ( Instant Baigan Bharta ) Without Onion And Garlic

Hello Friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Brinjal is a very delicious, healthy and simple vegetable which is made as the daily routine curry at our homes.
Sometimes it is prepared as.. Aloo baigan, baigan masala and sometimes in the form of bharta...Means mashed baigan with some spices and ginger, green chili and tomato.

#  "Baigan bharta"is liked by every one but people avoid it.. because it is time taking and feel it a little difficult...Due to its roasting on the flame or oven.

#   But  I make it in a very simple way as my mother used to make it...
Its taste and texture is not less than roasted baigan bharta.

# Prep Time....10 minutes
# Cook Time....15 minutes
# Serving.... 4

# Ingredients For Baigan Bharta

1. Round Big Brinjal.....3  (Mota bharta baigan ) 400 gram
2. Tomato....3 ( 200 gram )
3. Green chili....2  ( chopped )
4. Ginger ..2 inch piece
5.  Cumin seeds...1|2 tea spoon
6. Asafoetida...2 pinch
7. Coriander powder...1 table spoon
8. Red chili powder...1|2  tea spoon
9. Turmeric powder...1|2  tea spoon
10.  Amchur..1|2 tea spoon
12. Chopped coriander...2 table spoon
13. Lemon juice...1|2 tea spoon
14. Garam masala...1|2 tea spoon
15. Salt to taste or 1 tea spoon
16. Mustard Oil....4 table spoon

#  Method Of Making...

1. Firstly, wash and cut the brinjals into 4 parts and dip in the water.

2. On the flame and pressure cook the brinjals with half glass of water and 2 pinch of salt till 1 whistle only.

3. Let it down the pressure and immediately drain the hot water of brinjals in a strainer.

4. Let it cool down completely on the strainer for getting it without any moisture.

5. Mean while..Make a paste of tomato, green chili and 1 inch ginger in the mixer jar.

6. Now remove the skin of brinjals with your hands.
It is easily done because we have added a little salt in the pressure cooker.

7. Mash the pulp of boiled brinjals by your hands and keep aside.

8. Add the oil in a kadai on the medium flame.
As the oil heats up....Just add cumin seeds and asafoetida to crackle.

9. Add all other spices as... Turmeric powder, coriander powder, red chili powder and amchur..Saute it for 30 seconds only.

10 Just add tomato paste and saute and cook it well till the oil separates from the gravy for 5 minutes.

11. Now add mashed brinjal in the kadai and mix it well.

12. Fry it continuously by pressing with your spatula...for 7 minutes.
This pressing and mixing of brinjal with spices.. enhances the taste of baigan bharta.

13. As it is mixed well and looks shiny...
Just add.. chopped coriander, chopped green chili, chopped ginger and garam masala and few drops of lemon juice in it and saute well for 3 minutes.

Off the flame and take out in a bowl.

In this way...Instant and delicious Baigan Bharta is ready within minutes.

# Note....

1. Don't overcook it.
Just take 1 whistle and drain out the hot water.

2. Mash the brinjal before adding in the tomato paste.
And roast it well with tomato paste till a nice shiny texture.

3. The nice taste of baigan bharta depends upon....Chopped coriander, ginger and green chili...So mix it.. in the baigan bharta curry as your taste.

Thanku friends,
If you like it then please share it.
Thanks again.

Paneer Makhana ( Fox Nut ) Curry ( Paneer aur makhane ki sabji )

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog...

# Paneer and makhana both are very healthy and delicious. Lots of salty and sweet dishes are prepared from paneer and makhana and regarded as royal dishes.

# Oftenly we prepare... Mater paneer, shaahi paneer, chili paneer etc. but if we make paneer curry with makhana...Then you will find it amazing in taste and texture.
As makhana absorbes the gravy in itself,
they become yummy with paneer.

# Prep Time...15 minutes
# cook Time...15 minutes
# Serving....4

# Ingredients For Paneer And Makhana Curry....

1. Paneer.....200 gram ( 1 cup cut in squares )
2. Makhana....25 Gram ( 1 cup fried ) bhune hue
3. Tomato...3
4. Green chili...2
5. Ginger....1 inch piece
6.Fresh cream...2 table spoon ( khane wali spoon )
7. Oil or deshi ghee....2 1|2 table spoon
8. Cumin seeds...1|2 tea spoon
9. Turmeric powder...1|2 tea spoon
10. Coriander powder...1 table spoon
11. Red chili powder.....1|2 tea spoon
12. Garam masala...1|2 tea spoon
13. Coriander leaves...1 table spoon
14. Salt to taste or  1 1|4  tea spoon

# Method Of Making..

1. Firstly, dip the paneer in the boiling water and keep aside...So that it could be soft and buttery.

2. Then place a heavy bottomed  kadai on the medium flame and dry roast the makhana and take out in a plate.

3. Now make a fine paste of tomato, green chili and ginger in the mixer jar and keep aside.

4. Take out the paneer in the warm water and cut it into squares and keep aside.

5. Now place a pan on the medium flame, add ghee or oil in it.
As the oil heats up, add cumin seeds to crackle.

6. Add turmeric, coriander and red chili powder and saute them for 30 seconds.

7. Just add tomato, green chili and ginger paste in the spices and mix well.

8. Cook it on the slow flame till the oil separates from the gravy for 8 or 10 minutes.

9.Then add 2 spoons of fresh cream ( ghar ki malai ) and saute it well for 2 minutes till it separates from the pan.

1o. Now add 2 cups of water in the paste and cover it and let it boil for 5 minutrs on the medium flame.

11 . Then add paneer pieces and whole fox nuts ( makhana ) in the gravy and cook it again for 4 or 5 minutes so that paneer and makhana could absorb the gravy.

11.  Lastly add garam masala and fresh coriander leaves in the curry and off the flame.

Now delicious "Paneer Makhana Curry is ready to serve.
You can garnish it with fried makhana and cashews.

Note...

1. If you want to make this curry with onion, then add 2 onion paste as the cumin seeds crackle.
Saute it till golden brown and then add other dry spices.

2. You can make it in the pressure cooker till 1 whistle only.

3. If makhanas become soggy in the curry,
Then add some more makhana in the curry and don't overcook it.

4. Adjust the consistency of gravy in the curry as makhanas are soaking.

Thanku Friends,

If you like this recipe, then please share your experience...

Thanks again.