Paneer Mushroom Curry (low calorie)

A very tasty and a healthy combo of paneer and mushroom.

Mushroom is the only source of Vitamin D for vegetarians and Vitamin D is the most significant nutrient for the proper absorption of calcium in our body. Here, I would like to highlight the fact that the body can not absorb calcium at all without some vitamin D. So, its good if we put some mushroom pieces in paneer (good source of calcium) sabji or paneer cubes in a mushroom prepartion.

Serves : 4
Preparation time : 12-15 min.
Cooking time : 12-15 min

Ingredients :

Onion  (cut into cubes) - 3 medium
Tomato (blended into puree) - 2 medium
Tomato (cut into cubes) - 1 medium
Capsicum  (cut into cubes) - 1 medium
Button Mushrooms (quartered) - 100 gm
Low Fat Paneer (cut into cubes) - 100 gm
Oil - 1 tsp
Salt - to taste
Red chilli powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Ginger Paste - 1/2 tsp
Corriander Powder - 1/2 tsp
Sugar - 1 tsp (optional)
Water - 1/2 cup

Procedure : 

1. Heat oil in a non-stick pan. Saute onion cubes till translucent pink.
2. Add pureed tomato, turmeric powder, red chili powder, salt, coriander powder, ginger paste, sugar.
3. Cook for 2 minutes. Add water, capsicum, mushroom and paneer cubes. Mix.
4. Cook on high flame for 1 minute, then cover the pan with lid and lower down the flame to sim.
5. Cook till capsicum gets tender.
6. Switch off the flame and add tomato cubes.
7. Serve it hot with freshly made chapatis, parathas or naan.

Tip :
1. If you plan it for a party, you can add 2 tbsp fresh cream.
2. Sugar is added to balance the tanginess of tomato in sabji. If you dont like, you can skip it.

Bharwan Sabjiyon Ka Masala

This is a tried and tested recipe for more than hundreds of times and it always comes right!
This proportion of spices goes with almost all the bharwa/stuff veggies, be it bharwan baingan, bharwa karela, bharwa tinda, bharwa aloo to name a few.

I learnt this recipe from my respected mom-in-law 
I could never find out by myself the right porportion of spice-mix for bharwan subji, unless one day i asked my mom-in-law the way she prepares the bharwan sabjis. That day i chalked down the proportion and blindly follow it for all the stuff veggies and needless to say, it is the best recipe!

I've seen many people buying those expensive readymade spice-mix for bharwan sabjis because they don't know the right proportion of spices. This recipe is to help such people and let everybody know the right measurements.

So, here goes the proportion :

Saunf (Aniseed/Fennelseed) Powder -  3 tsp
Dhaniya (Corriander) Powder -  5 tsp
Lal Mirch (Red Chilli) Powder - 1 tsp
Khatai/Amchur (Raw Mango) Powder - 2 tsp
Salt - 3 tsp
Haldi (Turmeric) Powder - 2 tsp

This is the ratio for the spices but quantity of spices that goes into the recipe depends on the size of the vegetable, amount of the vegetable and your taste (i.e. too spicy/mildly spicy/ less spicy).

Tip : Whatever size of spoon you use to measure the spices, use the same spoon throughout the recipe.