Wednesday, May 27, 2015

Palak mushroom panneer with pasta(my style)

When it's a lazy Sunday and you need to wip up something really very quick that's when I get all the crazy ideas of fusion of combining the typical Indian cuisine with the Italian pasta. Sounds really very crazy,well that's me. And my family deals with it too. :)

Palak mushroom panneer gravy

Ingredients :
1. Palak chopped - 2 cups
2. Panneer - 100 gms
3. Garam masala - 1 tsp
4. Onion 1 medium size
5. Tomato 1 medium size
6. Oil 2 tsp
7. Salt to taste
8. Red chilli powder 1 tsp
9. Jeera 1/2
10. Mushroom (button type) about 8
11. Ginger garlic paste 1/2 tsp

Blanch palak and purée it with half  a tomato.
Cut the mushroom into four pieces each.
Cube the panneer into half inch each piece.
In a heavy bottomed pan heat a tsp of oil and fry jeera and ginger garlic paste for about 30 sec , next add the diced onions and turmeric powder. Sauté until onions turn transperant. Later add the remaining half tomato diced and fry till the mushiness goes.
In a separate pan fry the cubed panneer in a tsp of oil until sides are crisp. 
Add the mushroom to the onion tomato mix and continue cooking on low flame until they are cooked.
To this add the red chilli powder , garam masala and the palak puree. Cook on low flame until the raw smell of Palak goes away.
Season with salt as needed per your taste.
Finally add the crisp panneer to the gravy and stir slowly to avoid breaking of panneer.
Optional: you can add some fresh cream to enhance the taste in the end to the gravy before serving.

Enjoy this gravy with hot phulkas or rotis.

Next note the ingredients required for pasta -my style

Pasta(my style)

1. Pasta (fusili) - 75 to 100 gms
2. Capsicum - all 3 varieties (green,yellow and red) total - 1 cup diced small
3. Olive oil - 3 tsp
4. Pepper powder - 1 tsp
5. Tomato sauce - 2 tbsp
6. Pasta seasoning - 1/2 tsp (optional)
7. Onion - chopped small 

Boil the pasta in water with a pinch of salt and a tsp of oil. Once cooked run the pasta under cold water to avoid further cooking.
In a wok/pan heat oil and add the onion, capsicum . Sauté until the are crisp on the outer edges, do not overcook, keep them crunchy. Next toss in some salt and the tomato sauce.
Next pop in the cooked pasta into the pan and toss over gently adding the 2tbsp of tomato sauce.
Sprinkle a generous pinch or two of black pepper powder and some pasta seasoning powder if you have. It works well without the pasta seasoning too.

Optional : if you want that Chinese touch to this pasta add a tsp of soya sauce and a tsp of vinegar along with the tomato sauce.

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