Authentic Sindhi Koki

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Sindhi koki -  is one of the most famous dishes from Sindhi cuisine , Sindhi Koki is a flatbread with a fabulous taste and interesting texture.  It is a breakfast dish made out of wheat flour, gram flour, spices, onions and fresh herbs.  This is most relished snack by Sindhi people, mostly eaten with butter,curd,pickle and papad.Grab some HOT CHAI and you will end up eating a quick fix, filling and most satisfying breakfast.      Unlike a chapati or a paratha, that we usually eat, this is not very soft but is meant to be a little crunchy, chewy, and slightly hard.      While the soft onions add a little sweet taste too it, the addition of coriander leaves makes it look a lot more attractive.Sindhi koki remains absolutely fresh for 24 hours without refrigeration.       Because of this reason, Sindhi koki is the most preferred flat-bread that people generally carry for a picnic or travel.It also suits best for a perfect lunch box meal. Course : Breakfast   Cuisine
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Paneer Butter Masala(Resturant Style)

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Paneer Butter Masala or Butter Paneer is a traditional Indian Punjabi recipe.It is delicious, creamy, rich, buttery, spicy and vibrant looking aromatic gravy with soft, succulent paneer (Indian cottage cheese) cubes in it. This is the most popular, demanding paneer recipe served in Indian restaurants.

     The dish is characterized by authentic taste made by using tomato puree, onion paste, cashew paste, and some essential Indian spices. The near perfect combination of spiciness and creaminess of its gravy coupled with lightly fried Paneer cubes makes this dish more delicious. Almost every section of society love paneer and dishes made from it. Paneer butter masala is one of such popular paneer dishes for lunch/dinner. This dish makes more appropriate for occasional treats, special events, celebrations, gathering and parties.its also called Paneer Makhani or Paneer makanwala.

    Paneer Butter Masala pairs very well with most Indian Breads like Rotis, Naan, Tandoori Roti Paratha etc. as well as with Rice varieties like Veg Pulao, Jeera Rice or even plain rice. 

  • PREP TIME:10 MINUTES

  •  COOK TIME:25 MINUTES

  • TOTAL TIME:35 MINUTES

  •  SERVINGS: 4

  • AUTHOR: BHARTI               LALWANI

  •  COURSE:CURRY

  •  CUISINE:NORTH INDIAN, PUNJABI

  •  CALORIES : 340kcl

Ingrediants

FOR GRAVY

  • 1 tsp butter/desi ghee
  • 1 tsp oil
  • 1 onion, sliced
  • 1 inch ginger
  • 3 clove garlic
  • 2 tomato, chopped
  • 10 cashew / kaju

OTHER INGREDIENTS:

  • 2 tbsp butter
  • 2 pods cardamom
  • 1 bay leaf
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • ¼ tsp garam masala
  • ¼ tsp cumin powder
  • 1 cup water
  • ½ tsp sugar
  • 1 tsp salt
  • 2 tbsp cream
  • 20 cubes paneer / cottage cheese
  • 2 tbsp coriander, chopped
  • ½ tsp kasuri methi, crushed
  • ¼ tsp garam masala 
Method For making Paneer Butter Masala
  • First of all, in a large kadai/pan heat 1 tsp butter and 1 tsp oil.
  • Saute 1 onion, 1 inch ginger and 3 clove garlic until it shrinks slightly.
  • Now add 2 tomato and 10 cashew for a minute.
  • Cover and cook for 10 minutes or until tomatoes turn soft and mushy.
  • Cool completely and transfer to the blender.
  • Blend to smooth paste adding water if required.
  • In a kadai heat 2 tbsp butter and saute 2 pods cardamom and 1 bay leaf.
  • Keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, ¼ tsp garam masala and ¼ tsp cumin powder.
  • Saute until the spices turn aromatic without burning.
  • Add in prepared onion tomato paste and saute well.
  • Saute until oil separates from sides.
  • Further add 1 cup water, ½ tsp sugar and 1 tsp salt.
  • Mix well adjusting consistency as required.
  • Also, add 2 tbsp cream and mix well.
  • Now add 20 cubes of paneer and mix gently.
  • Cover and simmer for 10 minutes or until flavours are absorbed.
  • Further add 2 tbsp coriander, ½ tsp kasuri methi and ¼ tsp garam masala. mix well.
  • Finally, enjoy paneer butter masala with roti or naan or rice.

 

 


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