Okra Mushroom Curry with Paneer

This is a little involved recipe with lengthy list of ingredients and many steps, but end result is well worth the effort.

Ingredients:

• 1 pound Okra cut to small rounds
• 1 8 oz pack of Mushroom sliced
• 4 oz of paneer cut in to 1-2" cubes
• 2 small or one large yellow onion
• 1 Jalapeno pepper
• 1" of ginger peeled

• 3-4 cloves of garlic
• 2 large or 2 small tomatoes or 1 cup of crushed tomatoes from can
• 2 cups of plain yogurt
• 2 cups pf water
• 6 tablespoon of oil (divided in to three parts
• 3 teaspoon of cumin seeds (divided in to three parts)
• Pinch of asafoetida
• 2 bay leaves

• 2-3 pods of round red chili dried
• 4 table spoon of coriander powder
• 2 teaspoon of cumin seeds : divided in two parts
• 1 tablespoon of mango powder of juice from one lime
• 1 teaspoon of garam masala
• 2 teaspoon of paprika

• 1 teaspoon of cayenne pepper (or to taste)
• 1 teaspoon of turmeric
• 1 teaspoon of coarsely ground black pepper
• 1 table spoon of ground cumin
• Salt to taste
• 1 teaspoon of crushed red pepper

Method:
To prepare okra:

• Heat 1 table spoon of oil on a frying pan.
• When heated add cumin seeds and asfoetida powder.
• Add cut okra and salt and saute on medium heat
• You will see okra releasing moisture and will become slimy.

• Add mango powder or lime juice. 
• Keep stirring in between until okra become soft and all the slime is burnt and disappeared, okra pieces shouldn't be stuck together.
• Set aside.

To prepare Mushroom and Paneer:
* In another pan heat 2  table spoon of  oil and saute mushroom and then add Paneer cubes on medium high heat until they both become light brown, be careful when stirring, don't want paneer to crumble.
* You may shallow fry paneer cube separately or may broil it in oven before adding to mushroom * Add these to sauteed Okra and set them aside.

•  Now take the plain yogurt and mix all the dry spices in it. Set aside
• Chop onions, ginger and garlic cloves in blender/food processor to finely chopped pieces (almost a paste)
• Crush tomatoes in  blender/food processor

• Heat oil in a sauce pan
• Add cumin seeds when they crackle, add asafoetida followed by chili pods and bay leaves.
• Add onion, ginger and garlic paste to this.
• Saute these ingredients on medium heat until golden brown.

• Add crushed tomatoes.
• Cook for 2-3 min
• Add spiced yogurt stir and cook for 2-3 min
• Add water to desired consistency mix well.
• Add sauteed okra, mushroom and paneer
• Gently fold them in the gravy and cook for another 3-4 min.
• Garnish with chopped cilantro and serve hot with rice or naan.

Hints: You may add red, green and yellow pepper for color and variation along with mushrooms, may omit the okra or paneer, if not a fan.  The basic curry recipe is good and will taste good with any variety of veggies or potatoes or even meat dishes.
I love this curry with rice, but you serve with Naan or chapati.

Recipe and Photographs by Surekha.

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Spicy Baked Bean Dip

Happy New Year Everyone !!
Made this dip for New Year's Eve Party. This is a large recipe, serves about 24 people. Here is how I made it.

 Ingredients:

• 2 cans  non fat vegetarian refried beans 
• 2 cans of Pinto beans washed and drained
• 1.5 cup chunky medium Pace salsa 
• 1.5 cup of any black bean / Corn salsa  

• One 8 oz pack of cream cheese
• 1 and 1/2 cup of sour cream
• 2 cups of shredded Monterrey Jack/Cheddar cheese
• 1 cup of shredded  Pepper Jack cheese
• 1 large red onion chopped
• 1 bunch of spring onions chopped finely
• 1 green pepper 
•  6 sweet peppers (blend of yellow, red and orange)Chopped

• 1/2 cup of  pickled Jalapeno peppers chopped
• 1-2 fresh Jalapeno peppers chopped.
• 2 tablespoon of Taco seasoning 
• 1 tablespoon of cumin powder 
• 1/2 teaspoon of coarsely ground black pepper
• 1 teaspoon of cayenne pepper powder or to taste
• Salt to taste
• Few rings of pickled jalapenos

Method:

• Heat oven at 350 degrees F
• Wash and drain the canned pinto beans.
• Chop all the veggies finely.
• Shred the cheese if bought the blocks.

• Crush the pinto beans with potato masher
• Combine with refried beans
• Add all the spices, chipped veggies, salsa, softened cream cheese, sour cream, jalapenos and salt.
• Mix in the all the shredded cheeses except save 1/2 cup to sprinkle on top

• Mix  everything till all ingredients are well incorporated.
• Spread them in two 8 x 10 or one 10 x 13 pan
• Sprinkle the saved shredded cheese and put some pickled jalapenos on top.
• Bake at 350 F for 30-35 min uncovered..
• Serve hot with warm tortillas or tortilla/corn chips

A very versatile recipe, you can add or omit any ingredients, and adjust the amount of cheese and jalapenos or any ingredient according to your taste.

Enjoy !!

Recipe and Photographs by Surekha

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