Friday, August 14, 2020

Blossom Butter Masala (Vaazhai Poo Paneer Gravy)

 IMAGERY:

 Banana flowers are called banana hearts for a reason! These flowers are pretty, but you should not dismiss them as merely decorative elements. They have a lot of health benefits too!

1. Wards Off Infections 
2. Reduces Free Radical Activity
3. Reduces Menstrual Bleeding
4. Manages Diabetes And Anemia
5. Rich Source Of Vitamins And Minerals
6. Reduces Anxiety

7. Helps Nursing Mothers

Banana Florets are usually used in making foogath and I dont feel that every one likes the taste of Banana Florets. But the health benefits are so good that you must add this in your meal. On such a thought, I came across a gravy pic with banana florets. But the recipe was not given. It was just the image which made me to try a recipe out of banana blossom. The ingredients are of my own selected ones which was a super hit experiment in my kitchen. I have named this as Blossom Butter masal and I have added a few paneer pieces to provide a combo cook recipe. For sure Kids will love this gravy and indeed an easy way to give healthy dish at their table. I have reduced Paneer and have made banana blossoms as the main ingredient. Do try this in your kitchen and give your valuable comments. 

Having all these valuable health benefits, lets jump into the recipe.

INGREDIENTS:

Vaazhai poo    -      6 or 7 sets (the bunch of florets from a single bract)
Tomato         - 7 medium size. Chop and Keep 1 tomato to add directly and the rest for                                                    grinding.
Onion         - 2 large finely chopped. Keep 1/2 onion for grinding
Turmeric powder         - 1/2 tsp
Red chili powder         - 3/4 tsp
Coriander powder         - 3/4 tsp
Garam Masala Powder - 3/4 tsp
Cumin seeds         - 1/2 tsp
Fennel Seeds         - a pinch
Bay leaf                 - 1
Cardamom         - 2
cinnamon         - 1 inch piece
Cloves         - 2
Ginger garlic paste         - 1/2 sp
Cashews                          -      10
Curd                                -       2 sp
Paneer         - 100 gm
Kasuri Methi         - a few, crushed
Coriander leaves         - a few, finely chopped
Salt                 - as required
water          - as required for cooking
Butter         - 2 sp

PREPARATION :

  • Heat a small cube of butter in a wok and add cumin seeds, a pinch of fennel seeds,bay leaf, cloves, cardamom and cinnamon.

  • Once you get a nice aroma, add the finely chopped onions and saute it till golden brown.
  • Add ginger garlic paste and saute until the raw smell leaves.

  • I have taken 6 to 7 sets of banana florets. The set I mean here is the ones which you find under each red bract.
  • Chop them finely and add put them in water and a little curd added to avoid blackening of the florets.
  • Once the raw smell of ginger garlic leaves, add these finely chopped florets. 
  • Saute a little and add turmeric powder, a little salt and water for the florets to get cooked.

  • Meanwhile grind the tomatoes with 1/2 onion into a fine paste. Also chop the remaining tomato into small cubes.
  • Once the florets get cooked you can feel the aroma filling the room. Now add the chopped tomato and saute a little.
  • The added tomato should not become mushy. Before it gets mushy, add the tomato onion puree.

  • Gently mix and add the spice powders starting from red chili powder, coriander powder and garam masala powder.
  • Add required salt for the gravy.
  • Add 1/2 cup of water and allow the gravy to cook for 10 mins.

  • Grind Cashew nuts with 2 sp curd and add to the gravy for richness and the consistency. Just allow to cook for about 2 to 3 mins.
  • Finally add the cubed paneer pieces and just leave the gravy to boil a little. Do not over cook after adding paneer as they might break.

  • Once done add crushed Kasuri methi and mix well.

  • Turn off the stove and garnish the gravy with some finely chopped coriander leaves and add a small blob of butter before you serve.


  Serve it hot with some hot chapati or roti :-)

No comments:

Post a Comment