Once the onions turns transparent, add the chopped ginger, green chillies, tomatoes.
Ginger ( chopped fine ) – 1 and a 1/2 tablespoonsįinely chopped green coriander leaves – little Goes well with Bhooga Chawar, Jeera rice and rotis.Ĭhanna dhal ( Bengal gram ) soaked in water for 1 hour- 1/4 cupĬleaned and chopped Methi leaves( Fenugreek leaves ) – 1/4 cup Spinach and Channa dhal give a good texture and taste and the dish is rich in vitamins and iron. A very good dish for the lunch box.Ĥ) Sieve the Sindhi Garam Masala Powder and then store.ĥ) Cook the tomatoes little mushy. Cover and leave it aside.ģ) By processing the Paneer like this it will not get spoilt. Drop the Paneer in a bowl of boiling hot water with 1/4 teaspoon of turmeric powder.
Then sauté and mix in the chopped green coriander leaves. Add the cooked Macaroni and the green peas. Add the sugar and all the dry spice powders. Cover and cook for 5 minutes on sim flame. Add the chopped ginger, green chillies, and chopped tomatoes. Sauté on sim flame till the onion turns transparent. Once the garlic turns golden add the chopped onion. Sindhi Garam Masala powder – 1/2 teaspoonįinely chopped green coriander leaves – 1 table spoon Filling at the same time light on the stomach. Fry all the above mentioned ingredients dry on sim flame till golden. Can be used for Curries and dhals too.Ĭinnamon – 5 very small pieces ( broken to small bits ) Matar Paneer Macaroni is best served with a Soup and a Cutlet.Ī very aromatic Masala powder.
Before we go over to the main recipe we should make the Sindhi Garam Masala Powder. Another soul filling and a very satisfying Sindhi Speciality. Mash all the vegetables lightly with back of wooden spoon or blitz it with hand blender (don’t mash it completely, you should be able to see chana dal) 6.Mattar in Hindi is green peas. Put on cooker’s lid and cook then for 2-3 whistles and let it pressure cook for 10 minutes after you turn off the heat (there is no need to add any water) 5. If your kids don’t eat brinjals this is good way of camouflaging as they won’t know 4. (if you are adding carrots and brinjals add them now. Add chana dal, spinach leaves, dill and sorrel. Add onions and saute till they turn transparent. If you have it any Sindhi household, it will accompanied with plain rice/ caramelized onion rice, fried masala brinjals, curd/raita, pickle and ofcourse all time favorite papad….mmm it does make your mouth water, isn’t it? Well, here is a recipe : Ingredients: 1 bunch Spinach Leaves ½ cup Dill (Sua/shepu) 1 cup Sorrel (Chuka) 10-12 cloves garlic 2 medium sized onions chopped 3 big tomatoes chopped 1 cup chana dal (Bengal gram) soaked for 2-3 hours 1 green chilly chopped ½ cup carrots chopped (optional) ½ cup brinjal chopped (optional) Salt to taste 1 tsp turmeric powder 1 tsp red chili powder 1 tbsp oil Method: 1. You can have it while adhering to only protein rich diets Even today if there is any function or wedding in Sindhi community, this dish will be part of at least one meal. Ask any Sindhi their favorite dish, it will be Sai bhaji – Bhuga Chawaran ( Caramelised Onion Rice) without second thought (of course along with Sindhi Curry) I think our older generations figured out balanced diet concept long back probably that’s why today while we like to try out different ‘healthy’ recipes, most of nutritionists urge us to go back to old classics like this one as a part of our daily meals Sai Bhaji is protein packed vitamins rich dish which can be accompanied by any bread or rice.
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