Simple Way to Make Any-night-of-the-week North indian style bhog

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, north indian style bhog. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

North indian style bhog is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. North indian style bhog is something which I’ve loved my entire life.

Sweet INDIAN STREET FOOD Tour in North India! Bhog (n. 'pleasure' or 'delight', v. 'to end' or 'to conclude') is a term used in Hinduism and Sikhism. In Sikhism, it is used for observances that are fulfilled along with the reading of the concluding part of the Guru Granth Sahib. Welcome to The Bhog Redefined Indian Cuisine.

To get started with this recipe, we must first prepare a few components. You can cook north indian style bhog using 65 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make North indian style bhog:

1. Take For GREEN PEAS PULAV
2. Take 2 cups Rice
3. Take 4 cups Hot water
4. Get 1 cup Green peas
5. Make ready 1 big Onion, chopped
6. Make ready 2 cloves Garlic
7. Get 1 inch Ginger
8. Get 3-4 Green chillies
9. Make ready 2 tbsp Dry mint powder
10. Make ready 2 tbsp Dry fenugreek powder
11. Get 2 Bay leaves
12. Prepare 2 inch Cinnamon stick
13. Get 4-5 whole Pepper
14. Prepare 3-4 whole Clove
15. Take 3 tbsp Oil
16. Get 1-2 tbsp Ghee
17. Take As required Rock salt
18. Get For PALAK PANEER
19. Take 1 bunch Palak
20. Make ready 200 gms Paneer
21. Get 1 medium Onion
22. Take 1 medium Tomato
23. Prepare 3 Green chillies
24. Prepare 6-7 cloves Garlic
25. Get 1 tsp Coriander powder
26. Prepare 1 tsp Cumin seeds
27. Take 1 tsp Red chilli powder
28. Prepare 1/2 tsp Turmeric powder
29. Get 1 tsp Garam masala
30. Get 1/2 tsp Dry mango powder (Amchur powder)
31. Get 1/2 cup Full cream
32. Get For cooking and frying Oil
33. Make ready As required Salt
34. Take POTATO AND ONION ROAST
35. Prepare 3 cups Potato, long strips
36. Make ready 1 cup Onion, thick sliced
37. Make ready 1/2 tbsp Chilli powder
38. Prepare 1 tbsp Coriander powder
39. Make ready 1 tbsp Garam masala powder or meat masala powder
40. Get 1/2 tsp Turmeric powder
41. Take 1 tsp Cumin seeds
42. Take 1/4 tsp Asafoetida powder
43. Prepare 1/4 tsp Mustard seeds
44. Prepare 1 tsp Kasuri methi (dry fenugreek leaves)
45. Take 2 tbsp Oil
46. Get Some Coriander leaves
47. Take As required Salt
48. Prepare For LOBIA CURRY (cowpea curry):
49. Make ready 1 cup Cowpea beans
50. Take 1/2 cup Onion, chopped
51. Get 1/2 cup Tomatoes, chopped
52. Take 1 tsp Ginger, paste
53. Make ready 1 tsp Garlic, paste
54. Get 1 tbsp Chilli powder
55. Take 1 tbsp Coriander powder
56. Take 1/2 tbsp Cumin seeds powder
57. Take 1/2 tbsp Shahi jeera powder
58. Get 1 tsp Garam masala
59. Make ready 1 tsp Dried fenugreek leave
60. Prepare 2 Bay leaf
61. Prepare 1 inch Cinnamon stick
62. Prepare 1/2 cup Yogurt
63. Get leaves Coriander
64. Take As required Salt
65. Prepare As needed Oil

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Instructions to make North indian style bhog:

1. MAKING OF GREEN PEAS PULAV: Soak the rice for 20 – 25 minutes. Wash and drain it
2. Make a paste of garlic, ginger, green chilli in a grinder or motor pestle.
3. Heat a big non stick vessel, add 3 tbsp oil. When the oil is hot, add bay leave, cinnamon stick, pepper and clove. Add in the chopped onions and crushed paste. Saute until the onions become transparent, add turmeric powder and the drained rice. Saute for 3 to 4 minutes on medium heat till the rice is dry. Add four cups of hot water. Allow it to boil.
4. Upon boiling, add in rock salt, mint, fenugreek powder and green peas, mix well and cover with lid. Allow it to cook on medium to low heat. This may take around 12 – 14 minutes. Before the rice in completely done, add in ghee from the sides of the pan.
5. Off the heat and let the rice remain covered for few minutes. Then gently give a mix, if required squeeze some lime juice.
6. MAKING OF PALAK PANEER : Boil water and immerse the washed Spinach leaf for hardly a minute, then take out the leaves and immerse into iced /cold water. This process is called Blanching. This way the greens will retain it's bright colour.
7. In a pan 1 tbsp oil and saute the half of the onions, tomato, green chillies, garlic. Satue until the onions become transparent. Now grind this mixture to smooth paste and keep aside. Grind the blanched leaves with salt to smooth paste and keep aside.
8. And the same pan heat 2 tbsp oil, once hot add cumin seeds, remaining chopped onions and saute it. Add in the chilli powder, turmeric powder and garam masala and saute it. Pour the grinded 1st mixture of onion tomato and keep stirring. Cook it until the oil starts to separate.
9. Cut Paneer into 1 inch cube (paneer shallow fry is optional, I have not fried it, instead I want to retain the paneer moisture and softness). Add the leafy paste, dry mango powder and stir well. Check for salt and other spices, if required you can add little more chilli powder or slice green chilli. If you feel that your gravy is too thick add in a dash of water to meet your gravy consistency. Cook for another 2 to 3 minutes until both the pastes mix well.
10. Add in cream and stir well. Finally, drop in the paneer cubes, stir well. - Garnish with Onions, fresh cream and coriander leavesServe it with your choice Jeera Rice, Naan or Roti.
11. MAKING OF POTATO AND ONION ROAST: Cut the Potatoes in long strips (like French fries) and par boil 50% with salt. Drain the water.
12. Heat oil in a pan, add in mustard seeds to splutter, immediately add in cumin seeds and asafetida. Drop in the drained potatoes and sautee well on medium flame for 2 to 3 minutes. Now add remaining dry spices, chilli powder, coriander power, turmeric powder and Kasuri methi powder.
13. Add in the Onions and sautee for another minute. Sautee well, cover the pan and let it cook for some time. If you feel that the spices are getting burnt add a spoon of water and cover the pan. Check for salt. Keep stirring occasionally. The potatoes should retain it's shape, it should not be smashed.
14. When the potatoes are fully cooked, add in the garam / meat masala and chopped coriander leaves. The potatoes should be roasted in the pan on small flame until the spices turn dark brown, coated all around and finally the oil starts coming out.
15. The meat masala takes the roast to another flavour level. This can be used a starter by itself or as an accompaniment with Chapathi, Parantha and Rice.
16. MAKING OF LOBIA CURRY (cowpea curry): Rinse thoroughly the beans and soak in water for at least 6 hours.
17. In a pressure cooker, medium flame add 1 tbsp oil, add bay leaf, cinnamon stick, ginger – garlic paste, half quantity of the onion. Saute until the onions turn light brown.
18. On a low flame Add in the dry spices – chilli, coriander, cumin, shahi jeera powder and saute well, if required add a dash of water to avoid spice to burn. Add in the yogurt and stir fry well, until the oil oozes out on the side. Add the soaked beans along with 3.5 cups of water. Add little salt at the moment, because adding too much salt will not allow the legumes to cook fast. Close the lid and allow to give 3 to 4 whistles.
19. In a small pan add 2 tbsp oil, saute the remaining onions until brown, add tomatoes with required salt, saute well until the tomatoes gets mushy, add the crush the dried fenugreek leave with hand and garam masala.
20. Saute well and drop this mixture (tadka) into the pressure cooker. Check for salt. Combine all the ingredients together and allow it to boil, until your required consistency of gravy. Garnish with coriander.

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