Daily Special: Punjabi Bhaaji

When my mother stayed with us last year when Lila was a newborn, she often made something that she termed "Punjabi bhaaji"- a most enjoyable medley of paneer cubes and mixed vegetables in a tomato sauce. Far from being anything with an actual Punjabi pedigree, this dish is simply a Maharashtrian home cook's homage to vegetables cooked in the style of popular Punjabi restaurants everywhere. 

Since then, I make my own version of Punjabi bhaaji almost every other week. This dish takes as much (which is to say, as little) time to make as any other quick vegetable stir fry. However, it feels like such a change from everyday meals, so much like take-out from your favorite Indian restaurants, and that's why I am calling this a "daily special". Unlike restaurants where they have to keep an eye on the bottom line and be sparing with the vegetables, making this dish at home allows you to splurge and add lots of juicy seasonal vegetables. This recipe is simple enough for anyone to make, so if you are new to Indian cooking or new to the kitchen altogether, I hope you'll give it a try. 

Simple Punjabi-Style Bhaaji (Subzi)

1. Cut half a block of paneer (8 oz or 200 grams) into bite size chunks.
2. Cut vegetables into chunky bite size pieces for a total of 6 cups or so: cauliflower, green beans, carrot, bell peppers, zucchini, mushrooms, peas. 
3. Cut 1 onion into medium dice.
4. Heat 1 tbsp. oil in a pan and fry the paneer until golden. Remove from pan and set aside.
5. In the same pan, add 1 tsp. cumin seeds and let them sizzle for a few seconds.
6. Add the chopped onion and let it cook on medium-high heat until the edges start browning.
7. Stir in the spices: 2 tsp. kasuri methi (dried fenugreek), 1/2 tsp. red chili powder and 1/2 tsp. turmeric.
8. Add the vegetables and stir fry them for a few minutes.
9. Add 1 cup tomato puree and salt to taste. Cook uncovered, stirring once in a while, until the vegetables are just tender. Add the fried paneer cubes. Turn off the heat.
10. Stir in a handful of minced cilantro and 1/2 tsp. garam masala.

This basic recipe can be modified in a few different ways with great results:

1. The Julienne Version: By simply changing the way you cut the vegetables, you can alter the taste quite a bit. The version I've given above calls for fat chunks of vegetables. Another way I make it is with long, thin strips of vegetables. In this version, I grate the paneer coarsely instead of cutting it into chunks, and add the raw paneer into Step 9.
2. Vegetables Only: The paneer is optional. You can certainly make the dish with vegetables alone.
3. The Curry Variation: To make a thick luscious curry, powder 1 tbsp. white poppy seeds with 1/4 cup roasted cashews and add this powder into Step 7. You will want to add some extra water in Step 9 and simmer the curry for a few minutes.
4. Sweet Sensation: If the tomatoes are a bit tangy, smooth out the taste by adding a dash of sugar in Step 9.
5. Flavor Max: Add 2 tsp. ginger garlic paste (or 1 tsp. each of minced ginger and garlic) to Step 7.
  

This was our lunch this Saturday in between looking at real estate websites and playing with the baby on the rug. I buy whole wheat tortillas and use them as rotis. With a little imagination, whole wheat tortillas heated on a naked gas flame (resulting in a few charred spots) can taste just like rotis right out of a dhaba's tandoor. Just close your eyes and savor the taste!