Steamed Basmati Rice, Paaro Mangkho, Matar Dal and Koldil Bhaji

Ingredients

• 250 g Paneer (Cut into 1-inch cubes)
• 1.5 cup Mango Puree (From 2 ripe but firm mangoes, preferably Alphonso or Kesar)
• 1 large Onion (Finely chopped)
• 0.75 cup Tomato Puree (From 2 medium tomatoes)
• 25 g Cashew Nuts (Soaked in warm water for 20 minutes)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 3 tbsp Ghee
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 0.75 tsp Kashmiri Red Chili Powder (Adjust to taste)
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tsp Kasuri Methi (Dried fenugreek leaves, crushed)
• 0.25 cup Fresh Cream (Use heavy or whipping cream)
• 1 tsp Salt (Adjust to taste)
• 1 cup Water (Adjust for desired consistency)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Pastes and Paneer

   • Drain the soaked cashews and grind them with 2-3 tablespoons of water into a very smooth paste. Set aside.
   • If your paneer is very firm, soak the cubes in warm salted water for 10-15 minutes to soften them. Drain before using.
   • Heat 1 tablespoon of ghee in a non-stick pan over medium heat. Add the paneer cubes and shallow-fry for 3-4 minutes, turning occasionally, until light golden on all sides. Remove and set aside.
2. 2

   Build the Masala Base

   • In the same pan, add the remaining 2 tablespoons of ghee. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onion and sauté for 8-10 minutes until it turns soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Gravy

   • Stir in the tomato puree and cook for 5-6 minutes, until it thickens and you see oil separating at the edges of the pan.
   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring constantly to prevent burning.

Ingredients

• 1 cup Matar Dal (Also known as yellow split peas)
• 3 cup Water (For soaking the dal)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Ginger (Freshly grated)
• 2 pcs Green Chilies (Slit lengthwise)
• 0.5 tsp Sugar (A key ingredient for the authentic Bengali taste, but can be omitted)
• 2 tbsp Mustard Oil (For the tempering (phoron))
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chilies (Broken in half)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 tsp Ghee (Optional, for garnish)

Instructions

1. 1

   Prepare the Dal (10 minutes + soaking time)

   • Rinse the matar dal under cool running water until the water runs clear.
   • In a large bowl, soak the dal in 3 cups of water for at least 2 hours, or up to 4 hours. This step is crucial for even cooking.
   • After soaking, drain the water completely and discard it.
2. 2

   Pressure Cook the Dal (15-20 minutes)

   • Transfer the drained dal to a pressure cooker. Add 4 cups of fresh water, salt, turmeric powder, grated ginger, and the slit green chilies.
   • Secure the lid and cook on medium-high heat for 4-5 whistles.
   • Turn off the heat and allow the pressure to release naturally. This takes about 10 minutes.
   • Once safe, open the cooker. Gently whisk the dal to achieve a smooth, consistent texture. It should be soft but not completely mashed.
   • Stir in the sugar until it dissolves completely.
3. 3

   Prepare the Tempering (Phoron) (2-3 minutes)

   • Heat the mustard oil in a small tadka pan over medium-high heat until it is fragrant and just begins to smoke.

Ingredients

• 1 pc Banana Blossom (Medium-sized)
• 0.25 cup Chana Dal (Soaked for at least 1 hour)
• 1 pc Onion (Medium, finely chopped)
• 2 pcs Green Chilies (Slit lengthwise)
• 1 tsp Ginger-Garlic Paste
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 8 pcs Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Goda Masala (Authentic Maharashtrian spice blend)
• 1 tbsp Jaggery (Grated or powdered)
• 1 tsp Tamarind Paste
• 1 tsp Salt (To taste)
• 3 tbsp Fresh Coconut (Grated)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 2 tbsp Vegetable Oil
• 0.5 cup Water (For cooking, as needed)
• 1 tbsp Lemon Juice (For soaking the blossom)

Instructions

1. 1

   Prepare the Banana Blossom and Dal

   • Wash and soak the chana dal in ample water for at least 1 hour. Drain completely before use.
   • Grease your hands and knife with oil to prevent staining from the blossom's sap.
   • Remove the tough, outer purple layers (bracts) of the banana blossom. Underneath each layer, you will find a row of small florets.
   • For each floret, remove the single tough, matchstick-like stamen (pistil) and the small, transparent, scale-like petal (calyx). These are bitter and tough.
   • Continue removing layers until you reach the tender, pale yellow or white heart of the blossom.
   • Finely chop all the cleaned florets and the tender heart.
   • Immediately transfer the chopped blossom into a large bowl of water mixed with the lemon juice. This prevents it from oxidizing and turning brown. Let it soak for 15-20 minutes, then drain thoroughly.
2. 2

   Create the Tempering (Tadka)

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add cumin seeds, hing (asafoetida), and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.