Hello There!!! I am so happy to share some news with you. News?? what news?? The News is – I was invited by super talented blogger Sushma to do a guest post for her. Isn’t it exiting!!!
I have connected to some amazingly talented bloggers in my journey of blogging and it is time to introduce you all to one of them. I am talking about my dear friend Sushma who blogs at SpicesNFlavors. Sushma lives in New Zealand. She is an amazing blogger. I love her dessert recipes and her photography. We met on FB some time back. But believe me it feels like we are friends since long time. We chat at least 3 to 4 times a day (sometime more 🙂 ) She has rightly mentioned that we are a big time chatter box. 🙂 Our friendship has grown even stronger.
This year, she has decided to start #bloggerslove on her blog where each month she’ll invite bloggers to share their recipe. How cool!! And she gave me chance to be a part of this. I was so excited when Sushma requested to do a guest post for her and was nervous at the same time. Because I never had a experience of doing guest post. But I had so much fun and learned a lot. Thanks a lot Sushma for giving this opportunity. <3
I decided to do Pepper Makhani recipe for her. Why this dish??? Because It is one of my family’s favorite Sabzi/Curry recipe. And another reason why I choose this recipe is, she has lots of sweets and dessert recipe(which I love). So thought let me share Punjabi curry recipe – Pepper Makhani.
Pepper Makhani is simple and easy to make delicious Punjabi curry recipe. This is restaurant style recipe. The Makhani gravy is made up of tomatoes, ginger, garlic, dried red chili for color, cashew and some spices. This Makhani gravy recipe is the base for making so many dishes. And believe me it’s the easiest and quickest of the many Indian gravy recipes. I made this gravy in the pressure cooker(which makes my (most Indians) life easy).
You can store this gravy in freezer for up to 2 to 3 months in the air tight container. Whenever you are ready to use it, thaw it, take it in a pan and add your choice of sauted vegetables, paneer, tofu or dal, mix it, cook it for 3 to 4 minutes, make some jeera rice and your meal is ready in no time.
I have used Mexican dried red chilies to give a nice bright color to the gravy. You may use kashmiri Dried red chilies also.
Idea of making Pepper Makhani came from Paneer Makhani, well known North Indian dish. Pepper Makhani is very aromatic curry. This dish consists of colorful bell pepper soaked in the rich, creamy and silky smooth gravy. It pairs with Roti, Naan, Plain Paratha or with Jeera rice.
For complete recipe with measurement and description click Here. Or copy this link https://spicesnflavors.com/pepper-makhani-guest-post-cooking-carnival/ and paste in your browser.