Monday’s Menu: Blue Apron Delivery Part II

Our first of three Blue Apron Meals was a success! Their Fresh Basil Fettuccine  recipe was oh-so good! We plan to make it again! Adam and I both had high hopes for our next two meals.

Next on the menu? Bhindi Masala with Paneer, Naan and Cucumber Raita.

Bhindi Masala 6

Don’t worry we had no idea what it was either!

We were recently introduced to Indian Cuisine from Adam’s cousin, Erik and our neighbors Kokil and Neil. We knew we loved Chicken Tikka Masala {a spicy chicken dish served over rice} Chicken Curry {thanks to Neil and Kokil} and thought surely we’d enjoy this Masala meal too.

Well….that is a debatable topic in the Fett Household. Adam loved the dish! Again, very surprising. I on the other hand had mixed emotions. The flavor was fantastic. I could eat the tomato based sauce over rice and veggies anytime. The Paneer Cheese… is an acquired taste. In all honesty, we googled it because we just knew we were eating Tofu! The cheese has a different texture and if you are a texture freak like me, you might want to substitute it for something else, like more veggies or a meat. Other than the texture of the cheese the dish was delicious! We would definitely make it again with a few changes.

Ingredients

Bhindi Masala 1.jpg

Instructions

Wash and dry the fresh produce. Dice the paneer cheese and onion. Peel and mince the garlic. Core and medium dice the tomato. Cut off and discard the okra stems; slice into 1-inch-thick rounds. Pick the cilantro and mint leaves off the stems. Grate the cucumber; place in a bowl with the yogurt. Stir to combine and season with salt and pepper to taste.

Bindi Masala 3

In a small pot, combine and boil the rice, a big pinch of salt and 11⁄2 cups of water. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

While the rice simmers, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the paneer cheese; season with salt and pepper. Cook, turning occasionally, 3 to 5 minutes, or until browned on all sides.

Bhindi Masala 2

While the rice continues to simmer, add the garlic, onion and spice blend to the pan of paneer; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the tomato and 3⁄4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and slightly thickened.

Add the okra to the pan of paneer and vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the okra is slightly softened.

Bhindi Masala 4.jpg

Remove from heat and season with salt and pepper to taste. Divide the cooked rice between 2 bowls; top with the finished bhindi masala. Wipe out the pan.

Heat the same, dry pan on medium-high until hot. Working 1 piece at a time, add the store bought naan and cook 30 seconds to 1 minute per side, or until lightly browned and warmed through. Carefully transfer to a cutting board; cut each warmed naan into 6 wedges. Garnish the bowls of cooked rice and finished bhindi masala with the cilantro and mint.

Serve with the naan wedges and raita on the side. Enjoy!

Bhindi Masala 5.jpg

The flavors were so good! Next time instead of using the Paneer we would substitute it for chicken.

Are you a fan of Blue Apron? What have been your favorite meals? Share them with us!

We hope you are enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

 

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