Paneer Butter Masala

Prep Time:15 m     Cook Time:25 m

Serves:3

Ingredients

Paneer                   - 200 g

Onion                    - 2

Tomato                  - 3

Ginger                   - 1 small piece

Garlic                    - 4

Cashew                 - 8

Coriander Powder - 2 tsp

Cumin Powder      - 1/2 tsp

Chilli Powder        - 3/4 tsp

Garam Masala       - 1/4 tsp

Salt                        - to taste

Butter                    - 3 tsp

Kasoori Methi       - 1/2 tsp

Method

• Melt butter in a pan,add onion,chopped ginger and garlic and saute till onion turns pink and then add roughly chopped tomatoes and saute this till tomatoes are mushy.
                                 
     
• Let it cool and grind into a paste.Meanwhile soak cashews in warm water.Melt a teaspoon of butter and add the onion tomato paste followed by the spice powders.
     
• Add salt and cover this with lid.Meanwhile saute panner cut into cubes in ghee or butter.Grind the cashews into a paste.
                      
     
• Now add the cashew paste and paneer cubes.Crush kasoori methi between your palms and add it to the gravy.Serve with chappathi or roti.
                        
     

Little Words

• This rich and creamy gravy is a favourite for everyone.
• Paneer can be soaked in warm water also to make it soft.
• The quantity of onion and tomato should be same and if onion exceeds it would give a pungent taste.
• A teaspoon of sugar can be added to enhance the taste.

Brinjal Gravy

Prep Time:30 m     Cook Time:25 m

Serves:3

Ingredients

Brinjal           - 4

Garlic            - 4 cloves(finely chopped)

Gingelly Oil  - 2 tblsp

Tamarind      - 3/4 tsp(if using paste) or amla sized

Salt                - to taste

To Roast & Powder

Coriander Seeds  - 2 tsp

Cumin Seeds       - 1 tsp

Red Chilli            - 4

Fenugreek Seeds - 1/2 tsp

Aniseed               -1/2 tsp

Khus khus           -1/2 tsp

To Roast & Grind

Sesame Seeds - 2 tbl sp

Groundnut      - 2 tbl sp

Coconut          - 2 tbl sp

Method

• Heat a pan and dry roast the ingredients under roast and powder one by one.Let it cool and make a coarse powder.
                                           
                         
     
• Now roast sesame seeds,groundnut and coconut,cool them and grind into a fine paste by adding water and set aside.
                                     
     
  
  
• Remove the stalk of brinjal and cut into halves.Make few slits in each half.Heat a table spoon of oil and fry the brinjal until the skin starts shrinking and set them aside.
     
• Heat the remaining oil in the pan,add chopped garlic and fry till golden brown.Now add the fried brinjal and the spice powder and toss them well.
     
• Add required amount of water and bring it to a boil.When the brinjal is cooked add the coconut paste,tamarind pulp and salt to taste.Cook for further ten to fifteen minutes or until oil leaves the sides.Serve with rice or biriyani.
                                    
     

Little Words

• Add two more chillies if you are a spicy food lover.
• Excellent combo for biriyanis and can be had with plain rice too.
• Whole garam masala can also be roasted and powdered along with spices.
• Brinjals can be deep fried if desired.