Shahi Paneer

Prep Time:20 m      Cook Time:20 m

Serves:3

Ingredients

Butter + Oil             - 1 tbl sp

Onion                      - 1

Tomato                    - 3

Ginger Garlic Paste - 1 tblsp

Paprika                    - 1 tsp

Sugar                      - 1 tsp

Milk                        - 300 mL

Paneer                     - 200 g

Cumin Seeds          - 1/2 tsp

Bay Leaf                - 1

Cardamom             - 2

Asafoetida             - a pinch

Coriander Powder - 1&1/2 tsp

Chilli Powder        - 1/2 tsp

Cumin Powder      - 1/2 tsp

Garam Masala       - 1/4 tsp

Kasoori Methi       - 1/2 tsp

Method

• Heat oil and butter and splutter cumin seeds,add bay leaf,asafoetida,onion,little salt and saute till onion becomes transparent.Then add ginger garlic paste and fry till the raw smell goes off.
     
• Now add the spice powders and fry for a minute and then add tomato puree,sugar and cardamom powder.Fry this for a while till the tomatoes are cooked nicely and oil starts separating out.Switch off the flame now.
                     
     
• Remove the pan from the heat.Now add milk slowly little by little stirring continuously.Return the pan to the stove and heat it and let it simmer for a while.Now stir in the paneer cut into bite sized cubes.Let this simmer for another five minutes.Crush kasoori methi between your palms and sprinkle.Serve with naan,roti,chappathi..
                               
                      
     
     

Little Words

• Paneer cubes can be soaked in warm water for a few minutes to soften them.
• Coriander leaves and fresh cream can be added if desired.
• While adding milk to the tomato masala switch off the flame else milk will curdle.

Vegetable Kuruma

Prep Time:20 m      Cook Time:25 m

Serves:3

Ingredients

Mixed Veggies    - 1& 1/2 cup(carrot,beans,potato,peas,cauliflower)

Onion                   - 1(thinly sliced)

Tomato                - 1

Curry Leaves       - a sprig

Mustard Seeds     - to splutter

Green Chilli         - 2
Turmeric Powder - 1/4 tsp
Salt                       - to taste
Oil                        - 2 tsp
To Grind
Coconut (grated) - 1/4 cup        
Cashewnut          - 4
Roasted gram    
    (pottu kadalai) - 2 tblsp
Aniseed               - 1 tsp
Khus khus           - 1/2 tsp
Clove                   - 2
Cinnamon            - 1"piece

Method

• Heat oil in a pressure cooker,splutter mustard seeds,add curry leaves,green chilli,little salt and saute for a while.Then add finely chopped vegetables,tomato and saute.Meanwhile grind the ingredients to grind into a paste.

                               

         

• Add turmeric powder,salt and required amount of water.Cook for five minutes and then add coconut paste and cover the lid and pressure cook for two whistles.Transfer to a serving bowl and serve with chappathis.
                                      
     

Little Words

• If desired ginger garlic paste can also be added.
• An all time favourite side dish for chappathi and phulkas.
• The choice of veggies depend upon individual taste.Beetroot can also be added and it will give a unique colour and sweetness to the gravy.

Aubergine Mushroom Gravy

Ingredients

Aubergine            - 1

Mushroom           - 200g

Onion                   - 1

Tomato                 - 1

Curry Leaves        - few

Green Chilli          - 1

Coriander Powder -  2 tsp

Cumin Powder      - 1 tsp

Chilli Powder        - 3/4 tsp

Cumin Seeds         - 1/4 tsp

Coriander Leaves  - 2 tblsp

Salt                        - to taste

Oil                         - 2tsp

Method

• Prick aubergine with a fork and microwave in high for eight minutes turning in between.The colour would have changed and it would be ready by now.Cut into two and scoop out the flesh with a spoon.Set it aside.
                                  
     
• Heat oil in a pan,splutter cumin seeds,add curry leaves,green chilli,onion,salt and saute for a while.Now add the chopped mushrooms and saute for a while.Add the spice powders and tomatoes.
                                    
     
• Add a cup of water and the aubergine and cook on medium flame for further ten minutes,garnish with coriander leaves and serve with chappathi.
                               
     

Little Words

• Aubergine can be wrapped with foil and baked in preheated oven for 45 min.
• It can be smoked in the gas flame if using small ones.
• A good combo for rotis.

Matar Paneer

Ingredients

Tomato           -  4

Onion             - 1

Paneer            -  100 g

Kasuri Methi   -  a pinch

Cashew           -  10

Chilli Powder   - 1/2 tsp

Garam Masala  - 1/2 tsp

Salt                  - to taste

Method

• Chop onion and tomatoes roughly.Add little water,salt and pressure cook along with cashews for two whistles.
       
• Blend this into a fine paste and return to the pan.Add chilli powder and garam masala.Fry paneer cubes till golden brown or as such if using fresh paneer.
                     
       
• Add peas,paneer and kasuri methi and serve with chappathi...
                   
       

Little Words

• You can add other spices such as coriander powder too if desired.
• If you are using fresh peas cook it separately and add.
• If you are using dried peas pressure cook along with onion and tomato.

Palak Paneer

Ingredients

Palak           - 1 1/2 cup

Paneer         - 150 g

Onion          - 1

Ginger         -  1" piece

Garlic          - 4 cloves

Green Chilli - 2

Cashew      - 10

Cumin        - 1/2 tsp

Milk           - 1/4 cup

Butter        - 2 tsp

Oil             - 2 tsp

Method

• Heat oil in a pan,add cumin seeds,green chilli,chopped ginger and garlic and the onions.Fry till they slightly turn brown and add the cashews at last.Cool and grind to a smooth paste.
      
• Add the cleaned and washed spinach to the pan and let it wilt.Now add milk to this and grind into a paste.Set this aside.Melt butter in the pan and add the onion cashew paste and fry for a while.
  
• Add palak puree to this and add salt.Add the paneer pieces slightly fried in a pan and serve.
                     
      

Little Words

• Ginger garlic paste can be used as well.
• A rich creamy texture is obtained by using onion cashew paste.
• If you are using fresh paneer you can add it directly to the gravy.
• Tomatoes can be added to the onion and ground but I prefer this for the bright green colour.