Navratana kurma

Ingredients:
3 tbsp vegetable oil
1/6 cup cashews
1/6 cup raisins
1 onion (finely chopped)
1/2 cup chopped carrot
1/4 cup chopped tomato
1/2 cup chopped fresh green beans
1/2 cup green peas
2 chopped potatoes
1/4 cup lima beans
1/4 cup corn
1/2 cup paneer diced
1/4 cup milk
1/4 cup heavy cream
1 teaspoon ginger-garlic paste
1 (8 ounce) can tomato sauce
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masalasalt to taste

Method:
1) Heat 1 tbsp oil in a pan. Add cashews and cook until golden brown. Transfer them to a separate bowl
2) Heat oil in same and cook the paneer on both sides till golden brown. Transfer it to another bowl.
3) In the pan add the remaining oil, add onion and cook until tender.
4) Mix in garlic ginger paste, and cook for 1 minute.
5) Add finely chopped tomatoes and cook till oil separates.
6) Add turmeric powder, coriander, and garam masala and fry it 4 2-3 min
7) Stir in tomato sauce
8) Stir milk and cream into it.
9) Pour in required amount of water, and mix in raisins, carrots, beans,corn,lima beans and potatoes.
10) Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
11) Then add paneer and cashews with the vegetables.
12) Bring to a boil, and continue cooking 2 to 3 minutes.
13) Finally add the peas and cook for 2 min. Add salt.
Serve hot with roti or naan or parantha

Kadahi Paneer

Ingredients:
1/2 lb. paneer
1 Onion(finely chopped)
2 medium tomatoes
3 green chillies
1 tsp Ginger- Garlic Paste
1/2 cup diced capsicum
2 tablespoons oil
1 teaspoon cumene seeds
1 tablespoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red chilly powder
1 teaspoon salt
1/2 teaspoon garam masala
2 tablespoons chopped cilantro (Green coriander)

Method:
1) Cut paneer in to cubes. Fry paneer on low-medium heat. Transfer it to another container.
2) Fry capsicum in another pan. When done transfer it to another container.
3) Heat 2 tbsp oil. add cumene seeds.
4) When they start to spluter add green chillies & ginger-garlic paste.
5) When it changes colour add onions and fry till translucent.
6) Add tomatoes.
7) When tomatoes are well cooked add all the masala and salt and fry for 1 min. Cool the mixture and blend to a fine paste.
8) Pour the mixture back in the pan, add the capsicum and cook for 5 mins on high.
9) Add the paneer cubes and cook for another 2 mins on medium flame.Garnish with chopped cilatro.
Can be served hot with naan or chapati

Paneer Bhurji

Paneer - 250 g
Chillies, chopped - 3
Onion chopped - 1
Tomato, chopped - 1
oil - 2 tsp
salt to taste
Cumin seeds
Dhania leaves

Method:
Add oil to the pan.
When oil is hot, add cumin seeds.
Add green chillies.
Add onions and fry till translucent.
Add tomatoes, fry for 5 minutes.
Break the paneer into very small pieces and add to he above tadka.
Add salt. fry for another 5 min.
Add dhania leaves.
Serve hot with roti.

Matar Paneer

Ingredients:
1 Cup Matar(Green Peas) washed and peeled
250 gm Paneer cut into I inch cubes
2 Onions finely chopped
1 cup tomato Puree
1 tbsp Ginger-garlic paste
1tsp jeera powder
1/2tsp red chilly powder
2 tsp dhania powder
1 tsp garam masala powder
2 tbsp oil
1tbsp fresh cream
1 tbsp cashew nut paste
Chopped green coriender leaves
salt and water

Directions
Put jeera + dhania + red chilly powder + garam masala in a bowl, pour some water, mix well to make a thick paste.
Heat oil in wok put chopped onions to fry. When oinions are light browns add ginger-garlic paste and fry for two minutes.
Add masala paste and fry till oil leaves the side. Add matar and cashew nut paste, fry for a minutes. Now add tomato puree and fry for 3-4 minutes. Add 1 cup water and salt. Cook it for 5 minutes with lid closed.
Add paneer and fresh cream, mix well and cook for another 2-3 minutes.
Garnish with Chopped coriander leaves.

Palak Paneer

Ingredients:
I kg Palak (Spinach)
2 tsp garlic paste
1 tsp ginger paste
1tsp jeera powder
1 pinch of Hing(Asafoetida, optional)
1 tbsp coriander powder
1 tsp garam masala
3 green chilly finely chopped
500 gm Paneer (Cottage Cheese)
1 tbsp lemon juice
salt+ water
2 tbsp deshi ghee (claified butter oil)
1 tbsp cream to garnish

Directions
Cook Palak (Spinach) for one whistle in a pressure cooker.
Make a fine paste adding chopped green chillies.
Heat oil in kadhai (Wok)
Put jeera powder and hing. Then add ginger and garlic paste. saute for 2 minutes. Add Coriander and garam masala powder. saute for another 2 minutes till oil leaves the masala.
Now add Paneer and spinach paste and cook for 3 minutes.
Add salt and lemon juice and water if curry is too thick.
Garnish with fresh cream and serve hot