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

Kadhai Paneer

Paneer 500 grams
One Green Capsicum
Ginger paste 1 tea spoon
Coriander seed powder 1 teaspoon
Red chilies 4
Kasoori methi 1 tsp
Green chilies, chopped 2
Tomatoes, chopped 4
coriander chopped
Oil 4 tbsp
Salt to taste

Method:
Dice the paneer in small cubes.
Slice capsicum in thin strips.
Heat the oil in a pan.
Add the garlic paste and cook on a slow flame for a few seconds.
Add the capsicum pieces and fry for a few minutes
Add the chilly powder and then the coriander powder.
Add the diced tomatoes and cook until the oil starts seperating from the mixture.
Take the dried kasoori methi and add it.
Add salt.
Finally, add the sliced paneer and cook for a few minutes.
Sprinkle coriander on top and serve hot with naan or parantha.

Aloo Matar

Oil - 2 tbsp
Cumin seeds - 1tsp
Ginger - 1.5"
Garlic - 3 flakes
Onion, finely chopped - 1
Chillies, chopped - 2
Chilli powder to taste
Amchoor - 1/8th tsp
Haldi - 1/4th tsp
Salt to taste
Coriander powder - 1tbsp
Tomato, chopped fine - 2
Peas - 1/4th cup
Aloo, chopped - 4
Coriander leaves, chopped

Method:
In a pressure cooker add oil.
When oil is hot add cumin seeds.
When cumin seeds splutter, add ginger, garlic, chillies.
Add onions and fry till translucent.
Then add tomatoes and fry for 7 min.
Add all the dry masala and let it cook for 1 more min.
Add water, peas and potato.
After 2 whistles bring gas to low.
After 5 min switch off the gas.
Garnish with chopped coriander leaves.
Serve hot with roti aur rice.

Aloo Tamatar

Oil - 2 tbsp
Cumin seeds - 1tsp
Ginger - 1.5"
Garlic - 3 flakes
Chillies, chopped - 2
Chilli powder to taste
Amchoor - 1/8th tsp
Haldi - 1/4th tsp
Salt to taste
Coriander powder - 1tbsp
Tomato, chopped fine - 2
Aloo, chopped - 4
Coriander leaves, chopped

Method:
In a pressure cooker add oil.
When oil is hot add cumin seeds.
When cumin seeds splutter, add ginger, garlic, chillies.
Then add tomatoes and fry for 7 min.
Add all the dry masala and let it cook for 1 more min.
Add water and potato.
After 2 whistles bring gas to low.
After 5 min switch off the gas.
Garnish with chopped coriander leaves.
Serve hot with roti, rice aur kachauri.

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.

Besan ki Mirchi

Ingredients:
250 gm green chillies
100 gm besan
salt to taste
2 gm red chilli powder
2.5 gm turmeric powder
pinch of amchoor powder
5 gm asafoetida
10 gm roasted cumin seeds
oil

Method:
Slit and deseed the green chillies.
Take a little oil and add the asafoetida, besan and the rest of the masalas and cook on a very low flame, till it turns a golden brown in colour. Fill this besan mixture in the green chillies.
Again take oil in a kadahi and add the asafoetida, put the stuffed green chillies and cook for a while till the chillies get a little soft

Bagara baingan

Ingradients:
250 gm baingans of the small variety
oil for deep frying
1/4cup oil
1/2cup onions-finely chopped
1/2tsp each garlic paste and ginger paste
1/4cup grated dry coconut
1 tbsp coriander seeds-roasted
2 tsp cumin-roasted
2 tsp sesame seeds-roasted
2 tsp tamarind paste or to taste
salt to taste
1/4 tsp turmeric
1/2 tsp powdered red pepper
7-8 curry leaves
1 tbsp hara dhania for garnish

Method:
Slit the baingans and deep fry over high heat, till glossy and a little tender. Remove from oil and keep aside.
Grind the coconut and the roasted coriander, cumin and sesame seeds together, using a little water if need be. Heat the 1/4cup of oil and saute the onions, ginger and garlic till onions are soft and a little transparent.
Add curry leaves and then the ground mixture and saute till the fat separates.
Add the tamarind paste, salt, turmeric, red pepper and mix well, and then add the baingans. Turn around a few times.
Add about a quarter of a cup of water. Bring to a boil and simmer and cover for about 5 minutes. Serve hot garnished with the hara dhania.

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