Shahi Paneer

Ingredients

• 200 gm paneer
• 2 onions Ginger, grated
• 3-4 garlic flakes
• 2 green chillies
• 1/2 tsp white pepper
• 1 tsp red chilli kuti
• 1 tsp turmeric powder
• 1 tsp garam masala
• 4 tbsp cream
• few dry fruits
• 1/2 cup milk
• Oil
• Salt to taste

Method

1. Grind the onion, ginger, garlic, green chilli to make a paste.
2. Cut the paneer into small pieces. Heat oil in a pan and fry paneer till they turns light brown.
3. Also saute the dry fruits in oil.
4. Fry the ginger-garlic-chilli in oil until it turns golden brown and the oil starts separating.
5. Add salt, red chilli powder, white pepper, turmeric powder, garam masala. mix well.
6. Add milk and bring to a boil. Cook on low heat till the gravy thickens. Add half the saute dry fruits.
7. Now, add the paneer pieces and the cream. Cook for five minutes.
8. Garnish with the remaining dry fruits.

Chilly Paneer

Ingredients

• 150 gm paneer
• 1 tsp ginger julians
• 2 onion, sliced
• 1carrot, sliced
• 1small capsicum, chopped
• 1 1/2 tbsp cornflour
• 1 1/2 tsp flour
• 1 tsp vinegar
• 2 tsp soya sauce
• 1/2 tbsp chilli sauce
• 2 tsp tomato sauce
• 4-5 garlic flakes
• 2 tbsp black pepper
• 1/4 tsp sugar
• Oil
• Salt to taste

Method

1. Mix flour, cornflour and salt with water to make a thin paste.
2. Cut the paneer into small square pieces. Dip them in the paste and fry till golden brown.
3. Heat oil in pan. Fry ginger, garlic and onions.
4. Add carrot, capsicum, salt, sugar, black pepper, chilli sauce, tomato sauce, soya sauce, vinegar and 2 tbsp water. Cook for a minute.
5. Add fried paneer, mix well and serve hot.

Shahi Gobhi

Ingredients

• 750 grams cauliflower
• 4 tbsp oil or ghee
• 3 tbsp milk
• 1 tsp garam masala
• 2 pinches sugar
• 1 1/2 onions
• 2 tsp ginger garlic paste
• 4 to 5 green chillie

Method

1. Cut the cauliflower into small pieces. Boil in salted water, see that the cauliflower remains firm.
2. Heat oil and fry the cauliflower for 3 to 4 minutes.
3. Add some more oil. Add ginger garlic paste and garam masala and fry until the oil comes up.
4. Add the milk and cook till the mixture looks like crumbled milk.
5. Now add the cauliflower and 1 teacup of water and simmer for 5 minutes till the gravy thickens.
6. Taste and if desired, add sugar. Serve hot with rice or chapatis

Tava Mushrooms

Ingredients

• 200 grams mushrooms, chopped
• 1/4 tsp turmeric powder
• 1 tbsp fresh curds
• 1 tsp chilli powder
• 3 tbsp oil salt to taste
• 1/2 tsp ginger garlic paste

For the almond - cashewnut paste

• 4 almonds
• 1 teaspoon poppy seeds (khas khas)
• 10 cashewnuts
• 2 onions, sliced
• oil for deep frying

Method

1. For the almond - cashewnut paste
2. Deep fry the onions in oil until brown.
3. Soak the almonds, poppy seeds and cashewnuts in water.
4. Make a paste of the soaked ingredients and the browned onions.
5. Heat the oil in a tava and fry the ginger-garlic paste, almond-cashewnut paste, curds and turmeric and chilli powders and salt for few seconds.
6. Add the mushrooms and stir fry until done.
7. Serve hot
   

Coconut mutter

Coconut and tomatoes combined with peas.

Ingredients

• 2 cups green peas, boiled
• 1/2 tsp cumin seeds (jeera)
• 1 tsp urad dal
• 1 onion, chopped
• 1 tsp coriander-cumin seed (dhana-jeera) powder
• 1 tsp chilli powder
• 1/2 tsp turmeric powder (haldi)
• 2 tomatoes, chopped
• 3 curry leaves
• 3 tbsp oil
• 2 tsp ginger-garlic paste chopped coriander for garnishing

For coconut paste

• 4 tbsp coconut, grated
• 1 tbsp cashewnuts, grated

Method

1. Heat some oil in a tava, add cumin seeds and urad dal and fry till seeds begin to crackle.
2. Add onion and fry till light brown.
3. Add ginger garlic paste and then fry for few more seconds.
4. Add coriander, cumin seed, chilli and turmeric powder, tomatoes and salt and stir for 2 to 3 minutes.
5. Reduce to low heat, add the coconut paste and curry leaves and stir for 1 minute. Add 3/4 cup of water and bring to a boil.
6. Add peas and cook for 3 to 4 minutes.
7. Garnish with coriander and serve hot.

Aloo Amritsari

Ingredients

• 250 grams small potatoes, boiled
• 1 teaspoon chilli powder
• 1/2 teaspoon garam masala
• 1 1/2 teacups hung curd
• 1 1/2 teaspoons cornflour
• 5 to 6 chopped mint leaves
• oil for deep frying
• chopped coriander for garnishing
• salt to taste

Preparing the paste

• 2 onions, chopped and boiled
• 2 tablespoons cashewnuts
• 2 green chillies
• 6 cloves garlic 12 mm. (1/2") piece ginger
• salt to taste

Method

1. Cut the potatoes in halves and deep fry in oil.
2. Heat the oil in a tava and fry the paste till the oil leaves the sides.
3. Add the chilli powder and garam masala and fry again for 1 minute.
4. Mix the curds, cornflour and mint leaves very well.
5. Add the curds mixture, potatoes and salt and fry for 4 minutes.
6. Garnish with coriander and serve hot.