KADHAI PANEER

Kadai Paneer is a spicy tomato based gravy. One of  the favorite cooking item in occasional dinner.
Easy to cook. Serve with hot chappatis and daal.






Ingredients:

• 500 gms (1 1/8 lb.) paneer (cottage cheese)
• 100 gms capsicum
• 2 tsp coriander (dhania) seeds
• 5 whole red chillies
• 3/4 tsp dried fenugreek leaves (kasuri methi)
• 2 green chillies, chopped
• 2 tsp chopped ginger
• 4 tomatoes, chopped
• 2 tbsp chopped coriander (dhania)
• 3 tbsp ghee
• salt to taste
• For the paste [6 cloves garlic (lehsun) mixed with a little water

Direction:

• Slice the paneer and capsicum into thin long strips.
• Pound the coriander seeds and red chillies together.
• Heat the ghee, add the garlic paste and cook on a slow flame for a few seconds.
• Add the capsicum and pounded spices and cook on a slow flame for 30 seconds.
• Add the green chillies and ginger and fry again for a few seconds.
• Add the tomatoes and cook until the ghee comes on top.
• Add the kasoori methi and salt and fry again for a few seconds.
• Finally, add the sliced paneer and cook for a few minutes.
• Sprinkle coriander on top and serve hot.

SHAHI PANEER

If you like the gravy to be very smooth, then after grinding the gravy strain it and then add the paste and water.It is  favorite dish for vegetarian people.









Ingredients

• 250 gms paneer (cottage cheese)
• 3 chopped tomatoes
• 1 chopped onions
• 2 tbsp cashewnut (kaju) paste
• 1 1/2 tsp ginger-garlic (adrak-lehsun) paste
• 1 tsp chilli paste
• 1 tsp tomato puree
• 1/2 tsp garam masala
• salt to taste
• 1/2 tsp chilli powder
• a pinch of cochineal
• 1/2 tsp turmeric powder (haldi)
• 1 tsp coriander (dhania) powder
• oil for deep frying
• 2 tbsp oil
• For The Garnish  2 tbsp chopped coriander (dhania)

Direction:

• Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown.
• Add the ginger, garlic and chilly paste, mix well and saute till it is brown.
• Add the tomatoes and saute for 6 to 8 minutes.
• Cool and blend in a mixer to a puree.
• Transfer in a kadhai, add 1/2 cup water and bring it to a boil on a slow flame.
• Meanwhile, heat the oil in a kadhai and deep fry the paneer without browning them. Keep aside.
• Add all the dry masala and salt to the puree and mix well.
• Add the cashew nut paste and pinch of food colour, mix well and cook on a slow flame,for 5 minutes or till the gravy is thick.
• Just before serving, heat the gravy and add the paneer pieces into it.
• Serve hot garnish with coriander.

ACHARI PANEER

A delicious dish in minutes. Not only simple but also very tasty.








Ingredients

• 1 cup paneer (cottagte cheese) cubes
• 1 tsp fennel seeds (saunf)
• 1/4 tsp mustard seeds ( rai / sarson)
• 5 to 6 fenugreek (methi) seeds
• 1 tsp nigella seeds (kalonji)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp asafoetida (hing)
• 1/2 cup thinly sliced onions
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp chilli powder
• 1/2 tsp black salt (sanchal)
• 3/4 cup fresh curds (dahi)
• 1 tsp plain flour (maida)
• 3 tbsp chopped corriander(dhania)
• 1 tbsp oil
• salt to taste

Direction:

• Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.
• Heat the oil and add the seed mixture.
• When they crackle, add the onion and saute till it turns translucent.
• Add the paneer, turmeric, chilli powder, black salt and stir for some time.
• Add the curds, sprinkle the plain flour and mix well.
• Add the coriander and salt and bring to a boil.
• Serve hot with rice or rotis.

Handy tip:
If it is sour, add 1 tsp of milk and serve.

MIX VEG RECIPE

This is prepare by using many vegetables like carrots,beans,beas.
It can be serve with rotis and pav.








Ingredients:

• 2 cups of mix chopped veggies – cauliflower, carrots, potatoes, french beans, capsicum, peas.
• 1 onion chopped finely
• 2 tomatoes chopped finely
• 1 green chili chopped finely
• 1 tsp ginger-garlic paste
• 2 tsp coriander powder
• ½ tsp turmeric powder
• ¼ tsp chilli powder (use more if you want it to be spicy)
• ½ tsp garam masala powder
• 1 tsp cumin seeds
• 8-10 paneer cubes (optional)
• 2 cups water
• 2 tbsp cream or malai
• 2 tbsp oil
• a few sprigs of cilantro/coriander leaves chopped
• salt as per taste

Direction:

• In a kadhai or thick bottomed pan, heat oil.
• Add cumin seeds. Once they splutter, add the chopped onions.
• Fry the onions till they become transparent.
• Add the ginger-garlic paste. Fry for a minute or till the raw smell disappears.
• Add the tomatoes. Keep on stirring till the tomatoes become soft and pulpy. When the mixture becomes smooth and one, then add all the spice powders mentioned above.
• The process of frying the tomatoes takes a little longer. If you want to quicken the process, add some salt to the onion-tomato mixture. Fry the tomatoes on a low flame as you don’t want the tomatoes to get burnt.
• Now add all the spice powders one by one.
• Stir the spice powders with the onion-tomato mixture. Add the green chili.
• Mix in the chopped veggies, salt and water.
• Cover and let the veggies cook.
• Once the veggies are semi cooked…… that is they are half cooked. Add the cream.
• Give a stir.
• Cover again and simmer the veggies till they are done.
• Don’t forget to check the veggies after occasionally.
• Add more water if the water dries up and if the veggies are still to be cooked.
• If using paneer, then add the paneer once the veggies are cooked. Simmer without the lid for 2 minutes.
• You can also garnish with fried paneer cubes. Otherwise simply garnish with chopped coriander leaves.
• Serve hot with pooris, parathas, kulcha or chapatis.

ALOO CAPSICUM CURRY

Aloo Capsicum Curry is a very popular recipe.









Ingredients:

• 3 Capsicum (Shimla Mirch) ((large, cut into cubes) 
• 1 Potato (large, cut into cubes) 
• 2 Onions (quartered) 
• 1 tsp Tomato Paste 
• 1 tbsp Tomato Ketchup 
• 1 tsp Red Chili Powder 
•  Oil (for frying) 
• Salt to taste

Direction:

• In a medium-sized pan heat oil and fry the potatoes till they turn golden brown
• Keep them aside.
• Fry the onions in the same pan for 1 minute.
• Add capsicum and fry for another 2 minutes.
• Add chili powder, tomato paste, tomato ketchup sauce, salt, fried potatoes and water
• Mix them up well and leave it covered for 5 minutes

AACHAR ALOO

Aachar Aloo is a delectable Nepali . It is spicy and can be served as snacks as well as main course. Use can use lemon also. Serve with puris.









Ingredients:

•  2 Potatoes 
• 10 Roasted red chilies 
•  1 tsp Fenugreek seeds 
•  Tamarind, the size of a lemon 
•  3 tsp Mustard seeds 
•  Salt to taste 
•  Oil, for cooking

Direction:

• Cut potatoes into small cubes.
• Apply little salt over it & keep it aside for 20 minutes.
• Remove the salt from potatoes & fry them in the oil.
• Grind the remaining ingredients to a smooth paste, adding a little water.
• Boil the grounded paste & add a little salt.
• Add the fried potatoes to the ground paste.
• Achar Aloo is ready.

ALOO PALAK

Aloo palak is a very easy and simple recipe with a combination of cubed potatoes and chopped spinach cooked with masalas and red dry chillies. Serve this subzi hot with rotis or parathas.






Ingredients

• 4 cups finely chopped spinach (palak)
• 1 1/2 cups peeled and boiled potatoes
• 1 tsp cumin seeds (jeera)
• 1 tsp chopped garlic (lehsun)
• 1 tsp chopped ginger (adrak)
• 2 whole dry red chillies
• 1 tsp finely chopped green chillies
• 2 tsp coriander (dhania) powder
• 1/2 tsp turmeric powder (haldi)
• 1/4 tsp asafoetida (hing)
• 3 tbsp oil
• salt to taste

Direction:

• Heat the oil in a pan and add the cumin seeds.
• When they crackle, add the garlic, ginger, salt and red chillies.
• Add in the potatoes and stir-fry for about 5 minutes.
• Add in the spinach, coriander powder, turmeric powder and asafoetida. Cook covered for 5 to 7 minutes on a slow flame.
• Serve hot.

ALOO GOBHI

A regular in a punjabi household can be eaten with puris for breakfast or as an evening snack.








Ingredients:

• 1 1/2 cups boiled potatoes , peeled and cut into large cubes
• 1 1/2 cups cauliflower , cut into big florets
• 1 tsp cumin seeds (jeera)
• 4 whole dry red chillies , broken into pieces
• 1 tbsp chopped ginger (adrak)
• 1 tsp chopped garlic (lehsun)
• 1 tsp chopped green chillies
• 1/2 cup chopped tomatoes
• 1/4 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 1/2 tsp garam masala
• a pinch of asafoetida (hing)
• 1 tbsp lemon juice
• 2 tbsp chopped coriander (dhania)
• 4 tbsp oil
• salt to taste

Direction:

• Heat the oil in a pan and add the cumin seeds. When they crackle, add the dry red chillies, ginger, garlic and green chillies.
• Add the cauliflower and salt. Mix well and cook for a few minutes till the cauliflower florets get a slight brown colour.
• Add the tomatoes, turmeric powder, chilli powder, garam masala, asafoetida and 1 cup of water. Cook for 10 minutes till the vegetables are tender.
• Add the potatoes, lemon juice and coriander.
• Mix well and cook till all the water dries up.
• Serve hot.