METHI MATAR MALAI

INGREDIENTS:
1/2 cup Green peas (boiled)
1/2 cup Heavy Cream or Half and half
1 bunch Methi leaves (chopped)
1/2 Cup Tomato Paste- fresh
1/2 tsp Cumin seeds
3 tsp butter
Salt to taste

Roast and Grind to a paste --> 1 Onion +1/2 tsp turmeric powder +3 tsp Milk + 1.5
tsp Cashew nuts + 1/2 tsp red chili powder++ 1tsp Khuskhus(poppy seeds) +
1/2"piece Ginger + 2 peppercorns + 2 Cloves + 1/4" stick Cinnamon

METHOD:

Cook chopped methi in hot boiling water for 7 minutes. Drain and wash well in

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colander under running water. Keep aside.

Heat butter, add cumin seeds . Add tomato paste and fry for 2 minsAdd paste and stir

fry for 2-3 minutes. Add ground spices. Stir, and add peas, methi leaves and heavy

cream.Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy

feels too watery sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.

Serve hot with parathas or rotis.

Paneer Jalfrezi
Ingredients
2 tablespoons sunflower oil
1 teaspoon cumin seed
1 large onion, halved and finely sliced
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1/2 teaspoon coriander powder
salt
1 small green pepper, quartered, deseeded and sliced (150g)
2 ripe tomato, quartered and sliced
150 g panir, cubed
3 tablespoons fresh coriander, chopped (=cilantro)

Directions

Heat oil in a skillet and fry cumin seeds for one minute. Add onion and fry on low

heat until soft. Add more oil if necessary. Add ginger and garlic paste and fry for a

few seconds until well blended. Sprinkle in the spice powders and some salt and cook

on low heat until the oil begins to separate in about 3 minutes. Stir frequently to

prevent scorching. Add the sliced pepper pieces, stir and simmer gently until they are

nearly done but still hold their shape, for about 8 minutes. Add the tomatoes and

paneer and cook for about 2 minutes until soft but not mushy; the tomatoes will begin

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to soften at once because of the salt that has already been added.

Check the seasoning (you may need to add a little bit more salt, take off the heat and

serve hot, sprinkled with fresh coriander. Serve with Indian bread as suggested by

Monisha Bharadway or with basmati rice and another Indian dish/other Indian dishes.

Chilli-Paneer

Ingredients

500gm Paneer (Prepare small paneer balls)

2. 4 tbsp Corn Flour
3. Green Chilli (10 to 15 medium size)
4. 2 tbsp Tomato Sauce
5. 1 tbsp Chilli Sauce
6. 2 tbsp Soya Sauce
7. Salt to taste
8. Oil
9. 1 green Capsicum
10. 4 onions

Method:

Mix paneer ball with corn flour in dry condition and fry it with oil in a kadai till it

become brown. In a separate kadai fry onion with oil till brown. Cut green chilli into

small pieces and add it to fried onion. Then put small cut piece of capsicum and fry it

for sometime. Add fried paneer to it. Then drop tomato/chill/soya sauce into kadai.

Add salt also and stir it for 3/4 mints. Now the item is ready. Please serve it hot with

Naan or Parathas.

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 MATTAR PANEER RECIPE

Ingredients:

450gms /1lb shelled Mutter (green peas)

250gms / 1/2lb Paneer How to make paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves

Preparation:

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Make a paste by grinding together half the onions, the garlic and coriander seeds.

Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the

paneer to a light brown and remove to drain on a plate.

Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay

leaves and fry until the onion is golden brown.

Add the turmeric and the paste mixture and fry until the ghee starts to separate. Add

the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-

6 minutes over low heat. Pour in the water and simmer gently for 20 minutes. Serve

the matar paneer sprinkled with garam masala and coriander.

KADHAI PANEER RECIPE

Ingredients:

250 gms Cottage Cheese (Paneer)

3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)

How to make kadhai paneer:

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Cut cottage cheese, capsicum in long pieces. Grind onion, tomato, ginger, salt, red

chili powder and orange color. Mince cloves and cinnamom. Heat clarified butter in

a pan. Add bay leaf, cloves, cinnamon. Then add onion, tomato, ginger paste.

Continue cooking it on medium flame till ghee/oil begins to separate. Add paneer

and capsicum pieces. Cook on low flame. When the capsicum are done put off the

flame. Take off the fire and serve hot.

PANEER KORMA RECIPE

Ingredients:

250 gms Cottage Cheese (Paneer)

4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

How to make paneer korma:

Cut paneer in square pieces. Grind onion (pyaj), ginger (adrak), green chilly (hari

mirch). Grate mava. Heat clarified butter (ghee) in a pan. Add onion (pyaj), tomato

(tamatar) paste. Continue cooking it on medium flame till ghee/oil begins to

separate. Add mava, cream (malai). Simmer for 2 minutes. Add salt, red chili

powder (lal mirchi), turmeric (haldi), garam masala. Add cottage cheese (paneer)

pieceswith 1/2 cup of water When the gravy thickens put off the flame.

SHAHI PANEER RECIPE

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200 gms Paneer How to make paneer
2 Medium Onions
1" Ginger
3-4 Garlic Pieces
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
3-4 tbsp Cream
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
1/2 cup Milk
8-10 tbsp Vegetable oil
Salt to taste

Preparation:

Heat oil in a kadhai. Cut paneer into small cubes. Fry over medium heat until light

brown. Keep the paneer pieces aside. Saute the dry fruits in one tablespoon of oil.

Grind onion, ginger, garlic, green chilli in a blender and make a fine paste. Fry the

mixture in the remaining oil until golden brown and oil starts separating. Add salt,

red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2

minutes. Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and

cook until the gravy becomes thick. Put a portion of the dry fruits in the gravy while

it is being cooked. Keep the rest of dry fruits for decorating. Finally add paneer

cubes and 1 tbsp cream. Heat for 5 minutes. Garnish shahi paneer with cream and

dry fruits and coriander leaves.