Paneer Butter Masala

Butter - 2 tbsp.

Cumin seeds - 1 tsp

Onion - 2, pureed

Ginger Garlic Chilli Paste - 2 tsp

Tomato - 2, pureed

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Garam Masala - 1/2 tsp

Peas - 1 cup, (optional)

Cashew - ¼ cup, soaked in Water and ground to fine paste

Salt

Paneer - 2 cup, recipe below (fried in Butter - optional)

Cream - ¼ cup

Cilantro

Kasoori Methi Leaves - 1 tsp

Heat Butter in a medium pan. Temper Cumin seeds for 30 sec.

Add Onion paste and sauté until golden.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomato Puree; mix well and cook closed until Oil Starts oozing from the Tomatoes.

Now add Turmeric, Chilli, Coriander, Cumin Powder and Garam Masala; mix well.

When the Masala gives a nice aroma add Peas, Cashew Paste, Salt and 1.5 cup Water. Cook closed for 10 minutes.

Add the Paneer and cook closed for another 5 minutes or until Oil starts oozing out from the gravy.

Garnish with Cream, Cilantro and Kasoori Methi leaves.

Keerai Poriyal

Spinach or any other Greens - 2 cup

Oil - 1 tbsp.

Mustard - 1 tsp

Urad dhal - 1/2 tsp

Onion - 1 cup, diced

Salt

Coconut - 1/2 cup, grated

Heat Oil in a pan. Temper Mustard seeds and Urad dal. Add the Onion and sauté until translucent. Add the Greens and cook on low flame for 10 minutes until wilted. Season the Greens with required Salt. and cook for another 5minutes on low flame. Turn off heat and garnish with Coconut.

Bhendi Jaipuri

Ladies Finger - 2 cup, sliced diagonally

Onion - 1/2, sliced

Green Chilli - 2, minced

Cashew nuts - 1/8 cup, broken into bits

Cumin seeds - 1 tsp

Besan - 1 cup

Turmeric - 1 tsp

Chilli powder - 1 tsp

Amchur powder - 1 tsp

Salt

Oil

In a large bowl add the Ladies Finger along with Onion, Green Chilli, Cashew nuts, Cumin seeds and 2 tsp Oil. Mix thoroughly.

Now add Besan, Turmeric, Chili powder, Amchur powder and required Salt; mix well. Mix thoroughly to form a stiff dough sprinkling Water only if absolutely needed.

Heat Oil in a large pan. Take small pieces of the Dough and gently drop them in hot Oil. Fry till the Pakoda's turn golden brown. Remove from heat and transfer to a paper towel lined plate. Repeat with remaining dough.