Paneer Do Pyaza

Ingredients:

Paneer 150g
Onions 2
Tomato 1
Green chilli 1-2 cut lengthways
Ginger 1 inch cut into match sticks
Crushed coriander seeds 1 tbsp
Salt 1/2 tsp
Garam masala 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp

For the gravy:
Onions 3
Ginger 1 inch
Curd 1/2 cup
Zimt 2 sticks
Tomato puree 2 tbsp
Turmeric powder 1/2 tsp
Redhchilli powder 1/2 tsp
Coriander powder powder 1/2 tsp
Garam masala 1/2 tsp
crushed seeds of black cardamoms 2

Coriander leaves for garnishing

Method:
Cut tomatoes into cubes and slice the onions. Cut the Paneer or tofu in finger shaped pieces.
Take  a Pan. Add 2 tbsp of oil. Add sliced onions and fry for 2-3 minutes.
Add the tomatoes, chilli and  ginger to it and saute for 2 minutes.
Add the crushed coriander seeds and cook for  a minute.
Add the haldi, redchilli powder and garam masala and cook well.
Add paneer to it and cook for 2-3 minutes.Keep aside.

For the gravy.
Make a onion ginger paste.
Take a pan . Add 2 tbsp of oil and add the zimt sticks and saute for a minute.
Add the onion paste to it.Saute till the raw onion smell goes off.
Add the turmeric powder, garam masala, chilli powder and coriander powder to it and saute for a minute.
Add the tomato puree and mix well.
Beat 1/2 cup curd and add to the mixture. Cook for few minutes.
Add a cup of water to bring to a gravy consistency.
Add the fried paneer with onions and mix well.
Add the crushed Black cardamom to it and simmer for 5 minutes.
Garnish with coriander leaves and serve hot with rotis.

Navratan Korma

Serves 4 persons

Ingredients:
Potatoes 2
Beans 100g
Cauliflower 100g
Carrot 2
Onion 2
Ginger 1 inch
Garlic 2 pearls
Pineapple 100g
Cream 3 tbsp
Raisins 2 tbsp
Cashewnut 10
Almonds 10
Green chilli 4
Bay leaf 1
Garam masala 1 tbsp
Coriander powder 1 tbsp
Coriander leaves
Oil
Salt
Saffron Milk
Fried Paneer

Method:
Cube the vegetables. Boil potatoes, beans and carrots.Add Salt. When half done add cauliflower and cook together till the vegetables are well cooked.Filter the excess water and  keep aside;
Cut the onions. Take the onions, half the cashewnuts in a small vessel and add half cup water and cook till cashewnuts are soft. Grind it into a paste.
Grate the Garlic and ginger.
Soak few strands of Saffron in milk for 30 mintues.
Fry the paneer cubes and keep aside.
Fry the rest of the Cashew nut, Almonds and Raisins and keep aside.
Take  a pan. Add oil to it Add the ground paste and saute till onion paste turns brown.
Add ginger garlic paste to it and cook well. Add the green chillies and saute for 2 minutes.
Add garam masala and coriander powder to it and saute for 2 mintues.Add little water, salt  and cook for a minute.
Add the cooked vegeatbles to it.
Add cream, Saffron milk and cubed pineapples and mix well.
Add the cooked vegetable stock (water filtered from boiling the vegetables) and add it to the curry to get the gravy consistency.
Add the fried nuts to it.
Garnish with coriander leaves and serve hot with rice or roti.

Bandaara Alloo Sabzi

4 persons

Ingredients:
8 Potatoes
3 Tomatoes
2 green chillis
2 Inch Ginger
1 tspTurmeric powder
1 tb sp Coriander powder
1 tsp Garam masala
1 tsp Chilli powder
1 tsp aamchoor powder (dried mango powder)
Salt to taste
2 tb sp Oil
Coriander leaves for garnishing

Method:
Boil  the potatoes.
Mash 2 potatoes and the rest of the potatoes can be diced.
Take a pan. Add oil to it and add cumin seeds to it. Allow it to splatter.
Add the grated ginger, vertically split green chillis  to it and saute for 2 minutes.
Add the diced tomatoes and cook for 5 minutes.
Add the chilli powder, coriander powder, turmeric powder, garam masala, aamchoor powder, salt  and cook for few minutes.
Add diced and mashed potaoes to it and add enough water to get the gravy consistency.
Garnish with coriander and serve hot with roti or rice.

Jaipuri Capsicum

Serves 4

Ingredients:

For the filling
Capsicum 4
Potatoes 3 small
Garam masala 1 1/2tsp
Coriander powder 1 tsp
Chilli powder 1 tsp
Aamchoor powder (dry mango powder)  1 tsp
Salt to taste

For the gravy
Cumin seeds 1 tsp
Kasoori methi 1 tbsp
Tomato puree 2-3 tbsp
Onion 1
Garlic 2 pearls
Ginger 5 cm long
Almonds 5
Cashew nuts 5
Cream 2 tb sp
Garam masala 1 tsp
Coriander powder 1 tsp
Aamchoor powder 1 tsp
Chilli powder 1 tsp
Water
Salt to taste

Method:
Deseed the capsicum, by making  a small slit on the top without removing the upper portion.
Boil the potatoes and mash it. Add coriander powder, chilli powder, garam masala, aamchoor powder and salt and mix well.
Take a pan , add some oil and fry the whole filling for few minutes.
Fill this filling into the capsicum without damaging the capsicum.
Keep this capsicum in the oven for 15 minutes in 200 degree.
If not using an oven, it can be fried in a nonstick pan. Take a pan and  add 1 tbsp of oil, arrange the capsicum and close the lid.
In both the cases periodically check the capsicum otherwise the capsicum might be overcooked.
for the gravy:
Make a paste of onion, garlic and ginger.
Soak cashew nuts and almonds in milk and make a paste of it.
Take oil in a pan. Add cumin seeds and allow it to splatter.
Add the oniongarlic paste to it. Cook it till the raw onion smell goes off.
Add the tomato puree to it and cook for 3 minutes.
Add Kasoori methi to it and cook for some more time.
Add the masalas, salt  and cook for 2minutes.
Add  cream and the  almond-cashew paste to it.
Add enough water to get the required gravy consistencyand cook for 5 minutes.
Float the cooked capsicum in the gravy and serve hot with rice or roti.

Mattar Paneer

Serves 4 persons

Ingredients

Onion 1 medium

Ginger 1 small piece

Garlic 2 Pearls

Tomatoe puree 2 tbsp

1 tbsp Cumin seeds

1 tsp Turmeric Powder

1½ tsp Chilli powder

1 tsp Coriander powder

1 tbsp Garam masala

2 tsp Fennel powder

Peas 100g

Paneer 200g

Oil

Salt to taste

Coriander leaves for garnishing

Method

Cut the paneer into cubes and fry it in oil and keep aside. 

Take little oil , fry the onion, ginger and garlic and make it to a paste.

Take 1 tb sp of Oil in a frying pan. Add the cumin and allow it to splatter.

Add the grinded paste and fry it till the raw smell goes off.

Add the tomato puree and cook it fro 2 minutes.

Add the turmeric powder, chilli powder, garam masala, fennel powder and coriander powder. Stir it for 2 minutes.

Add the peas and cook for 5 minutes.

Add the cubed paneer and salt.

Add  water to bring it to a gravy consistency and allow it to cook for 10 minutes.

Garnish with coriander leaves and serve hot.

Note: Paneer can be added without frying.  

Punjabi Chollae

Serves 4

Ingredients

White Chana 250g

Tea bag 1 

Black cardamom 4

Bay leaf 2

 Cumin seeds 1 tbsp

Chilli powder 1 tsp

Coriander powder 1 tsp

Garam masala 1 tsp

Chana masala 1- 1 1/2 tbsp

Anardana powder 1 tsp (optional)

Potatoes 2 medium

Onion 2

Garlic 3-4 pearls

Ginger 2 inches

Green chilli 2

Tomato puree 2tbsp

Salt to taste

For garnishing 

Tomato 1

Onion 1/2

Ginger cut into match sticks

coriander leaves

Method

Take a pressure cooker and pressure cook chana, cubed potatoes with water, black cardamom, bayleaves, tea bag and salt.

If tea bags are not available, take a small muslin cloth and add 1-2 tb sp of tea powder  and tie a knot and add it to the boiling chana.

Make onion paste and ginger garlic paste and keep it separately.

Take a pan, add 2 tbsp of oil and add cumin seeds to it . Allow it to splatter.Add vertically cut green chillis to it.

Add the onion paste and cook it till the raw onion smell goes off.

Add the ginger garlic paste and fry it for 3 minutes.

Add the tomato puree and mix well.

Add the masalas, chilli powder, coriander powder, garam masala, chana masala and anardana powder, salt and mix well.

Add enough water to get a gravy consistency or boiled chana water can also be used.

Add the boiled Chana and potatoes and mix well. Cook it for 10 minutes in medium flame.

Garnish with ginger, green chilli, coriander, tomatoes and onion.

Serve hot with rice or roti.

Shahi Paneer

Serves 4 

Ingredients

250g Paneer

ghee or oil

Tomato puree 2 tbsp

Onion big 2

Garlic 2-3 pearls

gGnger 2 inches

Cashewnut 6

Almonds 6

Cream 100ml

Kasoori methi 1 tbsp

Chilli powder 1tsp

Garam masala 2tsp

Coriander powder 1 tsp

Cumin seeds 1 tbsp

Bay leaf 1

Salt

Method

Soak almonds and cashewnuts in some milk for 10 minutes and grind it to a fine paste.

Cut the paneer in thin triangles or cubes.Take some oil in  a nonstick pan and add these paneer. Fry till it is light brown. Keep aside.

Take a frying pan, add 1 tb sp of oil and add onions to it. Fry till transparent. Add chopped ginger and garlic to it and fry it. Cool it and grind it.

Add 2 tb sp of oil or ghee to the frying pan. Add cumin seeds allow it to splatter. Add bayleaf to it.

Add the ground Onion garlic and ginger paste and stir it for sometime.

Add the tomato puree and mix well.

Add kasoori methi and mix well.

Add chilli powder, coriander powder, garam masala and salt and mix well.

Add cream and water and bring it to a gravy consistency.

Add the fried paneer and almond cashew paste and heat it for 5-8 minutes in medium heat.

Serve hot with chapathi

INSTANT DAL

Goes very well with Rice and Roti

Serves 4

Ingredients:

Masoor dal (red linsen seeds) 200g
cumin seeds 1 tsp
red chilli powder 1 tsp
coriander powder 1 tsp
garam masala 1tsp
tomatoes 2
onion 2
garlic 2 pearls
ginger 1 inch
Ghee or Oil 1 tb sp
Lemon 1/2
salt to taste

Method:
Boil the dal with water, turmeric and salt to 3 whistles.
Make a paste of Onion, ginger, garlic and tomatoes.
Take  a pan. Add some ghee or oil, add cumin seeds and allow it to splatter.
Add the grinded  paste and fry it till the raw onion smell goes off.
Add the chilli powder, coriander powder and garam masala.
Add it to the boiled dal and mix well.
Finally add the lemon juice and garnish with coriander and serve hot.

Bhindi masala (Okra in a tomato gravy)

Goes very well with Rice and Roti

serves 4

Ingredients:
Okra cut into 5 cm  long slices 200g
Onion sliced 2
ginger galric paste 1 tsp
tomato puree 3-4  tbsp
cumin seeds 1tsp
chilli powder 1 1/2 tsp
garam masala 1 1/2tsp
coriander powder 1 1/2 tsp
aamchoor powder (dry mango powder) 1 tsp
oil for deep frying
salt to taste

Method
Deep fry the Okra in oil , till it turns little brown.
Take a separate pan. Add  1 tb sp of oil  and  add cumin seeds and allow it to splatter.
Add sliced onion and fry it for sometime till it softens.
Add the ginger garlic paste and  fry for a minute
Add the tomato  puree and stir well.
Add the coriander powder, chilli powder, garam masala and aamchoor powder, salt  and mix well. Add water to get the gravy consistency.
Add the fried Okra and mix well. Heat it for 5 minutes till the Okra gets mixed with the gravy well.

Garnish with coriander and serve hot.

Sukhi Maanh di Dal (Split blackgram dal)

can be served with rice and roti
serves 4

Ingredients:
urad dhuli dal ( split black beans)-  1 cup soaked for 1/2 hour
ginger 1 inch
green chillies 2
 turmeric 1/2 tsp
 salt to taste
 water

Tempering
ghee or oil 3- 4 tb sp
cumin seeds 1 tb sp
onion 1 finely chopped
ginger cut into match sticks
tomato 1 big finely chopped
chilli powder 1/2 tsp
garam masala 1/2 tsp
coriander leaves for garnishing

Method
clean, wash dal. Soak dal in water for 1/2 hour. Strain dal.
Pressure cook the dal with turmeric, chilli, salt  and ginger.
Cook it for 3 whistles.
Take a pan. Add the ghee and add the cumin seeds and allow it to splatter.
Add the chopped onions and cook till light brown.
Add the chopped tomatoes and cook till it becomes tender.
Add the chilli powder and garam masala and mix well
Add the required amount of salt and add the cooked dal.
Mix well. Garnish with chopped coriander and ginger.

Punjabi Kofta (Bottle gourd dumplings in a creamy curry sauce)

Seves 5 persons

Ingredients

Onion 1 medium
Ginger garlic paste 1 tb sp
Tomato Puree 3 tb sp
Bottle gourd 1 medium
Gramflour 4 tb sp
Chilli powder 1 tb sp
Turmeric powder 2 tsp (1 tsp for the kofta and 1 tsp for the gravy)
Coriander powder 2 tsp (1 tsp for the kofta and 1 tsp for the gravy)
Garam masala 2 tsp (1 tsp for the kofta and 1 tsp for the gravy )
Cumin 1 tsp
Bayleaf 1
Yoghurt ½ cup
Almonds 5
Cashew nut 5
Milk 3-4 tbsp

Method
Soak almonds and cashew nut in milk and make it to a paste.
Grind onion, ginger and garlic to a fine paste.
Grate bottle gourd and squeeze it to remove the juice. The juice can be used in gravy.
For the kofta:
Add the grated bottlegourd, gram flour, chilli powder, turmeric powder, coriander powder and salt.
Roll it into small balls and fry it in oil. Keep aside.
For the gravy:
Take a pan. Add a little oil, add cumin and allow it to splatter.
Add the bayleaf, Onion, ginger garlic paste and stir it till the raw smell goes off.
Add the tomato puree to it and stir for 3 minutes.
Add the turmeric powder, chilli powder, coriander powder and garam masala.
Add the yoghurt and cashew almonds paste to it.
Add enough water to make it to gravy.
While serving add the kofta balls and decorate it with coriander leaves.

Dum Alloo (Potatoes in a nutty curry sauce)

Serves 6 persons

Small potatoes 1/2 kg
Coriander seeds 1 tbsp
Cardamoms (brown) 4
Cloves 4-5
Black pepper 7-8
Cinnamon 1 small piece
Cardamom (green) 2
Asafoetida a pinch
Bay Leaves 2
Ginger garlic paste 1 tsp
Turmeric Powder 1/2 tsp
Chilli powder 1 tsp
Medium size onion 1
Fine yogurt (curd) 2 cup
Milk 1/2 cup
Ghee/oil 4 tb sp
Tomato puree 3 tb sp
Cashew nut 5
Almonds 5
Salt to taste


Method

1. Take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make a fine powder.
2. Soak the cashews and almonds in milk and grind it to a paste.
3. Boil the potatoes. Peel off the potatoes and prick it.
4. Heat oil in pressure pan for about a minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside.
5. Add bay leaves, asafoetida, ginger-garlic paste, sliced onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
6. Add the tomato puree and stir for 2 minutes.
7. Add the garam masala prepared in Step1 to this mixture and heat for 2-3 minutes.
8. Add turmeric powder, chili powder and salt. Fry it about a minute.
9. Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
10.Add the almond cashew paste to it.
11.If you find the gravy too thick, you can add some water.
12.Finally add pricked fried potatoes to the gravy and pressure cook it. Switch off the gas after 4-5 minutes (before first whistle).
13.Decorate it with green coriander leaves and serve hot.

Aloo Mattar (Potato Peas curry)

Can be served with rice and roti
serves 4 persons

Ingredients
Onion 1 medium
Ginger 1 small piece
Garlic 2 Pearls
Tomatoes 2 medium
1 tb Sp Cumin seeds
1 tsp Turmeric Powder
1½ tsp Chilli powder
1 t sp Coriander powder
1 tsp Garam masala
Peas 100g
Potatoes 450g diced
Oil
Salt to taste
Coriander leaves for garnishing

Method
Cut the potatoes into cubes.
Make a paste of ginger, garlic, onion and tomato together.
Take 1 tb sp of Oil in a frying pan. Add the cumin and allow it to splatter.
Add the grinded paste and fry it till the raw smell goes off.
Add the turmeric powder, chilli powder, garam masala and coriander powder. Stir it for 2 minutes.
Add the peas and cook for 2- 3 minutes.
Add the diced potatoes and salt.
Add the requisite amount of water to bring it to a gravy consistency and allow it to cook for 10 – 12 minutes.
Garnish with coriander leaves and serve hot.

Baingan ka Bartha (Grilled Aubergine Dip)

Can be served with roti
serves 4 persons

Ingredients:
Brinjal 1 big
Onion 1 medium finely chopped
Tomatoes 2-3 small
Ginger and Garlic grated 1 tb sp
Green chili 2-3 finely chopped
1 tsp red chili powder
1 tsp coriander powder
1 tsp turmeric powder
2 tsp amchoor powder (Dried Mango powder)
Oil
Coriander leaves for garnishing
Salt to taste

Method:

Take a brinjal. Apply some oil around the whole brinjal and directly roast it in gas stove. If gas stove is not available, it can be also baked in oven, 180 degree for 10- 15 minutes.
Remove the outer covering and mash the rest of the brinjal with hand or hand mixer and keep aside
Take 2 tbsp oil in a pan and add cumin. Allow it to splatter.
Add the finely chopped onion and fry for 3- 5 minute, till it turns a little brown.
Add the grated ginger garlic and finely chopped chili and stir for 2 minutes
Add the chopped tomatoes and cook for 5 minutes.
Add the turmeric powder, red chili powder, coriander powder, dry mango powder and garam masala to it and cook for 2 minutes.
Add the mashed brinjal and mix well. Add the salt according to taste.
Allow it to cook for 5 minutes and garnish with coriander leaves.
To enhance the taste can add 1 tbsp ghee to it.

Punjabi Rajma (Kidney Beans Curry - Punjabi Style)

Served with rice and Salad.Serves 4 persons

Ingredients
250g of Kidney beans soaked in water for minimum 6 hours
2 small potatoes, cut in cubes
1 medium sized onion
2-3 garlic pearls grated
1-2 tsp grated ginger
2-3 tb sp of tomato puree
2 tb sp curd
1 tsp kasoori methi
1 tsp coriander powder
1 tsp garam masala
1 tsp chili powder
1 tsp Cumin (Jeera)
1 bayleaf
Coriander leaves

Method
Boil the kidney beans with enough water and salt for 3 whistles in a pressure cooker.
In a pan add 1 tb sp oil, add Cumin and Bayleaf, allow the cumin to splatter.
Then mix the grinded onion paste in it. Stir it till it turns light brown in colour. Add the garlic ginger paste to it and stir well.
Add tomato puree and curd and keep stirring.
Add kasoori methi, turmeric powder, chilli powder, garam masala and coriander powder and stir until the oil starts seperating.
Add the diced potatoes and boiled kidney beans. Pressure cook for about 1 whistle.
Garnish with coriander and sliced ginger.