Kadhai Paneer

Ingredients :
Paneer or cottage cheese  -200 gms ( cubed ),
Green bell pepper -1 big ( cubed ),
Ginger -1 inch ( grated),
Tomato -3 medium ( chopped and pureed )
Green chilli -1( chopped ),
Cumin seeds -1 tsp,
Coriander pwd -1 tbsp ,
Turmeric pwd -1/4 tsp,
Methi leaves or dry methi leaves -2 tbsp ( i have used dry methi leaves ),
Red chilli pwd -1/4 tsp,
Oil -2 tsp ,
Salt to taste .

Method :
Soak the dry methi leaves in 2 tbsp of water  for 5 minutes then squeeze out the water from the leaves
and keep in a bowl .If you are using fresh leaves ,blanch it and then squeeze out the water .


Chop the tomatoes and run in the grinder with green chilli and ginger .Take out and keep in the bowl .

Heat 1 tsp oil in pan and saute the cubed bell peppers in high heat for half a minute and keep aside .In the same pan ,saute paneer for few seconds in high heat and keep aside.
Put 1 tsp oil in pan and then add cumin seeds ,let it crackle .Lower the heat and then add the tomato puree mixture .

Raise the heat for a minute and then add coriander pwd ,turmeric pwd , red chilli pwd and dry methi leaves and salt .Let it cook till the sauce is half and then add the bell peppers and paneer .

Lower the heat and put a lid and let it cook for 5 minutes .
Close the gas .
Kadhai Paneer is ready .
Enjoy with hot roti and bondi raitha .

Aloo Baigan

Ingredients:

Potato or aloo - 2 medium ( 1/2 inch cubed),

Baigan or eggplant -400 gms ( 1/2 inch cubed ),

Tomato- 2 ( chopped),

Green chilli -1 ( chopped ),

Ginger garlic paste -1/2 tsp,

Hing or Asafoetida - a pinch ( optional ),

Cumin seeds -1 tsp ,

Coriander pwd - 2 tsp ,

haldi or turmeric -1/4 tsp,

Green coriander leaves -1 tbsp ( chopped ),

Oil -2 tsp,

Salt to taste ,

water -1/2 cup.

Method:

Take a bowl ,mix coriander pwd,haldi pwd , red chilli pwd ,ginger garlic paste with 2 tbsp of water .

Cut the eggplant into cubes and discard the stem .

Cut the potatoes with jacket into cubes.

Heat a non- stick  pan and add 1 tsp oil .As oil heats up stir fry the potatoes in high heat for a minute .

Take out and keep aside .In  the same pan , stir fry the cubed eggplant in high heat for a minute .Take out and keep aside .

Lower the heat ,add 1 tsp oil and then add hing if you like, otherwise add cumin seeds .

Let the seeds crackle ,add the coriander mixed masala and fry it for a minute .Add the chopped tomatoes and green chilli .Cover for a minute till the tomatoes are soft .

Add the stir fried potatoes and stir fry for a second then add  the eggplant ,mix and then add salt .Pour 1/2 cup water and then cover. Let it simmer in low heat for 10 or 15 minutes or till potatoes are soft  .( Can add little water if the potatoes are not cooked) Close the gas .Taste salt.

Sprinkle chopped coriander leaves .

 Aloo baigan is ready .Enjoy with roti or rice and dal .

Serves  5

Shahi Subji

Ingredients :
Cottage cheese or paneer -2oo gms ,
Cauliflower - 100 gms ,
Beans - 60 gms ,
Carrot - 60 gms ,
Ginger -garlic paste - 1 tsp ,
Onion - small  -75 gms ( 2 tbsp ) Finely chop
kashmiri red chilli - 1 tsp ,
Corriander pwd - 1 tsp ,
Cashew powder or paste -4 tsp ,
Curd - 4 tbsp ,                                           
Salt to taste, 
Oil  -2 tbsp .                                                       

                                               
Method :
Cut vegetables in one inch size.Put 2 cups of water to boil as it starts  to boil put the vegetables and stir once .
 After 3 or 4 minutes check with a knife if cauliflower is 3/4 cooked  or not ,it should be ( crunchy ). Strain and discard the water .

Heat the pan with oil .Add ginger garlic paste with little water and stir fry in medium heat .As the paste turns pink add onion  and saute in medium heat till the onions are soft .Add corriander pwd with little water and  stir  on low heat for 1 minute . Add red chilli pwd  and little water and fry the masala till oil leaves side . Keep changing the heat  from  slow to medium as required .Add cashew paste with little water  and  stir  the sauce for few minutes  till oil leaves side.
 Add the vegetables and mix  till the sauce is evenly coated and then add salt and paneer or cottage 
cheese. Let it cook for 2 minutes as sides seperate ,close the gas.
 Add the beaten curd .mix and taste salt.
Enjoy with Lacche Paratha . 


Serving  for  4 .