Paneer kurma

Ingredients:

1. Paneer - 20 cubes
2. Onion – 1 finely chopped
3. Tomato – 1 finely chopped
4. Ginger garlic paste - 2 tsp
5. Coconut milk – 1 cup
6. Red chilli powder – 2 tsp
7. Cloves – 3
8. Garam masala – 1 tsp
9. Turmeric powder – ½ tsp
10. Coriander powder – 1 tsp
11. Fresh cream or curd – 5 tsp
12. Oil – 5 tbsp
13. Salt - to taste

Preparation:

• Take a pan and heat with 1 tbsp of oil.

• Fry the paneer cubes till they turn to light golden brown colour,soak the fried paneer cubes in warm water for 30 mins.Keep it aside.

• Then add the remaining oil in the same pan and add cloves and mustard seeds.

• When they start to crackle add chopped onions,fry till they turn into translucent.

• Add tomatoes, ginger garlic paste and sauté till the raw smell disappears.

• Then add chilli powder, coriander powder, garam masala and turmeric powder,fry for few mins.

• Then add 1 or 2 cups of water and bring it to boil.

• Finally add paneer cubes and cook for 3 to 5 mins.

Serve with roti or rice.

Malai kofta

Ingridents:

3 tablespoons plain flour
1 level teaspoon baking powder
4 chopped green chillies
1 tablespoon chopped coriander
ghee for deep frying
salt to taste
For gravy:
4 large tomatoes
100 gram (4 oz.) fresh cream
4 tablespoons ghee
1 teaspoon chilli powder
salt to taste
To be ground into a paste for the gravy:
1 large onion
2 tablespoons grated fresh coconut
7 cloves garlic
2 green chillies
2 red chillies
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 tablespoons charoli
2 teaspoons khus-khus
1" piece of ginger
2 tablespoons chopped fresh coriander
Method for koftas:
• Crumble the paneer and knead very well.
• Mix the paneer, plain flour, baking powder, chillies, coriander and salt.
• Shape into small balls and deep fry in ghee. Keep aside these koftas.
Method for gravy:
• Cut the tomatoes into big pieces, add 4 teacups of water and cook,When soft, prepare a soup by passing through a sieve.
• Heat the ghee in a vessel and fry the paste very well.
• Add the chilli powder and fry again for 1 minute.
• Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.
Just before serving, add the koftas. Serve hot with parathas, puris or rice.
You can add 1 teacup of boiled green peas to the gravy if you like.

Dum Alu

These spicy Indian potatoes are perfect for lunch, dinner, or a snack.

Ingredients

1 10 baby potatoes
1 tsp. salt
1/3 tsp. turmeric powder
10-12 cashews, broken into pieces
1 clove garlic, chopped
1 Tbsp. ginger, grated
1 tsp. cumin seeds
2 tsp. coriander seeds
2 cardamom
1-inch cinnamon stick
4-5 black pepper seeds
3 Tbsp. oil
3 medium onions, chopped
1 cup tomato purée
1/2 tsp chili powder
Salt, to taste

For Garnishing: Some coriander, chopped

Method

• Boil the potatoes until just cooked and let cool. When cooled, peel and prick each one 2 to 3 times with a fork.
• Roast the dry masala in a pan on a low heat for 4 to 5 minutes until light brown and grind with the onions.
• Heat the oil in a pan and fry the onion paste for 15 minutes on low heat. Add the tomato paste and fry for 10 more minutes.
•Stir in all the other masalas, the cashews, and the boiled potatoes. Finally, add enough water to cover, bring to a boil, and cook, covered, for 10 minutes.
• Garnish with coriander and serve hot with paratha or bread.

jeera(cumin)Alu

Ingredients

500 GMS (1Lbs) Small baby potatoes

2 tsp.cumin seeds

1 1/2 tsp. Amchoor (dry mango powder)

1 tsp. Chili Powder

1 tsp. coriander powder

3 tbsp. chopped coriander leaves

2 tbsp. Kastoori (dried fenugreek leaves) methi

Salt according to taste


Method

1. Boil potatoes and peel them.

2.Heat oil in a kadhai and add cumin seeds wait a minute.

3.Add the remaining ingredients and the potatoes.

4.Toss over medium heat for 5-7 minutes. Serve hot.