Paneer Makhani

Ingredients:
Ripe Tomatoes 7
Butter Stick 1 or 200grams
Jeera 1 teaspoon
Fried Panner cubes 1 medium bowl
(chopped into 1 inch by 1 inch pieces)
Ginger garlic paste 2 teaspoons
Oil 2 tablespoons
Kasturi methi 1 teaspoon
Whip cream ½ cup
Red chilli powder 1 teaspoon
Garam masala powder ½ teaspoon (optional)
Chopped coriander leaves handful
Salt as needed


Preparation:
1. Chop tomatoes into pieces.

2. Heat a pan and add 1 table spoon of oil  after oil is heated add the chopped tomatoes. 

3. When they become soft and tender switch off the stove.

4. Let it cool, transfer it to blender add water and make it into paste.

5. Heat a pan add oil and after it is heated add jeera.

6. When the jeera starts to slightly change color. Add ginger garlic paste and mix well.

7. When the ginger garlic paste starts to thicken add the tomato puree and mix well.

8. Turn to medium flame and mix continuously in between. When the tomato puree starts to thicken. Add the butter stick and mix well.

8. When it thickens add salt and mix well.

9. Add fried panner cubes and mix well.

10. Add whip cream and mix well. Add half quantity first mix well, till it is absorbed.

12. Add the remaining half and mix well.

13. Add red chilli powder and mix well. Add little garam masala powder and mix well.

14. Add kasturi methi leaves and mix well.

15. Garnish with coriander leaves.

Potato masala simple curry

This is simple tasty and easy curry. I tasted this in my friend's house. It was very yummy. Quick and fast to make.

Ingredients:

Potatoes 3 (medium sized)

Red chillies 5

(adjust accordingly)

Garlic cloves 3

Jeera ½ teaspoon

Oil 1 tablespoon or 3 teaspoon

Coriander powder 1 teaspoon

Amchur powder ½ (optional)

Salt as needed

Preparation:

1. Boil 3 potatoes and peel them. Mash them.

2. Blend garlic, red chillies and jeera into a fine paste.

 3. Heat a pan and add oil after it is heated, add the above paste. 

  4. When nice aroma comes add the mashed potatoes.

5. Cover it with a lid and add little water if needed.

6. When it is fully cooked add coriander powder and amchur powder and mix well.  

7. Mix well and add salt. Cook for 5 minutes and switch off the stove.

Panner Burji

 I have used fresh panner to make this curry, this adds up to the taste, if you want to use purchased panner grate it and use that.

Ingredients:

Paneer  2 ½ cups

Onion 1 big sized

Tomatoes 3
Cumin seeds ½ teaspoon
Turmeric Powder 2 pinches
Garam Masala Powder ¾ teaspoon

(adjust accordingly)

Ginger garlic paste 1 teaspoon

Red chilli powder ¾ teaspoon

(adjust accordingly)

Oil 1 table spoon or 3 teaspoons

Coriander leaves for garnishing

Salt as needed

Preparation:

1.Chop the onions, tomatoes into small piece. Filter the water if it is home made paneer. Grate or keep the panner  ready.

2. Heat a skillet or deep vessel and add oil to it after oil is heated add cumin seeds, when the cumin seeds start to splutter add ginger garlic paste and mix well and then add onions.

3. When the onions become translucent add the tomatoes. Mix well.

 

4. When the tomatoes are cooked and become soft.

5. Add panner and mix well.

6. Add turmeric powder, salt and mix well.

 

7.  Keep it in medium low flame and after  10 minutes when the curry is fully cooked add garam masala powder and red chilli powder and mix  well.

 8. Cook for 10 minutes unti you get the desired consistency, garnish with coriander leaves.

 

 

Capsicum gravy curry

 

Ingredients:

Red bell pepper or Red capsicum 1 (chopped into 1 inch pieces)

Green bell pepper or Green capsicum 1 (chopped into 1 inch pieces)

Onion 2 medium sized

Tomatoes 2 medium sized

Ginger 1 inch piece

Garlic cloves 6

Jeera 1 teaspoon

Peanuts or Ground nuts 1 cup

Green chillies 4

Garam masala 2 teaspoons

Oil 2 tablespoon

Salt as needed

Preparation:
1. Peel the outer layer of garlic and onion. Chop onion, tomatoes, garlic and ginger into small pieces. Heat a pan a tablespoon of oil and add the onion, garlic cloves and ginger pieces to it after they become translucent in color add the the tomato pieces. When they become soft.

 2. When the tomatoes becomes soft add the peanuts or ground nuts. When they become soft add green chillies and switch off the stove. After it cools blend them into coarse puree.

 3. Heat the same pan and add the remaining oil to it. Add the jeera seeds.

 4. When they slightly change color add the chopped capsicum pieces.

 5. When the capsicum pieces become tender add the puree and mix well.

 

6. Add garam masala powder, salt  and mix well.

 

7. Cover it with a lid and cook the curry in medium flame for about 10 to 15 minutes. Stir in between.

8. When it cooked switch off the stove. Garnish with coriander leaves.