Paneer lababdar

 Ingredients

For Gravy 2 tbsp Oil, तेल 3 Cloves, लॉन्ग 2 Green cardamom, हरी इलायची 6-8 Black pepper cons, काली मिर्च के दाने 2 Bay leaves, तेजपत्ता 1½ Ginger, roughly sliced, अदरक 5-6 Garlic, roughly sliced, लहसुन 3 medium Onion, roughly sliced, प्याज 4 medium Tomatoes, roughly sliced, टमाटर 4 Dry Kashmiri chilli, सूखी कश्मीरी मिर्च 1 tsp Degi Red chilli powder, देगी लाल मिर्च पाउडर ¼ tsp Turmeric powder, हल्दी पाउडर 8-10 Cashew nuts, काजू Salt to taste, नमक स्वादानुसार Water as required , पानी For Marination 1 medium Onion, diced, प्याज 1 medium Capsicum, diced, शिमला मिर्च Salt to taste, नमक स्वादानुसार ¼ tsp Degi Red chilli powder, देगी लाल मिर्च पाउडर A pinch Garam masala powder, गरम मसाला पाउडर 500 gm Paneer, cubed, पनीर 1 tbsp Oil, तेल 2 tbsp Oil (to saute), भूनने के लिए तेल For Finishing Gravy 2 tbsp Ghee, घी 1 tsp Cumin seeds, जीरा 2 tbsp Garlic, chopped, लहसुन 1 medium Onion, chopped, प्याज 1 medium Tomato, chopped, टमाटर 2 fresh Green chillies, chopped, हरी मिर्च Salt to taste, नमक स्वादानुसार ½ tsp Degi Red chilli powder, देगी लाल मिर्च पाउडर 1 tsp Coriander powder, धनिया पाउडर ¼ tsp Turmeric powder, हल्दी पाउडर Prepared Gravy, तैयार की हुई ग्रेवी 2 heaped tbsp Fresh Cream, मलाई ½ tsp Sugar, चीनी ½ tsp Dry Fenugreek leaves powder, कसूरी मेथी का पाउडर

Process For Gravy

In a deep bottom pan, add oil, cloves, green cardamom, black peppercorns, bay leaves and let it splutter. Add ginger, garlic, onion and saute it well. Add tomato, bay leaf, dry red chilli, degi red chilli powder, turmeric powder and saute it well. Add cashew nut, salt to taste, add little water and mix well. Cover it with a lid and cook on medium flame until the tomatoes turn soft. Onces the tomatoes are soft, transfer them into a bowl and grind it with the help of a hand blender to a smooth puree. Strain the gravy in another bowl and keep it aside for further use. For Vegetables & Paneer Marination In a bowl, add onion, capsicum, salt to taste, degi red chilli powder, garam masala. Add paneer and toss it well, Add oil and mix everything well. Keep it aside for further use. In a deep non-stick pan, heat oil, onces it's hot, add the marinated paneer mixture into the pan. Toss everything well. For Finishing Gravy In a deep bottom pan, add ghee onces it's hot, add cumin seeds, garlic and saute it well. Add onion and saute it well until light golden in color. Add tomatoes, green chillies and saute for a minute. Add salt to taste, degi red chilli powder, coriander powder, a pinch of turmeric powder. Saute on medium flame until the spices are cooked well. Add a little water and mix it well. Now, add the prepared gravy into the mixture and mix it well. Add fresh cream and mix everything well. Add sugar, add the tossed paneer into the gravy and mix it well. Cook for 2-3 minutes, finish it with dry fenugreek leaves powder and mix it well. Garnished it with fresh cream, coriander sprig and served hot with prepared lacha paratha.

paneer tikka masala

 Click here

matar mushroom

 

Link

for onion tomato paste:

• ▢2 tsp oil
• ▢1 onion (finely chopped)
• ▢1 tbsp ginger-garlic (crushed)
• ▢2 to mato (finely chopped)

for sauting mushroom:

• ▢2 tsp oil
• ▢10 mushroom (quartered)
• ▢½ tsp pepper (crushed)
• ▢½ tsp salt

for curry:

• ▢2 tsp oil
• ▢1 bay leaf / tej patta
• ▢1 inch cinnamon
• ▢½ tsp turmeric / haldi
• ▢1 tsp cumin / jeera
• ▢1 tsp kashmiri red chilli powder / lal mirch powder
• ▢¾ tsp coriander powder
• ▢¼ cup cashew paste or use cream later 
• ▢1 cup water
• ▢½ cup peas / matar (fresh / frozen)
• ▢½ tsp salt
• ▢1 tsp kasuri methi / dry fenugreek leaves (crushed)
• ▢2 tbsp coriander leaves (finely chopped)
• ▢¼ tsp garam masala

INSTRUCTIONS

 

• in the same kadai heat 2 tsp oil and saute 1 bay leaf, 1 inch cinnamon, 1 tsp cumin. saute till the spices turn aromatic.
• keeping the flame on low saute, ½ tsp turmeric, 1 tsp chilli powder and ¾ tsp coriander powder.
• add in prepared onion tomato paste and cook well.
• keep stirring till the onion tomato paste thickens and releases oil.
• now add in ¼ cup cashew paste and mix well.
• add in 1 cup water and stir well adjusting consistency as required.
• further add ½ cup peas and sauted mushrooms. mix well.
• cover and boil for 5 minutes or till mushrooms and peas gets cooked completely.
• now add 1 tsp kasuri methi, 2 tbsp coriander leaves and ¼ tsp garam masala. mix well.
• finally, serve matar mushroom recipe with roti, naan or kulcha.
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indian style masala pasta

 https://www.indianhealthyrecipes.com/masala-pasta/#wprm-recipe-container-37230

baked baby potatoes

 

TIPS FOR MAKING ROASTED BABY POTATOES

• Double the recipe: If you double the recipe, you will need to make it in a larger half sheet baking pan, or in 2 batches, as the potatoes need to be arranged in a single layer to cook evenly and get crispy.

• How to cook in the air fryer: To make in the air fryer, arrange them in a single layer in the air fryer basket (you will likely need to do this in two batches so that you are not overcrowding the pan). Air fry at 375°F for 20-22 minutes shaking the basket halfway through, until the potato skins are golden brown and tender.

• How to store: Transfer into an airtight container and store in the refrigerator for up to 4 days.

• How to reheat: To reheat, transfer into a 300F preheated oven or air fryer basket and heat for 5-10 minutes, until warmed through.

• Combine ingredients. Place all ingredients (potatoes, olive oil, garlic, Parmesan, Italian seasoning, salt and pepper) into in a large mixing bowl. Toss to combine.

• Roast in the oven. Transfer to a quarter sheet baking pan and spread out into a single layer. Roast in a 400F preheated oven for 30 minutes, until potatoes are crisp, golden and fork tender (when a fork inserted into the potato easily comes out).

• Serve. Serve as is, or garnish with some fresh parsley on top.

bhindi do pyaaza

 

https://www.indianhealthyrecipes.com/bhindi-do-pyaza/

Butter chicken

 

Marinate the chicken pieces with curd, oil and MDH butter chicken masala for 20 minutes and grill on medium until crisp and cooked.

1 big onion, 1 red big tomato and tomato paste, ginger, garlic, 5 cashews, water-soaked poppy seeds, 1 elaichi, 2 cloves, jeera

 saute everything in a pan for 15-20 minutes until the tomato gets cooked and mushy.

grind into a paste

add ghee or butter,then cumin seeds,

add your paste and the mdh butter chicken masala, salt, deghi mirch, 2 tbsp honey, fenugreek leaves, cream cheese and milk for texture

Then add your grilled chicken pieces and garnish with cilantro

https://cafedelites.com/butter-chicken/