• Paneer – 200 gms, cut into cubes
• Butter – 2 tbsps
• Tomato Puree – 1 cup
• Ginger-Garlic paste – 2 tbsps
• Cashew nut paste – 2 tbsps
• Fresh Cream – ½ cup
• Tomato sauce – 1 tbsp
• Water – ½ cup
• Red chilli powder – ½ tsp
• Garam Masala powder – ½ tsp
• Sugar – ½ tsp
• Salt to taste

 Preparation Method

1. Add butter in a kadai and melt it.
2. Add ginger-garlic paste, tomato puree, tomato sauce and sugar.
3. Mix well and leave for a minute.
4. Add red chilli powder, garam masala powder, salt and sugar.
5. Stir in occasionally and leave for 5-6 minutes.
6. Add cream, cashew nuts paste, ½ cup water and mix well.
7. Cover and cook for 3-4 minutes.
8. Lastly add paneer pieces and cook for 45-5 minutes.
9. Garmish with chopped coriander leaves.
10. Serve hot with Chapathi/Paratha.

• Spinach – 5 bunches, chopped
• Ginger – 1″ inch piece, chopped
• Onion – 2, large size, Sliced
• Saunf / Fennel Seeds – 1/2 tsp
• Green Cardamoms – 2
• Red chilli powder – 1 tsp
• Cummin powder – 1 tsp
• Garam masala powder – 1/2 tsp
• Salt to taste
• Oil – 2 tbsp

Preparation Method

1. Heat the oil in a kadai, add saunf & cardamoms.
2. Add ginger and onions after a few seconds.Fry till onions turn glden brown.
3. Simmer and add the spinach (cleaned, washed and chopped).
4. Stir well to mix, cover and cook till they got reduced.
5. Now add the red chilli powder, cummin powder, salt and close with a lid.
6. Cook till the spinach has become tender.
7. Open the lid and add the garam masala and increase the flame, till it dries up.

• Tomatoes – 6, medium size, finely chopped
• Onions – 3, medium size, finely sliced
• Ginger-Garlic paste – 2 tsps
• Red chilli powder – 1/2 tsp
• Coriander powder – 2 tsps
• Turmeric powder – 1/2 tsp
• Cummin Seeds – 2 tsps
• Salt to taste
• Oil – 2 tbsps

Preparation Method

1. Heat oil in a kadai, put cumin seeds in it. As soon as they turn golden and fragrant, add the onions, and stir fry in high flame till it turns golden.
2. Mix the red chilli powder, turmeric powder and coriander powder in ginger-garlic paste with some water.
3. Add the this spice paste in the onion and fry ill oil separates.
4. Add quarter cup of the chopped tomatoes, cover and cook till they release the juice.
5. Increase the heat and fry till separates once again.
6. Now add the rest of the tomatoes along with sat.
7. Stir well, cover and lower the heat. Reduce the flame and cook for 15-20 minutes.
8. Serve this with rice or roti’s.

• Potatoes – 5-6, medium size, diced
• Tamarind paste – 2 tbsps
• Green chillies – 4, slit
• Turmeric powder – 1/2 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 2 tsps
• Mustard Seeds – 1 tsp
• Oil – 2 1/2 tbsps
• Salt to taste
• Coriander leaves for Garnishing

Preparation Method

1. Heat oil in a kadai, put mustard seeds, wait till they splutter.
2. Add the potatoes, turmeric powder, red chilli powder, coriander powder, salt and mix well.
3. Add a  cup of water and bring up one boil. Cover and simmer till the potatoes are cooked well.
4. Now add green chillies and tamarind paste. Thin down with little water if needed.
5. Cook on low heat for 5 minutes till the raw smell goes off and then increase the flame to hign.
6. Stir continuously till all water dries up.
7. Garnish with coriander leaves and Serve.

• Fresh Mustard Greens – 1 kg
• Spinach – 300 gms
• Ginger-Garlic paste – 2 tbsp
• Green chillies – 3, finely chopped
• Makki ka atta (Maize flour) – 2 tsp
• Jaggery – 1 tbsp, crushed
• White butter – 1 tbsp
• Salt to taste

For the tadka

• Ghee or oil – 3 tsp
• Red chilli powder – 1/2 tsp
• Green chilli – 1, finely chopped
• Ginger – 1″ piece, grated

Preparation Method

1. Wash thoroughly, dry and roughly chop the mustard and spinach leaves.
2. Cook the leaves in a pressure cooker for around 15 minutes with a cup of water, the ginger- garlic paste, green chillies and salt.
3. Remove and blend the saag in a blender till it is a rough paste.
4. In a heavy-bottomed pan cook the saag with the maize flour for another 10 minutes on low heat.
5. Heat the ghee or oil for the tadka in a small pan, add the ginger, chillies and red chilli powder in that order, fry for a few seconds ensuring that the chilli powder does not blacken.
6. Pour the tadka over the saag and stir for a few seconds.
7. Sprinkle the jaggery on top and serve with a dollop of white butter.
8. Serve makki ki roti.

• Channa/Senagalu – 2 cups
• Onions – 4, medium size, finely chopped
• Tomatoes – 4, medium size, finely chopped
• Green chillies – 2, finely chopped
• Ginger – 1″ piece
• Lime juice – 2 tbsps
• Turmeric powder – 1/2 tsp
• Red chilli powder – 1/2 tsp
• Coriander powder – 2 tsp
• Cummin powder – 2 tsp
• Garam masala powder – 2 tsp
• Salt to taste

Preparation Method

1. Wash the channa and soak in water overnight.
2. Take a bowl and add ginger, green chillies, lime juice, 1/2 tsp of salt and 2 tbsp of onion. Mix well & keep aside.
3. Drain the channa and pressure cook for 2-3 whistles with little salt.
4. Cool and open the cooker. Take a cup of channa and mash it with a masher. Mix it with the remaining channa.
5. Heat the oil in a kadai, add the remaining onions and fry on medium flame till it becomes golden brown.
6. Add turmeric powder, red chilli powder, coriander powder and cummin powder. Stir well and fry for a minute.
7. Now add the tomatoes and fry a minute. Reduce the flame and cover the kadai.
8. Wait till the tomatoes leave the juice and open, increase the heat and fry till they dry up.
9. Mix the channa to the tomato masala, add garam masala and adjust the salt.
10. Add water and bring to boil, cover, simmer and cook for 10 minutes by stirring occasionally.
11. Switch it off when it has become semi-gravy. Take care neither it should not be too watery or too thick.
12. Now add the onion mixture and serve hot, garnished with coriander leaves.

• Broccoli – 500 gms, florets
• Hung curd – ½ cup
• Cheese – 3 tbsps, grated
• Fresh breadcrumbs – 1 cup
• Oregano or mixed herbs – 1 tsp
• Green chillies – 4, chopped
• Butter – 2 tsp
• Oil for frying
• Salt to taste

For White Gravy

• Cashew nuts – 1 cup, broken
• Melon seeds – 1 tbsp
• Poppy Seeds – 1 tbsp, soak in water for 15 minutes
• Tomato puree – 2 tbsp
• Thick fresh cream – 1 cup

Preparation Method

1. To prepare fresh breadcrumbs, take 2-3 slices of white or brown bread and remove the crusts.
2. Break into small pieces and dry grind in a mixer to obtain crumbs.
3. Heat the butter and sauté the broccoli on a medium flame for 2-3 minutes.
4. Remove and cool. In a mixer, blend together the sauted broccoli florets, hung curd, breadcrumbs and mixed herbs.
5. Transfer to a mixing bowl and add the cheese and the green chillies.
6. Add salt to taste and divide into small portions.
7. Grease your palms and shape each portion into a ball.
8. Heat the oil and deep-fry these balls till they are golden brown.
9. Drain out excess oil in tissue paper.
10.  Remove the oil from the kadai, leaving only 2-3 tsps.
11. Grind the ingredients for the white gravy together and cook for 2-3 minutes.
12. Mix in 1 cup of water and salt to taste.
13. Add the tomato puree and bring to the boil.
14. Put off the flame and mix in the fresh cream.
15. Transfer to a serving bowl.
16. Place the koftas and serve with roti/parathas.

• Paneer – 2 cups
• Peas – ½ cup, boiled
• Onion – ¼ cups
• Kasuri Methi /Dried Fenugreek leaves – 1 tsp
• Butter – 2 tbsp
• Red chilli powder – 1 tsp
• Tomato Puree – 2 cups
• Milk – ¼ cup
• Fresh cream – ¼ cup
• Garam Masala – ½ tsp
• Jeera/ Cumin powder – 1 tsp
• Oil – 1 tbsp
• Salt to taste
• To Grind
• Onion – 1 cup, chopped
• Ginger – 1” piece
• Garlic – 8 cloves
• Cashew nuts – 2 tbsp, broken

Preparation Method

1. Make a paste of all the ingredients given for grinding.
2. Heat the oil in a pan, add the ground paste and cook till it is light brown colour.
3. Add the chilli powder, tomato puree and cook for about 5 minutes.
4. Add the cumin powder, garam masala and add half a cup of water and cook till the oil separates from the masala. Keep aside.
5. Take a pan and add butter, kasuri methi and onion.
6. Cook till the onions are lightly brown.
7. Mix the fried onions with the tomato gravy.
8. Now add the boiled peas, milk, fresh cream, paneer cubes and salt.
9. Adjust water and allow it to come to a boil.
10. Serve hot with rotis/parathas.

Variations

Make paneer butter masala without adding peas to the gravy.

• Garam masala – ¼ tsp
• Fresh cream – 3 tbsp
• Milk – 2 tbsp
• Oil for frying

To Grind for White Sauce

• Onion – 1 cup, chopped
• Cashew nuts – 1 tbsp
• Garlic – 4 cloves
• Ginger – ½ “piece

For the Koftas

• Paneer – 1 cup, grated
• Maida – 4 tbsps
• Green chillies – 4, finely chopped
• Coriander Leaves – 2 tbsp, chopped
• Cooking soda a pinch, optional
• Salt to taste

Preparation Method

1. Mix all the ingredients given for making kofta and shape into small balls.
2. Heat oil in a deep frying pan and fry the koftas until golden brown.
3. Remove, drain on absorbent paper and keep aside.
4. Grind all the ingredients given for making gravy.
5. Heat the oil in a pan and fry the ground paste till the raw smell goes off.
6. Add the garam masala and for again for a minute.
7. Add the fresh cream, milk and a cup of water and cook for 5 minutes.
8. Switch off the stove and keep the gravy aside.
9. Just before serving, add the koftas to the gravy and bring to boil.
10. Serve hot with Chapathi/Rice.

• Paneer – 1 cups
• Palak /Spinach – 5 cups
• Onion – ½ cup, finely chopped
• Garlic – 4 cloves
• Ginger – ½ inch piece, finely chopped
• Green chillies – 4
• Pasuppu/Turmeric powder – ½ tsp
• Tomatoes or Tomato puree – ½ cup
• Garam masala – ¼ tsp
• Oil – 1 cup
• Salt to taste

Preparation Method

1. Cut the paneer into small pieces.
2. Cook the palak in boiling water.
3. Drain the hot water and wash with cold water.
4. Grind into puree in a blender and keep aside.
5. Heat oil in a deep frying pan and fry the paneer cubes until golden brown.
6. Remove and drain on kitchen towel. Keep aside.
7. Heat the oil in a pan and fry onions till they turn translucent.
8. Add the garlic, ginger, green chillies and turmeric powder.
9. Fry a minute. Add the tomatoes puree and stir continuously till the mixture leaves oil.
10. Now add the palak puree, fried paneer cubes, garam masala powder and salt.
11. Pour a cup of water, adjust salt and bring to boil.
12. Serve hot with Rice/Roti.

 Variations

1. Ginger-Garlic paste can be used.
2. For more spicyness add red chilli powder.