PANEER METHI MAKHANI

 

INGREDIENTS:

 

Paneer	150 gm – cubed
Methi leaves	½ -3/4 cup chopped
Onion	1 medium chopped
Tomato	2 medium - pureed
Ginger paste	1 tsp
Salt	As needed
Red chili powder	½ tsp
Coriander powder	1 tsp
Garam masala	½ tsp
Milk	¼ cup
Evaporated milk / Cream	2-3 tbsp
Sugar	¼ tsp
Oil	1 tbsp

 

METHOD:

In a pan, heat oil and add ginger paste and saute till raw smell goes. Add chopped onions and saute for few minutes.

When the onions turn translucent, add the tomato puree. Sauté until the raw smell of tomato goes and oil start to appear from sides.

Add red chili powder, coriander powder and garam masala powder. Mix well and cook for 1-2 mins.

Add chopped methi leaves and salt. Mix well and cook for 3-4 mins on low heat. Add ¼ cup of milk and bring it to a boil.

Add paneer cubes and mix well. Adjust the consistency by adding ¼ cup of lukewarm water if needed.  Cook for 2-3 mins.

Add the sugar and 2-3 tbsp evaporated milk/cream. Mix well and remove from heat.

Serve the paneer methi makhana with paratha/rotis.

WHOLE LENTIL SOUP

 

INGREDIENTS:

 

Whole masoor dal	1 cup
Onion	1 small – chopped
Tomato	3 large -pureed
Potato	½ cup – diced
Carrot	½ cup – diced
Broccoli	½ cup florets
Oil	1 tbsp
Salt	As needed
Black pepper powder	½ tsp
Red chili powder	¼ tsp
Coriander powder	½ tsp
Cumin powder	¼ tsp
Ginger paste	1 tsp
Lemon juice	½ tbsp
Bay leaf	1-2
Water /Vegetable stock	2.5 cups

 

METHOD:

Wash the lentils thoroughly and keep aside. Chop the vegetables and puree the tomatoes. Blanch the broccoli florets and keep aside.

In a pressure cooker, heat 1 tbsp of oil and add bay leaf and ginger paste. Add chopped onions, potatoes, and carrots. Sauté for 3-4 mins.

Add pureed tomato, salt, red chili powder, coriander powder and cumin powder. Let the puree come to boil.

Add the washed lentils and 2.5 cups of water. Cover and pressure cook for 3-4 whistles until the lentils and veggies are cooked.

After the pressure releases, open the pressure cooker and mix the soup well. Add the blanched broccoli florets and black pepper powder.

Adjust the consistency of soup by adding ¼ cup of warm water if required. Let the soup come to a boil and remove from heat. 

Discard the bay leaves and add ½ tbsp of lemon juice and mix well.

Serve the soup hot along with french bread slice or corn on cob and Enjoy!!!

 

AALOO MATAR PANEER

 

INGREDIENTS:

 

Potato	1 cup - diced
Green peas	½ cup
Paneer	1 cup - cubed
Onion	1 medium - chopped
Tomato	2 large - chopped
Ginger	1-inch piece
Green chili	1
Oil	1 tbsp
Cumin seeds	1 tsp
Salt	As needed
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tsp
Sugar	¼ tsp
Garam masala powder	½ tsp
Kasuri methi	½ tsp
Coriander leaves	2 tbsp
Heavy Cream	2 tbsp

 

METHOD:

In a pan, heat ½ tbsp of oil and add chopped onion, ginger and green chili. Sauté until onions turn translucent and then add chopped tomatoes.

Sauté till tomatoes are mushy and then transfer to a plate to cool down the onion-tomato mixture. Blend the cooled mixture into a smooth paste.

In the same pan, add the remaining ½ tbsp of oil and add cumin seeds. After cumin seeds splutter, add the ground paste and saute for 2-3 mins.

Add salt, turmeric powder, red chili powder and coriander powder. Continue sautéing till oil starts to ooze from sides.

Add the chopped potatoes, green peas and 1.5 cup of water. Cover and cook on medium flame until the potatoes are cooked. Check in between and add more water if needed.

Add the cubed paneer, sugar, garam masala and crushed kasuri methi Mix everything well and cook for 1-2 mins.

Add the heavy cream and chopped coriander leaves. Mix well and remove from heat.

Serve the aloo matar paneer masala hot and enjoy with phulkas, rotis or parathas.