Shahi Paneer Easy Recipe

Cuisine: Indian Main Course

Serves : 2 pax

Ingredients:

  • Paneer 250 GMs
  • Onion 1pc
  • Tomato 4pc
  • Kaju Or Magaj 50 GMs
  • Cream 50 GMs
  • Butter 50 GMs
  • Ginger-Garlic Paste 2 tsp
  • Khoya 50 GMs
  • Salt to taste
  • Haldi to taste
  • Garam Masala to taste
  • Sugar for flavour

Method:

  1. Roughly chop the onion and tomato and sauté in a thick bottom pan
  2. Male Paste of the mixture and paste of kaju separately
  3. Take a pan, add oil, add ginger and garlic paste and start cooking
  4. After that add the spices and then the kaju Paste
  5. Then add the mixture and keep cooking for 10 min in low flame
  6. Then add grated Khoya, cream, butter and keep cooking
  7. Then add the cubes of paneer and cook for some more time
  8. Check salt and serve hot with garnish of cream and butter

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Dal Makhani Easy Recipe

Cuisine : Indian Main Course

Serves : 4 Pax

Ingredients:

Urad whole 250 GMs

• Salt to taste

• Ginger and garlic paste 3 tbsp

• Milk 400 GMs

• Dhaniya powder 2 tbsp

• Garam masala 1 tbsp

• Oil for cooking

• Whole spices like clove, cardamom, cinnamon, pepper whole

• Tomato purée 200 GMs

Method:

1. Soak the dal overnight

2. Cook the dal adding salt, whole spices with enough amount of water

3. After the dal is cooked, mash the dal and keep aside

4. Take a thick bottom pan and oil, then ginger garlic paste and cook well

5. Then add all the spices and then tomato purée into it

6. After it start leaving oil, add the mashed dal with the water and start cooking

7. After the first boil, add milk into it and keep it boiling

8. When you see the dal is getting thick, low the flame and keep cooking

9. Add butter after that and serve hot checking the salt.

Kadai Paneer Easy Recipe

Cuisine: Indian Main Course

Serves: 2-3 Pax

INGREDIENTS:

• Cottage Cheese (Paneer) 300gms
• Onion medium 5pcs
• Capsicum 1pc
• Tomato 2pcs
• Garlic and Ginger paste 2tbsp
• Salt to taste
• Haldi (Turmeric) to taste
• Garam Masala to taste
• Coriander powder 2tbsp
• Red chilly powder 2tbsp
• Coriander whole 1tsp
• Dry red chilly 2-3pcs
• Green Chilly 2pcs
• Vegetable oil for frying

METHOD:

1) Cut the Cottage Cheese (Paneer) into Dice Cubes
2) Blend the tomatoes In a blender
3) Cut all the onion in jullians (Long-Long)
4) Take a wok or pan, fry the onion till golden brown then add ginger and Garlic paste, then all the spices, and at the last blended tomato, cook till it leaves oil on top, gravy ready
6) Then take a pan, put oil, add whole coriander seeds, then diced onion, capsicum, green chilly and dry red chilly
7) Sauté well then add the curry, dice paneer into it to make Kadai Paneer. Serve hot with coriander garnish

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CHEF NOTES

  • Cook the onion till golden brown, don’t make it black
  • If you want to make it semi gravy you can add water after adding paneer

Baghaar-e-Baingan Easy Recipe (Eggplant Curry)

CUISINE : INDIAN MAIN COURSE

SERVES : 2 PAX

INGREDIENTS

  • Baby Eggplant (Chote Baingan) 500 grams or 10-12 pcs
  • Onion Medium 2 pc
  • Tomato Medium 2 pc
  • Ginger and Garlic Paste 4 tbsp
  • Salt to taste
  • Red chilly powder to taste
  • Haldi to taste
  • Coriander Powder to taste
  • Garam masala to taste
  • Refined oil for Frying and cooking
  • Green Coriander for Garnish

METHOD

  1. Slit the Baby eggplant and deep fry them till golden brown
  2. Chop the Onions and start cooking in a pan till golden brown
  3. Add Ginger and Garlic paste, all the spices and then tomato purée
  4. Cook the gravy till it leaves oil on the top
  5. Then add the fried baby eggplants into the gravy
  6. Cook on slow flame for 10 min
  7. Serve hot with garnish of chopped coriander

CHEF TIPS

  • While Slitting the Baby Eggplants don’t cut into 2 parts, it should remain as a whole
  • Make the onion brown not black, low the heat when you see onion turning brown

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