PALAK PANEER

Ingredients

250 gm paneer pieces (cottage cheese)
500 gm spinach
3 tablespoon onion (chopped)
2 tablespoon tomato (chopped)
2 tablespoon any cream (alternate: sour cream)
2 teaspoon Garam masala powder
1 teaspoon Cumin powder
½ teaspoon turmeric powder
2 tablespoon ghee or oil
Salt to taste

Preparation

1. Heat ghee or oil. Fry onion until light golden brown.
2. Add spinach and cook until it turns into a paste.
3. Add sour cream, spices and tomatoes. Cook for few minutes.
4. Add cubed paneer to spinach. Cook for about 10 minutes in medium heat.
5. Serve hot with rice or Rotis .

BAIGAN KA BHARTA

Ingredients:

1 teaspoons garam masala powder
2 teaspoons Amchur powder
2 teaspoon
oilsalt to taste

Preparation

1. Make slits in eggplants and roast them in a 400 degree oven for 10-15 minutes or till it becomes soft. (Alternatively, cut and cook over stove with oil)
2. Peel and mash them.
3. Heat the oil in medium heat. Add the half of onion and fry until it becomes golden brown .
4. Add turmeric, salt and yogurt. Cook for few minutes.
5. Add the eggplant, tomato, garam masala, green chili and amchur powder. Cook for 5 to 10 minutes with continuous stirring.
6. Remove from heat. Add the rest of onions and mix well.
7. Serve hot.

DUM ALOO

Ingredients:

½ kg-small potatoes
1 cup-onion paste
1 teaspoon garlic paste
1 teaspoon ginger paste
½ cup tomato paste
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1teaspoon kasoori methi
1 teaspoon garam masala powder
5 teaspoon cream
2 teaspoon cashewnut paste
½ cup-plain yogurt
2 teaspoon-oil
Salt per taste

Preparation

Peel, wash and prick potatoes with a fork. Deep fry over medium heat in oil until potatoes are golden brown in color. Keep aside.Heat oil in a pan. Add onion paste and cook until light brown.Add cashewnut paste and yogurt. Cook few seconds.Add ginger paste and garlic paste. Cook few seconds.Add red chili powder, coriander powder, turmeric powder and tomato puree. Cook for few more minutes.Add 2 ½ cups of water. Bring it to a boil and add fried potatoes.Season with salt.Reduce heat to low. Add garam masala and methi.Continuing cooking for ten minutes on a low heat.Finish with cream and serve hot.