Paneer Makhani

Ingredients:

Paneer cubes
Curd
Ginger-garlic-green chilli paste
Turmeric powder
Salt
Cashew paste
Butter
Tomato puree
coriander leaves

Method:

Marinate paneer in curd, ginger-garlic-green chilli paste, turmeric powder and salt for about half an hour. Heat some butter in a pan. Add the cashew paste and fry till it is golden brown. Then add the tomato puree to it. Fry fir 3-5 minutes. THen add marinated paneer cubes and a little salt. Cook for some time and garnish it with coriander. Serve hot with chapati.

Shahi Kofta

Ingredients:

1/2 kg tomatoes
3 onion
Boiled potatoes
grated paneer
khoya
finely chopped onion
raisins
salt
white pepper powder
cashew
pistachios
almonds
ghee
ginger-garlic paste


Make a paste of:

2 tbsp grated coconut
3 green chillies
1 pc ginger
1 piece ginger
1 tsp dhania
1 tsp jeera
3 dry red chillies
2 tej patta
6 cloves
3-6 black peppercorns
1 tbsp charoli
1 tbsp cashews
1 tbsp khus-khus



Method:

For kofta:

Boil potatoes and mash them. Add grated paneer and salt.

Stuffing of kofta:

Mix khoya, finely chopped onion, raisins, cashews, pistachios, almonds, salt and pepper. Stuff this mixture in the potato paneer mixture. Make koftas and deep fry.

For the gravy:

Heat some oil in a pan. Add onion paste. Cook till light brown. Add tomato puree. Fry for 5 minutes. Add 2 cups of water. Cook for another 5-7 minutes. Add the paste mentioned in ingredients. Cook till the gravy is thick. Pour gravy over kofta while serving. Garnish with coriander leaves and or grated paneer.

Shahi Makhanwala

Ingredients:

Paneer made from 1 ltr. milk, cut into strips
500 gms tomatoes cut into small pieces
250 gms Finely chopped onion
100 gms cauliflower cut into pieces
1 tbsp raisins
1 tbsp cashew pieces
1/2 cup curd
1 cup milk
4 tbsp butter or ghee
paste of 6 kashmiri chillies
2 tbsp dhania powder
1 tsp jeera powder
3 tej patta
6 cloves
paste of 4 green chillies
1 inch piece of ginger
1 tbsp cashew paste

Method:

Fry paneer. Heat some butter in a pan. Add the finely chopped onion. Cook till it turns brown. Put the dry paste and tomatoes. Cook till the tomatoes are tender. Then add all the other ingredients and salt. Boil. Cook till done. Garnish with coriander leaves and grated cheese.