Channa masala

Ingredients

• White Channa  -  1 cup
• Cumin seeds  -  1/2 tspn
• Big Onion  -  2
• Garlic  – 10 or 12 pods
• Turmeric Powder  -  1/4tspn
• Chilli Powder  -  1tspn
• Garam masala Powder  – 1/2tspn
• Tomato  – 2
• Green Chilly  -  1
• Salt  – to taste
• Ghee  – 6tspn
• Coriander leaves – little
• lemon juice – little

Recipe

1. Soak white channa for overnight.
2. Take a cooker add channa, turmeric powder, 1/2tspn , red chilly powder, salt  and garlic and cook  it for 4 whistles.
3. At 4th whistle keep the stove in low flame.
4. Grind onion as a fine paste.
5. Heat ghee in a pan.  Add 2 pods garlic, grounded onion fry it till it turns into golden brown color.
6. Now add cumin seeds, chopped tomato and fry it for 5minutes.
7. Add green chilly, salt, red chilli powder, turmeric powder and fry it for a minute.
8. Pour this fried masala into cooker, add some water and allow it cook.
9. Finally add garam masala , coriander  leaves, lemon juice and serve.

Ranjma masala curry

Ingredients

• Red Kidney Beans(Rajma beans) – 1 cup
• Big Onion – 1
• Tomato – 5
• Red chilli Powder – 2tsp
• Coriander Powder – 1tsp
• Cumin Powder – 1/2 tsp
• Garam Masala powder – 1/2tsp
• Turmeric Powder – 1/4tsp
• Salt – to taste

To Grind

• Ginger – 1″ piece
• Garlic – 4 pods

For Seasoning

• Cumin Seeds – 1/2 tsp
• Bay leaf – 1 piece
• Cinnamon – 1 ‘ piece
• Ghee – 1tbsp
• Oil – 2tbsp

Recipe

1. Soak rajma beans for atleast 7 hours.
2. Cook the beans with salt in cooker for  5 to 6 whistles.
3. Chop onion  into small pieces.
4. Blanch tomatoes and peel off the skin. Add the remaining portion of tomatoes into blender and blend into nice puree.
5. Grind the ingredients given under ‘ to grind’ as fine paste.
6. Heat oil in a pan. Add seasoning ingredients one by one. Add chopped onion, saute it till brown color. Add ginger garlic paste, chilli powder, coriander powder and turmeric powder with this and fry it till the raw smell of masala goes off.
7. Then add tomato puree, saute it for sometime.
8. Finally add cooked rajma, cumin powder, garam masala powder and required amount of water, let this cook for 20 minutes in low flame, then switch off the flame.
9. serve hot with plain rice or roti.

paneer butter masala

Ingredients

• Paneer cubed – 2 cups
• Big onion – 1
• Tomatoes – pureed – 3
• Bay leaf – 1
• Cloves – 2
• Ginger-garlic paste – 1tbsp
• Red chilli powder – 1tsp
• Cashewnut paste – 3tbsp
• Turmeric powder – 1/2 tsp
• Coriander powder – 1tsp
• Cumin Powder – 1/2 tsp
• Kasuri methi (dry fenugreek leaves) – 1/2 tsp
• Food color red – 1 tsp (optional for color)
• Garam masala powder – 2tsp
• Salt  - to taste
• Sugar – 1tsp
• Butter – 3tbsp
• Fresh cream – 3tbsp
• Coriander  leaves – chopped for garnish

Recipe

1. Takeout the skin of the onion and blanch them in hot water for 4 mins, then puree them to form a paste. Do the same with tomaotes otherwise  you can use tomato puree directly.
2. Soak  cashewnuts in water for about 1 hr and grind them to a paste. This paste makes the gravy rich in taste.
3. Heat 1 tbsp of ghee in a pan, add the paneer cubes and saute  it till golden brown.
4. Now take a cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10 – 15 mins. Then remove the pieces, drain the water and keep aside.
5. Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute it till light brown.
6. Add ginger-garlic paste and saute it till the raw smell goes off . Add chilli powder, followed by the cashewpaste and fry for 5 mins.
7. Add tomato puree, crushed kasuri methi, coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
8. Add sugar and let it cook for another 3 minutes.
9. Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired gravy consistency.
10. Remove from fire, stir in remaining butter and fresh cream.
11. Garnish with coriander leaves. Serve the paneer butter masala  with roti, naan or  pulao.

palak paneer curry

Ingredients

• Spinach – 4 bunches
• Paneer – Prepared using 1lr milk
• Butter – 1tbsp
• Onion – 2 medium
• Tomato – 2
• Turmeric Powder – 1/4 tsp
• Red Chilli Powder – 1 1/2 tsp
• Coriander Powder – 1 1/2 tbsp
• Cumin Powder – 1 1/2 tsp
• Curd – 1/2 cup
• Cashew nut – 10
• Poppy Seeds – 2tsp
• Salt – to taste
• Sugar – 1tsp
• Cinnamon, Cloves, Cardomon – each 2

Recipe

1. Prepare Paneer using 1 litre milk and cut this into small cubes.
2. Clean spinach leaves and chop this into small pieces.
3. Chop onion into small pieces. Cut tomato into 2inch size pieces.
4. Heat butter in a pan.  Add chopped spinach and fry it till its reduced to considerable amount add grind it as a fine paste.
5. Soak poppy seeds and cashew nut in hot water for 10-15 minutes and then grind it as a fine paste.
6. Using ghee fry cinnamon, cardamon cloves and grind it as a fine powder or you can use store bought garam masala powder behalf of this.
7. Heat remaining ghee in a pan. Add chopped onion, fry it till turns into golden brown color.
8. Add red chilli powder, coriander powder, cumin powder and tomato with this. Saute it well.
9. Add thick curd and fry it till the oil separates from the gravy.
10. Add salt, sugar, ground spinach and turmeric powder, mix it well.
11. Add Cashew nut, poppy seed paste and little water, let this cook till the gravy is thick.
12. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes.
13. Switch off the stove, then add garam masala.
14. Garnish with chopped onion and lemon wedges.

mushroom paneer curry

Ingredients

• Mushroom – 3 packets
• Big Onion – 2
• Tomato – 3
• Ginger garlic paste – 2tsp
• Green chilli – 3
• Paneer – Prepared in 2 litre milk
• Red chilli Powder – 1tsp
• Cumin Powder – 1 tsp
• Garam Masala – 1/2tsp
• Cashew nut – 10
• Thick curd – 1 1/2 cup

Fry & Grind

• Chopped Onion – 1 cup
• Chopped Tomato – 1 1/2 cup
• Cashew nut – 10

Recipe

1. Fry the ingredients given under fry & grind using little oil and grind it as a fine paste.
2. Chop onion and tomato into small pieces. Slit the green chillies lengthwise.
3. Wash mushroom and cut this into medium size pieces.
4. Cut paneer into small small squares.
5. Heat oil in a pan. Add cashew nut, green chilli, ginger garlic paste, onion and saute this till it turns into golden brown.
6. Add chopped tomatoes and  cut mushrooms, saute it well.
7. Add ground masala and saute it for another 2 minutes.
8. Add chilli powder, cumin powder, garam masala powder, salt and sugar, mix well.
9. Add the beaten curd and saute this till oil separates.
10. Finally add cut paneer and then switch off the flame after 2 minutes.
11. Garnish curry with coriander leaves and serve hot with poori, naan or rotis.