Paneer Makhani
For The Gravy
2 cups chopped tomatoes
1 cup sliced onions
1/2 cup cashewnuts (kaju)
4 whole dry kashmiri red chillies , broken into pieces
Other Ingredients
3 tbsp butter
2 tsp garlic (lehsun) paste
25 mm (1â€) piece cinnamon (dalchini)
3 cloves (laung / lavang)
2 cardamoms (elachi)
2 bayleaves (tejpatta)
1 tbsp dried fenugreek leaves (kasuri methi)
2 tsp garam masala
1/2 cup tomato puree
salt to taste
1/4 cup whisked fresh curds (dahi)
1 tsp sugar
4 tbsp fresh cream
2 cups paneer (cottage cheese) strips , cut into 1" x 1/4"
For The Garnish
2 tbsp fresh cream
Method
For the gravy
Combine all the ingredients along with 1½ cups of water in a deep kadhai and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
Cool and blend in a mixer to a smooth mixture. Keep aside.
How to proceed
Heat the butter in a deep kadhai, add the garlic paste and sauté on a medium flame for a few seconds.
Add the cinnamon, cloves, cardamom and bayleaves and sauté on a medium flame for a few more seconds.
Add the dried fenugreek leaves, garam masala, tomato purée, prepared mixture and salt, mix gently and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
Add the curds, mix well and cook on a medium flame for 1 more minute.
Add the sugar, ¼ cup of water, paneer and cream, mix well and cook on a medium flame for another 2 minutes.
Serve hot garnished with fresh cream.
Basmati Rice
ingredients
2 cups basmati rice (14 oz)
2 tablespoons unsalted butter
3 1/3 cups water
1 teaspoon salt
preparation
Rinse rice in several changes of cold water until water runs clear. Drain well in a fine-mesh sieve. Melt butter in a 4-quart heavy pot over moderate heat, then add rice and cook, stirring, 2 minutes. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Fluff rice gently with a fork.
Sarson Ka Saag
Ingredients
5 cups mustard leaves (sarson ke patte)
1 1/2 cups roughly cooked spinach (palak)
2 1/2 tsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
2 tbsp oil/ ghee
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1 cup chopped tomatoes
2 tsp chilli powder
3 tbsp maize flour (makai ka atta) mixed with 1/3 cup of water
1/4 cup milk
salt to taste
white butter (for garnish)
Method
Combine mustard leaves, spinach, green chillies and ginger with 1½ cups of water in a broad pan and cook on medium flame till the greens get cooked and the water dries out. Keep aside to cool.
Blend to a coarse paste in a mixer. Keep aside.
Heat the oil/ ghee in another pan; add the onions and garlic and sauté on a medium flame till the onions turn translucent.
Add tomatoes and cook till the mixture leaves oil.
Add the prepared paste and cook on a medium flame for 5 minutes, while stirring continuously.
Add the maize flour paste, milk and salt and mix well. Simmer for another 5 minutes, while stirring continuously. Serve hot garnished with a dollop of white butter
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