Paneer Curry

Ingredients

Paneer- 200gm

Cashews- 6 to 7

Onion- 1

Oil - 3 tablespoon

Garam Masala Powder-½ teaspoon

Tomato- 2

Red Chili Powder-½ teaspoon

Turmeric Powder- ¼ teaspoon

Coriander Powder-½ teaspoon

Ginger- 1 inch

Garlic- 5 cloves

Instructions:
1. Prepare Cashew Paste: Soak cashews in hot water for at least 20 minutes. Then, grind them to a smooth paste.

2. Chop Veggies and Make Paste:

- Chop all the vegetables, onions, and tomatoes.

- Grind ginger and garlic to make a paste.

- Grind onions separately to make a thick and smooth paste.

- Grind tomatoes and cashews together to make a paste. Keep this paste aside.

3. Make Curry Gravy:

- In a pan, add 3 tablespoons of oil. Heat it and add the onion paste.

- Stir the onion paste over low to medium flame until it becomes golden brown.

- Add the ginger-garlic paste to the pan and stir until the aroma spreads.

4. Prepare Tomato-Cashew Paste:

- Grind the tomato-cashew paste and cook it for 2-3 minutes. Swirl the jar to mix the paste and water well.

- Add water and let it boil for 5 minutes.

5. Add Dry Masala:

- Add red chili powder, coriander powder, and garam masala. Cook for 5 minutes, stirring continuously.

- Add salt as per your taste.

6. Add Paneer:

- Cut the paneer into small cubes and add it to the curry. Let it cook for 2 minutes.

7. Garnish and Serve:

- Switch off the flame and add chopped coriander leaves.

- Your tasty and healthy Cashew Tomato Paneer Curry is ready to be served with chapatti or tandoori roti.

Enjoy your delicious and creamy paneer curry!

Comments

White Channa Chaat

Ingredients Boiled White Peas - 200gm Onion - 1 Tomato - 1 Green Chili - 2 Ginger - 1 small piece (Optional) Coriander Leaves - 3 Tsp Cumin Powder - 1 Tsp Black Salt - 1/2 Tsp Chaat Masala - 1/4 Tsp Instruction 1. To begin, soak dried white peas (kabuli chana) in water overnight. The next morning, rinse and drain the water. 2. In a pressure cooker, add some water and transfer the soaked peas to it. Add 3-4 pinches of salt and boil for 15-20 minutes until the peas become soft. 3. Once cooked, drain the water using a strainer and keep the peas aside, ensuring they remain slightly moist. Allow them to cool for some time. 4. Take a large bowl and add chopped onions, tomatoes, green chili, ginger, cumin powder, black salt, and chaat masala. 5. Transfer the cooked peas to the same bowl. Spread tamarind and coriander chutney over the mixture. 6. Add chopped coriander leaves and mix everything well. 7. Your white chana chaat is ready to be enjoyed. Dig in and savor the flavors!

Sauteed Veggies

Ingredients Garlic - 2 Tsp Beans - 1/4 Cup Carrots - 1/4 Cup Onions - 1/4 Cup Broccoli - 1 Cup Bell Peppers - 1 Cup Mushrooms - 1 Cup All Spices - As Per Taste Olive Oil - 2 tsp Instruction: To start, place the pan on a medium flame and add some olive oil. Allow it to heat. Next, add garlic cloves and fry until the raw smell disappears. Now, add carrots, beans, bell peppers, mushrooms, onions, and broccoli. Add salt, oregano, chili flakes, and black pepper to the vegetables. Continue cooking well.

Chana Soup

Ingredients Black Chana -1 Bowl (20gms) Water - 4 Cups Oil - 1 Tsp Ginger Paste - 1 Tsp Curry Leaves - 2/3 Tomatoes - 2 Salt - According To Taste Black pepper - 1/2 Tsp Red Chili Powder - 1/2 Tsp Jeera Powder - 1/2 Tsp Lemon - According To Taste Instruction 1. Boil and Mash Black Chana: - Boil black chana in water for about 15 minutes. Mash them properly with the water and save. 2. Blend Tomatoes: - In a blender, blend tomatoes to make a smooth puree. 3. Prepare the Soup Base: - In a pan, add oil, ginger paste, curry leaves, tomato puree, salt, black pepper, red chilli powder, and jeera powder. Mix well. 4. Add Mashed Chana and Chana Water: - Pour the water and mashed chana into the mixture . Stir well until it comes to a boil. 5. Serve Hot: - Your chana soup is ready to be served hot. Garnish with coriander and squeeze lemon for added taste. Enjoy!

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