SUBZI

ü subzi
1. Aalu Chana (Black Gram)
2. Methi-Baingan-Aalu-Tomato
3. Methi Dana Wali Lauki Ki Simple Subzi
4. Aalu Tomato Rasedaar In Panch Foran
5. Steamed Parwal With Coconut
6. Aalu Parwal Dum
7. Aalu Gobhi Matar Ki Sukhi Subzi
8. Jhingni/Nenua With Chana (Black Gram)
9. Nutrela Ka Dum
10. Bharwan Karela
11. Kaddu/Konhra (yellow pumpkin)Ki Mithi Subzi
12. Saim Ki Subzi (Optional: With Baingan)
13. Paneer Aalu In Mustard Masala
14. Baingan Bhaaja
15. Paalak Paneer
16. Subziyon ka Panchranga Korma
17. Shaahi Paneer



1. Aalu chana ki subzi:

These subzis are often made during the rainy season, when the green vegetables get bloated/soggy and start to lose taste owing to the increased humidity of air.

Chana (black gram) – 1.5 cups (soaked in water overnight)
Khaane wala soda (Sodium Bicarbonate) – 2 pinch (optional)
Water – 1.5 litre
Potato – 1 big size cut into 1-inch cubes (with or without peels)
Mustard oil (or any vegetable oil) – 1 cup (whole of it will not be consumed)
For tadka
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Cloves- 4
Whole garam masala
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 2 medium size
Ginger Garlic paste – 1 heaped tbsp
Powdered masala
Haldi powder- ½ tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Desi ghee- 1 tbsp


pressure cook the chana with khaane wala soda and 1 tsp salt in 1.5 litre water for 5 minutes ( suit to your pressure cooker timings) or till the chana gets a little tender but its shape is intact. It must not get so tender that it breaks.
Heat enough oil for deep frying of potaoes in a karaahi/thick frying pan. When the oil is hot, put the potato cubes and deep fry it for 5 minutes on medium flame. Put off the flame. Drain the oil from potato and place it in a vessel. Drain excess oil from the karaahi so that only 4 tbsp now remains in it.
Reheat the 4 tbsp oil remaining in the karaahi, and put tadka ingredients into it.
When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish.
Add ginger garlic paste and sauté for 3 minutes, then add all the powdered masalas except garam masala powder. Add the fried potatoes, 1 tsp salt and sauté everything for 5 minutes then cook it covered on low flame till potato gets tender.
Meanwhile, open the pressure cooker which has got boiled chana. If the water remaining after the boiling is more than 2 cups, then reheat the boiled chana with that water till there is no more than 2 cups of water in the pressure cooker.
The potatoes cooking in karaahi would have by now become tender and masala must have been cooked. Transfer the content of the pressure cooker, i.e. the boiled chana along with the water to the karaahi containing potatoes.
Increase the flame to high, add garam masala powder, and cook for 3 minutes or till the desired consistency of subzi is attained. Taste the salt content , add more if required. Add desi ghee, and put off the flame.
Serve warm with steaming rice or chapaatis.




No2. methi dana wali lauki ki simple subzi

Lauki – half kg.
Methi seeds- ½ tsp
Vegetable oil – 4 tbsp
Haldi (turmeric) powder – ¼ tsp
Sugar – ½ tsp
Salt – to taste



Cut lauki into small cubes, as small as you can manually, do not grind it in the mixie. Do not kaddukash it either.
Heat oil in a karaahi, add methi seeds to it.
Just when methi starts to change colour to light brown, add the lauki cubes to it.
Sauté the vegetable for 2 minutes over medium heat, add salt, and turmeric to it. Cover the lid of karaahi and cook on slow flame for 5 minutes.
Open the lid, add sugar, sauté for sometime and cover the lid again. Keep it covered till the lauki gets completely tender and starts to leave oil on the sides of karaahi, usually 10 minutes.
Put off the flame. Serve the subzi, lukewarm or at room temperature, with garma garam chapaatis that are dabbed with some desi ghee.





3. Methi-Baingan-Aalu-Tomato

baingan – 3 long (or 1/2 kg)
potato – 1 large size
tomato – 1
oil – 5 tbsp
methi leaves – a bunch ( a fistful when chopped)
panchforan ( or jeera seeds) - ½ tsp
Salt – to taste
Powdered masala:
Haldi powder- ½ tsp
Jeera powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- ½ tsp


1. Cut the baingan longitudinally into half and then cut each of the halves longitudinally again. Chop each piece into 2 inches size. Cut potatoes like finger chips or 1 inch cubes. Chop off the tomato as well as the methi leaves.
2. Heat oil in a karaahi, add panchforan seeds to it.
3. Just when panchforan starts to splutter, put the potato in it.
4. Sauté the potato for 2 minutes over medium heat, then add the powdered masalas to it. Sauté for 3 minutes. Then add baingan, methi leaves and salt.
5. Cover the lid of karaahi and cook on slow flame for 5 minutes.
6. Open the lid, sauté for sometime add the chopped tomatoes, and cover the lid again. Keep it covered till the all the vegetables get completely tender with their own water, and start to leave oil on the sides of karaahi, usually 10 minutes.
7. Put off the flame. Serve the subzi, with garma garam chapaatis or rice.








4. Aalu Tomato Rasedaar In Panch Foran

potato – 4 medium size
tomato – 2 medium
oil – 6 tbsp
dhania pattta leaves
panchforan ( or jeera seeds) - ½ tsp
Salt – to taste
Water ½ liter
Powdered masala:
Haldi powder- ½ tsp
Jeera powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- ½ tsp


1. Cut potatoes into 1 inch cubes ( with or without peels). Chop off the tomato as well as the dhania patta.
2. Heat oil in a karaahi, add panchforan seeds to it.
3. Just when panchforan starts to splutter, put the potato in it.
4. Sauté the potato for 2 minutes over medium heat, then add the powdered masalas to it. Sauté for 3 minutes.
5. Cover the lid of karaahi and cook on slow flame for 5 minutes.
6. Open the lid, sauté for sometime add the chopped tomatoes, add water and cover the lid again. Keep it covered till the potato gets tender and the subzi starts looking red with the completely dissolved tomatoes, and oil starts to float on the surface, usually 10 minutes.
7. Garnish with the chopped dhania patta, sauté the subzi and put off the flame. Serve the subzi, with chapaatis or rice.














5. Steamed Parwal With Coconut:

Parwal / Patal – ½ kg.
Grated Coconut – 1 tbsp
Dhania patta (chopped) – 1 tbsp
Oil – 3 tbsp
Mustard seed – ½ tsp
Salt – to taste


Wash the Parwal thoroughly, and scrub it with a knife to lightly remove only the upper hard part of the skin. cut off its ends till 5mm on each side. Then wash it again.
Chop off the parwal into very small cubes.
Heat oil in a karaahi, add mustard seeds to it.
Just when mustard starts to splutter, add the parwal cubes to it.
Sauté the vegetable for 2 minutes over medium heat, add salt, to it. Cover the lid of karaahi and cook on slow flame for 5 minutes.
Open the lid, sauté for sometime and cover the lid again. Keep it covered till the parwal gets completely tender and starts to leave oil on the sides of karaahi, usually 10 minutes.
Put off the flame. Put the grated coconut over the subzi.
Serve the subzi, with garma garam chapaatis that are dabbed with some desi ghee.























6. Aalu Parwal Dum
Potato – 2 medium size cut into 4 pieces each (with or without peels)
Parwal – ½ kg
Mustard oil (or any vegetable oil) – 1 cup ( whole of it will not be consumed)
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon) – 1-inch thin strip
Onion – 2 medium size
Ginger Garlic paste – 1-heaped tbsp
Powdered masala:
Haldi powder- ½ tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Water – 1litre
Desi ghee- 1 tbsp

Wash the Parwal thoroughly, and scrub it with a knife to lightly remove only the upper hard part of the skin. Cut off its ends till 5mm on each side. Then wash it again. Chop off the parwal into 2 halves longitudinally. Cut the potato into 4 equal pieces.
Heat enough oil for deep-frying of potaoes in a karaahi/thick frying pan. When the oil is hot, put the potato in it and deep fry it for 5 minutes or till potato starts turning red. Put off the flame. Drain the oil from potato and place the potato in a vessel.
Heat the oil again, this time for deep-frying of parwal. Repeat the above process for parwal.
Drain excess oil from the karaahi so that only 4 tbsp now remains in it.Reheat the oil, and put Jeera ,Tejpatta, dried red chilly and garam masala.
When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish.
Add ginger garlic paste and sauté for 3 minutes, then add all the powdered masalas except garam masala powder. Add the fried potatoes and parwal, salt and sauté everything for 2 minutes.
Put garam masala powder, desi ghee and boiled water to the subzi. Pressure-cook the subzi on high for 2 minutes and then medium for 5 minutes. Open the pressure cooker when it is self cooled.Serve warm with rice-daal-papad or garma garam pooris.

7. Aalu Gobhi Matar Ki Subzi (dry or Rasedaar)

Boiled Potato – 2 medium size (peeled and cut into 8 pieces each)
Gobhi – 1 medium size
Matar – 1 cup
Tomato – 2 medium size ( chopped finely)
Mustard oil ( or any vegetable oil) – 1 cup
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon) – 1-inch thin strip
Onion – 1 medium size
Ginger Garlic paste – 1-heaped tbsp
Powdered masala:
Haldi powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Desi ghee- 1 tbsp
For Rasedaar subzi: Boiling Water – ½ litre

Heat enough oil for deep-frying of potaoes in a karaahi/thick frying pan. Sprinkle some salt on the potato pieces. When the oil is hot, put the potato in it and deep fry it for 5 minutes or till potato starts turning red. Put off the flame. Drain the oil from potato and place the potato in a vessel.
Heat the oil again, this time for deep-frying of gobhi. Repeat the above process for gobhi till it turns pinkish. Add little salt and then cook it on slow flame covered with lid for 5 – 7 minutes or tll it gets tender.
Drain excess oil from the karaahi so that only 4 tbsp now remains in it. Reheat the oil, put Jeera ,Tejpatta, dried red chilly and garam masala to it.When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish.
Add ginger garlic paste and tomatoes. Sauté for 3 minutes, then add all the powdered masalas. Add the fried potatoes and gobhi, and salt. Sauté everything for 2 minutes.
For sukhi subzi: put desi ghee and cover the subzi. Let it cook for 5 minutes on slow flame. Put off the flame.
For Rasedaar subzi: Put boiling water and desi ghee to the subzi. Pressure-cook the subzi on high for 2 minutes. Open the pressure cooker when it is self cooled. Garnish with dhania patta and serve with hot pooris or steaming rice.


8. Jhingni/Nenua With Chana (Black Gram)

Chana (black gram) – 1.5 cups (soaked in water overnight)
Khaane wala soda (Sodium Bicarbonate) – 2 pinch (optional)
Jhingni/ Nenua - 1 kg. (Peeled)
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Onion – 1 medium size (chopped finely lengthwise)
Powdered masala:
Haldi powder- 1tsp
Jeera powder- ½ tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Salt – to taste

pressure cook the chana with khaane wala soda and 1 tsp salt in 1.5 litre water for 5 minutes ( suit to your pressure cooker timings) or till the chana gets a little tender but its shape is intact. It must not get so tender that it breaks. Drain out the chana.
Heat the 4 tbsp oil in the karaahi, and put Jeera ,Tejpatta into it.
When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish.
Add all the powdered masalas. Sauté for 2 minutes. Add the jhingni, chana, and salt. Sauté everything for 5 minutes then cook it covered on low flame till Jhingni gets tender.
Put off the flame and serve the subzi with chapaatis or rice-daal-papad-desi ghee.














9. Nutrela Ka Dum

Hard Boiled Potato – 2 medium size (peeled and cut into 1 inch cubes)
Nutrela (Soya bean ki bari) - 2 cups full
Mustard oil (or any vegetable oil) – 1 cup
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon) – 1-inch thin strip
Pepper - 8
Onion – 1 medium size (thinly chopped lengthwise)
Ginger Garlic paste – 1-heaped tbsp
Powdered masala:
Haldi powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Desi ghee- 1 tbsp
Water

Boil 1.5 litre water with 1 tbsp salt in a big karaahi or degchi. When water starts to boil, add the nutrela balls to it and immerse it into water. Let it boil for 5 minutes in the covered vessel on medium heat. Put off the flame and drain off the water from nutrela by pressing it with katori/ladle against the vessel’s surface.
Heat 8 tbsp of oil in the karaahi. When oil is hot, put nutrela to it and fry for 5 minutes on medium heat.
Heat rest of the oil, put Jeera ,Tejpatta, dried red chilly and garam masala to it. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish. Then add ginger garlic paste and sauté for 2 minutes. Then add all the powdered masalas and salt. Sauté everything for 2 minutes.
Then put the potato in it and fry it for 3 minutes. Cover the vessel for 2 minutes and cook on medium flame.
Uncover the lid; add the fried nutrela, desi ghee and ½ liter boiling water to the subzi. Pressure-cook the subzi for 1 minute after the first whistle.
Open the pressure cooker when it is self cooled. Garnish with dhania patta and serve with hot pooris or steaming rice.


10. Konhra (Yellow Pumpkin) Ki Chatpati-Mithi Subzi

Konhra (Yellow Pumpkin) – half kg.
Vegetable oil – 4 tbsp
Panchforan seeds- ½ tsp
Tejpatta – 2
Dried red chilly – 1 (broken into half)
Haldi (turmeric) powder – ¼ tsp
Red chilly Powder – ½ tsp
Gur (Brown Sugar) – 3 tbsp
Salt – ¾ tsp
Sugar – 1 tsp



Peel of the konhraa and cut it into half-inch cubes.
Heat oil in a karaahi, add panchforan seeds, tejpatta and dried red chilly to it.
Just when panchforan starts to splutter, add the konhraa cubes to it.
Sauté the vegetable for 2 minutes over medium heat; add salt, red chilly powder, gur and turmeric to it. Cover the lid of karaahi and cook on slow flame for 5 minutes.
Open the lid, add sugar, sauté for sometime and cover the lid again. Keep it covered till the konhraa gets completely tender and starts to leave oil on the sides of karaahi, usually 10 minutes.
Put off the flame. Serve the subzi, lukewarm or at room temperature, with garma garam chapaatis or rice-daal.



11. Saim (Broad Beans) Ki Subzi (Optional: With Baingan)


Saim – ½ kg.
Vegetable oil – 4 tbsp
Panchforan seeds- ½ tsp
Tejpatta – 2
Dried red chilly – 1 (broken into half)
Haldi (turmeric) powder – ¼ tsp
Red chilly Powder – ½ tsp
Mustard: 2 tbsp (made into a paste adding water)
Dhania patta- a bunch (finely chopped)
Salt – ¾ tsp


Cut the end of saim, 2 mm from one end, pull up the end towards the length thereby pulling out the thick skin at the joints of the 2 flaps of the saim. Then cut the other end as well. Wash the vegetable well. Next cut the saim into half inch pieces.
Heat oil in a karaahi, add panchforan seeds, tejpatta and dried red chilly to it.
Just when panchforan starts to splutter, add the saim to it.
Sauté the vegetable for 2 minutes over medium heat, and then add red chilly powder, mustard paste and turmeric to it. Cover the lid of karaahi and cook on slow flame for 5 minutes.
Open the lid, add salt and tomato, sauté for sometime and cover the lid again. Keep it covered till the saim gets completely tender and starts to leave oil on the sides of karaahi, usually 10 minutes.
Put off the flame. Garnish with chopped dhania patta.
Serve the subzi, lukewarm or at room temperature, with garma garam chapaatis or rice-daal-melted desi ghee.

Variation: one brinjal cut along its length into 2-inch size can also be added to the subzi along with saim.




12. Bharwan Karela
Ingredients:

Fresh Karela: 4 medium sizes, around 7-8 inches in length
Mustard oil (or any vegetable oil) – 1 cup
Jeera – ½ tsp
Dried Red chilly – 1 (broken into small pieces)
Garam masala:
Cloves- 4
Chhotee ilaayachi– 2
Daalchini (cinnamon) – 1-inch thin strip
Onion – 2 medium size (finely chopped lengthwise)
Green Chilly – 2 (chopped)
Ginger paste – 1 tbsp
Tomato – 2 medium (chopped)
Dhania patta – 1 bunch (finely chopped)
Powdered masala:
Haldi powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 2 tsp
Red Chilly powder- 2tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 2 tsp (optional)
Aamchur powder – 1 tbsp.
Lemon juice – 1 tbsp
Salt – to taste
Khaane wala soda (sodium bicarbonate) – half pinch (very little just to retain the color of
karela while boiling)
Water – 1.5 liter
Thread – to tie the karela
Cut the ends of karela 3 mm on each side. Wash it properly. Slit open the karela longitudinally in such a way that the seeds and other material inside karela can be pulled out, but the 2 pieces of karela stay intact. Wash the karela again.
Put 1 tbsp salt, khaane wala soda, and 1 tsp dhania powder to the water and let it boil. To the boiling water, add the karela that has its internals completely taken out. Boil the karela covered on medium flame for 8 minutes.
Meanwhile heat the oil, put Jeera, dried red chilly and garam masala. When the jeera begins to splutter, add onion and sauté for sometime over medium flame till onion gets transparent and pinkish.
Add ginger paste and sauté for 3 minutes, then add all the powdered masalas and aamchur powder. Add the chopped tomatoes and green chilly. Sauté for 2 minutes and then cook everything covered on slow flame for 5 minutes. Put off the flame. The stuffing masala is ready.
Take the karela out of the water, drain off the water well. Let it cool.When the karela reaches room temp, fill the karela with the stuffing masala, nicely all across its length. Then tie the 2 pieces of each karela together using the thread all across…tightly so the masala does not spill off when the karela will be fried.
Heat 4 tbsp oil in a shallow karaahi. When oil is hot, put the stuffed karela in the karaahi. Cook on one side on medium flame, then turn over put some more oil and cook it well from all sides. Put off the flame. Take the thread out of the karela.
Garnish with dhania patta, lemon juice, and onion rings and sprinkle some aamchur powder on it. Serve with steaming rice.



















13. Paneer Aalu In Mustard Masala

Paneer – 400 gm.
Potato – 2 medium (cut into 1 inch cubes)
Oil – 1 cup
Jeera – ½ tsp
Dried Red chilly – 1
Mustard seeds – 1 tsp.
Ginger Garlic paste – 1 tbsp
Mustard paste – 2 tbsp
Powdered masala:
Haldi powder – 1 tsp
Red chilly powder – 1 tsp
Garam masala powder – 1 tsp
Dhania patta – a bunch (finely chopped)
Tomato – 1 medium (chopped or pureed)
Desi ghee – 1 tsp
Malai (fresh cream) – 1 tbsp.
Salt – to taste
Water (boiling) – half liter.

1. Heat enough oil for deep-frying of potaoes in a karaahi/thick frying pan. When the oil is hot, put the potato in it and deep fry it for 5 minutes or till potato starts turning red. Put off the flame. Drain the oil from potato and place the potato in a vessel.
2. In heated oil, now put the paneer cubes and fry for 1minute. Take out the paneer in a vessel and put off the flame.
3. Drain excess oil from the karaahi so that only 4 tbsp now remains in it. Reheat the oil, and put Jeera ,Tejpatta, dried red chilly and garam masala.
4. When the jeera begins to splutter, add tomato, ginger garlic paste, mustard paste, tomato and all the powdered masalas and sauté for 3 minutes. Add the fried potatoes, salt and sauté everything for 2 minutes.
5. Put desi ghee and boiled water to the subzi. Pressure-cook the subzi on high for 2 minutes and then medium for 3 minutes. Open the pressure cooker when it is self cooled. Add the paneer cubes, malaai and stir.
6. Garnish with some dhania patta. Serve warm with rice or garma garam pooris.











14. Baingan Bhaaja

Baingan – 2 long size
Oil – 8 tbsp
Powdered masala:
Haldi powder – 1 tsp
Red chilly powder – 1 tsp
Dhania powder – 1tsp
Garam masala powder – 1 tsp
Salt – to taste
Water – 4 tbsp
Aamchur powder.
Dhania patta – a bunch (finely chopped)


1. cut the baingan into 5 mm thick round wheels. In a deep vessel, mix salt and powdered masalas except dhania powder along with water. Marinade the baigan wheels in this masala for 5 minutes.
2. Heat 4 tbsp oil in a shallow karaahi. When oil is hot, put the marinated baingan wheels in the karaahi.
3. Sprinkle some dhania powder. Cook on one side on medium flame, then turn over put some more oil and dhania powder and cook it well on both sides. When both sides are cooked to crispy red, Put off the flame.
4. Garnish with dhania patta, lemon juice and sprinkle some aamchur powder on it. Serve with steaming rice.























15. Subziyon ka Panchranga Korma

Carrot – 150 gm (cut into long thin pieces)
Beans – 150 gm (cut into long thin pieces)
Cauliflower florets – 5
Peas – ½ cup
Potato - 1 small ( cut into cubes)
Oil
Garlic paste – 1 tsp
Special Paste: (grind the following using little water)
Coconut – 2 inch
Posta Daana (poppy seeds) - 1 tbsp
Cashew Nut – 15
Almond – 10
Sugar - 1tsp.
Dhania patta - 1 bunch
Green chilly - 1
Tomato - 1 medium size (chopped or pureed)
Powdered masala:
Haldi powder- 2tsp
Red Chilly powder- 2tsp
Salt – to taste
Butter – 1 tsp


1. Boil the vegetables in 1-cup water and salt, in a covered pan for 5 minutes.
2. Heat oil in the non stick frying pan, put ginger paste and fry it for a minute, then add the special paste and fry on low heat till oil starts to show on sides of pan. Add the tomato, and powdered masala. Sauté till oil starts to show on sides of pan.
3. Add the boiled vegetables; stir into masala taking care not to break the fragile boiled veggies.
4. Bring the korma to boil, add butter and serve hot with paratha


16. Paalak Paneer


Paalak ( spinach ) – 500 gm ( chopped)
Paneer – 250 gm (cut into cubes)
Onion – 1 small (chopped)
Ginger – ¼ inch (chopped)
Tomato – 1 big size (cut into quarters)
Salt
Oil – 2tbsp
Garlic flakes – 8 (chopped)
Tejpatta – 2
Green chilly – 2 (chopped)
Jeera (Cumin seeds) – ½ tsp.
Kasoori methi – 1 tbsp (roasted on a dry tava and crushed to powder)
Besan – 2tbsp
Garam masala powder
Malai (fresh cream)– 1 tbsp
Grated paneer – 1 tbsp

Pressure cook paalak, tomato, onion and ginger with 1-cup water for 2 minutes. Let the cooker cool, and then grind the cooker’s content into a fine paste.
Fry paneer in oil till golden brown, drain and keep aside. Roast kasoori methi for a minute on a dry tava. Powder it using your hands.
In the same oil, put Jeera, Tejpatta, garlic flakes and green chilly. When Jeera begins to splutter, add the paalak paste and salt. Sauté for a minute. Put besan and stir continuously so that besan dissolves in paalak completely. Add the garam masala powder and kasoori methi.
Keep stirring on low flame till paalak thickens or till you reach the desired consistency of paalak.
Add the paneer cubes. Garnish with malai and grated paneer. Serve hot with paraatha.





17. Shaahi Paneer

Paneer – 250 gm (cut into cubes)
Dry fruit paste: (grind the following into a paste.)
Cashew Nut – 10
Almond – 5
Tomato – 1 (pureed)
Onion – 1 medium (chopped finely, lengthwise)
Ginger-Garlic paste – 1-heaped tbsp.
Ghee/ butter – 4 tbsp.
Tejpatta – 2
Powdered masala:
Haldi powder- ½ tsp
Red Chilly powder- 1tsp
Salt
Sugar – 1tsp
Raisin - 10
Malaai (fresh cream) – 1 tbsp
Paneer grated- 1 tbsp
Dhania Patta - 1 bunch (finely chopped)
Water – 2 cups

Heat half of ghee/butter in a karaahi. Put onion in it, sauté till onion turns brownish. Drain off the ghee from onion and grind this fried onion using as little water as possible.
Put ginger garlic paste in half-cup water; leave it for 3 minutes then squeeze out the juice and the water from this by pressing it against a strainer or straining thru muslin cloth.
Heat the karaahi again with rest of butter; put Tejpatta, add tomato puree, ginger garlic juice, powdered masala and the dry fruit paste. Sauté on medium flame till oil starts to show up on sides of karaahi. Add, salt and sugar and boiling water.
Bring the whole thing to boil. Then add paneer cubes. Put off the flame. Garnish with dhania patta, malaai, raisin and grated paneer. Serve with paraatha.