Paneer Makhani

Ingredients
Paneer 200gms
onions 3+1
Tomatoes 4
Chilli powder 1 tsp
Coriander powder 2 tsp
Jeera powder 1/2 tsp
Pav bhaji masala / garam masala 1 tsp
Cashewnut 10 pieces
C, cinnamon and cardamom 2 each
Coriander leaves a small bunch
Ginger garlic paste 1 tsp
Salt to taste
Butter 3 tbsp
Oil 1 tsp
Method
Heat oil in a pan. Add the whole masalas and saute it. Add 3 diced onions, finely chopped tomatoes, ginger-garlic paste, masala powders, cashewnuts and coriander leaves. Fry for some time, add water and grind to a smooth paste.
Heat butter in a kadai. Finely chop one onion and add it. Fry till golden brown and add the ground masala and fry for some time. Add salt, paneer cubes and 1/2 cup water. Boil for sometime and serve hot.
Cooking tip
Dice the paneer and soak it in warm water for 5 mts before adding it to the gravy. Deep frying it will make it hard.

All Time Favourite Channa Masala

Ingredients. Channa- 1/4 kgOnion, 3 Tomatoes, 4 chili powder, 2 tsp Dhania powder. 1 tsp Chole masala, 1 tsp, curd 1/2 cup, salt to taste.
Method: Soak Channa for 6 hrs along with a pinch of cooking soda. remove the water and pressure cook it with half cup fresh water.Boil 2 onions in water and grind to a paste along with tomatoes, chili powder and dhania powder. Heat 2 tsp oil along with 1 tsp ghee in a kadai. Cut one onion into small pieces and fry till the colour changes. then add the ground masala, curd and fry till the oil separates. Now add the boiled channa, salt and chole masala and boil for 5 mts. Remove and garnish with coriander leaves. Your Punjabi Chole with lots of gravy is ready.Happy cooking!!!