Ingredients For The Paneer Tikkas 1 cup paneer (cottage cheese) , cut into 50 mm.

(2") cubes 1/4 cup thick curds (dahi) 1/4 tsp dried ginger (soonth) powder 1 tsp chilli powder 1/2 tsp dried fenugreek leaves (kasuri methi) 1/2 tsp garam masala 1 tbsp plain flour (maida) 2 tbsp chopped coriander (dhania) 2 tbsp oil salt to taste Other Ingredients 1/2 cup boiled green peas 5 medium sized tomatoes 1 tbsp coriander (dhania) seeds 5 whole dry kashmiri red chillies , broken into pieces 1/2 cup chopped cabbage 1 tsp chopped green chillies 1/4 tsp dried ginger (soonth) powder 1 tbsp jain tomato sauce , readily available 3 tsp dried fenugreek leaves (kasuri methi) 1 tsp cornflour 3/4 cup milk 3 tbsp chopped coriander (dhania) 4 tbsp oil salt to taste For The Garnish 1/4 cup chopped coriander (dhania)

Method For the paneer tikkas 1.Combine the curds, soonth, chilli powder, kasuri methi, garam masala, plain fl our, coriander, salt and 1 tbsp of oil and mix well to prepare a marinade. 2.Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes. 3.Heat 1 tbsp of oil on a non-stick tava (griddle) and saut the paneer tikkas on all sides till they brown lightly (approximately 4 to 5 minutes). Keep aside. How to proceed 1.Boil a vesselfull of water and immerse the tomatoes in it for one minute. 2.Remove, de-skin and de-seed the tomatoes. Chop finely and keep aside. 3.Roast the coriander seeds and red chillies lightly and grind to a powder. Keep aside. 4.Heat the oil in a pan, add cabbage and green chillies and saut for some while. 5.Add the tomatoes and dry ginger powder and fry till the oil separates from the mixture. 6.Add the red chilli-coriander powder, tomato sauce and dried fenugreek leaves a nd saut. 7.Mix the milk and cornflour together and add to the gravy. Mix well. 8.Add the paneer tikkas and peas and heat for some time. 9.Serve hot garnished with coriander.