Ingredients: 250 gm Paneer 2 Onions (blanched and pureed) 2tbsp Butter 3 tbsp Tomato puree 1 tsp Ginger garlic

arlic paste 2 tbsp Cashew nut paste 2 tbsp Kashmiri chili powder 1 tsp Coriander powder 1 tsp Turmeric powder 1 tsp Garam masala 1 Cup Fresh cream How to make Paneer Butter Masala: Cut Paneer in cubes and fry. Soak them in warm water so that they become soft. Heat butter in a kadai and add the onion puree and saut till they turn light brown in color. (This is also known as brown paste) Add Ginger garlic paste to the brown paste mixture and saut for sometime. Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and saut for sometime. Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid. Finally garnish it with fresh cream. Paneer Butter Masala is read ngredients 100 gms butter 500 gms paneer (cottage cheese) cubes 1 cup onion paste 1 tbsp ginger-garlic (adrak-lehsun) paste 1/2 cup tomato puree 1 1/2 tbsp chilli powder 2 tsp garam masala 2 tsp sugar salt to taste 50 ml cream For The Garnish 1 tbsp chopped coriander (dhania) Method Heat 1/2 the butter in a pan, add the paneer and saute till it turns to golden brown in colour. Remove from the flame and keep aside. Heat the remaining butter in the same pan, add the onion paste and ginger-garlic paste, mix well and saute for 5 minutes on medium flame. Add the chilli powder, garam masala, sugar, salt and tomato puree, mix well and cook for 5 minutes.

NGREDIENTS Cottage cheese (paneer), cut into triangles 500 grams Butter 5 tablespoons Oil 1 teaspoon Bay leaves 2

Cloves 2 Cinnamon 2 one-inch sticks Dried red chillies, broken 2 Coriander seeds, crushed 2 tablespoons Onion , sliced 1 medium Ginger paste 2 teaspoons Garlic paste 2 teaspoons Coriander powder 1 teaspoon Red chilli powder 1 teaspoon Tomatoes, chopped 5-6 medium Salt to taste Kasoori methi , crushed 1/2 teaspoon Fresh cream 2 tablespoons METHOD Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Saut for half a minute. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture. Heat the remaining butter in a pan, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes. Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with remaining crushed coriander seeds.

Ingredients 3 big tomatoes - pureed 250 gms paneer - cubed 2 big onions 1 bay leaf 2 cloves 1 tbsp ginger-garlic paste 1 tsp red chilli powder 3 tbsps cashewnut paste 1/2 tsp turmeric powder 1 tsp dhania powder (dry coriander powder) 1/2 tsp kasuri methi (dry fenugreek leaves) 1 tsp tandoori masala (optional for color) 2 tsp garam masala powder salt and lemon juice - to taste 3 tbsp butter

3 tbsp fresh cream fresh coriander - chopped for garnish Method Skin the onions and blanch them in hot water for 3 mins, then ouree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly. Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside. Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins. Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time. Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream. Garnish with coriander leaves. Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice. Ingredients: 2 cups Wheat Flour 2 tsp Baking Powder cup Plain Yogurt cup Maida cup Milk 2 tbsp Ghee Salt to taste How to make Tandoori Roti: Mix the flour, maida, yoghurt, baking powder, milk and salt together. Pour enough water into it to make dough. Knead for about 10 min or until the dough becomes smooth and elastic. Cover the dough and leave it for 20-30 min. After due time, divide it into small balls of equal portions. Occasionally, apply some flour to roll the balls into a thick (4-5 mm) circular/oblong shape. Apply ghee over the rotis. Now bake each roti for 4-5 min in a tandoor or oven at the temp of 200 degrees Celsius. Tandoori Roti is ready to eat. Serve hot with any veg / non-veg curry. Ingredients: 1 cup whole-wheat flour 1/4 cup all purpose flour (maida) 1/4 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon sugar 1 1/2 tablespoon oil 1/4 cup yogurt About 1/4 cup of water as needed

Also needed: 1/4cup whole-wheat flour for rolling 2 tablespoons ghee (clear butter) Method: Mix the flour, baking soda, sugar, and salt together. Next add the oil and yogurt and mix to make crumbly dough. Add water as needed and mix to make smoother dough. Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least 30 minutes. Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor. Next turn the oven to high broil. Divide the dough into four equal parts. Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll. Roll each dough piece into 6-inch circles. If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour. Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven. You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top. Take roti out of the oven and brush lightly with clear butter (ghee). Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat. Serve the roti hot