🍛 Paneer Butter Masala

Ingredients:

• Paneer – 200g (cubed)

• Butter – 3 tbsp

• Oil – 1 tbsp

• Tomato puree – 1 cup

• Onion – 1 (chopped)

• Ginger-garlic paste – 1 tbsp

• Cashew nuts – 10 (soaked and ground)

• Kashmiri red chili powder – 1 tsp

• Turmeric powder – ½ tsp

• Garam masala – 1 tsp

• Kasuri methi – 1 tsp

• Fresh cream – 2 tbsp

• Salt – to taste

• Fresh coriander – for garnish

Method:

1. Heat butter and oil in a pan. Sauté onion until golden.
2. Add ginger-garlic paste and cook until fragrant.
3. Add tomato puree and cook until oil leaves sides.
4. Mix in turmeric, red chili powder, and salt. Cook 2 min.
5. Add cashew paste. Cook for 2-3 min.
6. Add paneer cubes, garam masala, kasuri methi. Mix well.
7. Finish with fresh cream. Garnish with coriander.

🍅 Tomato Kurma

Ingredients:

• Ripe tomatoes – 4

• Onion – 1 (sliced)

• Green chilies – 2

• Ginger garlic paste – 1 tsp

• Grated coconut – ¼ cup

• Fennel seeds – ½ tsp

• Cashews – 5

• Garam masala – ½ tsp

• Salt – to taste

• Oil – 1 tbsp

• Curry leaves – few

Method:

1. Grind coconut, fennel, and cashews to a smooth paste.
2. Sauté onions, green chilies, curry leaves in oil.
3. Add ginger garlic paste, tomatoes, salt. Cook till soft.
4. Add ground paste, garam masala, water (½ cup), simmer.
5. Serve warm with chapathi.

🥒

Cucumber Raita

Ingredients:

• Curd – 1 cup (whisked)

• Cucumber – 1 (grated)

• Green chili – 1 (chopped)

• Cumin powder – ¼ tsp

• Salt – to taste

• Coriander leaves – chopped

Method:

1. Mix curd, grated cucumber, green chili, cumin powder, and salt.
2. Garnish with coriander leaves.
3. Chill and serve with hot aloo parottas.

🥣 Dal Makhani

Ingredients:

• Whole black urad dal – 1 cup (soaked overnight)

• Kidney beans – ¼ cup (soaked overnight)

• Butter – 3 tbsp

• Cream – ¼ cup

• Onion – 1 (chopped)

• Tomato puree – 1 cup

• Ginger-garlic paste – 1 tbsp

• Green chili – 1 (slit)

• Red chili powder – 1 tsp

• Garam masala – 1 tsp

• Kasuri methi – 1 tsp

• Salt – to taste

• Coriander – for garnish

Method:

1. Pressure cook dal and kidney beans until soft.
2. In a pan, melt butter and sauté onion until golden.
3. Add ginger-garlic paste and green chili. Cook 2 min.
4. Add tomato puree and cook until oil leaves sides.
5. Add red chili powder, garam masala, salt, and kasuri methi.
6. Mix in cooked dal and simmer for 30 min on low flame.
7. Finish with cream and coriander.

🌶️

Mint Chutney

Ingredients:

• Mint leaves – 1 cup

• Coriander leaves – ½ cup

• Green chili – 1

• Ginger – ½ inch

• Lemon juice – 1 tsp

• Salt – to taste

• Water – as needed

Method:

1. Grind mint, coriander, green chili, ginger, lemon juice, and salt with a little water.
2. Adjust consistency with water if needed.
3. Serve fresh with aloo parotta.