Ingredients

• 3 potatoes cooked and unclothed
• 1 prize curd
• 1 tsp. flushed chile solid
• 1/2 tsp. dhania solid
• 1/4 tsp. herb solid
• 1/4 tsp. garam masala
• Few curry leaves
• 1 tbsp. flavoring leaves cut
• 1 1/4 prize liquid
• 1/2 tsp. colorful flavoring paste
• 2 naif chillies cut
• 1 tsp. herb and condiment seeds
• 1/4 tsp. cereal flour
• 1 tbsp. lubricator

Method

1. Mash potatoes with hand.
2. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chile and curry leaves, also add every another spices
3. Add every the tater and flour. Stir well. Add maltreated curd and simmer. Stir continuously after adding curd.
4. Give a roil and simmer for 10 transactions or dirt gravy thickens
5. Garnish with cut coriander, Serve hot.

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Tags: Aloo, Boil, Chilli Powder, Chopped Coriander, Cup Curd, Cup Water, Dhania, Garlic, Ginger Garlic Paste, Gravy, Heat Oil, Mash Potatoes, Mustard Seeds, Red Chilli, Spices, Tbsp Coriander, Tsp Cumin, Tsp Dhania Powder, Tsp Turmeric, Wheat Flour

Ingredients

• 1 1/2 cups of paneer, cubes
• 250 gms palak, clean and cut
• 100 gms methi
• 3 tomatoes
• 5-6 naif chillies
• 5-6 flavoring cloves
• 1 super colorful
• 1 onion, exquisitely cut
• 1 tsp chile solid
• 1 tsp herb solid
• 1 tsp dhania solid
• Salt to discernment Oil

Method

1. Heat 1-2 tbsp oil, fry the paneer pieces
2. Chop the palak, methi, tomato, ginger, flavoring and naif chillies. Put them in a super belittle with digit cups of water. Boil for 10 mins.
3. Blend the cooked variety to create a fat paste
4. Heat lubricator and fry the onion until it turns brown.
5. Add spices, impress for a minute. Add adhesive and salt.
6. Add paneer pieces and prepare on a baritone burning for 7-10 transactions and help hot.

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Tags: Boil, Chilli, Cubes, Garlic, Garlic Cloves, Ginger, Ginger Garlic, Gms, Heat Oil, Low Flame, Mixture, Onion, Palak Paneer, Spices, Thick Paste, Tomato, Tomatoes, Tsp Cumin Powder

Ingredients

• 500 gm paneer, cubes and cooked
• 1 prize peas, soaked in liquid long and then cooked
• 1 onion, cut exquisitely
• 2 tsp ginger-garlic adhesive
• 1 1/2 tsp flushed chile solid
• 1/2 tsp herb solid
• 2 tsp dhania solid
• 1/2 tsp jeera solid
• 1 bark follow
• 1-2 cloves
• 1 flavorer
• 1 tbsp cashewnuts, pulverised
• 1 tomato, exquisitely cut
• 1/2 containerful whipped cream
• 2 tsp exquisitely cut flavoring leaves
• 1 tbsp ghee
• Salt to discernment

Method

1. Heat ghee. Add cinnamon, flavorer and cloves.
2. Add cut onion and ginger-garlic paste.
3. When the onion turns reddened brown, add every another spices and cashewnut powder.
4. Add herb and salt.
5. Cook on broad modify dirt the variety thickens. Add the peas and sufficiency liquid and alter to a boil.
6. Add malai and paneer cubes. Mix well. add cut flavoring leaves, Serve Hot.

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Tags: Boil, Cardamom, Chilli Powder, Cinnamon Stick, Cloves, Coriander Leaves, Cubes, Dhania, Garlic, Ginger, Ginger Garlic Paste, High Heat, Jeera, Mutter Paneer, Onion, Spices, Tablespoon, Tsp Ginger, Tsp Turmeric, Whipped Cream