Paneer masala

Hi all, this paneer masala is from '100 vagai side-dish' book by Archana Natarajan.  Thanks to Srivalli for an awesome CCC because I am utilizing all my cookbooks now, which otherwise would have been an dusky showcase material  :P  Never thought paneer masala would have been this much delecious that too without adding dense cashew paste or cream.  Recipe calls for an simple ingredients, yet awesome output.  Isn't it great??

This gorgeously looking paneer masala is too creamy and tasty that anybody can hardly resist :)  And they save a lot of time too :P  Comes in handy, especially if you have any sudden guests coming over also for an week-end treat!  Hubby loved it with roti/chapathi, though this would be guarentely an hit with pulao/rice :)

Palak paneer

   This gravy tasted like heaven, the green paste made here was so simple and amazing.  For making green paste I sauted 300 gm of finely chopped palak along with one chopped onion, one chopped tomato, 2 tsp ginger paste, 1 tsp garlic paste, 2 green chillies finely chopped, 1/2 tsp punjabi garam masala and 1/4 tsp salt.  I cooled the mixture down and blended it ..

Other ingredient added was, of course fried panner and heavy cream.  If you find it difficult to add cream, better buy full cream milk and reduce them by half through constant stirring,  Add half reduced milk as an alternate for cream.  

Ingredients required

• Palak paste
• Panneer cubes- 9-10
• Heavy cream - 100 ml
• Salt, as required

Mili-juli subzi

Mili-juli subzi is an combination of seasonal vegetables & Paneer cooked on milk, creamy onion-tomato gravy

Ingredients required

• One cup of quartered onions
• 2-inch ginger piece
• 6 pods of garlic
• 11/2 cup tomato puree (made from three tomatos)
• 2 tsp dry kasoori methi 
• 2 cups of mixed chopped vegetables like carrot, green peas, capsicum, Beans, baby corn, cauliflower
• 1/2 cup of boiled, de-skinned potatos, quartered
• 1/2 cup of paneer, cut into thick slices
• 1/4 cup milk/ cream
• 4 tsp butter

Tandoori stuffed potato

Ingredients required

for the filling

• 4 tsp crumbled tofu/paneer
• 4-5 raisins
• 2 tsp broken nuts like cashew, badam etc
• 1 tsp garam masala
• 1/2 tsp salt
• 1 tsp mashed potato

other

• 250 gm potato, pressure cooked for one whistle

for marination

• 1 tsp gram flour/besan
• 2 tsp hung curd
• 1 tsp cornflour
• 1 tsp chilli powder
• 1/2 tsp dhanya powder
• 1 tsp tandoori masala
• 1/4 tsp amchoor powder
• 1/2 tsp salt

Method

Peel the skin off the potato and cut in top portion.  Now scoop out potato pulp such that potato now resembles like a vessel.  Reserve the pulp for filling

Now mix all ingredients under filling and fill in empty potatos, now marinate them in batter of gram flour, corn flour and curd, all spices for six hours.  Pre heat the oven for 200 degree celsius and bake these potatos for twenty to thirty minutes, occasionally turning them.

Serve hot with tomato ketchup

Enjoy!!!