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Source(google.com.pk)

Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.

Serves 2 to 4Butter Paneer Masala

Ingredients

1/2 lb. paneer (cubed)

2 medium tomatoes

1 green chili

1/4 inch piece ginger

1/2 cup green peas (optional)

1/2 cup yogurt, whipped

2 tablespoons oil

Pinch of asafetida (hing)

1 teaspoon cumin seeds (jeera)

1 tablespoon coriander powder (dhania)

1/2 teaspoon turmeric (haldi)

1/2 teaspoon red chili powder (lal mirch)

2 bay leaves (tajpat)

1 teaspoon salt adjust to taste

1/2 teaspoon garam masala

1 teaspoon cornstarch

2 tablespoons chopped cilantro (Green coriander)

1 teaspoon sugar (optional)

Method

Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.

Blend tomatoes, green chilly and ginger to make a puree.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready.

Add hing and cumin seeds.

After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat.

Tomato mixture will start to leave the oil and will reduce to about half in quantity.

Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.

To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.

Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.

Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

Variations

You an substitute the yogurt with heavy cream for a richer flavor.

1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.

Add in the yogurt powder of 4 to 5 cashews to make it creamier.

This gravy can be used in any combination of vegetables you desire.This healthy and refreshing colorful salad can brighten up any meal. Perfect for summer brunch or served with any meal.

Serves 4.

Cabbage Chana Dal Salad

Ingredients:

2 cups of very finely chopped cabbage

2 medium seeded and finely chopped tomatoes

1 cup chopped cucumber

1 shredded carrot

10 minced mint leaves

1/4 cup yellow chana dal

Salad Dressing:

1 tablespoon olive oil

1 tablespoon vinegar

1 tablespoon lemon juice

1 tablespoon ginger juice

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon ground black pepper

Method

Soak the chana dal for at least 2 hours in lukewarm water.

When ready, the dal should be soft all around.

Drain the water from chana dal.

Mix the chana dal with the chopped vegetables.

Mix the ingredients above together to make the salad dressing.

Mix the salad and dressing together and let sit for about a half hour so the salad is nicely marinated.

Variations

Substitute chana dal with split yellow moong dal or moong dal sprouts.

You can substitute the dal with boiled corn and finely chopped bell pepper.

Suggestions

This salad dressing can be used with any salad.

Take out the vinegar and use this dressing with fresh fruit, adding chopped mint leaves.

Koftas are fried dumplings in a variety of spicy gravies. The dumplings can be made using a variety of vegetables and some popular ones are cabbage, laucki (bottle guard), zucchini, or a potato-paneer mix. This particular recipe uses cabbage.

Recipe serves will 4.

Cabbage Kofta RecipeIngredients:

For Koftas (dumpling):

2 cup shredded cabbage (patha gobhi)

3/4 cup gram flour or as needed

1/2 teaspoon cumin seed (jeera)

2 teaspoon chopped cilantro (hara dhania)

1 teaspoon shredded ginger

1 chopped green chili

1 teaspoon salt

Oil to fry

Gravy:

3 medium tomatoes

1/2 inch ginger (adrak)

1 green chili

2 tablespoon yogurt

2 tablespoon oil

Pinch asafetida (hing)

1 teaspoon cumin seed (jeera)

1 tablespoon gram flour (basen)

1 tablespoon coriander powder (dhania)

1/2 teaspoon turmeric (haldi)

1/2 teaspoon salt (adjust to taste)

1/2 paprika

1/4 teaspoon red pepper

2 tablespoon finally chopped cilantro (hara dhania)

1 teaspoon sugar

Method:

Koftas (dumpling):

Mix together all the kofta (dumpling) ingredients. Adjust gram flour (besen) as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.

Heat the oil in a frying pan on medium-high heat.

The frying pan should have at least 1½ inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.

Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.

Fry the koftas (dumpling mix) in small batches, avoid overcrowding the frying pan.

Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

Gravy:

Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.

Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.

Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.

Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.

Next add yogurt and cook for another minute.

Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.

Note: adjust the thickness of the gravy to your taste by adjusting the water.

Add the prepared koftas and let it simmer for another 7 to 8 minutes.

Turn of the heat and add the cilantro and cover the pot.

Variations:

Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.

Tips:

Koftas can be refrigerated for 5 days or freeze for a month.