Easiest butter paneer

• For the gravy:
• Onion - 1 Chopped
• Tomato - 2 Chopped
• Garlic - 5 Chopped
• Ginger - ½ inch Chopped
• Cinnamon - 1
• Cardomon - 2 whole
• Cashews - 7 whole
• Almond - 7 whole
• Jeera - 1 Tbsp
• Salt - As needed
• Water - 2 cups

Rest of the ingredients

• Unsalted Butter - 2 Tbsp
• Paneer - 250gms
• Chilli Powder - 1 Tbsp
• Green Chilli - 1 Slit
• Kasturi Methi - 1 tbsp
• Garam Masala Powder - 1 tsp
• Sugar - ½ tsp
• Water - 1½ cups
  [Garnish]
• Paneer - 1 Tbsp Grated
• Ginger - ½ inch, Juilenne
• Cream - 1 Tbsp
• Salt - As needed

Instructions

1.Mix the chopped onions, tomatoes, cashews, almonds, garlic, ginger, cinnamon, cardomon, jeera, salt and water in a pan.

2.Cook for about 15- 20 minutes on a medium flame till everything gets cooked. Allow this to cool.

3.Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.

4.Heat butter in the same pan.

5.Add the jeera, blended makhani paste and stir well.

6.Add chilli powder. (If you want rich color, you can add kashmiri chilli powder. I used normal one)

7.Stir well &sauté the masala on a medium flame till the butter ooze out. It has to be sauted really well till butter ooze out.

8.Add paneer, methi leaves, chilli powder,cream,water and boil for ten minutes.

9.Switch off the flame. Garnish with paneer, ginger and cream.

Mirchi ka salan

Mirchi ka Salan 

for masala:

• 4 tbsp peanuts / groundnuts
• 3 tbsp sesame seeds / til seeds
• 1 tsp poppy seeds / khus khus / gasgase
• 2 tbsp dry coconut / kopra
• 1 inch ginger / adrak, roughly chopped
• 2 cloves garlic / lasun
• ½ tsp garam masala
• ½ tsp turmeric / haldi
• 1 tsp kashmiri chili powder / lal mirch powder
• 5 seeds methi / fenugreek seeds
• ½ cup water, as required to blend

other ingredients:

• 6 banana peppers, less hot
• 5 tbsp oil
• 1 tsp cumin seeds / jeera
• few curry leaves / kadi patta
• ½ medium sized onion, finely chopped
• ½ cup tamarind paste or more
• salt to taste
• 1 tsp jaggery / sugar 
• 2 cups water, as required to adjust consistency
• 2 tbsp coriander leaves, finely chopped

Instructions 

1. firstly, dry roast peanuts, sesame seeds, poppy seeds and coconut.
2. transfer to small blender and allow it to cool completely.
3. also add ginger and garlic, garam masala, turmeric and chili powder, methi seeds.
4. add water as required and blend to smooth paste. keep aside.
5. in a kadai heat oil and fry de-seeded banana peppers . keep aside.
6. now add cumin and curry leaves.
7. furthermore, add onions and saute.
8. add prepared masala paste, tamarind water, jaggery and salt.
9. mix well and add 2 cups of water.
10. cover and simmer for 30 minutes.
11. further place the fried chilis into salan and also add coriander leaves.
12. cover and simmer for 5 minutes.
13. finally, serve mirchi ka salan with biryani or roti.

Roti Canai Malay Curry Sauce:

1. Roti Canai Malay Curry Sauce:

   
   

   • •  Potatoes, - 2 diced (cube)
     • Coconut milk - 1 can
     • Onion - 1/2 chopped
     • Curry powder - 1.5 tsp or 2 according to taste
     • Star anise - 1
     • Cloves - 2
     • cinnamon stick - 1
     • Chilli powder - 1/2 tsp
     • Cooking oil - 4 tbsp
       Vegetable stock / chicken stock - 2.5 cups
       salt to taste
     
     
     
     
     Heat cooking oil, add onions, cinnamon stick, clove, star anise and stir 
     Add potatoes stir for 2 mins
     Add curry powder, Red chili powder, Stir for 30 secs
     Add stock and sinner for 20 mins or till potatoes cooked
     Add coconut milk and bring to boil 
     and take off from heat and serve.
     
     
     Heat frying pan and cook kana parata  each side till golden brown and serve with curry sauce.

Moong dal curry

Moong dal curry

Moong dal - 1 cup (soak for 3 hrs)
onion - 1 chopped
tomato - 1.5 chopped
green chilies - 1 chopped
curry leaves - few
garlic - 3 or 4
Red chili powder - 1 tsp
Turmeric - 1/4 tsp
choley masala - 1/2 tsp

seasoing
oil - 4 tbsp
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
urad dal - 1/4 tsp


Method :

1. Pressure cook moongdal with garlic, turmeric , salt n little oil for 2 whistles
2. Heat oil in kadai, add mustard seeds, cumin seeds , urad dal - let them fry a little
3. Add onions, green chilies n curry leaves n fry until onions are soft
4. Add tomatoes and cook until oil they are soft
5. Add cooked Moong dal and little water if needed.
6. Add Red chili powder, salt choley masala and coriander leaves.
7 . cook for 5 mins lid closed.
8. curry is done.

Beans and aloo fry

Long beans / beans - 1 frozen packet ( cook in MW for 5 mins)
potatoes - 2 M ( chop into byte pieces and deep fry them)
onion - 1 m chopped fine
Tomato - 2 small chopped
RCP - 1tsp
haldi - 1/2 tsp
coriander powder
coconut powder
mustard - 1/2 tsp
jeera - 1/2 tsp
G.g paste - 1/2 tsp


method:

1. Heat oil in a pan, add mustard and jeera
2. Now add onion and fry till light brown
3. Add G.G paste fry for 1 min
4. Add RCP, Haldi, salt coriander powder
5. Add tomato n cook nicely.
6. Now add beans and aloo and close the lid and cook in slow flame.
7. Now sprinkle coconut powder and mix well.

Cabbage fry

Cabbage fry

Cabbage - small size - chopped fine
Yellow bell pepper - 1/2 chopped fine
Chana dal - 1 tbsp.
Urad dal - 1 tbsp.
Mustard seeds - 1/2 tsp
Cumin tsp - 1/2 tsp
curry leaves - few
Green chilies - 3 chopped

second variation with 1/2 onion and peas.

Micro wave canange in Micro wave with very little water for 5 mins , then mix well and then again MW for 3 mins more

1. Now heat oil in a pan add Chana dal, Urad dal, mustard and cumin seeds.
2. Now add green chili, curry leaves, bell pepper and salt n fry nicely till done
3. Now add cabbage and fry for 10 mins until you see light brown color.
4. Now add coconut powder and mix well.
5. Garnish with coriander leaves.

second variation:

1. Now heat oil in a pan add Chana dal, Urad dal, mustard and cumin seeds.
2. Now add green chili, curry leaves, onion (1/2 chopped) , turmeric and salt n fry nicely till light brown color.
3. Now add boiled peas and fry for 2 mins
4. Now add cabbage and fry for 10 mins until you see light brown color.
4. Now add coconut powder and mix well.
5. Garnish with coriander leaves.

Cabbage fry

Cabbage fry

Cabbage - small size - chopped fine
Yellow bell pepper - 1/2 chopped fine
Chana dal - 1 tbsp.
Urad dal - 1 tbsp.
Mustard seeds - 1/2 tsp
Cumin tsp - 1/2 tsp
curry leaves - few
Green chilies - 3 chopped

second variation with 1/2 onion and peas.

Micro wave canange in Micro wave with very little water for 5 mins , then mix well and then again MW for 3 mins more

1. Now heat oil in a pan add Chana dal, Urad dal, mustard and cumin seeds.
2. Now add green chili, curry leaves, bell pepper and salt n fry nicely till done
3. Now add cabbage and fry for 10 mins until you see light brown color.
4. Now add coconut powder and mix well.
5. Garnish with coriander leaves.

second variation:

1. Now heat oil in a pan add Chana dal, Urad dal, mustard and cumin seeds.
2. Now add green chili, curry leaves, onion (1/2 chopped) , turmeric and salt n fry nicely till light brown color.
3. Now add boiled peas and fry for 2 mins
4. Now add cabbage and fry for 10 mins until you see light brown color.
4. Now add coconut powder and mix well.
5. Garnish with coriander leaves.

Kala chana sundal / Black chana sundal

Kala chana sundal / Black chana sundal

kala chana - 2 cups

seasoning:
mustard - 1/2 tsp
URAR dal - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chili - 2
Hing - 1/4 tsp
Red chili powder - 1/2 tsp
salt - to taste
Coconut powder - 2 tbsp

Method :

1. Take washed chana into pressure cooker and add water and salt and give three whistles.
2. Now take a wok , add little oil, add mustard, urad, cumin and dry red chilis and fry nicely
3. now add hing and add boiled chana and fry for few mins.
4. Now add red chili powder, coconut powder, and check the salt.
5. mix well and fry till it is dry and serve.

Dondakaya onion fry

Dondakaya - 2 lbs chopped into small chunks
onion - 1
mustard - 1/4 tsp
Jeera - 1/2 tsp
urad dal - 1/2 tsp
Garlic - 6 cloves
Dry Red chili - 4
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp
salt - 3/4 tsp
oil - 2tbsp
coconut powder ( optional)

1.Cook dondakaya in microwave with very little water for 10 mins
2. Heat oil in pan, add mustard, jeera, urad dal, garlic, Dry Red chili and fry nicely
3. Now add onion fry till light brown color.
4. Now add turmeric and salt
5. Now add cooked dondakaya, mix well and close the lid for 5 mins
6. Now add red chili powder and add salt if needed.
7. close the lid for 5 mins in slow flame.
8. Garnish with coconut powder ( optional)

My Choley curry

My Choley curry

choley - 2 cups (soaked and boiled) and ( 1/2 cup choley grind it to paste)

onion - 1 small

tomato - 2 

g.g paste - 1 tbsp

rcp - 1/2 tsp

haldi - 1/2 tsp

choley masala - 1 tsp

curry leaves

jeera

oil

Note : when you grinding 1/2 cup chole, you can add tomato with it and grind together and you can skip step 3 below.

1.Heat oil in a pan add jeera, onion n fry till they are light brown.

2.now add g.g paste 

3. now add tomato and mix well

4. now add haldi , rcp and salt and cook till oil oozes out.

5. now add boiled choley, grinned chilly paste and boiled choley water.

6. now add choley masala and cook in slow flames for 20 mins

Aloo palak fry / palak potato curry

Palak Potato

Ingredients:
Cumin seeds ½ ts
Oil 2 tb
Onion chopped 1 n
Salt
Turmeric ¼ ts
Green chilly 3 n
Ginger garlic paste 1 ts
Spinach chopped 1 cup
Potatoes 250 g
Coriander powder 1 tb
Chilly powder 1 ts
Garam masala ½ ts
Lime juice 1 n


Directions: 
Heat oil in a pan add cumin seeds, chopped onions, salt, turmeric, green chilly, ginger garlic paste, cook this till raw flavor is gone, add chopped spinach, cook this well and add coriander powder, red chilly powder, garam masala powder, add potatoes (boiled and cut them in to small pieces) toss it and switch off the flame and squeeze the lime juice.
Serve this with roti, naan, phulkas and rice.

Sari's Aloo curry

Aloo curry

boil small aloo - 6 or 7

heat oil in a pan add mustard, jeera, urad dal( 1tsp), chanan data (1tsp)  fry nicely.

now add 1 small red onion ( bigger than lemon and smaller than orange), green chillie (2) and curry leaves chopped.

fry well till onion is fried 

now add gg paste - 1tsp

fry

add haldi and salt mix well

now add boiled potatoes ( mashed littlea n see they ahve some chunks)

mix well..

add very little water like 2 or 3 tbsp

close the lid and simmer the gas..

your dish is ready