Mutter Paneer

Ingredients:
Grind together to a smooth paste:
5 small tomatoes
1 big onion
5 garlic pods
1 green chilli
4 cloves
2 1"cinnamon sticks
small piece of ginger

Other ingredients:
4 tbsp oil
Salt
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp crushed kasoori methi
1 tsp butter
coriander leaves to garnish
1 cup paneer cubes
1/2 tsp sugar
1/2 cup frozen peas

Method:
Heat oil in a pan. Add the ground paste. Add chilli powder, salt and turmeric powder. Add some water if the gravy is very thick. Fry till the raw smell goes away and oil starts to separate from the sides of the pan.
Fry paneer cubes to light golden brown. Add the pieces to the gravy. Add peas. Simmer for 5 minutes.
Garnish with coriander leaves, kasoori methi and butter.
Serve with chapathis or rice.

Brinjal Capsicum Curry

Serves 2-3

Ingredients:
3 Indian Brinjals/Eggplants
1/2 cup Capsicum/Bellpepper
1/2 cup chopped Onion
1 Tomato
2 Garlic pods
1 tsp grated Ginger
1 Green Chilli
2-3 tbsp Oil
1/2 tsp Jeera
Salt
1/2 tsp Chilli powder
1 tsp Sambar powder
1/4 tsp Turmeric powder
A pinch of Hing
1/2 tsp Coriander powder
Coriander leaves to garnish

Method:
Heat oil in a pan. Add jeera and allow it to crackle.
Add onion, ginger, garlic, green chilli and saute till onion turns transparent.
Add sliced brinjal. Sprinkle salt and fry till brinjal is partially cooked.
Add capsicum, tomato and spice powders and some salt.
Fry till the veggies turn soft.
Garnish with coriander leaves and serve hot with chapathis.

Onion Tomato Curry

This is a simple curry that goes well with chapathis.

Serves 2

Ingredients:
1 Onion thinly sliced
3 Tomatoes chopped
2 Green Chillies
1 tsp Jeera
2 Tbsp Oil
Salt
1/2 tsp Chilli powder or Sambar powder as needed
1/4 tsp Turmeric powder
A pinch of hing
1 tsp Jaggery or Sugar
Coriander leaves to garnish

Method:
Heat oil in a pan.
Add jeera and green chillies.
When jeera crackles, add onion and fry till it turns golden brown.
Add tomatoes, salt, chilli powder/sambar powder, turmeric powder, hing and cook till tomatoes turn soft and oil starts to separate.
Add jaggery or sugar. Mix well and garnish with coriander leaves.
Serve hot with chapathis! 

Cabbage & Carrot Curry - North Indian Style

This dry curry goes well with rotis/chapathis.

Ingredients:
Sliced Onion - 1 cup
Chopped Cabbage - 2 cups
Carrot - 1
Tomato - 1
Garlic - 2 pods
Green chilli - 1 (or as required)
Salt
Kitchen King Masala - 1 tsp
Garam Masala - 1 tsp
Oil- 1.5 tbsp
Jeera - 1 tsp



Method:
Heat oil in a pan. Crackle jeera.
Add garlic, green chilli, onion and fry till onion turns soft.
Add cabbage and grated carrot.
Add salt and masala powders.
When cabbage is 3/4th done, add chopped tomato and stir.
Fry till tomato turns soft.
Garnish with coriander leaves and serve with rotis or chapathis.

I am going to be very busy with some personal work for a few months. So I will not be able to visit your blogs and comment. I will try to post recipes as often as I can.

Mixed Vegetable Kootu

If you have just started to learn cooking, your best bet would be to try this kootu. It is very simple and healthy.

Ingredients:
Chayote Squash(Chow Chow)-1 small
Beans-10
carrot-1
peas-1/4 cup
Mung dal-1/4 cup
Sambar powder-1.5 tsp
Turmeric powder-a pinch
Hing-a pinch
Salt

Seasoning:
Coconut oil-1 tsp
Jeera
Mustard seeds
Curry leaves

Method:
Peel the skin of chayote squash.
Chop all the veggies.
Pressure cook them with rest of the ingredient and water for 3 whistles.
Do the seasoning and add it to the mixture.
Serve with hot rice or rotis.

Note: Make sure you add the right amount of water. About 1.5 to 2 cups should be sufficient.

Dal Makhani

Dal makhani sans butter and cream makes this dish light and healthy. It's surprising that my blog which is a collection of over 160 recipes does not have a basic recipe for dal! Hence I thought of posting this simple recipe which amateur cooks will find useful.

Ingredients:

1. Whole Black urud dal-1 cup
2. Oil-1 tbsp
3. Jeera-1 tsp
4. Chopped ginger-1 tsp
5. Chopped garlic-2 pods
6. Green chilli-1 slit into two
7. Cloves-3
8. Cinnamon-2 inch stick
9. Onion-1 small
10. Tomato-1
11. Salt
12. turmeric powder-1/4 tsp
13. Hing-1/4 tsp
14. Red chilli powder- according to taste
15. Kitchen king masala-1/2 tsp

Method:

Soak dal overnight. Pressure cook till it turns soft.
Heat oil a wide pan. Add ingredients 3 to 8. Fry for a few seconds.
Add chopped onions and sprinkle some salt. Fry till they turn soft.
Add tomato and rest of the ingredients. Add some more salt. Fry till tomato turns soft.
Add cooked dal and some water  and bring the mixture to a boil.
Simmer and cook for at least 15-20 minutes. The longer it simmers, the tastier it gets.
Garnish with coriander leaves.
This recipe can be used as a base to make dal with any lentil.

Note:
It is customary to use red kidney beans along with black urud dal in this dish. It makes the gravy buttery and yummy. In this case, use 3/4 cup of black urud and 1/4 cup of red kidney beans.
For rich gravy, top it off with 1/4 cup of heavy cream and saute the veggies in butter.
Soaking is not required for mung dal/green gram dal/thur dal. Cream is not added when these lentils are used to prepare dal.

Baingan Bartha

Baingan bartha is a North Indian dish made by roasting brinjal on direct heat and cooking it's flesh with onions, tomatoes and spices to give a smoky flavor. Give it a try even if you are not a brinjal fan and thank me for the recipe ;)

Serves:2

Ingredients:
Brinjals-2 medium
Onion chopped-1 small
Tomatoes chopped-2 small
Green chilli-1
Ginger chopped-1 tsp
Garlic chopped-2 pods
 Jeera-1 tsp
Oil-1 tbsp
Turmeric powder-1/2 tsp
Chilli powder-as required
Coriander leaves-to garnish

Method:
Rub oil all over the brinjals. Roast one by one on direct flame  till the skin turns black and brittle. It takes about 15 minutes on medium flame. Turn it regularly so that it cooks evenly. Set aside and cool.
Heat oil in a pan. Add jeera, ginger, garlic, green chilli, onions and fry till onions turn golden brown.
Add salt, turmeric powder, chilli powder and tomatoes. Cook till tomatoes turn soft.
Peel the skin of roasted brinjals and add the flesh to the veggies. Mash well with a ladle. Cook for a couple of minutes.
Garnish with coriander leaves and serve hot with rotis/pooris

Tomato Kurma- Very simple and tasty

This recipe is from Mallika Badrinath's cookbook. I like this recipe for it's simplicity.

Ingredients:
Onion chopped-1 cup
Tomatoes chopped-2 small
Oil-1 tbsp
Star Anise-1
Salt
Sugar-1/2 tsp
Coriander leaves-to garnish

To grind with little water into a smooth paste:
Coconut-1/4 cup
Almonds-20(can use cashews)
Green chilli-small piece(or according to spice level)
Red chillies-2
Coriander seeds-1 tsp
Garam masala powder-1/2 tsp

Method:
Heat oil in a pan. Add star anise. Fry for 10 seconds. Add onions. Sprinkle salt. Fry till it turns soft.
Add tomatoes. Cook till tomatoes turn soft.
Add the ground paste and some more salt. Add 1/4 to 1/2 cup water if the gravy is very thick. Bring the mixture to boil. Simmer for 15 minutes. Add sugar. Stir well.
Garnish with coriander leaves.
Serve with rotis or pooris.

Navaratna Kurma

Why is my Navaratna kurma healthy?

* No potatoes
* No heavy cream
* No butter
* No cashews
* No coconut

Ingredients:
Chopped veggies(carrot, beans, capsicum, cauliflower)-2 cups
Chopped Onion-3/4 cup
Tomato-1
Finely chopped garlic-3 pods
Green chilli-1
Oil-2 tbsp
Jeera-1/2 tsp
Cloves-4
Cinnamon-2 inch piece
Cardamom-3
Bay leaf-1
Garam masala powder-1/2 tsp
Salt
Turmeric powder-1/2 tsp
Chilli powder-1/4 tsp
Coriander powder-1 tsp
Pineapple pieces-1/4 cup
Raisins-2 tsp
Milk-1/2 cup
Yogurt-1/4 cup
Coriander leaves to garnish

To grind to a paste with little water:
Cashews-soak in warm water for 15 minutes-about 20
or almonds-soak in hot water for 30 minutes and peel the skin-20
Coconut-2 tbsp(optional. I did not use it)

Method:
Heat oil in a pan. Add jeera, cloves, cinnamon, cardamom, bay leaf. Saute for 10 seconds. Add onion, garlic and green chilli. Fry till onions turn golden brown. Add tomato and other veggies(except capsicum), turmeric powder, chilli powder, coriander powder, garam masala powder and some salt. Saute for a couple of minutes. Add 1/4 cup of water. Close the pan with a lid and simmer for 5-7 minutes or until the veggies are cooked. Add capsicum and saute for 2 minutes. Add milk, yogurt, ground nuts paste, pineapple, raisins and salt(if needed) and cook for 5 minutes. Garnish with coriander leaves. Serve with roits or rice.

I used almonds in this recipe. So I am sending this entry to JZ's Lets Go Nuts: Almonds - March 31st event started by Aquadaze of Served with Love

As I won the first place in Santa's holiday Challenge for sending my guilt free oats and dates cookies, JZ(the host) sent me a Target gift card which I felt was a very useful gift! I went to shop the next day and bought this cute handbag :) Thank you so much for your gesture JZ. That was very sweet of you. I was so excited when I received the gift card!!

How is it? :) I have a fetish for handbags. I go for a walk everyday and stop by a couple of shops on the way and gaze at the handbags. ha ha....some day I am going to be thrown out of the shop :P

Dum Aloo

Any dish made of potato is always a hit. Isn't it? I have never made dum aloo before. I took the recipe from Nags of cookingandme. I basically used the same ingredients and cooked the gravy for a longer time than she did. It was very yummy.

Ingredients:
Potatoes-3 small(pressure cooked, peeled and cut into big pieces)
Salt
Oil-2 tbsp
Curd/Yogurt-2 tbsp
coriander leaves- to garnish
Kasuri methi(optional)-a pinch(crushed)
Lime juice-from 1/2 lime(optional)

Spice powders(adjust the quantities according to your taste)
Turmeric powder- 1/4 tsp
Kitchen king masala-1 and a half tsp
Garam masala powder-1/2 tsp
Coriander powder-1 tsp
Red chilli powder

To grind(without adding water) into a paste:
Onion-1/2 cup
Ginger-1 inch piece
Garlic-2 pods
Green chilli-1

To grind separately into a paste:
Tomatoes-2 medium sized or 3 small

Method:
Heat oil in a pan. Add onion-ginger-garlic paste. Fry for 5 minutes.
Then add tomato paste and spice powders and salt. Bring the mixture to a boil. If the mixture is too thick, add water and bring it to a desired consistency. Simmer and cook until the raw smell is gone. It will take at least 30 minutes approximately.
Add yogurt, potatoes and cook for 5 more minutes. Garnish with coriander leaves, kasuri methi and squeeze lime juice. Serve with rotis.

Note: Add curd in the end and cook no longer than 5 minutes on very low flame to prevent the gravy from curdling.

Onion Sweet, Sour & Spicy curry

Don't have any veggies in the fridge? Then try this hot and sour, sweet and tangy curry. I saw this recipe in Indosungod's blog. I tried it right after I saw her post. It was so tasty. It goes great with chapathis or pooris. I followed her recipe verbatim. Thank you for posting such a lovely dish! Onion lovers should definitely try it.




Ingredients:
Onions-2 small(thinly sliced lengthwise)
Mustard seeds-1/2 tsp
Oil-2 tbsp
Chopped garlic-2 pods
Chopped ginger-1/2 tsp
Salt
Turmeric powder-1/4 tsp
Red chilli powder
Tamarind-small lime size
Jaggery-1 or 2 tsp

Method:
Soak tamarind in 1/2 cup of warm water and set aside.
Heat oil in a pan. Tamper mustard seeds. Add sliced onions, ginger and garlic. Sprinkle some salt. Fry till onion turns golden brown. Extract water from tamarind. It should be thick. Add it to the onions. Add turmeric powder, red chilli powder, more salt and allow the mixture to cook for about 10-15 minutes or until the raw smell of tamarind goes off and oil starts to float on top.
Finally add jaggery powder and mix well.
Serve hot with chapathis/pooris.

I am excited to tell you all that I won second place in Eat-healthy during pregnancy event.

Sangeeth did a great job hosting this event. I thank her for giving me an opportunity to participate in this event.

Many thanks to all my friends and relatives who voted for me. I really appreciate it. I feel very encouraged and motivated.

I also thank Anudivya for sharing her version of sugarless laddoos. I modified her recipe and made to suit my taste. You can find the winning recipe-dates and nuts fudge/cake in the menu.

Last but not the least, I thank my father and his colleagues for voting and taking so much interest in following the results till the last minute. One of my father's colleagues sent me an email to congratulate me.

Bread peas masala

Peas Masala(or kurma) goes well with bread and rotis. It makes an ideal tiffin on days when you have some left over gravy and a few pieces of bread. I used dried peas in this recipe.

Ingredients:
Dried peas-1 cup
Jeera-1 tsp
Onion chopped-1(small)
Tomatoes chopped-2(small)
Salt
Bread slices-3
Lime juice from 1 small lime
Oil-2 tbsp

Spice powders(measurements can be adjusted according to your taste):
Chilli powder
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
Garam masala powder-1/2 tsp
Coriander leaves-to garnish

To grind to a smooth paste with 1/4 cup of water:
Coconut-1/2 cup
Cashews-12
Green chilli
Garlic pods-3
Ginger-1 inch piece
Cloves-4
Cinnamon-2 inch stick
Cardamom-2
Dhaniya-1/2 tsp

Method:
Soak peas overnight in water and pressure cook for 3 whistles or until soft.
Grind the above mentioned ingredients with water and set aside.
Heat oil in a pan. Tamper jeera. Add chopped onion and fry till golden brown.
Add tomatoes, salt and spice powders. Fry till tomatoes turn soft. Now add the ground paste and some water to desired consistency and bring the mixture to a boil. Simmer and cook till oil starts to float on top(15 minutes). Add cooked peas and continue to cook for 5 minutes.
Garnish with coriander leaves. Add lime juice and mix well.
Serve with rotis.

Use some left over gravy to make bread peas masala for afternoon tiffin/snack.
Cut each bread into 2-3 pieces and lightly toast with butter.
Top it off with peas masala.

Note:You may omit cashews if you want the gravy to be light.
Instead of grinding cashews along with coconut, you can dry grind cashews coarsely and sprinkle the powder in the end.

Low Fat Malai Kofta

I have always been reluctant to make Malai kofta for two reasons. firstly, it is deep fried and very rich. Secondly, it is time consuming. When I came across Redchillies recipe, I was tempted to try it out because it doesn't involve any deep frying. Isn't it a brilliant idea to use Kuzhipaniyaram(Appe) Pan for cooking the koftas? I also checked out Laavanya's recipe and combined both their versions.

I did not add potatoes to my kofta. Instead I used bread. Of course there was some compromise in taste.

Ingredients:
For Koftas(Measurements can be changed according to your taste):
Bread slices-3 or potatoes(cooked, peeled and mashed)-2
Fresh grated paneer-1/2 cup
Very finely chopped cabbage-1/4 cup
Coriander leaves chopped-a handful
Grated carrot(optional)-2 tsp
Salt
Turmeric powder-a pinch
Red chilli powder-1/4 tsp
Coriander powder-1/2 tsp
Kitchen king masala or garam masala powder-1/2 tsp

For Gravy:
Oil-2 tbsp
Cloves-3
Cinnamon-2 inch stick
Cardamom-2
Star Anise-2(crushed)
Jeera-1 tsp
Ginger chopped-1 tsp
Garlic chopped-3 pods
Almonds(soaked in water for 15 minutes) or cashews-12
Onion chopped-1 medium sized
Tomatoes chopped-3
Salt
Turmeric powder-1/4 tsp
Red chilli powder- as per taste
Coriander powder-1 tsp
Kitchen king masala powder(optional)-1 tsp
Garam masala powder-1/2 tsp
Milk(I used 1% fat)-1 cup
Coriander leaves-to garnish



Method:
To make the koftas:
If you are using bread slices, drench each slice in water and gently squeeze excess water. Mix with rest of the ingredients and make small balls. If the mixture is too dry(when using bread), add 1 tsp of water and make balls. Heat kuzhipaniyaram(Appe) pan. Add 2-3 drops of oil in each hole. Place the balls and cook on both sides till golden brown. Set aside.

If you are using mashed potatoes, mix them with rest of ingredients listed above and roll the mixture in bread crumbs and then shallow fry in the appe pan.

To make the gravy:
Heat oil in a wide pan. Add jeera and let it crackle. Add cloves, cinnamon, star anise, cardamom and fry for a few seconds. Add chopped ginger, garlic and onions. Sprinkle little salt. Fry till the onions are cooked and turn brown. Add tomatoes, some more salt and all the spice powders. Fry for a few minutes until tomatoes turn soft. Allow the mixture to cool. Grind it with almonds to a smooth paste. Put the mixture on the stove again. Add milk and heat it for 5 minutes. Add kofta balls and simmer for 2 minutes. Garnish with coriander leaves and serve with rotis or nans.

Rajma(Spicy kidney beans Gravy)

Everyone has their own way of making gravies. I have tried different methods and liked all of them. Today I made a simplified version of Rajma by grinding all the ingredients together and simmering the mixture for some time. It was very tasty. My husband was carried away with the aroma of Rajma when he entered the house.

Ingredients:
To grind to a fine paste:
Onion(cut into big pieces)-1 small
Tomatoes(cut into big pieces)-4 small
Ginger-1 inch piece
Garlic pods-3
Coriander leaves-a handful
Cashews-10
Cinnamon-2 inch stick
Cloves-4
Star anise-1(crushed)
Cardamom-1
Turmeric powder-1/4 tsp
Red chilli powder-as per your spice level
Badshah Kitchen king masala-2 tsp
Garam masala powder-1 tsp
Coriander powder-1 tsp
Salt

Other ingredients:
Red kidney beans(Soaked for 7 hours)-1 cup
Oil-3 tbsp
Yogurt-1/4 cup
Jeera-1 tsp
Coriander leaves-to garnish
Lime juice-from 1/2 lime

Method:
Grind all the ingredients listed above to a fine paste without adding water.
Pressure cook red kidney beans till soft.
Heat oil in a pan, add jeera. When it crackles, add the ground paste. Add some water and bring it to gravy consistency. When the mixture starts boiling, simmer and let it cook on very low flame till oil starts to float on top(about 1/2 hr). Add cooked kidney beans and yogurt and simmer for another 10 minutes. Squeeze lime juice on the gravy just before serving. Garnish with coriander leaves and serve with hot chapathis or rice.



Red kidney bean is an excellent source of protein, iron and fiber. For more information click here
This goes to My legume love affair-sixth helping event hosted by Tasty palettes and Susan
Also sending this to Eat healthy-during pregnancy event hosted by Sangeeth.

Baghara Baingan

Baghara baingan is a popular dish from Hyderabad. It is a rich gravy of coconut, peanuts and spices cooked along with eggplants.

Ingredients:
Eggplants-1/4 kg(about 7 if you are using baby eggplants. I used 2 Italian eggplants)
Onions chopped-1.5 cups
Tomato-1 medium size(2 if small)
Jeera-1 tsp
Oil-3 tbsp
Salt
Turmeric powder-1/4 tsp
Chilli powder-1/2 tsp
Coriander leaves-to garnish

To grind together:
Cashews-10
Roasted Peanuts-1/4 cup
Garlic cloves-2
Dry Roasted sesame-1 tbsp
Dry Roasted coriander seeds-1 tbsp
Coconut-1/4 cup

Method:
Grind the above ingredients with water to a fine paste and set aside.
Chop eggplants into thin long pieces.
Heat oil in a pan. Add jeera, when it crackles, add onions. Fry till it turns golden brown.
Add eggplants and fry for 5 minutes. Add chopped tomato, salt, turmeric powder, chilli powder and fry for another 5 minutes. Now add the ground paste, little water and bring it to a gravy like consistency and simmer for 10-15 minutes.
Garnish with coriander leaves and serve with rice or rotis.

Methi Matar Malai

For the first time in my life, I had this dish in one of the Indian restaurants in Thailand a couple of months back. My husband and I always prefer Indian food wherever we travel. Fortunately we found an Indian restaurant near the hotel where we stayed. Initially we were a bit skeptical about that restaurant because we both were the only customers for them :-) for that night I believe. We ordered my all time favorite paneer butter masala, nans and rice. The manager suggested that methi matar malai was their speciality. So we ordered that as well. When the food came, we started to dig in. I loved both paneer butter masala and methi matar malai. It was way too good! I have not had such delicious food even in India. Apparently the chefs who cook there(in Thailand hotel) are from Taj Hotel(India). Food was a little expensive though. But it was worth every penny!

I was happy when Sujatha posted her Methi Malai Matar recipe. I made it today and totally loved it. I can't stop thinking about our trip to Thailand and the restaurant where we had this methi malai matar. It goes very well with nans/rotis. It is rich, creamy and delicious! Give it a try girls, you will go ga- ga over it :) I made a few additions to her recipe.

Sending this to Mansi's Vegetarian Thanksgiving-Recipe Carnival Event.
My version:

Ingredients:
Onion chopped-1 cup
Ginger chopped-1/2 tsp
Garlic chopped-1 pod
Jeera-1/2 tsp
Salt
Frozen Peas-3/4 cup
Methi leaves-1 cup
Kasuri methi crushed(optional)-a few strands
Green chilli-1
Oil-1 tbsp
Curd-1 tbsp
Half and Half(cream/malai)-1/2 cup or less depending on the consistency you want

Spice powders(quantity can be adjusted according to your taste buds):
Garam masala-1/2 tsp
Kitchen king masala(my gravies are never complete without this wonderful powder)-1/2 tsp
Chilli powder-1/4 tsp
Turmeric powder-1/4 tsp
Coriander powder-1/2 tsp

Method:
Heat oil. Tamper jeera. Fry onions, ginger, garlic, green chilli till onions turn golden brown. Sprinkle salt. Add fresh methi leaves. Fry for a couple of minutes till it shrinks. Add frozen peas, spice powders, curd and fry for a minute. Add Half and half. Bring the mixture to a boil. Add little water to desired consistency. Simmer for 2-3 mintues. Garnish with kasuri methi. Serve with nans or roti.

Easy Palak Paneer

Ingredients:
Onion - 1 cup chopped
3 tomatoes - chopped
Ginger garlic paste - 1 tsp
Jeera - 1 tsp
Cloves- 2
Cinnamon - 2 pieces
Salt
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander poder - 1 tsp
Garam masala powder-1 tsp
Spinach - 1 bunch
Paneer - a few pieces
Oil - 3 tbsp

Method:
Heat oil in a pan. Tamper jeera, cloves, cinnamon. Add onions, ginger- garlic paste and saute till onions turn golden brown and raw smell of ginger-garlic paste goes off. Add tomatoes, salt, chilli powder, turmeric powder, garam masala powder, coriander powder and fry well till tomatoes are cooked. Add chopped spinach and cook on low flame for a few more minutes. Let it cool. Blend in a mixie or handblender. In another pan, heat a drop of oil and slightly fry paneer. Add fried paneer to the gravy.

Paneer Butter Masala

Paneer butter masala can be made in different ways. This is my way of making paneer b masala.
It is creamy, rich and yummy! Measurement below has been eyeballed. You can modify the measurement as you wish.

Ingredients:

1. Onions - 2 chopped
2. Bay leaf - 1 or 2
3. Chilli powder - as per taste
4. Coriander powder - 1 tbsp
5. Turmeric powder - 1/2 tsp
   
6. Salt - as per taste
7. Badshah Kitchen king masala or garam masala powder - 1.5 tbsp
8. Milk - 1/4 cup
9. Kasoori methi - 1/4 tsp
10. Coriander leaves to garnish
11. Capsicum - 1/2 cup chopped
12. Paneer pieces - as many as you like
13. Oil - 5 tbsp or more if required
14. Sugar - 1 tsp
    

Grind together with little water:
Tomatoes - 6 or 7(small)
Cashews - 1/4 cup
Cloves - 3 to 4
Cinnamon - 2 (1 inch sticks)
Elaichi - 3
Ginger - few pieces
Garlic - 3 pods

Method:
Heat oil in a pan. Add chopped onions and bay leaf and fry very well till it turns brown.
Add the ground paste, ingredients 3 to 8. Cover with lid and let the mixture simmer till oil floats on top(takes approximately 30 to 45 minutes).
Add kasoori methi and sugar. Mix well. Switch of the gas.
In another pan, heat a drop of oil and fry capsicum pieces for 2 minutes. Don't overcook it. It has to be crunchy.
In the same pan, fry paneer pieces for a minute.
Add fried capsicum and paneer to the gravy and garnish with coriander leaves.

Microwave Paneer butter masala in 15 minutes

I tried this gravy for the first time in microwave. It came out decent(beyond my expectation). I like the stove top method though. It is tastier than microwave method. Here is the recipe. I did not add butter in this recipe. If you want, you may add.

Ingredients:
1. Chilli powder
2. Turmeric powder - 1/4 tsp
3. Garama masala powder - 1/4 tsp
4. Kitchen king masala -1 tsp
5. Coriander powder - 1 tsp
6. Curd - 1 tbsp
7. Paneer chopped
8. Coriander leaves - to garnish
9. Kasuri methi(optional) - a few sprigs
10. Salt

To grind to a paste:
Tomatoes - 2
Onions - 1/2
Cumin seeds - 1 tsp
Cinnamon - 1 inch stick
Cashews - 10 to 15

Method:
In a microwavable container(preferably glass), add 1 tbsp oil, ground paste, salt, ingredients 1 through 5 and microwave for 12 to 14 minutes(take the gravy out every 3 minutes, stir well and microwave).
Add chopped paneer, curd and microwave for 1 minute. Garnish with coriander leaves and kasuri methi.

Simple Paneer Kurma

Ingredients:

1. Onions - 1 or 2 (your choice)
2. Potatoes - 2 small
3. Capsicum - 1
4. Carrot - 1
5. Turmeric powder - 1/2 tsp
6. Salt
7. Paneer pieces - 1 cup
8. Coriander leaves
9. Lemon(optional)

To grind to a paste:

Cashews - about 20
Sombu - 1 tsp
Coconut - 3/4 cup
Cloves - 6
Cinnamon
Elaichi - 4
Green chillis - 1 or 2

Method:

1. Heat oil in a pan. Fry veges 1 through 4 for 10 minutes.
2. Grind the above ingredients to a thick paste. Add the paste to the veges.
3. Add enough water to get a gravy consistency.
4. Close the lid and let it cook till the veges are fully cooked and oil starts to float on top(takes approximately 30 minutes).
5. Fry paneer pieces with little oil separately and add it to the gravy.
6. Garnish with coriander leaves and serve with a wedge of lime.
7. Serve with rotis or parathas.