Kadhai Paneer

Ingredients

7 oz Paneer cut into bite size cubes

2  Medium Carrots cut into Discs

1 Big Green Bell Pepper cut into bite size pieces

1 Medium onion cut into bite size pieces

1 Roma tomatoes cut into bite size pieces

1 inch ginger grated

3 cloves Garlic grated

1 green chilli

1 tsp cumin seeds

1 tsp coriander powder

1 tsp cumin powder

1 tsp red chilli powder

1 tsp Garam masala powder

1 tsp crushed Kasuri methi

1 Tbsp tomato paste

Pinch of sugar

Salt to taste

4-5 mint leaves

Water as needed

3-4 Tbsp oil

Recipe

Add oil into a pan and heat it up.

Once hot, add carrots , saute till tender, remove from pan and keep aside.

Add bell peppers into the same pan, saute till tender , remove from pan and keep aside.

Do the same with onions, when onions are slightly translucent, remove them from pan.

Saute Paneer for 30 seconds and keep aside.

Finally add tomatoes, Saute for a minute. They should not turn mushy. Keep aside.

In the same pan add cumin seeds. once they splutter, add tomato paste,grated ginger,garlic and green chilli. Saute till the raw smell is gone. 

Add coriander powder, cumin powder, red chilli powder,turmeric powder,Kasuri methi, fry for 30 seconds, Add 1/2  cup water to make the paste thinner.(Add more or less depending on the preferred consistency)

Let it come to a boil. once small bubbles appear, add the vegetables and Paneer pieces, salt to taste and Garam masala powder. Mix gently.Finally add mint leaves to garnish on top.

Cover and simmer for 1-2 minutes so that the flavors develop.

Serve hot with jeera rice, pulao or Naan.

Masala dosa

Ingredients

For Dosa:

1 cup Urad Daal
3 cups Idli rice
1/2 tsp Fenugreek seeds
Salt to taste

For Potato Curry:

4 medium boiled potatoes
1 medium green chilli chopped finely
1 inch ginger grated
1 tsp urad daal
1 tsp chana daal
1 tsp cumin seeds
1 tsp mustard seeds
2 Tbsp oil
1 tsp Turmeric powder
1 medium onion sliced
1 sprig of curry leaves
salt to taste

Recipe

The batter:

Soak urad daal, Fenugreek seeds together in bowl of water and rice in another bowl for 4 hours. Grind them together into smooth paste, cover and leave it in a warm place to ferment(should double in volume) overnight. Once the batter ferments mix well and the batter should have the consistency as shown in the picture.

If the batter is too thick, add water. Finally add salt and mix well.Keep aside

The potato curry:

Take a pan and heat it up. 

Add oil,once the oil is warm, add the chana daal and fry till it changes color to light brown. Add urad daal,cumin seeds, mustard seeds. Once they Splutter, add curry leaves, ginger, green chilli, onion, and turmeric. Fry till the onions turn translucent. Add salt. Mash the potatoes and add it to the above mixture.Mix well. The potato curry should look something like in the picture.

The masala dosa:

Heat a lightly oiled griddle or frying pan.
Pour a ladle full of batter on the griddle and make a thin crepe.
Once the crepe has dried a bit, add oil all over the crepe and to the edges.
Once the crepe starts turning brown, remove it onto a plate.
Serve hot with the potato curry and chutney of your choice.