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Preparation time : - 10 minutes Serves : - 2 HOW TO PREPARE: - Boil the potatoes, peel them and mash them. Take a frying pan and pour 1 tablespoon oil. Bring to heat and add the mustard let it crackle. Follow this with the aniseed and cumin seeds, sauté till they turn golden brown. Add the turmeric, red chilly powder, garam masala (hot spice mix) and salt to taste. Put in the mashed potatoes and green peas and cook briefly and remove from flame. Add the grated paneer to the mixture and mix it all up. Cut the top of tomatoes and with the help of a spoon scoop out the entire pulp. Now fill each tomato with the mixture we just made. Now take another pan and pour the remaining oil and bring to heat. Now place all the tomatoes inside the pan and cook till the tomatoes are cooked. Garnish with fried cashews and fresh coriander and serve. 
Preparation time : - 20 minutes Serves : - 2 HOW TO PREPARE : - Finely chop the onion and tomato separately. Heat 600ml milk in a pan and when it’s boiling simmer and add the lemon juice and stir briefly. The milk will curdle and the whey will separate from the paneer (cottage cheese). Strain this and transfer the paneer to a thin white cloth and make a small bundle and let it hang for a while, this will drain out all the water completely. Now make dough of this paneer and make small balls. Then take the gram flower and coat each ball with the gram flour. Take a frying pan and pour oil enough for deep frying and fry these balls till they turn golden brown. Keep turning them so that they are fried evenly and properly. Take another pan and pour two tablespoons oil and bring to heat. Once it’s nicely heated up add the onions and sauté until they turn golden brown. Add turmeric and red chilly powder. Follow this with the tomatoes and sauté till the oil begins to leave the edges of the pan. Now add the milk that’s left and keep stirring until it boils. Let it boil for about five minutes and then add the paneer balls and cook for another two minutes. Ingredients : - 250 grams paneer, 3 medium sized tomatoes, 8 cloves,1 teaspoon ginger garlic paste, 1/4 teaspoon green chilly paste, 1/2 teaspoon turmeric, 2 green cardamoms, 1 teaspoon black pepper powder, 1 teaspoon red chilly powder, 1 teaspoon cumin seeds, 2 tablespoons oil and salt to taste. Preparation time : - 8 minutes Serves : - 2 HOW TO PREPARE : - Boil the tomatoes and peel off the skin and make a paste of the pulp. Grate the paneer and if it has been curdled at home ensure that all the water has been drained. Take a frying pan and pour some oil and bring to heat. Once the oil is nicely heated up add the cardamoms, cloves, cumin seeds and wait for it to turn brown. Next add the green chilly paste and let it crackle. Follow this with the ginger garlic paste and sauté till the raw smell leaves and the entire mixture turns golden brown. Add the turmeric, red chilly powder, black pepper powder and salt to taste. Stir well so that everything blends with the mixture. Add the tomato purée and sauté till the oil leaves the edges of the pan. Add a little water and let it boil. Simmer and cook till the gravy thickens. Add the grated paneer and remove from flame within a minute. Garnish with fried cashews and fresh coriander and serve. |
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