Vegetable Handi

Ingredients:

Cashews - 3 tbspns (approx 20 to 22)

Hot Water - 1/2 cup

Carrots - 1/3 cup, chopped

Green Beans - 1/3 cup, chopped

Potatoes - 1/3 cup, chopped

Green Peas - 1/3 cup, frozen

Corn Kernels - 1/3 cup, frozen

Cauliflower - 1/3 cup

Paneer Cubes - 1/4 cup

Onion - 1/2 cup, chopped finely

Tomato - 1/2 cup, chopped finely

Garlic - 3 cloves, crushed

Ginger - 1/2 inch, crushed

Coriander Leaves - 1 tsp, chopped

Mint Leaves - 1 tsp, chopped

Water - 1 cup

Low fat cream - 3 tbspns

Yogurt - 1 tbspn

Green Chilies - 1, slit lengthwise

Red Chili Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Garam Masala - 1/4 tsp

Coriander Powder - 1/4 tsp

Kasuri Methi - 1/2 tsp

Nutmeg - a pinch, grated

Butter - 2 tbspns

Salt - as per taste

Bay Leaf - 1 small

Cloves - 2

Cinnamon - 1/2 inch

Cardamom - 2

Method:

Soak cashews in hot water for 30 minutes. After 30 minutes, drain and add the soaked cashews to a grinder or blender. Add the soaked water grind to a very smooth paste. Keep it separate.

Steam the veggies in a pressure cooker, steamer or electric cooker till they are cooked completely. You can also fry or saute the veggies till they are cooked.

Heat butter in a handi or pan. Add the whole spices - cinnamon, green cardamoms, cloves and bay leaf. Saute the spices till fragrant. Add finely chopped onions. Stir and saute the onions on a low flame till they become golden. Then add ginger-garlic paste, chopped coriander and mint leaves. stir and saute for a minute. Add finely chopped tomatoes. Stir and saute till the tomatoes soften.

Then add turmeric powder, red chili powder and coriander powder.

Add the prepared cashew paste and curd. Stir often and saute till you see fat releasing from the sides.

add water. stir. Then add slit green chilies. stir again and let the gravy begin to simmer, takes about 3 to 4 minutes on a low to medium flame. Season with salt.

Add the steamed veggies. Stir well and simmer the veggies in the gravy for 2 to 3 minutes.

Add the nutmeg powder. Then add crushed kasuri methi and garam masala powder. Stir. Lastly add cream. After adding the cream, stir & switch off the flame.

Garnish with chopped coriander or mint leaves and serve vegetable handi with tandoori rotis, naan or parathas.

Inspired from here

Aloo Paneer Tikka Masala Gravy

Ingredients:

For the marination;

Paneer - 1 cup, cubed into bite size pieces

Baby Potatoes - 1 cup, cooked and skin peeled

Thick Curd - 4 tbspns

Corn Flour - 1 tbspn

Turmeric Powder - 1/4 tsp

Chili Powder - 1/2 tsp

Kashmiri Chili Powder/Paprika - 1 tsp

Roasted Cumin Powder - 1/4 tsp

Coriander Powder - 1/2 tsp

Garam Masala - 1/4 tsp

Ginger Garlic Paste - 1/2 tbspn

Salt to taste

Method:

Mix all the above ingredients together well and add all the paneer cubes and aloos/potatoes and let them marinate them for 30 minutes. Grill them in an oven for 375F for 20 minutes turning all the sides till golden brown. Or else you can place the marinated paneer and potatoes in the tava and fry them with very little oil till golden brown. Keep it aside.

Ingredients:

For the Gravy;

Onion - 1 medium, roughly chopped

Tomato - 3 small, pureed

Cashews - 10, soaked in hot water for 15 minutes

Cumin Seeds - 1/2 tsp

Ginger Garlic Paste - 1 tsp

Tomato Paste - 1 tbspn (store bought)

Turmeric Powder -1/4 tsp

Coriander Powder - 1 tsp

Kashmiri Red Chili Powder - 1 tsp

Garam Masala - 1/2 tsp

Tandoori Masala Powder - 1/2 tsp

Red Color - few drops(optional)

Milk - 1/4 cup

Sugar - 1/4 tsp

Coriander Leaves - 1 tbspn, finely chopped

Salt to taste

Oil or Butter - 2 tbspns

Method:

Saute the roughly chopped onions in a tbspn of oil until the onions become translucent. Cool them well. Make puree with the sauteed onions. Puree the tomatoes. Coarsely grind the cashews. Keep it aside.

Now heat a pan and add a tbspn of oil. Add the cumin seeds and them crackle. When the onions begin to change color and the raw flavor of ginger garlic paste is gone, add turmeric powder, red chili powder, coriander powder. Fry until the mixture is aromatic and the spices don’t burn.

Once the spices are fragrant, add the tomato paste. Cook for about 30 seconds and add freshly pureed tomatoes. Add salt to taste and add 1/2 to 1 cup water and mix well. Cook on low flame until the mixture thickens.

As the gravy begins to come to a boil, add the coarsely grinded cashews. Mix well, keep the flame low. Now add the milk and let them cook for 2 minutes. Add the red color (if using) . Finally add the aloo paneer tikka pieces along with salt, garam masala, tandoori masala, kasuri methi leaves and sugar and mix well. Garnish with chopped coriander leaves and top up with butter. 

Serve hot !!

Kadala Curry/Black Channa Gravy/Kala Channa Gravy

Serves 4

Ingredients:

Brown Kondaikadalai/Kala channa* - 2 cups (cooked)

Ginger garlic paste - 1 tbspn

Onion - 1 cup, chopped 

Green chili - 1 slit lengthwise 

Tomato -1, chopped

Grated coconut - 3/4 cup or Coconut Milk - 1/2 cup, thick

Turmeric - 1/4 tsp 

Chili Powder - 3/4 - 1 tbspn 

Coriander Powder - 3 tsps 

Garam Masala - 1 tsp 

Salt as per taste

*1 cup uncooked channa yields 2 cups cooked channa

To temper;

Oil - 2 tbspns 

Mustard seeds - 1 tsp 

Hing - a pinch 

Curry leaves - few

For Garnishing;

Coriander Leaves - 1 tbspn, chopped

Method:

Soak channa overnight or for 5-6 hours. Pressure cook until soft with a little salt and just enough water.

If using coconut, heat 1/2 tsp of oil and saute coconut on medium flame until it turns golden brown. Grind it to a smooth paste. Keep it aside. If you are using coconut milk, omit this step.

Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and saute until the raw flavor goes. Then add onions, green chili, curry leaves and saute until onions turn light brown. Add a little salt to the onions to speed up the process.

Add tomatoes and cook until tomatoes become mushy. Once the tomato is cooked, add turmeric powder, chili powder, coriander powder, salt and saute until the raw flavor of the masala powder goes. If it becomes too dry, add a tbsp of water and cook.

Then add the cooked kadala along with the water. Add the ground coconut paste or the coconut milk and cook for a few minutes. Take a ladle of cooked channa, grind it to a coarse paste and add it to the gravy along with garam masala. Add more water and cook on medium flame until everything gets blended well.

Garnish with the chopped coriander leaves and serve hot with puttu, appam or with chapati or dosa or idiyappam.

Inspired from here

Gobi Mattar Keema/Gobi and Peas Keema/Gobi Keema/Minced Cauliflower Curry

Serves 4

Ingredients:

Grated Cauliflower - 5 cups

Oil/Ghee - 3 tbspns

Onions - 1 cup, finely chopped

Tomato Puree - 1 cup

Green Peas* - 3/4 cup, frozen

Ginger Garlic Paste - 2 tsps

Turmeric -1/4 tsp

Cinnamon - 1 inch

Cloves - 2

Bay Leaf - 1

Cardamom Powder - 1/4 tsp

Red Chili Powder - 2 tsps, or to taste

Cumin Powder - 1 tsp

Coriander Powder - 1 tsp

Garam Masala - 2 tsps

Salt and Pepper to taste

Cilantro - 1 tbspn, finely chopped

*If you are using fresh peas cook it separately.

Method:

In a skillet, heat 2 tbspns or oil and saute the cauliflower for around 10 minutes or until it gets toasty and brown. Set aside. 

In the same skillet, add the remaining ghee or oil and fry the cinnamon, cloves and bay leaf for a minute. Add the onions and saute till the onions turn translucent. Now add the ginger garlic paste and saute for 2 minutes. Next add the tomato puree cook for around 5-8 minutes. Add the turmeric, saute for a minute and add about 1-1/4 cups of water. Let it come to a boil. Now add the rest of the spices and cook until it comes together into a thick gravy. Takes around 5-6 minutes. Add the boiled (or frozen) peas and let it cook for another 5 minutes. Close the lid for the flavors and aroma to remain intact. Add the toasted cauliflower and combine well. Keep on medium flame for another 5-6 minutes for the flavors to mingle well. Serve hot, with a garnish of cilantro.

Inspired from here

Linking it to the event "Cooking with Seeds" hosted by  A Bowl of Curry and CWS Event Page

Tandoori Aloo

Ingredients:

Baby Potatoes - 25 Nos

Ginger Garlic Paste - 1/2 tsp

Yogurt - 2 tbspns

Tandoori Masala - 1 tsp

Red Chili Powder - 1/2 tsp

Salt - 1/2 tsp

Oil - 1 tsp

Coriander Leaves - 1 tbspns, chopped

Method:

Parboil the potatoes and peel off the skin. In a bowl mix the yogurt, tandoori masala, ginger garlic paste, red chili powder and salt. Pour this over the parboiled potatoes and marinate for 8-10 hours, preferably overnight ( the masalas will get marinated well into potatoes).

Grease your baking tray or line the tray with aluminum foil. Bake for 5 to 7 minutes in a preheated oven at 350 F. Turn the potatoes and bake for another 5 minutes.

Stove Top Method:

In a non stick pan add a tsp of oil and throw in the marinated potatoes. Cook for 5 minutes in medium flame and carefully turn over this without mashing the potatoes. Cook till you find golden spots on all sides.

Garnish with chopped coriander leaves.

Inspired from here

Corn Kurma

Ingredients:

Sweet Corn kernels - 3/4 cup

Onion - 1/4 cup, finely chopped

Capsicum - 3 tbspns, finely chopped

Ginger Garlic Paste - 1 tsp

Milk - 1/4 cup (optional)

Chili powder - 1 tsp

Garam Masala Powder - 1/2 tsp

Coriander leaves - 1/2 tbspn, finely chopped

Salt - to taste

Oil - 2 tsps

To temper;

Cloves - 1

Cinnamon - 1/4 inch piece

Cardamom - 1

To grind;

Grated coconut - 1/2 cup

Poppy seeds - 1/2 tsp soaked in 1 tsp milk

Tomato - 1

Green chili - 1

Method:

Pressure cook corn for 2 whistles with enough water and salt. If using frozen corn, microwave for 1 minute. Keep aside. 

Soak the poppy seeds in a tsp of milk, set aside. Dry roast coconut till slightly browned. Saute tomato and green chili in 1/2 tsp oil. Once the tomatoes turn mushy add it to the mixer along with roasted coconut, milk and soaked poppy seeds. Grind it to a fine paste. Set aside.

In a pan, add 1/2 tsp of oil and saute the capsicum for 2 minutes, set aside. In the same pan add the remaining oil and add the items under 'to temper'. Now add onion and saute till it turns slightly browned.

Then add the coconut paste and saute till raw smell leaves. Add the chili powder, garam masala powder and saute till the masalas are well blended. Then add little water(say 2-3 tbsp) to make it to running consistency. Now add milk and allow it to boil for 3-5 minutes till oil separates. If it becomes thick add little more water. Then add sauteed capsicum and cooked corn. Allow it to blend with the masalas for 2-3 minutes. Garnish with coriander leaves and switch off. Serve it with pulaos and rotis!

Inspired from here

Stuffed Eggplant Curry

Ingredients:

Brinjals / Eggplants - 15 small

Oil - 3 tbspns

For the stuffing:

Coriander Seeds - 2 tsps

Chana Dal - 1.5 tbspns

Urad Dal - 2 tsps

Oil - 1/2 tsp

Dried Red Chilies - 5-6 

Coconut - 2 tbspns

Salt as per taste

Method:

Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal and urad dal and fry them on a medium flame till they are golden brown color. Remove them from the pan and set aside to cool down. In the same pan, add and fry the red chilies for minutes.

Grind the roasted ingredients, coconut, salt and roasted red chilies into a fine powder and set aside.

Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact. Now fill the stuffing powder into the brinjals.

Heat oil in a wok. Place the stuffed eggplants carefully into the wok and cover it with a lid.

Let it cook on a low - medium flame. Keep checking in between and turn the brinjals a little until they are evenly cooked. When they are soft, turn off the flame.

Serve hot with rice and ghee.

Inspired from here

Aloo Mutter Korma

Serves 4

Inspired from Tarla Dalal

Ingredients:

15 small potatoes boiled or 4 medium sized potatoes boiled and chopped

1 1/2 cups boiled green peas

2 tbsp thick fresh curds, whisked

1/4 cup fresh cream or whole milk

1/2 tsp garam masala

2 tbsp ghee

Salt to taste

To be blended into a smooth paste;

1 tsp oil

1 cup roughly chopped onions*

2 tbsp broken cashew nuts 

1 tsp chopped ginger 

3-4 finely chopped green chilies

1 cup water

*Saute the onions in a tsp of oil. Cool completely and blend it with other ingredients.

Method:

Heat the ghee in a pan, add the prepared paste and sauté till the mixture leaves oil.

Add the potatoes, peas, curds, cream, garam masala and salt and simmer for 3-4 minutes.

Serve hot.

Mushroom Masala Gravy

Inspired from here 
Ingredients:

Mushrooms - 1 1/2 cups, chopped

Onion - 1 cup, chopped finely

Tomato - 3/4 cup, chopped finely

Ginger garlic paste - 1 tsp

Chili Powder - 2 tsps

Coriander powder - 2 tbspns 

Garam masala powder - 1/2 tsp 

Curry leaves - few

Coconut paste - 3 tbspns or 1/4 cup thick coconut milk

Coriander leaves - for garnishing 

Salt - as needed

Oil - 4 tbspns

Cloves - 2

Cinnamon - 1 inch piece

Method:

Heat oil in a pan, add cloves and cinnamon. When it splutters, add finely chopped onions and curry leaves.

Saute till the onions turns translucent. Then add ginger garlic paste and saute for a few more minutes. Add tomatoes and cook till it becomes mushy. Add the chopped mushrooms, chili powder, coriander powder, garam masala and salt needed and cook for a few minutes.

Then add a cup of water and cook till the mushrooms are soft. Finally add coconut paste or coconut milk, simmer and cook for another 6-7 minutes. Garnish with coriander leaves.

Aloo Bindhi with Gravy

Ingredients:

Okra - 20 Nos

Potatoes - 3 medium size

Onions - 2 medium, sliced

Tomatoes - 4 medium, cut into chunks

Garlic - 4 cloves

Ginger - 1 inch piece

Green Chilies - 2 (add one more for extra spicy)

Red Chili powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1 1/2 tsp

Amchoor powder (Dry Mango Powder) - 1/4 tsp

Oil for shallow frying

Coriander Leaves - 2 tbspns, chopped

Salt to taste

Masalas;

Bay leaf - 1

Peppercorns - 2

Cloves - 2

Cumin seeds - 1/2 tsp

Poppy seeds (khus-khus) - 1/2 tsp

Cinnamon stick - 1 inch, cut into pieces

Method:

Clean the okras and pat dry with the help of paper towel or clean cloth. Cut the head and tail of the okras and cut into tiny pieces. Peel and cut the potatoes in the same shape as okras.

Heat sufficient oil in a pan, shallow fry the okras and potatoes, until golden brown.

Drain from oil and place them in the paper towel to absorb excess oil.

Heat 2 tsp of oil in a pan and fry all the masalas one by one. Now add the onions, garlic, garlic,  green chilies and saute till the onion turns translucent. Now add tomatoes and saute till it turns mushy. Switch off the stove and allow them to cool. Transfer the mixture to a blender and blend them to a smooth paste. 

In the same kadai, add a few drops of oil and saute the blended mixture for few minutes. Add all the spice powders, salt and mix well. Cook for about 4-5 minutes on low flame. Finally add the fried  okras and potatoes.

Gently stir and cook for 3-4 more minutes on low heat. Garnish with fresh coriander leaves and serve hot with roti or pulao.

Broccoli Kurma

Ingredients:

Broccoli florets* - 1 cup

Onions - 1 medium, chopped

Capsicum - 1 medium, chopped

Carrot - 1, chopped

Potatoes - 2 medium, chopped

Turmeric - 1/4 tsp

Salt - according to taste

Coriander Leaves - 1 tbspn, chopped

Oil - 2 tbspns

To grind to a paste;

Cashews (broken) - 20

Coconut - 3/4 cup

Cloves - 4

Cinnamon - 1 inch stick

Elaichi -1 

Green Chilies - 1 or 2

*You can replace Paneer pieces for Paneer Kurma.

Method:

Heat 1 tbspn oil in a kadai and fry the broccoli for few minutes. Keep aside.

Now heat 1 tbspn of oil in the same kadai and fry the onions till translucent. Add capsicum, potatoes, carrot and fry the veggies for 10 minutes. Grind the above ingredients to a thick paste. Add the paste, turmeric and salt to the veggies and add enough water to get a gravy consistency. Close the lid and let it cook till the veggies are fully cooked and oil starts to float on top (about 30 minutes).

Now add the fried broccoli to this gravy. Garnish with coriander leaves.

Goes well with roti and poori.

Palak Paneer

Ingredients:

Spinach - 1 12 oz pkt washed and chopped (about 4 cups packed)

Paneer - 1 1/2 cups cubed

Cumin seeds - 1 tsp

Asafoetida - a pinch

Oil - 2 tbspns

Onions - 1 big, finely chopped

Ginger garlic paste - 1 tsp

Tomato - 1 medium, finely chopped 

Sugar - 1/2 tsp

Garam Masala - 1 tsp

Cumin Powder - 2 tsp

Coriander Powder - 2 tsp

Red Chili Powder - 1 tsp or to taste

Salt -  to taste

Turmeric Powder - 1/2 tsp

Evaporated milk/whole milk  - 1 cup

Method:

Boil the spinach with 1 cup water and sugar in a microwave or stove top for 7 - 8 minutes stirring once in between. Coarsely blend cooked spinach, don't make a puree.

In a non-stick frying pan, heat 1 tbspn oil.  Add in the paneer cubes and let them cook till they are golden brown. Remove from the pan and drain on a paper towel.

In the same pan heat the remaining 1 tbspn oil. Once the oil is hot, add in the cumin, asafoetida and onions. Stir and cook for 3 - 4 minutes. Add in the ginger-garlic paste and mix. Cook for another 4 - 5 minutes.

Add in the tomatoes and 1/4 cup water. Cover and cook till the oil separates from the mixture. Add the coriander, cumin and turmeric, red chili powder.

Add in the spinach. Cover and cook for 4 - 5 min. Be careful as it splutters a lot. Add in the evaporated milk. Mix and cook for another 5 - 7 minutes, stirring in between. 

Now add the garam masala and paneer and let it simmer for 2-3 minutes. Serve hot with roti or pulao.

Recipe Courtesy: USMasala

Baby Corn Masala

INGREDIENTS:
Baby Corn - 15 Nos.
Onions - 2 and 1 for garnishing, chopped into cubes
Capsicum - 1/2 cup, chopped into cubes 

Tomatoes - 2 big, chopped
Cashew Nuts - 5-7
Red Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Seed Powder - 1/4 tsp
Kasoori Methi (dried fenugreek leaves) - 1/4 tsp
Tomato Sauce - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Cumin Seeds - 1/4 tsp
Milk - 1/2 cup
Salt - as per taste
Turmeric Powder - a pinch
Oil - 2 tbspns

METHOD:

Wash the baby corn and cut them into big pieces . Heat a few drops of oil in a kadai and saute the onions till it turns into a nice brown color.

Cook the baby corns in water with a pinch of turmeric and little salt, till it becomes soft (approximately 10 minutes). When it is done, drain the excess water and keep the corns aside. Heat a kadai and saute the onions till golden brown. Now, grind the sauteed onions, tomatoes, red chili powder, coriander powder, cumin seed powder, tomato sauce , kasoori methi, cashew nuts into a smooth paste.

In a kadai heat the oil and saute the capsicum and the remaining onion for a minute. Keep it aside.

In the same oil throw in the cumin seeds and add the ground masala. Saute them in a low flame for 5 mins. Add the cooked baby corns, milk and salt to the gravy. Now add the capsicum and onions to this. Put off the flame.

Serve hot with Roti/ Naan or Pulao

Recipe Courtesy: Jeyashri's Kitchen

Mirch Ka Salan (Hot Chili Peppers in Tangy Peanut Sauce)

Ingredients:

Anaheim Peppers (Bajji Milagai) - 4 

Mustard seeds - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Asafoetida - a pinch

Turmeric powder - 1/2 tsp

Chili powder - 1/2 tsp

Ginger Garlic paste - 1/2 tsp

Tamarind pulp - 1 tbspn disssolved in 1/4 cup water

Oil - 2 tbspns

Salt - to taste

For the masala;

Coconut (grated or chopped) - 1 tbspn

Poppy seeds(kasa kasa) - 1 tbspn

Sesame seeds - 1 tbspn

Peanuts - 1 tbspn

Coriander seeds - 2 tsp

Cumin seeds - 3 tsp

Oil - 1 tsp

Method:

Wash, wipe and slit chilies lengthwise into two or quarters. Heat sufficient oil in a kadai and fry for 5 minutes. Drain and place on absorbent paper and set aside.

To make masala paste, roast the sesame seeds, poppy seeds, coriander seeds, cumin seeds, peanuts and coconut with 1 tsp of oil. Cool and grind them to a paste.

Heat 2 tbspns of oil in a pan, add mustard seeds and let them splutter. Then add fenugreek seeds and asafoetida. Now add turmeric powder, ginger garlic paste and saute for a minute. 

Add the tamarind pulp with the water. Let them cook for a while.

Now add the masala paste, chili powder and cook for three minutes, stirring constantly and add the fried chilies and salt. Reduce the heat and cook for ten minutes.

Serve hot with Basmati Rice.

Dal Pinni

Serves 4-6
Ingredients:
2 tbspns yellow moong dal (split yellow gram)
2 tbspns chana dal (split Bengal gram)
2 tbspns masoor dal (split red lentil)
1/4 cup kabuli chana (white chick peas)
3 cups finely chopped spinach (palak)
1/2 cup chopped cabbage
1 tbspn ginger-green chili paste
1/2 tsp turmeric powder (haldi)
1/2 cup chopped tomatoes
2 tbspns lemon juice
1 tsp sugar
2 tbspns oil
salt to taste

To be ground into a smooth paste;

3 whole dry kashmiri red chillies, broken

1 tsp coriander (dhania) seeds

2 to 3 cloves (laung / lavang)

1 tsp poppy seeds (khus-khus)

2 tbspns finely grated coconut

2 tbspns broken cashewnuts (kaju)

2 tbspns oil

Method:

For the masala paste;

Heat oil in a pan and add all the ingredients. Sauté on a low flame till well roasted. Cool and blend till smooth. Keep aside.

How to proceed

Clean, wash and soak the dals and kabuli chana for about 2 hours. Drain. Pressure cook with 3 cups of water, turmeric powder, tomatoes, ginger-green chilli paste and salt till done. Heat oil, add the spinach leaves and cabbage and sauté for about 5 minutes. Add the cooked dal, sugar, masala paste and ½ cup of water and bring to a boil. Simmer for 10 minutes on a low flame. Add the lemon juice and serve hot.

Recipe Courtesy: Tarla Dalal

Chili Paneer (Dry)

Ingredients:

Paneer - 2 cups cubed

Oil - for shallow frying

For the marinade/batter;

All purpose flour - 1/4 cup

Corn starch - 2 tbspns

Rice flour - 1 1/2 tbspn(optional)

Salt - 1/4 tsp

Black Pepper - 1/2 tsp

Water - 1/2 cup

Ginger Garlic paste - 1/2 tsp

Soy Sauce - 1 tsp

To make the batter, add all purpose flour, corn starch, rice flour, soy sauce, ginger garlic paste, salt, black pepper and water to a small bowl. Mix until  there are no lumps to a thick batter.

Add the paneer and marinate for 20-25 minutes. In a shallow large pan add about 4-5 tbspns of oil and shallow fry, till golden. Drain on kitchen towel.

For the sauce;

Oil - 1 tbspn

Onion - 1 small

Bell pepper - 1 chopped

Ginger - 1 inch piece grated

Garlic - 4-5 cloves, chopped

Green Chilies - 2 small, chopped

Black pepper powder - 1/8 tsp

Soy sauce - 2-3 tbspns or to taste

Tomato Ketchup - 2 tbspns

Chili Sauce - 2-3 tsp

Spring Onion - 4 cut

Water 1 tbspn mixed with 1 tsp corn starch

Salt - according to taste

Method:

Heat oil in a pan on medium heat. Add ginger, garlic and green chilies. Fry about a minute while continuously stirring. Add the onions and bell pepper. Stir fry for about 1-2 minutes.

Add all the sauces(soy sauce, chili sauce, ketchup) and salt. Mix well. Add the paneer and mix. Keep mixing till the paneer is evenly coated with the sauce. Add the corn starch mix and cook till thicken and no water is left. Remove from heat.

Garnish with spring onions.

Recipe Courtesy: USMasala

Paneer Butter Masala

Ingredients:
Paneer - 250 gms
Onions - 2 big
Tomatoes - 3 big
Ginger - 2 inches
Garlic - 4 cloves
Cashews - 10 Nos
Milk - 100 ml
Butter - 2 tbspns
Red Color - a pinch
Salt - acc to taste
Sugar - 1/4 tsp
Chili powder - 1 tsp
Roasted Cumin Powder - 1/2 tsp
Garam Masala - 1/2 tsp
For Garnishing:
Onion - 1 medium
Green Chilies - 2 slit lengthwise


Method:

For the gravy; cut onions, ginger, garlic and grind to a fine paste. Remove and then make puree of tomatoes. Grind the cashews coarsely.

Then take the ingredients kept for garnishing. Cut Paneer into cubes, finely chop the onions, slit the green chilies.

Heat required amount of butter in the cooking pan. Fry each of the above ingredients. Onions should be crispy. Paneer should be fried to light golden color. Keep these aside.

Take the pan that's already used for frying, add 1 tbspn of butter, fry the onion paste. Sauté well to ensure it does not get burned.

Once its cooked well, add chili powder. Cook till oil comes out, simmer the flame. Add milk slowly and cook for 5 mins. Then add coarsely ground cashews.

Then add tomato puree, cumin powder, salt, sugar, garam masala, red colour. Bring to boil. Add required amount of water. Let it cook on high flame for few mins.

Then add fried onions, paneer cubes, green chillies, and cook for 10 mins. Add the remaining butter.