Paneer Tikka Masala

Ingredients:

•  Coriander leaves (chopped) - 1 bunch.
•  Cumin powder - 1/2 tea spoon.
•  Tomato pure - 1 cup.
•  Coriander powder - 1 tablespoon.
•  All purpose flour - 1 tea spoon.
•  Ginger garlic paste - 1 tea spoon.
•  Turmeric powder - pinch.
•  Cumin seeds - 1 tea spoon.
•  Lime juice - 1/2 number.
•  Kasoori methi - pinch.
•  Curd thick - 1 cup.
•  Salt - to taste.
•  Red chilli powder - 1 tablespoon.
•  Oil - 3 tablespoon.
•  Onion (chopped) - 1 cup.
•  Tomato (chopped) - 50 number.
•  Capsicum (chopped) - 50 grams.
•  Paneer (chopped) - 1 lbs.
•  Garam masala powder - 1/2 tea spoon.
•  Fresh cream - 1 tea spoon.

Method:

• First, cut all the vegetables and paneer into cubes and keep aside.
• Take a bowl add thick curd, red chili powder, salt, kasoori methi powder, lime juice and add oil little mix well and add all the vegetables and paneer mix well.
• In a nonstick pan add one tablespoon of oil, add marinated paneer and vegetables, cook both the sides, once it is done keep aside.
• Take a pan add oil, cumin seeds, onion chopped, salt pinch, turmeric, ginger garlic paste, all-purpose flour, mix cook for 3 minutes, now add tomato puree, coriander powder, cumin powder, red chili powder, mix well, and let it cook till you can see oil.
• Once it is done add water as need, bring it to boil, then add cooked paneer and vegetables, garam masala powder, fresh cream as needed and cook for 3 minutes and finish it off with coriander leaves.

Gutti Vankaya Fry (Stuffed Eggplant Fry) or (Brinjal Fry)

Ingredients used in Gutti Vankaya Fry(Stuffed Eggplant Fry):

•  Salt - as per taste 
•  Baby eggplant - 10 number
•  Water - as per consistency
•  Oil - 1 tablespoon
•  Red chilli dry - 4 number
•  Chana dal - 1 tablespoon
•  Urad dal - 2 tablespoon
•  Fenugreek seeds - 1 teaspoon
•  Coriander seeds - 1 tablespoon
•  Jeera - 1 tablespoon
•  Tamarind pulp - 4 teaspoons
•  Garlic cloves - 5 number
•  Curry leaves - 1 
•  Turmeric powder - pinch

Method:

• First slit the eggplant in the center and put them in a salt water.In a pan heat oil and fry the eggplant for 1 min till it become soft and remove.
• Take a pan add little oil, add red chilly dry, chana dal,urad dal,fenugreek seeds.coriander seeds,jeera,tamarind,garlic,curry leaves,salt,turmeric powder and fry till golden brown colour, once it done let it cool down and make it into a fine powder.
• Now take the brinjals fried, take the masala powder add little water and stuff into the brinjal keep a side.
• Now in another pan add little oil spread the stuffed brinjal close it with the lid and cook for 20min in a very slow flame, keep turning, if required add salt, coriander and switch off the flame.

Paneer Butter Masala

Ingredients used in Paneer Butter Masala

• paneer cubes (1 inch ) - 1 cup 
• Butter - 4 tbsp + 2 tbsp 
• Oil - 2 tbsp 
• Bay leaves - 2 
• Cloves - 4 
• Black cardamom - 2 
• Onion paste - ¾ cup 
• Ginger-garlic paste - 1 tbsp 
• Kasuri methi - 2 tbsp 
• Turmeric powder - ½ tsp 
• Salt to taste 
• Tomato puree - ½ cup 
• Kashmiri red chili powder - 1½ tsp 
• Kitchen king masala - 2 tsp 
• Garam masala - ½ tsp (optional) 
• Fresh cream - ¼ cup + 2 tbsp 
• Water - ¼ cup 

Method:

• Heat 4 tbsp butter and oil in a pan. Add bay leaves, cloves, black cardamom and sauté for few seconds.
• Add onion and sauté for 5 mins. Add ginger-garlic paste, kasuri methi and turmeric powder.
• Sauté for 1 minute.
• Add salt and tomato puree. Cook covered for 3-4 mins.
• Add Kashmiri red chili powder, kitchen king masala, garam masala powder and ¼ cup cream.
• Mix well and cook for 2 minutes.
• Add paneer cubes and mix well. Cook covered on low heat for 2-3 minutes.
• Add 2 tbsp cream, water, and 2 tbsp butter.
• Mix well and cook covered till oil leaves the sides.
• Garnished with coriander seeds some cream and serve hot with naan.