Recipe: Methi Aloo Aur Tamatar ki sabzi

Recipe Name: Methi Aloo Aur Tamatar ki sabzi

Cuisine: Indian

Serves: 4

Ingredients:

• 500 gm potatoes
• 300 gm tomatoes (chopped)
• 8 flakes garlic (finely chopped)
• 2 tbsp oil
• 1 tsp cummin seeds
• 1/2 tsp turmeric powder
• 3/4 tsp coriander powder
• 4 green chillies (chopped)
• 1/2 bunch coriander leaves (finely chopped)
• 1 bunch methi leaves (finely chopped)
• salt to taste

How to cook?

1. Peel and cut the potatoes into 1.5 cm thick roundels and set aside.
2. Heat oil over medium heat in a pan. 
3. Add garlic and saute for a minute.
4. Add cumin seeds, coriander powder, turmeric powder and green chillies. Fry till the masala is cooked. (approximately 2 min).
5. Add coriander leaves and methi leaves.
6. Lower the heat and saute for 5 minutes.
7. Add the chopped potatoes and tomatoes.
8. Stir till the potatoes are completed mixed with the masala.
9. Add little water and cook till the potatoes are done.
10. Serve hot with chapatis.

Recipe: Kadhai Paneer

Recipe Name: Kadhai paneer

Cuisine: Indian

Serves: 4

Ingredients (240 ml cup used)

• 3 to 4 red chilies deseeded
• 2 tbsp coriander seeds
• 6 cashew nuts (or 3 tbsp cream)
• 2 large onions (cubed)
• 2 large tomatoes deseeded and chopped
• 1 tsp ginger garlic paste
• ½ tsp red chili powder 
• ¾ tsp garam masala powder
• ½ to 1 tsp ginger julienne
• ¼ tsp kasuri methi / dried fenugreek leaves
• Few coriander leaves chopped finely
• 250 grams paneer / indian cottage cheese 
• 1 medium onion cubed
• ½ cup capsicum cubed

How to cook?

1. Powder red chilies and coriander seeds finely in a blender.
2. Heat oil in a pan and saute onions, cashews until onions turn transparent.
3. Add tomatoes and saute until soft.
4. Cool it and blend to a smooth paste. Set it aside and follow the below steps.
5. In the same pan, add little oil and saute onions and capsicum on a high flame until half done and crunchy. Add paneer and toss for 1 to 2 mins. Set all these aside.
6. Add little more oil and heat up the pan. Saute ginger garlic paste until the raw smell is gone. 
7. Add the ground coriander chili powder and saute for 1 min.
8. Add the ground onion tomato paste and saute for 2 mins. Add garam masala and red chilli powder. Saute for another 2 mins.
9. Add ½ cup water and salt. Allow it to boil until the gravy thickens.
10. Add kasuri methi. Stir well.
11. Add the sauted paneer, capsicum and onion. Stir well. Switch off the stove.
12. Add ginger juliennes and coriander leaves. Cover and rest for 2 mins.
13. Transfer to a serving bowl and allow to rest for at least 15 mins before serving.
14. Enjoy kadhai paneer with roti, paratha or jeera rice.