Tandoori Brinjal (Eggplant) Slices

Ingredients:

• American Eggplant
• Ginger - Garlic Paste
• Garam Masala
• Red Chilli Powder
• Small Onion
• Small Tomato
• Coriander Leaves
• Yogurt
• Lemon Juice
• Salt to Taste
• Oil

Procedure:

• Wash and cut american eggplant into around 1 inch thick slices.
• Grind onion, tomato, ginger garlic paste, coriander, salt, garam masala, red chilli powder to smooth paste.
• Transfer this paste into large bowl. Add yogurt and lemon juice and mix well.
• Make 3-4 slits to each eggplant slice so that masala can go inside.
• Coat all slices with masala very well. Let these slices marinate for 30-40 minutes.
• Preheat oven on 350 degree F. Spray cooking on a baking tray. Arrange these marinated eggplant slices and brush remaining marinade on them. Then spray some cooking oil on them. Cook these slices till they become soft, brown. It will take approximately 10 minutes.
• Serve these hot slices as a snack with any kind of chutney/sauce or serve with rice, roti.

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Rajma Curry

Ingredients:

• Canned Rajma: 1 Can
• Finely Chopped Onion: 1 Cup
• Finely Chopped Tomatoes: 2 Cup
• Finely Chopped Green Chillies: 3-4
• Minced Ginger - Garlic : 2 tsp
• Red Chilli Powder To Taste
• Coriander Powder: 2 tsp
• Cumin Powder: 1 tsp
• Amchur Powder (Dry Mango Powder): 1 tsp
• Finely Chopped Coriander: 1 tbsp
• Fresh Grated Coconut: 1 tbsp
• Oil: 1 tbsp
• Salt To Taste

Procedure:

• In a heavy bottom pan heat the oil. Add green chillies & fry them for 1 minute.Then add minced ginger garlic. Fry it for couple of minutes.
• Then add onion. Cook onion til they become brown. Then add chopped tomatoes. Cook them till tomato becomes very soft.
• Then add all masala powder & mix well, fry again on a medium flame for couple of minutes.
• Then add rajma into the pan. Then add salt and water as per you need. Cook this rajma for 5 more minutes.
• Garnish this Rajma with freshly grated coconut and coriander. Serve hot with rice or chapati or roti.

Note:

• If you don't have a canned rajma, you can soak rajma beans overnight & presser cooked them and then use for this curry.

This is my entry for EC's RCI: Hariyana, Susan's My Legume Love Affair : 8 , Ashwini's Lentils Mela, Rachana's A Healthy Bite events. I am sending this entry to Siri's Recipes for the rest of us : Dinner event started by Ramki

Cauliflower in Peas Gravy

Ingredients:

• Cauliflower Florets: 3 Cups
• Finely Chopped Onion: 1 Cup
• Finely Chopped Tomatoes: 1 Cup
• Fresh or Frozen Green Peas: 2 Cups
• Green Chiilies -Ginger - Garlic Paste to Taste
• Garam Masala: 1 tsp
• Turmeric Powder: 1/4 tsp
• Cumin Seeds: 1/4 tsp
• Finely Chopped Coriander Leaves for Garnishing.
• Oil: 2 tsp or more
• Salt to Taste

Procedure:

1. Boil water in one pan. Put florets in hot water for 5-6 minutes.
2. Then cook these florets in microwave for few minutes till they become little bit tender. Don't overcook them as we are going to cook them in a gravy for some time.
3. Mean while make a smooth paste of green peas and tomato. Keep it aside.
4. Heat oil in one pot. Add cumin seeds. As cumin seeds splutters add green chillies, ginger garlic paste. Cook it for 1 minute. Then add turmeric powder and garam masala. Fry it.
5. Then add peas and tomato paste with little water. Add salt. Mix everything well. Cook this gravy for 4-5 minutes.
6. Once the gravy is cooked add cooked cauliflower florets. Mix well and cook it for 2-3 minutes.
7. Garnish this curry with coriander leaves and serve with chapati or roti or rice.
   

This is my entry for Mythreyee's JFI: Cauliflower event started by Indira.

Aloo Kachori with Aloo Sabji

This is my good friend Surabhi's recipe. She is from Mathura. This dish is Raksha Bandhan Festive Dish in Mathura. So I just want to share this recipe with all of you and I am going to send this recipe for Preeti's Rakhi – Thread of Love event .

Aloo Kachori (Deep Fried Potato Puffs)


Ingredients:

For Stuffing:

• Boiled Potatoes: 2
• Finely Chopped Green Chillies: 3-4
• Ginger Garlic Paste: 1 tsp
• Finely Chopped Coriander Leaves: 1 tbsp
• Lemon Jucice: 1 tsp
• Salt to Taste

For Cover:

• Wheat Flour: 2 Cups
• Water
• Salt to Taste
• Oil for Deep Frying and for Cover

Procedure:

1. Mix salt and small amount of oil in a wheat flour very well. Then add some water and knead the dough. Dough should be just like chapati dough. Cover this dough and keep aside for a while.
2. Then grate boiled potatoes. Add all other ingredients of stuffing in potatoes. Mix this stuffing mixture very well.
3. Make small ball of dough. Apply some oil on both palms & flatten the ball to form a 2 inch disc. Take small portion of stuffing and wrap that stuffing in each disc and roll into a small ball. Roll this ball to form a 3-4 inch round kachori.
4. Heat the oil in kadhai. Now lift the rolled kachori and carefully slip it into the hot oil.
   Immediately start flickering hot oil over the top of it with a spatula so that it will swell up. Flip the kachori and cook both sides till it become golden brown.
5. Serve this hot kachori with any chutney or Aloo Sabji.

Aloo Sabji

Ingredients:

• Boiled Potatoes: 2
• Cumin Seeds: 1 tsp
• Garam Masala: 1 tsp
• Amchur Powder (Mango Powder): 1 tsp
• Finely Chopped Green Chillies: 3-4
• Ginger - Garlic Paste: 1 tsp
• Finely Chopped Coriander Leaves: 1 tbsp
• Turmeric Powder: 2 Pinch
• Oil: 1 tbsp
• Salt to Taste

Procedure:

1. Make small pieces of boiled potatoes.
2. Heat oil in a kadhai. Add cumin seeds when they crackle add turmeric powder, green chillies and ginger garlic paste. Fry for a minute.
3. Then add potato cubes. Mix everything well. Then add masala powders, salt & mix well. Add small quantity of warm water. Cook this for 3-4 minutes.
4. Garnish this sabji with chopped coriander leaves and serve hot with kachori, roti or rice.
   

Chane Jaiselmer Ke For RCI - Rajsthan

Ingredients:

• Black Bengal Gram (Kale Chane): 1 Cup
• Medium Sized Onion: 2
• Chopped Green Chillies: 3-4
• Chopped Coriander Leaves: 1 Cup
• Yogurt: 1 & 1/2 Cup
• Garam Masala Powder: 1 tsp
• Coriander Powder: 2 tsp
• Red Chilli Powder: 1 tsp
• Turmeric Powder: 1 tsp
• Chaat Masala: 2 tsp
• Besan (Gram Flour): 4 tsp
• Hing (Asafoetida): 1/4 tsp
• 2 inch Cinnamon: 1
• Cumin Seeds: 1 tsp
• Black Cardamoms: 2-3
• Cloves: 5-6
• Pure Ghee: 2 tbsp
• Oil: 2 tbsp
• Salt to Taste

Procedure

• Soak bengal gram overnight in 4 cup water. Drain, mix in 6 cup of water and pressure stir fry till done. Then mash the grams slightly.
• Heat up ghee and oil, add cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes. Mix in asafoetida and chopped green chillies, sautae.
• Then mix yogurt, gram flour, 1 cup water and dry spices very well in a bowl.
• Then add this yogurt mixture in sautaed whole garam masala. Keep stirring till it boils.
• Then mix in the grams along with the water they were boiled in. Mix in salt to taste. Mix well. Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
• Serve hot decorated with cut coriander leaves and onion .

This is my entry for Padmaja's RCI- Rajasthan.

Source:
IndiaFoodForever

Bagara Baingan

Ingredients
Small Fresh Young Brinjals: 8 - 10
Roasted Peanuts: 1 Cup
Roasted Sesame Seeds: 3 tbsp
Roasted Dry Shredded Coconut: 2 tbsp
Finely Chopped Onion: 1 Big
Finely Chopped Coriander Leaves: 1 tbsp
Sliced Green Chilllies: 2
Ginger Garlic Paste: 1 tsp
Tomato Paste: 1 tbsp
Curry Leaves: 1 Spring
Tamarind Paste: 1 tbsp
Jaggery or Sugar: 1-2 tsp
Cumin Powder: 1 tbsp
Coriander Powder: 1tbsp
Red Chilli Powder: 1 tbsp
Whole Garam Masala Powder: 1 tsp
Turmeric: 1/2 tsp
Cumin Seeds (Jeera): 1 tsp
Mustard Seeds : 1 tsp
Fenugreek Seeds: 1 tsp
Asafoetida (Hing): 1/2 tsp
Cloves: 3-4
Cinnamon Stick: 1 (cut into pieces)
Elaichi: 3
Bay Leaf: 1
Salt to Taste
Water

Procedure
1. Grind peanuts, sesame seeds, coconut with water. Make a smooth paste. Keep aside.
2. Heat oil in a pan. Add mustard seeds and when they start spluttering, add cumin seeds and curry leaves. Add cloves, bay leaf, cinamon stick, elaichi. Fry for a minute. Then add chopped green chillies, onion and hing. Fry onions till it gets golden brown.
3. Add turmeric powder, ginger - garlic paste, red chilli powder, coriander powder, cumin powder, garam masala. Fry for a minute. Then add tomato paste and some salt. Add some water and bring it to boil.
4. Then add paste of peanuts, sesame seeds & coconut powder & water. Cook for 10 minutes.
5. In mean time, make slits to eggplant (don't cut end). Shallow fry or deep fry them till they are 80% done.
6. Add these brinjals to gravy. Then add salt, tamarind juice, jaggery. Cook this gravy on medium heat till brinjals are 100 % cooked.
7. Garnish this with chopped coriander leaves. Serve hot with pulao, biryani or chapati.

This is my entry for Pooja's event of 'Vegetable of the week : Brinjal' Source: VahRehVah

Stuffed Karela (Bitter Gourd)

Ingredients:
Medium Sized Karela(Bitter Gourd): 4
Finely Chopped Onion: 1 Large
Finely Shredded or boiled & mashed Potato: 1 Small
Karela Seeds (otional)
Ginger Garlic Paste: 1/2 tsp
Besan: 1 tsp (optional)
Cumin Seeds: 1 tsp
Red Chilli Powder: 1- 1/2 tsp
Amchur(Dry Mango) Powder: 1 tsp
Finely Chopped Coriander Leaves: 1 tbsp
Salt to Taste
Oil

Procedure:
1. Wash Karelas and remove the outer skin. Remove both ends.
2. Make a slit lenghwise and remove all seeds.
3. Heat oil in a pan. Add cumin seeds. Add chopped onion. Fry onions till it get light brown. Then add ginger - garlic paste. Stir for a minute.
4. Then add finely shredded/ mashed potato, besan,salt, karela seeds, chilli powder & amchur powder. Stir for a while. Add chopped coriander leaves. As we are going to stuff this stuffing into karela and again we are cooking karela, it is not necessary to cook this stuffing for long period. Just make sure all ingredients are mixed well.
5. Cool this mixture.
6. Now stuff karelas with above mixture. Tie karela with a thread so that stuffing mixture does not come off while cooking.
7. Now heat oil in a non - stick pan. Add stuffed karelas. Cover the pan with lid. Cook these karelas on medium heat. Turn them in between slowly.
8. Serve hot with Roti, Chapati or Rice.

Source:
VahRehVah

Red Raddish Sabji

Ingredients:
Red Raddish - 2 Bunches
Green Chillies - 5 to 6
Garlic Cloves - 2
Tomatoes - 2
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1/4 tsp
Hing - Pinch
Salt to Taste
Oil

Procedure:
1. Wash red raddishes and leaves.
2. With the help of steamer, steam red raddish with leaves, whole tomatoes & green chillies.
3. When raddish almost cook, remove raddishes from steamer. Let it cool for 5-10 mins.
4. Then blend raddish, tomatoes & green chillies in a blender till smooth paste.
5. Heat oil in a pan, add cumin seeds. Let them crackle.
6. Add chopped garlic. Fry garlic till golden brown.
7. Then add hing & turmeric powder. Fry for a minute.
8. Add smooth paste of readdish to the pot. Stir the paste.
9. Add salt to taste. Cook for a while till almost all water evaporates.
10. Serve hot with roti, chapati or Phulaka.

Note:
If you are in hurry, you can first grind raddish with leaves, tomato & green chillies. Then just give tadka as given in the recipe & add this paste. Just you have to cook for extra 5-10 minutes.

Spicy Palak & Potato Sabji

Ingredients:
Fresh Spinach Leaves: 1 lbs
Large Potatoes: 2
Sliced Onion: 1
Capsicum (Seeded & Sliced): 1 Medium
Mixed crushed Coriander Seeds , Mustard & Cumin Seeds: 1 tsp
Curry Leaves: 4-5
Chilli Powder: 1 tsp
Ginger - Garlic Paste: 2 tsp
Finely Chopped Coriander Leaves: 1 tbsp
Salt to taste
Oil: 2 tbsp

Procedure:
1. Wash spinach leaves thoroughly and cut off any extra long stems.
2. Peel the potatoes and cut into slices.
3. Blanch the spinach in the boiling water for about 2 minutes. Drain the water, place the spinach in a sieve to drain any excess water and set aside.
4. Heat the oil in a heavy bottomed pan. Add mixed crushed seeds and fry over moderate heat for 30 seconds until aromatic.
5. Add curry leaves and onion. Fry until onion is soft and light golden in color.
6. Reduce heat and add chilli powder, ginger - garlic paste and salt to taste. Stir -fry for 30 seconds, then add the potato and stir gently for a minute or so.
7. Add capsicum and spinach, cover with a lid and cook over low heat for 8-10 minutes until the potato is tender. Stir in between. Try not to break the potato slices.
8. Garnish with coriander leaves.
9. Serve hot with chapati or roti or phulake.

Tindura Fry

Serves: 2
Preparation Time - 5 mins.
Cooking Time - 15 min.

Ingredients:
20 - 25 Tindora (Dondakayalu)
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tbs broken Cashew
1 tbs Urad daal
1 tbs Chaana daal
1 spring of Curry leaves
2 Red Chillies
1 tsp Red Chilli powder
1 tsp dry Coconut powder
1/2 tsp Turmeric powder
Salt to taste
Oil

Procedure:
1. Wash tindora, dry it then make thin sliced(lenghwise) of tindora.
2. Fry thinly sliced tindora nad keep aside.
3. Heat oil in kadhai. Add cumin and mustard seeds. Allow it to splutter.
4. Then add red chillies, channa dal and urad dal. Fry these daals for 2-3 min.
5. Add curry leaves and broken cashew. Fry for a minute.
6. Then add salt, chilli powder, turmeric powder and coconut powder. Stir it well.
7. Finely add fried tindora. As tindora is already cooked, just cook this sabji for 2-3 minutes.
8. Garnish with coriander or carrots.
9. Serve hot with roti, chapati or rice

Stuffed Brinjal

Preparation Time: 5 mins
Cooking Time: 10-15 mins.
Serves: 2

Ingredients:
5 Indian eggplant/ Brinjal (Small & fresh)
1/4th tsp Cumin (Jeera) Seeds
1/4th tsp Mustard Seeds
2 tbs Oil
Water.

For Stuffing
1 small Tomato finely chopped
6 tbs finely grounded Peanuts
2 tsp Finely chopped Coriander leaves
1 tsp Jeera - Cumin Powder
1 tbs Chilli Powder
1 tsp Coriander Powder
2 tsp Ginger - Garlic, Coconut paste
1 tsp oil
Salt to taste

Procedure:
1. Mix all ingredients given for stuffing.
2. Wash the brinjals , do not remove the stem , and slit them vertically and horizontally like a plus sign(starting from the opposite end of the stem) without breaking them into halves.
3. Stuff mixture into brinjal slits.
4. Heat oil in the kadhai.
5. Add mustard seeds & cumin seeds.
6. When seeds stops popping add stuffed brinjals.
7. Cover kadhai with lead for 5 mins. Stir in between.
8. Add some water & remaining mixture of stuffing.
7. Cook (with lid on kadhai) brinjal till it get tender.
8. Garnish with coriander leaves & serve hot with chapati/ Roti.

Quick Palak Sabji

Serves: 2

Ingredients:
1 bunch of Green Palak (Spinach)
2-3 Garlic Cloves (Chopped)
2-3 Green Chillies (Chopped)
1/4 th cup Green Peas
1 tsp Ground Roasted Peanuts
Salt to taste
1 tsp Oil

Procedure:
1. Wash & cut Palak leaves.
2. Heat oil in kadhai. Then add green chillies. Fry for a minute.
3. Add chopped garlic. Fry garlic till it get little bit brown.
4. Then add chopped palak leaves & green peas.

5. Cook for a minute. Then add salt & ground peanuts.

6. This sabji will be ready in 5 min.

7. Serve this sabji with Chapati / Roti

Moong Daal

Ingredients:
2 1/2 cups dried yellow moong dal
2 1/2 cups water
1 1/2 teaspoons salt
1/2 teaspoon grated fresh ginger root
1 teaspoon diced jalapeno chile pepper
1/2 cup diced tomatoes
3 teaspoons lemon juice
1/2 teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
1/2 dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro

Procedure:
1. Pressure cook the daal.
2. To the cooked dal add ginger, jalapeno pepper, tomato, lemon juice and turmeric.
3. Heat oil in a small saucepan and add cumin seed and red chilli pepper. When pepper is heated add Asafoetida and garlic.
4. Stir mixture into split peas and add cilantro; mix well.

Moong Dal Curry

Ingredients:
Moong Daal- 1 1/2 cups
Water - 2 cups
Turmeric powder - 2 tsp
Potato(small) - 1 no (cut into small pieces)
Green chillies - 4 nos
Tomato(small) - 1 no (cut into small pieces)
Onion - 1 no (sliced)
Mustard seeds - 1 tsp
Red chillies - 2 nos
Curry leaves - 1 stem
Oil - 2 tsp
Salt - As reqd

Procedure:
1. Fry dal, until golden brown.
2. Grind it in a blender.
3. Cook dal in a vessel along with 2 cups of water and turmeric powder.
4. When it is half cooked, add potato.
5. Add tomato, green chillies, onions and salt.
6. Cook, till they are done.
7. Heat a little oil in a pan.
8. Splutter mustard seeds.
9. Fry some onions, red chillies and curry leaves.
10. Pour this seasoning into the above curry, Serve hot with rice, chappathis, rotis etc

Microwave Chicken Marsala

Ingredients:
1 medium onion, halved, thinly sliced
1/4 teaspoon dried leaf thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Marsala wine
2 tablespoons butter, cut in small pieces
6 boneless chicken breast halves, skin removed
fresh basil, chopped, for garnish

Procedure:
1. Combine the onion, thyme, salt, pepper, Marsala, and butter in a microwavable dish large enough to hold the chicken breasts without crowding.
2. Microwave, uncovered, on HIGH for 5 minutes, or until the onion is tender.
3. Add the chicken and microwave, uncovered, on HIGH for 12 minutes, or until the chicken breasts are no longer pink in the centers but are still moist.
4. Transfer the chicken to a platter and set aside in a warm place
5. Return the dish to the microwave and continue to cook, uncovered, on HIGH for 5 minutes, or until the onion is very soft and the liquid is reduced. Spoon juices over the chicken, garnish with the basil, and serve hot, with hot cooked pasta or rice.

Source: http://southernfood.about.com/

Undhiyu

Ingredients:

100 gms. surti papdi, stringed, whole

100 gms. raw banana chunks unpeeled

100 gms. yam chunks (kand) peeled

100 gms. small brinjals slit

4-5 green chillies crushed

1 tsp. ginger grated

1/2 tsp. garlic crushed

1 tbsp. coriander leaves finely chopped

1 tsp. wheat flour

4 tbsp. oil

1/4 tsp. asafoetida

1/2 tsp. turmeric powder

1 tsp. ajwain

Salt to taste

1/2 tbsp. sugar

Lemon to taste

For methi ghatta :
100 gms. methi leaves finely chopped

1/2 cup gram flour (besan)

1 tsp. red chilli powder

1 tbsp. fresh ground coconut

Salt to taste

1 tbsp. oil

Procedure:
For ghatta :
1. Mix all ingredients, make stiff dough.
2. Form into small oval, dumplings
3. Heat the 4 tbsp. oil, fry ghattas for 2 minutes.
4. Remove from oil. Keep aside.
5. Use a heavy large sauce pan.

To proceed :
1. Form a paste of chilli, ginger, garlic, coriander.
2. Rub the chunky veggies with oil and masala paste.
3. Marinate for 30 minutes.
4. Heat oil used for frying ghattas to proceed.
5. Add all the chunky vegetables, stir well.
6. Cover and cook for 4-5 minutes.
7. Add papdi, turmeric, flour, ajwain and salt.
8. Cover and cook on low till the yam is almost done.
9. Add coriander, lemon, and sprinkle some water if required.
10. Add sugar, stir.
11. Serve hot, either as is, or with parathas.

Palak Chole

Ingredients:
Serves 4
2 tbsps Ghee
1 tsp Cumin seeds
1 cup Tomato puree
1 tsp Red chilli powder
1 tsp Garam masala powder
Salt to taste
1 cup Chickpeas (kabuli chana)
2 bunches Spinach
3-4 Green chillies
1 inch piece Ginger
4-5 cloves Garlic

Procedure:
1. Wash and soak chickpeas in four to five cups of water for five to six hours.
2. Drain, add three cups of fresh water and pressure-cook till done. Drain and refresh.
3. Remove stalks, wash and blanch spinach in boiling water for two minutes. Drain, refresh and blend to a puree.
4. Remove stems and wash green chillies. Peel and wash ginger and garlic. Grind the three to a coarse paste using a little water.
5. Heat ghee in a kadai, add cumin seed and sauté till it changes colour. Add green chilli ginger-garlic paste and fry for a minute.
6. Add tomato puree, red chilli powder, garam masala powder and salt and fry for a few minutes or till the ghee leaves the masala.
7. Add spinach puree and chickpeas and stir gently.
8. Cover and allow to simmer on low heat for five to six minutes.Serve hot.

Paneer Makhani

Ingredients
Paneer - 200 gms
Tomato Puree - 4 tbsp
Tomato Ketchup - 4 tbsp
Half & Half Cream - 6 tbsp
Sugar - 1 tsp (opt)
Capsicum - 1 med (cubed deseeded)
Ginger -1" grated
Butter -1 tsp
Salt - to taste
Pepper - 1/4 tsp
Water - 1/4 cup

Procedure:

1. Heat butter for 20 seconds. Add tomato puree, stir, add tomato sauce, mix well.
2. Add water, stir then add capsicum, cook for two minutes add paneer, salt, pepper, sugar & ginger.
3. Cook for two minutes.
4. Add cream and stir cook for a minute.
5. Serve hot with Naan or Tandoori Roti's.

Stuffed Karela

Ingredients:
Karela (small) 7 to 8
Garlic 6 to 7 flakes
Green Chillies 1 tsp chopped
Turmeric powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Amchur (dry mango) powder 1/2 tsp
Sugar 1 tsp
Coriander powder 1 1/2 tsp
Salt as per taste
Oil 1 tbsp

Procedure:
1. Remove th skin of karela.
2. Make a vertical slit and remove the seeds also. Now apply salt and wheat flour and keep aside for 2-3 hours to remove the bitterness
3. After 2-3 hours wash properly and keep aside.
4. Mix all the above ingredients in a dry grinder except oil.
5. Stuff the ground masala in karelas and tie then with thread so that masala does not come out.
6. Heat oil in flat non stick pan and put karela.
7. Cover and cook on slow fire for about 20 to 25 minutes. (Keep changing the sides in between so that they are cooked on all sides)
8. Enjoy sweet and sour karela with Chappati.

Paneer Shashlik

Ingredients:
250 gm Paneer
2 Onions (Sliced)
1 Capsicum (Sliced)
1/2 cup Tomato Puree
2 tbsp Ghee
1/2 cup fresh Cream or fresh lightly beaten malai
1/2 tsp Garam Masala
Salt to taste & Red Chilli powder

Procedure:
1. Heat ghee in a pan, add onions and capsicum.
2. Cook for two minutes.
3. Then add tomato puree, fresh cream, salt, garam masala and red chilli powder.
4. Cook for One minute.
5. Cut paneer into cubes and add to the masala. Mix well.
6. You can add half tea spoon of sugar if you want sweet and sour taste.
7. Cook again for two minutes.
8. Serve hot.