Panner Capsicum Masala With Peas and Carrot Pulao

Panner Makhani Pasanda

Ingredients:
150 gms paneer
12-14 chopped cashew nut
12-14 chopped raisins
1 inch ginger
2 nos. chopped green chillies
1/4 cup corn flour
1 tblsp chopped green coriander leaves
1/4 cup white flour
salt to taste
For makhani gravy:
250 gms Tomato
1 bay leaf
1 tblsp ginger paste
1 tblsp garlic paste
4-5 whole dry red chilli
5 gms mixed whole garam masala
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1 tsp kasuri methi
1/4 cup cream
2 tblsp butter
1 tblsp sugar
salt to taste

Method:
Cut the paneer into 1 inch thin slices and stuff the chopped cashew nuts, raisins, green chillies and ginger in between two slices.
Now make a batter of coating consistency, by mixing corn flour, white flour and lemon yellow color.
Dip the stuffed paneer in the batter and deep fry it in oil. Keep it aside.
Now boil the raw tomatoes, whole dry red chillies, garam masala, bay leaf, ginger paste and the garlic paste till the tomatoes are mashed.
Strain the tomato mixture well and boil the strained tomato puree and cook it by adding red chilli powder, kasuri methi, salt and sugar.
Add cream and butter once it starts thickening and mix it well. Check the seasoning.
Garnish with cream, butter and green coriander leaves and serve hot.

Malai Kofta

Ingredients:
Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1″ cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste

Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Method:
Koftas
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.

Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas