Chanar Dalna

Ingredients:
Ghee
Garam masala (cinnamon,green cardamom and clove)
Cottage cheese/chhana
Diced potato
Bay leaf
Green chili,
Pieces of cumin,
Ginger paste,
Roasted cumin powder
Salt to taste,
Sugar to taste,
Turmeric

Steps:
Heat ghee adding garam masala, bay leaf, green chili and pieces of cumin to it. Add potatoes and stir fry for some time. Adding ginger paste, turmeric and salt cook well. Add chili. Now add the chhana and a small amount of water. Keep it to boil till the potatoes get softened. Before removing from heat add sugar according to taste.

Kadhai Paneer

Ingredients:
250 gms Cottage Cheese (Paneer)
3 Capsicum
4 Onion
4 Tomato
1 " long piece Ginger
1 tsp Red Chili Powder
2 Bay Leaf (Tej Patta)
4 Cloves
1 piece Cinnamon /dalchini
4 tblsp Oil 

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  Steps:
 

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  Cut cottage cheese, capsicum in long pieces

 Grind onion, tomato, ginger, salt, red chili powder Mince cloves and cinnamon

Heat clarified oil in a pan

Add bay leaf, cloves, cinnamon.

Then add onion, tomato, ginger paste.

Continue cooking it on medium flame till ghee/oil begins to separate.

Add paneer and capsicum pieces.

Cook on low flame

When the capsicum are done put off the flame.

Take off the fire and serve hot.

Shahi Paneer

Ingredients:

250 gms paneer

3 chopped tomatoes

1 chopped onion

10 cashewnuts  , grinded to fine paste

1 1/2 tsp ginger-garlic paste

1 tsp chilli paste

1 tsp tomato puree

1/2 tsp garam masala

salt to taste

1/2 tsp chilli powder

½ cup yoghurt

1/2 tsp turmeric powder (haldi)

1 tsp coriander (dhania) powder

oil or ghee to fry

2 tbsp oil or ghee

For The Garnish

2 tbsp chopped dhania

Steps:

Fry the onions, in 2 tsbs oil or ghee till soft.

Add ginger, garlic and chilli paste,fry till it is brown.

Add the tomatoes and fry for 6 to 8 minutes.                   

Cool and grind to a puree add tomatoe paste to it along with 1/2 cup water.

Bring it to a boil on a slow flame.Now add yoghurt.

Fry the paneer in oil or ghee without browning them. Put the paneer pieces into it.

Now add all the dry masala and salt to the puree.

Add the cashewnut powder, cook on a slow flame,for 5 minutes or till the gravy is thick.