PUNJABI STYLE MATAR PANEER

Ingredients

120 gms paneer
1 cup peas , fresh or frozen
1 tsp turmeric powder
1-2 tsp chili powder
1-2 tbsp coriander powder
2 tbsp butter
2 cups water
1 tbsp cream
few coriander leaves for garnishing
salt as per taste

Ingredients for masala paste
1 medium size onion , chopped
3 medium tomatoes chopped
2 garlic
1/2 inch ginger
1 tbsp chopped coriander leaves
5-6  nos cashews

Method

Blend all ingredients mentioned under masala paste in a blender to a smooth paste, keep aside.
Heat oil or butter in a kadai, add masala paste.
Fry for 7 minutes on medium flame till oil separates from paste.
Add all the dry spice powder's and stir, now add peas, water and salt and cook till peas are done.
Add paneer cubes and cream ( I usually don't buy cream at home so substituted with 1-2 tbsp milk)
Simmer for 2-3 minutes or till paneer cubses gets cooked.(don't overcook as the paneer becomes dense and hard)
Garnish with coriander leaves.
Serve with roti, naan or rice.

DHABA CHICKEN CURRY

Ingredients

1 kg chicken drumstick

2 onions chopped finely

2 garlic cloves, minced

1 inch ginger, chopped finely

1 tbsp coriander powder

1/2 tsp cumin powder

1 tsp chilli powder

1/4 tsp cinnamon powder

pinch of cloves powder

pinch of cardomom

1/2 tsp turmeric powder

1 cup tomato sauce

1 cup water

garam masala for sprinkling

salt as per taste

2 tbsp coriander leaves

1/4 cup oil

Method

Heat oil in a kadai, on medium heat.

Add coriander, turmeric,cumin, chili, Cinnamon, cloves, cardamom powders and cook on low heat for 1 minute.

Add chopped onions, ginger, garlic and cook on high heat until mixture is golden brown.

Add tomato sauce and simmer for about 3 minute.

Add chicken pieces and salt and mix well. 

Add water, cover and boil.

Simmer on low heat , until chicken is done.

Sprinkle garam masala and chopped coriander leaves and serve with rice or naan.

STIR FRIED POTATO USING FLAXSEED

Ingredients

4 large Potatoes, boiled, peeled & cubed
1 tsp Black Mustard Seeds 
1 tsp Split Black Gram 
1 tsp Cumin Seeds 
1 tsp Flax Seeds (alsi) 
2 tsp Salt  to taste
½ tsp Turmeric Powder 
1 tsp Asafoetida 
1 tsp Red Chilli Powder
4-5 TBsp Vegetable Oil

Method

Cook / Boil potatoes. (the potatoes should not be too soft. They should have a bite to them) Peel & cut them into 1 inch cubes.
Heat oil in a (preferably) non stick pan with high sides. Add the mustard seeds.
Once the mustard seeds start to crackle, add the cumin seeds, flax seeds & split black gram (urad dal)
Let them fry for a minute until they turn golden brown.
Add the potato cubes, turmeric, salt & asafoetida (hing). Mix everything well together.
Let that cook on medium low. Mix from bottom up every few minutes to make sure nothing sticks to the bottom & burns.
Continue to cook / fry for 8-10 minutes until the potatoes have suitable crunched up and look reduced. (depending upon how crunchy you want, you can cook for longer or not)
Add red chilli powder. (This is added in the end because chilli has higher chances of burning quickly if added in the beginning)
Mix well & fry for a final 2 minutes.
Serve with plain rice or bread or you can eat as is!