Punjabi Recipe-Paneer Butter Masala

Ingredients for Paneer Butter Masala
• 250 gm Paneer
• 2 Onions (blanched and pureed)
• 2tbsp Butter
• 3 tbsp Tomato puree
• 1 tsp Ginger garlic paste
• 2 tbsp Cashew nut paste
• 2 tbsp Kashmiri chili powder
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 1 Cup Fresh cream

DIRECTION for Paneer Butter Masala

• Cut Paneer in cubes and fry. Soak them in warm water so that they become soft.
• Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste)
• Add Ginger garlic paste to the brown paste mixture and sauté for sometime.
• Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime.
• Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
• Finally garnish it with fresh cream.

Recipe-Sarson ka Saag

Ingredients:

* 1 kg: Sarson (green mustard)
* 250 gm: Spinach
* 2 no: Shalgam (turnips) (peeled and chopped (optional)
* 3-4 flakes: Garlic (finely chopped)
* 2" piece: Ginger (finely chopped)
* 2-3 Green chillies (finely chopped)
* 2 tsp: Makki ka atta (maize flour)
* 11/2 tsp: Powdered gur (jaggery)
* Salt to taste

Tadka (tempering)

* 3 tsp: Desi ghee
* 1/2 tsp: Red chilli powder
* 2 no: Green chillies (finely chopped)
* 1" piece: Ginger (finely chopped)

DIRECTION:

1. Wash, clean and chop the mustard and spinach leaves.
2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
3. Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
4. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
5. Serve hot with Makki ki Roti(Bread prepared at home)