Paneer Capsicum

Ingredients:

Paneer cubes - 250 gm

Capsicum/Bell Pepper - 2

Onions - 1

Tomatoes - 2

Cloves - 4

Pudina/Mint leaves - 10

Kasuri methi - 1 tsp

Cinnamon - 1/2 tsp

Turmeric powder - 1/2 tsp

Red Chilli powder - 2 tsp

Garam masala powder - 1 tsp

Milk - 1/4 cup

Oil

Sal to taste

Directions:

1. Heat oil in a large pan and fry chopped onions until they are translucent. 

2. Add chopped tomatoes and fry for 4-5 mins

3. Allow onions and tomatoes to cool down

4. Blend the fried onion & tomatoes along with cloves, mint leaves, kasuri methi, cinnamon, turmeric powder, chilli powder, garam masala powder.

5. In another pan heat oil and add the bay leaves , with the aroma flower ( I dont know what they are called. It looks like a star flower)

5. Fry the chopped capsicum for 2 mins.

6. Add the blended mixture into the capsicum and cook for 4 mins.

7. To this add paneer cubes, milk and salt to taste and cook for another 2-3 mins.

Enjoy paneer capsicum with rotis, chappathis or parathas.

Palak Paneer

I am not a big fan of Palak Paneer and resist ordering this whenever we go to Indian restaurant. But I & R want to include as much greens in our diet as possible.So had picked up bunch of spinach at the grocery. Spinach Dal, Mosappu (mixture of all greens), fried spinach, spinach sandwich were getting routine. Thought of trying out palak paneer for first time. Searched on web for recipe. Among the recipe's I read, I came up with this simple one, which turned out spicy, tangy and yummy. Just right for our palette.

Ingredients:
Bunch of Spinach - 2
Paneer – 300 gms
Onion – 1 big
Oil – 3 tsp
Tomato puree – ½ cup or 4 tomatoes
Ginger Garlic paste – 1 tsp
Garlic clove - 2
Garam Masala – 2 tsp
Curry Powder – 2 tsp
Green Chillies – 2 (slit-open the chilies)

Directions:
1. Wash and blanch the spinach.

( To blanch the spinach:
1. Boil water in a pan. Immerse the cut spinach in the water for 3-4 mins.
2. Remove spinach from pan and immerse in cold water).

2. In a blender,puree spinach and garlic cloves.

3. Fry the chopped onions in oil until it turns light pink.

4. Add ginger-garlic paste, green chillies, garam masala and curry powder and fry for a minute.

5. Add tomato pure or chopped tomato and cook for 5-6 mins.

6. Paneer can be added directly to the above mixture. I like my paneer fried in little oil.

7. Next add the blended spinach and salt. Cook for 10 mins on low flame and add water to get the desired consistency.

Serve the palak paneer with chapathi or kulchas.