Butter Paneer Masala with Coconut milk

Ingredients:

1. Paneer- 250 grams
2. Coconut oil- 4 tsp
3. Onion turned into paste- 1
4. Tomato blended- 2
5. Ginger-garlic paste- 1 tsp
6. cumin seeds powder- 1 tsp
7. coriander powder- 1 tsp
8. paprika- 1 tsp
9. Coconut milk- 1 cup
10. garam masala- 1 tsp
11. Salt- as per taste
12. coriander leaves- 1/4 cup chopped
13. Almonds in powdered form- 1/2 cup

Method:

1. In a kadhai/pan add oil, as the oil heats up add onion, when the colour of onion turns transparent, add ginger-garlic paste.
2. Now add tomato paste, cumin seeds powder, coriander powder, paprika, salt and cook for 10 minutes
3. Add almonds powder and mix well, cook it for 5 minutes
4. Now add coconut milk and mix and again let it cook for next 10 minutes.
5. Now add garam masala, and add paneer cubes and mix well.
6. Add corainder leaves mix well, let it cook for next 2 minutes and turn off the gas.
7. Here is butter paneer ready to serve with naan, chapati, indian bread

Palak Corns

Ingredients

1. 1 bunch of Spinach
2. 1 onion blended in smooth paste
3. 2 tomato blended in smooth paste
4. 2 chilies blended in smooth paste
5. 1 inch of ginger blended in smooth paste
6. Frozen Corns- 1 1/2 cups
7. Cumin seeds- 1 tsp
8. Turmeric Powder- 1 tsp
9. Coriander powder- 1 tsp
10. Chili Powder- 1/4 tsp
11. Salt- 1 tsp
12. Garam Masala- 1/2 tsp
13. Butter/ Ghee/Oil- 20 grams

Method:

1. Wash leaves of spinach and put the leaves in cooker, add 1/2 tsp of turmeric powder and cook it till 2 whistle with medium flame.
2. After the spinach leaves cools down, blend the leaves to smooth paste. 
   
3. Now In a fry pan, add butter, as the butter warms up add cumin seeds, when the seeds starts to crackle add green chilli paste, ginger paste and saute for 2 minutes, then add paste of onion.
4. Cook the mixture for 5 minute on medium flame then add tomato paste, turmeric powder, coriander powder, salt and corns and cook it for next 10 minutes at medium flame with covered lid.
5. You will notice the colour of mixture changed to little dark brown then add the blended spinach and mix well.
6. Now add garam masala, and cook it for next 7-8 minutes on medium flame with covered lid.
7. Here your yummy Palak Corns is ready to be served with bread, naan, Roti, Chappati. 

Reddish Stuffed Paratha

Time taken- 15 minutes

Ingredients will make around 4 parathas.

Ingredients:

1. Reddish- 3
2. Chopped green chilli- 2
3. Wheat flour-3 cups
4. Garam masala- ½ tsp
5. Coriander Powder- ½ tsp
6. Salt – 1 tsp
7. Ghee or butter for making paratha
8. Reddish leaves

Method

1. Crush Reddish with the crush machine as given in image and mix ½ tsp of salt and keep it aside
2. Cut reddish leaves, green chillies.
3. Now drain all the juice of reddish from the crushed salt mix reddish and use this water while making dough used for making paratha, if less than can use water
4. Mix garam masala, coriander powder, salt, chopped reddish leaves, green chilled to white reddish, here your reddish stuff is ready to be filled while making paratha
5. Now make a roll out of dough, apply some ghee or butter and fill around 1-1 ½ spoon of stuffing and now roll it again
6. Cook this paratha on medium flame till both side of paratha turns to golden colour.
7. You can serve this paratha with curd or pickle.