Paneer Butter Masala Method Heat three tablespoons butter with one teaspoon oil in a kadai.

Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Saut for half a minute. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture. Heat the remaining butter in a pan, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes. Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with remaining crushed coriander seeds. Kofta curry koftas Boil the peas. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water. Add the vegetables and peas to the potatoes and make a dough. Add 1 tablespoon of bread crumbs and the bread slice. Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside. For the gravy Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree. Blend the onions in a liquidiser with very little water. Heat the butter, add the onions and stir fry for 5 minutes till light brown. Then add the cloves, cinnamon and paste and fry again for 2 minutes. Add the tomato puree and cook for 2 minutes. Add 1 teacup of water and boil for 3 to 4 minutes. Pour the mixture into a blender, add the cornflour and sugar and blend. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 degree C (400 degree F ) until the cheese melts. ngredients:

Potato 1 large (boiled and peeled) Paneer 8 oz Frozen Green Peas 1/3 cup Carrot 1 (shredded) Cilantro 5 sprigs (finely chopped) Cashews/Golden Raisins 1/4 cup (roughly chopped) Cooking Spray Oil 2 Tbsp Onions 3 medium (food processed or chopped finely) Pureed Tomatoes 2 cups Ginger/Garlic 1 Tbsp (minced) Salt to taste Sugar to taste Garam Masala 1 tsp Coriander Powder 2 tsp (divided) Cumin Powder 1 tsp (divided) Chaat Masala 1/2 tsp Turmeric Powder 1/4 tsp Red Chili Powder to taste Evaporated Milk 5 oz can

Milk as needed

Method:

For the Gravy:

1. Heat Oil in a medium pan. 2. Add Onions and salt saute until moisture is evaporated. 3. Add Ginger and Garlic and cook for 1-2 minutes. 4. Add Pureed Tomatoes and cook until Oil separates from the mixture. 5. Add in Turmeric Powder, Cumin Powder, Coriander Powder, Red Chili Powder and Garam Masala mix well. 6. Add Evaporated Milk and stir. 7. Add Milk to make the gravy to desired consistency. 8. Add sugar to taste and check salt. 9. Bring Gravy to a boil and switch off the stove. 10.Serves 6-8. For the Koftas: 1. In a microwave safe bowl, cook Peas and Carrot with 2-3 tablespoons of water for 3-4 minutes. 2. Squeeze out all excess water from the above mixture. 3. In a food processor with a chopper blade, process paneer. 4. Add Boiled Potato and again process until a dough is formed. 5. Remove dough from food processor and place into a bowl. 6. Add Peas & Carrots, Cilantro, Cashews/Golden Raisins (reserve a little for garnishing), Salt, Coriander Powder, Cumin Powder and Chaat Masala knead well. 7. Line a baking tray with foil and spray with Cooking Oil.

8. Roll Koftas into small Golf Ball size balls and place on baking tray. 9. Lightly spray Cooking Oil on all of the koftas. 10. Place tray in the oven and Broil on High until koftas turn a golden brown. 11. Flip koftas to the other side and broil once again until golden brown. 12. Remove koftas from oven and allow them to cool slightly. 13. Arrange koftas in a casserole dish and cover them with the gravy. 14. Garnish with remaining cashews and raisins. 15. Cover the dish and bake in the oven at 350 degrees (F) for 15-20 minutes. 16. Serve hot with Naan or Rice.