Punjab on a platter

Ingredients

• Paneer (cottage cheese)- 250 gms.
• Ghee- 15ml
• Onion chopped- 50gm
• Fine chopped ginger- 10gm
• Fine chopped chillies- 2
• Fine chopped tomatoes- 150gm
• Cardamoms crushed- 2nos
• Beaten curd- 100ml
• Red chilli powder- 3gm
• Garam masala- 3gm
• Jeera powder- 2gm
• Coriander Powder- 2 gm
• Kasoorimethi powder- 5 gm
• Salt- to taste
• Cream- 50 ml
• Tomato puree- 30 ml

To garnish:

• Grated paneer
• Chopped coriander

Preparation

• Cut the paneer into 2" Cubes.
• Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 2-3 minutes.
• Add tomatoes, stir and cook for 6-8 minutes, covered.
• Add curd and cook for 5 minutes, on medium flame.
• Add a little water and cool.
• Blend in a mixer until smooth.
• Heat remaining ghee, add gravy and other ingredients except cream, kasurimethi and paneer.
• Boil to get a very thick gravy.
• Add cream, kasurimethi powder and paneer cubes, simmer for 3-4 minutes.
• Garnish with chopped coriander and grated paneer.
• Serve Hot with Naan/Roti.

Sarson ka saag

Sarson ka saag

Ingredients

• Sarson greens- 500gm
• Spinach- 250gm
• Onion chopped- 100 gm
• Ginger & garlic grated- 50gm
• Green chillies- 10gm
• Punjabi Garam masala powder- 10gm
• Jeera powder- 5gm
• Salt - to taste
• Ghee- 50 gm
• Mustard oil- 15 ml
• Maize flour- 25 gm

Method

• Chop both greens, wash, drain.
• Heat oil in a pressure cooker, add both greens, green chillies, stir.
• Add ginger, garlic, stir.
• Add a few pinches of salt, 1 cup water.
• Pressure cook till done.
• Mash well.
• Heat ghee in a pan, add onion, saute till brown.
• Add all other masalas, stir and add the mashed saag and cook on slow flame.
• Stir well and cook till oil separates.
• Serve with Makk ki Roti