INGREDIENTS: For the Dumplings: Paneer 250 grams (crumbled or grated) Potato 1 large (boiled and mashed) Green Chilis 1-2 finely chopped Ginger 1-inch grated Coriander Leaves 1 tbsp chopped All-purpose Flour or Chickpea Flour 2 tbsp Salt to taste Oil for frying For Palak Gravy: Spinach 2 bunches (blanched and pureed) Onion 1 large, finely chopped Tomato 2 medium pureed Ginger-Garlic Paste 1 tbsp Cumin Seeds 1 tsp Turmeric Powder 1 tsp Red Chili Powder 1 tsp Garam Masala Powder 1 tsp Cashew Paste 1 tbsp Fresh Cream 1 tbsp Dried Fenugreek Leaves 1 tsp Salt to taste Oil 1 tbsp Butter 1 tbsp METHOD: Serving Size: 4-5 In a bowl, mix all the ingredients together to make paneer dumplings. Knead into a smooth dough. Form small lemon-sized balls. Fry the balls until they turn light golden. Set aside. Heat oil and butter in a pan. Add cumin seeds, then the onions. Sauté until they turn translucent. Add ginger-garlic paste and cook for 1 minute. Add cashew paste, tomato puree and all ...
INGREDIENTS: Chicken 500 grams Onion 1 large, finely chopped Ginger, grated 1 tsp Garlic 8-10 cloves minced Tomato 1 large, finely chopped Turmeric Powder 1/2 tsp Coriander Powder 1 tsp Cumin Powder 1 tsp Black Pepper Powder 1 tsp Bay Leaf 1 Black Peppercorns 4-5 Green Cardamom 3-4 Cloves 3-4 Salt to taste Oil 2 tbsp Water 4 cups Green Coriander 1 cup Green chilis 1-2 METHOD: Serving Size: 3-4 Make a paste of coriander leaves and green chilis and keep aside. Heat oil in a pan and add the whole spices. Once they release their aroma, add the chicken pieces and sear on medium-high heat until golden patches appear. Add chopped onion and sauté till light golden. Add ginger, garlic and tomatoes and cook until soft. Add the dry spice powders and salt. Add water and bring to a boil. Then cover and simmer for 25-30 minutes or until the chicken is cooked through. Stir in the black pepper powder and the coriander–chili paste, then let it simmer for 4–5 minutes. Do not overcook a...