Little Bangalore

Ingredients:

• Potatoes                    :  3 medium size
• Tomato                     : 3 medium size
• Salt                           : 1 and 1/2 tea spoon or as per the taste
• Red chilly powder     : 1/2 tea spoon
• Dhaniya Powder       : 1 tea spoon
• Jeera                        : 1/4 tea spoon
• Hing                         : A pinch
• Garam masala          : 1/2 tea spoon
• Turmeric powder     : 1/2 tea spoon
• Green chilly             : 1 medium size
• Oil                           : 1 table spoon
• Coriander leaves for garnishing and enhancing the taste

Method:

• Boil potatoes in a pressure cooker.
• Once cooled, peel the skin of potatoes and mash them well.
• Chop tomatoes into smaller pieces.
• Grind the chopped tomatoes in a mixer to make tomato paste.
• Add oil in a pan and heat it for 30 sec on high flame.
• Add cumin seeds (jeera) and hing to the oil and heat it for 10 sec.
• Add turmeric powder, dhaniya powder, red chilly powder and garam masala to it.
• Add tomato paste in the pan and mix it with the spices well.
• Add chopped green chilly to the paste.
• Heat it for 15-20 min on medium flame.
• Add mashed potatoes and heat it for 5  min on medium flame.
• If required, add khatayi powder (amchur) as per taste.
• Sprinkle chopped coriander leaves to enhance the taste and serve hot

Ingredients:

• Paneer                    :  200 gms
• Cream                    :  2 tablespoon
• Tomato                  :  4 medium size
• Onion                    :  3 medium size
• Ghee                      :  2 tablespoon
• Salt                        :  1 1/2  teaspoon or as per taste
• Sugar                     :  2 teaspoon
• Sauce                     :  2 table spoon
• Turmeric powder   : 1/2 teaspoon
• Red chilly powder  :  1 tea spoon or as per taste
• Dry Methi leaves    : 1/4 teaspoon
• Corriander leaves
• Garlic ( Optional)    : 1 medium size
• Milk (To be added if the gravy is thick)     :  As required

Method:

• Chop tomatoes, onion and garlic in pieces and keep them aside.
• Add ghee in the kadai and heat it for 30 sec on medium flame.
• Add turmeric powder, red chily powder and dry methi leaves and mix them well.
• Add the chopped tomatoes, onion, garlic and salt to it and heat them for 10 mins on medium flame.
• Add cream to it and mix it well.
• Heat it well for 10 more minutes.
• Once the mixture is cooled, grind the mixture in a  mixer to get a paste.
• Add milk to it if the gravy is thick.
• Place the paste back in the kadai and add sugar and tomato sauce to it.
• Heat them for 5 mins on medium flame.
• Add paneer pieces to it and keep it on medium flame for 2 minutes.
• Serve hot after garnishing with corriander leaves.