Enjoy Our Delicious Sabzi Recipes.😋😋

Malai Pyaaz Ki Sabzi

Servings - 2 - 3

INGREDIENTS
Tomato - 350 grams
Water - 900 milliliters
Onions - 400 grams
Oil - 20 milliliters
Cumin - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Cloves - 4 pods
Black cardamom - 1 pod
Green chili - 1 tablespoon
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Dry mango powder - 1 teaspoon
Coriander powder - 1 teaspoon
Fresh cream - 90 grams
Dry fenugreek - 1 tablespoon
Coriander - for garnishing

PREPARATION
1. In a blender, add 350 grams tomato and blend it into a puree.
2. Keep aside.
3. Heat 900 milliliters water in a pan, add 400 grams onions and bring it to a boil.
4. Boil for 5 - 7 minutes on medium heat.
5. Remove it from heat and keep aside.
6. Heat 20 milliliters oil in a skillet, add 1/2 teaspoon cumin and stir well.
7. Add 1/4 teaspoon asafoetida, 4 pods cloves, 1 pod black cardamom and stir for 1 - 2 minutes.
8. Then, add the boiled onions and fry till translucent.
9. Add 1 tablespoon green chili and mix it well.
10. Now, add the blended tomato puree and mix it again.
11. Cook for 8 - 10 minutes on medium heat.
12. Add 1/2 teaspoon turmeric and stir well.
13. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon dry mango powder, 1 teaspoon coriander powder and mix it well.
14. Then, add 90 grams fresh cream and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 1 tablespoon dry fenugreek and mix it well.
17. Remove it from heat.
18. Garnish with coriander.
19. Serve hot.

Methi Malai Paneer

Servings - 2 - 3

INGREDIENTS
Paneer - 300 grams
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Paprika - 1/2 teaspoon
Ghee - 1 tablespoon
Oil - 25 milliliters
Cloves - 5 pods
Mace - 1
Green cardamom - 3 pods
Black cardamom - 1 pod
Bay leaf - 1
Cumin - 1/2 teaspoon
Garlic - 1 teaspoon
Ginger - 1 teaspoon
Onions - 150 grams
Tomato - 200 grams
Green chili - 1 teaspoon
Oil - 2 tablespoons
Fenugreek leaves - 280 grams
Turmeric - 1/4 teaspoon
Paprika - 1/2 teaspoon
Coriander powder - 1 teaspoon
Water - 300 milliliters
Salt - 1 teaspoon
Fresh cream - 60 grams
Cashew paste - 30 grams
Garam masala - 1 teaspoon
Sugar - 1/2 teaspoon

PREPARATION
1. In a mixing bowl, add 300 grams paneer, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika and mix it well.
2. Marinate for 10 - 15 minutes.
3. Heat 1 tablespoon ghee in a pan, add the marinated paneer in it and mix it well.
4. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color from all sides.
5. Heat 25 milliliters oil in a another pan, add 5 pods cloves, 1 mace, 3 pods green cardamom, 1 pod black cardamom, 1 bay leaf, 1/2 teaspoon cumin, 1 teaspoon garlic, 1 teaspoon ginger and stir for 1 - 2 minutes.
6. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 200 grams tomato and mix it well.
8. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
9. Add 1 teaspoon green chili and mix it well.
10. Remove it from heat and transfer this into a blender.
11. Blend it into a puree.
12. Heat 2 tablespoons oil in a heavy skillet, add 280 grams fenugreek leaves and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1/4 teaspoon turmeric, 1/2 teaspoon paprika, 1 teaspoon coriander powder and mix it well.
15. Then, add the blended mixture and mix it well.
16. Add 300 milliliters water and mix it well.
17. Bring it to a boil.
18. Add 1 teaspoon salt and mix it well.
19. Add 60 grams fresh cream, 30 grams cashew paste and mix it well.
20. Cook for 5 - 7 minutes on medium heat.
21. Now, add the cooked paneer and mix it well.
22. Add 1 teaspoon garam masala, 1/2 teaspoon sugar and mix it well.
23. Cook for another 3 - 5 minutes on medium heat.
24. Remove it from heat.
25. Serve hot.