Paneer takatak (cottage cheese batons in a tangy gravy)

Ingredients:


Paneer (cottage cheese) 500 gm, Onions(medium) 2,
Capsicum(medium) 2, Tomatoes(large) 3, Carom Seeds(ajwain) 1 tsp,
Ginger Garlic Paste 2 tsp, Red or Yellow Chilli Powder 1 tsp, Salt to taste,
Coriander Powder 1 tsp, Garam Masala Powder 1/2 tsp, Chaat Masala Powder 1 tsp,
Kasuri Methi Powder 1/2 tsp, Curd(beaten) 1/4 cup, Coriander Leaves 1 Tb.
Method:

Cut paneer into batons.
Cut the onions and capsicums into large cubes. Skin and chop the tomatoes. Mix together all the powder with ginger garlic paste. Cop the coriander leaves.
In a kadai(wok) add carom seeds and the cuses of onion and capsicum. Saute till onions are translucent. Now add the paste mixture and saute. Add the tomatoes and saute till oil leaves the sides. Now add the curd and paneer batons and water as required. Add salt to taste. Now cook this for 5-10 minutes and remove from heat. Garnish with chopped coriander and serve.

Potatoes With Coconut Masala

[1] Potatoes in a coconut, green chilli gravy

Ingredients:

Potatoes 1/2 Kg, Onions 250 gm,
Oil as required, Salt to taste, Fresh Coriander 1 TB.

For The Masala:
Fresh Coconut 1/2 (grated), Green Chillies 4-5, Tamarind Pulp 1 tsp,
Garlic Flakes 5-6, Turmeric 1/4 tsp, Poppy Seeds 1 tsp.

Method:
Make a paste using the masala ingredients.
Finely chop the onions and boil and cut the potatoes into cubes.
Saute chopped onions in oil and then add the potatoes and salt. Now add the masala paste and simmer for 5-10 minutes. Garnish with chopped coriander and remove.

[2] बटाटयाल आंबट ( potatoes in coconut gravy)

Ingredients:

Potatoes 250 gm, Onion 1 no

For The Masala:
Coconut 3/4 no, Turmeric 1/2 tsp,
Dried Red Chillies 8-10, Cumin / Fenugreek Seeds 1/4 tsp,
Tamarind Pulp 1 tsp, Salt to taste.

Method:

Chop the onion finely. Saute the red chillies and cumin/fenugreek seeds in little oil and then add to the coconut, turmeric to make a smooth paste.
Peel and cut the potatoes lengthwise into 1" pieces . Take 500 ml water and add the potatoes with 1 tsp salt. Cook the potatoes till soft. Now add the masala and water to get required consistancy. Bring to a boil and remove. Saute the chopped onion in coconut oil till pink and add to the gravy.

P.S. If you add 3 tsp coriander seeds instead of cumin/fenugreek seeds then recipe is called Potato Ghasshi. The Ghasshi is given a tempering of garlic instead of onions.