Shahi Paneer

Ingredients
Paneer - 250 gms (cut into cubes of 1" each)
Grated Paneer or Cheese - 1/2 tbsp.
Garlic Cloves - 8-10
1 Onion Ginger - 1" piece
Bay Leaf - 1
Cinnamon - 1" stick
Cloves - 2
Cardamom - 2
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt - to taste
Garam Masala - 1/2 tsp
Malai or Cream - 2 tbsp
Butter - 1/2 tbsp
Coriander (chopped) - 1/2 tbsp
Tomato Puree - 3 tbsp
Sugar - 1/4 tsp
Kasoori Methi - 1 tsp
Ghee to deep fry paneer
Pre-Preperation N/A
Method Deep fry paneer in hot ghee till light golden. Keep aside.
Grind the onions, ginger and garlic to a paste.
Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.
Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.
Add the paste and fry till golden.
Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
Add 2 cups of water. Simmer on low flames for 7-8 minutes.
Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.
Transfer to serving dish.

Black Eyed Pea Curry

Cook 1 cup raw black-eyed peas by placing them in a saucepan with enough water to cover, bringing to a boil and discarding the water 2 times. Then add 3 cups water again, bring to a boil, and simmer until the peas are soft, about 45 minutes. Drain and set aside.
Make a hot pepper mixture by grinding together and setting aside:
1/2 jalapeño pepper
1/2 clove garlic
1/4 pinch fresh ginger, grated
pinch cumin seeds
Heat in a saucepan:
1 Tablespoon vegetable oil
tiny pinch hing
1/2 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add and sauté until the onions are soft:
2 medium onions, diced
1 1/2 tomatoes, diced
the hot pepper mixture
1 Tablespoon tomato paste (opt.)
Add powdered spices and whole spices:
2 teaspoons cumin/coriander powder
1 teaspoon turmeric
1 teaspoon garam masala
1/4-1/2 teaspoon hot red pepper powder (opt.)
6 whole cloves
10 black peppers
2 inch cinnamon stick, broken into pieces
1 Tablespoon Indian bay leaves
Then add:
the cooked black-eyed peas (about 1 1/2 cups)
2/3 cup water
2 Tablespoons fresh coriander leaves, chopped
1 1/4 teaspoon salt
Simmer for 10 minutes. Serve hot.

Paneer South Indian Curry

250gm paneer
4 tbsp oil
1 large onion-finely chopped
10-12 curry leaves
3 tomatoes- chopped
1/2 tsp haldi
1 tsp Chilli powder
salt to taste.
1 tbsp lemon juice or to taste
1inch piece ginger
8-10 flakes garlic
1 tbsp khus-khus (poppy seeds)
2 tbsp cashewnuts-soak together with khus-khus in hot water
Masala
Finely roast and grind 1/2 cup fresh grated coconut(remove brown skin before grating)
1 tsp whole dhania seeds
1/2 tsp jeera
1 tsp saunf(fennel)
2-3 dry whole red chillies
seeds of chotti illaichi(green cardamoms)
2-3 laung(cloves)
1inch dalchini (cinnamon sticks)
1 tbsp oil