Rajma

One more excellent recipe from Gagan!
Ingredients:
1 onion (paste from fresh onions)
5-6 tomatoes (paste from fresh tomatoes)
2-3 cloves of garlic (paste from fresh)
ginger paste (paste from fresh)
1 chopped green chili
1 cinnamon stick
1 Black cardamom
2 tejpata
Jeera
2-3 cloves
Salt: to taste
Turmeric
Red chili powder
Dhaniya powder (1 tea spoons)
1 cup curd
Rajma
Garam masala


How to make:

Boil rajma and keep aside. Don't cook it completely.
Fry ginger garlic paste.
Add onion paste and cinnamon stick, black cardamom, tejpata ,jeera, cloves, green chili. Cook till it leaves oil.
Add the tomatoes paste and salt and cook well till it leaves oil.
Add curd and cook well.
Now, add turmeric, red chilli, and dhaniya powder. Cook for 3-4 mins.
Add rajma and pressure-cook to mix the masala and rajma well.
Add garam-masala.

Shahi Paneer

Thanks to Gagan!

Ingredients:

Finely chopped onions: 1 (big one)
Finely chopped tomatoes: 4 (big ones)
1 chopped green chili
Paneer: 1 packet
Tomato sauce: 1 spoon
Sugar: 1/2 table spoon
Salt: to taste
Turmeric
Red chili powder
Garam masala: 1 table spoon
Heavy Whipping Cream (get at least 2 small cartons)
Dry fruit (10-15 raisins, 3-4 chopped almonds, 10-15 chopped cashews)


How to make:

Fry onions and green chili in a pan.
Add tomatoes and salt and cook well. Make sure there is no water left and the tomatoes are well cooked.
Add turmeric and red chili powder and cook for 2-3 minutes.
Add cream, sugar, tomato sauce, and sugar and cook on slow heat.
After 5 minutes, add paneer and cook on slow heat till the gravy thickens. Add more cream if required. If the gravy gets too thick, add some milk, but don't use water.
Add the dry fruit and garam masala and cook for 3-5 minutes.

Channa

Thanks to Gagan!
Ingredients:

Channe
Onions 2 (cut lengthwise)
Tomatoes: 4 (finely chopped)
Garlic
Ginger
1 chopped green chili
1 cinnamon stick
1 Black cardamom
2 tejpata
Jeera
2-3 cloves
Salt: to taste
Turmeric
Red chili powder
Dhaniya powder (3 tea spoons)
Tamarind water (cook tamarind in some water for 10-15 minutes. Add some sugar or jaggary.)

How to make:

Boil channa and keep aside.
Fry onions and keep aside.
In a pan heat some oil, add cinnamon stick, black cardamom, tejpata , jeera, cloves, chopped garlic, ginger, and green chili and fry. Now, add turmeric powder, chili powder, and dhaniya powder and fry well. You will know it is done from the aroma of cooked dhaniya powder. Remove the cooked masala from the pan. (you can add it on top of the onions you cooked earlier)
In the same pan cook the tomatoes.
Now, mix the onions and masalas to the tomatoes and cook some more.
Add the channa to the mix and pressure cook, if required. At this time you can add the tamarind water to the channa.
Enjoy :)