Paneer-Mixed Vegetables

Ingredients

Paneer…………….……………….100 gm (diced in cubes)   

Bhindi (ladyfingers/okra)….8-10 (washed, chopped)
Carrot……………………………..1 (large, chopped in circles)
Pea………………………………….1/3 cup
Onion…………………………..….1 (medium, finely chopped)
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…..…………………….…...1 clove (large, finely chopped) 
Ginger paste………………...….½ tea spoon 
Coriander powder………..…..½ tea spoon 
Red chilli powder……….…….½ tea spoon 
Garam masala powder…..….½ tea spoon
Water…………………………...…2/3 cup 
Salt to taste
Oil to cook

Method

• Heat oil in a pan.
• Add the onions and cook until transparent.
• Now add the tomatoes, garlic and garlic paste. Cook for 2 min.
• Mix in the garam masala, red chilli, coriander powder and salt. Mix well and cook for 5 min.
• Add water and mix well.
• Now mix in the ladyfingers, carrots and peas. Cover the pan with a lid and cook for 10 min or until the vegetables are cooked and gravy starts to thicken.
• Lastly add the paneer and cook for 2 min.  
• Serve hot. 

Serves: 2

Gram Flour Bread Rolls

Ingredients

White flour……………..………1 cup

Gram flour…….………..………1 cup
Water……………………..………½ cup (warm)
Yeast……………….....………….2 tea spoons
Sugar…………………..……..….½  tea spoon
Garlic………….………..………..3 cloves (finely chopped)
Oil………..………………………..5 table spoon
Salt to taste

Method

• Mix the warm water and sugar in a mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min to check if the yeast is active.
• Now add the flour, salt and 2 table spoon of oil and make soft dough.
• Knead the dough for 2-3 min.
• Place the dough in a well-oiled bowl and cover with a cling film. Place it in a warm place.
• Once the dough has doubled in size (2 hours), punch it and knead for 2 min. 
• Divide the dough in 6 equally parts.
• Sprinkle some white flour on the work place and make the desired shape with each dough ball. 
• Place them on a well-oiled baking tray and keep it in a warm place to rise until double in size (about ½-1 hour).
• Mix 3 table spoon of oil and the garlic in a bowl.
• Apply it on the bread rolls.
• Pre heat the oven on convection mode at 175°C.
• Place the bread rolls in the pre heated oven and bake for 20-25 min or until cooked.
• Cool it before serving.

Makes: 6

Paneer-Bhindi Masala

Ingredients

Paneer…………….……………….100 gm (diced in cubes)   

Bhindi (ladyfingers/okra)….8-10 (washed)
Onion…………………………..…..1 (medium, finely chopped)
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…..…………………….…...1 clove (large, finely chopped) 
Green chilli…………………..….1 (finely chopped)
Turmeric powder………...…..1/3 tea spoon 
Coriander powder………..…..1/3 tea spoon 
Red chilli powder……….…….1/3 tea spoon 
Garam masala powder…..….1/3 tea spoon
Cinnamon stick.……………….1 (1 inch) 
Clove…………………………...….1 
Water…………………………...…½ cup 
Salt to taste
Oil to cook

Method

• Heat oil in a pan.
• Add the onions and cook until transparent.
• Now add the tomatoes, garlic and green chilli. Cook for 2 min.
• Mix in the garam masala, turmeric, red chilli and coriander powder.
• Add the cinnamon stick, clove and salt. Mix well and cook for 5 min.
• Add water and mix well.
• Now mix in the ladyfingers. Cover the pan with a lid and cook for 10 min or until the ladyfingers are cooked and gravy starts to thicken.
• Lastly add the paneer and cook for 2 min. 
• Serve hot. 

Serves: 2

Wholemeal Challah

Ingredients

Wholemeal flour………………3 cup

Water……………………..………½ cup (warm)
Yeast……………….....………….7 gms (2 tea spoons)
Sugar…………………..….…..….1 tea spoon
Egg…………….………..….……..3
Poppy seeds……………...……2 table spoon
Oil………..…………….………….3 table spoon
Salt to taste

Method

• Mix the warm water and sugar in a mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min to check if the yeast is active.
• Now add 1 ½ cup flour,2 eggs and  salt, making a thick paste.
• Cover the bowl with a cling film and keep it in a warm place until double in volume (about ½ hour). 
• Add the remaining flour and oil and make soft dough.
• Knead the dough for 2-3 min.
• Place the dough in a well-oiled bowl and cover with a cling film. Place it in a warm place.
• Once the dough has doubled in size (1 hour), punch it and knead for 1-2 min. 
• Sprinkle some flour on the work place and make the desired braided bread shape.  
• Place the braid on a well-oiled baking tray and keep it in a warm place to rise until double in size (about ½-1 hour).
• Beat the 3^rd egg in a bowl and apply it on the raised braided bread.
• Sprinkle the poppy seeds on the egg coating.
• Pre heat the oven on convection mode at 175°C.
• Place the raised bread in the pre heated oven and bake for 15-12 min.
• Cool it before serving.

Makes: 1 loaf

Pitta Bread

Ingredients 

White flour………..……..……1 ½ cup

Sugar…..……...…………..…...½  tea spoon
Salt…………………………..……½ tea spoon
Yeast……………….……......…1 tea spoon
Water………………..………….¼ cup (warm)  
Oil………..……………….………2 table spoon

Method

• Mix the warm water and sugar in a large mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min to check if the yeast is active.
• Mix in the flour, salt and oil to the bowl and make soft dough.
• Knead the dough for 2-3 min.
• Keep the dough aside in well-oiled bowl in a warm place. Cover with a cloth.
• Once the dough has doubled in size (1 hour), punch it and knead for 1 min
• Divide it into 6 equal parts.
• Dust the balls with flour and using a rolling pin roll each ball into an oval shape with a 1/6 inch thickness.
• Pre heat the oven on grill mode at 250° C along with a baking paper lined baking tray. 
• Once the oven is hot enough remove the hot baking tray, and place the rolled pitta breads on it (as many as you can fit on it) and put the tray back in the oven.
• Cook for 2-3 min or until cooked. The pitta bread will buff up but make sure it does not turn brown completely. It should be soft.

Makes: 6

Avocado Spread

Ingredients

Avocado……….…..1 (large, ripe and mashed)

Tomato………….….1 (large, finely chopped)
Green chilli….…….1 (finely chopped)
Mayonnaise…….…1 table spoon
English mustard...1 tea spoon
Salt to taste
Pepper to taste

Method

• Add the tomato, chilli, mayonnaise, mustard to the avocado paste in a bowl.
• Sprinkle some salt and pepper, mix well.
• Serve as a spread or dip.

Garlic and Herb Bread

Ingredients

White flour………………1 cup

Wholemeal flour………1 cup
Garlic powder…….……2 tea spoon
Mixed herbs…..…..……2 tea spoon
Water……………..………1 cup (warm)
Yeast…………...………….2 tea spoons
Sugar…………………..….1 tea spoon
Egg yolk…………………..1 (beaten)
Oil………..…………………3 tablespoon
Salt to taste

Method

• Mix the warm water and sugar in a large mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min to check if the yeast is active.
• Add in the garlic powder, mixed herbs, salt and oil. Mix well.
• Now add the flour 1 cup at a time and make a soft dough ball.
• Knead the dough for 2-3 min.
• Place the dough in a well-oiled bowl and cover with a moist cloth.
• Place the bowl in a warm place.
• Once the dough has doubled in size (2 hours), punch it and knead for 1 min.
• Give the desired shape.
• Place the bread dough on the well-greased baking tray.
• Cover with a cloth and keep it aside in a warm place to rise for 1 hour.
• Beat the egg yolk in a bowl and apply on raised bread dough with a baking brush.
• Pre heat the oven on convection mode at 175°C.
• Place the raised dough in the pre heated oven and bake for 15-20 min.
• Check if the bread is cooked by tapping the base of the bread. If it sounds hollow it is ready.
• Serve once cooled.

Makes: 1 loaf

Spicy Chicken in Blanket

Ingredients
 

Cocktail chicken sausages…32 pc

White flour………………..….…1 cup
Garlic powder……………..……½ tea spoon
Chilli powder……….…………..1 tea spoon
Water……………………...………1/3 cup (warm)
Yeast………………......……….…3/4 tea spoons
Sugar…………………...….…...…½ tea spoon
Egg yolk………………..….….….1 (beaten)
Poppy seeds……………..…..….2 table spoon
Oil………..……………….……..….2 table spoon
Salt to taste

Method

• Mix the warm water and sugar in a mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min to check if the yeast is active.
• Now add the oil, flour, salt, and garlic and chilli powder and make a soft dough ball.
• Knead the dough for 2-3 min.
• Place the dough in a bowl and cover with a cling film. Place it in a warm place.
• Once the dough has doubled in size (1 1/2-2 hours), punch it and knead for a min.
• Sprinkle some flour on the work place and using a rolling pin flatten it to an even thickness of 4mm.
• Cut the dough into strips about ¾ inch in width or as per the sausage width, with a pastry cutter.
• Roll each sausage with the dough strip until the start end overlaps. Then press and seal the wrap.
• Place the wrapped sausages on a well-greased baking tray or aluminium foil lined tray.
• Keep it aside for ½ hour.
• Beat an egg yolk in a bowl and apply it on wrap.
• Sprinkle the poppy seeds on the egg coating.
• Pre heat the oven on convection mode at 175°C .
• Place the sausage wraps in the pre heated oven and bake for 10-15 min.
• Cool and serve with your choice of condiments.

Makes: 32

Thick Crust Pizza (with Yeast)

Ingredients

For the pizza base:

White flour………..……..…….1 ½ cup
Sugar…..……...…………..…....½   tea spoon
Salt…………………………..…….½ tea spoon
Yeast…………………….......….1 tea spoon
Water……………..……………..½ cup
Oil………..……………………..…2 table spoon
 
For the toppings:
Tomato ketchup………….…..6 table spoon
Grated mozzarella cheese.…2 cup
Garlic……………………….……..2 (large, finely chopped)
Mixed herbs…………..………..1 ½ tea spoon
Chestnut mushrooms…...….175g (diced)
Bell pepper…......………………1 (cut in juliennes)
Or any other topping/s as required
Salt to taste

Method

For the pizza base:

• Mix the water and sugar in a mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min to check if the yeast is active.
• Mix in the flour, salt and oil and make dough.
• Knead the dough for 2-3 min.
• Keep the dough aside for an hour or until it doubles in size in a warm place. Cover with a cloth.
• Divide it into 3 equal parts.
• Dust the balls with flour and roll each ball into the required pizza base shape (circle/square) with a rolling pin or by hand. Keep the edges (crust) thicker than the centre.
• Place on a baking paper.
• Pierce each pizza base with a fork at random place to keep it from puffing up while it cooks.

For the toppings:

• Apply 2 table spoon of tomato ketchup on each base.
• Sprinkle the garlic and add the toppings on the pizza base.
• Sprinkle some mixed herbs and salt on the toppings.
• Lastly top the pizza with the cheese.

To cook the pizza:

• Pre heat the oven on convection mode at 225° C along with a baking tray. 
• Once the oven is hot enough remove the hot baking tray and place the pizza on the tray along with the baking paper it is placed on and put the tray back in the oven.
• Cook for 10-15 min or until pizza base is cooked and cheese has melted. 

Cut the pizza as required with a pizza cutter and serve hot.

Makes: 3

Haddock with Bay Leaves

Ingredients

Haddock fillets..……………….2

Lemon juice……………………..2 tea spoon
Ground pepper……………..….1 tea spoon 
Dry bay leaves.…………………5 (small) 
Salt to taste
Aluminium foil to wrap the fillets

Method

• Place the fillets on the aluminium foil.
• Sprinkle the salt and pepper and drizzle the lemon juice evenly on each fillet.
• Place the bay leaves on the fillets to cover it evenly.
• Fold and seal the aluminium foil so that no moisture comes out. Place it on a baking dish.
• Preheat the oven at 200°C on convection mode. Place the baking dish in the oven and cook for 10-15 min.
• Carefully open the foil and check if the fillets are cooked.
• Serve hot. 

Serves: 2

Methi Thepla (Fenugreek and Gram Flour Indian Flat bread)

Ingredients

Wholemeal flour (plain)...1 cup

Gram flour………………..….1 cup  
Fenugreek leaves…..…..…1 cup (chopped)
Coriander powder……..….1 tea spoon
Cumin powder……….……..1 tea spoon
Red chilli powder………….¾ tea spoon  
Turmeric powder………….1/3 tea spoon
Ginger-garlic paste….......1 ½ tea spoon
Green chilli…..………………1 (medium, finely chopped)
Fresh yogurt…………………3 tablespoon  
Salt to taste
Oil to apply on cooked thapla

Method

• Add the entire ingredient except yogurt in a bowl.
• Mix with hand, the fenugreek leaves will give out some water.
• Add the yogurt and make dough (the dough should not stick to your hand). If it does add a little more wholemeal flour.
• Keep aside for 15 min.
• Divide the dough in 6-7 small balls.
• Dust the work surface with some flour and roll each ball into a flat disc with a rolling pin. It shouldn’t be too thick or too thin, about 1-2 mm thick.
• Heat a flat pan, there is no need of oil at this stage. Cook each thepla at a time for about half a minute on each side or until cooked.
• Remove and place the cooked thepla on serving plate and apply just a little oil on the top visible side.
• Serve with your favourite Indian pickle or chutney.

Makes: 7

Challah (Braided Egg Bread) with Wholemeal Flour

Ingredients

White flour………………2 cup

Wholemeal flour………1 cup
Water……………..………¾ cup (warm)
Yeast…………...………….7 g (2 tea spoons)
Honey…………………..…2 table spoon
Eggs………………………..3
Poppy seeds…………….2 table spoon
Oil………..…………………¾ cup
Salt…………………………½ tea spoon

Method

• Mix the warm water and 1 tea spoon of honey in a large mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min to check if the yeast is active.
• Add in the 2 eggs, honey, salt and oil. Mix well.
• Now add the flour 1 cup at a time and make a soft dough ball.
• Knead the dough for 2-3 min.
• Apply oil on the dough ball.
• Place the dough in a well-oiled bowl and cover with a moist cloth.
• Place the bowl in a warm place.
• Once the dough has doubled in size (1 1/2-2 hours), punch it and knead for 1 min.
• Divide it into 3 equal parts.
• Sprinkle some flour on the work place and roll each part into a 1 foot long roll.
• Place the 3 roll side by side and make braid with them.
• Secure the two ends of the braid by tucking it in at the bottom.
• Place the braid on the well-greased baking tray.
• Cover with a cloth and keep it aside in a warm place to rise for ½-1 hour.
• Beat the third egg in a bowl and apply the egg on braided bread dough with a baking brush.
• Sprinkle the poppy seeds on the egg coating.
• Pre heat the oven on convection mode at 175°C .
• Place the raised braided bread in the pre heated oven and bake for 15-20 min.
• Check if the challah is cooked by tapping the base of the bread. If it sounds hollow challah is ready.
• Cool the challah for about 30 min before serving.

Makes: 1 loaf

Crunchy Jerusalem Artichoke Salad in Vinegar Dressing

Ingredients

Jerusalem artichoke………100 g (cut in 1” juliennes)

Carrot…………………....…….1 medium (cut in 1” juliennes)
Celery stick……………....….1 (cut in 1” juliennes)
Sugar……………….………..….½ tea spoon 
Malt vinegar……………..…..1/3 cup
Olive oil………………………..1 table spoon
Salt to taste

Method

• Mix the malt vinegar, salt, sugar and oil in a salad bowl.
• Add in the Jerusalem artichokes, carrots and celery.
• Mix the ingredients properly to cover each julienne with vinegar dressing.
• Cover the bowl with a cling film and keep aside for 3 hours.
• Mix before serving.

Serves: 2

Kidney Beans and Potato Curry

Ingredients

Kidney beans…..……………….1/3 cup (soaked in 1 cup water for 5 hours)

Baby new potatoes……….…..6 (washed and cut in halves)
Onion…………………………..….1 (medium, finely chopped) 
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…………….………………..1 large pod (finely chopped) 
Ginger paste…………………….¾ tea spoon
Red chilli powder….....………½ tea spoon
Rajmah masala powder…....½ tea spoon
Cumin powder……………..….½ tea spoon
Turmeric powder….………….1/6 tea spoon
Water………………………….…..2 cup
Oil to cook
Salt to taste

Method

• Heat oil in a pan.
• Add the onions and cook until transparent.
• Now add the tomato, garlic and ginger paste. Cook for about 1 min.
• Mix in the turmeric, cumin and red chilli powder and salt and cook for half a min on medium heat.
• Now add in the kidney beans along with the water it was socked in and the additional 2 cups of water.
• Cover with a lid and cook for 45 min on low heat or until the kidney beans are tender.
• Now add the potatoes and salt for the potatoes and cook until the gravy thickens and the potatoes are cooked. Remove from heat.
• Serve hot with bread, chapatti or naan.  

Serves: 2

Traditional Challah (Braided Egg Bread)

Ingredients

White flour………………3 cup

Water……………...………1/3 cup (warm)
Yeast…………...………….7 g (2 tea spoons)
Sugar…………………..….3 table spoon
Eggs………………………..4
Poppy seeds………….…2 table spoon
Oil………..…………………1/3 cup
Salt…………………………½ tea spoon

Method

• Mix the warm water and 1 table spoon of sugar in a large mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min.
• Add in the 3 eggs, remaining sugar, salt and ¾ of the oil. Mix well.
• Now add the flour 1 cup at a time and make a soft dough ball.
• Knead the dough for 2-3 min.
• Apply the remaining oil on the dough ball.
• Place the dough in a well-oiled bowl and cover with a moist cloth.
• Place the bowl in a warm place.
• Once the dough has doubled in size (2 hours), punch it and knead for 1 min.
• Divide it into 5 equal parts.
• Sprinkle some flour on the work place and roll each part into a 1 foot long roll.
• Place the 5 roll side by side and make braid with them.
• Secure the two ends of the braid by tucking it in at the bottom.
• Place the braid on the well-greased baking tray.
• Cover with a cloth and keep it aside in a warm place to rise for 1 hour.
• Beat the fourth egg in a bowl and apply the egg on braided bread dough with a baking brush.
• Sprinkle the poppy seeds on the egg coating.
• Pre heat the oven on convection mode at 175°C.
• Place the raised braided bread in the pre heated oven and bake for 15-20 min.
• Check if the challah is cooked by tapping the base of the bread. If it sounds hollow challah is ready.
• Cool the challah for about 30 min before serving.

Makes: 1 loaf

Thin Crust Pizza (with Baking Powder)

Ingredients

For the pizza base:

White flour………..……..….….1 cup
Sugar…..……...…………...…....½   tea spoon
Salt………………………….…...…½ tea spoon
Baking powder….……......….1 heaped tea spoon
Water……………..………….…..¼ cup
Oil………..……………….…….….2 table spoon

For the toppings:

Tomato ketchup………….…..4 ½ table spoon
Grated mozzarella cheese….2 cup
Garlic……………………………...1 (large, finely chopped)
Italian seasoning………….…..1 ½ tea spoon
Onion……..………..………….….1 (medium, cut in juliennes)
Bell pepper…......………...……1 (cut in juliennes)
Or any other topping/s as required.

Method

For the pizza base:

• Mix the flour, sugar, salt and baking powder in a bowl.
• Add the water and start making dough.
• Then add the oil and finish making a dough ball.
• Knead the dough for 2-3 min.
• Keep the dough aside for 15 min in a well-oiled bowl in a warm place. Cover with a cloth.
• Divide it into 3 equal parts.
• Dust the balls with flour and roll each ball into the required pizza base shape (circle/square) with a rolling pin or by hand. Place on a baking paper.
• Pierce each pizza base with a fork at random place to keep it from puffing up while it cooks.

For the toppings:

• Apply 1 ½ table spoon of tomato ketchup on each base.
• Sprinkle the garlic and Italian seasoning on the pizza base.
• Add the onion and capsicum toppings or any other topping/s required.
• Lastly top the pizza with the cheese.

To cook the pizza:

• Pre heat the oven on grill mode at 200° C along with a baking tray. 
• Once the oven is hot enough remove the hot baking tray and place the pizza on the tray along with the baking paper it is placed on and put the tray back in the oven.
• Cook for 10 min or until pizza base is cooked and cheese has melted. 

Cut the pizza as required with a pizza cutter and serve hot.

Makes: 3

Naan (with Baking Powder)

Ingredients

White flour………..……..……1 cup

Sugar…..……...…………..…...1 tea spoon
Salt………………………….….…½ tea spoon
Baking powder….……......…½  tea spoon
Plain yogurt…………...….….2 table spoon
Milk………………..…………….¼ cup
Oil………..……………………….3 table spoon
Garlic/chilli/coriander ...2 table spoon (finely chopped)
Butter

Method

• Mix the flour, sugar, salt and baking powder in a bowl.
• Add the yogurt in the centre and start mixing in the flour to start forming dough.
• Add the milk and then oil to finish making a dough ball.
• Knead the dough for 2-3 min.
• Keep the dough aside for 15 min in a well-oiled bowl in a warm place. Cover with a cloth.
• Divide it into 3 equal parts.
• Dust the balls with flour and roll each ball into a almond/ water droplet shape with a rolling pin.
• Pierce each naan with a fork at random place to keep it from puffing up while it cooks.
• Sprinkle the garlic/chilli/coriander topping on the naan and lightly press them into the naan.
• Pre heat the oven on grill mode at 200° C along with a well-greased baking tray. 
• Once the oven is hot enough remove the hot baking tray and place the rolled naan on it and put the tray back in the oven.
• Cook for 2-3 min until cooked. Make sure the naan does not completely turn brown.
• Apply butter to the hot naans and serve.

Makes: 3

Vegetable Korma

Ingredients

Cauliflower flowerets……../.1 cup

Peas……..……………………..….½ cup
Carrots……..……………………..1 cup (1 inch cubes)
Onion…………………………..….1 (medium, finely chopped) 
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…………….………………..1 large pod
Ginger paste…………………….¾ tea spoon
Red chilli powder….....………¾ tea spoon
Cumin powder……………..….½ tea spoon
Coriander powder……..….....½ tea spoon
Turmeric powder….………….½ tea spoon
Garam masala…………..….….½ tea spoon
Cinnamon stick…………….….1 inch
Cardamom pod………….….…1
Water………………………….…..1 cup
Plain yogurt……………….…….2 cup
Fresh grated coconut…….….1 cup
Oil to cook
Salt to taste

Method

• Heat oil in a pan.
• Add the onions, cinnamon stick and cardamom pod to the oil and cook until onions are transparent.
• Now add the tomato, garlic and ginger paste. Cook for about 2 min.
• Mix in the turmeric, cumin, coriander, red chilli and garam masala powder and salt and cook for 10 min on medium heat. Stir every few min to make sure it does not stick at the bottom of the pan.
• Now add the coconut and cook for another half a min.
• Add water and mix in the peas, carrot and cauliflower. Cook until the gravy thickens and the vegetables are cooked.
• Finally mix in the yogurt and cook for half a min. Remove from heat.
• Serve hot with naan or rice.

Serves: 2

Note:

You can replace fresh grated coconut with coconut milk for smooth textured gravy.  

Mutter Paneer

Ingredients

Paneer…………………………….250 g (diced in 1 inch cubes)

Peas……..……………………..….½  cup
Onion…………………………..….1 (medium, finely chopped) 
Tomato…..………………….…..1 (large, finely chopped) 
Garlic paste……………………..½  tea spoon
Ginger paste…………………….¾ tea spoon
Red chilli powder….....…..…½ tea spoon
Cumin powder……………..….½ tea spoon
Coriander powder……..…....½ tea spoon
Turmeric powder….…………1/6 tea spoon
Garam masala…………..….….½ tea spoon
Water………………………………¾ cup
Double cream…………………..½ cup
Oil to cook
Salt to taste

Method

• Heat oil in a pan.
• Add the onions to the oil and cook until transparent.
• Now add the tomato, garlic and garlic paste. Cook for about 2 min.
• Mix in the turmeric, cumin, coriander, red chilli and garam masala powder and salt and cook for 10 min on medium heat. Stir every few min to make sure it does not stick at the bottom of the pan.
• Now add the water and mix in the peas. Cook until the gravy thickens and peas are cooked.
• Finally add the paneer, cook for 2 min.
• Mix in the cream and cook for half a min. Remove from heat.
• Serve hot with naan , pitta bread or rice.

Serves: 2