PREPARATION

1. Heat 20 milliliters oil in a pan, add 180 grams paneer and shallow fry until golden brown and crispy from all sides.
2. Now, heat 30 milliliters oil in a skillet, add 1 bay leaf, 1 teaspoon ginger paste, 1 tablespoon green chili and saute 1 - 2 minutes.
3. Add 170 grams onions and fry till translucent or until it turns golden brown in color.
4. Now, add 100 grams tomato puree and cook 3 - 5 minutes.
5. Add 125 grams yogurt and cook till dry.
6. Then, add 1/4 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
7. Add 250 milliliters water and bring it to a boil and cover it with lid and cook for 5 - 8 minutes.
8. Now, add fried paneer and again Cover it with lid and cook for 3 - 5 minutes.
9. Then, add 1/2 teaspoon garam masala, 2 tablespoons coriander and mix it well.
10. Garnish with coriander.

Madrasi Handi

Servings - 2 - 3

INGREDIENTS
Boneless chicken - 960 grams
Oil - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Oil - 1 tablespoon
Oil - 2 tablespoons
Fennel seeds - 2 teaspoons
Nigella seeds - 2 teaspoons
Mustard seeds - 2 teaspoons
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Onions - 165 grams
Green chili - 1 tablespoon
Tomato puree - 300 grams
Salt - 1/2 teaspoon
Paprika - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Curd - 160 grams
Fresh cream - 40 grams
Dry fenugreek leaves - 1 teaspoon