PREPARATION

1. Take a skillet, add 300 grams cauliflower, 1 litre water and mix it well.
2. Bring it to a boil.
3. Boil for 8 - 10 minutes on medium heat.
4. Remove it from heat and drain the cauliflower.
5. Heat 20 milliliters oil in a pan, add 400 grams paneer and mix it well.
6. Cook for 8 - 10 minutes on medium heat or until it turns golden brown in color from all sides.
7. Remove it from heat and keep aside.
8. Heat 35 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic, 1 teaspoon green chili and stir for 1 - 2 minutes.
9. Then, add 175 grams onions and fry till translucent or until it turns golden brown in color.
10. Now, add 200 grams tomato and mix it well.
11. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
12. Add 1/4 teaspoon turmeric and stir well.
13. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
14. Then, add the boiled cauliflower and mix it again.
15. Cover it with lid and cook for 5 - 7 minutes on medium heat.
16. Now, add the cooked paneer and mix it well.
17. Add 1 teaspoon garam masala and mix it well.
18. Again cover it with lid and cook for another 5 - 7 minutes on medium heat.
19. Open the lid, add 2 tablespoons coriander and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Serve hot.

Methi Mushroom Corn Sabzi

Servings - 2 - 3

INGREDIENTS
Mushrooms - 340 grams
Salt - 1/4 teaspoon
Water - 500 milliliters
Sweet corns - 150 grams
Oil - 20 milliliters
Cumin - 1 teaspoon
Asafoetida - 1/4 teaspoon
Ginger - 1 1/2 teaspoons
Garlic - 1 1/2 teaspoons
Green chili - 1 teaspoon
Onions - 145 grams
Tomato - 270 grams
Turmeric - 1/2 teaspoon
Fenugreek leaves - 120 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon