Malai Gobi

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Ingredients:

• 3 Medium white onion (if you don't have white any other onion works fine too) - cut into quarters and boiled/drained
• 2 tomatoes boiled and skin removed
• 3 bay leaves
• 6-8 green cardamom
• 1 tsp green cardamom powder
• 1 tbsp oil
• 1 Cup cashew paste (Boil - drain and grinded to paste with fresh water)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 3-4 Green chili slits
• around 2 1/2 cups of water
• 1 cup of cream
• 1 big Cauliflower, cut into florets (power boil this for 2 minutes and air fry until light golden)

Process:

• In a wok/pot take oil and once hot add bay leaves and green cardamom (if you don't like whole spices than grind cardamom with onion)
• Make paste of boiled onions and add once you smell the aroma of bay leaves and cardamom sauté for 1-2 minutes and keep stirring.
• Now add ginger garlic paste, allow to cook for 2-3 minutes or until the oil starts to separates out of onion.
• Now make tomato paste and add it to this and allow to cook for additional 5-6 minutes while keep stirring.
• Now time to add 1 cup of cashew nut paste. cook for 6-8 minutes.
• Cashew nut paste will start to turn into a lump is the time this is cooked.
• Now add green chili, keep stirring is the key top this gravy.
• Now add water and boil it for around 8 to 10 minutes.
• Now add 1 cup of cream and bring it to boil again. 
• Simmer it for additional 5 minutes.
• Add salt at this point per your taste.
• Now add air fried cauliflower to this and give it a gentle mix.
• Sprinkle some green cardamom powder and let it simmer for 2-5 minutes.
• Server hot with naan/rumali roti/tandoori roti or puri!

 Ingredients: 

• Spices to use while boiling kabuli chana(potli masala): 
• 1 tea bag
• 1 black cardamom
• 3green cardamom
• 3 cloves
• 5-6 black peppercorn 
• 2 bay leaves
• Salt to taste
• Spices to dry roast for tempering: 
• Cumin 1 tbsp
• Coriander seeds 2 tbsp
• 3-4 black peppercorn
• 2 cloves
• 1 green cardamom
•  Kasuri methi 1 tbsp 
• Anardana powder 3 tbsp 
• Amchur powder 1 tbsp 
• Whole Red chili 1(Avoid for kids) 
• Black salt 2 tsp  

• Other Ingredients: 
• Kabuli Chana 2 cups 
• Garam masala
• Ginger juliennes1/4 cup 
• Hing 1 tsp 
• Green chilies 4 slited (avoid for kids). 
• Ghee 2 tbsp
• Oil 1 tbsp
   

•  Method: 
• Wash kabuli chana (White chickpea) & soak it overnight or minimum for 6-8 hour. 
• Drain the water & wash the chickpea thoroughly .  
• For potli masala, take a muslin cloth & add, whole spices, tie it to make it like a potli. 
• In a pressure cooker add the chole, masala potli,  teabag add salt to taste, mix well, close the lid.
• Pressure cook on medium flame for 10-15 minutes. 
• Allow the pressure cooker to depressurize naturally,
• Open the lid. Strain the chole from the water, using a sieve, keep the water as its full of flavor & it’ll be needed in further cooking process. 
• Remove & discard the tea bag & masala potli and keep chole on side. 
• Now take a pan and dry roast cumin seeds, coriander seeds, kasoori methi, red chili, clove, peppercorn, clove and cardamom. Keep stirring on low-medium flame.
• Once whole spices gets little golden and you smell aroma add rest of the spices for dry roasting and roast for another minute. 
• Quickly transfer this masala to a spice grinder and grind them into a powder. 
• Now heat oil and ghee in a wok, once super hot add ginger juliennes, green chili and asafetida. Give it a quick stir.
• Add powdered spices and boiled chole. Give it a good mix.
• Now add 1 cup of water from boiled leftover water.
• Simmer it for 10 minutes. 
• If too dry add 1 more cup of water and simmer for 5 more minutes.
• If you want dark color use iron wok. and simmer for more time.
• At this point if you like more masala add garam masala and check salt if needed more.
• Garnish with fresh coriander. 
• Serve with poori, bhatura, kulcha or naan.
• 
   

Ingredients for paneer frying: 

• Paneer 750 gm  
• Oil for shallow frying  
• Salt to taste 

Methods: 

• Cut the paneer in desired size cubes as per your preference. 
• Shallow fry the paneer until golden brown or crisp layer formed on both the sides.  Transfer it to a salted Luke warm water and immerse it for 10 minutes. 

Ingredients for Onion chili tempering

• Ghee 1 tbsp 
• Cumin seeds 1 tsp  
• Coriander seed 1 tsp (crushed)  
• Green chilies 2-3 (slit)  
• Dry Kashmiri red chilies 1-2 
• Garam masala 1 tsp  
• Onion petals ½ cup 
•   Fresh coriander leaves 1 tbsp (chopped) 

Method:

• Set a separate pan on medium high heat, add ghee, cumin seeds, crushed coriander, dry Kashmiri chili, onion petals and slit green chilies, sauté them for a minute and keep aside.

Ingredients for gravy:  

• Ghee 2 tbsp + oil 1 tsp  
• Cumin seeds 1 tsp  
• Bay leaves 2 
• Cinnamon stick 1 inch  
• Green cardamom 2
• Cloves 3-4 
• Black Peppercorns 3-4 
• Black cardamom 1 
• Asafetida ½ tsp  
• Onions 5-6 medium size (sliced)  
• Ginger garlic paste 3 tbsp  
• Turmeric powder 1 tsp  
• Tomatoes 4 medium size (chopped)  
• Salt to taste  
• Yogurt ½ cup  
•  Red chili powder 1 tbsp  
• Coriander powder 1 tbsp  
• Fennel seeds powder 1 tsp  
• Cumin powder 1 tsp  
• Hot Water as required  
• Garam masala 1 tsp  
• Kasuri methi 1 tsp  

Method:

• Set a wok on medium heat, add ghee and the whole spices and sauté it for a minute, 
• Add asafetida, sliced onions and cook until the onions are almost golden brown.  
• Now, add ginger garlic paste and sauté until the onions are completely golden brown, further add turmeric and cook for few minutes.  
• Now add the tomatoes and salt to taste, cook it really well until they are mushy and thee ghee separates from the masala. 
• Take a separate bowl, add yogurt and powdered spices and mix well, lower the flame and add this to the wok, stir it continuously for 2-3 minutes, cook on medium low heat until the yogurt is cooked and the ghee separates from masala.  
• Adjust the consistency of the gravy by adding hot water, stir and cook further for 3-4 minutes and bring to a boil.  Add the paneer in the wok, mix gently 
• Now add garam masala and kasuri methi, cook for 1-2 minutes. 
• Now add the Onion tempering over the paneer gravy, stir gently for a minute, cover and cook on low medium heat for 1-2 minutes.  
• Finally finish it with some freshly chopped coriander, serve it hot with laccha paratha, roti or naan. 

• 2 tbsp oil
• 2 tbsp butter
• 5 cloves
• 2 green cardamom
• 2 onion (sliced)
• 4 clove garlic
• 1 inch ginger
• 3 tomato (sliced)
• 12-15 cashew

• 2 tbsp oil
• 2 tbsp butter
• 1 bay leaf
• 1 Green chili
• 1 onion (finely chopped)
• ½ tsp turmeric
• 1 tsp chili powder
• ¾ tsp coriander powder
• ¼ tsp cumin powder
• ½ Garam masala 
• Salt to taste
• 1 cup water
• 2 tbsp cream
• 15-16 cubes paneer
• 1 tsp kasuri methi
• 2 tbsp Cilantro(finely chopped)

• In a wok heat 2 tbsp oil and 2 tbsp butter.
• Add cloves, cardamom and sauté on low flame until it turns aromatic.
• Now add onion, clove garlic, ginger.
• Sauté until onions shrink slightly.
• Now add tomatoes, cashews and sauté for 2 minutes.
• Cover and cook for 10 minutes until tomato softens.
• Cool completely and transfer to the blender and blend to smooth paste.
• Pass the curry to though sieve to get rid of seeds and skin.
• Smooth tomato-onion paste is ready. keep aside.

• In a wok add oil and tbsp butter, 1 bay leaf and 1 lengthwise cut chili. sauté until the spices turn aromatic.
• Now add onion and sauté until onions turn golden brown.
• keeping the flame on low, add ½ tsp turmeric, red chili powder, coriander powder, cumin powder, garam masala and salt.
• Sauté until the spices turn aromatic. make sure not to burn the spices.
• Add in prepared onion tomato paste and mix well.
• cook until the oil separates from the masala paste.
• Now add water and mix well adjusting the consistency.
• Add in 2 tbsp cream and paneer mix well.
• Simmer for 5 minutes, 
• Rub kasuri methi between your palms and add it to gravy.
• Garnish with cream and cilantro.
• Enjoy paneer butter masala with roti, parantha or naan.