Daal bati recipe|How to make daal bati

Food is fulfilment and nothing could be more fulfilling than something from your grandmas kitchen. This Daal Baati is a perfect example of nostalgic familial recipe.

Daal is a lentil curry with four types of lentils in it. While Baati is a baked wheat flour bread which is hard outside and soft inside.
Daal baati is happy food to me. While I was pregnant, I used to crave for it. That was when my beautiful grandmom taught me how to cook this perfectly. Till date daal baati increases my happiness quotient and lessens my stress level.

If you have stopped finding joy in your everyday food ,try this daal baati . Eating this dish with happy companions will surely bring back the charm to everyday food.

Daal baati is eaten in many states of India especially Rajasthan, Uttar pradesh and Madhya pradesh.
Baati is most popular in Rajasthan where it is cooked in traditional oven and eaten along with clarified butter as accompaniment. Yes clarified butter ( GHEE ) is a must have along with baati. It takes the taste of baati to another level.

I  am one of those foodies who try to make eating and cooking everyday food not only fuss free but also trendy.
So dig in this sumptuous daal baati and enjoy the flavours.

Daal Baati recipe

Prep time: 1 hour 30 minutes
Cook time: 45 minutes
Yield: 20 baatis
Ingredients

• 
  
  FOR BAATI
  
• 
  4 cups
  whole wheat flour
  
• 
  1 cup
  semolina
  
• 
  1/2 cup
  clarified butter
  
• 
  1 tsp
  baking powder
  
• 
  As per taste
  salt
  
• 
  1 tsp
  carrom seeds
  
• 
  3 cups
  boiling water ( for boiling raw baati )
  
• 
  As needed
  water (for kneading )
  
• 
  
  FOR DAAL
  
• 
  1/2 cup
  tuar dal ( pigeon pea lentil )
  
• 
  1/4 cup
  whole moong dal (whole green gram)
  
• 
  1/4 cup
  chana dal( bengal gram lentil )
  
• 
  1/4 cup
  moong split ( green gram split )
  
• 
  1/2 cup
  clarified butter
  
• 
  1 tsp
  turmeric powder
  
• 
  1 tbsp
  red chilli powder
  
• 
  as per taste
  salt
  
• 
  2 tbsp
  ginger garlic paste
  
• 
  1 tsp
  asoefetida
  
• 
  1 tsp
  carrom seeds
  
• 
  1 tsp
  cumin seeds
  
• 
  as needed
  water
  

Cooking Directions

1. For Baati ( Whole wheat bread )
   
   
2.  In a bowl , add wheat flour, semolina , baking powder , salt, carrom seeds and cumin seeds. Add water little by little and make a firm dough but not very hard. Let it rest for 15 minutes.
   
   
3. Divide the dough into 20 pieces. Shape each piece into a ball with a dent in middle (for easy cooking).
   
   
4. Take a pot of water and let it boil well.. While its boiling, add these baatis (balls ) in the water (one by one ). All baatis will settle down in pot.
   
   
5. After 15 minutes, once the baatis are cooked ,they will start floating on top of boiling water. Take baatis out of water on kitchen towel.
   
   
6. Preheat oven to 180 degree celsius. Brush the baking tray with clarified butter. Arrange boiled baatis on baking tray. Apply clarified butter on each baati. Bake for 25 minutes on middle shelf .
   
   
7. After 15 minutes,change the side of baking tray for uniform baking. baatis are ready once they are uniformly golden brown.

1. FOR DAAL
2. .Soak all lentils for 1 hour in water.
   
   
3. .Take a pressure cooker. Add clarified butter in it on medium flame.Add carrom seeds, cumin seeds and asoefetida .Let them splutter.
   
   
4. Now add ginger garlic paste to the cooker. Saute till raw smell of garlic goes away.
   
   
5. .Add soaked lentils to the cooker. Mix well.
   
   
6. .Add turmeric powder,red chilli powder and salt to the cooker and mix well.
   
   
7. .Add 2 to 3 cups water to the cooker .Water should be double the amount of lentils.
   
   
8. .Place the cooker cap with whistle on it. Let it cook on high heat till two whistles.After that cook on low heat till one more whistle.
   
   
9. .Take it off heat and check . if the lentils are still hard, add water and allow few more whistleson high heat.
   
   
10. Once ready serve daal with baati and clarified butter.
    

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'

Slow cooker red lentil curry|Red lentil,onion and pumpkin curry with potao served in samosa wraps|Masoor daal with onion and pumpkin

The idea of going back to your roots and doing what your mother or grandmother cooked is quite therapeutic!A traditional recipe cooked traditinally in a SLOW COOKER on low heat is what is this RED LENTIL CURRY all about.

I always talk about fuss free and quick food with available local ingredients.This is one example but exotic example of that.

My grandmother whenever she used to cook this Red lentil curry on a small stove top,I used to wait to eat it.
The aroma in the house,the eagerness on everybodys taste buds !!Oh so tantalizing!

Food is fulfilment and nothing could be more fulfilling than sonmething familial!

Cooking this in SLOW COOKER OF CROCKPOT makes it all the more tastier and rich!
Also it gives me time to watch my favourite TV show,bake cookies,get my sons homework done!!yayyyy!!

Lets not wait anymore and lets get down to work!

Preparation time:30 minutes
Cooking time(Crockpot Slow Cooker):5 to 6 hours
Yields:4

Ingredients:
For red lentil curry:

1. 2 cups red lentil(Whole Masoor Dal)
2. 2 tbsp Vegetable Oil
3. 1 cup finely chopped onions
4. 1 cup finely chopped tomatoes
5. 1/2 cup finely chopped garlic
6. 1 tsp ginger paste
7. 1 cup diced pumpkin
8. 4 to 6 cups water
9. 2 tsp turmeric powder
10. 4 tsp red chilli powder
11. Salt as per taste

For potato in Samosa/wonton wraps

1. 4 samosa/wonton wraps available in supermarket
2. 2 cups boiled potatoes  mashed with 1 tsp red chilli powder and 1 tsp salt
3. 4 tbsp vegetable oil for roasting the wraps

RECIPE:

1. Take one samosa wrap at a time,lay it on c hopping board .Place 2 tsp potao mash on one half of wrap.Fold the other half of wrap to completely enclose the potato mash.Brush water on edges of wrap for it to stick.Refrigerate for 10 minutes make such 4 wraps.Roast them with vegetable oil in a frying pan till they have a crisp golden brown cover.
2. Take a frying pan.Add vegetable oil to it on medium heat.Add onion ,garlic to it and saute till brown.
3. Add tomatoes to the frying pan and saute them till they loose moisture and shrink.
4. Add diced pumpkins and roast them for 2 minutes till they are brown and crisp.
5. Take CROCKPOT slow cooker.Add washed red lentils and all the ingredients of frying pan to it.Add water to it.
6. Add turmeric powder,red chilli powder and salt to the cooker.Cover it.Lentils should be cooked on low heat for 5 to 6 hours.Make sure lentils dont burn.Add water if needed.
7. Serve hot red lentil curry with potato in samosa wrap!

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Bharva Karela|How to make Bharva Karela|Stuffed bitter gourd

The name of bitter gourd doesn't bring very good taste in most of us mouths.But this recipe will change it all.It will be liked by small and big both.It is a time tested recipe of my grandmom.So just check it out and try it at your homes..

And what more it is as always an easy recipe with a bit of preparation.My husband is a bitter gourd fan(yes..phew!).Hence I always prepare this karela at my place ...weekend or weekday...festival or holidays....Karela is a usual treat at my house.Sounds unusual!Well with this recipe it wont.

A time tested recipe like this doesnt need a stamp for taste but let me assure you it will be a relish and you will make it a regular in your household too!

Preparation time:30 minutes(bitter gourd to be salted and kept for 8 to 9 hours or overnight)
Cooking time:45 minutes

Ingredients:
8 bitter gourd of medium size

1. 5 big onion(paste)     
2. 2 tsp fennel seeds(saunf)
3. 2 tsp sugar
4. 2 tsp turmeric powder
5. 4 tsp coriander powder
6. Salt as per taste
7. 4 to 5 tbsp. vegetable oil 

RECIPE:

1. Peel the bitter gourds,slice them vertically and remove all the seeds.If they are too big then divide them horizontally into two halves.
2. Apply salt on all surfaces of bitter gourds thouroughly because this will reduce the bitterness of gourds.
3. Keep the peeled and salted bitter gourds overnight.
4. Next day wash the gourds properly to remove salt.
5. Take a pan.Add Vegetable oil to it.Add the onion paste.Let it sauté.But don't make it golden brown.Just soften them because onion will provide sweetness to the otherwise bitter veggie.
6. Add turmeric,coriander powder,fennel seeds,sugar ,salt to the paste.Add salt less than usual because gourds are already salted.
7. Now start filling the gourds with this paste.They will become small parcels,you can tie these parcels with thread or simply keep them open.
8. Now take 4 tbsp. oil in a pressure cooker,place all the gourds side by side in it.Add 3/4 th cup of water to it.Put on the lid.After one whistle turn off the gas.
9. Now place all the gourds with oil in another heated pan  with vegetable oil and let them roast for around ten minutes on low flame.
10. Your  bharva karela is ready!!!!!!!!!!!!

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Egg curry|Anda curry|How to make egg curry

This is North Indian version of Egg curry.A regular in my house,this anda curry tastes delicious with roti or paratha.

Make it with garam masala or without it,this curry is bound to excite your taste buds.The nice red colour comes from kashmiri red chilli powder.

Whenever I prepare this egg curry,I just dont need any side dish.the simplicity with taste factor is very unique to thsi dish.Also it is quite fast and fuss free to make.So cook it in your kitchen and impress your near and dear ones!

Preparation time:10 minutes
Cooking time:25 minutes
Serves:3

Ingredients:

1. 6 hard boiled eggs
2. 3 tbsp vegetable oil
3. 2 medium onions(finely chopped,sauteed in 2 tbsp vegetable oil and then grinded in mixer)
4. 2 green chillies(finely chopped)
5. 2 tsp garlic paste
6. 2 tsp ginger paste
7. 2 tsp coriander powder
8. 1 tsp turmeric powder
9. 2 tsp kashmiri red chilli powder
10. 1  tsp garam masala
11. Salt to taste
12. 2 cups water

RECIPE:

1. Take a thick bottomed pan.Add vegetable oil to it.When oil heats up,add onion paste to it.Cook for 2 to 3 minutes.
2. Add ginger and garlic paste to the pan and cook till raw smell of garlic goes away.
3. Now add green chillies,coriander powder,turmeric powder and red chilli powder to the pan.Add water and cook for 2 minutes.
4. Add salt and garam masala and cook for further 2 minutes.Stir well.
5. Now half slit the boiled eggs vertically and add the gently to the curry in pan.Let this cook for 8 to 10 minutes on low flame till curry reduces to half of original quantity.
6. Take it off heat and serve hot with Indian flatbreads like roti or paratha.

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Bharvan Baingan|Stuffed Eggplant|How to make stuffed brinjal

I am a big fan of Brinjal/Eggplant.Serve it in any form and I will eat the whole serving by myself.

But thats not the case with my hubby and son.They hate eggplants.In fact they tease each other by calling each other baingan(uff).....

So I have to keep searching ways of feeding them this versatile veggie.This stuffed eggplant is one such attempt.
This dish is very popular in north India.A very old recipe of my mother.And I am so proud to put it on blog as it has been in my family for generations.

Preparation time:20 minutes
Cooking time:30 minutes
Serves:3 to 4

Ingredients:

1. 8 to  10 medium sized brinjals
2. 4 Bay leaves
3. 6 to 10 tbsp vegetable oil(for cooking brinjals)
4. 3 cups water(for cooking)

For stuffing:

1. 3 to 4 medium sized onions(finely chopped)
2. 1 "ginger(paste)
3. 4 cloves garlic(paste)
4. 1 tsp fennel seeds
5. 2 tsp turmeric powder
6. 4 tsp coriander powder
7. 2 tsp red chilli powder
8. 1 tsp garam masala
9. 1  tsp dry mango powder
10. Salt as per taste
11. 4 tbsp vegetable oil(for frying onions)
12. 1 cup water

RECIPE:

1. For making stuffing:take a large frying  pan.Add vegetable oil in the pan and keep it on high heat.Add chopped onions in the pan and saute them till golden brown.
2. Add ginger garlic paste to the onions and cook till raw smell of garlic goes away.
3. Now add fennel seeds,red chilli powder,turmeric powder,coriander powder to the pan.Mix well and keep stirring.Now add water to the mix and let it cook on high heat for 2 to 3 minutes till water evaporates.
4. Now add salt ,dry mango powder and garam masala.Mix well.Cook for 2 minutes and take it off heat and let it cool.
5. Now take  the brinjals.If the stems are green and fresh,Keep them otherwise chop them off.Slit the brinjals in a shape of cross .But dont let the knife pass completely through it.This way we are making space to fill the stuffing.
6. With the  help of spoon,fill the stuffing in each brinjal.

1. Take the large frying pan again,put vegetable oil into it.Keep it on low flame.Add bay leaves to the pan.Place brinjals in frying pan,well spaced and now add water to the pan.Cover the pan and let it cook for 25 minutes.After every 5 to 8 minutes,open the pan and flip the brinjals so as to avoid charring.
2. Once the brinjals are all soft and look perfectly roasted ,take the pan off heat.
3. Serve them hot with Indian flatbreads like Naan recipe| Naan made on tava|How to make Naan at home

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Buddha Bowl|How to make Buddha bowl

Buddha Bowl  is called so because the bowl in which you are eating is as full as Buddhas belly.

Buddha bowl is not only fast to make but is also considered super healthy.It has greens,vegetables,carb and protein along with dressing of your choice.
Its like making a meal of your own.Just put in whatever is there in your fridge or is leftover.
It will make you fan of all the veggies which you dont want to eat otherwise.Dont believe me?put this Buddha bowl together and check out yourself.

Preparation time:15 minutes
Cooking time:20 minutes
Serves :1

Ingredients:
Quantity depends on how much you want to fill your  bowl.

Greens:I have used 1 cup boiled spinach.But rocket leaves,lettuce etc can be used too.

Veggies:I have used 1 cup boiled carrots and capsicum.Other veggies like cauliflower,broccoli can be used too.

Proteins:I have used 1 cuo boiled chickpeas and 1 cup roasted cottage cheese.Kidney beans,lentils are good options too.

Carbs:I have used 2 cups boiled and peeled sweet potato.Other options are brown rice,White rice.

Dressing:I have poured a simple dressing of olive oil,salt and black pepper.Other dressings are hummus,sour cream .

TECHNIQUE:

Choose a bowl which is wide as well as deep.Start with a layer of greens followed by veggies.Add carbs and proteins followed by dressing of your choice and voila your own buddha bowl is ready.Enjoy this food for stomach as well as soul.

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Mushroom masala|How to make simple mushroom masala

A favourite in my kitchen,Mushroom masala is easily the fastest and most delicious way of using mushrooms.

Button mushrooms are always stocked up in my freezer.I love to use them in pizzas and pastas and salads and this yummy dish.This is my mothers recipe which has been modified by me to make it more flavoursome.I have added milk to give it a more creamy texture.Milk can be replaced by low fat cream too.
This is one comfort food which I go back to often.

Preparation time:15 minutes
Cooking time:20 minutes
Serves:2

Ingredients:

1. 1 medium size onion(paste)
2. 1 tsp ginger garlic paste
3. 2 tbsp vegetable oil
4. 1 cup water
5. 1 cup low fat milk
6. 1 tsp red chilli powder
7. 1 tbsp garam masala
8. Salt as per taste

For pressure cooking

1. 2 cups button mushrooms(sliced into half)
2. 3 cups water
3. 3 cups cold water(for use after pressure cooking)

RECIPE:

1. Take a pressure cooker,add mushrooms and water to it.Keep it on high heat.After two whistles take it off heat.
2. Remove all water from cooker and pour mushrooms in cold water to stop cooking.
3. Take a frying pan,add vegetable oil to it.Add onion paste and saute it till its brown in colour.Add ginger garlic paste and saute it till raw smell of garlic goes away.
4. Add red chilli powder followed by water and mushrooms.Stir well and let it cook for 2 minutes.Now add garam masala and salt ,stir well and let it cook on high heat till it comes to boil.
5. Lower the heat and add milk to the pan.Stir well and let it cook till you get desired creamy consistency.
6. Serve hot with naan Naan recipe| Naan made on tava|How to make Naan at home

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Mathura ke dubki wale aloo|Potato curry|How to make Mathura aloo

These Mathura ke dubki waale aloo/Potato curry might look a simple conventional dish but actually it is a family recipe....One of those recipes where amount of each ingredient is never fixed.Its always a bit of this and a bit of that.

As my grandfather hailed from Mathura,we often tasted these aloo with Bedmi kachori whenever we visited there.I always used to wonder what makes these aloo so flavourful.That was when my grandmother gave me this recipe.

Addition of bengal gram flour roasted in clarified butter is the secret ingredient which contributes the most to the taste of this rustic dish.

Preparation time:20 to 25 minutes

Cooking time:20 minutes

Serves:4

Ingredients:

1. 4 to 5 medium sized potaoes(boiled)
2. 4 tbsp clarified butter(pure ghee)
3. 2 green chillies finely chopped
4. 1 tsp cumin seeds
5. 1 tsp carrom seeds
6. 1 tsp asoefetida
7. 1 tsp fenugreek seed paste(soaked overnight and grinded into paste)
8. 4 tbsp roasted gram flour in 1 tbsp clarified butter(pure ghee)
9. 2 medium sized tomatoes finely chopped
10. 2 tsp turmeric powder
11. 2 to 3 tsp kashmiri chilli powder
12. 2 tsp garam masala
13. 1 tsp dry mango powder
14. 2 cups water
15. Salt as per taste
16. 1/2 cup chopped coriander leaves or chilli flakes for garnish

RECIPE:

1. Take a heavy bottom pan.Add clarified butter to it.Let it heat on medium heat.
2. Add cumin seeds and carrom seeds to the pan.Let them splutter.Add asoefetida followed by fenugreek paste.Let this cook on medium flame for 2 to 3 minutes.
3. Add chopped tomatoes, turmeric powder and kashmiri chilli powder to the pan.Now add water and stir well.Add salt to the curry and let it cook for 2 minutes on medium flame.
4. Mash the boiled potatoes with hands and add to the pan.Donot chop.Add garam masala and dry mango powder to the curry.Let this cook on low flame for 15 minutes till curry thickens.
5. Take it off heat and garnish with coriander leaves .Serve hot or cold with Indian flatbraeds like poori or kachori.

.

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Bharwan Shimla Mirch|Stuffed capsicum

A great tiffin box dish,this Stuffed capsicum recipe is amazingly simple and fuss free.

A perfect recipe for people facing time crunch but want to serve yummy tasting and spectacular looking dish.My four year old doesnt mind eating this veggie at any given time.Go ahead friends make it in your kitchen and get ready for some great compliments coming your way!!

Preparation time:30 minutes
Cooking time:25 minutes
Serves:3 to 4

Ingredients:

1. 4 large capsicum/green bell peppers
2. 4 medium sized potatoes(boiled,peeled and mashed)
3. 1/4 cup grated cheese
4. 1 medium onipon(chopped)
5. 1/2 tsp cumin seeds
6. 1/2 tsp garam masala
7. 1/2 tsp red chilli powder
8. 1/2 tsp turmeric powder
9. 1/2 tsp dry mango powder/1 tsp lemon juice
10. 1 tbsp vegetable oil for sauteing onions
11. 3 tbsp vegetable oil for sauteing capsicum
12. Salt as required

RECIPE:

1. Slice off the tops of capsicum.scoop out the seeds.Now coat them with salt and keep aside for 10 minutes.After 10 minutes,wash thoroughly.
2. Take a pan.Add vegetable oil to it .Saute onion in it till light brown.Add turmeric powder and red chilli powder and stir well.
3. Add potatoes and cheese to this pan and mix everything well.
4. Saute potatoes and cheese for 1 minute.Add garam masala,dry mango powder and salt to the mix.Mix well.Take it off heat and let it cool.
5. With the help of a small spoon,stuff the capsicum with potato mixture.Repeat this for all capsicum.
6. Take a non stick pan.Add vegetable oil to it.Place all four capsicum in the pan .Cover the pan and let this cook on low heat.
7. After every 4 to 5 minutes,keep changing the sides of capsicum.It should cook on all sides,even on the open potato side.This takes around 20 to 25 minutes.
8. Capsicum are ready once they are soft and wrinkled.
9. Serve hot with Roti,Bread or as side dish.

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Bhindi ka salan|Deep fried okra in coconut based gravy

Bhindi or Okra is an all time favourite in my house hold.I prepare it for main course in many forms.One of the way of preparing okra is this Bhindi ka salan.

This coconut based gravy can be used to prepare Mirchi ka salan too.The recipe is fast and amazingly tasty and can be prepared in gatherings at home.

I prepared this recipe for the first time around five years back.i saw it in a TV cookery show.I have modified the original recipe a bit.The result is still a crowd puller!

Preparation time:10 minutes
Cooking time:20 minutes
Serves:5

Ingredients:

1. Okra /Bhindi 20 pieces
2. 6 to 8 tbsp curd/yogurt
3. 2 tbsp vegetable oil
4. 1 tsp red chilli powder
5. 2 tsp coriander powder
6. 1 tsp turmeric powder
7. 1 tsp cumin seeds
8. 1/2 cup water
9. Salt as per taste
10. Vegetable oil for frying okra

For coconut paste

1. 1/4 cup grated coconut
2. 1/4 cup peanuts
3. 1 medium onion(paste)
4. 4 cloves garlic(paste0
5. 1"ginger(paste)
6. 3 green chillies
7. 2 tsp white sesame seeds
8. Water(as little as possible for grinding)
9. 2 tbsp vegetable oil(for saute)

RECIPE:

1. Wash okra in water and let them dry thoroughly.
2. Now remove both ends of okra.If okra is too big then divide it into two.
3. Take a thick bottomed pan.Heat vegetable oil at high temperature for frying okra.Deep fry okra in the oil till they become soft.Now remove okra from oil and place it on absorbent kitchen towels.
4. Now take another pan.Add vegetable oil to it.Saute onion in it till brown.Add peanuts to it and roast them on medium heat till they are brown.Add coconut to it and saute till its slightly brown.Keep stirring to avoid burning.
5. Add sesame seeds to this pan and roast them too.Add ginger garlic paste  and green chillies to the pan.Stir well.
6. Let the mix cool.Now grind this mixture in grinder with water to get a fine paste.
7. In the same pan,add vegetable oil.Once it is hot add cumin seeds and let them splutter.Add coconut paste and cook on medium heat till mixture leaves oil.
8. Now add curd,red chilli powder,coriander powder.turmeric powder aand water to the pan.Cook for 5 minutes.Add salt and stir well.
9. Add fried okra to the pan,stir well and cook for 5 minutes on low heat..
10. After 5 minutes,turn off the heat.Serve the hot Bhindi ka salan with Indian flatbreads like Naan recipe| Naan made on tava|How to make Naan at home and  Laccha paratha|Lacchedar paratha|How to make Laccha paratha

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Palak Paneer|How to make palak paneer

Palak Pnaeer is a popular North Indian curry made of blanched spinach and paneer /cottage cheese.

This combination of spinach and cottage cheese is highly nutritious.It is recommended for kids especially.Usually kids dont like spinach including my four year old.This dish allows me to play hide and seek by hiding paneer cubes in palak gravy.This recipe is quite fuss free and hence a great choice for all working moms.Nutrition and taste both together.

Preparation time:20 minutes
Cooking time:15 minutes
Serves:4

Ingredients:

1. 10 cups of chopped spinach leaves
2. 2 cups water(for blanching spinach)
3. 1/2 tsp salt(to be added in water with spinach)
4. 1 bowl of cold water
5. 2 garlic cloves(paste)
6. 1/2"ginger(paste)
7. 1 big onion(paste)
8. 2 big tomatoes(pureed)
9. 1/2 tsp cumin seeds
10. 1/4 tsp turmeric powder
11. 1/2 tsp red chilli powder
12. 1 tsp coriander powder
13. 1/2 tsp garam masala
14. 250 gm cottage cheese(paneer) cut into cubes
15. 1 cup water
16. 2 tbsp cream(amul cream)
17. 2 tbsp Vegetable oil
18. Salt as per taste

RECIPE:

1. Add spinach leaves and salt to boiling water(in a pan).Cover the pan with lid and let it cook on medium heat.After 5 minutes,drain water and immediately add spinach to a bowl of cold water so as to stop cooking process. This method helps in preserving green colour of spinach.Let it rest for 2 minutes.
2. Drain cold water.Add spinach to mixer and grind it to make smooth puree.Usually water is not needed in the mixer.
3. Take a thick bottomed pan.Add oil to it.Add cumin seeds and let them splutter.
4. Add onion paste and saute it brown.Now add ginger garlic paste .Saute them till raw smell of garlic goes away.
5. Add tomato puree,turmeric powder,red chilli powder,coriander powder and water to the pan.Stir well.
6. Once this is done,add palak puree and let it simmer for 6 to 7 minutes on high heat.
7. Add garam masala followed by salt.
8. Stir again and add paneer cubes to the mix.Let it simmer for 2 tpo 4 minutes.
9. Lastly add cream,stir gently and take it off heat.Serve hot with Indian flatbreads .

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