Aloo Matar Sabzi

Ingredients

1. Oil - 2 1/2 tbsp. 
2. Medium Onion, chopped -1
3. Ginger - Garlic paste - 1 tbsp. 
4. Cloves - 3 
5. Bay leaves - 2 
6. Cinnamon stick - 1 
7. Garam masala - 1tsp 
8. Chili powder - 2 tsp 
9. Turmeric - 1/2 tsp 
10. Coriander - 1/2 tsp 
11. Tomatoes, quartered - 2 
12. Salt to taste 
13. Potatoes, cubed - 2 medium 
14. Green peas - 1 Cup 
15. Water - 1 1/4 Cup 
16. Chopped Cilantro - 1 Cup 
17. Ghee - 2 1/2 tbsp. 

Method

1. Heat ghee & oil and saute onion & ginger-garlic paste over medium heat till golden. 
2. Add cloves, bay leaves & cinnamon. Stir-fry for 2 minutes. 
3. Add garam masala, chili powder, turmeric, coriander, tomatoes and salt. Mix well. 
4. Add potatoes & peas. Pour in water and bring to a boil. 
5. Lower heat, cover the pan and simmer gently for 20 minutes, or until the potatoes are done. 
6. Garnish with coriander leaves.

Ingredients 

1. Paneer  250 grams
2. 2 Onion  (medium) cut in long thin pieces
3. Ginger 1" piece cut in long thin pieces
4. Garlic  8 kali cut in long thin pieces
5. 3 Small cardamom 
6. Cinamom  1" piece
7. Ghee or oil 4 tbs
8. 3 Tomato (medium size)
9. Salt to taste
10. Red chilli powder  1 tea spoon
11. Milk  1 to 2 glass

1. Heat the ghee in a pan. 
2. Put onion, ginger, garlic, cinamom and cardamom. 
3. Fry it till the onion becomes light brown. 
4. After that keep out all the things from ghee and make a smooth paste with tomato in mixer. 
5. Then again fry for 4 to 5 minutes the paste in ghee and add salt and chilli powder. 
6. Add paneer pieces and fry for two to three minutes. 
7. Add milk and cook till the gravy become thick. 
8. Garnish with chopped coriander . 

Ingredients 

1. 12 Potatoes (small egg sized ones)  
2. 3 Onions (medium sized ones) - chopped
3. 2 Tomato (medium sized ones) - pureed (ground to paste)
4. Curd 1 Table spoon
5. Masala
6. Red Chilli powder-  1/4 th of a small spoon
7. Turmeric 
8. Coriander powder-  1 small spoon
9. Cumin  powder  1 small spoon
10. Oil (for deep frying Potatoes)

    For Grinding 

1. Onions  2 medium sized
2. Garlic  5 big cloves
3. Ginger  1/2 piece
4. Coriander leaves  1/2 a small bunch
5. Green Chilly  3 medium sized ones
6. Salt to taste

1. Lightly cook potatoes, peel and drill holes in them using a fork (this is for the frying to reach the innards of the potatoes.)
2. Put some salt and turmeric powder in a vessel, put all the potatoes into this vessel and shake vigorously so that the powder is well spread over them. 
3. Deep fry the potatoes until golden brown. 
4. Retain one table spoon of the fried oil in the kadhai and keep aside the rest for future use. 
5. Add some cumin (jeera) into the oil until they crackle. 
6. Add the chopped onions and fry until dark brown. 
7. Add the ground paste and stir fry for two minutes 
8. Add the tomato puree, and all masala powders. Stir fry until the oil stands out. 
9. Add the curds (beaten) in two batches so as to blend them into the gravy smoothly. 
10. Add the fried potatoes stir for a few seconds and sufficient water so that the potatoes are just covered. Cook on high flame until the gravy thickens, add salt. 
11. Garnish with sliced onions and chopped coriander leaves.