* Paneer Tikka Butter Masala *

1 1/2 cups cubed paneer
2 tbsp chopped cashewnuts
2 tbsp water
1 tbsp yogurt
1 tsp lemon juice
1/2 tsp garam masala
1 tsp red chilli powder
Salt to taste
For the gravy:
2 tbsp butter
2 green chillies, chopped
1/2 cup tomato puree
Pinch of sugar
1 tsp coriander powder
1 tsp roasted cumin powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp red chilli powder
1 tbsp chrushed kasoori methi powder
1 tbsp yogurt
Salt to taste
For garnishing:
1/2 cup fresh cream (malai)
2 tbsp chopped coriander leaves

Soak the cashewnuts in water for 10 minutes. Grind to a fine paste. Keep half the paste aside for the gravy.
To the remaining cashew paste, mix in the yogurt, lemon juice, garam masala, chilli powder and salt. Put the paneer in a bakingdish and apply the yogurt paste. Marinate for half an hour. Bake in a preheated oven for 5 minutes. Keep aside.
Heat the butter in a heavy non-stick saucepan. Add the chillies, tomato puree, sugar and all the masala powders. Stir-fry for 3-4 minutes on medium heat. Add the cashew paste and yogurt.
Stir-fry for 3-4 minutes on low heat. Add the paneer and mix gently. Heat through and remove to a serving dish.
Garnish and serve hot with rotis or naans.

* Green Peas Paneer *

1 cup fresh green peas
1 cup water or more as required
1/2 tsp cashewnut powder
1 cup cubed paneer
2 tbsp oil + 1 tbsp ghee
Pinch of shah-jeera
1/4 cup fresh whole-milk yogurt, whisked
1 tsp coriander powder
1/4 tsp red chilli powder
Salt to taste
1/2 tsp garam masala
1 tbsp coriander leaves, chopped
Tomato and cucumber slices
Grind for the masala paste:
2 onions, sliced and lightly fried
4 tomatoes
1/2 inch ginger piece
2 cloves
2 small sticks cinammon
2 green cardamons

Boil the green peas in lightly salted water for 4-5 minutes. Strain and keep aside. Blend the cashewnut powder in the strained water.
In a heavy or non-stick saucepan, heat the oil + ghee. Lightly fry the paneer on a low flame, shaking the pan gently to avoid the paneer from sticking. Carefully remove the paneer and keep aside.
Re-heat the pan, and add the shah-jeera. When it cackles, add the masala paste and stir-fry till the oil separates and you get a nice aroma. Then add the yogurt mixed with coriander and chilli powder and salt. Stir-fry on a low flame for 2-3 minutes.
Add the water from the boiled peas, and more water if required, and bring to a boil.
Add the garam masala, mattar and paneer. Stir gently, cover and simmer on a low flame for 4-5 minutes or till done.
Garnish with chopped coriander leaves and tomato and cucumber slices. Serve hot with any roti and pickle.

* Palak Paneer *

3 bunches spinach
3 tbsp oil
1 cup cubed paneer
1 onion, minced
1 tsp ginger-garlic paste
1/4 to 1/2 tsp green chilli paste
2 tomatoes, pureed
Pinch of sugar
3 tbsp fresh whole-milk yogurt
1/2 tsp almond powder
1/4 to 1/2 tsp garam masala
Salt to taste

Clean and the spinach for about 5-6 minutes. Mash slightly or grind coarsely. Keep aside.
In a heavy non-stick saucepan, heat the oil. Shallow fry the paneer till golden. Remove.
Re-heat the oil and fry the onion, stirring frequently, till golden. Add the ginger-garlic and chilli pastes and saute. Add the tomato puree and sugar, and fry till the oil leaves the masala.
Add the spinach, stir well. Add the yogurt whisked with the almond powder and garam masala. Mix and simmer on low heat for few minutes till done.
Remove to a serving dish and add the paneer. Garnish with tomato and cucumber slices and serve hot.