* 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.

* Makhani Sabzi *

1/2 cup green peas
1/2 cup cubed cauliflower
1/2 cup cubed french beans
1/2 cup cubed potatoes
1 1/2 cups lightly salted water
2 tbsp butter
2 bay leaves
Pinch of shah-jeera
1/2 cup cubed capsicum
1/2 cup cubed carrot
2 tbsp yogurt
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1 tsp red chilli powder
Pinch of black pepper powder
Grind together for the masala paste:
2 tbsp oil
2 onions, chopped
3-4 green chillies, chopped
1 tbsp ginger paste
1 tbsp garlic paste
2 tomatoes, pureed
2 tbsp chopped cashewnuts
1 tsp poppy seeds
2 cloves
2 sticks cinamons
2 green cardamons
1 tbsp chopped coriander leaves
For garnishing:
2 tbsp cream
1 tbsp chopped coriander leaves
Tomato slices, Lemon wedges

Bring the water to a boil in a saucepan. Add the peas, cauliflower, french beans and potatoes and cook till tender. Drain. Keep aside 1/4 cup of the water.
Heat the oil in a pan. Add the onions and chillies and fry till golden. Add the ginger-garlic and fry for 2-3 minutes. Add the tomatoes and fry well till the oil leaves the masala. Add the cashews, spices and coriander leaves. Cool and grind to a fine paste.
Heat the butter in a non-stick saucepan. Add the bay leaves and shah-jeera. When it crackles, add the capsicum and fry for 3-4 minutes. Add the carrot and fry for 4-5 minutes.
Add the boiled vegetables and the masala paste. Fry on low heat for 2-3 minutes. Add the water, yogurt and the masala powders. Stir gently.
Cook on low heat for 4-5 minutes till the vegetables are cooked and the sabzi is quite dry.
Garnish and serve hot with rotis or naans.