Cauliflower Paneer Bhurji

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

This vegetarian bhurji is made with cauliflower and cottage cheese

Heat oil in a non-stick pan, add onion, garlic, ginger, cumin seeds and red chilli powder, mix well and saute till golden brown.
Add turmeric powder, cumin powder, coriander powder and green chillies and mix well.
Add cauliflower, cottage cheese, capsicum, kidney beans, tomato and coriander leaves and mix everything well.
Add milk and tomato ketchup to bind the mixture.
Add salt and black pepper powder, mix well and cook for 4 to 5 minutes.
Transfer into a serving dish and serve hot.

Butter Chicken

Prep: 56-60 minutes

Cook: 36-40 minutes

Method: Moderate

The popular butter chicken made healthier – try it out and you will never regret enjoying it

Take chicken in a bowl, add 1 tsp red chilli powder, coriander powder, turmeric powder, salt and hung yogurt and mix well. Keep it in the refrigerator for ½ hour to marinate.
For the gravy heat 1 tsp olive oil in a deep non-stick pan, add cinnamon, cardamoms, bay leaves, cloves, garlic, onions, tomatoes, salt, remaining red chilli powder, remaining coriander powder, cashewnuts, walnuts, 2 cups water and cook till tomatoes are completely cooked. Take the pan off the heat and set aside to cool.
Transfer the mixture into a mixer jar and blend to a puree. Strain the puree into to the same pan and cook.
Heat remaining olive oil in another non-stick pan, add the marinated chicken and cook till done.
Add the chicken to the gravy and mix. Add dried fenugreek leaves and mix.
Heat coal on direct flame till red hot. Place it in a stainless steel katori, place the katori in the middle of the chicken dish and put 1 tsp butter on it. Cover the pan immediately to trap the smoke. Let it remaining thus for 5 minutes.
Remove the cover, add the remaining butter and mix lightly. Serve hot with naan or paranthe or tandoori roti.