Mutter Paneer

My entry for JFI:Milk
Ingredients:
Onions sliced-1medium size
Tomato paste-1/4cup
Paneer cubes-11/2cup
Cooked peas-1/2cup
Thick curd-1/2cup(optional)
Oil
Cloves-2
Cardamoms-2
Cinnamon-2inch stick
Ginger garlic paste-1tsp
Chilli powder-1tbsp

Method: Heat oil in a pan & fry onions till it turns brown. Cool &grind it to a fine paste, keep aside.
Fry paneer cubes in oil till light golden yellow. Put it in Luke warm water till required.
Heat oil in a pan add whole spices, ground paste& ginger garlic paste, sauté for 1mt.
Add tomato paste,curd, chilli powder, salt, sauté for 2mts add water if required.
Now add the peas, paneer cover & cook for 5mts or till the gravy is of required consistency.
Garnish with cilantro. Goes well with roti.

Chicken Kabab

I usually prepare this chicken without onions but this time & tried it with onions, it really added an extra flavor.

Ingredients:
Boneless chicken-1lb (clean & wash)
Salt to taste
Lemon juice –2tsp
Oil/butter -3tbsp
Onion-1medium sliced
Ginger garlic paste-1tbsp
Chilli powder-2tbsp
Heavy cream-1/4cup or thick curd
Garam masala-1tbsp

Method:Heat oil in a pan, put onions & fry till it turns brown & crisp, remove & let cool, grind them to a fine paste.
Put the chicken in a bowl &add lemon juice, salt, onion paste, chilli powder, cream, garam masala powder, & ginger garlic paste.
Mix well & let it marinate for 8hrs or even longer.
Preheat the oven to 400°F.Thread the chicken pieces on skewers, brush with butter, place on the rim of a shallow baking tray. Cook until the chicken pieces are tender.
Note:If using curd, place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.