Ingredients:
250 gms Potato (Aloo)
2 tblsp Oil
1/4 tsp Turmeric (Haldi) Powder
2 Green chilli (Hari mirch)
4-5 Curry Leaves (Kari Patta)
1/2 tsp Mustard seeds (Rai/Sarson)
As per taste Salt (Namak)

Method:
Boil, peel and cube the potatoes.
Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed potatoes, add little water so that the potatoes absorb the masala and simmer for 4-5 minutes till well blended.
For a different taste you can substitute mustard seeds with cumin seeds.

Ingredients:
2 cup Makhana (Lotus seeds)
250 gms Cottage Cheese (Paneer)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 ” long piece Ginger (Adrak)
4 – 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)

Method:
Heat clarified butter in a pan.
Fry makhana in the ghee.
Cut cottage cheese in samll pieces.
Mince onion, tomato, garlic, ginger.
Cut cashewnut in samll pieces.
Soak poppy seeds in 1/4 cup of water.
After 1 hour grind the soaked poppy seeds to a fine paste.
Chop coriander leaves very finely.
Heat clarified butter in a pan.
Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
Add poppy seeds and fry for 2 minutes and then turn off the gas.
To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina
leaves. Keep this mixture aside for half an hour.
After half an hour put the pan on the flame and add milk.
When it comes to a boil add 3 cups of water.
Simmer it till the makahana are completely done and soft.
Then add cashewnuts and garam masala.
After 1 minute put the flame.
Transfer the mixture to a dish and sprinkle some corainder on it.
Serve it hot with nan, roti or parantha.

Ingredients:
500 gms Cottage Cheese (Paneer)
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 ” long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk

Method:
Cut paneer cheese in small pieces.
Chop onion very finely.
Grind tomato, ginger, green chilly,.
Heat butter in a pan.
Saute onions till pink in color.
Then add tomato paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Put off the flame.
Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves
and mix well.
Keep it aside for an hour.
Put the pan on the flame and then add milk to the mixture.
Simmer for 5 minutes and then finally put off the gas.
Take off the fire and serve hot.