Ingredients:
Prepare Base Gravy:
- Cooking oil 3-4 tbs
- Pyaz (Onion) sliced 2 large
- Tamatar (Tomatoes) sliced 2 large
- Dried red chillies 4-5
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Haldee powder (Turmeric powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Chicken powder 1 tbs
- Garam masala powder 1/4 tsp
- Pani (Water) ½ Cup or as required
Prepare Butter Chicken:
- Cooking oil 1 & ½ tbs
- Chicken boneless cubes 150 gms
- Kashmiri lal mirch (Kashmiri red chili) powder 1/4 tsp
- Zeera powder (Cumin powder) ½ tsp
- Haldee powder (Turmeric powder) 1/4 tsp
- Dhania powder (Coriander powder) 1/4 tsp
- Namak (Salt) 1/4 tsp or to taste
- Kaju (Cashew nuts) powder 1 tbs
- Prepared gravy ½ Cup
- Cream ½ tbs
- Kasuri meethi (Dried fenugreek leaves) 1/4 tsp
- Makhan (Butter) ½ tbs
Prepare Paneer Masala:
- Cooking oil 1 & ½ tbs
- Paneer (Cottage cheese) cubes ½ Cup
- Prepared gravy 3/4 Cup
- Hara dhania (Fresh coriander) grinded 1-2 tbs
- Garam masala powder 1/4 tsp
- Namak (Salt) 1/4 tsp or to taste
- Makhan (Butter) ½ tbs
- Hara dhania (Fresh coriander) chopped
Prepare Aloo Matar Sabzi:
- Cooking oil 2-3 tbs
- Dried red chillies 2
- Kary pata (Curry leaves) 8-10
- Zeera (Cumin seeds) ½ tsp
- Aloo (Potato) cubes 200 gms
- Matar (Peas) 1/4 Cup
- Haldee powder (Turmeric powder) 1/4 tsp
- Namak (Salt) 1/4 or to taste
- Kasmiri lal mirch (Kashmiri red chili) powder 1/4 tsp
- Prepared gravy 1 Cup
- Pani (Water) 1/4 Cup or as required
- Hari mirch (Green chilli) 1-2
- Kasuri meethi (Dried fenugreek leaves) 1/4 tsp
Prepare Tadka Daal:
- Mong daal (Yellow lentil) soaked 1/4 Cup
- Pani (Water) 1 & ½ Cups or as required
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chili powder) 1/4 tsp or to taste
- Pani (Water) ½ Cup or as required
- Namak (Salt) ½ tsp or to taste
- Cooking oil 2-3 tbs
- Pyaz (Onion) chopped 1 tbs
- Lehsan (Garlic) sliced 1 clove
- Sabut lal mirch (Button red chilli) 2
- Kari pata (Curry leaves) 6-7
- Zeera (Cumin seeds) 1/4 tsp
Prepare Sooji ka Halwa:
- Ghee 1/4 Cup
- Hari elaichi (Green cardamom) 2
- Sooji (Semolina) ½ Cup
- Cheeni (Sugar) 5-6 tbs or to taste
- Pani (Water) 1 & ½ Cups
- Zarda ka rang (Yellow food color) 1/4 tsp or as required
- Kewra water 1 tsp
- Pista (Pistachios) sliced 8-10
- Kaju (Cashew nuts) sliced 8-10
- Badam (Almonds) sliced 8-10
Prepare Lassi:
- Dahi (Yogurt) 1 Cup
- Pani (Water) 1/4 Cup or as required
- Kali mirch (Black pepper) crushed 1/4 tsp
- Kala namak (Black salt) ½ tsp
- Namak (Salt) 1/4 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed ½ tsp
Prepare Garlic Chutney:
- Lehsan (Garlic) 1 bulb
- Sabut lal mirch (Button red chillies) 2-3
- Dried red chillies 3-4
- Tamatar (Tomato) 1 medium
- Namak (Salt) ½ tsp or to taste
- Pani (Water) 1-2 tbs or as required
- Cooking oil 2 tbs
Directions:
Prepare Base Gravy:
In wok,add cooking oil,onion and fry until translucent.
Add tomatoes and mix well.
Add dried red chillies,ginger garlic paste and mix well.
Add turmeric powder,salt,red chili powder,chicken powder,garam masala powder,mix well and cook for 2-3 minutes.
Add water,mix well and cook for 2 minutes & let it cool down.
In grinder,add onion+tomato mixture and grind well then strain with the help of the strainer and cook for 4-5 minutes & set aside for later use.
Prepare Butter Chicken:
In frying pan,add cooking oil,chicken boneless cubes and mix well until changes color.
Add Kashmiri red chili powder,cumin powder,turmeric powder,coriander powder,salt,cashew nuts powder and mix well.
Now add prepared gravy and mix well,cover and cook on low flame 4-5 minutes or until oil separates.
Turn off the flame,add cream and mix well.
Turn on the flame,add dried fenugreek leaves,butter and mix well & serve!
Prepare Paneer Masala:
In frying pan,add cooking oil,cottage cheese cubes and fry for 1-2 minutes and take out in a bowl.
In the same frying pan,heat cooking oil,add prepared gravy and mix well.
Add fresh coriander,garam masala powder,salt,mix well and cook for 2 minutes.
Add butter and mix well.
Now add fried paneer cubes and mix well.
Add fresh coriander & serve!
Prepare Aloo Matar Sabzi:
In frying pan,add cooking oil,dried red chillies,curry leaves,cumin seeds and mix.
Add potatoes,peas and mix well.
Add turmeric powder,salt,Kashmiri red chili powder and mix well.
Now add prepared gravy and mix well.
Add water and bring it to boil,cover and cook on low flame for 12-15 minutes or until tender.
Add green chilli,dried fenugreek leaves,mix & serve!
Prepare Tadka ka Daal:
In saucepan,add yellow lentil,water,turmeric powder,red chili powder and bring it to boil,cover and cook on low flame for 15-18 minutes or until tender then mix well.
Add water,salt and mix well,cook for 2-3 minutes & set aside.
For Tadka:
In frying pan,add cooking oil,onion,garlic and mix.
Add button red chili,curry leaves,cumin seeds and mix well.
Now pour tadka on daal & serve!
Prepare Sooji ka Halwa:
In saucepan,add ghee and let it melt.
Add green cardamom,semolina and mix well until fragrant.
Add sugar and mix well.
Add water,yellow food color,mix well and bring it boil.
Cover and cook on low flame for 4-5 minutes.
Add kewra water and mix well.
Add pistachios,cashew nuts,almonds and mix.
Garnish & serve!
Prepare Lassi:
In blender jar,add yogurt,water,black pepper crushed,black salt,salt,cumin seeds and blend well & serve!
Prepare Garlic Chutney:
In blender jar,add garlic,button red chillies,dried red chillies,tomato,salt,water and blend until well combined.
In frying pan,add cooking oil,blender mixture,mix well and cook for 2-3 minutes.
Let it cool down.
Ajza:
Prepare Base Gravy:
- Cooking oil 3-4 tbs
- Pyaz (Onion) sliced 2 large
- Tamatar (Tomatoes) sliced 2 large
- Dried red chillies 4-5
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Haldee powder (Turmeric powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Chicken powder 1 tbs
- Garam masala powder 1/4 tsp
- Pani (Water) ½ Cup or as required
Prepare Butter Chicken:
- Cooking oil 1 & ½ tbs
- Chicken boneless cubes 150 gms
- Kashmiri lal mirch (Kashmiri red chili) powder 1/4 tsp
- Zeera powder (Cumin powder) ½ tsp
- Haldee powder (Turmeric powder) 1/4 tsp
- Dhania powder (Coriander powder) 1/4 tsp
- Namak (Salt) 1/4 tsp or to taste
- Kaju (Cashew nuts) powder 1 tbs
- Prepared gravy ½ Cup
- Cream ½ tbs
- Kasuri meethi (Dried fenugreek leaves) 1/4 tsp
- Makhan (Butter) ½ tbs
Prepare Paneer Masala:
- Cooking oil 1 & ½ tbs
- Paneer (Cottage cheese) cubes ½ Cup
- Prepared gravy 3/4 Cup
- Hara dhania (Fresh coriander) grinded 1-2 tbs
- Garam masala powder 1/4 tsp
- Namak (Salt) 1/4 tsp or to taste
- Makhan (Butter) ½ tbs
- Hara dhania (Fresh coriander) chopped
Prepare Aloo Matar Sabzi:
- Cooking oil 2-3 tbs
- Dried red chillies 2
- Kary pata (Curry leaves) 8-10
- Zeera (Cumin seeds) ½ tsp
- Aloo (Potato) cubes 200 gms
- Matar (Peas) 1/4 Cup
- Haldee powder (Turmeric powder) 1/4 tsp
- Namak (Salt) 1/4 or to taste
- Kasmiri lal mirch (Kashmiri red chili) powder 1/4 tsp
- Prepared gravy 1 Cup
- Pani (Water) 1/4 Cup or as required
- Hari mirch (Green chilli) 1-2
- Kasuri meethi (Dried fenugreek leaves) 1/4 tsp
Prepare Tadka Daal:
- Mong daal (Yellow lentil) soaked 1/4 Cup
- Pani (Water) 1 & ½ Cups or as required
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chili powder) 1/4 tsp or to taste
- Pani (Water) ½ Cup or as required
- Namak (Salt) ½ tsp or to taste
- Cooking oil 2-3 tbs
- Pyaz (Onion) chopped 1 tbs
- Lehsan (Garlic) sliced 1 clove
- Sabut lal mirch (Button red chilli) 2
- Kari pata (Curry leaves) 6-7
- Zeera (Cumin seeds) 1/4 tsp
Prepare Sooji ka Halwa:
- Ghee 1/4 Cup
- Hari elaichi (Green cardamom) 2
- Sooji (Semolina) ½ Cup
- Cheeni (Sugar) 5-6 tbs or to taste
- Pani (Water) 1 & ½ Cups
- Zarda ka rang (Yellow food color) 1/4 tsp or as required
- Kewra water 1 tsp
- Pista (Pistachios) sliced 8-10
- Kaju (Cashew nuts) sliced 8-10
- Badam (Almonds) sliced 8-10
Prepare Lassi:
- Dahi (Yogurt) 1 Cup
- Pani (Water) 1/4 Cup or as required
- Kali mirch (Black pepper) crushed 1/4 tsp
- Kala namak (Black salt) ½ tsp
- Namak (Salt) 1/4 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed ½ tsp
Prepare Garlic Chutney:
- Lehsan (Garlic) 1 bulb
- Sabut lal mirch (Button red chillies) 2-3
- Dried red chillies 3-4
- Tamatar (Tomato) 1 medium
- Namak (Salt) ½ tsp or to taste
- Pani (Water) 1-2 tbs or as required
- Cooking oil 2 tbs
Directions:
Prepare Base Gravy:
Karhai mein cooking oil aur pyaz dal dein aur translucent hunay tak fry ker lein.
Tamatar dal ker ache tarhan mix karein.
Dried red chillies aur adrak lehsan paste dal ker ache tarhan mix ker lein.
Haldee powder,namak,lal mirch powder,chicken powder aur garam masala powder dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Pani dal ker ache tarhan mix karein aur 2 minutes kliya paka lein & thanda ker lein.
Grinder mein pyaz+tamatar mixture dal ker ache tarhan grind karein phir strainer ki madad sa strain ker lein aur 4-5 minutes kliya paka lein & bad mein use kernay kliya side per rakh dein.
Prepare Butter Chicken:
Frying pan mein cooking oil aur chicken boneless dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Kashmiri kak mirch powder,zeera powder,haldee powder,dhania powder,namak aur kaju powder dal ker ache tarhan mix karein.
Ab tayyar gravy dal ker ache tarhan mix karein aur dhak ker halki ancch per 4-5 minutes ya oil alag huany tak paka lein.
Chulha bund ker dein aur cream dal ker ache tarhan mix karein.
Chulha on karein,kasuri meethi aur makhan dal ker ache tarhan mix ker lein & serve karein.
Prepare Paneer Masala:
Frying pan mein cooking oil aur paneer dal dein aur 1-2 miutes kliya fry ker lein aur bowl mein nikal lein.
Us he frying pan mein cooking oil garam karein aur tayyar gravy dal ker ache tarhan mix ker lein.
Hara dhania,garam masala powder aur namak dal ker mix karein aur 2 minutes kliya paka lein.
Makhan dal ker ache tarhan mix karein.
Ab fried paneer cubes shamil karein aur mix ker lein.
Hara dhania dal ker serve karein.
Prepare Aloo Matar Sabzi:
Frying pan mein cooking oil,dried red chillies,kary pata aur zeera dal ker mix karein.
Aloo aur matar dal ker ache tarhan mix ker lein.
Haldee powder,namak aur Kashmiri lal mirch powder dal ker ache tarhan mix karein.
Ab tayyar gravy dal ker ache tarhan mix ker lein.
Pani dal dein aur ubal anay ka bad dhak dein aur halki ancch per 12-15 minutes ya ghul janay tak paka lein.
Hari mirch aur kasuri meethi dal ker mix ker lein & serve karein.
Prepare Tadka Daal:
Saucepan mein mong daal,pani,haldee powder aur lal mirch powder dal dein aur ubal anay ka bad dhak dein aur halki ancch per 15-18 minutes ya ghul janay tak paka lein phir ache tarhan mix ker lein.
Pani aur namak dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein & side per rakh dein.
For Tadka:
Frying pan mein cooking oil,pyaz aur lehsan dal ker mix karein.
Sabut lal mirch,kari pata aur zeera dal ker mix ker lein.
Ab tadka ko daal per dal ker serve karein.
Prepare Sooji ka Halwa:
Saucepan mein ghee dal ker melt karein.
Hari elaichi aur sooji dal dein aur khsubu anay tak ache tarhan mix ker lein.
Cheeni dal ker ache tarhan mix karein.
Pani aur zarda ka rang dal ker ache tarhan mix karein aur ubal anay dein.
Dhak dein aur halki ancch per 4-5 minutes kliya paka lein.
Kewra water dal ker ache tarhan mix karein.
Pista,kaju aur badam dal ker mix ker lein.
Garnish ker ka serve karein.
Prepare Lassi:
Blender jar mein dahi,pani,kali mirch crushed,kala namak,namak aur zeera dal ker ache tarhan blend ker lein & serve karein!
Prepare Garlic Chutney:
Blender jar mein lehsan,sabut lal mirch,dried red chillies,tamatar,namak aur pani dal ker ache tarhan blend ker lein.
Frying pan mein cooking oil aur blended mixture dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Thanda ker lein.
