Paneer Tamatar Ka Khut Food

PANEER TAMATAR KA KHUT

Steps:

• PLACE the tomatoes in a pan and add all the remaining ingredients, except the paneer and the coconut milk.
• Bring the mixture to a boil.
• Lower the heat and simmer, till the whole mixture is reduced to one-third.
• Remove and pass through a fine mesh soup strainer.
• Pour the strained liquid into a separate pan and bring to a boil.
• Add the coconut milk and the paneer to the liquid.
• Cook for two to three minutes.
• Remove from heat and set aside.
• For the tempering: Heat the oil in a frying pan, and add the mustard and cummin seeds.
• Stir over medium heat until they begin to crackle; then add the curry leaves and stir for another minute.
• Remove from heat and pour the tempering over the tamatar khut.

ALOO KA BHARTA

Steps:

• Peel off the boiled potatoes and mash it up.
• Heat oil, jeera, ginger, garlic in a ladle.
• When jeera begins to splutter and change colour, put off the flame.
• Transfer the content of ladle to the mashed potatoes.
• Roast the dried red chilly over slow fire.
• This might smoke, so switch on your kitchen ventilator.
• Break the roasted dry chilly in the mashed potato.
• Put salt, onion and 1 tbsp uncooked mustard oil.
• Add the dhania patta.
• Mash everything well, leaving no lumps of unmashed potato.
• Serve with daal-rice, khichdi, or stuff it inside flour dough to make aaloo ka paratha.