Ingredients

• 1/2 Cauliflower cut into medium sized florets
• 3 medium sized potatoes sliced into thin pieces
• 200gm cottage cheese cut diagonally into 1 inch cubes
• 10-12 cauliflower tender leaves/stems from inner part of cauliflower (optional)
• 1 medium sized capsicum sliced thin
• 1 onion cut into thin slices
• 4 green chillies cut diagonally
• 2 tbsp onion paste
• 4 tbsp tomato paste/puree
• 1 tbsp ginger-garlic paste
• 2 tbsp curd
• 1 tsp red chilli powder
• 1 tsp whole garam masala
• 1/4 tsp asafoetida (optional)
• 1 tsp garam masala powder
• 1 tsp Kitchen King powder
• 1/4 – 1/2 tsp turmeric powder
• 2 tbsp oil
• Extra oil to shallow fry
• A pinch of sugar
• Salt to taste

Method

Heat oil in a non-stick wok, add green chilli, cauliflowers (along with tender leaves) and capsicum and shallow fry them for around 5 minutes in medium flame till the cauliflower florets turn light golden color. Make sure you keep turning the vegetables for the entire 5 mins. Now take the vegetables out and dry out the oil and keep them aside.

Take the paneer pieces and stir fry for 1 minutes till they turn light brown. Keep it aside.

Use around 2 tbsp of the oil (that you used during shallow frying) and heat it in a pressure cooker/pan. In sequence first add whole garam masala, cut onions (with a pinch of salt and sugar – prevents onion from burning), onion paste, ginger garlic paste and all the spices and keep stirring in medium flame for 5 minutes. Now add the tomato paste (or puree) and curd and keep stirring in medium to high flame for 2 minutes. Now add the potatoes and cook in medium flame for 5 minutes. Take care the spices get mixed and cooked evenly. You may add around 50ml of water if you feel that there is no oil left. This prevents addition of more oil and the spices move around freely and get cooked evenly.

Once the potatoes get cooked, add the remaining vegetables you kept aside in the first step and keep turning all the ingredients.

Finally add the stir fried paneer cubes into the vegetables, close the cooker lid and in high flame wait for 1 whistle and after that immediately drain out the remaining steam (otherwise the cauliflowers become very soft).

Take out the lid.

You may garnish it with fresh coriander leaves.

Serve it with any Indian bread or simply plain old bread (I had it with bread actually )

Ingredients

• 4 cups noodles cooked ardent
• 100gms of cottage cheese (Paneer) cut into small pieces
• 1 medium sized capsicum thinly sliced
• 1 big sized potato sliced into thin pieces
• 1 big onion thinly sliced
• 3 green chillies thinly sliced
• 2tsp kitchen king powder
• 1/2tsp black pepper powder
• 2tbsp tomato ketchup
• 1tsp soya sauce
• 1tsp chilli sauce
• 3tbsp oil
• Salt to Taste

Method

Heat oil in a wok. Add the onions, potatoes and capsicum and cook in low flame for around 5 minutes till the potatoes turn soft.

Add green chillies and all the spices mentioned and mix well and stir properly.

Add the ketchup and all the sauces. Add little bit of salt just enough for the spices to mix well and give a nice aroma.

Add the noodles and stir well. Now add salt for the noodles taste and flavor to blend properly with the spices. We did not add all the salt previously to avoid the spices becoming fully salty.

Cook in high flame for around 5 minutes. Serve hot. Yum yum