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Paneer Makhani, also known as Paneer Butter Masala, is a popular North Indian dish that features paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based gravy. It is a flavorful and indulgent vegetarian dish. Here's a recipe for Paneer Makhani:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 tablespoons ghee (clarified butter) or oil
• 1 onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 large tomatoes, pureed
• 1/4 cup cashew nuts, soaked in warm water for 15 minutes (optional)
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1/2 cup heavy cream
• Salt to taste
• Fresh cilantro (coriander) leaves for garnishing

Instructions:

1. Heat ghee or oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
2. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
3. Add the tomato puree and cook for about 5-6 minutes until the oil starts to separate from the sides of the pan.
4. Meanwhile, if using cashew nuts, grind them into a smooth paste using a blender or food processor.
5. Add the cashew nut paste (if using) to the tomato-onion mixture and cook for a few more minutes.
6. Add red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for a couple of minutes.
7. Add water as needed to achieve the desired consistency of the gravy. Simmer for 5-6 minutes.
8. Add the paneer cubes to the gravy and gently mix to coat them with the sauce. Cook for 2-3 minutes to allow the paneer to absorb the flavors.
9. Crush the kasuri methi between your palms and sprinkle it over the gravy. Mix well.
10. Finally, add the heavy cream and stir gently. Cook for another minute.
11. Garnish with fresh cilantro leaves.
12. Serve hot with naan, roti, or rice.

Paneer Makhani is a rich and creamy dish with a tangy tomato base that perfectly complements the soft and succulent paneer cubes. It is a popular choice in Indian restaurants and can be enjoyed as a main course dish with bread or rice.

Dal Tadka is a popular North Indian dish made with lentils, spices, and ghee (clarified butter). Here's a recipe to make it at home:

Ingredients:

• 1 cup lentils 
• 3 cups water
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida (hing)
• 2 green chilies, chopped
• 1 onion, chopped
• 1 tomato, chopped
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 tablespoons cilantro leaves, chopped
• Lemon wedges for garnish

Instructions:

1. Rinse the lentils in water and soak them for 30 minutes. Drain the water and add the lentils to a pressure cooker with 3 cups of water, turmeric powder, and salt. Cook for 3-4 whistles until the lentils are soft and fully cooked.
2. Heat ghee in a pan over medium heat. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter for a few seconds.
3. Add green chilies, onion, tomato, ginger, and garlic. Saute for 2-3 minutes until the onions are soft and translucent.
4. Add red chili powder and garam masala. Mix well and saute for another minute.
5. Add the cooked lentils to the pan and mix well. Add some water if needed to adjust the consistency.
6. Bring the mixture to a boil and let it simmer for 5-10 minutes until the flavors have blended well.
7. Garnish with chopped cilantro leaves and lemon wedges. Serve hot with steamed rice or naan bread.

Haldirams Aloo Palak Paratha

"Paratha is een type platbrood dat populair is in het Indiase subcontinent. Het wordt gemaakt van tarwemeel en kan verschillende vullingen bevatten, zoals aardappelen, groenten of kruiden. Paratha wordt meestal gebakken op een hete tava (griddle) met olie of ghee, waardoor het een lichte knapperigheid en heerlijke smaak krijgt. Het wordt vaak geserveerd als bijgerecht bij maaltijden of als ontbijt met yoghurt, chutney of andere sauzen."