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...cut into thin long strips Method: Cut Paneer into small cubes and keep aside. Heat oil in a wok (Karahi), add dry red chilli, coriander powder, bayleaf and then add sliced onion, sauté onion till golden brown in color, and crisp. Add ginger-garlic Paste, stir. Now tomato puree, cook for few minutes. Add chilli powder, coriander powder and salt, mix well. Add water if required. Add paneer and cook until coated with thick gravy. Serve hot, garnished with lightly roasted crushed coriander seeds. Tip: While boiling potatoes and cauliflower add a few drops of vinegar to the water to keep their original white. 2.Shahi Paneer Ingredients: 2 Onion 10 Almond ˝ tsp Sugar 1˝ tsp Salt 50 gm Ghee 75 gm Cream 400 gm Paneer 1 tsp Red Chilli 250 gm Tomato 50 gm Cashewnuts 1 tsp Garam Masala 1 cup Coconut Milk 1 tsp Coriander powder 2 tsp Ginger-Garlic paste ˝ tsp Black Pepper powder Method: Cut the tomatoes into small pieces. Boil in water till done. Mash and strain. Cut the onions. Boil till they become soft and all the water evaporates. Grind it. Make a paste of cashewnuts and almonds. Cut the paneer and fry it. Heat oil in a kadahi. Add sugar. Wait till it gets golden brown. Add onion and fry till it gets golden brown. Add garlic and ginger paste. Fry for 2 minutes. Add black pepper, Coriander, chilli powder, salt and tomato juice. Fry till the oil separates. Add cashewnut paste and fry for some time. Add this coconut milk and simmer till it becomes thicker. Add paneer pieces. Simmer for another minute. Turn off the gas. While serving, heat the shahi paneer and garnish with grated paneer, cream and coriander leaves. Serve hot. Tip: After frying paneer (cottage cheese), put the hot pieces in salted cold water. These pieces should be added only at the final stages of the dish. This will keep them soft and prevent them from getting rubbery 3.Paneer Makhani Ingredients: ˝ kg Paneer 75 gm Butter 1 Bayleaf 1 gm Cloves 40 ml Cream 15 gm Ga...