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Adapted from Nita Mehta's Paneer Makhani Serves 2-3 200 Gms    Paneer (cut into cubes) 3 Large      Tomatoes (300 gms)- Halved 1/2 "           piece Ginger -chopped 1 Tbsp.      Ghee 1/2 Tsp      Garam Masala 1/2 Tsp.     Red Chilli Powder 2               Green Cardamom - powdered 1 1/2 Tbsp.Cashewnuts or Magaz- soaked in 1/4 cup water, and ground to a paste 1 Tsp.   Kasoori Methi (dried fenugreek leaves) 1 Tsp.        Sugar 1 1/2 Tsp.  Salt (or to taste) 100 ml       Milk (or 2-3 Tbsp. cream) Method: 1. Microwave tomatoes and ginger in a deep dish with 1/4 cup water for 5 mins. 2. Blend cooked tomatoes and ginger to a puree, after removing the peel of the tomatoes. 3. Heat ghee in a wok/ kadhai. Add cardamom powder. Mix. Add sugar, salt, red chilli powder and garam masala. Mix well. Add the tomato puree and cook for 2-3 mins. 4. Add cashewnut or magaz paste and methi. Mix well. cook for 2-3 mins. 5. Add Paneer and milk (or cream). Cover it and

Ingredients: 1 green chilli- sliced 1 tsp. juliennes of  ginger 1 small red capsicum- diced 1 small yellow capsicum- diced 1 small green capsicum- diced 1 pack (200 gms) Button mushrooms- cut in halves 100 gms. zucchini- diced 1 medium onion - diced 1 tbsp. oil to cook Salt & black pepper powder to taste. Method: 1. Heat oil in a wok/kadhai. Add ginger and green chilli. Saute on high flame for a minute. 2. Add onion and Zucchini. Saute till golden/light brown in colour. Takes about 4-5 minutes. 3. Add mushrooms and saute till they are golden in colour, for about 7-8 minutes. 4. Add capsicums and season the dish with salt and pepper. Saute for 3-4 minutes, till the capsicums become tender but should not be mushy. Serve hot as starters....salad...or side dish. PS: Variations: 1. Zucchini can be replaced with babycorns. Might take a little longer to cook.         2. Sliced Garlic can be added.         3. Mushrooms can be replaced by cubes of cottage