LOTUS ROOT CURRY - SHAHI MURAR

Ingredients (Serves: 4)

Lotus Roots: 4 medium

Tomato small: 1

Onions medium: 2

Almonds: 7-8

Cashews: 7-8

Ginger: 2 inches

Garlic: 2 - 3 flakes

Cumin seeds:1 tsp.

Red chilli powder: 1 tsp.

Coriander powder: 1 tsp.

Lemon juice: 1 tsp.

Fresh cream: 2 tsp

Salt to taste

Method:

1. Peel the lotus roots and cut into small pieces.

2. Boil the roots along with a small amount of salt.

3. Grate one onion and keep aside. Make thin slices of the second onion. Keep aside.

4. Make paste of almonds and cashews. Keep aside.

5. Make paste of ginger and garlic. Keep aside.

6. Heat oil in a pan. Add cumin seeds. Wait till they sputter.

7. Add grated onions and stir till lightly cooked.

8. Reduce flame. Add ginger-garlic paste, lemon juice, chilli powder and coriander powder. Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan.

9. Add 2 tsps fresh cream, stirring continuously.

10. Add the boiled lotus root's pieces while continuously stirring.

11. Now add salt according to the taste.

12. Leave on heat for a minute more.

13. Garnish with onion and tomato rings.

14. Serve hot with roti/ naan/ kulchas.

CORN STUFFED PANEER KOFTA CURRY

Ingredients (Serves: 6)

• 250 gm: Paneer (cottage cheese)
• 1 cup: Cream
• 1/2 cup: Cornflour
• 1 1/2 cup: Tomato puree
• 1/2 cup: Onion (chopped)
• 1/2" piece: Ginger chopped
• 2-3: Green chillies chopped
• 2-3: Cardamoms
• 1/2 tsp: Garam masala
• 1/2 tsp: Red chilli powder
• 2 tsp: Coriander powder
• 1 tsp: Cumin seeds
• 3 tsp: Ghee or butter
• Salt to taste 
• 1cup: Groundnuts soaked in water
• 1/2 tsp: Black pepper
• 1/2 cup: Grated corn
• For Garnish
• 2 tsp: Grated paneer
• 1 tsp: Chopped coriander 

How to make corn stuffed paneer kofta:

• Grate paneer, add cornflour and mix well.
• Add salt, red chili powder, garam masala,into the grated corn.
• Stuff the paneer mixture with the corn mixture, make small balls and keep.
• Now heat oil in a pan.
• Fry balls in the oil till brown in color. 

How to make the gravy:

• In a pan take two table spoon of ghee or butter and add cumin seeds, black pepper,onion, ginger, green chillies, cardamom. Sauté till golden brown. Remove from the flame and blend it in the mixer to make a smooth paste.
• In the pan again melt half spoon of butter and add the smooth paste of onion and ginger, tomato puree, salt. Sauté for about ten minutes on medium flame.
• Make a fine paste of the soaked groundnuts and add to the above mixture.
• Cook for 5 minutes.
• Now add the remaining spices (coriander powder, garam masala, red chilly powder).
• Add cream. Bring the mixture to a boil.
• Make sure that you do not over heat it. Overheating spoil the cream. The cream changes to ghee when you heat it and thus the taste of the curry prepared alters altogether. This is the reason why the cream is added at the end when the curry is prepared and is ready to be served. Remove from the flame.
• Add the koftas in the curry.
• Pour the curry in the serving dish.
• Garnish it with chopped coriander leaves, and the grated paneer.