Lababdar palak paneer sabji ki recipe

Hello my foody and lovely friends today i cooked 
lababdar palak paneer. Everyone in my family liked it too much therefore i thought to share its recipe with you. It is a easy and very delicious recipe.i will show you step by step procedure.   

LABABDAR PALAK PANEER.       

Ingrededients: paneer 200gm,palak 300gm,oil 2tbs,2 cloves,1 bay leaf,2 onion or 150gm,1 tsp crushed garlic,1/4 tsp ginger,100gm curd,2tbs cashew nut powder,1 tablespoon  fried or roasted cashew nuts ,1tbs khoya,1 tsp chilli powder,1 tsp coriander powder,1/4 tsp turmeric powder.1tsp ghee,baking soda a pinch. Kitchen King Garam Masala( I prefer Everest Kitchen King masala) 1 teaspoon kasuri methi

RECIPE: 
Wash Palak with lots of water then put into a cooking pot add a pinch baking  soda cook for 7 to 10 minutes. in a different pot add oil heat it and add cloves and bay leaf let it crackled add 
 Chopped onion and ginger cook till beame light brown then add red chilli powder coriander powder and turmeric powder cook for half minute then add khoya cook for some seconds then add curd cook till oil separate from gravy. Grind Palak and add into gravy cook for 4 to 5 minutes in a different pot Heat ghee add crushed garlic and 1/4 teaspoon chili powder mix well and add it into Palak Paneer Gravy. Cut paneer into small cubes and fry it on a non stick tawa fry till became light brown add paneer into  gravy mix well.
add Kitchen King  Garam Masala powder  and  kasuri methi cook for half minute add some roasted or fried cashew nut for garnishing. your lababdar palak paneer is ready to eat.

Please share if you have any query about recipe.

KUMBHI KI SABJI KI RECIPE(RAJASTHANI MUSHROOM KI SABJI)

                                           KUMBHI IS A TYPE OF MUSHROOM WHICH GROWS UP IN RAINY SEASON IN RAJASTHAN SPECIALY IN JODHPUR. RAJASTHANI PEOPLE LOVE KUMBHI (DESI MUSHROOM ) KI SABJI .IT IS A SPICY AND RICH GRAVY SABJI .IT IS FOUND FOR A SHORT PERIOD. U CAN GET KUMBHI IN MARKET BECAUSE IT IS RAINY SEASON.SO PREPARE KUMBHI CURRY AND ENJOY IT.

INGREDIENTS;       200GM KUMBHI, 150GM CURD, 1 BAY LEAF, 2 CLOVES, 2 TBS GHEE, 1 PIECE CINNAMON, 2 BIG ONION(250GM)  CHOPPED ,1 TBS CRUSHED GARLIC, 1/4 TBS CRUSHED GINGER, 1TBS CHILLI POWDER, 1 TBS CORIADER POWDER,1/4 TBS TURMERIC POWDER , SALT ACCORDING TO TASTE,2 TBS MALAI , 1/4 CUP TOMATO PUREE.1 TSP GARAM MASALA POWDER, 2 GREEN CHILLIES, GREEN CORIANDER LEAVES.

METOD;   WASH KUMBHI WITH LOTS OF WATER  BECAUSE IT HAS TOO MUCH DUST ON IT.THEN CUT IN MEDIUM SIZE PIECES. IN A POT HEAT GHEE ADD CLOVE ,CINNAMON AND BAY LEAF LET IT CRACKLED.ADD CHOPPED ONION, COOK TILL GOLDEN BROWN .ADD GINGER, TOMATO PUREE, CHILLI POWDER,CORIANDER POWDER,TURMERIC POWDER,SALT. COOK FOR 3-4 MINUTES.ADD CURD AND MALAI .COOK TILL GHEE SEPARATE FROM GRAVY. ADD KUMBHI COOK FOR 2 MINUTES.IN A SEPARATE SMALL PAN HEAT 1 TSP GHEE ADD GARLIC AND A PINCH OF RED CHILLI POWDER.MIX WEL AND ADD INTO KUMBHI KI SABJI .MIX WEL AGAIN ,ADD GARAM MASALA POWDER..GARNISH WITH GREEN CHILLI SLICES AND GREEN CORIANDER LEAVES.

Authentic recipe of rejasthani "kheech"

Ingredients : 1cup bajra

                        1/4 cup moth daal

                         Desi ghee or til(seasom oil) oil

                         Water    4 cups

                          Salt according to ur taste 

Method: 1 wash Bajra. And keep it for 3-4 hours. 

   2 .keep bajra in okhali and work with musal till separate the outer layer of Bajra. Separate the skin(outer layer)  of bajra

3. Wash moth daal. 

4.in a degachi(rajasthani cooking pot) boil water and pour the bajra and moth daal and salt.bring to boil. . Cook for 1 hour on low flame. Add some ghee/seasom oil during cooking. U can add some more hot water as requirement. 

5.serve with lots of ghee or seasom oil according to ur taste. Garlic chutney taste best with kheech. 

Note:mix kheech and ghee with ur fingers for some minutes then eat u will get best authentic taste.