Bandha Kopi Tarkari

Ingredients:

Ginger: 15 gms
Cumin seeds: 1 tablespoon+1/2 teaspoon
Water: 3 tablespoons
Green caramoms: 5(peeled)
Cloves: 3
Cinnamon: 3 sticks(2 1/2 sticks)
Mustard oil: 6 tablespoons (any other can be used)
Bay leaves: 5
Cabbage: 3/4 kg (cut into 2 cm. pieces)
Potatoes: 4 medium (400 gms) (peeled and cut into quarters)
Peas: peas shelled or frozen
Coriander powder: 1 tablespoon
Turmeric powder: 1 1/4 teaspoons
Red chilli powder: 2  1/2 teaspoons
Salt: 1 tablespoon
Tomatoes: 2 medium(chopped)
Sugar: 1 tablespoon (can be eliminated)
Milk: 1  tablespoon
Refined flour: 1 1/2 teaspoon
Ghee: 2 tablespoons

Procedure:

Grind ginger and 1 tablespoon cumin seeds into a paste, adding a little(2 tablespoon)  water from time to time.

Grind cardamoms, cloves and cinnamon into a paste, adding remaining water (1 tablespoon) from time to time.

Heat oil in cooker for about 5 minutes. Add bay leaves, ginger paste and remaining cumin seeds
(1/2 teaspoon). Stir for a few seconds. Add cabbage, potatoes and peas. Stir fry for about 2 minutes.

Add all other ingredients except spice-paste, milk, flour and ghee. Mix.

Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.

Remove cooker from heat. Press finger tip control lightly to release pressure.

Open cooker.

In a bowl, gradually ad milk to flour,blending until smooth. stir into cooker.

Place cooker on high heat. Cook for about 2 minutes stirring gently.

Remove cooker from heat. Add spice-paste. Stir. Pour ghee over kopi. serve hot.

Matar Paneer

Ingredients:

Paneer: 500 gms
ginger- garlic paste: 2 teaspoons
Oil: 1 cup
Onions:  4 medium (grated)
Turmeric powder: 1 teaspoon
Red chilli powder: 2 teaspoons
Coriander powder: 1 1/2 tablespoons
Cumin powder: 1 tablespoon
Salt: to taste
Tomatoes: 2 large(chopped)
Water: 2 3/4 cup
Peas: 5 cups
Garam masala powder: 1/2 teaspoon
Coriander leaves: 1 tablespoon

Procedure:

Group paneer into 3 batches. heat oil in cooker for about 3 minutes. Lightly brown each batch and remove. Drain off excess oil leaving 1/2 cup oil in cooker

Place cooker on high heat. add onions and fry till golden brown.

Add ginger-garlic paste. Stir for a few seconds. Add turmeric,chilli,coriander and cumin powders, salt, tomatoes and 1/4 cup water. Cook till tomatoes are pulpy and oil shows separately (approximately 5 minutes). Stirring occasionally.

Add peas. Stir fry for about 2 minutes. Add  remaining water.

Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 1 minute.

Remove cooker from heat. Lift the weight to release pressure.

Open cooker. Place cooker on medium heat. Add paneer and simmer for about 5 minutes. Add garam masala powder. stir.

Serve hot, garnished with coriander leaves.