Beginners Kitchen: vegetarian gravy

Ingredients for gravy/sauce
Paneer sliced : 200gm
tomato :2 big
cashewnuts :5-6
green chilli :1
(blend tomatos, green chilli n cashewnuts together to make the puree)
onions finely chopped :2
ginger garlic paste: :2 tspn
honey :1/2 tspn
cumin seeds :1 tspn
bay leaf :1
hing powder :1 pinch

Veggies that should be choped in chunks are
1 green bell pepper (yellow n green)
1 tomato dee-seeded
1 medium sized onion

Dry powders:
1 tsp all purpose flour/maida
1 tbspn coriander powder
1/2 tbspn jeera powder
1 tbspn red chilli powder
1 tbspn kasoori methi powder
1/2 tbspn garam masala powder

For marination of paneer slices n veggies :
thick hung yogurt :4-5 tbspn
ginger garlic paste :1 tspn
red chilli powder :1 tbspn
kasoori methi :1 tbspn
turmeric : pinch
lemon juice : few drops
salt : little
oil : 1 tbspn

Mix everything and apply the thick marination to paneer and the coarsely chopped vegetables. Separately store paneer and veggies for atleast 1 hour.
After 1 hour shallow fry the paneer and vegetables on a flat bottom pan

Method:

Take about 3 tbspn of oil in a kadai, add some cumin seeds, 1 bay leaf , 1/2 tspn asafoetida , wait till cumin seeds pops up. Then add in finely chopped onions, 1/2 tbspn ginger garlic paste, saute them , add 1 tspn all purpose flour, make sure the flour is fully mixed with the onions and no lumps are formed.
then pour the tomato puree (which is blend with cashewnuts n green chilli) saute for 2 mins and add 1 tea cup water. Bring to a boil
Then add 1 tbspn coriander powder n 1/2 jeera powder, 1/2 tspn red chilly powder, 1/2 tspn honey n salt to taste. Bring the gravy to a boil n lastly add 1/2 tbspn garam masala powder
Now time to add in the fried paneer and the veggies into the mixture, bring it to a boil once
Finally top with fresh coriander leaves

Note

For bright red colour add store bought tomato puree instead of making fresh at home or even you can use kashmiri red chilli powder for bright red colour
Honey is a must to bring out the tinge of sweetness and aroma

Preparation time: about 1 hour
cooking time : 1/2 hour

Ingredients:
Baby potatoes : 250 gms
yoghurt : 250 ml
ginger garlic paste : 1 tbspn
hing powder : a pinch
onions, chopped : 2 medium
oil
coriander leaves : for garnishing

Dry masala powders:
hing powder : a pinch
cumin/jeera powder : 1/2 tspn
turmeric powder : 1/2 tspn
red chilli powder : 1 tspn or as required
garam masala powder: 3/4 tspn
coriander powder : 1 tspn
salt : as required

Method:

Wash the baby potatoes and parboil them in a pressure cooker(for about 2 whistle). Peel and keep aside
Take yoghurt in a bowl. Add all the dry masala powder mentioned above. Give a mix. Keep aside

Prick the potatoes with a fork all over, so that the gravy and flavour penetrated well

Heat some oil in a non stick pan, add cumin, a generous pinch of hing powder and transfer the potatoes into it.
Sauté the potatoes till they turn golden brown on each side

I have added additional turmeric,chilli powder n salt for nice colour around these babies. Spared aside some to have along with tea :)

Take out the potatoes in another vessel. In the same pan , add some more oil, sauté onions, then ginger garlic paste. Pour the yoghurt mixture into it.