Paneer Kalia

250 grams paneer cut into medium size
1 onion chopped finely
1 tbsp ginger garlic paste
1 cup curd
1/4th cup tomato ketchup
1 tsp garam masala
1 tsp turmeric powder
1 tsp jeera powder
1 tsp kasuri methi
Salt to taste
1 tbsp sugar
1 tsp cumin seeds
1 tbsp oil

Method to cook:
Mix ketchup, curd, dry spices , salt , sugar, kasuri methi , mix well and keep aside
Deep Fry Paneer in oil till golden brown and dip in luke warm water for 10 minutes.
Heat oil in a wok. Add cumin seeds, onion and ginger garlic paste. Cook till onion turns brown. Add the curd mixture and cook for 10-15 minutes on low flame.
Add fried paneer and cook for another 2 minutes.
Serve hot with Rice/Roti

Kolkata Special Mughlai Paratha


200 grams boneless chicken chopped to small pieces
2 big onion chopped : divide into two portion
2 tbsp green chili chopped
2 tbsp green coriander chopped
salt and pepper to taste
2 cups of maida/ wheat flour
Salt to taste
Oil for cooking
Eggs (1 egg for 1 mughlai paratha)
1 tsp cumin seeds
1 tbsp ginger garlic paste
1 tsp each of turmeric powder, red chili powder, coriander powder, jeera powder & garam masala

Method to cook:
Heat 1 tbsp oil in a kadai. Add cumin seeds, add ginger garlic paste. Cook till it turns brown.
Add 1 portion of chopped onions and cook for 4-5 minutes. Add chicken pieces. Add the dry spices, salt and mix well.
Cook till chicken is tender and cooked well. Allow the mixture to cool down. You can further break the chicken into small pieces with the spatula.
Mix salt to maida/wheat flour or a mixture of both . Add water and knead to a soft dough. Keep aside for 10-15 minutes.

To make the mughlai paratha:

Heat tawa with 2 tbsp oil.
Take a lemon ball and roll into Oval Shape thin layer. Beat 1 egg, 1 tsp chopped onion, few chopped green chilies and few chopped coriander leaves, pinch of salt and pepper and beat together with 2 tbsp of cooked chicken. Spread it evenly on the center of paratha. Apply water on the sides and fold each side to form a pocket. Gently press with hand making sure that egg doesn’t ooze out. Gently pick up the paratha pocket and place it on tawa. Cook on both sides on low heat till done.
Serve with ketchup and dry potato fry.