Paneer Mushroom Masala

Ingredients: Serves 4
Paneer - 200 grams Diced into to 1 inch Pieces
Mushroom - 10 no's each cut into 4 pieces
Green Pepper - 100 grams cut into medium pieces
Corn Oil - 5 tbsp 
Oil - 1 big red onion, chopped very fine
Tomato - 2 big tomatoes 
Green Chilli - 4 no's chopped fine
Coriander leaves - For Garnishing
Kasoor Methi - For Garnishing 
Ginger Garlic Paste - 1 and half tbsp
Turmeric Powder - 1/4 tbsp
Red Chilli Powder - 2 tbsp
Coriander Powder - 1 tbsp
Cumin Powder - 1/2 tbsp
Garam Masala - 1/4 tbsp
Butter - 1 tbsp
Fresh/Whipping Cream - 1/2 cup
Salt - As per taste

Procedure:
1. Heat Oil, add ginger garlic paste, Onions, Green pepper, Green Chillies and a pinch of salt. Fry till the onions turn golden brown.
2. Add whole tomatoes to boiling water and cook till the tomatoes are soft. Remove the tomatoes and allow it to cool, peel the skin of the tomatoes and crush it to make a Puree of Tomato.
3. Add turmeric, coriander, cumin, red chill powder to the fried ingredients. Fry it for 2-3 minutes
4. Add Tomato puree to this mixture and cook for 10 minutes on high flame, add a little bit of water.
5. Add mushroom, Paneer and Fresh/whipping cream to this mixture and cook for 15-20 minutes on low flame. Add salt for taste.
6. Sprinkle Garam masala and add Butter.
7. Garnish it with Coriander and Kasoori Methi
8. Serve with Ghee Rice or Jeera Rice, even phulkas/naan's go good.

SPICY LAMB CURRY BENGALI STYLE

Serves 4
1/2 KG Lamb Leg cut into medium pieces
2 medium Potatoes peeled and cut into 4 
2 tbsp of Corn or Vegetable Oil

Marinade
2 tbsp of Turmeric Powder
3 tbsp of Red Chilli Powder
2 tbsp of Coriander Powder
2 tbsp of Cumin Powder
1/2 tbsp of Salt
1 tbsp of Sugar
2 tbsp of Corn or Mustard Oil
2 bay leaves cut into pieces
5 medium green chillies
3 medium onions
10 garlic cloves crushed
1/2 inch of fresh ginger crushed
4 medium tomatoes cut into pieces

Procedure
Step 1: Mix the marinade in a big bowl
Step 2: Wash the Lamb Pieces
Step 3: Mix the marinade ingredients and the Lamb Pieces 
Step 4: Refrigerate for 24 hours or keep it outside for 3-4 hours
Step 5: Heat 2 tbsp of oil in a pressure cooker
Step 6: Add the Potatoes to the pressure cooker and fry it for 2 minutes 
Step 7: Now add the marinated lamb pieces to the pressure cooker
Step 8: Add 1 and half cups of water
Step 9: It takes around 12-15 whistles or cook till the meat is soft
Step 10: Add chopped coriander hand a pinch of Garam Masala if needed
Step 11: Serve with Phulka's or Naan