Tawa paneer

                              Tawa Paneer

           The paneer was wonderfully soft melt in the mouth variety. This is cooked in butter with capsicum and onions and is a perfect accompaniment to chhole.

Kyar Singh dutifully always keeps my boiled chhole made into a salad with diced onion, green chillies, tomatoes and hara dhania. There was so much to eat that despite my strict resolution to eat only boiled stuff I ended up not consuming it. We had tandoori roti with this wonderful spread.

Paneer

                           Paneer in tomato gravy and my painted pot from Cambridge

This has tomato puree and tomato ketchup added in its gravy apart from the usual onion-garlic-ginger paste giving it a tangy sweet and sour taste.

This painted pot was bought in a market stall of artists of Cambridge. I hope it stays for sometime and is not broken by the usual culprits. My man who cleans and mops and constantly complains that I have too many pots making it difficult for him to clean up.


The tandoori roti made at home is done by turning the tawa upside down. The arvi (colacasium) in loads of tomato gravy with ajwain is an all time favourite.