Cooking with my formula44

This is for busy people. Get an airtight glass container. On a holiday grind a lot of onions, one-inch stick of ginger & 2 or 3 cloves of garlic for every 3 medium onions. Grind them separately.
Heat Ghee/oil or a mix of both (see note below) add a pinch of sugar & bay leaves then cinnamon, green cardamom, cloves. When they begin to crackle add the onion paste & fry. Then add the ginger & garlic paste. Now add tomato puree, turmeric powder, chilly powder & salt. Stir & cook. When oil begins to separate turn off flame. Cool this & store in the airtight container in the fridge.

Matar Paneer:
Slice paneer in to 2-inch squares & lightly fry them in Ghee. Keep the paneer pieces aside. Add dollops of formula44 paste to the pan & add green peas & stir. Add warm water to make gravy. Stir & boil till peas are done. Add the paneer pieces cover & cook for 5 minutes. Adjust salt & seasonings. Garnish with ginger juliennes & chopped coriander leaves.

Egg curry:
Hard boil & shell eggs. Make slits with a sharp knife. Skin & quarter potatoes. Heat oil/ghee in a pan. Sauté the eggs & keep aside. Lightly brown the potatoes & add formula44 paste, add warm water & the sautéed eggs. Adjust salt & seasonings. Cover & cook till potatoes are done.

Keema Muter:
Heat oil in a pan add the mince & fry till the mince becomes pale brown. Then add formula44 paste, add warm water & the green peas. Stir well & cook covered stirring occasionally. Adjust salt & seasonings. Towards the end uncover & make it a bit dry. Garnish with chopped coriander leaves.

Many more possibilities……..

Note: Not all oils & ghee should be mixed as the smoking temperature of these can be very different. So some oil may start smoking before the ghee. When oils & fat smoke they create complex chemicals which is difficult to digest.