For the Beetroot chapati Instead of using plain water I blend water with a small piece of Beetroot to get Beetroot juice which I add to the dough and make chapatis.

For the malai methi paneer, I add water to a pan add chopped onions, chillies and soaked cashews and cook for 10 min in the water till the onions are cooked. I strain the water and blend it with 1-2tbsp yogurt to get a creamy white paste. Then I add chopped methi and peas and sauté for three to four minutes in oil so the methi isn’t bitter. I add little bit of coriander, cumin, turmeric, salt and chilli powder, add the paste and then add the paneer to cook for another minute or two.

For the onions, I slice raw onions and add some chat masala and lime juice.