Make the day of Karva Chauth special, prepare these dishes

Karva Chauth is very important, in which something is eaten only after seeing the moon. Nirjala fast is observed on this day, which is a symbol of love, affection and sacred relationship. It is said that this fast is very special for married women, which is kept for the long life of their husband.
In this, one has to remain hungry the whole day, that is why we try to make something for dinner which neither takes much time nor much effort to make. If you are also looking for some such dishes to prepare for dinner, then this article can prove helpful for you.
Yes, because today we will tell you about some such dishes which will not take much time to prepare and you will not feel tired.
cheese curry
Material
Oil – 5 tbsp
Paneer – 200 grams (cut into pieces)
Chilli powder – 1 tsp
Coriander powder- 2 teaspoons
Turmeric powder – 1 tsp
Garam masala powder – 2 tsp
Tomato – 3 (pureeed)
Coriander leaves – a big handful (finely chopped)
Salt- as per taste
method of making
Paneer vegetable is prepared very quickly, to make it, heat 5 spoons of oil in a non-stick pan and add paneer and fry it lightly.
Now add red chilli powder, coriander powder, turmeric powder, salt and all other spices in it.
Then add tomato puree to it and mix well. Cook on high flame for about 5 minutes or until the oil separates.
Now add garam masala powder on top, mix well and cook for one more minute. Then turn off the gas.
Just your Paneer vegetable is ready, add green coriander and serve it hot with roti.
Makhana Kheer
Material
Milk- 1 liter
Makhana – 2 cups
Cashews – 8-10 (chopped)
Pistachios – 10-11 (chopped)
Raisins- 10-12
Cardamom- 5-6
Khoya – 50 grams (ground)
Saffron – 8-10 threads
Sugar- 100 grams
Almonds- 10-12 (chopped)
method of making
To make Makhana Kheer, first take out the Makhanas in a bowl and add ghee in a pan on the gas and roast them lightly.
It would be better if you cut the makhanas into small pieces and cut all the mawa thinly. You can also use coarse cardamom powder.
Also pour milk in a vessel and keep it to heat. When the milk starts boiling, add cardamom powder, dry fruits and roasted spices to it and leave it to cook.
After this, cook on low flame while continuously stirring. Then add sugar and let it boil well. When the milk boils well, add khoya to it and boil it well, the khoya will dissolve in the milk and become even better.
Add saffron threads on top and your Makhana kheer is ready.
Punjabi Chole
Material
Chickpeas – 150 grams (boiled)
Tomato- 3 (finely chopped)
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Green chilli- 6
Rock salt- as per taste
method of making
To make Punjabi Chole without onion and garlic, first of all soak the chickpeas for the whole state.
Now add chickpeas to the cooker and let it cook for about 5-6 whistles.
When done, turn off the flame and leave it like that. Now you have to prepare the chickpea masala.
For this, put 1 to 2 spoons of ghee in a pan and let it heat. Then add cumin and green chillies and fry well.
Now add all the spices in it and cook it well. When the masala is cooked, add chopped tomatoes to it.
After adding tomatoes, cover the pan so that some tomato gravy is formed.
If you eat curd in the month of Sawan then you can use curd instead of tomato.
When ghee starts coming out of the gravy, add boiled chickpeas to it and let it cook for about 5 minutes.
Your Punjabi Chole is ready, you can serve it by adding green coriander.