Monday, June 30, 2014

Paneer Paratha

Paneer Stuffed Paratha

    Paneer is the most loved ingredient in north indian household. In north indian families usually homemade paneer is preferred which is made by curdling the milk and extracting the whey and using the rest. Its a very versatile ingredient and can be used in different recipes.
       Paneer stuffed parathas are one of the favourite stuffed parathas other than aloo paratha.
where in paneer is grated ,mixed with spices,stuffed and roasted...

Mango Phirni

      Phirni is a rice pudding  made with rice and milk very popular in northern parts of India.In general this creamy dessert is made with ground rice combined with milk, cream, sugar and  saffron strands are used for flavouring.Usually nuts ,cardamom and saffron are used for flavouring but as all of you know of my mango fever.....I made it with mango puree.
     Phirni is usually served chilled and in an small earthen bowls.I had made phirni before but the traditional way ,but got a chance to taste mango phirni in a very popular Bangalore restaurant where they served it in kulhads(earthen bowls) .It tasted amazing and me and my husband got hooked on with the flavours .specially my husband liked it a lot.
     So continuing with the madness and love for mangoes,thought of surprising dear hubby with mango phirni.It came out very well and was well appreciated (Happy) .....

Thai Chicken Red Curry (Kaeng Phet Gai )

Thai Chicken Red Curry

Thai red curry is a very popular curry in Thailand and is very popular among non Thai people as well.Its very different then the Indian curries which are spice based ,Thai curry uses fresh herbs ,aromatic curry pastes cooked in coconut milk,and the result you get is very aromatic and flavourful dish with intense flavours.
     I was introduced to the thai cuisine for the very first time when i was in St Louis, there was a small thai restaurant owned and run by a thai family named "Simply Thai",with the most authentic Thai flavours I had tasted till date... A very good friend of mine who visited this restaurant suggested me to give it a try as she had been to thailand before and sweared it to be the closest authentic Thai ever tasted  and she knew that I love spicy stuff and will definitely love it.
        As per her saying, I visited that restaurant and after getting introduced  to Thai cuisine for the first time..there was no looking back thereafter. The combination of sweet,sour,spicy,savoury ...all flavour on one dish makes it heavenly.
   Chicken cooked in rich red curry sauce which can be spiced up to whatever your pallet allows is simply delicious and out of this world.The combination of tender crisp  vegetables along with the soft chicken in the curry is surely divine. 

Yields : 2-4
Preparation Time : 15 Minutes
Cooking Time : 15 Minutes
Difficulty Level : Easy


1 Tbs oil
2-3 Tsp Red Curry Paste
1 lb/500 gm skinless, boneless chicken breasts, thinly sliced
1Cup Thick Coconut Milk
1/2 Cup chicken stock/water
1 Large onion Thinly sliced
1 Red bell pepper, cored and sliced
1 Green pepper ,cored and sliced
2 Tbs Thinly sliced Bamboo shoots
1 bunch green onion/scallions, chopped
2 Tsp Fish Sauce
1 Tsp Soya sauce
1 Tsp lime juice
1 Tsp Palm Sugar/ brown sugar
2 Tbs fresh basil leaves julienne


  • Heat oil in a wok or large pan,now add sliced chicken and cook till its brown on both sides.
  • Now add red curry paste and  stir fry for 2 minutes or untill oil comes on the sides of the pan.
  • Add coconut milk, chicken stock/water and let it simmer for 3-4 minutes.
  • Add onion ,red and green bell pepper and bamboo shoots.cook until chicken is fully cooked and make sure vegetables are still tender crisp and not overdone.
  • Add fish sauce,soya sauce,lemon juice,sugar and simmer it for some time.
  • Take out of the stove ,add basil and green onion.
  • Serve hot with Jasmine rice.


  • Red curry paste recipe is posted in the early post.Click here for the recipe. Ready made curry paste can also be used as its available in almost all grocery stores or can be found in any Asian shop.
  • Its generally served with cooked jasmine rice which is sticky in nature,can be substituted with any kind of rice. 

How To : Make Basic Thai Red Curry Paste

Thai Red Curry Paste

 A very fragrant Curry paste which is a must in thai cuisine to prepare the basic thai red curry sauce.
 This curry paste can be made mild to hot according to your taste preference.It is very easy to make at home and can be prepared just using normal blender or food processor,Though traditionally its made using "Mortar and pastel" . Once the paste is prepared ,can be used for vegetarian as well as non vegetarian dishes,just add vegetables,coconut milk with the curry paste and you are in totally different world which will just awaken your senses to new level.

Friday, June 27, 2014

M & M and White Chocolate Blondies

M & M and White Chocolate Blondie's

      Keeping my Mango fever aside for a while,  thought of  doing something different .Weekend is here and my kiddo will be home rolling all over the place, getting hungry ,asking  for some treats.
As he is fond of chocolates, thought why not make something with chocolate and then I had M&M's
packet lying in my refrigerator for quite some time . Now it got me to thinking the options and I finally decided to make blondies. I love baking with chocolates and I love white chocolate so thought of making Blondies instead  of brownies.
                     A Blondie  also known as " Blond Brownie" is  rich, buttery dessert bar made with flour, brown sugar, butter and  eggs . They resemble very much to brownies  only difference being it is based on brown sugar to give the depth of flavor  instead of cocoa like brownies. You can add nuts,coconut.dark ,white chocolate chips to flavor the is baked in square pan very similar to the traditional brownies.
   I have added white chocolate chips and M& M's to the batter .These blondies are buttery, chewy and full of colour which kids will love to have.. A very easy to make blondie  and it tastes delicious as well.

Preparation Time : 10 Minutes
Cooking Time :  25 Minutes
Difficulty Level : Very Easy

      1 Cup flour
      1 Cup brown sugar
      1/3 Cup butter, melted
      1/2 Tsp baking powder
      1/8 Tsp baking soda
      1 egg, beaten
      1/2 Tsp salt
      1 Tbs vanilla extract
      1 Cup M&M's
      1/2 Cup white Chocolate chips

  • Preheat oven to 180 degrees. Grease an 8x8 inch pan with butter.
  • In a bowl, sift together flour, baking powder, baking soda, and salt and  set aside.
  • Melt butter on the stove or microwave, once melted mix with brown sugar.
  • In another bowl mix together egg, vanilla, and brown sugar mixture.
  • Slowly add flour mixture, mix until well combined.
  • Stir in M&M's  and white chocolate chips to the batter then shift the batter into pan. Top more M& M's over the top of the batter.
  • Bake for 20-25 minutes.
  • Cool and cut into square pieces.
  • Serve with a scoop of ice cream or as is.

Thursday, June 26, 2014

Mango Lassi

Mango Lassi

      Mango lassi is the most popular variation of normal lassi ,specially outside India...In Unites states ,you go to any Indian restaurant and you will see mango lassi on the very top of the drink/beverage menu and its so popular among non Indians that you will see a glass of mango lassi on every table served. Before being to US, I always had normal sweet lassi with lots of cream floating...but now i like this version as well.
      Use Alphonso if you can, as its full of flavour .

Preparation Time :5 Minutes
Cook time  : 5 Minutes
Difficulty level : Easy


     1 Large Alphonso Mango cut into pieces
     1 Cup fresh plainYogurt
     1/2 Cup Milk
     2 Tbs Sugar


  •  Blend all the above ingredients in a blender or food processor till smooth and frothy.
  • Can add ice cubes as well and blend .
  • Serve chilled.

  • Add milk according to the consistency you want.
  • Can replace sugar with honey.

Mango Coconut Laddo

  Mango Coconut Ladoos

       Hello All....Continuing with my mango madness, I have accomplished today of making one more mango dish from my to do list...Once again got too lazy to spend more time in kitchen,so picked out the easy one to keep my obsession going without having a  halt.
  These ladoos are definitely a must try if you love coconut as well as mangoes,Both complement each other very well and the golden hue due to mango is so appealing and you wont stop eating...


Preparation Time : 10 Minutes
Cooking Time :  10 Minutes
Difficulty level : Easy


     1 Large mango or 1/2 Cup Mango puree (can)
     2 Cup freshly grated coconut or sweetened coconut flakes
     3/4 Cup Sweetened condensed milk
     1/2 Tsp Cardamom powder
     2 Tbs Mixed nuts (Almonds & Cashews)
     2 Tbs Dessicated coconut


  • If using fresh mango ,cut into slices and blend it in blender to make puree. If using flakes blend it in blender to a coarse powder.
  • Heat a pan , add grated coconut and mango puree and keep stirring till it gets little dry.
  • Now add the condensed milk and  keep stirring till the mixture starts leaving the sides of the pan.
  • Take it out of the flame and add cardamom powder and mixed nuts.
  • Let it cool for some time warm enough so that you can hold it in your hands,now takea small portion of mixture and  make ladoos
  • Roll each ladoos in dessicated coconut.
  • Serve or store them in an airtight container.
  • Enjoy!!!!

Wednesday, June 25, 2014

Mango Crumble

Mango Crumble

        Continuing with my mango madness ,I am not getting over with my obsession for mangoes.I want them and want them till the end of the season...want to use it in every possible way and the result of this is I am thinking of it all the time in day out ...My mind is working hard to be creative and use it however i can and this is  increasing my  "To do Mango recipes" day by day.Very less time left as monsoon is arriving and the time of mangoes going off self is nearing.
     Thought of making mango rabdi which is in my to do list but was looking for simple recipe which wont keep me busy for half of the day in kitchen but still has the comforting and wow factor. 

              I had made apple crumble ,strawberry crumble many times and that clicked me... why not "Mango Crumble". Juicy mangoes with hint of nutmeg,cinnamon and crispy top... so downed with this from my to do list.To make it more interesting I added a little booze to it....and voila came out very well ,A kind of dessert that will make your husband, friends ,near and dear ones go "Yummmm"..."mmm" and thats what matters at the end of the day right?....

The recipe is very simple and easy to make .The filling can be made ahead of time and stored in refrigerator.
Preparation time : 10 Minutes
Cook Time  : 45 Minutes
Difficulty Level : Easy


For the filling
       2 large mangoes peeled and cut in cubes
       1/4 Cup Brown sugar
       1/4 Tsp cinnamon powder
       A pinch of nutmeg powder
       1 Tbs Coconut Rum (Malibu) (optional) Only if you want a little booze.

For the crumble

 1/4 Cup Plain flour
 1/4 Cup Oats
 1 Tbs Bread crumbs
1/4 Cup Brown sugar/white sugar
 1 Tbs Honey
 2 Tbs Almonds
 1 Tsp cinnamon powder
 1/4  Tsp Salt
 1/2 Cup Chilled butter cut into cubes +  1 Tsp for filling


Preheat the oven to 180 C .Butter the ramekins or an ovenproof  dish and keep aside.

For the filling

  •   In a pan heat 1 Tsp butter and add cubed mangoes,sugar,nutmeg and cinnamon powder and cook gently for 5 minutes.
  • Take the pan off the heat and add 1 Tbs of coconut rum if using.Let it cool.
For the crumble

  •   To make the crumble topping pulse the flour,oats,bread crumbs,almonds ,honey ,salt and cinnamon in a food processor.
  • Add the chilled butter and pulse until it resembles a crumble mix.
  • Spoon the mango filling into the buttered ramekins or ovenproof dish and sprinkle the crumble mix over the top.
  • Bake for  30-40 minutes or until the topping is golden brown in colour.
  • Cool the crumble for 5 minutes and serve it with vanilla ice cream  or whipped cream.
I served mine with  Homemade mango ice cream . The coconut rum gave a very subtle but nice coconut flavour adding an extra oomph to the dish....Enjoy!!!!!

For more Mango recipes Click

Tuesday, June 24, 2014

Gobi paratha

Gobi Paratha
         Parathas has always been a favourite dish for breakfasts in northern parts of India. Its eaten on daily basis mostly for breakfast .The stuffings for "paronthes" aka parathas as usuaslly called in north ,are limitless..Use your imagination ,stuff it and here you are ready with stuffed parathas,but most common among them are  ajwain paratha,onion paratha,daal paratha,gobi paratha,muli paratha,methi paratha and not to forget the king of parathas...."Aloo Paratha".
          I have made all types of paratha endless times ,but kept myself away from gobi paratha for long time with just a thought of  it being bland and tasteless .But it proved me wrong when I had it at my friend's place
which changed my opinion for gobi paratha and now I make it quite often.

Preparation Time :30 Minutes
Cooking Time  :30 Minutes
Difficulty level  : Moderate


For dough
 Wheat flour  11/2 Cups + more for dusting
 Water  3/4 Cup (could use more)
 Salt   To Taste
 Oil/Ghee 2 Tsp

For Filling
 Cauliflower Finely grated 1 Medium
 Green chilies Finely chopped  2-3
 Onion  Finely chopped    1
 Cilantro Finely chopped  2-3 Tbs
 Ginger Finely chopped  1/2 Inch piece
 Red chili powder   1/2 Tsp
 Roasted Cumin(jeera) powder 1 Tsp
 Dry mango powder (Amchur)  1 Tsp
 Garam masala     1/2 Tsp
 Salt To taste


      For dough

  • Mix the oil /ghee and salt to the flour , add enough water to make a dough. Knead the dough till it gets smooth.Cover and keep aside for 15-20 minutes.
      For filling

  • Clean the cauliflower (see notes) and finely grate the florets.
  • Add a little salt and keep aside for 5 minutes.Now squeeze the extra water from it.
  • In a bowl add all the above filling ingredients i.e onion,chilies,cilantro and masala to the grated cauliflower ,mix well .Add salt  just before making parathas or else stuffing will start sweating.
Preparing the parathas

  • Divide dough in lemon size balls, take a dough in your hand and make a cup shape hollow enough for stuffing ,keeping in mind to keep the edges thinner than the middle part .
  • If you are unable to do first step,then roll  out the balls into medium thick circles about 3 inches in diameter.
  • Place a handful of filling at center,bring all the edges together making sure not to leave ant openings.Flatten the stuffed dough 
  • Sprinkle a  little flour on top and very gently roll to a 6-7 inch chapati.
  • Heat a heavy griddle or tawa and cook the paratha on both sides.
  • In north india generous amount of ghee /oil is used to roast the parathas...its almost shallow fried till golden brown and crisp.
  • Serve hot with a dollop of butter on top with mango pickle,plain yogurt or  raita. .

    Always wash and clean the cauliflower and soak the florets in salt and hot water for few minutes before using.

  Always add salt at the very end so as to avoid sweating of the stuffing.

Monday, June 23, 2014

Just 3 Ingredients Mango Icecream

Easy Mango Ice cream

 read it right...You just need 3 ingredients to make this ice cream.With just few ingredients you can get creamy,yummy icecream which is unbelievably easy to make but it doesn't mean you have to compromise with the taste.It is as tasty and delicious and again you don't need an ice cream maker .


Ready made Mango pulp 30 oz can
Sweetened Condensed milk 14 oz can
Whipped Cream (Cool whip) 8 oz Tub


  • In a big bowl pour the mango pulp and condensed milk,Mix it well.
  • Now gently mix the whipped cream to the above mixture.
  • Transfer the mixture in a freezer proof container.Cover it with a tight lid and allow it to freeze till set.
  • Serve!!!


  •  Fresh mango pulp can also be used.
  • No need to blend it in blender.In case you find it crystallizes ,blend it and allow it to set it freezer. 

Sunday, June 22, 2014

Boondi Raita

Boondi Raita

  Boondi raita is one of the most popular raitas in northen india . A blend of crunchy boondi  and spicy yogurt makes a perfect side dish to hot pulaos and stuffed parathas.It is very easy to make and be prepared within 5 minutes if you have readymade khari boondi ,which you can get in any indian grocery store.It goes very well with pulaos,biryanis and stuffed parathas. It is also good for digestion.

Difficulty Level :Very easy
Preparation time : 5 minutes
Making time   : 5 minutes


1 1/2 Cup Thick yogurt/Curd
1/2 Cup Salted/khari Boondi
1/4 Tsp Red chilli powder
1/2 Tsp Roasted cumin seeds/Jeera powder
1/4 Tsp Chaat masala
Salt To taste
1/2 Tbs Finely chopped cilantro/coriander


  • In a bowl whisk the yogurt till smooth.
  • Add the rest of the ingredients to the yogurt.Mix well
  • Garnish with cilantro ,cumin powder,red chilli powder.
  • Serve.

Maharashtrian Masale Bhat

Maharashtrian Masale Bhat


        A traditional rice dish from maharashtra ,"Masale Bhat "in marathi means masala rice...Masale bhat is always linked with maharashtrian weddings In earlier days and even now rarely though, no maharashtrian wedding feast was supposed to be complete without masale bhat.
Its a one pot meal with a combination  of rice and vegetables with a blend of aromatic spices.Usually served with maharashtrian style kadhi (my place) or can be served with raita or plain curd as well.

Difficulty Level : Easy
Preparation Time : 15 minutes
Cooking Time  : 20 Minutes

 Long grained Rice 1 Cup soaked for 30 minutes and drained
 1/2 Tsp mustard seeds
 1/2 Tsp Cumin seeds
 1/2 Tsp Turmeric powder
 2 Tsp Goda masala (maharashtrian garam masala)/Garam masala
 3 Tbs Oil
 2-3 Red chillies
 5-6 Curry leaves
 Whole garama masala( 1 cinnamon stick,1 Bay leaves,2-3 cloves,1-2 cardamom)
 1 cup mixed vegetables (Brinjal,gherkins,Potato,peas,cauliflower)
 1 medium sized onion finely chopped
 A pinch of asafoetida (hing)
 Salt to taste
 2 Cups hot water
 Cilantro/coriander for garnish
 4-5 Fried cashews for garnish

  For dry masala powder
      2 Tbs dry desiccated coconut
      3-4 dry red chilies
      2 Tsp coriander seeds
      1 Tsp cumin seeds


 Dry spice masala powder

  •     Lightly roast all the above dry masala ingredients till light brown and grind.

For preparation of Bhat
  •  Heat 3 Tbs oil in a thick bottom pan.Add the whole garama masala.
  • Now add jeera,mustard seeds dry red chillies,when the seeds crackle add curry leaves and chopped onion.
  • Add asafoetida and turmeric powder.Saute for 1-2 minutes in medium flame.
  •  Now add the vegetables and saute for 2-3 minutes .
  • Add rice and keep stirring for another 2-3 minutes on medium heat.
  • Add 2 cups of boiling water,salt,Goda masala/garam masala and dry spice powder, mix well and cook till all the water evaporates and the rice is done.
  • Garnish with coriander and cashews .serve hot with raita or mattha.

  • Goda masala can be replaced with normal garam masala.
  • The rice can be prepared in cooker as well.Just cook it for 2 whistles and allow to cool.

Saturday, June 21, 2014

Double Chocolate chip muffins

Double Chocolate chip Muffins

Chocolate !!!!! who doesn't love chocolate.I love chocolate a lot but my kiddo is a big chocoholic.I cant think of a day when he never demands for chocolate.may be it any form..muffins,cake,spread over bread, paratha.
     This chocolate chip muffins are the ultimate answer for someone who are craving for chocolate.Its an complete chocolate indulgence for all the chocoholics out there.Brown sugar gives more depth to the flavour.
Both dark chocolate chips and milk chocochips can be used for more chocolaty flavour or one can use either one.

Yields :12
Difficulty level  : Easy
Preparation time :10 Minutes
Cooking Time  : 20 Minutes


1 3/4 Cup All purpose flour/Maida
1/4 Cup  Cocoa powder
3/4 cup  Brown Sugar/sugar
1 Tsp Baking powder
1 Tsp Baking soda
1/4 Tsp Salt

1 Cup Warm water
1/2 Cup Oil
1 Tsp Vanilla extract
1 Tbs Red wine vinegar/white vinegar
2 Eggs
1/2 Cup chocolate chips


  • Preheat the oven to 180 C.Line 12 medium sized muffin tins with paper liners.
  • In a large bowl mix all the dry ingredients together excluding sugar.
  • In another bowl whisk eggs and sugar with  hand mixer or hand whisk until light and frothy.
  • In another bowl add vinegar and vanilla extract,oil and warm water together.
  • Now add the dry ingredients  to wet ingredients slowly and keep whisking and blend it until its fully mixed.
  • At last add the chocolate chips to the batter reserving 2 Tbs for toppings.
  • Divide the batter equally between the 12 muffin liners till 3/4 full.
  • Sprinkle reserved chocolate chips on the top of the batter.
  • Bake for 20 minutes or until inserted toothpick comes out clean.
  • Remove cupcakes from pan and let it cool.
  • Enjoy!!!!

Thursday, June 19, 2014

Egg Mayonnaise Sandwich

Egg Mayo Sandwich

  Aao batau tumhe ande ka funda.....Yesss Eggs...I m just crazy  about eggs ...would like to say "Tariff karu kya uski jisne tumhe banaya"....For me the proverb "Sunday ho ya monday roz khao ande" goes very well.I can have it in breakfast.lunch and dinner.Boiled ,scrambled,in desserts anything .I just start freaking when I see my egg slot in the refrigerator  goes empty .Luckily my husband too is a huge egg fan.
   Today the recipe is of a sandwich filled with egg and mayonnaise.Its a classic British sandwich often served with afternoon tea.The dish is very simple and needs very less ingredients.You can make it as simple as just mixing egg and mayo with salt & pepper or enhance the flavour by adding herbs ,cheese,mustard ....according to your palette .A sandwich which not only elders devour but kids too love it.

Difficulty level : Very Easy
Preparation Time : 5 minutes
Cooking time   : 10 minutes


  • Eggs 2 boiled and finely chopped
  • Mayonnaise  2 Tbs
  • Salt  To taste
  • Crushed pepper 1/4 Tsp
  • Cayenne pepper/Chili powder 1/4 Tsp
  • Onion small/Green onion  finely chopped
  • Dijon mustard  1/2 Tsp (optional)
  • Cilantro/Coriander  1 Tbs (optional)
  • Shredded cheese   1/4 Cup(optional)
  • Bread  4 slices


  • Boil eggs for 7-8 minutes until hard boiled.Let it cool.
  • Finely chop the eggs.
  • In a bowl mix all the ingredients .
  • Cut the sides of the bread slices. spread the above mixture over one slice of bread and place another slice over it.If you  want to serve as is...cut it into triangle,circle or whatever shape you like.
  • I like my sandwiches toasted .If you fall in that category spread butter on one side of the slice filling the mixture on other side .Cover it with another slice and  put it in a griddle butter side down. Keep it for few seconds and flip it over and take it out when its done.

  • After boiling eggs place it under running cold water for some time.This ensures that the eggs are not overcooked with rubber like texture.
  • Can avoid adding onions if you dont like the raw taste of the onion.Green onions can be used instead.
  • Can add herbs of your choice like parsley,dill .

Wednesday, June 18, 2014

Mango Bhapa Doi

Mango Bhapa Doi

"Bhapa doi " as the name suggests "Bhap" means steam and "Doi " in bengali means yogurt.So basically its a sweetened yogurt which is steamed in a steamer .Bhapa doi is a traditional Bengali dish.
    I flavoured mine with mango and baked it in a water bath in am oven instead.Came out very well.Its very simple and needs less than five ingredients.

  • Greek yogurt/Thick yogurt  1 Cup
  • Mango puree 1/4  cup ( fresh or canned)
  • Sweetened condensed milk 1/4 cup
  • Cream    2 Tsp
  • Saffrons strands  Few


  • Preheat the oven to 180 C.
  • In a large bowl combine all the above ingredients and mix well until smooth and without any lumps.
  • Pour this mixture into ramekins or any oven proof dish.
  • Fill a baking tray with hot water till its half filled and place the ramekins in the tray.
  • Bake the yogurt for 30 minutes .Check if the yogurts are set .
  • You can check if the yogurt is done or not by inserting a toothpick or fork in the center of the yogurt.If it comes out clean then its done.
  • Once done cover it with a wrap and allow it to cool .
  • Refrigerate  for couple of hours before serving.
  • Serve chilled.

Palak paneer/Saag paneer

Palak paneer/Saag paneer

Palak paneer also known as saag paneer in northern parts of India is the most popular vegetarian dish known and liked by veggies as well as non veggie people .The bright green colour makes it more tempting .The dish contains spinach gravy with paneer.Though there are many versions ,here is my preparation.Hope you guys will like it.

Difficulty level : Very easy
Preparation Time : 10 minutes
Cooking time   : 10 minutes


Paneer 100 Gram  (ricotta cheese, you can get it in any Indian grocery store in frozen section)
        Spinach/Palak Puree  2 Cups
  Onion 1 Small, finely chopped
        Tomato     1 Small ,Finely chopped/Pureed
  Bay leaf 2
  Cumin seeds 1 Teaspoon
        Ginger garlic paste 1 Tsp
        Turmeric powder 1/4 Tsp
        Coriander powder 1/4 Tsp
        Garam masala   1/2 Tsp
  Kasuri methi 1 Tablespoon (dried fenugreek leaves)
  Oil/Butter 2-3 Tablespoon
        Cream   1 Tbs
        Salt  To Taste

  For Spinach/Palak puree
         A bunch of fresh Spinach/Palak
         Green chillis    3  (Adjust according to your taste)


For spinach/Palak puree

  • Boil the water , blanch the spinach for few seconds then remove and place in ice water.
  • Now blend the spinach along with green chilies in blender or food processor for about 10 to 15 seconds.

For gravy 

  • Cut paneer into small cubes.
  • Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. keep the paneer pieces aside.(This step is optional,plain cubed paneer can be used)
  • Heat 2 tbspn oil in a deep dish or kadhai.
  • Add cumin seeds ,bay leaf .
  • Now add finely chopped onion.cook untill onion turns brown.
  • Add ginger garlic paste and saute for 1 minute.
  • Add pureed tomato and cook untill you see oil in the sides of the dish .
  • Now add turmeric powder,coriander powder .Saute for few seconds.
  • Now add  the spinach puree.Add water if needed Let it simmer for 5 minutes.
  • Add salt to taste and garam masala.
  • Add fried paneer pieces.and let it cook for another minute or two.
  • Add crushed kasuri methi and cream and give it a last stir.
  • Serve hot with parathas,phulkas,naan or jeera rice/plain rice.

  • While boiling water for blanching spinach add a tsp of  salt.blanch spinach rather than boil as the process will set the colour of spinach.
  • You can avoid frying paneer cubes and use plain cubes.
  • You can find Kasuri methi in any indian stores.If not then fresh fenugreek leaves can also be used.Only the difference is you have to add it after onions are cooked.

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