Paneer Methi Malai (Creamy cottage cheese curry flavored with dry fenugreek leaves)

Paneer Methi Malai

 Paneer cooked in a creamy sauce and flavoured with dry fenugreek leaves give this Curry a very distinct flavour .It is  very easy to make and can be prepared quickly if you have all the ingredients available with you. Instead of using fresh fenugreek leaves ,kasuri methi is used which gives a nice and aromatic flavour to the dish. it goes very well with any kind of Indian flat breads i.e Naan,kulcha,poori or even plain phulkas.I served mine with ajwain parathas.

Paneer Makhani (Paneer Butter Masala)

Paneer Makhani

     Relishing tender and succulent paneer soaked in a very rich and creamy gravy, is every foodies dram come true. Paneer Makhni is one such dish which is no doubt one of the most popular classic dishes in indian cuisine. Not only in india but its very popular among non Indians as well. soft cubed paneer soaks all the flavours of  rich and creamy gravy and it jut melts in your mouth tantalizing your taste buds.
       If you have basic makhani gravy prepared beforehand ,then it takes only minutes to make this dish making it a perfect party dish without compromising the taste and only gathering the compliments.
    So what are you waiting for, try this recipe and woe your guests, friends and family members.

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...

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

Ingredients 

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)

Directions

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.

Notes

• 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.