Palak Paneer (Cottage Cheese In Spinach Gravy - Punjabi Style)

 

            Palak Paneer is a most popular dish from the State of Punjab where it has originated. It is cottage cheese cooked in a spinach based gravy. A very common item on the menu in every Punjabi household and Dhabas, it is a delicious treat best enjoyed with butter naan or tandoori roti. 

          It also goes well with jeera rice or veg. pulao. A very simple and a wholesome healthy preparation, it is everyone's favorite recipe. So check out the step by step pictorial recipe to prepare this decadent dish. 

• 2 bunches spinach, roughly chopped
• 100 gms. paneer cubes
• 2 tbsp. butter
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. garlic, chopped
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste
• 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. lime juice

          Boil the spinach for 3-4 minutes. Refresh it and drain well. Then grind into a smooth paste. Keep aside. 

          Heat 1 tbsp. oil in a pan and fry the paneer cubes till light brown. Immediately dip them in 1/2 cup water so that it turns soft. 

          Add the butter to the same pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. 

          Add the chopped garlic and sauté till it changes colour. Add the onion and continue to sauté till light brown. 

          Now add the ginger-garlic paste and all the dry spices (except salt) mixed with some water. Fry till the oil separates. 

          Add the pureed spinach, salt and the water in which the paneer is soaked.  Mix well and simmer on low flame for 4-5 minutes or till the gravy thickens to a desired consistency.

          Add the fried paneer and kasuri methi. Give it a stir and keep it covered for 1-2 minutes.

          Garnish with grated paneer and serve hot with naan or tandoori roti.

                      Boil the spinach for 3-4 minutes. 

                         Refresh it and drain well. 

                       Blend into a smooth paste. Keep aside. 

       Heat 1 tbsp. oil & fry the paneer cubes till light brown. Keep aside.

               Immediately dip them in 1/2 cup water so that it turns soft. 

Add the butter to the same pan & temper with cumin seeds & asafoetida. Sauté for a few seconds. 

                Add the chopped garlic & sauté till it changes colour.

                Add the onion & continue to sauté till light brown. 

Add the ginger-garlic paste & all the dry spices (except salt) mixed with some water. Fry till the oil separates. 

Add the pureed spinach, salt & the water in which the paneer was soaked.  Mix well & simmer on a low flame for 4-5 minutes or till the gravy thickens to a desired consistency.

Add the fried paneer & kasuri methi. Give it a stir & keep it covered for 1-2 minutes.

 Garnish with grated paneer & serve hot with naan or tandoori roti.

Nolen Gur diye Tomato Chutney (Tomato Chutney with Date Palm Jaggery - Bong style)

 

          There is no better way to end a Bong style meal than with this yummy sweet tomato chutney. It is traditionally served with fried papad. Few chopped cashew, almonds, dates and raisins are added for a bit of crunch. It is a very popular menu during wedding feasts, special occasions and as an offering to God during Durga Puja along with Khichuri (khichdi). 

         

          In this recipe, I have substituted sugar with Nolen Gur (Date Palm Jaggery), thus imparting a healthy twist to the dish. You may add any other type of jaggery if the former is unavailable. 

          There are many variations to this recipe as each household has its own way of preparing it. Adding turmeric powder and few pieces of aam shotto / aam papad is optional. You may add if you are able to get hold of the latter. 

          The recipe is very simple and easy to prepare and can be stored in an air-tight container in the refrigerator for 1-2 months. So go ahead and  check out the step by step pictorial recipe to prepare this yummy dish.

• 3-4 medium size ripe tomatoes, chopped
• 1 tbsp. mustard oil
• 1/2 tsp. panchphoron
• 1 dry red chili
• 2 green cardamoms
• pinch of salt
• 1/4 tsp. cardamom powder
• 2 bay leaves
• 1/3 cup nolen gur (date palm jaggery) or as required
• 5-6 cashew nuts, chopped
• 5-6 almonds, chopped
• 10-12 raisins
• 2-3 dates, pitted & chopped

           Heat mustard oil in a pan and temper with dry red chili, green cardamom and panch phoron. Sauté for a few seconds. 

          After it stops spluttering, add the chopped tomatoes and a pinch of salt. Cover and cook for 2 minutes. 

          Then add the bay leaves, chopped nuts, chopped dates and the raisins. Cover again and cook on a low flame till the tomatoes are mushy.

          Now add the cardamom powder and the date palm jaggery. Mix well and cook, covered till the chutney turns thick.

          When done, switch off the flame and enjoy this decadent Bong delicacy at the end of a meal. 

Heat mustard oil & temper with dry red chili, green cardamom & panch phoron. Sauté for a few seconds. 

After it stops spluttering, add the chopped tomatoes & a pinch of salt. Cover & cook for 2 minutes. 

Add the bay leaves, chopped nuts, chopped dates & the raisins. Cover again & cook on a low flame till the tomatoes are mushy.

Add the cardamom powder & the date palm jaggery. Mix well & cook, covered till the chutney turns thick.

                     When done, switch off the flame.

                 Enjoy this decadent Bong delicacy at the end of a meal. 

Paneer Ghee Roast

 

           Paneer Ghee Roast is a vegetarian version of the very popular Mangalorean special Chicken Ghee Roast. This style of dish is very spicy with the addition of dry red chilies and peppercorns. However, it is toned down to some extent with the addition of tamarind, yoghurt and jaggery. You may adjust the spiciness according to your preference. 

           This dish is cooked in ghee and is a great party recipe where it can be served as an appetizer. It can also be relished as a side dish with dosa, appam, idiyappam or chapatti for a sumptuous meal. So do give it a try by checking out the step by step pictorial recipe to prepare this delicacy. 

          The origin of the original recipe goes back to the town of Kundapur. So at times, it is also called Kundapur style Ghee Roast. It is very spicy and full of flavors coming from the ghee and a medley of various spices. You can use Kashmiri red chilies instead, for less of heat. 

          There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. The whole spices are freshly dry roasted and ground to make the dish more flavorful. 

• 250 gms. paneer, cut into desired shapes
• salt to taste
• pinch of turmeric powder
• pinch of red chili powder
• 1 onion, chopped
• 1/3 cup yoghurt, well beaten
• 2 sprigs curry leaves
• 4 tbsp. ghee
• 1 tbsp. coriander leaves, chopped

Dry roast & grind - 

• 8-10 Kashmiri red chilies
• 3-4 red chilies
• 1/2 tsp. black peppercorns
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/4 tsp. fenugreek seeds
• 1" ginger
• 3-4 garlic cloves
• 1 tsp. jaggery
• 1 tsp. tamarind paste

         Dry roast all the spices from Kashmiri red chilies to fenugreek for 1-2 minutes or till you get a nice aroma. Keep aside to cool. 

          Now grind along with the garlic, ginger, jaggery and tamarind into a smooth paste. 

         Heat 1 tbsp. ghee in a pan & add a pinch of salt, turmeric powder and red chili powder. Give it a stir.

         Then add the paneer and sauté till they lightly browned. Keep aside. 

         Heat 2 tbsp. ghee and sauté the onion and curry leaves till light brown. 

          Now add the ground paste, yoghurt, turmeric powder and salt to taste. Mix everything well and sauté till the oil separates. 

          Add the fried paneer and a sprinkle of some water. Stir fry for 1-2 minutes till the paneer is well coated with the masala. 

          When done, drizzle remaining ghee and garnish with chopped coriander leaves. 

          Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

Dry roast all the spices from Kashmiri red chilies to fenugreek seeds for 1-2 minutes or till you get a nice aroma. Keep aside to cool. 

Grind along with garlic, ginger, jaggery & tamarind into a smooth paste. 

Heat 1 tbsp. ghee & add a pinch of salt, turmeric powder and red chili powder. Give it a stir.

               Add the paneer and sauté till they are lightly browned. 

Heat 2 tbsp. ghee & sauté the onion & curry leaves till light brown. 

              Add the ground paste,  yoghurt, turmeric powder ....

and salt to taste. Mix everything well & sauté till the oil separates. 

Add the fried paneer & a sprinkle of some water. Stir fry for 1-2 minutes till the paneer is well coated with the masala. 

When done, drizzle remaining ghee & garnish with coriander leaves. 

Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

Rava Moringa Paniyaram / Appe

 

            Check out my version of paniyaram made of rava and moringa leaves, where I added some chopped onion, green chilies and few dry spices. I also added few flax seeds and soaked chia seeds for a healthy twist. They are crisp from outside and soft from inside. Healthy and nutritious, they can be relished as a tea-time snack or as an appetizer with any homemade chutney / tomato ketchup . So check out the step by step pictorial recipe to prepare it. 

          

          Kuzhi Paniyaram is a traditional and a healthy South Indian breakfast, most popular in Tamil Nadu. Typically, they are fried idli or dumplings made from leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          Moringa leaves has amazing health benefits. It is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

         So this dish is a healthy pack of a snack on the go which can be dished in a jiffy. They are quite filling and is a great kitty party / kids recipe too.

• 1 cup rava / semolina 
• 1/2 cup yoghurt
• 1/3 cup moringa leaves, sautéed
• 1/2 tsp. cumin seeds
• 1 onion, chopped 
• 1-2 green chilies, chopped
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tsp. sambar powder
• 1  tsp. flaxseeds
• 1 tbsp. soaked chia seeds
• 1/2 tsp. red chili flakes 
• 2-3 tbsp. oil 

          In a big bowl, mix all the ingredients (except oil) along with required quantity of water into a dosa type of batter. 

          Cover and keep aside for 10-15 minutes. Adjust the water consistency and mix the batter again. It should neither be too thick or too thin. 

          Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter and cook, covered, on a low flame till one side is well browned. 

          Flip it over and cook the other side till done. Prepare similar paniyaram with the remaining batter. 

         Serve them hot as a tea time snack or as an appetizer with green chutney / tomato sauce. They can also be packed for a lunch box meal. 

In a bowl, mix together rawa, yoghurt, salt to taste & required quantity of water to make a dosa type batter.

Add rest of the ingredients & mix well. Cover & keep aside for 10-15 minutes. Adjust the water consistency & mix the batter again. It should neither be too thick or too thin. 

 Heat a paniyaram chatti & grease well. Drop spoonful of the prepared batter & cook, covered, on a low flame till one side is well browned.

Flip it over & cook the other side till done. Prepare similar paniyaram with the remaining batter. 

Serve them hot as a tea time snack or as an appetizer with green chutney / tomato sauce.