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 my personal favorite dish. 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.

Golden Egg Dal - Dhaba style

 

          This is an amazing and a rustic dhaba style lentil fry that is prepared with two types of lentils - masoor dal (red lentil) and moong dal (split green gram). It is also a very popular North Indian recipe, served in many restaurants. In this recipe, the cooked dal is tempered with some boiled egg slices. This takes this comforting dish to a next level. It is a very simple recipe and is best relished with steamed rice, jeera rice, naan, tandoori roti, kulcha or chapatti. So check out the step by step pictorial recipe to prepare this comfort dish. 

• 1/2 cup masoor dal (red lentil)
• 1/2 cup split moong dal (green gram), soaked for an hour
• 3 cups water
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tomato, chopped
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1/2 tsp. pepper powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder

Tempering - 

• 2 tbsp. butter
• 1 tbsp. oil
• 1" ginger, thinly sliced
• 3 garlic clove, thinly sliced
• 2 green chilies, slit into half
• 2 eggs, boiled & sliced
• 1/2 tsp. Kashmiri red chili powder
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked lentils along with salt to taste, turmeric powder, red chili powder, onion, tomato, ginger and garlic in 3 cups water for 5-6 whistles. 

          When the pressure is released, add pepper powder, coriander powder, cumin powder and garam masala powder. Give it a stir and simmer on a low flame for 2-3 minutes. 

          For the tempering - Heat butter and oil in a pan. Stir fry the ginger, garlic and green chilies till they are slightly browned. 

          Now add the sliced eggs and sauté them as well for a minute. Switch off the flame and add the Kashmiri red chili powder. Give it a stir.

          Pour this tempering over the prepared dal. Mix gently and garnish with chopped coriander leaves. 

          Serve with steamed rice, jeera rice, naan, tandoori roti, kulcha or chapatti.  

         

                                  Soak both the lentils for an hour. 

                         Pressure cook the soaked lentils with salt, turmeric powder, red chili

                         powder, onion, tomato, ginger & garlic in 3 cups water for 5-6 whistles. 

                    Add pepper powder, coriander powder, cumin powder & garam masala 

                    powder. Give it a stir & simmer on a low flame for 2-3 minutes. 

                        Heat butter and oil in a pan. Stir fry the ginger, garlic and green chilies

                        till they are slightly browned.

                                  Add the sliced eggs and sauté them as well for a minute. 

                        Switch off the flame & add Kashmiri red chili powder. Give it a stir.

                          Pour this tempering over the prepared dal. Mix gently & garnish

                          with chopped coriander leaves. 

                    Serve with steamed rice, jeera rice, naan, tandoori roti, kulcha or chapatti.  

         

Cauliflower Egg Bhurji

 

          Egg / Paneer Bhurji is a very popular Indian cuisine that is very much appreciated by young and old alike. Bhurji literally translates to scrambled. It is generally served in dhabas across the country and is also considered as a very popular side dish in all North Indian restaurants. 

          However, I gave a slight twist to the original recipe and decided to try out with cauliflower & egg and it turned out very yummy. You can relish it with rice, chapattis, naan or tandoori roti for a simple homemade healthy meal.

• 1 small cauliflower, grated
• 2 eggs, well beaten with a pinch of salt & pepper powder
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1/2" ginger, grated
• 2-3 green chilies, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• chopped coriander leaves to garnish

          Heat 1 tsp. oil and fry the beaten egg till it is well scrambled. Keep aside.

 

         Heat remaining oil and temper with cumin seeds. Add the onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the grated cauliflower and all the dry spices. Combine everything well and cook, covered, on a low flame till done.

         Add the scrambled egg and ghee. Give it a toss and switch off the flame. Garnish with coriander leaves and serve as a side dish with either rice or any Indian bread. 

             

Boondi Ki Kadhi (Fried Gram Flour Balls in Spiced Yoghurt)

 

          Boondi Ki Kadhi is a very popular North Indian style yoghurt based dish where boondi is added for some extra flavour. This is an easy version to any Kadhi Pakora and is very yummy too. It is a great comfort food best enjoyed with some steamed rice and papad. 

          This delectable side dish can also be served with jeera rice or any type of Indian bread. So do give it a try next time you crave for a simple and a quick meal. Do check out an easy step by step pictorial recipe to prepare this simple dish.

• 1/2 cup yoghurt
• 2 tbsp. besan (gram flour)
• 3 cups water
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. red chili powder
• 2 tbsp. oil
• 1/4 tsp. asafoetida
• 1 tsp. cumin seeds
• 1 sprig curry leaves
• 1-2 green chilies, slit
• 1 tsp. mustard seeds
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1/2 tsp. red chili powder
• 1/2-1 cup boondi
• 1-2 tbsp. coriander powder, chopped

           In a bowl, mix together yogurt, gram flour, salt, turmeric powder, coriander powder, cumin powder and red chili powder. Then add water and whisk well so that there are no lumps.

          Heat oil in a pan and temper with cumin seeds, asafoetida, curry leaves and green chilies. Sauté for a few seconds and then add the yoghurt mix. 

          Simmer for 12-15 minutes on a medium flame till it gets slightly thick and to your desired consistency. 

          Switch off the flame and transfer to a serving bowl. Just before serving, add the boondi to the kadhi and give it a stir.

          Heat the remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the onion and ginger. Sauté till light brown. Switch off the flame and add the red chili powder. 

          Stir well and pour the tempering over the prepared kadhi. Garnish with coriander leaves and serve with plain steamed rice, jeera rice or pulao.

                    Mix together yogurt, gram flour, salt, turmeric powder, coriander powder, 

                    cumin powder and red chili powder. 

                                  Add water and whisk well so that there are no lumps.

                     Heat oil & temper with cumin seeds, asafoetida, curry leaves and green

                     chilies. Sauté for a few seconds.

                                  Then add the yoghurt mix. 

                    Simmer for 12-15 minutes till it comes to your desired consistency. Transfer 

                    to a serving bowl. (Before serving, add the boondi & give it a stir).

                    Heat the remaining oil & temper with mustard seeds. Then add onion & 

                    ginger. Sauté till light brown. Switch off the flame & add red chili powder. 

                  Stir well & pour the tempering over the kadhi. Garnish with coriander leaves.

                        Serve with plain steamed rice, jeera rice or pulao.

Pan Fried Achari Paneer Tikka

 

           Paneer Tikka is a yummy and flavorful appetizer / snack found in most of the Indian restaurants and dhabas. This is a very easy and a quick paneer recipe that is very popular globally. It literally translates to marinated cottage cheese that is pan fried. It can also be pan / oven grilled to perfection.

          However, I gave a slight twist to the recipe by adding some homemade grated raw mango pickle for some achari flavour. This is a soul satisfying comfort food, a weekend menu and a great party recipe too. So check out the step by step pictorial recipe to prepare this delicious and succulent restaurant style vegetarian tikka.

           Paneer is traditionally grilled in a tandoor (clay oven) for an amazing smoky flavour. However, it can also be pan fried as the best alternative. For best results, marinate the paneer slices for longer duration, preferably overnight.

       

            Every individual / restaurant have their own special way of preparing it and this is my version of this yummy Punjabi style paneer tikka. It is native to the Indian State of Punjab, that is now universally popular. So do give it a try and enjoy with your loved ones.

    

• 300 gms. paneer slices
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• 1 tbsp. grated raw mango pickle
• 1 tsp. mustard oil
• 1 tbsp. yoghurt
• 1 tsp. lemon juice
• 1 tsp. besan (gram flour)
• 1 tsp. ginger-garlic paste
• 2-3 tbsp. oil to pan fry
• mint & coriander leaves to garnish
• Pickle oil to drizzle

          In a bowl, take all the ingredients (except oil to fry) and mix well. Marinate the paneer slices with the paste for a minimum of 2 hours, preferably overnight for best results. 

          Heat oil in a pan and fry the marinated paneer on both sides till light golden in colour. Serve as an appetizer / snack with or without any chutney/ dip / sauce.

In a bowl, take all the ingredients (except oil to fry).

Mix well. 

Marinate the paneer slices with the paste for 1-2 hours. 

Heat oil in a pan and fry the marinated paneer .....

...... on both sides till light golden in colour. 

                    Serve as an appetizer / snack with or without any chutney / dip / sauce.