Easy Palak Paneer

Palak Paneer is one of my all time favourite dish. I love to pair it with rotis as well as jeera rice. Unfortunately my man hates both palak as well as paneer hence ultimately its one of his least favourite dish. That's one of the main reason I make it at home once in a blue moon :( . Whenever I get a chance to visit any north indian restaurant I use that opportunity to enjoy this yummy dish. I learnt this simple method from one of my IIT friend Mala. Since I have to make only for myself I justify opting to this method :P. Do try this and share your feedbacks!!

Easy Palak Paneer

Cuisine: Indian Category: Sidedish Difficulty level: Easy Prep Time: 10 mins Cook time: 20 mins Servings: 4

Ingredients Palak 1 Big bunch Paneer 250 g Onion 2 big sized Tomato 2 big sized Ginger 1 inch piece Garlic 6-8 flakes Green Chili 2 medium sized Salt 1 Tsp Turmeric 1/4 Tsp Chilli Powder 1/2 Tsp Garam masala 1/2 Tsp Sugar 1 Tsp Cream 3 Tbsp Butter/Oil 2 Tbsp Jeera 1/2 Tsp Preparation     1.     If you are using frozen paneer, soak it in hot water for 10 mins. Remove the palak leaves from its stalk and chop the veggies.

Method            1.     In pan add oil and once it becomes hot add green chili, onion, ginger and garlic. Sauté till onions become translucent.     2.     Add tomatoes and saute for a minute. When the tomatoes are half cooked and the palak.     3.     Sauté in medium flame till everything gets cooked. Cool down and puree the mixture.         4.     In pan add another Tbsp of oil and when it is hot temper with jeera. Add the puree along with salt and spice powders mentioned.      5.     Sauté for few minutes and add sugar. Add Paneer along with 1/2 cup water and let the mixture boil for few minutes.       6.     Garnish with cream and serve hot with rotis or steamed basmati rice!!                                             Notes

·         Just wash the palak and add while sauting. Do not add water.       ·         While grinding also we need not add any water.       ·         You can add 1 teaspoon of ginger garlic paste instead of raw ginger + garlic.

Looks cool right ? :)    

Paneer butter Masala

Paneer Butter Masala aka PBM is a very famous dish. Though it is basically a north indian cuisine, it has become favourite side dish for many and almost all Indian restaurants serve this in their menu. Since this dish is very rich and mild in spice kids love it very much 😊 Currently there are many variations in this dish and very few know what is the authentic way to prepare PBM. Here is what I learnt about key ingredients of PBM:

• Originally the dish is made using tomato puree only. No onions were added. Nowadays many add onion too as they like that taste and it will give more volume.
• As the name suggests Paneer, Butter and spices are key ingredients. So strictly no compramise with these three.
• PBM is a rich creamy gravy. The creamy texture can be achieved by milk/fresh cream/ cashew paste. You can use all the three in ratio which you prefer.
• Adding kasoori methi is highly recommended for PBM. 

My PBM may not be the authentic version either but I can assure you it will be delicious 😋 Do try out and  share your feed back.

Paneer Butter Masala

Cuisine: Indian Category: Side dish Difficulty level: Medium Prep Time: 10 mins Cook time: 30 mins Servings: 4

Ingredients Paneer 200 grams Butter 3 tblsp Tomatoes 3 big sized Onion 1 big sized Green Chilli 1 Ginger Garlic Paste 1 Tsp Salt 1 Tsp flat Turmeric Powder 1/4 Tsp Red Chili Powder 1/2 Tsp Coriander Powder 1 Tsp Garam Masala 1/2 Tsp Fresh Cream 1/2 Cup Cashew (Optional) 5-6 Bay leaf 1 Fennel seeds 1/4 Tsp Jeera 1/4 Tsp Kasoori Methi A small pinch Corriander leaves 1 spring Preparation     1.     If you are using frozen paneer, immerse it in hot water. Dice the tomatoes, onion and green chilies. Soak cashew separately in hot water for 5 mins and grind it to smooth paste (I did not add ).

Method             1.     In pan add 1 Tblsp butter and once it melts add fennel seeds. Add onion along with green chilies and sauté for a minute. Add Ginger Garlic paste and sauté till the raw smell goes off.      2.     Add tomatoes along with 1/2 teaspoon salt and let it cook for few minutes. Once the tomatoes become mushy cool down the mixture and grind it to a very smooth puree.      3.     In kadai add 1 tblsp butter and once it melts temper with bay leaf and jeera. Add the puree along with remaining salt and spice powders. Mix everything and cook for few minutes.     4.     Add cream along with 1 cup water. (Cashew paste should be added at this stage). Add paneer cubes and cook for few minutes. Finally add crushed kasoori methi.      5.     Garnish with corriander leaves, add 1 tblsp butter and serve hot.

Notes      ·         The puree should be ground smooth.You can grind in batches if you are making in large amount.        ·         You can filter the puree to but I dont like to waste it.        ·         Add water to get desired consistency.       ·         If you don't have cream cook with milk instead of cream + water.

Enjoy with Roti, naan or Pulav !!

Paneer Bhurji

I love almost all paneer based sabjis. Since my hubby hates paneer I usually make it rare when he is not taking lunch. Even then I feel lazy to make rich sabjis like PBM. Paneer Bhurji comes to my rescue as its very simple at the same time too delicious. So I decided to post this as first recipe in my paneer recipe collections. It can be had as such as breakfast or as sandwich. Can be rolled in chapathis with tomato ketchup for kids lunch box!! 

Paneer Bhurji

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 10 mins Cook time: 10 mins Servings: 2-3

Ingredients Paneer 100 g Onion 1 medium sized Tomato 1 medium sized Capsicum 1/2 small one Ginger garlic Paste 1 heaped Teaspoon Green Chili 2 medium sized Salt 1/2 teaspoon Turmeric A small pinch Chilli powder 1/2 teaspoon Coriander Powder 1/2 teaspoon Garam Masala 1/2 teaspoon Coriander leaves 1 Spring Lemon juice 2 teaspoon Oil 4 teaspoon Mustard 1/2 teaspoon Jeera 1/2 teaspoon Preparation     1.     If you are using frozen paneer soak it in hot water for 10 minutes. Chop all vegetables finely and once paneer becomes soft crumble it nicely.

Method            1.     Heat oil in kadai and temper with mustard jeera. Add the green chilies, onion and ginger garlic paste and saute till the raw smell goes off.      2.     Add capsicum along with little salt and turmeric.     3.    Once the capsicum become soft add tomatoes along with remaining salt and spice powders.    4.        Sauté in medium flame till tomatoes gets mushy. Add paneer and mix well.     5.      Time to add lemon juice and coriander leaves. Switch off the flame and serve hot with rotis :).

Notes      ·         You can add simply green capsicum instead of tri color capsicums.

Enjoy with hot rotis :)