PALAK PANEER

PALAK PANEER

INGREDIENTS:

Spinach - 600 gms

Green chilies - 2 chopped 

Paneer - 2 cups in cube

Oil - 2 tbsp

Cumin Seeds - 1 tsp

Garlic - 1 tsp finely chopped

Ginger - 1 tsp finely chopped

Lemon Juice - 1 tsp

Cream - 2 tsp

Butter - 1 tbsp

Salt to taste


HOW TO COOK:

• Blanch the spinach in lots of boiling salted water for about 3 minutes.
• Refresh in chilled water.
• Squeeze out excess water gently and blend to a fine paste with the green chilies.
• Deep fry the paneer cubs in moderately hot oil till light golden in color.
• Drain on absorbent paper.
• Heat the butter  in a heavy based pan.
• Add the cumin seeds and let them crackle.
• Add the garlic and ginger and fry briefly till the raw smell goes away.
• Add the chopped spinach puree, salt and mix well.
• Add water if required to get a gravy of desired consistency and bring to a boil.
• Add the deep fried paneer cubes and stir to mix gently.
• Mix in the lemon juice.
• Simmer for about 4 minutes.
• Put off the heat and mix in the cream.
• Served with hot chaapati or naan.Naan 

MALAI KOFTA

MALAI KOFTA

INGREDIENTS:

For Gravy:

Onion paste - 2

Tomato paste - 2

Ginger paste -  1 tsp

Garlic paste - 1 tsp

Turmeric powder - 1 tbsp

Coriander powder - 1 tbsp

Chili powder - 1 tbsp

Garam masala - 2 tbsp

Cream - 1 cup

For Kofta:

Paneer - 200 gms

Potato - 1

Pepper - 1 tbsp crushed

Garam masala - 1/2 tbsp

Cornflower - 2 tbsp

Oil for frying

Salt as per taste


HOW TO COOK:

• Boil and mash potatoes.
• Now mix all the kofta ingredients together.
• Mix small balls with this mixture.
• Deep fry in oil.
• Heat oil in a pan and add onion paste.
• After 5 minutes add ginger garlic paste and saute for 2 -3 minutes.
• Add all masala powders and stir for 5 minutes or until the oil evaporate. 
• Add tomato paste and once everything is mixed well.
• Now add the cream over the mixture. 
• After 5 minutes, remove it from heat.
• Now the gravy is done, add koftas in it.
• serve hot.

CHANAR DALNA (PANEER CURRY)

CHAANAR DALNA

INGREDIENTS:

Paneer - 250 gm,cut in 1 inch cubes

Potato - 1 large, cut in 1/2 inch cubes

Tomato Puree - 2 tbsp

Ginger paste - 1 tbsp

Cloves - 2

Green Cardamon - 4

Cinnamon - 1 inch piece

Turmeric powder - 1/2 tsp

Chili powder - 1/2 tsp

Cumin powder - 1 tsp

Oil - 3 tbsp

Ghee( optional) - 2 tbsp

Salt - To taste

Sugar - According to taste 

HOW TO COOK:

• Wash the potato apply 1/4 tsp salt and keep aside for 10 minutes.
•  Heat the oil in a pan. Saute the potato till light golden brown in color. 
• Drain excess oil and keep aside. 
• Lower the flame and add the cloves, cardamon and cinnamon. 
• Add the ginger paste, turmeric, chili and cumin powder. 
• Fry till the oil separates. 
• Add the tomato puree and fry for a minute more. 
• Add the potato and water.Bring the gravy to a boil.
• Lower the flame,add the diced paneer and allow to simmer till the potato pieces are tender. 
• Check and adjust the seasoning and quantity of gravy. 
• Pour the ghee over it just before serving. 

PANEER KATHI ROLL

PANEER KATHI ROLL

INGREDIENTS:

Fresh or frozen paneer - 250 gm cut into 1” cubes 

Yogurt -2 tbsp

Coriander powder - 2 tsp

Cumin powder - 1.5 tsp

Red chilli powder - 1.5 tsp

Turmeric powder - 0.5 tsp

Chaat masala - 1.5 tsp

Garlic paste -1 tsp

Ginger paste - 1 tsp

Dried Kasuri Methi - 1/5 tbsp

Salt - To taste

 
HOW TO COOK:

• Ready-made or homemade Rotis or paratha (Indian flat bread).

For the Filling:

• Take a deep bottom pan and add 1 tbsp of oil.
• Add 1 tsp cumin seeds.  
• Add 1 onion sliced lengthwise – saute for a few minutes (don’t over brown or they’ll become too sweet).
• Add 1 red or green pepper sliced lengthwise.
• Core a tomato and slice it lengthwise – add to the pepper and onion mix.
• Saute for a few minutes and add the cooked paneer.
• Stir for 2 minutes. 
• Add finely chopped cilantro and add a dash of lime before turning off the heat.
• Spread about 2 tbsp of this filling into a roti – wrap and seal with a toothpick. 
• Voila, delicious & healthy Kathi rolls are ready!