Saag Paneer

This Authentic North-Indian saag paneer is simple yet nutrient rich dish. I love this paneer preparation as it is very comforting and perfectly balanced and nutritious meal. It has proteins and a  good amount of greens like spinach, fenugreek and coriander leaves.

RECIPE

Serves 4

Prep time 5 min

Cook time 10 minutes.

Tools: Mixer grinder, kadai, strainer

INGREDIENTS 

Spinach leaves 1 cup 

Fenugreek leaves 1/2 cup

Coriander leaves 1/2 cup

Kasumi methi 1 tsp

Paneer cubed 1 cup

Salt 1 tsp

Coriander powder 1 tsp

Garam masala powder 1 tsp

Sugar 1 tap

Cream 1 tbsp

Butter 1 tbsp

Ginger garlic paste 1 tsp

METHOD 

Pick all the greens and check for dirt or weed. Wash several times under running water and set aside.

Boil some water in kadai and add the leaves. Let it soften for just 5 minutes.

Strain and remove leaves from hot water and immediately dip in iced water.

Again strain the water and tranfer the leaves to mixer pot. Also add chillies and curd and grind to smooth paste.

Heat oil, add kasuri methi, ginger garlic paste and roast for 1 minute.

Add the green paste, garam masala, salt and sugar. Mix and let cook for a while.

After you see oil starts to seperate from gravy add fresh cream and butter.

Add paneer cubes and cook in gravy for 5 minutes. Do not cover with a lid or else the gravy will lose its green colour. Saag Paneer is ready to serve with your chapatis, naan and pulao.

Tips:  

Use only fresh paneer for this dish to get that perfect deliciousness. Leaves are semi cooked in hot water and then immediately dipped in icy water, this step helps retain the green colour even after cooking. Covering while cooking the green gravy makes it lose it luscious green colour, so cook this curry in an open kadai. 

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Palak Paneer Kofta

 

Restaurant style creamy Palak Gravy with soft melt in mouth paneer and khova koftas. Try this rich curry at home and get big smiles from family.

RECIPE 

Serves: 4-6 people

Prep time: 5 minutes 

Cook time: 45 minutes 

Tools: kitchen towel, strainer, kadai, sauce pan, fry pan, grater, mixer grinder, large dish for mixing.

INGREDIENTS 

Koftas

Paneer 200 grams

Khoa 1/4 cup

Potatoes 3

Salt 0.5 tsp 

Cumin powder 1 tsp

Red chilli powder 1 tsp

Corn flour as required

Oil for deep frying 2 cups

Spinach gravy

Spinach 1 bunch

Coriander leaves 2 tbsp

Salt 1.5 tsp

Green chillies 2

Onion 1 

Ginger garlic paste 2 tsp

Cashews chopped 2 tbsp

Peanut oil 4 tbsp

Curry powder 1 tsp

Oil 4 tbsp

Butter 2 tbsp

Cream 2 tbsp

METHOD

Clean the spinach and coriander leaves. Wash thoroughly several times to remove all the dirt.

Chop Onions, chillies and the greens roughly.

Boil poataoes, remove the skin.

Grate khoa, paneer and potatoes in a large plate or mixing bowl.

Add seasonings and corn starch one tablespoon at a time.

Rub, mash and combine together with your palm. Add flour till you get semi firm dough.

Divide the dough equally and make even size balls. Keep covered with a kitchen towel until deep frying process starts. 

In a pan heat water, add roughly chopped spinach and coriander leaves. Switchoff flame after 3-5 minutes.

Strain the boiled leaves. (Save the water to make soup or use for kneading chapati dough)

Dip in cold water immediately and strain again.

Grind to a fine paste.

In a kadai fry in some oil, onions, chillies, cashews and ginger garlic paste. Transfer ingredients to a mixer jar.

Grind a smooth paste.

Heat oil for deep frying. Start adding kofta balls to medium hot oil. Keep rotating the balls with a spoon for even browning.

Remove in a dish and keep aside.

In a kadai heat oil and add onion puree, cook on high flame for 2 minutes. 

Add spinach paste, remaining salt and curry powder.

Add butter and cream. Gravy is ready.

Drizzle some fresh cream and serve with chapati, naan or pulaos.

Tips: Keep koftas covered with a kitchen towel until deep frying. Oil must be medium hot while frying koftas or else the balls will start to burst in oil. Keep rotating the balls with a spoon for even browning. Wash spinach coriander leaves thoroughly several times to remove all the dirt and soil. Do not cover pan while cooking leaves, else the gravy will be pale. Save the water in which spinach was boiled to make soup or use for kneading chapati dough. 

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Oats Chaas

 

Spiced oats chaas is a protein and calcium rich drink, keeps you hyderated, helps loose weight, good for diabetic and healthy snacking option.

RECIPE 

Serves: 4-5

Prep time: 25 min

Tools: Mixer, bowl

INGREDIENTS 

Curd 1 cup

Oats 2 tbsp

Green Chilli 1 no.

Ginger 1 inch piece

Black salt 1 tsp

Roasted cumin powder 1 tsp

Water 2.5 cups

Coriander leaves for garnish

METHOD 

Soak oats in half cup water for 10-20 minutes.

To a mixer jar add soaked oats, chopped chillies, chopped ginger, cumin powder and black salt.

Scrape sides of the jar and make a smooth paste.

Add curd and water. Blend well.

Buttermilk is ready. Keep in fridge until serving time.

Pour in serving glasses. Garnish with coriander leaves and serve.

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Mirchi Bhajiya

 

Mirchi Bhajiyas are fried fritters made by dipping big green chillies in spiced gram flour batter. These make crunchy delicious tea time snack.

RECIPE 

Serves : 2

INGREDIENTS 

METHOD 

Wash and wipe chillies. Slit along the length and remove the seeds.

Mix amchur powder and salt in a small dish.

Fill few pinches of amchur mixture in the slits.

Take a mixing bowl, add gram flour, salt, carom seeds, chilli powder, cumin powder, baking soda. Make a thick batter using water.

Dip chilli in batter. Heat oil in a kadai.

Heat oil for frying. Put the filled chillies when oil is meduim hot. 

Fry until evenly golden brown. Remove in dish using tongs.

Tips: Crushing ajwain between palms releases lots of flavour and aroma.

Checking chillies for spice level is recommended before trying this dish.

Fry in medium hot oil, the insides will remain undercooked if the flame is high.

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