Palak Paneer | पालक पनीर - winter special

Palak Paneer is an Indian recipe made using Palak (Spinach) & Paneer ( Indian Farmer's cottage cheese ).

Palak is available all round the year,but the palak we get in winter is very tender and tasty. So ,I definitely look forward to winters to make this delicious palak Paneer gravy.  Tonight for dinner we polished off creamy palak Paneer with soft and hot fulkas . It was soothing and something we needed to ward off the chillness .

There are many ways to make palak Paneer,but I follow this simple and quick recipe which never fails me . I also have a no Onion No garlic recipe on the blog. The link is marked here , No Onion No garlic paneer palak 

I keep the spices very minimal to bring out the flavor of palak . Onions and cashews blanched with the palak,give a creamy texture to the gravy . The subtle sweetness from onions and cashews enhance the taste making palak Paneer very delicious. 

Avoid using spinach or any green leafy vegetables during monsoon. It is possible that due to rains ,the leafy grains may contain some bacteria which is not good for the stomach and we may end up with a stomach bug.

My friends love my palak Paneer a lot and it was always on my cook list when we used to host a lot of friends during our stay in the US. Hubby's office colleagues, who are Americans loved palak Paneer so much that they asked hubby to get it for a potluck event at their company. 

What more is needed for a passionate cook ,other than these appreciation? I was on cloud 9 and am still feeling nostalgic as I am typing it. 

I  had posted this recipe in my early days of blogging, sometime in 2013 when I used to have a small digital camera using which I used to shoot my photos. Editing tools weren't so easily available and lack of knowledge, I had posted all raw and amateur images . As I am working on my old posts these days ,I have updated the post with a collage of step wise recipe progress and a few decent final photos of the recipe.  

Updated in December 2024 

Original posting - Feb 2013

Preparation Time : 25 mins

Cooling Time - 15 to 20 mins 
Cooking Time : 20 mins
Serves - 2-3

Ingredients

250 grams Palak / Spinach 
100 grams Paneer
1 onion chopped
2 - 3 Green chillies
1tsp ginger garlic paste 
1 tsp cumin seeds
Salt as per taste
1/4 tsp sugar.
Few cashews 
Whole spices
1tsp jeera 
Small stick cinnamon 
3 cloves
2 cardamom

Method

• Clean the spinach leaves and wash it under running water.Drain the spinach in a colander.
• In a heavy bottomed vessel blanch the spinach leaves,onions, cashew and green chillies. Add salt and sugar, this will retain the green color and not fade.
• Cool it completely .
• In a blender add the blanched spinach,ginger garlic paste ,handful of fresh corriander and grind into a fine puree.
• Cut the paneer into small cubes and keep aside soaked in warm water .Drain the water before frying the paneer.
• Shallow fry the paneer cubes in a little oil till they turn a little brown
• Heat a little oil in a vessel,add cumin seeds,cinnamon, cloves and cardamom.Roast the whole spices on low flame till the flavors seep into the oil.
• Add the spinach puree to the pan and cook for a few minutes. 
• When the gravy begins to bubble, add the paneer cubes to the gravy and cook for about 2 mins
• Donot cook much after adding the paneer, else the paneer Will turn hard and rubbery. 
• You can add some fresh cream just before serving. 
• Serve hot with rotis,naan or steamed rice.

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Mattar Paneer | Paneer Matar | मटर पनीर - winter special

Mattar Paneer or Matar Paneer or mutter paneer (मटर पनीर)  is a North Indian curry and a popular item on any restaurant menu . It is a gravy prepared using fresh or frozen peas,paneer (Indian cottage cheese) simmered in a tomato onion curry and flavored with traditional Indian spice powders .

Matar Paneer is mildly spicy and pairs well with rotis, naans , jeera rice and even puris .

I have loved Matar Paneer since my childhood and mom would make it very frequently at home especially during winters when fresh peas are available in plenty in the markets .

If you don't get fresh peas ,you can also use frozen peas ,it tastes equally good .

Some people use soaked and cooked dried peas ,but I personally don't like the flavor and texture hence I avoid, but you can use that too if you like the taste of dried peas .

Matar Paneer can easily be customized to a Jain variant or a no Onion No garlic variant without compromising on the taste and flavors.  The Jain version of Matar Paneer is on my blog . You may click here for the recipe.

Just like my Palak Paneer recipe, this recipe of Matar Paneer has been a huge favorite among our friend circle.Our friends love to enjoy the Matar Paneer made by me and literally the serving bowl is polished off clean.

Each time I make Matar Paneer, I think of clicking some decent pictures for the blog,but somehow I used to miss doing that .So ,today (17 Jan 2025) I decided to click photos for my blog as I started making Matar Paneer and Jeera rice for lunch.  The post has been refreshed with stepwise photos of making the recipe and a few othe pictures too as well as the blog post . Also,I have uploaded the complete recipe making video on my YouTube Channel. 

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 2 to 3

Complexity - medium 

Ingredients

3 ripe tomatoes 
1 medium sized onion - cut into big cubes

7-10 cashews 
250 gms fresh/frozen green peas.
200 gms paneer
3-4 green chillies

1 tsp ginger garlic paste
1 tsps red chilli powder

1 tsp dhania / corriander powder
1/4 tsp haldi / turmeric powder
1 tsp garam masala
1 stick of cinnamon

2 cloves 
1 tbsp cooking oil

1 tbsp ghee 

1 tsp sugar
salt to taste.

Method

• Blanch the tomatoes, onions,green chillies ,cashews in microwave or stove top . If blanching in microwave ,set the timer to 5 mins until the tomatoes turn soft.
• Allow this to cool and then grind this in the blender into a smooth paste with ginger garlic paste 
• Cut the paneer into small cubes and slightly fry them in oil till they turn  light brown.
• Blanch the green peas with some salt until peas turn soft .
• Add the fried paneer to this warm water .This process keeps the paneer soft and moist.
• Heat the kadai with some oil and fry the whole spices 
• Add the tomato paste ,salt , dhania powder,red chilli powder ,turmeric and garam masala and cook the paste until the oil separates and the gravy is well cooked.
• Cook on medium flame and stir occasionally so that the gravy doesn't burn and stick to the pan.
• Now,add the blanched peas and paneer  to this mixture.
• Simmer and cook for 3 to 4 mins .
• Add salt if needed and adjust the gravy consistency as per your liking.
• Add some kasuri methi in the end .
• Garnish with corriander leaves and serve hot with any flavored rice,chapathi,poori ,naan etc.

Rava Idli | Rave Idli - Karnataka Special

Rava Idli is a speciality of Karnataka,a signature dish invented by the popular restaurant / food chain group MTR (Mavalli Tiffin Rooms ). Rava idli was born sometime during the World War 2 era when there was a shortage of rice.   The popular chain then experimented making idlis using rava/ semolina and thus was invented the yummy and delicious Rava Idli. 

The main ingredient for rava idli is Semolina ,locally known as Rava , Bombay Rava or Sooji .

The rava is roasted to perfection along with seasoning of mustard, green chillies ,curry leaves and mixed with yogurt/curd to prepare a thick batter . Since there is no fermentation involved as in case of traditional idlis ,a raising agent like cooking soda or fruit salt is added to the batter just before steaming. 

To make rava idlis,the  batter is steamed using idli plates and served hot with coconut chutney, sambar or another karnataka special curry Sagu 

A dash of ghee/clarified butter drizzled over the idlis is all the more delicious. 

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 2-3
Jain Version : Skip the ginger and follow the recipe as it is

Ingredients

200 gms / 1 measure  of rava / semolina
1/2 inch Finely chopped/grated  ginger
10-15 curry leaves finely chopped
4-5 green chillies finely chopped
Cilantro / Corriander finely chopped
1.5 measure fresh curd /yogurt
15- 20 Cashew nuts
1 tsp eno fruit salt.

Optional Ingredients
50 gms Green peas  (fresh / frozen ) 
1 carrot finely grated

Tempering

1 tsp Mustard seeds
1 tsp Udad dal / black lentil (dehusked)
1 tsp channa dal / bengal gram
pinch of asafoetida
salt as per taste
4 tbsp cooking oil
1 tbsp ghee / clarified butter

Video recipe link 

Method

• Heat oil in a heavy bottom pan. Add the mustard seeds,once they crackle , add udad dal,channa dal,curry leaves,ginger,green chillies,asafoetida.
• As the lentils start turning a little brown,add the semolina and roast it until the raw flavor of rava is lost.
• The roasted rava will give out a very nice aroma ,take care to see that the rava doesnt turn brown.
• In another pan,heat the ghee and fry the cashew nuts until golden brown.
• Add it to the rava mixture and mix well . Also add salt and allow to cool for about few minutes.
• In the meanwhile,grease the idli moulds and set the idly cooker ready for steaming.
• Beat the yogurt/curd to remove the lumps by adding some water and add this to the rava mixture.
• If you find the batter too thick you can add a little water to get the desired consistency.
• Now add the green peas, grated carrot,cilantro to this batter and mix well.Make sure to squeeze the carrot before you add it,else the batter will turn too watery and might get an orange color from the carrot.
• In case you feel the salt is less,add it accordingly.
• Just before putting the batter onto the moulds,add the eno fruit salt. The moment you add this,you can see the batter bubbling because of the presence of Sodium bi carbonate in the fruit salt.
• Now pour the batter into the moulds and steam for about 8-10 mins.
• Demould and serve hot with ghee and coconut chutney.

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Paneer Tikka

I always have had a liking for the smoked feel of veggies while eating,and have loved eating paneer tikkas and veggie tikkas on skewers in restaurants. My hubby also loves to have them.
Though I wanted to try it at home,I always used to hold myself back for the fear of going wrong and ending up in a bad taste.This time,I made up my mind and gave it a try yesterday.For the first time,it did come out well.I shall now make it frequently with variations and keep posting.
I thought I shouldn't be writing ,but could not resist .

Preparation Time : 45 mins
Cooking time : 30 mins
Serves : 2-3

Paneer Tikka

Nylon Khaman - A savory steamed snack [Gujarat Special]

Think Gujarat, and we are reminded off the lipsmacking food varities and the colorful vibrance . Gujuratis are fun loving and enjoy every single moment  of life with zeal & enthusiasm . 
Their snacks are famous across the length and breadth of India and there will hardly be anyone who would dislike the Khakhras, Dhoklas , Fafda , Jalebi, ghatiya etc .

If you are lucky like me to have been brought up amongst  Gujju families and friends  , you would have definitely experienced their generous hospitality and the love with which one is served when invited of luncheon or dinner . They totally live up to the Indian Motto "Athithi Devo Bhava" meaning " Guests are to be treated like God " 

Khaman and Dhokla are 2 delicacies which will be a part of any Gujurati festive meal . Though the two are often confused to be the same and names used interchangeably there is quite a lot of difference in the ingredients , the preparation method etc. Let us have a look at the difference and then head on to the recipe of Nylon Khaman which was shared with me by my friend Crima . This post is also a big dedication to all my Gujju friends and their dear mommies who sowed the seed for my liking towards this wonderful cuisine.

What is Khaman ?

• Khaman is prepared using gramflour or chickpeas flour known as Besan in India . This is more like an instant version where the gramflour is mixed in water along with semolina, curd, oil , lime juice ,salt and a cake like batter is prepared . To this batter is added cooking soda or fruit salt ( most often used is eno) for immediate fermentation and the batter is steamed to perfection.
• The texture of is very fine and silky as we use gramflour mixed with oil and water, hence the name "NYLON KHAMAN"  and is bright yellow in color.
• Amiri Khaman is another lip smacking delicacy prepared from the Khaman by crumbling the steamed cakes and tempering it with some spices and finally garnished with fresh coconut , corriander and pomegranate arils.  Amiri Khaman recipe is on my blog and you can refer to it by clicking on the name .

What is Dhokla ?

• Dhokla is somewhat similar to South Indian Idli . Rice along with udad dhall & channa dhal are soaked and ground into a battter which is left to ferment for 6 to 8 hrs . Little curd and green chilli paste is added to this fermented batter and then steamed.Finally tempered with mustard seeds , white sesame seeds and red chilli powder . 
• Dhokla is slightly dense as compared to Khaman . 
• Traditional dhoklas are white or cream in color  and also known as Idada or Khatta Dhokla .Khatta means sour , there is a hint of sourness in the batter due to the addition of curds ,hence the name.
• Lot of variations are being prepared in Dhokla off late like Moong dhall dhokla , Millets Dhokla , Peas Dhokla  etc. 

Preparation Time : 15 mins
Cooking Time : 10-12 mins
Serves : 2-3

Complexity : Simple

 

  

Ingredients

 

For the dhokla batter
1 cup chickpea flour/ besan (150 to 160 gms approx)
1 Tbsp  rava/ sooji
1 cup water (I used a little more than ¾ cup but a little less than 1 cup)
Juice of a lemon
4 to 5 tbsp curd/yogurt (beat well)
1 Tbsp oil
ginger green chilli paste [ use only green chilli paste for Jain version ]
2 tsp sugar
1/2 tsp red chilli powder
Salt
1 tsp Eno fruit salt

For the tempering:
2 Tbsp oil
1-2 tsp mustard seeds
A pinch of asafoetida
2 green chillies, finely chopped
4-5 curry leaves, chopped
2 tsp sugar
Juice of a lemon

For garnishing:
2-3 Tbsp chopped coriander leaves

2-3 tsp fresh grated coconut [optional]

 

Method

 

Batter Preparation

• Combine the chickpea flour, semolina, lemon juice, oil, ginger green chilli paste, sugar, chilli powder and salt in a bowl. Add enough water to make a smooth and lump-free batter.
• Batter should be close to dropping consistency almost like dosa batter.
• Just before steam cooking the batter, add the Eno fruit salt and mix well.

How to steam the Khaman?

Cooker / Stove top Method

• Add 2 cups of water to a cooker pot or a wide vessel and bring it to a boil , this is how to ready the steamer.
• Grease a cake mould or any stainless steel container and fill in the batter to a little over 1/2 .We have to leave space as the batter will rise up on steaming.
• Tap the mould before placing into the steamer to remove any trapped air bubbles.
• Place the container into the steamer and  cover it .Steam the batter for 15-20 minutes. Donot use the pressure cooker's weight / whistle if you are using the cooker pan for steaming.
• Insert a tooth pick to check if the khaman is cooked properly. The tooth pick must come out clean. 
• Allow it cool for a few mins and then unmould it. If you try to unmould while it is hot , the khaman will crumble and you won't be able to make slices.

Microwave recipe.

• Grease a microwave safe container and pour the batter onto it and cook for 5-8 mins.   
• The container must be like a rectangular or squarish cake tin . If you don't have , use a round container.
  
• Use a microwave safe lid available please cover the box or the tray with the lid while baking so that the corners don't turn out to be rough and dry. 

 Serving Suggestions

• While the batter is cooking, get the sugar solution ready. Heat the oil in a small pan, add the mustard seeds,asafoetida and let the seeds pop.  
• Add the curry leaves and chopped green chillies and turn off the heat. 
• Once the dhokla is ready (a toothpick inserted should come out clean when it’s done), poke a few holes all over the surface of it and pour the sugar solution all over the steamed cake while it is still warm.Cool for a bit, cut into wedges and garnish with coriander leaves and grated coconut if using.  I don't use grated coconut as no one likes that on khaman.
• Serve along with  mint chutney and date tamarind chutney . Also fried green chillies with salt are served .

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Vegetable Uthappam

Uthappam is a dosa like dish made using fermented batter. Unlike dosa,uthappam is a thick pan cake like preparation with various toppings such as onions,tomatoes,carrots,peas etc.

Vegetable Uthappam