No Onion Garlic Butter Paneer Masala

Butter Paneer Masala

Butter Paneer Masala is the best dish when you want to make it without onion and garlic. It tastes good as well as goes with everything either you make puri or roti or rice.

I have twisted the recipe little bit as i felt it will taste better like this, so here the recipe for butter paneer masala. I have shared it earlier also but this is without onion and garlic and more refined recipe....

Serves : 8

Ingredients: 

2 tsp butter

1 tsp oil

2 green chilli

1 tsp jeera

Ginger 1"

Tomato Ketchup 1 table spoon

10 tomatoes dipped in hot water for 15 mins then grinded

2 tsp kasoori methi crushed with hand and little coriander leaves chopped

cream 100 gms (optional)

Cashew nut Mixture:

cashew nuts, cinnamon, cardamom & Laung ( crushed)

25-30 pieces of cashew nuts put in hot water for 15 mins then crushed with 4tsp milk, 4 pieces cinnamon, cardamom & Laung ( crushed)

Method:

1. Put oil/butter in kadai. add jeera & when it changes put tomatoes to fry.

2. Add ginger and chilli and fry very well.
3. Add cashew nuts mixture & put salt, chilli, coriander powder, turmeric (haldi) and Tomato ketchup & fry for few minutes.

4. Add water as per consistency & boil for 10 mins on low flame.

5. Add Kasoori Methi, Paneer and coriander and boil for 2 minutes.

6. Serve hot with cream or butter.

The Desert Sunrise

The Desert Sunrise is one of many variations of tequila sunrise Known for its sunrise effect created by floating grenadine syrup in the cocktail ingredients. A very simple, full of love, delightful drink which takes hardly 5 mins to make.

Ingredients:

2 ounces or 4 tablespoons vodka
3 spoons of orange squash added in 2 tablespoon water
5 tablespoons of fresh pineapple juice
float a splash of grenadine syrup
crushed ice

Method:

1. Fill the highball glass with crushed ice.
2. Add vodka and top with orange and pineapple juice; gently stir the vodka and juice.
3. Slowly pour grenadine syrup over the drink for the sunrise effect.
4. Don't stir. Garnish the drink with oranges and pineapple wedges.

Sunset Sangria

Sunset Sangria is a perfect romantic drink for the festive/ birthday/ party/ couple celebration

It does contain little alcohol and it is very soothing and refreshing drink. The aroma and taste of fruits increase the perfection of this lovely drink. 

The point which should be noted here is that this drink we should drink slowly slowly. This is the beauty of the drink...stir the fruits again and have a sip!!!

TRY IT!!!

Ingredients:

1 bottle (750 ml) bottle rose wine

1 cup pineapple juice

1/2 cup vodka

1/4 cup triple sec

1/2 cup sugar syrup

1 orange cut into pieces

1 lemon cut in round pieces

3-4 cubes of Mango

2-3 Strawberry

4-5 pieces pineapple

Crushed Ice

Method: 

Combine wine, Pineapple juice, vodka, triple sec and simple sugar syrup in a jug. Add fruits and refrigerate for 1 hour. Stir fruits at least 30 minutes before serving. The longer the fruit marinates the better. Serve over ice.

The Hong Kong Restaurant Review

#l4crestaurantreview

Now i am starting my new interest in the same stream. Writing a review is bit difficult, still, its my personal opinion being a foody. Hope my readers gets benefit from this review. Will try to give you the best views!!!

The Hong Kong Restaurant- 

Zanaki Street, Dar es salaam, Tanzania.

Rating- 4 out of 5

People, who want to eat a different variety of Chinese food, can go there. This place is amazing with a great food with the right price!

The specialty of the restaurant is “spicy but healthy Indo-Chinese food”. Whenever I don’t want to cook, I prefer to eat there rather than eating junk food outside in other restaurants.

Well maintained and hygienic place to eat. Though I am a vegetarian but I am sure the non-veg must be very tasty. 1 portion of rice and vegetable each is more than enough for 2 people. If you want to make any changes in the food, they delightfully fulfill your desire without any hassle or wastage of time. They have a variety of food like tofu dishes, many kinds of soups, crabs, fishes, noodles and many types of veggies in different sauces and much more.

The ambiance gives you a feel of Chinese decor with yellow dim spot lights and well decorated tables. The area is bit small but enough for a peaceful homely lunch/dinner. The place is in the main town still so calm and soothing and the service is very fast and i can give 5 out of 5 for the service. Worth visiting!!!

Note: I would love to know whether you like the review and you want me to write more reviews about others restaurants, would be glad if you name them. 

Gatte ki Kadhi

Gatte ki Kadhi

Gatte are gramflour dumplings that are spiced with dry masala and then boiled cut into small bite sized pieces. They are used to make a variety of dishes like sabji, pulao etc. This dish is made using yogurt based gravy and dry masalas to create a mouth watering recipe can be combined with parantha or rice.

Serves: 5

Ingredients:

For the Dough:

Besan/ Gram Flour - 150gms
Curd - 50 gms
2 whole Red Chilli powder
salt according to taste
4 tsp ghee
1 tablespoon ginger paste
10-12 fresh mint leaves
1 tsp cumin seeds

For Kadhi:

1/2 kg curd
2 tsp gram flour for kadhi
1 tsp yellow powder
salt according to taste
3 tsp red chilli powder
3 tsp coriander powder
a pinch of asafoetida
1 tsp cumin seeds
4 cloves
1 piece cinnamon
2 bay leaf
1/2 tsp Garam Masala (Mixture of ground spices)
coriander leaves
10-12 fresh mint leaves
2 tsp chilli paste
6-7 whole green chilli
Ghee for frying and dough
1/4 cup water


Method:
For the Dough:

1. Take gram flour in a pan. Add red chilli, cumin seeds, salt, 10 leaves of fresh mint leaves, ginger paste and 4 tsp ghee and add 50gms of curd then make a dough. Divide the dough in small dumble shaped form. You can fill inside chilli and ginger paste or some nuts also.

2. Take 4 cup of water in a pan and boil it. put all the dumble shaped gatte in the water and let it boil for 10-15 mins or till they become white in color. Strain, but keep the boiled water too. shallow fry the gatte in ghee till they become pink in color.

For Kadhi:

3. Besides that, strain 1/2kg curd in a bowl and add salt, 2 tsp gram flour, 3 tsp red chilli, 1 tsp yellow powder, 3 tsp coriander powder and keep aside for 10 mins. Then add crushed chilli, whole chilli and fresh mint leaves ( cut or make paste)

4. In a pan, add 2 tsp ghee. when ghee becomes little hot, add hing, cloves, cinnamon, cumin seeds, bay leaf and fry for 2 mins. Add 1/4 cup water and give it a boil. close the gas and let it cool.

5. Add curd batter and switch on the gas and keep stirring it till the boil comes.

6. Now add the water in which we boiled the dumble shaped gatte. After 2-3 mins, add gatte and let it boil again. Garnish with coriander leaves and serve hot.

Veggie Pizza with homemade wholewheat base

Veggie Pizza: 

Pizza comes in the category of junk food but now we made it so  nutritious and healthy and we need not to buy the base from outside also. We can make our own pizza base and kids can enjoy the healthy pizza.

While making pizza, i came to know about many things and these things you can experience when you will make it, So why do delay???? Make this yummy pizza and surprise you kiddo with healthy (so called junk) food.





Servings: 4 Pizzas

Ingredients:

For dough:
4 cup atta
1-2tsp oil
2tsp dry yeast (instant yeast)
1/2 tsp sugar
1/4 cup lukewarm water
1 teacup milk
1 tsp salt

For tomato spread:
8 tomatoes blanched and pureed
Salt & pepper according to taste
6-8 cloves garlic
2 whole red chilli flakes
1 tsp oregano
1-2 tsp oil

For Topping:
4 onion chopped
2 capsicum chopped
1/2 cup corn
1 tomato sliced
1/2 tsp soya sauce
1/2 tsp vinegar
Salt & pepper according to taste
1/2 tsp red chilli powder
1-2 tsp olive oil


grated cheese for garnishing

Method:

For the Pizza Base:

1. Mix warm water and sugar in a cup. Feel the water with a finger to check if it is lukewarm.
2. Add yeast. Shake the cup gently to mix the yeast. Cover it & leave it in a warm place till the granules of the yeast disappear and it becomes frothy.
3.Mix milk, oil, salt and sugar in a pan. Keep aside. When the yeast becomes frothy, heat this milk mixture to make it lukewarm. Add rge ready yeast to this mixture of milk.
4. Add the yeast and milk mixture to the maida and knead well to make a smooth dough. Grease a big polythene, brush the dough with a little oil and put it in the polythene. Keep it covered in a warm place to swell for 1 year or till it doubles in size.
5. Now punch it down to its original size, brush with oil and keep it back in polythene for another 15 mins again.
6. Make 4 balls. Roll out the atta like chapati (little thick). Prick each base with the fork. Brush pizza base with oilve oil. Heat at 140 degree for 6-7 mins.

For the Tomato spread:

7. Heat oil. Add garlic and cook till light brown. Add puree and fry it till it gives a thick consistency. Add all other ingredients for tomato spread and cook on low flame for 2-3 mins. Keep aside.

To Assemble:

8. Brush some oil on pizza based on the both side and put in the oven at 180 degree till it becomes little brown.
9. Spread some puree. Sprinkle some grated cheese and mix all the ingredients of the toppings and spread on it. Top with few tomato slices and grated cheese again.
10. Put again in the oven till cheese melts. Cut into pieces and serve.

Dabeli

Dabeli or kutchi dabeli is originated from kutch region in Gujarat. But now a days it is famous all over the country. How ever it should be khatti meethi but i put little chilli in it apart from the recipe ingredients as we North Indians like spicy food. So, we make all types of food  spicy with desi tadka.

My 15 months old son liked it so much that he ate so spicy dabeli today.  All my Gujarati friends might not like it as this is their daily routine and perhaps they make it more tastier than this one. But i didn't put this recipe after first trial. I made it so many times and when i got the perfect one today with home made dabeli  masala then i thought to put it on the blog. So guys you also try tasty and enjoy the very basic and easy recipe.

Makes: 10 Pao Dabeli

Ingredients:

Potatoes Boiled and mashed - 8 to 10

1 tsp cumin seeds

a pinch of hing

ginger grated 1 tablespoon

garlic paste 2 tablespoons

Salt according to taste

Imli ki chutney

10 Buns

Butter to cook buns

Green chutney

2 medium sized chopped onion

Roasted Peanuts 

Sev bhujia

Pomegranate/ Anaar

Dabeli Masala:

4 Red Chilli, 2 table spoon Coriander seeds, 1table spoon cumin seeds, 1"inch piece cinnamon, 4 cloves

Method:

1. Boil Potatoes and mash them.

2. Heat oil in a pan. Add hing and Cumin seeds, when it turned to golden brown, add half of the chopped onion, garlic and ginger paste. Fry till onion becomes transparent. Add Potatoes and fry for few minutes. Add very little water(1/5 cup) and fry again then add Salt, Imli ki chutney, little roasted peanuts and dabeli masala. Fry for 5-6 mins and close the gas. Add chopped coriander.

3. Take buns and cut them into two pieces and put some butter on them and make them hot on tava.

4. Remove buns after they become little brown and add a portion of green chutney,a portion of imli ki chutney, potato paste, peanuts, Pomegranate, a tablespoon of chopped onion, sev and cover with another bun and make it hot on tava from both sides. 

5. Repeat this for all the buns. Dabeli is ready.

 

Notes: 1.Grind all the dabeli masala ingredients to make dabeli masala. 

2. The quantity mentioned above is enough for 10 dablelis.

3. You can buy dabeli masala from store also.

Key Lime Pie

KEY LIME PIE

Serves: 6-8

Ingredients: 
225g (71/2oz) Digestive or Marie biscuit, crushed
100 g unsalted/salted butter, melted
3 large egg yolks
1 tablespoon grated lime rind
400 g condensed milk
juice of 4-5 limes or 100 ml

To decorate:
whipped cream

Method: 
1. Stir the crushed biscuits into the melted butter and press into the base and sides of around 8 inch deep, loose bottomed fluted flat tin.
2. Place on a baking sheet and bake for 180 degree for 5 mins.
3. Meanwhile place the egg yolks and lime rind in a bowl and beat with a hand electric whisk for 3-4 mins until thickened.
4. Pour in the condensed milk and continue whisking for a further 5 mins. Whisk in the lime juice.

5.Pour the mixture into the tin and return to the oven for a further 8-10 mins or until set. Leave to cool in tin for 5 mins, then chill for a further 5 mins.

6. Serve pie slices, Decorate with whipped cream as per your desire.

Wholewheat Cookies

Its a festive season and everyone is making sweets then why babies should not enjoy sweets. These cookies are less sugary and healthy too as these are made from wholegrain flour and dates. These cookies are for all ages and can be served on diwali instead of serving sweets filles with calories.

Also the cookies are our daily need and we eat so many calories. These are atleast home made and having less calories and healthy too. Eat, Serve and enjoy Tea with this and the kids will also enjoy different taste.

Makes: 50 cookies

Ingredients:

For the dough

1 and 1/2 cup Wholewheat grain
1/2 cup ragi
8 table spoons sugar
1 cup butter softened

For the date puree:

1 cup dates chopped
1/2 cup water

Method:

For the date puree:

1. Take chopped dates and 1/2 cup of water in a pan.
2. Bring to boil & simmer for 5-7 mins till the dates are fully mashed into a puree.
3. Keep aside to cool.

For the Dough:

1.Combine wholegrain flour, ragi, Sugar and softened butter together using your fingertips till it becomes like bread crumbs.

2. Add the cooled date puree and knead it into a dough.
3. Cover with plastic and refrigerate for 15 mins.

Cutting and Baking Cookies:

4.Roll out evenly and cut out shapes using cookie cutter.
5. Re- roll the scrap of dough to make more cookies and place them on a greased baking tray.

6. Bake in a preheat oven at 140 degree for 15 mins then on 40 for next ten minutes. Check after every five minutes and change the side of cookies at least 2-3 times otherwise they will burn.
7. Bake the cookies till they are golden brown.
8. Cool and store in a air tight container.

Appam with Avial

APPAM

Serves: 3-4

Ingredients: 

Rice 1 cup soaked overnight & uncooked
1/2 cup rice soaked overnite & cooked
Grated coconut 1/2 cup
1/2 cup cooked rice water
Yeast Dry- 1/2 tsp
Sugar 1 tsp for yeast & 2 tsp for batter
salt 1 tsp
Coconut milk - 1 cup

Take little curved and shallow Kadai.

Method:

Batter:

1. Wash & soak rice for 5 to 6 hrs & grind.
2. Take 4 tsp lukewarm water, add sugar 1 tsp & yeast. Mix well & keep separate. Let it rise.
3. Boil 1/2 cup rice|( Add little oil while boiling). Drain water from rice, add in the blender along with 1/2 cup coconut, Cooked rice, blitz well. Add 1/2 cup cooked rice water to make a smooth paste. (It should be lukewarm). It should be like idli batter.
4. Remove in a big bowl. Add the yeast we made in point 2.
5. Mix well. Add Salt. Cover & keep overnight at warm place to ferment.
6. Next Morning, Add 2 tsp sugar and 1 cup coconut milk.
7. Cover and keep ready to use. If you want to use it after 1-2 days refrigerate it.

Make Appam

1. Take shallow kadai and grease with oil and make hot till fumes starts to come out.
2. Close gas and let it be little cool and wipe with tissue paper and start the gas and put on slow.
3. Pour 1 full big spoon batter, pick kadai up and rotate & swirl it twice. ( This should be quick)
4. Center of appam should be thick and sides should be thin.
5. Cover and cook it and check after 2-3 mins. Remove it with spoon and serve with Avial.

AVIAL

Ingredients:

Vegetables: Carrots, green beans, pumpkin, cucumber, drumsticks, cauliflower, green peas.
Curry leaves : 20
Salt
Coconut 1/2 cup
4 green chillies
2 tsp cumin seeds
Yellow Powder 4 tsp
1 cup beaten Curd
4 whole red chilies
2 tsp Mustard Seeds

1. Cut all the vegetables long and keep aside
2. Cook all the vegetables in water with 10 curry leaves and little salt.
3. Grind coconut, cumin seeds & green chillies
4. Add yellow powder when veggies are half cooked. Add coconut paste also. and let it boil for around 10-15 minutes. Remove from fire and let it be cool.
5. Take beaten curd in a bowl & add to the mixture. Stir and then put on gas again and keep stirring till boil comes again.
6. Take oil in another kadai. Add mustard seeds, kari patta and whole red chillies. Fry for two minutes, remove from fire and add in the mixture.
7. Boil for 5 mins to absorb flavours. Remove from fire and serve with appam.

Cannelloni

Serves - 6-8

Ingredients:

Cannelloni Tubes

Cannelloni ready made dry tubes - 14
mozerrella Cheese 100gms
2tsp oil
1tsp salt to cook

For Sauce

2 tsp butter

2 garlic`full (Crushed)
1 big onion finely chopped
12 Tomatoes puree
Oregano
1 tsp salt, 1/2 tsp pepper to taste
little red chilli (optional)

For the filling

2tsp oil / butter
1 onion
1 carrot
1 capsicum
15 green beans
1 bowl broccli(cut medium)
1 brinjal
50gms paneer
1/2 bowl green peas
Salt & pepper


Method:

1. Take water in a pan. Add salt and oil. when it comes to boil then add cannelloni tubes and boils till become soft. But it should not break. Strain and wash in cold water and add little oil again. Keep aside.

For Sauce:

2. Take Kadai. Add Butter when it melts, add garlic and fry for 2 minutes. Add onion and fry till becomes brown in color.
3. Add Tomato Puree and fry till it becomes little dry. Till you are frying tomatoes, Boil Carrots in water (add little salt in water). Remove when becomes soft and strain and keep aside.
4. Add Oregano, Salt and Pepper. Fry for 2 more minutes then close gas. Divide the Sauce into two parts.

For Filling:

5. Take oil or butter in kadai. Add onion fry till it becomes brown then add brinjal, broccli, green beans and capsicum and carrots. Fry little bit in between. Add salt & pepper.
6. Add green beans and paneer. Fry for 2-3 minutes then add one portion of red sauce. 
7. Take the tubes and fill this vegetable filling inside the tubes.

Baking Cannelloni:

8. Take the baking dish and grease it. Spread little sauce at the bottom then place cannelloni in one line. 

9. Spread remaining vegetable filling and remaining sauce over cannelloni.
10. Crush the cheese over it and spread nicely.

11. Put the dish in preheated oven at 180 degree for 15 minutes.
12. Take out and Serve.

Pumpkin Kheer (Kaddu ki Kheer)

Kaddu Ki Kheer

During fasting, we try to make so many things as we get bored of eating the same things daily. when the turn comes for sweet, kheer and halwa comes first in mind.

Since childhood i was eating rice kheer, sevai kheer, Makhana Kheer, Lauki Kheer, suji kheer but from my MIL's kitchen, I brought this pumpkin kheer, delicious and healthy too and we can eat it during fasting as well. 

It is easy to make and doesn't take much time. Please find the recipe below:

Pumpkin: 1 small size
Milk: 1.5 Ltr
Sugar: 1 bowl
Ghee: 3tsp
Cardamom- 2

Dry Fruits: Chironji, Kesar, Almonds, Pista, Raisins.

Method:

1. Cut Pumpkin square pieces after removing cover, wash and put it in a cooker. Add half cup water to the pumpkin. Then close the lid and boil it. 2 whistles will be enough.
2. Take out pumpkin and grind it in the mixie. 
3. Take ghee in kadai and add pumpkin paste. Fry for 3-4 mins. 
4. Add milk to the kadai and keep stirring till boil comes. After boil comes then simmer the gas and leave for 15-20 mins till it becomes little thick. 
5. Add sugar at last and stir for 5 mins and add crushed cardamom also.
6. Make it cold by putting it under the pan then refrigerate the kheer. When you want to serve, add handful dry fruits and serve.

Note: Boil Kheer till 1.5 ltr milk becomes 1 ltr

Aloo Paneer Tiiki for fasting

Aloo Paneer Tikki for Fasting

Few people asked me about the recipe of aloo paneer tikki. I made it for around 50 people as it was made for a bhajan sandhya program. Please find the recipe below with measurements of around 10 tikkis.

Makes : 10 Tikkis
Potato : 6
Paneer : 100gms

For Paneer Filling:
Rock Salt/ Sendha Namak
2tsp roasted cumin seeds powder
small piece (grated) ginger
1tsp garam masala
2 green chilli chopped
1tsp black pepper
Chopped coriander leaves

For Potato:
Salt n pepper

Method:

1. Boil potatoes(remove cover before or after) in microwave or cooker and mash it. Add salt and pepper.

2. Grate paneer and add all the masala written above for paneer filling :Rock Salt/ Sendha Namak,
2tsp roasted cumin seeds powder,small piece (grated) ginger, 1tsp garam masala, 2 green chilli chopped, 1tsp black pepper, Chopped coriander leaves.

3. Make small balls of paneer after mixing properly. and fill these balls inside potato to make round shaped ball.

4. Press with both the palm to make them flat and round shaped. and shallow fry in a deep base heavy pan/ tawa. Change side when it becomes brown from one side. it should be light brown from both sides.

Note: Donot press tikki too much otherwise paneer can come out from it.

Potato Spring Onion Curry

Potato Spring Onion Curry Recipe – Here is a quick and easy recipe of vegetable made from potato and spring onion.

Spring onions also known as Scallion or hara pyaz has many health benefits. Not only it reduces the blood cholesterol levels but also reduce the risk of coronary heart disease. The vitamin C in this vegetable also boost the immunity.So combining spring onion with carbohydrate rich potatoes is great complete healthy meal. 

Please find the full recipe below:

Serves : 2

Ingredients:
1 tsp oil
1 chopped onion
1 dried chilli chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
1 tsp turmeric
1 tsp sugar
Salt according to taste
1 tsp grated ginger
2 potatoes scrubbed and halved
2 cup Vegetable Stock
1 tsp garam masala
1/2 cup chopped spring onion
Fresh Coriander

Method:

1. Heat Oil in a pan until very hot. Add onion and when it starts changing color then add all spices, sugar, salt and ginger (not garam masala).
2. When the mustard seeds start to pop, add vegetable stock (or chicken stock), and potatoes, stir around and cover. Turn the heat down and leave for 15 mins for potatoes to soften.
3. Now add spring greens, stir again. 
4. Leave to cook for five more minutes, then add the garam masala, sprinkle with the coriander, stir and serve.

Traditional Sweet Potato Casserole

Traditional Sweet Potato Casserole

This is the traditional sweet potato recipe which basically can be used at the time of Christmas and thanks giving. People just loved the taste and simplicity. Its very simple and quick, when i asked my mother about this recipe then she told me she used to eat this when she was younger and was in school.

Actually it should be cooked into a dutch oven but i cooked it into a coal and sand flame to give the effect of the dutch oven beacause i donot have a dutch oven. And i also used bread loaf baking dish instead of normal cake baking dish.

I added chironji(nut) by myself to give my a touch of traditional sweet and now i am feeling its a my type recipe. You can use many things like choco chips, candies, dry fruits, cardamom etc. But i wanted to make it as simple as possible.

You can make this dish when guests are coming at your home and you don't have much time to contribute then this is embarrassingly simple and quite delicious. And my personal review about the recipe is that you can serve this with normal vanilla ice cream also.

Please find the full recipe here:


Yield :10 servings

Ingredients: 350gms Sweet potato 
1/2 cup brown sugar
1/4 cup unsalted(or Salted)melted butter
1/2 tsp salt (optional)
1/4 Spoon Vanilla Essence
10-15 chironji (a type of nut usually used in making sweet) soaked in water for 2-3 hrs
1/2 cup finely chopped pecans/ walnuts
half cup chopped marshmallows

Method:

1. Cook the Sweet potato on coal and sand  & cut it into 1 inch cubes or you can use dutch oven at 375 degree and cover with cold water till it boils and simmer for 15 mins or util very tender. Drain and cool slightly.
2. Place potatoes in a large bowl. Add Sugar, Butter, Salt(optional), Vanilla Essence and chironji.
3. Mash sweet potatoes mixture with a potato masher. 
4. Add 1/4 cup pecans/ walnuts and mix well.
5. Scrape sweet potato into a 9.5 * 4.5 inch baking dish coated with butter / oil. ( I used the bread loaf dish capacity half kg)
6. Sprinkle with remaining 1/4 cup pecans/ walnuts. Top with Marshmallows (optional).
7. Bake at 200 degree for 35 mins or until golden. Check after every 10 mins.

Note: You can simply bake the sweet potato if you can not use the above two methods for point no. 1

Palak Paneer

Palak Paneer/ Paneer Saag

Summer is also the time when baby bundles of spinach appear regularly at the farmers markets.Palak Paneer is a type of saag which can also be made with mustard leaves also. But Palak Paneer may be more watery than saag paneer & serves the purpose of main course in party cooking. Besides being healthy, it tastes delicious. 

My mum would often make this when we had unexpected guests because it never fails to impress, yet is so simple to put together.  If you have paneer handy, all it takes is 20 minutes from start to finish to get a delicious Saag Paneer to your table.

Traditionally Palak Paneer is served with Roti (wholewheat flatbread) or Pulao (rice cooked with whole spices). Generally we don't eat rice or chapati in the evening but I got tired of having soup and stir fried vegetables in dinner. So i thought today make something healthy and nutritious also and i have taken it with plain rice it tastes yum.

Please find the recipe written below:

Serves : 5

Ingredients:

350 grams Paneer
Palak 1 bunch
3 onion grinded
3 tomato grinded
Ginger Garlic paste 2 tsp
2 bay leaf
5-6 Laung
1 large size dalchini
3/4 cup milk
Salt according to taste
2 tsp coriander powder 
2 tsp Chilli powder
1/2 tsp Garam Masala
1 tsp oil

Method: 

1. Clean & Wash Palak & boil it in a cooker with little salt. Take one whistle then let it cool down and grind it & keep seperate.
2. Take oil in kadai. Let it become little hot and add onion  & fry it till it changes the color to dark brown. Put Bay Leaf, Laung & Dalchini together while frying it.
3. Add tomatoes in kadai and fry them until dry. Add red chilli, coriander powder and garam masala and chilli garlic paste then again fry for 4-5 mins.
4. Add milk and fry till it becomes dry again and leave the oil.
5. Add Palak and fry it till palak is cooked properly. It should not be too watery. Make it little dry if that is too much liquid. 
6. Add Paneer, Salt and cook for 7-8 mins. 

Note: 1. Add Little crushed paneer also in kadai.
2. When you crush ginger garlic paste add little salt in it. It becomes easy to crush it if we put salt.
3. If you like you can add little cream before serving.
4. Don't over cook palak otherwise it will leave its nutrients. Only one whistle is enough.