Palak Paneer Recipe Restaurant Style

Palak Paneer Recipe is another very common & often made Paneer Recipe which as a combo with Chapati/butter naan is a heavenly dish. Though it is a North Indian dish, but it is equally welcomed among the rest of the India.

It is a great way to serve the goodness of Palak (Spinach) to those who doesn't like the flavour of this in other way, like my husband. This Homemade Palak Paneer recipe is a hit for my kid as well!

Steps to Make Palak Paneer Recipe at Home

Ingredients:

• 200-250 gm Paneer 
• 2 cup Chopped Palak (Spinach)
• 1 big onion finely chopped
• Puree of 2 medium Tomatoes  
• 3-4 Slit Green chillies
• Yogurt/Curd – 1/3 cup 
• Pinch of raw Cumin
• 1/2 tsp garam masala powder
•  1 tsp Ginger-Garlic paste
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1/2 tsp Kashmiri Lal Mirch powder
• Salt to taste
• Pinch of sugar
• 1/2 tsp White Butter 
• Oil for Cooking

How to Prepare (Step by step Recipe)

Shallow or deep fry the Paneer (Cottage Cheese) pieces & keep them aside.
Boil the chopped Palak with little salt for 5 minute & drain the water.
Make a puree of this boiled palak along with Green chillies.
Now pour some oil in a pan & sprinkle the cumin seeds.
Stir for few seconds & add the chopped onions.
Sauté the onions till they turn golden brown.
Now add the Tomato Puree along with other spices except Garam Masala Powder.
Stir them nicely until the oil leaves the masala mixture.
Now add curd & stir for 2-3 minutes & slowly pour the Palak paste.
Add the fried paneer cubes, pinch of sugar & salt according to taste.
Cook covered for 8-10 minutes in low flame stirring occasionally.
Remove Palak paneer from heat & Add 1/2 tsp ghee & pinch of garam masala.
Garnish with Grated cheese & serve this Palak Paneer recipe with chapatis, pooris or Nan.

Few Useful Tips & Info:

• Tomato Puree: Keep the tomatoes in warm water for 5 minutes & peel them. Now make a paste in a mixture. Your Puree is ready.
• Instead of using ginger-garlic paste you can paste 1/2 inch ginger & 4-5 garlic cloves along with the tomatoes. This gives a nice flavor to the curry.
• Those who prefer Vegan diet can substitute Paneer with Tofu.
• You can also use the Paneer pieces without frying them. But frying gives a nice golden color to the Paneer cubes.

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Homemade Matar Paneer Recipe with Aloo (Spicy Peas & Cottage Cheese Curry with Fried Potato Cubes)

Matar Paneer Recipe is a very common & easy to make among North Indian Paneer Recipes. I made this with Fried Potato cubes to give it a Bengali touch. You can have it without that also, but I like this Spicy Aloo Matar Paneer form of this recipe. 









Here in this recipe I have used ready made paneer as they give a uniform texture to the curry.

Steps To Make Matar Paneer Recipe at Home

Ingredients:

• 200 gm Paneer  
• 1 cup Green Peas (Matar) 
• 1 big size potato 
• 1 tsp raw garam masala 
• 3-4 green chillies 
• 1 big onion finely chopped
• 1 Tomato finely chopped
• Yogurt/Curd – 1/3 cup
• 1 tsp Ginger-Garlic paste
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1/2 tsp Kashmiri lal mirch powder
• Salt to taste
• Pinch of sugar
• 1/2 tsp White or Clarified Butter 
• Oil for Cooking

How to Prepare (Step by step Recipe)

At first boil the green peas with 2 cups of water and a pinch of salt. 
Boil them for 10 min and keep aside. 
Deep fry the potato cubes in a pan with little salt & turmeric powder and keep them aside.
Shallow fry the paneer (Cottage Cheese) cubes with little salt. 
In the same pan pour some oil and add crushed Garam Masala.
As the nice smell comes out of the masalas, add the chopped onions with little salt and turmeric powder. Also add the chopped tomatoes.  
Add all other spices, green chillies and ginger-garlic paste. 
Sauté until the oil comes out of the masala paste.
Now add the curd, potatoes & also the boiled peas and mix them well. Add pinch of sugar & salt as required. Sauté for 2 minutes & add the fried paneer pieces & some water.
Allow it to simmer for 10 minutes in medium flame. 
Add 1/2 tsp ghee & remove Matar paneer masala from the heat.
Garnish with coriander leaves and a dollop of salted butter on top. 
Enjoy this Paneer Recipe with chapattis, pooris or Nan.

Few Useful Tips & Info:

• You can also use the Paneer pieces without frying them. For that soak the paneer cubes for 
• 15 minutes in warm water with little salt.
• You can substitute Paneer with Tofu.
• Though Matar Paneer is a side dish with Chapattis, it also goes well with Plain Rice or Sweet Pulao.
• Here in this recipe You can use fresh or frozen Matar (green peas) according to availability.
• You can also use homemade paneer for this recipe.
• Ingredients used in Garam Masala - cinnamon, cardamom, cloves, black pepper

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How to make chole bhature at home without yeast

Today we will share How to make bhatura at home without yeast at home easily. Chole bhatura is a very popular punjabi recipe in our country available in every parts of India. Here we will share How to make Bhatura at home without yeast. You can add yeast to make the bhatura fluffy but without that also you can make a bhatura. Let's check out the Punjabi style bhatura recipe with a Bengali touch.

Ingredients:

• 2 cup Maida (Flour)
• Salt to taste
• Sugar to taste(We Bengali used to give sugar almost every dish to taste better)
• Yogurt (Well mixed in water)
• Instead of Ghee we can use Butter,which smells and tastes better or we can use white oil like                  
• Sunflower oil/soybean oil
• Baking powder

How to Prepare (Step by step Recipe)

First of all we need to mix the maida,salt,ghee/butter/oil,baking powder and sugar in a big bowl. You can remove baking powder from the list,as few people have gas problem.Then mix them properly and add water till it needed perfectly.

Then make little big round lumps from them and make them round circle like roti.

Then put one by one in a deep fry pan and fry them till brown.

You can see they will look like puffy and big.

Ideally bhaturas are served with Chole Masala,which is very very popular combination.

We Bengali can have it with well prepared ghoogni,our very very favorite food.

Hope you will find this simple and first post good.I will share the chole masala and ghoogni recipe in the coming posts.

Tips: Before adding water to the flour, mix with ghee/oil as much time as you can. This will help to make the bhatura's more fluffy. 

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Methi Chicken or Methi Murgh (Chicken with Fenugreek Leaves)

Methi Murgh or Methi Chicken is a very simple chicken recipe with an outstanding flavor.  You can prepare it for any festive party as your guests will just indulge in the taste or can have it in your Sunday brunch as you can introduce the goodness of methi leaves to your kids in a tasty manner.

Ingredients:

• 500 gm Chicken cut in medium pieces
• 1/2 cup card
• 1/2 cup methi leaves
• 1/2 cup chopped tomatoes
• 1/4 tsp Red chili powder
• 2 tbsp Mustard Oil
• 1/4 cup raw garam masala (cinnamon, cardamom, black pepper, clove) 
• 1/2 tsp Turmeric Powder
• 2 tsp ginger garlic paste
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander powder
• 6-7 green chillis
• 1/2 tsp ghee
• Salt to taste

How to Prepare (Step by step Recipe)

Wash & soak the methi leaves & keep them separate.
Wash the chicken pieces properly & marinate them with little salt & card.
Heat little mustard oil in a deep pan and add the methi leaves.
Saute them for a minute & take them out of the pan.
Now in that pan, pour 2 tbsp oil & add the raw garam masalas.
Let the aroma comes out of the spices & then add the chopped onions.
Stir them well until they turn golden brown & add the chopped tomatoes.
Now one by one add all the spices & mix properly.
Add the marinated chicken to that spice-mix & stir well.
Cook covered until the chicken get softened.
Now remove the cover & fry them in medium flame.
Add little water & the saute methi leaves & check for salt & spice.
Add little ghee & Cook covered for 5 minute.
Serve hot with Paratha or rice.

Tips: Use a non-stick cookware to fry the chicken properly and give the dish a perfect look.

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