Paneer in any style or form is welcome in my place. We all just love the paneer, be in paranthas or sabzis or biryanis. This is one such recipe I came across a few days back and was very keen on trying.
We had an morning errand to run which drained me completely by the time I came back. I already had the phulka dough ready, all I needed was to make some simple sabzi to go with. I had paneer in pantry and this came to my mind the same instant. So I experimented and when we sit to eat, hubby and kiddo gave big thumbs up to this restaurant kinda gravy. Their happiness put a big smile on my face as we all live for such happy moments.
Continue reading “Dhaba Style Paneer”
Another lunch box idea. Another easy way to use up leftover veggies. The other day i had a layer of paneer too left with me which was too less for a veggie so i incorporated it in the rice. The result was a beautiful rice with nice chunks of paneer. 🙂 Kiddo loved it and now its my go-to recipe.
Here goes the recipe:
Basmati Rice : 1 cup ( any other rice would also work)
Ripe tomatoes: 2
Pav Bhaji Masala: 1 tsp
Cumin seeds: 1 tsp
Onions: 1 thinly sliced
Carrots: 1 finely chopped (optional)
Paneer: 1 cup toasted in a tsp of butter (see notes)
Salt as needed
Coriander leaves to garnish
Water: 1.5 cups
1. Wash and soak the rice in warm water for 15-30 minutes.
2. Heat a pan, add butter+oil, add the cumin seeds. When crackled, add onions and fry till golden brown.
3. Add the tomatoes and cook til tender, add the carrots and cook till al dente.
4. Add the rice and seasonings and salt as needed and 1.5 cups water.
5. Bring to rolling boil and pressure cook for 3 whistles on medium flame.
6. Once pressure settles , add the paneer and mix gently.
7. Garnish with coriander leaves and serve with any raita and chips of your choice.
Paneer can be toasted in a pan in butter and added or it can be added as it is. Toasted lends a golden look and crispy flavor.
You can add any veggies of your choice. Paneer can be replaced by tofu or even soya to suit your needs.
One more lunch box idea for the no onion no garlic fasting. There are times when we follow the no onion no garlic rule. So i try to cook recipes without onion and garlic. Authentic, traditional food is easy, but making lunch box posed as a challenge. With some mix and match I am getting a hold of it finally.
This is one such recipe.
Atta flour: 1 cup
salt as needed
Paneer: 1/2 block
Green chillies: 1-2 (Increase as per spice levels)
Coriander leaves : a handful
Butter/ghee as needed to brush on the paranthas.
1. Knead a soft dough, mixing the atta, water and salt. Keep aside.
2. Take the green chili, coriander leaves in a mixie jar, whip a little, add the paneer by tearing it , adjust the salt and whip for a few seconds.
3. Transfer the stuffing in another bowl.
4. Take one dough ball and roll into a small circle. Keep one portion of filling in the middle of the rolled circle.Bring all the edges to the center and form a bag.
5. Now roll it as much as you can with flour needed for dusting.
6. Heat the tava and transfer the parantha and cook both the sides till golden brown. Add ghee/ butter while cooking.
7. Transfer it in a casserole and serve with pickle/ butter milk.
Tip: For kids cut with a pizza slicer and pack in triangle shape 🙂
Continue reading “Paneer parantha”
Palak paneer has a special place in my life.Our most favorite comfort food. What better way of incorporating greens and proteins in the form of paneer in our diet? These dishes now are very popular and thanks to technology and so many blogs that we get to know how to make them so easily. But some years these were unknown to most of us. Paneer was something we used to order only when we go to hotels. Not something regularly made at home.
I still remember and miss those days when we used to frequent hotels only on very special occasions, unlike now when for most, weekends= eating out. Time has changed so has tastes and availability. There is a hotel in my hometown where i love to est Palak Paneer , very mild, rich green and no much spice. It used to be my favorite. Only recently say last 6-8 years that i have started experimenting with food and I am proud and happy that i try. There are many versions of making palak paneer too. I am sharing my regular version. Shall share another ways of making soon. 🙂
Here’s the recipe, hope you try and like.
Palak (spinach) 2 bunches cleaned, chopped
Methi Leaves: a handful (optional)
Paneer: 150 gms
Green chilies: 2-3
Coriander leaves: a Handful (optional, i used though)
Onions: 1 finely chopped
Tomato: 1 finely chopped.
Oil: 1 tbsp
Turmeric powder: a pinch
Fresh cream or malai from milk: 1-2 tbsp
Salt as per taste.
Sugar: a pinch
- Boil water and add turmeric powder and salt.
- Add the spinach and methi leaves for around 4-5 minutes
- Cube the paneer and immerse in warm water till further use.
- Drain under cold water, this will help retaining the color.
- Grind the spinach ,methi,with green chilies and coriander leaves.
- Keep aside. Meanwhile heat a pan add oil.
- Add the chopped onions and saute till golden, then add tomatoes.
- Cook till tomato cooks and oil starts leaving, add the grinded palak.
- Add little water if required and add the paneer and salt as needed.
- Add the malai/ cream.
Serve hot with rotis/naans/rice.
This is a no garlic ginger version. If adding, then add in step 7.
Store brought cream or the one you get on top of milk either of them can be used. Tastes the same.
Adding coriander leaves is optional but adding the leaves while grinding gives nice green color.