The Spice Pan

  This recipe is rich in its taste, the paneer remains moist and soothing along with the spinach sauce. Well, in many recipes the spinach is blanched before it is cooked, its better to cook it alongside slowly so that the nutrients remain intact. Goes well with paratha or roti. Perfect for a hearty winter lunch. Ingredients 250 g cottage cheese 200 g spinach 2 Tomato 1-inch Ginger 7 cloves of Garlic 2 Onion 3 Green chilies ½ cup Coriander leaves 2 Bay leaf 2 cinnamon 6 cloves 5 green cardamom 1 black cardamom Vegetable oil 1.5 tsp + 2 tsp 1 tsp clarified butter ½ tsp Coriander powder ½ tsp Red chili powder ½ tsp Turmeric powder ½ tsp Cumin powder ½ tsp Garam masala powder 1/3 tsp kasoori methi Salt to taste 2 tbsp yoghurt 2 tbsp cream Method   Portion the cottage cheese into equal rectangular sizes.   Slice the onions evenly, cut the ginger into 4 parts, chilies into halves, tomatoes into 4 parts. Roughly chop the coriander leaves and the spinach. Heat oil on a medium flame and add t

 This chicken curry is quite close to me, as it is a family recipe, that my mother used to make back in Bengal. The main ingredient is the pumpkin seeds, that gives a wonderful flavor to the gravy, it can be substituted for cashew too, but the pumpkin seed is highly recommended. Goes well with both rice and chapati. The main part of the recipe is time. The masala needs to be cooked gently and on medium flame. For best results let the oil separate after every ingredient addition.   Ingredients For Marinade  1 tsp Salt 750 g Chicken 3 tsp Ginger Garlic Paste 3 tbsp. Yoghurt 2 tsp Vegetable Oil For Mustard paste 3.4 tbsp. Mustard seeds 3 green chili 1/2 tsp turmeric powder For the Gravy Vegetable Oil 1/2 tsp Onion seeds (Kalonji) 6 Clove 1 whole Nutmeg 1/2 tsp Fenugreek seeds (Methi) 1 tsp Black peppercorn 2 Cinnamon 3 Green chilies 2 Dried red chili 4 Green Cardamom 2 Bay leaf 3.5 tbsp. Sesame Seeds 1/2 cup Pumpkin Seeds 2 Tomato 2 tsp Ginger garlic paste 4 Onion 1/2 tsp Turmeric Powder

  Chicken Cutlet, a quite popular snacks goes well with Kashundi ( Bengali mustard sauce). Some cutlet recipes contain potato to bind it al together, but I used complete flavor of the chicken as the main base. Rest it as soon as it comes out of deep frying. The first bite would be the crispy crust on top, that comes because of addition of rice four, and then then the moist chicken as there was no loss of the moisture from the chicken. Try the recipe and do let me know how it go at @thespicepan Ingredients  4-5 sprigs of mint leaves  4-5 coriander  leaves 1 inch ginger 4 cloves of garlic 2 green  chilies salt as required 300 g minced chicken 1 tsp light soya sauce 1/2 tsp black pepper powder 1/2 tsp red chili powder 1/2 tsp garam masala powder 1 tsp fresh lemon juice 2 eggs 2 cup bread crumbs 3 tbsp rice flour Oil for deep frying Method finely chop the mint leaves, coriander leaves, ginger, garlic, green chilies. In a bowl put 300 g chicken mince and add the above copped ingredients, to

Mostly eaten with naan and roti, Malai Paneer is a dish of its own significance, the rich creamy base along with the tartness of the tomatoes makes it a wonderful dish for a weekend dinner. Its origin is from the Mughlai cuisine and is quite new to this era. Needless to say that the gravy is silky smooth and the kofta balls are placed right on top of the gravy as soon as they are deep fried. Crunchy from outside and soft from inside. Preparation time : 15 minutes Cooking time : 20 Minutes Serves : 3 person Ingredients  2 medium Potato, boiled and grated 150 g cottage cheese salt to taste A pinch of baking soda 2 tbsp Cornflour 1/2 tsp black pepper powder 1 inch ginger, grated Oil for deep frying For Gravy 1 tsp clarified butter 2 tbsp vegetable oil 2 bay leaf 2 medium onions 2 medium tomatoes 5 green cardamom 1 tsp cumin 1 inch ginger 8 cloves of garlic 8-10 cashew 1 tsp black pepper powder 1.5 cup water 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp coriander powder 3 tsp v