Skip to main content

Hyderabadi Paneer

 

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


  1.  Portion the cottage cheese into equal rectangular sizes.
  2.  Slice the onions evenly, cut the ginger into 4 parts, chilies into halves, tomatoes into 4 parts.
  3. Roughly chop the coriander leaves and the spinach.
  4. Heat oil on a medium flame and add the bay leaf, cinnamon, green cardamom, black cardamom and clove.
  5. Add the chopped onion, ginger and garlic and sauté until the onion turns translucent.
  6. Now add the tomatoes and the spinach, stir for 5 minutes.
  7. Then add the coriander leaves, don’t overcook as we need the rich green colour of the paste.
  8. Add salt to taste.
  9. Turn off the gas, let the mixture cool down and blend until you get a fine paste
  10. Heat some oil in a pan and fry the cottage cheese until it develops a nice golden crust, this ensures that it does not break when we mix with the paste.
  11. Now for the final part add clarified butter and oil in a kadai on a medium flame and then pour in the paste.
  12. Cook for 10 minutes until the oil separates
  13. Now add coriander powder, red chili powder, turmeric powder, cumin powder and salt to taste. Mix it well
  14. Add garam masala powder and again give it a good stir.
  15. Turn the gas on low flame and add the yoghurt and cream and stir for 2 minutes.
  16. Now add the cottage cheese pieces, add kasoori methi and mix it well.
  17. Serve it hot with paratha, onion rings and coriander leaves.

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (finely chopped) han
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the coriander seeds, b
Post a Comment
Read more