Paneer bhurji is very easy and quick recipe to make and it doesn’t required a great cooking skill. It is a crumbled paneer with onion, tomato and Indian spices. Paneer bhurji goes well with roti, paratha and regular wheat or white bread! Apart from a…
The best and the budget friendly way to make a good italian style espresso at home is to make coffee with a Moka Pot. Just follow this Moka Pot Instruction to make your next cup of espresso. To make an espresso you will need: 1.…
So other day I was going through some post on my instagram (@themeltingbowl) and I see this beautiful looking recipe on @sagarika_sweta page. If you like food post just like I do then you should follow both accounts. So I decided to follow her recipe and make some for us. This recipe turned out really yummy and creamy.
Let me introduce Methi Malai Paneer to you. Methi Malai Paneer is an Indian curry made from fresh Methi (Fenugreek Leaves), Paneer, Malai(cream) and indian spices.
This recipe is really rich in texture and taste since heavy cream will be added in the onion-tomato gravy. Paneer adds more richness to the taste of this creamy gravy and Fenugreek lends it a unique taste and aroma.
This can be had with all types of Indian breads like Rotis or Paranthas and goes very well with Naan and Missi Roti. But my favorite bread is Garlic Naan.
To make Methi Malai Paneer at home take a look at the recipe below.
Methi Malai Paneer
- 3 tbsp Oil
- 1 inch Cinnamon stick
- 3 Cloves
- 3 Green Cardamoms
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 bunch Methi (Fresh Fenugreek Leaves)
- 1/4 cup Heavy cream
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
- 250 gms Paneer I used Chenna. You can use Paneer cubes as well.
For Masala Paste
- 1 Onion
- 2 Larget Tomatoes
- 5 Garlic Cloves
- 2 inch Ginger Root
- 1 tsp Cumin Seeds
- 2 Cloves
- 3 Green Cardamoms
- 1 tsp Black Pepper
- 1 inch Cinnamon stick
Add 1 inch cinnamon stick, 3 cloves and 3 green cardamoms and let it flavor the oil for 1 minute.
Heat 3 tsp oil in a heavy bottomed pan.
Add in 1 tsp turmeric powder and 1 tsp red chilli powder on low flame.
Add in 1/2 cup easy Masala paste. The recipe of Masala paste is in the end of the recipe.
Fry the masala paste for 7-10 minutes till the oil starts to separate (on medium flame).
Add the salt to taste, 1 tsp coriander powder, 1/4 cup water.
Add thoroughly cleaned, finely chopped fenugreek leaves (use leaves only not the stems, well tender stems are fine).
Cook for 5-7 minutes.
Stir in 1/4 cup heavy cream and adjust the seasoning if required.
Add in 1 tsp sugar too and stir well to combine.
Add in paneer. I have used fresh homemade chhena instead of Paneer cubes. Stir and cook for a few minutes.
**Chhena is a crumbled Cottage cheese which was not set as block.
Lastly sprinkle 1/4 tsp of Garam Masala powder and about 1 tsp Kasoori Methi/ Dried fenugreek leaves and let it cook for 3-4 mins and then switch off the flame.
Add a final tempering of 4-5 chopped garlic cloves sautéed till fragrant in 1 tbsp butter.
Easy Masala Paste
blend together 1 onion, 5 garlic cloves, 2 inch fresh ginger, 1 tsp cumin seeds, 2 cloves, 3 green cardamom, 1 tsp black pepper, 2 large tomatoes, 1 inch cinnamon stick.
This is going to make 2-3 cups of masala paste – use 1/2 cup and save the rest for later use in a container in the refrigerator.
It is a really interesting story about how I came up with the Egg Lababdar recipe. One day I wanted to make some interesting Paneer recipes, so I started watching Youtube videos to get inspiration for making new recipes. When I was watching all videos,…
Whether you call it “Butter Paneer” , “Paneer Butter Masala” or “Paneer Makhani”. It’s always going to tempt you until you had that last bite out of your plate. This Paneer Makhani was made with Tomatoes, Green Cardamom, Javitri (Mace), Garlic, Ginger, Green chillies &…
Egg Kheema is an egg delicacy cooked perfectly with garlic, onion, tomatoes with garam masalas. To give texture, boiled egg’s yellow part was added in the bhuna masala and in the end grated egg white was added. The dish was end with cilantro. Also some cilantro leaves were used for garnishing.
- 2 tbsp Butter
- 6 Eggs Boiled
- 1/2 cup Water
- 2 Onions Chopped
- 2 Tomatoes Chopped
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Green Chilli Paste
- 1/4 cup Coriander To add in Gravy and Garnish
- 1 tbsp Red Chilli Powder
- 1.5 tbsp Garam Masala
- Salt To Taste
In a pan, add 2 tbsp Butter. Let the butter melt.
Add ginger-garlic paste along with green chilli paste. Saute it for about 30-45 seconds or until the raw smell of ginger garlic paste is gone.
Add Onions. Saute until the onions are translucent.
Once Onions are done add chopped tomatoes. Add red chilli powder, garam masala and salt.
Mix it well and cook until fat is separated from masala.
Add boiled egg's yellow part in the masala along with water. Mash the egg yellow with help of potato masher or with spatula. Cook the mixture until water starts boiling.
Add shredded egg whites and coriander. Give it a good mix and cook it further for 2 to 4 minutes.
Turn off the heat. Take the Egg Kheema in a serving bowl. Garnish it with coriander.
Serve hot with toasted buns.
Paneer Tikka Open Sandwich is the street style Paneer Sandwich. This is the quick recipe, has very few ingredient and takes very little time to prepare and cook. The taste is completely amazing. It can be serve as an appetizer or side dish with the…
Black pepper is one of the most usable ingredients in Indian cuisine. As per ancient documents, these pepper is present in Indian kitchen since 2000 BC. The origin of the black pepper is Kerala, India. Kerala is one of the southern state of India and…
What is Indian Cuisine ?
Whenever the word “Indian Cuisine” comes in the mind, we all start thinking about delicious food with smooth, vibrant, colorful sauces made with thousands of spices. Served with Bread (Roti, Paratha, Naan, Kulcha etc), rice and lots of other sides.
Just to give a little background. There is no such thing called staple food of India. Indian Cuisine is literally changes at every town. All town has their own speciality. We can say that the Indian cuisine has lot and lot of different variety based on region and tradition. The food range is because of the diversity in soil, climate, cultures and most importantly the spices available in the region. The regional vegetables and herbs also influence the style of cooking.
The foreign invasions and trades also played a very important roles in Indian cuisine. For example, the most staple ingredient, Potato, was introduce by the Portuguese. They brought potato, chillies and breadfruit while they were colonizing different part of India.
Indian cuisine is still evolving, as a result of the nation’s cultural interactions with other societies. Now days a fusion food is a trend in India. Italy gave the world the most delicious food – A Pizza. And India changed delicious pizza in to Paneer Pizza or Chicken tikka pizza. Pizza with Indian spices, sounds weird but the taste is exact opposite to weird. At first you may not like it but I bet you won’t stop once you start it.
Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe, the Middle East, North Africa, sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean.
If you are fond of spices then start looking for Indian restaurants near by. Or if you love cooking then you may want to give yourself a try to cook a few of them.
Palak Paneer is delicious green gravy made of spinach and paneer is one of the most favorite dish of all Indian food lover. This curry can be eaten with just anything from Roti, Paratha, Naan or it even goes very well with rice. This gravy…