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Palak paneer is a authentic north indian dish prepared with spinach and cottage cheese cubes..it is less spicy and healthy too..it goes well with rotis, rice or chapathi.

Ingredients:

1. Paneer – 200gms
2. Spinach – a bunch
3. Onion(medium) – 1
4. Tomatoes  pureed – 2
5. Ginger -garlic paste – 1tbsp
6. Cumin powder(jeera) – 1/4tsp
7. Red chilly powder – 1/2tsp
8. Turmeric powder – 1/4 tsp
9. kasoori methi powder – 1/4 tsp
10. Oil
11. Fresh cream – 1 tbsp
12. Salt

Preparation:

1. Remove stalks of spinach and wash thoroughly.cook spinach with green chilly and little salt till it wilts.let it cool.Drain water and grind it into a fine paste.Do not cover spinach at all to retain its green color.
2. Fry paneer cubes in oil till light brown.
3. Heat oil in a pan.Saute onions till brown.Add ginger-garlic paste,jeera powder,red chilly powder,turmeric powder,kasoori methi powder and fry .
4. Add tomato puree, little salt and fry till water gets evaporated.
5. Add spinach paste and cook till spinach bubbles.
6. Remove from heat and add paneer cubes and fresh cream and mix well
7. Serve hot.

Ingredients:

1. Paneer cubes – 200 gms
2. Baby Corn – 20 nos.
3. Onion (chopped) – 2
4. Tomato (big,chopped) – 1
5. Ginger-Garlic paste – 2 tbsp
6. Cumin(jeera) – 1/4 tsp
7. Green chilly – 2
8. Turmeric powder- 1/2 tsp
9. Kashmiri red chilly powder – 1/2 tsp
10. Coriander powder – 1/2 tsp
11. Garam Masala powder – 1/2 tsp
12. Cashewnut paste – 1 tbsp
13. Salt – to taste
14. Yellow color – a pinch
15. Coriander leaves or curry leaves – To garnish

Preparation

1. Fry paneer cubes till light brown and keep aside.soak cashew nuts in warm water for 20 minutes and grind it into a fine paste.
2. Heat oil in a kadai. Saute cumin seeds,add chopped onions,green chilly , ginger- garlic paste and fry till brown in color.
3. Add all the masala powders and chopped tomatoes and stir until it seperates from oil.
4. Then add the paneer cubes,corn, cashew nut paste, salt , a pinch of yellow color and mix well.
5. Add little quantity of water and boil for 3- 4 minutes until gravy is done.Garnish with curry leaves.
6. Your Makai paneer is ready to serve with chappathi or naan.

Note:If you are using sweet corn then make sure you boil it with salt.

Dhania Paneer is paneer cubes cooked in thick and colorful gravy. This recipe is adapted from Nita Mehta’s “Great Indian Cooking” with little changes.

Ingredients:

1. Paneer (cut into cubes) – 200 gms
2. Cashew nuts (soak in warm water for 15 mins and grind to a paste) – 2 tbsp
3. Onion (Big,finely chopped) – 1
4. Ginger-Garlic Paste – 2 tsp
5. Coriander powder – 1 tsp
6. Milk – 1 Cup
7. Red Chilly Powder – 1/2 tsp
8. Garam Masala – 1/2 tsp
9. Coriander leaves(Chopped,for garnishing) – 2 tbsp

For Making Coriander Paste:

1. Coriander leaves (Chopped) – 3/4 cup
2. Green Chilly – 2
3. Fennel seeds – 1 tbsp
4. Milk – 1/2 cup

Preparation:

1. Cut paneer into small square cube shape and deep fry until golden brown. Let the paneer cubes soak in warm water for a while to make it further soft.
2. Grind all the ingredients given under coriander paste into a thin paste in a mixer grinder.
3. Heat 4 tbsp oil in a kadai. Add chopped onions and fry till golden brown.
4. Add Ginger-Garlic paste and stir till done.
5. Now add the prepared coriander paste and cook for 2-3 mins on medium flame .
6. Add Red Chilly powder,Garam Masala Powder,Coriander powder and salt.
7. Then Add the cashew paste. Mix well.Keep scraping sides if Masala sticks to the sides/bottom of the kadai. Stir continuously till Masala leaves oil.
8. Add 1/2 cup of water. Boil and stir occasionally.
9. Now Add the remaining 1/2 cup milk and mix well. Then Add paneer cubes, stirring continuously on low heat for 5 mins.
10. Garnish with Chopped Coriander leaves.Serve hot with chapathi or Naan.