Aug 032013

Kashmiri Palak Paneer is prepared using palak and paneer sauteed in dry spices.This recipes is adapted from Chef Marut Sikka’s “Lock Stock and Two Smoking Tikkas”  NDTV Good Times cookery show .This goes great with roti.



  1. Baby spinach – 1 bunch
  2. Paneer (cottage Cheese)– 500 gms
  3. Cinnamon stick – 2
  4. Garlic cloves – 4
  5. Turmeric powder – 1 tsp
  6. Kashmiri Red Chilly Powder – 2 tsp
  7. Dry ginger powder-1 tsp
  8. Cardamom powder –1 tsp
  9. Black Pepper powder-1 tsp
  10. Roasted cumin seeds powder – 1  tsp
  11. Oil – 2tbsp
  12. Salt
  13. Water




  1. Wash and clean leaves of  baby spinach.Boil some water in a pan.Add some salt and put the spinach leaves into it
  2. Once it starts to boil,take it out and strain it.Allow it to cool by adding cold water.
  3. Squeeze out the extra water from the spinach and cut it coarsely.
  4. Dice paneer into rectangular cubes.Heat oil in a pan and fry paneer cubes till golden brown.
  5. Transfer into a bowl with cold water and soak in water so that they turn soft.
  6. Heat 2 tbsp of oil in a pan.Add cinnamon sticks, chopped garlic,chopped spinach and saute it.
  7. Once it is done, add turmeric powder and red chilly powder.Saute it.
  8. Once the raw smell goes, add cumin seeds powder, dry ginger powder,cardamom powder and pepper powder.
  9. Now drain the water out from the soaked paneer and add the paneer cubes to the cooking spinach.Add salt to it.Mix well and saute for 2-3 minutes.
  10. Remove from fire .
  11. Serve warm with Roti.
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Rating: 5.0/5 (2 votes cast)

Posted by prajusha Tagged with: , , , , , , , ,
Jul 172013

Mushroom Tikka Masala is prepared by marinating mushrooms in yogurt with Indian spices and cooked in a rich creamy gravy. This curry goes well with roti or chappathi. This recipe is adapted from my favorite blog Veggie belly of sala Kannan.

Mushroom Tikka Masala (3)



For the Sauce

  1. Onion(chopped) – 1
  2. Ginger-garlic paste-2 tsp
  3. Tomatoes(medium, ripe and pureed) – 3
  4. Cumin seeds –3/4 tsp
  5. Cumin powder –1/2 tsp
  6. turmeric powder –1/4 tsp
  7. Red chilly powder – 1/2 tsp
  8. Coriander powder – 1/2 tsp
  9. Dry kasoori methi – 2 tbsp
  10. Heavy Cream – 2tbsp
  11. Oil –2tbsp
  12. Salt
  13. Coriander leaves

Mushroom Tikka Masala (1)

For Marinating Mushrooms

  1. Button Mushrooms(white) –15
  2. Bell Pepper(green or red,cubed) –1
  3. Turmeric powder –1/4 tsp
  4. Chilli Powder – 1/4 tsp
  5. Yogurt –1/4 cup
  6. Oil –1 tbsp

Mushroom Tikka Masala (2)


  1. Clean the mushrooms and cut them into half .If they are small, leave them whole.
  2. Mix together mushrooms,Bell pepper,turmeric,chilli powder and yogurt. Keep aside for 20 minutes.
  3. Heat oil in a pan. Add cumin seeds and once they start to splutter,add chopped onion.Saute till onions turn brown in color.
  4. Add ginger-garlic paste and once the raw smell goes,add tomato puree,turmeric powder,chilli powder and coriander powder.
  5. Bring it to boil and let the gravy cook on medium flame for about 10 minutes or till it thickens.If the sauce gets thick, add 1/2 cup of water whenever needed.
  6. In the mean time,heat oil in another pan.Add mushrooms and bell peppers in batches.Make sure not to crowd the pan.cook on medium heat till they start to change color to brown.Don’t move mushrooms around too much,they won’t brown.
  7. When the tomato sauce is cooked well,add the sauteed mushrooms and bell peppers to it.Add kasoori methi and salt.Let it cook on medium flame for 3-4 minutes or till bell peppers are cooked.
  8. Turn off the heat and add heavy cream to it. Stir well.
  9. Garnish with coriander leaves.
  10. serve with Roti.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , , , ,
Jan 172013

This is a spicy mushroom curry prepared using Indian spices in a onion-tomato gravy.It tastes great with Roti.

Kadai Mushroom (2)




  1. Mushroom –250gms
  2. Onion(chopped,medium) – 2
  3. Onion(cut into cubes) – 1
  4. Capsicum(cut into cubes) – 1
  5. Green Chilly(slit lengthwise) -2
  6. Ginger-garlic paste –1 tsp
  7. Turmeric powder – 1/2 tsp
  8. Red chilly powder – 2 tsp
  9. Coriander powder –1 1/2 tsp
  10. Tomato (chopped) –1
  11. Cloves -2
  12. Cinnamon stick – 1’piece
  13. Dry red chilly – 2
  14. Cardamom pods -2
  15. kasoori methi powder –1/2 tsp
  16. Cumin seeds– 1/2 tsp
  17. Cumin powder –1/4 tsp
  18. Coriander leaves
  19. Oil
  20. Salt

Kadai Mushroom (3)


  1. Wash and clean the Mushrooms.cut into 4 medium pieces.
  2. Heat little oil in a pan.Fry mushroom pieces till half cooked.
  3. For the kadai masala,Dry roast ingredients numbered 11-16 and grind it into a fine powder.
  4. Heat oil in a pan.saute chopped onions till light brown.Add ginger garlic paste and once it is done,add turmeric powder,red chilly powder, coriander powder and saute it.
  5. Once the raw smell goes and nice aroma comes,add chopped tomato and mix well.
  6. Add the powdered masala and stir well.
  7. Add fried mushroom,onion cubes,capsicum and green chilly.Add little hot water to it and mix well.let it cook for 2-3 minutes.
  8. Garnish with coriander leaves and sprinkle cumin powder on top of the masala.

Recipe Source : Vanitha Magazine

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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , , , ,
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