METHI MALAI PANEER RECIPE

Hi ...... Jumma Mubarak everyone. Today I’m going to share tasty methi malai paneer recipe. This is so delicious North Indian fish and also very famous in restaurants. As you all know I love making different types of dishes with paneer. This another addition to it.  I prepared this tasty methi malai paneer for yesterday’s dinner. My kids loved it a lot. Flavour of methi is really aromatic and heavenly. Tastes great with any breads and rice. I just served with phulkas.taste was really amazing. I hope you will give this a try and let me know how it turns out for you.

Ingredients :

Paneer : 250 grams 

Methi leaves/fresh fenugreek leaves : 1 cup

Malai/cream : 1/4 cup

Oil : 2 table spoons 

Medium chopped onions : 2

Large tomatoes : 2

Ginger garlic paste : 1 tea spoon 

Cumin seeds : 1 tea spoon 

Cloves : 2

Cinnamon : 1 small pieces

Cardamom : 1

Coriander leaves : 2 strings

Cashew nuts : 10 to 15

Chilly powder : 1/2 tea spoon

Coriander powder: 1 tea spoon 

Turmeric powder : 1/2 tea spoon 

Milk : 1/2 cup

Method :

Wash fenugreek leaves well and keep a side.

Now heat 1 table spoons of oil in a pan,add cinnamon, cardamom and cloves. Then add onions, cumin seeds and cashew nuts, saute for 2 to 3 minutes.

Now add ginger garlic paste and saute until raw flavour s disappears. Now add tomatoes and cook them well and remove from fire.

Now let it cool completely and take this mixture into a blender, add 1/2 cup of milk and blend into a fine paste.

Now in same pan add remaining oil and heat it. Now squeeze methi leaves well and add to pan.

Now saute for 2 to 3 minutes and add coriander, chilli and turmeric powder,saute for few seconds and add blended paste. Cook for 2 to 3 minutes and add 1 cup of water and cook on medium flame for 3 minutes by covering the lid. Stir in between.

Now add paneer and cream stir it well and cook on low flame for minutes, finally sprinkle some sugar and some coriander leaves and serve. (Adjust consistency of gravy by adding some water if required)

Pictorial :

MUSHROOM MASALA CURRY RECIPE

I'm sharing mushroom recipes frequently these days days right? Yes, I noticed that there are no mushroom recipes in my blog!!!!! Omg!!!!! So I decided to post few mushroom recipes and when we went for grocery shopping I picked 5 to 6 packets and prepared mushroom fry on same day for dinner. Then I mushroom soup and mushroom pulao with you all.


         Now final dish for this mushroom season is this yummlicious mushroom masala gravy. It tastes so yummy and well goes with any paratha and pulao.process also so simple and easy.so give it a try immediately and let me know how it turned.

Servings : 4 persons

Ingredients :

Mushrooms : 2

Medium tomatoes : 2(blend into puree)

Large onion : 1 (blend into a paste)

Ginger garlic paste : 1 tea spoon

Butter : 2 tea spoons

Oil : 1 table spoon

Cumin powder : 1 tea spoon

Chilly powder : 1 tea spoon

Coriander powder : 2 tea spoons

Almonds or cashew nuts : 15 to 20

Poppy seeds/khas khas : 1 tea spoon

Kasuri methi/dried fenugreek leaves : 1 tea spoon

Fresh cream/malai : 2 table spoons

Coriander leaves : 2 table spoons

Garam masala powder : 1/2 tea spoon

Method :

Soak almonds and poppy seeds for 30 minutes and blend into a smooth paste by adding some milk or water.

Now take mushrooms, wash and cut them into halves.

Now heat oil in a pan,add mushrooms and saute until water gets dry.(don't add water while frying,mushroom itself oozes lots of water) now take them into a plate.

Now in same pan,add butter, onion paste and ginger garlic paste,saute for 3 to 4 minutes.

Now add all spice powders and saute for a minute and add almond paste.saute for couple of minutes.

Now add tomato puree and saute for 2 to 3 minutes.

Now add kasuri methi and saute for 1 minute and add mushrooms. Stir it well and add 2 cups of water, mix it well,cover and cook until gravy thicknes.

Finally add coriander leaves,cream and Garam masala powder, cook on low flame for couple of minutes,switch off the flame and serve hot.

Pictorial :

Take soaked almonds and poppy seeds in a blender

Blend into a smooth paste

Now heat oil in a pan, add mushrooms

Cook until water gets dry and take into a plate

Now heat butter in same pan

Add onion paste and ginger garlic paste,saute for 2 to 3 minutes

Now add all spice powders, saute well

Add almond paste

Saute well

Add tomato puree

Cook it well

Add kasuri methi

Add mushrooms

Saute for couple of minutes

Add water

Cover and cook until gravy thicknes,stir in between

Finally add dollop of cream,coriander leaves and Garam masala,cook on low flame for 2 minutes and remove from fire

RESTAURANT STYLE MATAR PANEER RECIPE/MATAR PANEER GRAVY RECIPE

Matar paneer is a vegetarian north indian dish consisting of peas and paneer in a tomato based gravy,spiced with Garam masala.it is often served with rice and an Indian type of bread (naan,paratha,poori or roti)Various other ingredients are often added, such as yogurt or cream. 


Today I'm going to share restaurant style matar paneer. It is so tasty and creamy just like heaven. Preparing matar paneer is also so simple and easy. I hope you will give this a try and let me know how it turned out for you.

Servings : 4 

Ingredients :

Paneer : 250 grams(recipe here)

Matar/fresh or frozen peas : 1 cup

Medium tomatoes : 2

Large onion : 1

Small green chillies : 2

Oil : 2 to 3 table spoons

Fresh cream/malai : 2 table spoons

Sugar : 1/2 tea spoon(optional)

Cashew nuts or almonds : 15 to 20

Cus cus/poppy seeds : 1 tea spoon

Ginger garlic paste : 1 tea spoon

Kasuri methi/dried fenugreek leaves : 1 tea spoon

Chilly powder : 1/2 tea spoon

Coriander powder : 2 tea spoons

Garam masala : 1/2 tea spoon(recipe here)

Cumin powder : 1 tea spoon

Coriander leaves : 1 table spoons

Turmeric powder : 1/2 tea spoon

Method :

First soak cashews(I used almonds) and poppy seeds in water for 30 minutes and blend into a fine paste.

Now heat oil in a pan,add onions and green chillies,saute for 2 to 3 minutes then add ginger garlic paste and saute until raw flavors disappear.

 now add tomatoes. (I have some leftover tomato puree, so I used that) cook for 2 to 3 minutes and remove from fire and let it cool completely and blend into a smooth paste by all some water.

Now transfer this paste into same pan and add all spice powders(except Garam masala) salt and cashew paste and mix it well couple of minutes.

Now add peas and saute for 2 to 3 minutes and add 2 cups of water.

Cover and cook for 5 minutes. If gravy gets dry add some more water if required.

Now when mixture thickens add paneer,kasuri methi,Garam masala and cream.

Cook on low flame for 5 minutes and remove from flame and serve hot.

Pictorial :

Take soaked almonds and poppy seeds in a blender

Blend into a smooth paste

Heat oil in a pan add onions

Add chillies and saute for 2 minutes

Add ginger garlic paste and saute for few minutes

Add tomatoes

Cook for few minutes

Remove from fire and let it cool completely

Blend into a fine puree by adding some water

Transfer this mixture to same pan

Add all spice powders

Add cashew paste

Cook for 2 to 3 minutes

Add peas

Cook for 2 to 3 minutes

Add water

Cover and cook for 5 minutes

Now add paneer

Add kasuri methi and Garam masala

Add dollop of cream

Mix it well

Cook on low flame for few minutes and remove from fire

Serve