Methi-Paneer Paratha

Methi- Paneer Paratha

There is no better food to come home to than fresh home made parathas. Parathas are a great way to incorporate many ingredients into one ( spices, veggies). Also if you have picky kids in the house like me, this is a great way to pack in calories.

Ingredients: Makes about 8 parathas

For the filling:

Paneer grated 1 cup ( Use can use mozzarella cheese instead)

Methi leaves 1 cup chopped

Ajwain seeds 1 tbsp

Garam masala 1 tsp

Salt to taste

Mix the above ingredients in a bowl and set aside.

For the dough:

Wheat flour ( atta ) 4 cups

Oil 2 tbsp

Salt to taste

Mix the atta, salt and oil to form soft dough using luke warm water. Set aside for 3-4 hours. Make small tennis ball size rolls of the dough. Using a polling pin, flatten the dough into 8” circle, ¼” thick., occasionally dusting the dough in the flour. Place the filling in the center of the circle. Cover the filling all around with the dough and flatten it. Again using the rolling pin, flatten the dough out into the same size as before. Cook both sides on medium low flame. Serve with a dollop of butter! Enjoy with pickle and raitha.

15 minute Palak Paneer

Another quick all time favorite recipe…..it always amazes me how some restaurants load up this recipe with spices and grease and take away from the comfort food feeling!

This recipe here uses very few simple ingredients and no butter or cream what so ever! And it’s a great way to feed your kids the healthy goodness of spinach and Paneer.

Ingredients: Serves 4

Spinach coarsely chopped 1 bag

Paneer ( Cottage cheese) 20 small cubes ( You can make Paneer at home or buy pre cut cubes from the store)

Green Chillies – 3

Garlic 1″

Ginger 1″

Garam Masala 1 tsp

Tomato – 1 large chopped

Milk 2% – 8 oz

Cilantroe – For garnishing

Fennel seeds and 1 tsp oil – For seasoning

Salt to taste

In a frying pan, heat 1 tsp oil and allow the fennel seeds to splutter. Then add the chopped onions, crushed ginger and garlic and saute till the onions turn golden brown. Then add the chopped green chillies and tomatoes. Fry till the oil starts to separate out from the tomato. Then add the garam masala and the chopped spinach. Transfer this into a blender and grind using 2% milk, making sure the consistency of the paste does not become too watery.

Add salt to taste and toss in the Paneer cubes. Garnish with cilantroe. Set aside for about 30 mins so the Paneer soaks in the spices from the paste. Serve with rotis.

Tip: If you are using frozen Paneer, thaw it ahead of time for about an hour or so. This will avoid boiling the Paneer with the spinach, which will end up leaving the Paneer fragmented and crumbly.

Paneer Makhani

This is one dish we always tend to order when we eat out at Indian restaurants.Tastes great with Roti or rice. My only complaint at the restaurants is that they make it too greasy, too much cream or butter. I make this without a dollop of butter,ghee or cream. Just used 2% milk to grind the ingredients in a blender. So here’s a guilt free Paneer recipe, that is so easy to make too.

Ingredients: Serves 4

Paneer cubes, either store-bought or home-made. (I buy the ready to use fried Paneer cubes,for the sake of convenience).

Tomatoes 2 medium size, cut into cubes

Onion 1 medium, cut into cubes as well

Cinnamon stick 1″

Cloves 3-4

Cardamom 2

Ginger- garlic paste 1 tbsp

Fennel seeds 1 teaspoon

Bayleaf 1

White till 1/2 tsp

Turmeric 1 pinch

Red Chilli powder 1/2 teaspoon

Milk – 1 cup of 2% milk, enough to grind

Salt to taste

Oil 3 tbsp

In a shallow frying pan, heat 3 tbsp of oil. Add the onions, ginger garlic paste and fry the onions till they are translucent. Then add the spices, tomatoes and fry till the tomatoes start to beome tender. It is important to fry so the tomatoes lose their raw smell.

Once the ingredients cool off, blend them to a smooth paste by adding 2% milk as needed.( Remember to remove the bayleaf before you grind) Then bring the paste to a boil and add the Paneer cubes, after you have turned the stove off. Do not boil once you have added the paneer, else the Paneer cubes will crumble.

Add chopped Cilantroe to garnish. Serve with roti or rice.