Methi Mutter Paneer Malai

I just love paneer curries. I always browse net and my recipe books to find out paneer recipes. My blog has got few recipes which i make quite often. This recipe is a mixture of methi mutter malai and paneer. I cook paneer atleast weekly once and we all enjoy eating the curry with roti or paratha. I have peas paneer makhani in my blog. The recipe is almost similar but addition of methi leaves enhance its flavours.Here is the recipe:-

What you need ?

Paneer cubes 10-15
Peas 1 cup
Methi leaves (fenugreek leaves) 1/2 cup
Onion 2 (made into smooth paste)
Amchur powder 1 tbsp
Salt to taste
Red chilly powder 1 tbsp
Malai (fresh cream) 3-4 tbsp
Onion 1 chopper finely
Oil 3 tbsp

How to prepare the curry??

Boil peas and drain water. Keep aside.

In a 1 tbsp of oil fry paneer until light brown colour and leave them in the water for 2-3 minutes. Drain water and keep aside.

In the same pan add the remaining oil. When hot add chopped onions. Fry until light brown colour.

Add ginger garlic paste, red chilly powder and amchur powder. Saute for a while.

Add onion paste. Saute until oil starts leaving the pan.

Then add chopped methi. Fry for 4-5 minutes. Add peas and again fry for 4-5 minutes.

Add salt and 1/4 cup of water. Let it cook for a while. Here the gravy thickens.

Now add paneer pieces. Mix well.

Lastly add malai and serve hot with roti or paratha.

Ponnaganti/Water Amaranth and Pesarapappu(moong dal) Curry

Ingredients:-

Ponnganti/WaterAmaranth 2 bunches.
Pesara papu 1/2 cup
Onion 1 chopped
Green chillies 2 slited
Turmeric powder 1/2 tsp
Red chilly powder 1/4 tsp
Salt to taste


Tempering/Seasoning

Mustard seeds 1/4 tsp
Udad dal 1/4 tsp
Cumin seeds 1/4 tsp
Red chilly dry 1 broken into pcs
Curry leaves
Oil 2 tbsp

Method:-

Soak moong dal for 1 hr.

Pluck water amaranth leaves from the stems and wash thoroughly.Chop them and soak in the water until use.

Heat oil and add all the tempering ingredients.

Add onions and green chillies.Saute till onions are fried.

Then add the leaves and soaked moong dal.

Add turmeric powder and salt and mix well.

Cover and cook until water dries.(no need of adding water as the water amarnath leaves enough water to cook)

Once the water is dried add the red chilly powder and saute for a while.

Serve as a side dish to rice.

Alu Palak / Potato and Spinach Curry

Ingredients:-

Potatoes 3 peeled and cubed
Spinach 2 bunches chopped
Onions 1 chopped
Green chillies 2 slited
Ginger garlic paste 1 tbsp
Cumin powder 1 tsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Chilly powder 1 tbsp
Cumin seeds 1/4 tsp
Kasuri methi 1 tbsp slightly roasted on a tawa and rubbed with the hands
Salt to taste
Oil 2 tbsp

Method:-

Take oil heavy bottom kadai.Once hot add cumin seeds and let them splutter.
Add onions and green chillies and saute till onions are fried.
Then add ginger garlic paste and fry further for 3-4 minutes.
Add coriander powder,turmeric powder and cumin powder,saute again for 1 minute.
Then add the cubed potatoes pieces and salt.
Cover and cook till potatoes are half cooked.
Add spinach and kasuri methi and mix well.
Let it cook for another 3-4 minutes.Then add 1/2 cup water.
Reduce the flame and cook till water dries (not completely),lastly add red chilly powder.
Combine well and serve hot with rotis/parathas.

PS:Don't throw away the water used to blanch spinach,that water can be added to the curry instead of plain water.

Methi Chaman

I am here in india and very much alive.Its been more than a month i came here but didn't get the internet connection at home.

Ingredients:-

Fenugreek leaves (methi leaves) 1 cup

Spinach leaves (palak leaves) 2 cups

Panner cubes 15 nos

Ginger garlic paste 1 tbsp

Cumin seeds 1/4 tsp

Onion 2 (fried and made into smooth paste)

Green chillies 2 slited

Coriander powder 1 tbsp

Red chilly powder 1tsp

Salt to taste

Oil 2 tbsp

Method:-

Blanch methi and palak leaves.Strain water.Once cool grind both into smooth paste

Heat 1 tbsp oil in a pan and add paneer blocks. Fry these pieces on both the sides till they turn golden

Place them in a bowl of water for about 15 mins.Squeeze water and keep aside until use.

In the same pan take 1 tbsp of oil and fry cumin seeds.When it start to sizzles add ginger garlic paste.Saute till the raw smell disappears.

Then add onion paste,coriander powder,red chilly powder and salt.Fry till onion paste leaves the sides of the pan.

Next add spinach and methi paste and let it cook for 8-10 minutes on a low heat.Add a cup of strained water and bring into boil.

Drop the fried panner cubes and combine well.Let it cook it the gravy becomes thick.

Serve hot with rotis.

This curry goes to the event --Think spice--Think fenugreek hosted by priya of mharorajasthanrecipes,the event started by sunitha of sunita's world

Mooli Paratha

Ingredients:-

For the dough

Wheat flour 2 cup
Salt as per taste
Cumin 1/2 tsp

Soak cumin in water for 10-15 minutes and use that water to make dough.Keep aside for 1/2 hr.

For stuffing:-

Mooli (radish) 2 (grate and squeeze water completely)

Red chilly powder 1tsp

Coriander powder 1/2 tsp

Garam masala powder 1/2 tsp

Green chilly 2 (Chopped finely)

Onion 1 (chopped finely)

Salt as per taste

Coriander and mint leaves (chopped finely)

Oil for fry paratha

Method:-

Squeeze water from mooli and mix with all the other ingredients just before making the paratha.

Roll out a thick chapati and place 2 tbsp of the filling.Close the edges.

Flatten it and dust it with more dry flour and roll out till it is not very thick and not too thin.

Fry on both sides adding enough oil and fry till it is equally cooked on both the sides.

Recipe source:-Cooking Pleasures

Alu Methi Fry (Potato and fenugreek leaves fry)

This is simpliest and most common fry in the andhra household. I have blogged two post on potato fry.And out of all the fries this is my favourite.The combo of potato and fresh fenugreek leaves is awesome.This goes well with hot rotis or rice.

Ingredients:-

Potatoes 500gms

Onions 2 (chopped)

Fenugreek (methi) leaves 1/4 cup

Green chillies 3 (chopped)

Garlic 2 (chopped)

Curry leaves few

Rai 1/4 tsp

Turmeric 1/4 tsp

Red chilly powder 1 tbsp

Salt as per taste

Oil 4 tbsp

Method:-

Pressure cook potatoes.Peal the skin and mash it with hand.Set aside.

Take oil in a pan.When oil is hot add rai and curry leaves.When rai splutters add onions,green chillies and garlic.

Fry till the onions are light pink in colour.

Now make a well in the pan add chopped fenugreek(methi) leaves and cover it with the onions.

Leave it for 2-3 minutes.

Then saute onions and methi leaves till the leaves changes it colour.Now add turmeric powder and salt.

Add mashed potatoes and mix throughly.Fry for another 2-3 minutes and see that the curry doesn't get burned.

Lastly add red chilly powder and mix throughly.

Serve it with hot rotis or rice.

PS:-I used the big fenugreek leaves as i don't get the small ones which we get in india.This leaves are less bitter compared to the smalls ones.

Stir-Fried Spinach With Cottage Cheese

Ingredients:-

Spinach (palak) 3 bunches
Panner (cottage cheese) cubed 1 cup
Oil 4 tbsp
Cumin 1 tsp
Garlic chopped 2 tsp
Red chillies whole 2
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Red chilli powder 1/2 tsp
Salt to taste

Method:-

Blanch spinach,drain and chop coarsely.
Heat oil in a kadhai.Add cumin and garlic and saute until garlic changes colour.
Add Whole red chillies,stir for half a minute.Add spinach,stir fry adding coriander powder,cumin powder and red chilli powder.
Add panner and stir fry for another 5 minutes.Season with salt
Serve hot with rotis/rice.

Gongura Mutton-- Mutton cooked in sorrel leaves

Ingredients:-

Mutton 1/2kg
Red sorrel leaves/gongura 1 1/2 cup
onions, finely chopped 2
Green chillis slited 3
Coriander pwd 1 tbsp
Cumin pwd 1tsp
Garam masala pwd 1tbsp
Oil 4 tbsp

For marination:
Curd 1 cup
Ginger garlic paste 1 tbsp
turmeric powder 1/4 tsp
Salt as per taste
Red chilli pwd 1 tbsp
Juice of small lemon



Method:-

*Marinate mutton pieces in curd, salt, turmeric pwd, chilli pwd, ginger garlic paste and lemon juice and keep aside for half an hour.

*Pressure cook till the mutton is half cooked

*Heat oil in a vessel,add onions and green chillis and saute till transparent.

*Add the sauted onions to the half cooked mutton and cook on high heat for 3-4 mts.

*Add coriander powder, cumin powder and garam masala powder and mix well. Add a cup of water and adjust salt.

*Bring to a boil and reduce heat and cook for another 10-12 mts.

*Add the washed gongura leaves by roughing tearing them and mix well.

*Close the cooker with a lid and cook till the mutton pieces are soft and well cooked and the leaves have blended well with the mutton masala base.

*Serve hot with rice or roti

Gongura/Puntikura/Ambaadi/Sorrel Channa dal Curry

Ingredients:-

Gongura/Sorrel 1 bunch

Channa dal 1/2 cup

Green chillies 5

Onions 1

Turmeric powder 1/4tsp

Red chilly powder 1 tbsp

Seasoning:-

Rai few

Cumin sees few

Red chilly (whole) 2

How to make it:-

* Soak channa dal for 3-4 hours.

*Clean Gongura and chop it.

*Cook channa dal until half cooked.

*Mix chopped onions,slitted green chillies,turmeric powder and gongura.

*Cook till gongura is fully cooked.

*Mash the leaves and add salt.Mash carefully so that channa dal doesn't get mashed up.

*Do the seasoning with rai,cumin seeds and red chilly.

Ganbayala/gangapaayala/peddapaayala Pappu/Purslane

Purslane comes from India.It was Gandhi's favorite food. Now it also grows across America, and around the world.The leaves are sour-sweet in taste.Only leaves are used to make the dal.
I am not much aware of this leafy.I never ate this in my mom's house but my m-law uses this very regular.This leaf is available mainly in summer and it is combined with mango,tamarind and dal. The more details are here.
Lubna and rekha helped me to get the english name of this.I request my readers to give the name of this leaf,i will update my post.

Ingredients:-

Purslane 2 bunches
Toor dal 1 cup
Raw mangoes 2
Onion 1 (chopped)
Green chilies 2
Tamarind little
Red chilly powder 1/2tbsp
Turmeric powder 1/4tsp
Salt as per taste

Seasoning:-

Rai few
Udad dal few
Zeera few
Hing a pinch
Curry leaves few
Oil 1 tbsp

How to make:-

*Pressure cook all the ingredients except salt.
*Season the dal with the above seasoning and add salt.

Edited to add:- Prathiba has given few names of this leaves:-

Telugu :-Gangapaayala/Peddapaayala/Peddapaavila aaku koora

Tamil :Parippu Keerai

Hindi: chota lunia

Thanx Prathiba

Channa And Palak Dal

Ingredients:-

Channa dal 1 1/2 cup

Palak(Spinach) 1 bunch

Onion 1 Chopped

Green chilly 2 silted

Tempering/Seasoning

Rai few

Udat dal few

Zeera few

Red chilly 2

Oil 1 tbsp

Garlic 1 (crushed)

How to make:-

*Soak channa dal for 2-3 hours.

*Pressure cook channa dal,palak,onion and green chillies.

*Tempering with rai,udad dal,red chilly and zeera.

Palak Coriander Paratha (Spinach Cilantro Paratha)

Ingredients:-

Wheat Flour 2 cups

Besan 5 tbsp

Spinach (chopped) 2 cups

Coriander leaves (chopped) 1 cup

Zeera 1 tbsp

Red chilli powder 1/4 tsp

Amchur powder 1 tbsp

Salt as per taste

Oil for frying paratha

Preparation:-

1. Blanch palak and coriander leaves.Strain the water.
2. Mix wheat flour,besan,palak,coriander,zeera,red chilli powder,amchur powder and salt.Make a smooth dough.
3. Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick).
4. Heat a griddle and fry the parathas.

I served Palak paratha with curd and chaat masala.

This goes to SWC-Meals on Wheels hosted by Lakshmi of Taste of Mysore.

Enjoy palak coriender paratha.........................

Palak Paneer

There won't be anyone who doesn't like palak panner.I used to eat almost everyday when i was pregnant with my 1st child.I make this curry very often and keep on doing some or the other experiments.I don't use tomatoes as my doctor cousin told me not to combine tomatoes and palak, when eaten together they form stones hence my version of palak panner doesn't have tomatoes.

Ingredients:-

Palak 2 cups(chopped)

Kasuri menthi 4-5 tbsp

Onions 2

Panner 10-15 small cubes

Zeera 1 tbsp

Cinnamon 1

Clove 1

Garam masala 1/2 tbsp

Red chilli powder 1/4 tbsp

Ginger garlic paste 1/2 tbsp

Lemon juice 2tbsp

Method:-

1. Chop onions and fry till onions turn pink in colour.Cool it and grind to a fine paste
2. Blanch palak and kasuri menthi and grind it to smooth paste.
3. Deep fry panner cubes and keep aside.
4. Heat oil add clove,Cinnamon,zeera and ginger garlic paste.Saute till ginger garlic paste is cooked.
5. Add brown onion paste and saute till oil comes out.
6. Add salt,garam masala powder and red chilly powder.Saute for 2 mins.
7. Then add palak paste and if needed add little water.
8. Cook on a low flame for 3-4mins and add panner cubes
9. Cook till gravy is little thick.
10. Just before serving add lemon juice.

I hope you all will enjoy my version of palak panner.I got many compliments for this curry.

Vegetable Pulao and Palak Raita

Ingredients:-

Basmati Rice 500gms

Potatoes 2

Beans 6

Carrot 2

Fresh peas few

Onions 2

Green Chillies 2

Milk 1 cup

Oil 5-6 tbsp

Cloves 2

Cinnamon 2

Ginger and garlic paste 1tbsp

Bay leaf 2

Salt as per taste

Method:-

1. Boil all vegetables and keep aside
2. Heat oil,add all the masala,saute for 2 min
3. Then add onions and green chillies,saute it onions are fried
4. Add Ginger garlic paste and saute for another 5-6mins.
5. Now add water and milk (for 1glass of rice add 1/2glass of milk + 1/2glass of water)
6. When rice is half cooked add the cooked vegetables and salt.
7. Cook on a low flame until rice is cooked and there is no water left.

Palak Raita

Ingredients:-

Palak few leaves

Curd 1 cup

Salt as per taste

Chat masala 2 tbsp

Method:-

1. Boil palak and mash it
2. Beat curd add salt and palak
3. Just before serving sprinkle chat masala

Palak Rice

Ingredients:-

Palak

Cooked rice

Onions 1

Zeera 1 tsp

Cinnamon 1

Clove 1

Ginger garlic paste 1 tbsp

Green chillies 2

Lime juice 1 tbsp

Oil 2 tbsp

Salt as per taste

Method:-

1. Cook rice in regular way


2. Boil palak with green chillies,strain it and make puree of it.


3. Heat oil add cinnamon,clove and zeera,when they splutter add onions


4. Fry onions till pink colour and add ginger garlic paste.


5. Saute till raw smell of ginger garlic smell goes.


6. Add palak puree and cook till oil separates.


7. Add salt and add cooked rice .


8. Mix thoroughly and add lime juice.

Serve with raita.This recipe i got it from a Pakistani website.Lime juice can be adjusted according to the taste.My kid#1 likes lime,so i used more that 1 tbsp.

Spinach cheese cutlets

Ingredients:-

Palak 1 bunch

Cheese grated 1/2 cup

Potatoes 3

Pepper powder 1/4 tbsp

Amchur powder 1/4 tbsp

Cinnamon 1

Clove 1

Chilly powder 1/4 tbsp

Corn flour 1/2 cup

Bread crumbs 1/2 cup

Oil 4-5 tbsp

Salt as per taste

Method:-

1. Pressure cook potatoes


2. Boil spinach until it is cooked


3. Heat little oil in a pan add Cinnamon and cloves then add cooked spinach and salt.


4. Saute of few minutes till dry and add grated cheese,red chilly powder and amchur powder.


5. Saute of few more minutes till spinach is completely dry and discard Cinnamon and cloves


6. Take mashed potato (size of a cricket ball) in your hand,flatten it.Take a heap tbsp of spinach mixture and place it on the flat potato and cover the spinach and make a ball and flatten it.


7. Pat the above patties on corn flour then on the bread crumbs and fry with oil on a non stick tava

The spinach cheese cutlets is the veg version of the kheeme cutlets.Usually i use frozen cutlets.I read the ingredients on the pack and gave it a try.My kids loved it so do i.And this should be eaten hot as you take a bite the cheese just melts in the mouth.I love it.