Palak Paneer(Cottage Cheese in Spinach Gravy)

Paneer is one thing that can be eaten as is or can be turned into absolutely fantastic delicacies. Palak paneer is one such combination of nutritious palak and yummy paneer. Its a popular dish found on almost every north indian restaurant menu and is one of those recipes that I make so very often simply because my whole family adores it and it is so full of nutrition (remember Popeye! :) ) -what better way to get our doze of iron and nutrition.

This is my version of palak paneer and I am sure you will like it too. I added gram flour in the masala before adding the palak, this gives it a different texture and makes it even more flavorful. Also, adding fresh ground coriander instead of store bought powdered one makes a lot of difference. I used milk instead of cream but you can use heavy cream to make it even richer.

Worth a  try!

Ingredients-

• Palak - 1 bunch
• Paneer- 200 gms (or as required)
• Onion- 1 medium(chopped)
• Tomato- 1 big(chopped)
• Garlic- 3-4 cloves(grated or chopped)
• Green chili- 1 big (cut in half)
• Coriander (freshly ground)-  11/2 tablespoon
• Turmeric powder- 1/2 teaspoon
• Red chili powder- 1 teaspoon( to taste)
• Gram floor(besan)- 1 tablespoon
• Water - 1/4 cup
• Milk- 1/2 cup
• Heavy cream(optional) -I haven't used in this recipe
• Whole red chili - to garnish
• Salt- to taste

Method-

• Wash, boil and blend palak- ( I do it in a chopper so that it doesn't become like a paste)
• Heat oil in a deep pan and add onions, saute till light brown.
• Now add garlic and saute for another minute
• Add  green chili, ground coriander, red chili powder, salt and turmeric and stir.
• Add chopped tomatoes and cook till oil separates.
• Mix gram flour(besan) in 1/4th cup of water making a thin smooth paste and add it to the masala.
• Cook for another minute so the gram flour is not raw.
• Now add palak and milk, close the lid and cook for few minutes.
• Add paneer at this time and cook for few more minutes.
• Garnish with whole red chili tadka.

Enjoy with hot roti, naan or parantha!!

(Pressure Cooker) Chicken Curry

I always used to feel that when I don't marinate the chicken for the curry, the  chicken remains relatively bland and the masala is not absorbed properly but this time it wasn't the case. I didn't marinate the chicken and neither did I fry it (I rarely do) but the result turned out to be simply awesome. The chicken was also not bland and the curry was yummy.

I am a big fan of chicken curry and I can have it almost every weekend! this one is perfect for a relaxing treat on a weekend, very easy with no special ingredient, just the common indian spices we use everyday.

Do try this one.

Ingredients :-

• Chicken- 10-12 medium pieces
• Onion- 2 medium finely chopped.
• Tomato - 2 big blanched and chopped.
• Yogurt- 2 tablespoons
• Ginger- 1 tablespoon(grated or paste)
• Garlic- 2 tablespoon(grated or paste)
• Coriander powder- 2 tablespoon
• Turmeric- 1/2 teaspoon
• Red chilli powder- 1/4th teaspoon or (to taste)Bay leaf- 1
• Salt - to taste

To grind-

• Cumin seeds(jeera)- 1 teaspoon
• Cloves- 6-7
• Black pepper corns- 10 -12
• Black cardomom- 1 Big
• Green cardomom- 1
• Dry red chilli- 1 (seeds removed)

Method :-

• Grind cumin, cloves, cardamoms(black and green), black pepper corns, dry red chilli using mortar and pestle.
• Heat oil in a heavy bottomed pan or directly in the pressure cooker.
  
• Add bay leaf and add onions and saute till rich golden brown.
• Add all the grind spice mixture and saute for a minute, don't let it burn.
• Add ginger garlic paste and cook till raw smell goes.
• Add all the powdered spices, mix well.
• Add yogurt and cook till oil seperates.
• Now add the chicken pieces and cook on medium high heat for 4-5 minute till the chicken becomes slightly brown, keep stirring.
• Reduce the heat to low, add a little water if required and cook till the chicken is half done.
• Now add the chopped blanched tomatoes, cook for another minute.
• Add little water(not too much else it would be too watery), close the lid and pressure cook for 5 minutes.
• For best results, Open the pressure cooker only when all the steam has escaped.

Garnish with fresh coriander leaves.

enjoy with hot chapatis and rice!