Methi Malai Paneer

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Its raining here incessantly in Bangalore and all I was craving was a bowl of comforting paneer curry with some fluffy rotis. And such delicious cravings need to get fulfilled and hence Methi Malai Paneer happened in my kitchen. Being an ardent fan of paneer, this recipe is one of my family favorites. A few handful basic ingredients in the kitchen come together beautifully to make a stunning curry. The lush methi leaves, the delectable gravy and my ever favorite grilled paneer cubes.

So just when you thought paneer dishes are all the same and quite boring, this recipe is a winner. Try it and you’ll fall in love with it.

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INGREDIENTS: (For 3 – 4 people)

  • 200 grams paneer, cut into cubes
  • 2 cups fresh fenugreek/ methi leaves, roughly chopped
  • 2 medium onions, chopped
  • 2 medium tomatoes, chopped
  • 15 – 16 cashew nuts, soaked in a small bowl of water
  • 6 garlic cloves, crushed
  • 1 1/2 tsp chopped ginger
  • 1 green chilli, split lengthwise
  • 1 tbsp ghee
  • 1 tbsp oil
  • 3/4 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp dhaniya powder
  • 1/4 – 1/2 tsp garam masala
  • 2 tsp honey
  • 1/3 cup fresh cream
  • 2 tbsp dried kasuri methi leaves

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  • In a kadhai take 1 tbsp oil and put it on medium flame. Add cumin seeds and saute it until it crackles.
  • Now add onion and saute until its translucent to light brown. This would take about 3 – 4 minutes.
  • Now add tomatoes, garlic, ginger, green chilli, cashews and a little bit of salt and saute it until the tomatoes are cooked and mushy.
  • Take it off the stove and allow it cool down completely.
  • Once cooled, mixer grind it into a smooth paste. You can add 1 – 2 tbsp of water if required.
  • Now take another kadhai on medium flame and take 1 tbsp of ghee in it. Add the tomato – onion puree in it. Add turmeric powder, dhaniya powder, red chilli powder, garam masala and a bit of salt and let the paste cook until its releases some oil.
  • Now add 1/3 cup water to this an let it cook for another 3 – 4 minutes.
  • Now add the fresh cream and keep stirring it until its well incporporated into the paste to avoid the cream from splitting.
  • Add methi/ fenugreek leaves to it and let it simmer for 4 – 5- minutes.
  • Now add paneer cubes and honey and let it simmer for 2 – 3 minutes. Alternatively you can grill the paneer cubes on a griddle pan and put it inside the gravy righe before serving.
  • Garnish with kasuri methi leaves and serve.


Sesame Crusted Baked Mushrooms and Paneer

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My favorite ingredients in an oven baked version – yum! The flavor blast in every bite of this dish makes it a complete winner. I love and kind of prefer baking and roasting veggies in my small little oven rather than boiling and (over) cooking them on stove. Couple of reasons – put everything in the oven and it does the rest. You get time to focus on other errands simultaneously. Secondly, its definitely healthier and tastes darn good.

Make a single batch of sesame roasted mushrooms and cottage cheese or a huge batch, this gets over in no time. Whether you want to upgrade your appetizer game in a part, top it up as an add-on to your lunch meal or eat this as is, you’ll definitely obsess over it again and again. Its simple, its quick and super delicious.

This recipe is adapted from Sarah Jampel’s recipe for Crispy Sesame Baked Tofu and Shiitake Mushrooms. The ease of her recipe and the use of pantry staples makes me fall in love with it.

Soft and tender from inside, crunchy from outside, the flavor combination is stunning. The umami from the mushrooms, nuttiness from the flecks of sesame seeds and the aromatic oils – all this comes together beautifully. Hearty and healthy – this dish is here to stay!



INGREDIENTS: (For 1 -2 people)

  • 150 grams mixed mushrooms ( I used a mixed of button and shiitake mushrooms)
  • 200 grams cottage cheese cubes (you can use tofu also)
  • 1 tbsp cornstarch
  • 2 1/2 tsp sesame oil
  • 2 1/2 tbsp vegetable oil
  • 2 tbsp Panko bread crumbs
  • 2 1/2 tbsp mixed sesame seeds + extra for garnish
  • 3 tsp soy sauce
  • 1 1/2 tsp chili flakes
  • 1 tsp salt
  • handful of micro greens, for garnish


  • Preheat your oven to 220C for atleast 15 minutes. Line a baking sheet with parchment paper and keep aside.
  • Wash and clean the mushrooms. Cut the mushrooms into medium slices. Make sure not to cut it think since it will burn too easily in the oven.
  • Take half of the above mentioned quantities of – cornstarch, vegetable oil, sesame oil, mixed sesame seeds, chili flakes, soy sauce and salt – in a bowl. Put the mushrooms in it and toss it so that all the pieces are well coated.
  • In a another bowl, take the cubes of paneer/ cottage cheese. Add the remaining amount of cornstarch, vegetable oil, sesame oil, chili flakes, soy sauce and salt, sesame seeds and the entire Panko bread crumbs quantity.
  • Make sure to toss the cottage cheese gently in the mixture and ensure its generously coated.
  • Place the mushrooms and cottage cheese cubes on the parchment paper. Make sure that the pieces are places beside one and another and not stacked one top of the other.
  • Bake for 20 – 25 minutes until the pieces are golden brown and crisp.
  • Take it out of the oven, mix it up, serve on a plate and garnish with micro greens.

Bon Appetit!



Palak Paneer Filo Tartlets with Curd and Mint Dip


It’s that time of the year when there is joy and mirth all around, last minute shopping sprees to make your home look beautiful and then not to forget a huge list of grocery shopping because friends come over home for cards night and families come over to meet and amidst all this the common link is FOOD. Diwali is indeed a grand affair and what makes it even more splendid is the wide array of mouth watering savory and sweet dishes one eats. It’s time for some drool worthy Food , Food and more Food!

To make this Diwali special, here is a fusion Indian recipe – Palak Paneer Filo Tartlets with Curd and Mint dip. It’s a perfect appetizer where the Indian spices from the Palak Paneer lingers on your palate as well as the filo tartlets adds the crunch texture to the entire dish.

While I was in Kolkata, a few weeks before Diwali, my mum used to try out different recipes in the kitchen each day so that she could get out the best food for friends and family for Diwali. It was a mammoth task and I guess only she could have done that. I do take inspiration from her and try out new recipes with Indian flavors but I make sure the dishes are such that I can prep up atleast a day in advance.

Filo is difficult to handle and will tear. Be delicate and the results will be wonderful. While the crispy, delicious tarts forms the base of this dish, the earthiness from spinach compliments it well and the curd dip ties it all together. Keep the spice profile slightly higher for the palak paneer, you will really enjoy it!

So why wait, try it and have a wonderful Diwali with friends and family!



INGREDIENTS: (For 6 tartlets)

  • 3 Filo Sheets (I used store bought frozen Filo Sheets)
  • 3 cups of roughly chopped spinach
  • 150 grams cottage cheese/paneer, cut into cubes
  • 1 green chili, cut lengthwise
  • 4 tbsp of melted butter
  • 5 tbsp whole milk
  • 1 tbsp ghee
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
  • pinch of coriander powder
  • 1 tsp dried mint
  • 4 tbsp full fat yoghurt
  • 10 – 12 fresh mint leaves
  • salt, to taste
  • pinch of sugar



Preheat the oven to 180C for atleast 8 -10 minutes. Take a couple of filo sheets one on top of the other and cut it into 3 equal halves. Take one part which has 2 layers and keep the rest aside.

Mix the melted butter with dried mint and keep aside. Take a silicon brush, dip it in the melted butter and brush gently on each of the sheets, stacking on each other.

Take cupcake trays and line these filo sheets into the moulds in the form of tartlets with rough edges.

Repeat the same process with the remaining filo halves and bake it in the oven for 15 – 20 minutes until its golden brown and crisp.

Meanwhile, blanch the spinach leaves with a pinch of sugar. Once the leaves are blanched, drain the excess water and run the spinach leaves under cold water.

Take a blender, put the blanched spinach leaves with a chili in it and make a smooth puree.

In a saucepan, take ghee. Once heated, add the pure spinach and stir it for a couple of minutes.

Add red chili powder, turmeric powder, coriander powder and salt and sauté the mixture for 2 minutes.

Add in the paneer cubes and and let the curry cook for 2 – 3 minutes.

Lastly add milk and cook the curry for 3 – 4 minutes. Take it off the heat and let it cool a little.

In a bowl take in yoghurt and whisk it until its smooth. Add roughly chopped fresh mint leaves and salt, mix it well and keep in the fridge.

Once the filo tartlets are ready, de-mould it, fill it generously with palak paneer and put it in the oven on a baking tray for 2 minutes.

Serve these delicious tartlets with a fresh curd-mint dip.


Enjoy and have a great Diwali!

Matar Paneer Ki Sabzi


An Indian meal without a paneer curry seems almost incomplete. Be it paneer makhni, kadhai paneer, paneer bhurji or paneer tikka, each variation of paneer is mouthwatering. There is a plethora of recipes of paneer and each one loves the recipe most commonly cooked at their homes. Among the gazillion versions that I have tried, this easy paneer makhni recipe is my favorite.

Any special occasion at home, my mum used to cook paneer since we all loved it. With birthdays and anniversaries being special occasions in one’s life, mum never forgot to make each one’s favorite paneer recipe. It was a quintessential birthday dish! The mildly spiced curry, the creaminess from the cashew nuts, the earthiness from the peas and the softness from the cottage cheese makes this dish so comforting and sumptuous. It is aromatic, luscious and so vibrant in its color that you just can’t stop with one serving. Have it with parathas or rice, you will go back for more.



INGREDIENTS: (For 2-3 people)

  • 3 tomatoes, roughly diced
  • 1/4 cup broken cashew nuts, soaked in water for 15 minutes
  • 200 grams cottage cheese, cut into cubes
  • 1/2 cup peas, boiled
  • 1 green chili, split length wise
  • 1 small mace
  • 1 inch fresh ginger
  • 1 tbsp ghee
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • 2 tbsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 5 tbsp whole milk
  • 2 tsp kasuri methi
  • salt, to taste
  • coriander leaves, for garnishing


  • Drain the water from the cashew nuts. In a mixer grinder add the cashew nuts, green chili, tomatoes, mace and ginger and grind it until they form a smooth paste.
  • Heat the saucepan and add ghee. Once its heated add the the cumin seeds. Let it crackle. Add the bay leaf and sauté for 30 seconds.
  • Add the tomato – cashew paste made earlier and cook for a couple of minutes.
  • Now add the turmeric powder and half the red chili powder and allow the mixture to cook for 5 minutes.
  • Add salt, remaining red chili powder and garam masala and cook the mixture for another 2 – 3 minutes on medium heat.
  • Once the masalas and mixture is cooked properly add the paneer cubes and boiled peas and let it cook for 3 -4 minutes.
  • Add whole milk and let it cook for a couple of minutes.
  • Now add half the kasuri methi and allow the curry to cook for 5 minutes so that all the flavors are well infused into the paneer.
  • Garnish with coriander leaves and the remaining kasuri methi and serve the curry hot with parathas or rice.


No-Bake Mango Cheesecake


Here comes another mango recipe which is a must add to your repository – Mango Cheesecake. Recipes after recipes keeping popping in my  mind as I see juicy and sweet mangoes in my fridge. This cheesecake recipe is a walk down the memory lane. My mum started making different variations of this cheesecake. Once the cream cheese was more readily available in the market she tried her hands in making cheesecake with it. It was yummy, but I was completely enamored by this recipe of hers since it was lighter on the palate. And now this mango cheesecake recipe is my personal favorite. Its a delicious no bake recipe where you can celebrate the true flavors of mango.

I have tried this recipe only a couple of times and its turned out to be fabulous. The colors are vibrant, the flavor so perfect that it makes you want more. Be innovative, ornate it as you want, set it as you want since it’s your story, its your creation. So why wait, grab your baking equipments, grab those perfect alphonso mangoes and make this yummy cheesecake this summer.


INGREDIENTS: (For 8 inch springform pan)

For the crust:

  • 2 cups digestive biscuits, finely powdered (I used McVities digestive biscuits)
  • 100 gms salted butter, melted
  • 1/4 tsp star anise powder (optional)
  • 1/4 tsp dry ginger powder (optional)

For the filling:

  • 200 gms of chenna
  • 200 ml sweetened condensed milk (I used milkmaid)
  • 3 1/2 tsp gelatin
  • 125 gms cooking white chocolate
  • 1/4 tsp vanilla essence
  • 150 gms mango puree (optional)
  • 1 cup of mango pieces (optional)

For the topping:

  • 300 ml mango puree
  • 3 tsp gelatin
  • 1 tsp lime juice
  • few mint leaves, for decoration (optional)
  • assorted fresh berries, for decoration (optional)
  • diced mangoes, for decoration (optional)

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  • Mix the finely crushed digestive biscuits, star anise powder and dry ginger powder with melted butter and put it in the bottom of the springform pan or Borosil pan (or any other bowl in which you want to set your cheesecake). This mixture will form the crust of the cheesecake.
  • Microwave the Borosil pan for 40 – 45 seconds. In case you are using the springform pan, combine the ingredients in a microwavable bowl, microwave for 40 – 45 seconds and spread the mixture evenly in the spring form pan.
  • Soak gelatin in cold water and stir to avoid forming lumps. Put the soaked gelatin bowl on top of warm water and stir. (Please soak the gelatin for filling layer and topping layer separately.)
  • Melt white chocolate using double boiler method.
  • Put chenna, melted chocolate, milkmaid (condensed milk), gelatin, vanilla essence and mango puree (optional) in a food processor and combine until it forms a smooth liquid paste.
  • Transfer this liquid mixture in a bowl and add mango chunks and mix well.
  • Put this mixture on top of the crust and allow it to freeze for 20 – 25 minutes.
  • Take the soaked gelatin mixture for the topping layer and combine it to the mango puree and lime juice.
  • Spread it over the cheesecake filling layer and set it fridge for 3 – 4 hours, or until set properly.
  • Before serving top it up with assorted berries and mint leaves or diced mangoes and mint leaves or whipped cream and serve after 30 minutes.


Paneer Spinach Roulade with Makhni Gravy


A flavor packed and fancy way to serve a paneer dish to friends and family never fails to impress people. Paneer roulade with makhni gravy is easy to cook and healthy. Its colorful and bursts with aroma of spices and Indian flavors.

This recipe sprang in my mind when I was bored of eating the usual veggies. Dinners were becoming monotonous. I wanted to try making something innovative using the basic ingredients available in the kitchen. It was then this version of paneer makhni struck me. I was scared whether my roulade pieces would stay intact or not and whether the flavors would blend well or not. But when I served it to my family, they simply enjoyed it. So why wait and go the boring way. It’s time to experiment and try this beautiful recipe.


INGREDIENTS: (For 5 – 6 people)

For the roulade:

  • 200 gms paneer (Indian cottage cheese)
  • 2 medium onions, cut lengthwise
  • 1/2 bunch spinach, roughly chopped
  • 1/2 cup sweet corn kernels, boiled
  • 2 tsp tomato ketchup
  • 6 cloves garlic, finely chopped
  • 3 tsp chilli flakes
  • 3 tsp basil
  • 4 tsp oregano
  • 2 tsp dried mint
  • 1 1/2 tsp freshly grounded black pepper
  • 2 piece brown bread, sides cut
  • 3 tbsp oil
  • salt, to taste
  • flour, for dusting

For the gravy:

  • 4 large tomatoes, halved
  • 6 cloves garlic, finely chopped
  • 1/2 tsp ginger, finely chopped
  • 2 whole cardamom
  • 8 – 9 cashew nuts
  • 1 1/2 tsp red chilli powder
  • 1 tsp oregano
  • 1 tbsp tomato ketchup
  • 1/2 tsp dried mint
  • 1 tbsp oil
  • salt, to taste
  • coriander leaves, for garnishing



  • Take the bread slices, soak it in water and squeeze hard.
  • In a bowl combine paneer, salt, black pepper powder, 1 tsp chilli flakes, 2 tsp oregano, 1 tsp basil, 2 tsp dried mint and the squeezed bread slices and mix to form a smooth mixture.
  • Meanwhile, sauté spinach in another bowl, drain the water and squeeze out excess water.
  • Take 1 tbsp oil in a saucepan. Once its medium hot add garlic and sauté. Add 2 tbsp chili flakes and sauté for 10 – 15 seconds. Then add onions and sauté until its translucent.
  • Now add the sautéed spinach and boiled corn into the saucepan and sauté. Add tomato ketchup, salt, 2 tsp oregano and 2 tsp basil and mix well.
  • Take a cling film and dust it with flour. Now spread the paneer mixture in the form of a rectangle such that its 1/4 inch to 1/2 inch thick. Now spread the spinach mixture avoiding the ends.
  • With the support cling film, roll the entire thing as firmly as you can. Refrigerate for an hour and then freeze for an hour before cutting.
  • Now for the gravy, take oil in a saucepan. Add garlic, cardamom and ginger and sauté.
  • Add the halved tomatoes along with the cashew nuts and sauté. Add 1/2 cup water and let the mixture boil.
  • Once the tomatoes are cooked, strain the mixture. Keep the strained mixture aside.
  • Take the remaining mixture and blend it in a blender with a bit of water. Strain it again.
  • Combine both the strained mixture and heat it. Add red chili powder, salt, oregano, dried mint and tomato ketchup and mix well. Keep boiling the mixture until it thickens a bit.
  • Remove from heat and place in in a serving bowl and garnish with coriander leaves.
  • Take the roulade and cut in into circles as shown in the picture. Heat a pan with some oil. Put the roulade pieces and cook until its brown.
  • Now place the roulade pieces in a plate and serve with the makhni gravy garnished with coriander leaves.