Palak Paneer Recipe

The Zingiest Palak with Creamy Paneer – Palak Paneer

Presenting you one of the most exotic and creamy dishes of the North India. Palak Paneer serves all the way the bright smiles that can easily fill up your stomach. Splendid with easy digesting cream with the pieces of all time favorite paneer. This dish is not only rich in taste, but also provides nutrition to a very great extent. The paneer is at times fried, deep to add flavors in the recipe, one may not deep fry it and add the pieces directly in the vegetable paste.


Ingredients :

Spinach (washed and clean, about 6 cups packed spinach)

1-1/2 cups paneer (cubed into bite size, about 1/3 pound of paneer)

1 tomato (finely chopped, this will make 3/4 of chopped tomato)

1 green chilli (chopped)

1 Tbsp ginger (chopped)

1 Tbsp oil

1/2 tsp cumin seeds

1/8 tsp asafetida

1 tsp coriander powder

1/4 tsp turmeric

1/2 tsp red chilli powder

1/2 tsp salt (adjust to taste)

1/2 tsp sugar

1 Tbsp whole wheat flour

1/3 cup heavy cream


Procedure :

  • First, blanch the spinach, this helps to keep the spinach colour bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minute. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
  • Blend the spinach, ginger and green chilli. Spinach should be creamy but not pasty.
  • Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
  • While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a saucepan, over medium-high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
  • Add cumin seed and asafetida. After cumin seeds crack, add the tomatoes and stir-fry for 1-2 minutes. Tomatoes should be tender, not mushy. Add coriander, turmeric, red chilli powder, salt, and sugar, stir and add the spinach.
  • After spinach comes to boil lower the heat to low and let the spinach cook for about 5-6 minutes do not cover the pot. This helps to keep the green colour of spinach.
  • Mix the flour with 1/2 cup of water and add the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
  • Drain the paneer and fold it gently in spinach and let it simmer for about five minutes.


Serve hot and enjoy this mouth-watering dish with naan, tandoori roti, Paratha or Pulao with chilled cucumber raita is truly divine. Paneer has always been one of the most demanding milk product in Indian Cuisine and when it splashes into the mixture of spice and palak it won’t be less than a  paradise.

Malai Chicken Tikka

Malai Chicken Tikka

Malai Chicken Tikka is the zingiest recipe that one may lust for. The amazing, delicious Indian snacks are mesmerizing with the richness of its taste and the spices that are used to add flavor to it. Malai Chicken Tikka are bite sized pieces and are very lightly coated with cream, which favorably maintains the balance between the spices and cheese.


Ingredients :

550 gms chicken thighs cut to bite size pieces

1 tbsp malt vinegar

4 garlic cloves ground to a paste

1” ginger ground to a paste

1 ½ tbsp Greek yogurt

50mls double cream

1 heaped tsp cornflour

25gms cheddar cheese grated

1 tsp green chili paste (add a bit less if you prefer less spicy)

1 tsp finely chopped coriander leaves

Salt to taste

Melted butter for basting

Pinch garam masala powder

Pinch chaat masala powder or lime juice

Green chutney and onion rings to serve


Procedure :

Soak the chicken in the vinegar, garlic and ginger paste for 15-20 minute

In a separate bowl mix together the greek yogurt, double cream with the corn flour well making sure there are no lumps. Now add the grated cheese and mix well. Add the chili paste, chopped coriander and salt.

Add this mix to the chicken and marinate 20 minutes or preferably overnight.

Soak wooden skewers in water. Preheat the grill onto a high setting. Shake off the excess marinade and thread the chicken pieces onto the skewers. Place them on a wire rack on the top shelf.

Cook under the grill for 12-15 minutes. Baste with butter every 5 minutes and cook until the juices run clear and the chicken is cooked through slightly charred around the edges.

Take the chicken off the skewers and rest them over roti or naan, Sprinkle with a pinch of garam masala powder and chaat masala. Serve with a green chutney and onion salad.

Happy food :)


Malai ki Kheer

Piquant Recipe : Malai ki Kheer

Malai ki kheer is a delicious recipe that not only solves your craving for the sweet taste buds but also spreads the moreish taste. Made up of half ice cream and half milk instead of condensed milk and is a delectable Indian dessert sprinkled with cashew nuts.  

Ingredients  for making Malai ki Kheer :

  • 4 cups milk + 2 tbsp for soaking cashews
  • 2 cups heavy cream ( you may use home-made Malayi as well )
  • ½ cup vermicelli
  • ½ cup Sago pearls
  • 2 cups sugar
  • 2 tsp strawberry Essence, or any other essence
  • 1 tbsp ghee  – to roast vermicelli
  • ½ cup cashews


Pre-Preparation: Soak Sago pearls for 4-5 hours in warm water, drain well and keep aside before starting with the cooking. You may wish to keep it soaked overnight depending on the quality of the pearls and the temperature in your region for delicious kheer.

  1. Heat ghee in a pan and roast vermicelli on low flame for about 4-5 minutes, it should just turn light brown and nothing more.  Keep stirring it to avoid burning, keep aside once done.
  2. Soak cashews in 2 tbsp milk for 1 hour and then grind it to a fine paste. Keep aside.
  3. Now heat milk in a big pan and bring it to the boil, add cream and sugar and simmer it just till sugar dissolves. This will take another 3-4 minutes.
  4. Now add cashew paste,  roasted vermicelli and Sago pearl to it and cook on a low-medium flame till it swells up and get thick. This will take around 10-12 minutes.
  5. Just check the softness of both Sago and vermicelli and if its cooked, add the essence of your choice turn off the flame. If you cook any further, this will get very thick and you may have to add more milk to it.
  6. Serve hot or chilled, depending on your choice. It tastes delish in both forms.


  • You may replace some of the milk with water, if it gets too thick
  • You can also add flavours if you wish to , to make it more pleasant.
  • You may add more nuts to it.

Enjoy your hard workin rest and have Malai ki Kheer.  


Dahi Ke Kabab-Recipe

Dahi Ke Kabab-Recipe


You will be at a loss of how to rate these creamy and soft Dahi ke Kebabs. Interestingly, hung curd forms the main ingredient of these kebabs, supplemented by paneer and bread crumbs for volume and shape. It’s perked up with herbs, masalas, cashew nuts and not to forget the innovative addition of deep-fried onions, which gives an irresistible crunch and intense flavour to the kebabs. This kebab is quite different from the lot, because it has a unique texture, which is not only crisp, but also soft and creamy with the mild crunch of onion in between.




1/2 cup Hung Curd

1 1/4 cups Grated Paneer

1/2 cup Fried Onions

3 tbsp Chopped Cashewnuts

2 tbsp finely Chopped Coriander

5 tbsp Bread Crumbs

1 tsp Chilli Powder

1 tsp Garam Masala

2 tsp finely Chopped Green Chillies

A pinch of sugar

Salt to taste

Bread Crumbs for rolling

Oil for deep-frying

For serving: Green Chutney

1)Combine all the ingredients in a deep bowl and mix well.

2)Divide the mixture into 8 equal portions and shape each portion into a 50 mm. (2”) diameter round kebab.

3) Roll each kebab in bread crumbs so that the kebabs are evenly coated from both the sides.

4) Heat the oil in a deep non-stick kadhai and deep-fry 2 kebabs at a time till they turn golden brown in colour from both the sides.

5) Drain on an absorbent paper. Serve immediately with green chutney.

Handy Tip:

At step 4, do not turn the kebab too frequently while deep-frying, else they will break.


*Image courtsey: Google