Palak Paneer Recipe / A Perfect Restaurant Style Recipe With Special Tips

Palak paneer recipe/ how to make restaurant style palak paneer/ palak paneer recipe with recipe video and step by step images.

Palak Paneer Recipe / A Perfect Restaurant Style Recipe

Palak Paneer is a very healthy nourishing & mouth-watering dish from north Indian cuisine. A creamy spinach gravy with the paneer sauteed in Punjabi tadka is a perfect restaurant style recipe.

The spinach leaves along with the tender stalk are taken in this recipe. They are then blanched in boiling water. This is a very important step as it helps spinach to retain its color. Secondly I have used butter and oil for frying the tadka as when butter is used along with oil, the oil prevents the browning of butter.

To give the gravy a creamy feel some fresh cream is added, you can also add in some cashew nuts paste to make it more richer in taste. However I like it without cashew nuts paste. Also the water should be added as per the required consistency. I like to have palak paneer with rice so the mentioned quantity was sufficient for me.

For more Punjabi cuisine recipes do visit Amritsari Khatte Chole (Zero oil), Punjabi Suran , Punjabi Dum Aloo restaurant style , Paneer Makhni restaurant style, Paneer Pudina

Some tips for this recipe of Palak Paneer are mentioned after the method.

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Ingredients:

1 bunch Spinach

8 Paneer pieces

2 tbsp Oil

2 tbsp Butter

1 Onion (finely chopped)

1 tsp Garlic (finely chopped)

1 tsp Ginger (finely chopped)

1 Green Chilli (finely chopped)

1 tsp Cumin seeds

½ tsp Garam masala powder

½ tsp Red Chilli powder

¼ cup Water

2 tbsp Fresh Cream

Salt

Water for boiling Spinach

Method:

Wash and clean the spinach leaves thoroughly. Also take the tender stalk along with the leaves.

Boil enough water in a pan. Put in the spinach leaves and blanch them for 5 min.

boil water

add spinach

boil for 5 min

After 5 minutes the spinach would change its color. As soon as the spinach starts to change its color transfer the leaves into ice cold water. This is done as it helps to retain the green color.

starts to change color

transfer to ice cold water

Make a puree of this blanched spinach along with ¼ cup water. Adjust water as per the consistency required.

In a pan heat 2 tbsp oil and 2 tbsp butter. Let the butter melt.

let butter melt

Add in 1 tsp Cumin seeds.

add cumin seeds

When the cumin seeds starts releasing aroma put in 1 onion finely chopped. Saute till translucent.

add onion

Further include the chopped ginger, garlic, green chilli and continue frying on low to medium heat till it turns brown.

add ginger, garlic, green chilli

saute till brown

Further add in the ½  tsp Garam masala powder and ½ tsp red chilli powder. Mix well and stir fry for a minute on low heat.

add spices

stir fry

Add in the 8 paneer pieces and stir fry for a minute. 

add paneer

stir fry

Add in the spinach puree. Mix well and simmer for 5 minutes.

add spinach puree

Now its time to put in 2 tbsp of fresh cream and salt. Mix well.

add fresh cream and salt

mix well

The restaurant style Palak Paneer is ready.

Palak Paneer Recipe / A Perfect Restaurant Style Recipe

Serve hot with any Indian bread of your choice. It also goes well with Jeera rice and also Plain steamed rice.

Tips:

Wash and clean the spinach leaves thoroughly

Do not blanch the spinach leaves for long.

Add water to the spinach puree as per the consistency needed.



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A Perfect Gajar Ka Halwa Without Milk - Quick and Easy

Gajar ka Halwa recipe with step by step images and recipe video to make it easier for my viewers.

Gajar Halwa is the most common halwa in India specially made during winters. At home we call it as Gajrela and it is our family favorite winter sweet dish.

This recipe is a very easy and a quick version of  Gajar ka Halwa where in you do not have to add in any milk instead just go for condensed milk.

I have used around half kg of carrots and it yielded me tightly packed 3 cups of grated carrots. I have just taken the outer red part and not the inner yellow stalk. The other points to be taken care of are mentioned in the Tips section after the method. 

If you are looking for other sweets then visit the other sweets recipes on my blog maida burfi,  instant milk powder burfi, punjabi shakar pare, instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

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Ingredients:

3 cups Grated Carrots

¼ cup Sugar

½ tin Condensed milk (milkmaid)

1 tbsp Ghee

½ tsp Cardamom powder

5 Cashewnuts (chopped)

5 Pistachios (chopped)

5 Walnuts (chopped)

Method:

Firstly wash the carrots, peel and grate them. I have used the outer red part and not the inner yellow stalk. Also I have grated it with the hand grater however you can also use food processor.

In a thick bottomed pan put in the 3 cups of tightly grated carrots and ¼ cup sugar. Mix well and cook it on medium to high flame. Keep stirring at regular intervals.

Take carrots 

add sugar

mix well and cook

The sugar will start to melt and along with it the carrots would also start releasing its juice. So now the carrots would be cooked in its own juice and the melted sugar.

sugar melts

Let it cook till the whole moisture gets dried up.

moisture dried up

Then next is to add in the ½ tin of condensed milk. Mix it well. By adding the condensed milk the color would be a bit lighter but as the condensed milk dries up the gajar halwa would turn very beautifully colored. Also condensed milk gives the gajar halwa a very rich taste.

add condensed milk

mix well

Cook this also till the whole condensed milk is dried up and there is no moisture left.

moisture dried up

 

Now put in 1 tbsp of ghee and mix it well followed by ½ tsp of cardamom powder.

add ghee

mix well

add cardamom powder and mix well

Again give it a nice mix. By this time the gajar ka halwa would be beautifully and perfectly cooked.

beautiful and perfect

Finally garnish it with chopped cashew nuts, almonds and walnuts. However you can use any nuts as per your taste.

finally garnish with dried nuts

Serve it hot or refrigerated, both ways it tastes scrumptious and mouth watering.

Gajar Ka Halwa

Tips:

Use tender juicy dark colored red carrots and not the orange ones.

Adjust sugar as per your taste. Do not exceed much as the halwa would then turn sticky.

Add dried nuts as per your liking and taste.

Do try this Gajar Ka Halwa made without milk and make your family and friends go food-a-licious with it. Also share your experience with us via comments.

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Peanut Ladoo Recipe / how to make peanut ladoo / Healthy Peanut Ladoo

Peanut ladoo recipe / how to make peanut ladoo / peanut ladoo recipe with images and video

Peanut Ladoo 

A very simple and easy three ingredient recipe of scrumptious and full of proteins ladoo which involves just the roasting of peanuts and then grinding it to coarse mixture with jaggery powder.

Care has to be taken while roasting the peanuts. Roast them on low flame and roast them till they turn brown and their raw taste and smell goes away. They should turn crunchy.

If you are looking for other sweets then visit the other sweets recipes on my blog maida burfi,  instant milk powder burfi, punjabi shakar pare, instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Ingredients:

1cup Peanuts

¾ cup Jaggery

2 tbsp Ghee

Method:

Firstly heat a pan and dry roast the peanuts. Do this on low flame and roast them till they turn brown and their raw taste and smell goes away. They should turn crunchy and give a nutty flavor.

Let them cool a bit. Rub them in between your palms and remove their peel.

Now in a grinder jar take these dry roasted and peeled peanuts along with the ¾ cup jaggery powder and grind them to a coarse mixture.

take peanuts anf jaggery in jar

coarsely grind

Transfer it to a bowl and add 2 tbsp of ghee in it.

add ghee

Mix it well. The mixture should be such that if you press a small portion of it in your hand the mixture should be able to hold its shape and should not fall apart.

should hold shape

If the mixture is not holding its shape you would need to add in some ghee. For me the said quantity was enough.

Now grease your hands with a little ghee and start making ladoos.

grease hands

Take small portion and give them a shape of ladoo. Likewise make ladoos for the entire mixture. It would yield around 10 to 12 ladoos.

make ladoos

I made 12 ladoos of the mixture.

Store it in an air tight container and it would stay good for a week at normal room temperature.

Peanut Ladoo 

Tips:

Roast peanuts on low flame and roast them till they turn brown and their raw taste and smell goes away.

If the mixture is not holding its shape you would need to add in some ghee.

You can also add in some dry fruits as per your choice.

Shelf life is a week if stored in air tight container.

Do try this food-a-licious peanut ladoo and write in your suggestions via comments.

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Vegetable cutlet recipe / How to make Veg Cutlet / Veg Patties for kids

Vegetable cutlet recipe / how to make veg cutlet / vegetable cutlet step by step images / video recipe

A perfect snack made of boiled and mashed potatoes mixed with some veggies and spices and then deep fried to get that crispy feeling outside and soft inside and is temptingly mouth-watering when served with green chutney.

This again is my mom’s recipe. I have been having this since childhood. Muma also used to give it to me in my tiffin as it serves a great tiffin snack.

Now this recipe does not call for adding any corn flour or all purpose flour for binding. You just have to add some fresh bread crumbs to the mixture and its all set for frying. If you feel that the mixture is still loose add in some more bread crumbs. However for me the said quantity was enough.

Also there is no need for coating. So it’s a very simple and easy recipe.

Do give it a try and let me know your experience via comments.

Also if you are looking for some other snack recipes do visit Also have a look at the other snack recipes on my blog punjabi namkeen mathri, mumbai street style sandwich, stuffed papad cones, veg schezwan fritters, bread masala, bread rolls, potato seekh kebab, hash brown mini pizza,hash browns. For the recipe videos please visit my You Tube Channel and do subscribe it.

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Ingredients:

2 potatoes (boiled and peeled)

¼ cup Green peas (boiled)

1 Carrot (boiled)

¼ cup Bread crumbs (fresh)

1 Onion (finely chopped)

1 tbsp Coriander (chopped)

1 Green Chilli (finely chopped)

1 tsp Sugar

1 tbsp Lemon juice

1 tsp Garam Masala powder

½ tsp Red Chilli powder

Oil for frying

Method:

Take a mixing bowl.

In it add the above ingredients except oil. Give it a mix.

add all the ingredients

Mash and combine. If you feel that the mixture is still loose add in some more bread crumbs. However for me the said quantity was enough. This is the time when you can check and adjust salt and spices.

Mash

combine

 

Take a heart shaped mould and grease it with oil.

grease the mould

Take a small portion of mixture and fill the mould with the mixture.

fill the mould with mixture

Press it gently.

press gently

De mould it to get the heart shaped cutlet. However you can use any shape of mould as per your liking. Or even you can give it a round or oval shape with your hands.

Demould

Slide the cutlets into hot oil. Do not overcrowd the pan. Fry on medium heat and not on high heat to avoid burning.

slide into hot oil

fry on medium heat

Flip and fry from both sides until golden and crisp.

flip and fry

golden and crisp

Drain on a kitchen tissue to remove excess oil.

Drain on kitchen tissue

Serve them hot with green mint chutney or coriander chutney. Also you can pack them for kids in their tiffin.

Vegetable cutlet recipe

Tips:

If you feel that the mixture is still loose add in some more bread crumbs.

Fry on medium heat and not on high heat to avoid burning.

Vegetables can be added as per your choice and requirement.

Do try this food-a-licious recipe and share your experience with us via comments.

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