Category Archives: Main-Course Veg

Paneer Butter Masala or Paneer Makhani


Dinner parties are incomplete without a sumptuous Paneer Dish and here is my favorite. Easy but simply Delicious.

Melt-in mouth grilled Paneer cubes in a rich onion-tomato-cashew gravy.

Tofu can also be substituted in place of Paneer/Cottage Cheese


  • Paneer (cottage cheese): 250 gms
  • Tomato: 3-4 medium size
  • Onion: 2 medium
  • Whole Red Chilies: 4-5
  • Ginger & Garlic paste: 1 tsp
  • Cashew nut paste: 1 tbsp
  • Cumin seeds: ¼ tsp
  • Fennel seeds (saunf): ¼ tsp
  • Red chili powder: 1 tsp
  • Coriander powder: 1 tsp
  • Turmeric powder: 1/4 tsp
  • Coriander leaves chopped: 1 tsp for garnishing
  • Kasoori methi crushed: 1 tsp (optional)
  • Oil: 1 tbsp
  • Butter: 1 tbsp (Ghee or Clarified butter may also be used)
  • Salt to taste
  • Sugar: ¼ tsp
  • Cream: 1tbsp (optional)
  • Milk: ½ cup
  • Curd/Yogurt:  2 tsp
  • Water: ½ cup


Cut Paneer into slabs and leave in hot water for 10 minutes.

(Note: Test the Paneer for its softness.If it is very soft, it is better to shallow fry to grill before using in the recipe else it will break in the gravy)

Take out the paneer slabs and grill on a pan using some butter until the paneer becomes golden brown. Sprinkle some salt and chili powder. Cut into cubes and keep aside. (Paneer cubes can be used without grilling too if the cubes are not very soft)

Heat oil in a pan, add cumin seeds, fennel seeds, chopped onion, whole red chilies & sauté for 3-4 minutes. Add chopped tomatoes and ¼ tsp sugar and sauté for 3 minutes more.

Cool and grind into a paste.

Now take some oil and butter or ghee in the same pan and add ginger garlic paste and the onion tomato paste. Add chili powder, salt, turmeric and coriander powder and stir.

Cook till the oil separates.

(Note: Cooking till the oil separates is the most important thing to note. This may make or break your efforts. Also, before adding milk or cream it is important for the tomatoes to get cooked properly else the milk will curdle.)

Add cashew paste and mix well.

Follow with cream, milk and curd. Stir immediately to avoid curdling.

Add water and cook till the gravy becomes thick.

Add Paneer pieces to the masala gravy, mix well and cook for 2-3 mins.

Sprinkle kasoori methi and mix in lightly.

Garnish with cream, coriander leaves and chili flakes.

Enjoy with Puris, chapati or Naan.


Coconut Stuffed Karela (Bitter gourd)




I hated Karela for obvious reasons and then I tasted this Coconut Stuffed Karela. Am a convert now.

Karela has a lot of health benefits and if you make it my style, it’s going to be a definite hit.

Some of my folks don’t mind the bitterness, so they leave the skin on, but I peel it off. Also, sometimes, the seeds and skin are used as a part of the stuffing, but I discard them.

Before buying make sure the karela’s are bit firm and a beautiful green. Do not buy the ones that are yellow or soft. I prefer to use the small ones.

Karela – 4-5 small firm
Ginger – a small piece
Grated dry Coconut – 1/2 cup
Turmeric – 2 tbsp
Salt – 2 tbsp
Jaggery – 1 tsp (Sugar can be used as substitute)
Tamarind- 1 tsp (Lemon can be used as substitute)
Green Chilies – 4
Garlic Cloves – 4
Coriander leaves – 1/2 cup
Cumin seeds – 1 tsp (optional)
Oil – 1 tbsp


Peel the karelas and remove the seeds from them. Discard the skin and seeds.

Add/massage salt and turmeric over and inside the karelas. Set aside for at least half an hour.

After half an hour, rinse the karelas thoroughly and boil it in for a minute or two in plain water.

Now for Stuffing, dry roast small pieces of coconut and grind it with chilies, jeera, salt, coriander leaves, jaggery, tamarind, garlic and ginger.

Stuff this mixture in the karelas and tie it with a string.

Heat some oil in a wok and shallow fry the karelas till crisp and brown.

Serve with Dal Chawal or Parathas.Enjoy.

Methi Aloo Paratha

Methi Aloo Paratha

A very good Breakfast Dish.Pair it with Mango launji, yogurt or any pickle and it is oh so comforting.

Fenugreek has numerous health benefits and tastes good too.



Methi/ Fenugreek leaves – around 1 cup (washed and chopped)

Wheat Flour for kneading dough – around 1 cup

Salt to taste

Red chilli powder – 2 tsp

Minced garlic – 1tsp

Besan – 1/2 cup

Water – as required



For the Filling:

Boiled and Mashed Potatoes – 2

Green chillies – 2 (chopped finely)

Salt as per taste

Amchur/Mango powder – 1 tsp (Optional)

Paneer 1/2 cup (Optional)



Knead a dough with all the ingredients except Ghee.

Mash potatoes, Paneer, add green chillies, Amchur powder and salt.Mix well.

Divide the dough in medium shaped balls and roll them out.

Add the potato filling, seal and roll out again into a paratha.

Heat tawa and place the paratha. Smear ghee when the paratha becomes golden brown on both sides.

Enjoy !

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