Category Archives: North Indian

Mughlai Paneer


Mughlai Paneer


  1. Paneer (Cubed): 250 Gm
  2. Cashew: 50 Gm
  3. Almond: 50 Gm
  4. Onion: 2 -3 (Finely Chopped)
  5. Ginger Garlic Green Chili Paste: 2 Tsp
  6. Coriander Powder: 2 Tsp
  7. Cumin Powder: 1 Tsp
  8. Garam Masala: 1 Tsp
  9. Pepper Powder (Preferably White Pepper): 2 Tsp (Or To Taste)
  10. Black Cumin Seeds (Shahi Jeera): 1 Tsp
  11. Yogurt: 1 Cup
  12. Milk: 1 Cup
  13. Salt: To Taste
  14. Sugar: A Pinch
  15. Oil: 2 Tblsp
  16. Cilantro: For Garnish



  1. First shallow Fry the paneer cubes.
  2. Soak the almonds/cashews in milk for 10-15 min and grind it in a blender to form a smooth paste.
  3. Heat oil in a pan, splutter cumin seeds and fry the onions until they start to sweat.
  4. Add ginger-garlic-green chilly paste and cook till the raw smell vanishes.
  5. Add the yogurt along with cumin powder, corriander powder and garam masala to this and cook for a minute.
  6. Next add the cashew and milk paste. Add water as needed and bring it to a boil. (Add more water than needed as the gravy thickens considerably.)
  7. Add salt, sugar and pepper powder to the gravy and let it simmer for 15-20 minutes for the cashew/almond to be cooked nicely.
  8. Add the paneer cubes to the gravy and cook for another 5 minutes.
  9. Garnish with fresh cilantro or with toasted cashews/almonds and serve with pulav/naan.


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Posted by on June 30, 2013 in North Indian, Paneer, Vegetarian


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Aloo Methi (Potatoes & Fenugreek leaves)

methi aloo

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • 3 to 4 cups of methi leaves, chopped
  • 3-4 medium size potatoes or 10-12 baby potatoes
  • 1 or 2 green chilies, chopped
  • 1/2 tsp red chili powder (optional)
  • 1/2 tsp turmeric powder (optional)
  • 2 tbsp butter or mustard oil or any sunflower oil
  • rock salt or regular salt as required


  1. Remove the leaves from the stems of the Methi.
  2. Wash the leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them.
  3. Now chop the leaves. You could do this with a knife or chop them in a food processor. While chopping in the food processor, make sure you do not chop it to fine or make a paste of it.
  4. In a kadhai, heat up the butter or oil.
  5. Add the potatoes first.
  6. Saute the potatoes for some mins till they get half cooked and light browned.
  7. Now add the fenugreek leaves.
  8. Also add the green chili, red chili powder, turmeric powder and salt.
  9. Give a nice stir and let the veggies cook on a medium flame uncovered.
  10. The fenugreek leaves will start to leave water.
  11. Lower the flame and cook the veggies for 5-6 minutes more.
  12. Keep on checking the sabzi after a gap of 2-3 minutes.
  13. If you see that the potatoes are not cooked and the water has dried, then add 2-3 tbsp of water, so that the potatoes get cooked.
  14. When the veggies are done and if there is any water left, then dry the water.
  15. The end dish should be dry and not watery.
  16. When the aloo methi is done, you could add some more butter and mix it with the veggies.
  17. Serve the Aloo Methi with parathas, rotis or rice-dal combo.
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Posted by on April 7, 2013 in North Indian, Vegetarian