Sunday, March 29, 2020

Protein Atta Dosai |Healthy Wheat Dosa| Protein Rich Recipes By Masterchefmom


Protein Atta Dosai

Hi Supermoms,

During the recent times following the #21daylockdown, we  are all trying the 'smart cooking technique' so that we spend less time in the kitchen and have energy to do other household chores.  

Smart cooking involves smarter recipes that has the mix of health, taste and is absolutely fuss free . It also involves using minimum ingredients and cooking time too. 

I am sharing one such recipe today. The beauty of this recipe is that you can use the flour that you have in your pantry. You can also use the legumes that you have in stock. If you do not have legumes, you can use dal/lentil instead. Soak them for 3-4 hours and use it in this recipe. 

You can also add any herbs or vegetables as a topping to make it more wholesome. But let me tell you that the plain dosa itself is so yummy and requires no side dish.

I just served it with some jaggery and pickle. Do try it today and let me know how it turned out. 

Let's start cooking!

Healthy Wheat Dosa

Healthy Wheat Dosa | Instant Protein Atta Dosai :

Preparation time : 5 minutes
Cooking time : 20 minutes
Makes : Approximately 10 dosa(s)
1 cup = 200 ml cup 

Ingredients :

1 cup atta/ whole wheat flour
1 cup chickpeas sprouts (uncooked) ( you can use soaked chickpeas also)
1/4 teaspoon turmeric powder
1/4 teaspoon black peppercorns ( powdered)
1/2" fresh ginger (chopped) OR pinch of asafoetida 
few coriander leaves (roughly chopped) (optional)
2 cups water ( adjust)
salt to taste

Method:

1. Mix Atta, turmeric powder, black peppercorns, salt  in a large vessel and mix well.
2. Add 1 cup water and mix to make a lump free paste ( thick batter).
3. Grind the sprouted or soaked chickpeas and ginger into a smooth mixture using 1/2 cup water.
4. Add the ground chickpeas mixture into the atta mixture and add another 1/2 cup water, chopped coriander and mix well. Your batter is now ready.
Chef tips: The batter should not be too watery or too thick. If the batter becomes too watery and you are unable to make the dosa without it sticking to the pan, then add 2-3 tablespoons of atta into the batter , mix and make the dosa. 
5. Heat dosa tava and start making the dosa just the way you would make regular dosa.
Chef tip: As the texture of this dosa is 'soft', make sure to make smaller dosa so that it will be easy to flip and cook. Cook till the dosa is well browned on both sides.
6. Repeat the same process for the entire batch . 

Your delicious and wholesome Protein Atta Dosai is now ready ! 

Healthy Wheat Dosa

Happy Cooking!

With love,

Masterchefmom



Friday, March 27, 2020

Herbal Relish |Green Thokku | All Purpose Green Chutney | Gluten Free and Vegan Recipe

All Purpose Green Chutney

Hi Supermoms,

Last few weeks have been filled with stress and anxiety for all of us. The Corona Virus pandemic has completely changed our lives. Here in India, a #21daylockdown was announced on 24th March 2020. This is the time for each one of us to rise to the occasion, follow the lock down norms and do our respective duties.

Cooking three meals a day, taking care of the family, working from home , doing all house hold chores is no mean task. Distributing work among our family members can really ease the burden. Most importantly, we have to learn to cook smart to ensure we continue to eat fresh and healthy. Smart cooking can save a lot of time and effort. 

Today, I am sharing one such recipe that will help you out in these #stayhome #lockdownperiod.
My mother used to send large batch of this Green Thokku/Herbal Relish to my brother during his college days. perfect for having along with hot rice or as a side dish for roti/chapathi. 

It stays good for up to 15 days when refrigerated. Use a odour free clean bottle and also line it with oil before you transfer this All purpose Green Chutney into it. 

This recipe is totally worth your time and will save loads of cooking time later. 

Let's start smart cooking !

All Purpose Green Chutney

Herbal Relish |Green Thokku | All Purpose Green Chutney :

Preparation time : 10 minutes
Cooking time : 30 minutes
Makes : Approximately 350 gm thokku 
Storage : 15 days (kept refrigerated. Use clean and dry spoon every time)
1 cup = 250 ml cup

Note : You can use only coriander leaves also. You can also add spinach or radish greens ( if available) . Add 1/4 cup water while grinding the mixture. 

Ingredients :

 To sauté and grind :

1 tablespoon oil ( I used sesame oil)
2 tomatoes (roughly chopped)
1 capsicum (roughly chopped)
1" fresh ginger (chopped)
6-7 garlic cloves 
4-5 green chillies
1-2 dry red chilli (optional)
1/2 teaspoon black peppercorns
5 cups fresh coriander + mint leaves ( washed and chopped)


Other ingredients :

1/4 cup sesame oil 
3/4 teaspoon mustard seeds
1/4 teaspoon turmeric powder
1/4 teaspoon fenugreek powder/methi powder
salt to taste

Method :

1. Heat a pan/kadai with oil and add all the ingredients given under ' To sauté and grind ' one by one in the order given.
2. Just sauté it for a few minutes and switch off. 
3. Once cooled, transfer it to the jar of a mixer and grind it to a smooth paste ( you can add 1/4 cup water and grind).
4. Heat oil in a pan and temper with mustard seeds .
5. Add turmeric powder and immediately add the ground herbal mix.
6. Add salt, cover and cook over low flame, stirring every few minutes till the excess water is absorbed and the oil separates along the sides of the pan.
7. Add fenugreek powder and cook just for a a couple of minutes and switch off.
8. Once the herbal relish has cooled down completely, transfer it to a clean bottle. Do watch my herbal relish video to see the way I have lined the bottle .


Fresh batch of the All purpose green chutney/herbal relish/green thokku is now ready . 


All Purpose Green Chutney

Stay Safe, Stay healthy . Sending you all positive vibes.

Happy Cooking!

With love,

Masterchefmom













Saturday, March 21, 2020

Spinach Peanut Chutney | Gluten Free and Vegan Recipe

Spinach Peanut Chutney

Hi Supermoms,

I love making different varieties of chutneys. They are easy to make, tastes amazing and also gives me the opportunity to add more healthy ingredients . 

For many of you following my blog, you would already know that I try my level best to add spinach to every day menu in some form. Spinach gave this chutney loads of flavour, taste and made it so colourful too. 

The chutney gets me lots of compliments whenever I make it. I am confident that you will receive loads of appreciation for this chutney. This recipe is a keeper. 

I would love to hear how it turned out for you and your family feedback . 

Now let's start cooking !

Spinach Peanut Chutney


Spinach Peanut Chutney 

Preparation time : 5 minutes
Cooking time : 10-12 minutes
Serves : 4-6
1 cup = 250 ml cup


Ingredients :

15-20  spinach leaves 
1/2 cup peanuts ( raw)
1 teaspoon for roasting peanuts
1-2 green chillies 
1/2 cup fresh coconut ( chopped)
water ( adjust)
salt to taste

For tempering :

2  tsp coconut oil 
1/2 teaspoon mustard seeds
4-5 curry leaves ( roughly torn, optional)

For garnish (optional):

finely chopped cilantro 

Method :

1. In a small pan add 1 teaspoon oil and roast the peanuts till they start cracking and well browned.
2. Cool and grind them along with blanched spinach, coconut and green chillies adding water little by little.
3. Transfer it to a serving bowl.
4. Heat oil for tempering and temper the chutney with the ingredients given for tempering.
5. Add salt and mix well. 
6. Garnish if you like ( optional step)

Spinach Peanut Chutney


Your delicious and healthy peanut chutney is ready in minutes. Serve it along with your tiffin. I served it with a super healthy Millet Dosai. 

Happy Cooking!

With love,

Masterchefmom

Ragi Dosa Recipe| Healthy Breakfast Recipe by Masterchefmom| Gluten Free and Vegan


Ragi Dosa Recipe

Hi Supermoms,

My Protein Dosai recipe has become so popular that so many of you have been asking me to share recipes that are tasty , easy to cook and also very healthy.

Ragi is filled with goodness of fibre and calcium and is very popular in many villages across South India. There are plenty of ways in which you can cook Ragi, but today I am going to show you a very popular combination at our place, which children will also love.  

Without delay lets start cooking.

As the colour of the dosai is not so inviting for kids  , I have added grated beetroot, carrot, capsicum, onion etc., that makes the dosa even more wholesome and delicious too.  

Ragi Dosai |  Ragi Dosa Recipe :

Preparation time : 4-6 hours soaking time ( fermentation - optional)
Cooking time :2-3 minutes per dosa
1 cup = 250 ml cup

Ingredients :

For the batter:

2 cups  ragi /finger millet 
1/2 cup urad dal /husked black gram
1/4 teaspoon fenugreek seeds/methi seeds
Salt to taste. 

For greasing :

1 tablespoon sesame oil 

Method : 

1. Wash  the ragi/finger millet three to four times and soak them in enough water for 4-5 hours or overnight. 
2.In another vessel, wash and soak urad dal along with fenugreek/methi seeds  for the same amount of time as finger millets. 
3.After the grains have soaked for the said amount of time, grind the ragi into a smooth batter using 1/2 cup of the soaked water adding little at a time ( adjust water quantity).
4. Transfer the ground ragi batter to another vessel.
5. Now grind the urad dal along with methi seeds into a smooth batter adding 1/4 cup of the water used for soaking the lentil. 
6.Add this to the ground ragi batter ,add salt and mix well.
7.You can start making the ragi dosa immediately or allow it to ferment for 4-6 hours and then start making the dosa. Either way, they taste great. 

If you do not get whole ragi/finger millet, you can use ragi flour . You can follow this recipe-  to make Ragi dosai using the flour or you can also refer to my recipe video to make  instant ragi dosai using the ragi flour . 

Your healthy and tasty ragi dosai is ready ! Serve it with your choice of chutneys and sambar. They taste good even with milagai podi or with jaggery.

I served the dosai with peanut chutney and added a secret ingredient to make it even more healthy - Spinach !

 Wholesome, nutritious and so yummy!!


Do try and share your family feedback with me . 

Ragi Dosa Recipe

Happy Cooking!

With love,

Masterchefmom



Monday, March 16, 2020

Detox Rasam | Herbs And Pepper Rasam | Healing Recipe |Gluten Free Recipe

Detox Rasam

Hi Supermoms,

We are in the midst of a season change, which means a spurt in viral infections leading to sore throat, loss of appetite etc., on top of it we have this pandemic strain of Corona Virus spreading across the world, which is forcing us to rethink our food choices and start including more healthy items in our menu without compromising on taste. 

Today’s recipe is going to be very important one. A recipe that is combination of taste, health and most importantly a dish that helps in prevention and healing. 

This is a heirloom recipe , a recipe from our ancestors who believed that 'Food is Medicine'. So much of culinary wisdom that has been passed down generations. I am so glad to share this treasure with all of you . 

You can watch the recipe video below:



I hope and pray that this recipe will help many of you. You can drink this rasam at least  once every fortnight. 

Let’s start cooking !

Detox Rasam


Detox Rasam :

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 6
1 cup = 250 ml cup
Special Note on Vessel required : Rasam cooked in the Traditional 'Eeya sombu' gives the most authentic taste . You can however make rasam in earthen vessels or stainless steel.  Also, try using an iron ladle to temper the rasam .

Ingredients :

small lemon size tamarind ( soak in 1 cup warm water for 10 minutes and extract juice) OR use 1.5 teaspoons of thick tamarind pulp ( you can use store bought pulp or paste) and dilute it with 3-4 cups of water
1/4 teaspoon turmeric powder
salt to taste

The Detox Rasam Masala Mix: 

1/4 cup  pigeon peas/arhar dal/toor dal
1&1/2 teaspoons black peppercorns
1 Pipli//long pepper ( optional)
2 teaspoons jeera/cumin seeds
2 teaspoons coriander seeds/dhania
1 inch fresh ginger ( peeled)
5 garlic cloves
Handful of curry leaves
Handful of coriander leaves
1/2 teaspoon ghee/clarified butter (optional)

To temper :

1-2 teaspoons ghee/clarified butter
1/2 teaspoon mustard seeds
1 dry red chilli ( optional)
pinch of asafoetida

Method :

1. In a heavy bottom vessel add the extracted tamarind juice and dilute it with another 3 cups of water.
Chef tip : You can adjust the water quantity after tasting the rasam. 
2.Place the vessel over low flame and allow it to come to a rolling boil. 
3. While the tamarind water is simmering, you can heat a pan with ghee (optional) or dry roast  the ingredients given under 'to fry and grind' till they turn fragrant and switch off.
3. Transfer this to the small jar of a mixer and grind them coarsely . You can also add 1/4 to 1/2 cup of water and grind this mixture into a paste.
5. Now add the turmeric powder,ground detox rasam masala mix and salt.
6. Allow it to simmer till the time the rasam froths on the sides of the vessel. 
Chef tip: This step will only take 5-7 minutes.
7. Switch off.
8. Heat ghee and temper with ingredients given for the same. 
9. Pour it into the rasam and mix well.

Your Detox Rasam is now ready. You can enjoy this as a soup or appetiser and also serve it along with hot rice and ghee. So comforting and healing too!

Do try and share your family feedback with me.

Detox Rasam


Happy Cooking !

With love,

Masterchefmom


Wednesday, March 4, 2020

Tea Kadai Masal Vadai | Street Style Masala Vadai Recipe |Gluten Free and Vegan Snack Recipe

Tea Kadai Masal Vadai | Street Style Masala Vadai Recipe

Hi Supermoms,

If you have visited South India, you will be familiar with this popular street food- Masal Vadai or the Masala Vadai. These are super tasty tea time snack made using the Bengal Gram/Channa Dal and it is impossible to resist them . 

The addition of garlic, onion, ginger and fennel seeds takes this vadai to a different level. They are quite easy to make at home . All you need to remember is to drain the excess water completely from the soaked channa dal/Bengal gram before you grind them. This ensures that your vadai absorbs less oil and also turns out super crispy. 

You can watch the recipe video below:


These are perfect party starters and pairs so well with fresh coconut chutney. This recipe is sure to get you loads of compliments. 

Do try and share your family feedback with me. 

Tea Kadai Masal Vadai | Street Style Masala Vadai Recipe


Tea Kadai Masal Vadai : 

Preparation time : 2 hours ( to soak the dal)
Cooking time : 20 minutes
Makes : Approximately 25 medium size masala vadai
1 cup =250 ml cup

Ingredients :

1 cup channa dal/bengal gram
1-2 dry red chilli
1 green chilli
3/4 teaspoon fennel seeds/saunf
4 garlic cloves (with skin)
1” ginger piece
1 sprig curry leaves (roughly torn)
1 onion ( finely chopped)
Handful of coriander leaves (finely chopped)
Salt to taste
Oil to fry 

Method :

1. Soak the channa dal along with dry red chilli. 
2. Set aside 2 tablespoons of the soaked dal and grind the remaining into a coarse vadai batter.
3. Pound garlic, green chilli, fennel seeds and ginger coarsely in a mortar and pestle. 
4. Add the ground batter to a wide bowl.
5. Now add the pounded ingredients, chopped onion, curry leaves and coriander leaves.
6. Add salt and mix well.
7. Heat oil in a kadai/small wok .
8. When the oil is hot, take a small portion of the vadai batter and flatten it on your palm and slide them gently into the oil.
9. Flip and cook the vadai till they are uniformly brown on all sides.
10. Drain them in a kitchen towel. Repeat the same method for the entire batch. 

Your delicious Masala Vadai is now ready! Serve them as is or with coconut chutney . Yum!!
Tea Kadai Masal Vadai | Street Style Masala Vadai Recipe

Happy Cooking!

With love,

Masterchefmom




Saturday, February 29, 2020

Tamatar Ki Khatti Meethi Chutney | Sweet And Sour Tomato Chutney | Gluten Free and Vegan Recipe



Hi Supermoms,

Chutneys need no introduction. It is an integral part of our everyday cooking. It elevates the experience of enjoying any snack or tiffin. I personally love making different chutneys. You can try some of my chutney recipes here. 

Recently I made bitter gourd fritters using a recipe from a cookbook and the author had also shared a sweet and sour tomato chutney that would be a great accompaniment to the same.  Without thinking twice I made this yummy chutney. 

I have made a few changes in the recipe to suit our taste palates. The chutney was simply delicious and got me loads of compliments. 

I can't wait to share the recipe with all of you. Let's start cooking !



Tamatar Ki Khatti Meethi Chutney 

Recipe Courtesy : Adapted from Pakodas By Sangeeta Khanna

Preparation time : 5 minutes
Cooking time : 15 minutes 
1 cup =250 ml cup
Serves : 4
Storage : You can store this chutney in a clean bottle or jar for unto 5 days. 

Ingredients :

4 ripe medium size tomatoes ( chopped)
1 dry red chilli ( adjust quantity according to the type of chillies you are using)
1-2 teaspoon jaggery powder
1/4 cup water
salt to taste

For tempering:

1 teaspoon oil
1-2 Indian bay leaves
1" ginger ( peeled, coarsely crushed)
1/4 teaspoon fenugreek seeds
1/2 teaspoon fennel seeds 

Method :

1. Heat a pan or kadai with oil.
2. Temper with the ingredients given under 'For tempering'.
3. Add the chopped tomatoes, salt and mix well. 
4. Add water and cook over medium flame till the tomatoes break down .
5. Add jaggery and cook for another 2-3 minutes and switch off.
6. Remove the bay leaf/leaves and blend the chutney into a sauce like consistency. 

Your delicious Tamatar Chutney is now ready!!!
Tamatar Ki Khatti Meethi Chutney

Do try this lip smacking chutney soon and share your family feedback. 

Happy Cooking!

With love,

Masterchefmom










Friday, February 28, 2020

Baby Potato Roast | South Indian Style Baby Potato Pan Fry | Gluten Free and Vegan Recipe

Baby Potato Roast

Hi Supermoms,

Lemon Rice with Baby Potato Roast has been a childhood tiffin box favourite for both my husband Raghu and myself. We share fond memories of this delicious combination . Baby Potato Roast also compliments curd rice



My mother used to pack lunch in a two or three compartment tiffin box , one with lemon rice, the second with curd rice and the top compartment used to have these yummy baby potatoes. This combo is so ever green that I make it even now as feel so nostalgic. 



The baby potato roast can easily be served as a party starter too. Quick and Easy to make, this simple baby potato roast is sure to get you loads of compliments. 



Do try this yummy recipe and share your family feedback. 


Let's start cooking!


Baby Potato Roast 

Preparation time : 20 minutes (to pressure cook and peel the baby potatoes)
Cooking time : 20 minutes
Serves : 4-6 
1 cup = 250 ml cup 

Ingredients :

To marinate:

1/2 kg baby potatoes ( boiled and peeled)
4 garlic cloves ( roughly pounded)
1/2" ginger ( peeled and roughly pounded)
1/8 teaspoon turmeric powder
1 teaspoon Kashmiri Chilli powder
1/4 teaspoon cumin powder/jeera powder
1/2 teaspoon coriander powder 
2 teaspoons oil ( you can use oil of your choice)
salt to taste

To temper :
1 tablespoon oil ( I used sesame oil)
1/2 teaspoon mustard seeds
pinch of asafoetida
1 sprig curry leaves ( roughly torn)

To garnish ( optional):

1-2 curry leaves ( torn roughly)

Method :

1. To a wide bowl, add the baby potatoes and all the ingredients given under 'To marinate'.
2. Mix well and set it aside for 10 minutes.
3. Heat a wide iron kadai/pan with oil and temper with ingredients given for the same. 
4. Add the marinated potatoes and stir to coat the potatoes with the tempered ingredients.
5. Fry over low flame, stirring occasionally till all the potatoes are well roasted. 
Chef tip : The longer you roast, the tastier the potatoes. 

Switch off, garnish and your delicious baby potato roast is now ready . Simply yum!


Baby Potato Roast

If you are looking for more Baby Potato recipes, you can try my Baby Potato Masala Rice , Choto Aloor Dum Recipes.

Happy Cooking !

With love,

Masterchefmom






Beet Greens Chutney | Beetroot Greens Chutney Recipe| Gluten Free and Vegan


Beet Greens Chutney

Hi Supermoms,

Beetroot leaves or the Beet Greens are full of nutrients. 
Rich in iron and minerals these greens are also easy to cook. They are tasty and can be quickly converted into delectable side dishes. I have earlier shared a delicious Beet Greens Dal and also a  with all of you . If you are new to cooking the beetroot greens, do check out my video where I share the method to use these greens .Do try them and share your family feedback.

Today, I am sharing another quick recipe that is so tasty. It can be mixed with rice to make a delicious Beet Greens Rice or can be even served along with your flatbreads. The chutney recipe that I am sharing today can also be a great healthy spread on bread or tortillas . You can even dilute the chutney with 1/4 cup water while grinding and temper with oil and mustard seeds to serve it as a side dish for your tiffin. 

There are endless ways you can serve this chutney 😁. 

Let's now start cooking!

Beet Greens Chutney

Beet Greens Chutney | Beetroot Greens Chutney Recipe :

Preparation time : 10 minutes
Cooking time : 10 minutes
1 cup = 250 ml cup
Serves : 3

Ingredients :

1&1/2 cups beetroot greens ( cleaned and chopped )
2 tablespoons whole urad dal/husked black gram
1 dry red chilli ( adjust according to the variety  of the chillies you are using)
marble size tamarind OR 1/2 teaspoon thick tamarind pulp
1 teaspoon jaggery ( powdered)
1 teaspoon sesame oil or coconut oil
salt to taste

Method :

1. Heat a small kadai or pan with oil and add the urad dal and keep stirring to fry them.
2. When they start to brown, add the dry red chilli/chillies .
3. Once the chillies also turn fragrant, add the chopped beetroot greens and saute' them for just 1-2 minutes or till they lightly wilt.

4. To a mixie jar, add tamarind or tamarind pulp, jaggery, salt .
5. Add the sautéed ingredients and grind them into a smooth chutney. 

Your delicious and super healthy beetroot greens chutney is now ready to be served. 

Chef  tip : You can store this chutney in the refrigerator and use them upto 3-4 days. If you are storing them, add a teaspoon of sesame oil on the top of the chutney so that they remain fresh . 

Beet Greens Chutney


Happy Cooking!

With love,

Masterchefmom





Tuesday, February 18, 2020

South Indian Style Palak Paneer Recipe By Masterchefmom | Gluten Free Recipe| Masterchefmom's Fusion Recipe

South Indian Style Palak Paneer Recipe

Hi Supermoms,

"Palak Paneer" is a super popular side dish that is served along with Indian flat breads. It is quite popular at home too. I make different versions of Palak Paneer , I have shared two recipes with you already. I also make the Palak Bhutta/Palak Makai , Palak Channa which again are a super delicious recipes. A must try if you haven't tried already. 

I try and include 'Palak' or the Spinach greens at least twice or thrice in my weekly menu. While serving it for lunch along with rice, I make a simple Palak Pappu/Dal, Kootu or Pachadi. Recently, I have started combining the South Indian way of cooking spinach and the North Indian way of adding cottage cheese so that both my better half and children are happy 😀. Traditionally, we do not use cottage cheese with spinach in a South Indian lunch platter. But, as my children love paneer, I wanted to try it.

I also wanted to make this side dish to be fuss free and super quick to make. I have not compromised on the taste but you will be amazed by the simplicity of this dish. The flavours are so good and pairs perfectly with rice. They can be served along with flatbreads too. It would bring so much variety to the platter.

This dish can be made within 15 minutes from start to finish . Healthy, tasty and wholesome. Do try and share your family feedback.

There are a few tips that I would like to share that would make this side dish even more tasty.

1. Chop the spinach finely.
2. Mash it lightly with a hand whisk. You can grind half of the spinach if you like.
3. You can add boiled and cubed potatoes or tofu instead of paneer. 

Now, let's start cooking !

South Indian Style Palak Paneer Recipe

South Indian Style Palak Paneer Recipe :

Preparation time : 5 minutes
Cooking time : 10-12 minutes
Serves : 2-3
1 cup = 250 ml cup

Ingredients :

1 small bunch spinach ( approx.250 gm)( finely chopped)
100 gm paneer or tofu(cubed, room temperature)
1 teaspoon rice flour ( optional)
salt to taste

To temper:

1 tablespoon ghee /clarified butter 
1 green chilli
1/4" ginger
1-2 small garlic cloves
1/2 teaspoon fennel seeds/saunf
1/2 teaspoon cumin seeds/jeera


Method :

1. Add the finely chopped spinach leaves to a kadai/pan or vessel and add salt.
2. Add 1/4 cup of water to the spinach, cover and cook for 10 minutes over low flame or till the spinach is well cooked.
3. Using a hand whisk, mash the spinach.
Chef tip : If the spinach leaves more water, add rice flour to 1 tablespoon water, mix and add it to the spinach for a creamy texture.













4. Now add the cubed paneer or tofu . 

















5. While the paneer is simmering along with spinach, add green chilli, garlic, ginger, fennel seeds and cumin seeds to a mortar and crush it coarsely with the pestle. 












6. Heat a small pan or large iron ladle with ghee and add all the coarsely crushed ingredients. 












7. Once they are lightly fried, pour the mixture into the spinach paneer curry and mix well.














Your delicious South Indian Style Palak Paneer is now ready to be served. So simple but so yum!


South Indian Style Palak Paneer Recipe

Have you tried my Masiyal Kofta Curry ?

Happy Cooking!

With love,

Masterchefmom



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