Paneer Baby corn Jalfrezi

Jalfrezi is a Pakistani cuisine that involves frying marinated vegetable in oil to make dry, thick sauce. It is an Indian version of Chinese stir-fry made with curry spices. In Bengal, ‘Jhal’ means spicy hot. Jhal led to Jal. Some historians have asserted that Frezi is derived from the Urdu word ‘Parhezi’, Parhezi is a person with discriminating taste.  All Jalfrezi dishes have visible onions, bell pepper, tomatoes. You can try jalfezi with any vegetables of your choice and name it vegetable jalfrezi :). Jalfrezi is great as stuffing for kathi roll or frankie… It can also be served with soft phulkas.


Baby Corn –  6 
Paneer – 1 pkt
Big Onion – 1 small sized
Red/Yellow/Green Capsicum – 1 cup 
Green peas – 1/2 cup
Corn- 1/2 cup
Tomato Sauce – 1 tbsp
Tomato – 2 Medium sized
Ginger – Garlic paste – 1 tsp(optional)
Red Chilli powder – 1 tsp
Garam masala powder – 1/4 tsp
Coriander powder – 1/4 tsp
Roasted Jeera powder – 1/4 tsp
Water – 1/2 to 3/4 cup
Salt – to taste

Coriander Leaves – 1 tbsp finely chopped

For Seasoning 

Oil – 2 tsp

Jeera – 1/4 tsp
  • Wash and cut the baby corn, panner and Capsicums into thin long strips. Chop the onions lengthwise. Make puree out of tomatoes.
  • Add babycorn, required salt and add 1/2 cup water and let it boil till baby corn turns soft(not mushy, it should be cooked yet crunchy enough to bite).
  • Similarly boil the peas and corn with salt and turmeric. Strain and keep aside.
  •  In a pan heat oil – add jeera let it crackle then add ginger garlic paste and onion fry till slightly brown.
  • Then add all the three coloured capsicums and all the masala powders.
  • Then add tomato puree. Give a quick mix and allow them to cook.
  • Once they are cooked, add peas, corn and baby corn.
  • Finally add paneer, sauce and let it cook for 2mins for the masalas to blend well with paneer also.
  • Then garnish with coriander leaves, stir once and switch off.
  • Serve hot with roti or pulao or rice.
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Paneer Pasanda

Paneer pasanda is one of the gravies I wanted to make for a long time. This recipe takes lot of time, so it is not the ideal dish for everday cooking. But yes!!! you can make this for a party and it’ll be loved by everyone. I had this gravy in two different restaurants and they had their own versions.In one restaurant they had stuffed the filling and made it like a kofta, deep fried and mixed with the gravy. In another restaurant, they made the paneer sandwich with the filling , shallow fried and mixed with the gravy. I loved the second version more.  Serve this rich, creamy paneer dish with roti, naan, kulcha, jeera rice.



Paneer Sandwich

Paneer – 200 gms

Crumbled paneer- 3 tbsp

Cashews – 6 finely chopped

Raisins –  1 tsp, chopped

Coriander leaves – 1 tbsp, finely chopped

Green Chillies – 2, finely chopped

Red chilli powder –  1 tsp

Cumin seed powder – 1 tsp

Salt – To taste

Corn flour paste

Corn starch- 4 tbsp

Water – As req to make paste

Oil –  To fry

For Gravy

Onion paste

Onion – 2 big size

Water – To grind

Tomato paste

Tomatoes –  4 medium size

Cashews – 12

Cinnamon – 1 inch

Cardamom – 2

Cloves – 3

Gravy base

Butter – 1 tbsp

Shahi jeera – 1 tsp

Bay leaf – 1

Ginger-Garlic paste – 1 tsp

kashmiri red chilli powder –  1/2 tsp

Turmeric powder- 1/4 tsp

Garam masala powder –  1 tsp

Coriander powder-  1/2 tsp

Kasuri methi – 1/2 tsp

Fresh Cream – 2 tbsp

Sugar – 1 tsp

Coriander leaves- few to garnish

Salt – As required

Paneer Sandwich

  • Soak the paneer in a bowl of water for 20 minutes. This will make the paneer soft and easy to cut.
  • Cut them into big cubes of equal size and keep aside.
  • Then dice it cross sectionally into two parts.
  • In another bowl, add the crumbled paneer, Cashews,Raisins, chopped Coriander leaves, Green Chillies, Red chilli powder, Cumin seed powder ,salt. Mix them well. Check the taste and add more salt and spices if needed.  You can also add mango powder/ Amchur powder.
  • Now take the filling and place it in one square and cover it with its top portion paneer.
  • Repeat the same with all the paneer squares. Now the paneer sandwiches are ready for shallow frying.

Corn flour paste

  • Mix the corn flour with the water and make it to a fine paste. The consistency of the paste is medium.



  • Dip the paneer sandwiches in the corn flour paste . Coat the sandwiches with the corn flour paste on all the sides.
  • Shallow fry it in the medium hot oil.  Fry the paneer until you get the golden brown spots on the base and cook on the other side.
  • Stir the corn flour paste everytime before dipping the sandwiches. Repeat the same procedure with all the paneer sandwiches.
  • Now the paneer sandwich is ready.


Onion paste

  • Chop the onions, fry them till light golden brown and grind them to a fine paste with little water. Onion paste is ready. Keep them aside.

Tomato paste

  • In a pan, add chopped  tomatoes, cashews, cinnamon stick, cloves, cardamom and enough quantity of water.
  • Allow it to boil in medium flame until the tomatoes , cashews are soft. The stock that is left after boiling can be used while grinding.
  • Allow the tomato mixture to cool and grind it to a fine paste.
  • keep it aside.


  • In the same pan/kadai, add butter, bay leaf and shahi jeera. saute until the shahi jeera crackles.
  • Add ginger-garlic paste and saute until the aroma goes away.
  • Now add the onion paste and saute for two minutes. then the tomato-cashew paste and cook them for five minutes.
  • Add turmeric powder, kashmiri red chilli powder, coriander powder, garam masala. Add water, close the lid and cook  until the oil separates from the gravy.


  • Now add the salt, sugar, fresh cream, kasuri methi and mix well. Turn off the flame.Either add the paneer sandwiches to the gravy or place them on a serving plate and pour the gravy over it.
  • Garnish with coriander leaves and serve hot with Roti, kulcha, Naan.

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Dhal makhani

Dhal Makhani is one of the recipes I came to know from my brother. When he was studying in IIT, he used to have this regularly. But I had no idea about the ingredients used in this recipe. Later when I was reading a magazine, came across this recipe and found this to be an easy and healthy one. Yes!!! It includes black urad dhal which I had not used before in cooking. Finally this recipe occupied a space in our dining.



Black Urad dhal – 3/4 cup

Rajma – 2 tbsp

Onion – 1

Tomatoes – 3

Green Chillies – 2

Ginger-garlic paste – 1 tbsp

Red Chilli powder – 2 tsp

Turmeric powder -1 tsp

Salt – To taste

For tempering

Butter/Ghee – 2 tsp

Cumin seeds – 1 tsp

Clove – 4

Cardamom – 2

Cinnamon stick – 1 inch

  • Wash and soak the black urad dhal and rajma overnight. Drain and keep aside.
  • Pressure cook it with 2 cups of water and salt. Whisk well till it is almost a pulp.
  • Heat the butter/ghee in a pan and add cumin seeds. When they crackle, add cloves, cardamom, cinnamon and saute for two minutes.
  • Then add ginger-garlic paste, saute until the raw smell goes off. Then add chopped onion and saute till they turn golden brown.
  • Finally add the tomato puree(blanch and blend the tomatoes).  To this add turmeric powder, red chilli powder, salt and cook until the raw smell goes off.
  • Finally add the dhal mixture, water and simmer for 10- 15 minutes.
  • Garnish it with coriander and serve with roti.
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Carrot Korma

Korma is one of the favourite side dish for many people. My husband and I love to eat korma. I have made Navrathna korma and Mixed vegetable korma many times, but this one is different from those. One day I was in a hurry and had no time to chop the vegetables and want to make something best in less time. So opted for this recipe. When the gravy started to boil, Krish entered appreciating about the aroma of the korma. He said it is tempting. Yes you get a very good aroma from the ground masala and the vegetables added. You cannot resist yourself from tasting it.



Carrot – 4

Tomatoes – 3

Onion – 2

Turmeric powder – 1/4 tsp

Salt – To taste

To Grind

Coconut – 1/4

Green chillies – 4

Ginger – A small piece

Garlic cloves – 5

Poppy Seeds – 1 tsp

For tempering

Butter – 1tsp

Cloves – 4

Cardamom- 2

Cinnamon stick – 1 inch

  • Grind the ingredients mentioned under to grind adding a little quantity of water.
  • Chop the carrot into cubes and pressure cook it.
  • Chop the tomatoes into cubes and onions into small bits.
  • In a pan add butter and saute cardamom, clove and cinnamon stick.
  • Then fry the onions until they turn golden brown in colour. Then add the chopped tomatoes and little quantity of water. Add salt, turmeric powder and allow them to cook for sometime.
  • Now add the cooked carrot and the ground masala. Add the required quantity of water and allow them to cook for five more minutes.
  • Garnish it with chopped coriander and serve with roti or puri. It also goes well with Set Dosai.
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Kadhi Pakora

  The Kadhi is prepared with sour curd, besan flour and some spices. The pakora is prepared with besan flour, chilli powder and onions. The highlight of the Kadhi Pakora is the addition of the crisp and fresh besan pakoras. Due to the addition of a wide range of spices, it is flavourful. I made this as a side dish for jeera rice. Yes!! it goes best with jeera rice than with rotis.    20150422_103150


Besan flour – 1 cup
Onion – 1 finely chopped
Finely chopped coriander – 2 tbsp
Turmeric powder – A pinch
Red chilli powder- 1 to 2 tsp
Salt – To taste
Curd – 2 cups
Besan flour- 2 tbsp
Turmeric powder – 1/2 tsp
Red Chilli powder – 1/2 tsp
Salt – to taste
Water – 21/2 cups
For Tempering
Cinnamon – 1 stick
Cloves – 2
Red Chillies- 2
Fennel seeds – 1/2 tsp
Coriander seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Grated Ginger – 1/2 tsp
Curry leaves – 5 to 6


  • Combine all the ingredients in a deep bowl. Sprinkle some water and mix well. The batter should be thick.
  • Heat the oil in a deep kadai, drop spoonful of the batter into the oil to check the temperature of the oil.
  • If the batter raises up, then the oil is ready to use.
  • Take some batter and drop the batter in the oil. Deep-fry a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides.
  • Drain on an absorbent paper. Keep aside.



  • Combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.
  • Heat the oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds.
  • Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  • Increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get browned.
  • Lower the flame and allow the kadhi to thicken. If it becomes too thick add some water. The kadhi is ready.


Kadhi Pakora

  • Just before serving, add the pakoras to the hot kadhi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  • Serve immediately.


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