Aloo Paneer Matar

Aloo paneer matar is a North Indian gravy prepared with potato, cottage cheese and green peas.  They are cooked in the tomato gravy along with the spices. This is the first recipe I made after my wedding so this is always special for me.  It is very easy to make as well as tasty. You can serve this as a side dish not only for roti, kulcha, naan but also for jeera rice, ghee rice…


Potatoes – 2

Matar – 1 cup

Paneer cubes – 1 cup

Tomatoes – 4

Onions – 2

Turmeric powder – A pinch

Garam masala – 1 tsp

Red chilli powder -1/2 tsp

Salt – To taste

Butter – 2 tsp

Cumin seeds – 1 tsp

Coriander – To garnish

To grind

Ginger – A piece

Green chilli – 2

Garlic – 7 cloves

Onion – 2 tbsp

Water – To grind


  • Pressure cook the potatoes, peel the skin and cut them into big pieces.
  • Grind ginger, garlic and green chilli into a fine paste with little water.
  • Grind the tomatoes and make it into a purée.
  • Heat the pan, add butter, cumin seeds and allow them to crackle.
  • Add the garlic, ginger,green chilli paste and sauté until the raw smell goes off.
  • Then add the onions and sauté till they are translucent.
  • Then add the tomato purée and simmer the stove until the tomato purée is cooked. Add little quantity of water.
  • Add the green peas,potatoes, salt,chilli powder, garam masala and cook for 3 to 4 minutes.
  • Add 1 cup of water and allow it to come to a boil.
  • Mash 2 to 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the gravy thickens.
  • Finally add the paneer cubes, mix well and cook for two minutes.
  • Garnish with the coriander and serve hot with rotis or jeera rice.

Note: You can add sugar to adjust the tangy taste of tomatoes.

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Kadai Paneer- Restaurant style

Kadai paneer is one of the most popular North Indian curries along with Paneer butter masala, malai kofta, Palak paneer. The original authentic recipe calls for the roasted and ground kadai masla. But here I am posting the recipe for the restaurant style kadai paneer that is rich and creamy. To make this recipe we need to prepare the red gravy base. Do check the recipe for the red gravy base.


Ghee-1 tbsp

Ginger garlic paste- 1/2 tsp

Onion- 1 (finely chopped)

Tomato – 1 (finely chopped)

Onion cubes- 3/4 cup

Capsicum cubes- 3/4 cup

Paneer cubes- 3/4 cup

Red gravy – 2 ladle

Water- As required

Masala powder

Garam masala- 1 tsp

Kitchen King masala- 1 tsp

Cumin seed powder- 1 tsp

Chilli powder – 1 tsp

Salt – To taste

Butter – 1 tbsp

  • Coriander – To garnish
  • In a heavy bottomed vessel add ghee, ginger garlic paste until the raw smell goes off.
  • Add onion and saute until the onion become translucent.
  • Then add the tomatoes and mix well for two minutes.
  • Once the onion and tomatoes are cooked well, add onion cubes, capsicum cubes. Add little water and allow them to cook well.
  • Meanwhile add the masala powders like cumin seed powder, garam masala, kitchen king masala, red chilli powder, salt and cook until the capsicum cubes are semi cooked.
  • Then add the red gravy, butter, paneer cubes and mix well.
  • Allow everything to cook until it thickens.
  • Finally garnish it with coriander and serve with phulka, roti, naan, kulcha.


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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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Paneer Spring onion masala

Any gravy made out of paneer is one of the favourite recipes for most of the people. So I want to make this gravy when my cousin’s family visited my place. This is one of the easiest but rich and delicious gravy that will make your guests dumbstruck. So instead of making a regular sambar, rasam and one curry for the lunch, I made this along with other items. My niece who entered the kitchen gave a beautiful expression saying awesome and said “Chithi the gravy looks yummy and I want to taste it”. Also my cousin and my brother-in-law loved it a lot. Make this gravy for a get together or party and become a VIP in the gathering :P…..



Paneer – 250 gms

Spring Onion – 1/2 bunch

Onion- 3

Tomatoes – 4

Ginger garlic paste – 1 tbsp

Turmeric powder – A pinch

Red Chilli powder – 2 tsp

Coriander powder – 2 tsp

Cashews – 15

Fresh Cream – 2 tbsp

Fresh Coriander leaves – For Garnishing

Salt – To taste

For Tempering

Ghee – 1 tbsp

Cloves – 4

Cardamom – 2

Cinnamon stick – 1 inch length

  • Chop the onion and tomatoes into small pieces.
  • Soak the cashews for half an hour in water and grind it to a smooth paste.
  • In a pan add ghee and saute cloves, cardamom and cinnamon stick. Then add the chopped onions and saute them until they caramelize.
  • You can feel the aroma of the onion caramelizing. At this stage add the ginger garlic paste. Stir continuously so that they donot stick to the bottom. Stir until the raw smell goes off.
  • Add the chopped tomatoes, sprinkle water and allow it to cook. To this add turmeric powder, red chilli powder, coriander powder and mix well. They thickens and you can feel a very good aroma.
  • Add the ground cashew paste, salt and mix well. Cook for 5 more minutes.
  • At this stage you can turn off the stove and store this base for one week.
  • While making the gravy ready to eat, heat a sauce pan. Add ghee and saute the spring onion. Then add the paneer cubes and fry it. To this add the prepared base, water, fresh cream and fresh coriander leaves.
  • Fresh cream helps in adjusting the salt and spiciness of the gravy.
  • This can served with roti, naan, paratha, puri.

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