Simple Methi Paneer | Paneer Fenugreek Recipe
Delightful paneer curry cooked with fresh fenugreek leaves, in an onion-tomato-ginger-garlic base. Ideal to eat with rotis, chapati and naan.
Happy cooking, happy eating
Delightful paneer curry cooked with fresh fenugreek leaves, in an onion-tomato-ginger-garlic base. Ideal to eat with rotis, chapati and naan.
Mutton biryani is a lip-smacking rice dish that is popular in the Indian subcontinent. Preparing this dish is moderately easy and consists of goat meat, rice, whole spices, powdered spices, and ghee. Sometimes, It includes vegetables and eggs too in certain regional varieties.
Generally, mutton takes a longer time to cook compared to chicken or fish. So, it is first pressure cooked to make a mutton gravy and then cooked on dum along with rice.
Prep time: 60 minutes
Cook time: 45 minutes
Total time: 105 minutes
Servings: 4
250g goat meat(mutton), cut into medium-sized pieces
2 cups basmati rice
2 cups of water
1 cup whole milk/ coconut milk
1/2 cup yogurt
1 small onion, ground into a paste
10-12 green chilies, ground into a paste
1 small tomato, finely chopped
4 green cardamom
2 cloves
1/2 inch cinnamon
2 star anise
2 Bay leaves
10 – 15 Mint leaves, chopped
4 – 5 tablespoon coriander leaves, chopped
1 tablespoon ginger garlic paste
1/4 teaspoon turmeric powder
3/4 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon black pepper powder
1 teaspoon garam masala powder
Salt to taste
2 tablespoons cashews
2 tablespoons vegetable oil
2 tablespoons ghee
For Marination:
5-6 tablespoons yogurt
1 tablespoon black pepper powder
1/2 teaspoon turmeric powder
1/2 lime juice
1 teaspoon salt
Marination (60 minutes):
Pressure Cooking:
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3
Black chana/ chickpeas chaat is a spicy, tangy, healthy dish made with black chickpeas, onion, tomatoes and flavored with spices. This yummy chaat makes for a great evening snack or it can be eaten as is for lunch as a salad. It’s oil-free, vegan, packed Read more
Toor dal or dal tadka is an extremely popular Indian dish. It is prepared by essentially cooking lentils and tempering with spices and vegetables. This recipe uses toor dal or split yellow pigeon pea, but other lentils like moong and masoor lentils could be used too. Toor dal is a staple in Indian households mainly because of the healthy benefits of lentils. It is consumed usually along with white rice or any type of Indian flatbreads such as chapatis, rotis, or naan.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 3-4 servings
For pressure cooking:
200g toor dal/ split yellow pigeon pea
500ml water
1 medium tomato, chopped
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon tamarind extract
4 garlic cloves
Coriander leaves
Salt to taste
For tempering:
2 tablespoons ghee/ oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
5-6 curry leaves
Asafoetida(hing), a pinch
1 small onion, thinly sliced
2 dried red chillies, split into halves
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3