1 pkg. frozen chopped spinach
1 finely chopped onion
1 t. cumin seed
1 minced garlic clove
1 t. chili powder
1 t. salt
1 tomato, seeded and finely chopped
About 12 pieces of paneer [I use more, I love it so!]
2 T butter or ghee

Thaw spinach. Squeeze out all the water and put into blender. Pulse
blender until nearly all of spinach has become a paste. Keep aside.

Fry onion in butter until golden and add cumin seeds, minced garlic,
chili powder and salt. Stir and fry another minute.

Add pureed spinach and chopped, seeded tomatoes. Stir well to mix
and simmer on low heat 20 minutes. Add paneer pieces and cook
another 5 minutes.

[Sparky's own note: I like to fry the paneer first in a little ghee
and set aside. Frying gives the cheese a nice, golden coat and
helps it stay firm when added to the spinach mixture.]

Milk 1/2 litre
Refined flour (maida) 2 tsp
Citric acid dissolved in water or lemon juice
1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
Sugar 1 cup
Water 1 cup
Rose essence or cardamom powder 2-3 drops or 1/4 tsp

Method:

1. Heat milk in a pan and bring it to boil. Remove from heat.
2. Add citric acid or lemon juice.
3. Stir slowly and gently until white curd forms on the surface and separates from whey.
4. On straining this milk, the curd that is obtained is called “chenna”. Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
5. Knead chenna to make a smooth dough. Add flour and knead again.
6. Make small balls of equal size (6-7) of the dough and keep aside.
7. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
8. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
9. On cooling, add rose essence.

Refrigerate and serve chilled.

Paneer 100 grams
Water 6 tbsp.
Sugar 3/4 cup
Lemon juice 1/2 tsp.
Cardamom powder or rose essence 1/2 tsp.
Ghee 3 tbsp.

Method:

1. Cut paneer into very small pieces.
2. Heat ghee and deep fry paneer pieces in hot ghee over medium flame until light golden brown.
3. Drain well and keep aside to cool.
4. Mix sugar and water. Cook the mixture until the syrup thickens. Add cardamom powder or rose essence. Put off the heat.
5. Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.
6. Chena murki is ready.

Optional – Decorate with silver leaf

Paneer 1/2 kg (cut in cubes)
Capsicum 2 (chopped in big pieces)
Onion 2 (chopped in big pieces)
Garlic Flakes 3-4 crushed for to get 1/2 tsp. juice
Curd 2 tsp.
Cream 2 tsp.
Turmeric Powder 1/2 tsp.
Carom (“ajwain”) one pinch
Salt according to taste

Method:

1. Mix all ingredients. Leave aside for 20 minutes.
2. Cook in microwave for 3 minutes.

Garnish with onion rings and serve hot.

Spinach 1/2 kg
Paneer 100 grams
Onion 1
Butter 3 tbsp.
Bay leaves 2-3
Cumin seeds 1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil as required

Method:

1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on ‘medium’ heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala. Stir well.
6. Add paneer and cooked spinach (grinded). Mix well.
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.

Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.

Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage,
bottle gourd, cluster beans) 3 cups
Grated paneer 150 grams
Tomatoes 3
Grated onions 2
Ginger paste 1-1/2 tsp.
Garlic paste 1-1/2 tsp.
Salt to taste
Turmeric Powder 1 tsp.
Red chilli powder 1-1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 2 tsp.
Cream 2 tbsp.
Vegetable oil 6 tbsp.
Ghee 1 tbsp.
Milk / water 1 cup
Dry fruits (cashew nuts, raisins) 1/4 cup
Coriander leaves for decoration

Method:

1. Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
3. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
4. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
5. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn’t stick to bottom of pan.
6. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
7. Add paneer to the gravy and stir well.
8. Finally add all the vegetables to the above gravy and cook for 5-7 minutes.

Serve hot. Decorate with cream and chopped coriander leaves.

Paneer 200 grams
Cooked green peas 1 cup
Onion 1
Tomatoes 1
Bay leaves 2
Cloves 3-4
Black pepper powder 1/4 tsp.
Ginger-garlic paste 1 tsp.
Green chilli 1
Turmeric Powder 1/2 tsp.
Red chilli powder 1 tsp.
Coriander powder 1/2 tsp.
Poppey seeds 1 tbsp.
Roasted cumin powder 1 tsp.
Garam Masala Powder 1 tsp
Vegetable oil 5-6
Salt to taste
Green coriander leaves for garnishing

Method:

1. Heat oil in a pan / kadhai.
2. Cut paneer into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be very careful as it splatters. Keep aside the paneer pieces.
3. Cut onion, tomato and green chilli. Grind it in mixie and make paste. Add ginger-garlic paste.
4. Heat remaining oil and fry bay leaves and cloves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, garam masala, black pepper powder, poppey seeds and salt. Mix well. Add green peas and fry for 2-3 minutes.
6. Add water just enough to make thick gravy. Bring the gravy to boil.
7. Add paneer pieces. Stir well and cook over medium heat for 5 minutes.

Garnish with chopped green coriander leaves and serve hot.

Paneer Cubes 1/2 cup
Onion Paste 2 tbsp
Ginger-garlic paste 1tsp
Red chilli powder 1/2 tsp
Tomato puree 1/4 cup
Turmeric Powder a pinch
Fenugreek Leaves (Kassori Methi) 1 tsp
Milk 3/4 cup
Sugar 1 tsp
Butter 1/2 tsp
Vegetable Oil 1/2 tsp

Method:

1. Heat the butter and oil in a pan.
2. Add the onion paste, ginger-garlic paste and stir for some time.
3. Then add haldi, chilli powder and tomato puree and cook till the oil seperates.
4. Add dry fenugreek leaves at the end. No gravy should be left at the end.
5. Finally add the kasoori methi, milk, sugar, salt and paneer cubes and simmer for 2-3 minutes.

Serve hot.

Paneer 200 grams
Medium onions 2
Ginger an inch
Garlic 3-4 pieces
Green chillies 2
White pepper powder 1/2 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 3/4 tsp.
Garam Masala Powder 1 tsp.
Cream 3-4 tbsp.
Dry fruits (cashew nuts, raisins, makhane) 1/4 cup
Milk 1/2 cup
Vegetable oil 8-10 tbsp.
Salt to taste

Method:

1. Heat oil in a pan/kadhai.
2. Cut paneer into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be very careful as it splatters.
3. Keep the paneer pieces aside.
4. Saute the dry fruits in a tbsp. of oil.
5. Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
6. Fry the mixture in the remaining oil until golden brown and oil starts separating.
7. Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
8. Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
9. Put a portion of the dry fruits in the gravy while it is being cooked. This adds flavour to the dish. Keep the rest of dry fruits for decorating.
10. Finally add paneer pieces and 1 tbsp cream. Heat for 5 minutes.

Shahi paneer is ready to serve. Decorate with cream and dry fruits. Coriander leaves are optional.

Spinach 1/2 kg
Paneer 100 grams
Onion 1
Butter 3 tbsp.
Bay leaves 2-3
Cumin seeds 1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil as required

Method:

1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on ‘medium’ heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala. Stir well.
6. Add paneer and cooked spinach (grinded). Mix well.
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.

Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.