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Paneer Biryani Recipe – Restaurant Style | Indian Main Course Recipes

Hey Foodies,

We all crave for food all the time, don’t we? This is one recipe which once you make it, you’re going to crave for it again & again..

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This Paneer Biryani is what I order everytime I’m in a restaurant, and this is what they usually give in a thali.. Super glad, I tried to make it at home, and bingo tastier results.. πŸ˜€

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Smooth, sweet flavor from birista, or fried onions & a sublte flavor from cloves.. Try it to believe it, you’re going to love it!! Let’s begin with the recipe πŸ™‚

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That was a bit lengthy, but believe me it is easy! Make it, and let me know how it turns out for you’all πŸ™‚

Thanks πŸ™‚

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Palak Paneer Recipe – Dhaba Style | Indian Main-Course

Hey Foodies,

What’s so great about winters? It’s Fresh Peas, Spinach, Sarson ka Saag, Strawberrys, and more.. So, recently on a trip, We were running out of time for the return so we hopped into a dhaba kind restaurant and quickly said Palak Paneer and naans.. My god, the hunger and how we(Me and Dad) finished the whole plate of Palak Paneer and Naans! And the taste was out-stannddiiinggg! And believe me, I had never liked palak paneer earlier..

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So, as the winters were here, I thought to make some at home, Umm.. It was good but not like, then kept trying other ways.. Sometimes loads of garlic, sometimes extremely acidic,Β sometimes with some thickener, sometimes.. And went on, Unless i thought to avoid the blanching and make the gravy in one go like make the masala and add spinach and puree.. And breezee, it was awesome, and better than the dhaba πŸ˜€ πŸ˜€ πŸ˜€

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Look, look at that! If you aren’t a fan of it, I would strongly suggest you to try this recipe.. So good, mouthwatering.. Wish there was a technology which would make food be able to taste from the screen.. πŸ˜€

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Palak Paneer Recipe - Dhaba Style | Indian Main-Course
 
Ingredients
  • Palak / Spinach – 3 Bunches (chopped)
  • Paneer – 225g
  • Cream – 2 Tb.
  • Onion – 1 (roughly chopped)
  • Tomato – 1 (roughly chopped)
  • Coriander – ΒΌ cup
  • Ginger – ½” (grated)
  • Nutmeg / Jaiphal – a pinch (grated)
  • Garlic – 5-6 Cloves (chopped)
  • Green Chili – 1 (chopped)
  • Bayleaf - 2
  • Cumin Seeds – Β½ tsp
  • Yogurt – ΒΌ Cup
  • Oil – 1 Tbsp
  • Cumin Powder – Β½ tsp
  • Coriander Powder – Β½ tsp
  • Red Chili Powder – Β½ tsp
  • Turmeric – ΒΌ tsp or less
  • Sugar – ΒΌ tsp or less
  • Salt – to taste
Instructions
  1. Start by heating up a pan, add a tablespoon of oil. To the hot oil, add the cumin seeds. Let them splutter, then add bayleaf, grated ginger, chopped garlic and green chili. Stir well.
  2. Once slightly cooked, add one roughly chopped onion and stir.. Add lil bit of salt and cook till it goes pink. Add the chopped tomatoes and cook till they are mushy.
  3. Switch off the flame and let the pan cool a little bit. Then add in the smooth yogurt and stir well for about a minute. Time for the spices – ΒΌ tsp turmeric, Β½ tsp coriander powder, Β½ tsp cumin powder, Β½ tsp red chili powder and then grate in some nutmeg.
  4. Start the flame in low, and stir well and cook until starts getting a simmer. If the mixture seems dry 2-3 more tbsp. yogurt can be added. Add the sugar and mix well, then comes in the chopped spinach.
  5. Keep stirring and cook till the volume reduces, and the spinach is slightly wilted. After the volume is reduced, cook for another minute. Switch off the flame, add the coriander mix and make a paste out of it.
  6. Heat up a pan, add the paste and get it to a simmer.. Add more salt if required, also add the 2 tbsp cream. Mix well.
  7. Grate about 25-30 grams of paneer straight in the pan, and chop rest.. Mix well, and Serve Hot! Enjoy πŸ™‚
Notes
Notes:
Paste : Its upto you to make a thick, coarse paste with specks of spinach, and so on or make a silky smooth one.. I personally like the thick paste with specks which hand blender makes well πŸ™‚
Tips on the Green Color : Adding something acidic helps, like curd or lemon.. Curd is in the recipe which gives a good taste and helps. Do not Cover the pan at all, always cook in open pan.
I prefer to just chop the spinach and use.. If you wish, you can blanch the spinach, then chop and then add.. But I prefer this way. If blanching is your thing, you can add a pinch of baking soda in the water.. it will make sure its greener!
Β½ tsp Slightly Broiled and Hand Crushed Dry Kasoori Methi/Fenugreek can be added in the end.
If you wish, you can fry the paneer. Or add about Β½ tsp oil in a pan, add the paneer and kind of shallow fry them then add the paste..
If you want strands of onions in the end result, you can chop 1 more onion into Half Moons and then kind of open them.. Then take Β½ tsp oil in a pan and then add the onions cook for a minute then add the puree.. The place I had palak paneer had such onion strands.. Bothways taste amusing!
Video Recipe –

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What are you waiting for, try this and enjoy the awesomeness! πŸ™‚ πŸ˜€

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Once you try this, and you’ll always make it this way and prefer making than ordering cause it gets ready so fast! πŸ™‚ That’s all for today!
Thanks πŸ™‚

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Paneer Bhurji Recipe – Indian Veg Sabzis

Hie,

There are times when suddenly milk curdles.. And we make paneer out of it.. Same happened with me, but when i was making condensed milk. Which meant it was heavily sweet. and hence much cant be done there!

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After thinking a lot, thought why not make Paneer bhurji, with loads of veggies and chili. The veggies would give the slight

crunch, chili ofcourse would give the heat, paneer’s creaminess will be there ofcourse. All in all, the dish would be perfect!

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And it was perfect with soft, soft phulkas.. Lets have a look at the recipe..

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Paneer Bhurji Recipe - Indian Veg Sabzis
Serves: 2
 
Ingredients
  • Paneer/Cottage Cheese - ⅓ Cup [Crumbled]
  • Onion - 2 Tbsp
  • Tomato - 2 Tbsp
  • Carrot - 2 Tbsp
  • French Beans - 2 Tbsp
  • Corn - 2 Tbsp
  • Capsicum - 2 Tbsp
  • Green Chili - 1 Tbsp
  • Ginger - ½ Tsp
  • Oil - 1 Tbsp [Calorie Conscious? Use 1 Tsp}
  • Cumin - ½ Tsp
  • Salt - To Taste
  • Sugar - ½ Tsp
  • Red Chili Powder - ½ Tsp
  • Coriander Powder - ½ Tsp
  • Cumin Powder - ½ Tsp
  • Turmeric - ¼ Tsp
  • Garam Masala - ¼ Tsp
Instructions
  1. Heat a pan with the oil, once hot, sprinkle the cumin seeds and let them sizzle. Add in the ginger and chili and saute for a few seconds.
  2. Now add in the onion and cook for a few seconds. Add in the beans and the carrot and saute them, once done add in the corn, tomato and capsicum and cook them for a few seconds.
  3. Add in the salt, chili powder, turmeric, coriander powder, cumin powder, sugar and mix well. Now add in the paneer and garam masala and mix well. Serve hot!

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Can it get any easier than this to make such a wondrous dish in such a short time using paneer/chenna? Want to know how to make some crumbled paneer/chenna? Click here!

Watch me making this mind- blogging blowing paneer bhurji:

What are you waiting for? Make and enjoy!!

Until Next time, Take Care.

Thanks, Have a great time!

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