Paneer Butter Masala

February 26, 2011

Paneer Butter Masala #

Loved this paneer recipe…

I have a more recent PBM version here.

Ingredients #

• Paneer – 1 block, approx. 2 cups of cubes
• Tomato paste – 1 tbsp (or 1 tomato, puréed)
• Tomato sauce/ketchup – almost 1 tbsp
• Cream – 1 cup
• Onion (chopped finely) – 1 medium-sized
• Ginger-garlic paste – 1 tbsp
• Coriander powder (dhania powder) – 1 tbsp
• Garam masala – 1 tsp
• Red chilli powder – 1 tsp
• Salt – to taste
• Dried fenugreek leaves (kasuri methi) – 1 generous pinch
• Coriander leaves – 1 bunch
• Milk – ½ cup
• Oil – 3 tbsp

Recipe #

1. Heat 2 tbsp oil in a pan and fry the paneer cubes until golden brown. Remove and set aside.
2. In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
3. Add the ginger-garlic paste and fry for a minute.
4. Next, add the coriander powder, garam masala, red chilli powder and some salt. Fry for 30 seconds.
5. Add the tomato paste/purée, tomato sauce, and kasuri methi. Mix well and pour in the milk.
6. Lower the heat and cook covered for 5 minutes.
7. Remove the lid, add the fried paneer and cream. Mix well and simmer for 3–4 minutes.
8. Garnish with freshly chopped coriander leaves.

Home | Vegetarian

Paneer Butter Masala - II

January 22, 2021

Paneer Butter Masala #

10 years later, another PBM!

Find the initial version here.

Ingredients #

• Paneer – 250 gram pack
• Oil – as needed
• Salt – to taste

Whole spices:

• Cinnamon stick – 1
• Bay leaves – 2-3
• Cumin seeds – 1 teaspoon

Other ingredients:

• Onions – 2-3 large, chopped
• Cashew nuts – 10-12
• Tomatoes – 2 large
• Ginger garlic paste – 2 tablespoons

Spices:

• Red chilli powder – 1 teaspoon

Rajasthani Dal Bati

July 6, 2025

Rajasthani Dal Bati (दाल बाटी) is a traditional dish from Rajasthan, known for its rustic charm and rich, earthy flavours. It consists of Dal (lentil curry) served with Bati (baked wheat flour dumplings), often drenched in ghee.

I first tasted it at a Rajasthani friend’s place and have always requested them for it ever since. There are two common variations of Bati — one with a filling, and one without. I personally prefer the one with a filling.

Rajasthani Daal

February 21, 2010

This recipe is courtesy of our family friends from Rajasthan — shared exactly as they make it. It’s a very different way of cooking daal compared to what we’re used to in the North of India.

Ingredients #

• Split green lentils (moong daal) – 3 fistfuls
• Yellow dried split peas (chana daal) – ½ fistful

Spices & Flavourings #

• Turmeric powder (haldi) – ½ teaspoon
• Chilli powder – ½ teaspoon
• Coriander powder (dhania) – ¼ teaspoon
• Green chillies – 2 (chopped)
• Cumin seeds (zeera) – ¼ teaspoon
• Mustard seeds (rai) – ¼ teaspoon
• Curry leaves – 3
• Asafoetida (heeng) – 2 pinches
• Garam masala – ¼ teaspoon
• Ground cumin (zeera powder) – ½ teaspoon
• Fresh coriander leaves (dhania) – 4 tablespoons (chopped)
• Salt – ½ teaspoon (or to taste)

Other #

• Cooking oil – 1 tablespoon
• Water – approximately 1 glass

Method #

1. Take 3 fistfuls of yellow moong daal and ½ fistful of chana daal. Soak them for 20–30 minutes.
2. In a small bowl, mix turmeric, chilli powder, coriander powder, chopped green chillies and about 3 tablespoons of water to create a flowing spice paste.
3. Heat a pressure cooker on high flame, add oil.
4. Once the oil is hot, add cumin seeds, mustard seeds, curry leaves and asafoetida.

   ⚠️ The mustard and cumin seeds should not turn black.

Egg Curry

January 2, 2023

Ingredients #

• Eggs – 8 (boiled)
• Potatoes – 4 or 5 small (skin off and halved)
• Onions – 2 large or 3 small (chopped)
• Tomatoes – 3 medium (chopped)
• Green chilli – 1
• Ginger garlic paste – 1 tbsp (or 2 frozen cubes)
• Salt – to taste
• Turmeric powder – to taste
• Chilli powder – to taste
• Coriander powder – to taste
• Cumin powder – to taste

Whole spices:

Kathi Roll

February 23, 2016

Ingredients #

For the Lamb Marinade #

• Lamb - 500 grams (boneless, cut into cubes)
• Lime juice - 2 tablespoons
• Chilli flakes - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Ground cumin - 1/2 teaspoon
• Ground black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon (or to taste)
• Oil - 2 tablespoons

Wrap #

• Parathas, chapatti or other flatbread - 6
• Eggs - 6 large
• Coriander - 2 tablespoons (chopped)
• Vegetable oil - 2 tablespoons

Salad #

• Red onions - 2 (halved and very thinly sliced)
• Green chillies - 2 (finely chopped)
• White vinegar or lime juice - 3-4 tablespoons
• Salt - 1/2 teaspoon (or to taste)
• Coriander - 2 tablespoons (chopped)

Recipe #

Rinse the meat in cold water. Add the rest of the marinade ingredients and mix well. Set aside in the fridge for at least an hour or overnight to marinate.

Bharwa Bhindi (Stuffed Okra)

September 13, 2011

Bharwa Bhindi (Stuffed Okra) #

Stuffed Okra or ‘bharwa bhindi’ as it is more commonly known — a recipe that I have tried, and can vouch for :)

Serves: 4

Ingredients #

Main:

• Okra (bhindi) – ½ kg
• Mustard seeds – pinch
• Oil – 3 tablespoons

For the stuffing mixture:

• Gram flour (besan) – 7½ tablespoons
• Garlic (crushed) – 4 cloves
• Chilli powder – 2 teaspoons
• Garam masala – 1½ teaspoons
• Cumin powder (zeera) – ½ teaspoon
• Coriander powder (dhania) – 1½ teaspoons
• Turmeric powder (haldi) – ½ teaspoon
• Sesame seeds (til) – 2 teaspoons
• Lemon juice – 6 tablespoons
• Salt – to taste
• Oil – 2 teaspoons

Method #

1. Wash the okra, dry completely, and slit each one vertically without cutting through fully.
2. Mix all the stuffing ingredients to form a coarse mixture. Gently stuff each okra with the mixture. Keep the remaining mixture aside.
3. Heat 3 tablespoons of oil in a wide skillet. Add mustard seeds and wait for them to pop.
4. Add the stuffed okra carefully, cover with a lid, and cook on a low flame.
5. Turn them over gently every 5–10 minutes, ensuring they don’t char or burn.
6. Once they are nearly cooked and begin to crisp, sprinkle in the remaining stuffing mixture.
7. Cover again and cook for another 10–15 minutes on low heat.

Serving Suggestion #

Serve hot with roti or paratha.