Make the most out of Spinachand add it to your daily diet. Sweet corn kernels/ Bhutta in a rich spinachgravy with mild Indian spices is a meal by itself
Then remove the leaves,cool andmake a fine paste with green chilly. then dunk in the paneer cubes to it along with milk and dried methi leaves,wait foreverythingto blend well
Grind the medium sized Tomatoesintofine paste and keep aside. I usually do thatfor my gravyto get thick and rich consistency to avoid the addition of fresh cream
Salt - to taste. it also taste great with Cheesy PalakParatha. Here is my another recipe which is originally from Punjab -state of India, but now a days very famous in all over the country
Adding vegetables to our daily diet is a healthy habit. Ivy Gourd/Tindora/Kovakka/DondakayaandPotato is tempered with Indian spices and stir fried in a wide pan or wok patiently over low flame till they shrinkin size and become mildly crisp
The left overs would find their way in lunch box with yummy home made paratha. It really goes well with any kind of Indianflatbreads but tastes awesome with tandoori roti or naan
HomemadePaneer / InstantHomemadePaneer. As I said in my previous post, duringthat long enforcedvacation, we were out of ideas on whattomakefor the kids
Also, preparing this cottagecheeseathome it brings me back the beautiful childhood memories of the cottagecheesehangingin the muslin cloth for hours, when my mom used tomake it in big quantities
Check forseasoningand add salt if required. PalakPaneer Biryani / Soft Pillowy Pristine Cubes of CottageCheese cooked in a creamy silky SpinachGravy, then layered between whole spices perfumed basmati rice and another layer of saffron infused rice, cooked sealed in an earthen pot on Dum (in it's own steam)
Heat a tawa/griddle and pan fry the parathas till they have cooked uniformly on both sides. Grease your hands with little oil and knead the dough foratleast
But then there is nothing more exciting than a block of fresh home-madePaneerto. Matarpaneer is supposed to be a homelyand less calorific, less rich and light curry
In fact every one athomeincluding the 'not so little one' loves this authentic Punjabi dish. I was fortunateto learn this recipe from my Punjabi friend Sweta Manchandaduring my working days
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