Dhaba Style Paneer Masla | Paneer Masala Recipe | Step By Step Pic + Video | Paneer Gravy | Sidedish for Roti, Naan, Paratha | Simple and Yummy Recipes

Dhaba style paneer masala is a spicy curry recipe and also easy to make at home. It is a perfect treat for all the paneer lovers. You can adjust your spice level as per your liking. This Dhaba style paneer masala is best serves with Indian flatbreads like roti, naan, parathas. It can also be served with white rice too.

If you are fond of paneer, you will instantly fall in love with this Dhaba style panner masala. Trust me guys, the panner cooked in this gravy will melt in your mouth. It's worth every bite. So what are you waiting for? Make this Dhaba style paneer masala for dinner and serve for your loved ones and enjoy.

Ingredients

• 1 large Onion, very finely chopped
• 1 large Tomato, grind to a puree
• 1 large Cinnamon stick
• 3 Cardamom pods
• 3 Cloves
• 1 tsp Cumin seeds
• 1 dry Kashmiri Red chilly
• ½ tbsp Ginger Garlic paste
• 1 Kashmiri Chilly powder
• ½ tsp Coriander powder
• ½ tsp Garam Masala
• ¼ tsp Cumin powder
• ¼ Pepper powder
• Salt to taste
• ½ tbsp Dry Fenugreek leaves
• Few Coriander leaves, chopped
• 1 tbsp Oil
• 1 tbsp Ghee

Whole Spices

• 1 or 2 Cinnamon Stick
• 3 Cloves
• 3 Cardamon
• 1 tap Cumin seeds
• 1 Dry Red chili 

To Marinate Paneer

• 100 gms Paneer, cut into small cubes
• ½ Red Chilly powder
• ¼ tsp Turmeric powder
• ¼ tsp Garam masala
• ¼ tsp Salt
• 1 tbsp Water
• 1 tsp Ghee ( Clarified Butter )

Method:

• In a large bowl place the panner pieces, add chilly powder, turmeric powder, garam masala and salt. Add 1tbsp of water to it and mix well. Keep aside and allow it to marinate for 30 mins.

• Meanwhile heat 1 tbsp oil and 1 tbsp ghee in a frying pan, when hot add the whole spices ( cinnamon, cardamom, cloves, cumin seeds, dry red chilly ) and fry for a min in medium flame.

• Next, add the finely chopped onion, mix well and saute on a medium flame for 2 mins. Then add the ginger garlic paste and mix well. Cook on medium flame until onion turns golden brown in colour.

• Next add all the spice powders - coriander powder, cumin powder, Kashmiri red chilly powder, pepper powder, garam masala powder and salt. Mix well and saute and cook on low flame for 2 mins.

• Add the pureed tomato and mix well. Cook in low flame until the mixture leaves the sides of the pan.

• Meanwhile, heat another small frying pan. Add 1 tsp ghee and allow it t melt in low flame. Add the marinated paneer pieces and cook for a min on high flame.

• Add the paneer pieces to the masala mixture and mix well. Then add 1 cup of water to it and mix well and bring it to a boil.

• Cover and cook the gravy for about 5 mins in low flame. After 5 mins on the lid and give a mix.

• Finally, add kasthuri methi and coriander leaves, give a good mix and switch off the flame. Serve hot with roti, naan and paratha.

💥 Step by step pic how to make dhaba style paneer masala at home

In a large bowl place the panner pieces, add chilly powder, turmeric powder, garam masala and salt. Add 1tbsp of water to it and mix well. Keep aside and allow it to marinate for 30 mins.

Meanwhile heat 1 tbsp oil and 1 tbsp ghee in a frying pan, when hot add the whole spices ( cinnamon, cardamom, cloves, cumin seeds, dry red chilly ) and fry for a min in medium flame.

Next, add the finely chopped onion, mix well and saute on a medium flame for 2 mins. Then add the ginger garlic paste and mix well. Cook on medium flame until onion turns golden brown in colour.

Next add all the spice powders - coriander powder, cumin powder, Kashmiri red chilly powder, pepper powder, garam masala powder and salt. Mix well and saute and cook on low flame for 2 mins.

Add the pureed tomato and mix well. Cook in low flame until the mixture leaves the sides of the pan.

Meanwhile, heat another small frying pan. Add 1 tsp ghee and allow it t melt in low flame. Add the marinated paneer pieces and cook for a min on high flame.

Add the paneer pieces to the masala mixture and mix well. Then add 1 cup of water to it and mix well and bring it to a boil.

Cover and cook the gravy for about 5 mins in low flame. After 5 mins on the lid and give a mix. Finally, add kasthuri methi and coriander leaves, give a good mix and switch off the flame. Serve hot with roti, naan and paratha.

Watch the making here

Oats Laddu in 5 mins | Oats Ladoo Recipe | Step By Step pic + video | Healthy Recipes | Simple and Yummy Recipes

Oats Ladoo is one of the healthy, delicious, easy, and quick sweet recipes made with oats, mixed dry fruits, and nuts. A powder packed healthy treat made in just 5 mins. Also now you can be healthy and satisfy your sugar cravings at the same time.

Oats are a good source of fiber and also contain many other vitamins and minerals like magnesium, iron, zinc, phosphorous, etc. These ladoos are great for both kids and adults. To make it more healthy you can add flax seeds, chia seeds and some more nuts and dry fruits. You can even melt some dark chocolate and coat the ladoo, kids will enjoy this way.

Ingredients

• 1 cup Quick Oats
• 1/4 cup Mixed nuts, chopped
• ( I used Almonds & Walnuts )
• 5 Dates, chopped
• 1 tbsp Sesame seeds
• 1 tbsp Jaggery or any Sugar
• 1/4 tsp Cinnamon powder
• Pinch of Salt
• 2 - 3 tbsp Ghee / Clarified Butter

Method:

• Heat a frying pan, add the chopped mixed nuts and dry roast for 3 mins in medium flame and transfer to a plate to cool.

• In the same pan, dry roast the sesame seeds for 1 -2 min in low flame or till it becomes light brown and transfer to a plate and keep aside.

• To the same frying pan, add 1 tsp ghee / clarified butter and allow it to melt in low flame. Then add the oats and roast for about 3 mins in medium flame. Once done transfer to a plate and keep aside to cool.

• Add the rest of the ingredients to the plate ( dates, jaggery, cinnamon powder, salt ) and mix well. Transfer the ingredients to a mixer jar.

• Grind this to a coarse powder and transfer the mixture to a wide plate to make balls out of it.

• Add 1/2 tbsp ghee first and mix well. Then add ghee little by little and mix it in the mixture. Keep adding the ghee till you can make ladoo out of it.

• Once the texture achieved to make balls / ladoo out of the mixture. Store the ladoo in an airtight container and enjoy it whenever you want.

💥 Step by step pic how to make oats ladoo at home

Heat a frying pan, add the chopped mixed nuts and dry roast for 3 mins in medium flame and transfer to a plate to cool.

In the same pan, dry roast the sesame seeds for 1 -2 min in low flame or till it becomes light brown and transfer to a plate and keep aside.

To the same frying pan, add 1 tsp ghee / clarified butter and allow it to melt in low flame. Then add the oats and roast for about 3 mins in medium flame. Once done transfer to a plate and keep aside to cool.

Add the rest of the ingredients to the plate ( dates, jaggery, cinnamon powder, salt ) and mix well. Transfer the ingredients to a mixer jar.

Grind this to a coarse powder and transfer the mixture to a wide plate to make balls out of it.
Add 1/2 tbsp ghee first and mix well. Then add ghee little by little and mix it in the mixture. Keep adding the ghee till you can make ladoo out of it.

Once the texture achieved to make balls / ladoo out of the mixture. Store the ladoo in an airtight container and enjoy it whenever you want.

Watch the Making here

Chicken Pakoda | Crispy Chicken Pakora | Step By Step Pic + Video | Easy & Quick Snack Recipe with Chicken | Simple and Yummy Recipes

Chicken pakoda is an amazing chicken appetizer recipe made using boneless chicken. This is the most loved chicken snack recipe across India. These deliciously crunchy chicken bites will take only a few to prepare. It is a very simple recipe where the chicken is mixed with some spices and flour and deep-fried in oil.

Do you miss this street style chicken pakora during this pandemic situation? Then try this recipe at home. It is very very easy to make, yet very yummy too. There are different ways of making this fried chicken bites. Here I have shared the very simple way to make this street style chicken pakoda recipe. I never added the egg to make these but the street vendors do add it to the marinade. If you wish you can add the egg to the marinade.

Chicken Pakoda is a great starter dish for a party or just a tea time snack to savor in the evening. These chicken bites are very hit among the kids and teens. Monsoon started and it is a perfect recipe for this weather. Do try this recipe this weekend and enjoy it with your family. Stay home Stay safe.

Ingredients

• 250 gms Chicken, small pieces, Boneless
• 1 tsp Ginger Garlic paste
• 2 tsp Red Chilly powder
• 1/4 tsp Turmeric powder
• 2 tbsp Bengal gram flour
• 1 tbsp Rice flour
• 1 tbsp Corn flour
• 1 tsp Lemon juice
• salt as required
• few Curry leaves, finely chopped
• 3 tbsp Water
• Oil for deep frying

Method:

• In a large wide bowl, place the chicken pieces. Then add all the ingredients one by one.

• If you feel the batter is too tight or thick, add one more tbsp of water and mix well the ingredients. Add ginger-garlic paste, chilly powder, turmeric powder.

• Next add the flours- Bengal gram flour, rice flour, cornflour, curry leaves, lemon juice.

• Then finally add the water and mix well the ingredients so that the batter coats well with the chicken pieces.

• If the batter is too thick or tight add one more tbsp of water and mix well. Marinate for at least one hour.

• Heat the oil for deep frying in a heavy-bottomed wok or kadai. When hot enough, drop in the chicken pieces one by one. Fry for 2 -3 mins in medium flame.

• Turn over the chicken pieces and fry again for 2 -3 mins in medium flame.

• Once cooked transfer the chicken pieces to a bowl or a plate. Fry the remaining chicken pieces in batches and serve hot with tomato ketchup or mint chutney.

💥 Step by step pic how to make chicken pakoda at home
In a large wide bowl, place the chicken pieces. Then add all the ingredients one by one. Add ginger-garlic paste, chilly powder, turmeric powder.

Next add the flours- Bengal gram flour, rice flour, cornflour, curry leaves, lemon juice.

Then finally add the water and mix well the ingredients so that the batter coats well with the chicken pieces.

If the batter is too thick or tight add one more tbsp of water and mix well. Marinate for at least one hour.

Heat the oil for deep frying in a heavy-bottomed wok or kadai. When hot enough, drop in the chicken pieces one by one. Fry for 2 -3 mins in medium flame.

Turn over the chicken pieces and fry again for 2 -3 mins in medium flame. Once cooked transfer the chicken pieces to a bowl or a plate. Fry the remaining chicken pieces in batches.

Watch the making here

Tomato Mint Chutney | Tomato Pudhina Chutney | Step by Step Pic + Video | Pudhina Thakkali Chutney | Simple and Yummy Recipes

An easy to make tangy and spicy Tomato Mint chutney that goes well with idlis and dosas. It is a quick and easy chutney without the coconut. Make this chutney a little spicer will give a very good taste.

It is very simple to make and a very flavourful chutney. Also, it is a healthy and tasty chutney recipe. So give this recipe a try and enjoy it with your favorite dishes.

Ingredients

• 1 bunch Mint leaves
• 1 Onion, small-sized, chopped
• 1 large Tomato, chopped
• 1 tsp Cumin seeds
• 3 to 5 Green chilies
• ⅓ cup of water
• 1 tbsp Oil
• Salt to taste

Tempering

• ½ Tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Split Black Gram ( Urad dhal )
• 1 Dry Red Chilly

Preparation

• Take one fresh bunch of mint leaves. Pluck the leaves from the stems and discard the stems. Wash the leaves thoroughly to remove any dirt and dust on them.

Method

• Heat 1 tbsp oil in a frying pan, when hot add the cumin seeds and allow it to splutter.
• Next, add the green chilies and saute for a minute in low flame.
• Then add the sliced onions and fry till it turns soft and light pink in color in medium flame.
• Next, add the chopped tomatoes and saute till it turns soft and mushy in medium flame.
• Then add the mint leaves and saute till it shrinks and cooked. Remove from the stove and allow it to cool down.
• once cooled transfer the content to the mixie jar. Add little water and grind to a smooth paste.
• Heat oil in a tempering pan, add mustard seeds and urad dal. Allow it to splutter. Then add dry red chilies and switch off the flame. Add the tadka / tempering to the chutney and mix well. Serve with idli and dosa.

💥 Step by step pic how to tomato mint chutney

Heat 1 tbsp oil in a frying pan, when hot add the cumin seeds and allow it to splutter.

Next, add the green chilies and saute for a minute in low flame.

Then add the sliced onions and fry till it turns soft and light pink in color in medium flame.
Next, add the chopped tomatoes, salt and saute till it turns soft and mushy in medium flame.
Then add the mint leaves and saute till it shrinks and cooked. Remove from the stove and allow it to cool down.
once cooled transfer the content to the mixie jar. Add little water and grind to a smooth paste. Heat oil in a tempering pan, add mustard seeds and urad dal. Allow it to splutter. Then add dry red chilies and switch off the flame. Add the tadka / tempering to the chutney and mix well. Serve with idli and dosa.
Watch the making here

Quick Vegetable Biryani in Pressure Cooker | Bachelor Cooking | Step by Step Pic + Video | Veg Biryani in Cooker | Simple and Yummy Recipes

Vegetable Biryani is a quick rice recipe made by mixing rice with sauteed vegetables and some spices. It is a one-pot cooking recipe made using a pressure cooker. This recipe is perfect for bachelors. I call this as bachelor biryani recipe because with very few ingredients this veg biryani can be done in a few minutes. 

I have used seeragha samba rice, you can also make this recipe using basmati rice. Whenever you want to make a quick biryani recipe, try this method, definitely, you will love this. Seeragha samba rice gives a unique flavor to this recipe.  I have shared both step by step pic and video recipe of how to make vegetable biriyani in a pressure cooker.

Ingredients:

• 1 cup seeragha Samba Rice or basmati rice
• 1 Onion, medium-sized, chopped
• 1 Tomato, large-sized, chopped
• 1 tbsp Ginger Garlic paste
• 2 Green Chilies
• ¼ cup curd
• 2 tbsp chopped Mint leaves
• 2 tbsp chopped Coriander leaves
• ¼ cup chopped Carrot
• ¼ cup chopped Green Beans
• ¼ cup chopped Green Peas
• 1 Potato, chopped
• ¼ tsp Chilly powder
• ¼ tsp Garam masala
• 2 tbsp Oil

Whole Spices

• 1 Cinnamon Stick
• 5 Cloves
• 1 Star Anise
• 3 Cardamon
• 1 Bay leaf
• Little Stone Flower

Method:

• Wash the rice 2-3 times and soak in the water for 30 mins. Kee aside.

• Heat oil in a pressure cooker, when hot enough add the whole spices and fry for a few seconds.

• Next, add the chopped onions and fry till it turns light golden brown in color in medium flame.

• Add ginger-garlic paste, green chilies and saute for a min on low flame.

• Next add the chopped tomatoes, little salt, and cook in medium heat till the tomatoes become soft and mushy.

• Add the curd and mix well. Next, add the mint and coriander leaves and give a good mix.

• Next, add all the chopped vegetables and mix well. Cook for 2 mins in medium flame.

• Then add the chilly powder and garam masala. Mix well.

• Add the soaked seeragha samba rice or basmati rice. Drain the water, add only the rice to the pressure cooker. Add 1 1/2 cup water and salt. Mix well.

• When it starts boiling, cover the pressure cooker with the lid. When the steam releases, place the weight.

• Cook for 2 whistles on medium heat and switch off the flame.

• When the pressure goes down, open the lid add the ghee and gently mix the rice.

• Serve hot with onion raita.

💥 Step by step pic how to make Vegetable biryani in a pressure cooker

Heat oil in a pressure cooker, when hot enough add the whole spices and fry for a few seconds.

Next, add the chopped onions and fry till it turns light golden brown in color in medium flame.

Add ginger-garlic paste, green chilies and saute for a min on low flame.

Next add the chopped tomatoes, little salt, and cook in medium heat till the tomatoes become soft and mushy.

Add the curd and mix well. Next, add the mint and coriander leaves and give a good mix.

Next, add all the chopped vegetables and mix well. Cook for 2 mins in medium flame.

Then add the chilly powder and garam masala. Mix well.

Add the soaked seeragha samba rice or basmati rice. Drain the water, add only the rice to the pressure cooker. Add 1 1/2 cup water and salt. Mix well.

When it starts boiling, cover the pressure cooker with the lid. When the steam releases, place the weight.

Cook for 2 whistles on medium heat and switch off the flame. When the pressure goes down, open the lid add the ghee and gently mix the rice. Serve hot with onion raita.

Watch the making here