Peshawari Paneer

Recently i came across this recipe,and got inspired to try this rich dish ,Peshawari Paneer.Known for its  richness and creamy consistency i reduced the oil usage needed for this gravy to the atmost maximum,worrying about the extra calories i will end up eating .So to compensate the calorie intake i made phulkas to match this gravy.That was a fulfilled and satisfying dinner at home.If you are not concerned about the calories you could add extra oil while sauting the onion cashew gravy.I have also customized this gravy with less spice,i.e less chilli powder.People who love more spice could increase the amount of chilli powder accordingly.


Serves 2 - 3

Paneer - 150 gm
Big Onion - 1 no
Cashew nuts - 1 Tbsp
Fresh Curd - 5 Tbsp
Fresh Cream - 2 Tbsp
Red Chilli Powder - 1 to 2 tsp (Could increase spice accordingly,here i used less spice)
Coriander Powder - 1 tsp
Gingergarlic paste - 1 Tbsp
Oil - 2 tsp
Green Cardomom -2 nos (crushed)
Cinnamon Sticks - 2 nos (1"inch each)
Jeera Seeds - a pinch
Kasuri Methi - a pinch
Sugar - 1/2 tsp
Salt - as reqd


  • Take the onion,slice it.In a pan add the sliced onions ,cashew nuts and add 3/4 cup of water and place it under flame.Cook until the onions look translucent.Let it cool and once cooled down ground to a fine paste and keep it aside.

  • In a kadai add some oil and saute the paneer,sauting the paneer is optional.I forgot to click the sauted paneer,please excuse me.Remove the sauted paneer ,keep aside.In the same pan add the crushed cardomom , cinnamon sticks,a pinch of jeera seeds and saute few seconds.Add the ginger garlic paste saute until raw smell goes off.Add kasuri methi i have not added it as i did not have it.Add the onion paste saute until the raw flavor goes off again.It might take atleast 4 minutes under medium flame.Then add the salt,chilli and coriander powder and pour some oil above the powders and saute them.

  • Once the gravy looks to be cooked well add the beaten curd ,fresh cream and little bit of water and mix the gravy.Add some sugar and simmer it . Before finishing off add the sauted paneer and cook for few minutes.Turn off the flame.

  •  Its ready to be served with chapathi,phulka and naan.

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Poondu Thakaali Thokku

Since the season of tomatoes are back and its available for a better price i store tomatoes as much as in my kitchen.We know that this veggie price may get even low during the peak summer time as to Rs 10/Kg.Generally we prepare tomato pickles and thokku when we get loads of them from the market.This time i would like to share a best and simple preserve ,called thokku.You could make this and store in your refrigerator for upto a month.This recipe helps you when are bored to cook something.It goes well with dosa,idlies,chappathi and even as an accompaniment for curd rice.So if you really want to make yourself easy in cooking just use this thokku.

Here i have used Naati/Country tomatoes which naturally gives a sour taste.If you have hybrid/bangalore tomatoes ,which are mildly sweetish in nature,increase the amount of chilli powder usage to a tsp.Both the tomatoes gives a variant taste.You could choose your choice of tomatoes for making this recipe.


Tomato - 1/2 kg
Garlic pods - a fistful
Red Chilli Powder - 2 to 4 tsp (according to your spice index) 
Curry Leaves - few
Mustard Seeds - 1/2 tsp
Gingelly Oil - 3 to 5 Tbsp
Boiling water - 3/4 Cup
Salt - as per reqmt


  • First peel the garlic pods and chop them roughly and just give a pulse mode in your mixer for a coarse appearance.My final coarsely ground garlic measured 1.5 Tbsp.In a kadai add half of the gingely oil and splatter the mustard seeds.Then add the garlic and saute until raw flavor comes out.

  • Do not saute the garlic to brown color,which will spoil the flavor.Add the curry leaves saute again for few seconds.Add the chopped tomatoes give a mix and saute them.

  • Cook them until the juice of the tomatoes comes out and keep the flame in medium,it might take atleast 7 to 10 minutes for the oil to come up.Add the salt and chilli powder.Do not add all the chilli powder at once.Check for the spiciness and if needed add an extra tsp of chilli powder.
  • Add some boiling water to the gravy mix well the gravy and reduce the flame(the method of adding boiling water to your gravy doesnt change the taste of the dish ,whereas adding plain water could give a slight taste variation,and also helps cooking the dish faster and helps the oil to come soon.Thanks to Revathy Shanmugam Mam for sharing this tip in your Tv show).Stir occasionally until the gravy thickens to a thokku consistency.At last add remaining oil and stir a few seconds.Switch off the flame.

  • It is ready to be served.
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