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Kadai Paneer Recipe | Easy Paneer Recipes

Kadai Paneer Recipe
Kadai Paneer is a very popular side dish that is usually served with chapathis or rotis. It also happens to be a hot favorite with my kids to order when they head to a Restaurant.  Making restaurant style kadai paneer at home is not very difficult at all. In fact, kadai paneer is one of the easiest paneer recipe that you can make at home. It can either be made as a dry subzi or a semi gravy dish depending on your preferences. The masala needs to coat the paneer cubes well and the juices should have been absorbed well by the paneer to taste right.
You can serve kadai paneer both with chapathis and also with any pulao rice varieties as it make a very good lunch box preparation.

Kadai paneer

Kadai Paneer Recipe

Prep time: 10 mins  |  Cook time: 25 mins  |  Serves: 4
Recipe Cuisine: Indian  |  Recipe Category: Side dish, Main

kadai paneer recipe


  • Paneer Cubes (Cottage Cheese) – 1 cup
  • Onion, medium – 2
  • Tomato, large – 3
  • Capsicum (Bell pepper), big – 1
  • Ginger garlic paste – 1 tsp
  • Cinnamon – 1 inch stick
  • Cardamom – 2
  • Cloves – 2
  • Whole coriander seeds – 2 tsp
  • Whole dry red chilies – 2
  • Bay leaf – 1
  • Cumin seeds – 1 tsp
  • Red chili powder – 1 tsp
  • Turmeric powder – 1/8 tsp
  • Coriander leaves – 2 tbsp
  • Kasuri methi (Dried fenugreek leaves) – 2 tsp 
  • Salt – to taste
  • Oil or ghee – 2 tbsp


  1. I cut the paneer slab into triangle shapes instead of cubes. Chop the capsicum into big cubes and keep it ready. Chop the onion and tomatoes and keep it ready. How to make kadai paneer
  2. Heat a pan. Add cinnamon, cardamom, cloves, coriander seeds, red chilies and dry roast for 2 mins over low flame till the aroma arises. Take care not to burn them. Transfer to a plate and let it cool. Powder it fine and keep aside. How to make kadai paneer
  3. Heat a wide pan with either oil or ghee or a combination of both. Add cumin seeds and when it sizzles, add bay leaf, onions, ginger garlic paste and sauté over low flame will the onions turn pink.
  4. Now add tomato, a pinch of salt and sauté for 3-4 mins till the tomato turns mushy. How to make kadai paneer
  5. Now add capsicum, red chili powder, turmeric powder, salt, 1/4 cup water and mix well. Close the pan with a lid and cook for 2-3 minutes. By now the capsicum would have softened and the raw smell of the chili powder would be gone. How to make kadai paneer
  6. Now add the sliced or cubed paneer, coriander leaves, ground spice powder, mix well. How to make kadai paneer
  7. Sprinkle about 1/4 cup water, if the curry is thick. Close the pan with a lid, leaving a small gap and let it cook for 5-7 minutes over low flame. Switch off flame and add crushed methi leaves. Mix well and keep the pan closed with a lid till serving.
  8. Kadai Paneer is ready to be served with hot chapathis/rotis, phulkas or Naan.

Restaurant kadai Paneer


  1. Adjust the chilli powder according to your spice level.
  2. I was able to get hold of malai paneer that was so soft and moist, so added it as such. But you can also shallow fry the paneer cubes in either ghee or oil and then add it to the gravy.
  3. Cook over medium low flame for the spice powders to coat the paneer cubes well.

Paneer Capsicum Curry

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restaurant style Paneer Butter Masala

I’m sure you will also like this creamy, mildly spiced, restaurant style Paneer Butter Masala, which is a no onion, no garlic recipe, perfect when you are fasting (vrat) and not supposed to include onions and garlic in the diet.

Mushroom Peas Pulao | Lunch Box Recipes

Easy Lunch box recipe using mushrooms and peas

Easy pulao recipes such as this Mushroom and Peas Pulao will make a fantastic lunch box recipe both for kids and office goers alike. Pack this pulao for your kids lunch box, I assure you that the lunch box will come back empty and they will be asking you to make it often as well.

As both the mushrooms and peas have high protein content and when combined and cooked along with rice, they will make a hearty wholesome meal by itself which is light on the stomach and yet filling. Along with Mushrooms and Peas, you can also add other vegetables to make it even more healthy.

Also this Mushroom and Peas Pilaf will make a wonderful main dish for any party. If you happen to be hosting one and  looking for an easy to make one pot meal, to have your guests enthralled, this is the one for you. Before you begin do check out how to clean mushrooms easily.

Pulao recipe using mushroom and peas
Few weeks back, a personnel from Dalmia Continental Pvt Ltd  wrote to me asking if I would like to sample  their newest introduction to the Indian market, Hudson Canola Oil.  As I happen to use their Leonardo Olive oil and know its quality, I readily agreed and the sample of 1 liter bottle was immediately delivered to my home in superbly packed condition.

I have read about canola oil being used as the most consumed vegetable oil in many households across the U.S and Canada when I go through many recipes of their origin. Canola oil promises lowest saturated (bad) fat, higher MUFA to reduce heart diseases, High Omega-3 and Omega 6 content, Zero trans fats and with highest smoking point this oil allows multiple re-use as well.

Upon using it, I found that the oil is not only neutral in flavor but also did not give any distinctive smell or taste to the dish. I’m fully satisfied that this oil is indeed perfect for Indian cooking and you can use it safely to prepare all kinds of Indian dishes involving various methods of cooking like deep frying, grilling, roasting etc.,

Vegetarian Party Menu Pulao recipes

Mushroom Peas Pulao Recipe

Prep time: 10 mins  |  Cook time: 20 mins  |  Serves: 4
Recipe Cuisine: Indian  |  Recipe Category: Main

Mushroom Peas Pulao Recipe


  • Mushrooms – 200 gms/1 carton
  • Peas, fresh – 300 gms
  • Rice – 2 cups/400 gms
  • Onion, medium – 2
  • Garlic – 5 pods
  • Ginger – 1 inch piece
  • Green Chillies – 2
  • Cardamom – 2
  • Cloves – 3
  • Cinnamon – 1 inch stick
  • Bay Leaf – 1
  • Red Chili powder – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Garam Masala powder – 1 tsp
  • Water – 4 cups
  • Lemon juice – 1/2 tsp (optional)
  • Coriander leaves – 1 handful
  • Salt – to taste
  • Canola Oil – 4 tbsp


  1. Wash and soak the rice in water for 10-15 minutes.
  2. Meanwhile, chop the onions into julienne, grate both garlic and ginger and keep aside. Clean the mushrooms and quarter them. Slit the green chillies. Chop the coriander finely.
  3. Heat a Pressure cooker with oil. When warm add the whole spices like cardamom, bay leaf, cloves and cinnamon and sauté for a few seconds till the aroma arises.
  4. Now add the onion along with a pinch of salt and saute till it turns light brown in color.
  5. Now add the grated garlic and ginger and saute for a minute till you get the aroma. Now add the quartered mushrooms and cook further. The mushrooms will initially start leaving out water as they wilt and soften. Cook till the water let by them dries out and the mushrooms have become brown in color.
  6. Add the shelled out peas, slit green chilies, red chili powder, pepper powder, garam masala powder and mix well.
  7. Add soaked and drained rice, water, salt, chopped coriander and mix thoroughly. Close with the lid and cook over medium flame for 2 whistles and switch off stove.
  8. After the pressure releases completely, open the lid, sprinkle lemon juice (if using) and gently mix taking care not to break the rice. Garnish with more coriander leaves if preferred.
  9. Serve hot with any raita.
Easy pulao recipes


  1. 1. I have made the rice in a pressure cooker, but you can also make this in a deep sauce pan. If so, close the pan with a lid and cook over medium low flame for 20 minutes or till the water is fully absorbed, checking in between.
  2. You can also use Basmati rice in place of plain rice. If using dry peas, soak them for at least 3-4 hours before using.
  3. Pepper powder enhances the taste of Mushrooms. If you do not have replace it with chili powder itself. Make sure adjust the spice level according to your taste buds.
  4. You can also use mint leaves along with coriander leaves. But I personally feel that coriander works best  for this pulao.
  5. Adding lemon juice balances the flavor of the pulao and enhances the taste even more and also it helps in reducing the Acid Reflux some may feel, especially after eating spicy food.
kids lunch box recipes

Potato Roast / Urulai Roast

Potato Roast

I’m very nervous and you know why, I got brain washed by my MIL to participate in a cookery competition that is going to be held today and I already regret having given in to her coercive words. I had always been a happy spectator when it comes to cookery competitions and this is the first time I’m taking the plunge. On top of that my kids are going to sit for their Hindi exams tomorrow. So got a busy and packed weekend and we need your wishes to succeed. Coming to today’s recipe, I’m sure you must have read my review of the book “Southern Flavors” by Chandra Padmanabhan.


This recipe is adapted from that book. The recipe originally uses Cheppakizhangu called as Colocasia in English. We at home are not very enthusiastic of using that particular root vegetable. So replaced it with Potatoes and the result was superb. Usually I make another version of the roast by the name Potato Oil Roast, which is also equally good and goes well with Sambar Rice. Now off to the recipe…



Potato Roast

You’ll need:

  • Potatoes – 4 to 5, medium
  • Turmeric powder – 1/4 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Channa Dal – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Asafetida – 1 pinch
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – 2 tbsp

For the Spice Powder:

  • Urad dal – 1/2 tsp
  • Channa dal – 1/2 tsp
  • Coriander seeds – 1 tsp
  • Whole Dry Red Chillies – 4 to 5
  • Asafetida – 1 pinch
  • Oil – 1/2 tsp



For the Spice Powder: Heat oil in a pan. Add the remaining ingredients and keep tossing gently so that the dal become golden brown and roast till a nice aroma arises. Cool and grind to a coarse powder. Keep aside.


Wash Potatoes and Pressure cook till soft. Cool, peel the skin, cube them and keep aside. Heat 2 tbsp of oil in a kadai. Add mustard seeds, once they splutter add the cumin seeds, urad dal, channa dal, asafetida, curry leaves and roast till the aroma arises.


Add the cubed potatoes, turmeric powder, salt and toss gently so that the potato cubes get coated with oil. Continue to cook over low flame for 10-15 min. Sprinkle the ground spice powder and toss gently again. Mix well taking care not to break the potato cubes. Cook over low flame for another 5-7 mins.


Serve hot with Sambar Rice or any variety rice.



  • After adding the spice powder add 1-2 tbsp of oil and further cook for 10-15 min over low flame gently tossing every once in a while for a very crispy potato roast.
  • Adjust the quantity of chillies according to your spice level.