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Palak Paneer Recipe

palak paneer recipe

Palak paneer recipe is counted under the most popular main course recipes in India. The major ingredients of the recipe, palak (spinach) and paneer (cheese) make it highly nutritious. Palak is rich in iron and multivitamins and paneer is rich in protein. The dish is mostly served with steamed rice or roti (bread) in India.


  1. Palak (Spinach) – 250 grams
  2. Paneer (Cheese) – 250 grams (Cut into cubes of equal size)
  3. Onion – 2 Chopped
  4. Tomatoes – 2 Chopped
  5. Red Chilli Powder – 1 Tablespoon
  6. Cumin Seeds – 1 Tablespoon
  7. Cooking Oil – 2 Tablespoon
  8. Water – 4 Cups
  9. Salt to taste

How to Make Palak Paneer Recipe

  1. Add nicely washed spinach (palak) leaves to a pressure cooker.
  2. Add 2 cups of water to the same cooker and boil the spinach leaves. You can wait for three to four whistles from the cooker.
  3. Turn off the flame and wait for a couple of minutes. It will release the pressure inside the cooker.
  4. Once the cooker has settled down, open the cooker lid and check if the leaves have boiled nicely. In case the leaves are still raw, close the lid again and wait for a couple of more whistles.
  5. Grind the boiled leaves using a hand grinder.
  6. Take a cooking pan and heat 2 tablespoons of cooking oil in it.
  7. Add cumin seeds and stir well.
  8. Then add chopped onions and tomatoes.
  9. Once the onions get golden brown in color, add red chilli powder, some salt, and mix well.
  10. Now, add boiled palak leaves to the mixture and stir well.
  11. At last, add the pieces of fresh paneer (cheese) to the mixture.

You may also like our paneer bhurji recipe and paneer butter masala recipe

How to Make White Butter from Fresh Milk Cream

White Butter

There are many nutritious and delicious by-products of milk that can be prepared easily at home. White butter is one of those products. The process is very easy if you follow the right tool and technique. So, let’s see how to make white butter from fresh milk cream:


  1. Fresh Milk Cream – 4 Cups
  2. Water – 1 Cup


  1. Take 4 cups of fresh milk cream in a deep tumbler.
  2. Beat the milk cream using a hand mixer. Do not go to the top speed instantly as it may spill out the cream and dirt your kitchen.
  3. Start slow and beat the cream for around two to three minutes.
  4. Once you see a change in the consistency of the cream, increase the speed of the beater.
  5. Continue to beat until you notice some liquid in the tumbler, which is basically buttermilk.
  6. You can collect the buttermilk in a separate tumbler. Buttermilk is used to make cheese (Paneer).
  7. Fresh white butter is served with hot parathas.

So, next time someone asks you how to make white butter from fresh milk cream. You will have the answer to their question.

There is no need to throw away the buttermilk collected in this process. You can use buttermilk to make cheese (paneer). The process is as follows:

  1. Heat the buttermilk in a deep pan till it starts boiling.
  2. Add two tablespoons of lemon juice to the boiling buttermilk.
  3. Stir well till you see buttermilk turning into solid cheese (paneer).
  4. You can use this cheese in the main course recipes

Honey Chilli Cauliflower

honey chilli cauliflower

Cooking is all about experiments that we do in our kitchen. One of the best examples of those experiments is combining cauliflower with honey and red chilli powder. Hats off to that individual who came up with this idea and gave us this mouth-watering snack. Lets, take a look at the honey chilli cauliflower recipe:


  1. White Flour (Maida) – 3-4 tablespoon 
  2. Corn flour (Makki Ka Atta) – 1 tablespoon
  3. Salt – To taste
  4. Red Chilli Powder – 1 tablespoon 
  5. Black pepper powder – 1 tablespoon
  6. Water – Two cups
  7. Cooking Oil – 4 tablespoon
  8. Tomato ketchup – 2 tablespoon 
  9. Honey – 4 tablespoon 
  10. White Sesame Seed – 1 tablespoon

How to Make Honey Chilli Cauliflower Recipe

  • Boil two cups of water in a cooking pan at low flame.
  • Add medium size pieces of cauliflower to the boiling water and let them boil for 7-8 minutes.
  • Use a knife to check if the cauliflower pieces have boiled. If you can easily cut any one piece of cauliflower, means boiling is done and you can turn off the flame.
  • Strain extra water from the pan and keep the boiled pieces of cauliflower aside
  • In a bowl add cornflour, maida, red chilli powder, salt, black pepper, and water. Mix all the ingredients well using a spatula.
  • Start adding water to the mixture to make a consistent paste. Make sure that you add water slowly to maintain the consistency of the paste. You can free-flow the paste to check if the consistency is well.
  • Add the boiled pieces of cauliflower to the paste and coat each piece well.
  • Heat four tablespoons of cooking oil in a frying pan.
  • Add the coated pieces of cauliflower to the pan and fry them till they turn golden brown in color.
  • Add ketchup and honey and toss well. Make sure that each and every piece of cauliflower has got a layer of honey and ketchup.
  • Use roasted sesame seeds to garnish the dish.

Kathal Gravy Recipe

kathal gravy recipe

Kathal (Jackfruit) is a complete package of vitamins, protein, and carbohydrates. In addition, it also contains calcium and iron in a small percentage. It is oval in shape and looks like an egg, which is green in color. There are many ways to cook this summer fruit. But, one of the best ways is to fry and cook it with thick gravy. So, let’s take a look at kathal gravy recipe:


  • Jackfruit (Kathal) – One
  • Onion – 4 Chopped
  • Tomato – 3 Chopped
  • Chilli Powder – 1 Tablespoon
  • Ginger Garlic Paste – 2 Tablespoon
  • Turmeric Powder – 1 Tablespoon
  • Salt – To Taste
  • Cooking Oil – 1/2 (.5) liter
  • Water – 2 Cups

How to Prepare Kathal Gravy Recipe

  1. Peel the outer skin of the jackfruit and cut it into small pieces.
  2. Wash the pieces and let them dry for half an hour.
  3. Take a deep cooking pan and heat cooking oil at a low flame.
  4. Once, the oil starts bubbling, add pieces of jackfruit.
  5. Fry the pieces, till the skin, gets golden brown.
  6. Take out the fried jackfruit pieces on a plate covered with tissue paper to absorb extra oil.
  7. To prepare gravy, heat one tablespoon of cooking oil in a cooking pan at a low flame.
  8. Add chopped onions and tomatoes.
  9. Once, the onions get golden brown in color add chilli powder, turmeric, ginger-garlic paste, and salt. Mix well.
  10. After few minutes, add two cups of water and mix well.
  11. Heat the mixture for another five minutes at low flame to reduce water content in gravy.
  12. Add fried pieces of jackfruit (kathal) to the gravy.
  13. Use chopped coriander leaves to garnish the dish. You can also add garam masala to enhance the flavor, but that is totally optional.
  14. Serve the dish with steamed rice or parathas.

Cooking Tip: It is a little tough to cut jackfruit into small pieces. So, try if you can get it in pieces.

Carrot Halwa Recipe

carrot halwa recipe

The carrot halwa recipe is one of the most popular Indian sweet recipes. In Hindi, the dish is termed gajar ka halwa. It is mostly prepared in the winter season due to the easy availability of its main ingredient, red carrot. Considering the winter season, it is recommended that the halwa should be served hot only. But, to add a twist, you can also put it in a fridge for a couple of hours and make small cakes out of it.

Ingredients for Carrot Halwa Recipe

  1. Carrot (Gajar) – 2 Kg
  2. Milk – 3 Liter
  3. Sugar – 250 grams
  4. Almonds – 1/2 Cup
  5. Cashews – 1/2 Cup


  1. Wash, peel, and crush all the carrots. You can use a food processor for crushing to save time.
  2. Steam the crushed carrots in a pressure cooker or vegetable steamer.
  3. Boil milk in a big cooking tumbler and add steamed carrots.
  4. Add 250 grams of sugar. If you want to serve the dish to someone who is diabetic, either do not add any sugar or reduce the quantity of the sugar. Carrots are sweet in nature. So it is alright not to add additional sugar to the dish.
  5. Stir the mixture nicely until any liquid content has evaporated and the mixture is dry.
  6. Add chopped almonds and cashews to garnish.
  7. Your carrot halwa is ready to be served.

Cooking Tip:

Once you add carrots to the boiling milk, keep stirring the mixture well to avoid lumps. It will also prevent the mixture from burning.