Butter Paneer Masala- Dhaba Style

Paneer is a soft cheese that most Indians like and is found in all Indian restaurants. It is vegetarian’s protein…similar to tofu. This recipe that I am sharing today is from Cooking Shooking It is a blog/website that belongs to a young budding chef…. he makes some delicious recipes….. I have tried one before and this is 2nd dish that I tried today and My husband and I both loved it.


My main reason of trying this recipe… “Dhaba Style” … if you have lived in India or visited…. Dhaba’s are street side mom and pop restaurants that cook food with tonnes of butter and most of the times its family recipes. I have grown up on it and wouldn’t miss a beat to try and cook like them. Second the addition of “Papad”…. I have never heard of mixing papad in vegetable….so I had to give it a shot.

This recipe is definitely a good mix of Indian spice, heat and creaminess…. this young chef knows his way around the kitchen. He also has a You Tube channel where he show cases his recipes. You can find video to make this recipe HERE .

Since it was just me and my husband eating…. I halved this recipe ….after doing so too it made enough for 3 people to eat (according to portions we eat). Also I totally downsized the “Fat” amounts here.


(Makes for 5-6 people) (from Cooking Shooking)

  • Tomatoes – 8
  • Paneer – 200 gm
  • Coriander – 2 Tbsp {Chopped}
  • Onions – 3
  • Butter – 3 Tbsp (I used 1 tbsp)
  • Black Cardamom – 2
  • Green Cardamom – 4
  • Bay Leaf – 2
  • Cumin Seeds – 1 Tsp
  • Dry Red Chili – 2
  • Oil – 2 Tbsp (I used 1 tbsp)
  • Ginger Garlic Paste – 1½ Tb
  • Salt – To Taste
  • Kashmiri Red Chili Powder – 2 Tbsp (I did not have this so I just used some a tsp of red chilli powder)
  • Cumin Powder – 1 Tsp
  • Garam Masala – 1 Tsp
  • Kasoori Methi – 1 Tsp
  • Cream – 3 Tbsp (I used 2 tbsp…. I could have done with just 1)
  • Green Chili – 2 (Slit)
  • Papad – 1 Small
  1. Puree the tomatoes and mince the onions. In a pan, add the oil. Once hot, add the cumin seeds, dried red chilies, bay leaf, and open the cardamoms and add them and then add add ginger garlic paste as well. Let them sizzle.
  2. Add the butter, once it melts well add the minced onions and salt. Stir well and cook in medium flame until light golden. Then add in the tomato pulp. Stir and as it gets a roaring boil cover and cook for about 15 minutes or until it leaves the sides checking every 2-3 minutes to prevent burning.
  3. Add the cumin powder, red chili powder, garam masala and kasoori methi. Crush the kasoori methi in between your hands before adding.
  4. While the spices cook for a minute roast a papad, crush and keep aside.
  5. And, as the spices are cooked add the water depends. I added about 1 cup in total. Followed by chopped coriander and the cubed paneer and cream. Stir well and cook for about 5 minutes.
  6. Add the slit chilies and the papad. After adding the papad I added a 1/4 cup of water as we like a little gravy.
  7. Enjoy it hot!


It was scrumptious and is all gone already! While the ingredient list looks big….don’t let it scare you….this is one easy recipe that cooks quick, tastes yum and you will want to make it over and over!!

I am not related to this young chef, nor am I getting economic benefits for promoting him… I just feel young talents like him need to be motivated and supported! So do try this recipe and visit this young chef’s blog and You Tube Channel (Both linked above).

Until next time,

Happy Cooking,

Cheers =)


Rajma Saagwala (Kidney Beans with Spinach)

Vegetarian Diet is becoming more and more popular for the amount of vegetables one can eat through that. What people forget is vegetables do not fulfill the protein requirements of the body. Meats and eggs are good source of protein. Being from India, our proteins came from Pulses and Legumes. Pulses include dried beans and lentils, while Legumes include pod shaped fruit bearing shrubs like Pea pods. Pulses are nothing but grains of legume and best source of protein for Vegetarians. I found a list of Pulses HERE.

When I was in India, I had joined a gym. The dietician there emphasized that I have protein with my meals. And recently I read an article by Bob Harper that advised the same- he said to have protein with all meals. So my husband and I have decided to add more proteins in our diet.

I started this Friday by making this recipe.


RAJMA SAAGWALA (Kidney Beans with Spinach)

Serves 4              Adapted from Tarla Dalal’s Swadisht Subzi

1/2 cup rajma (Kidney Beans) soaked, cooked and drained (will become 1-1/2 cup cooked. I used 1 can cooked Kidney beans)

3 cups spinach chopped

1/2  tsp cumin seeds

2-3 green chillies, chopped.

1 tsp ginger, chopped

1 tsp garlic, chopped

1/2 cup onion, chopped

1/4 tsp turmeric powder

1/4 tsp sugar (optional) ( I did not add it)

1/4 cup regular cream

1/4 cup skim milk

1-1/2 tsp oil

Salt to taste


1. Heat the oil and add the cumin seeds. When they crackle, add the green chillies, ginger, garlic, and onions and saute for 4 to 5 minutes.

2. Add the spinach, rajma, turmeric powder, and salt and cook it for a while.

3. Add the cream, milk , and sugar (if using) and simmer for few minutes.

Serve hot with Rotis or Parathas.

I know using cream is not good when you are trying to eat healthy…but I figured 1/4 cup is not as bad 😉 I did add milk since I wanted a little gravy. It was delicious…. If I had to eat this without any bread or rice, it would be equally okay!! Although it does not have curry powder or any other seasonings.. the chopped garlic and ginger with turmeric bring out the flavors in this recipe. Simple flavors, yet delicious!!


Hope you do try this recipe.


Cheers =)

Mushroom Curry

I was supposed to post this recipe on Tuesday… Instead I spent Tuesday moving this blog from Blogspot to WordPress… still getting use to WordPress…. keep getting tempted to pay and get my own domain 😉 But have been stopping myself. Anyways, so amidst all this, I totally forgot about posting this recipe 😀

Mushrooms are my favorite……grilled, sauteed, roasted…. they are one brilliant edible fungi 😉 I love how they take in any seasoning you put in them. Recently I read in some magazine (can’t rem the name) and article on Mushrooms…. Mushrooms are low calorie and are good source of many nutrients. Since there are so many variety of Mushrooms, the article said eat all Mushrooms but button Mushrooms…. White Button Mushrooms have no nutritional value at all!!!

I have always loved Button Mushrooms since they were the only variety available in India when I lived there…. but after moving to the States I have tried Baby Bella, Portabella and Shitaki …. if I tried any other kind in any restaurant… I cant rem!! Recipe I am sharing today use Baby Bella….

Mushroom Curry

Servings: 2

1- 80z Whole Baby Bella Mushrooms (you could buy already sliced as well. I just prefer buying whole, cleaning them and slicing)

1 medium onion finely chopped

2 tsp oil

1 tsp cumin seeds

2 tsp garlic paste

1 tsp coriander powder

1 tsp cumin poder

1/4 tsp turmeric powder

1-2 tsp red chilli powder ( this is totally upto your liking…I like spicy so I add 2)

1-1/2 cup warm milk (I use 2%)

1/4 cup mild Cheddar (optional)

Salt to taste

Chopped cilantro for garnish (trust me…a little bit of this makes a lot of difference)


1. In a pan, heat the oil and add cumin seeds…as the cumin starts to brown, add onions and saute until they are brown. Do so on medium heat. Then add garlic paste and saute for 30 secs.

2. Use wet paper towels to wipe whole mushrooms (if using whole) and slice them. Add the sliced Mushrooms to the pan. At this point add a little bit of salt as well…this will help the water from mushrooms to evaporate faster.


3. Once the mushrooms are cooked down a little… add the red chilli powder, turmeric, coriander powder and cumin powder.  Let saute for 1-2 mins more and then add warm milk. Stir.


4. As the milk starts to boil, keep stirring. Taste and add salt if required. If you are using cheese, add it to the curry at this point. I did add some cheese in mine. It not only adds to the taste, but also thickens the curry. Even you don’t add the cheese, the curry will still thicken a little as it boils.


5. Let it cook for few minutes. Garnish with chopped Cilantro. Serve hot with bread or rice.


If you are a mushroom lover, you are going to love this recipe. It takes 20-25 minutes to make…. Simple, easy and quick.

So do try it… and let me know how you liked it =)

Until Next time,

Cheers =)