Palak Paneer, a creamy, healthy and delicious curry made from spinach puree and indian cottage cheese. ST is not a big fan of paneer, to be precise, he didn't like it all and for me, i like it but not so crazy about it, so paneer dishes are rare at home. 

But ever since started making  malai paneer at home, we both really enjoy eating paneer dishes occasionally at home. With the store bought paneer, whatever the tips and tricks i had followed, never able to make soft paneer dishes. Always ended with chewy paneer and didn't blend with curry at all. 

After all this year of cooking, finally realized unless the paneer are soft, whatever you do, it doesn't work. My search of making soft paneer at home ends with this malai paneer recipe, i'm not exaggerating here, honestly, the paneer is so soft and literally melt in your mouth. And whatever the dish you add, it incorporates well with the dishes. As it is, paneer is very bland, so it works well with all flavors. 

Now coming to the palak paneer recipe, i have followed my veg palak recipe with little tweaks and made this palak paneer, it was awesome with creamy texture & wonderful spinach flavor. To get that vibrant green color on the curry, few things need to be  taken care. 

1. First, the spinach should be fresh and green, personally i like to use baby spinach for its bright color. 
2. Second, don't cover cook the spinach, it changes its color.
3. Finally, adding little sugar in blanching and cooking the puree helps to retain the color. 

Ok, that's it, now let's check out this delicious palak paneer recipe. 

Palak Paneer | Indian Cottage Cheese in Spinach Curry

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Palak Paneer, Malai Paneer, Spinach Curry,Indian Cottage Cheese, Paneer in Spinach puree, Spinach Paneer Curry, Paneer Gravy,Palak Curry,Creamy Palak Paneer,Best Palak Paneer,Easy Palak Paneer Recipe Palak Paneer, a creamy, healthy and delicious curry made from spinach puree and indian cottage cheese.

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Ingredients
Spinach - 2 cup
Onion(small) -1
Tomato(small) - 1 
Paneer - 1 cup
Garlic - 2 +2 cloves
Ginger  - 1/2 inch piece
Oil - 1 tbsp
Cinnamon - 1 inch piece
Cloves - 4 
Cardamon -1 
Cumin seed - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 to 3/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Sugar - 1/2 tsp
Dried kasthuri methi - 1/2 tsp
Lemon Juice - 1 tsp(optional)
Cream - 2 tbsp + more for serving.

Procedure

First let's blanch the spinach, bring the water to boil in a sauce pan, add 1/2 tsp of salt & sugar.Add the spinach, let it in boiling water 30 -40 secs, remove from the heat immediately. Drain the water.And run it under cold water for few mins to stop further cooking instantly & keep it aside.Heat the oil in a sauce pan, add cinnamon, cloves and cardamon into it and fry for 30 secs.Then add the cumin seeds, onions and garlic(2 finely chopped), saute till onions became translucent.In a mixie jar add the spinach, tomato, ginger and the remaining garlic and grind into smooth paste.Add the spinach puree and the spices (turmeric, red chili,coriander & garam masala powder),salt & sugar. Give a good mix.Let it simmer for few mins and then add the the paneer,cream & kasthuri methi and keep it in flame for further 2 mins.Switch off the flame and squeeze a little lemon juice(optional) .Tasty and healthy Palak Paneer is ready to serve. Drizzle some cream on top before serving. Serve it with your favorite indian flat bread or with rice.We had it with lachha paratha.

Notes:

• Adding sugar into spinach while blanching helps to retain the color.
• Cream gives richness to the curry.
• For vibrant bright green color, baby spinach is used.
• Instead of oil, butter can also be used for more richness.
  

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Veg Palak for Roti & Chapati | Spinach Curry with Vegetables

Vegetable Palak, a delicious and healthy curry made from the spinach puree and vegetables. This curry is so similar to Palak Paneer, instead of paneer, here vegetables are used and it tastes great with roti, chapathi and pulao. 

In today's recipe, i have used mixed vegetables, but you can make this with one/two vegetables too. Potato and/or peas combination tastes well with this curry. Often i make these curry with those combinations. If you haven't tried this curry before, do give it a try, it's absolutely delicious and way more healthier than the other curries. Now let's check out on how i have prepared this yummy curry.    

Related : How to make Soft Chapati 

Veg Palak for Roti & Chapati

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 3 to 4 
Recipe Category: Curry | Recipe Cuisine: Indian
Veg Palak, Palak Curry, Spinach Curry, Vegetable Curry,Side dish for roti & Chapati Veg Palak, a delicious and healthy curry made from the spinach puree and vegetables. This curry is so similar to Palak Paneer, instead of paneer, here vegetables are used and it tastes great with roti, chapathi and pulao.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Spinach - 2 cup
Onion(small) -1
Tomato(small) - 1 
Mix veg* - 1 cup
Garlic - 2 +2 cloves
Ginger  - 1/2 inch piece
Oil - 1 tbsp
Cinnamon - 1 inch piece
Cloves - 4 
Cardamon -1 
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 to 3/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Sugar - 1/2 tsp
Dried kasthuri methi - 1/2 tsp
Coriander leaves - few
Cream - 1 tbsp
* I have used potato,carrot,mushroom,peas,capsicum & cauliflower

Procedure

First let's blanch the spinach, bring the water to boil in a sauce pan, add 1/2 tsp of salt & sugar.Add the spinach, let it in boiling water 30 -40 secs, remove from the heat immediately.And run it under cold water for few mins to stop further cooking instantly & keep it aside. Cut all the veggies into small pieces. Heat the oil in a sauce pan, add cinnamon, cloves and cardamon into it and fry for 30 secs.Then add the onions and garlic(2 finely chopped), saute till it became translucent, then add the veggies. Next add the spices(turmeric,red chili,coriander and garam masala powder ) and salt(just enough for veggies) in to the veggies. Mix it together well and then add 1/2 cup of water.Cover the pan with lid and let the veggies cook. In the mean , put the spinach, tomato, ginger and the remaining garlic into the mixie/blender jar and grind into smooth paste.Once the veggies are cooked, add the spinach puree. Give a good mix.

Related: How to make Palak Roti

Then add a tsp of sugar and salt to taste. Let it simmer for few mins.Finally add the crushed kasthuri methi & cream, (I have used dried peas, so precooked them in pressure cooker already and add them now). mix it well and switch off the flame.Tasty and creamy Veg Palak is ready. 

Related : How to make Palak Paneer  

Notes:

• Adding sugar into spinach while blanching helps to retain the color.
• Cream gives richness to the curry
• Even without cream also, it tastes good.
• Add more or less of veggie as per your liking.
• Instead of oil, butter can also be used for more richness.
  

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Green Moong Dal Curry for Chapathi & Roti | Pachai Payaru Curry

Green Moong Dal Curry, a delicious, healthy and easy to make curry for chapathi & roti. After marriage only, i got introduced to this curry by my hubby, honestly i didn't like this curry much initially but at the same didn't hate it too, it was kind of ok for me at that time because before marriage i was so used to coconut based curries like kurma and i hadn't have developed the taste for any other curries. 

Actually living aboard and limited availability of fresh indian coconut in the area where we lived and all gave me opportunity to explore other curries. And now, on daily basis i have prepared curries without coconut and relish it without any complaint.     

With all being said, now this green moong dal curry is one of my favorite to have it as side dish for chapathi and roti. Green moong dal blends well with the spices and yields tasty and creamy curry without any cream. If you haven't tried this curry before, do give it a try, it's taste so good!!

Green Moong Dal Curry for Chapathi & Roti

Preparation Time : 6 hrs | Cooking Time : 20 mins | Serves : 4 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Green Moong Dal -1/2 cup
Onion -1 
Tomato -1 
Ginger - 1/2 inch piece
Butter - 1 tbsp
Cinnamon - 1 inch piece
Cloves - 4 
Cardamon -1 
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 to 3/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Curry leaves - few
Coriander leaves - few Green Moong dal curry, Side dish for chapathi, side dish for roti,Pachai Payaru Curry Green Moong Dal Curry, a delicious, healthy and easy to make curry for chapathi & roti.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Procedure

1.First soak the green moong dal for 6 hrs, then discard the soaked water and add into the pressure cooker along with fresh water.

2.Add salt enough for dal and pressure cook it for 3 whistle.

3.Cut the onions,ginger and tomatoes into small pieces.Heat the sauce pan with butter, add cinnamon,cloves and cardamom into it, let it fry for 30 secs.

4.Then add the onions,ginger and curry leaves, let it saute till the onions are translucent.

5.Next add the tomatoes and the spices(turmeric,red chili,coriander & garam masala powder ) & salt(remember we already added the salt for dal, so this is just for masala.). Mix it all well together.

6.Saute till the tomatoes are mushy, then add the cooked moong dal along with the cooked water(if there is not much cooked water, add more) . Mix it all well together.

7.Cover it with lid and let it simmer for 15 mins. Finally add few coriander leaves on the top. Yummy Green moong dal curry is ready.

Procedure

First soak the green moong dal for 6 hrs, then discard the soaked water and add into the pressure cooker along with fresh water.

Add salt enough for dal and pressure cook it for 3 whistle. 

Cut the onions,ginger and tomatoes into small pieces.Heat the sauce pan with butter, add cinnamon,cloves and cardamom into it, let it fry for 30 secs.

Then add the onions,ginger and curry leaves, let it saute till the onions are translucent.

Next add the tomatoes and the spices(turmeric,red chili,coriander & garam masala powder ) & salt(remember we already added the salt for dal, so this is just for masala.). Mix it all well together.

Saute till the tomatoes are mushy, then add the cooked moong dal along with the cooked water(if there is not much cooked water, add more) . Mix it all well together.

Cover it with lid and let it simmer for 15 mins. Finally add few coriander leaves on the top.

Yummy Green Moong Dal Curry is ready. 

Related : How to make Sprouted Green moong dal 

Related : Roti and flat bread collections

Notes:

• If you soaked the moong dal for overnight, then one whistle is enough for pressure cooking the moong dal.
• Adjust the spices as per your preference.
  

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Kerala Parippu Curry | Moong Dal Curry | Onam Sadya Recipes

Kerala Parippu Curry,a delicious and comforting dal curry made from moong dal. It's one of the main dish in sadya menu during onam festival. 

In our home, we make something similar with toor dal and call it as "Katti Paruppu" and to me, that's one of the most comforting dish in the world. Haven't shared that recipe so far here, will try to update here soon. 

When i first came to know about this parippu curry, i loved the flavors goes into the curry and immediately gave it a try, since then it's one of the common dish in our home. It's so simple to make and taste so delicious with rice or with breakfast too.Now let's out how to make this delicious parippu curry.  

Kerala Parippu Curry | Moong Dal Curry

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Moong Dal - 1/4 cup
Red chili powder - 1/2 tsp
Salt - to taste
Asafoetida Powder - 1/4 tsp

To grind

Grated coconut - 2 tbsp

Peal onion - 1 nos

Garlic pods-1(small)

Cumin seed- 1/4 tsp
Turmeric powder - 2 pinch
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Pearl onion -1 (finely chopped)
Red chili -1 
Curry leaves- few

Kerala Parippu Curry,Moong Dal Curry,Onam Sadya Recipe Kerala Parippu Curry,a delicious and comforting dal curry made from moong dal. It's one of the main dish in sadya menu during onam festival.

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Procedure

First wash the moong dal and add into the pressure cooker along with enough water and asafoetida powder and cook it for 3 whistle.

In the mean time, grind the ingredients listed under "To grind" into fine paste and keep it ready.

Once the pressure is released from the pressure cooker automatically, open the cooker and add red chili powder, salt and grounded masala along with required water to your preferred consistency.Bring into boil & cook till the raw smell leaves.

Next temper the ingredients listed under "To Temper" and add into the curry.

Tasty and comfort Parippu Curry is ready.Serve it with rice and accompaniment. Interested in other curry recipe, check out here.

Notes:

• Dal should be cooked well for this parippu curry.
• Coconut oil gives great flavor to this curry.
• Adjust red chili powder as per your taste.
  

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Garlic Onion Kara Kuzhambu | Poondu Kulambu

Garlic Kara Kuzhambu, a spicy and tangy tamarind based curry without any vegetables and coconut. It tastes great with steamed rice or even with idli and dosa.

In our home, for almost all curries, we add coconut paste , never once Amma made any curry without coconut. Back in India,  Amma use atleast one whole coconut for our one day cooking. But now here , i'm trying to use one coconut for a week, because of limited availability of Indian coconut and our inexperience in choosing good one from the store.

Usually we bought two coconuts for a week and half the time, one would be spoiled and we realized that only when break the coconut and in order to avoid an another trip to Indian store, i manage to cook with the available coconut. You would have seen me using coconut & curry leaves in my kitchen, i have treat them as treasure 😜

Ok, now, back to the recipe, because of that coconut story , i have learned to make curries without coconut. To be honest, it was horrible at first, because of my inexperience  to balance the spices.

With my repeated attempts, i have learned to make well balanced Kara Kuzhambu / Puli kulambu without any coconut. If you're trying for the first time, even with the exact measurement and procedure, you may end with terrible curry. Not because the recipe is wrong, you have to learn to balance the spices. Every brand of tamarind and chili powder differs in taste, so by practice, you will achieve it. 

Like i always say, if i can make it, you can also :-) Now, let's check out the recipe  

Garlic Kara Kuzhambu | Poondu Kulambu

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Poondu Kuzhambu, Garlic Kulambu,Garlic kulambu with coconut,kara kuzhambu, puli kulambu Garlic Onion Kara Kuzhambu, a delicious tamarind based curry made with garlic and onion.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Tamarind - a gooseberry size
Pearl onion - 6
Garlic - 10 pods
Tomato(small) - 1 
Curry leaves -few
Fenugreek Seed - 1/2 tsp
Red Chili powder - 1/2 tsp
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1& 1/2 tbsp
Mustard & urad dal - 1/4 tsp
Jaggery - a small piece

Procedure

Soak the tamarind in a 1/2 cup of water for 20 mins, peel the onion & garlic and chop them roughly into pieces, tomato into small pieces.  Heat the oil in a kadai, add fenugreek seed, mustard & urad dal, let the mustard splutter, then add the onion,garlic and curry leaves.

Saute till the onions become translucent, keep the flame in low and then add the spices(turmeric, red chili & sambar powder),saute them in the oil for few mins.

Then add the tomatoes, give a quick mix and add salt.

Extract the tamarind juice from the soaked tamarind and add into kadai and add more water to your preferred consistency.

Let it boil until the raw smell goes off and finally add the jaggery pieces. Cook it for few more mins and switch off the flame.

Delicious Kara Kuzhambu is ready.

Notes:

• Keep the flame in low when adding the spices,otherwise it will be burnt easily.
• Adding the spices in the oil gives enhanced flavor to the kuzhambu.
• Sambar powder that i have used here is home made and haven't had any chilies in it. If your sambar powder has chili in it, reduce the chili powder and adjust to your taste.
• Boil the curry till the consistency you prefer. 
  

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