PALAK PANEER RECIPE BY MAYA FOODS

Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish.

Magic of Maya Food Spices

Ingredients

• 10 oz spinach (washed and clean, about 6 cups packed spinach)
• 1-1/2 cups paneer (cubed into bite-size, about 1/3 pound of paneer)
• 1 tomato (finely chopped, this will make 3/4 of chopped tomato)
• 1 green chili (chopped)
• 1 Tbsp ginger (chopped)
• 1 Tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/8 tsp asafetida (hing)
• 1 tsp coriander powder (dhania)
• 1/4 tsp turmeric (haldi)
• 1/2 tsp red chili powder
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp sugar
• 1 Tbsp whole wheat flour
• 1/3 cup heavy cream

Instructions:

• • First, blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minute. Drain the water and put the spinach in ice cold water for about two minute. Drain the water.
  • Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
  • Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
  • While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a saucepan, over medium-high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
  • Add cumin seed and asafetida. After cumin seeds crack, add the tomatoes and stir-fry for 1-2 minutes. Tomatoes should be tender, not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
  • After spinach comes to boil lower the heat to low and let the spinach cook for about 5-6 minutes do not cover the pot. This helps to keep the green color of spinach.
  • Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
  • Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

Recipe Notes

Palak paneer is ready, serve with naan, tandoori roti, Paratha.

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CHICKEN BIRYANI RECIPE BY MAYA FOODS

A sumptuous chicken biryani that is cooked with such precision that you are bound to make this dish again and again to relish the delicate flavors. Chicken Biryani is a delicious savory rice dish that’s loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice.

Magic of Maya Foods Spices

Ingredients Of Chicken Biryani:

• 500 gm rice (long grain, basmati rice)
• 6 (400 gm) chicken thighs (boneless)

• For the Marinade:
• 1 tsp white pepper
• A pinch of salt
• Juice of 1/2 lemon

• For the Masala:
• 1/2 Tbsp ghee
• 4-5 cardamoms
• 1 bay leaf
• A small piece of cinnamon
• 2-3 cloves
• 2 tsp garlic paste
• 1 tsp ginger paste
• 1 cup onion, sliced
• 1 cup yogurt
• 1 tsp yellow chili powder
• 2 tsp fennel or saunf powder
• Salt to taste
• 2 cups water

• For the Finishing spices:
• 1 tsp green cardamom powder
• 1/2 tsp fennel powder
• 1/2 cup cream

• For the rice:
• 3 tsp rose water
• Salt
• Ginger, juliennes
• 2 green chilies, sliced

How to Make Chicken Biryani

For the liquid:

1. Scrub and wash the rice and soak it in water for about 15-20 minutes.
2. Cut the chicken into even-sized pieces.
3. In a bowl, add all the marinade ingredients and coat the chicken pieces well with it. Let it marinate for a while. (15 minutes)
4. In the meanwhile, heat some ghee in a pan and add all the whole spices for the masala along with ginger-garlic paste. When the spices turn slightly brown, add the onions.
5. Cook the onions partially on slow heat to ensure that they do not change their color. If you think the heat is getting too high to handle, put in a little bit of water.
6. Once the onions are nice, glossy, well cooked and on the verge of changing color, add the yogurt.
7. Add the yellow chili powder and cook on low heat for 1 minute.
8. Now add the chicken, followed by saunf powder and salt. Mix well.
9. Add some water and let it cook for 10-12 minutes (till the chicken is partially cooked). Once done, remove from heat and let it cool. Pick out the pieces of chicken and strain the gravy over them.
10. Add the finishing spices to the ‘jhol’ (the chicken and liquid), then add the cream to it. This is the liquid or the infusion in which the rice will be cooked. Keep this aside.

For the Rice:

1. In a pan, heat some water. Add salt and rose water to it.
2. As soon as it comes to a boil, add the rice. Cook it partially and keep aside.
3. In another pan, heat half of the liquid, you made earlier with all the chicken pieces. Once this comes to a boil, add half of the rice to it.
4. Check the seasoning before adding rice after which you would not be able to adjust it.
5. Add the rice to the liquid and sprinkle some ginger juliennes and sliced green chilies.
6. Now add the other half of the rice and liquid. Let it cook on a low heat (on dum, in it’s own heat) covered with foil for about 10 minutes (till the water evaporates and chicken and rice are fully cooked).
7. Drizzle with some rose water and serve hot.

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