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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KERALA FISH CURRY RECIPE BY MAYA FOODS

Kerala Fish curry cooked in red chilli, spices and well flavored with cocum. It is the typical Kottayam style red fish curry. Also called as mulakitta meen curry / meen vevichathu. It can be served with rice or kappa (tapioca/yuca). It always tastes better after a day. The curry had come out well using King Fish, Seer Fish, Malabar Travelly and Salmon.

Magic of Maya Foods Spices 

Ingredients

• Fish – 500 grams
• Coconut Oil – 4 tblspn + 1 tsp
• Mustard Seeds  – 1 tsp
• Fenugreek Seeds / Vendayam / Methi – 1/4 tsp
• Shallots / Sambar Onion – 20 peeled sliced thinly
• Garlic Paste – 1 tsp
• Ginger – 2 cm piece chopped finely
• Green Chilli – 2 slit
• Curry leaves a big handful
• Chilli Powder – 4 tblspn
• Black Pepper Powder – 1 tsp
• Turmeric Powder / Manjal Podi – 1 tsp
• Fenugreek Seeds / Vendayam Podi – a big pinch
• Salt to taste Kokum / Kodapuli – 3 piece
• Tamarind Pulp – 2 tblspn
• Water – 2 cups

Directions

• Heat oil in an earthenware kadhai. Add in mustard and fenugreek seeds and let them sizzle.
• Add in shallots, garlic, ginger, curry leaves and turmeric powder. Saute this for 3 mins or so.
• Now lower the flame and add in chili powder and pepper powder. Saute this on low heat for around 5 mins. The spices will get toasted and color will darken.
• Now add in tamarind pulp and water. Add in salt and bring it to a boil.
• Once it reaches a boil, add in fish and mix well. Add in some curry leaves
• Cook this partially covered for 8 to 10 mins on medium high heat. The fish will be cooked by this time.
• Now take it off the heat and add in a big pinch of fenugreek seed powder and pepper powder.
• Finally, drizzle in a tsp of coconut oil on top. Now take it off the heat and cover with a lid. Let it sit for 2 to 4 hours for the flavors to develop. You can serve immediately as well, but it will taste wonderful if it sits for a while.
• Now serve this with boiled tapioca or rice.

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PANEER JALFREZI RECIPE BY MAYA FOODS

Paneer Jalfrezi basically is an Indian-style stir-fry dish and spicy version of paneer recipe mainly cooked with onions, tomatoes and bell peppers. Paneer Jalfrezi goes fabulously with nan or pulao and gives a nice protein kick to the meal, especially for vegetarians.pulao and gives a nice protein kick to the meal, especially for vegetarians.

Magic of Maya Spices for Authentic Taste

Ingredients:

• Paneer (cut to long thin slices) – 340grams
• Black pepper  – 1
• White pepper  – 1
• Onions (cut to long thin slices)- 1 1/2 (medium size
• King Ginger paste – 1 tsp
• King Garlic paste – 1 tsp
• Tomato paste (I have used canned tomato paste) – 3 oz
• Green Chillies chutney  – 1 tsp
• Tomato(deseeded) – 1(cut into long thin slices)
• Red chiili powder – 1 tsp
• Coriander powder – 1 tsp
• Garam Masala – 1/2 tsp
• Kasuri Methi – 2 tsp
• Oil – 2 tbsp
• Salt – to taste
• Cumin seeds – 1 tsp

Method of Preparation:

1. Heat oil in a pan and sautee the paneer till golden brown and put it in hot water for 15 min or we can use fresh paneer too.
2. Heat oil in the same pan and add the cumin seeds.
3. Then add the onions and salt and fry till they become translucent.
4. Add ginger garlic paste and fry for two minutes.
5. Now add the tomato paste and fry for 2 minutes.
6. Now add the red chili powder, coriander powder, and garam masala.
7. Add a little water and fry till the raw smell goes.
8. Now add the black peppers and fry for 5 minutes.
9. Make sure the black peppers don’t get over cooked and they are still crunchy.
10. Now add the paneer and tomatoes and combine well.
11. Let it cook for another 10 minutes in low flame.
12. Add the Kasuri methi by crushing them between the palms.
13. Serve hot with Parathas.

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To know more delicious Paneer recipes visit here: https://blog.mayafoods.com/2017/05/19/paneer-wrap-by-maya-foods-2/