Archives for 2018

Chettinadu Chicken Biryani

April 20, 2018 by Suki Leave a Comment

Blend some flavourful spices, massage the chicken with the spices and cook with rice. Perfect one pot Meal!

Taste great with raitas, egg pepper roast, chicken 65, Mutton curry.

If you marinate the chicken with masala’s overnight, the chicken will be juicy and flavourful. Blend the ingredients in the blender, massage the blended paste to the chicken, and marinate overnight or at least 30 minutes. This makes the job lot easier next day.

I made this two weeks back when my friend came to visit me. 😀 She said she wanted only Biryani for the night with boiled egg. She kept mentioning boiled egg 101 times. Not sure why :D. Looks like she was cheated with no egg for a biryani before :D. I guess chicken biryani always pairs with raita and boiled egg. I got Quail eggs ( Kadai muttai in Tamil) for her 🙂 just to make some difference. I heard it doesn’t make any difference to taste, however, it is very healthy and also a cute mini version of eggs :D.

Biryani is one of the most popular dishes in India. There are varieties of biryani like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. It is a perfect Sunday lunch idea. There will be no one saying NO to biryanis, let it be vegetable biryani, chicken biryani, shrimp biryani, palak biryani, chickpea biryani, potato biryani, paneer biryani, dum aloo biryani, cashew biryani, lamb biryani, egg biryani, mushroom biryani and so on! I have a biryani collection and it is one of the highest viewed pages.

I have two Chicken Biryani recipes – Chicken Biryani Restaurant Style, Chicken Biryani Homestyle.

Chettinadu Chicken Biryani

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Ingredients

• Grind:
• • Lime juice - 1 tbsp
• • • Khus khus (white poppy seeds) – ½ tbsp.
• • Cumin seeds/ jeera – ½ tbsp.
• • Green chillies - 2
• • Fennel seeds – ½ tbsp.
• • Garlic – 4 pods
• • Ginger – 1 inch
• • Mint – ½ cup, chopped finely
• • Coriander leaves – ½ cup, chopped finely.
• • Pepper powder – 1 Tsp
• • Salt – 1 tbsp
• • Biryani masala – 1 tbsp
• • Red chilli powder – 1 Tsp
• • Yoghurt – 2 tbsp
• • Oil – 1 tbsp

• For garnish:
• • Ghee – 2 tbsp
• • Lime - small cube or 1 Tsp
• • Mint – 2 tbsp finely chopped
• • Coriander leaves – 1 tbsp, chopped finely

For chicken gravy:
• • Oil – 2 Tsp
• • Ghee – 1 Tsp
• • Bay leaf – ½
• • Cinnamon – 1 thin piece
• • Cloves – 3
• • Cardamom pods -2
• • Green chilli – 1, slit
• • Onion – 1, large, sliced
• • Tomato - 1, small, chopped
• • Turmeric powder – ½ tsp
• • Chicken – 600 gms

For rice:
• • Basmati rice – 2.5 cups

Instructions

Grind everything together under the “to grind” ingredients.
Marinate chicken with the blended masala. Keep it aside for 30 minutes minimum of 12 hours. Keep it aside.
Heat 2 tsp of oil with 1 tsp of ghee in a heavy bottomed pan, add the sliced onions, salt and sauté well over medium heat till they become slight golden colour. Then add the sliced tomatoes with little turmeric and sauté well for 2 minutes till they become mushy.
Add the marinated chicken and sauté for a minute till all the chicken gets coated with onions and tomatoes.
Add the 2.5 cups of rice and mix well. Add 4 cups of water to it with salt.
Cover the entire pan with foil and cover with a plate. Place a weight on it and let it cook on medium flame for 7 minutes and reduce the flame to medium to one speed lower. Keep a dosa/crepe pan below your biryani pan and now cook for 20 minutes on the very low flame. Switch off.
Now remove the weight and foil and fluff the rice carefully. Add the chopped coriander and some lime juice to garnish.

Notes

1. Don’t soak the rice or maybe just for 5 minutes, and then it will not give you that biryani texture in the rice.
2. Gently mix the rice at the end, don’t break the rice.
3. Don’t compromise on the quality of the rice. Use basmati rice and not long grained rice.
4. Marinating chicken is a must. Marinate at least for 30 minutes, I soaked overnight.
5. Don’t overcook the rice, and then the rice will be mushy.
6. Cover the dish and bake in a 350f oven for 15 minutes.
7. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavours also

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Spicy Tofu stuffed Bell Pepper

April 13, 2018 by Suki 2 Comments

High Protein Vegan Meal and beautiful too :)!

I am sure you can have this with some salad on sides as the main course. I had this with some vegetable biryani and for dinner with some roti and raita. Jealous eh?

I have posted a lot of paneer recipes because…I LOVE paneer. Obvio?. However quiet recently tried to replace it with tofu. So wanted to make something different, quick and tasty. I was in the gym and was dreaming to make this after going home. Crazy foodie me!

Trying to include more protein in my diet. Being a vegetarian it is kind of hard. I am out of options most days. Greek yoghurt, lentils, chickpeas, tempeh, tofu, paneer, edamame?? I don’t know what else to eat. Seriously! Let me know if someone has any suggestions.

I have a collection of paneer and tofu recipes. Other favourite tofu recipes: Mini Paneer tofu sandwich, Mushroom tofu veggie potstickers, Spicy garlic tofu in 10 minutes

Spicy Tofu stuffed Bell Pepper

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Serves: 4

Ingredients

Firm tofu – ¾ cup crumbled
Big onion – ½ finely chopped
Ginger Garlic paste – ½ tsp or fresh garlic and ginger
Green chilli – 1, finely chopped
Tomato - ½, finely chopped
Red chilli powder – ½ tsp
Chaat masala – 1 tsp
Garam Masala Powder – ¼ tsp
Coriander leaves – 1 tbsp finely chopped
Salt – to taste
Oil – 2 tsp
Bell pepper/Capsicum - 1, chopped into rounds

Instructions

Heat oil in a pan; add onions, green chilli, ginger garlic paste and sauté till golden brown.
Add tomato and sauté for a minute, then add chilli powder, garam masala powder, and salt. I would give a quick stir, it should not be too dry or too saucy. Takes around 5 mins.
Preheat oven for 10 mins.
Then add tofu crumbles. Mix well.
Cook for a minute, garnish with coriander leaves and switch off.
Take a baking pan with aluminium foil. add the round bell peppers sprinkle some oil, stuff it with tofu.
Bake it for 18 - 20 mins at 350°F. Bell pepper will soften and tofu will get roasted.

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Cheesy Baked Potatoes

April 7, 2018 by Suki 2 Comments

Cheesy and crispy roasted potatoes hot from the oven – completes the perfect brunch! This is so good, and so EASY.

I like this for an appetizer too. If you want to make it fancier, add some chopped jalapenos, onions and olives. If you are not a vegetarian, add some chopped bacon too. Lovely potato nachos! Right?

I made this recently with some carrot juice and toast for a morning. Cheese being smothered over the potatoes made my day. Don’t ask me why. I felt like having something roasted and cheesy that day. I am telling you :). It was really good. Next time I will make this for my friends and family for an evening snack. Should be great for a gaming night 😀

Potatoes used to be my only favourite side when I was a kid, later I started having more vegetables. I love Potatoes now except the over fancied boring French fries.

The best parts I love in my brunch are potatoes and milkshakes. I think I should try this recipe with some sweet potatoes next time. There are lots of ways to make oven-roasted potatoes. I have two favourite recipes on my website to try – Herb and garlic roasted potatoes, Parmesan oven baked potatoes with mint dip

My other favourite potato recipes located here.

5.0 from 1 reviews

Cheesy Baked Potatoes

Author: Suganya Hariharan

Recipe type: Appetizer

Serves: 4 serves

Ingredients

• Potatoes – 4
• Sea salt – 1 tbsp
• Garlic powder – ¼ tsp
• Dried basil – ¼ tsp
• Paprika/Chilli powder – 1 Tsp
• Black pepper – ¼ tsp
• Sugar – ½ Tsp
• Oil – 2 tbsp
• Coriander – ½ tbsp, chopped
• Grated Cheddar and mozzarella cheese – 4 tbsp

Instructions

Preheat oven to 450˚F
Wash & cut potatoes into circles.
Place the potatoes in a bowl of water with two cups of cold water. Let them stand for 15 mins. Then pat dry with paper towels.
In a bowl, mix the salt, garlic powder, chilli powder, pepper powder, sugar, dried basil and 1 tbsp of oil. Toss the rest of the mixture with the dry potatoes in it.
Take a baking sheet and place the tossed potatoes. Bake at 450˚F.
Wait until the potatoes are cooked through, browned and crispy which will take 20 mins. Add the grated cheese on top of it and bake for 10 mins till it melts.
Broil again for 3 mins for the cheese to turn the cheese brown here and there and roasted, add the chopped coriander and serve.

Notes

1. You can use the parchment paper to a line in the baking sheet.
2. Parsley can be used instead of coriander to garnish

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Kozhi Milagu pirattal / Pepper chicken semi dry curry

February 16, 2018 by Suki 1 Comment

This is a simple chicken curry that will entice your sense. Pepper gives depth and immense flavour to this dish.

You need very few ingredients to make this recipe, which is not the case for most Indian recipes. I try not to repeat the recipes I make so that I can develop some new good recipes. Most times it’s a hit! 😉 Few times of course it fails and I will end up trashing my pictures. Sometimes I try to make it too simple and I forget to take the step-by-step pictures. This recipe happened that way. I couldn’t take step-by-step pictures 🙂 however, the end result was a hit! 😀 and I do want to share the recipe. I will try to add the step-by-step pictures next time.

I am a vegetarian :). If you have read my posts before, sometimes I would have mentioned that. I usually cook meat for my family and friends. However I have a feeling whenever I cook meat curry and if I make it with pepper, people are loving it 😀 (pepper chicken curry, pepper egg roast, pepper lamb curry, Pepper ghee prawn roast). Pepper gives a great flavour to meat I believe.

Have it with plain hot rice or Indian bread like roti or naan. Or make it with Indian spicy tomato rasam. 🙂

My other favourite chicken recipes: Chicken Restaurant Style Biryani, Chicken Noodles, Spicy chicken 65, Madras chicken curry in 30 minutes

5.0 from 1 reviews

Kozhi Milagu pirattal / Pepper chicken semi dry curry

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Serves: 4

Ingredients

• Chicken - 400gms
• Oil – 2 tbsp
• Whole Red Chilli – 2, broken
• Curry leaves – 5
• Onion - 1 cup, 1 finely chopped
• Ginger garlic paste - 2tbsp
• Turmeric powder - 1 Tsp
• Chili powder – ½ Tsp
• Coriander powder – ½ tsp
• Salt – 2 tsp or as per your taste
• Curry leaves – 10
• Coriander leaves – 1 tbsp, finely chopped
• Water – 100 ml

To Roast and grind:
• Curry Leaves - 6
• Pepper - 1 tbsp
• Fennel seeds - 1 tbsp

Instructions

Dry roast the ingredient under "to roast & grind” in medium to low flame for 1.5 - 2 minutes. Cool them, grind them together and keep it aside.
In a pan, heat oil in medium flame, when it is heated, add red chillies, curry leaves and when it’s roasted for 5 seconds, add onion and a bit of salt and sauté till golden brown.
Now add ginger garlic paste and sauté for a minute.
Add the chicken, turmeric, red chilli powder, coriander powder and sauté well for a minute
Add the blended pepper powder with the remaining salt you need for the recipe and sauté well for a minute.
Lower the flame from medium a bit but don’t low it too much, add water and close the lid. It will take around fifteen minutes for it to cook well. Don’t add more water, it may make it rubbery and chicken will ooze some water already.
Open the lid now and you will see its semi gravy now. If you think you need it dry, just keep it open to get the chicken roasted.
Add chopped coriander leaves and switch it off.

Notes

Adjust spice level according to your taste. Reduce pepper if you cant take pepper.

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Quick Mushroom Pepper Fried Rice

February 12, 2018 by Suki 3 Comments

Flavourful and comforting fried rice using mushrooms ready in 30 minutes! 🙂

I would suggest using a wok to make this. There should be this fast and fried touch to this which happens by cooking in the wok. I have this pan which is not wok but still does the job 🙂 If you have celery, use it when you add mushrooms 🙂 It gives great flavour.

It is super quick to make this recipe. I literally made this in 30 minutes. If you have pre-cooked rice, this will take just 15 minutes. I once tasted when my sweets 🙂 cooked for me 🙂 and I made it later once with my own twist after that. I don’t know 🙂 I liked the taste a lot. Special..!

Fried rice is so versatile. You can add any vegetables to it. You can even make this with leftover rice. You can add eggs to it if you eat eggs :). I am sure it will taste great with eggs too. It is very important to make the rice grainy for fried rice. If the rice turns sticky, we won’t get it perfectly. You can use different colour capsicum to add more colour to the rice. It is very simple, the only thing to do is chop the everything thinly sliced. Make sure to use nice good quality basmati rice, as it’s the star ingredient here.

I have a collection of mushroom recipes you can check. 🙂

My favourite Mushroom recipes: Mushroom Biryani, Garlic mushroom spaghetti, Mushrooms in peanut sesame gravy, Creamy mushrooms and greens on toast.

4.0 from 1 reviews

Quick Mushroom Pepper Fried Rice

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Serves: 3

Ingredients

Oil – 2 tbsp (approx)
Red chilli Flakes – 2 Tsp
Garlic – 5, Thinly sliced
Ginger – 2 inch, sliced
Onion – ¾ cup, thinly sliced
Green chilli – 2 long, thinly sliced
Capsicum/ Bell pepper – ½ cup, thinly sliced
Mushroom – 150gms, chopped or sliced
Soy sauce – 2 Tsp
Crushed pepper – 1 tbsp
Rice – 1.5 cups
Salt – as per your taste
Spring onions – 1 tbsp, finely chopped to garnish

Instructions

Take a rice cooker with 2 tsp of oil, 1.5 tsp of salt, 1.5 cups of rice, 2.5 cups of water and cook it. You can cook this in a pan too. Open and let the rice get cool.
Take a pan with 1 – 1.5 tbsp of oil in the medium to high flame, add red chilli flakes, garlic, ginger, green chillies, 1 tsp of salt and sauté for 30 seconds. Add onions with a bit of salt and sauté for 30 seconds.
Add bell pepper, mushrooms, ½ tbsp of crushed pepper and sauté well for two minutes.
Add soy sauce, rice and keep tossing every 20 seconds for 2- 3 minutes till the rice gets fried too.
Add chopped spring onions to garnish and switch off.

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Chicken 65 – Restaurant Style

January 26, 2018 by Suki 11 Comments

The famous deep-fried, south Indian appetizer 🙂 crispy outside and juicy inside!

Small pieces of chicken are marinated and then deep-fried till crisp. This is one of the best things that you can do with chicken I am sure there will be no one saying a no to this chicken recipe. This taste exactly like a restaurant one, I am sure you would love this recipe.

This is a recipe that I am updating the picture 🙂 from August 13, 2014! Omg! Time flies :D. It’s an old classic recipe I always use. I made this a week back with pepper chicken and biryani for my sweets. I bought a chicken breast used half for pepper chicken and used other half for chicken 65. Perfect for a single person J happy meal. I did not like my old picture 😉 much. Just trying to improve :). I had another recipe scheduled for this week 🙂 just inserted this into the schedule ;). I was so eager to post this.

Chicken 65 – I used to wonder where did this name come from and read some stories about this. There are many different stories for how the name came about but the most acceptable/logical theory seems to me is that it was introduced in 1965 by the famous Buhari hotel restaurant in Chennai. Many sources claim that “this dish originated in a military canteen in Chennai and as most of the soldiers, officers were from various parts of the country, to avoid language problems, they actually used a unique numbering system in the menu card/board and this particular dish was the 65th item on that menu. So it became chicken 65. But I used to wonder what happened to Dosa 16, lamb 36, omlette 01, why dint this dish survive. And I read one hilarious one, the chicken was cut on the 65^th day! Hehe! Funny!

My other chicken favourite recipes: Spicy chicken roast, pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles

This taste great as an appetizer. Also taste great with lamb biryani, shrimp biryani, chicken biryani.

5.0 from 2 reviews

Chicken 65

Author: Suganya Hariharan

Recipe type: Appetizer

Cuisine: Indian

Ingredients

For the Marinade:
Chicken – (try to use thigh meat) but I used two chicken breast.
Chillis – slit into slices
Turmeric powder – Just a pinch
Cumin powder – 1 tbsp
Chilli powder – 1 1⁄2 tbsp
Coriander powder – 1 tbs
Red colour – just a pinch
Ginger garlic paste – 1 tsp (I always blend fresh garlic and ginger)
Chilli garlic paste – 1 tbsp
Salt – 2 tblsp
Ajinomoto – 1 Tsp
Pepper powder – 1 Tsp
Corn flour – 3 tbsp
Egg – 1
Other ingredients:
Oil - for deep frying
Curry Leaves - few
Green Chilies - 2 halved
Lemon - ½ wedge just to season

Instructions

Take a mixing bowl and mix all the ingredients under the “marinade” section. I usually rest it overnight. Allow it to rest at least for two-three hours.
Heat the oil to deep fry the chicken in medium flame. When oil becomes hot, add the chicken in batches and deep fry them till it becomes crispy and turns brown. Remove extra oil using by placing them on a kitchen tissue.
In the same oil, just fry the slit green chillies and curry leaves. Place it on the top of the chicken, squeeze lemon to garnish.

Notes

1.When frying chicken,Egg makes a nice coating and seals the edges. Juices won't escape making the chicken tender.

2.The more resting time the softer the chicken 65 will be.

3.You can also temper with cumin seeds, chopped garlic,. Fry for 30 sec.

4.I used chicken breast because I did not get chicken thigh that day, try to use chicken thigh. It's juicier.

5.If you want to avoid red colour, you can use Kashmiri chilli paste and do with no colour. It tastes the same with no difference.

6.You can also onion to garnish.

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Egg Omelette Kurma

January 18, 2018 by Suki 1 Comment

Disclaimer: This post has been sponsored by Burnbrae Farms. I have been compensated monetarily, however, all opinions are my own, as always

Vegetable egg omelette cooked in a curry made with flavorful roasted whole spices and coconut. I used Burnbrae Egg Creations Garden Vegetable egg whites to make the omelette which simplifies cooking and makes it even easier!

I have to tell you something! I used the egg white carton from Burnbrae. If you haven’t tried it, you should know that Burnbrae’s Naturegg Simply Egg White products are real, pasteurized egg whites.

Burnbrae cracks and separates the eggs for you – creating a simple and convenient product to help get back on track from the holidays. They separate the egg whites and add vegetables or herbs (depends on the product you buy) to it with the right amount of salt and everything. Basically, you just have to add it to the pan straight and cook like any other omelette. Burnbrae is the brand I use here for eggs in Canada. I always buy their eggs 🙂 so this is not at all new to me! Very convenient and saves a lot of time. Surely a big help for mornings! Although whole eggs are healthy, Naturegg Simply Egg Whites are a lighter meal option after the holidays (fewer calories and fat). You can look for other recipes to use from their egg whites – Burnbrae recipes. They sent a beautiful package 🙂 🙂

I used Burnbrae’s Garden Vegetable Simply Egg Whites, which was perfect for this recipe. Saved some good time for me. You can very well use the eggs for this recipe and make your omelette to add to the curry.

I like making kurma as it is easy and quick to prepare. We can have it with rice or with Indian bread like naan, paratha or parotta. I have couple of kurma recipes on my blog ready: Lamb/mutton kurma, chicken spicy kurma, Potato Kurma, Paneer baby corn chettinadu kurma

You can have this egg kurma with hot rice, Jeera rice or with Indian bread like naan, paratha or parotta.

5.0 from 1 reviews

Egg Omelette Kurma

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Serves: 3 cups

Ingredients

To grind:
• Coriander seeds – 2 tsp
• Cumin seeds – 2 tsp
• Fennel seeds – 1 tbsp
• Coconut – 3 tbsp, freshly grated
• Chilli powder – 1 Tsp
• Red chillies – 3, whole
• Poppy Seeds – 1 tbsp
• Ginger – 2 inch
• Garlic pods – 5

Curry:
• Oil – 1.5 tbsp
• Red onion – 1 cup
• Green chillies – 1, chopped finely
• Tomato – ½ cup, chopped finely
• Turmeric powder – ½ tsp
• Coriander – 2 tbsp, chopped finely
• Lemon juice – 1 Tsp
• Salt – to taste
• Burnbrae Egg Creations Garden Vegetable Egg Whites or
• Omelette whites: Using beat 2 eggs with chopped vegetables, salt (1/2 tsp)and pepper (1/2 tsp).

Instructions

Omelette: Take a pan of oil over medium heat and pour the white egg or beaten egg batter. When its golden brown and turn the other side. Remove, place it on a plate and roughly chop (bigger pieces) and set aside.
Masala: Blend all the ingredients under to grind with 2 tbsp of water.
Curry: Take a pan with oil over medium heat, add the onions and green chillies with a bit of salt. Saute well till the onions get transparent for around 2 minutes.
Add the tomatoes with turmeric powder. Saute well for a minute
Add the blended paste and sauté for 5- 6 minutes in medium flame till it oozes out oil.
Add one cup of water, mix well, close the lid and let it boil for 5 minutes. Taste and adjust your salt level accordingly now.
Then add the omelettes to it and let it boil for another 5-6 minutes.
Garnish with freshly chopped coriander leaves, squeeze some lime juice and switch off.

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Tawa Paneer Masala – Quick Dhaba Style

January 11, 2018 by Suki 2 Comments

Grilled paneer/Indian cottage cheese cubes simmered in spicy aromatic Indian masala. Ideal for jeera rice or Indian bread like naan or roti.

My first post of the year 🙂 Happy new year to all!!! Life is beautiful :)! Enjoy! Be kind to one another 🙂

Thank you for supporting even though I did not post lots of recipes last year as the first six months I took a break from blogging. I am still not dedicated enough to post as per my plan of posting one recipe every week but hoping to stick to the plan at least this year :)!. Dreams and dedication are a powerful combination. Next few weeks are going to be busy for me, so started typing some recipes from December last week and scheduled posts for every Thursday or Friday to keep my blog active. It took a lot of effort to type and schedule for social media accounts. Hopefully, everything works :)! Here is my first scheduled post :).

I made this with roti and ghee rice, it was luscious. I usually make paneer once in a while when I feel like eating something exotic. It is paneer dish or vegetable biryani that I crave most times. Dhaba (Roadside restaurant) recipes are quick to make as it is made for people to grab quickly their food on their commutation break. This is a recipe I learnt from my friend years back with a slight revise from my side. This is a no tomato curry.

This recipe tastes great with veg fried rice, ghee rice or Kerala parotta, restaurant-style vegetable biryani or butter naan.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream.

I have a collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favourite Paneer Recipes: Handi paneer Dhaba style, Kashmiri chaman qaliya, Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

Tawa Paneer Masala - Quick Dhaba Style

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Serves: 4 cups

Ingredients

For Marination:
• PAneer – 300gms, sliced into big rectangular cubes (or any shape you fancy)
• Lemon Juice – 2 tbsp
• Dry Methi leaves – ½ tbsp
• Coriander leaves, chopped finely – 1 tbsp
• Chaat masala - 2 tsp
• Salt – 1 tsp

for the gravy:
• Oil – 2 tbsp
• Cumin seeds -1 tsp
• Onion – 1 cup, chopped finely
• Green chilli – 1, chopped finely
• Garlic – 5, chopped finely
• Ginger – 2 inches, chopped finely
• Chilli powder – 2 Tsp
• Coriander powder – 2 Tsp
• Pepper powder – ½ tsp
• Garam masala – 1 tsp
• Mango/Amchur powder – 1 Tsp
• Water – 1 cup
• Cream – 3 tbsp
• Coriander leaves – 1 tbsp, chopped finely
• Lime juice – 1 Tsp

Instructions

Marinate paneer cubes with lemon juice, dry methi leaves, coriander leaves, chaat masala and salt for 5 minutes.
Heat a tbsp of oil in a pan over medium flame; add the marinated paneer, grill and wait till gets brown on both sides, remove and set aside.
In a pan, heat oil, add cumin seeds and when the colour changes, add onion, green chilli, garlic, ginger, salt and sauté until golden brown.
Add the chilli powder, coriander powder, pepper powder, garam masala, mango powder to it. Saute well for a minute and add ½ cup of water. Close the lid and wait for 2 mins till it gets mixed up.
Add cream, mix well, close the lid and wait for another 2 minutes till it gets mixed up.
Open the lid, add paneer and stir well until the paneer is well blended with the spices.
It will take around 5 minutes for it to cook and blend well. Don’t add more water, it may make it rubbery.
Add chopped coriander leaves, squeeze some lime and switch it off.