TURMERIC PANEER TART

I love easy recipes. And if its Friday – I’d rather binge watch my fave tv show with a cocktail than cook elaborate meals 🙈 When Sach Foods requested me create some recipes for them – this one hit me instantly. Under 30 minutes (including prep time) and Friday is all set. I also made a video – linked here.

INGREDIENTS – (serves 4 – 3 tarts each person)

  • sheets of Kontos Fillo Dough, cut in 12 squares (you won’t need to use the whole dough – 1/8 section is enough for 12 slots)
  • 6 oz Sach Turmeric Twist Paneer, crumble with hands for a perfect chunky texture (clean you hands before handling the paneer)
  • 1-2 tbsps Lemon juice
  • Salt to taste
  • 2-3 tbsps chopped cilantro

METHOD –

  • Preheat oven at 380F & drizzle oil in the cupcake pan
  • Tear the fillo dough roughly – and line each cupcake pan slot with it.
  • In a bowl, add crumbled paneer, lemon juice, and cilantro. Taste the paneer and add more salt if needed.
  • Add about 2 tbsps of paneer mix over each fillo.
  • Bake for 9 minutes and broil on low for 1 minute. Garnish with some more cilantro and serve with spicy ketchup.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky


METHI MUSHROOM PANEER MAKHANI (and that too w/o BUTTER aka MAKHAN)

INGREDIENTS (serves approx. 8 people)

  • 2 tbsps ghee 
  • 1 half red onion (or use 1 and half if you have small ones), washed, peeled and chopped in chunks
  • 1/2 tbsp ginger garlic paste
  • 1 bay leaf
  • 4-5 cups sliced white button mushrooms
  • 1 lbs
  • 1 tsp Kitchen King Masala
  • Salt to taste
  • 2 tsp Kashmiri Chilli Powder
  • 1/8 tsp turmeric
  • 1 tbsp caraway seeds
  • 1 tbsp cumin seeds
  • 2 cardamom pods
  • 2 thai chillies
  • 2 tomatoes – pureed
  • 1 cup heavy cream, full fat
  • 1 lbs paneer, cut in cubes
  • 1 tbsp crushed kasuri methi dried fenugreek leaves (I use Everest brand – you’ll find it in any Indian store)
  • 1/8 cup fresh chopped cilantro for garnish
  • 1 bunch of fresh fenugreek leaves or 2 blocks of frozen fenugreek leaves

METHOD:

  • In a pressure cooker, heat ghee and add caraway seeds, cumin seeds, cardamom, bay leaf and frozen fenugreek leaves. Cook on medium flame sautĂ©ing every 30 seconds until the frozen fenugreek leaves melt.
  • In a blender, add the onions, tomatoes and Thai green chillies. Puree until it’s smooth. Add it to the pressure cooker – over the fenugreek mix.
  • SautĂ© onion-tomato mix with fenugreek leaves mix for 1-2 minutes while on medium flame.
  • Next, add the sliced mushrooms and mix carefully yet thoroughly. Now’s the time to add – ginger-garlic paste, kitchen king masala, turmeric, chili powder and salt.
  • Close the pressure cooker lid and pressure cook on medium flame for ‘1’ whistle exactly. Turn off the flame and let the pressure release by itself for the cooker.
  • Open the lid and add crushed kasoori methi, paneer, and heavy cream. Let it cook on medium flame until the curry bubbles. Turn off the flame.
  • Garnish with cilantro and serve with jeera rice and/or naan.
  • Bon Appetit loves 🧡🧡

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky