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 sautéing 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.
  • Sauté 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


Lemon Rice

If there was one thing that you asked which was easy to cook and the best use of leftover rice, I would holler “Lemon Rice”. This is my go to entree for lunch on weekdays. Soooo easy to whip up – all you need is some spices, leftover steamed rice and obvi lemon juice. Its spicy, tangy and really flavorful. I legit feel I am in a blissful space after this hearty meal. Sharing the step by step recipe below –

Ingredients: serves 3 to 4 people

  • 3 cups cooked Sona Masuri rice (you can also use Basmati rice. I’ve tried both and Sona Masuri is the most flavorful)
  • 2 tbsps melted coconut oil
  • 1 tsp mustard seeds
  • 1/4 tsp asafetida (hing)
  • 2 tbsps split urad dal (split black gram lentil)
  • 2 tbsps chana dal
  • 2 dried Kashmiri red chillies, broken into two pieces
  • 10-12 fresh curry leaves
  • 3 tbsps peanuts (I use with skin, but skinless is fine too)
  • 1/2 inch piece ginger, finely minced (optional – I use it only during winters)
  • zest of one large lemon or two medium lemons (I prefer really tangy – so please reduce or adjust per your preference)
  • 4 green chillies, whole and slit in the middle
  • Salt to taste
  • 1 tsp jaggery powder
  • 1 tsp turmeric powder
  • 2 tbsps chopped fresh cilantro (optional)

Method:

  • Heat oil in a pan until hot on medium flame. Add in the mustard seeds, urad dal, peanuts, chana dal, dried red chillies, green chillies, and curry leaves. Let the mustard seeds splutter. Now add the peanuts. Roast till the peanuts and dal are slightly golden brown.
  • Add ginger and sauté for 20 seconds. Add in the turmeric, asafetida and mix well to combine. Sauté and immediately add cooked rice. Please ensure you don’t burn turmeric and asafetida. Mix the rice and spices well.
  • Turn off the flame and add in the lemon juice and coriander leaves. Cover the lid and let it sit for 15 minutes as is.
  • Serve warm as is or with raita. Bon Appetit.