How to make paneer at home: A recipe for soft and white cheese from two ingredients

If you are tired of monotonous dishes like potatoes or dal for dinner, try something richer, creamier, and very tasty. The name Paneer Lababdar, which is served in restaurants and dhabas, whets the appetite due to its tender and thick gravy that is impossible to stop eating.

The good news is that you can prepare such an exquisite dish at home without spending on expensive restaurant meals. Below is a simple recipe and a secret trick that will ensure a thick and creamy sauce.

For preparation, you will need: 250 grams of paneer, cut into cubes; 2 large onions (finely chopped or paste); 3-4 medium tomatoes (puree); 10-12 cashews (soaked in water for 15 minutes); 1 tablespoon ginger and garlic paste; 2-3 tablespoons of butter and a little vegetable oil; 3-4 tablespoons of fresh cream or sour cream; 1 teaspoon of dried Kasuri mint; as well as whole spices (cinnamon, cardamom, cinnamon, cloves) and spices: Kashmiri red carmund powder, turmeric, coriander powder, garam masala, and salt to taste.

To achieve the rich and creamy consistency characteristic of restaurants, be sure to add the puree of soaked cashews and a little grated paneer to the sauce. This will give the sauce a natural thickness and creaminess. Additionally, for a perfectly smooth texture, it is recommended to lightly fry the onions and tomatoes in butter before blending them.

First, you need to prepare the puree: blend the soaked cashews in a blender until smooth, and also prepare the tomato puree. Then, heat 1 tablespoon of butter and a little vegetable oil in a pan. Add the whole spices, ginger and garlic paste, then the finely chopped onion and fry until golden brown.

After this, add the Kashmiri red carmund powder, turmeric, coriander powder, and salt. Add the tomato puree and cook until the oil starts to separate from the mixture. When the mixture thickens, pour in the cashew puree with a little water and simmer over medium heat for 5 minutes. Then stir in the fresh cream and crushed Kasuri mint.

Finally, add the pieces of paneer and a little garam masala to the sauce. Cover with a lid and simmer on low heat for 3-4 minutes so that all the aromas penetrate the paneer. The ready Paneer Lababdar is served hot with butter naan, laccha paratha, or Jeera rice.

Paratha is a popular breakfast dish in North India that is enjoyed immensely. Although many have tried parathas with potato, cabbage, and turnip, it is worth trying the Gujarati Raj Rani Paratha, which stands out for its taste and color combination, making it a royal dish.

This type of paratha is traditionally prepared in the city of Surat, Gujarat state. Its specialty lies in having a filling of vegetables and cheese, and it is topped with Sriracha sauce, mayonnaise, and cheese, giving it a tangy flavor. Visually, it resembles a pizza and can be served cut into small pieces. It can be made for a children's lunch or for a weekend breakfast.

Raj Rani Paratha Recipe

Ingredients for the dough:

Ingredients for the filling and topping:

How to make Gujarati Raj Rani Paratha?

First, you need to knead the dough. In a bowl, mix wheat flour, besan (chickpea flour), salt, and a little oil. Then, using water, knead a soft but well-binding dough. Cover the dough and let it rest for 10–15 minutes to make it easier to roll out the paratha.

Next, prepare the spicy vegetable filling. Heat a little oil or butter in a pan, sautéing garlic paste and finely chopped onion until lightly browned. Then, add carrots, beetroot, cabbage, bell pepper, boiled corn kernels, and French beans. Add mashed potatoes and grated cheese to them. Season the mixture with turmeric, red chili powder, coriander powder, coriander-cumin blend, chatni masala, and a small amount of magic masala. Finally, add green garlic leaves and fresh green coriander. Cook the filling for some time, then let it cool so that it does not leak out when shaping the paratha.

After this, take a ball of the kneaded dough and roll it out slightly. Place the prepared vegetable filling in the center, fold the edges, and gently roll out the paratha, ensuring the filling remains inside.

First, lightly fry the rolled paratha on a hot griddle on both sides. Then, brush the edges with oil and cook over medium heat until crispy. It is important to allow the paratha to cook completely so that the dough is not raw.

To achieve the signature Raj Rani look, drizzle a little Sriracha sauce and mayonnaise on the cooked paratha. Add the remaining vegetable filling, grated cheese, and hard cheese. It is advisable to cover it and cook on low heat for a few minutes so that the cheese melts. Finish by garnishing with fresh green coriander.

The hot Raj Rani Paratha is cut into small pieces, like pizza. It can be served with green chutney, tomato sauce, or cold yogurt. This paratha, rich in vegetables, cheese, and dairy products, turns out very tangy and delicious.

A small tip: when preparing the filling, do not add too much water, otherwise the paratha may tear while rolling. The mayonnaise and Sriracha sauce can be adjusted to your taste to avoid excessive spiciness or heaviness.

Although you may have tried various types of cheela, have you tried methi and spinach cheela? If not, we will tell you a simple recipe that allows you to quickly prepare a tasty and healthy cheela for breakfast at home.

Breakfast is considered the most important meal of the day. Therefore, it is very pleasant when breakfast is both delicious and healthy. Methi and spinach cheela is exactly such a dish, made from chickpea flour (besan), green leafy vegetables, and spices. Methi and spinach not only improve the taste of the food but also enrich the diet with necessary nutrients.

Preparing this dish at home is simple, and it can be served for breakfast to everyone, from children to adults. Let's learn how to make methi and spinach cheela and what ingredients you will need for it.

To begin making methi and spinach cheela, thoroughly wash the methi and spinach leaves. After removing excess moisture, chop both greens finely. Then take a large bowl and add besan to it, mixing it with the chopped methi and spinach leaves.

Next, add turmeric, coriander powder, garam masala, red chili powder, and ajwain (ajika) to this mixture. You also need to add finely chopped onion, tomatoes, garlic, ginger, green chili, and fresh green onion. Add salt to taste and mix all components thoroughly.

Now gradually add a little water to make the batter. It is important to monitor the consistency: it should not be too thick or too thin. Mix well so that there are no lumps in the besan.

To cook the cheela, heat a pan and grease it with a little oil. Using a large spoon, pour the batter onto the pan and spread it into a round shape. Cook over medium heat. Add a little oil around the edges. When the cheela turns golden and is well cooked on the bottom, flip it. Fry it on the other side as well.

Repeat the process with the remaining batter. Serve the hot methi and spinach cheela with green chutney, yogurt, or tomato sauce.