~ Tava Paneer…

Paneer is my all time favorite and I am always looking to try new styles of cooking Paneer (which trust me, is super versatile to begin with) and this was one of those kinda experiments that turned out super yummy and hence sharing with you all.

Serving Size: 2 – 3 people


– 2 tablespoons of Olive Oil

– 1 teaspoon Cumin Seeds

– 1 Big Cardamom

– 1 Big Red Dried Chilly

– 1 Bay Leaf

– 1/2 cup Onions cut long

– 1 teaspoon Ginger-Garlic Paste

-2 small Green chilies diced 

– 1/2 cup Bell pepper cut long 

– 1/4 teaspoon of Red chili powder

– 1/4 teaspoon of Turmeric 

– 2 heaped teaspoons of Coriander powder

– 1 teaspoon of Kadai Paneer masala

– 1 1/2 tomatoes puréed

– Salt to taste

– 1/4 cup water

– 1 packet Paneer, I use Nanak Paneer 

– Coriander – for garnishing


1) Heat oil in a pan, add the dry spices and cook till cumin crackles. Add onions and saute till they are light brown.Add ginger-garlic paste, green chilies and bell pepper, saute for 2 – 3 minutes.

2) Add all the masala, stir and roast (bhunofy).

3) Add tomato puree and stir, add 1 teaspoon salt and saute for about 8 – 10 minutes. If the tomato masala looks dry, then add some water and continue to saute.

4) Add paneer and stir well to coat all the paneer pieces with the masala and cook for 10 mins on low flame. 

5) Cover and continue cooking on low flame for about an additional 10-15 minutes.

Garnish with coriander and serve with roti or naan. Enjoy!!

Lemme know how you liked it!! Have a good weekend 😃


~ Matar Paneer Do Pyaaza…

Matar Paneer Do Pyaaza?! Say what?! We usually hear the term “Do Pyaaza” related to vegetables like Bhindi… Matar Paneer is a full dish on its own, and adding the “Do Pyaaza” gives it a new twist!!

I do not take the credit for this yummy dish, it’s my Dad’s creation and has been on repeat ever since he made this for me in October!!


– 3 medium/large onions

– 2 big tomatoes

– 1 pod of garlic

– 2-3 green chillies as per taste

– 4 tablespoons of chopped ginger

– 1 1/2 tablespoon Jeera

– 3 Masale – 1 tablespoon Haldi (Turmeric), 2 tablespoons Dhaniya Powder (Coriander Powder) and 1 teaspoon Lal Mirch (Red Chilly Powder)

– 1 cup frozen Peas, soaked in warm water

– 1 packet Paneer, I use the Nanak brand

– Lots of coriander/cilantro for garnish


1) Heat oil in a pan.

2) Add 11/2 spoon Jeera.

3) Once Jeera crackles, add the garlic, ginger and green chilly.

4) Once these are half done, add onions – cook the onions till they are reddish and then add tomatoes. Continue cooking.

5) Add the 3 masale and salt according to taste

** The emphais is on the Masale and adding enough quantity of onions and tomatoes – since it’s the key to a yummy sabzi!!

6) Continue cooking on medium flame and now add the peas and paneer cubes.

7) Add water for cooking or as desired for the curry. We went for a little drier gravy.

8) Let it cook on medium-low flame for about 30 mins or till the paneer is soft. Be careful to not overcook since the Paneer cubes can break.

9) Garnish with coriander/cilantro and serve hot with Roti. If desired to eat with Rice, add more water to make the gravy.

10) Enjoy!!