No need to fry because this crispy beauty goes right into the oven. The result is crispy, golden and so crust-shatteringly flaky.

Why make a Giant Sharing Samosa?!

Samosas are truly one of India’s most globally-loved snacks. Almost every celebration in my life has called for a platter of victory samosas; my graduation, birthdays, weddings. Samosas are always there.

I often fantasise about the illogical and fantastical when it comes to food. I’ll ask myself, “what food feels impossible but isn’t?”.

Well, this 1lb Giant Sharing Samosa is a result of one of those food fantasy brainstorms on the topic of Valentine’s Day. You can make them any time of year, btw. Super huge samosas are evergreen!

What’s my ideal Valentine’s Day feast? Forget chocolate desserts, there’s no better way to show a samosa lover your undying affection than with this Giant Sharing Samosa.

Next on my list is a Christmas tree made entirely out of mozzarella sticks. Kidding… or am I?

But do I really have to share it?

I call it a sharing samosa but you do you, friend. This samosa is the equivalent of around 5-6 Punjabi-style samosas (which are usually pretty large btw).

I’d never dream of telling someone how many samosas to eat.

Is this Giant Sharing Samosa vegan?

Yes, this Giant Sharing Samosa recipe is suitable for both vegetarians and vegans. I use oil in place of ghee in the pastry. There’s no dairy and it’s still delicious!

Is this Giant Samosa gluten free?

No. If you have Coeliac disease or follow a gluten-free diet, feel free to replace the plain flour in this recipe with your favourite gluten-free flour blend. I like this one.

Is this samosa baked or fried?

This samosa weighs approximately 1lb. To fry it wouldn’t be impossible but probably isn’t the wisest choice for home cooks like you and I.

Try my pastry recipe below for an oven-baked Punjabi-style samosa that still has a delicious crunchy finish without getting litres of oil and deep frying equipment out.

Can I air fry this samosa?

If your air fryer is large enough, then I don’t see why you can’t air fry this samosa.

What other samosa fillings can I make?

Although there are countless fillings to choose from, potatoes, onions and peas will always be the poster child for samosas.

The potatoes are usually boiled whole, with the skin on so the inside remains tender and fluffy. Once cooled, the skin-on spuds are peeled and roughly mashed before being united with a mixture of onions, spices and green peas.

Other common vegetarian fillings include: soy mince (kheema), cauliflower and peas, Tandoori Paneer, sprouted lentils, Maggi Noodles or Hakka Noodles (seriously). Some of the more modern takes on samosas are wild, but nevertheless, delicious.

Can I make regular-sized samosa using this recipe?

You can indeed but you might find this recipe for The Best Vegetarian Samosas more useful.

How to make Samosa Pastry

This pastry recipe begins with rubbing together flour and oil to create a rough, breadcrumb-like texture.

It’s similar to making shortcrust pastry, but uses oil in place of butter. Ghee can also be used, if that’s a flavour you like.

The technique is called “moarn” in Hindi and it facilitates the creation of a crispy pastry for deep-fried snacks like Samosa and Kachori.

Why is this pastry a great option?

• It requires no pre-cooking prior to folding and filling the samosas.
• This method ensures a perfectly-crispy and robust samosa every time.
• The pastry is stiff enough to make light work of the stuffing and folding process. This means you don’t need to spend ages fixing tears and snags in the pastry.
• This is a very forgiving way of making samosas. If the pastry does in fact tear at any point, just pinch the dough together to seal again.
• Unlike filo pastry samosas, it’s okay if this type to look rough and ready. In my opinion, the craggier the samosa the better! The rough, pitted surface of samosas made with homemade pastry is the perfect carrier for chutney.

How to make samosa filling with potatoes and peas

Gather your ingredients. It might look like lots but this samosa needs flavour! Find a list of everything you need in the recipe card at the bottom of this page.

To make the filling

Be sure you pre-cook your potato and allow it to cool slightly beforehand. You can bake, steam or microwave it. I prefer to microwave because it’s so quick and convenient.

Wash it, prick the skin all over with a fork and microwave on high power for around 6-7 minutes depending on how powerful your microwave is. Don’t remove the skin before cooking or it will become really hard and dry on the outside.

You can also boil the potato but I don’t love that method as it invites a lot of water into the mixture. This isn’t ideal for samosas.

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How to fold this Giant Sharing Samosa

• Roll the dough on a floured surface. It should be wider than it is long. This is to avoid a giant wizard-hat shaped samosa!
• Be sure to wet the dough with water to ensure it sticks enough to hold its’ shape.
• Be generous with your filling and take care when you stuff to avoid tearing and splitting the dough.

• Create a pleat along the base of the samosa so it seals well and can stand up once finished. This is the sign of a great Punjabi-style samosa.
• Pinch to seal shut all along the bottom. Try to squeeze any excess air out as you do this.

Carefully lift this giant samosa onto a baking tray and brush liberally with oil before you bake it, and during to guarantee a crispy, golden finish.

Other recipes you might like:

• The Best Vegetable Samosas
• Easy Vegan Curry Puffs
• Indian Cheese Twists
• Gyoza Bhajia

Giant Sharing Samosa recipe

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Giant Sharing Samosa

Make light work of preparing Indian samosas with this simple but show-stopping giant version. It's stuffed with a classic combination of potatoes, peas and spices, then oven baked to golden perfection.

Course Appetizer, Snack

Cuisine Indian

Keyword potatoes, samosas, snacks, vegan, vegetarian

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 4

Author Sanjana

Ingredients

For the filling:

• 1 large baking potato, baked, steamed or microwaved until soft about 200g
• 40 g peas I use frozen
• 1/2 tsp whole cumin seeds
• 1/2 small onion finely diced (about 50g)
• 1/2-1 hot green chilli finely chopped
• 1 tsp grated ginger
• 1/4 tsp ground turmeric
• 1/2 tsp amchur dried mango powder
• 1/4 tsp ground coriander seeds
• 1/4 tsp garam masala
• 1/4 tsp salt
• 1 tbsp fresh coriander finely chopped

For the pastry:

• 125 g plain flour
• 1/4 tsp ajwain
• 1/4 tsp salt
• 1 1/2 tbsp any flavourless oil
• 40-50 ml warm water to bind a medium-firm dough
• 1 tbsp oil for brushing on top

Instructions

For the samosa pastry:

• Take plain flour in a bowl. Make a well in the centre and add oil, salt and ajwain. Rub everything together between your fingertips to create a breadcrumb-like texture. This process will ensure the samosa pastry is crispy.
• Add water and bind the mixture to a soft dough. Knead for 4-5 minutes. It should be soft but still spring back when you press it with your finger. Cover with cling film or a damp tea towel and allow to rest for 30 minutes.

For the samosa filling:

• Once your cooked potato has cooled, peel off the skin. Place it in a bowl and roughly break it up using a spoon. Add the peas, onions, chillies, ginger, fresh coriander, cumin seeds, coriander seeds, amchur, turmeric, garam masala and salt. Mix well and mash it a bit as you go along to ensure everything binds well.

To form the samosa (watch the video for a visual guide on folding):

• On a lightly-floured surface, roll your rested dough out to around 35cm wide and 15cm long. It should be about 2-3mm thick. Slice 1cm off the bottom (long edge) for a neater finish.
• Take the upper right corner and diagonally, bring it to the centre of the rolled dough. Place some water on the surface of the part you just folded and bring the upper left-hand corner of the dough to the centre to overlap onto the wet part. This will form a triangle pocket. Press both sides together very gently.
• Lift the samosa pastry up and open the pocket you just created. You should have a little pouch ready for filling. Stuff the samosa with the potato and pea filling. Start with a small amount and use your fingers to tease it down into the pointed base so you have a good shape. Try not to stretch the pastry or it can break.
• To create the little crease in the back of the samosa so it can stand up by itself: Along the open seam of the filled samosa, place your finger in the centre of the round edge of the pastry. Create a tiny fold, about 2cm wide and pinch to seal (this will create a small dimple for the back base of the samosa. Press the open edge of the pastry together and seal to close. You should now have a giant samosa that can stand up loud and proud. If it feels a little out of shape, you can always use your hands to adjust it a bit.

To bake the giant samosa:

• Place the samosa on a large, flat baking tray. Brush with oil and bake in a preheated oven at 175°C/350°F for 55-60 minutes or until golden brown and crispy all over. I recommend brushing with more oil at the 25 minute and 45 minute mark for a very golden and crispy pastry.

Video

Notes

• Serve this giant samosa as it is with chai, or with your favourite chutneys.
• It’s normal for the pastry to crack a little during the cooking process. This is a sign of a good, flaky and crispy samosa.
• To store: Keep the samosas in an airtight container lined with absorbent kitchen paper. Refrigerate for up to 3 days.
• To freeze: I recommend par-baking the samosa for a while before cooling and freezing. This will ensure the samosa isn’t soggy or soft. Keep the samosas in an airtight container lined with baking parchment. Freeze for up to 3 months. Bake from frozen at 175°C/350°F for 45-50 minutes to ensure samosa is piping hot all the way through. If you find that it browns too quickly, turn the oven down to 160°C/320°F.

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What is a Kulcha?

If you’ve never experienced Kulcha, imagine if a soft, chewy Naan had a love child with melt-in-the-mouth Laccha Paratha. Hello beautiful baby Kulcha.

How to make Paneer Kulcha

Stick around and I will help demystify the layering process and teach you how to make Kulcha masala from scratch. But wait, that’s not all. You can also read my tips for how to achieve GOD-TIER flakiness and a charred finish, all without a tandoor.

What’s the difference between Kulcha, Naan and Paratha?

The world of Indian breads is complex, yet beautifully simple at the same time. For example, there’s grilled bread, roasted bread, shallow fried bread, deep fried bread, steamed bread, baked bread, bread cooked in a tandoor and so much more. Some Indian breads use leavening agents like baking powder, baking soda and sometimes yeast — the latter brought to India via the British Empire.

Indeed, you may wonder what the difference between a soft and chewy Naan or a flaky Laccha Paratha is, and how they become one in the form of Kulcha. After all, there seems to be a lot of crossover.

Here’s a simple breakdown of differences between these three North Indian breads

Naan: Soft and chewy. Made using either plain flour (maida) or wholewheat atta. Leavened. Not usually stuffed.
Paratha: Soft and flaky. Made using either plain flour (maida) or wholewheat atta. Unleavened. Stuff them or keep them plain.
Kulcha: Soft, flaky and chewy. Made using either plain flour (maida) or wholewheat atta. Leavened. Often stuffed.

Paneer Kulcha: Commonly-asked questions

More Kulcha filling ideas

• Potatoes
• Onions
• Cauliflower
• Peas
• Cooked, mashed daal (dry)

How to serve Paneer Kulcha

These Kulchas are super wholesome. Indeed, you can eat them as they are for a main dish. You can pair them with your favourite Indian pickle, plain yoghurt or raita. For a heartier meal, you can serve Kulcha with Chole (channa masala) — a spicy chickpea curry.

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Paneer Kulcha

Learn how to make ultra-flaky Amritsari-style Paneer Kulcha with me. These flatbreads are famous in North India for their crispy layers of dough and delicious variety of fillings. My version is stuffed with soft paneer, onions, ginger, chillies and a blend of toasted spices. I grill each Kulcha over an open flame and finish the flaky breads with a pool of melting butter.

Course Main Course, Side Dish

Cuisine Indian

Keyword bread, cheese, kulcha, naan, north indian, paneer, paratha

Prep Time 1 hour hour 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the dough:

• 300 g plain flour all-purpose flour/maida
• 50 g plain yoghurt
• 2 tsp sugar
• 3/4 tsp salt
• 1 tsp baking powder
• 150 ml lukewarm water
• 1 tbsp oil I used sunflower

For laminating the dough:

• 50 g butter softened
• 25 g plain flour all-purpose flour/maida

For the filling:

• 225 g paneer grated or crumbled
• 2 tbsp coarse semolina or plain flour
• 75 g red onion finely chopped
• 2 green chillies finely chopped
• 1 tbsp fresh ginger grated
• 1 tbsp chopped fresh coriander leaves
• 1 tsp whole coriander seeds
• 1 tsp amchur
• 1/4 tsp whole fennel seeds
• 1/4 tsp whole cumin seeds
• 1/4 tsp kasoori methi
• 1/4 tsp ajwain
• 3/4 tsp salt

You will also need:

• Extra flour for rolling
• Extra oil for rolling
• 50 g fresh coriander finely chopped
• 1 tbsp kasoori methi
• Butter to serve

Instructions

To make the dough:

• In a large bowl, combine the flour, salt, sugar and baking powder. Stir to combine. Make a well in the centre and add the yoghurt and water. Mix well to form a dough. Knead for 3-4 minutes.
• Add the oil and knead again for 7-8 minutes until smooth and soft. It’s okay if the dough feels slightly sticky. Place the dough in a bowl and cover with a damp tea towel. Allow to rest at room temperature for 30 minutes.

To make the paneer filling:

• Dry roast the coriander seeds, cumin seeds, ajwain, fennel seeds and kasoori methi for 90 seconds, or until aromatic. They should turn a shade darker but not turn brown or black. Crush the spices in a pestle and mortar. Some coarse bits are fine but the majority should be well ground.
• In a large bowl, combine the paneer, semolina (or flour), onions, chillies, ginger, amchur, coriander leaves, salt and the ground spices. Use your hands to combine the filling ingredients well.
• Begin to squeeze the filling in your hands to mash it as if you were kneading dough. It’s ready when it feels quite smooth and holds its’ shape when you squeeze it together.
• Divide the filling into 6 equal portions (weighing about 60g each).

To laminate the Kulcha dough:

• Uncover the rested dough and give it a brief knead, about 30 seconds. Dust a large, clean work surface with some flour and begin to press the dough out into a large oval or rectangle, measuring about 20-25cm or 8-10 inches. You can use a rolling pin for this if you like.
• Spread the dough with 50g softened butter and sprinkle with 25g plain flour. Roll the dough up into a log, as though you were making cinnamon rolls. Divide the dough into 6 equal portions.
• Pinch the ends of the dough closed and pull them together the bottom of the dough to form a ball. The butter should now be enclosed inside. It’s okay if some butter leaks out too. This is a very forgiving recipe. Flatten the dough balls slightly.

To fill the Kulcha:

• Take one portion of dough and keep the rest covered with a damp tea towel. Begin to flatten the dough out to around 8cm-10cm in diameter, keeping the middle part slightly thicker than the edges.
• Place a portion of paneer filling on top and carefully bring the sides of the dough around to enclose the filling inside without pulling or tearing it. Pinch the dough together to fully enclose the filling inside. There should be no gaps or holes the filling could escape from during rolling. Repeat for the remaining dough and filling portions. Chill in the fridge for 5-10 minutes.

To roll out the Kulcha:

• Place a portion of filled dough a wooden board or clean work surface, drizzle with a small amount of oil.
• Next, use your fingers to pat the dough into a thick round disc, starting from the centre and working your way outwards. This will help distribute the filling evenly.
• You can continue to use your fingers to press the dough all over to form a round Kulcha. You can also use a rolling pin to roll the dough a little thinner. Stop once the Kulcha reaches 20cm (8-inches) in diameter. It should be around 1/2cm thick.
• Mix together coriander leaves with 60g fresh coriander leaves with 1 tbsp kasoori methi.
• Sprinkle the surface of the Kulcha with a pinch of the coriander and methi mixture. Now gently make indentations over the entire surface of the Kulcha using your fingertips (be gentle — we want craters not holes).

To cook the Kulcha:

• Heat a tawa or non-stick frying pan over a medium-low heat. Gently and carefully lift the Kulcha and spread water over the bare base (not the side with coriander). Slap the Kulcha down on the preheated pan and cook over a medium-low heat for 90 seconds. Flip and cook the other side for 30-40 seconds or until golden all over.
• Optional step: For a tandoori flavour, use a pair of metal tongs to roast the cooked Kulcha over an open flame until beautifully charred.
• Remove from the heat and spread the Kulcha with butter. Serve hot.
• Repeat this process for the remaining 5 Kulcha. Serve them hot with your favourite pickle, plain yoghurt or raita.

Video

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You can also replace the dairy with plant-based ingredients with very little impact on flavour and texture.

My favourite Vegan Daal Makhani recipe

Here’s my vegan Daal Makhani recipe for the days you crave a soulful dinner that calls for time and care.

I don’t carve out time in my schedule for such preparations but when I happen to have such foresight, this Daal Makhani is my go-to recipe.

Restaurant-style Daal Makhani in your home kitchen

Simmer it low and slow for a velvety, stick-to-your ribs texture. In restaurants, Daal Makhani is often cooked in a clay pot over coal overnight for deep smokiness and layers of flavour. My recipe follows suit and calls for slow cooking, but adapted for the home kitchen.

What type of lentils do I need?

Whole black urad (sabut urad or urid) are at the heart of any Daal Makhani recipe. Their onyx skin means they’re often referred to as black daal, despite being creamy white inside. Once soaked (and soak them you must), they take on a deep olive hue which mellows once boiled. Their texture is wholesome and starchy which lends this dish richness.

But what about the butter/cream?

To keep this Daal Makhani vegan, I use a combination of vegan butter and oat cream in place of dairy products. If you aren’t vegan, you can certainly use dairy butter and cream.

What equipment do I need?

Pressure cooker OR Instant pot/pressure pot

AND Slow cooker (a pressure pot with this function is also fine)

OR

Oven-safe casserole or Dutch oven with lid (optional if you would like to slow cook this for some time).

I use a combination of a conventional pressure cooker and the slow cooker function on my pressure pot. You can also cook this in a pressure pot from start to finish.

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Vegan Daal Makhani

Here’s my vegan Daal Makhani recipe for the days you crave a soulful dinner that calls for time and care. Simmer it low and slow for a velvety, stick-to-your ribs texture.Simmer it low and slow for a velvety, stick-to-your ribs texture. Serve with garlic naan, jeera rice, roti or paratha.

Course Main Course, Side Dish

Cuisine Indian

Keyword black daal, daal, lentils, urad, vegan

Prep Time 45 minutes minutes

Cook Time 40 minutes minutes

Inactive prep 10 hours hours

Total Time 11 hours hours 25 minutes minutes

Servings 4

Author Sanjana

Equipment

• Pressure cooker or instant pot

Ingredients

• 220 g 220g urad (whole black gram)
• 50 g dried kidney beans
• 1/8 tsp baking soda
• 1.2 L water
• 1 tbsp oil or vegan butter
• 1 tsp cumin seeds
• 1 dried bay leaf
• 2 whole black cardamom
• 5 cm stick cinnamon
• 3 large cloves garlic crushed
• 2 tbsp ginger grated
• 2 tsp Kashmiri chilli powder or to taste
• 1/4 tsp turmeric
• 2 green cardamom pods, seeds ground
• 1 tsp ground coriander seeds
• 400 g fresh or tinned tomatoes blended
• 1 tbsp garam masala
• 1 tsp dried fenugreek leaves (kasoori methi)
• 2 tsp salt or to taste
• 100 ml oat cream
• 50 g vegan butter
• 1 tbsp chopped coriander leaves

To serve:

• 1 tbsp oat cream
• 1/4 tsp dried fenugreek leaves (kasoori methi)
• 2cm ginger julienned

Instructions

• In a bowl, mix together the urad and kidney beans. Wash well in plenty of water, changing the water at least 3 times until it's no longer murky. Add the baking soda and cover with lots of hot water. Cover and allow to soak for 6 at least 6 hours or overnight, if possible. Keep any water used by for feeding your indoor plants – they will love it!
• Drain the water from the soaked lentil and beans and wash again in plenty of water.
• Next, add the urad and kidney beans to a pressure cooker or pressure pot. Cover with 1.2L room temperature water and cook with the lid on until tender. For regular pressure cookers, this will be approximately 8 whistles, or 30 minutes if using a pressure pot (the stew/soup function does a good job of cooking them through). They should be cooked enough so that you can mash them with the back of a spoon.
• Heat 1 tbsp vegan butter or oil in a pan. Over a low heat, add the cumin seeds, black cardamom, bay leaves and cinnamon. Cook briefly and then add the ginger and garlic, garam masala, green cardamom, kasoori methi, turmeric, chilli powder, ground coriander seeds and salt.
• After a minute, add the tomatoes and mix well. Allow to cook for 5-10 minutes, over a medium-low heat until the oil separates from the sides of the pan. Partially cover the pan with a lid to stop it spluttering everywhere.
• Once the masala is cooked, add the cooked daal. Mix well. Take a sturdy spoon or ladle and begin to mash the daal against the base and sides of the pan to crush some of them. This is what thickens the daal for a perfect restaurant-style Daal Makhani. Do this over a low heat to stop it spluttering over your hands. Once it thickens a little, you're ready for the next step which is to simmer the daal low and slow.

For slow cooking:

• Quick: Continue to cook the daal in the same pan, covered for 35 minutes minimum. Stir often to avoid it sticking at the base of the pan.
• Medium/slow but so delicious: Transfer the daal to a slow cooker or pressure pot and slow cook (if using a pressure pot use the slow cook function) to cook the daal for a maximum of 12 hours). The longer you cook it, the better it will taste.
• Oven cook: Transfer the daal to a casserole dish or Dutch oven and cook at 100C/210F for a maximum of 12 hours. Stir every hour or so.

To serve:

• Stir 100ml oat cream and 50g vegan butter through the daal before serving.
• Garnish the daal with chopped coriander, ginger juliennes, kasoori methi and optional oat cream.

Video

Notes

Urad has a tendency to thicken as it cools so you may need to loosen it up with some hot water before serving.

To store leftovers in the fridge: Allow the daal to cool completely and then pack into an airtight container. Refrigerate for up to 3 days. Heat through until piping hot before serving.

To freeze: Allow the daal to cool completely and then pack into an airtight container/freezer-safe container. Freeze for up to 3 months. Defrost at room temperature. Heat through until piping hot before serving.

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The beauty of simple ingredients, very few spices and fiery cooking method ensures this dish is world famous for its leopard-spotted char and smoky flavours.

How to make amazing paneer tikka at home

I’ve been working on this recipe for the ultimate Restaurant-Style Tandoori Paneer Tikka made without a tandoor or barbecue for SO long. You’ll notice my dreams of installing a big, badass tandoor in my garden still haven’t come to fruition.

Don’t worry though, I’ve found a great workaround. It’s a recipe that gives you restaurant or street-style flavours at home with minimal effort.

Spoiler: there’s no grill or oven involved either.

What is paneer tikka?

Juicy chunks of paneer marinated in a punchy hot and sour tandoori masala are skewered up with onion petals and pieces of pepper.

The loaded skewers are then grilled on a wire rack directly over the cooker to infuse deep, smoky flavours into the paneer and veg.

The ghee and oil combo in the marinade ensures the outside becomes freckled with the familiar scorch marks you’d expect from a restaurant or street-style tandoori dish.

How to serve Restaurant-Style Paneer Tikka

Serve it up with a pool of coriander and mint chutney, fresh salad leaves and lemon wedges. You can also toss in raw red onion slices and serve with butter naan or garlic naan for a true Punjabi-style feast.

A few tips before you make Restaurant-Style Paneer Tikka

1. Marinate!

Marinate the paneer, peppers and onions for a minimum of 30 minutes to give the ingredients time to get acquainted. If you have time, you can pop the paneer and veg in the tandoori marinade the night before. Be sure to keep it covered in the fridge.

2. Soak the paneer

Being your resident paneer fangirl, you’ll know I’m always going on about soaking shop-bought paneer for a fresh, homemade texture and taste. You can find out how I do this in the recipe below.

The basic idea is to rehydrate the paneer in boiling water to soften it up and give a brilliant-white colour that’s just like homemade. If you want to make your own paneer at home, you can find my recipe here: Homemade Paneer.

3. Crack a window open

Open all the windows in your house for good ventilation. The cooking process will create smoke which will need to escape. If you have an extractor fan, switch it on. It will make your house smell like a restaurant kitchen. Glorious!

4. Consider these alternative cooking options

If you don’t fancy cooking this over a flame, you can also place the skewers on a wire rack and cook them in an oven. Make sure it’s very hot. Traditional tandoors average 400°C heat so it needs to be hot! You can also place these on a griddle pan or on the barbecue.

5. Choose the right kind of skewers

I used flat metal skewers (be careful when turning as the handles can get really hot) but you can also use bamboo skewers. Be sure to soak them in cold water for an hour before you use them. This will stop them burning during the cooking process.

6. Kashmiri chilli powder is your friend

Most restaurants and street vendors add red food colour to their marinade for the iconic and eye-popping crimson colour. I’m no food snob and am not opposed to food colours in cooking but I just don’t find it necessary in this dish.

Kashmiri chilli powder will give you a gorgeous natural red colour with very little heat. If you can’t get hold of it, use equal parts smoky paprika and regular chilli powder in its place. I often use tomato paste for colour and tang which isn’t traditional but works a treat.

Can I veganise this Restaurant-Style Paneer Tikka?

If you’re looking for a vegan tandoori option, check out my Tandoori Tofu Tikka recipe. The marinade for that recipe packs a huge punch to really infuse the tofu with plenty of flavour.

If you prefer a milder tikka, you can easily veganize this recipe. Switch the paneer for tofu, tempeh or seitan, use all oil instead of ghee and sub in coconut yoghurt in both the tikka marinade and chutney recipes.

Watch a full step-by-step video for this Paneer Tikka recipe

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Paneer Tikka

Juicy chunks of Indian cottage cheese marinated in homemade tandoori paste and grilled until charred. Perfect with naan, roti or paratha.

Course Appetizer, Main Course

Cuisine Indian

Keyword cheese, kebab, north indian, paneer, skewer, tandoori, vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Sanjana

Equipment

• 6 large metal kebab skewers (if using wooden skewers, soak in cold water for 1 hour prior to skewering the paneer)

Ingredients

For the paneer & marinade:

• 400 g paneer cut into large cubes (soak in hot water for 5 minutes and drain)
• 2 bell peppers cut into large squares
• 2 red onions quartered and separated into petals
• 75 g plain yoghurt
• 1/2 tsp ground black pepper
• 2 tsp lemon juice
• 1 tsp ground cumin seeds
• 1 tsp ground coriander seeds
• 2 cardamom pods (seeds ground)
• 1/4 tsp ground turmeric
• 1/4 tsp black salt
• 1/2 tsp garam masala
• 1/2 tsp kasoori methi (dried fenugreek leaves)
• 1 tsp Kashmiri red chilli powder
• 1 tsp smoked paprika (optional)
• 2 tbsp chickpea flour
• 2 large cloves garlic crushed
• 2 cm piece ginger grated
• 2 tbsp sunflower, vegetable, mustard or rapeseed oil

To serve:

• 1 tbsp melted ghee for brushing on the cooked tikka
• Sliced onions and tomatoes
• Fresh coriander leaves chopped

Instructions

• Roast the chickpea flour in a dry pan until lightly toasted. Set aside.
• Whisk together all the ingredients for the marinade, including the roasted chickpea flour and except the oil.
• Heat the oil over a high heat until smoking hot. Carefully whisk this into the marinade.
  Add the paneer, peppers and onions. Mix well to coat and set aside for 30 mins (or cover and refrigerate for up to 2 days).
• Preheat the oven to 200C/400F.
• Skewer the paneer, onions and peppers on the skewers, alternating in each ingredient.
• Set a metal wire rack on top of a baking tray and arrange the skewers on top. Bake for 10 minutes if proceeding to the next step, or 15 minutes if skipping the next step.
• Optional: Once out of the oven, hold each skewer over a direct flame on your hob burner roll char the outside. Be careful not to burn yourself and open a window before you start.
• Brush the paneer tikka pieces with melted ghee and serve immediately with all the accompaniments.

Notes

This paneer tikka is excellent with naan, roti or a simple salad.

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If you like this, you’ll love my recipe for Shahi Paneer

More Chutney Recipes to pair with this Tandoori Paneer Tikka recipe

Mango, Lime & Coconut Chutney

A sweet and mild chutney packed with fruity flavours. This quick and easy mango-based chutney is made creamy with coconut milk and packs a zing with fresh lime zest.

Check out this recipe

Atomic Red Chilli Chutney

Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity. Mixing your chillies in this way will add multiple layers of flavour.

Check out this recipe

Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.

Check out this recipe

Love Sanjana

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How to Make Aloo Paratha

Walk through the entire process for making Aloo Paratha with me. Watch me make the lightly-spiced potato filling, bind a soft but sturdy dough and roll them out so the filling doesn’t burst. Finally, join me as I cook them on the tawa until puffy, layered and beautifully golden on the outside.

How do you make parathas soft?

Use a combination of wholewheat atta, chickpea flour, oil and ample water. If you are familiar with making other types of Indian bread, check that your dough for Aloo Paratha is soft, like that which is used for making naan or roti. It should not be as hard as poori or samosa pastry. Knead it well and allow it to rest before you roll it. I like to add oil or ghee 2 minutes before the kneading process is complete. This final step ensures a smooth, soft dough every time. That really is it.

How do you make parathas that don’t tear?

Firstly, be sure your dough is soft and elastic. Does it spring back only very slowly when you press it? This is a good indication of well-made Paratha dough. Secondly, check your filling is dry enough to roll into a ball without falling apart. These are the foundations of fabulous Aloo Paratha.

Ultimately, the Aloo Paratha must be rolled gently and carefully, not straight down the middle, but in a circular motion, around the centre rather than straight over it. Once it reaches your desired size, the rolling pin can be used to even the surface out without causing cracks. Don’t be afraid to use your hands to pat it into shape either.

Why don’t you cook the filling first?

It’s not necessary. The potatoes are already cooked. Indeed, the potato filling is spread so thinly inside the entire surface of the Aloo Paratha that the spices will cook out in a matter of minutes.

Why do you add chickpea flour to the dough?

This is a homestyle trick canny grandmas use to give their Aloo Parathas that wholesome flavour and crispy texture. Ever wonder why you can never replicate grandma’s Aloo Paratha? This could well be the missing ingredient.

How to cook Aloo Paratha (Potato-Stuffed Flatbread)

Don’t boil the potatoes

Boiling the potatoes will make them absorb too much water. The filling should be slightly dry and able to form into a ball when rolled. Either microwave, steam or bake the potatoes until tender for a perfect texture. I prefer to microwave my potatoes. Do do this, pierce the skins and cook on high power for 8-10 minutes until soft.

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Aloo Paratha (Potato-Stuffed Flatbread)

Crispy, flaky Aloo Paratha are an emblem of soulful Indian home cooking. Almost every home has their own unique recipe and technique for making this delicious North Indian stuffed flatbread at home. Of all the stuffed breads India is famous for, Aloo Paratha is the one loved in every family kitchen.

Course Breakfast, Lunch, Side Dish

Cuisine Indian

Keyword bread, flatbread, north indian, paratha, potatoes, vegan, vegetarian

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 paratha

Author Sanjana

Ingredients

For the filling:

• 5 medium-sized potatoes (800g) steamed, microwaved or baked with their skins on until tender, cooled
• 1- inch piece ginger grated
• 1 green chilli finely chopped
• 1/2 tsp garam masala
• 1 tsp ground cumin
• 1/4 tsp red chilli powder
• 1/4 tsp ajwain
• 1/4 tsp amchur
• 1/2 tsp salt
• 2 tbsp finely chopped coriander leaves

For the dough:

• 350 g wholewheat chapati atta
• 2 tbsp chickpea flour besan
• 1/2 tsp salt
• 260 ml warm water
• 1 tbsp oil

You will also need:

• 3 tbsp ghee or oil for spreading whilst cooking
• 4 tbsp additional wholewheat chapati atta for rolling out the paratha

Instructions

To make the dough:

• In a large bowl or thali, mix together the wholewheat atta (chapati flour), chickpea flour and salt. Make a well in the centre and gradually add the water. Use your hands to bring the mixture together. Once it starts looking like a shaggy mixture and more like a dough, knead for 1-2 minutes. Add the oil and continue to knead for a further 2 minutes until smooth and soft. Cover with a damp tea towel and allow the dough to rest for 15 minutes.

To make the filling:

• Peel the cooked and cooled potatoes. Grate them into a bowl. Add all the remaining ingredients for the filling and use clean hands to mash everything together. The mixture should hold its shape when rolled into a ball. Divide the mixture into 10 large balls.
• Next, divide the dough into 10 balls, about the same size as the potato filling. Cover again.
• Pre-heat the tawa or frying pan.
• Roll or pat the dough out to about 8cm in diameter. Place a portion of potato filling on top and pinch the dough together to fully enclose it inside. There should be no gaps or holes the filling could escape from during rolling.
• Working on a bed of additional wholewheat atta, gently use your middle three fingers (palm-side down) to pat the dough into a thick round disc, starting from the centre and working your way outwards. This will help distribute the filling evenly.
• Now, place the disc on a rolling board or clean work surface and use a rolling pin to gently roll the Aloo Paratha in a circular motion, between the centre and edges, but not too much over them. You can use your hands to turn it as you roll. Once it reaches the desired size, carefully roll up and down a few times to even out the surface. The Aloo Paratha is now ready to be cooked.
• Slap the paratha down onto a preheated tawa and cook over a medium heat for 30-40 seconds. Flip it over with a spatula and apply a small amount of oil all over the surface of the paratha. Allow this side to cook for a minute before flipping it over and applying oil on the second side. Well rolled Aloo Paratha should puff up slightly. Once it is golden brown all over, remove from the tawa. Keep warm on a plate lined with a kitchen towel. Repeat for the remaining parathas.
• Serve hot with your favourite pickle, plain yoghurt and/or masala chai.

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If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner.

Make it as a stand-alone hero dish, or as a spectacular addition to any North Indian-style thali.

What’s in Shahi Paneer?

There’s a world of different recipes for Shahi Paneer and everyone has their own favourite way of making it. My version is made with aromatic spices like cardamom, saffron and cloves, nuts, dried mango and butter-soft paneer.

What’s the difference between Shahi Paneer and Paneer Makhani, Paneer Butter Masala, etc?

Meme culture has made a joke out of the similarities between these dishes for years. Shahi Paneer, Paneer Butter Masala, Paneer Makhani, Paneer Tikka Masala, Paneer Lababdar, Kadai Paneer, Nawabi Paneer, the list goes on.

Some restaurants generally tend to serve one of the aforementioned paneer dishes.

However, many will serve them all. It’s when the menu lists 10 similar-sounding paneer dishes that brain melt occurs and choices become difficult.

Which one do you go for?

Of course, each restaurant will have its own takes on these dishes, but there are some subtle differences that can help identify one paneer dish from another. Here are a few of them:

Shahi Paneer

A right royal affair. Expect nuts, fruitiness, saffron, cardamom and copious amounts of cream. Khoya (milk solids) may even be added. Fewer tomatoes than its counterparts — the sauce is often more yellow than orange. Some preparations can also be white in colour.

Paneer Makhani

The clue is in the word “Makhani”. In Indian cookery, “makhan” refers specifically to white butter.

White butter is different to the more commonly-sourced yellow butter we use in our homes today.

It’s made from the “malai” or uppermost fatty layer of boiled and cooled milk, i.e. The cream.

This cream is churned clockwise and anti-clockwise to separate the whey and butterfat. What you’re left with is a white butter that is free from the same sodium and preservatives found in yellow butter.

However, the two types of butter are used interchangeably these days and are the reason why makhani dishes are so luxuriously silky.

Expect lots of tomatoes, mild spices and of course, a great deal of makhan or butter.

Paneer Butter Masala/Butter Paneer

Paneer Butter Masala is the yellow butter sister to Paneer Makhani. Again, the focus is on butter in this dish.

Usually yellow butter is used but each recipe and preparation will vary. The finished dish is a burnt orange colour, similar to makhani gravy.

Generally speaking, the spices are mild and the gravy is rich in tomatoes. The final tadka (tempering) is prepared in butter. Find my Paneer Butter Masala here.

Paneer Tikka Masala

True Paneer Tikka Masala should include *drumroll please* paneer tikka. That is, paneer that has been marinated in spices and grilled in a tandoor (for restaurants), oven or pan (if you’re cooking it at home).

After grilling, the tikka pieces are folded into a silky reddish-orange makhani-style sauce. Expect smokiness, sweetness and tangy tomato goodness. Find my Tofu Tikka Masala recipe here.

Finally, one thing all of these dishes have in common is that they are all typically finished with cream and kasoori methi (dried fenugreek leaves).

How to make vegan Restaurant-Style Shahi Paneer

Simply switch the paneer with medium-firm tofu, use oil instead of butter/ghee and finish with oat cream for a silky finish.

Since the bulk of the creaminess in my Shahi Paneer recipe comes from the cashews and almonds, it can easily be made vegan with delicious results!

Can I use something else in place of paneer or tofu?

Of course. Feel free to substitute any cooked vegetables or protein in place of the paneer in this recipe.

Indeed, some delicious options include: Cauliflower, pumpkin, courgette, mushrooms, turnips, chickpeas, white beans or tempeh.

Why do you use dried mango in your recipe?

Mughlai cuisine is rich in many ways. Hero ingredients include nuts, fruits, cream and spices. Most recipes for Restaurant-Style Shahi Paneer will include a sweetening element (often sugar) to balance the heat of the spices, and compliment the richness of the dish.

As dried fruits are such an integral part of recipes from India’s historical royal kitchens, it makes sense to include them.

My preferred options are either soft dried mango or apricots, for they lend sweetness as well as a subtle, yet welcome tang.

If you have neither of these options to hand, you can use the same measure of golden sultanas (not raisins), or simply add a tablespoon of sugar to the dish. I don’t use raisins as they will affect the colour of the Shahi Paneer.

How to make the most of your saffron

Make your saffron work harder. It’s expensive stuff and a little goes a long way if you try this nifty trick. Simply dry roast it in a pan or microwave it for 30 seconds.

This will make it brittle enough to grind into a powder. When you add this saffron to your dish, the colours will be a beautiful shade of sunflower, and the flavours as intense as can be.

How to make Shahi Paneer

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Restaurant-Style Shahi Paneer

Delicious, rich & creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice.

Course Main Course

Cuisine Indian

Keyword almond, cheese, curry, mughlai, north indian, paneer, shahi, vegetarian

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Author Sanjana

Ingredients

• 450 g paneer cut into triangles or cubes

For the sauce:

• 10 cashews (30g)
• 10 almonds skins removed (30g)
• 3 tbsp chopped soft dried mango or apricots (60g)
• 1 tbsp butter, ghee or oil (I use butter)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp fennel seeds
• 2 cloves
• 2.5 cm cinnamon stick
• 3 green cardamoms cracked
• 1 black cardamom
• 1 dried bay leaf
• 2 red chillies slit lengthways (use 1 if you prefer mild head)
• 1/4 tsp ground turmeric
• 2 red onions cut into wedges (150g)
• 2 large cloves garlic crushed
• 2 cm piece ginger grated
• 1/4 tsp turmeric
• 1 small pinch saffron 8-10 threads
• 4 tomatoes cut into wedges (300g)
• 1.5 tsp salt
• 250 ml water + 150ml extra

For the tempering:

• 1 tbsp butter
• 2.5 cm piece ginger julienned
• 2 tsp Kashmiri chilli powder
• 80 ml cream
• 1 tsp kasoori methi crushed
• 2 green cardamom pods seeds finely ground
• 2 tbsp chopped coriander leaves
• Saffron strands, dried rose petals, chopped coriander leaves and cream to garnish

Instructions

• Heat 1 tbsp butter, ghee or oil in a large pan. Add the whole spices (cumin seeds, coriander seeds, fennel seeds, cloves, cinnamon, green cardamom, black cardamom and bay leaf). Allow to sizzle for 20-30 seconds and then add the chillies, onions, ginger, garlic, nuts, apricot or mango pieces, tomatoes, saffron, turmeric, salt and 250ml water. Stir well and cover with a lid. Simmer on a medium-low heat for 10-15 minutes until everything is soft. Allow to cool down. Remove the bay leaf, black cardamom and cinnamon stick and discard.
• Blend the mixture until completely smooth and creamy. I use a NutriBullet and give it a good 60-90 seconds.
• Pass the mixture through a sieve to remove any unwanted skins and seeds from the tomatoes and spices. Add the remaining 150ml water to the blender jar and swish around to catch the rest of the sauce. Pass this through the sieve and into the sauce too.
• In the same pan, heat up the butter until melted and bubbling. Add the ginger juliennes, chopped coriander and Kashmiri chilli powder. Return the strained sauce to the pan and stir well. Fold in the paneer. Cover and cook over a medium heat for 5 minutes.
• Switch the heat off and stir in the cream, kasoori methi and ground cardamom.
• Serve hot, garnished with optional saffron strands, chopped coriander leaves, dried rose petals and cream.

Video

Notes

• Serve with laccha paratha, naan roti or rice.
• For Punjabi dhaba-style Shahi Paneer, reduce the sauce by half (simmer over a low heat, stirring often) until thick and creamy. Add the paneer along with an additional 2.5cm ginger juliennes. Heath through and serve. This thick-style is popular in roadside cafes and pair beautifully with roti or paratha for a rib-sticking vegetarian dinner.
• Leftovers can be kept in an airtight container and refrigerated for up to 3 days. Re-heat thoroughly before serving.
• This Shahi Paneer is suitable for freezing. Keep in an airtight and freezer-safe container for up to 3 months. Defrost at room temperature and heat through until piping hot. Freezing may affect the texture of the paneer. If you like, you can make the sauce and freeze, ready to add the paneer later.

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The velvety texture and subtle spicing of this recipe for Saag Paneer ensures the peppery mustard leaves and juicy paneer are the true stars of the show.

What’s the difference between Saag Paneer and Palak Paneer?

You may or may not know that Saag Paneer and Palak Paneer are two completely different dishes. The names are often used interchangeably which is misleading.

Indian restaurants and big supermarkets are usually the worst offenders when it comes to making this mistake. Let me explain the difference here.

Greens used for Saag

Saag is a dish is made from a combination of leafy greens. It usually includes mustard leaves but can also feature bathua (goosefoot), chaulai (amaranth) and chane ka saag (chickpea leaves). Each one has a distinct flavour.

A dish is made from only spinach leaves and paneer is called Palak Paneer.

Saag Paneer vs. Palak Paneer. Why does it matter?

You know how people always confuse Shepherd’s Pie and Cottage Pie? Well, many mix up Saag Paneer and Palak Paneer in the same way. Each is made using different ingredients which means they have very unique flavours.

Not all greens taste the same so the combination of leaves used can make a HUGE difference in the finished dish. I’m always disappointed when I order Saag Paneer and am served a bowl of Palak Paneer.

What do mustard leaves (sarson ka saag) look like?

Palak Paneer definitely doesn’t have the same peppery kick from the mustard greens as Saag Paneer does.

Can I use shop-bought paneer?

The short answer is yes. In fact, I encourage it. You don’t have to make your own paneer for this recipe unless you really want to.

If you do want to make your own paneer, head on over to my Homemade Paneer video for an easy step-by-step tutorial.

A bit about pressure cookers

I adore my pressure cooker. I’ve had one since I can remember because it’s so handy for making everyday Indian food. I use my pressure cooker for daal, curry, khichdi and more. It’s definitely one of my most prized possessions in the kitchen!

In this recipe, the pressure cooker breaks down the saag and aromatics in just 10 minutes. If you have an Instant Pot the saag takes around 5 minutes to cook on high power.

If you don’t have either, bring everything to the boil in a large stock pot and cover with a lid. Cook for 30 minutes until everything is tender.

How to make vegan Saag Paneer

Simple! To make vegan Saag Paneer, switch the paneer for fried firm tofu cubes. Replace the butter in the recipe with your favourite plant-based spread and substitute any plant-based cream for the single cream.

Do I need a blender to make Saag Paneer?

My recipe calls for a blender because it makes quick work of creating a smooth sauce. For that reason, I use a high-powered NutriBullet. However, you can use any blender you have, including a stick blender.

It’s also fine to serve the Saag Paneer chunky if that’s what you like. In Northern India (where Saag Paneer comes from), people chop all the greens and aromatics finely before cooking the saag low and slow.

The pot of saag is constantly beaten with a long spurtle (basically a wooden stick) to break everything down. You need serious arm power to make Saag under the Indian sun.

The finished dish is hearty and dark green.

How to make Saag Paneer

Step 1

Boil all the leafy greens and aromatics (ginger, garlic and onions) along with some water in a pressure cooker until tender. A pinch of baking soda will help the greens cook quickly!

This should only take 10 minutes, or 4 whistles in the cooker. Let it cool slightly.

Step 2

Transfer everything to a blender and add the cornmeal. The cornmeal thickens the saag up nicely. As a result, it has a nice, velvety texture. I like to add a knob of butter to the blender to help everything emulsify to a silky sauce.

Step 3

Pan fry the paneer in until golden and then soak in hot water (I just use kettle water) for 5 minutes. After a soak, the paneer will be juicy and squidgy.

Step 4

Give the inside of the pressure cooker a quick wipe. Heat butter in the pot and add the black cardamom, onions, garlic, and chillies. Cook for 10 minutes over a med-low heat. The onions should be lightly golden and soft.

Step 5

Add the saag mixture and stir. Cook for 5 minutes over a low heat, stirring all the time. Be careful as it will bubble and spit. Allow to thicken slightly. Stir in the salt and garam masala.

Step 6

Add the drained paneer to the saag and stir well. Heat through and serve piping hot with your favourite roti, paratha or naan.

What to serve with Saag

Serve this Saag Paneer the traditional Punjabi way with Makki ki Roti (thick cornmeal rotis), butter or ghee, onions and chillies. It might be a little non-traditional but I love Saag Paneer with rice.

How to make The Ultimate Saag Paneer

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The Ultimate Saag Paneer

The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens & spinach sauce. Every bite will melt in your mouth. A true Indian comfort food meal.

Course Main Course

Cuisine Indian

Keyword curry, mustard greens, north indian, paneer, saag, spinach

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Sanjana

Equipment

• Pressure cooker

Ingredients

• 300 g mustard greens washed, roots trimmed
• 300 g spinach leaves washed
• 2 large onions cut into chunks
• 8 large cloves garlic peeled
• 6 cm piece ginger peeled and cut into chunks
• Small pinch baking soda
• 2 tbsp fine cornmeal
• 100 g butter
• 1 1/2 tsp salt
• 2 tsp garam masala
• 50 ml single cream
• 450 g shop-bought or homemade paneer cubed
• 2 tsp oil

For the tadka:

• 50 g butter
• 1 black cardamom whole
• 1 large onion finely sliced
• 3-4 green chillies chopped
• 4 large clove garlic finely sliced

To serve:

• Red onions finely sliced
• Chopped chillies
• Extra butter
• Paratha makki ki roti or wholewheat roti, to serve

Instructions

• In a large pressure cooker, add the mustard greens, spinach, onions, garlic, ginger and baking soda. Fix the lid onto the pot and cook for 10 minutes (4 whistles).
  
• While this cooks, pan-fry the paneer on all sides until golden. Once golden, put the paneer in to a large bowl and add enough boiling water to cover. Soak for 10 minutes and then drain. This will make the paneer chunks extra soft and remove any excess oil.
• Carefully release the steam from the pressure cooker and remove the lid. Allow to cool slightly. Add the cornmeal and butter, then blend to a smooth purée. The butter will help it emulsify for a smooth finish.
  
• Melt the butter in the same pot and add the black cardamom, sliced onions, chopped chillies and sliced garlic. Sauté over a low heat for 10 minutes until the onions are lightly golden brown and then add the blended saag. Cook for 5 minutes until slightly thickened. Stir in the salt and garam masala. Cook for a further 5 minutes.
  
• Finally, add the paneer chunks and cream. Heat through. Serve immediately, garnished with red onions, extra butter and optional chillies.
  
• This pairs perfectly with paratha, makki ki roti (cornmeal roti) or wholewheat rotis.

Notes

• Store leftovers in an airtight container. Reheat thoroughly before serving.
• Freeze the Saag Paneer in a freezer-safe container for up to 3 months. Defrost at room temperature and ensure food is piping hot before serving.
• For a vegan option: Replace the paneer with firm tofu, use vegan butter and any plant-based cream of your choice.

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Soft and squidgy homemade paneer for curries, paratha fillings, chilli paneer, samosas and more. This simple recipe includes tips for making fresh paneer that tastes like it just came from the dairywala.

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Restaurant-style Shahi Paneer recipe

Restaurant-Style Shahi Paneer

Delicious, rich & creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice.

Check out this recipe

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Paneer Tikka

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The post The Ultimate Saag Paneer appeared first on Sanjana.Feasts.

I get such a sense of satisfaction from emptying the fridge of the last of the vegetables. Knowing we’ve used up every last bit of fresh food without throwing anything out fills me with all the good feelings.

A rogue carrot, a handful of mushrooms and a glut of peppers bought two weeks ago. They all have their uses.

Vegan Kadai Tofu & Vegetables: A zero-waste recipe

Food waste is such a huge problem today and it makes no sense because there are also so many people struggling to feed themselves and their families.

Along with supermarkets and food manufacturers, we’re all responsible for ensuring we do what we can to cut down on the amount of food we toss in the bin.

Tesco have recently announced they will stop printing Best Before dates on some fruit and veg products which is a great start.

Having worked on a number of food TV shows in the past, I’ve seen an immense amount of (perfectly good) food being thrown in the bin. It’s just a sad thing to see.

How to make Homemade Kadai Masala

Along with Pau Bhaji and Biryani, my other raid-the-fridge dinnertime favourite is this Kadai Tofu and Vegetables.

You can make it with pretty much any veg you have in the fridge and it tastes like a restaurant-quality Kadai dish.

The flavour comes from the coriander seed, fennel seed and black peppercorn Kadai masala. It’s the star of the show.

What veg can I add to Vegan Kadai Tofu & Vegetables?

Mixed peppers, mushrooms, spring onions and red onions are all great. However. , you could also use squash, cauliflower, potatoes, asparagus or mixed root vegetables. Anything goes.

Can I make adapt this recipe to make Kadai Paneer?

For a vegetarian but non-vegan option, you could swap the tofu for paneer or even halloumi if that’s what you have. It will work with any non-melting cheese.

Other ways to customise this recipe

I’ve also tried it with soya chunks and it turned out great. Adding all the veggies at the same time and cooking them very briefly on a high heat. This ensures they stay deliciously crunchy but with that smoky, charred flavour you’d expect from a restaurant-style Kadai dish.

If you prefer your veggies tender, you can cook them a little longer. I add my chillies whole so I can pop them in my plate but the rest of the family can avoid them if they don’t want theirs too hot.

How to serve Kadai Tofu & Vegetables

Serve this dish hot with soft chapattis/phulkas, jalebi paratha or simply with jeera rice, salad and a cooling cucumber raita.

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Kadai Tofu & Vegetables

Serve this dish hot with soft chapattis/phulkas, jalebi paratha or simply with jeera rice, salad and a cooling cucumber raita.

Course Main Course, Side Dish

Cuisine Indian

Keyword masala, tofu, vegan, vegetables

Servings 4

Ingredients

For the kadai masala:

• 2 tbsp whole coriander seeds
• 1 1/2 tsp fennel seeds
• 1/2 tsp black peppercorns
• 2 tsp kasoori methi

For the curry:

• 300 g firm tofu cut into cubes
• 3 tbsp cornflour
• 2 tbsp rapeseed oil
• 1 tsp cumin seeds
• 2 whole green chillies
• 2 large tomatoes cut into large chunks
• 1 tsp Kashmiri red chilli powder
• 2- inch piece ginger julienned
• 2 large red onions cut into 3cm wedges
• 3 peppers cut into 3cm wedges
• 5 spring onions trimmed and quartered
• 100 g button mushrooms wiped clean and sliced
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 1/2 tsp salt
• A few sprigs of fresh mint to garnish

Instructions

For the kadai masala:

• Toast all the ingredients in a dry frying pan until aromatic, about 2 minutes. Transfer to a spice grinder or a pestle and mortar and grind to a coarse powder. Set aside.

For the curry:

• Heat 2 tablespoons of oil in a non-stick pan. Toss the tofu cubes in cornflour and carefully slide them into the pan. Cook on all sides until golden. Remove from the pan with a slotted spoon and set aside.
• Heat the remaining oil in the same pan and add the cumin seeds, ginger and chillies. Allow to sizzle briefly and then add all the vegetables, 3/4 of the kadai masala, garam masala, turmeric and salt. Stir fry over a high heat until slightly charred in places, about 5 minutes.
• Add the tofu and toss to combine. Serve immediately with the remaining kadai masala sprinkled over the top. Garnish with fresh mint.

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You can tell a good Indian restaurant from a bad one by the quality of their Palak Paneer.

Have they bothered to blend the sauce for a rich, luxurious finish? If it’s left chunky with tomatoes, lots of turmeric and far too many spices, it might be the base for another dish on the menu, doubled up to be used for Palak Paneer too.

What is Palak Paneer / Saag Paneer?

It also shouldn’t be labelled Saag Paneer on the menu. Saag Paneer is an entirely different dish made with a blend of seasonal greens. Usually it’s peppery mustard greens but it can be a whole range of locally-grown leafy greens.

Saag Paneer shouldn’t be confused with the milder-tasting Palak Paneer made purely with spinach.

How to make smooth and creamy Palak Paneer

It’s delightful when restaurant Palak Paneer turns out to have a smooth and creamy blended spinach sauce with a bright green colour.

You can tell it’s been made with care and attention. simple flavoured sauce paired with a big, bold and spicy tadka on top (but using very few ingredients).

Ginger, garlic & chilli: the big 3 Palak Paneer additions

You have to be able to taste the ginger, garlic and green chillies; they can’t just be part of the background flavour. Bonus points for a little splash of cream on top to temper the heat of the green chillies.

What is Palak Paneer?

Palak Paneer is a stick-to-your-ribs North Indian treasure that was made to be a filling vegetarian option so please don’t cut out the butter.

How to make vegan Palak Paneer

You can however, veganise this Palak Paneer easily by switching the paneer for pan-fried firm tofu, using a flavourless oil in place of ghee and butter and topping it off with a splash of coconut milk instead of cream.

For a true restaurant-style finish, I have some simple tips to share. These will ensure you have a smooth, bright green sauce, melt-in-the-mouth paneer chunks and a luscious tempering of garlic and chilli on top.

My tips for Easy Creamy Palak Paneer

1. Don’t overcook the spinach

The trick to a super green sauce is to cook the spinach as little as possible. Just apply enough heat to wilt it at the beginning and heat the finished sauce just to warm all the ingredients through.

2. Soak the paneer in hot water (if using shop-bought paneer)

Soak the paneer in slightly-salted boiling water to soften it up and give it a bright white colour. You only need to do this if you’re using shop-bought paneer. Fresh paneer will already be tender.

3. Top it with garlic tadka

I like to finish Palak Paneer off with a buttery garlic and chilli tadka (tempering). Only cook it up until the point that the garlic is blonde and crispy. Ensure the chillies are slit so that they don’t burst in the oil.

4. Make the most of the spinach flavour

If there’s excess water in your wilted spinach, use a slotted spoon to drain as much as you can from it before you blend the leaves.

Leave the cooking liquor in the pan and reduce it down to around 2 tbsp. This is full of flavour and goodness so you don’t want to throw it away but you also don’t want excess water blended into the sauce.

This will ensure you don’t need to evaporate the water by simmering the finished sauce too long.

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Easy, Creamy Palak Paneer

Palak Paneer is a stick-to-your-ribs North Indian treasure that was made to be a filling vegetarian option. Serve with laccha paratha, roti, naan or rice!

Course Main Course, Side Dish

Cuisine Indian

Keyword curry, paneer, spinach

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 900 g spinach leaves washed and squeezed of any excess water
• 450 g paneer cubed
• 5 cloves garlic peeled and chopped
• 2- inch piece ginger grated
• 2-3 green chillies chopped
• 1 tbsp melted ghee
• 2 tsp cumin seeds
• 50 g butter
• 1 tbsp garam masala
• 2 tsp salt or to taste
• 2 tbsp double cream optional

For the crispy garlic tadka:

• 1 tbsp oil
• 50 g butter
• 2-4 green chillies slit lengthways
• 3 large cloves garlic sliced finely

Instructions

• If you’re using shop-bought paneer, place the cubes in a large bowl and cover with boiling water. You can add a pinch of salt to this if you like. This will soften them up and give them a beautiful white colour. Allow this to soak.
• Place the ghee in a large pan and add the cumin seeds. Allow to sizzle for a moment before adding the ginger, garlic and chilli. Sauté for a minute or two before adding the spinach. Cover and allow the spinach to wilt, about 4-5 minutes. Remove from the heat and allow to cool slightly.
• Transfer the spinach to a blender, along with the butter. If there’s a lot of excess water in the pan (this depends on the spinach), remove as much of the spinach as you can and leave the water in the pan. Blend the spinach until totally smooth and creamy. The butter will help to emulsify the spinach and give the sauce a rich, silky finish. I use a Nutribullet to do this.
• Simmer the excess water down over a medium heat until reduced to about 2 tbsp. This is full of flavour and you don’t want to waste a drop.
• Drain the paneer cubes of their soaking liquid.
• Pour the sauce back into the pan and add the garam masala and salt. Stir to combine. Fold in the paneer pieces and simmer for 5 minutes. Remove from the heat. You want to cook this as little as possible to retain that beautiful green colour.

For the garlic and chilli tadka:

• Heat the oil and butter in a small pan. Add the slit chillies and garlic slices. Sauté over a medium-low heat until lightly golden and crispy. Pour this over the Palak Paneer and garnish with the cream (optional).

Serve with paratha or naan. Or if you’re anything like me, eat it straight up with a spoon.

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If you like this, you’ll love my recipe for 30-Minute Saag Paneer

Love Sanjana

The post Easy Creamy Palak Paneer appeared first on Sanjana.Feasts.

The secret to perfect Vegan Butter Chick’n Curry

There are multiple components to get right here; the seitan chicken needs to be firm, pullable and flavoursome without being overpowering. The colour should to be light inside, not brown. Next, the sauce. Perfect Butter Chicken sauce is the holy grail of modern North Indian cooking and everyone has their own way of doing it. It’s one of the most popular restaurant dishes around the world because of its subtlety and simplicity. It’s not always easy to find that balance.

How to make Vegan Butter Chick’n Curry extra creamy

I’ve switched the butter in my Vegan Butter Chicken with almond butter which lends a rich, creamy texture to the fresh tomato sauce. Having said this, y could also use cashew butter if you prefer that. A touch of coconut milk mellows out the spices and finishes the dish perfectly. I’d highly recommend using a high-powered blender, such a NutriBullet to blend the sauce.

Sieve the sauce!

For the silkiest sauce possible and a true restaurant-style Butter Chicken finish, pass the sauce through a sieve or food mill to strain away unwanted tomato seeds and skin, as well as any coarse spices. You don’t want rogue spices ruining your heavenly Vegan Butter Chicken experience.

Stockpiling vegan chick’n pieces 101

If like me, you need a Vegan Butter Chicken experience once a week, you can always double up on quantities and stow it away in the freezer to assemble later. For example, I keep seitan pieces in a ziplock-type (for example) bag in the freezer. You can keep it frozen for up to 3 months.

Indeed, you can also freeze sauce portions. The sauce can also be used for other curries, such as butter tofu or mixed veggies. The protein-packed seitan pieces are great in stir fries, salads, pasta, wraps and more.

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Vegan Seitan Chicken (Chick’n)

Perfectly succulent meat-free chick'n made using tofu and beans. This recipe is worth the effort and makes lots of high-protein seitan chicken for curries, stir fries, burgers and more.

Course Main Course

Cuisine American, Asian

Keyword beans, seitan, tofu, vegan

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10

Author Sanjana

Equipment

• Pressure cooker
• High-powered blender

Ingredients

• 300 g extra-firm tofu
• 400 g tin any white beans inc. liquid from tin such as haricot
• 150 g vital wheat gluten
• 150 ml cold water
• 2 tbsp nutritional yeast
• 2 tsp white miso paste or MSG optional
• 1 1/2 tsp salt or 1 vegan chicken-style stock cube (such as Massel)
• 3 tbsp sunflower or vegetable oil

Instructions

• In a high-powered blender, combine the tofu, haricot beans in their liquid, miso paste (or msg), salt, nutritional yeast, oil and water until you have a smooth paste.
• Add the vital wheat gluten to the bowl of a stand mixer fitted with the paddle attachment. Add the tofu mixture and mix on a low speed until the two come together in the form of a dough.
• Switch the paddle attachment to a dough hook and mix on a medium/high speed for 10-12 minutes. Stay close by as the mixer may shuffle across the counter top as the dough is tough to work. You’ll also need to be very careful your mixer’s motor doesn’t burn out. This kneading of the dough is crucial in developing the gluten and proteins in the seitan and shouldn’t be skipped. The longer and harder you work it, the more fibrous and chicken-like the final product will be.
• Once your seitan has been kneaded long and hard, remove it from the mixer and cut it in half. Wrap each “loaf” very tightly in 3-4 layers of heavy-duty foil. You want it to be nice and compact inside to stop it expanding inside as this will promote sponginess rather than the shreddable texture we’re after. The multiple layers of foil will also stop water getting inside. 
• Next, fill a pressure cooker with plenty of water (about 3/4 of the way full) and bring to a boil. Carefully drop your seitan into the cooker and put the lid on. Cook on a medium/high heat for 40 minutes. Once the time is up, switch off the heat and leave it to cool completely.
• Once cool, remove the seitan parcels from the cooker and refrigerate for at least 8 hours or up to 48 hours.
• Unwrap and check out that amazing texture when you pull it apart. Your seitan is now ready to use in your favourite vegan chicken recipe.

Notes

• I wouldn’t recommend making this recipe by hand as your arms might threaten to fall off. Even Arnold Schwarzenegger would struggle, seriously. Having said this, you can create seitan kneading by hand – it will not however, have a shreddable, “pulled” quality and you’ll finish up with a spongy end product instead. It’ll still taste good but probably won’t fool your meat-eating friends.
• If freezing the seitan chick’n, keep it in an airtight container and use within 3 months.

Kudos goes to the brilliant Skye Michael Conroy and The Seitan Appreciation Society on Facebook who are generous enough to share their wonderful passion, tips and recipes. The addition of beans to this recipe was inspired by the Avocados and Ales Chickwheat recipe. Thank you.

Shall we get on with the curry then?

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Vegan Butter Chick’n Curry

Vegan Butter Chick'n Curry: I've veganized one of North India's most famous curries, Butter Chicken. Also known as Murgh Makhani, it's known for having a lusciously-smooth and aromatic sauce laced with mild, fragrant spices. Seitan pieces replace the chicken in this recipe for a high-protein main course that pairs perfectly with roti, laccha paratha or garlic naan.

Course Lunch, Main Course

Cuisine Indian

Keyword curry, seitan, vegan

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the seitan chick'n marination

• 1 kg seitan chick'n, cubed recipe above
• 2 tbsp any flavourless oil such as sunflower or vegetable oil
• 1 tsp chilli powder Kashmiri chilli is best
• 1/2 tsp turmeric
• 2 large cloves garlic crushed
• 2 cm piece of ginger, peeled and grated
• 1 tsp ground fennel seeds

For the butter chick'n curry

• 2 tbsp your favourite vegan butter
• 1 large onion chopped
• 4 large cloves garlic chopped
• 2 cm piece of ginger, peeled and grated
• 1/4 tsp kalonji seeds nigella seeds
• 2 hot red chillies chopped
• 1 tbsp concentrated tomato paste
• 400 g fresh tomatoes chopped
• 1 tbsp ground coriander seeds
• 2 tsp garam masala
• 1 tsp ground cardamom seeds from 4-5 green cardamom pods
• 1 tbsp smooth almond butter
• 200 ml coconut milk plus more for drizzling on top
• 2 tsp kasoori methi, rubbed between your palms until fine plus more for garnishing
• 1 tbsp light brown sugar or agave
• 1 1/2 tsp salt
• 2 tbsp fresh coriander chopped

Instructions

To marinate the seitan pieces

• Combine the ingredients for the seitan marinade until smooth. Add the seitan chicken pieces and gently mix until coated. Cover with cling film and refrigerate for 30 minutes.
• Heat the oil in a non-stick frying pan and carefully add the seitan chicken pieces. Cook until golden on all sides. You might need to do this in batches to avoid overcrowding the pan. Place the pieces onto a plate and set aside whilst you make the sauce.

For the butter chick'n curry

• Heat the oil in a large non-stick pan. Add the nigella seeds and chopped onion. Sauté until translucent. Next, add in the ginger, garlic, chillies and tomato paste. Cook for 2 minutes.
• Add in the fresh tomatoes, ground coriander seeds, garam masala, ground cardamom seeds, almond butter, coconut milk, kasoori methi and brown sugar or agave. Give everything a thorough stir and cover with a lid. Cook for 10-15 minutes on a medium heat. Remove from the heat and allow to cool.
• Transfer the tomato mixture to a blender and blend until very smooth. Strain the mixture through a sieve, back into the same pan. Season with salt to taste. Switch the heat back on and add the golden seitan chicken pieces. Bring to a gentle boil and simmer for 5 minutes with the lid on. Garnish with fresh coriander, more kasoori methi and a splash of coconut milk, if desired.

Notes

• Keep refrigerated and eat within 48 hours.
• Leftovers can be frozen the day the curry is made. Transfer to an airtight container and freeze for up to 3 months. Defrost at room temperature and ensure the curry is piping hot before serving.

 

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Psst, if you like this, you’ll LOVE these Vegan Crispy Chick’n Burgers.

Love Sanjana

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