My simple paneer and potato kofta are golden on the outside and a brilliant white colour on the inside. Each bite is soft, a little spongy and slick with a smooth and creamy tomato sauce. In my home, Malai Kofta is an essential curry for special occasions.

This Indian vegetarian curry of paneer (cheese) and potato kofta is a real celebration of rich flavours and warming spices.

What is Malai Kofta?

Malai Kofta is a delicious North Indian vegetarian curry, popular in restaurants and for celebrations like weddings and parties. It’s rich, creamy and utterly delicious with naan, paratha or rice.

Recipes for Malai Kofta vary from cook to cook. “Malai” refers to the liberal use of cream in the dish, while “Kofta” allude the balls of deep-fried paneer (a vegetarian take on meat kofta, so to speak). Many recipes also include potatoes and/or other vegetables in the kofta mixture. A filling of chopped nuts and sultanas is commonplace, too.

Where does Malai Kofta come from?

It’s said that Malai Kofta has roots in Mughlai cuisine; a style of cooking that goes back to the Mughal Empire and its’ royal kitchens. Originally from Central Asia, Turkey, Persia and beyond, Mughlai cuisine introduced dishes like Biryani, Nihari, Korma, Keema and Pasanda to the Indian subcontinent. You will now find hundreds of delicious variations of these and more dishes across India, Pakistan, Afghanistan and Bangladesh.

They are often rich, luxurious and meat heavy. Ingredients like nuts, saffron, rosewater and dry fruits are found in both sweet and savoury dishes of the Mughlai kitchens.

Notable vegetarian Mughlai-influenced dishes include Malai Kofta, Shahi Paneer, Vegetable Korma, as well as desserts like Shahi Tukda, Falooda and Sheer Khurma.

There are two popular styles of Malai Kofta. Let’s explore them a little.

Mughlai Malai Kofta (Shahi Malai Kofta) – White in colour

This royal preparation of Malai Kofta is heavily inspired by the customs, techniques and ingredients of Mughlai kitchens. The white-coloured gravy is an ode to the royal emperors’ tastes for all things expensive (namely nuts, but also spices like cardamom, saffron and peppercorns).

Make this white gravy by first blanching almonds and/or cashews in hot water, then grinding to create a smooth and creamy paste. Fry off some spices and add the paste, but don’t let it brown. Copious amounts of cream and a pinch of sugar to finish, of course.

Punjabi Malai Kofta (North Indian-style Malai Kofta) – Orange or red in colour

Punjabi Malai Kofta is the version of the dish we most commonly find in restaurants. It’s an adaptation of the Mughlai dish that puts tomatoes to work, hence the orange or red gravy. Tomatoes and chillies were not introduced to India until the 15th and 16th centuries so you could say this is a more ‘modern take’ on Malai Kofta.

Over the years, recipes have changed and adapted with tastes and the movement of people. Each Malai Kofta recipe you’ll find online, in books or by word of mouth will be as unique as it is delicious.

Is this a Nut-free Malai Kofta recipe?

Yes, my recipe for Melt-Away Malai Kofta is incidentally, completely nut free. Most recipes for Malai Kofta will contain an assortment of nuts and raisins in the kofta filling and either cashews or almonds to thicken the gravy (sauce).

Now, I’ve never been a fan of crunchy nuts in my creamy kofta, although it is is typical of restaurant-style Malai Kofta.

A while back, I asked my Instagram community to vote on whether they like nuts and raisins in their Malai Kofta. An overwhelming 83% of 6,000 respondents said no. To make this suitable for those with nut allergies and intolerances, I decided to cut all the nuts out, even in the sauce. So here it is: A creamy, nut-free Malai Kofta recipe that tastes like a restaurant version!

What is Malai in Indian food?

In Indian cookery, the term ‘Malai’ refers to the cream extracted from heating whole milk (sourced from cattle: Either cow or buffalo). It’s used for making a range of dishes, both sweet and savoury. Some dishes include: Malai Kofta, Malai Peda, Rasmalai and Kulfi.

How to serve Malai Kofta

Serve Melt-Away Malai Kofta with your choice of Indian accompaniments, such as Naan, Paratha or Rice. I simply adore the combination of Malai Kofta and Garlic Naan.

Some recipes call for placement of the Kofta to be a last-minute affair, directly on top of the hot gravy. My recipe requires a gentle simmer to plump up the Kofta before serving. This gives them their mouth watering melt-away texture.

Why is it called Melt-Away Malai Kofta?

I’ve been making versions of this dish for years. Take a look at this delicious Paneer Kofta recipe from my archives. The first time I made this iteration of Malai Kofta, my husband took a portion out for himself at dinner time. I looked over and saw there were five koftas in his plate.

Important tips for making this recipe

Paneer

• Homemade paneer works best in this recipe. Refer to this recipe for Homemade Paneer. Make sure the paneer is very well pressed, overnight or for as long as possible. Chill in the fridge until ready to use. The paneer should be dry and crumbly. If it is not properly pressed, the kofta may break in the oil while frying.

Potatoes

• I use a floury variety of potato in my recipe. Maris Piper or King Edward if you’re in the UK. Any mealy potato you’d use for baked potatoes is ideal. Cook the potato however you like. I like to microwave mine in the skin until soft because it’s super quick and easy. It also draws water out of the potato rather than putting water in, like boiling does.

• Once the potato is cooked grate it on the fine side of a cheese grater. It’s best to allow it to cool a bit first!

Kneading kofta mixture

• Spend a bit of time kneading the kofta mixture. Use the heel of your palm to press the mixture into the worktop and away from you. We are creating a smooth-textured dough without a crumbly texture. This process is similar to kneading chhena (paneer) for sweets like Rasmalai and Rasgulla. It produces the perfect smooth and creamy finish.

• I spent about 5 minutes per portion, so 15 minutes kneading in total. It’s a great work out! I don’t recommend using a blender for this as it can overwork the mixture and ruin the texture of the kofta.

Frying kofta

• Heat the oil to 125°C/260°F on a cooking thermometer. It should be low enough to seal the kofta all around without browning too quickly. If you don’t have a cooking thermometer, drop one of the kofta into the oil – it should bubble around the outside very slowly.
  
• The kofta need to be fried very slowly until they turn golden. Each batch will take around 10 minutes. Keep them moving in the oil all the time for even browning. If the heat is too high the outside will brown too quickly and they will deflate as soon as they come out of the oil.
  
• I do not recommend baking or air frying the kofta.

Sauce/gravy

• Since we use tomato purée in the recipe, there is no need to strain the gravy after we blend it. I love the punchy tang of tomato purée in this recipe. Fresh tomatoes don’t even come close.
  
• Skimmed milk powder and fried onions will thicken the sauce beautifully in the absence of nuts. You can replace it with 8-10 cashews, soaked in boiling hot water for 30 minutes.
  
• Be sure to remove large whole spices like star anise and cinnamon from the onion masala before you blend it. They can ruin the colour!
  
• For a bright colour, slowly sizzle Kashmiri chilli powder in warm ghee or oil before adding the gravy mixture. It has a mild flavour and great colour. If you can find this, use half the amount of regular chilli powder and supplement with a teaspoon of paprika (not smoked paprika).

Can I make vegan Malai Kofta using this recipe?

I have not tried veganising this Malai Kofta recipe. I’d imagine quite a few significant changes would need to take place in order to make a vegan Malai Kofta with this recipe. I recommend checking out this Vegan Malai Kofta recipe by Nisha at Rainbow Plant Life.

Subscribe to my YouTube channel!

Is this recipe for Malai Kofta gluten free?

The kofta contain plain wheat flour. Feel free to swap this for rice flour or your favourite gluten-free baking flour. Use a gluten-free baking powder.

How to make Homemade Paneer

My recipe below is best made with Homemade Paneer. Although, if you don’t have time and want to use shop-bought, I’ll totally forgive you. Please do your best to find the softest paneer possible. Malai Paneer is perfect.

Melt-Away Malai Kofta recipe

Print

Melt-Away Malai Kofta

I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family. A celebration of rich flavours and warming spices.

Course Main Course

Cuisine Indian

Keyword celebration, curry, dinner party, kofta, north indian, paneer, party food

Prep Time 1 hour hour 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 6

Author Sanjana

Equipment

• Blender
• Large pan for cooking the sauce
• Kadai, work or large pan for deep frying
• Slotted spoon for deep frying

Ingredients

For the kofta:

• 225 g paneer, very well pressed homemade is best (recipe linked above)
• 100 g potato (any floury variety such as Maris Piper, King Edward or Yukon Gold) cooked, cooled, peeled and grated on the fine side of a grater
• 1 1/2 tbsp plain flour
• 1/3 tsp salt
• Baking powder same amount as two grains of rice
• Oil for deep frying any cooking oil

For the kofta curry:

• 2 tbsp oil
• 1 whole star anise
• 2 cm stick cinnamon or cassia bark
• 4 whole green cardamom pods
• 2 whole cloves
• 1 small piece black stone flower optional
• 2 onions finely diced (about 250g)
• 2 tbsp double concentrate tomato purée
• 2 large cloves garlic chopped
• 2 cm piece ginger grated
• 2 tbsp skimmed milk powder
• 250 ml water

To finish the Malai Kofta:

• 1 tbsp ghee or oil
• 1 tsp Kashmiri chilli powder
• Small pinch of saffron
• 3/4 tsp salt
• 1 tsp sugar
• 100 ml whipping cream (cooking cream)
• 1/4 tsp kasoori methi
• 1 tbsp chopped coriander leaves

Instructions

To make the kofta (see video for visual tutorial):

• Crumble your well-pressed homemade paneer onto a large plate or on a clean surface. it should feel dry and crumbly. If using shop bought paneer, you will need to grate it on the fine side of a grater.
• Add the finely-grated cooked potato, salt and baking powder. Work everything together using your hands and then sprinkle over the flour. Bring the mixture together to form a very rough mixture. It should bind to a sticky, but not wet dough. Divide it into three portions.
• Taking one portion of mixture at a time, begin to knead the dough on a worktop or clean surface. Use the heel of your palm to press the mixture into the worktop and away from you. We are creating a smooth-textured dough without a crumbles This process is similar to kneading chhena (paneer) for sweets like Rasmalai and Rasgulla. It produces the perfect finish.
• Spend a bit of time kneading the kofta mixture. I spent about 5 minutes per portion, so 15 minutes kneading in total. It's a great work out! I don't recommend using a blender for this as it can overwork the mixture and ruin the texture of the kofta.
• Bring the kofta mixture back together and begin to portion it out into approximately 13-15g portions. Don't make them any bigger than this as they will expand slightly in the oil. Roll each one with a little pressure between your palms. They should be perfectly smooth and without any cracks. You should have between 24-26 kofta.
• Heat enough oil to deep fry the kofta in a kadai or wok. Work in batches of 2-3 so the oil is not overcrowded. Heat the oil to 125°C/260°F on a cooking thermometer. It should be low enough to seal the kofta all around without browning too quickly. If you don't have a cooking thermometer, drop one of the kofta into the oil – it should bubble around the outside very slowly.
• Fry the kofta at this temperature. At no point should the oil temperature exceed 130°C/265°F. Agitate the oil around them, rather than directly moving the kofta at first. This will ensure they don't get knocked out of shape. The kofta need to be fried very slowly until they turn golden. Each batch will take around 10 minutes. Keep them moving in the oil all the time for even browning. If the heat is too high the outside will brown too quickly and they will deflate once they come out of the oil.
• Line a plate with kitchen towel. Lift out your fried kofta and drain on the plate. Repeat this process for your remaining batches of kofta. Note: It's okay if the kofta deflate very slightly on the surface. They will plump up again in the kofta curry later.

For the kofta curry:

• Heat the oil in a large pan. Add star anise, cinnamon or cassia bark, cardamom, cloves, black stone flower if using (I recommend it) and onions. Sauté over a medium-low heat for 8-10 minutes, until the onions turn soft and translucent but do not brown. Tip: Add the salt at this stage to help the onions cook quickly.
• Next, add the tomato purée and cook out for a further minute. Finally, add the ginger and garlic and cook for two minutes longer over a low heat. Allow this mixture to cool and then remove the whole star anise and cinnamon or cassia. Leave the other whole spices in.
• Once cool, transfer the mixture to a blender. Add the milk powder and water. Blend on the highest speed until very smooth. The sauce should be thick and very creamy.

To finish the Malai Kofta:

• Heat ghee or oil in a large pan set over a low heat. Add the Kashmiri chilli powder and allow it to sizzle for a few seconds before adding the blended kofta sauce. Stir well. Add saffron, sugar and cream (reserve a tablespoon for garnishing). Stir well and bring to a very gentle simmer.
• Add the fried kofta and mix gently to ensure they're covered. Place a lid on the pan and allow to heat through over a low heat for 4-5 minutes.
• Remove the lid and garnish with a swirl of cream, kasoori methi (rub between your palms first) and fresh coriander. Serve immediately with naan, paratha or rice.

Video

Notes

How to store leftover Malai Kofta

Pack any leftovers into an air-tight container. Refrigerate for up to 3 days. Reheat in a pan, adding water if sauce is too thick. Try not to stir too much to avoid breaking. Do not freeze.

To make Malai Kofta ahead of time

This can be made up to 3 days in advance. Keep the kofta and sauce separate until you’re ready to serve. At the last minute, bring the sauce to a gentle simmer (add water if necessary as it will thicken over time), add the kofta and simmer gently for 4-5 minutes as directed in the recipe above.

Pin this recipe for later!

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

More recipes you might like

The Best Vegetable Samosas

Learn how to make amazing Indian vegetarian samosas stuffed with the classic combination of potatoes and peas. Includes a detailed step-by-step recipe for folding samosas with homemade pastry.

Check out this recipe

Quick Buttermilk Naan

Make lip-licking naans that are thin, tender and chewy, with perfectly-puffy blisters, just like in Indian restaurants. The flavour of these buttermilk naans is slightly tangy and so delicious with a slick of salty butter. Use them to scoop up your favourite curries, or dunk them in daal for a a comforting meal — you won’t believe they aren’t from a restaurant!

Check out this recipe

Foolproof Indian Boiled Rice

Learn how to achieve the longest, most separate grains of rice with this easy recipe for boiled Basmati rice. Serve alongside your favourite curries and daals.

Check out this recipe

Love Sanjana

The post Melt-Away Malai Kofta appeared first on Sanjana.Feasts.

Fans of savoury and sweet combos will find this rich and comforting pasta dinner irresistible.

An unexpected twist on classic creamy mac and cheese

Spring means the arrival of Easter favourite, hot cross buns in the shops (well, from January actually!). There are few dinners I make on consistent rotation but recently, this has become one dish I crave solidly.

Hot Cross Crumb Mac & Cheese comes from my deep love of Cheddar cheese sandwiched between warm, toasted hot cross buns. It’s a classic sweet and savoury snack combination I couldn’t help but make a meal of.

The fact of the matter is that nothing bulks out a dish better than pasta. Enter Hot Cross Crumb Mac & Cheese. Here, I fold short pasta like fusilli, macaroni, conchiglie (shells), penne or even rigatoni into rich and creamy mature Cheddar sauce.

The ultimate Mac and Cheese with breadcrumbs

Golden hot cross bun crumbs with crispy sage leaves top the dish off. I love the contrast of lightly-spiced crumbs and sweet raisins against the deeply savoury cheese. The whole affair is a celebration of textures and flavours.

A combination you’ll either love or hate

Hot Cross Crumb Mac & Cheese reminds me a bit of fruity Wensleydale with cranberries and apricots at Christmas. Or cheese and mango chutney sandwiches. It feels 50 shades of wrong but when you eat it, it the flavours just work.

This being said, if sweet and savoury dishes aren’t your cup of tea, it’s best to skip the hot cross crumbs with this recipe. Ultimately, this mac and cheese recipe alone still makes for a delicious stove-top meal.

Make Hot Cross Crumb Cauliflower Cheese for a lower carb option

Although my passion for pasta runs deep, you might find it useful to know that you can easily swap cooked pasta for roasted cauliflower florets. A cheeky riff on cauliflower cheese, so to speak. This would make for a great lower carb option or side dish.

Mac & Cheese tips & tricks

Subscribe to my YouTube Channel

Hot Cross Crumb Mac & Cheese recipe

Print

Hot Cross Crumb Mac & Cheese

The ultimate luxury macaroni cheese for hot cross bun lovers! Fold pasta into this impossibly creamy cheese sauce and top off with crispy hot cross bun crumbs. Fans of savoury and sweet combos will find this irresistible.

Course Main Course

Cuisine British

Keyword cheese, dinner party, easter, hot cross buns, macaroni, pasta, vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Sanjana

Equipment

• Blender or food processor
• Whisk

Ingredients

• 350 g fusilli or other short pasta of your choice
• 2 tbsp plain flour
• 600 ml evaporated milk or whole (full-fat) milk
• 2 tbsp butter
• 1 tsp dried garlic or 2 large cloves garlic, peeled and crushed
• 225 g extra-mature Cheddar grated
• 1 tsp English mustard powder or Dijon mustard
• 1/4 tsp ground nutmeg
• 2 tsp cornflour (cornstarch)
• 1/4 tsp salt or to taste

For the hot cross crumbs:

• 3 shop-bought hot cross buns
• 3 tbsp olive oil or butter
• 10-15 sage leaves or 1-2 sprigs rosemary

Instructions

To make the hot cross crumbs

• Break the hot cross buns up into rough chunks. Place them in to the jar of a blender or food processor. Pulse or blend until you have medium-coarse crumbs.
• Heat the olive oil or butter in a pan set over a medium-low heat. Add the sage leaves or sprigs of rosemary. Sauté for a minute or two until the leaves begin to crisp up. A low heat will help release the natural aromas from the herbs.
• Add the hot cross bun crumbs and continue to sauté over a medium-low heat until golden and crispy, about 5 minutes. Stir all the time to ensure the crumbs toast evenly and don't burn. You'll be able to hear when they're ready — a crispy clattering sound as you mix. Remove from the heat and transfer to a plate to cool.

For the mac and cheese

• Toss the grated cheese with cornflour, English mustard powder, garlic and nutmeg.
• Melt the butter in a large, heavy-based pan. Add the plain flour and cook, stirring all the time until it releases a slightly nutty aroma (don't let it brown), this should take about 2 minutes over a medium heat. Remove from the heat.
• Whisk in the milk a little at a time until you have a smooth, lump-free mixture. It won't immediately look thick. Return to the heat and cook for 4-5 minutes, whisking all the time until slightly thickened. Once it comes to a very gentle simmer, switch the heat off again.
• Add the cheese mixture and whisk continuously until the cheese melts and the sauce thickens further and becomes smooth and glossy. Taste and season with salt if necessary. How much salt you add depends on how salty your cheese is and your personal taste.
• Cook the pasta in plenty of salted water, according to the packet instructions or until al dente (it should still have a little bite to it).
• Fold the cooked pasta into the sauce. If it feels a bit too thick, add a little bit of the pasta cooking water to adjust the consistency.
• Serve immediately topped with the crispy hot cross crumbs.

Video

Notes

• I like to use evaporated milk from a tin for my mac and cheese. It’s been heat-treated so is more stable and produces a smoother sauce without as much risk of curdling on contact with the cheese. I also love the flavour and creaminess of cheese sauce made with evaporated milk.
• Cornflour gives the mac and cheese a lovely glossy finish, as well as ensures the dish reheats better than if it were made with plain flour alone.
• Toss the cornflour with the cheese for even distribution into the sauce. It’s easier to add all the seasonings into the cheese mixture beforehand so you can just dump and go when making the sauce, too.
• If using fresh garlic, add it to the plain flour and butter mixture. Cook it out before adding the milk.
• If using Dijon mustard, whisk it in at the end, right before adding the pasta.
• This Hot Cross Crumb Mac & Cheese reheats beautifully in the microwave. Keep the macaroni cheese and crumbs separate until you’re ready to serve so the crumbs remain crunchy.

 

Pin this recipe for later! Hot Cross Crumb Mac & Cheese

If you like this, you’ll love my recipe for Roasted Vegetable & Mascarpone Lasagne

Love Sanjana

The post Hot Cross Crumb Mac & Cheese appeared first on Sanjana.Feasts.

One bite of spicy cheese scone followed by a swift sip of sweet chai and I’m transported back to my childhood kitchen.

From picnic blanket to kitchen table

I grew up in a town in West Yorkshire. It was a picturesque place full of friendly people. My family made life-long friends there. We lived above our newsagents for many years before moving to a more spacious home.

The kitchen above the shop was incredibly compact. We’d lay a picnic blanket out on the floor to roll Daal Kachori and fold Samosas. Sitting cross-legged, we’d hum to Anup Jalota bhajans.

His rendition of Hanuman Aarti will forever be etched in my mind as the soundtrack that fortifies mum’s Saturday morning Urad (black lentils). This experience bore and fostered my curiosity for cooking, from the age of just six or seven.

When we moved some years later, I remember my mum’s joy at having a modern kitchen where she could cook her heart out. She loved that her new kitchen was an ‘L’ shape with enough room for a table.

Sunday lunchtime Masala Poori, Bateta nu Shaak and Shrikhand may have tasted the same but now they were now enjoyed at the table, not on our laps. We ate every meal there as a family for the next eight years.

I learnt to cook a great deal in both kitchens but my sweetest memories came from that tiny kitchen above the corner shop.

I’ll keep the chai warm

Sunday afternoons would be spent browsing through well-thumbed cookbooks together, chatting about what we can cook up next. Mum’s collection of recipe books blew my curious mind. Never one to miss a trick, she would translate the ones written in Gujarati to English for me.

No matter how un-traditional my recipe ideas were, mum would always encourage me to try them out. Shrikhand-filled Doughnuts and Naan Pizza Pockets, anyone?

It was this encouragement, peppered with her sage advice that nurtured my passion. Everything grew from these moments we shared, from the picnic blanket on the floor, to the kitchen table.

With multiple lockdowns this past 12 months, having tea, scones and chats with her have been the thing I’ve missed the most. I’ll keep the Chai warm until we can do that again.

What’s in Masala Cheese Scones?

Aside from the basic flour, butter, milk and leavening agents, I add a blend of two cheeses, chilli, coriander, onions and garam masala.

I use my Homemade Garam Masala in these scones. The flavour you get from home-roasted and ground spices is wonderful. Indeed, if you don’t have time, you can use shop-bought garam masala.

How long does it take to make Masala Cheese Scones?

These vegetarian Masala Cheese Scones can be ready in under 40 minutes, including prep time.

How to serve these Scones

Serve them with chai, your favourite mango chutney or even alongside a bowl of tomato soup. They’re light, flaky and full of spiciness. Feel free to reduce or increase the amount of chillies as per your taste.

These Masala Cheese Scones are…

• Quick & easy
• Vegetarian
• Egg free
• Easy to veganise

How to make Vegan Cheese Scones

You’ll need to make a few swaps to the recipe below. Instead of butter, use any soft, plant-based spread (vegan block) of your choice. Don’t use oil.

Swap the milk in both the dough and for the milk wash for any unsweetened dairy-free milk.

Instead of the dairy cheese, use your favourite brand of vegan cheese. I love vegan Applewood Smoked Cheese.

Other recipes you might like

• Indian Cheese Twists
• Chilli-Cheese Churros
• Halloumi 65
• Garam Masala Potato Gratin

3 ways to make “egg wash” without eggs

Option 1: Turmeric “Eggwash”

If you’ve been following me for a long time, you’ll remember these Mini Mushroom & Feta Pies. This was one of the first times I made an eggwash without eggs and the results were perfect.

I usually mix together warm milk and a very small amount of ground turmeric. And there you have it. A perfect “eggwash”, minus the eggs.

Option 2: Coconut “Eggwash”

Mix together warm coconut milk, a tiny pinch of turmeric and a drizzle of agave for a shiny finish. This is how I give my Vegan Curry Puffs a glorious egg-yellow colour.

Don’t worry, the agave in such a small amount won’t make your finished bake taste sweet.

Option 3: Mustard “Eggwash”

This is my no-egg “eggwash” of choice in this recipe for Masala Cheese Scones. Not only does it give the flaky scones another dimension of warmth, it turns the tops so beautifully golden.

If you choose to add any seeds to the top, this will also help them stick.

Simply mix together English mustard powder and warm milk. Brush this all over the top of the scones before you bake them.

How to make light scones: Freeze and grate your butter!

For the lightest and flakiest scones, pop your butter in the freezer for 30 minutes or so. Grate on the coarse side of a cheese grater to ensure it combines with the flour quickly and easily.

Like making shortcrust pastry, light and flaky scones require as little handling as possible. Every ingredient should be cold before you begin.

Subscribe to my YouTube channel

More topping ideas for your Masala Cheese Scones

• Nigella seeds (kalonji)
• Sesame seeds
• Sunflower seeds
• Poppy seeds
• Cumin seeds
• More cheese (never a bad idea)

Masala Cheese Scones recipe & video

Print

Masala Cheese Scones

Never underestimate the power of a Masala Cheese Scone and a mug of hot tea. This casual comfort combo is my go-to for when I need a dose of nostalgia.

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine Indian

Keyword afternoon tea, bread, cheese, pastry, scone, snacks

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Equipment

• 7cm (2.7-inch) round cookie or scone cutter

Ingredients

• 250 g plain flour
• 1 tsp garam masala
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 50 g mature Cheddar grated
• 50 g Red Leicester grated
• 2 tbsp chopped fresh coriander
• 50 g red onion finely chopped
• 75 g unsalted butter frozen or very cold
• 175 ml full-fat milk cold

For the mustard "eggwash":

• 2 tsp English mustard powder
• 1 1/2 tsp full-fat milk

Instructions

• Preheat the oven to 200°C/400°F.
• Start by grating your butter on the coarse side of a cheese grater. This will help incorporate the butter quickly and easily.
• In a large bowl, mix together the flour, baking powder, baking soda, garam masala and salt. Add the grated butter and using your fingertips, swiftly rub the flour and butter together to form a fine, breadcrumb-like texture.
• Add the onion, chilli, coriander and cheese. Mix together.
• Next, pour in the milk. Use a spoon or your hands to bring the mixture together as a soft dough. Be very gentle and do not knead it. Light and flaky scones require as little handling as possible.
• Flour a clean surface and pat or roll the dough out to a thickness of about 1 1/2-2cm. Stamp out rounds using a cookie cutter. Pick up any scraps of dough and bring them back together to cut out more rounds. Remember to handle the dough quickly and with a light touch. Cracks on the surface are fine. Scones should be rustic looking.
• Place the scones on a large baking tray lined with baking parchment. Arrange the scones on the tray, leaving a small gap around each one as they will rise a bit. Refrigerate for 5 minutes.

To make the mustard "eggwash":

• In a small bowl, mix together the mustard and milk. Stir until no lumps remain.

To bake the scones:

• Brush the scones with the mustard wash and sprinkle on your kalonji (nigella) seeds and sesame seeds. Alternatively, you can keep them plain or choose an alternative. I've included some different topping ideas in the blog post above.
• Bake the scones in the pre-heated oven for 20-22 minutes. Allow to cool for 15-20 minutes before eating.

Video

Notes

• Serve these scones with Masala Chai and if you like, mango chutney. I sometimes like to add a blob of whipped cream cheese and mango chutney together, cream tea style.
• Cut the scones into any shape you like. Note that larger scones may take longer to bake.
• Store the scones in an airtight container, somewhere cool. Enjoy within 2 days. Refrigeration may make the scones stale.

 

Pin this recipe for later

If you like this, you’ll love my recipe for Indian Cheese Twists

Love Sanjana

The post Masala Cheese Scones appeared first on Sanjana.Feasts.

I welcome the combination of wholesome and floury Maris Piper potatoes and sweet potatoes. While both are delicious in their own right, something rather magical happens when you marry them together with cream and masalas.

What is Garam Masala?

Garam masala (Hindi: गरम मसाला) is a blend of warming spices, used heavily in Indian dishes, most often in North Indian recipes. Grab my Homemade Garam Masala recipe here.

The cooler climate calls and rich Mughlai and Central Asian influences on North Indian cuisine are particularly suited to the “garam” (warm) spices in garam masala.

Garam masala is a flavour protagonist for many regional Indian cuisines: Awadhi, Bihari, Punjabi, Rajasthani and Himachali to name just a few sub-cuisines of Northern India.

What is Garam Masala made from?

There is no one-size fits all answer. Almost every family will have their own preferences.

Most recipes for garam masala call for a varying blend of the following spices:

Coriander seeds, cumin seeds, fennel seeds, Indian bay leaves, cloves, cinnamon (or cassia), nutmeg, mace, peppercorns, black and green cardamom.

Some recipes call for dried chillies, while others do not.

Homemade Garam Masala vs. shop bought

There’s no denying the aromatic wave of flavour homemade garam masala brings. Add it to a curry, samosa filling or rice dish and it surpasses mediocrity and becomes a complete flavour bomb.

Having said this, I always keep a good blend of shop-bought Garam Masala in my cupboard for when I’m short of time and the homemade stuff.

I like both Jalpur Millers Garam Masala and BART Punjab Masala when it comes to the shop bought kind.

What kind of potatoes should I use for Garam Masala Potato Gratin?

Any floury potatoes, such as Maris Piper or King Edward are good choices. I like the orange-fleshed sweet potatoes for this but the white ones work fine too.

The purple variety of sweet potato can give the creamy sauce an odd colour. It tastes fine, however.

How to slice potatoes for gratin

You can prepare your potatoes by hand, simply using a sharp knife and chopping board. For even slices, use a mandoline (along with guard) to cut the potatoes into thin rounds.

Try to aim for a thickness of 1mm, but don’t worry if they are a bit thicker than this. The most important thing is that the potatoes are all uniform in size so they all cook at the same time.

Short of time? Chunk the potatoes up into wedges instead. Simple!

Subscribe to my YouTube channel for new recipes every week!

Do I have to peel the potatoes?

Not at all. I do however, recommend scrubbing the white potatoes and peeling the sweet potatoes with a vegetable peeler.

Can I make this Indian-style potato gratin ahead of time?

Totally. Prepare the potatoes as instructed in the recipe. To clarify, pile the partially cooked potatoes into a baking dish, along with the cream. Cool, cover and refrigerate. Top with cheese before you bake the gratin.

Can I veganise this Garam Masala Potato Gratin?

It’s possible to replace the cream in this recipe with any plant-based cream, such as oat cream or even coconut milk. Use a vegan cheese alternative to sprinkle on top.

Is this Garam Masala Potato Gratin gluten free?

Yes. This recipe is free from wheat/gluten.

How to serve Garam Masala Potato Gratin

Once baked, allow the gratin to stand for 20-25 minutes. I know it sounds like an impossible ask but this will allow the creamy sauce to thicken and meld with the starchy potatoes.

Serve this gratin with your favourite grilled or pan-fried protein. I love it with seitan, tempeh and tofu. Although I’ve been known to eat it all by itself too!

Equipment I recommend for this recipe

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Garam Masala Potato Gratin recipe

Print

Garam Masala Potato Gratin

This simple double potato concoction with cream and freshly-ground spices is a dish I crave often.

Course Main Course, Side Dish

Cuisine French, Indian

Keyword baked, gratin, potatoes

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 1 kg floury potatoes such as Maris Piper or King Edward
• 400 g sweet potatoes
• 400 ml double cream
• 350 ml hot vegetable stock
• 2 large cloves garlic
• 2 tbsp garam masala homemade or shop bought – recipe for homemade Garam Masala below)
• 100 g mature Cheddar
• 50 g vegetarian hard cheese Parmesan-style cheese
• 1 spring onion finely sliced

Instructions

• Preheat the oven to 180°C/360°F/gas mark 4.
• Peel the potatoes and place them whole, in a large bowl of cold water.
• Slice the potatoes into 1mm thick rounds, either by hand or using a mandoline. If using a mandoline, be sure to use the hand guard. Once all of the potatoes are sliced, quickly move on to the next step. No need to put them back in the water. If you do, all that sauce-thickening starch will be washed away.
• Pile the potatoes into a large pot. Add the garlic, cream, vegetable stock and garam masala. At this stage you can also add chillies if you like it spicy. Stir well and bring to a gentle simmer.
• Cook the potatoes and cream mixture uncovered for 10-12 minutes, or until a fork pierces a potato slice easily. Be sure not to over cook or the potatoes will turn to mush. Whilst simmering, use a spatula to tease and separate any potatoes that might have stuck together.
• Spoon the potatoes into a large baking dish. If you like, you can arrange them so the top layer looks pretty but this comfort food, not fine dining. Rustic is superb.
• Top the gratin with grated Cheddar and vegetarian Parmesan alternative (optional). Bake uncovered in a preheated oven for 45-50 minutes until the top is golden and bubbling. Garnish with sliced spring onions.
• Allow the gratin to stand at room temperature for around 20 minutes before serving. This will give the sauce and potato starches time to thicken and get to know each other.

Video

Notes

• This a deliciously creamy, potato gratin can be prepared ahead of time. Simply complete steps 2-6 and then cool, cover and refrigerate. Before serving, top with cheese and bake the gratin as directed in the recipe.
• To freeze: Once cool, wrap the fully cooked gratin tightly in cling film, then in foil. Freeze for up to 6 months. Cook from frozen in a preheated oven for 35 minutes or until piping hot.
• I find the stock and cheese salty enough to season the dish but if you like, you can add salt according to your taste.

If you like this, you’ll love my recipe for Homemade Garam Masala

Love Sanjana

The post Garam Masala Potato Gratin appeared first on Sanjana.Feasts.

My recipe has been perfected over the years to produce a soft and squidgy cheese that cubes and slices beautifully for curries and crumbles like a dream for paratha, kulcha, samosa and bhurji.

How to use Homemade Masala Paneer

You can of course, use it fresh, just as it is for a melt-in-the-mouth texture, or pan-fry it to create a crispy, golden crust. It’s also a delicious addition to Indo-Chinese favourites like Chilli Paneer and Paneer Manchurian.

Homemade Masala Paneer

How to curdle milk for Homemade Masala Paneer

My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.

You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:

• 2 tbsp white vinegar mixed with 250ml water
• 1 tsp citric acid mixed with 250ml water
• 100g sour natural yoghurt whisked with 2 tbsp water
• 250ml sour whey

What other herbs and spices can I add to Masala Paneer?

This recipe is highly customisable and can be transformed with just a few changes to the herbs and spices used. Here are some of my favourite Paneer flavour infusions:

• My original Masala Paneer: Ground black pepper, ginger paste, chilli flakes, fresh coriander.
• Indo-Chinese Masala Paneer: Chinese 5-spice, ginger paste, green chillies, chopped spring onion.
• Mediterranean Masala Paneer: Sliced olives, chopped sundried tomatoes, garlic paste, dried oregano, fresh basil.
• Jamaican Jerk Masala Paneer: Ground allspice, dried thyme, dried garlic powder, chopped scotch bonnet chilli.
• Tex-Mex: Smoked paprika, ground cumin, dried onion powder, chopped coriander.

How to make soft paneer

This is a super common question and one I’m asked often. The answer is simple: Use milk with ample fat content and curdle the milk slowly you don’t shock the curds into separating quickly. Dilute the acid with water to encourage a slow separation. The last thing to remember is to ensure you don’t press it too hard. A small amount of moisture in the cheese will keep it squidgy. Ultimately, try to introduce temperature changes gradually.

Simple changes you can make for softer paneer:

• Dilute the acid when using lemon, vinegar or citric acid to facilitate a gentle separation of curds and whey.
• Use high-fat milk (this will also improve yield)
• Rinse the cheese in warm water instead of cold

Paneer for sweet and savoury dishes

Follow my recipe to make perfect paneer, whatever your intended use for it may be. Whether you want to make cubes for Chilli Paneer and Paneer Tikka, crumble it for Paneer Kulcha or use the drained and kneaded chhena for making Rasmalai.

The Best Homemade Masala Paneer: Troubleshooting

Print

Homemade Masala Paneer

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

Course Appetizer, Main Course

Cuisine Indian

Keyword cheese

Prep Time 50 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 350 g

Author Sanjana

Equipment

• Large, heavy-based pan
• Muslin or cheesecloth
• Colander or sieve
• Large bowl

Ingredients

• 2.5 L full-fat milk at least 3% fat Note that ultra-filtered milk isn’t suitable for making cheese
• 100 ml lemon juice
• 250 ml water
• 1/4 tsp any flavourless oil to grease the base of the pan
• 1 tsp salt
• 1/4 tsp freshly-ground black pepper
• 1/2 tsp chilli flakes
• 1/2 tsp grated ginger or ginger paste
• 1 tbsp freshly-chopped coriander

Instructions

• In a bowl or jug, mix together the lemon juice and water.
• Use a kitchen towel dipped in oil to grease the base of the pan. This will stop the milk from burning on the bottom.
• Pour the milk into the pan and heat over a medium flame. Don’t stir the milk too much as we don’t want to create too much froth. Don’t leave the milk unattended, it can boil over quite quickly. Once the milk comes to a boil, switch the heat off.
• Slowly add the lemon and water mixture and stir the milk very gently to disperse. Imagine gently drawing a figure of eight in the pan. If the milk isn’t curdling, add more of the lemon and water mixture until it does.
• You’ll know the paneer is ready when the curds look like little white clouds floating the a yellow/green-ish water (this is the whey).
• Line a colander or sieve with a clean muslin or cheesecloth. You can wet the cloth if isn’t sitting in the colander well. Place the colander over a large bowl to catch the drained whey.
• Pour the mixture into the colander and allow the whey to drain out.
• Next, transfer the bundle of drained curds (along with the muslin) into a bowl while you pour the whey into another bowl or simply swap it with another bowl.
• The curds now need to be washed to remove any excess acidic flavour. Pour plenty of warm water over the cheese and agitate with a spoon to wash away the sourness. I use around 1L water for this process.
• Once washed, dissolve the salt in another 500ml warm water and pour this over the curds to season it. Sprinkle over the black pepper, chilli flakes, ginger and coriander. Mix well.
• Wrap the muslin over the top of the curds, as flat as you can get it. Press gently with your hands to drain off excess water.
• Place a flat plate over the top and weigh the curds down with something heavy (like a few tins of beans, a mortar or books) to drain off remaining water and lightly set the paneer. The heavier the weight you apply, the firmer set your paneer will be. I like to apply a light weight at this point so that I can mould it properly later.
• After an hour, the paneer is ready to use. It may be slightly crumbly. If you prefer a firmer set for cubing and slicing, either set in the fridge overnight or do as I do and mould it in a dish, tin or bowl with more pressing.

Optional step for moulding the paneer:

• Transfer the lightly-set paneer to a small tin or ceramic/glass dish, about 12cm wide. Keep it in the muslin/cheesecloth for easier unmoulding later. Press the paneer in with the back of a spoon. It doesn’t matter of it breaks and crumbles as you’ll be pressing it again shortly. Wrap the paneer up with the muslin and apply more pressure with a plate and weight.
• Pop the whole thing, plate and weight included in the fridge overnight to set. The next day your block of fresh paneer will be ready to cube and slice for all your favourite paneer recipes.

Video

Notes

• My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.
• You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:
  • 2 tbsp white vinegar mixed with 250ml water
  • 1 tsp citric acid mixed with 250ml water
  • 100g sour natural yoghurt whisked with 2 tbsp water
  • 250ml sour whey

Pin this recipe for later!

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

The post Homemade Masala Paneer appeared first on Sanjana.Feasts.

You can of course, use it fresh, just as it is for a melt-in-the-mouth texture, or pan-fry it to create a crispy, golden crust. It’s also a delicious addition to Indo-Chinese favourites like Chilli Paneer and Paneer Manchurian.

Watch how to make Homemade Paneer

How to curdle milk for The Best Homemade Paneer

My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.

You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:

• 2 tbsp white vinegar mixed with 250ml water
• 1 tsp citric acid mixed with 250ml water
• 100g sour natural yoghurt whisked with 2 tbsp water
• 250ml sour whey

How to make soft paneer

This is a super common question and one I’m asked often. The answer is simple: Use milk with ample fat content and curdle the milk slowly you don’t shock the curds into separating quickly. Dilute the acid with water to encourage a slow separation. The last thing to remember is to ensure you don’t press it too hard. A small amount of moisture in the cheese will keep it squidgy. Ultimately, try to introduce temperature changes gradually.

Simple changes you can make for softer paneer:

• Dilute the acid when using lemon, vinegar or citric acid to facilitate a gentle separation of curds and whey.
• Use high-fat milk (this will also improve yield)
• Rinse the cheese in warm water instead of cold

Paneer for sweet and savoury dishes

Follow my recipe to make perfect paneer, whatever your intended use for it may be. Whether you want to make cubes for Chilli Paneer and Paneer Tikka, crumble it for Paneer Kulcha or use the drained and kneaded chhena for making Rasmalai.

The Best Homemade Paneer: Troubleshooting

Print

The Best Homemade Paneer (Softest-Ever Cubes!)

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.

Course Appetizer, Lunch, Main Course

Cuisine Indian

Keyword cheese, dairy free, milk, paneer, vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 350 g

Author Sanjana

Equipment

• Large, heavy-based pan
• Muslin or cheesecloth
• Colander or sieve
• Large bowl

Ingredients

• 2.5 L full-fat milk (at least 3% fat) Note that ultra-filtered milk isn't suitable for making cheese
• 100 ml lemon juice
• 250 ml water
• 1/4 tsp any flavourless oil to grease the base of the pan
• 1 tsp salt optional

Instructions

• In a bowl or jug, mix together the lemon juice and water.
• Use a kitchen towel dipped in oil to grease the base of the pan. This will stop the milk from burning on the bottom.
• Pour the milk into the pan and heat over a medium flame. Don't stir the milk too much as we don't want to create too much froth. Don't leave the milk unattended, it can boil over quite quickly. Once the milk comes to a boil, switch the heat off.
• Slowly add the lemon and water mixture and stir the milk very gently to disperse. Imagine gently drawing a figure of eight in the pan. If the milk isn't curdling, add more of the lemon and water mixture until it does.
• You'll know the paneer is ready when the curds look like little white clouds floating the a yellow/green-ish water (this is the whey).
• Line a colander or sieve with a clean muslin or cheesecloth. You can wet the cloth if isn't sitting in the colander well. Place the colander over a large bowl to catch the drained whey.
• Pour the mixture into the colander and allow the whey to drain out.
• Next, transfer the bundle of drained curds (along with the muslin) into a bowl while you pour the whey into another bowl or simply swap it with another bowl.
• The curds now need to be washed to remove any excess acidic flavour. Pour plenty of warm water over the cheese and agitate with a spoon to wash away the sourness. I use around 1L water for this process.
• Once washed, dissolve the salt in another 500ml warm water and pour this over the curds to season it. This step is optional. Mix it well.
• Wrap the muslin over the top of the curds, as flat as you can get it. Press gently with your hands to drain off excess water.
• Place a flat plate over the top and weigh the curds down with something heavy (like a few tins of beans, a mortar or books) to drain off remaining water and lightly set the paneer. The heavier the weight you apply, the firmer set your paneer will be. I like to apply a light weight at this point so that I can mould it properly later.
• After an hour, the paneer is ready to use. It may be slightly crumbly. If you prefer a firmer set for cubing and slicing, either set in the fridge overnight or do as I do and mould it in a dish, tin or bowl with more pressing.

Optional step for moulding the paneer:

• Transfer the lightly-set paneer to a small tin or ceramic/glass dish, about 12cm wide. Keep it in the muslin/cheesecloth for easier unmoulding later. Press the paneer in with the back of a spoon. It doesn't matter of it breaks and crumbles as you'll be pressing it again shortly. Wrap the paneer up with the muslin and apply more pressure with a plate and weight.
• Pop the whole thing, plate and weight included in the fridge overnight to set. The next day your block of fresh paneer will be ready to cube and slice for all your favourite paneer recipes.

Video

Notes

• My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.
• You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:
  • 2 tbsp white vinegar mixed with 250ml water
  • 1 tsp citric acid mixed with 250ml water
  • 100g sour natural yoghurt whisked with 2 tbsp water
  • 250ml sour whey

Pin this recipe for later!

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

The post The Best Homemade Paneer appeared first on Sanjana.Feasts.

You may have guessed, we’re throwing back to some nostalgic 90s TV with this ode to F•R•I•E•N•D•S. The hidden layer of chutney-soaked bread is inspired by The One with Ross’ Sandwich (s.5, ep.9). If you have no idea what I’m talking about, forget everything you just read and make this sandwich anyway.

Why add the “Moist Maker”?

While this cheeky addition to this Mumbai Sandwich may not be traditional, it ensures we cram optimal chutney into our sandwich. After all, the green chutney is the best part of any Mumbai Sandwich. A chutney has the power to make or break the whole sandwich experience.

A slice of toasted bread is the perfect sponge for the chutney and provides ample moisture (hence the name), without making the sandwich soggy. Perfect.

How to serve this sandwich

It’s pretty much a meal in itself. Bread and masala potatoes are the custom carbs, veggies and cheese act as secondary belly fillers. Ultimately, you don’t need to serve it with anything. If you really want a side, try some crisps — because who’s gonna tell you how many forms of potatoes are acceptable?

Troubleshooting: Mumbai “Moist Maker” Sandwich

Print

Mumbai “Moist Maker” Sandwich

This ultra-crispy toastie is stuffed with masala potatoes, melting cheese, beetroot, onions and, wait for it… An extra slice of toast soaked in GOD TIER green chutney — a.k.a. the “Moist Maker”. The whole stack is finished off with crunchy sev (crunchy chickpea flour noodles).

Course Lunch, Main Course

Cuisine Indian

Keyword grilled cheese, sandwich, street food, toastie

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 2 sandwiches

Author Sanjana

Ingredients

• 6 slices white sandwich bread
• 2 tbsp butter softened
• 1/2 small red onion sliced into narrow rings and separated
• 1 small beetroot thinly sliced
• 1 tomato finely sliced into rounds
• 30 g Cheddar
• 30 g low-moisture mozzarella

For the green chutney:

• 50 g fresh coriander including stalks
• 10-15 fresh mint leaves
• 25 cashews soaked in hot water for 30 minutes
• 2 green chillies or to taste
• 1 clove garlic
• 2 tbsp lemon juice
• 1/2 tsp salt
• 2 tsp sugar
• 2 tbsp water

For the potato filling:

• 2 medium-sized potatoes
• 1 tbsp oil I used rapeseed
• 1 tsp mustard seeds
• 2 tbsp chopped coriander leaves
• 1/4 tsp turmeric
• 1/4 tsp salt

To garnish:

• 25 g sev
• Extra cheese optional
• Fried green chillies optional

Instructions

To make the potato filling:

• Steam, microwave or bake the potatoes until tender. Allow to cool slightly and then peel off the skin. Roughly mash the potatoes.
• Heat the oil in a pan and add the mustard seeds. Allow to crackle and then add the coriander leaves, turmeric, salt and potatoes. Mix well to combine and then switch off the heat. Allow to cool.

To make the chutney:

• Add all the ingredients to a small blender and blend to a smooth purée. Set aside.

To build the sandwich:

• Toast two slices of bread and cut off the crusts.
• In a bowl mix the two cheeses together.
• Butter one side of a slice of non-toasted bread and place onto a plate, buttered-side down. Spread 2 tsp green chutney on the plain side and spread half the cooled potato filling on top. Sprinkle with a small amount of cheese.
• Top with tomatoes, onions and a little more cheese.
• Next, soak one of the crustless toast slices in green chutney. Place directly on top of the cheese.
• Add another sprinkle of cheese and then arrange the beetroots on top. Top with more cheese and another slice of bread spread with green chutney. Place the bread onto the sandwich chutney-side down and then butter the outside.
• Carefully lift the sandwich and place it in a pre-heated frying pan. Cook over a medium-low heat for 5 minutes until golden brown. Press the sandwich using a flat spatula or similar while it cooks to ensure good adhesion of layers, proper contact of bread to pan and thorough cooking. Flip and repeat the same for the other side.
• Build and cook the second sandwich in the same way.
• Remove from the pan and cut diagonally into triangles. Optional: Spread more green chutney on top and sprinkle with sev. Serve immediately.

Video

Notes

• These sandwiches are best served hot.
• These sandwiches are not suitable for freezing.
• Assemble immediately before cooking.

Pin it for later!

If you like this, you’ll love my Butter Pau Bhaji recipe

The post Mumbai “Moist Maker” Sandwich appeared first on Sanjana.Feasts.

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.

Print

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

Pin it for later

If you like this, you’ll love my recipe for Aloo Paratha

The post Paneer Kulcha appeared first on Sanjana.Feasts.

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

Print

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.

Pin it for later!

If you like Shahi Paneer, you’ll love this recipe for Tofu Tikka Masala

Love Sanjana

The post Restaurant-Style Shahi Paneer appeared first on Sanjana.Feasts.

The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again.

How to make Easy Paneer & Vegetable Tikkis

I use shop-bought paneer crumbled in the blender (or with clean hands) and frozen mixed veggies, chopped as finely as possible.

Air-fry or bake!

You can bake them in the oven or if you have an air fryer, arrange them in a single layer to cook in just 8 minutes flat!

Why Easy Paneer & Vegetable Tikkis are a family favourite

I’m forever on the hunt for new ways of encouraging my son, Bodhi to eat more. I never restrict his diet and am thankful for anything he eats.

Laid back mama, here! To be honest, the only thing I’m mindful of is excess salt. I will allow him to eat as much whole fruit as he likes and he does enjoy the odd biscuit or bite of chocolate brownie, too.

About Bodhi

For those of you who are new here, Bodhi was an IUGR baby, delivered 20 days early, so not quite a preemie but because of a growth restriction, he was only 4lb at birth.

His development has been phenomenal for a baby the doctors (and we) were seriously worried about in the first few months of his life.

He’s not walking yet but is the biggest chatterbox who surprises me daily with how many words he knows.

I’m so proud to be his mum and I salute all the NICU baby parents out there. It takes immense strength to watch a child go through a period of physical weakness.

Little scamp

He’s always on the move and as a super tiny dude (currently wearing 6-9 month clothes at 16 months), he needs a good mix of veggies and fats in his diet.

Some of Bodhi’s favourite dishes

Buttered roti, carrot coins and peas cooked in ghee, peanut butter on toast, lemony avocado slices and strawberry yoghurt are his favourites at the moment.

How else can I adapt these Easy Paneer & Vegetable Tikkis?

This is a very forgiving recipe. You can use any vegetables you like, either fresh, frozen or even canned.

You could even try replacing the paneer with crumbled firm tofu or mashed beans for a vegan version.

However, I’ve made them with kidney beans before and they’re absolutely delicious, not to mention, full of plant-based protein.

A note on chilli when cooking for Bodhi

Finally, add salt and chilli to your preference. I haven’t listed chilli in the ingredients because I don’t put it in when cooking for Bodhi.

This means that I’ve actually become my dad and now eat raw green chillies with almost every meal because the heat is so addictive.

How to serve Easy Paneer & Vegetable Tikkis

My favourite way to enjoy these tikkis is to wrap them up in a chapati, naan or tortilla with lots of salad a coriander chutney. They’re perfect for picnics or eating on the go, too!

Can I freeze them?

Yes! In fact, I make them in bulk because let’s be honest, sometimes you need a quick-fix meal you can simply reheat in the oven. These tikkis freeze very well and keep for up to 3 months.

How to freeze these tikkis

Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200°C/400°F for 10-12 minutes until piping hot. Do not refreeze.

Ingredients you’ll need to make these paneer tikkis

• Paneer, shop-bought or homemade (I like Everest)
• Mixed vegetables of your choice, fresh or frozen
• Onion
• Fresh root ginger
• Cumin seeds
• Garam masala
• Saffron (optional but delicious)
• Green cardamom
• Amchoor (dried mango powder)
• Chickpea flour
• Breadcrumbs
• Fresh coriander
• Salt
• Oil

Print

Easy Paneer & Vegetable Tikkis

Quick to make and bursting with Indian flavours; these Easy Paneer & Vegetable Tikkis are a family favourite in our home. The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again.

Course Appetizer, Lunch, Side Dish

Cuisine Indian

Keyword cutlet, great for kids, paneer, tikki, vegetables

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 225 g fresh or shop-bought paneer crumbled
• 150 g frozen mixed vegetables e.g. peas, carrots, broccoli, corn and beans, cooked and chopped finely
• 1 medium onion finely diced
• 2 cm piece ginger grated
• 2 tsp oil
• 1 tsp cumin seeds
• 2 tsp garam masala
• 5-6 strands saffron optional but delicious
• 2 cardamom pods seeds finely crushed
• 1 tsp amchoor dried mango powder
• Salt to taste
• 2 tbsp roasted chickpea flour
• 3 tbsp breadcrumbs
• 2 tbsp chopped fresh coriander

For the coating:

• 3 tbsp breadcrumbs
• Oil spray for cooking

Instructions

• Pre-heat the oven to 200°C/400°F.
• In a dry, non-stick pan, toast the chickpea flour until aromatic and a very pale pinkish colour. Transfer to a bowl.
• Heat the oil in the same pan. Add the cumin seeds and allow to sizzle for a few seconds. Next, add in the ginger and onions. Cook for 3-4 minutes until translucent.
• Stir in the garam masala, saffron and ground cardamom. Cook for a further 2 minutes. Add the crumbled or grated paneer and veggies. Cook for 3-4 minutes and then allow to cool.
• Once cool, add the toasted chickpea flour, breadcrumbs, salt and coriander. With clean hands, give the mixture a good knead to bring everything together. If it feels overly sticky, you can add another tablespoon of breadcrumbs but be careful not to add too much or it may make the finished tikkis dry.
• Form small tikkis with the mixture (you should have 12-14 mini tikkis). Roll the tikkis in the reserved breadcrumbs to coat. Arrange on a baking tray and spray both sides with cooking oil. Bake at 200°C/400°F for 10 minutes. Alternatively you can air fry the tikkis at 200°C/400°F for 8 minutes.
• Serve with your favourite chutney, dip or plain yoghurt.

Notes

Tips for freezing:

 

• These tikkis freeze very well and keep for up to 3 months.
• Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200C/400F for 10-12 minutes until piping hot. Do not refreeze.

Pin it for later!

If you like this, you’ll love my recipe for Bodhi’s Keema Pau Bhaji

Love Sanjana

The post Easy Paneer & Vegetable Tikkis appeared first on Sanjana.Feasts.