Tuesday, March 9, 2010

Simple Indian Delicacies :-)

This recipe is courtesy of my father-in-law who taught me how to make this in toronto this past christmas. I have really enjoyed it so far, and wanted to share. It's very simple to make and extremely tasty. This is a healthier version of what you would find in regular indian restaurants. The creamy sauce is yogurt based, rather than heavy cream. I hope you enjoy it as much as I do! Note- to make an even lighter version, you may use cubed firm Tofu which has been broiled and browned in an oven.

Shahi Paneer

The recipe is for 1 lb of panner cut into cubes or triangular slices about ¼ inch thick.

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1 Large Onion well chopped in a chopper.

½ in cube ginger and one or 2 green chilis fine chopped in chopper.

½ cup crushed tomatoes (I use can) and ½ cup thick yogurt - well blended into a creamy paste.

2-3 Tbsp shahi panner masala (MDH Brand from any Indian Grocery Store) dissolved in ½ cup warm water

3 TBSP Oil


  1. In a skillet, saute onions in oil, put ginger/chillies and keep on frying till onions are golden brown.
  2. Add tomato/yogurt mix and keep fring till oil separates.
  3. Add water to your desired gravy consistency and add salt to taste and ½ tsp of sugar. Keep boiling till gravy is well cooked.
  4. Put Paneer and let it simmer for 5 - 10 minutes till paneer absorbes the spices.
  5. Garnish with Cilantro at serving time

Note: You may add 3-4 green cardomom pods when putting ginger in onions in step 1.


Ok Sorry i've been lackadaisical about posting. I made this recipe this past thanksgiving and have been making it quite regularly. Its a great dish for veggie folk, full of protein and veggies. The key here is dry roasting the garlic for the sauce's unique flavour. Enjoy!!!


Corn sauce

  • 2 Large cloves garlic, unpeeled
  • 2 10-ounce packages frozen corn (or 2 cans corn, liquid removed, dried with paper towel)
  • 1 1/4 cup low-fat milk
  • 1/2-1 teaspoon cayenne pepper (adjust to taste & spice tolerance)
  • Salt & freshly ground pepper, to taste


  • 1 teaspoon canola oil
  • 8 ounces button mushrooms, wiped clean, stemmed and sliced
  • 10 ounces fresh spinach, stemmed and chopped
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 12 corn tortillas (10 super size torillas)
  • 2 cups grated cheese (or any mixture like mexican cheese mix with jack, etc)
  • Salsa Verde
  • Light Sour cream
  • 1 can Black beans (optional)
  • chopped tomatoes for enchilada filling (optional)


  1. To prepare corn sauce: Roast garlic in a large heavy skillet over medium-high heat, shaking the pan often, until lightly browned, about 8 minutes. Add half the corn and cook, stirring often, until lightly toasted, about 8 minutes. Reserve the garlic; transfer the corn to a blender. Toast the remaining corn. Place all but 1/2 cup of the corn in the blender. Peel garlic, slice lengthwise and add to blender along with milk and cayenne. Blend until smooth. Stir in reserved toasted corn. Season with salt and pepper. Set aside.
  2. To prepare enchiladas: Preheat oven to 350°F. Coat a 9-by-13-inch or similar baking dish with olive oil.On top of oil, coat bottom of tray with salsa verde
  3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring often, until softened, about 4 minutes. Add spinach and cook until wilted, about 2 minutes. Drain off excess liquid. Remove from heat and stir in onion, salt and pepper(5 mins).
  4. Toast tortillas (see Tip).
  5. Sprinkle a generous tablespoon of cheese down the center of a tortilla. Cover the cheese with a scant 1/4 cup of the spinach mixture, some beans, & tomato if desired & some salsa verde. Fold one side of the tortilla over the filling, then roll up tightly. Place the enchilada seam-side down in the prepared dish. Repeat with the remaining tortillas, cheese and spinach mixture. Spoon corn sauce over the enchiladas, covering completely. Top with some cheese as well if desired.
  6. Cover baking dish with foil. Bake for 25 minutes, or until heated through. Uncover and bake for 5 minutes more. (can broil 1-2 mins if desired)
  7. Serve with salsa verde & Sour cream

Tips & Notes

  • Make Ahead Tip: Prepare through Step 5. Cover and refrigerate for up to 2 days.
  • To toast tortillas, place directly on a burner (gas or electric) set at medium heat. Turn frequently with tongs, until golden, 30 to 60 seconds.