Origin Authentic Saag Paneer

Hailing from the Punjab region, Saag Paneer is a staple of winter meals in Indian households. Traditionally made with mustard greens (sarson), modern versions often combine spinach, fenugreek, and other greens for flavor and availability. It’s usually served with makki di roti or hot naan.

What I Love About This Recipe

The combination of fresh greens and rich paneer creates a beautiful harmony of textures and flavors. The greens are deeply savory and spiced, while the paneer stays mild and soft — making every bite hearty yet refreshing.

Also Read : Pepperoni Casserole

Authentic Saag Paneer

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 200g paneer, cut into cubes

• 1 tbsp ghee or neutral oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp cumin seeds

• ½ tsp turmeric

• ½ tsp garam masala

• Salt, to taste

• 1 small tomato, chopped (optional)

• 1–2 tbsp cream or yogurt (optional, for richness)

• Butter, for finishing (optional)

Directions

• Bring a large pot of water to a boil. Add spinach, mustard greens, and fenugreek. Cook for 2–3 minutes until wilted.
• Drain and rinse under cold water. Blend the greens with green chili, garlic, and ginger to form a coarse purée. Set aside.
• Lightly pan-fry paneer cubes in a bit of oil or ghee until golden on all sides. Set aside on a paper towel.
• Heat ghee in a pan. Add cumin seeds and let them sizzle.
• Add chopped onions and sauté until golden brown.
• Stir in garlic, turmeric, and garam masala. Add tomato if using and cook until soft.
• Add the blended greens to the pan. Stir well and simmer for 10–15 minutes. Add a splash of water if too thick.
• Stir in cream or yogurt, and adjust salt to taste.
• Gently add the paneer and simmer for 2–3 more minutes.
• Top with a dab of butter if desired. Serve hot with naan, roti, or steamed basmati rice.

Notes

• Authentic saag is often coarsely blended, not fully pureed.
• You can substitute tofu for a vegan version.
• Letting the saag sit for a few hours or overnight improves the flavor.

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Origin Multigrain Cheela Recipe

Cheela is a popular North Indian dish, traditionally made with gram flour. This multigrain version adds more nutrition by combining different flours like wheat, millet, and oats for a fiber-rich, protein-packed meal.

Why You’ll Love This Recipe

It’s wholesome, quick to make, and super flexible — you can add your favorite veggies or spices. Plus, it’s light, easy to digest, and pairs perfectly with chutney or yogurt.

Also Read : Banana Pancakes the Easy Way

Multigrain Cheela Recipe

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• ¼ cup whole wheat flour

• ¼ cup besan (gram flour)

• 2 tbsp ragi (finger millet) flour

• 2 tbsp oats flour (or ground oats)

• 1 small onion, finely chopped

• 1 green chili, finely chopped (optional)

• 2 tbsp fresh coriander, chopped

• 1 tsp cumin seeds

• 1 tsp grated ginger

• Salt to taste

• Water, as needed

• Oil or ghee for cooking

Directions

• In a bowl, mix all the flours, cumin seeds, salt, onion, green chili, coriander, and ginger.
• Gradually add water while stirring to make a smooth batter — not too thick or runny.
• Heat a non-stick pan over medium heat and lightly grease it.
• Pour a ladleful of batter and spread gently to form a thin pancake.
• Drizzle a little oil around the edges and cook until the bottom turns golden brown, about 2–3 minutes. Flip and cook the other side until done.
• Serve hot with your favorite chutney or yogurt.

Notes

• Feel free to add grated vegetables like carrots or zucchini for extra flavor and nutrition.
• Adjust the spices to your taste — a pinch of turmeric or chaat masala works great.
• Batter can be refrigerated for 1–2 days.

The post Multigrain Cheela Recipe appeared first on RecipeWikki.

Origin Indian Fish Curry

Fish curry is a staple in coastal Indian cuisine, particularly in states like Kerala, West Bengal, and Goa. Each region has its own variation, using different spice blends and cooking techniques. Kerala-style fish curry is often made with coconut milk, while Bengali and Goan versions incorporate mustard seeds and tamarind for a tangy kick.

What I Love About This Recipe

The bold flavors of this curry make it truly irresistible. The combination of tangy tomatoes, aromatic spices, and tender fish creates a dish that’s both comforting and exciting. I love how adaptable it is—you can use any firm white fish, adjust the spice levels, and even experiment with coconut milk for a creamy texture. Plus, it pairs wonderfully with hot steamed rice, making it a go-to meal for any day of the week.

Also Read : Holi Traditional Puranpoli

Indian Fish Curry

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

350

kcal

Ingredients

• 500g firm white fish (like tilapia, cod, or pomfret)

• ½ teaspoon turmeric powder

• ½ teaspoon red chili powder

• ½ teaspoon salt

• 1 tablespoon lemon juice

• 2 tablespoons oil (mustard oil for an authentic taste)

• 1 teaspoon mustard seeds (optional)

• 1 onion, finely chopped

• 2 tomatoes, pureed

• 1-inch ginger, grated

• 3 garlic cloves, minced

• ½ teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon coriander powder

• ½ teaspoon garam masala

• ½ cup coconut milk (optional, for Kerala-style)

• 1 teaspoon tamarind paste (for tanginess)

• 1 cup water

• Salt to taste

• Fresh coriander for garnish

Directions

• In a bowl, marinate the fish with turmeric, red chili powder, salt, and lemon juice. Let it rest for 15 minutes.
• Heat oil in a pan and fry the marinated fish pieces until lightly golden on both sides. Remove and set aside.
• In the same pan, add mustard seeds and let them crackle.
• Add chopped onions and sauté until golden brown. Stir in ginger and garlic, cooking for another minute.
• Pour in the tomato puree and cook until the oil separates.
• Mix in turmeric, red chili powder, coriander powder, and salt, stirring well.
• Add water and bring to a simmer. Stir in coconut milk (if using) and tamarind paste for a tangy, creamy flavor.
• Gently place the fried fish pieces into the curry and let them cook for 5-7 minutes, allowing the flavors to infuse.
• Sprinkle garam masala and give it a final mix.
• Garnish with fresh coriander and serve hot with steamed rice.

Notes

• Use firm fish to prevent breaking while cooking.
• Adjust the spice level according to your preference.

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