RECIPE: ATOM BOMB CHAAT (Courtesy of Chef Sanjyot Kheer from YFL)

Recipe for Atom bomb chaat 

Prep time: 40-50 minutes Cooking time: 30-35 minutes Serves: 5-6 people 

Green chutney 


  • Hara dhaniya (coriander leaves) ½ cup (packed) 
  • Pudina (fresh mint leaves) 1/4th cup (packed) 
  • Kadi patta (curry leaves) 10-12 nos. 
  • Kala namak (black salt) 1 tsp 
  • Kairi (raw mango) 1 tbsp (chopped) 
  • Teekhi hari mirchi (spicy green chillies) 5-6 nos. 
  • Kam teekhi hari mirchi (less spicy green chillies) 10-12 nos. 
  • Adrak (ginger) 1 inch 
  • Roasted chana dal 1 tsp 
  • Salt to taste 
  • Ice cubes 2-3 nos. 
  • Water as required 


  • Add all the ingredients in a grinding jar and grind into a fine chutney, store this in refrigerator and use accordingly

Red garlic chutney 


  • Kashmiri red chillies 12-15 (soaked) 
  • Garlic 8-9 cloves 
  • Jeera powder 1 tsp 
  • Black salt 1 tsp 
  • Salt to taste 
  • Water 50 ml 


  • Add all the ingredients in a mixer grinder and add water as required, grind to a fine paste. Keep aside to be used later. 

Sweet tamarind chutney 


  • Tamarind (imli) ½ cup 
  • Seedless dates (khajoor) 150 gm 
  • Jaggery 1 kg 
  • Jeera powder 1 tbsp 
  • Kashmiri red chilli powder 1 tbsp 
  • Dry ginger powder ½ tsp 
  • Black salt 1 tsp 
  • Black pepper a pinch 
  • Salt to taste 
  • Water 750 ml 


  • Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp. 
  • Transfer the imli pulp and soaked khajoor in a mixer grinder and grind to a fine paste. 
  • Now, take a wok and, strain the grinded imli & khajoor pulp through a sieve, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt. 
  • As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally. 
  • Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down. • Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly. 

Special spice mix 


  • Jeera (cumin seeds) 3 tbsp 
  • Kala namak (black salt) 1 tbsp 
  • Chaat masala 1 tbsp 
  • Ajwain (carom seeds) 1/4 tsp 
  • Salt 1 tsp 
  • Anardana powder 2 tbsp 
  • Kaali mirch (black pepper) 1 tsp 


  • Set a pan on low heat, add the jeera and dry roast until it darkens in colour and is aromatic, once roasted remove it on a plate to cool down, once cooled transfer in a grinding jar, further add the remaining ingredients and grind to a fine powder, special spice mix is ready, store in a airtight container and use accordingly. 

Assembly: Filling 


  • Boiled potatoes medium to small size as required 
  • Sprouted moong 
  • Boiled chana 
  • Raw mango (chopped) 
  • Onions (chopped) 
  • Pomegranate seeds 
  • Masala chana dal 
  • Singh dana (peanuts) 
  • Lemon juice 
  • Special spice mix 
  • Fresh coriander Topping 
  • Green chutney 
  • Red garlic chutney 
  • Sweet tamarind chutney 
  • Nylon sev 
  • Lemon juice 
  • Spice mix 
  • Fresh coriander 
  • Masala chana dal 
  • Singhdana (peanuts) 
  • Raw mango (chopped) 
  • Anardana 


  • Now take a small or medium size boiled potatoes and cut in equal halves, further cut the tip of potatoes to make a base, further use a scoop spoon or a small size spoon to scoop out the potatoes and make cavity, reserve the scooped-out potatoes to make the filling. 
  • For making the filling, use the scooped-out potato, sprouted moong, boiled chana, raw mangoes, onions, pomegranate seeds, masala chana dal, Singhdana, lemon juice, special spice mix & fresh coriander, mix well and fill the boiled potatoes cavity with the filling. 
  • Further place the potatoes over the plate or the platter, and top it with the toppings, add all the ingredients of the topping and serve immediately, you can tweak the toppings as per your palate preference

RECIPE: VEG MOMO SOUP (Courtesy of Chef Sanjyot Kheer from YFL)

Recipe for Veg manchow momo soup 

Momos can be made either veg or non veg, I’ve mentioned both the fillings, you can tweak the ingredients as per your preference. You can switch the veg with the chicken and the remaining step of making the soup remains the same. 

For veg momo filling: 


  • Cabbage 2 cup (chopped) 
  • Carrots 3/4th cup (chopped) 
  • Onions 1/4th cup (chopped) 
  • Garlic 1 tsp (chopped) 
  • Ginger 1 tsp (chopped) 
  • Green chilli paste 1 tsp 
  • Soy sauce 1 tsp 
  • Spring onion greens 1/4th cup (chopped) 
  • Salt & white pepper powder to taste 
  • Aromat powder 1 tsp (Optional) 


  • Mix all the ingredients in a mixing bowl, well and keep aside to be used as a momo filling, if you want to make the momos and store them, then avoid using of onions. 

For chicken momo filling 


  • Boneless Chicken 200 gm (minced) 
  • Spring onion greens 1/4th cup (chopped) 
  • Ginger 1 tbsp (chopped) 
  • Garlic 1 tbsp (chopped) 
  • White pepper powder a pinch 
  • Salt to taste • Soy sauce 1tsp 
  • Chicken stock 2 tbsp 
  • Egg 1 no. (whisked) 
  • Corn starch 1 tsp 


  • Mince the chicken boneless with a knife or in a food processer for ease of work. 
  • Next, take a bowl, add minced chicken, spring onion greens, ginger, garlic, white pepper powder, salt to taste, soy sauce, chicken stock, egg and cornstarch, mix vigorously, keep aside to be used as a filling. 

For making the momos 


  • Refined flour (Maida) 2 cups 
  • Salt to taste 
  • Water as required 
  • Dry flour to coat 

Momo filling as required 


  • In a mixing bowl add refined flour, salt to taste and water as required to knead a semi stiff dough and until smooth in texture. 
  • Cover it with a damp cloth and rest it for 15-30 minutes. 
  • Knead once again and divide into equal dough balls, by squeezing it with your thumb and index finger. 
  • Flatten the dough balls and coat it with dry flour, further roll into a thin chapati. Cut into 3-inch circles using a cookie cutter or a lid. You can also choose to roll the momo wrapper individually by making small dough balls. 
  • Place a spoonful of filling mixture in the centre. 
  • Shape the momos by pinching it from one side, make pleats & pinch at each pleat and continue shaping in semicircular motion. Pinch all over again to seal the momo perfectly and to even out the shape.
  • By the time you shape all the momos set water for boiling in a stock pot and add salt as per taste, once you’re done with shaping, slide in the momos and boil them for 5-7 minutes. 
  • Once the momos are cooked serve them with hot manchow soup. 

For manchow soup 


  • Oil 1 tbsp 
  • Garlic 4 tbsp (chopped) 
  • Ginger 2 tbsp (chopped) 
  • Green chillies 1 tsp (crushed) 
  • Coriander stems / celery 1 tbsp (chopped) 
  • Vegetable stock 1.5 litres (strained) 
  • Veggies:
  1. Cabbage 1/3rd cup (chopped) 
  2. French beans 1/4th cup (chopped) 
  3. Carrot 1/4th cup (chopped) 
  4. Capsicum 1/4th cup (chopped) 
  5. Mushroom 1/4th cup (chopped) optional 
  6. Tofu/paneer1/4th cup (chopped) optional 
  • Light Soy sauce 1 tbsp 
  • Dark soy sauce ½ tbsp 
  • Vinegar 1 tsp 
  • White pepper powder 1 tsp 
  • Sugar ½ tsp 
  • Aromat powder 2 tsp (optional) 
  • Cornstarch 2 tbsp + water 1 tbsp 
  • Salt to taste 
  • Fresh coriander leaves 2 tbsp (chopped) 
  • Spring onion greens 1 tbsp (chopped) 


  • Set a wok on high heat, add oil, garlic, ginger, green chillies and coriander stems, sauté it for a minute. 
  • Add the vegetable stock and to the wok, continue to cook on high flame and bring it to a boil. 
  • Add the veggies, light soy sauce, dark soy sauce, vinegar, white pepper powder, sugar and aromat powder, mix well and bring it to a boil. 
  • In a separate small bowl, add cornstarch and water to make cornstarch slurry, further add the cornstarch slurry to the soup and cook until it becomes thick, you can adjust the quantity of the slurry depending how thick you want your soup to be. Check for the seasoning and the spiciness as per your taste. 
  • Finish it by adding some freshly chopped coriander leaves and spring onion greens.
  • Veg manchow soup is ready to be served, add the cooked momos and serve it immediately with some crispy fried noodles on side.

RECIPE: PANEER TIKKA MOMOS (Courtesy of Chef Sanjyot Kheer from YFL)

Recipe for Paneer Tikka Momos

Prep time: 20 mins Cooking time: 20 mins Serves: 4-6 

For red momo chutney 


  • Tomatoes 4 medium size 
  • Kashmiri red chillies 8-10 nos. 
  • Garlic 4-5 cloves 
  • Sugar 1 tsp 
  • Salt & pepper taste 


  • Set water for boiling in a stock pot, add the tomatoes and Kashmiri red chillies and boil them for at least 6-8 minutes. 
  • Strain them out from boiling water and allow it to cool down to room temperature, further transfer it to a grinding jar and add garlic cloves, sugar and salt & pepper to taste, grind it into a fine paste, check for the seasoning. 
  • Your special red momo chutney is ready to be accompanied with your favourite momos, use them accordingly, store them in the fridge in an airtight container and it’ll stay good for couple of days. 
  • For smoked paneer tikka filling 


  • Paneer 400 gm (crumbled) 
  • Capsicum 1/3rd cup (chopped) 
  • Onions 1/3rd cup (chopped) 
  • Fresh mint leaves 1 tbsp (chopped) 
  • Fresh coriander leaves 1 tbsp (chopped) 
  • Green chillies 2-3 nos. (chopped) 
  • Ginger 1 inch (chopped) 
  • Garlic 1 tbsp (chopped) 

Tandoori masala: 

  • Red chilli powder 1 tbsp 
  • Coriander powder 1 tbsp 
  • Cumin powder 1 tsp 
  • Black salt ½ tsp 
  • Amchur powder 1 tsp 
  • Garam masala 1 tsp 
  • Kasuri methi 1 tsp
  • Salt & black pepper powder to taste 
  • Live charcoal + ghee 


  • Grate the paneer or we can crumble with hands as well, transfer it to a mixing bowl. 
  • Further add, the crumbled paneer, chopped capsicum, chopped onions, chopped green chillies, chopped garlic, chopped ginger, freshly chopped coriander and mint leaves, powdered spices and salt to taste, mix and combine well. 
  • Place a small bowl in the centre of the mixing bowl, place the live charcoal and pour few drops of ghee. Cover and smoke it for 2-3 minutes. Keep aside to be used later in the momos. 

For making the momos 


  • Refined flour (Maida) 2 cups 
  • Salt to taste 
  • Water as required 

Dry flour to coat Method: 

  • In a mixing bowl add refined flour, salt to taste and water as required to knead a semi stiff dough and until smooth in texture. 
  • Cover it with a damp cloth and rest it for 15-30 minutes. 
  • Knead once again and divide into equal dough balls, by squeezing it with your thumb and index finger. 
  • Flatten the dough balls and coat it with dry flour, further roll into a thin chapati. Cut into 3-inch circles using a cookie cutter or a lid. You can also choose to roll the momo wrapper individually by making small dough balls. 
  • Place a spoonful of tandoori filling mixture in the centre. 
  • Shape the momos by pinching it from one side, make pleats & pinch at each pleat and continue shaping in semicircular motion. Pinch allover again to seal the momo perfectly and to even out the shape. 
  • By the time you shape all the momos set the steamer for steaming the momos. 
  • Brush the steaming plate with oil to avoid the momos from sticking, if using bamboo steamer place a leaf beneath and steam for the same time. 
  • Tip for aluminum steamer user, drop a slice of lemon in the water to avoid the darkening of utensil while steaming. 
  • Steam the momos for 6-8 minutes, your momos chutney is ready to be served, serve it steaming hot with freshly prepared momo chutney, or mayonnaise or any dip of your choice.

RECIPE: CHICKEN MOMOS (Courtesy of Chef Sanjyot Kheer from YFL)

Recipe for Chicken momos 

Prep time: 35-40 minutes Cooking time: 20-25 minutes Serves: 3-4 people 

For chicken filling 


  • Boneless chicken (breast) 500 gm 
  • Onions 3-4 medium size (chopped) 
  • Fresh coriander a handful (chopped) 
  • Spring onions 1/3rd cup (chopped) 
  • Salt to taste 
  • Light soy sauce 1 tsp 
  • Black pepper to taste 
  • Water 100 ml 
  • Chicken stock cube 1 no. 
  • Oil 5-6 tbsp 
  • Ginger garlic chilli paste 2 tbsp
  • Soft butter 2 tbsp 


  • Cut the boneless skin roughly in small pieces and further mince using a big knife, a cleaver, keeping few chunks, do not make a very fine mince, you can also use a food processor or a mixer grinder and coarsely mince the chicken pieces. 
  • Further transfer the minced chicken in a mixing bowl, and add the remaining ingredients, mix well & combine well. To make a perfect filling, the quantity of the chicken should be similar to the whole quantity of other ingredients, in other words, if the chicken is 500 gm the total quantity of other ingredients shall also be somewhere similar, its ok not be equally same. 
  • Your momo filling is ready, keep aside in the fridge to be used later. 

For momos 


  • Maida (refined flour) 2 cups 
  • Salt a pinch 
  • Water as required 
  • Sukha maida (Dry refined flour) as required 

Chicken filling Method: 

  • For making the dough for the momo sheet, take a mixing bowl, add maida and salt, mix well and add water as required to knead a semi stiff dough, mix until the dough comes together, further add some dry flour and knead the dough well for 8-10 minutes, you can also transfer the dough over the kitchen platform to knead easily. 
  • Once the dough is kneaded, cover with a damp cloth & rest for 10-15 minutes. • After the dough has rested, dust some more dry four and knead once again. 
  • Further to make the momo sheet, divide the dough equally in small marble size dough balls, now, take a rolling pin, prefer to take a slim one, and individually roll to make thin momo sheet, roll up to 3-4 inch in diameter, make sure the sheets are not too thin or too thick. 
  • To shape it effortlessly, take the momo sheet in hands and hold it like the way you’re holding a taco shell, add sufficient amount of chicken filling in the centre and start to shape, by pinching one end together, further continue to shape by making pleats on side of the sheet and sticking on the other side & pinching on each pleat. Once the pleats are formed and it’s in semi-circle pinch once again to even the tip of the momo. This is one way for shaping the momos, you can shape in your preferred way as well. 
  • Once the momos have shaped, set a steamer and brush the steaming plate with oil, place the shaped momos and steam it for 15-20 minutes, you can check for its doneness by touching with your fingers, it should not stick. 
  • Your hot juicy chicken momos are ready, serve hot with special momo chutney. 

For momo chutney 


  • Whole Kashmiri red chillies 15-20 nos. 
  • Tomatoes 3 medium size 
  • Fresh coriander a small handful 
  • Spring onions 3 tbsp 
  • Green chillies 
  • Garlic 
  • Sugar a pinch 
  • Salt to taste 
  • Lemon juice 


  • Set water in a stock pot for boiling the Kashmiri red chillies, boil for 10-15 minutes, strain from the water & remove in a bowl, keep aside. 
  • Further char the tomatoes on open flame from all sides, once its perfectly charred, remove the tomatoes in a bowl & peel off the skin. Further cut in halves to cool down. 
  • Now, take a food processor or a grinding jar and add fresh coriander, spring onions, green chillies, garlic, sugar, salt & lemon juice, along with boiled Kashmiri red chillies and charred tomatoes, grind to make a semi coarse chutney, you can choose to keep it fine in texture but I like it to be little chunky so I’ve kept it coarse. 
  • Your tomato momo chutney is ready, serve with either steamed or fried momos.

RECIPE: 4 DESI PARTY SNACKS (Courtesy of Chef Sanjyot Kheer from YFL)

For Desi nachos chaat 

Prep time: 15-20 minutes Cooking time: 5 minutes Serves: 3-4 platters 

For Salsa Ingredients: 

  • Tomatoes 3 medium sized (chopped) 
  • Onions 2 medium sized (chopped) 
  • Green chillies 1-2 nos. (chopped) 
  • Fresh coriander a handful 
  • Lemon juice 1 tsp 
  • Tomato ketchup 2 tbsp 
  • Salt to taste 
  • Black pepper powder 
  • Black salt a pinch

For Cheese sauce Ingredients: 

  • Processed cheese 250 grams (grated) 
  • Butter 2-3 tbsp 
  • Milk 100 ml 

For Assembly of desi nacho chaat Ingredients:

  • Nacho chips 
  • Cheese sauce 
  • Red garlic chutney 
  • Prepared salsa 
  • Chana dal 
  • Chaat masala 
  • Nylon sev 
  • Raw mangoes (chopped) 
  • Fresh coriander (chopped) 

For Peri peri Pasta mug with garlic bread 

Prep time: 10-15 minutes Cooking time: 25-30 minutes Serves: 8-10 


  • Penne pasta 100 gm 
  • Oil 1 tsp
  • Salt to taste
  • Black pepper powder

Periperi spice mix: 

  • Kashmiri Red chilli powder 2 tbsp 
  • Black salt ½ tsp 
  • Garlic powder 1 tsp 
  • Ginger powder ½ tsp 
  • Oregano 1 tsp 
  • Powdered sugar 1 tsp 
  • Salt 1 tsp 

Assembly of mug pasta: 

  • Boiled pasta 
  • Sweet corns 
  • Red bell peppers 
  • Capsicum 
  • Garlic (chopped) 
  • Ketchup 
  • Peri per spice mix 
  • Salt to taste 
  • Processed cheese 
  • Milk 
  • Fresh cream 

For Garlic bread Ingredients: 

  • Soft butter 100 gm 
  • Garlic 1/4th cup (chopped)
  • Green chillies 2-3 nos. (chopped)
  • Oregano 1 tsp 
  • Red chilli flakes 1 tsp 
  • Fresh coriander 2 tbsp (chopped) 
  • Hot dog bread/sandwich bread slice as required Mozzarella cheese as required 

For Molten cake 

Prep time: 5-10 minutes Cooking time: 1-2 minutes Serves: 10-12 molten cake (portion may defer on the size of the mold) 


  • Chocolate ganache: Dark chocolate 150 gm
  • Fresh cream 4 tbsp 
  • Butter 1 tbsp 

Cake batter: 

  • Milk 1 cup 
  • Oil 3 tbsp 
  • Vanilla essence 2 tsp 
  • Vinegar 1 tsp
  • Castor sugar 1 cup 
  • Refined wheat flour (maida) 1 cup
  • Cocoa powder ½ cup 
  • Baking powder 2 tsp 
  • Salt ½ tsp


Paneer cheese is a fresh, creamy, normally unsalted cheese. It’s widely used in north India, and in nearby countries like Afghanistan, Nepal, Bangladesh, and Pakistan. Traditionally, it was made with buffalo milk in these countries.

Today, though, a blend of both buffalo and cow’s milk is widely used by paneer manufacturers. While paneer can also be made wholly from cow’s milk, it will have a slightly different texture and lower fat content.

Instead of rennet, paneer is made by curdling hot milk using lime/lemon juice, vinegar, yogurt, or citric acid. The result is a soft, fluffy cheese that is firm and can be cut into blocks but doesn’t crumble easily. The texture is usually similar to that of firm tofu, and paneer has the ability to retain its shape for a long time, even when it’s cooked over high heat.

How Is Paneer Cheese Eaten? How Does It Taste?

The most common way that paneer is eaten is in cubes. The paneer is cubed and fried, which is how it’s served in dishes like saag paneer. However, paneer cheese can be eaten in plenty of other ways. It can be crumbled over dishes, eaten fresh, or even flavored with mint and cumin to add another dimension of flavor.

The taste of paneer is mild and milky. The taste can be compared to other types of fresh cheeses, such as the Italian ricotta, or the cottage cheese that is common in American supermarkets. Because it’s usually unsalted, some people consider it to be bland when eaten alone.

The best paneer is homemade – but you can also buy store-bought, ready-to-eat cheese from Indian stores and ethnic supermarkets. This cheese should be immersed in hot water before eating, as this will make it softer and less rubbery.

Is Paneer Cheese Good For You?

Yes! Like other types of soft, fresh cheese, paneer is very healthy. It has a great combination of essential fats and protein, and other nutrients like calcium and vitamin D. This is why it’s an important part of traditional vegetarian Indian diets. It can help supply many micronutrients and macronutrients that may be missing a typical vegetarian diet. Its been shown that paneer, along with other similar soft cheeses, can help strengthen the teeth and bones, regulate blood sugar levels, encourage better heart health, and improve digestion- to name just a few benefits. 

Order it online from and get it delivered to your doorstep:

Paneer (341 grams)
Paneer (1.87 kg)

RECIPE: PANEER DO PYAAZA (Courtesy of Chef Sanjyot Kheer from YFL)

Prep time: 15 mins  |  Cooking time: 25 mins  |  Serves: 4-6
For shallow frying the paneer
  • Paneer 750 gm
  • Oil for shallow frying
  • Water
  • Salt to taste
  • Cut the paneer in 4cm × 4 cm slab or you could also choose to cut it into cubes as per your preference.
  • Shallow fry the paneer until golden brown or crisp layer formed on both the sides.
  • Transfer it to a salted Luke warm water and immerse it for 10 minutes.
For making the do Pyaaza
  • Ghee 2 tbsp + oil 1 tsp
Whole spices:
  • Cumin seeds 1 tsp
  • Bay leaves 2 nos.
  • Cinnamon stick 1 inch
  • Hari elaichi (green cardamom) 2 nos.
  • Laung (Cloves) 3-4 nos.
  • Black Peppercorns 3-4 nos.
  • Badi elaichi 1 no.
  • Hing ½ tsp
  • Onions 5-6 medium size (sliced)
  • Ginger garlic paste 3 tbsp
  • Turmeric powder 1 tsp
  • Tomatoes 4 medium size (chopped)
  • Salt to taste
  • Curd ½ cup
  • Powdered spices:
  • Red chilli powder 1 tbsp
  • Coriander powder 1 tbsp
  • Fennel powder 1 tsp
  • Cumin powder 1 tsp
  • Hot Water as required
  • Fried paneer
  • Garam masala 1 tsp
  • Kasuri methi 1 tsp
  • Onion chilli tempering:
  • Ghee 1 tbsp
  • Jeera 1 tsp
  • Coriander seed 1 tsp (crushed)
  • Green chillies 2-3 nos. (slit)
  • Dry Kashmiri red chillies 1-2 nos.
  • Garam masala 1 tsp
  • Onion petals ½ cup
  • Fresh coriander leaves 1 tbsp (chopped)
  • Set a wok on medium heat, add ghee and the whole spices and sauté it for a minute, add hing, sliced onions and cook until the onions are almost golden brown.
  • Next, add ginger garlic paste and sauté until the onions are completely golden brown, further add turmeric and cook for few minutes.
  • Now add the tomatoes and salt to taste, cook it really well until they are mushy and thee ghee separates from the masala.
  • Take a separate bowl, add curd and powdered spices and mix well, lower the flame and add this to the wok, stir it continuously for 2-3 minutes, cook on medium low heat until the curd is cooked and the ghee separates from masala.
  • Adjust the consistency of the gravy by adding hot water, stir and cook further for 3-4 minutes and bring to a boil.
  • Add the paneer in the wok, mix gently and further add, garam masala and kasuri methi, cook for 1-2 minutes.
  • Set a separate tadka pan on medium high heat, add ghee, jeera crushed coriander, dry Kashmiri chilli, onion petals and slit green chillies, sauté them for a minute and add the tempering immediately over the paneer gravy, stir gently for a minute and further cover and cook on low medium heat for 1-2 minutes. 
  • Finally finish it with some freshly chopped coriander leaves, your paneer do pyaaza is ready to be server, serve it hot with laccha paratha, roti or any Indian bread of your choice.

RECIPE: PANEER LASOONI (Courtesy of Chef Sanjyot Kheer from YFL)

Prep time: 5 mins  |  Cooking time: 30 mins  |  Serves: 4-6
For making the tomato onion gravy

Oil 1 tbsp

• Jeera (cumin seeds) 1 tsp

• Elaichi (cardamom pods) 1-2 nos.

• Onions 3 medium size (sliced)

• Tomatoes 5 medium size (roughly chopped)

• Garlic 10-12 cloves

• Ginger 1 inch

• Cashew nuts 10-12 nos.

• Coriander powder 1 tbsp

• Turmeric powder 1 tsp

• Red chilli powder 1 tsp

• Whole Kashmiri red chillies 5-6 nos.

• Salt to taste

• Water 500 ml

 For the main dish:

• Oil 2 tbsp

• Jeera (cumin seeds) 1 tsp

• Ginger 1 inch (julienned)

• Green chillies 2-3 nos. (roughly chopped)

• Onions 1 medium size (chopped)

• Garlic ½ cup (chopped)

• Freshly prepared tomato onion gravy

• Curd ½ cup (whisked)

• Sugar 1 tsp

• Salt to taste

• Garam masala 1 tsp

• Kasuri methi 1 tsp

• Paneer 500 gm (cubes)

• Fresh cream 3 tbsp

• Butter 1 tbsp

• Coriander leaves 1 tbsp (chopped)

For tomato onion gravy: 
  •  Set a wok or a pan on medium heat, add oil, jeera, Elaichi, onions, tomatoes, garlic, ginger, cashew nuts, coriander powder, turmeric powder, red chilli powder, whole Kashmiri red chillies and salt to taste, mix well and further add water, further cover and cook for 15 minutes. Switch off the flame and allow the mixture to cool down.
  • Next, transfer the mixture a grinding jar and grind to a fine puree. Keep aside for later use.
For the main dish:
  • Set another wok or pan on medium heat, add oil and jeera, sauté it for half a minute, further add, ginger, green chillies, onions and garlic, mix well and cook for 4-5 minutes.
  • Further add tomato onion gravy to the pan, stir and mix well.
  • Further, low down the flame and add whisked curd, sugar and salt to taste, mix well and cook for 4-5 minutes, you can also continue to cook for more longer, until you feel the gravy is not cooked properly, but make sure you stir in intervals and after adding the curd, you can increase the flame to medium heat for faster process.
  • Next, add garam masala and kasuri methi, mix well and them add the paneer cubes, mix well gently without breaking the paneer.
  • Further add fresh cream and butter, you may switch off the flame at this time or else cooking of cream for longer may release its fat. Quantity of cream & butter totally depends how creamy you want your dish to be. 
  • Add some freshly chopped coriander leaves, and your lip-smacking paneer lasooni is ready to be served, you can serve it with paratha, naan, roti or any Indian bread of your choice, you can also prefer rice along with this.

RECIPE: PANEER GULISTANI TIKKA (Courtesy of Chef Sanjyot Kheer from YFL)

Prep time: 20 mins  |  Cooking time: 12 mins  |  Serves: 4-6
For making the paneer tikka

• Paneer 500 gm

• Processed cheese 100-200 gm

• Capsicum 2-3 big size

• Tomatoes 3-4 big size

• Onions 1-2 big size

• Ghee 2 tbsp

• Besan 1/4th cup


• Hung curd ½ cup

• Roasted besan

• Cashew nut paste 2 tbsp

• Fresh cream 3 tbsp

• Mustard oil 1 tbsp

• Ginger garlic paste 1 tbsp

• Green chilli paste 2 tsp

• Turmeric powder 1 tsp

• White pepper powder 1 tsp

• Black pepper powder 1/4th tsp

• Jeera powder 1 tsp

• Chaat masala ½ tsp

• Coriander powder 1 tsp

• Garam masala ½ tsp

• Black salt 1 tsp

• Kasuri methi 1/4th tsp

• Rose water 2-3 drops (optional)

• Kewra water 2-3 drops (optional)

• Live charcoal + ghee (to smoke)


  • For this recipe, the shape & the size of the paneer is very important, try using a big size paneer block and further cut the paneer in cuboid shape, further slice the paneer to get a square shape slice keeping the thickness up to 0.5 cm.
  • Now, take the cheese block and slice the cheese as well keeping the same size, make sure to keep its thickness lesser or half the thickness of paneer.
  • Now, place the cheese slice between two paneer slice and sandwich it, keep aside or in the refrigerator, by the time you can make the marination and the special dahi wali chutney.
  • For marinade, we need roasted besan, for that set a small pan on medium heat, add ghee and the besan, keep stirring and cook the besan until its aromatic & the color changes slightly, do not burn, once the colour changes, transfer in a bowl & allow to cool down. Keep aside to be used in marination.
  • Now, add all the marinade ingredients, along with cooled roasted besan in a mixing bowl and mix well, place a live charcoal in the marination and pour some ghee, smoke the marination for 3-4 minutes to impart the smoky flavor. Make sure the marination is thick enough.
  • Now, cut the capsicum in square, keeping the size as big as paneer, cut the tomatoes in same size, using its flesh & you can use the pulp to make puree or use it any other suitable preparation, for onions, cut them in quarters and remove its petals. Once the vegetables are cut and the paneer sandwich is ready, gently coat the paneer with marination and skew it on a skewer along with the veggie’s, make sure to skew the veggies first and last so o keep the paneer secure between the veggies. Skew all the paneer in same way, make sure not to make the skewer heavy as the paneer may fall while cooking.
  • Once skewed, cook them on open flame to get the charred texture, apply melted butter all over the paneer for that distinct flavor and briefly cook them again on open flame.
  • You can also use a different way as well, by placing two pans of the same height on either side of the burner and place two or three skewers at a time while resting the ends on the pan, keep turning them and cook on open flame until charred from all sides. Make sure not to cook for a longer time as the cheese may drip down and the paneer needs no cooking. You can also keep the paneer size a little smaller as per your convenience, but make sure the size of the veggies, paneer & the cheese lice should be equal in square size.
  • Your paneer gulistani tikka is ready, serve hot by sprinkling some chaat masala along with the dahi wali hari chutney.
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