Spinach & Paneer Lasagna



For paneer sheets

24 count 1 mm thick paneer slices (1.5 inch X 1 inch)

½ a cup grated cheddar cheese



1 large or 1 ½ cup onion (roughly chopped)

1 large or 1 cup tomato (roughly chopped)

7-8 cashews

Salt to taste

1 tbsp oil

2 tsp deggi/ kashmiri chili powder

2 tbsp ginger & garlic paste

1 tsp coriander powder

½ tsp turmeric powder

½ tsp garam masala powder

1 tsp kasoori methi powder

½ cup cream


FOR Spinach

1 tbsp oil

1 tsp cumin seeds

1 tbsp chop garlic

1 ½ tbsp chopped ginger green chili

1 tsp coriander powder

½ tsp red chili powder

½ tsp turmeric powder

½ tsp garam masala powder

Salt to taste

200 gm grated paneer

750 gm baby spinach

1 tsp kasoori methi powder



FOR sauce

  1. Take a heavy bottom pan, add onion, tomato, cashews & salt in the water and boil till onions are translucent and tomatoes are completely disintegrated.

  2. Allow it to cool and blend to make a smooth paste.

  3. Take a heavy pan, add oil, add kashmiri chili and saute (1 -  2 mins) for a nice color. Add ginger garlic paste and saute on medium heat till it starts sticking to the bottom and oil is visible on the surface. 

  4. Add powder spices except kasoori methi and saute again till start getting cooked spices smell, add tomato-onion puree and cook till get smooth and thick consistency.

  5. Add cream and kasoori methi and give a sturdy boil and keep aside.

FOR Spinach

  1. Heat oil in a pan, add cumin seeds and allow them to crackle. Add chopped garlic and saute till golden brown color.

  2. Add chopped ginger green chili and saute, add powdered spices except kasoori methi and saute again till the cooked spices smell.

  3. Add grated paneer and saute it well, add chopped baby spinach and saute it till spinach cooked. Finish with kasoori methi and set aside to allow it to cool.


  1. Preheat your oven to 450 F.

  2. Layer paneer and spinach with three slices of paneer in each and topped it with grated cheddar cheese.

  3. Bake your spinach and paneer for 7 to 10 minutes or till the cheese turns golden brown.



Take a shallow bowl, pour some sauce and place freshly baked spinach and paneer  lasagne on top. Or place lasagne first and pour sauce over.


Chicken Tikka Masala



CHICKEN TIKKA (substitute with sach paneer for vegetarians)

1 lb. boneless & skinless chicken thigh (1 inch pieces)

2 tbsp thick full fat yogurt

1 tbsp mustard oil

2 tbsp ginger garlic paste

1 tsp deggi mirch (red chili powder)

2 tsp coriander powder

1 tsp garam masala

1 tsp kasoori methi leaves powder

2 tbsp lemon juice

Salt to taste



1 tsp oil

2 tbsp butter

1 tsp cumin seeds

1 cup chopped onion

2 tbsp ginger garlic paste

2 tsp kashmiri/deggi chili powder

2 cups fresh crushed tomatoes

2 tbsp ginger & green chili paste

2 tsp dried kasoori methi leaves

Salt to taste

½ cup heavy cream

½ cup water





  1. Marinate chicken with 1 tbsp lemon juice, 1 tbsp ginger garlic paste and salt. Mix it well and leave for 10 minutes.

  2. In a mixing bowl, add all the remaining ingredients of chicken tikka and make a smooth marinade and keep aside for 10 mins. Next, squeeze all excess liquid from chicken and mix it well with marinade and leave it for 30-45 minutes in the refrigerator.  

  3. Preheat your oven at 360F, and arrange chicken on a baking tray and cook for 20-25 minutes, if using an air fryer then cook for 10-15 minutes.

  4. Allow chicken tikka to cool down and then cut in half and keep aside.


  1. Take a heavy bottom pan, add 1 tsp oil and 2 tbsp butter.

  2. Once butter is hot add cumin, saute for 30 seconds and add chopped onion and cook till golden brown.

  3. Add ginger and garlic paste and saute until its fragrant (2-3 mins), then add kashmiri/ Deggi mirch and saute till (30 seconds) for a nice color. 

  4. Add crushed tomatoes and salt, cook on slow flame for 15 mins. 

  5. Add ginger & green chili paste, kasoori methi and saute for a minute. Add chicken tikka and saute again for another minute.

  6. Add cream and water and cook on slow flame for 5-7 mins or desired consistency. 

  7. Serve with rice, naan or laccha paratha.

Shami Kebab

Preparation Time: 20 Minutes

Cooking Time: 45 Minutes

Serves: 4-6

Cuisine/Region: Lucknow/ Hyderabad

Course: Snack/ Appetizer


1 lb minced lamb or mutton

1 cup chickpea lentil (chana daal)

2 tsp ghee

1 tsp cumin seeds

2 pcs black cardamom

5 pcs green cardamom

2-3 bay leaves

5-6 cloves

1 small piece of mace

1-2 cinnamon stick

10-12 peppercorns

1-inch chopped ginger

7-8 cloves of garlic chopped fine or crushed

1/2 cup water

salt to taste

1 egg

1/2 cup red onion diced

1/4 cup cilantro chopped

1/4 cup mint chopped




  1. Soak chickpea lentils (chana daal) in water for 4 hours so they absorb water and soften up

  2. Heat ghee in a pressure cooker/Instant pot and add whole spices in it. When the spices crackle, add chopped ginger-garlic, and saute for a 2-3 minutes until fragrant but keep stirring so it doesn't burn

  3. Then to the ghee, spice & ginger-garlic mix, add the lentil (chana daal), mutton pieces, and water and cook in the pressure cooker until you hear 4 whistles. Turn off the heat and allow the pressure to release (15-20 minutes at least).

  4. Then open the lid and reduce excess water by string continually on medium flame.

  5. Transfer the mixture in a flat tray or plate and allow it to cool to room temperature

  6. Blend the meat mixture with all the spices in a chopper or grinder to make a smooth paste. Remove this paste in a large mixing or salad bowl, and then add the other remaining ingredients: salt, egg, onion, cilantro, mint and mix well.

  7. Make equal size patties using an ice cream scoop and rolling between your palms. Wet your palms to prevent the meat from sticking to your hand and then flatten using some pressure

  8. Heat a shallow pan, griddle or tawa and add a few tablespoons of oil to shallow fry on both sides until you get a nice brown color on the patties