Lockdown Saviour 2.0: Home Style Palak Paneer

Another lockdown recipe which doubles up for two meals if cooked in a sufficient quantity is Palak paneer.

One can pair it as a subzi with phulkas or mix it with rice turning it into a palak paneer rice dish. It’s easy to make and quite satiating.


  • Paneer 300gms
  • Palak two medium sized bunches
  • Onions, 2
  • Tomatoes, 2
  • A tbsp. Of filtered groundnut or any cooking oil

For the masala:

  • Whole masalas:
  • Few cloves
  • Few peppercorns
  • A couple of small bay leaves (tejapatta)
  • Jeera
  • A few cardamom pods
  • A piece of cinnamon
  • Cashew, soaked – 6 to 7
  • Ginger, Garlic and Green chilli pounded to a coarse paste
  • Ground/powdered masalas:
  • Dhaniya powder
  • Amchur powder (dry mango powder)
  • Kasuri methi
  • Hing
  • Ground mustard powder (a tiny amount)
  • Salt to taste
  • Sugar to taste


  • Cut paneer into cubes and set it aside
  • Keep aside a large-ish piece to grate into the dish once done
  • Blanch the spinach and set it aside
  • Temper all the Dry whole masalas viz. Jeera, Bay leaves, cardamom etc. and then add the ginger, garlic and green chilli paste
  • Add the soaked cashews and sauté for a minute
  • Add the onions and tomatoes and sauté for a few more minutes
  • Add salt and sugar to taste
  • Add the powdered masalas viz. Dhaniya powder, hing, Amchur and sauté the mix until cooked and mushy, this should take a few more minutes
  • Set it aside
  • In a mixer pop in the cooked masala with the blanched spinach with some water and purée it
  • To a hot wok or kadhai transfer the puréed palak masala and add the cubes paneer
  • Check on the salt and sugar
  • Serve with diced onions and a wedge of lime
  • Enjoy with hot phulkas or rice

Mango Cheela

I just HAD to make this mango inclusive breakfast for T since this baby eats mangoes like they are going out of style. No, seriously he’s obsessively in love with the fruit. He can de-flesh the stone with his bare gums even before you’ve had a chance to relish your first mouthful.

Here’s proving my point:


Cheelas are traditional Indian savoury pancakes made from a single flour (rice, ragi, daal etc.) or a combination of flours. The batter of the flour with milk/water is then mixed with veggies (grated/finely chopped) and pan fried until cooked. These could be made thick or thin, crisp or soft it all depends on your personal preference.

Mango the ‘King of fruits’ is packed with nutritional benefits. It’s an excellent source of vitamin-A, vitamin-E and vitamin CVitamin-C especially is known to help the body develop resistance against infectious agents and mums, don’t we know the importance of a strong immune system?! ;)

Thanks to the lovely suggestion from a dear friend of mine I am going to try and add in a little info on the nutritional value of the dishes I put up. After all we love to know what goes in to our little munchkins’ systems. :)


Here’s the recipe:

  • 1/4 cup rice flour
  • 1/2 a mango pulped
  • less an 1/4th cup of milk or you could add as much or as less milk as you please, depending on the thickness of the cheela you intend to make
  • Ghee for pan frying

Mix the rice flour, mango pulp and milk and make into a smooth batter. Pour onto the hot pan with ghee and cook until golden brown. Serve warm.