Grilled sausages are a regular dinner at my house during the warmer months. They’re already packed with flavor, so all you really need to do is get them on the grill and make sure they cook evenly without drying out or bursting open. This is my go-to for easy weeknight meals, backyard cookouts, tailgate parties, […]

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This retro prawn cocktail is straight from the 80’s, but is a must on the Holiday food table even today! Plump, juicy prawns tossed in a pink rose marie sauce; this classic dish is easy to make and tastes 10/10!

This prawn cocktail is one of those dishes that instantly feels a little special, even though it’s incredibly easy to put together. It’s cool, creamy, fresh, and quietly indulgent and the kind of recipe I reach for when I want something elegant without spending too much time in the kitchen.

I love how adaptable it is. You can make it for a casual lunch, a dinner party starter, or even a festive spread when you want something light before the mains. Crisp lettuce, sweet prawns, creamy avocado, and that nostalgic rose marie sauce, simple ingredients, but they come together beautifully.

Ingredients for Prawn Cocktail

• Prawns – I have used raw jumbo prawns as this size works best for this recipe. You can use pre-cooked prawns as well
• Olive oil – to cook the prawns
• Lettuce and cucumber – make for a fresh and crunchy base for the prawn cocktail
• Avocado – adds richness and a buttery texture

Rose Marie sauce

• Mayonnaise – forms the creamy backbone of the sauce.
• Ketchup – adds sweetness and colour.
• Worcestershire sauce – brings depth and umami.
• Cayenne pepper or red chilli powder – adds gentle heat.
• Lime juice – brightens and balances the richness.

Frequently Asked Questions

Richa’s Top Tips

• Don’t overcook the prawns. Prawns cook very quickly and overcooked prawns taste chewy and rubbery. Cook them until they’re just pink and and tender.
• Chill the prawns and sauce before assembling for the best flavour and texture.
• Pat prawns dry if using pre-cooked ones to avoid a watery cocktail.
• Assemble just before serving to keep everything crisp and fresh.

Customisation Ideas

• Add a little finely chopped celery for extra crunch.
• Replace lime juice with lemon juice for a sharper finish.
• Stir in a spoon of Greek yogurt to lighten the sauce slightly.
• Add a pinch of smoked paprika for a subtle smoky note.

Storage Ideas

• Avoid storing assembled cocktails as they tend to become watery and lose freshness.
• Prawns: Cooked prawns can be stored in an airtight container in the refrigerator for up to 24 hours.
• Sauce: The rose marie sauce keeps well refrigerated for 2–3 days when stored separately in an airtight jar.
• Vegetables: Chop lettuce, cucumber, and avocado just before serving for best texture.

This prawn cocktail is proof that simple food can still feel thoughtful and elegant. With fresh ingredients and a well-balanced sauce, it’s the kind of dish that never really goes out of style.

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Retro Prawn Cocktail – Straight from the 80’s!

This prawn cocktail recipe is straight from the 80’s. Crisp lettuce, plump, juicy prawns and an addictive cocktail sauce that’s perfect as a dipping sauce. Its an appetizer that will take everyone back in time!

Course Snacks & Appetizers

Cuisine British

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 Portions

Calories 349kcal

Author Richa

Ingredients

• 900 grams Raw Jumbo Prawns tails on (Or freshly cooked prawns)
• 1 teaspoon Olive Oil if using raw prawns
• 3 cups Lettuce roughly chopped
• 2 Avocados diced
• 1 Cucumber diced

Rose Marie Sauce

• 3/4 cup Mayonnaise
• 2 tablespoons Ketchup
• 1 tablespoon Worcestershire Sauce
• 1/2 teaspoon Cayenne Pepper or Red Chilli Powder
• 1 teaspoon Lime Juice

Instructions

• If using raw prawns, heat olive oil in a skillet and cook the prawns for 3-4 minutes on each side till they turn pink. Sprinkle lightly with salt and refrigerate for 15-20 minutes.
• In a bowl, whisk together all the ingredients for sauce and refrigerate.
• When ready to assemble, add lettuce to the bottom of a glass, top with a few pieces of cucumber, avocado and finally prawns. Drizzle with the sauce and serve immediately.

Notes

1. Poaching prawns: If you prefer poaching prawns instead of cooking them, add salted boiling water to prawns in a bowl and let them sit for 5-6 minutes, till the prawns turn pink.
2. Fresh vs. Frozen Prawns: If you happen to stay by the sea, please buy your prawns as fresh as possible and peel them at home if you can. If you don’t, then buy your prawns frozen because they will be better than the prawns that are sold seemingly fresh. Frozen prawns are frozen within a few hours of catching them. Thaw them completely before cooking.
3. Refrigerating: I prefer serving these cold, but its best to chill each element separately rather than assembling them and then chilling, because the sauce can pool at the bottom. The sauce can be made 4-5 days ahead and refrigerated, and the prawns stay well refrigerated once cooked for a day.
4. Mayonnaise: I can’t stress how important it is to use good quality mayonnaise for this recipe, and no, you can’t substitute it with greek yogurt. Either make your own at home – it’s really easy, I promise and I have an Instagram video that shows you how to make mayo, or buy mayonnaise made with whole eggs.

Nutrition

Calories: 349kcal | Carbohydrates: 12g | Protein: 33g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 382mg | Sodium: 1457mg | Potassium: 611mg | Fiber: 5g | Sugar: 4g | Vitamin A: 429IU | Vitamin C: 16mg | Calcium: 244mg | Iron: 4mg

This article was researched and written by Urvi Dalal.

The post Retro Prawn Cocktail – Straight from the 80’s! appeared first on My Food Story.

This classic Italian meatball recipe makes tender, flavorful meatballs that are perfect for busy weeknight dinners, weekend meal prep, or feeding a crowd. Ready in about 40 minutes with simple ingredients, these meatballs can serve as a main dish on their own or be served over pasta. My family asks for these regularly because they’re […]

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There’s nothing quite like the perfect queso dip to bring everyone together around the table. This beef queso combines everything I love about classic Mexican flavors – rich, melted cheese, perfectly seasoned ground beef, and just the right amount of heat. It’s the kind of dip that disappears fast at game day parties, holiday gatherings, […]

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Palak Paneer

Palak Paneer is perhaps the most popular paneer dish in North India and is a favorite in Indian restaurants. Creamy spinach paired with paneer makes for a delicious main course. This recipe has always been one of my favorites, and I can prepare it quickly.

Although I’ve made this recipe before, I now want to simplify it by using just a few ingredients. Even after so many years of cooking, I’m still learning and striving to keep things simple, healthy, nutritious, and flavorful.

This dish is made with blanched spinach, which helps retain its vibrant green color. I didn’t know why blanching was used in cooking, but this is all part of the learning process. Palak Paneer pairs perfectly with roti, naan, or paratha.

Course Main Course

Cuisine Indian

Keyword palak paneer

Popular YouTube

Servings 2 people

Ingredients

• 5 oz spinach washed and clean, about 6 cups packed spinach
• 1 cup paneer cubed into bite size, about 4oz of paneer
• 1 green chili chopped
• 1 tbsp oil
• 1/2 tsp cumin seeds – jeera
• 1/8 tsp asafetida – hing
• 1 tsp coriander powder – dhania
• 1/4 tsp turmeric – haldi
• 1/2 tsp salt adjust to taste
• 1/2 tsp sugar
• 1 tbsp whole wheat flour
• 1/4 cup heavy cream
• 1/4 cup finely chopped tomato
• 2 tbsp paneer shredded for garnishing

Instructions

• First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minute. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
• Blend the spinach, ginger and green chili. Spinach should be creamy.
• Soak the cubed paneer in about three cups of hot water, for about 5 minutes. This helps to give the paneer a soft texture. Set it aside.
• While cooking, spinach can splatter, use larger saucepan. Heat the oil in a saucepan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
• Add cumin seed, and asafetida. After cumin seeds crack, add blended spinach and stir. Add coriander, salt, and sugar, stir.
• After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes partially cover the pot, because spinach will splatter. I don’t cover the pan fully because this helps keep the green color of spinach.
• Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add a little more water.
• Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.
• Palak paneer is ready, add the tomatoes and turn off the heat. Garnish it with shredded or crumbled paneer.

Palak Paneer is one of the most popular paneer dishes from North India and a favorite at Indian restaurants around the world. This creamy, flavorful dish features tender paneer cubes nestled in a rich spinach sauce, making it a perfect main course for any meal. 

With its vibrant green color and delicious combination of spinach and paneer, Palak Paneer pairs wonderfully with roti, naan, or paratha. This simplified version of the recipe uses just a few ingredients, allowing the natural flavors of the spinach and paneer to shine while remaining healthy and nutritious.

Cultural and Traditional Importance 

Paneer dishes are a staple in North Indian cuisine, and Palak Paneer is undoubtedly one of the most beloved. Traditionally prepared in Indian households and served during special occasions or family gatherings, this dish showcases the versatility of paneer and the use of leafy greens in Indian cooking. 

Palak Paneer is often served with flatbreads like naan or paratha, and its creamy texture and mildly spiced flavor make it a crowd-pleaser.

This simplified recipe doesn’t compromise on taste, while offering a more convenient way to prepare Palak Paneer at home. Blanching the spinach helps retain its bright green color, making the dish visually appealing as well as delicious.

Recipe Variations from Manjula’s Kitchen While Palak Paneer is a classic dish on its own, you can explore other paneer-based recipes and spinach variations from Manjula’s Kitchen:

Paneer Butter Masala: A rich and creamy tomato-based dish, perfect for those who enjoy a sweeter, milder flavor.

Aloo Palak (Potato Spinach): A delicious vegetarian dish combining spinach with tender potatoes, offering another way to enjoy spinach in your meals.

Paneer Saag: A similar dish that incorporates other leafy greens, like mustard greens, along with spinach for a different flavor profile.

Matar Paneer: A flavorful combination of paneer and green peas cooked in a spiced tomato sauce, offering a wonderful variation for paneer lovers.

Health Benefits and Dietary Considerations Palak Paneer is not only delicious but also packed with nutrients. Spinach is rich in iron, vitamins A, C, and K, as well as antioxidants that promote overall health. 

The use of paneer adds a good amount of protein and calcium, making this dish a balanced meal that supports both muscle and bone health. 

For those looking to make a lighter version of Palak Paneer, you can substitute the heavy cream with a lighter cream or yogurt. The dish is also naturally gluten-free (ensure the flour you use is gluten-free or omit it), making it suitable for those with gluten sensitivities. If you’re vegan, tofu can be used in place of paneer to create a delicious Palak Tofu.

Serving Suggestions Palak Paneer can be served with a variety of Indian breads, such as roti, naan, or paratha. It also pairs well with rice dishes like Jeera Rice or Plain Basmati Rice for a more complete meal. For added texture and flavor, you can garnish the dish with freshly grated paneer or a drizzle of cream.

For a more elaborate meal, serve Palak Paneer alongside other classic Indian dishes such as Dal Tadka or Aloo Gobi to create a balanced vegetarian spread.

Conclusion Palak Paneer is a quintessential North Indian dish that brings together the creamy richness of paneer and the nutritious goodness of spinach. This simplified recipe ensures that you can prepare this dish quickly, without sacrificing flavor or texture. Whether you’re cooking for a family dinner or hosting a special meal, Palak Paneer is sure to be a hit. Try this recipe today and enjoy one of India’s most loved dishes in the comfort of your home.

Frequently Asked Questions (FAQs)

How do I keep the spinach color bright in Palak Paneer?

Blanching the spinach is the key to retaining its vibrant green color. Boil the spinach for about a minute, then immediately transfer it to ice-cold water to stop the cooking process.

Can I make Palak Paneer vegan?

Yes, you can substitute the paneer with tofu and use coconut cream or cashew cream in place of dairy cream to make a vegan version of this dish.

What are some variations of Palak Paneer I can try?

You can try dishes like Saag Paneer, which uses a combination of leafy greens, or Aloo Palak, which pairs spinach with potatoes for a different take on the classic.

How do I serve Palak Paneer?

Palak Paneer pairs wonderfully with Indian breads like naan, roti, or paratha. It can also be served with Jeera Rice or Plain Basmati Rice.

Can I prepare Palak Paneer in advance?

Yes, you can prepare the spinach puree and paneer in advance. Store them separately in the refrigerator, and when ready to serve, gently reheat and combine the two for a fresh and delicious meal.

The post Palak Paneer appeared first on Manjula's Kitchen.

Matar paneer is the classic Indian delicacy which you will find in every Indian restaurant across the globe.  In this Masala, Paneer is cooked with Peas and tomato sauce.  This is a very simple curry, yet the flavors that are in play work well with each other so well that you will keep wanting more! The tangy tomato sauce mixed in with the spices gets absorbed by the paneer and the green peas does more than just making the curry more appealing. There are many variations we can bring in and this is one of the method. A perfect vegetarian gravy for Roti / Chapati / Naan!

Most of the Paneer dishes tastes so awesome with any Indian Bread. Paneer is very special to many kids and even for many adults. Whenever we go to a  restaurant, most of us order atleast one Paneer gravy as an accompaniment for roti / naan or even for Pulao. I personally love Malai Paneer, thought it tastes a little sweet than spicy. In restaurants, Paneer Butter Masala is sometimes too creamy. This Matar Paneer is perfect in spice and less creamy and it would make a perfect accompaniment even for Pulao / Biriyani etc.

Tips for making Matar Paneer:

1. If you plan to use homemade Paneer, you don’t need to soak the paneer in hot water.
2. Store bought paneer should be soaked in  hot water and then cubed.
3. We can fry the paneer cubes in butter till its golden on all sides and then add it to the gravy.
4. Cook the onion-tomato-cashew gravy in butter to get rich taste and flavor.
5. Allow the onion-tomato-cashew gravy to cool off completely before grinding to ensure its not spilling out of the mixer jar.
6. Kashmiri red chili powder gives a natural color to the gravy and also doesn’t make the gravy spicer.
7. After adding fresh cream do not boil the gravy.

If you like this Matar Paneer , then you can also try other Gravy recipes

• Kadai Paneer Gravy – Kadai Paneer is one of the popular Paneer variety that is served in most of the Indian Restaurants and also in our kitchen. This Paneer Gravy is enhanced with freshly ground Kadai Masala along with the richness of colored Bell Peppers.
• Veg Makhanwala – Vegetable Makhanwala, is a rich and tasty vegetarian gravy. A perfect side dish for Indian Breads like Roti/ Chapati / Naan etc. Vegetable rich gravy with the richness of cream makes this a mouth-watering dish.
• Methi Paneer – Methi Paneer, a gravy made with fresh Methi leaves cooked with creamy onion-tomato gravy along with Indian spices.

Recipe card for Matar Paneer:

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Matar Paneer | Paneer Matar Masala

Matter Paneer, a very famous Indian Gravy. Paneer cooked with Peas and tomato sauce. A perfect vegetarian gravy for Roti / Chapati / Naan!. Learn here how to make this Matar Paneer with step by step pictures, instructions and video!

Course Veg Gravies

Cuisine Indian, Indian Cuisine, Indian Recipes, North Indian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 people

Calories 210kcal

Author Sowmya Venkatachalam

Equipment

• 1 Mixer Grinder
• 1 Heavy Bottomed Pan

Ingredients

• 200 g Paneer Cubed
• 1 cup Green Peas 1 cup - 250ml
• 1 no Onion finely Chopped
• 3 nos Tomato finely Chopped
• 1 tbsp Cashew
• 1 no Green Chilli
• 1 inch Ginger Chopped
• 1 no Garlic Chopped
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1 tsp Dry Kasoori Methi
• 1 tsp Salt adjust as needed
• 1 tbsp Fresh Cream
• 1 tbsp Coriander Leaves For Garnishing

For Tempering

• 2 tbsp Butter you can use oil too.
• 1 inch Cinnamon (Pattai)
• 3-4 nos Cloves (Krambu / Lavang) 3-4
• 2 nos Cardamom
• 1 tsp Cumin Seeds

Instructions

Preparing Masala

• I used store bought paneer cubes which I refrigerated and so I took it fridge an soaked the paneer cubes in warm water for 10 minutes. My paneer cubes are soft by that time.
• Let's prepare our masala now. Heat oil /butte in pan. Add cashew nuts and fry for 30 seconds.
• Next, Add chopped onions, garlic and ginger along with pinch of salt and saute them till the onions turn light brown color.

Cooking Tomatoes

• Add turmeric, green chillies and saute it for 10 seconds.
• Then add chopped tomatoes and saute them in medium flame till the tomatoes are cooked and become mushy.

Grinding Onion-Tomato Masala

• When the tomatoes are mushy, switch off the flame and allow it to cool off. Take this tomato mixture in a mixer.
• Grind it to a smooth paste.

Tempering Process

• Heat oil in a pan, add oil and when the oil is hot, add the whole garam masalas such as cinnamon, cloves, cardamom and saute them for 10 seconds. Then add cumin seeds.

Cook Masala & Spice it up

• When the cumin seeds starts to sputter, add ground tomato mixture along with salt and also add 1/2 cup of water and keep the flame in low and allow the sauce to boil in low flame atleast for 15 minutes.
• Also add crushed kassori methi, coriander powder, cumin powder and red chilli powder and mix well.

Time to Add Paneer

• When the sauce is ready, add peas and mix well and allow it to boil for a minute.
• Then add paneer cubes along with salt and mix well. Again allow the mutter paneer to boil for 2 minutes.

Garnishing Time

• Finally add chopped coriander leaves and before switching off the flame.
• Add fresh cream and remove from flame.

Slurp!!!

• The yummy, creamy Mutter Paneer is now ready to serve with hot Chapati / Roti / Naan

Video

Nutrition

Serving: 1Serving Size | Calories: 210kcal | Carbohydrates: 15g | Protein: 9g | Fat: 13g

INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARING MASALA

• I used store bought paneer cubes which I refrigerated and so I took it fridge an soaked the paneer cubes in warm water for 10 minutes. My paneer cubes are soft by that time.
• Let’s prepare our masala now. Heat oil /butte in pan. Add cashew nuts and fry for 30 seconds.

• Next, Add chopped onions, garlic and ginger along with pinch of salt and saute them till the onions turn light brown color.

COOKING TOMATOES

• Add turmeric, green chillies and saute it for 10 seconds. Then add chopped tomatoes.

• Saute them in medium flame till the tomatoes are cooked and become mushy.

GRINDING ONION-TOMATO MASALA

• When the tomatoes are mushy, switch off the flame and allow it to cool off. Take this tomato mixture in a mixer. Grind it to a smooth paste.

TEMPERING PROCESS

• Heat oil in a pan, add oil and when the oil is hot, add the whole garam masalas such as cinnamon, cloves, cardamom and saute them for 10 seconds. Then add cumin seeds.

COOK MASALA & SPICE IT UP

• When the cumin seeds starts to sputter, add ground tomato mixture along with salt and also add 1/2 cup of water and keep the flame in low and allow the sauce to boil in low flame atleast for 15 minutes.

• Also add crushed kassori methi, coriander powder, cumin powder and red chilli powder and mix well.

TIME TO ADD PANEER

• When the sauce is ready, add peas and mix well and allow it to boil for a minute.

• Then add paneer cubes along with salt and mix well. Again allow the mutter paneer to boil for 2 minutes.

GARNISHING TIME

• Finally add chopped coriander leaves and before switching off the flame.

• Add fresh cream and remove from flame.

SLURP!!!

• The yummy, creamy Mutter Paneer is now ready to serve with hot Chapati / Roti / Naan

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