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Ordinary I dream and work towards engaging individuals with aptitudes for simple and easy cooking which will empower them to have a sound existence. I emphatically accept that wellbeing dwells on the supper table. I established Yummy Recipes Hub in November 2007 and today, Yummy Recipes Hub is a main formula and nourishment disclosure site that gives the world a tenable and certain 'DIY' answers for regular cooking. The site enables individuals to prepare nourishment effectively in the kitchen. It has millions utilizing the plans and recordings upgraded with rich substance like feast plans, unique eating regimens, diabetic supper thoughts, supper thoughts, lunch box thoughts, party menus, celebration plans and substantially more. Throughout the years I have associated with my clients by means of YouTube Channel, Facebook Page and Instagram. Every one of these channels have roused them to begin cooking, eating well and lead a fit way of life. From being a motivation for the primary Google Chrome Ad on National Television, to be highlighted in Your Story as a YouTube Queen, on the spread page of Mint Lounge, as a Google Entrepreneur on the Web and substantially more - all simply make be accept that what I am doing today is all simply justified, despite all the trouble. Following 11 years, I am pleased to be a confided in stage for millions around the globe. I am appreciative to our clients and accomplices for putting stock in us and helping us accomplish our fantasy quicker through their consistent help and support.. We need to thank you for being a piece of our excursion. Do label us via web-based networking media and mention to us what you cooked from Yummy Recipes Hub. Do download our application and get plans readily available. The application has 1000's of simple to cook plans, from across foods, eats less, dinner plans, lunch boxes alongside recordings, good dieting thoughts, diabetic neighborly plans and significantly more.

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Heat oil or ghee. Add 1/2 tsp cumin seeds. Saute the cumin till they splutter. Then add the ground masala paste. Stir. Take care while sauteing as the paste splutters. If there is too much spluttering, then cover partly with a lid till the spluttering stops. Saute for 10-12 minutes or more on a low to medium flame till the oil separates from the paste. Add all the dry spice powders - turmeric powder, red chili powder, garam masala powder. Stir well. If adding cream or malai, you can add now. Stir and saute for a minute. Then add the peas or matar. Stir again. Add water and season with salt. Cover the cooker tightly and pressure cook till the peas are cooked. Cook for about 2 to 3 whistles or 9 to 10 minutes. (check notes below on how to cook in a pan.) When the pressure drops on its own, open the lid of the pressure cooker. Garnish it with coriander leaves and Serve.


In a grinder or mortar-pestle take the coriander seeds and red chilies. Grind to a semi fine powder.In a kadai heat 2 tbsp oil. Add finely chopped onions and saute them till they turn translucent. Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away. Now add the finely chopped tomatoes. Saute tomatoes for 3 to 4 mins. Then add the ground kadai masala to the tomatoes. Saute the tomatoes till the whole mixture become like a paste and starts to leave oil. Now add the capsicum julienne. Saute the capsicum for some 3 to 4 minutes. Then add green chilies. add water. Mix very well and saute till the capsicum is half done. Then add salt and garam masala powder. Mix these with the rest of the masala. Now add the paneer cubes. Again mix very well. Lastly add kasuri methi, ginger julienne and coriander leaves. Mix again. Serve the kadai paneer, hot with rotis or naans.


Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems. Boil 3 cups water in a pan or microwave or electric heater. Add ¼ tsp salt to the hot water and stir. Then add the palak leaves in the hot water. Let the palak leaves sit in the water for 1 minute. After 1 minute, using a pasta tong, take the leaves. Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute. Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies. Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside. Heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown. Add the cumin and let them splutter. Then add the tej patta or bay leaf. Add the finely chopped onions. Saute till the onions become golden. Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic. Add the chopped tomatoes. Stir and saute the tomatoes till they soften. Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and asafoetida/hing. Stir very well.


Melt butter in a pan on a low flame. Add bay leaf and fry for 2 to 3 seconds or till the oil become fragrant. Add ginger-garlic paste and saute for some seconds till the raw aroma disappears. Add the tomato puree and stir well. Cook for 5 to 6 minutes. Then add kashmiri red chili powder and stir again. Continue to saute till the oil starts to leave the sides of the tomato paste. The tomato paste will thicken considerably and will start coming together as one whole lump. Then add cashew paste and stir well. Saute the cashew paste for a few minutes till the oil begins to leave the sides of the masala paste. The cashew paste will begin to cook fast. Approx 3 to 4 minutes on a low flame. So keep stirring non-stop.Add water and mix very well. Simmer on a low flame. The curry will come to a boil. After 2 to 3 minutes of boiling, add ginger julienne. Reserve a few for garnishing. The curry will also begin to thicken. Add julienned ginger and green chillies, salt and sugar and simmer till the curry begins to thicken. After 3 to 4 minutes, add 1 or 2 slit green chillies. also add salt as per taste and ½ to 1 teaspoon sugar (optional). You can add sugar from ¼ tsp to 1 teaspoon or more depending on the sourness of the tomatoes. Sugar is optional and you can skip it too. If you add cream, then you will need to add less sugar. Mix very well and simmer for a minute. After the gravy thickens to your desired consistency, then add the paneer cubes and stir gently. i keep the gravy to a medium consistency.


Restaurant Manager

James Roy

Restaurant Representative

John Deol

Restaurant co-ordinator

Edward Cren

Restaurant staff

Lisaen Eddy


  • Hi Dassana, I have tried many of your recipes. I like all of them as it gives just expected taste without much of heavy spices. This site has become a guide kind of for most of veg recipes. Thanks a lot!

    Shalini - Visitor

    Dear madam, I have been using your recipes for the past few years. Every recipe turns out just like in your pictures. The detail is so great in your recipes. I have earned so many ‘Wow-Wow’s from my son, daughter, husband, in-laws and other guests. Each time it made me feel good, made my day, made me feel like Queen.

    Sakshi - Visitor
  • Hi Dassana, I tried this recipe.. it was aweeesomee. salt and other spices I have used as per my requirements. Being a vegetarian I was longing for a gud paneer butter masala.. even many restaurants don’t have a unique taste. But now with this reciepe I feel I don’t want to try this gravy in restaurants anymore. Thanks for this!!!!

    Deepali- Visitor

    Hello Dassana, thank you very much for all your recipes… I really have inferiority complex on cooking as many people says that I’m not so good in cooking and I can’t be☹️.. your instructions really gives me confidence to prove myself.. I’ll surely try these… Thank you…

    Priyanka - Visitor

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2nd UB City, MG Road, KG Halli, Shanthala Nagar, Ashok Nagar, Bengaluru, Karnataka 560001

  • 072594 00900