PALAK PANEER

 PALAK PANEER

One of the most popular ingredients in Indian vegetarian cooking has to be paneer or cottage cheese. So many different types of dishes are prepared in various parts of India using paneer. These days paneer has become even more popular as it is commonly available in shops as compared to some decades ago when it was generally made at home- quite laboriously, I may add. 

Elsewhere in this blog, you will find recipes for dishes made with Paneer, such as:- 

• Paneer Khurchan
• Paneer Methi Bhurjee
• Paneer Payesh

Spinach or palak as it is called in Hindi has many health benefits, as we all know.

Today's recipe combines both these ingredients and is called Palak Paneer. It goes great with rice and rotis. I have made different versions of this popular dish in the past. Today, I have adapted this from Palak Paneer in Sanjeev Kapoor Khazana. 

I am sure you will enjoy this as much as we do.

Ingredients:-

• Palak (Spinach),  2  bunches of medium size
• Paneer, (Cottage Cheese), 250- 300 gms
• Large -sized Onion, 1
• Green Chilli, 1 or 2
• Jeera (Cumin Seeds), 1 tsp
• Garlic, chopped, 1 tbsp
• Garam Masala Powder, 1/4 tsp
• Kasuri Methi (Dry Fenugreek Leaves), Powder, a large pinch
• Salt, to taste
• Oil, 2 tbsp

Method:-

Cut the paneer into 1 " cubes

Peel and chop the garlic cloves

Chop the onion and green chilli

Remove the palak leaves from their stems and wash them thoroughly 

Blanch the palak leaves by first immersing them in sufficient boiling water and after 1 minute transferring them to a bowl of ice cold water

Drain the palak leaves and place in a mixer jar

Add chopped green chilli and 1/2 cup of water and grind to a fine paste. Keep aside

Heat oil in a thick-bottomed pan and on medium heat add the cumin seeds

When they sizzle, add the chopped onion  and sauté till it becomes translucent

Next add the chopped garlic, mix well and cook for 1 minute

To this add the freshly prepared palak-chilli ground paste, mix well and cook for 2 minutes

Add salt to taste, and garam masala powder

Gently mix in the paneer cubes and cook for 1 minute

Now add the finely crushed kasuri methi  and cook for another minute

Switch off the gas and transfer to serving bowl

Serve the Palak Paneer with rotis or jeera rice or fried rice

PANEER PEPPER MASALA

 PANEER PEPPER MASALA

We eat paneer (Indian Cottage Cheese) fairly often in my house. It is a common ingredient in our Indian vegetarian cooking. One of the reasons is that paneer has numerous health benefits. 

Elsewhere in this blog, you will find recipes for different dishes made with paneer, such as:-

• Paneer Masala
• Tomato and Paneer Soup 
• Paneer Lababdar
• Paneer Jhalfrezi

As you know, it is suggested we have black pepper during the winter months as it boosts immunity. It is therefore an important ingredient in Ayurvedic medicines and home remedies.

I had paneer at home so made this delicious Paneer Pepper Masala which I have adapted from Paneer Pepper Masala in Edible Garden, a food and recipe website run by Nags. 

In making this dish, I reduced the spice levels to suit our taste. We loved it and I hope you will like it too. 

Ingredients:-

• Paneer, 200 gms
• Medium-sized Onions, 2
• Green Chillies, 2
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/4 tsp
• Fennel Powder, 1/4 tsp
• Whole Black Peppercorns, 1 tsp
• Soya Sauce, 1 tsp
• Tomato Ketchup, 2 tsp
• Curry Leaves, a few
• Oil, 1 and 1/2 tbsp
• Salt, to taste
• Coriander Leaves, for garnish

Method:-

Cut the paneer into cubes and keep aside

Peel and thinly slice the onion and slit the green chillies

Coarsely crush the peppercorns 

Finely chop the coriander leaves 

Heat oil in a thick-bottomed pan and when it gets hot add the sliced onions and fry till they become golden brown in colour

Add the green chillies and sauté for 1 minute

Next add the ginger garlic paste, mix well and sauté till the raw smell goes 

To this add the turmeric powder, fennel powder, and the freshly crushed black pepper and sauté for a couple of minutes

Add the soya sauce and the tomato ketchup and mix well, 

Add 1/4 cup of water and salt to taste and mix well

To this add the paneer cubes, and curry leaves, mix well and cook till the paneer gets well coated with the masala 

Cover and cook on low flame for 3-4 minutes till the masala becomes dry and dark in colour 

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to a serving bowl

Serve Paneer Pepper Masala with peas pulao or rice or rotis. 

PANEER HYDERABADI

PANEER HYDERABADI

In most parts of India, you will find that paneer or Indian Cottage Cheese is a popular ingredient in vegetarian cooking. We too have paneer fairly often in our house. There are so many dishes one can make using paneer. For example, elsewhere in this blog you will find recipes for Paneer Pulao, Chatakedar Paneer, and Kadhai Paneer with Bellpepper.

Today's dish is paneer done in the Hyderabadi style and is adapted from a YouTube video Paneer Hyderabadi from Spice Eats. Don't be intimidated by the long list of ingredients required, it is well worth the effort!

I tried this out recently using Kitchen King Masala instead of Garam Masala Powder and reducing the overall oil required from 5 tbsp to 3 tbsp to suit my requirements.

We loved this dish with hot rotis.

Ingredients:-

• Paneer (Cottage Cheese), 200 grams,
• Dahi ( Curds),  2 tbsp
• Malai ( Cream) , 2 tbsp
• Whole Garam Masala ( Black Cardamom 1, Green Cardamom 4, Cloves 4 and Cinnamon 2 pieces of 1 ")
• Jeera (Cumin) Powder, 1 tsp
• Coriander Powder, 1 tsp
• Haldi ( Turmeric) Powder, 1/2 tsp
• Chilli Powder, 1 tsp or to taste
• Garam Masala Powder/Kitchen King Masala, 1/4 tsp
• Kasuri Methi,(Dried Fenugreek Leaves),  crushed, 1 tsp
• Green Chilli, finely chopped, 1
• Salt, to taste
• Oil, 1 tbsp + 2 tbsp

To Be Ground Into A Paste

• Palak ( Spinach) a small bunch, roughly chopped
• Dhania Patta ( Coriander Leaves), a small bunch, roughly chopped
• Green Chillies, roughly chopped, 2
• Medium Sized Onion, sliced, 1
• Small Sized Tomatoes, roughly chopped,  2
• Adrak (Ginger), chopped, 1 " piece
• Lahsun ( Garlic Cloves), peeled and chopped, 7

Method:-

Cut the paneer into even sized cubes and keep aside
Beat the fresh curds and keep aside
Heat 1 tbsp of oil in a non-stick pan and when it gets hot on medium flame add the sliced onion and saute till it becomes soft
Add the chopped ginger, garlic and green chillies and fry for 1 minute
Next add the chopped tomatoes and cook till they become mushy
Add the spinach and cook till it wilts and becomes soft
Next add the coriander leaves and mix well
Switch off the gas and allow this to cool
Transfer to a blender jar and grind to a smooth paste without adding any water
Keep aside
In the same pan, add the remaining 2 tbsp of oil and when it gets hot add the Black Cardamom, Green Cardamom, Cloves and Cinnamon which make up the Whole Garam Masala
Saute for a few seconds (only to give the oil a nice flavour) and remove the Whole Garam Masala
To the flavoured oil, add the finely chopped green chilly followed by the freshly ground paste and mix well
Cook for 3-4 minutes on medium heat till the paste changes colour and switch off the gas
Add the beaten curds and the cream
Mix well and cook on low flame for a couple of minutes till the oil separates
Add the spice powders (cumin, coriander, turmeric and chilli powders) and salt to taste
Mix well and cook for a couple of minutes
Now add the the paneer cubes,  mix gently and cook for a couple of minutes so that the paneer is well blended with the masala
Add the Garam Masala Powder/Kitchen King Masala and cook for a couple of minutes
Lastly add the crushed Kasuri Methi, mix well and let it simmer for a few minutes
Serve hot with rotis or rice

PANEER CAPSICUM STIR FRY

PANEER CAPSICUM STIR FRY

We use paneer (Indian cottage cheese) quite often in my house. I go in for store bought paneer and do not make this at home.

Elsewhere in this blog, you will find recipes for some yummy starters such as Paneer Tikka Kathi Rolls, Garlicky Chilli Paneer, and Chatakedar Paneer.

Today's recipe is for a stir fry made with paneer and capsicum ( bell pepper) which can be made very easily and quickly. It is a time saver and makes for a much sought after starter.

This can be also be served as a side dish. We had this as a side dish yesterday and later I used what was left as a filling for grilled sandwiches and it tasted great! Today's recipe has been adapted from Paneer Capsicum Stir Fry by the legendary Tarlaji Dalal.

Ingredients:-

• Paneer (Cottage Cheese), 200 grams 
• Capsicum/Bell Pepper, small-sized, 1
• Garlic Paste, 1 tsp
• Chilli Paste, 1/2 tsp
• Coriander Seeds, coarsely crushed, 1 tsp
• Green Chillies, 1 or 2
• Ginger, chopped, 1/2 tsp
• Tomato, medium- sized, 1 
• Kasuri Methi, (Dried Fenugreek Leaves), 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp
• Coriander Leaves, 1 tbsp, for garnish

Method:-

Cut the paneer into even sized cubes

Cut the capsicum into thin slices

Finely chop the green chillies, tomato and coriander leaves

In a non-stick kadhai, heat the oil and when it gets hot add the garlic paste and saute on medium flame for a few seconds till you get a nice aroma 

Add the capsicum slices, chilli paste,  and crushed coriander seeds and saute on low flame for 1 minute

Next add the chopped green chillies, chopped ginger and saute again for a few seconds

Add the chopped tomato, mix well and cook on medium flame for 2 minutes  

Add the kasuri methi and salt to taste and mix well

Cook on medium flame for 1 minute

Now add the paneer cubes, and mix them taking care that they don't break and cook for 1 more minute on medium flame 

Finally, garnish with finely chopped coriander leaves

Serve hot as a starter or as a side dish

CHOLE PANEER

CHOLE PANEER

Today's recipe is for a side dish called Chole Paneer which is a combination of White Chickpeas ( Chole or Kabuli Chana) and Cottage Cheese (Paneer ). White Chickpeas (which are also called Garbanzo Beans) are known to have numerous health benefits.

Elsewhere in this blog, you will find recipes for other dishes made with chole/Kabuli chana such as Saag Chole, Pindi Chole and Kadhai Chole.

While making Chole Paneer, some add whole spices such as tej patta, cardamom and cinnamon while the chole is being pressure cooked. I have not added these. I have only used black tea bag to add colour to the chole.

Ingredients:-

• Chole /Kabuli Chana (White Chickpeas), 1 cup
• Paneer, 150 grams, cut into cubes
• Black Tea Bag * 2 tsp of black tea leaves tied in a muslin cloth 
• Onion, 1
• Ginger Garlic Paste, 1 tsp
• Tomatoes, 2
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 and 1/2 tsp
• Cumin Powder, 1 tsp
• Green Chillies, 2-3
• Ginger, 1/2 inch
• Kasuri Methi (Dried Fenugreek Leaves), 1/2 tsp
• Amchur (Dry Mango) Powder, 1 tsp
• Kitchen King Masala, 1/2 tsp
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, finely chopped, 1-2 tbsp 

Method:

Wash and soak the chole in adequate water for 8 hours or overnight.
Next morning, drain the water and transfer the soaked chole to a pressure cooker
Add 3 cups of water and pressure cook the chole, along with 1/2 tsp of salt and black tea bag till the chole is fully cooked
Once the cooker cools, remove the contents, discard the * black tea bag and keep aside the cooked chole along with the water in which it was cooked
Also keep aside some cooked chole (about 1 tbsp) to be mashed later and used to thicken the gravy

Chop the onion and tomatoes, slit the green chillies and thinly slice the ginger

Heat oil in a thick bottomed kadhai and when it gets hot, add the chopped onion and saute till it becomes translucent

Add the ginger garlic paste and saute until the raw smell goes

Next add the chopped tomatoes, mix well and cook till the tomatoes become soft
To this add salt to taste, and turmeric powder, chilli powder, coriander powder, and cumin powder and mix well. ( Remember that some salt has already been added while cooking the chole) 

Add the slit green chillies and ginger and saute for 1 minute
Now add the cooked chole with some of the water in which it was cooked
Also mash 1 tbsp of cooked chole and add it to the gravy
Adjust the consistency of the gravy by adding water, if required
Bring to a boil, lower the flame and allow the gravy to simmer for about 5 minutes
Add the paneer cubes, crushed kasuri methi, amchur powder and Kitchen King masala
Mix well and let it simmer for a couple of minutes more
Lastly, switch off the gas and garnish with finely chopped coriander leaves
Serve Chole Paneer hot with rotis or as a side dish with pulao

PANEER KHURCHAN

PANEER KHURCHAN

As is evident from the many recipes in this blog, both my husband and I are fond of paneer ( Indian Cottage Cheese). Elsewhere in this blog, you will find recipes for Paneer Korma, Paneer Tikka Kathi Rolls, and Paneer Kolhapuri.

Today's recipe is for a dish from North India called Paneer Khurchan adapted from this article in Times Food.

I have used paneer from Nilgiris which is one of Bangalore's oldest supplier of quality dairy products. The colourful bell pepper adds to the visual appeal of the dish. I did not use low fat cream mentioned in the original recipe.

We enjoyed this delicious dish with hot rotis and I would urge you to try out this recipe.

Ingredients:

• Paneer, (Cottage Cheese), cut into 1 " pieces, 250 gms
• Large sized Onion, sliced, 1
• Large sized Tomato, chopped, 1
• Yellow Bell Pepper, chopped, 50 gms 
• Green Bell Pepper,  chopped, 50 gms 
• Red Bell Pepper,  chopped, 50 gms 
• Asafoetida, 1/8 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1/2 tsp
• Cumin Powder, 1/2 tsp
• Coriander Powder, 1/2 tsp
• Kitchen King Masala / Garam Masala Powder, 1/4 tsp
• Green Chillies, slit and de-seeded, 2
• Ginger, chopped, 1 tsp
• Low Fat Cream, 1 tbsp 
• Kasoori Methi, (Dry Fenugreek Leaves), crushed, 1/2 tsp
• Oil, 1 and 1/2 tbsp
• Salt, to taste
• Coriander Leaves, chopped, 2 tbsp....for garnish

Method:

Heat oil in a thick bottomed kadhai and on medium flame add the onions and saute them till they become translucent 

Add chopped tomato and bell peppers, mix well and saute stirring from time to time till the tomato becomes soft
Please ensure that the bell peppers remain crunchy and do not get overcooked
Add asafoetida, turmeric powder, chilli powder, cumin powder and coriander powder, Kitchen King Masala and salt
Mix well so that the vegetables get well blended with the spice powders
Add the slit green chillies and the chopped ginger and saute over medium flame

Next add the paneer pieces, mix well and cook on high flame making sure the paneer pieces touch the bottom of the pan
Cook till each of the paneer pieces turn slightly golden and then flip them over to cook the other side
Add the low fat cream (if you are using this) and sprinkle the crushed kasoori methi and mix it well

Switch off the gas and garnish with chopped coriander leaves

Serve hot with tandoori roti or naan

PANEER TAWA FRY

PANEER TAWA FRY

Paneer or Cottage Cheese is one of the more popular ingredients in Indian vegetarian cooking. Most houses these days especially in the urban areas have developed a taste for paneer dishes which earlier were had only in restaurants. Elsewhere in this blog, you will find recipes for Methi Paneer, Paneer Lababdar, and Paneer Chettinad.

 Today's recipe is for a simple shallow fried dish which is yet quite delicious. It has the flavour of ginger and garlic and you will love it as a starter.

Ingredients:

• Paneer (Cottage Cheese), 200 gms,  
• Salt, to taste
• Lemon Juice, 2 tsp
• Turmeric Powder, 1/2 tsp
• Red Chilli Powder, 2 tsp or to taste
• Ginger Paste, 3/4 tsp
• Garlic Paste, 3/4 tsp
• Rice Flour, 1 tbsp
• Semolina, (Medium Rava) 1 tbsp
• Oil, for shallow frying

Method:

Cut the paneer into cubes of about 1 and 1/2 inches
To marinate the paneer, add salt and lemon juice to the paneer in a bowl and mix lightly.
Keep in the refrigerator for about 15 minutes.
After that, take it out of the refrigerator add turmeric and chilli powder, some more salt, ginger paste and garlic paste.

Mix all this well into the paneer cubes, so that they are well coated
Cover the bowl and keep back in the refrigerator for about 20 minutes

Mix together the rice flour and semolina in a plate
After 20 minutes, take out the marinated paneer from the refrigerator and dust the paneer cubes one by one with the rice flour-semolina mixture till they are well coated
Heat oil in a non-stick pan and when it gets hot, shallow fry the coated paneer cubes till they become a golden brown.
Then flip the paneer cubes and likewise cook the other side

Serve hot as starters, plain or with mint chutney

PANEER PARATHA

PANEER PARATHA

Whether you have them for breakfast, lunch or dinner, parathas ( also called paranthas) are tasty and filling. They can be served with curds as I have done today or with pickles, curries, or even ketchup. We make parathas very often so elsewhere in this blog you will find recipes for many varieties of parathas, like for example Aloo and Pudhina Paranthas made with potatoes and mint, Gobhi Paranthas made with cauliflower, and the less common, Spring Onion Paranthas.

Today's recipe is adapted from Paneer Paratha by Nisha Madhulika who I greatly admire, and uses paneer or cottage cheese as the stuffing. You can use either ghee or oil for making the parathas, I normally use regular cooking oil to avoid the use of ghee. The stuffed parathas are usually kept thick, with the thickness and size of the parathas depending on individual taste.

Ingredients:

• Atta (Wheat Flour), sieved, 300 gms + some for dusting the parathas while making them
• Paneer (Cottage Cheese), 100 gms
• Green Chillies, finely chopped, 1-2
• Ginger, grated, 1/2 " piece
• Coriander Leaves, chopped, 1 tbsp
• Coriander Powder, 1 tsp
• Chilli Powder, 1/4 tsp or to taste
• Amchur (Dry Mango) Powder, 1/8 tsp
• Garam Masala, 1/8 tsp
• Salt, to taste
• Oil, as required to knead the dough, and to make the parathas

Method:

In a bowl, add the sieved atta, salt, and 1 tsp of oil and adding luke warm water little at a time knead the dough for the parathas. Keep the dough aside to rest for about 15-20 minutes

In another bowl, grate or crumble the paneer and mix together the paneer, green chillies, chopped coriander leaves, chilli powder, coriander powder, amchur powder, garam masalal and salt to prepare the stuffing for the parathas
Make a lemon sized ball of the dough that has been rested, dust it with atta and roll it into 3 " discs
In each of the discs, evenly spread 2 tsp of the paneer mixture, and fold the disc from the edges to the centre to enclose the stuffing
Once again dust it in the atta and roll it into 6" discs
Grease and heat a tawa and place a paratha on it, apply ghee/oil on both sides and on the corners of the paratha
Keep flipping the paratha till it gets nicely browned on both sides
Prepare all the parathas in the same manner with the remaining dough
Serve the hot parathas with a curry or chutney of your choice or with curds and pickles.

TOMATO & PANEER SOUP

TOMATO & PANEER SOUP

As we head into the winter, I make soups more often as they are healthy and nutritious. Elsewhere in this blog you will find recipes for Red Pumpkin Soup, Spinach Soup, and Carrot Soup.

I liked the combination of tomato and paneer (cottage cheese) in this recipe adapted from MasterChef Sanjeev Kapoor's book, "Simply Indian".

To save time, I made this soup using water but you could make vegetable stock and use it instead. A nice feature of this soup is that you get to eat the paneer cubes as you enjoy the soup.

Ingredients:

• Tomatoes, medium-sized, 5
• Paneer (Cottage Cheese), 100 gms
• Onion, medium-sized, 1
• Ginger, 1 " piece
• Garlic, 4 cloves
• Green Chillies, 2
• Tomato Ketchup, 4 tbsp
• Water, 4 cups
• Salt, to taste
• Pepper, crushed, 1/4 tsp
• Rice Powder, 1/2 tbsp
• Fresh Coriander Leaves, a few sprigs
• Oil, 2 tsp

Method:

Cut the paneer into small cubes and keep aside
Wash and chop the tomatoes.
Chop the onion
Peel, wash and chop ginger and garlic.
Wash and chop the green chillies and fresh coriander leaves.
Add 1/2 cup of water to 1/2 tbsp of Rice Powder to make a smooth paste, without any lumps. Keep aside.

Heat oil in a thick-bottomed pan and when it gets hot add the chopped onion. Saute on high flame till it becomes translucent
Add the chopped ginger and garlic and saute for a couple of minutes.
Add the chopped tomatoes, green chillies and saute for a minute
Next add the tomato ketchup, and water and bring the mixture to a boil
Let the mixture cool, then mash and strain it through a strainer
Puree the vegetables that remain and add it to the soup
Heat the soup on medium flame and allow it to simmer
Add the salt and crushed pepper and mix well
To this add the paneer cubes and the rice powder paste to thicken the soup
Cook for a minute on medium flame
Serve hot garnished with chopped fresh coriander leaves

PANEER PULAO

PANEER PULAO

In India, we make a wide variety of pulaos which are usually made with Basmati rice. Elsewhere in this blog, you will find recipes for Panchranga Pulao, Mint Pulao, and Aloo Chutney Pulao.  Today's dish is an easy to make pulao in which we add Paneer or Cottage Cheese, adapted from Paneer Pulao by the legendary Tarlaji Dalal.

Do remember that whenever we use Basmati rice, it is best to wash and soak it for a minimum of 30 minutes to about an hour. Then drain out the excess water before you cook the rice. This pulao is best cooked directly in the pressure cooker.

The combination of paneer and the spices gives the pulao a nice aroma and taste.

Ingredients:

• Paneer Cubes, 1 cup
• Basmati Rice, 1 cup
• Onions, thinly sliced , 1/2 cup
• Ginger, chopped, 1 tbsp.
• Garlic, chopped, 1 tbsp.
• Green Chilli Paste, 1 tbsp.
• Tomato Puree, 3 tbsp.
• Sugar, a pinch
• Garam Masala, 1/2 tsp
• Curds, 1 tbsp.
• Butter, 2 tsp
• Oil, 1 tsp
• Salt, to taste
• Coriander Leaves, chopped, 2 tbsp., for garnishing

Method:

Wash and soak the basmati rice for 1 hour and drain the excess water. Keep aside.
Heat the pressure cooker and when it gets hot add 1 tsp of oil and 2 tsp of butter

Add the thinly sliced onions and saute on medium flame for a couple of minutes or till the onions become translucent

Next, add the ginger, garlic and green chilli paste, and continue to saute on medium flame for 1 minute

Add the tomato puree, mix well and saute for 1 more minute

Now add the soaked and drained Basmati rice and saute for 1 minute

Add the paneer cubes and saute for 1 more minute

Next, add 2 cups of hot water, salt, sugar, garam masala, and curds

Mix well and pressure cook for 2 whistles

Allow the cooker to cool before opening

Carefully transfer the pulao to a serving bowl taking care that the cooked rice does not break

Garnish with chopped fresh coriander leaves
Serve hot with raitha or side dish of your choice

METHI PANEER

METHI PANEER

Paneer (Cottage Cheese) is popular in most Indian vegetarian homes. Elsewhere in this blog you will find recipes for the easy to make Paneer Burji, an interesting starter Garlicky Chilli Paneer, and the traditional favourite Matar Paneer.  Methi ( Fenugreek Leaves) again is quite popular as it lends a nice flavour to any dish. This article in the Health Site speaks of its many health benefits. You may like to see recipes for a Konkani favorite Methi Sanna Polo, and the Gujarati snack Methi Theplas.

Today's Methi Paneer uses both of the above ingredients and goes very well with rotis, naans and the like. This recipe is adapted from Methi Paneer from Indian Healthy Recipes.

Ingredients:

• Paneer, 200 gms
• Ginger, chopped, 1 tsp
• Garlic, chopped, 1 tsp
• Onions, medium sized, 2
• Tomato, large sized, 1
• Salt, to taste
• Red Chilli Powder, 1/2 tsp or to taste
• Garam Masala, 1/2 tsp 
• Cashewnuts, 5-6
• Methi (Fenugreek) Leaves, chopped, 3/4 cup 
• Cumin Seeds, (Jeera) 1/2 tsp
• Cardamoms, (Elaichi) 2
• Oil, 5-6 tsp

Preparation:

Wash the methi leaves in several changes of water. Drain and chop the methi leaves.
Cut the paneer into cubes
Chop the onions
Finely chop the tomato

Method: 

In a thick-bottomed kadhai, add 2 tsp of oil when it gets hot add the chopped ginger and garlic and saute till they give off a nice aroma
Add the chopped onions and saute till they turn golden in colour
Next add the finely chopped tomatoes, a little salt, and saute till the tomatoes become soft
To this add the chilli powder, garam masala and the cashewnuts
Fry for a couple of minutes then remove from the stove and allow it to cool
Once it cools, transfer to a small mixer jar, add a little water and blend it to form a puree. Keep aside.
In the same kadhai, add 1 tsp of oil and saute the methi leaves for 2-3 minutes or till they wilt
Add the cubed paneer and saute for 2 more minutes and keep aside
Heat 2 tsp of oil and when it gets hot add the cumin seeds. When they sizzle, add the cardamom
Next add the ground onion-tomato puree and mix well
Add water as required to get a gravy like consistency
Bring to a boil and let it simmer for about 3 minutes. Add salt as required and mix well
Lastly add the sauteed methi and paneer that was kept aside
Cook on medium flame for another 2-3 minutes
Serve hot with rotis or naans.

PANEER BURJI

PANEER BURJI

As you know, Paneer (Cottage Cheese) is frequently used in vegetarian cooking in India. It is widely appreciated by most families. Elsewhere in this blog, you will find recipes for Garlicky Chilli Paneer, Palak Paneer, and Paneer Chettinad. 

In earlier years, I used to make Egg Burji  often but these days since I have cut down on our intake of eggs, I make Paneer Burji. This can be served as a side dish with the main meal with rotis. You can also have it as a snack with toasts. This recipe is adapted from Paneer Burji by the noted cookery expert, Nisha Madhulika.

You can vary the spice level by adjusting the chilly powder to suit your taste. The advantage of this dish is that it can be made in a fairly quick time, especially if you have chopped vegetables handy.

Ingredients:

• Paneer, (Cottage Cheese), 200 gms
• Frozen Peas, 1/2 cup
• Large-sized Capsicum, 1
• Medium-sized Tomatoes, 2
• Cumin Seeds, 1/4 tsp
• Green Chilly, finely chopped, 1 
• Ginger, grated, 1/2 " piece
• Turmeric Powder, a large pinch
• Coriander Powder, 1 tsp
• Chilly Powder, 1/4 tsp, or to taste
• Salt, to taste
• Oil, 1 and 1/2 tbsp
• Coriander Leaves, chopped finely, 2 tbsp + 1 tbsp for garnishing

Method:

Grate the paneer and keep aside
Chop the capsicum and tomatoes. Keep aside.
Finely chop the coriander leaves and keep aside.
In a thick-bottomed pan, add oil and when it gets heated add cumin seeds.
When it sizzles, reduce the flame and add chopped green chilly, grated ginger, turmeric powder, coriander powder
Saute the spices taking care that they don't get burnt
Then add the frozen peas, mix well, cover and cook on low flame for a couple of minutes
Once the peas are nearly cooked, add the chopped capsicum, chopped tomatoes and chilly powder
Add salt and mix well
Cover and cook the vegetables on low/medium flame for 1 minute, stir well and cook for 1 more minute
Now add the grated paneer, and 2 tbsp of the chopped coriander leaves and mix well so that the paneer and the vegetables gets well blended
Transfer the burji to a serving bowl and garnish with the remaining chopped coriander leaves
Serve hot with rotis, naans

CHATAKEDAR PANEER

CHATAKEDAR PANEER

As I have often said in this blog before, for vegetarians in India, paneer or cottage cheese is an ingredient which is greatly appreciated. Elsewhere in this blog, you will find recipes for Garlicky Chilli Paneer, Paneer Jhalfrezi, and Paneer Tikka Kathi Rolls.

This interesting snack is adapted from Chatakedar Paneer by Tarlaji Dalal. This came in handy yesterday evening when it was raining and we felt like having a spicy snack while sitting at home. I think this will also make an awesome starter. It is preferable that we use fresh paneer to get the best results. I used store bought Pav Bhaji Masala.

Ingredients:

• Paneer, 250 gms
• Green Chilli Paste, 1 tbsp
• Medium Sized Tomato, chopped, 1
• Tomato Puree, 2 and 1/2 tbsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 and 1/2 tsp
• Everest Pav Bhaji Masala, 1 tsp
• Kasoori Methi, (Dried Fenugreek Leaves)  1/2 tsp 
• Lemon Juice, 1/2 tbsp
• Oil, 1 tbsp
• Salt, to taste
• Fresh Coriander Leaves, chopped, for garnish

Method:
Cut the paneer into cubes and keep aside.
In a thick bottomed non-stick kadhai heat the oil and when it gets hot add the green chilli paste and saute on medium flame for a few seconds
Next add the following, one after another: chopped tomato, tomato puree, chilli powder, coriander powder, pav bhaji masala, kasoori methi, and salt. Mix well.
Continue to cook on medium flame, stirring once in between, for 1-2 minutes 
Now add the paneer cubes, mix well so that they are well- coated with the masala and cook for 1-2 minutes more
Add the lemon juice, mix well and finally garnish with chopped coriander leaves
Serve immediately as a snack or starter

GARLICKY CHILLI PANEER

GARLICKY CHILLI PANEER

For vegetarians in India, one of the most popular ingredients in their cuisine is paneer, or cottage cheese. It is common across the country though it traditionally emanated from the North and is now found in dishes in every nook and corner of India. I too have a few of my favourite recipes using paneer elsewhere in this blog, like  Paneer Peas Masala, Paneer Jhalfrezi, and Paneer Lababdar.

Today's recipe for a starter has a great blend of garlic and chilli and is adapted from Garlic Paneer by Swasthi of Swasthi's Recipes. I loved the garlic and chilli flavours which make this dish a perfect starter. While you can garnish the dish with celery, or coriander leaves, I have chosen to garnish it with spring onion greens.

For less spice level, you can de-seed the dry red chillies before grinding them.

Ingredients:

• Paneer, 200 gms
• Chinese Garlic, 5 pods
• Roasted Byadgi Red Chillies, 5
• Salt, to taste
• Sugar, 1 tsp
• Vinegar, 1 tsp
• Oil, 1 tbsp
• Cumin Seeds, 1/2 tsp
• Medium-sized Onion, finely chopped, 1  
• Spring Onion Greens, finely chopped, for garnishing

Method:

Cut the paneer into cubes and keep aside

In a small mixer jar, grind together garlic, red chillies, salt, sugar, and vinegar, adding 2 tbsp of water, to form a coarse paste, and keep aside
Heat oil in a thick bottomed pan and when it gets hot, add the cumin seeds and when they sizzle add the finely chopped onion and saute till it turns light brown
Now to this add the ground paste, mix well and saute till the oil separates and the mixture gives off a nice fragrance
Next add the paneer cubes and toss gently taking care that they don't crumble till they are well-coated with the mixture
Saute the paneer for 2-3 minutes
Finally, garnish with spring onions greens.

PANEER LABABDAR

PANEER LABABDAR

For us vegetarians, paneer is an ingredient we often use to make a wide variety of dishes. For example, elsewhere in this blog you will find recipes for Paneer Makhmali, Palak Paneer,
and Paneer Kolhapuri.

Today I write about a dish I recently tried out and enjoyed very much. It is a healthy version of Paneer Lababdar adapted from the recipe by Master Chef Vikas Khanna. In this quintessentially Punjabi dish, usually they add cream, and cashew paste to make the dish that much richer but as you will see, this healthy version skips these two ingredients and yet tastes delicious.

This is best served hot with naan and rotis.

Ingredients:

• Paneer, 150 gms, cut into cubes
• Saffola Oil, 1 tbsp
• Onions, finely chopped, 1/2 cup
• Ginger Paste, 1 tsp
• Garlic Paste, 1 tsp
• Cumin Seeds, 1 tsp
• Turmeric Powder, 1/2 tsp
• Garam Masala, 1/2 tsp
• Chilli Powder, 1/2 tsp 
• Kasoori Methi, (Dried Fenugreek Leaves), 1 tsp
• Tomatoes, chopped, 1 cup
• Salt, to taste
• Dried Coriander, coarsely powdered, 1/2 tsp
• Water, 2 tbsp
• Lemon Juice, 1 tsp
• Coriander, chopped, for garnishing.

Method:

Cut the paneer into cubes. Keep aside

Heat oil in  a non-stick pan. When it gets hot, add the finely chopped onions and saute till they are caramelized

Add the ginger paste, and garlic paste

Add cumin seeds and turmeric powder, followed by garam masala, and chilli powder

Next add the tomatoes and cook till the water evaporates

Add salt and coarsely powdered dried coriander

Allow this to cool, then transfer to a mixer and blend it to a smooth paste adding 2 tbsp of water

Pour the smooth paste back into the pan. 

Add lemon juice.

Lastly, add the paneer cubes and kasoori methi. Mix well and let the gravy simmer for a few minutes 

Garnish with chopped coriander.

KADHAI PANEER WITH BELLPEPPER

KADHAI PANEER WITH BELLPEPPER

Elsewhere in this blog you will find recipes for Paneer Chettinad and Paneer Jhalfrezi. Today, I would like to share the recipe for another popular paneer dish called Kadhai Paneer with Bellpepper.

I made this recently and it tasted great!

Like any other dish, there are several ways of making Kadhai Paneer. I prefer to shallow fry the paneer pieces on a tawa before mixing them with the masala while some like to deep fry the paneer. Likewise, some also fry the capsicum but I prefer not to do so- to retain their natural crunch. I also did not use fresh cream mentioned in the original recipe.

This recipe has been adapted from Kadhai Paneer with Peppers from my friend Sushma Mallya's blog, Authentic Food Delights.

I guess I like this dish so much as it has some of my favourite veggies like capsicum and tomato to complement the taste of the paneer.

Ingredients:

• Paneer, (Cottage Cheese), 200 gms
• Tomato, large-sized, 1
• Capsicum, large-sized, 1
• Oil,  1 tbsp
• Jeera (Cumin Seeds), 1/2 tsp
• Green Chillies, slit, 1-2
• Onions, 2
• Ginger Garlic Paste, 1 tbsp
• Haldi (Turmeric) Powder, 1/2 tsp
• Coriander Powder, 1 tsp
• Red Chilli Powder, 1 tsp or to taste
• Cumin Powder,  1/2 tsp
• Salt, to taste
• Garam Masala Powder, 1/2 tsp
• Fresh Coriander leaves, finely chopped, 2 tbsp

Method:

Cut the paneer into cubes. Shallow fry them on a tawa and keep aside.

Puree the tomato in a blender and keep aside

Chop the capsicum into cubes and keep aside

Chop the onions and keep aside

Heat oil in a kadhai and when it is hot add the cumin seeds. When they sizzle, add slit green chillies and saute

Add the onion and fry till they become translucent

Add the ginger garlic paste and fry for 2-3 minutes till the raw smell goes
Next, add the tomato puree and fry for 2 minutes

Now add the spices ( turmeric powder, coriander powder, chilli powder, cumin powder) and salt

Mix well and fry till the oil separates

Add the capsicum cubes and the paneer cubes

Sprinkle garam masala and mix well so that the paneer and the capsicum cubes are well blended with the masala
Cook till the capsicums are done, without over cooking them.

Garnish with finely chopped coriander leaves

Serve hot with rotis, paranthas or kulchas

PANEER SIMLA MIRCH MASALA

PANEER SIMLA MIRCH MASALA

In cooking vegetarian food in India, we often pair paneer (cottage cheese) with vegetables. For example, it is often paired with spinach (as in Palak Paneer) or peas ( as in Matar Paneer).

This dish goes well with rotis and naans.

Today's recipe is adapted from Paneer Tawa Masala in the popular blog, Sailu's Kitchen and has a combination of Paneer and Capsicum, "Simla Mirch" in Hindi. I have not used some of the ingredients such as carom seeds, garam masala powder and fresh cream.

Ingredients:

• Paneer, 200 gms 
• Capsicum, (Simla Mirch), large, cut into 1/2 " pieces, 1
• Curd, 1 tbsp 
• Turmeric powder, 1/4 tsp
• Red Chilli Powder, 1 tsp
• Kasoori Methi,  (dried Fenugreek leaves), 1 and 1/2 tsp, crushed
• Cumin Seeds, 1/2 tsp
• Onion, large, finely chopped, 1
• Ginger, grated, 1/2 "
• Green Chilli Paste, 1 tsp, optional
• Coriander Powder, 1 tsp
• Tomato Puree, 1/2 cup
• Lemon Juice, 2 tsp
• Salt, to taste
• Oil, 2 tbsp
• Coriander leaves, finely chopped, for garnishing

Method:

Cut the paneer into cubes and marinate them in curds mixed with 1/4 tsp turmeric powder, 1/2 tsp red chilli powder and 1/2 tsp kasoori methi for 10-15 minutes
In a tawa, add 1/2 tbsp of oil and shallow fry the marinated paneer cubes taking care not to burn them. Keep aside
In the same tawa, shallow fry the capsicum pieces. Keep aside.
In a heavy bottomed kadhai, add the remaining oil and when it is hot add cumin seeds
When they sizzle add the chopped onion, grated ginger, green chilli paste and saute
Next add the remaining red chilli powder, coriander powder and remaining crushed kasoori methi and mix well
Add tomato puree and cook till the oil separates
Add the shallow fried paneer and capsicum cubes to the onion tomato mixture and mix well
Add 1/2 cup of water and cook for 5-7 minutes on low/medium flame
Add lemon juice and mix well and take off the flame
Serve hot garnished with finely chopped coriander leaves

PALAK PANEER

PALAK PANEER

For vegetarians, paneer (cottage cheese) is often standard fare when we eat out or entertain at home. Among the many varieties of paneer dishes, Palak Paneer has to be one of the most popular. This combination of cottage cheese and spinach (palak) goes best with rotis.

This is adapted from a YouTube video "Delhiwala Palak Paneer"  featuring one of my favourite Chefs, Harpal Singh Sokhi who brings so much life into his demonstrations. You can feel his enthusiasm which I am sure will make anyone like cooking!

Ingredients:

Palak (Spinach), boiled and pureed, 2 cups

Paneer, (Cottage Cheese), cubed, 200 gms

Garlic Flakes, 20-30

Oil, 2-3 tbsp

Cumin Seeds, 1 tsp

Green Chillies, chopped, 4-5, or more as per taste

Onions, medium-sized, sliced, 2

Yogurt, 1 cup

Coriander Powder, 1 tbsp

Turmeric Powder, 1/2 tsp

Black Salt, (Kala Namak), 1/4 tsp

Salt, to taste

Coriander Paste, 1 tbsp

Juice of 1 Lemon

Method:

Wash and boil the spinach. To retain the colour of the spinach, refresh it immediately in cold water

Next grind it to form a fine puree. Keep aside.

Cut the paneer into roughly equal sized cubes and keep aside.

Finely chop the garlic flakes without crushing them and keep aside.
Prepare 1 tbsp paste of fresh coriander leaves. Keep aside.

In a pan, take 2-3 tbsp of oil and when it gets heated add the cumin seeds

Add the garlic flakes and cook till they become light brown

Add the chopped green chillies and take off the flame

Add the sliced onions and saute for 3-4 minutes on medium flame till they become translucent

Add the yogurt, coriander powder, turmeric powder, black salt, and salt to taste

Let it boil for some time

Now add the pureed spinach and then add fresh coriander paste 

Next, add the paneer cubes, mix properly and bring it to a boil

Lastly add the juice of one lemon

Serve with rotis or rice.

MATAR PANEER

MATAR PANEER

Paneer (Hindi for Cottage Cheese) is a very popular item used in North Indian cuisine, especially amongst the vegetarians. It is used in ever so many recipes. This dish of green peas and cottage cheese, (Matar being the Hindi word for Green Peas) serves as a good accompaniment for rotis, chappatis and other forms of Indian bread.

I make dishes with peas often. Elsewhere in this blog, you will find recipes for Methi Mutter Pasanda, Peas Masala, and Green Peas and Mint Soup.

I have adapted this from "Matar Paneer" in Sailu's Food.  It tasted delicious and I would suggest you try this out for yourself.

Though paneer can be made at home, I have today used the store bought Milky Mist paneer. I have also used frozen peas which I always keep handy in my refrigerator.

Ingredients:

• Paneer (Cottage Cheese), 200 gms
• Green Peas, (frozen), 1 cup
• Onion, large,1
• Ginger, 1 " piece
• Green Chillies, 2-3
• Chilli Powder, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Tomatoes, finely chopped, 2
• Kasoori Methi ( Dried Fenugreek Leaves), 1/2 tsp
• Oil, 1 tbsp.
• Salt, to taste

Method:

First cut the paneer into cubes
Make a paste of the ginger and green chillies.
Finely chop the onion and tomatoes.
In a kadhai, add oil and when it is hot, add the onion and saute for about 3 minutes
Add ginger-green chilli paste, chilli powder, turmeric powder, and coriander powder
Stir to mix well
Saute for a minute taking care not to burn the powders
Next, add the chopped tomatoes and saute for 2-3 minutes
Switch off the gas and keep aside to cool.
Once it is cool, grind to a smooth paste in a blender
In the kadhai, add the ground paste, then add a cup of water, mix well and bring to a boil.
On low heat, add the green peas and cook for 5 minutes
Now add the paneer cubes and allow it to simmer for about 6-8 minutes
Add salt and kasoori methi and simmer for a couple of  minutes.
Adjust to get a gravy consistency.
Serve hot with rotis, etc.