Matar Paneer ~ Pure Veg Version (no onion no garlic)

Matar paneer is a north indian dish consisting of paneer and peas prepared a tomato based gravy. It is usually served with any type of indian bread and may be served with rice. Adding melon seeds paste to this curry provids mild creamy taste. This also provide good texture without having to add heavy cream or even the cashew paste. You need to prepare special garam masala which added an amazing flavor.

Ingredients :

Paneer - 100 gms (cut into cube)
Potato - 1, medium (cut into cube)
Frozen peas - 1 cup
Ginger paste - 1 tsp
Green chilli paste - 1/2 tsp
Yogurt - 1 tbsp
Tomato - 1, chopped
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Sugar - 1/2 tsp
Dry melon seeds powder - 2 tbsp
Bay leave - 1
Cumin seeds - 1/2 tsp
Salt to taste
Coriander leaves for garnishing

For garam masala ~

Black cardamom - 1, whole
Green cardamom - 4
Cinnamon - 1 inch piece
White cumin seeds - 1 tsp
Cloves - 4
Mace - 1, whole
Nutmeg - 1/2 

Method :

For garam masala ~ Dry roast all the garam masala ingredients and then blend together. Store it in a container.

Heat oil in a pan, add paneer cube and little salt, fry till light brown color and soaked in hot water. Add chopped potato and fry till golden browm on medium heat.

Now add some more oil, add bay leave and cumin seeds, After few seconds add chopped tomato and cook for few minutes.

Make a mixture with all the spice powder except garam masala, ginger paste, green chilli paste with some water and then add them into the pan with some salt,sugar and yogurt. After 5 minutes add frozen peas, cook till the oil come out. 

Now add fried potato, fried paneer, mix well with the masala. Add little warm water and cover with lid. Cook till the gravy become thick and potato boiled properly.

Finally add melon seeds powder in the gravy and mix well.

Now remove the lid and add the garam masala powder and ghee. Mix it well.

Serve hot with Coriander paratha.

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PANEER BHURJI

Ingredients

1. Grated Paneer- 1 cup
2. Ginger -finely chopped- 1/2 tsp
3. Garlic -finely chopped- 1/2 tsp
4. Onion -chopped- 1 medium sized
5. Green chili-finely chopped-1 no
6. Red chili powder-1/4 tsp ( or to taste)
7. Turmeric powder-1/4 tsp
8. Coriander powder-1/2 tsp
9. Garam masala-1/2 tsp
10. Tomato-finely chopped- 1 small
11. Coriander leaves- chopped- 1 tbsp
12. Salt to taste
13. Oil

Directions

• Heat oil in a pan.Add ginger and garlic.Saute until raw smell leaves.
• Next add onion and green chilies.Saute until onion turns translucent.
• Reduce the flame to low and add red chili powder,turmeric powder,coriander powder and garam masala.Saute for few seconds and add chopped tomato.Cook until it is soft.
• Add grated paneer and salt to taste.Mix well until combined.( add few tbsp of water if required)
• Cover and cook for about 2 to 3 minutes.Remove the lid and stir well,cook for another 2 or 3 minutes.Garnish with chopped coriander leaves.

Notes:i used 1/2 tsp kashmiri chili powder instead of red chili powder.You can also add cooked(or frozen) green peas and chopped capsicum along with paneer, if desired.

PANEER BIRIYANI

Recipe source : Mariasmenu.com,You can find the original recipe here

Ingredients

For Paneer masala

1. Panner cubed- 250 gms
2. Cinnamon-1" piece
3. Cloves-3 nos
4. Cardamom- 3 nos
5. Onion sliced- 3 nos
6. Ginger paste- 1 tbsp
7. Garlic paste- 1 tbsp
8. Tomato- sliced-1 no
9. Yogurt-1/4 cup
10. Coriander leaves-3 tbsp
11. Cashewnut paste- 2 tbsp (see notes)
12. Salt to taste
13. Oil
14. Ghee

For Masala paste

1. Coriander powder-2 1/2 tsp
2. Turmeric powder-1/4 tsp
3. Chili powder-2 tsp
4. Fennel seeds-1/2 tsp
5. Water- as required

For rice

1. Basmati rice- 1.5 cups
2. Ghee-2 tsp
3. Water
4. Salt to taste

For garnishing and layering

1. Onion-sliced- 1 small
2. Cashew nuts-10 to 12 nos
3. Raisins-1 to 2 tbsp
4. Coriander and mint leaves-chopped- as required
5. Ghee- as required

Method

For preparing Paneer masala

• Soak paneer cubes in hot water until required.
• Combine all the ingredients for the masala paste(i.e coriander powder,turmeric powder,chili powder and fennel seeds)and grind to form a smooth paste.Keep aside.
• Heat oil/ghee in a pan and add crushed cinnamon,cloves and cardamom.Saute for few seconds.Now add onion and salt.Cook until onion turns golden brown in color.
• Now add ginger and garlic ,cook for 3 to 4 minutes.
• Add the prepared masala paste and cook for 2 to 3 minutes.Next add sliced tomato and cook until oil starts to separate ,or it starts to leave the sides of the pan.
• Add yogurt and coriander leaves and mix until combined.Add more salt if required.
• Now add paneer cubes ,cover and cook for 7 to 8 minutes.
• Add cashew nut paste and mix well.Cook for few more minutes.Keep aside.

For preparing rice

• Wash rice until water runs clear.Heat oil and ghee in a pan and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt and water.Cover and cook until it is 3/4 th done, drain the excess water.Transfer cooked rice to a large tray and allow it to cool slightly.

For Layering

• Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
• Preheat oven to 180 Deg C.
• Lightly grease  a baking pan with ghee.Arrange prepared rice and paneer masala in layers.Sprinkle 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
• Garnish with fried cashewnuts,raisins and onion.
• Cover it with an aluminium foil and bake for 20 to 30 minutes.

( for stove top method,layer rice and paneer masala in a greased heavy bottomed pan and cover it tightly..Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low a cook for about 20 minutes.)

Paneer Pasanda

Paneer pasanda is a very rich and creamy gravy which is cooked in onion, flavors of ginger-garlic, cashew paste, yogurt and delicate blend of spices. I adapted this exotic recipe from Meena of Homely Food. 

Ingredients :

For the paneer cutlets ~

Paneer, Crumble - 1 cup 
Maida - 3 tbsp
Pepper - 1/2 tsp
Bread - 3 slices
Salt as needed
Oil as needed

For the gravy ~ 

Onion - 1 & 1/2 cup, sliced
Ginger-garlic - 1 tbsp, chopped
Tomato - 1, chopped
Curd - 1/2 cup
Cashew - 8
Kashmiri red chilli powder 1 tsp
Garam masala powder - 1/2 tsp
Salt as needed
Oil - 2 tbsp
Coriander leaves for garnishing

Method :

In a bowl mix crumble paneer, salt, pepper, maida and bread slices. Make small cutlets of your choice of shape.

Heat a non stick pan with little oil shallow fry the cutlets till cook both side to golden brown..

For the gravy, heat oil in an another pan add onion, ginger-garlic, tomato and cashew, until onion turn golden brown. Cool and grind to a smooth paste with a little bit of water.

Heat pan with oil, fry ground paste for 3-4 mins in medium flames. Add kashmiri red chilli and garam masala powder, fry until oil separates.

Now add beaten curd, cook until oil separates from the gravy. Then add 3/4 cup water and bring to boil.

Arrange the cutlets in a serving bowl and pour the gravy over it. 

Garnish with coriander leaves. Serve hot with pulao and roti/naans.



Sending this recipe Indrani's "Spotlight - Show Your Best Creation" event, Jagruti's "Gain Popularity" event, Viji's "Soul food show & giveaway" and Meenu's "Try my recipes Event & Giveaway"

Mughlai Paneer (Indian Cottage Cheese In Creamy Gravy)

An exotic mughlai dish made with paneer cooked in a rich cashew, poppy seeds, almond sauce and some spices. Some of the  significant ingredients of mughlai cuisine, as per the experts are the dry fruit, aromatic spices and milk which will give the dish creamy texture of the gravy.

Ingredients :

Paneer - 200 gms
Onion paste - 1/2 cup
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Poppy seeds paste - 2 tbsp
Cashew paste - 1/2 cup
Almond paste - 1 tbsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Milk - 1/2 cup
cinnamon - 1"
Cloves - 3-4
Cardamom - 4
Bay leaves - 2 nos.
Oil - 2 tbsp

Method :

Cut the paneer small pieces.

Heat 2 tbsp oil in a pan, put the paneer, fry them with little salt for 1 mins in medium flame. Keep aside.

In the same oil add cloves, cardamom, cinnamon, when they are crackled then add  onion paste, fry until golden brown. Then add ginger, garlic paste, cook for 2 mins.

Now add poppy seeds paste, turmeric powder, coriander powder, red chilli powder, sugar and salt, mix well. Fry for few minutes on low heat til the oil separates out.

Add cashew paste, almond paste, paneer, mix well with paneer. Now add 1/2 cup milk. Cover the lid and bring it to boil. 

Garnish it with chopped coriander leaves. Serve hot mughlai paneer with paratha, naan and any indian bread....

PANEER DO PYAZA

Recipe adapted from www.vahrehvah.com

Ingredients

1. Paneer- cubed- 1 cup
2. Cumin seeds-1/2 tsp
3. Onion-chopped finely-2 medium sized
4. Turmeric powder-1/2 tsp
5. Ginger garlic paste- 2 tsp
6. Green chilies-cut into two-2 or 3 nos( or according to taste)
7. Kashmiri chili powder-1/2 to 1 tsp
8. Coriander powder-11/2 tsp
9. Tomato-roughly chopped- 1 medium sized
10. Capsicum - 1/2 of a small
11. Onion -cubed- 1 small
12. Kasuri methi/dried fenugreek leaves- 1/2 tsp
13. Water-as required
14. Roasted cashewnuts-4 to 5 nos( optional)
15. Fresh cream- 1 tbsp(optional)
16. Garam masala-1/4 tsp
17. Coriander leaves-chopped- 1 tbsp( optional)
18. Oil
19. Salt to taste

Method

• Soak paneer in hot water until required.
• Heat oil in a pan and add cumin seeds,let it splutter.
• Add chopped onion ,turmeric powder and salt,cook over low heat for 5 to 10 minutes or until onion turns golden brown.
• Add ginger garlic paste and saute for a minute.Add green chilies and mix well.
• Reduce flame to low and add kashmiri chili powder and coriander powder and saute for a minute.Add 1/4 cup water and saute until oil separates.
• Grind together chopped tomato and capsicum to a fine paste and add to this.Cook for about 5 minutes.
• Pour in required amount of water to achieve desired consistency.Bring it to a boil.
• Add cubed onion and crushed kasuri methi.Add salt as required.Mix well.
• Add drained paneer and bring it to a boil.
• Add coarsely powdered cashew nuts , fresh cream and garam masala.Mix well and cook for few more seconds.
• Garnish  with chopped coriander leaves.

KADAI PANEER

Ingredients

1. Paneer -cubed-1 cup
2. Onion -chopped -1 no
3. Garlic -chopped-1/2 tsp
4. Ginger -chopped-1 tsp
5. Green chilies -chopped-1 or 2 nos (according to taste)
6. Tomato-finely chopped-2 nos
7. Turmeric powder-1/2 tsp
8. Coriander powder-2 tsp
9. Kashmiri chili powder- 1 tsp
10. Cumin powder-1/4 tsp
11. Garam masala -3/4 tsp
12. Capsicum ,diced-1/2 of a medium sized 
13. Water-1/2 cup
14. Kasuri methi (dried fenugreek leaves)-1 generous pinch
15. Salt to taste
16. Oil

Method

• Soak paneer cubes in hot water until required.
• Heat oil in a pan and add onion,garlic,ginger and green chilies.Saute until onion turns translucent.
• Add chopped tomato and cook until tomato turns mushy.
• Now add turmeric,coriander,kashmiri chili,cumin ,garam masala powder and salt to taste, cook until oil separates. (or until the masala leaves the sides of the pan, in case you are using less oil)
• Add diced capsicum and cook for  1 or 2 minutes.
• Pour water and mix well.Bring it to just under a boil and add the drained paneer cubes and mix gently.
• Cover and cook for  4 to 5  minutes on medium low flame or until gravy thickens.
• Add crushed kasuri methi,stir gently and switch off the stove.Cover and keep aside for few minutes,before serving.

Note: You can also shallow fry the paneer cubes if required.

Palak Paneer (Spinach Based Paneer Curry)

Palak Paneer is a very popular North Indian dish prepared with spinach and Indian cheese. This traditional greens based vegetarian dish is a rich, smooth, creamy curry where paneer cubes are cooked in a onion-tomato-spinach based gravy which is moderately spiced with Indian spices.The smooth and creamy consistency, melt in the mouth paneer cubes. This curry makes a great accompaniment with rotis, paratha, naan or hot steamed rice.

Ingredients:

Paneer - 250 gm (cubed and lightly fried till brown in a tsp of ghee)

Spinach - 2 big bunches(discard the coarse stems) – blanch in hot water for 2 mts and make a paste 

Coriander leaves - 1 big bunch

Cumin seeds - 1 tsp

Onions - 2, finely chopped

Green chillis - 2, slit length wise

Ginger garlic paste - 1 tsp

Red chilli pwd - 1 tsp

Roasted Cumin-Coriander pwd - 1 tbsp

Tomatoes - 2 big (blanched in hot water, peeled and pureed)

salt to taste

Garam masala pwd  - ½ tsp(make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)

kasuri methi - ¼ tsp

Malai - 1 tbsp

Method :

Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillis sauté them till light brown. Don’t burn them.

Add ginger garlic paste and fry further for 3 minutes. Add red chilli pwd and roasted cumin-coriander pwd and combine well.

Now add the tomato paste and let it cook for 5-6 mts on medium heat. Add the palak paste and let it cook further for another 4-5 mins.

Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 mins. 

Finally add malai, garam masala pwd and kasuri methi and mix well. Reduce flame, cover and cook for 2 mins.

Serve hot with palak paratha or rotis or steamed rice.

Sending this to Nupur's "Cook n Bake : With Spinach" event, Sumee's "Bon Vivant #10 - Continuing Festive Feasts " event, Ramya's "Innovative Recipes 2013" event, Foodelicious's "Only Side Dish" event, Food-O-Mania's "Christmas Cook-off Contest" event

Shahi Paneer ~ Royal Treat

Shahi paneer is a typical North Indian dish eaten with roti or naan.Shahi paneer, which literally means Royal (Shahi) paneer is preparation of paneer pieces in a thick, creamy and spicy gravy prepared in tomato, onion,cashewnuts paste and cream.Its richness it is usually served in parties, dinners and other occasions which require special menu.

Ingredients :

Cottage cheese (paneer) ~ 500 gms, cut into cubed
Onion ~ 2 large
Ginger paste ~ 1 tsp
Garlic paste ~ 1 tsp
Tomato paste ~ 1/2 cup
Cashewnut paste ~ 1/4 cup
Yogurt/Card ~ 1/2 cup
Green chillies ~ 2
Cloves ~ 3
Black peppercorns ~ 4-5
Cinnamon  ~ 2 (1inch sticks)
Bay leaf ~ 1
Red chilli powder ~ 1/2 tsp
Garam masala powder ~ 1/2 tsp
Cream  1/2 cup
Oil  2 tablespoons
Salt  to taste 

Method :

Soak the cashew nuts for atleast 1 hrs and then grind them to a smooth paste.

 Heat oil in low-medium flame. Add cubed Paneer and heat until light golden brown. Remove and set aside.


Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown.


Add the ginger, garlic, tomato paste, green chilli, mix well.


Add dry masala, salt to the puree,1/2 cup water and bring it to a boil on a slow flame.


Now add cashew paste, cream cook on a slow flame,for 5 minutes or till the gravy is thick.


Finally add the paneer into the gravy.


Serve hot garnish with corinder leaves.

Sending this to my ongoing event "Spotlight : Curries/Gravies" event



Paneer Butter Masala

Paneer Butter Masala, a bright yellowish colored smooth,creamy and light buttery flavored rich paneer dish is one of the most popular Punjabi dish. Calcium rich fresh paneer cubes are simmered lightly with a rich buttery onion-tomato sauce and spices,flavored with pleasantly bitter dry fenugreek leaves,enriched with cashew nut paste and cream. This is perfect if you are having a dinner or party.

Ingredients :

Paneer:- 250 gms
Onion:- 2 medium size ( Blanched & pureed )
Tomato puree:- 3 tbsp
Ginger - Garlic paste - 1 tbsp
Cashewnut paste - 3 tbsp
Red Chilli Powder:- 1 tsp ( or as per taste)
Coriander Powder:- 1tsp
Turmeric powder:- 3/4 tsp
Garam Masala:- 1/4tsp
Kasuri methi (dry fenugreek leaves) - 1/2 tsp
Salt as per taste
Fresh Cream - 2 tbsp
Butter - 2 tbsp

Method :

If you are using the paneer loaf, then cut them into cubes and fry them in oil or ghee till they turn light brown in colour.Then soak these paneer cubes in hot water for about 1/2 an hour so as to make them soft. If you are using the fried that we get in indian grocery stores then u can directly place them in hot water and allow it to stay for half an hour to make it soft.

Soak about 3 tbsp of cashewnuts in water for about 1 hrs and grind them to a paste. This paste makes the gravy rich in taste.

Heat 2 tbsp of butter in a pan, add the onion paste and sauté till brown. Add ginger-garlic paste to the brown paste mixture and saute for minute.

Then add the Kashmiri chilli powder,coriander powder, cashewpaste, tomato puree, turmeric powder, garam masala powder and salt and saute for sometime.

Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency .Remove from fire, stir in remaining butter and fresh cream.

Finally garnish it with fresh cream.

Serve It with Chapati, Paratha, Poori Or Naan with salad...

Sending this to Divya's "The Master Chef Contest" event and simply food's "Lets cook for Barbecues and picnics" event