Paneer Masala

Recipe No: 241

Ingredients                                                   Serves 3

• Paneer……………….............4 oz/ 200 grams
• Oil…………………….............2 Tablespoons
• Turmeric Powder…..........1/4 Teaspoon
• Red Chilly Powder…........1 Teaspoon
• Coriander Powder…........1 ½ Teaspoons
• Garam Masala Powder….1/2 Teaspoon
• Heavy Cream…………….…1/2 Cup
• Kasoori Methi……………...1 Teaspoon
• Coriander leaves………….2 Tablespoons chopped
• Salt as needed

To blend

• Shallots sliced………..........1/2 Cup
• Ginger Garlic paste….......1 Teaspoon
• Almonds…………………......15
• Tomato chopped……........1/2 cup (I don’t use the seeds; it will increase the sourness)

Method of Preparation

1. Blend all the ingredients given in the ‘to blend’ section into a smooth paste using ¼ cup Water and keep aside till ready to be used.
2. Heat a tablespoon of Oil in a pan on medium high heat and fry the Paneer;  take them out; drain the excess Oil on a paper towel and keep them aside till ready to be used.
3. Add the rest of the Oil to the pan and saute the ground ingredients together with Turmeric Powder, Red Chilly Powder, Coriander Powder and Garam Masala Powder till Oil oozes out. (As we are not using too much Oil we can see only small droplets of Oil here and there.) Do stir continuously once the Masala starts to stick to the bottom.

4. Add 1 ½ Cups Water and Salt; let it boil thoroughly before adding the fried Paneer. Cover and cook for 6-8 minutes or till the gravy is reduced considerably. (Oil will float on top of the gravy when it is ready.)
5. Add Cream, Kasoori Methi (Do crush it between your palms) and Coriander Leaves. Add more Salt if necessary.
6. Mix well and let it start to simmer along the edges before switching it off.
7. Serve hot/ warm with Rice or any Indian style Flat breads.

Notes:

• It will be easy to grind the Almonds if you soak them in Warm Water. So I add Water together with the Almonds in the blender 10 minutes before adding all the other ingredients for grinding.
• Paneer will absorb only less Oil if fried in slabs rather than in cubes.
• Frying the Masala till the Oil oozes out is very important as it eliminates the raw taste and also gives a good flavor to the Curry.
• This curry tends to become thick as it sits. Keep that in mind while you adjust the level of the gravy. If in case it becomes thick add some hot Water to loosen it.
• Don’t avoid Kasoori Methi as it gives a special flavor that compliments Paneer very well  and are available in most of the Indian stores.
• In this recipe, I don't take skin off the Almonds as (I think) it adds to the color of the gravy.

 





Make it, enjoy the deliciousness and 
serve it to your family with love…

Paneer Peas Pie

Recipe No: 225

This is another recipe from my Mother in Law’s kitchen and don't be mislead by the name as the ingredient list shows its all Indian.  It is actually made with Paneer and Green Peas only, but as I was short on Green Peas I added some Potatoes too. So you can either use or avoid Potatoes as you wish.

Ingredients                                           Serves 4

For the Filling

• Paneer……………………….....200 grams (Fried and cubed)
• Oil………………………………..1 ½ Tablespoons
• Onion chopped fine…….....1 Cup
• Indian Green Chilly slit…..2
• Ginger Garlic Paste………..2 Teaspoons
• Turmeric Powder…………..1/4 Teaspoon
• Red Chilly Powder…………3/4 Teaspoon
• Coriander Powder………….1 ½ Teaspoons
• Garam Masala Powder……3/4 Teaspoon
• Tomato chopped…………….1/2 Large
• Fresh Peas………………….....1 ½ Cups (or use ¾ Cup Peas and ¾ cup cubed Potatoes)
• Coriander Leaves…………...2 Tablespoons (chopped)
• Salt as needed

To Make the White Sauce

• Butter/ Oil……………………...1 ½ Tablespoons
• All Purpose Flour/ Maida…1 Tablespoon
• Cold Milk…………………….….1 Cup
• Grated Cheese………………...1 Tablespoon (I used Parmesan, but Amul Cheese will work fine)
• Salt and Pepper powder to taste

To assemble the dish

• Grated Cheese………………….1 Tablespoon
• Bread Crumbs…………………1/2 Cup
• Oil/ Butter………………..…….1 Tablespoon

Method of Preparation

To make the Filling

1. Heat Oil in a pan on medium high heat and saute the Onion and Green Chilly till wilted.
2. Add Ginger Garlic paste and saute till the raw smell is gone.
3. Lower the heat and add Turmeric Powder, Red Chilly Powder, Coriander Powder and Garam Masala Powder; fry for a minute.
4. Add Tomato and saute till mashed and then add the Green Peas (and Potatoes if using) and a cup of Water.
5. Mix well, add Salt and let it cook on medium heat for 5 minutes before adding Paneer. Boil till all the Water is absorbed. 
6. Add Coriander Leaves; mix well and switch off the heat. Keep aside till ready to be used

To make the White Sauce

1. Heat Butter/ Oil in a pan on medium heat and add the Flour.
2. Fry it stirring constantly till a roasted smell comes.
3. Whisk in the cold Milk taking care to avoid lumps.
4. Once mixed well, stir it constantly till the sauce thickens. (The Sauce will coat the back of the spoon and a line drawn through it will remain like that rather than flowing back)
5. Switch off the heat and mix in Salt, Pepper Powder and Grated Cheese. Keep it aside till ready to be used.

To Assemble and bake the dish

1. Preheat the oven to 350˚F/ 180˚C.
2. Spread 2-3 Tablespoons of White Sauce in the bottom of an 8 ½ X 6 inch oven proof dish  evenly and sprinkle a bit of Cheese on top.
3. Carefully layer the Whole Paneer Peas filling on top of this thin layer of White Sauce.
4. Pour the rest of the White Sauce on top of the filling evenly followed by a sprinkling of the rest of the Cheese.
5. Spread Crumbs on top of the Sauce evenly followed by a light drizzle of Oil.
6. Bake it in the preheated oven for 40 minutes or till the dish is bubbly and the Bread Crumbs becomes  light brown.
7. Serve warm with Bread.

Notes:

• Instead of frying the Paneer after cutting it into cubes, cut it into slabs and shallow fry it in 2 tablespoon Oil on both sides. Cut it into cubes afterward, this not only reduces the use of Oil but makes the job much easier too.
• If you are using dried Green Peas cook it partially before making this dish. But I prefer fresh frozen Peas in this recipe.
• You can make the filling and the sauce in advance and assemble and bake the dish whenever needed.
• If you try to serve the Pie piping hot, it may be a bit runny. But this will reduce as it cools.

Make it, enjoy the deliciousness and
serve it to your family with love…

Paneer Methi Pulav

Recipe No: 140

Last week, when I called my Mother in Law she mentioned about this recipe, which, I gave a try and... it definitely tasted very different and distinct. This is very versatile too as you can substitute Paneer with any sort of protein…say shredded cooked Chicken. With a slight taste of Kasoori Methi and Coriander leaves, this surely will tickle your taste buds…

Ingredients                                               Serves 5-6

• Basmati Rice………………………..2 Cups
• Paneer cubed……………………….200 grams or 4 Oz

To make the Masala

• Oil………………………………………1 ½ Tablespoons
• Ginger Garlic paste……………….1 Teaspoon
• Red Chilly Powder………………..1 Teaspoon
• Tomato Chopped………………….3 Medium
• Kasoori Methi………………………1 Tablespoon
• Chopped Coriander Leaves…….1/2 Cup
• Salt……………………………………..1/2 Teaspoon

To Saute

• Oil………………………………………1 ½ Tablespoons
• Whole Garam Masala……………4 Cardamom pods, 6 Cloves, 1 inch Cinnamon piece
• Onion cubed………………………..1 ½ Cups
• Indian Green Chilly slit………....2-3 no

Method of Preparation

1. Wash and soak the rice in warm water for 20 minutes.
2. Boil at least 8 Cups of water in a deep pan on high heat. Once boiled, add the soaked Rice and cook till it is almost done.
3. Drain it in a Colander for 5 minutes and dump it into a wide pan and let the Rice cool down.
4. Heat 1 ½ tablespoons of Oil in a wide pan on medium high heat and saute Ginger Garlic paste till the raw smell is gone.
5. Add Red Chilly Powder and fry for 30 seconds, stirring constantly.
6. Add Tomato and cook till everything is mashed up nicely.
7. Add Kasoori Methi, Salt and Coriander leaves and mix well. This should be of a pasty consistency.
8. Take the mixture from the pan and keep it aside till ready to be used.
9. In the same pan add 1 ½ Tablespoons of Oil and shallow fry the Paneer cubes.
10. Once golden brown on all the sides, take it away with a slotted spoon, leaving all the Oil back in the pan itself and keep it aside till ready to be used.
11. Into the remaining Oil add thoroughly crushed whole Garam Masalas and fry till fragrant.
12.  Add Onion and Green Chilly and saute till the Onion cubes are translucent.
13. Add Rice, the Tomato mixture, Fried Paneer and enough Salt and mix thoroughly taking care not to break the Rice.
14. Lower the heat to minimum, cover the pan and let it heat for 5 minutes.
15. Mix once more, switch off the flame and let it stand covered for 20 minutes before serving it warm.

Notes:

• Cooking rice will not take much time, so don’t walk away from it even though you don't have to baby sit it. Don't over cook or the Rice will get mashed while mixing. Very slightly undercooked Rice will be perfect.
• Dumping the drained Rice into a big pan will prevent the Rice from the bottom of the Colander from getting over cooked (due to the heat from the upper layers) and mashed.
• Onion should be cut as slightly large cubes. Sauteing this till translucent makes it sweet and biting into it now and then with the Rice, enhances the enjoyment of eating this dish.
• There should be enough Salt in this dish so that it can be eaten alone with a Raita. I would say ¾ to 1 more Teaspoon of Salt (apart from the Salt that was added to make the tomato mixture) should be enough. But this depends entirely up to your taste.
• This dish can be eaten by itself, but will be good with a spicy side dish too.

Make it, enjoy the deliciousness and
serve it to your family with love…

Paneer Stuffed Pooris

Recipe No: 114

When I was young my mom used to make this beef stuffed Pooris which she used to call ‘Puffs’. But with the availability of Puff Pastries which makes it easy to replicate Puffs, that name is not so apt here. Here is a vegetarian Paneer version of that same old 4’O clock snack which I and my brothers used to devour after our schools, with a new name and a few improvements...

Ingredients                                Makes 18
For the Covering

• Atta/ Wheat Flour………..1 ½ Cups
• Sooji/ Course Semolina…4 Tablespoons
• Milk………………………..….2 Tablespoons
• Oil………………………….…..1 Tablespoons
• Salt…………………….………2/3 Teaspoon
• Water…………………………1/2 Cup + more if needed

For the Filling

• Oil………………………..……1 Tablespoon
• Paneer grated………….…1 Cup
• Onion chopped………..….1/2 Cup
• Ginger chopped………….1 Teaspoon
• Green Chilly chopped.…1 Tablespoon
• Coriander Leaves........…2 Tablespoons
• Soy Sauce………….………1 Teaspoon
• Water……………………….3 Tablespoons
• Salt as per taste

• Oil for deep frying

Method of Preparation
To make the covering

1. Mix all the ingredients to make the covering and make smooth dough. Start with ½ cup of water and then use more as needed. Let it rest for 20 minutes.

To make the filling

1. Heat 1 tablespoon of Oil in a pan on medium heat and saute the Onion, Ginger and Green Chilly until transparent.
2. Add Paneer, Coriander leaves, Soy Sauce, Salt and Water. Mix till everything is blended well.
3. Off the heat and keep it aside until ready to be used.

To make and fry the Pooris

1. Divide the dough into 18 pieces and roll each of them into 3 inch rounds.
2. Place a tablespoon of filling in the lower half of the Poori leaving a small space along the edges. (This is to seal the Pooris)
3. Fold the empty half of the Poori over the filling and seal the edges by pressing with the help of a fork. This should be done on both sides to make sure that the filling will not escape into the Oil while frying.
4. Repeat this with all the other Pooris.
5. Heat at least two inches of Oil in a pan on medium high heat and deep fry the Pooris until golden brown. Do turn it over once for equal browning on both sides.
6. Drain the excess Oil on a paper towel and serve hot with ketch up.

Notes: 

• Do not fry more than 3 Pooris at a time. Overcrowding may result in absorption of too much oil by them.
• The Sooji/ Semolina in the dough will make it crispy.

 




Make it, enjoy the deliciousness and
serve it to your family with love…

Paneer Envelopes

Recipe No: 106

The climate is changing…summer is far over and now it’s windy, rainy, cold and  also it is the  time of ever increasing appetite…. The most difficult time being the evenings, it is a must now a days to have a satisfying snack with tea. This is an easy  snack with a different taste and flavor that can easily serve as an appetizer too. This same recipe can be used with different fillings to satisfy the changing tastes of your beloved ones especially the kids…

Ingredients                                         Makes 18

For the filling

• Paneer grated………………….....1 Cup
• Green Chilly Chopped………….1 Tablespoon
• Coriander Leaves Chopped…..1 ½ Tablespoons
• Ginger crushed finely……..……1/2 Teaspoon
• Worcestershire Sauce…….……1/4 Teaspoon
• Salt as per taste

For the Dough

• Maida/ All Purpose Flour…...1 ½ Cups
• Salt…………………………………..1/3 Teaspoon
• Oil…………………………………….1 ½ Tablespoons
• Milk………………………….………1/2 Cup Roughly

For Frying

• Oil……………………………….…..4 Tablespoons

Method of Preparation

To make the dough

1. Mix Flour, Salt and Oil and rub it thoroughly so that the Oil spreads everywhere.
2. Add enough milk to make soft dough. Start with 1/3 Cup Milk and use  more as  needed.
3. Cover it with a damp cloth and let it rest for 30 minutes.

To make the Filling

1. Mix all the ingredients to make the filling and keep aside till ready to be used.

To make the Paneer Envelopes

1. Knead the dough once more after resting and divide it into two equal parts and work with one at a time.
2. Roll each piece of dough into 1/8th  of a centimeter thick rectangles. Remove the irregular sides and cut the dough into 2 inch squares.

3. Place a teaspoon of filling in one piece  of dough and cover it with another piece. Press all the four sides with the end of a fork to seal.
4. Roll out the scrapes to make more. Repeat the process until all the dough is used.
5. Heat a shallow pan on medium high heat and add two tablespoons of Oil.
6. Place the Paneer Envelops in the Oil and fry till both sides are golden brown in color. Press the Envelopes with a spatula when it is turned.
7. Drain the excess oil on a Paper towel and serve hot with Ketchup.

Notes:

• If there is no Oil left after one batch is fried, please add a Tablespoon of Oil more.
• The taste of this snack will increase if you flavor the Oil with a bit of Ghee.

Make it, enjoy the deliciousness and
serve it to your family with love…

Vegetable-Paneer Medley

Recipe No: 87

This is a very easy and delicious way to eat your vegetables. Paneer is an addition to incorporate some protein into the dish, but it’s perfectly okay to avoid that and make with only Vegetables. Enjoy!!!

Ingredients                                       Serves 4

To Grind

• Dry Red Chilly………………5-8 (Depending on your heat tolerance. If you don't have dry Chilly, substitute it with 1-1 1/2 Teaspoons of Red Chilly Powder.)
• Poppy Seeds (Kus Kus)...2 Tablespoons
• Vinegar……………..…………1 Teaspoon
• Cashew Nuts………………..12 No
• Garlic………………………….4 Big
• Ginger…………………………1 inch piece
• Onion Chopped……….……1 Cup
• Tomato……………………….1 Big
• Coriander Powder…...…...1 Tablespoons
• Turmeric Powder…….…..1/4 Teaspoon
• Garam Masala Powder….1 Teaspoon
• Roasted Cumin Powder...1/2 Teaspoon

To Cook

• Oil……………………………….....3 Tablespoons
• Vegetables cut into cubes.....3 Cups (Use Carrots, Potatoes, Beans, Green Peas, Cauliflower etc:)
• Fried Paneer cubed…..…….....1 Cup
• Cream……………………….…......1/2 Cup
• Coriander/Cilantro Leaves....2 Tablespoons

Method of Preparation

1. Soak Dry Red Chilly, Cashew Nuts and Poppy seeds in Vinegar and ¼ Cup Hot Water for 20 minutes.
2. Grind the Soaked Red Chilly mixture together with all the other ingredients  into a smooth paste.
3. Heat Oil in a pan on medium low heat and add the ground paste and saute till all the water is evaporated and oil begins too ooze out. This will take some time and there are chances to splutter. So partially cover the pan and scrape the bottom of the pan now and then to avoid the mixture from sticking. (The tendency to stick is more as there is Cashew).
4. Once Oil starts to ooze out, fry the mixture for two more minutes and add the Vegetables and two cups of water. Close the lid and let the Vegetables cook.
5. Add the fried Paneer to the Vegetables once it is 3/4th done.
6. When the Vegetables are fully cooked add the Cream and Coriander leaves and wait till it starts to boil along the edges.
7. Switch off the heat and Serve hot after sprinkling with chopped Coriander leaves. This goes well with Rice, Appam, Chappathi , Roti, and Bread.

Notes:

• If you are looking for a low fat dish substitute cream with fat free evaporated milk or regular reduced fat milk.
• It is perfectly okay to substitute Cashews with peeled Almonds.
• Opiates (Morphine and Codeine) can be detected in urine for at least 48  hours after one eats foods containing Poppy Seeds and hence there are chances to fail a drug test. So if you are expecting a drug test very soon, it is better to avoid using that. In you don't want to use Poppy seeds , substitute it  with 4 or 5 more Cashews.

Make it, enjoy the deliciousness and
serve it to your family with love…

Mattar Paneer (Paneer with Green Peas)

Recipe No: 63

A few days before, I posted what I call a ‘Multi Purpose Gravy’. This is another recipe  in which I use that Gravy as a base. In that post I mentioned that it is possible to freeze the gravy and thaw when necessary. (For the recipe click here) If you have some of that in your freezer then this is a breeze… easy yet delicious. I like the gravy on a thick side, but it is perfectly okay if you make it a bit more thin by adding some water, specially if you want to serve it with Naan.

Ingredients                                Serves 6

• Multi Purpose gravy….1 batch
• Oil……………………………1 Tablespoon
• Paneer……………………..7 oz (around 200 grams)
• Frozen Peas…..………....1 ½ cups (Precook the Peas if you are using dried Peas)
• Cream……………………...1/2 cup
• Kasoori methi…………...1/2 Teaspoon
• Coriander leaves……….3 Tablespoons
• Salt to taste

Method of Preparation

1. Cut the Paneer into thin flat slabs and fry on both sides using a tablespoon of oil. This way you can reduce the oil consumption. (when compared to the traditional practice of frying Paneer after making cubes.)
2. Once fried, remove it from the pan and drain the excess oil on a paper towel. Cut it into small bite size cubes and keep aside for later use.
3. To a deep pan on medium heat add the gravy, cover the pan and let it simmer till the gravy is cooked, for about 5-8 minutes. (The foam that may appear on top of the gravy is a sign that it is not yet cooked properly and will be gone once cooked.) Stir occasionally, as the Cashew in the gravy has a tendency to  stick to the bottom of the pan.
4. Once the gravy is cooked add Peas, Paneer, 1/2 cup water  and Salt  (if needed) and mix well. Close the pan and let it cook for 10 minutes on medium heat.
5. If you want more gravy add some water at this point and let it to boil for a minute.
6. Once boiled add Cream, Kasoori Methi and Coriander leaves and allow it to boil along the edges.
7. Serve hot with Naan, Chappathi or hot boiled Basmati rice.

Notes: 

• Kasoori Methi is dried Fenugreek leaves that are available in most of the Indian stores.
• You can substitute Cream with evaporated low fat milk (here I used that) or if you want regular milk.

Make it, enjoy the deliciousness and
serve it to your family with love…

Paneer and Shrimp in Yogurt Sauce

Recipe No: 30
The basis of this recipe is from an Asian Stir Fry book by Linda Doeser. Even though the taste of the original dish was good, it didn’t go well in my house. So being a person, who knows the taste buds of my family, I made some changes, and now whenever I make this, even my little four year old fellow will lick his fingers!!!

Ingredients                                                           Serves 4

• Paneer…………………………..6oz (If cut into medium sized pieces this will be a heaping one cup)
• Shrimp………………………….300 grams (mine came around 19 big shrimps)
• Yogurt…………………………..1/2 cup
• Tomato Sauce……………….5 Tablespoons
• Garam Masala powder…1 ½ Teaspoon
• Red Chilly powder………..1 Teaspoon
• Coriander powder………..2 Teaspoons
• Turmeric powder………….1/4 Teaspoon
• Garlic chopped……………..1 Tablespoon
• Green Chilly chopped……1 Tablespoon
• Butter……………………………2 Tablespoons
• Oil………………………………….2 Tablespoons
• Cream + Milk…………………2/3 Cup (mix 1/3 cup of both Milk and Heavy cream)
• Cilantro/Coriander leaves…3-4 Tablespoons chopped
• Salt as per taste

Method of Preparation

1. Mix together Yogurt, Tomato sauce, Garam Masala powder, Chilly powder, Coriander powder, Turmeric powder, Garlic, Green Chilly and Salt and keep aside.
2. Heat Butter and Oil in a deep pan on high heat and fry the Paneer till a very light golden color. Remove them with a slotted spoon on to a plate.
3. To the rest of the oil in the pan add the shrimp, sprinkle some salt on top and fry for a minute on both sides. If there is no oil please add a little more. Remove with a slotted spoon and keep aside. If needed fry it in batches.
4. To the rest of the oil in the pan add the yogurt mixture and sauté them well for about 3 minutes.
5. Add the Paneer and Shrimp back to the yogurt, mix well, close with a lid, reduce the heat to medium and let it finish cooking for 4 -5 minutes.
6. When it is cooked, add the cream milk mixture and let it boil along the sides.
7. Add Coriander leaves and serve hot on top of boiled Basmati rice.

Notes: You can use milk only if you desire to make this dish. In fact I used only low fat milk to make this dish and hence a dark color. Instead of Cream you can also use half and half. (The regular half and half that is available in the grocery stores contains 50% heavy cream and 50% milk)

You can fry Paneer in long blocks of 1 cm. thickness in a shallow flat pan and then cut into pieces, that way the oil used can be considerably reduced.

 

Make it, enjoy the deliciousness and
serve it to your family with love...