Showing posts with label Paneer. Show all posts
Showing posts with label Paneer. Show all posts

Tuesday, 18 July 2017

Dhania Paneer/ Coriander flavoured Cottage Cheese




The above dish is Dhania Paneer, which is recently cooked in my kitchen. I had a bunch of fresh coriander leaves in my freeze. So I thought of using it and thereby, the idea came off . Actually, whenever I go to restaurant I like the smell of dhania chutney and it clicked me. Here I used the coriander leaves as well as its juicy stem to make a smooth paste along with green chilli. You might find similar recipes cooked by chefs but my recipe may not match it because this is absolutely my own creation. Dhania Paneer is a easy  dish and tasty too. Check the recipe below and try it @ your kitchen.


Dhania Paneer/ Coriander flavoured Cottage Cheese


Ingredients

Paneer (Cottage Cheese) – 200gm
Onion Paste – ½ cup
Ginger Paste – 3-4 teaspoon
Corriander leave & stem paste – ¾ cup
Dhania/Corriander powder – 3-4 teaspoon
Lime juice – 1 teaspoon
Turmeric Powder – 1 teaspoon
Kashmiri Red Chilli Powder – 11/2 teaspoon
Cinammon stick – ½ inch
Sugar
Salt to taste
Refined oil

Procedure

Cut the paneer in to cubes and sauté the pieces in refined oil with little salt & coriander powder.  Keep them aside. Heat oil in a pan and add a cinnamon stick and start frying the onion paste. Add some salt and sugar, which will enhance the taste of the gravy. When the onion paste turn brownish in color add ginger paste and all the dry spices. I added turmeric as it is a basic spice of Indian Cuisine. You can avoid it and then gravy will be dark greenish in color. Now add the coriander leaves & green chilli paste. Cook for few minutes covering with a lid. Add some warm water to make the gravy and add the panner cubes into it. Allow it to boil for 3-4 minutes. Put the lime juice now which will enhance the taste. I believe when you are cooking green leafy vegetables you should add lime juice for the tanginess instead of tomato. Switch of the gas and serve delicious Dhania Paneer with roti or rice.

Thursday, 31 July 2014

Methi Paneer / Cottage Cheese in Fenugreek Flavour

Methi Paneer is a dish from Punjab. Though Aloo Methi is common in any restaurant menu card, but Methi Paneer is very rare.  Methi has a little bitter taste but full with lots of health benefits. Many people does not like the taste of methi, but I am sure they will like the taste of Methi Paneer. I have used lemon juice to add sourness to the gravy, you can also use curd instead of tomato. You can also add some dry methi leaves (kasoori methi) for garnishing the gravy. Here is the recipe of methi paneer my own way:

Methi Paneer / Cottage Cheese in Fenugreek Flavour
 
Ingredients

Paneer/Cottage Cheese - 200 gms
Methi (Fenugreek) Leaves - 11/2 - 2 cups
Methi (Fenugreek) Seeds - 1 teaspoon
Onion Paste - 1/2 cup
Ginger Paste - 2 teaspoon
Garlic Paste - 1 teaspoon
Green Chilli - 2 to 3
Cumin (Jeera) Seeds - 11/2 teaspoon
Cumin Powder - 2 teaspoon
Turmeric powder -2 teaspoon
Red Chilli Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder - 2 teaspoon
Lemon Juice - 2 teaspoon
Keora Water - few drops
Salt to taste
Sugar - 2 teaspoon
Ghee - 2 teaspoon
Refined Oil

Procedure

Warm  two cups of water and keep the paneer in warm water for ten minutes. Now take out the paneer and make small rectangular pieces. Heat oil in a pan and saute paneer pieces using salt and little garam masala powder. Keep them aside. Blanch methi leaves and make a smooth paste. Heat oil in a pan. Take methi seeds in a dry strainer and dip in the hot oil, so that the oil has the flavour of fenugreek. Once the methi seeds turn brownish take out the strainer. Add ghee in the oil and cumin seeds. Once the cumin seeds start crackling add onion paste. After five minutes, add ginger and garlic paste, green chilli, cook them for a while and next add dry spices ( turmeric powder, red chilli powder, cumin powder, coriander powder, salt, sugar,). Mix them well for sometime and add methi leave's paste. Cook until the raw smell is completely gone. Now slowly add some water and adjust gravy consistency. Add paneer pieces in the gravy and add lemon juice, garam masala powder. Cover with a lid and cook under slow flame for 5 minutes. Open the lid and add keora water (3 to 4 drops). Serve methi paneer with paratha or roti.



Tuesday, 10 December 2013

Kadai Paneer

Kadai Paneer is a popular recipe of Paneer which we often order in restaurant. Instead of eating Kadai Paneer at restaurant we can make it at our home kitchen. Preparation of Kadai Paneer is quite easy and can be served with any Indian Bread. Few days back I prepared Kadai Paneer and the result was quite satisfactory. Here I am sharing the recipe of Kadai Paneer for all my readers.



Kadai Paneer

Ingredients

Paneer (cottage cheese) - cut into 1 inch cubes 200 grams

Capsicum - 1 cup, Cut in diced shape

Bay leaf - 1

Cloves -  1

Cinnamon - 1 inch piece

Dried red chilli  - 1

Coriander seeds,crushed - 1 teaspoon

Onion ,sliced -  1 medium

Ginger - 1 inch piece julienned

Garlic  - 2 to 3 cloves crushed

Red chilli powder - 1 teaspoon

Coriander powder - 1 teaspoon

Tomato -  2 medium , finely chopped

Kasuri methi leaves (dry & crushed) - 1 teaspoon

Salt  to taste

Sugar - 1/2 teaspoon

Refined oil


Procedure

1. Heat oil in a pan and add bay leaves, cloves, cinnamon, red chillies, broken into two, crushed garlic, julienned ginger and coarsely crushed coriander seeds. Mix the spices well and add onion, sauté for a 2 minutes.

2. Next add coriander powder, red chilli powder, Capsicum and tomatoes. Cook over high heat till the oil separates.

3. Now add paneer pieces, salt, sugar and half a cup of water. Cook, covered, over low heat for five minutes. Add kasuri methi leaves and serve this delicious dish with roti, naan or paratha.



Friday, 6 September 2013

Steamed Paneer (Cottage Cheese) in Poppy Seed Gravy/ Bhapa Paneer Posto

As the dish name says steamed paneer in poppy seed gravy, I am gonna use steaming for cooking this dish. Nowadays we are very much health conscious and hence, we all know steaming is one of the best cooking methods which retains nutritional facts in food and maximize its taste and color. This cooking technique is being used in Bengali's kitchen from age-old days. We normally call it "Bhapa".
I have learnt this from my dear mom, who is a lovely cook. No I am not using the right word for her, I should call her Chef  and more specifically Master Chef :). Let's talk about today's recipe. This is a very simple & quick recipe which I tried on a busy office day and packed in my husband's lunch box. And guess what, I received Honour of Best Cook Appreciation from him :). Hope you won't mind getting this award too, so just note down the recipe of Bhapa Paneer Posto.


Steamed Paneer (Cottage Cheese) in Poppy Seed Gravy/ Bhapa Paneer Posto

Ingredients

Fresh Paneer - 100 gm
Green Chilli - 2, make slits
Turmeric powder - 2/3 teaspoon
Poppy Seed Paste - 1 table spoon
Mustard paste (Use 1:1 Black & Yellow Mustard seeds) - 2 teaspoon
Mustard oil - 2 teaspoon
Sugar - 1/2 teaspoon
Bay leaf - 1
Tomato Ketchup - 1/2 teaspoon (Optional)
Salt to taste

Procedure

If you are using fresh paneer cut them into cubes and sprinkle some salt on them and leave for 10 minutes. If you are using 4-5days old paneer, I will suggest to sauté them with little salt (use refined oil). Now take a round shape tiffin box which perfectly goes inside your pressure cooker and you can close the lid of the cooker. Take a bowl and add poopy seed paste, mustard paste, tomato ketchup, turmeric powder, sugar & salt and mix them well. Add 1 tablespoon water into the mixture. Place the paneer cubes into the tiffin box and pour the prepared mixture into the box. Add green chilli, bay leaf and mustard oil from top and close the lid of the box. Now take water in your pressure cooker and place the tiffin box inside it. Tiffin box should float not completely submerged. Wait for 2-3 whistles and do not force release the pressure. Take out the tiffin box carefully and serve lovely steamed paneer in poppy seed gravy with plain rice.




Thursday, 4 July 2013

Palak Paneer (Cottage Cheese in Spinach Gravy)

If you switch on the television, you can watch 'n' number of channels as a result of digitalization. But if you look back, say 12-15 years back, there were only few channels which we used watch. I remember I used watch few cartoon programs in a single channel. Popeye - The Sailor Man is one of them. Do you remember, when Popeye used to struggle to overcome any hurdle, he used to open a box of spinach, swallow all and become a hero!!
Ya, you are right, in my kitchen today's ingredient is spinach. Though we are not going to get enough energy like popeye but will get lot of iron from it which is important for all of us, especially for women at any age.

Palak Paneer

Ingredients

Paneer - 200 gm
Palak Leaves - one bowl / 2-3 cups/ two bunches
Onion Paste - 2 teaspoon
Garlic Paste - 1/2 teaspoon
Green chilli Paste - 1/2 teaspoon
Ginger Paste - 1/3 teaspoon
Garam Masala Whole - cinnamon, cardamom, clove
Garam masala powder - 1/2 teaspoon
Cumin powder - 1teaspoon
Turmeric powder - 1/2 teaspoon
Fresh cream - 2 teaspoon
Salt


Procedure

Take out the palak leaves from the bunches and blanch them. Drain the water and make a smooth palak paste. Cut paneer in cubical shapes and saute it with little salt and garam masala powder. Without frying you can directly use the paneer in curry. Now heat oil in a pan and add garam masala whole for seasoning. Then add garlic paste, followed by onion, ginger and green chilli paste. Stir them well and add salt, turmeric powder & cumin powder.  Mix all the spices together until the masala turns light brown in color. Then add palak paste and stir. Add water if required. When gravy starts boiling add the fried paneer cubes and mix well. Now transfer the recipe in to serving bowl and add fresh cream. Serve this delicious north indian dish with any Indian Bread.

 
Sending this to: Side Dish Mela
 



 

Thursday, 13 June 2013

Kashmiri Paneer

Kashmiri Paneer

I am guest hosting an event, "Know your dairy - Paneer". This recipe is for my own event. Recipe has the flavour of Kashmir. Yes you got it right....I am talking about kashmiri paneer. This is a very simple recipe with few ingredients and preparation time is also less. People who does not like onion and garlic, will love to relish this dish. For working women this is going to be a popular recipe as it is easy to prepare with very less time. So here goes the quick, easy & tasty recipe of Kashmiri Paneer.

Ingredients

Paneer – 200 gms
Tomato paste/ puree –  3/4 cup
Chilly powder –  1 teaspoon
Asafoetida - a pinch
Dry ginger powder - 2 teaspoon
Fennel seed powder - 2 teaspoon
Green chilli
Salt – to taste
Sugar - 1 teaspoon
Black peppercorn - 3 to 4
Bay leaf – 2 small
Dry red chilli - 2
Turmeric powder
Garam masala powder - 1/2 teaspoon
Refined oil
Ghee

Procedure

 Cut the paneer in to cubes and saute with little salt and garam masala powder. Keep them aside. Now heat oil (you can cook in desi ghee also to make it rich) in a pan and add a pinch of asafoetida followed by black pepper corn, bay leaf and dry red chilli as a seasoner. Once they start crackling, add the tomato puree and cook it. Next goes turmeric powder for the color and sugar to balance the acidity of tomato. Now add dry ginger powder, salt, red chilli powder and green chilli. Cook them thoroughly. Lastly add fennel seed powder and pour 1 cup water. After adding fennel seed powder you should not cook it for long. Now cover the pan with a lid and wait for few minutes. This time paneer cubes goes into the rich colorful gravy. Wait for few more minutes and taste the salt. Now turn off the gas and add 2 drops desi ghee as it is an important ingredient of kashmiri cuisine. You can garnish with fresh coriander leaves. Serve it with any kind of Indian Bread.






Monday, 29 April 2013

Chana dal with Paneer

Few days back I had shared a recipe of chana dal with keema. I knew non-veg lovers must have chreished that dish, today I have some good news for veg lovers. Yes, today I will share the dish of chana dal with paneer. I believe non-veg lovers will also like this recipe.




Chana dal with Paneer

Ingredients

Chana dal - 1 cup
Paneer - 1/2 cup, cut into small cubes
Potato - medium size, peeled & cut into small cubes
Ginger paste - 1 teaspoon
Tomato - chopped, 1/2 cup
Cumin seeds - 1 teaspoon
Turmeric powder - 1 teaspoon
Red chilli powder - 1/2 teaspoon
Cumin powder - 1 teaspoon
Green chilli- chopped
Dry red chilli - 2 or 3
Bay leave - 1
Refined oil
Sugar
Salt
Special masala (roast coriander powder, cumin powder, black pepper powder & garam masala powder in 2:2:1:1)

Procedure

Soak the dal for 3-4 hours and then boil dal & potato cubes together. Saute the panner cubes and keep them aside. Now heat oil in a pan and add bay leaves, dry red chilli & cumin seeds for seasoning. Then add ginger paste and fry it. Next add green chilli, all the dry spices along with the salt. Fry it for 2 minutes, add little water. Now it's time to give the tanginess by adding the chopped tomatoes. Balance the sourness with sugar. Now pour the boiled dal. Let it boil for some time, while it boils it will take all the taste & aroma of the spices in to it. Add the paneer cubes and put special masala from top before switching off the gas. Add some fresh coriander leaves & spoonful of desi ghee to enhance the taste of it. Serve it hot to your guests or family members.



Monday, 22 April 2013

Dum Paneer Kalimirch

Dum Paneer Kalimirch


Last week I thought of preparing a special dish and I started searching for some good recipe. Finally, I got one which is shared by one of the famous Indian Chef. Yes, I am talking about Chef Sanjeev Kapoor. I tried Dum Paneer Kalimirch and believe it is a very delicious dish! This recipe again has the goodness of the spiritual spice kalimirch (black pepper). I have modified the recipe slightly according to my family's tastebuds.



Ingedients

Paneer/Cottage Cheese - 200gm
Onion - one big size, chopped
Ginger-garlic-green chili paste - 4 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 2 teaspoon
Whisk yogurt - 1 teaspoon
Tomato - one, finely chopped
Turmeric powder - 1/2 teaspoon
Sugar
Salt
Dry Red chili - 1 or 2
Bay Leave - 1
Cinnamon stick - 1 inch
Green Cardamom - 1 or 2
Clove - 1 or 2
Garam masala powder - 1/2 teaspoon
Kashmiri Red chili - 1/2 teaspoon
Black pepper - coarse powder, 1 teaspoon
Refined oil

Procedure

Cut paneer into square shapes and saute it with little salt and keep aside. Fry chopped onions until it becomes brown (It is known as beresta). Now grind this brown onion and make a coarse to fine paste. If requires  you can add little water while making the paste. Now heat oil in a pan and add dry red chili, bay leave, cinnamon stick, clove & green cardamom one by one. Next add ginger-garlic-chili paste and followed by fried onion paste. Keep on stirring the mixture. Add turmeric powder, coriander powder, Kashmiri red chili powder and cumin powder. It's time to add little water. After that add chopped tomato and whisk curd. Cook it for 2 minutes and pour half glass water. Let it boil and subsequently add paneer blocks. Now add garam masala powder and coarse pepper powder. Switch off the gas and you can also garnish with some fresh coriander leaves. This delicious side dish can be served with roti, naan, paratha or any other Indian Bread.


 


Monday, 1 April 2013

PANEER REZALA

PANEER REZALA


This week was a festive week. It started with the colorful festival Holi and ended with easter. To celebrate this whole week I prepared many dishes. Paneer Rezala is one of them. This is not very spicy recipe and it has curd which is good for summer days!


Ingredients

Paneer - 200gm, cut in blocks
Cashew paste - 2 teaspoon
Onion paste - 1 table spoon
Curd - 100 gm
Dry red chili - 1 or 2
Red chili powder - 1 teaspoon
Black pepper - 5-6 nos
Garam masala whole
Sugar
Salt
Refined oil

Procedure

Fry the paneer blocks by adding salt and keep aside. Beat the curd with little water. Now heat oil in a pan and add dry red chili and garam masala whole for seaoning. Add onion paste and cook well. When onion turns golden brown, add cashew paste. Now cook it with red chili powder, salt sugar and black pepper. It's time to add the beaten curd and stir well. After adding the paneer to gravy wait for few minutes. Add few drops of keora water from top and serve it with either rice or roti.

Sending this to: Foodabulous Fest - April Month Series organized by Simply TADKA & hosted by Pramitha love cooking
 
Sending this to: Celebrate Summer and Jagruti's page.
 
Sending this to: Gain Popularity Event