Amritsari Style Paneer Burji

 Hi all, I tried out this recipe with my own variations and it turned out really well. Its simple and uses an interesting combination of spices. So here it is....

PANEER BURJI 

                                    

Paneer Burji

INGREDIENTS

Paneer: 1/2 Cup grated Paneer

Onion: 1 Medium chopped into small pieces ( set aside 1 Tsp for garnish)

Tomato: 1 Medium chopped into small pieces ( Set aside 1 Tsp for Garnish)

Garlic: 4 pods chopped

Green Chillies: 1 chopped for garnish

YOGURT MIX

Yogurt; 1/4th cup

Besan: 2 tbsp dry roasted in low flame until raw smell is gone

Coriander Powder: 1 Tsp

Garam masala: 1 Tsp

Rajma Masala or Pav Bhaji Masala: 1 Tsp

Chat Masala: 1 Tsp

FOR THE GRAVY

Milk: 1/4 Cup

Jeera/Cumin: 1 Tsp

Turmeric Powder: 1/2 Tsp

Kasoori Methi: 1 Tsp Crushed

Red Chilli Powder: 1/2 Tsp

Butter and Oil : 1-2 Tbsp

Fresh Coriander Leaves

Salt as required

MAKING

In a bowl, add dry roasted Besan, Yogurt and the following spices. Add 1 Tsp of Coriander powder, Garam Masala, Chat Masala and Rajma Masala or Pav Bhaji Masala. Mix it well without any lumps and set aside.

In a kadai, add in butter and oil. To it, add Cumin seeds, crushed Kasoori Methi and Garlic and saute for a minute. Now add Chopped onions and saute until the onions turn translucent or golden brown. Add the chopped tomatoes and saute again until it turns mushy. Add in the yogurt mix and mix well. Keep the gas in low flame and add milk to the mixture. After a couple of minutes when you see oil leaving the sides, add in the grated paneer and salt to this. Add some water if you feel the gravy is too thick.

Allow it to cook for about 5-10 minutes in low flame stirring at regular intervals. 

Thats it delicious Amritsari style Paneer Burji is ready. Sprinkle some finely chopped Onions, finely chopped Tomatoes set aside , chopped Green chillies and fresh Coriander leaves for garnish.

Serve it hot with Roti's, Naans or Parathas

TIPS/ VARIATIONS

I used Rajma Masala instead of Pav Bhaji Masala but you could use either one.

Keep the gas in low flame at most times

The gravy tends to get thick so do add water when needed

Make sure to dry roast besan until raw smell is gone

METHI CHAMAN ( Fenugreek Leaves with Paneer Gravy)

Hi all, I came across this dish when we out to a restaurant as a family and it was delicious. So, decided to find out more about it so I can make it at home. Apparently, this dish comes from the state of Kashmir, and is very similar to another dish called Palak Paneer. So here we go, the recipe I am going to share today is called Methi Chaman where Methi means Fenugreek leaves and Chaman is referred to Paneer in Kashmiri. its an easy dish to make and is rich and creamy.

METHI CHAMAN

INGREDIENTS

Methi Leaves: 1 full bunch, once blanched comes to 1 cup

Paneer: 1/2 cup grated

Onion: 1 medium chopped

Cashews: 10-15

Garlic: 2-3 pods

Ginger: 1 medium piece which come to 1-2 Tbsp

Green Chilli: 2 slit

Tomato: 1 medium chopped into small pieces

Butter: unsalted melted 1-2 Tbsp

Heavy Cream: 1-2 Tbsp

Dry Fenugreek (Kasoori Methi): 1-2 Tsp crushed

Salt as required

SPICE MIX

Turmeric Powder: 1/2 Tsp

Red Chilli Powder: 1 Tsp

Cumin-Coriander powder: 1-2 Tsp

Garam Masala: 1/2-1 Tsp

                                    

Methi Chaman

MAKING

The first step is to blanch the Methi leaves in boiling water. drain out the water and put the blanched methi leaves in ice cold water. Chop them lightly and set aside.

Grate the Paneer but keep around 6-7 small cubes of paneer aside to be added to the gravy as well.

In a kadai (saute pan), add ghee/butter, once melted, add in the ginger, garlic, onions and cashews and saute it until the onions turn translucent and golden. Switch off the gas, and allow this mix to cool. Once its cooled down, grind it into a nice paste like texture and set aside.

Take the same kadai(pan), add in the ghee. Now add the Onion-Cashew paste, slit green chilli and saute it for about 3-4 minutes in low flame. Make sure the raw smell of the onion is gone, that's why we saute the mix for a few minutes. To this, add the chopped Tomato. Saute for a few minutes before adding the Turmeric, Red chilli, Cumin-Coriander powder and cook for additional 2-3 minutes. Now add the paneer cubes, and add about 1/4th cup of water and allow this gravy to cook and reduce. 

Once it has reduced a little bit, add the grated paneer, required salt, and cook for a few more minutes in low flame. Once the gravy thickens and reduces, add in 2 Tbsp heavy cream, Kasoori Methi and Garam Masala. Cook for another 2 minutes.

That's it, delicious Methi Chaman is ready. Serve it hot with rotis, Naan's or Chapathi's.

TIPS/VARIATIONS

Methi ( Fenugreek leaves) tend to be on the bitter side so you can add chopped spinach to the methi.

One tip that my MIL told me was that when cutting methi leaves, use only steel knives as it avoids making it more bitter.

Adding small cubes of paneer along with the grated paneer adds to the texture of the dish. 

You can add Tomato Puree but I preferred chopped tomato pieces for the texture.

Adding Kasoori Methi gives added flavor to the gravy.

 

Pickled Paneer ( Achari Paneer)

Hi all, I came across this recipe from a famous chef and decided to make it for my son celebrating his birthday. I did not have all the ingredients needed but that made me improvise and add my own touch to it so in the end, it all came out well. So here it goes

PICKLED PANEER ( ACHARI PANEER)

                                

Pickled Paneer ( Achari Paneer)

INGREDIENTS

Paneer: Cut into triangles ( 1 Cup)

Onion: 1 Medium finely chopped

Tomato: 1 medium

Cashews: 10-12

Green Chilli: 1 or 2 slit

Ginger: 1 Tbsp

Garlic: 1 Tbsp

Pickle of your choice ( I used Green chilli pickle): 1 Tbsp

SPICES

Jeera: 1 Tsp

Dhania ( Coriander) seeds: 1/2 Tsp

Mustard seeds: 1 Tsp

Bay Leaf: 1 

Fennel seeds: 1 Tsp

Turmeric Powder: 1/2 Tsp

Kashmiri Red chilli Powder: 1 Tsp

Jeera-Dhania Powder: 1 Tsp

Salt as required

Oil : 1 Tbsp

Water as required

Crushed Kasoori Methi ( 1/2 Tsp) and freshly chopped cilantro for garnish.

MAKING

In a pan or kadai, add 1 Tbsp oil, add the Bay leaf, Fennel seeds, Jeera, Mustard seeds and Coriander seeds. saute it for a minute before adding in the finely chopped onion. Saute it well until the onion turns golden brown and the raw smell is gone. Add in the chopped garlic, ginger and the slit green chilli. Saute it well for a couple of minutes in medium flame. If you think the spices will burn add in 1-2 tbsp water to prevent it from burning.

Meanwhile grind the tomatoes and the cashews into a nice semi-liquid paste using a little bit of water if needed and add it to the onion spice mix above. Saute it for a couple of minutes before adding in the Turmeric, Red chilli, Jeera-Dhania powders and required salt. Allow it to cook well, until the mixture thickens a bit. 

Add about 1/4th cup water to it and allow it to cook . After a couple of minutes add in the sliced paneer into it. Mix it well. After a few minutes, add 1 Tbsp of chopped Pickle (Achar) into the paneer gravy and cook for at least 8-10 minutes in low flame.

Finally garnish with crushed kasoori methi and freshly chopped Cilantro.

Delicious Achari Paneer is ready to eat as a side with roti's/Naan/Paratha or even rice.

TIPS/VARIATIONS

You could use mustard oil for distinct taste, I used Peanut oil or you could use normal everyday cooking oil.

The recipe required Kalonji seeds , since i didn't have it, I used Coriander seeds

The pickle you use is important, I used Green chilli pickle, you could use mixed veg pickle or mango pickle. Do not use lemon or lime pickle is my suggestion.

Paneer in White Gravy sauce

Hi all, its been a while since I posted. Things have been busy at my end. Anyway, I had to make something quick but delicious on a relaxing Sunday evening. So I decided to make Roti's and this yummy side dish using Paneer as the main ingredient. 

INGREDIENTS

Paneer: 1 cup diced into cubes

Onion: 1 large chopped

Ginger-Garlic: 1 Tbsp each

Cashews : 10-12 cashews soaked in water for at least 10 minutes

Green Chillies: 3 slit

salt as required

oil and butter: 1 Tbsp each

1/2 cup cream or full fat milk

Water 1/2 cup

Spice Mix

1/2 Tsp of Fennel seeds, Jeera, Coriander seeds, pepper corns. 2-3 cloves, small piece of cinnamon stick, 1 medium bay leaf.

Paneer in White Sauce

Roasted Spice Mix Powder

Lightly Sauteed Golden Brown Paneer

MAKING

Dry roast the spices above and grind them into a coarse powder and set aside In a kadai, add butter, once melted, add in the chopped ginger and garlic , onions. and the soaked cashews Saute until it turns translucent and the raw small is gone. Take it off the gas and set aside to cool.

Grind the above mix into a nice paste using 1/2 cup full fat milk or cream.

Take the same kadai, add oil, once heated add the slit green chilies and then add in the paneer to allow it to shallow fry until light brown on the outside. Keep the gas in low flame and pour in the white sauce into it. Saute for a minute before adding in the dry roasted spice powder ( 1 Tsp), salt and required water. Allow it to cook for about 7 mins until the paneer is well mixed in with the gravy and spices.

Switch off the gas and delicious Paneer in white sauce is ready to be served with hot Rotis / Naan's or Chapathi's.

Garnish with a sprinkle of Kashmiri Red Chilli Powder on top.

TIPS/VARIATIONS 

I used full fat milk instead of cream

I also sauteed the paneer first with the green chilies before adding the gravy. You could do it the other way around as well. First add the gravy then add in the paneer.

Do not overcook the white sauce and make sure to keep the gas in low flame.

3 STEP PANEER MASALA ( STREET STYLE)

Hi all, found this recipe online and tried to give my own twist to it based on the ingredients I had at home. it came out very well. The recipe is more designed for street style. The entire family loved it . So let's start right away. I am calling it

3 STEP PANEER MASALA (STREET STYLE)

I am calling it street style as there's no milk, cashews, cream involved in this. Just quick and simple however in my version, I have added an additional step for all those who want to make it less spicy and creamy.

STEP 1 (MARINADE)

Paneer Cubes: 1 cup

Turmeric: 1/4th Tsp

Red Chilli Powder: 1/2 Tsp

Salt: 1/4th Tsp

Oil : 1-2 Tsp

Marinade by adding all of the above spices and salt, mix it using Oil and set aside.

After 15 minutes, take a flat pan and with a little butter and oil, shallow fry the marinated paneer cubes until one side forms a golden crust.

Keep it aside.

3 Step Paneer Masala ( Street Style)

STEP 2 (Temper) 

Bay Leaf: 1-2 

Dry Red Chilli: 2 medium

Green Chilli's: 2 medium

Jeera ( Cumin): 1 Tsp

Butter and Oil: 1 Tbsp

In a pan/Kadai, add butter and oil. Once heated, add in the dry red chilli's, green chilli's, bay leaves and Jeera and wait until it turns aromatic and splutters

STEP 3 ( SAUTE and MIX )

Red Chilli Powder: 1/2 Tsp

Turmeric: 1/4th Tsp

Jeera-Dhania Powder: 1 Tsp

Garam Masala Powder: 1/2 Tsp

Kasuri Methi: 1 Tsp

Besan (Chickpea Flour): 1 Tsp

Salt: As required

Water: 2 Tbsp

Now, add in the chopped ginger-garlic and saute for a few seconds before adding in the chopped Onions. Saute it for a couple of minutes before adding the chopped tomatoes and bell peppers.

Its time to add the spices. Add the turmeric, red chilli powder, jeera-dhania powder, Garam Masala powder, Besan and saute it for a few minutes. Mix it up well. Add water and allow it to cook for a few minutes until the gravy is well mixed and veggies are cooked.

Finally, add the shallow fried paneer cubes to the gravy. Mix it well, cook for an additional minute or two with the required salt and the crushed kasoori methi.

Serve it hot with rotis/naans or parathas

ADDED STEP FOR LESS SPICY VERSION

Grind cashews( 10-12) soaked in milk ( 1/4th cup) for at least 10 minutes into a nice semi-liquid and add it to the paneer gravy above. Cook for 2-3 minutes.

Garnish with freshly chopped coriander leaves and serve it hot with rotis/naans and parathas

TIPS/VARIATIONS

Its better if you shallow fry the paneer while the gravy is being cooked so as to maintain the freshness of the paneer.

Since its street style, its expected to be more on the spicy side however you can cut the spice using cream/cashew paste

You could also add cream instead of cashews with milk

Malai-Makhan Paneer

 Hi all, this recipe came out so well that I had to share it with you. Although the ingredients were pretty much the same that we used to make any gravy. The making was a bit different. This recipe uses a lot of rich ingredients be it cashew, butter/ghee or Malai hence came with this name for the dish. So, without much delay, let's get started

INGREDIENTS

GENERAL

Paneer: chopped into small cubes

Onion: 1 medium finely chopped

Tomatoes: 1 medium chopped

Ginger: Jullian cuts 1 tsp

Garlic: 2-3 finely chopped

Green chillies: 1-2 finely chopped

Kasoori Methi: 1 Tsp crushed

Garam Masala: 1 Tsp

Malai or whole cream: 1 Tbsp

Ghee: 1 Tbsp

Cashew Nuts: 10-12 ground into a nice paste with water

Salt as required

Butter cubes 2

Coriander leaves finely chopped for garnish

Red Chilli powder: 1 Tsp (1/2+1/2)

Turmeric: 1/2 Tsp

Jeera-Dhania Powder: 1 Tsp

FOR GRAVY

Onion: 2 sliced 

Tomatoes: 1 chopped

Green chillies: 3-4 finely chopped

Ginger: 1Tbsp finely chopped 

Garlic: 1 Tbsp finely chopped

Jeera: 1 Tsp

MALAI-MAKHAN PANEER

                                               

MAKING

This is a 3 step process. We will go one step at a time as every ingredient is used in more than 1 step.

FIRST STEP

Saute about 1 Tbsp sliced onions until completely caramelized and set aside.

Use the same deep Kadai or wok, add oil mixed with ghee or just ghee about 1 Tbsp. Add in the jeera, the chopped ginger-garlic, Green chillies, the sliced onions. Saute it for a few minutes until the onions turn golden brown. Now add in the chopped tomatoes and saute it again for a few minutes with a pinch of turmeric and 1/2 Tsp Red chilli powder until the tomatoes are blended in and turns soft. Also, add in the caramelized onions before switching off the gas.

Once this mixture has cooled down, grind it into a nice paste with a little salt and set it aside.

STEP 2

In the same pan, add 1 tsp ghee, add a tsp of jeera. Once it starts spluttering, add in the ground cashew paste. saute for 1-2 minutes until the paste gets thicker, now add in step 1 gravy to the mix and saute it again for a few minutes on low flame. Switch off the gas and transfer the contents to a bowl.

STEP 3 (Bringing it all together)

Use the same Kadai, add in the ghee. Once hot, add Jeera, remaining chopped Green chillies, Garlic, chopped Onions. Saute it for a few minutes until golden brown. Now add the chopped tomatoes. Once the tomaoes are soft and well cooked. Add the above cashew-masala gravy to it. put in 1-2 cubes of unsalted butter into it. Now add in the spices, 1/2 Tsp Red chilli powder, Turmeric, Jeera-Dhania powder. Again saute it for a couple of minutes before adding in the cubed paneer. Mix it up and cook for a minute or two before adding the 1 Tbsp cream/malai or whole milk. Also, add the crushed Kasuri

Methi, Garam masala and the required salt. Mix it up and saute for a couple of minutes until the entire dish is well blended and mixed.

Garnish with freshly chopped coriander/cilantro. Delicious Cashew-Makhan-Malai Paneer is ready to eat. Serve it hot with Rotis, Naan, Paratha or Rice.

TIPS/VARIATIONS

You could add chopped capsicum in step 3 right before adding the chopped tomatoes.

I used whole milk as I did not have malai or fresh cream. I think fresh cream will elevate the dish and take out the bite from the masala and give a nice texture.

I used Kashmiri Red chilli as it's not spicy.

Adding Garam Masala is optional

KADAI PANEER

Hi all, hope and pray that the covid situation in India becomes better and things start looking up with more vaccinations and safety protocols in place. Now, last weekend, wanted to make this popular Paneer dish, never thought it would be this complicated to make. Even though the process was tedious the end result was worth it Here it is,

KADAI PANEER

MASALA STEP 1

Dry Roast in low heat, 2 Red Chillis, 2 Tbsp Cumin, 2 Tbsp Peppercorns, 2 Tbsp Coriander seeds, 1 Tsp Methi seeds. Once cooled, grind this into a coarse powder and set it aside.

KADAI PANEER

MASALA STEP 2

Oil and Butter: 5 Tbsp

Onion: 1 medium finely chopped

Tomato: 2 medium finely chopped

Ginger-Garlic: 2 Tbsp chopped

Turmeric: 1/4 Tsp

Kashmiri Red Chilli Powder: 1-2 Tsp

Coriander-Cumin powder: 1-2 Tsp

Bayleaf : 1-2 medium

Salt as required only for Masala 2

Heat Oil and butter in a pan, once heated, add in the bay leaf, chopped onions, chopped ginger-garlic. Saute it for a few minutes until it turns golden brown. Add in the chopped tomatoes, turmeric, Red chilli powder, Cumin-Coriander powder. Saute for a few minutes with a little addition of water and salt, until the masala is well mixed and the oil starts leaving the sides. Switch off the gas.

STEP 3: PANEER-VEGGIE MIX

Paneer: cut into cubes

Onion: 1 medium diced

Tomato: 1 medium diced

Capsicum: 1 medium diced

Oil: 1 tbsp

Salt as required

In a pan, add oil. Once heated add in the diced Onions, Tomatoes, and Capsicum. Saute it for a few minutes before adding the Paneer cubes. Now add in the Dry roasted Masala 1 powder. Mix it well into the paneer mix with enough salt. Saute it for a few minutes until the paneer and veggies are well mixed with the roasted masala powder. 

Finally, add this dry paneer mix into the prepared Masala 2 gravy. Saute in low heat, until all the masala is well blended. 

Garnish with freshly chopped coriander, and delicious Kadai Paneer is ready to eat. serve it hot with Rotis' or Naans or Paratha's

TIPS/VARIATIONS

In Masala 2, you could also add Tomato puree to take away the spice.

You could dry roast the methi separately and grind it into a powder and add it along with the dry roast masala 1 into the paneer mixture.

As I mentioned, the process is tedious but well worth it.

PANEER BREAD TOAST

Hi All, this recipe was something I saw online but added my own twist to it. Its something very easy, crispy but delicious. Originally the one I saw was done with potatoes, I tried the same with Paneer. The kids loved it and so did we, made for a perfect lunch box item and also for a snack. Times like these where all of us are down, struggling to get used to this health scare and pandemic, comfort food helps a lot. 

PANEER BREAD TOAST

INGREDIENTS

BREAD: 7-8

PANEER(Grated): 1 cup

ONION (CHOPPED FINE): 1/4th cup

GREEN CHILLI'S: 1 TSP chopped

GARLIC-GINGER: 1 TSP each finely chopped

CHAT MASALA: 1 Tsp

SALT as required

DHANIA-JEERA POWDER: 1/2 Tsp
FRESH CORIANDER LEAVES CHOPPED: 1-2 TBSP
BUTTER or GHEE as required for toast

FOR COATING

ALL PURPOSE FLOUR: 1/2 cup

SALT: 1/4th Tsp

RED CHILLI FLAKES: 1 Tsp

WATER as required

Paneer Bread Toast

MAKING

Mix the All-purpose Flour, Salt, Red chili flakes, salt with enough water and set aside. The consistency should be of a little thin, it is used for coating hence semi-thin liquid

In a bowl, add the grated paneer, chopped onion, chopped green chilli's, Garlic -Ginger finely chopped, Chat masala, Dhania-Jeera powder, Freshly chopped Cilantro ( coriander leaves), salt as required. Mix them well and set aside. 

Now take the bread, you can cut the edges or keep it as it as, spread the butter or ghee over the bread like a layer. Next, spread the paneer mixture on it like a layer evenly.

Finally, coat the one-sided layered Paneer mixture with the all-purpose flour mix. 

Heat the Tawa, add a Tsp of ghee/butter, once hot. Place the coated -layered paneer bread toast face down. That is, the side with the paneer toast will come in the bottom, face down. This enables the toast to cook well. The flour mix will give the needed coating. Once its golden brown flips it and cook the other side as well. You can spread the butter/ghee on the other side as well, this will add flavor and make it crispy.

TIPS/VARIATIONS

You could do the same with mashed Potato or grated boiled potato instead of the paneer. 

More ghee the better taste and more crispy

Perfect for Breakfast/lunch box or an evening snack

PANEER CURRY SOUTH INDIAN STYLE

Hi all, so wanted to make a paneer side dish for roti's and I wanted it to be different than the usual tomato based curry. This recipe ,I found it on the internet but made some changes based on the ingredients I had in my pantry at the time. In the end, it came out well and the verdict was a thumbs up from my family so here it goes

PANEER CURRY (SOUTH INDIAN STYLE)

INGREDIENTS

PANEER : 2 CUPS CHOPPED INTO SMALL_MEDIUM CUBES
ONION : 1 MEDIUM CHOPPED
BAY LEAVES : 1 TSP CRUSHED
GREEN CHILLI'S : 2 SLIT
GINGER : 2 TSP CHOPPED
GARLIC : 2 TSP CHOPPED 
GHEE/OIL : 1 TBSP
SALT AS REQUIRED
CURRY LEAVES : 10-12
CILANTRO ( Coriander leaves/ Kothamalli) : 2 TBSP CHOPPED

FOR THE CURRY PASTE

COCONUT : 1/2 CUP GRATED
CLOVES : 3-4
CINNAMON STICK : 1 MEDIUM
CARDAMOM : 2 
JEERA : 1 TSP
DHANIA (CORIANDER) : 1 TSP
RED CHILLI : 1-2 MEDIUM
PEPPER CORNS: 2-3
FENNEL SEEDS: 1 TSP

PANEER CURRY SOUTH INDIAN STYLE

MAKING

Take a pan, pour 1 TBSP of Ghee/Oil, once heated, add the slit green chilli's, crushed bay leaves, chopped ginger and garlic, curry leaves, finally add the chopped onions. Saute for about 5 minutes in low to medium flame until the onion turns golden brown. Grind the above mentioned curry ingredients with a bit of water into a nice paste.  Now add it to the sauteed onions and cook for an additional 3 minutes in low flame before adding the paneer cubes. Mix it up well, add a cup of water , salt and allow it cook for about 5 minutes ( low flame) until the paneer is soft and the gravy thickens. Garnish it with freshly chopped cilantro and that's it, delicious paneer curry is ready. Serve it hot with Roti's.

TIPS

You could add chopped tomatoes to make it a bit tangy. I did not. You could also add dessicated coconut instead of normal grated coconut. This was a nice change from the usual tomato based paneer curry. Try it 

PANEER TAWA MASALA

Hi all, the holidays are here. It's a great time where family visits each other and have a wonderful time. My husband's cousin came over last weekend and this is what I made for her for dinner. It came out really well and she enjoyed it so did my family. So, here it goes

PANEER TAWA MASALA

INGREDIENTS

PANEER: I bought the Nanak brand, chopped into big rectangular pieces ( not too thin slices)
ONION: 1 large long thin-slice
TOMATO: 1 large long thin-slice
GREEN PEPPER: 1 large, long thin-slice
GINGER-GARLIC: 1 TBSP chopped long thin-slice
TURMERIC POWDER: 1 TSP
RED CHILLI POWDER: 1 TSP
CHAT MASALA: 1-2 TSP
JEERA: 1 TSP
KASURI METHI: 1-2 TSP Crushed
JEERA-DHANIA POWDER: 1 TSP
GARAM MASALA: 1 TSP
BUTTER/GHEE: 1 TBSP
MILK/CREAM: 1/2 CUP
OIL
SALT AS REQUIRED
FRESH CORIANDER/CILANTRO LEAVES CHOPPED

PANEER TAWA MASALA

MAKING

Take a bowl, add the sliced Paneer pieces, add a bit of salt, Turmeric Powder, Red Chilli powder and Chat Masala. Rub it well to make sure all the paneer is coated with these spices. Now add a bit of oil and mix it well. This is our marination process, set it aside for half an hour.

After half an hour, take a non-stick flat pan ( Tawa), coat it with oil. Not too much just enough to make a light coating, place the marinated paneer pieces, flip it mid-way until both sides are golden brown. Set it aside on a plate, place a paper over the plate so all the oil could be absorbed by the paper.

Now, take a deep bottomed pan, add butter/ghee, add some Jeera, sliced Onions, chopped Ginger-Garlic, saute it for 4-5 minutes until the onion turns golden brown. Add the sliced Tomatoes and saute it for another 2-3 minutes. Add in the spices, a bit of turmeric powder, red chilli powder, jeera-dhania powder. Saute it for a few minutes, add a bit of water if needed. Now add the long thinly sliced capsicum, stir for a couple of minutes. Add the marinated Tawa fried Paneer, crushed Kasuri methi, required salt, fresh cream or milk. Cook for a few minutes in low flame until the salt is absorbed, the capsicum is soft and the gravy cooked. Finally add the Garam Masala. Garnish with fresh coriander chopped. Delicious Paneer Tawa Masala is ready to eat. Serve it hot with roti's or Naan's. 

TIPS/VARIATIONS

I used milk but I felt cream would really go well. Thinly slicing the veggies lengthwise adds a bit of texture and works well with the rectangular paneer pieces.

PANEER BUTTER MASALA

Hi, its been a long time since I post something, have been busy doing other things. Anyway, coming to this recipe, I made it when we had a B'day party for my daughter at home. I was happy with the result and its pretty easy to make. Here it goes,

PANEER BUTTER MASALA

INGREDIENTS

PANEER : 2 cups chopped into cubes
BAY LEAVES: 2
CINNAMON STICKS: 2
CLOVES: 2
ONIONS: 2 Chopped
TOMATO: 3 Chopped
CORIANDER SEEDS: 1 Tsp CRUSHED
GINGER and GARLIC: 1 Tsp each chopped
BUTTER: 2-3 tbsp
DHANIA-JEERA POWDER: 1 Tsp
FRESH CREAM: 1 Cup
KASOORI METHI: 1 Tsp crushed
GARAM MASALA: 1 Tsp
RED CHILLI POWDER: 1 Tsp
TURMERIC: 1/2 Tsp
SALT and OIL as required.

MAKING

In a pan, heat 2 Tbsp ghee and 1 Tbsp oil. Add the Bay leaves, Cinnamon sticks, Cloves and Crushed Coriander seeds, saute for a minute before adding in the Ginger-Garlic pieces and the chopped Onions. Saute again for a couple of  minutes, add in the spices like Red Chilli powder, Turmeric, Dhania- Jeera powder , a bit of salt and the chopped Tomatoes. Saute it for 2-3 minutes again nicely until all the ingredients are mixed in together.

Grind the above mentioned mixture into a fine paste. Pour the gravy back into the same pan with some oil and butter and cook until the oil starts leaving the sides. Lower the heat and add in the Paneer cubes, stir for a minute before adding the required Salt, Garam Masala and the Kasoori Methi. Close the lid and cook for 5 minutes until the Paneer has blended well into the gravy. Switch off the gas add fresh cream and the remaining butter for garnish and extra flavor.

Delicious Paneer Butter Masala is ready to eat. Serve it hot with Chapathi's or Rice

TIPS/VARIATIONS

Fresh cream gives a lot of texture and adds to the flavor of the dish. Enjoy !

SHAHI PANEER

Hi all,

I am back from my long vacation in India. After a week of jet lag here I am, back to routine and back to what I enjoyed doing, updating my blog, coming up with new recipes. So going straight to the task, this dish was something I tried in India and for the first time using cream. Learned a couple of things on how to use certain ingredients which would make it even more better and tasty. So, here it goes, its called

SHAHI PANEER

Traditionally Royal families in India use a lot of Nuts, Cream, and Cheese to show their royalty and prosperity hence they use the term " Shahi" (which itself means "royal") in a lot of their recipe names.

INGREDIENTS

FRESH PANEER CUT INTO SMALL CUBES: 1 CUP
ONION: 1-2
TOMATO: 1
CASHEW NUTS: 15-20
CORIANDER POWDER: 1 TSP
RED CHILLI POWDER: 1 TSP
GARAM MASALA: 1 TSP
CARDAMOM POWDER: 1 TSP
KASURI METHI: 1/2 TSP
FRESH CREAM: 1/2 CUP



SHAHI PANEER

 

 

MAKING

 

Take a pan with a tsp of oil or ghee, saute the Onions, Cashew nuts, Coriander Powder, Red chili powder with salt. Once the Onions have sweated and turned brown, grind it into a fine paste. Put it back into the pan and saute it again for about 10 minutes until the raw smell of the paste is gone. Switch the gas to low flame and add fresh cream to it. After a couple of minutes, add the cubed Paneer, Garam masala, Kasoori Methi powder and Cardamom powder with salt if needed. Allow it to cook for at least 5-10 minutes in low flame and guess what, its all done and ready to serve. Garnish it with a dollop of fresh cream. Delicious Shahi Paneer is ready to serve.

TIPS

Adding Kasuri methi def added a lot of flavor and taste and cream def gives it a royal taste. It's very heavy as it has nuts, cream, paneer so take small portions. Cream should be cooked in low flame. Enjoy and let me know how it came out