Chilly Paneer
Ingredients:
350 gms Paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water
Procedure:
1.
Cut the paner into cubes.
2.
Mix together the cottage cheese, 1 tsp salt, egg, corn
flour, garlic, ginger and water to just coat the paneer pieces with the
mixture.
3.
Heat oil in a pan and fry the paneer pieces caoted with
mixture till golden in color.
4.
Heat 2 tbsp of the oil in a wok and stir fry the onions
in it over high heat for half a minute.
5.
Add the green chillies, salt, soya sauce, vinegar,
ajinomoto and the fried paneer cubes.
6.
Mix well, and garnish the chilli paneer with finely cut
spring onions and coriander.
Paneer Butter Masala
Ingredients:
Fried paneer – 250 g (or 8 oz)
One big onion chopped
Tomato paste – one 6oz can (170 grams)
Ginger garlic paste – 1 tbsp
Red chilli powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/2 tsp
Kasoori methi (dried fenugreek leaves) – 1 tsp
Oil – 1 tsp
Butter – 1 tbsp
One small bay leaf
Shahi jeera or black cumin seeds – 1/2 tsp
Cardamom – 1
cinamom stick – 1″
Fresh cream – 1 cup
Salt to taste
Procedure:
1.
Heat oil in a pan and saute onions until translucent.
Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of
butter and add bay leaf, shahi jeera, cinnamon stick and cardamom. Add ground
onion paste.
2.
Add ginger garlic paste and saute for 3 minutes over
medium heat. Add chili powder, coriander powder, garam masala, salt and
turmeric powder. Stir everything together and let it cook for 5 minutes.
3.
Add half of the tomato paste from the can, mix well.
Add the rest of the paste little at a time, check for the right amount of sour
taste and add more. I added a little more than 3/4 th can of tomato paste.
4.
Cook this mixture until the the raw smell of the spice
and tomato disappears. It takes about 10 to 15 minutes.
5.
In between, if you are using fresh paneer, fry them in
a tsp of oil and add it to a cup of warm water and let it sit for 3 to 4
minutes. Then strain it. You can also use frozen fried paneer.
6.
Add heavy cream to the onion tomato gravy and bring it
to a boil. Finally add fried paneer, crushed kasoori methi and a cup of water
or more if required. Let it cook for 5 to 8 minutes and turn off the stove.
KADAI PANEER
Ingredients:
paneer - 250 gm
tomatoes puree - 4 cup
garlic -4
ghee or butter - 3tbsp
ginger - 1 inchs
green bell pepper - 2
green chiliy- 2
kasoori methi(dry fenugreek leaves) - 1/2 tbsp
Procedure:
1.
Slice paneer and bell pepper into thin long strips
2.
Grind ginger ,garlic and green chilly into a paste.
3.
Heat ghee in kadai or any vessel add paste ,saute till
it become brown .
4.
Add bell pepper ,cook for few second ,then add chiliy
powder and salt.
5.
Now add tomato puree and cook until ghee comes on top
6.
Mix kasoori methi in gravy .
7.
Finally ,add the sliced paneer and cook for a min
8.
Garnish with cream and cilantro .
Achari Paneer Tikka
Ingredients:
Pickle gravy- 2 teaspoons
Cottage cheese (paneer)- 250 grams
Coriander seeds - 1 teaspoon
Onion seeds (kalonji)- 1/2 teaspoon
Hung yogurt - 1/4 cup
Ginger-garlic paste - 1 teaspoon
Salt- to taste
Red chilli powder- 1/4 teaspoon
Garam masala powder- 1/4 teaspoon
Mustard powder- 1/4 teaspoon
Turmeric powder- a pinch
Oil 2 tablespoons
Fresh mint (pudina) a few sprigs
Procedure :
1. Dry
roast coriander seeds, fenugreek seeds, onion seeds till fragrant. Set aside to
cool. Place hung yogurt in a bowl, add ginger-garlic paste, salt, red chilli
powder, garam masala powder, mustard powder, pickle gravy, turmeric powder and
mix well.
2. Crush
the roasted spices in a mortar with the pestle. Add a little of the crushed
spices to the yogurt and mix well. Cut cottage cheese into 1 inch cubes and add
to the yogurt mixture and mix well so that all the cottage pieces are well
coated. Let them marinate for around 15 minutes.
3. Heat
oil in a non stick pan. String the cottage cheese cubes onto satay sticks and
place them in the pan. Cook, rotating the sticks, so that the cottage cheese
cubes get evenly cooked all around. Arrange them on a serving plate, garnish
with mint sprig and serve hot.
Paneer Tikka Masala
Ingredients:
Fresh paneer cubes – 250 gram
Green bell peppers or capsicum – 1 cup (diced into big
cubes)
Onion diced into big pieces – 1/2 cup
One tomato diced into big pieces
Oil – 2 tsp
Butter – 1 tbsp
Cumin seeds – 1 tsp
Half mace or javetri (or a small piece)
Chopped onion – 1 to 1 1/4 cups (or one big onion)
Roma tomatoes – 3 (medium size)
Ginger garlic paste – 1 tbsp
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/2 tsp
Garam masala – 1/2 tsp
Kasoori methi or dried fenugreek leaves – 1 tsp
Heavy cream – 3/4 cup (or 1 cup of half and half)
Salt to taste
Few chopped cilantro for garnishing
For
marination:
Thick yogurt – 1/3 cup
Mustard oil – 2 tbsp
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp (preferably
Kashmiri red chili powder)
Coriander powder – 1/2 tsp
Garam masala – 1/2 tsp
Ginger garlic paste – 1 tsp
Lemon juice – 2 tsp
Besan or gram flour or roasted chickpea flour or kadalai
mavu – 2 tbsp
Butter – 1 tbsp
Carom seeds or ajwain or omam – 1/4 tsp
Salt – 3/4 tsp
Procedure:
1. Heat
1 tbsp of butter in a pan and add ajwain or carom seeds.
2. When
it splutters add besan or gram flour and stir constantly with a whisker
until a smooth paste is formed. Remove from heat.
3. Add
a tablespoon of this mixture in a bowl followed by yogurt, chili powder,
coriander powder, garam masala, ginger garlic paste, lemon juice and salt. Mix
well.
4. Clean
the used pan and heat mustard oil, remove from heat and add turmeric powder to
it. Add this to the yogurt mixture and mix well. Marinade is ready.
5. Add
paneer cubes and other vegetables to the marinade and mix well so that
everything is coated well.
6. Leave
it for an hour.
Preparation of the gravy:
1. Heat
oil and butter in a pan and cumin seeds and javetri or mace. When cumin
splutters add onion and saute until it becomes soft.
2. Add
ginger garlic paste and saute for a minute and then add chili powder, coriander
powder, turmeric powder, garam masala. Saute for a couple of minutes.
3. Add
finely chopped tomatoes and cook till it is mashed. Remove from heat and let it
cool. Grind it to a coarse paste not so fine.
4. Add
it back to the pan over medium heat and add crushed kasoori methi and mix well
(you can crush it between your palms before adding).
5. When
the onion tomato gravy starts boiling add heavy cream and simmer the heat and
let it cook until a thick gravy is obtained. This may take around 15 minutes.
Stir every 5 minutes to avoid burning the bottom of the pan.
6. Heat
a wide pan or a griddle or an electric griddle and spread the marinated paneer
and vegetables and cook both the sides until golden brown. You can use a
tandoor oven if you have one.
7. There
will some remaining marinade mix at the bottom of the bowl, you can add it to
the cooking gravy.
8. Now
add the paneer and vegetables to the gravy along with a cup and half of water.
Cover and cook for 10 minutes over medium heat stirring every 5 minutes.
9. A
nice gravy is obtained with the right consistency. Cook a little longer if
the gravy is too thin.
10. Transfer it
to a serving bowl and garnish with chopped cilantro.
11. Serve hot
with roti or paratha.
