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Posts Tagged ‘Paneer’

Kadai Paneer

Kadai Paneer

Ingredients:

250 gms Paneer
1 Capsicum (green pepper), deseeded and cubed
2 medium onions, finely chopped
2 tomatoes, finely chopped
2-3 green chilies, finely chopped
1 tsp ginger garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1 bay leaf
1 small piece cinnamon
Finely chopped coriander(cilantro) leaves
Salt to taste
Oil as required

Method:

Cut the paneer into thin long strips and deep fry lightly in oil. Place in lukewarm water.
Heat oil in a pan and add cinnamon, bayleaf and cumin. Saute for about 5 seconds.
Add the chopped onion and fry till the onion becomes transperant.
Add the ginger garlic paste, green chilies and saute for about 2 minutes.
Add tomatoes, red chili powder, coriander powder, turmeric powder, garam masala powder, salt and mix well.
If the masala is very dry, add little water.
Add capsicum and cover the pan and simmer it for about 5 minutes until the capsicum is cooked.
Finally add the paneer pieces and mix it well. Cover and cook on a low flame for about 3-4 minutes.
Add chopped coriander(cilantro) leaves,stir and switch off the heat. Serve hot with rotis.

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Palak Paneer

Palak Paneer

Ingredients:

2 medium-sized bunches of fresh spinach
500 gms Paneer
1/2 bunch fresh coriander leaves
1 onion chopped fine
1 large tomato (blanched in hot water, peeled and pureed)
4-5 green chilies
1 tsp cumin seeds
1 tsp ginger garlic paste
2 tsps coriander powder
1 tsp cumin powder
1 tsp red chili powder
1/2 tsp garam masala powder
1 tbsp lemon juice
Oil as required

Method:

Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes till the leaves turn bright green. Refresh in chilled water. Squeeze out excess water.
Grind spinach into a fine paste along with green chillies and coriander leaves.
Cut the paneer into cubes.  Heat 2 tbsps of oil in a pan and stir-fry the paneer till slightly brown. Remove and drain on paper towels. Keep aside.
Heat oil in a pan.  Add cumin seeds. When they begin to change color,  add ginger garlic paste and saute for half a minute.
Then add chopped onion and cook it till it turns transparent.
Once the onion is done,  add tomato puree, red chili powder, coriander powder, cumin powder and garam masala powder.
Stir continuously till the mixture leaves oil. (Add a little water if the mixture is sticking to the pan)
Now add pureed spinach and salt. Cover and cook on low flame for about 5 to 10 minutes.
Add fried Paneer cubes to the cooked spinach mixture and cook covered for another 5 minutes.
Remove from heat, stir in the lemon juice and serve hot with with rotis or parathas.

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Paneer Bhurji

Paneer Bhurji

Ingredients:

250 gm Paneer grated
1 big Onion chopped
2 tsp Ginger Garlic Paste
1/2 medium size Capsicum cut into small pieces
1 medium Tomato chopped
1/4 tsp Cumin seeds
1 Bay leaf
1 small piece cinnamon
4-5 Green Chilies chopped
1 tsp Coriander Powder
1 tsp Chili Powder
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala
Salt to Taste
2 tbsp Oil
Coriander to garnish

Method:

Heat the oil in a pan on a medium flame, till hot. Add the cumin seeds and fry till spluttering stops.
Add onion,bay leaf & cinnamon, fry until the onion turns translucent and lightly golden brown.
Add ginger garlic paste and green chilies and fry until rawness of ginger garlic paste is gone.
Add Coriander powder, chili powder, turmeric, salt, garam masala, capsicum and tomatoes.
Add water if necessary. Mix well, cover and cook until the capsicum is soft.
Add paneer and mix well until all the spices coat the paneer, cover and continue to cook for 2-3 minutes on medium flame.
Remove the cover and stir bhurji and cook for another 2 minutes or until done.
Garnish with coriander and serve hot with rice or chapatis.

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