Category Archives: Paneer / Cottage Cheese

Recipe – Methi Malai Matar Paneer

methi matar paneer

 

Prep Time: 15 minutes

Cooking Time: 20 Minutes

Serves: 3

Ingredients

  • Matar (green peas): washed, 1 cups
  • Paneer: 250 grams or 1 cup cut into small square cubes
  • Fresh Methi Leaves: 1 cup
  • Dried Kasturi Methi leaves: ½ Tablespoon
  • Butter or ghee or oil: 1 tablespoon
  • Cumin Seeds: ½ Teaspoon
  • Fennel Seeds(Saunf): ½ Teaspoon
  • Cashew: 9-10
  • Poppy seeds: 1 Tablespoon
  • Onion: 1 medium size onion, chopped
  • Ginger: chopped, 1 teaspoon
  • Green chili: chopped, ½ teaspoon
  • Milk cream: 3 Tablespoon
  • Salt: 1 ½ Teaspoon or to taste
  • Black pepper powder: 1 Teaspoon
  • Garam Masala Powder: 1 Teaspoon
  • Water: As required

Method

  • Wash the methi leaves 2-3 times in fresh water. Drain the water and chop the leaves into small pieces. Transfer the chopped methi leaves in a bowl, add ½ teaspoon salt and keep it aside for 10 minutes. After 10 minutes you can see the salt has left water. Squeeze out the chopped leaves out of the water and save it in a different bowl for later use. We do this step to avoid the slightly bitter taste of methi leaves.
  • Soak poppy seeds and cashew nuts in ¼ cup of water for 10 minutes and blend it all into paste. Keep it aside.
  • Blend ginger, green chili, onion into a smooth paste. Do not use water. Keep aside.
  • Heat oil in a pan. Add cumin seeds and fennel seeds. After 30 seconds, add ginger, chili, onion paste. Sauté for 2-3 minutes.
  • Add methi leaves, green peas, salt, black pepper powder, garam masala power. Stir well, Saute for 2 minutes, then cover with lid. Cook it for 4-5 minutes or until leaves and peas are cooked.
  • Remove the lid. Add cashew-poppy seeds’ paste and milk cream. Mix well and cook for another 3-4 minutes.
  • Add the paneer cubes. Mix gently and cover it for another 3 minutes.
  • Turn off the heat.
  • Crush the dried Kasturi methi leaves in your hand and add it to gravy. It gives a nice aroma to this recipe.
  • Serve hot with rice or chapati.
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Recipe – Paneer Methi Malai / Methi Masala Paneer

methi malai paneer

 

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2

Ingredients

  • Paneer(Cottage Cheese) cubes: 1 cup or approx. 250 gm
  • Onion: 1 medium sized
  • Ginger: 1 Teaspoon, chopped
  • Green Chili: 1 Teaspoon, chopped
  • Milk: 2 Tablespoon
  • Fresh milk cream: 2 Tablespoon
  • Dried Methi Leaves (Fenugreek): 2 Tablespoon or Fresh Methi leaves: ½ cup
  • Water: As required
  • Oil /butter: 2 Tablespoon
  • Cashew: 10-12
  • Poppy seeds(khasakhas): 2 Teaspoon
  • Fennel Seeds(Saunf): 1 Teaspoon
  • Dried Red chili: 1
  • Salt: 1 Teaspoon or to taste
  • Turmeric Powder: 1/2 Teaspoon
  • Black Pepper powder: ½ Teaspoon
  • Red chili powder: ¼ teaspoon
  • Garam Masala: ½ teaspoon

Method

  • Blend onion, ginger, chili, sesame seeds, cashew and 2 tablespoons of milk into smooth puree.
  • Cut the paneer into small cubes.
  • Heat 2 tablespoon oil / butter in a pan.
  • Roast the paneer cubes. Sauté in high heat for 3 minutes or till light brown and take them out.
  • In the remaining oil, add fennel seeds and red dried chili.
  • After 30 seconds, add the onion-cashew paste. Stir and cook for 2 minutes.
  • Add methi leaves. Fresh or dry anyone you can use.
  • Add salt, turmeric powder, black pepper powder, red chili powder, garam masala. Stir well.
  • Add milk cream. Mix well. Add 1 cup of water and let it boil for 4-5 minutes.
  • Add the paneer cubes.
  • Mix gently and cover the pan for 2 minutes.
  • Turn off the heat.
  • Serve hot.

Recipe – Kadai Paneer / Paneer Curry

kadai Paneer

Prep Time:  10 minutes

Cook Time: 25 minutes

Serves: 4

Ingredients

  • Paneers cubes: 1 cup or approx. 250 gm
  • Onion: 1 medium sized, chopped
  • Tomato: 3 medium sized, chopped
  • Green Bell Pepper: 1 medium sized, chopped
  • Ginger: finely chopped, 1 Teaspoon
  • Garlic: Finely Chopped, 1 Teaspoon
  • Green Chili: Finely chopped, 1 Teaspoon
  • Dried Red Chili: 1
  • Fresh milk cream: 1 Tablespoon
  • Oil /butter: 2 Tablespoon
  • Cashew: 10-12
  • Clove (Laung): 1
  • Cardamom(Elaichi): 1
  • Fennel Seeds(Saunf): 1 Teaspoon
  • Poppy seeds: ½ tablespoon
  • Salt: 2 Teaspoon or to taste
  • Turmeric powder: ½ teaspoon
  • Black Pepper powder: 1 Teaspoon
  • Red chili powder: ½ teaspoon
  • Garam Masala: ½ teaspoon
  • Cinnamon Powder: ¼ Teaspoon
  • Honey or Sugar: 1 Teaspoon (Optional)
  • Water: as required

Method

  • Cut the paneer into 1-inch cubes pieces.
  • Heat 1 ½ tablespoon oil / butter in a pan.
  • Roast the cashew till light brown and take them out.
  • In a bowl add cashew and poppy seeds and soak for 5 mins
  • In the same pan, add the paneer cubes. Sauté for 3 minutes or until light brown and take them out.
  • In the remaining oil, add clove and cardamom. Saute for 1 minute.
  • Add onion, ginger and garlic. Saute for 3 minutes or till onions are light brown.
  • Add tomato, green chili and bell pepper. Saute for 3 minutes or till tomatoes are soft and mushy.
  • Turn off the heat.
  • Let it cool for 5 minutes.
  • Blend this onion-tomato mix with roasted cashews and poppy seeds to smooth paste.
  • Add ½ tablespoon oil in a pan, add fennel seeds.
  • Add the blended puree, fresh milk cream, salt, turmeric powder, black pepper powder, red chili powder, cinnamon powder, garam masala and honey. Stir well.
  • Add 1 cup of water, cover the pan and let it boil for 4-5 minutes.
  • Remove the cover. Add the paneer cubes.
  • Mix gently and cover the pan for 2 minutes.
  • Turn off the heat.

Cook’s Note

  • Do not add water, if you like it without gravy.

Recipe – Mustard greens / Sarson ka saag / Makki di roti and sarson ka saag

sarson da saag

 

Prep Time: 15 minutes

Cooking Time: 25 Minutes

Serves: 4

Ingredients

  • Mustard Leaves (Sarson): 3 cups, washed and chopped
  • Spinach (Palak): 2 cups, washed and chopped
  • Paneer: Cut into ¼ inch square cubes, 1 cup
  • Butter or ghee or oil: 2 tablespoons
  • Ginger: chopped, 1 teaspoon
  • Garlic: chopped, 1 teaspoon
  • Green chili: chopped, ½ teaspoon
  • Onion: 1 medium size, finely chopped
  • Salt: 2 Teaspoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Water: As required
  • Corn flour: 2 tablespoons
  • Milk cream: 2 tablespoons
  • Fresh Coriander leaves: 1 Tablespoon

Method

  • Heat 1 tablespoon oil in a pan. Saute ginger, garlic, onion and chili for 2-3 minutes.
  • Add 2 tablespoon of corn flour and saute for 30 seconds
  • Add chopped mustard greens and spinach, salt, black pepper powder, garam masala power. Stir well and cover with lid. Cook it for 5-6 minutes.
  • Remove the lid and add 2 cups of water and cook till greens are completely cooked.
  • Turn off the heat and let it cool to room temperature (around 10 minutes).
  • Blend/ grind this to a coarse paste.
  • Heat 1 tablespoon oil again in a pan (same as before or a new one).
  • Add the paneer cubes and saute for 2 minutes or till light brown spots on the paneer cubes.
  • Add the mustard-spinach paste and milk cream. Stir well and cover it for another 2-3 minutes.
  • Turn off the heat. Add coriander leaves.
  • Serve hot.

Cook’s Note

  • Recipe – Makki Di Roti
  • Adding paneer cubes are optional.
  • Mustard greens (sarson ka saag) has a different taste, so I always mix spinach leaves or methi levaes or Bathua leaves with it.
  • You may skip blending the leaves and cook it as finely chopped.