Paneer Butter Masala/ Paneer Makhani

Paneer Butter Masala is one of the most popular paneer curries in India. Paneer chunks in a rich, silky, smooth tomato gravy, it sells like hot cakes in Indian restaurants. I tried this version recently from a Sanjeev Kapoor book I have and it turned out great. Lets hop over to the recipe.

Recipe Source: Mastering the art of Indian Cooking by Sanjeev Kapoor

Paneer Butter Masala/Paneer Makhani

Ingredients:

1 tbsp oil
3 green cardamom crushed
1" piece of cinnamon
1 tsp ginger garlic paste
1/2 tsp red chili powder or more to taste
1/2 tsp garam masala
1/4 tsp turmeric powder
2 cups tomato puree
Salt to taste
2-3 tbsp butter
1 tbsp kasoori methi
1tsp sugar
1/4 cup cream
200 gm paneer cut into small cubes


Process:

1. Heat a pan and add oil. When heated add crushed cardamom and sauté for a few seconds till they are fragrant. Add the ginger garlic paste and sauté for another minute.

2. Now add the tomato puree, salt, turmeric powder and red chili powder and cook on medium high heat for 10-15 minutes. When the oil begins to leave side turn off the heat.

3. To make sure it is smooth, pass the gravy through a strainer. Discard any residue.

4. Put the gravy back into the pan. Add butter, kasoori methi and sugar. Add water to get the desired consistency. Cook for another 5 minutes. Add the garam masala. Stir and then add the cream. Stir and cook for 2 minutes.

5. Add the paneer and stir gently. Serve hot with chapati, nan or rice.

Notes: If you want to have a richer gravy you may increase the butter and cream.

Thank you for stopping by! Cheers!

Shahi Paneer~ Paneer Cubes in Rich Tomato Nuts Gravy

 This recipe has been sitting in my drafts for almost 5 months! I really do not know why? I generally cook a paneer curry every weekend. Earlier I have posted Palak Paneer ( Paneer in a spinach gravy) and Paneer Methi Malai (Paneer in a spicy red gravy flavored with dried fenugreek leaves). Shahi Paneer is a  very rich curry and that's why is not that frequently made in my house. It is actually reserved for special occasions.

'Shahi' literally translates to 'Royal', meaning this gravy is rich enough for a royal palate. The richness comes from the cashew paste and cream used in making the gravy, the more you use the richer the gravy. Lets see how I make it.

 

Shahi Paneer

250 gm paneer, cut into cubes

3-4 tomatoes
1 large onion, peeled and quartered
1/4 cup cashews
1/4 cup cream
2-3 tbsp oil
1" piece cinnamon
2-3 cardamom pods
1 bay leaf
2 cloves
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
2 green chillies slit
1/4 to1/2 tsp red chilli powder
2 tsp coriander powder
1/2 tsp garam masala
Chopped coriander for garnishing
1 tbsp sugar
Salt to taste

Process:

1. Blanch the tomatoes. Make a slit on the skin and put them under hot boiling water. After 5 minutes take them out and peel the tomato skin. Set aside. Microwave the quartered onion or boil them till they are soft.
2. Keep the cashews in hot water for 30 minutes, till they are soft.
3. Churn the tomatoes, boiled onions and soaked cashews into a very smooth paste. You can make separate paste for each of them. I have tried both ways and I don't see much of a difference in taste in the resultant curry.
4. Heat oil in a large pan. When heated add the whole spices and saute for a few seconds. Add the ginger garlic paste and saute for a minutes. Then add the tomato, onion and cashew paste.Add the salt. Simmer it on a medium flame for 5-10 minutes. Add all the other spices except garam masala. Cook for another 5-7 minutes. Add warm water to the gravy to get the desired consistency.The raw of the spices will go away and oil will leave from the sides.
5. Add the paneer cubes and stir. Add the cream and sugar and garam masala.

6. Simmer for another 2 minutes. Garnish with chopped coriander. Serve hot with roti, naan or parathas.

 

Aloo Patakha ~ Spicy Potatoes

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It was only a few days back that we were welcoming the new year and now the first month of the new year is already gone. I hope all of you are still sticking to your new year resolutions and implementing all the new plans you had in mind.

I had been trying to eat healthy as much as possible and I hope to continue the trend. When I talk of eating healthy, the first blog that comes to my mind is this. It is an amazing space with a variety of recipes and there is not a single deep fried dish. I have bookmarked and have tried a number of dishes from her space and they turned out every bit delicious! The recipe of today's post comes from there too.

Potatoes are very versatile and I make something of it very often. The day I spotted the very small variety of baby potatoes in the supermarket, I knew instantly what I had to make of them. This dish is versatile too and you can have it as a chat all by itself or as a curry with chapattis. There was a time when I didn't use garlic in my cooking because, I found the smell too overpowering and it was only slowly with time I began to appreciate the flavour it added to dishes. Still, I use it in moderation so that my dishes would have a very subtle garlic flavour. But, this one is an exception. Although I have used less garlic than stated in the original recipe, it has a predominant garlic flavour, which I actually LIKED in this dish. I have made only a few tiny changes to the original recipe, I grilled the boiled potatoes instead of baking them and I reduced the garlic and chilli to my taste and increased the tamarind. Thank you Rachana for this amazing versatile recipe.

Recipe Source: Veggi Fare

Serves 2

Ingredients 

400 grams baby potatoes, boiled and peeled

4 tbsp - sunflower oil + to grease the baking tray
1/4 tsp cumin seeds
2 bay leaves
2 tbsp - coriander powder  

3-4tbsp - tamarind pulp
salt  to taste

To be coarsely ground together:

 
4 cloves of garlic, peeled and chopped  

4 pieces - whole red chillies
2-3 inches of ginger
1 tbsp - cumin seeds 

little water to help in grinding

Lemon juice and loads of finely chopped coriander leaves to garnish

Click here for the printable version

Process

1. Preheat the oven to 200 degrees C on grill mode. Grease the baking tray with a little oil. Place the potatoes and mix lightly so that the oil coats the potatoes. 
2. Place the tray in the upper rack of preheated oven and grill until slightly golden. It took 15 minutes in mine and I tossed them around once in between so that they were grilled uniformly.
3. Heat oil in a pan, add the cumin seeds, bay leaves and the coarsely ground paste.
4. Saute the paste on a medium heat for a couple of minutes. Add the coriander powder and salt and cook for another 6-7 minutes on low heat, stirring occasionally. 
5. Add the baked potatoes. Mix lightly, cover the bowl and let it cook for 10 mins, stirring occasionally. 
6. Add the tamarind pulp. cover and let cook for another couple of minutes. 
7. Remove from the heat, but leave the pan covered. To enhance the taste and the flavours, prepare a few hours in advance.
8. Serve at room temperature, after garnishing with the lemon juice and coriander leaves.

Linking it to Spice Your Food and Health With Spices- Cumin seeds by Tomato Blues. It is an event started by Anu, New Year, New Dish by Nupur , This Month Potato Mania by Siri and to my Event Healthy & Hearty.

Thank you for stopping by! Cheers!

Paneer Methi Malai ~ Restaurant Style!!

While updating the list of recipes here, I found that I have posted only 2 recipes of Indian curries. Now, that is really a shame as curries are an integral part of the Indian food. In fact, I have met so many people here who perceive Indian food to consist solely of hot and spicy curries. I know that would not be a very appropriate way to describe our Indian food, but none the less it is true that Indian food is famous world wide more for it curries. Don't you agree?

On scanning my drafts, I found that a few curry recipes were lying dormant. So, here I am with one of our favorite curry of all time- Paneer Methi Malai. As I have already professed earlier here in different posts, we are a paneer loving family and every other weekend DH would pester me to prepare a weekend special paneer curry. Even when we go for dinner at restaurants, a paneer curry is a must and I think this must be the case with most Indian vegetarian families.

Lets hop to the recipe now:

Ingredients: (Click here for the printable version of the recipe)

2-3 tbsp oil
¼ cup chopped onion.
2 medium tomatoes, chopped

2 tbsp tomato paste
1 garlic clove, grated
2 tbsp kasoori methi
200 gm paneer (Store bought) cubed and put them in hot water till needed.

2 cloves

Small piece cinnamon stick

2 bay leaves

1/2 tsp cumin seeds
1 tsp garam masala
1/2 tsp turmeric powder
2 green cardamom pounded
pinch of asafoetida
Handful chopped fresh cilantro leaves

2-3 tbsp fresh cream.

Salt to taste.

Water as needed.

Serves 4

Process:

1. Heat oil in a pan. Add asafoetida, cloves, bay leaves, cinnamon stick, cardamom and cumin seeds and let it cook for a few seconds. Add garlic and onions. Saute them on medium heat until onions are slightly brown, stirring every couple of minutes.

2. Blanch tomatoes by adding them to very hot water and peel off the skin. Chop them into pieces. Add the chopped tomatoes, tomato paste and add all the spices except kasoori methi and garam masala and continue cooking on medium heat onions and tomatoes mixture start leaving the sides of the pan leaving oil on the sides.

3. Now take the gravy off heat and churn it in a blender into a smooth paste. Take out all the whole spices before grinding. Put it back to the pan. Add water to get the desired consistency and cook for another couple of minutes.

4. Now add the paneer cubes and stir. Add the kasoori methi, garam masala and stir. Cook for a few minutes and then add cream and stir.

5. Add handful of coriander and use some of it to garnish.

 

Goes well with Naan, Roti or Parathas. Enjoy!

Thank you for stopping by. Cheers!

Palak Paneer ~ Indian Cottage Cheese Cubes In Spinach Gravy

Do you love spinach? 

I don't!

There are only a few preparations of paneer I like and Palak Paneer is one of them, more so as it has paneer in it. Well, most paneer lovers can relate to me here. My DH is big on paneer and can eat it in any form. I make this curry often to incorporate spinach in our food. Spinach is loaded with nutrition, you might know it well if you are a Popeye fan, gulping down a spinach drink does wonders to it strength. 

This recipe has been sitting in my drafts for a long time and I realized it when I made this curry yesterday. With out much ado, here it is:

Ingredients:

200gm spinach leaves
200 gm paneer, cut in cubes and soaked in warm water.(I mostly use store bought paneer. Soaking them in warm water soften them)
1 tomato
1 tbsp oil
1/2 tsp cumin seeds
1 clove of garlic pounded
1 tsp grated ginger.
 a small piece of cinnamon
2 cloves
1 bay leaf
1 green chili slit or chopped.
1 tsp salt or to taste
1 tbsp sugar, optional (I like to add it to ward off the bitter taste of spinach!)
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tsp heaped coriander powder
1/2 tsp red chili powder
2-3 tbsp cream.

Process:
1. In a large bowl add the washed spinach leaves and the tomato. Make a cross slit on the tomato. Pour bubbling hot water over it and cover it for 3-5 minutes.
2. Peel the skin off tomato and drain the water, keeping aside 1 cup of water.
3. Churn the spinach and tomato into a smooth puree.
4. Heat a pan and add oil. add the cumin seeds. Once they sputter, add the garlic, ginger, green chili, cinnamon , bay leaf and cloves. After a minute add the prepared spinach and tomato gravy. Add the salt and cook it on a medium flame for 2-3 minutes.Add the reserved water to give the gravy your desired consistency. Add all the dry spices except garam masala and sugar and cook for another 5-7 minutes.
5. Add the paneer cubes and cook for another 2-3 minutes. Add garam masala and stir gently. Finally add the cream and stir gently. Turn off the heat.
6. Serve hot with roti, naan or parathas.

Thanks for stopping by! Cheers!