Ingredients:
- 1 cup paneer cubes
- 1 tsp fennel seeds (saunf)
- 1/4 tsp mustard seeds ( rai / sarson)
- 5 to 6 fenugreek (methi) seeds
- 1 tsp nigella seeds (kalonji)
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp asafoetida (hing)
- 1 onion, sliced
- 1/2 tsp turmeric powder (haldi)
- 1/2 tsp chilli powder
- 1/2 tsp black salt (sanchal)
- 3/4 cup curds (dahi)
- 1 tsp plain flour (maida)
- 3 tbsp chopped corriander (dhania)
- 1 tbsp oil
- salt to taste
Method:
- Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.
- Heat the oil and add the seed mixture.
- When they crackle, add the onion and saute till it turns translucent.
- Add the paneer, turmeric, chilli powder, black salt and stir for some time.
- Add the curds, sprinkle the plain flour and mix well.
- Add the coriander and salt and bring to a boil.
- Serve hot with rice or rotis.
Ingredients:
- 250 gms paneer
- 2 tbsp curds (dahi)
- 3 large tomatoes
- 3 onions, grated
- 1 tsp garam masala
- 2 tsp coriander-cumin seeds (dhania-jeera) powder
- 1 1/2 tsp chilli powder
- 1/4 tsp turmeric powder (haldi)
- 100 gms fresh cream
- 2 tsp butter
- 4 tbsp ghee
- salt to taste
- ghee for deep frying
- chopped corriander (dhania) for garnishing
Method:
- Cut the paneer in the shape of fingers and deep fry lightly in ghee.
- Apply the curds to the fried paneer.
- Put the tomatoes in hot water for 5 minutes. Take out the skin and chop finely.
- Heat the ghee and fry the onions until light pink in colour.
- Add the garam masala, coriander-cumin seed powder, chilli powder, turmeric powder and salt and fry for 1 minute.
- Add the tomatoes and fry for at least 5 minutes or until ghee floats on top.
- Add 1 teacup of water and the cream. Cook for a few minutes and then add the butter.
- Add the paneer and cook for a while. Garnish with coriander.
- Serve hot with naan.
Ingredients:
- Approx. 3 cups crumbled Paneer
- 1 red onion
- 1 each of medium red,yellow and green bell peppers (or use any color you happen to have)
- 2-3 ripe tomatoes,chopped (or use tomato puree)
- 2-3 green chillies to taste
- 1/2 tsp garam masala
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric
- 1/2 tsp coriander-cumin powder
- salt to taste
- few sprigs of cilantro, curry leaves for garnish
Method:
- In a skillet in 1 tsp oil, saute the seeds and spices until aromatic.
- Add the onions and rest of the ingredients – sprinkle salt, close the lid and cook until soft. It takes about 5-6 min.
- Next add the crumbled paneer and cook for another 5 minutes for the paneer to soak up the flavors.
- Garnish with cilantro and curry leaves and serve warm.
Ingredients
- 1 cup whole black lentils ( whole black Urad dal )
- 1/4 cup Bengal gram (optional – I like the consistency)
- 1/4 cup Kidney beans
- 1 tsp cumin seeds
- 1-2 tsp green chillies, sliced thinly
- 1 tsp ginger garlic paste
- 1 tsp cumin-coriander powder
- 1 tsp cardamom powder
- 1 medium red onion
- 1 tsp dried Fenugreek leaves ( Kasuri Methi )
- 3 tbsp butter
- 2-3 cloves
- 2″ cinnamon stick
- 1 Bay leaf
- 1/2 tsp turmeric powder
- 1 cup tomato puree
- 1 cup cream
- salt to taste and cilantro to garnish
Method:
- Soak the lentils and kidney beans overnight. Cook until cooked, almost mushy.
- In a saucepan, add butter along with cloves, cinnamon, cumin, turmeric, cumin-coriander powder,bay leaf, ginger-garlic paste, chillies and onions.
- Saute until aromatic and onions gets soft.
- Add the Tomato puree, close the lid and cook for 5 min until the raw tomato smell leaves.
- Now add the lentil mixture, reduce the heat to simmer, add salt close the lid and slow cook for 15-20 min. Stir occasionally to avoid the lentils from sticking to the bottom.
- Add the fenugreek leaves along with cardamom powder, stir and then add the cream.
- Cook for 5 more minutes and serve hot garnished with Naan/ Roti garnished with cilantro.
Delicious Paneer (Paneer makhani, shahi paneer)
2 generous cups Paneer cubes
1 large onion,chopped coarsely
1/2 – 3/4 cups tomato puree *
2-3 green chillies, as per taste
2 inch ginger, peeled and chopped
1 tsp cumin-coriander powder
1/4 cup cashew paste and 8-9 raisins ( optional. Use them if making Shahi Paneer – soak few cashew pieces in boiling water and grind)
1/4-1/2 cup heavy cream (as needed for consistency)
Mint and cilantro to garnish
(When buying store bought Paneer, I mostly place them in a bowl filled with boiling water for 10-15 minutes. It helps to make it soft and also get rid of any impurities, if any. Drain it the water from the paneer and set aside.)
- In a skillet in 1/2 tsp oil, add the onion, chillies, garlic and ginger with a little salt. Saute until soft.
- Transfer this mixture to the blender and blend it into a paste.
- In the same skillet, add 3 tbsp of butter and then add the onion paste. Cook until butter/oil separates. If using cashew Paste add it along with this mixture now. or you can soak the cashew pieces in hot water and grind it along with the onion mixture.
- Add the tomato puree and all the spices. Stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears. Add sugar and cook for another 5 minutes. You can at this point taste and see if you require additional salt. If yes, add more.
- Drop in the paneer gently and give it a toss. Cook for another 2-3 minutes for the paneer to absorb the flavors.
- Lower the heat to a simmer. Then add the heavy cream. Mix well.
- If you want to use raisins, fry them lightly in ghee/butter separately and add it to this gravy. You can set some aside for garnish. Be careful to cook this in simmer before adding cream. Otherwise the heat will give it a curdle appearance!
