Posts Tagged ‘Paneer’

Navratan Korma


2011
03.25

Navratan Korma, meaning a mixture of nine gems is a delicious vegetarian dish from the Mughlai cuisine. The nine gems indicate the nine veggies, fruits and nuts that go into the dish. Influenced by the imperial kitchens of the Mughal empire this is as grand and as rich as any vegetarian dish can get.

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Ingredients

10 oz of paneer/cottage cheese
1/2 cup cashew nuts 
1 large onion chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp white pepper powder
1 tsp punjabi garam masala
1 1″ piece of cinnamon
2 bay leaves
1 pod of bruised cardamom
4 cloves
3-4 cups mixed veggies(I used cubed potatoes, chopped French beans, diced carrots,green peas,cauliflower florets, diced bell pepper)
1/4 cup pineapple chunks
10-12 raisins
2-3 tbsp heavy cream
2-3 tbsp refined oil
Salt to taste

Directions

  • Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tbsp of oil. Make sure you don’t over do it. Both the sides should have just a slight hint of brown to bring out the nutty flavor of the paneer.
  • When all the slabs of paneer are toasted cut them up into small cubes, sprinkle a little salt and set aside.
  • Grind 1/4th cup of the cashews along with the onions.
  • Parboil with salt all the veggies individually (cooking time for each varies) and set aside.
  • Heat oil in a pan.
  • Add turmeric and cumin powder and sautéfor 30 secs.
  • Add the remaining cashew nuts and the whole spices.
  • When the spices puff up add the cashew onion paste and the ginger garlic paste and sauté until oil separates.
  • Add the garam masala and pepper powder.
  • .Add one cup of water and bring to boil.
  • Add the the veggies, paneer, raisins and pine apple and let it simmer until the veggies are cooked.
  • Garnish with heavy cream
  • Server hot with Indian breads
  • Kadai Paneer


    2010
    10.15

    This all famous colorfully vibrant Punjabi dish goes perfectly well with all Indian breads. It is a very simple dish to make but can look very attractive on the table when you are entertaining. It is not just about the looks either, the taste’s amazing too. The powerful Indian spices ignites a roaring flame of passion between the mild and sweet colorful peppers  and the nutty cubes of paneer. Just one bite and you’ll know exactly what I’m harping about.

    IMG_8663

     

    Ingredients

    2 cups mixed multicolored bell peppers
    14 oz of paneer/cottage cheese
    1 medium onion chopped fine
    1 tbsp ginger-garlic paste
    1 large tomato chopped into chunks
    1/2 tsp turmeric 
    1 tsp cumin seeds
    1 tsp katoori methi / dried fenugreek leaves
    1 tbsp coriander powder
    2 tsp chopped green chilies
    1 tsp red paprika/ kashmiri mirch
    1/2 tsp 3 Cs spice mix
    1 bay leaf
    1 star anise
    1/2 tsp roasted cumin powder
    1 tbsp cashew-almond paste -optional (cashew nuts and almonds in equal proportions ground to a paste with little water)
    2 tbsp chopped cilantro
    2-3 tsp fresh cream for garnish
    refined oil
    salt to taste

    Directions

  • Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tbsp of oil. Make sure you don’t over do it. Both the sides should have just a slight hint of brown to bring out the nutty flavor of the paneer.
  • When all the slabs of paneer are toasted cut them up into small cubes, sprinkle a little salt and set aside.
  • Heat a tbsp of refined oil, add star anise, bay leaf and cumin and sauté for a minute.
  • Add in the chopped onions, sauté till golden brown
  • Add ginger-garlic paste and sauté for a minute
  • Add salt, chilies,paprika,  turmeric, coriander, spice mix, cashew-almond paste and tomatoes and sauté till the oil comes clear.
  • Add the bell peppers and kastoori methi and sauté till the veggies are cooked but yet crunchy.
  • Stir in the paneer cubes and let it cook for a couple of minutes till it all comes together.
  • Take off the flame. Garnish with heavy cream and cilantro
  • Serve hot with Indian Breads .
  • Mutter Paneer


    2010
    07.01

    IMG_7428

    Apart from  the obvious 35lbs of sweets, guess what else I carried back from India? 40lbs of mud and stones!! Don’t believe me? Wait till you see my future posts where I plan to flaunt all my new acquisitions as subtle props in my pictures. You can’t even begin to fathom how happy I’ve been ever since each and every piece of them arrived into my kitchen untarnished to its last element! My mother frowned as I packed the 10 kgs of earthen pans and the 5 kgs of granite. What are you going to use them for? she grumbled. Like she didn’t know *eyes rolling*. Of course from now on I’m going to cook ALL my meen curries in the meen chattis and all my pounding will happen with the granite mortar and pestle. I have to admit (though reluctantly), my mother’s concerns are not totally baseless. I tend to go overboard at times. While people carry fine silks and jewelry back from India, I carried 5 kgs of copper khadais, cast iron unniappam pan, a brass idiyappam press, chirattas for puttu etc etc, apart form these mud and stones. I know I can’t fool anybody let alone my mother when I say I plan to use them all. But, like I’ve said before, I love to make sure my kitchen is well provided with all the right contraptions, lest I fall under the category of the ‘inexperienced’ and the ‘ill-equipped’.

    The mortar and the pestle till date is the best addition into my kitchen(Thank you, Sophie!). I don’t know if you have noticed in some of my older pictures, I do have a tiny one already, made of brass. My mother had gotten that made when I moved to California as a new bride. But today I’m proud to say that my cooking and my kitchen have out grown that size. YES, Ma! I do cook. I do cook much more than you think I do!!  (argghh, Mothers! You can’t live with them. You can’t live without them!). This morning as I made Roy’s favorite Mutter Paneer, I had my spices pounded in a second and my cashew nuts ground in a jiffy all the while singing a Bollywood number that I’d recently picked up from my trip. Yes, singing at 6:45 in the AM. Can you believe that?  Only because I didn’t have to fish out the Magic Bullet and  its ever so many accessories  from my drawer of ‘gadget confusion’, plug it in, shake it up and down and waste valuable 15 minutes of the ‘morning panic’ just to grind  a tsp of spices and 5 cashew nuts. Ma, I’m veRRRRy glad I carried the stones!!!! 😉

     IMG_7418

    Ingredients

    14 oz of paneer/cottage cheese
    2 cups of shelled peas
    1 large onion chopped very fine
    3 tomatoes pureed 
    1 &1/2 tbsp ginger-garlic paste
    1 tsp coriander powder
    1 tsp roasted cumin powder
    1/2 tsp 3 Cs spice mix
    1 star anise 
    1/2 tsp turmeric powder
    1/2 tsp chili powder
    2 green chilies chopped fine
    1 tsp kashmiri mirch/paprika
    3 tbsp heavy cream
    5 –6 whole cashew nuts
    1 tsp kastoori methi /dried fenugreek leaves
    1 tbsp chopped cilantro for garnish

    2 –3 tbsp of refined oil

    Directions

  • Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tbsp of oil. Make sure you don’t over do it. Both the sides should have just a slight hint of brown to bring out the nutty flavor of the paneer.
  • When all the slabs of paneer are toasted cut them up into small cubes, sprinkle a little salt and set aside.
  • Toast the cashew nuts, pound them to a fine powder and keep aside
  • Heat a tbsp of refined oil, add star anise and cumin and sauté for a minute.
  • Add in the chopped onions, sauté till golden brown
  • Add ginger-garlic paste and sauté for a minute
  • Add salt, chilies, turmeric, coriander, spice mix, powdered cashew nuts and tomato puree and sauté till the oil comes clear.
  • Add peas and kastoori methi and sauté till the peas cook.
  • Stir in the paneer cubes and let it boil for a couple of minutes till it all comes together.
  • Take off the flame. Garnish with heavy cream and cilantro
  • Serve hot with Indian Breads .
  • Palak Paneer (Saag Paneer)


    2010
    03.18

     

    IMG_5739

    One of the veggies/greens, that I prefer using frozen over fresh, is spinach. I’d always heard food network’s chefs rave about why frozen spinach is better than fresh. But, since I’m a cynic of the ugliest order, I couldn’t but help do my own research. Evidently what those super cool chefs, whose incessant smiling and fresh make up, after having cooked up a three course meal (apparently, all by themselves * eyes rolling*) , annoys the crap out of you, have all along been telling the gospel truth. Documented studies have stated that spinach in the frozen form, tend to hold on to their nutrition more than the ones left at room temperature or in the refrigerator. It also states that, you tend to cook more (and thus consume more) quantity of spinach when they are chopped and frozen because their volume significantly reduces during the process. I always preferred using frozen only because it was lesser work and made absolutely no difference in taste, until I stumbled upon these studies. So now I’m convinced, and I restate, the lazier me always tends to provide healthier options for my family :D.

    Ingredients

    10 oz frozen spinach, defrosted  or 1 lb fresh spinach, chopped
    small bunch of mustard leaves, chopped (optional)
    1 small bunch fresh fenugreek leaves, chopped (optional)
    1 tbsp chopped fresh mint
    2 –3 tbsp chopped cilantro 
    1 med sized onion, chopped
    1-2 tomatoes, chopped
    2 tsp lemon juice
    1 tsp ginger-garlic paste
    1-2 green chilies (as per tolerance)
    14 oz of paneer 
    11/2tsp garam masala (I use my kashmiri masala because it has fennel in it and I love the taste of fennel with spinach. if you don’t have it, you can use the punjabi garam masala + 1/2 tsp of roasted crushed fennel seeds)
    1/4 tsp of turmeric powder
    1/2 tsp roasted ground cumin
    1/2 tsp coriander powder (optional)
    salt to taste
    3-4 tbsp of fresh cream or 2 dollops of  sour cream for garnish

    Directions

  • Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tbsp of oil. Make sure you don’t over do it. Both the sides should have just a slight hint of brown to bring out the nutty flavor of the paneer.
  • When all the slabs of paneer are toasted cut them up into small cubes, sprinkle a little salt and set aside.
  • Heat a tbsp of refined oil, add cumin sauté for a minute.
  • Add in the chopped onions, sauté till golden brown
  • Add ginger-garlic paste, chilies, turmeric, coriander, garam masala   and tomatoes and sauté till the oil comes clear.
  • Add all the greens and sauté till they cook.
  • Turn off the heat. Let it cool.
  • Grind the cooled mixture in a blender or food processor along with the mint and cilantro to a slightly coarse paste.
  • Pour the ground mixture back to the same skillet. Stir in the paneer cubes, lemon juice and let it boil for a couple of minutes till it all comes together.
  • Take off the flame. Garnish with fresh cream or sour cream
  • Serve hot with Indian Breads .
  • Paneer and Bell Peppers in Raisin Crème Sauce


    2010
    01.02

    This vibrant colorful dish, is not only visually enticing but a definite palate pleaser! The crisp and juicy flesh of the bell peppers, team perfectly with the nutty toasted chunks of paneer and chewy raisins. They settle easily in a mildly spiced crème sauce forming an exotic treat of sweet and spice that will simply explode in your mouth at the very first bite.  Oh wait a sec, I forgot to mention the best part of all – this dish is soooooooooper simple to make!!!!  If you don’t believe me, try it and if you think I stretched it too far you can have your money back :D!!

    paneercapsicum

    Ingredients

    14 OZ paneer(cottage Cheese)
    1 lb bell peppers (capsicum) – choose one of each color if you have the choice
    1 onion finely sliced
    1 tbsp grated ginger
    1/4 tsp Three Cs Spice Mix
    1/4 tsp roasted cumin powder( or 1/2 tsp whole cumin)
    1/4 tsp turmeric powder
    3 -4 green chilies
    1/4 cup raisins – I use black raisins to add more color to the dish, you could use any kind you like.
    1/2  pint of cream ( or you could use 1/4 pint of cream and 1/4 pint of milk, depending on how calorie conscious you are. Also, i f you don’t have cream, you could fluff up 2 – 3 tsp of cream cheese in a little bit of milk instead. it works perfectly as well)
    2 -3 tbsp refined vegetable oil
    salt to taste

    Directions

  • Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tablespoons of oil. Make sure you don’t over do it. Both the sides should have just a slight hint of brown to bring out the nutty flavor of the paneer.
  • When all the slabs of paneer are toasted cut them up into small cubes, sprinkle a little salt and set aside.
  • Heat a table spoon refined oil, add cumin sauté for a minute.
  • Add in the chopped onions, sauté till golden brown
  • Add Three Cs Spice Mix and green chilies.
  • Crush ginger, add to the pan and sauté for another few minutes till the oil comes clear.
  • Add raisins and sauté for a minute till they slightly plump up
  • Add diced bell peppers and turmeric and sauté till they are cooked, don’t over cook them or over mix them. They should remain firm and crisp even when they are done.
  • Add salt to taste.
  • Reduce the flame to low, add in the paneer and the cream and mix the dish, adjust the salt and switch off the flame
  • dollop with sour cream (optional, purely for aesthetics)
  • Serve with hot Indian breads or Jeera rice
  • Paneer and Bell Peppers in Raisin Crème Sauce


    2010
    01.02

    This vibrant colorful dish, is not only visually enticing but a definite palate pleaser! The crisp and juicy flesh of the bell peppers, team perfectly with the nutty toasted chunks of paneer and chewy raisins. They settle easily in a mildly spiced crème sauce forming an exotic treat of sweet and spice that will simply explode in your mouth at the very first bite.  Oh wait a sec, I forgot to mention the best part of all – this dish is soooooooooper simple to make!!!!  If you don’t believe me, try it and if you think I stretched it too far you can have your money back :D!!

    paneercapsicum

    Ingredients

    14 OZ paneer(cottage Cheese)
    1 lb bell peppers (capsicum) – choose one of each color if you have the choice
    1 onion finely sliced
    1 tbsp grated ginger
    1/4 tsp Three Cs Spice Mix
    1/4 tsp roasted cumin powder( or 1/2 tsp whole cumin)
    1/4 tsp turmeric powder
    3 -4 green chilies
    1/4 cup raisins – I use black raisins to add more color to the dish, you could use any kind you like.
    1/2  pint of cream ( or you could use 1/4 pint of cream and 1/4 pint of milk, depending on how calorie conscious you are. Also, i f you don’t have cream, you could fluff up 2 – 3 tsp of cream cheese in a little bit of milk instead. it works perfectly as well)
    2 -3 tbsp refined vegetable oil
    salt to taste

    Directions

  • Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tablespoons of oil. Make sure you don’t over do it. Both the sides should have just a slight hint of brown to bring out the nutty flavor of the paneer.
  • When all the slabs of paneer are toasted cut them up into small cubes, sprinkle a little salt and set aside.
  • Heat a table spoon refined oil, add cumin sauté for a minute.
  • Add in the chopped onions, sauté till golden brown
  • Add Three Cs Spice Mix and green chilies.
  • Crush ginger, add to the pan and sauté for another few minutes till the oil comes clear.
  • Add raisins and sauté for a minute till they slightly plump up
  • Add diced bell peppers and turmeric and sauté till they are cooked, don’t over cook them or over mix them. They should remain firm and crisp even when they are done.
  • Add salt to taste.
  • Reduce the flame to low, add in the paneer and the cream and mix the dish, adjust the salt and switch off the flame
  • dollop with sour cream (optional, purely for aesthetics)
  • Serve with hot Indian breads or Jeera rice