Delhi Street Food: Tawa Paneer

Given a choice, my son would love to have paneer for every meal. So, whenever I stumble upon a paneer recipe, I always give it a try. And, as I expected, he just loved this paneer curry when we made it at home!

Ingredients:

1. Paneer Marination:
2. Paneer/Cottage cheese cubes - 200gm
3. Yogurt/Curd - 1 tbsp
4. Turmeric powder  -  1/2 tsp
5. Chilli powder - 1/2 tsp
6. Tomato paste (optional) - 1 tsp
7. Salt to taste

For Gravy:

1. Butter - 2 tbsp
2. Cumin seeds - 1/2 tsp
3. Aniseed - 1/2 tsp
4. Onion, finely chopped - 1 cup
5. Ginger, finely chopped - 1 tsp
6. Garlic, finely chopped - 1tsp
7. Green chilli, finely chopped - 1/2 tsp 
8. Chilli powder - 1/2 tsp
9. Coriander powder - 1/2 tsp
10. Garam masala powder - 1/2 tsp
11. Salt to taste
12. Tomato paste - 2 tbsp
13. Kasurimethi (dried fenugreek/methi leaves) - 1tsp
14. Fresh Milk cream - 2 tbs

Method:

1. Marinate paneer cubes with all the ingredients under marinade for 20-30 minutes
2. Heat a tablespoon of butter and add cumin seeds and aniseed
3. When they start to splutter, add onion, ginger, garlic and green chilli and saute until the onion is translucent
4. Add chilli powder, coriander powder, garam masala, salt and tomato paste, and fry it for about 2 minutes
5. Add 1-1.5 cps of water and bring it to boil
6. In the mean time, toast the marinated paneer in a tablespoon of butter until slight golden color
7. Add the paneer to boiling gravy and let it thicken for few minutes
8. Sprinkle the crushed kasoorimethi leaves to the above and cook for 2 minutes more
9. Switch off the heat and top it with milk cream

Serve hot tawa paneer with Roti or Pulav!

P.S. I am linking up with Angie and her cohost Jhuls @ The Not So Creative Cook for Fiesta Friday.

Easy Paneer butter masala

Paneer / Chicken Butter masala is an Indian dish accepted internationally across the world. We can make it as chicken butter masala for non vegetarian version and paneer butter masala for vegetarian version. It is especially a hit among kids due to its mild sweet taste. Today I am giving you all a very easy and quick version of paneer butter masala recipe. Do try it at home!

Ingredients:

1. Paneer cubes - 250gm
2. Butter - 2tbsp
3. Ginger garlic paste - 1tsp
4. Tomato paste - 4 tbsp 
5. Chilli powder- 1 tsp
6. Tomato ketchup- 1 tbsp 
7. Cumin powder - 1 tsp
8. Green chilli, slit - 1(optional)
9. Kasuri methi(dried or fresh methi leaves) - 1tbsp if dried/2-3 tbsp if using fresh
10. Sugar - 1tsp
11. Garam masala-1tsp
12. Salt to taste
13. Milk cream - 1/4 cup
14. Butter chicken masala powder - 1 tsp(optional)

• Use fresh paneer whenever possible 
• In case of using frozen paneer, fry it lightly in butter before using it
• Adding green chilli is optional 
• You can try the same recipe with chicken to make butter chicken masala. Marinate chicken with salt, yogurt, turmeric powder and chilli powder for 15-30 minutes and stir fry it before using it

Method:

1. Mix all ingredients from 4 to 7 with a cup of water to a smooth mixture 
2. Heat a kadai with butter 
3. Add ginger garlic paste and sauté for 1 min
4. Add the tomato mixture and green chilli to this
5. Cook it till well combined
6. Add chopped methi leaves and cook for 5 minutes 
7. Add paneer and salt to taste
8. Let paneer cook for 5-8 minutes 
9. Add sugar, garam masala, butter chicken masala powder and reduce the flame to low
10. Add milk cream and stir gently not break paneer
11. Switch off the flame and serve paneer butter masala hot

Paneer kheer/Cottage cheese pudding

Paneer kheer is a delicate kheer made with paneer. It is a tasty treat which is sure to win everyone's compliments!

Ingredients:

1. Milk - 1.5 Liters
2. Condensed milk - 1/2 tin
3. Cardamom powder - 1/8 tsp 
4. White Vinegar - 1 tbs
5. Saffron - 1/2 tsp

Method:

1. Heat 1liter of milk in a sauce pan
2. Once the milk is hot, add vinegar to it. 
3. Keep the milk hot it in low flame for a minute more and switch off the flame 
4. The milk should be completely split by now 
5. Add more cool water to the above to clean the milk solids from vinegar taste
6. Pour it into a muslin cloth to drain water. Hang it or keep it flat to drain water.
7. Once fully drained, crumble the paneer
8. Heat the rest of milk in another sauce pan
9. Add condensed milk, cardamom and saffron to it and stir it for 20 minutes till the kheer thickens
10. Add crumbled paneer and cook for 15 minutes more and switch off the flame 

Garnish kheer with edible silver foil!

Paneer Palak Paratha / Cottage cheese Spinach stuffed bread

Stuffed paratha with butter is certainly a comfort food for most of us. My family loves to have it for dinner. Here is a simple Paneer Palak stuffed paratha recipe for you to try. Want to make it healthy??? Just don't add that butter on paratha...

Ingredients:

For paratha:

1. Wheat Flour - 3 cups
2. Salt to taste
3. Water - 1 + 3 tbs
4. Butter - 1 tsp/paratha
5. Flour for rolling the dough

For stuffing:

1. Paneer/Cottage cheese, crumbs - 1/2 cup
2. Spinach leaves - 2 cups
3. Cumin seeds - 1/4 tsp
4. Green chilli, sliced - 1
5. Ginger, chopped - 1/4 tsp
6. Onion, chopped - 1/4 cup
7. Turmeric powder - 1/4 tsp
8. Chaat masala - 1/2 tsp
9. Salt to taste
10. Oil - 1 tsp

Method:

1. Knead flour with salt and water till it reaches the right consistency as any bread dough. I have using stand mixer for this and water quantity mentioned is according to that
2. Keep the dough wrapped in a warm wet kitchen towel
3. Heat oil in a pan and splutter cumin seeds
4. Add ginger, onion and green chilli and saute it
5. Add salt, turmeric powder and chaat masala to it and give a stir
6. Add chopped spinach leaves and cook till the leaves are wilted
7. Add paneer crumbs to the above a mix well and cook for 2 more minutes and mix well to remove any big pieces
8. Heat a tawa or griddle to make paratha
9. Divide the dough into balls of about a lemon size
10. Roll each ball to form thin round shape of about 8 inch size like chapathi
11. Spread 1-2 tbs of stuffing on the above
12. Roll another ball to the same size
13. Cover the stuffing with second chapathi
14. Roll it again starting from the center to the sides to remove any air pockets
15. Place the stuffed paratha on hot tawa and add a tsp of butter on it
16. When one side is cooked, flip paratha to cook the other side, 1-2 minutes on each side under medium flame should be enough
17. Repeat the same with all parathas

Serve parathas with Tangy Paneer or simple yogurt raitha!

I am linking this post to FeistaFriday cohosted by Johanne@French Gardener Dishes and Liz@spades, spatulas & spoons

Methi Paneer Burji

Ingredients:

1. Paneer - 250gms
2. Methi leaves, chopped - 1 cup
3. Onion chopped - 1 cup
4. Green chilli - 1-2
5. Ginger, chopped - 1 tsp
6. Garlic, chopped - 1 tsp
7. Chilli powder - 1/2 tsp
8. Chaat masala - 1/2 tsp
9. Coriander powder - 1/2 tsp
10. Tomato, finely chopped - 1 cup
11. Red/Yellow bell pepper, cut into squares - 1
12. Cumin seeds - 1/4 tsp
13. Oil - 1 tsp
14. Salt to taste
15. Garam masala - 1/4 tsp
16. Coriander leaves , chopped - 1 tbs

Method:

1. Heat oil in a pan
2. Add cumin seeds to crackle
3. Add chopped ginger, garlic, green chilli and onion
4. Sauté till onion is translucent
5. Add chilli powder, coriander powder and chaat masala and give it a toss
6. Add methi leaves and sauté for a minute until it wilts
7. Add crumbled paneer and salt, and fry for 2 minutes until paneer is cooked and golden brown
8. Add tomato and bell pepper and cook for 2-3 minutes
9. Sprinkle garam masala on top and switch off the flame. 
10. You may garnish the burji with chopped coriander leaves. 

Palak Paneer/ Cottage Cheese in Spinach sauce

The recipe is a restaurant style Palak Paneer recipe which is thick, creamy and mildly spiced.

Ingredients:
For onion paste

1. Onion sliced - 1 cup
2. Green chilli - 3
3. Cashew nuts - 12-15
4. Water - 1 cup

For palak paste

1. Palak/Spinach leaves - 1 bunch
2. Water to cover palak leaves - 6 cups

For curry

1. Oil - 1 tbs
2. Tomato, chopped - 1/4 cup
3. Garam masala - 1/2 tsp
4. Ginger, minced - 1 tbs
5. Garlic , minced -1tbs
6. Salt to taste
7. Paneer cubes - 300gm
8. Kasuri methi/dry fenugreek leaves - 1 tbs
9. Creamy greek yougurt - 1 tbs

Method:

1. Cook all the ingredients under onion paste till onion is translucent
2. Grind it into a thick paste
3. Boil water for spinach paste
4. Add spinach to boiling water and cook for 4 minutes
5. Right after 4 minutes move the spinach leaves to a tub of cold water or running tap water  to retain its bright green colour
6. Grind the blanched spinach to a paste (yields around 1/4-1/2 cup spinach puree)
7. For making curry, heat oil in a pan
8. Saute ginger and garlic for 30 sec
9. Add copped tomato and saute till tomato is soft and mushy
10. Add onion paste and saute for 2 more minutes in medium low flame
11. Add spinach paste and some water if the gravy is too thick
12. Add salt, crushed kasuri methi and garam masala and mix well
13. Add paneer pieces and cook for 1 or 2 minutes till paneer is cooked well
14. Switch off the flame, and garnish palak paneer with creamy yogurt. Palak paneer is ready to be served.

Note: Original recipe called for cream or malai instead of  yogurt
The recipe is adapted from Spiceupthecurry site.

Paneer Jalfrezi

This is an awesome restaurant style paneer jalfrezi recipe. It is adapted from monsoon spice blog.

Ingredients:

1. Onion chopped - 1 big
2. Garlic chopped - 1 tbs
3. Ginger chopped - 1 tbs
4. Green chilli - 1
5. Paneer cubes - 2.5 cups
6. Tomato purée - 1 cup
7. Tomato - 2 medium, ripe
8. Red bell pepper - 1
9. Green capsicum - 1
10. Salt to taste
11. Tomato ketchup - 1 tbs
12. Sugar - 1 tsp
13. Turmeric powder - 1/2 tsp
14. Coriander powder - 2 tsp
15. Red chilli powder - 1 tsp
16. Kasuri methi / dried fenugreek leaves - 1 tbs
17. Oil - 2 tbs
18. Cumin seeds - 1 tsp
19. Garam masala - 1 tsp
20. Lime juice - 1 tbs
21. Coriander leaves, chopped - 2tbs

Method:

1. Heat oil in a pan
2. Splutter the cumin seeds in hot oil
3. Add onion, green chilli, ginger and garlic and sauté it till onion is golden brown
4. Add spices from ingradients 13 to 16 and toss it
5. Add tomato purée, ketchup, sugar and salt and sauté for 2 minutes
6. Deseed green capsicum, red bell pepper and tomato and cut in to strips
7. Add them to pan and mix well
8. After two minutes add paneer and cook for few minutes till paneer is cooked
9. Add lime juice, garam masala and coriander leaves and switch off the flame.
10. Move the paneer jalfrezi to a serving bowl and curry is ready for photo shoot!!😀

Note: I have added other veggies like cauliflower , beans and carrot too in it.. If you are adding veggies add it after step 5 and give it few minutes to cook.

The same recipe can be used for making Vegetable jalfrezi. Just drop paneer and add veggies instead.
Milk cream can be added if you need gravy for this dish.

Tangy Paneer Masala/ Tangy cottage cheese curry

Ingredients:

1. Paneer cubes/ cottage cheese cubes - 1.5 cups
2. Ginger chopped - 1 tbs
3. Garlic chopped - 1 tbs
4. Green chilli chopped - 1
5. Onion chopped - 1/2 medium size
6. Creamy yogurt/ Greek style yogurt - 1 cup
7. Tomato purée - made with 2 small ripe tomato
8. Tomato ketchup - 1 tbs
9. Chilli powder - 1 tsp
10. Turmeric powder - 1/4 tsp
11. Coriander powder - 1.5 tsp
12. Garam masala - 1 tsp
13. Meat masala - 1 tsp
14. Kasuri methi - 1 tbs
15. Oil - 1 tbs
16. Salt to taste

Method:

1. In a bowl, mix ingredients from 7 to 14
2. Heat oil in a pan and sauté ingredients from 2 to 5 till golden brown
3. Add the mixture from bowl to the pan and cook in low flame for 5 minutes. 
4. Add paneer and salt to it and cook for 5 more minutes or till paneer is done
5. Add crushed kasuri methi leaves and switch off the flame
6. Transfer the curry to a serving bowl and top with a tbs of yogurt. 

Kadai vegetable

Kadai vegetable/chicken/paneer is one of our favourite restaurant dish. This semi gravy dish tastes great with rotis or pulav rice.
This recipe yields you restaurant style kadai vegetable curry. Use the same recipe for kadai chicken or kadai panner by replacing vegetables with chicken or paneer. I will soon give you a new post on how to make paneer at home :)

Ingredients:

1. Onion chopped - 1 medium size
2. Mixed vegetable cut into cubes - 2.5 cups ( I used cauliflower, carrots, beans, fried paneer and green peas)
3. Capsicum cut into cubes - 1
4. Coriander seeds, coarse grinded - 1 tsp
5. Fennel powder - 1/2 tsp
6. Turmeric powder - 1/4 tsp
7. Chilli powder - 1 tsp
8. Kasuri methi - 1 tsp
9. Oil - 1 tbs
10. Salt - to taste
11. Coriander leaves chopped - 2 tbs
12. Kadai gravy masala - 1 recipe

Direction:

1. Sauté chopped onion till golden brown using the oil in a hot Kadai.
2. Add Kadai gravy masala recipe and saute for 5 more minutes
3. Add  ingredients from 4 to 7 and saute for 2 more minutes
4. Add salt, vegetables, capsicum and saute for 3 more minutes
5. Add 1/2 a cup of water, Close the lid and cook until the vegetables are almost cooked
6. Add crushed Kasuri methi leaves and cook for few more minutes until the gravy is thick enough.
7. Add coriander leaves and take off from the flame.

Try this recipe and do let me know how it comes out for you.