Kadai Paneer

Kadai Paneer (cottage cheese) cooked in spicy masala (gravy) is a simple recipe and is delicious. Chunks of paneer are shallow fried and later added into the seasoning containing sautéed onions, tomatoes and spices.

Ingredients:

1 pound paneer cubes (Nanak brand)
3 tablespoons oil
1/2 teaspoon cumin seeds

3 bay leaves

3 cloves
1/4 teaspoon fenugreek leaves (methi leaves)

1 cup onion finely chopped
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1 cup fresh tomatoes finely chopped
1/2 teaspoon garam masala (curry powder)
1/2 teaspoon roasted cumin powder

1/2 teaspoon cilantro powder
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon mango powder
Salt to taste

Few slices of bell peppers sliced
Chopped fresh cilantro leaves for garnishing

Preparation:

Step 1

Heat oil in a pan or kadai and sauté cottage cheese pieces till golden brown. Keep aside.

Step 2

Heat oil in a pan. 
Add cumin seeds, fenugreek leaves, bay leaves, and cloves.

Stir well until light brown.
Add chopped onions and sauté for few minutes until golden brown.
Add ginger and garlic paste and sauté with continuous stirring.
Add fresh diced tomatoes. Stir well. 
Add powdered spices such as garam masala, cumin powder, cilantro powder, chilli powder, turmeric powder, mango powder, and salt to taste. Stir for 2-3 minutes.
Add paneer cubes and mix well. Add 1/2 cup water. 
Let it simmer for about 5 minutes so that paneer gets coated with spices.
Garnish with freshly chopped cilantro leaves and sliced bell peppers. 
Turn off heat, let it stand for a few minutes.
Serve hot with naan, roti, parantha, pita bread or rice.

Shahi Kadai Paneer

Ingredients:

1 pound paneer cubes (Nanak brand)
2 tablespoons oil
1 medium size onion, finely chopped
1/2 teaspoon cumin seeds
1/4 teaspoon fenugreek leaves (methi leaves)
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1 tablespoon fresh almond-cashew nut paste
2 tablespoons tomato puree or 2 fresh tomatoes finely chopped
2 tablespoons yogurt
1/2 teaspoon garam masala (curry powder)
1/2 teaspoon roasted garam masala
1 teaspoon cilantro powder
1/2 red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon mango powder
Pinch mint powder
Salt to taste
Finely chopped fresh cilantro leaves for garnishing

Preparation:

Heat oil in a kadai (deep pan).
Add cumin seeds and fenugreek leaves. Stir well.
Add chopped onions and saute for few minutes until golden brown.
Add ginger and garlic paste and saute with continuous stirring.
Add almond-cashew nut paste and stir well.
Add tomato puree and yogurt. Mix well.
Add powdered spices such as garam masalas, cilantro powder, chilli powder, turmeric powder, mango powder, mint powder and salt to taste. Stir for a minute.
Add paneer cubes and mix well. Add 1/2 cup water.
Let it simmer for about 5-10 minutes so that paneer gets coated with spices.
Garnish with freshly chopped cilantro leaves.
Turn off heat, let it stand for few minutes.
Serve hot with naan, roti, parantha, pita bread or rice.

Masala Paneer

Masala Paneer is a great recipe for all occasions

Ingredients:
1/2 pound paneer (cottage cheese) cut into 1 inch cubes
3 tablespoons oil
1/2 spoon cumin seeds
1 inch cinnamon stick
2 cloves
2 bay leaves
2 green cardamoms
1 teaspoon kasoori methi (fenugreek leaves)
1 medium size onion, finely chopped
3 medium size tomatoes, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1/4 teaspoon turmeric powder
1/2 teaspoon cilantro powder
1/2 teaspoon cumin powder
1/2 teaspoon red chilli powder
1/4 black pepper powder
Salt to taste
1 tablespoon fresh cilantro leaves

Preparation:

Heat oil in a thick bottom pan.
Add bay leaves, cloves, cinnamon stick, green cardamom and kasoori methi. Sauté for 1-2 minutes until whole spices change color to dark brown.
Add cumin seeds. Saute for 30 seconds.
Add onions and keep stirring until onions becomes light brown.
Add garlic paste and ginger paste. Saute until the mixture turns golden brown.
Add tomatoes, turmeric powder, cumin powder, red chilli powder, black pepper powder, and cilantro powder. Cook for 3-4 minutes until tomatoes are cooked along with other spices.
Add half cup of water. Mix well and cook for about 1 minute.
Add paneer and salt. Let it simmer for 5 minutes on low to medium heat.
Serve hot. Garnish with cilantro leaves.

Palak-Paneer




Ingredients:

2 bunches fresh spinach (palak)

1 pound paneer (Indian cheese)
1 onion chopped medium size
1 teaspoon grated or chopped ginger
1 teaspoon garlic paste
2 tablespoons oil
1 teaspoon pure ghee/butter
1/2 teaspoon cumin seeds
1 teaspoon garam masala
1/4 teaspoon chili powder or to taste
1 teaspoon cumin powder
1 teaspoon cilantro powder
1/4 teaspoon turmeric powder
2 medium size tomatoes diced or puree
Salt to taste

Preparation:
Clean and wash spinach thoroughly.

Boil the spinach in water and cool it.
Now mash it in a mixer.
Heat oil and add cumin seeds, onions and fry till golden brown.
Add ginger-garlic paste and stir-fry.
Now add diced tomatoes/puree and cook.
Add all garam masala, cumin powder, chilli powder, turmeric powder and salt to taste.
Now add the spinach and little water if needed and cook for 4-5 minutes.
Cut paneer into pieces (paneer can be fried to golden brown in a separate pan or can be used as it is).
Add paneer pieces to the gravy and cook until done for few minutes (don’t stir much, it will ruin the pieces of paneer)
Take out in a bowl and serve with rice or roti/naan.