Malai Matar Paneer ~ Day 163

Green peas and paneer (Indian cottage cheese) cooked in rich and creamy cashew and cream sauce.  Green chilies, white pepper, and ginger give heat to this dish, while dried fenugreek leaves add flavor and slight bitterness.  

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Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

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Ingredients:

• Frozen Green peas - 1 cup
• Paneer - 2 cups, cubed
• Cumin seeds - 1 tsp
• Cinnamon stick - 1
• Cloves - 3
• Kasoori methi / dried fenugreek - 2 tsp
• White pepper powder - 1 tsp
• Salt - to taste
• Heavy cream - 2 tbsp
• Oil - 2 tbsp
• Ghee / clarified butter - 1 tbsp
• or
• 2% milk (for low-fat version) - 1/2 cup
• Fresh coriander leaves / cilantro - for garnishing

For the masala paste:

• Onion - 1, large, roughly chopped
• Garlic - 2 cloves
• Cashews - 7 to 8
• Green chillies - 5 or to taste
• Ginger - 1-inch piece, chopped
• Garam masala powder - 2 tsp

Method:

1. Heat 2 tsp oil in a skillet.  Add the onion, garlic, cashews, green chilies, and ginger.  Fry until the onions turn soft and translucent.  Let it cool and grind to a smooth paste along with garam masala powder.
2. Soften the paneer by placing them in hot water for 15 minutes.  
3. Heat 2 tbsp oil in a deep skillet or kadai.  Add cumin seeds, cinnamon sticks, and cloves.  Fry for 10 seconds.
4. Add the ground paste and white pepper powder.  Saute the paste for 7 to 8 minutes, over medium -low heat.
5. Add the frozen green peas and kasoori methi.  Saute for 2 minutes.  Add 2 cups of water and Salt. Cook for 5 minutes and add the paneer cubes.  Mix gently and cook for 2 minutes.  Reduce the heat and stir in the heavy cream or milk and 1tbsp ghee.  Bring the mixture to a gentle boil and remove from the heat.  Garnish with fresh coriander leaves.
6. Serve hot with chapati or naan.

Carrot Paneer Masala with Mint (No Onion & Garlic Recipe) ~ Day 25

Paneer is an all time favorite food among kids, and my kids are no exception.  I like to combine it with healthy vegetables rather than cooking it in butter masala.  Another fresh and flavorful ingredient in this dish is mint, which blends beautifully with carrot and paneer.

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Preparation time: 15 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients:

• Carrots - 1 lb, peeled and diced
• Mint - 1 cup, chopped roughly
• Paneer - 3/4 cup, crumbled
• Peas - 1/2 cup, thawed, if frozen
• Coconut cream - 1/4 cup (I used the Trader Joe's brand)
• or
• Coconut milk - 1/4 cup
• Cinnamon stick - 1-inch
• Cloves - 4
• Oil or ghee - 2 tbsp
• Salt - to taste
• Water - 1 to 1/2 cups

For grinding:

• Fresh coconut - 1/4 cup
• Cashews - 3 tbsp
• Poppy seeds - 1 tsp
• Fennel seeds - 1 tsp
• Green chillies - 4
• Garam masala - 1 tsp
• Turmeric powder - 1/4 tsp

Method:

1. Place poppy seeds in a microwave safe bowl and microwave for 20 seconds.
2. Soak the poppy seeds and cashews in hot water for 15 minutes.
3. Once soaked, grind it along with all other ingredients for grinding.
4. Meanwhile, heat oil / ghee in a skillet / kadai.  Fry the cinnamon and cloves for 15 seconds.
5. Add the chopped mint and saute for 20 seconds.
6. Add carrots and 1 cup of water.  Cook until tender over low heat.
7. Add the peas, ground masala and salt.  Mix well and cook for 7 to 8 minutes.
8. Add the crumbled paneer, mix well and cook for 2 minutes.
9. Finally, add the coconut cream or coconut milk.  Cook until it reaches one boil.
10. Serve hot with roti, chapati or poori.

Kathi Rolls ~ Indian Flat Bread Rolls with vegetables and cottage cheese

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 5 to 6

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Ingredients:
For the Flat bread / Roti:
Wheat flour - 2 cups
Skim milk - 1/2 cup
Salt - to taste
Oil - 2 tsp

For the filling:
Paneer- 1 cup
Onion - 1 large
Green pepper - 1
Red pepper - 1
Tomato - 1
Kitchen king masala - 1 Tbsp
Chat masala - 1/2 Tbsp
Red chili powder - 1 tsp
Amchur / Mango powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 2 tsp

For the chutney:
Fresh coriander / cilantro - 1/2 cup
Plain Yogurt / curd - 1 cup
Green chili - 1
Ginger - 1 inch piece
Salt - to taste

For the topping:
Shredded green cabbage, purple cabbage, carrots and thin strips of cucumber.  Toss with some chat masala and keep it aside.

Method:

1. Combine all the ingredient for the flat bread / roti,  knead into soft dough.  Cover and rest for 15 minutes.
2. Cut all the vegetables into thin strips.
3. Heat oil in a skillet. Add the onion and saute for 2 minutes.
4. Add the tomatoes and saute for a minute.  Add the green and red peppers and mix thoroughly and cook for 2 minutes.
5. Add  paneer, all the masala powders and salt. Saute over high heat for 5 minutes.  Cook till dry and set it aside.
6. Combine all the ingredients for the chutney and blend until smooth.
7. Divide the dough into 10 equal portions.
8. Roll the dough into a thin roti / flat bread.  
9. Cook the rolled out rotis on hot skillet.  Slightly brown of both sides.  Make all the dough portions and keep the rotis covered.

Assembling the rolls:
Spread some green chutney on one roti.  Place some paneer mixture in the center.  Top it with some cabbage, cucumber and carrot salad.  Drizzle some more chutney.  Roll it like a burrito and cover the bottom portion with a piece of foil or wrapper.
Serve.

Paneer Pakora

Preparation time: 15 minutes

Cook time: 30 Minutes

Serves: 5 to 6

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Ingredients:
Thick Paneer Slices - 15 to 20
Green chutney - for stuffing the paneer (I used the store bought one)

For the batter:
Gram flour (Besan) - 1 cup
Rice flour - 1/4 cup
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Baking soda - 1/8 tsp
Ajwain (Bishop's weed) - 1/2 tsp
Asafoetida - a pinch
Salt - to taste

Water - for mixing the batter
Oil - for deep frying


Method:

1. Slit the paneer half way through, leaving one edge intact for stuffing.  Spread green chutney inside of all the paneer pieces.  Keep it aside.
2. In a large bowl, add all the ingredients for the batter and mix well.
3. Add water little at a time and prepare a thick batter of a coating consistency.
4. Heat oil in a pan / kadai, dip each stuffed paneer slices in the batter and drop it in oil.
5. Deep fry on medium heat till crisp and golden brown. Drain on paper towel.
6. Serve hot with spicy chutney of your choice.

Palak Paneer ~ Creamy Spinach with Cottage Cheese

Ingredients:
Spinach - 1 bunch or 16oz (I used organic baby spinach)
Paneer Pieces  - 1 1/2 cups
Onion - 1 large, finely chopped
Tomatoes - 2 medium, finely chopped
Green chillies - 3 or to taste
Ginger - 1 TBSP, grated
Garlic - 3 cloves, grated
Cumin Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala - 2 tsp
Turmeric Powder - 1/2 tsp
Black Salt - 1 tsp (optional)
Kasuri Methi / dried fenugreek Leaves - 1 TBSP
Thick Plain Yogurt - 1 cup
Salt - to taste
Oil - 2 TBSP

Method:

1. Prepare a bowl with some ice and water.  Keep it aside.
2. Boil a pot of water and place the washed spinach in it.  Let it simmer for two minutes.  Drain and immediately place the spinach in ice water to stop the cooking process and to retain the natural color.  
3. Puree the cooled spinach with green chillies to smooth paste.
4. Heat oil in skillet or wok.  Add the chopped onion and fry for a minute.  
5. Add the grated ginger and garlic.  Saute for 2 minutes.
6. Add cumin and coriander powders and fry for a minute.
7. Add the chopped tomatoes, crushed kasoori methi and black salt (optional).  Cook until soft.
8. Add a cup of yogurt.  Mix well and cook until oil separates.
9. Add the pureed spinach paste and salt.  Mix well.  Cook in low flame for 7 to 8 minutes. 
10. Meanwhile, Keep the panner pieces in hot water to soften.
11. Once the spinach is cooked and the drained paneer and garam masala powder to the gravy. Mix gently and bring to a boil.
12. Transfer into a serving dish and serve hot with naan, roti or steamed basmati rice.



Mint Pulav with Paneer

Ingredients:
Basmati Rice - 1 1/2 cups
Onion - 2 (thinly sliced)
Frozen Peas and Carrots - 1 cup
Paneer Cubes - 1 cup
Cumin Seeds - 1 tsp
Cinnamon - 1/2  stick
Cloves - 5
Bay Leaves - 3
Salt - to taste
Ghee and Oil - 2 TBSP each

To grind:
Mint Leaves - 1 cup
Green Chilies - 5
Ginger - 1 inch piece
Garlic - 2 cloves (optional)

Grind the above ingredients with little water into a smooth paste.  Keep it aside.

Method:

1. Wash and soak the rice for 15 minutes and pressure cook it with three cups of water.
2. Steam cook or microwave the frozen peas and carrots until tender.
3. In a wide non stick pan, heat oil and ghee.
4. Add cumin seeds, bay leaf, cinnamon and cloves.  Fry for 30 seconds.
5. Add the sliced onion and fry till it turns translucent.
6. Add the ground mint paste and fry for 10 minutes or until the oil separates.
7. Add the carrots, peas and salt.  Mix well.  If the mixture is dry add 1/4 cup water.
8. Add the paneer pieces and cook for 5 minutes.  Turn off the flame.
9. Add the cooked rice and mix gently to coat. 
10. Serve hot with raita.

Mattar Paneer

Ingredients:
Fresh or Frozen Peas - 1 cup
Paneer Cubes - 1 cup
Cashew Nuts - 5
Onion - 1 large, chopped
Tomatoes - 2 chopped
Ginger - Garlic Paste - 1 TBSP
Cumin Seeds - 1 tsp
Coriander Powder - 2 tsp
Cumin Powder - 1tsp
Chili Powder - 3/4 tsp or to taste
Turmeric Powder - 1 tsp
Garam Masala - 1 tsp
Kasoori Methi - 2 tsp
2% Milk - 1/2 cup
Oil - 2 TBSP
Salt - to taste

Method:

1. Cook the fresh peas till tender.  If using frozen peas, microwave it for 3 minutes and keep it aside.
2. Heat 1 TBSP of oil in a pan and fry the cashew nuts.  Add the chopped onion, ginger garlic paste and fry for 2 minute.
3. Add the chopped tomatoes and turmeric powder.  Cook until soft.  Let it cool and puree the mixture.
4. Heat 1 TBSP of oil and add cumin seeds.
5. Add the onion - tomato puree and mix well.  Add 1 1/2 cups of water. 
6. Add coriander, cumin and chili powders and mix well.  Let it boil for 5 minutes.
7. Add the peas and cook for 3 minutes.
8. Add the crushed kasoori methi and salt.  Boil for another 2 minutes.
9. Add the paneer cubes and milk.  Simmer for 2 minutes.  Sprinkle garam masala powder at the end.
10. Serve hot with chapati, roti or naan.

 

Paneer Bhurji

Ingredients:
Grated Paneer - 2 cups
Onion - 1 (finely chopped)
Roma Tomatoes - 2 (finely chopped)
Ginger and Garlic Paste - 2 tsp
Green chilies - 3 or to taste
Cumin Seeds - 1 tsp
Coriander Powder - 2 tsp
Garam Masala Powder - 2 tsp
Red Chile Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Kasoori Methi - 2 tsp
Lemon Juice - 2 tsp
Salt - to taste
Oil - 2 TBSP
Few Curry Leaves
Fresh coriander Leaves for garnishing

Method:

1. Heat oil in a pan and add cumin seeds and fry for 30 seconds.  Add the chopped onion, ginger garlic paste, curry leaves and fry until the onion turns transparent.
2. Add garam masala, red chili powder, kasoori methi and turmeric powder.  Mix well and cook for a minute.
3. Add the chopped tomatoes and cook for another minute.  Do not over cook the tomatoes.
4. Add the grated paneer and salt and mix well to coat.  Cook for 2 minutes.  Add the lemon juice and mix well.
5. Remove from heat and garnish with fresh coriander leaves.
6. Serve with naan, chapatti or roti.

 I made Paneer Doasi:

Enjoy!

Paneer ~ Green Pepper ~ Carrot Stuffed Paratha

Ingredients:

For the stuffing:
Crumbled Paneer - 1 cup
Chopped Green Pepper - 1/2 cup
Finely Chopped Onion - 1/2 cup
Finely Chopped Tomato - 1
Shredded Carrot - 1/2 cup
Finely Chopped Green Chillies - 3 or to taste
Cumin Seeds - 1 tsp
Ginger Paste - 1 tsp
Dried Fenugreek leaves / Kasoori Methi / - 2 tsp
Garam Masala - 1 tsp
Red Chilli Powder - 1/2 tsp or to taste
Turmeric Powder - 1/4 tsp
Curry Leaves and Fresh Coriander Leaves - Few
Salt - to taste
Oil - 2 tsp

For the dough:
Whole Wheat / Chapatti flour - 2 cups
Warm water - 1 cup
Salt - to taste

Method:
Combine all the ingredients in the dough list and make a soft dough.  You can add little oil if the dough is sticky.  Divide into 5 to 6 balls.  Cover and let it rest for 1/2 hour.

Heat oil in a pan and add cumin seeds.  Add the chopped onion and ginger paste and fry for 2-3 minutes.
Add the green peppers and carrots and saute for 2 minutes.  Add the tomatoes, fenugreek leaves, curry leaves, turmeric powder, garam masala and chilli powder.  Fry till the tomatoes are soft.  Add the crumbled paneer and salt.  Mix well.  Cook for a minute.  Sprinkle with fresh coriander.  Remove from the heat and let it cool completely.

Making Parathas:

 Using a little flour, roll out the dough in to small disc.

 Place some paneer mixture on the center of the disc.

 Cover the paneer mixture by pulling the sides of the disc to the center.

 Roll out into large disc using flour to prevent from sticking.

 Cook on a hot tava / skillet until the brown spots appear.

Flip the paratha and apply little ghee or oil evenly.  Cook for 30 seconds.  Flip the paratha again and apply ghee or oil.  Press gently with a spatula.   Remove from the tava.

Serve hot with Yogurt and pickle.