Sunday, April 19, 2015

Paneer....dishes for those cold winter days....

No....the picture above is not a painter palette, it is the mix for my Paneer Tikka....

During some of the cold winter days, we made a buffet of Paneer dishes.....It was a whole morning working in the kitchen, but the result was delicious.....If you don't have Paneer, the you can use either potatoes or chicken breast....

Paneer Butter Masala

This dish is delicious, it was our favourite!!

Paneer Butter Masala

250 grams of paneer
50 grams of cashew (soaked)
5 tomatoes (chopped) or 1 can of tomatoes in pieces
3 garlic cloves
1 piece of ginger
1 bay leaf
1 tablespoon of kasuri methi (fenugreek leaves)
1 teaspoon of garam masala
Red chili powder (according to taste)
Cilantro leaves for garniosh

Cut the paneer in pieces, and fry them in a pan. Set aside.

In a big pan, heat oil and add the bay leaf. Make a ginger garlic paste in a mortar, and add it to the pan. Add the tomatoes, and let it cook until becomes a paste. Add salt, red chili powder, and let it thick. Blend the cashew with a little water until you have a cashew paste. Add it to the tomatoes sauce. The consistency has to be like gravy. Add the paneer, the kasuri methi, and cook it for 2 minutes. Serve it with cilantro leaves.

Paneer Bhurji

Paneer Bhurji

250 grams of paneer (crumbled)
1 onion (chopped)
2 tomatoes (chopped)
1 green bell pepper (in small pieces)
3 garlic cloves (chopped)
1 piece of ginger (crushed)
½ teaspoon of turmeric
½ teaspoon of cumin
½ teaspoon garam masala
Red chilli powder

In a pan, heat oil and add the cumin seeds. Heat it until they start to pop up. Add the onion, garlic and ginger. Cook it until the onion becomes translucent. Add the green bell pepper and then incorporate the tomatoes, and the remaining spices (turmeric, garam masala, chilli). Let it cook for 4 minutes. Add the crumble paneer, and let it cook for 5 minutes. Serve with cilantro leaves.

Malai Paneer

Malai Paneer
250 grams of paneer
½ cup of thick yogurt (like Greek style)
1 onion chopped
2 garlic cloves chopped
1 piece of ginger crushed in a mortar
1/2 teaspoon of turmeric
½ teaspoon of coriander seeds (crushed in a mortar)
Red chili powder
1/a teaspoon of garam masala
1 teaspoon of kasuri methi leaves

Cut the paneer in cubes, fry them and set aside.

In a pan, heat the oil and sautee the onions, garlic, and ginger. Add the coriander, turmeric, red chilli powder, and garam masala. Incorporate the paneer, and cook it for 1 minute. Add the thick yogurt, and correct it for salt and chilli. Cook it for 3 minutes at low heat. Add the kasuri methi leaves. Serve with cilantro leaves on top.

Tikka Paneer

Tikka Paneer

250 grams of paneer
1 red bell pepper
1 green bell pepper
1 red onion

250 grams thick yogurt
1 teaspoon of crushed ginger
½ teaspoon red chilli powder
1 teaspoon of turmeric
½ teaspoon of crushed cumin seeds
½ teaspoon of coriander seeds crushed
¼ teaspoon garam masala
1 teaspoon of Lemon juice

Cut the veggies and paneer in cubes.

Mix the yogurt with the spices, salt and lemon juice. Place the veggies and paneer in the marinade for 2-3 hours in the fridge.

Place the marinated veggies and paneer in a bamboo stick, brush it with oil, and barbeque them until they are cooked and golden.

1 comment:

  1. That's a great paneer party! And those flatbread look perfect.