Achari Dum Paneer / Indian Cottage Cheese With Yogurt & Pickle Spices

Achari Dum Paneer curry is a pickle-flavored recipe made from a range of condiments & is further enhanced by adding bits of paneer.Achari Dum Paneer is can be served with tandoori rotis and chapatis.



Ingredients:-

Paneer / Indian Cottage Cheese:- 250 gm

Oil:- 2-3 Tbsp
Garlic:- 1 Tbsp (chopped very finely)
Ginger:- 1 Tbsp (chopped very finely)
Onion:- 1 medium size (blanched and pureed)
Tomato :- 1 medium size (blanched and pureed)
Salt
Sugar:- 1 Tsp
Turmeric powder:- 1/2 Tsp
Curd/ Yogurt :- 1/4 Cup
Milk or Water:- 1 Cup


Dry roast and grind together
-----------------------------

Fennel seeds:- 1/2 Tsp each
Fenugreek seeds:- 1/2 Tsp each
Coriander seeds:- 1/2 Tsp each
Nigella seeds:- 1/2 Tsp each
Cumin seeds:- 1/2 Tsp each
Mustard seeds:- 1/2 Tsp each


NOTE:- For quick blanching you can just put the onion and tomato (separately) in microwave and microwave for 1 -2 minutes.

Procedure:-

1) Heat oil in a pan , when hot add garlic stir fry for 30 seconds , add ginger stir fry again for 1 minute on low heat.

2) Add onion puree and cook until light brown ( for about 4-5 minutes)

3) Add tomato puree , salt,sugar, turmeric and 2 Tsp of ground masala. Mix everything well and cook for another 5 minutes.

4) Add yogurt , mix and cook for couple of minutes.

5) Add milk or water and paneer ,allow it to heat through. Season and serve.

Enjoy:)

Read More......

Paneer In Red Bell Pepper Gravy

Red bell pepper not only gives beautiful color to the gravy but it also gives a little sweet taste, that's why my 5 year old daughter loves it. You can replace milk with water if you don't want rich gravy.

For Variation, you can add mixed vegetable or boiled eggs or tofu instead of paneer. For more delicious paneer recipes please click here



Ingredients:-

Paneer/Indian Cottage Cheese:- 300 gm
Oil:- 2 tbsp
Unsalted Butter:- 1 1/2 tbsp
Garlic:- 1 tbsp (chopped)
Ginger:- 1 Tbsp (chopped)
Onion:- 1 (chopped)
Red Bell Pepper:- 1 medium size(chopped)
Chopped tomatoes :- 2 small
Tomato ketch:- 2 tbsp
1 cup of Milk (approx)
Methi powder:- 1/2 tsp
Salt as per taste


Spices( Plz adjust as per your taste)


Red chilli powder:- 1/2 tsp
Ginger powder:- A pinch
Coriander powder:- 1/2 tsp
Garam Masala Powder:- 1/2 tsp
Turmeric:- 1 tsp
Cumin Powder:- 1/2 tsp
Sugar:- 1/2 tsp


Procedure:-

1) Heat a frying pan with oil & butter, add garlic, fry for a minute and then add ginger.

2) Add onions and red bell pepper, cover & cook the onions until they are transparent.

3) Add tomatoes to the above onion mixture, cook until they are tender.

3) Now remove from the heat and puree all the mixture fine paste

4) Return it to the pan and continue to gently fry until golden.

5) Meanwhile mix all the spices thoroughly in 1/4 cup of milk.

6) Add the spice mixture into the puree & cook for 2-3 minutes

7) Now add the remaining milk(add more or less milk to adjust the thickness of the gravy) ,salt & mix well

8) Stop stirring, allow the sauce to thicken for 3-4 minute on low heat, then stir & simmer for 10-15 minutes.

9) Add paneer, Methi powder & tomato ketchup..let it simmer for 2 minutes



Serve hot with rotis or rice...Enjoy:)

Read More......

Matar Paneer/ Indian Cottage Cheese & Peas Curry (Pressure Cooker Recipe)

Making anything in pressure cooker is super easy & super fast. It is real time saver when you are short on time want to make something quick. I learned this version of matar paneer from my mom when she visited me last year. Moms are great and its really surprising no matter how much time you spend with them but they always have something new to teach you.



Ingredients:-

Oil:- 2-3 Tbsp
Cumin seeds:- 1/2 Tsp
Mustard seeds:- 1/2 Tsp
Onion:- 1 (small, chopped)
Ginger:- 1 Tbsp (chopped)
Garlic:- 1 Tbsp (chopped)
Tomato:- 1 (big, chopped)
Peas/Matar:- 1 Cup
Paneer/Indian Cottage Cheese:- 1 Cup (cut into small pieces)
Water as needed


Spices:-
--------
Salt as per taste
Turmeric:- 1 Tsp
Red Chilli Powder:- 1 Tsp
Garam Masala:- 1 Tsp
Kasoori Methi Powder:- 1 Tsp


Procedure:-

1) Heat oil in a pressure cooker, add cumin & mustard seeds , let it splutter.
2) Add ginger and garlic , fry till light brown.
3) Add onion & fry until light brown
4) Add tomatoes and all the spices( except kasoori methi powder) , mix everything well, cook until tomatoes are tender.
5) Add the paneer and peas and cook everything for 2-3 minutes.
6) Add water and close the pressure cooker , cook on high for about 4-5 minutes ( i usually switch off the gas just before it starts to whistle).
7) Let it sit for 2-3 minutes.


Serve hot with Rotis/chapatis..

Enjoy:) Sending it to the ONLY LEGUMES EVENT hosted by NALINIS KITCHEN. Read More......

Methi Paneer/ Indian Cottage Cheese Flavoured With Fenugreek Leaves

My daughetr loves paneer so i make it atleast couple of times every week & i do try to make it little differently every time so that she won't get bored by eating same paneer sabzi over and over again.



The paneer cubes are cooked with fenugreek leaves or methi leaves in a nut and milk gravy and is best when served hot with paranthas It can be served either as a main dish or as a side dish.

Ingredients:-

Oil:- 3-4 Tbsp
Cumin seeds:- 1 Tsp
Kalonji/Onion seeds:- 1 Tsp
Ginger & Garlic (Finely Chopped):- 1 Tbsp
Onion(Big):- 1 (Chopped)
Tomato:- 2 (Chopped)
Cashew & Almond Pieces:- 7 each (soak in hot water for atleast 15 minutes)
Turmeric:- 1 Tsp
Red Chilli Powder:- 1 Tsp
Salt as per taste
Methi / Fenugreek Leaves:- 1 Cup (chopped)
Paneer:- 2 1/2 Cups (Approx ..cut into small pieces)
Water or Milk as needed
Coriander Powder:- 1 Tsp
Aamchoor Powder:- 1/2 Tsp
Kasoori Methi Powder:- 1 Tsp
Suagr:- 1 Tbsp


Procedure:-

1) Heat the oil in a non-stick pan, add the cumin and onion seeds. When it starts spluttering add ginger and garlic and fry until light brown .

3) Add onion and fry till golden brown.

4) Mix in tomato, salt, turmeric, red chilli powder and cook until tomatoes are tender.

5) Switch off the gas and let the tomato mixture cool down.

6) After it is cooled completely, add the cashew and almond pieces to the tomato mixture & grind it into a fine paste.

7) Transfer this paste into the same pan , add methi leaves and cooker over medium heat for other 15 minutes (stirring it in between so that it will not stick to the bottom).

8) Add enough water to make a thick gravy ( you can also add milk to make little rich gravy at this point).

9)Let the gravy boil for about 10 minutes ( It will get more thick as it boils, you can adjust the thickness by adding water)

10)Add paneer pieces corianedr powder, aamchoor powder, Sugar and kasoori methi powder, mix everything well.

11) Turn off the gas ,serve hot with parathas.

Enjoy:) Read More......