Cottage cheese cake

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Paneer, mushroom and bell pepper curry

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Malai Kofta

A North Indian specialty where cottage cheese is delicately spiced and simmered in a Creamy Sauce.

Recipe source – Vahrehvah

You need –

  • For the Kofta
    • Paneer /cottage cheese – 1/2 cup, grated
    • Potato –2 large, boiled and mashed
    • Green chili –1, minced
    • Coriander leaves – finely chopped, 2 tablespoons
    • Garam masala – 1/4 teaspoon
    • Salt to taste
    • Oil for deep frying
    • Corn flour – for coating the koftas
  • For the gravy
    • Onion –1 medium, finely chopped
    • Ginger-garlic paste -1 teaspoon
    • Tomato  – 2 medium sized tomatoes, Chopped
    • Turmeric powder -1/4 teaspoon
    • Coriander powder – 3 teaspoon
    • Red chili powder – 1.5 teaspoons or to taste
    • Cumin seeds – 1/4 teaspoon
    • Garam masala powder – 1/2 teaspoon
    • Dried fenugreek leaves – 1 teaspoon
    • Fresh Cream -1/4 cup
    • Cashew nut – 30 grams, soaked in water
    • Salt to taste
    • Oil as required
How to –
 
Kofta
 
In bowl, put all the ingredients under “For Kofta” and make a lump free and soft dough (Do not add any water). Make equal sized ball and roll them on the corn flour to coat.
 
Heat oil in deep frying pan and fry them till golden brown/light brown. Remove and drain on kitchen paper. Set aside.
 
Gravy
 
Heat oil in a pan. Add the onions and cook till soft. Tip the ginger-garlic paste and sauté till the raw smell is gone. Add coriander powder, turmeric powder, chili powder and cook till the oil start to separate.
 
Now add the tomatoes and cook till it mushy. Turn off the heat and once the onion-tomato mixture is cool, blend into a smooth paste.
Heat the sauce pan, add 2 teaspoons of oil. Add the cumin seeds and allow to crackle. Add the onion-tomato paste, fenugreek leaves. 1/2 cup and salt to taste and cook for 3-4 minutes.
 
Add the cashew paste, cream and water if needed to adjust the consistency and bring to a gentle simmer. Add the Koftas and turn off the heat. Sprinkle the chopped coriander leaves and garam masala. Cover and allow to sit for a few minutes before serving.
 
Serve with Flavored rice or Indian flat bread.
 
Please note – The original recipe uses shahi jeera instead of cumin seeds. Since I didn’t have them I used cumin seeds.

Palak Paneer


You need –
  • Fresh spinach – 1 bunch
  • Paneer cubes – 1½ cups
  • Onions – 1 cup, chopped
  • Tomato – 1, chopped
  • Garlic paste – 1 teaspoon
  • Ginger paste – 1 teaspoon
  • Green chillies – 1 , slit
  • Turmeric powder – ¼ teaspoon
  • Chili powder – ½ teaspoon
  • Salt to taste
  • Garam masala – ½ teaspoon
  • Cumin seeds – 1 teaspoon
  • Heavy cream – 2 tablespoon

How to –

Blanch the spinach in a sauce pot with boiling water for 2 to 3 minutes.  Remove and puree the spinach. In a pan heat the oil and fry the paneer pieces until the sides becomes slightly brown.  Set aside.

In the same pan add more oil if need be, add cumin seeds and onions and sauté on a medium flame till they turn translucent. To this add fresh tomato and cook once again until it become mushy. Then make puree of this onion and tomato and set aside. Heat a medium sauce pot and add tomato onion mixture, ginger -garlic paste, green chilli, turmeric, garam masala and red chilli powder and cook oil starts to saperate.



Add the spinach purée and little water mix well and cook on a medium flame for 2 minutes. Add the salt, cream and mix well. Tip in the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.

Serve hot with Roti.


Paneer Jalfrezi

Paneer Jalfrezi

You will need –
  • Oil – 4 tablespoon
  • Paneer, cut into cubes – 200 grams
  • Onions – 2, finely chopped
  • Green capsicums – 1, cut into cubes
  • Green chili- 2, slit
  • Minced garlic – 1 tablespoon
  • Minced ginger – 1 tablespoon
  • Turmeric powder – ½ teaspoon
  • Garam masala – 1 teaspoon
  • Fennel seed -½ teaspoon
  • Tomatoes – 2 medium, pureed
  • Tomato ketchup – 1 tablespoon
  • Salt to taste
  • Chopped coriander leaves, for garnishing

Paneer Jalfrezi


How to –
  • Heat oil in a frying pan, fry the paneer till golden brown and set aside
  • To same pan, crackle the fennel seeds. Add the onions, capsicum, Chilies, ginger, and garlic and fry till onions are browned.
  • Add the turmeric powder and garam masala. Fry till fragrant.
  • Add the tomato puree and tomato sauce, and salt. Cook till tomatoes are cooked and the oil starts to separate.
  • Add ¼ cup water, paneer and cook on high heat till the gravy is thick, about 10 minutes.
  • Garnish with coriander leaves and serve hot with roti.

Paneer makhani

Paneer makhani


You need –
  • Paneer cubes – 2 cups
  • Onion paste – 1/4 cups
  • Tomato puree – 1/2 cup ( I use the store-brought) or puree 2 tomatoes
  • Cumin powder – ¼ teaspoon
  • Ginger paste – 1 teaspoon
  • Garlic paste – 1 teaspoon
  • Turmeric powder – ¼ teaspoon
  • Kashmiri chili powder – 1 teaspoon
  • Garam masala – ½ teaspoon
  • Dried fenugreek leaves – 1 teaspoon
  • Double cream – 1/3 cup
  • Butter – 2 tablespoon
  • Salt to taste
How to –

  • Heat the butter in a pan. Add the cumin powder, saute for a few seconds; add the onion and saute till light pink.
  • Add the ginger garlic paste and continue to cook till the raw smell is gone.
  • Add the turmeric powder and cook for few seconds
  • Add the tomato puree, ½ cup water. Cover and cook for 3-4 minutes. You may add more water according to the consistency desired.
  • Add the chili powder, garam masala and fenugreek leaves. Mix well
  • Add the paneer cubes; cover and cook till the gravy is thick ( appox. 5 minutes)
  • Add the cream, bring to boil and turn off the heat.
  • Garnish with fresh coriander leaves. Serve hot with roti.

Shahi Paneer

Shahi  Paneer
You need –
  • Paneer – 250 grams
  • Onion – 1 Large
  • Tomatoes – 1 large
  • Almonds – 8-10 blanched,peeled and make a fine paste
  • Fresh Cream – 1 tablespoon
  • Shahi paneer masala powder – 2 teaspoon
  • Oil – 1 tablespoon or as required
  • Garam Masala – ¼ teaspoon
  • Salt – As per taste


How to –
  • Make a fine paste of onion and tomatoes (separately).
  • Heat oil in pan and cook the onion paste till they turn light pink.
  • Add the tomato puree, shahi paneer masala and cook for 5 minutes
  • Add the almond paste, paneer cubes, Salt and ½ cup water. Simmer for 5 minutes or till the gravy thick.
  • Add the cream, garam masala and mix well. Turn off the heat.
  • Garnish with coriander leaves and serve hot with Roti.
Please note- You can use cashew-nuts indeed of almonds. 

Shahi  Paneer