Chatpat paneer

WYF: Light Meal event ends tommorrow..Pls rush in your entries ..

Guest author: Rama Devi

Ingredients

1 cup Paneer(cut into cubes,if it is fresh add as it is otherwise fry and add)

2 each - Onions, tomatoes(chopped)

2 cloves

2-3 cardamom

1 inch piece of cinnamon

2 tbsp cashew paste

1 tbsp red chilli paste(soaked in water for 1/2 hr then paste adding little water)

Salt as required

1 tsp cumin seeds

3 tbsp oil

1 tsp coriander seeds powder

1/2 tsp garam masala powder

1 or 1/2 tsp red chilli powder

1 tbsp tomato sauce

1/2 cup water

Heat oil in kadai, add cloves, cardamom, cinnamon, cumin seeds and fry for 2 min. Then add onions and fry until it becomes golden brown. Add tomatoes and fry till it is cooked. Add coriander seeds powder, garam masala, red chilli paste, red chilli powder, salt, water and cook for 2 min. Then add cashew nut paste, paneer, tomato sauce and cook for 5-10 mins.

Tastes good with chappati, paratha and kulcha.

Chatpata paneer

Ingredients

2 cups paneer cut into cubes

2 big onions

2 tbsp oil

1/4 cup cashews soaked in water

1/2 cup curd

2 tsp coriander seeds-cumin seeds powder

1 tsp red chilli powder

Bit of crushed kasoori methi

Salt to taste

2 tbsp cream

Finely cut coriander leaves

Heat a drop of oil and fry chopped onions in it. Cool and grind to smooth paste with soaked cashews.

Heat oil, add the onion cashew paste and cook for a minute. Add the curd and dry masala powders - red chilli powder, coriander-cumin powder and then add salt. Mix well and add paneer pieces. Finally add crushed kasoori methi and cream. Mix well for 2-3 minutes.

Garnish with coriander leaves and serve hot with rotis/pooris/pulav

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Paneer Manpasand

Ingredients

1 cup chopped paneer pieces
1/2 tsp ginger paste
1 tsp cumin seeds
2 tsp oil
Salt to taste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder

Grind to smooth paste-
1/4 cup roasted peanut
1 big onion
1 medium tomato
2 tbsp grated coconut

Heat oil, add cumin seeds. When it splutters add the masala paste and cook for 3-4 minutes till the raw smell goes off. Add turmeric powder, red chilli powder, garam masala powder, ginger paste and salt and water as required for gravy. Allow it to boil for few minutes.

Add the paneeer pieces and cook for 2-3 minutes.

Garnish with coriander leaves and serve hot with rotis/pooris/pulav.

Paneer Manpasand is off to JFI:Paneer hosted by Cardamom.

Just 3 more days for the WYF:Breakfast event to end-Last date is 31st August and no late entries please..Rush in your delicious breakfast ideas to win cookbooks..
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Shahi Paneer

Ingredients

2 tsp oil
Paste of 1 onion
150 grams panner
1/2 tsp ginger paste
Paste of 5-6 cashews (soak in warm water for 1/2 hr and grind)
1 tsp green chilli paste
Puree from 1 big tomato
1 tsp garam masala powder
Salt to taste
Finely chopped coriander leaves

Heat oil and add the onion paste. Fry till raw smell goes off. Add the tomato paste and cook for 2 minutes. Now add ginger paste, green chilli paste, garam masala powder, salt and cashew paste. Add little water for gravy and cook till it starts boiling. Add the paneer pieces to it and mix well.

Finally garnish with coriander leaves and serve with rotis/puris/pulav.
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Paneer do pyaza

Ingredients

200 gms paneer cut into long pieces
2 onions cut lengthwise + 2 for gravy
1 medium sized tomato cut lengthwise
2 tsp oil
1/2 tsp ginger paste
1/2 tsp green chilli paste
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
2 tbsp tomato paste
1/2 cup beaten curd

Fry the onions for gravy in a drop of oil and grind it to a paste.

Heat oil, add sliced onions and fry for a minute. Add tomatoes and fry for another minute. Sprinkle some water to cook. Add the turmeric powder, red chilli powder, garam masala powder, ginger paste, green chilli paste, tomato paste and salt. Mix well and add curds. Cook for 2 minutes till thick. Finally add paneer pieces, toss well and garnish with coriander leaves.

Serve hot with rotis/poori/jeera rice.

Paneer do pyaza is another entry to the RCI:Haryana event..

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Kaju Paneer masala

Ingredients

200 grams paneer cut into small cubes
1/2 cup cashews
2 tsp oil
1 tsp cumin seeds
2 small tomatoes
3 onions
1 tsp gasa gasa seeds
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1/4 cup milk (with cream)
Finely chopped coriander leaves

Fry the paneer pieces till golden brown..A low fat version would be to roast them on a tava with a drop of oil. Fry the cashews till golden brown. Fry the onions (2 of them), tomatoes in a drop of oil, cool and grind to paste along with gasagasa seeds.

Heat oil, add onion-tomato paste, red chilli powder, garam masala powder, turmeric and salt. Cook for 2 minutes and add milk to it. Keep mixing it and add little water to get gravy.

Finally add cashews and paneer and garnish with coriander leaves.

Sending this over to FIC:Orange started by Sunshinemom and guest hosted by Aparna and to RCI:Haryana hosted by me.
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Serve hot with rotis/poori

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Paneer bhurji

Ingredients

1 cup crumbled paneer
1/4 cup chopped onions
1/4 cup chopped tomatoes
2 tsp oil
1/2 tsp cumin seeds
2 green chillies slit into half
1 tsp garam masala
Salt to taste
1/2 tsp turmeric powder
Finely chopped coriander leaves
1/2 tsp lemon juice

Heat oil, add cumin seeds. When it starts spluttering, add green chillies and onions and cook for 2 minutes. Add the tomato pieces and sprinkle some water. Cook till tomatoes becomes soft. Add turmeric powder, salt, garam masala powder and finally the crumbled paneer. Mix well and add lemon juice to it. Garnish with coriander leaves.

Serve with rotis/pulkas/pooris.

Sending this non spicy and healthy paneer recipe to Sharmi's CFK:Milk and Milk products event

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Tofu peas masala

Ingredients

100 gms tofu cut into pieces
1 cup boiled peas
2 tsp oil
1/2 tsp cumin seeds
1 tomato (pureed)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp finely crushed kasuri methi
1/4 tsp amchur powder
1 tsp garam masala powder
Salt to taste
1 tsp cream
Finely chopped coriander leaves

Heat oil and add the cumin seeds. When it starts spluttering, add the pureed tomato,
turmeric powder, red chilli powder, amchur powder, garam masala powder and kasuri methi. Cook well till oil starts seperating from the gravy. Now add some water to get the required quantity of gravy and allow it to boil. Add salt and cream to it and mix well.

Finally add the cooked peas and tofu pieces and mix well and cook for 1 minute. Garnish with coriander leaves.

Serve with hot rotis/puris/parathas.

This is my third and last post for the JFI:Soya event hosted by Sia of Monsoon Spice.



Also, it being my favourite colour of tomato gravy with a bit of cream, this would be my second entry to my event WYF:Color in Food as well


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Tofu butter masala

Ingredients

100 gms tofu cut into pieces
2 tsp butter
1/2 tsp cumin seeds
1 tomato (pureed)
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp amchur powder
1 tsp garam masala powder
2 tsp finely crushed kasuri methi
4 tbsp cream

Heat butter and add the cumin seeds. When it starts spluttering, add the pureed tomato, turmeric powder, red chilli powder, amchur powder, garam masala powder and kasuri methi. Cook well till butter starts seperating from the gravy. Now add some water to get the required quantity of gravy and allow it to boil. Add salt and cream to it and mix well.

Finally add the tofu pieces and mix well and cook for 1 minute.

Serve with hot rotis/puris/parathas.

This is my first post for the JFI:Soya event hosted by Sia of Monsoon Spice.



Also, it would feature in WYF:Color in Food event


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Paneer Channa in Nuts gravy

This recipe is adapated from Viji's version at Vcuisine blog..

Ingredients

1 cup soaked and cooked chickpeas
1/2 cup paneer cut into small pieces
1/2 cup cashews, almonds and pista
2 tsp oil
Salt to taste
1/2 tsp ginger paste
2 green chillies
2 tsp butter
2 cloves
1 bay leaf
2 cardamoms
1/2 tsp turmeric powder
1/2 tsp redchilli powder
1/2 tsp garam masala powder
1/4 tsp coriander seeds powder
1/4 tsp cumin seeds powder
2 tsp crushed kasuri methi
1 cup curd
Finely chopped coriander leaves to garnish

Grind the nuts together and marinate the paneer pieces for about 30 minutes.

Heat 1 tsp of oil and fry the paneer pieces without the nuts gravy.

Heat one more tsp of oil and butter and add ginger, green chillies, bayleaf, cloves, cardamom, all the dry powders, kasuri methi, curds, nuts gravy and some water. Let it come to a boil. Add salt, paneer pieces and channa and cook covered to get a thick gravy.

Garnish with finely chopped coriander leaves and serve with plain rice or rotis.

Sending this over to Vandana's Paneer:A Delicacy event.

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Paneer Kadhi

This recipe from adapted from Indira's Paneer Kadhi with a very minor change..

Ingredients

1 cup paneer cut into small pieces
Salt as per taste
1/2 tsp blackgram dal
1/2 tsp mustard
1/2 tsp cumin seeds
1 tsp oil
2 green chillies
1/2 cup peas
1/2 tsp ginger paste
1/2 tsp amchur powder
1 tsp kasuri methi
1/2 tsp turmeric powder
A pinch of sugar
2 cups of whisked curds
Finely chopped coriander leaves to garnish

Heat oil, add the cumin, mustard and blackgram dal. When it splutters, add the ginger paste, green chillies, turmeric powder, amchur powder, kasuri methi and then peas. Add some water, sugar, salt, paneer and whisked curds to it. Mix well and let it come to a boil.

Garnish with coriander leaves and serve hot with pulkas or puris or plain rice.

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Paneer Makhanwala

Ingredients (Translation)

1 cup paneer cut into cubes
1 tomato
Salt to taste
2 tbsp fresh cream
3 tbsp butter
1/2 tsp cumin seeds
1/2 tsp red chilli powder
1/2 tsp garam masala
2 tsp kasuri methi
Fresh coriander leaves to garnish

Grind the tomato into a paste along with cumin seeds. Heat butter, add the paste, red chilli powder and garam masala powder and cook for 2 minutes. Add the paneer pieces, crushed kasuri methi leaves, salt and cream and cook for 2 more minutes. Add a little water if the gravy is too thick.

Finally add more butter (optional) to the gravy and garnish with fresh coriander leaves.

Serve with hot rotis or puris or pulav.
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Matar Paneer

Ingredients (Translation)

200 gms paneer
1 cup boiled peas
1 Big tomato

4 cashews
1/2 tsp ginger paste
Salt to taste
2 tsp oil
1 tsp cumin seeds
1 tsp garam masala powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2 tbsp kasuri methi
Finely chopped coriander leaves
2 tbsp fresh cream

Grind tomato, cashews, ginger and 1/2 tsp cumin seeds.

Heat oil, add cumin seeds and then the tomato paste. Add garam masala powder, turmeric powder, salt and red chilli powder and cook for 2 minutes. Add peas, paneer and crushed kasuri methi. Cook covered for five minutes.

Add the cream and if the gravy is dilute add a thick paste of bengalgram flour and water.

Garnish with finely chopped coriander leaves. Serve hot with rotis or pulav.

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Palak Paneer

Ingredients (Translation)

1 medium size bunch of palak leaves
2 tsp oil
1/2 tsp turmeric powder
Salt to taste
200 grams paneer cut into thin slices
1/2 tsp ginger paste
1 tsp coriander seeds powder
1 tsp cumin seeds powder
1/2 tsp garam masala powder
1 tbsp fresh cream

Sprinkle a little water on the palak after cleaning it and cook closed for 2 minutes. Allow it to cool and then grind to a fine paste.

Heat oil, add the ginger paste, palak paste, turmeric powder, coriander seeds powder, cumin seeds powder and garam masala powder and a little water. Let it come to a boil. Add salt, cream and the paneer pieces to it. Cook for 2 minutes.

Serve hot with rotis or puris.

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Paneer butter masala

Ingredients (Translation)

200 gms paneer
2 tsp oil
1/2 tsp cumin seeds
1 big tomato
2 cloves
Small piece of cinnamon
2 cardamoms
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
2tbsp cream
2 tbsp butter

Cut the paneer into medium size pieces. Grind the tomato along with cinnamon, cardamom and cloves.

Heat oil, add cumin seeds. Add the tomato paste, turmeric powder, red chilli powder and salt. Let it come to a boil.Add the paneer pieces, cream and butter and cook for 2 minutes. If the gravy is very thin, make a watery paste of 2 tsp rice flour or bengalgram flour and add it to the gravy. Cook for another minute and the gravy will start getting thick. Add more butter if your wish.

Serve with hot pulkas or chapatis.

Check out my latest craft work - Radha-Krishna Dolls

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Akbari Paneer

Ingredients (Translation)

250 gms Paneer
2 big spoons tomato puree
1/2 tsp garam masala powder
1/4 piece ginger paste
Salt to taste
2 tsp mustard oil
1 cup milk
1/2 tsp cumin seeds
2 tsp gram flour (besan)
Coriander leaves to garnish

Cut the paneer into medium sized pieces.

Heat oil, add cumin seeds. Add ginger paste, tomato puree, garam masala powder, salt and allow it to cook for 2 minutes.

Now add the paneer and milk and let it cook for 5 minutes.

Make a thick paste of gram flour and water and add it to the gravy to make it thick.

Garnish with finely chopped coriander leaves.It took me exactly 10 minutes to make this dish. I omitted onions and garlic, you could add onion and garlic paste along with ginger paste.

I found this dish by searching for Bihar cuisine and so it goes to RCI-Bihar Cuisine hosted by Sangeeta

Since this dish doesnt involve any grinding or electric appliance, am sending this to Grindless Gravies event of Sara and my own "Power" less cooking event as well.

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