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Showing posts with label Paneer. Show all posts
Showing posts with label Paneer. Show all posts
Paneer
Butter Paneer Makhani
Paneer Makhani in Marathi
Time: 35 to 40 minutes
Serves: 2 to 3 persons
Ingredients:
250 Gram Paneer
1/4 cup Onion paste
1/2 to 3/4 cup Tomato puree
1 tsp Ginger Garlic paste
1 tbsp Cashew Paste
Whole Garam Masala: 4 pepper corns, 1 bay leaf, 1 cardamom pod, 4 cloves, 1 small cinnamon stick
2 pinches of Kasoori Methi
1 tsp Coriander-Cumin powder
1/2 tsp Garam masala powder
1 tsp red chili powder
3 tbsp butter
3 tbsp Cream or evaporated milk
Salt to taste
Method:
1) Make medium cubes or 2 inch strips of Paneer. Deep fry or shallow fry the paneer until golden in color.
2) Toast the whole garam masala ingredients slightly. Crush and make a fine powder.
3) Heat 2 tbsp butter in a wok or in a pan. Add crushed garam masala (Step 2) and saute for few seconds.
4) Add onion paste and ginger garlic paste. Saute over medium heat until onion gets cooked (about 4 to 5 minutes).
5) Once onion becomes golden brown in color, add tomato puree. Let the tomato puree cook over medium heat.
6) Add the dry ingredients - Kasoori Methi, coriander-cumin powder, garam masala powder, red chili powder and salt to taste.
7) Now put the flame on very low. Add cashew paste and cream. Stir vigorously, otherwise the cream will curdle. Add some more butter
Once cream gets incorporated, add fried paneer pieces. Cook for about 30 seconds over low heat. Transfer it to the serving plate. Drizzle some cream for garnishing.
Serve hot with Naan bread or Chapati.
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Time: 35 to 40 minutes
Serves: 2 to 3 persons
Ingredients:
250 Gram Paneer
1/4 cup Onion paste
1/2 to 3/4 cup Tomato puree
1 tsp Ginger Garlic paste
1 tbsp Cashew Paste
Whole Garam Masala: 4 pepper corns, 1 bay leaf, 1 cardamom pod, 4 cloves, 1 small cinnamon stick
2 pinches of Kasoori Methi
1 tsp Coriander-Cumin powder
1/2 tsp Garam masala powder
1 tsp red chili powder
3 tbsp butter
3 tbsp Cream or evaporated milk
Salt to taste
Method:
1) Make medium cubes or 2 inch strips of Paneer. Deep fry or shallow fry the paneer until golden in color.
2) Toast the whole garam masala ingredients slightly. Crush and make a fine powder.
3) Heat 2 tbsp butter in a wok or in a pan. Add crushed garam masala (Step 2) and saute for few seconds.
4) Add onion paste and ginger garlic paste. Saute over medium heat until onion gets cooked (about 4 to 5 minutes).
5) Once onion becomes golden brown in color, add tomato puree. Let the tomato puree cook over medium heat.
6) Add the dry ingredients - Kasoori Methi, coriander-cumin powder, garam masala powder, red chili powder and salt to taste.
7) Now put the flame on very low. Add cashew paste and cream. Stir vigorously, otherwise the cream will curdle. Add some more butter
Once cream gets incorporated, add fried paneer pieces. Cook for about 30 seconds over low heat. Transfer it to the serving plate. Drizzle some cream for garnishing.
Serve hot with Naan bread or Chapati.
Email this recipe to friends and family!
View the original article here
Paneer Vegetable Korma
Paneer Vegetable Korma in Marathi
Time: 30 minutes
Serves: 4 persons
Ingredients:
2 cups Cauliflower florets (separated)
1/2 cup Green peas (frozen)
2 medium Carrots, peeled and diced
1/2 cup French beans pieces (around 2 inches)
1/2 cup paneer cubes (optional)
1/2 cup Onion, finely chopped
1/2 cup Tomato, finely chopped
5 to 6 cashew nuts
1 tsp Garam masala
For Tempering: 2 tbsp Oil, 3 to 4 Cloves, 2 pinches mustard seeds, 2 pinches cumin seeds, 1/4 tsp turmeric powder, 1/2 tsp red chili powder
1 tsp garlic paste
1 tsp ginger paste
1 tsp coriander powder
1/2 cup coconut milk
1/2 tsp sugar
salt to taste
Method:
1) Put all the vegetables (cauliflower florets, peas, diced carrots and french beans pieces) in a microwave safe bowl. Pour enough water to cover all the veggies. Add 1 tsp salt and stir. Microwave for about 5 minutes or till veggies are halfway done.
2) Heat oil in a medium sized pan. Saute cloves and cashews for few seconds. Then add mustard seeds, cumin seeds, asafoetida (Hing), turmeric powder, and red chili powder. Add garlic paste and saute for about 30 seconds over medium heat.
3) After sauteing garlic paste, add chopped onion and saute until translusant. Add tomatoes and saute until mushy.
4) Then add half-cooked vegetables and little water (1/2 cup). Add garam masala and coriander powder. Cover cook the vegetables over medium heat. Finally, add coconut milk, ginger paste and paneer cubes. Cook over medium heat. Add salt to taste and sugar.
Serve hot with chapati, puri or white rice.
Tips:
1) Vegetables can be cooked over stove top. Boil water into a deep pan. Add cut vegetables. Boil for a minute, turn off the heat. Cover the pan and let the vegetables cook. Do not cook completely.
2) Chop the onion and tomato finely.
3) If Paneer is frozen, put the paneer cubes into hot water for few minutes.
4) Add your choice of vegetables. (eg. Potato)
5) Change the proportion of vegetables according to your preference.
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Time: 30 minutes
Serves: 4 persons
Ingredients:
2 cups Cauliflower florets (separated)
1/2 cup Green peas (frozen)
2 medium Carrots, peeled and diced
1/2 cup French beans pieces (around 2 inches)
1/2 cup paneer cubes (optional)
1/2 cup Onion, finely chopped
1/2 cup Tomato, finely chopped
5 to 6 cashew nuts
1 tsp Garam masala
For Tempering: 2 tbsp Oil, 3 to 4 Cloves, 2 pinches mustard seeds, 2 pinches cumin seeds, 1/4 tsp turmeric powder, 1/2 tsp red chili powder
1 tsp garlic paste
1 tsp ginger paste
1 tsp coriander powder
1/2 cup coconut milk
1/2 tsp sugar
salt to taste
Method:
1) Put all the vegetables (cauliflower florets, peas, diced carrots and french beans pieces) in a microwave safe bowl. Pour enough water to cover all the veggies. Add 1 tsp salt and stir. Microwave for about 5 minutes or till veggies are halfway done.
2) Heat oil in a medium sized pan. Saute cloves and cashews for few seconds. Then add mustard seeds, cumin seeds, asafoetida (Hing), turmeric powder, and red chili powder. Add garlic paste and saute for about 30 seconds over medium heat.
3) After sauteing garlic paste, add chopped onion and saute until translusant. Add tomatoes and saute until mushy.
4) Then add half-cooked vegetables and little water (1/2 cup). Add garam masala and coriander powder. Cover cook the vegetables over medium heat. Finally, add coconut milk, ginger paste and paneer cubes. Cook over medium heat. Add salt to taste and sugar.
Serve hot with chapati, puri or white rice.
Tips:
1) Vegetables can be cooked over stove top. Boil water into a deep pan. Add cut vegetables. Boil for a minute, turn off the heat. Cover the pan and let the vegetables cook. Do not cook completely.
2) Chop the onion and tomato finely.
3) If Paneer is frozen, put the paneer cubes into hot water for few minutes.
4) Add your choice of vegetables. (eg. Potato)
5) Change the proportion of vegetables according to your preference.
Email this recipe to friends and family!
View the original article here
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