Cottage Cheese & Green Peas in Spicy Masala Gravy

Ingredients:
Cottage cheese - 200 gms (cut into cubes)
Green peas (fresh) - 1/2 cup
Onion (small-sized) - 3 (finely chopped)
Tomato puree - from 3 desi tomatoes
Curry leaves - 2 sprigs
Mint leaves - from 5 stalks.
Coriander leaves - few
Kashmiri red chilli powder - 1 1/2 tsp.
Coriander powder - 1 1/2 tsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil
Roasted and ground cumin - 1/4 tsp.
Cumin seeds - 1/2 tsp.
Thick coconut milk - 1/2 cup

To grind:
Ginger - 1 inch (peeled)
Garlic - 7 cloves
Mace - 1
Kalpasi/black stone flower - 3
Fennel seeds - 1/2 tsp.
Cloves - 2
Desi cinnamon - 1 medium stick
Green cardamom - 2
Cumin seeds - 1/2 tsp.
Black peppercorns - 4
Poppy seeds - 1/2 tsp.

To garnish:
Coriander leaves - from 5 stalks

Method:
Grind all the ingredients coarsely from the list "to grind". Keep aside.
Heat the oil and add cumin seeds. When they sizzle, add coarse spices and sauté till the raw smell fades away.
Add the curry leaves and sauté.
Add the onions and sauté till they are translucent.
Chop the coriander leaves and mint leaves.
Add the leaves and sauté for a minute.
Add the tomato puree and sauté till it releases oil.
Add the powders (chilli, coriander, cumin, turmeric) and mix well.
Now add the green peas. Add salt.
Pour 1 to 1 1/2 of water and allow the peas to cook.
Cover with a lid and cook.
Meanwhile shallow fry the cottage cheese cubes in a tawa.
Once the peas are cooked, add the cottage cheese.
After a minute, reduce the flame and add the coriander leaves which is meant for garnishing.
Pour thick coconut milk and mix. Switch off the flame immediately.
Pour the gravy in the serving bowl.
Serve with roti, chapathi, naan, dosai and white rice.

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Coriander Mint Paneer Masala or Gravy

Ingredients:
Cottage cheese/Paneer - 200 gms
Onions - 2 (chopped)
Ginger-garlic paste - 2 tsp.
Tomato - 1 (chopped)
Cumin - 1 tsp.
Oil
Green chillies - 5
Coriander leaves - 1 cup
Mint leaves - 1 cup
Red chilli powder - 1 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Curd - 2 tbsp.
Salt (to taste)
Roasted and powdered cumin - 1/2 tsp.

Spices to grind:
Fennel seeds - 1/2 tsp.
Cloves - 2
Green cardamom - 2
Cinnamon stick - 1 (small)

Method:
Grind mint leaves, coriander leaves and green chillies. Keep aside.
Grind the given spices coarsely.
Heat the oil and add cumin seeds. When the cumin seeds sizzle, add the spice powder, ginger-garlic paste.
Saute till the paste's raw smell fades away.
Add onions and sauté till light golden colour.
Add the tomatoes and required salt and sauté till half mushy.
Now add the ground coriander-mint and sauté till the raw smell fades off.
Add the curd and mix well.
Now add the red chilli powder, coriander powder, turmeric powder and cumin powder and mix well.
Pour 1/2 to 3/4 cups of water and bring it to boil.
Cut the cottage cheese into big chunks.
Add the paneer chunks to the gravy and mix gently.
Let the chunks cook for 3-4 minutes.
Remove from heat.
Serve with phulka roti or naan.

Note:
2 tbsp. of fresh cream or low-fat milk can be added to gravy.
Adjust the chillies and spices according to taste.

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Scrambled Paneer Sandwich

Ingredients:
Paneer/Cottage cheese - 250 gm
Cumin seeds - 1/2 tsp.
Oil
Onions (small-sized) - 2 (chopped)
Ginger - 1 tsp. (finely chopped)
Garlic - 1 tsp. (finely chopped)
Green chillies - 2 (deseeded and chopped)
Tomato - 1 (deseeded and chopped)
Coriander leaves - few (chopped)
Salt (to taste)

Method:
Crumble the paneer and keep aside.
Heat the oil and add cumin seeds. When the seeds sizzle, add onions, ginger, garlic, green chillies and sauté till the onions become translucent.
Add the tomato and coriander leaves and sauté for 2-3 minutes.
Add the crumbled paneer and sauté till dry. Finally sprinkle some salt.
Stuff in the required paneer between two toasted breads and enjoy!!

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Baby Corn, Capsicum and Paneer Gravy

Ingredients:
Baby corn pieces - 100 gm (boiled)
Paneer cubes - 200 gm
Capsicum - 1 (diced)
Onions - 2
Garlic - 6 cloves
Ginger - 3/4 inch
Tomatoes - 2
Cumin seeds - 1 tsp.
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Roasted and powdered cumin - 1/2 tsp.
Kasoori methi - 1 tsp.
Salt (to taste)
Oil - 1 tbsp.
Garam masala - 1/4 tsp.
Coriander leaves (finely chopped) - few

Method:
Peel the onions and wash. Cut them into halves and boil them in water for 5 minutes. Remove and cool them. Grind the onions into a paste.
Peel the garlic and ginger. Wash them. Crush both in mortar with pestle.
Chop the tomatoes and grind them. Keep aside.
Heat the oil and add cumin seeds. When they crackle, add crushed ginger and garlic and sauté till golden colour.
Now add the onion paste and sauté till light brown colour along with the release of oil.
Add the tomato paste and sauté till the oil  separates.
Now add red chilli powder, cumin powder, coriander powder and turmeric powder and mix well for a minute.
Crush the kasoori methi and add. Toss in the baby corn, capsicum and paneer. Sprinkle required salt.
Pour required water and allow the gravy to boil for 3 to 4 minutes.
Now add garam masala powder and coriander leaves. After a minute remove from flame.
Enjoy with toasted pavs or chapathi or roti or naans or plain kulchas.

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Paneer Tikka Kathi Roll

Spicy Cottage Cheese Rolls

Ingredients:
For Paneer Tikka:
Paneer cubes - 200 gm
Capsicum (big) - 1 (diced)
Tomatoes - 2 (deseeded and diced)
Oil

For marination:
Red chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Besan/Gram flour - 1 tbsp.
Chaat masala - 1/2 tsp.
Kasuri methi - 1/2 tsp.
Garam masala - 1/ tsp.
Garlic paste - 1/2 tsp.
Garlic paste - 1/4 tsp.
Yogurt (whisked) - 1/4 cup
Salt (to taste)

For chapathi:
Whole wheat flour - 1 cup
Salt (to taste)
Water (as required)

For Rolls:
Cloves

Method:
Mix all ingredients in "for marination" in a deep bowl. Add paneer and tomato pieces and mix gently.
Keep aside for 10 minutes.
Heat oil in a pan and add the capsicum pieces for 2 to 3 minutes. Add the paneer and tomato mixture and saute gently without breaking paneer in medium-high heat.
Cook till it becomes dry. Cool.

For chapathi:
In a bowl mix flour and salt. Add required water and knead into a smooth dough. Divide the dough into 7 to 8 equal balls. Roll them into thin chapathi. Cook each chapathi on both sides. Set aside.

For the roll:
Divide the paneer stuffing into 7 to 8 portions. Place one portion of paneer filling in each chapathi and roll tightly. Pin 2 cloves on the folds of the chapathi.
While serving, warm the rolls on a tawa. Cut them into two pieces and enjoy or perfect for lunch box.
Adapted from: Sanjeev Kapoor

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Beets and Paneer Cutlet

Ingredients:
Beet root - 2 (Big)
Paneer- 200 gm
Boiled potatoes - 2 (big)
Onion - 1 (finely chopped)
Ginger - 1 tsp. (grated)
Red chilli powder - 1/4 tsp.
Cumin powder - 1/4 tsp.
Coriander leaves - 2 tbsp. (chopped)
Salt (to taste)
Oil - 1 tsp.
Oil (for deep frying)

For coating:
Maida/All purpose flour
Water (as required)
Bread crumbs
Mixed herbs
Oregano
Chilli flakes

Method:
1. Peel the beets and cut into 4 pieces. Steam for 10 minutes. Cool them. Grate them and pat dry with a paper towel.
2. Pat dry the paneer and grate. Grate the boiled potatoes also.
3. Heat 1 tsp. of oil and add the onion pieces. Saute till they turn translucent. Add the grated ginger, red chilli powder and cumin powder. Saute for a few seconds. Cool it.
4. In a mixing bowl, combine grated paneer, beets, potatoes, onion mixture, salt and coriander leaves. Make even sized balls and keep aside.
5. In a small bowl, add maida/APF and pour required water to make a medium batter which should not be too thick or thin.
6. In a plate, mix bread crumbs, mixed herbs, oregano and chilli flakes.
7. Take one beets-paneer ball and shape them as desired. Dip in the APF/Maida batter and dust them with the bread crumbs mixture. Place the cutlets on a plate. Continue the process with remaining balls.
8. Heat oil for deep frying. When the oil is hot, add 3 to 4 cutlets in one batch. Fry them till crisp. Place them on an oil absorbent paper. Continue to fry the cutlets in batches without over crowding.
9. Enjoy with tomato sauce.

Sent off to Akila's "Dish Name Starts with B" event and "Healing Foods: Beetroot" event hosted by Priya Mitharwal and started by Siri.

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Paneer Veg Pulav

Photography by Nandini

Ingredients:
Rice - 2 cups
Onions - 2 (sliced)
Green - 2 (slit lengthwise)
Green cardamom - 2
Cinnamon 1" - 2
Cloves - 3
Bay leaves - 2
Paneer - 200 gm (small cubes)
Beans - 12 (chopped)
Carrot - 1 (chopped)
Cauliflower florets - from 1 small head
Potatoes (small) - 2 (skin peeled and diced)
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil

Photography by Nandini

Method:
1. Wash and soak rice for 20 minutes.
2. Heat oil in a deep pan and add cloves, cardamom, cinnamon and bay leaves. When they splutter add onions and green chilli. Saute till onions are translucent.
3. Add the veggies and saute. Add red chilli powder and turmeric powder.
4. Strain the rice and add with salt to taste. Saute gently for a few seconds. Add 4 cups of water and close the pan with a lid.
5. After 7 to 10 minutes, when the water gets absorbed, remove the lid and cover with aluminium foil. Cover the lid and cook the rice in simmer for 15 to 20 minutes.
6. Meanwhile heat the oil in a pan and shallow fry the paneer cubes till golden brown color. Place them on an oil absorbent paper.
7. Remove the pulav from heat and add the fried paneer pieces. Fluff the rice with a fork.
8. Enjoy the pulav with raita or any hot curry.

Note:
I didn't add garlic, ginger and garam masala. Add them according to your taste.

Sent off to Jay's "Let'z Relish Paneer" event.

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Kalakand

Ingredients:
Condensed sweetened milk - 1 can (400 gm)
Fresh paneer - 500 gm
Milk powder - 30 gm
Ground cardamom - few pinches
Pistachios (chopped) to garnish

Method:
Mash or grind paneer. Add the paneer, condensed milk and milk powder in a non-stick kadai. Start to stir constantly. After few minutes, when the kalakand starts to leave the sides of pan i.e it forms like a dough oozing out lot of oil, remove and spread the kalakand on the greased plate. Sprinkle ground cardamom and chopped pistachios. Cool and cut into desired shape. Serve immediately or chilled.
Recipe: Nestle

Sent off to Jay's "Let'z Relish Paneer" event.

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Paneer Pulao

I actually wanted to make Paneer Tikkas but I changed my mind. The dish may taste bland, so serve and eat with some favourite side dish.

Ingredients:
For Rice:
Basmati Rice - 2 cups
Cloves - 3
Cinnamon - 2
Bay leaves - 2
Olive oil - a few drops
Lemon juice - from half a lemon

Method:
Rinse the rice till the water runs clear. Soak the rice for 20 minutes. Pour the water in a deep pan and bring it to a boil. Add all the ingredients (discard the soaked water) and cook the rice. Strain the rice and keep aside. Remove the bay leaves.

Green peas:
Sprouted dry green peas - 1.5 cups

Method:
Boil the peas with little salt and keep aside.

Paneer Tikka

Ingredients:
Paneer cubes - 400 gm
Ginger-garlic paste - 2 tsp.
Salt (to taste)
Kashmiri red chilli powder - 1/2 tsp.
Kasoori methi - 1.5 tsp. (crushed)
Dry mint leaves - 1.5 tsp.  (powdered)
Hung solid curd - 4 tbsp.
Tandoori masala - 1 tsp.
Red food color - a few pinches (optional)
Olive oil
Lemon juice - a few drops
Capsicum - 2 (diced)
Onions - 2 (diced)

Method:
Mix all ingredients in a bowl except paneer, capsicum and onions. Take another bowl and add the capsicum and onion pieces. Take some masala and mix with onions and capsicums. Now coat the paneer with the remaining masala. Place the bowls (covered) in a refrigerator for 2 to 4 hours.
Grill the paneer, onions and capsicum. As there was a power cut, I had to shallow fry the paneer with little olive oil. Heat oil in a pan and add the marinated onions and capsicum. Fry them in high flame continuously. When they become dry and roasted add the boiled green peas. Fry for 2 minutes and remove from heat.

Presentation:
Mix green peas mixture with rice and paneer. Or place a ladleful of peas mixture in the centre of the plate. Spread the rice on top or around the peas. Sprinkle the paneer on top or whatever.
Serve with any raita or hot side dish.

Sent off to Priya's "Let's Sprout" event.

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Palak Paneer (Microwave Version)

Well, took from Chammy.

Ingredients:

Spinach/palak - 1 bunch (medium)
Paneer - 200 gm (cubed)
Green chilies - 3 (chopped)
Ginger - 1 tsp. (grated)
Onion - ½ cup (chopped)
Salt
Oil
Cumin powder - 1 tsp.
Coriander powder - 1 tsp.
Turmeric powder - ¼ tsp.
Garam masala - ½ tsp.
Water - ¼ cup (I didn’t add)
Cream - 2 tbsp.

Method:
In a microwave safe bowl, add the spinach and green chilies. Microwave high for 1 ½ minutes (mine took 4 minutes).
Cool completely and puree them.
Meanwhile in another bowl, add oil, onion and ginger. Toss them so that the oil gets coated well.
Microwave in high mode for 2 minutes. Coarsely grind them.
Now add the ground coarse paste of onions, ginger, green chilies, spinach, cumin powder, cream (I didn’t measure, just poured it). Coriander powder, turmeric powder, garam masala, water (if required), salt in the bowl and mix well.
Microwave for 3 minutes (remove and mix well after 2 minutes).
Add the paneer and microwave for a minute.
Enjoy this yummy & healthy palak paneer with naan or roti.

Sent off to "MEC-Celebrating Bloggers" (hosted by Jayasree & started by Srivalli) & "Healing Foods Event-Spinach" (hosted by Divya and started by Siri).

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Green Chickpeas & Paneer Curry

Ingredients:

Green chickpeas - 1 cup
Paneer - 200 gms (cut into cubes)
Onion - 4 (medium)
Tomatoes - 4 (medium & pureed)
Ginger - 1 inch (crushed)
Garlic - 4 cloves (crushed)
Cinnamon - 1 inch stick
Cloves - 2
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - ¼ tsp.
Amchur powder - ¼ tsp.
Garam masala - ¼ tsp.
Tandoori masala - 1 tsp.
Salt (to taste)
Oil
Coriander leaves (chopped) - 2 tbsp.

Method:
Grind the onions into paste.
Heat the oil in a kadai. Add cinnamon and cloves.
Add the onion paste and fry till light brown color.
Add crushed garlic and ginger. Fry for a minute.
Now add the turmeric, red chili, coriander, amchur powders, garam masala and salt (reduce heat).
Mix well.
Add the tomato puree and cook till oil separates.
Add the green chickpeas and one cup of water.
Cover and cook till the peas are done.
Meanwhile shallow fry the paneer.
Add the paneer and cook for 2 minutes.
Now add the tandoori masala and coriander leaves. Mix well.
Remove from heat and enjoy with roti or chapathi.
Adapted from a recipe book ( Truth is always bitter)

Sent off to "My Legume Love Affair (Part-18)" hosted by Srivalli. MLLA is originally started by Susan.

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Paneer Masala

Paneer masala is a very simple dish. It is very easy to cook and the results are yummy! Whenever I am lazy I cook this dish.

Ingredients:
Paneer - 200 gms (cut into cubes)
Onion - 2 (medium-grated)
Tomato puree - from 2 medium tomatoes
Cream - 2 tablespoons
Chilli powder - 1 tsp
Turmeric powder - 2 pinch
Garam masala - 2 pinch
Salt as required
Oil
Corainder leaves (chopped) - 2 teaspoon
Method:
Heat the oil in a pan.
Add the grated onions and fry.
After the onions change colour, add the tomato puree & salt and fry.
Add chilli powder & turmeric powder and mix for a minute.
Add little water and let it boil.
At this stage, add the paneer cubes & cream and let it cook for 2 minutes.
Add the garam masala and coriander leaves . Mix.
Serve with any kind of rotis.

This is sent off to Viki's 'Side Dish For Chapathi' Event.

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Kadhai Paneer

Ingredients:
Paneer cubes -15 pieces
Capsicum - 1(chopped)
Onion- 3/4 (chopped)
Tomato (ripe) - 1 (BIG)
Ginger grated - 1 teaspoon
Garlic grated - 1 teaspoon
Red chilli powder - 1 1/4 teaspoon
Coriander powder - 2 teaspoons
Kasuri Methi - 1 teaspoon
Cashew pieces- 1 1/2 tablespoons (optional
Garam Masala - 1/4 teaspoon
Cumin seeds - 1 teaspoon
Salt to taste
Oil
Coriander leaves - 2 tablespoons

Method:

Shallow fry the paneer and keep it on a absorbent paper.

(If the paneer is hard, soak it after frying for 10 minutes in warm water and remove. I didn't soak as the paneer was soft).

Soak the cashews in hot water for 20 to 30 minutes. Grind them into paste (optional).

Cut the tomato and throw it in the blender and grind.

Take a thick kadhai, heat the oil.

To the oil, add the cumin seeds and onions.

Fry till it changes color.

Add the ginger & garlic and fry.

Add the tomato paste and saute till the raw smell fades off.

Add the red chilli powder, coriander powder, required salt and fry.

Add the capsicum & paneer and mix well.

Add little water, so that the ingredients blend well.

After 2 to 3 minutes, add the kasuri methi and garam masala.

Finally, add the cashew paste and mix well (optional).

Let it sit for 3 to 4 minutes.

Add the coriander leaves and mix.

Eat it with roti, chappati, naan, kulcha, etc.

I'm sending this dish to Poornima's MFT-Cheese event.

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Palak paneer

Ingredients:
Spinach ( or) Palak - 1 bunch
Paneer cubes - 10 pieces
Onion - 1 ( cut into fine pieces)
Ginger - small piece(shredded)
Garlic -2 cloves ( cut into pieces)
Tomatoes - 2 (puree)
Garam Masala - 1/4 tsp

Milk - 1/4 cup

Red chilli powder - 1/2 tsp
Oil
Salt


Method:
Boil the spinach with little salt.
Grind the boiled spinach coarsely.
Heat the oil in a kadai, add the onions and fry.
Add ginger, garlic pieces and stir for 2 mts.
Add the tomato puree and stir.
Add red chilli powder, spinach, garam masala and little more salt.
Mix and add milk and let it cook in low flame , till the gravy becomes thick.
Meanwhile, in a small kadai add deep fry the paneer cubes till it turns into light golden brown.
Add this fried paneer to the palak gravy.
Remove from heat.

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