Paneer Wrap

Thanks for my Aishwarya vahini for a great break and great recipe

Ingredients

250 gms paneer cut into 1 cm cubes
¼ yellow capsicum cut into 1 cm pieces
½ cup hung curd
½ cup plain curd
1 tsp cumin powder
1 tsp red chili powder (or to taste)
1 tsp ginger garlic paste (I used garlic powder)
1 tbsp kasoori methi
½ tsp garam masala (optional)
½ tsp chaat masala (optional)
Salt to taste
4 rotis

Method:

1.  If you are using frozen paneer then thaw it in recently boiled water for a few minutes and drain well. I usually use fresh (homemade) paneer.
2.  For the hung curd, put 1 cup of regular curd in a muslin cloth and let it sit on a strainer for about 30 minutes.
3.  Now mix both the curds. You can also use 1 cup plain curd instead. In that case the mixture will be a little runny.
4.  Heat the kasoori methi on a hot tava for about 30 seconds. Let it cool for a couple of minutes and then crush it. This really brings out the flavor.
5.  Add cumin powder, chili powder, kasoori methi powder, ginger-garlic paste, masalas and salt to the curd and mix well.
6.  Add the pieces of capsicum and paneer to it and make sure the marinade coats it well.
7.  Let it sit for at least 30 minutes, more is better.
8.  Heat a tava and warm the roti on it for a few secods.
9.  Now add the paneer mixture in the center to form a line. Roll the roti into a wrap shape and cook on medium heat seam side (open side of the roti) down.
10.  Serve hot cut into two pieces.

Paneer Masala

Ingredients
250 gm paneer cut into cubes
1 small green capsicum finely chopped
¼ cup green peas (optional)
1 medium onion roughly chopped
2 large tomatoes
¼ cup fresh coriander
1 tbsp pudina leaves
1 cm piece of ginger
1 clove of garlic
1 tsp cumin seeds
1 tbsp ghee
1 tsp red chili powder
½ tsp garam masala
Pinch of turmeric powder
1 tbsp oil
Salt to taste

Method:

1.  Cut tomatoes into 8 pieces removing seeds.
2.  Blend onion, tomatoes, fresh coriander, pudina, ginger and garlic into a smooth paste.
3.  Heat a pan and add oil. Shallow fry paneer pieces in it. (I have crumbled paneer as I used homemade paneer)
4.  Heat a sauce pan and add ghee. Add cumin seeds and let them crackle.
5.  Now add capsicum and green peas and fry for a minute.
6.  Add the tomato masala paste, red chili powder, garam masala and turmeric powder.
7.  Mix well and let it cook on simmer for 5-6 minutes stirring in between.
8.  Now add paneer pieces and salt. Gently mix and cook for another 2-3 minutes.
9. Paneer masala is ready to serve.

Paneer Salsa Pulao

Ingredients:

1 cup grated tomato
1 medium onion finely chopped
½ medium green capsicum finely chopped
1 green chili finely chopped (or to taste)
½ tsp oregano
2 tbsp finely chopped green coriander

2 tbsp sweet corn
2 tbsp of carrots cut in small cubes
1 tsp finely chopped garlic
½ tsp red chili powder (or to taste)
1 cup rice
1 ½ cup paneer cubes
1 tbsp olive oil
Salt to taste

Method:
1.      Keep 2.5 cups of water for boiling
2.      Wash and drain rice well
3.      Heat oil in a thick bottom vessel. Add drained rice and sauté for a couple of minutes.
4.      Add onion, garlic, capsicum, green chili and mix well for a minute
5.      Add vegetables, oregano, coriander, tomato and chili powder.
6.      Add boiled water and mix.
7.      Once the mixture comes to a boil, add cubed paneer and salt and cook for a minute.
8.      Now lower the flame and cook covered till the rice is cooked completely.
9.      Serve hot garnished with coriander and a wedge of lemon.
Tip: If you have bottled salsa, replace the first six ingredients with 4-5 tbsp of salsa. Or you can use my recipe of Salsa

Palak Paneer Burji

Ingredients:
2 gaddis of palak finely chopped (Use a bag of baby spinach)
250 gms paneer
1 medium onion finely chopped
1 large tomato finely chopped
1/2 tsp each turmeric powder, hing, corriandar powder, cumin powder, garam masala
1 tsp chilli powder
1 tsp cumin
1 tbsp ghee
salt to taste

Method:
1. Heat ghee in a non-stick pan and add cumin. Fry for a few seconds
2. Add onion and saute for 2-3 mins.
3. Add tomatoes and saute for 1-2 mins. Cook covered for 5-6 mins till tomatoes cook
4. Add turmeric powder, hing, corriandar powder, cumin powder, chilli powder and mix well
5. Add 1/2 cup water and cook the masalas for 2 mins
6. Add chopped spinach mix and cook covered for 4-5 mins stirring in between
7. Once the spinach has wilted, crumble (dont grate) paneer and mix
8. Add salt and garam masala, mix well and cook covered for 3-4 mins
9. Serve hot with Chapati

 

 

Matar Paneer

Ingredients:
200 gm Paneer (Thaw paneer if using frozen)
2 cups of matar
1 medium onion finely chopped
2 cloves of garlic
1/2 inch piece of ginger
3 tsbp finely chopped corriander
1 tsp garam masala (if not using add 1 tsp of dhana pdr and 1/2 tsp of jeera pdr)
1 tsp of chilli pdr (or as per taste)
1/2 tsp of turmeric powder
1 tbsp of oil
2 tbsp of cream (Optional)
2 tbsp of cashew paste (optional)
1 clove, small piece of dalchini
salt to taste

1. Add tomatoes to boiling water and cook for 3-4 min. Cool and remove skins
2. Blend together tomotoes, ginger, garlic and 1 tbsp corriandar to a puree
3. Heat oil and add onions and fry till just brown.
4. Add tomato mixture and let it cook covered for 3-4 mins, stirring in between
5. Add chilli pdr, turmeric pdr and garam masala (and cashew paste) , mix well. cook for 2 more mins
6. Add matar and mix well. Let this cook covered for 2-3 mins
7. Add salt and mix well. Add paneer pieces.
8. Again cook covered for 2-3 mins.
9. Switch off the heat and let it stand for 5-10 mins so the paneer absorbs all the flavor.
10. Serve with swirl of cream and corriandar.

Matar:
If using frozen, take them in a vessel, add water and let it stand before you begin with step 1.
If using fresh, cook them in water beforehand

Paneer:
You can either deep fry or shallow fry the paneer to make it fancy.

Homemade Kalakand

Ingrdients:
1/2 kg Fresh Paneer
1 tin Milkmaid
3-4 drop of favorite essence (Optional)
1-2 drops of food color (Optional)

Method:
1. Crumble paneer in the food processor jar, add milkmaid and mix using kneading blade. Do not you chopping blade. What we need is grainy consistency.
2. Grease a thali with ghee.
3. Transfer the mixture to a thick bottom shallow pan (prefrerably not non-stick)
4. Keep stirring the mixture on simmer till it starts coming together (start becoming thicker) about 15-20 mins
5. At this point you can add color and essesnce if using.
6. The checkpoint for right consistency is when the spoon you are using for stirring can stand in the mixture for a couple of seconds and while stirring, the bottom of pan looks dry.
7. Transfer the mixture to the greased thali and spread evenly with the back of a katori.
8. Let it cool down (no need to refrigerate) and then cut into desired shape.
9. Store in airtight container in fridge.

Matar Paneer Pulao

Ingredients

Paneer 250 gm cut into 1 cm cubes

1 cup matar (boil if fresh)

2 cups of basmati rice

2 tbsp Ghee

5 cups of water

1/2 inch ginger

2-3 gloves of garlic

1/2 cup fresh corriandar

1 green chilli (as per taste)

2 tbsp of fresh grated coconut

1 tbsp my garam masala (recipe on this blog)

1 tsp red chilli powder

2 lavang

2-3 small pieces of dalchini

salt to taste

Method

1. Wash and drain the rice and set it aside for 30 mins

2. Blend corriandar, green chilli, coconut, garlic and ginger into a paste (dont add too much water)

3. Keep the water for boiling

4. In a non-stick deep pan heat the ghee. Add lavang and dalchini

5. When you get the aroma of the spices, add the drained rice and stir fry on medium high till rice is well coated with ghee

6. Add the fresh masala, garam masala and chilli powder and mix well.

7. Add this stage you can add vegetables like matar, carrot, cauliflower etc. I used matar and carrot.

8. Pour the boiling water onto this mixture. Cook till it comes to boil again. Add salt as per taste.

9. Cook open till the rice is almost done then cook coverd with a weight on low flame for 10 mins

10. Serve hot garnished with fresh corriandar