Aloo Paneer Masala

A delicious and easy to prepare Aloo Paneer Masala / Curry recipe, perfect side dish to have with chapati, parantha and even with rice dishes.

Ingredients:

• Paneer, cubed: 250 gms
• Potatoes, cubed: 200 gms / 3-4 large potatoes
• Tomatoes, roughly chopped: 2 small
• Onions: 3 (grated)
• Garlic paste: 1 tsp
• Ginger paste: 1 tsp
• Coriander powder: 3 tsp
• Cumin Powder: 1 tsp
• Chilli powder: 1 tsp
• Garam masala: 1 tsp
• Salt: to taste
• Sugar: 1 tsp
• Turmeric powder: 1 tsp
• White oil / mustard oil: 2 tbsp
• Fresh cream: 1/4 cup (optional)
• Coriander leaves, chopped (to garnish)

Method:

1. Boil water in a bowl and release the paneer cubes. Switch off gas and keep the bowl covered for 10 mins. Drain the paneer cubes and keep aside. (You can also lightly saute the paneer cubes if desired).
2. Heat oil in a kadhai, add sugar and saute the grated onions, add the ginger & garlic paste, mix well. Add the chopped tomatoes and combine with the masala.
3. Add the cubed potatoes, turmeric, cumin and jeera powder, salt and garam masala and mix well so that the masala coats the potatoes.
4. Add 1/2 cup water and cook covered till potatoes are tender.
5. Add the paneer cubes, mix carefully and adjust water to get a gravy of desired consistency and cook for 5 minutes.
6. Garnish with fresh cream, chopped coriander leaves and serve hot.
   

Sending this paneer dish to the following events, JFI-Paneer guest hosted by Cardamom; Radhika's and Sudeshna's Foods For 7 Stages Of Life-Kids Special and to Think Spice-Think Turmeric guest hosted by Sudeshna, event started by Sunita..

Paneer Peas Pulao

Paneer Peas Pulao is a delicious North Indian dish. Though pulao is generally cooked by boiling rice in a handi / big bowl, I prepared this pulao in a pressure cooker. The raisins and cashew nuts added to the pulao, bring out the authentic taste in this Paneer (cottage cheese) Peas Pulao.

Ingredients:

• Basmati rice: 2 cups (200 gms)
• Paneer (cottage cheese), cubed: 150 gms
• Peas, shelled: 1 cup (100 gms)
• Cashew nuts, halved: 50 gms
• Raisins: 50 gms
• Bay leaf: 2
• Cinnamon stick: 1"
• Cloves: 4-5
• Green Cardamoms: 2-3
• Vegetable oil: 3-4 tbsp
• Sugar: 2 tsp (optional)
• Salt to taste
• Water: 3&1/2 cups

Procedure:

1. Wash rice thoroughly, let it soak in a bowl for 30 mins, drain and keep aside.
2. Boil water in a bowl, put the paneer cubes, simmer and soak for 2-3 mins. Drain and keep aside.
3. Heat oil in a frying pan, release the cashew nuts and saute till light golden. Remove and set aside. Similarly lightly saute the raisins, drain oil and keep aside.
4. Heat oil in a pressure cooker and add whole spices. Stir and saute for 1-2 mins. Add rice, peas, paneer cubes and half the portion of fried cashew nuts & raisins. Lightly saute until all the ingredients are well coated with oil.
5. Add water, sugar and salt. Stir a little, cover the cooker with the lid and bring the water to a boil. When the water starts boiling (steam comes out of the nozzle), put the whistle cap on the lid and cook till 2-3 whistles.
6. Let the cooker cool down, gently transfer the pulao to a serving dish. Garnish with rest of the fried cashew nuts & raisins. Serve hot.

Sending this pulao recipe to Sara's Say Cheese event...

I am also sending the following recipes to the event....

Paneer Parantha

Creamy Cheesy Pasta

and some of my favourites from the archives

Classic Cheese Pizza

Navratan Korma

Hariyali Paneer Tikka

Navratan Korma

Navratan Korma is a delicious curry (Mughlai cuisine) with nine ingredients including vegetables, nuts and paneer / cottage cheese (hence the name navratan / nine jewels). You can add vegetables of your choice. This is generally served as a side dish with hot Naans / Kulchas / Paranthas.

Ingredients:

• 3 cups vegetables (potatoes, carrots, green peas, french beans, cauliflower and capsicum)
• 1 cup paneer cubes
• 1/4 cup dry fruits (cashew nuts, raisins)
• 3 medium sized tomatoes, chopped
• 6 tbsp white oil
• 1 & 1/2 tsp ginger paste
• 1 & 1/2 tsp garlic paste
• 1 tsp turmeric powder
• 1 tsp coriander/ dhania powder
• 1 tsp cumin seeds / jeera powder
• 1& 1/2 tsp red chilli powder (to taste)
• 2 tsp garam masala powder
• 2 tsp salt (to taste)
• 1 tsp sugar
• 1 cup milk
• 2 tbsp whipped cream
• 2 bunch coriander leaves, chopped

Procedure:

1. Heat oil in a non-stick kadhai / frying pan and slightly saut� the raisins and cashew nuts on on medium heat. Drain & keep aside.
2. Heat oil in a pan. Reduce flame, add ginger-garlic paste and saut� a little. Add chopped tomatoes and stir fry for 2 mins.
3. Add turmeric powder, salt, sugar, red chilli powder, coriander & cumin seeds powder. Mix well and stir for another 2 mins. (Ensure that the masala doesn't stick to the bottom of the kadhai / frying pan).
4. Add the vegetables, dry fruits and mix well with the fried masala.
5. Lower the heat. Add milk while stirring constantly. Increase heat and bring it to boil.
6. Now simmer and cook for 10 mins / until the vegetables are tender and the gravy becomes thick.
7. Add paneer and cook for 2 mins (so that the paneer absorbs the gravy). Add a little water, if required.
8. Transfer navratan korma into a serving bowl. Add the whipped cream and sprinkle garam masala. Garnish with chopped coriander and serve hot.

This recipe is going to WYF -Side dishes by EC of Simple Indian Food and FIC-Red & Green event, hosted by Neha of Tasty Recipes, an event started by Sunshinemom of Tongue Ticklers.

Cheesy Paneer Dip

Last week, had a get together at home. My friends were really impessed with the way the food was served. I served the evening snacks with a cheesy paneer dip which was really appreciated. In fact they said it tasted like the way they serve in the restaurants!!

Here is the recipe for Cheesy Paneer Dip

Ingredients:

• Home made paneer prepared from � kg of milk (alternatively you can use ready available paneer)
• 1 cup curd
• � cup grated cheese
• 1 small onion, finely sliced
• 2-3 flakes garlic
• 2 tbsp coriander leaves, chopped
• � tsp sugar
• � tsp salt
• � tsp pepper
• a pinch of red chilli powder (optional)
• juice of 1 lemon

Procedure:

1. Hang the curd till all the water drains out.
2. In a blender, mix paneer, curd, cheese, garlic, chopped coriander leaves, sugar, salt and pepper to form a smooth paste.
3. Add the chopped onions and mix well.
4. Add the lemon juice and mix well.
5. You can add a pinch of red chilli powder if you prefer a spicy dip.
6. Put in a small serving bowl. Chill in a refrigerator.
7. This dip can be served with fried snacks or accompanied with salad (carrot, cucumber, tomato, radish cut into long sticks).

This post is sent to �Chutney / Dip Mania� Event @ Mane Adige

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