Tag: paneer

Categories
vegetables

(281)Methi Matar Malai Paneer nu shak

Ingredients

  • 1 cup Samudra methi ( Fenugreek microgreens)
  • ½ cup Green Peas.
  • ½ cup Paneer cubes.
  • ¼ cup Curd.
  • ¼ cup Malai or Amul fresh cream
  • 10 – 12 Cashews.
  • 10 – 12 Almonds.
  • ¼ tsp. Poppy seeds
  • 2 medium size onions.
  • 1 – 2 Bay leaves.
  • 4 Black pepper.
  • 1 Clove.
  • ½ Javantri floret( Mace spice)
  • 2 Green chillies.
  • ½ inch size Ginger piece.
  • ½ cup Coriander leaves.
  • ½ tsp salt for gravy, ½ tsp. for Green peas, ¼ tsp. for Samudra methi, ¼ tsp. for marinating the paneer.
  • 2 + 1 tbsp. Til oil.
  • 1 tbsp. Cow ghee.
  • ½ + ½  tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.

Method

  1. Pluck Samudra methi’s tender stem and leaves and discard roots. Wash and saute in ghee and keep aside.
  2. Pluck Coriander leaves with its tender stem. Wash and keep aside.
  3. Wash green peas  and boil it in 1 cup of water  with  Sugar and Salt.  When cooked, switch off the flame and keep aside.
  4. Roughly chopped onions and keep aside.
  5. Heat oil in a nonstick pan and add Cumin seeds. Wait for a crackling sound and then add Asafoetida powder.
  6. Now add bay leaves, cloves, Mace spice and black pepper.
  7. Add roughly chopped chillies and Ginger pieces.
  8. Saute for 30 seconds and add Cashews, Almonds and poppy seeds. Saute till turns aromatic. Now add onion and saute till translucent.. When oil separates switch off the flame and remove bay leaves.
  9. When cool completely grind into a fine paste and you will get white gravy. Now  heat the remaining 1 tbsp oil. Add again cumin seeds and wait for a crackling sound. Add white gravy and saute on a slow flame.
  10. Simultaneously grind sauteed methi leaves and chopped Coriander leaves. you will get nice green gravy.
  11. Mix Green gravy into white gravy and stir continuously. Add Cream and curd . Keep on stirring on a slow flame otherwise curd starts curdling.
  12. When oil separates from the gravy add paneer cubes and Green peas along with its cooked water. Add the required quantity of water.
  13. Mix thoroughly and close the lid and seamer for 5 minutes.
  14. Serve hot with Roti, Bhakhri, Paratha, Bajri Roti, Ragi Roti, Puri or as you wish.

List of my other recipes.

Categories
Healthy food

(159)Nawabi Paneer

Paneer in white gravey

Ingredients

  • 500 gms. Malai Paneer.
  • 4 medium size onion.
  • ½ inch Ginger piece.
  • 1 whole green chilli.
  • 2 Garlic pods.
  • 2 bay leaves.
  • 20-25 Cashew nuts.
  • 2 tbsp. Poppy seeds (Khus khus).
  • 2 Green cardamom.
  • ½ inch Cinnamon stick.
  • 2 – 4 whole black pepper.
  • 1½ tsp. Salt.
  • 3 tbsp. Oil.
  • ¼ tsp. Asafoetida powder.
  • ½ tsp. Cumin seeds.
  • 2 tbsp. beat Curd.
  • 2 tbsp. Cream.
  • 1 cup water.
  • 2 tbsp. finely chopped coriander leaves.

Method

  1. Cut malai paneer block into 1 inch cubes and keep aside.
  2. Chop onions into big pieces.
  3. Heat 2 tbsp. oil in nonstick pan. Add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Cinnamon, Cardamom, Bay leaves, Black pepper, Green chilli, Pieces of Ginger and last Garlic. Soute all spices for 2 minutes and then add Cashew nuts and poopy seeds and salt. Soute till Cashew nuts turns crispy. Now add Onion pieces.
  4. Soute onions till translucent.
  5. Cool completely before grinding into paste.
  6. Heat remaining 1 tbsp. of oil and soute white colour paste till it separate oil.
  7. Add beat Curd and Cream and give quick stir.
  8. Add paneer cubes and water.
  9. Close the lid and cook till gravy starts boiling.
  10. Taste the dish before serving. Garnish with coriander leaves and serve hot with Paratha, Nan, Kulcha, Fulka roti, Bhakhri or as you wish.
Categories
Quick Cooking Tips

(88) Home made Paneer

Ingredients

  • 1 litre full cream baffalo milk.
  • 2 tbsp. fresh lemon juice.

Method

  1. In thick bottom sauce pan boil milk.
  2. Add 1 tbsp. of water in lemon juice.
  3. Once milk boil,turn the gas stove on slow flame.
  4. Slowly, spoon by spoon add lemon water in milk while continuously stirring.
  5. Once you observe that milk start curdling switch off the stove flame.
  6. Stir continuously while adding lemon water.
  7. Pour remaining lemon water in milk and stir continuously.
  8. Now you can observe that milk is curdled and solids separate from the whey.
  9. Strain the whey liquid. Don’t throw this whey liquid. You can use this liquid for preparing Paratha,Kulcha or Naan dough. You can also use in preparing batter for Idli, Dosa or Dhokla.
  10. Solids in the strainer is paneer.
  11. Transfer paneer into muslin cloth or handloom cloth and squeeze thoroughly to drain off whey liquid.
  12. Unwrap the cloth and you will find round block of paneer.
  13. Immediately immerse this paneer block in plain water so smell as well as traces of lemon wash off . Keep block in water till further use.
  14. Refrigerate and use within 48 hours.
  15. Out of 1 litre milk you will get 115 gms. paneer.
curdling of milk
solids in whey liquid
Panner in handloom cloth
squeezed paneer block
Paneer block in plain water.