Posts Tagged ‘paneer’

Palak Paneer

Posted: July 18, 2011 by incidentalcooksuman in Curries, Dinner, Indian Food
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Growing up I was not a big fan of green leafy vegetable. But now being a mom I have to eat this veggies in order for my son to obtain the taste and liking for the same.  And I think I also started liking this veggies as an adult. Hubby loves spinach and our recent trip to farmer’s market and with the amount of fresh spinach I brought, brings me to this dish.

Palak Paneer is again the most famous vegetarian dish. Palak is nothing but the hindi term for spinach and paneer is soft Indian cottage cheese. This rich and healthy delicacy consists of small soft paneer cubes cooked in palak based gravy and some indian masala. I don’t have to tell you how healthy it is, if you are on diet this is the best guilt free dish to enjoy.I like to make my own paneer but you are most welcome to get the same from Indian grocery store.

Like most Indian recipes, there are different ways to make a single dish. Palak paneer traditionally made with heavy cream and butter/ghee. But I have made this little more healthy and didn’t use any cream or butter. This recipe is easy, simple and yet nutritious.

Palak Paneer

Palak Paneer

Ingredients:

  • 2 bunches of Palak (spinach)
  • 1 1/2 cups paneer, cut in small cubes
  • 1 small white onion, chopped
  • 1 tomato, chopped
  • 2 tablespoon crushed tomatoes
  • 3 garlic cloves, crushed
  • 3 green chillies
  • 1 inch fresh ginger
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red chilli powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon tawa masala
  • 1/4 teaspoon dried mango powder (amchur powder)
  • 3 tablespoon olive oil
  • salt to taste
Palak Paneer

Palak Paneer

Method:

  • Blanch the spinach leaves in a large pot of boiling salted water for 2 minutes only. Drain immediately and immerse in a bowl of ice water.
  • Squeeze out the excess water, and churn it in a blender until smooth and fine puree is obtained. Though water is not needed but if it does add it in small quantities. Once done keep it aside.
  • In a pestle, crush garlic, ginger and green chillies to a fine paste.
  • Heat oil in a pan and fry the cubed paneer until lightly golden brown on all the sides. Remove from pan and keep it on paper towel until needed.
  • In the same pan add the remaining two tablespoon of oil, add cumin seeds and let it get brown.
  • Add chopped onions followed by garlic-ginger-green chilli paste and little salt and cook until the onions are translucent.
  • Add chopped tomatoes, crushed tomatoes, turmeric powder, coriander powder, red chilli powder, garam masala, tawa masala and salt. Cook covered for 5-6 minutes on low flame.
  • Now add palak puree to the pan and little water for gravy like consistency and cook covered for 10-12 minutes more.
  • In the end before switching of the flame add fried paneer, amchur powder and mix well. Cook for 1 minute or so.
  • Serve hot with roti and enjoy!

Paneer Jalfrezi

Posted: May 4, 2011 by incidentalcooksuman in Curries, Dinner, Indian Food
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Jalfrezi dish has its origins in Bengal region of India at the time of the British Raj. The name comes indirectly from Bengali jhāl, spicy food, and Urdu parhezī, suitable for a diet.  Jalfrezi is not a dish it is a popular cooking method. It even has made into Oxford English dictionary.

Jalfrezi is a medium spiced, stir fried dish cooked with veggies, tomato-based sauce and some spices. This is also very popular dish served in every Indian restaurants back home.You can enjoy this with any kind of Indian bread or with rice.

I never cooked with paneer much, but recently I have tried Paneer Makhanwala which hubby and my son enjoyed a lot. So, again I made some fresh paneer the other day and was thinking what else can I make with this. And then hubby said do we have peppers, we can make paneer jalfrezi with this. And I always have colored peppers in my fridge, hence made this for our dinner and needless to say we loved this with some ajwain parathas. My son loved both peppers and paneer, so this is perfect for his portion of  healthy veggies and paneer is excellent source of protein. WIN…WIN… 🙂

Paneer Jalfrezi

Paneer Jalfrezi

Ingredients:

  • 2 cups paneer, cubed
  • 1/4 cup orange bell pepper, cut in big chunks
  • 1/4 cup red bell pepper, cut in big chunks
  • 1 green bell pepper, cut in big chunks
  • 1/2  red onion, cut in big chunks
  • 1 large white onion, grated or puree
  • 1/2 cup crushed tomatoes
  • 1  1/2 teaspoon chilli garlic sauce
  • 1 teaspoon tandoori masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 2 tablespoon olive oil
  • salt to taste
Paneer Jalfrezi

Paneer Jalfrezi

Method:

  • Heat oil in a pan over medium high heat, carefully add onions and cook until it slightly turns brown in color.
  • Add chilli garlic sauce, crushed tomatoes, turmeric powder, coriander powder, garam masala powder, tandoori masala and salt to taste. Cook on medium heat for about 5-6 minutes.
  • Once you see the oil separates out from the sauce, add all the peppers and onion and stir fry for 3-4 minutes.
  • Then add paneer and lightly mix everything together.
  • Serve hot with paratha or roti. Enjoy!!
Paneer Jalfrezi

Paneer Jalfrezi

Paneer Makhanwala

Posted: April 20, 2011 by incidentalcooksuman in Curries, Dinner, Indian Food
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Paneer Makhanwala is a dish from Mughlai cuisine. Mughlai cuisine consists of the dishes which were prepared in the kitchen of Mughal Emperors. These dishes are very exotic, rich in flavor and spices. Also, in the preparation of most of mughlai dishes, milk and cream is used to enhance the richness of the dish. This cuisine is very popular in northern part of India though you can eat most of mughlai dishes these days in every restaurant. But the best place to enjoy mughlai food is Delhi which specializes in the preparation of this cuisine.

Paneer is a fresh cheese common in south asian cuisine  and makhan is referred to cream used in the dish. Hence the name Paneer Makhanwala. It is also called Shahi Paneer, reference to the royalty which use to enjoy this dish. It is best served with indian bread called Naan.

Paneer Makhanwala

Paneer Makhanwala

Ingredients:

  • 2 cups paneer, cut in cubes
  • 2 onions, chopped
  • 1/2 cup crushed tomatoes
  • 3 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 2 green chillies, devined and chopped
  • 1 teaspoon paprika
  • 2 teaspoon tandoori paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 3 tablespoon heavy cream
  • salt to taste
  • 2-3 dry bay leaves
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • chopped cilantro leaves for garnish
Paneer Makhanwala

Paneer Makhanwala

Method:

  • Heat 1/2 teaspoon of oil in a pan , add onions, chillies, garlic, ginger with a pinch of salt. Cook until onions are softened. Cool down the mixture and transfer this to the blender jar and blend it into a fine paste.
  • In the same pan, add rest of the oil and butter, then add bay leaves followed by onion paste. Cook until it turns light brown in color.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, tandoori paste, salt and cook until the oil separates from the masala about 7-10 minutes.
  • Add little bit of water for desired consistency, cover the pan and cook for another 3-4 minutes on low heat.
  • Add cream to the sauce and mix everything well. In the end add paneer cubes to the sauce and gently stir to mix everything well. If you are using store-bought paneer, put in hot boiling water for 10-15 minutes, so that it gets little soft.
  • Garnish with chopped cilantro leaves and serve!
Paneer Makhanwala

Paneer Makhanwala

Kalakand

Posted: April 6, 2011 by incidentalcooksuman in Dessert, Indian Food, Sweets/Mithai
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Kalakand is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese.This sweet had very rich, decadent and melt in mouth taste which definitely tops up the list of my favorite sweets.I have eaten this sweet all my life and loved it, but since we hardly gets some fresh sweets here, I have decided to try this one at home.

Traditionally, making kalakand requires very few ingredients but is a very long process. The only ingredient needed to make this sweet successful is PATIENCE and that too a loads of them!  🙂

Also, for Navratri, I wanted to make some sweet for the offering.  Navratri represents the celebration of Goddess Durga, It is one of the most celebrated festivals of Hindu calendar, where ‘Nav’ means ‘nine’ and ‘ratri’ means ‘night’. Basanta Navratri (translates to Spring Navratri), is the festival of nine days dedicated to the nine forms of Goddess Durga in the spring season.

This recipe has three parts. First is making paneer(fresh cottage cheese) out of whole milk, second condensing the milk and third but not the least combining this two together for heavenly delicious dessert you will ever put in your mouth…hmm..thats sounds exciting!! The whole process will take about 3-4 hours but believe me the end result is worth every bite. You may find short cuts for making this sweet but I have decided to go with authentic recipe with little twist of my own.

Kalakand

Kalakand

Ingredients:

For paneer:

  • 8 cups whole milk
  • 1/4 cup lemon juice

For Khoya:

  • 8 cups whole milk
  • 1  14 ounce can condensed milk
  • 2 tablespoon sugar
  • 1 teaspoon ghee
  • 2 tablespoon finely chopped pistachios
  • saffron strands for garnishing
Direction:
  • To start with, rinse a heavy bottom pan with water throughly, pour the milk for making paneer into the pan and boil the milk, stirring frequently and as the milk comes to boil, add lemon juice and stir the same gently.
  • You will notice the cheese will start separating from the whey, at this point of time turn off the heat.
  • Now drain the whey using a strainer lined with light cotton kitchen towel or muslin cloth. Also, rinse the paneer under cold water in order to get rid of any sourness from the lemon juice.
  • Wrap the cloth tightly and squeezed well as much as you can to get rid of excess water from the paneer. Tie the cloth and keep it  under heavy bottom casserole for about 1 hour. This will help in squeezing out excess water from the paneer. Once done keep it aside.

For making Khoya:

  • Again, take a heavy bottom pan and rinse the same with water throughly, the process is necessary to avoid burning or sticking of milk at the bottom.
  • Boil the remaining 8 cups of milk on medium flame, stirring frequently so that the milk does not burn. Reduce milk to about 1/4 of its quantity, this is the lengthy process and you can’t rush here. Keep stirring, little bit of help in stirring milk will be bonus. This process will take about 1  1/2 or 2 hour for milk to condensed as required.
  • After the milk has condensed and reduced,  at this stage, add paneer, ghee, condensed milk and sugar. Mix everything well and cook until the mixture is thick and  crumbly.
  • Line a brownie pan with parchment paper, grease the same with ghee and pour the above mixture evenly inside the pan.
  • Garnish with chopped pistachios and some saffron strands if you wish.
  • Let it cool for 1 hour and then cut in desired shapes and enjoy the goodness!!
Kalakand

Kalakand

One more closer look:

Kalakand

Kalakand