Paneer, paneer and more paneer…

There’s nothing I love more than some yummy paneer (or cottage cheese). It’s so versatile you could eat it with anything: naan, paratha, rice, biryani and there are so many ways you could prepare it.

In one of my previous posts I shared a recipe for paneer with mushrooms and peas, which is a less conventional take on muttar paneer, which is paneer + peas.

Today, I will be sharing two more absolutely delicious paneer recipes: palak paneer and shahi paneer.

Paneer in Spinach Sauce (Palak Paneer)

  • 1 large onion, chopped
  • 1 tablespoon garlic and ginger paste
  • 1- 2 teaspoons chilli powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric
  • 1/4 cup chopped tomato
  • 1 kilogram fresh spinach
  • 400 grams paneer, cubed
  • 1 1/4 cup milk
  • 1/4 teaspoon chopped mint leaves (you could use the dry leaves as well).
  • Juice of 1/2 lime
  • Salt, for seasoning
  • 1 -2 tablespoons of olive oil/ vegetable oil

In a pan, on medium heat, heat the oil, and add the onions and garlic/ ginger paste. Add the spice powders and tomatoes and saute well.

Wash the spinach thoroughly (you could even use frozen spinach. Just thaw and drain out the water) and add it to the pan, saute-ing until all the water has been absorbed.

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Let the mix cool for a couple of minutes, and add it to a blender/ food processor. Add the milk- and blend it to a fine paste.

Add the mixture into the pan and saute, until the oil leaves the sides of the pan; a couple of minutes. Season with salt and add the paneer and mint leaves. Mix well, until the sauce thickens; for about 5 minutes.

Don’t overcook the paneer, as it tends to become flaky.

Add the lime juice and remove off fire. Serve immediately with a carbohydrate of choice.

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PS: This is simply dee-li-cious and healthy, with the spinach!

Paneer in Creamy Cashew Sauce (Shahi Paneer)

This recipe was adapted from a different blog recipe for Shahi Paneer. You can check it out here as well.

  • 400 grams paneer, cubed
  • 50 grams cashew nuts
  •  1 cup water
  • 1/2 cup yoghurt/ curd
  • 1- 2 tablespoons heavy cream
  • 1 teaspoon coriander powder
  • 1/2 – 1 teaspoon chilli powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground green cardomom
  • 1 tablespoon ground ginger/garlic paste
  • 1-2 teaspoons sugar
  • Salt, to taste
  • 1 medium onion
  • 2 tablespoons oil/ butter/ ghee
  • Handful, chopped fresh coriander leaves

In a small mixer, grind the cashews, curd, spice powders, garlic/ginger paste and onion.

Into a pan, heat the oil and add the spice mixture. Cook until the oil leaves the sides of the pan. Add the water and simmer, until the sauce thickens. Add the paneer and sugar and salt, adjusted to to taste. Add the cream and half the chopped coriander. Mix well and remove off fire.

Serve immediately, garnished with the remaining chopped coriander! This is rich sauce, with the addition of the heavy cream and cashew paste.

**Shahi Paneer was a royal dish, hence the emphasis on creating a rich sauce to pair the paneer with. **

Bon Appetit!

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