Recipes with Paneer?!
Sadly for me, it seems a lot of the websites I visit use ingredients I've never heard of.
Any suggestions on how to use it?
Answers: I used half of my paneer to make palak paneer. I need some recipes to use up the other half.
Sadly for me, it seems a lot of the websites I visit use ingredients I've never heard of.
Any suggestions on how to use it?
Kasuri Methi is basically dried fenugreek leaves.
SHAHI PANEER:
Ingredients:
150 grams paneer
3 tbsp butter or ghee
1 medium sized onion finely chopped
1/2 inch ginger finely chopped
2 green chilies finely chopped
2 medium sized tomatoes finely chopped
? cup beaten natural plain yoghurt
? cup milk
? tsp red chilli powder
? tsp garam masala
2 tbsp tomato puree
Salt to taste
cilantro leaves for garnish
Method:
Cut the paneer into 2 inches cubes. Heat half the butter. Add onion, ginger, green chilli, fry for 4-5 minutes on medium heat. Add tomatoes. Fry till tomatoes turn into puree. Now add curd fry for few more minutes stirring continuously. Add ? cup of water and blend this paste in a blender to make a puree. Heat remaining butter in a pan. Add garam masala, chilli powder and tomato puree fry for 2-3 minutes then add the puree and boil to get thick gravy. Just before serving add milk and paneer cubes and boil for 4-5 minutes. Garnish with chopped cilantro leaves. Serve hot with naan, tandoori roti or pulao.
ingredients- this reciepe serves 5 people
50 g panir
1 bay leaf
1 inch cinnamon sticks
2 cloves
2 cardamom
1 teaspoon chili powder
1/4 teaspoon turmeric
salt, to taste
1 1/2 teaspoons garam masala
3 tablespoons tomato puree
4 teaspoons cream ( you can also use milk instead of cream)
2 tablespoons butter
2 teaspoons kasuri methi
1 onion
4 garlic cloves
1 inch fresh ginger
1 teaspoon sugar
1 tablespoon chopped coriander
directions-
1. Heat 1/2 tbsp butter in a heavy bottom pan.
2. Add cinnamon, cloves, bay leaf & cardamom.
3. Fry 4 seconds.
4. Add paste (onion, ginger, garlic coarse paste with less or no water).
5. Fry it till golden brown.
6. Add all the dry powders, sugar, tomato puree; fry for 2 minutes.
7. Now add 2 cups water,reduce heat to low let the gravy simmer for 8 minutes.
8. Now mix in cream, rest of the butter, kasuri methi & paneer.
9. Also the salt as per taste.
10. Cook till paneer is soft.
11. Serve hot garnished with chopped coriander.
12. you can substitute milk for cream if diet conscious
Paneer goes with Chick peas, Spinach, Peas...etc
Panner is Indian Cheese.. usually you fry it to go with above..
So Curry type ingredients....onion, garlic, cumin, coriander, tomatoe...or just curry powder..
Best as a Vegetarian dish
KADAI PANEER (Wok Fried Paneer with Vegetables)
Ingredients:
8 ounces of paneer (cubed and pan fried)
2 large garlic cloves, finely chopped
1 inch piece of ginger, peeled and finely minced
2 small green thai bird chilies, cut lengthwise in half
1 large onion, thinly sliced
8-10 large white button mushrooms, halved
1 medium bell pepper (red or green), diced
2 roma tomatoes, chopped
1 tbsp turmeric
2 tbsp garam masala
1 tbsp ground cumin
1 tsp red chili powder
? cup roasted unsalted cashews
salt to taste
2-3 tbsp oil (vegetable or canola)
juice of ? a lime
freshly chopped cilantro leaves for garnish
METHOD:
In a wok or large skillet on medium high heat, add the oil and the onions. Stir until slightly browned and add the green chilies, ginger and garlic. Stir and add the turmeric, garam masala, ground cumin, red chili powder and salt. Stir for an additional 4-5 minutes and add the vegetables. Stir for 2-3 minutes, reduce the heat to low and add the cashews and fried paneer cubes. Garnish with freshly squeezed lime juice and chopped cilantro leaves. Serve with fragrant Basmati rice and hot chapathis or rotis.
Variations: feel free to add your favorite combination of vegetables such as carrots, peas, baby corn, zucchini…
You have some good answers here.. I'll just add - the stuff you never heard of in the recipes online you can probably get from an Indian grocery. If you don't have one nearby, check out something like this: http://www.indianblend.com/
Most Indian spices are just a mixture of several you already know. Tandoori Masala, for ex, has 14 different spices in it. Also, it's much cheaper to stock up on spices from Indian and Pakistani grocers than to buy those teensy, wimpy bottles from the mainstream grocery store. Don't be afraid to go ahead and order some of the things you're not familiar with in an Indian recipe you see online. You'll be pleasantly surprised.. most Indian food is delicious and you usually can't go wrong.