Category Archives: Paneer

Tandoori Spicy Paneer with Wilted Spinach

 

Ingredients:

½ a packet of paneer (small pieces)

½ an onion – diced

2 tomatoes – diced

Handful baby spinach

½ a cup of Peas and carrots (not necessary)

½ a cup milk (I used skim)

½ tbs spicy mustard

1 tbs ketchup

Pinch of cumin seeds

Pinch of fennel seeds

Pinch of mustard seeds

2-3 curry leaves

1 tsp red chili powder

½ tsp cumin powder

½ tsp coriander powder

¼ tsp turmeric powder

2 tsp tandoori masala

1 tsp mango powder (aamchur powder)

1 tsp ginger paste

1 tsp garlic paste

Salt as per taste

Sprinkle of black pepper powder

1-2 tbs of oil


Method:

Heat oil in a wok

Add the cumin seeds, fennel seeds, mustard seeds and curry leaves

Let the seeds sputter

Add onions – fry for a few minutes till onions turn translucent

Add tomatoes – let the oil separate from the tomatoes

Add ketchup and mustard

Add ginger and garlic paste

Mix well

Add the paneer let it cook for a couple of minutes

Add milk and let it cook for a couple of minutes

Add the peas and carrots (if you have it)

Add the spices except mango powder (i.e. red chili powder, cumin powder, coriander powder, turmeric powder, tandoori masala powder).

Add baby spinach

Mix well

Add salt and pepper


Once the spinach looks wilted

Add the mango powder (the paneer may start crumbling but don’t worry it thickens the sauce and makes it tasty)


Cook for a very short time (like 3-5 minutes) on medium high

Mix very lightly

Serve hot with roti or bread 🙂

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Paneer Bhindi (Cottage Cheese with Okra)

Ingredients:

Okra – how many ever you want – small pieces
1 pack of paneer – cubed
A pinch of mustard seeds
A pinch of sesame seeds
1 onion – sliced (long)
1 tomato – diced
½ tsp red chili powder
¼ tsp turmeric powder
¼ tsp coriander powder
¼ tsp cumin powder
1 tsp mango powder (Amchur powder)
1 tsp ginger paste
1 tsp garlic paste

Method:
Wash and dry the okra before chopping.
Chop okra and fry to brown on sides (this helps remove the stickiness).
Remove and set on a paper towel.
Add a little extra oil if needed on the pan
Add mustard and sesame seeds; fry till the sesame seeds turn very slightly brown.

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Add the onions and fry till the onions turn translucent.
Add the chopped tomatoes and cook till the oil starts leaving the edges.
Add the ginger & garlic paste and cook till the raw smells disappears.
Add the paneer cubes and mix well.

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Add the spices (red chili, turmeric, coriander and cumin powder)
Cook for 5 – 10 minutes.
Add ¼ cup of water followed by the fried okras.
Let it simmer on medium heat till all the water disappears (or as you like it).
When you are almost ready to serve add the mango powder and let it cook for 2 minutes.

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Serve hot with chapatti or paratha.

Enjoy ☺

Paneer Kheer / Chena Kheer / Cottage Cheese Pudding

OMG I had such a hectic weekend… Scroll down to the recipe if you don’ want to read this longgggg story of how my weekend unfolded.

My car broke down in the middle of the road late Friday night while my husband was out of town and I was on my way to Target to buy a serving dish for Masterchef (lol I have high hopes ;-), but shouldn’t we all). Masterchef was coming to Kansas City for the open casting call the next morning & I seriously wanted to go see what the experience would be like and learn from the other contestants. You know to get an idea & see how long they have been cooking etc & how I would fair and what I could learn from it all. I am all about the learning 😉 well and winning but learning too! hehe. I try and learn or attempt one new thing every month as a life rule, so this was going to be ‘one’ for the month of October 2013.

So the next morning I got my car towed and a friend helped me get to the Mechanic, sadly the mechanic wasn’t done till 4:30 pm to tell me that there was no ‘fuel’ in my car!!! Seriously, what a riot for no gas. Apparently my fuel gauge was not working so it was showing that I had a full tank! (Now this time it wasn’t my fault for driving it empty, lol).

But regardless in the mean time in between trips to the mechanic & studying & an online Tajweed class (I am getting my BA in Islamic Studies at Islamic Online University) I made Paneer Kheer for the casting call and managed to cool it down quickly. I got my car and was home by 5:30 pm to pick up my kheer and head to the city which is approximately 20 mins away depending on traffic, etc (I knew it was a lost cause but I am always willing to try). I got there by 5:50pm but I couldn’t find parking when I finally did I couldn’t find the entrance… Try finding an entrance for a casting call when the line is not there! Oh well the hotel people finally let me in from another entrance but sadly I couldn’t see anyone there from casting team… I guess they were all gone. But no worries I got to eat my wonderful kheer, and so did my husband & a couple of our friends (my husband ate most of it so I had very little to share, lol) but Alhamdullilah (Praise be to God) I am truly a happy girl :).

In the mean time I made a new friend while I was stranded on the road… A couple of nice people stopped to ask me if I needed help and were really kind. A beautiful person stayed with me through out the ordeal and even asked her husband (who was probably happily at home) to come help me out. Overland Park, KS have really nice people (& I do love it here). Since I am new in town I am truly glad that I have gotten to know one more person living close by…

Thank you to Gayle and Steve Rice, my friends Mehwish and Sameera and their wonderful husbands for helping me out. It was a fun late night party on the middle of the road (& no, no cops showed up to break it off 😉 )

Now I just have a few days left in October to try out something new! Wish me luck!

So here goes the recipe for Paneer Kheer 🙂 Enjoy.

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Ingredients:
8 cups of Whole Milk – divided into 2 parts.
2 tablespoons of lemon juice
½ cup sugar (or as per taste)
A pinch of Saffron
1 packet of any sweetener (or regular white powdered sugar)
2 to 3 Green Cardamom – crushed to make powder or (¼ tsp cardamom powder)
4 – 5 Cashew Nuts – crushed
Pistachios to garnish

Cookware needed:
Cheesecloth
1 Non-stick pan or Enamel based cookware
1 Steel pan

Method:
In a steel pan add 4 cups of milk and bring to a boil (stirring occasionally).
As the milk boils add the lemon juice and let the milk curdle (to make paneer).
Once you see a yellowish whey you know your paneer is ready.
Switch off the stove and strain the paneer in a cheesecloth.
Pour cold water over the paneer, tie and let it sit in the cheesecloth for 30 minutes.

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In the mean time use a non-stick pan or an enamel based pan and boil the other 4 cups of milk (stirring occasionally)
Grind saffron and one packet of the sweetener and add to the boiling milk.
Cook this milk on low flame till it has been reduced to half (stirring occasionally).

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Remove the paneer from the cheesecloth and grind it in a food processor if desired. This will give it a smoother texture. (You do not need to this step but I wanted it crushed and smoothed out).

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Add the Paneer to the milk mixture and sugar and bring to a boil (stirring occasionally).
In the same food processor add the cashew nuts and grind to bits.
Add the cashew nuts to the kheer (paneer milk mixture) and cook for a few minutes. (stirring occasionally).
Grind cardamom and add the crushed powder (add this last as the flavor will be stronger then and won’t cook out).
Bring the kheer to a boil and turn off heat.

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Chill before serving.
Garnish with chopped pistachios.

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Eggless Corn and Paneer Pierogi – Desi Pierogi / Momo’s

This recipe is dedicated to my best friend from college – Ania. Her family introduced me to this lovely Polish dish and I fell in love with it instantly. Thanks luv.

Pierogi is a traditional Polish handmade dumpling, typically made with potatoes and cheese. I have created a variation of this dish using corn and paneer with an eggless dough cooked in Indian spices & served with mint chutney.

I used corn for this dish however you can make this with any filling of your choice.

Fried Corn and Paneer Pierogi

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Boiled Corn and Paneer Pierogi (Pierogi can be served boiled or Fried)

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Ingredients for Corn & Paneer Filling:
1 – 11 oz. can of Chipotle Corn Kernel with Red Bell peppers and Chipotle peppers
1 – 10 oz. packet of Fried Paneer
2 tbs of Oil
¼ tsp of Cumin seeds
½ an Onion – diced
½ a Green Pepper (Capsicum) – diced
1 tsp of Ginger paste
1 tsp of Garlic paste
1 tbs of Margarine (or butter)
2 tbs of Sour Cream
¼ tsp Black pepper Powder
¼ tsp Chili powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
¼ tsp Coriander Powder
1 tsp Chaat Masala
2 tbs Lemon Juice
Salt to taste

Method:
In a wok add 2 tbs of oil and cumin seeds.
Let the seeds sputter and add the diced onions.
Fry till translucent.
Add the corn kernels with the chipotle and red peppers (canned item).
Fry for a couple of minutes.
Add the diced green peppers and fry for a couple of minutes
Add the ginger and garlic paste and cook till the raw smells disappears.
Add the butter / margarine and mix well.

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Add the salt & spices – red chili powder, turmeric, cumin and coriander powder.
Cook for a couple of minutes.
Add the fried paneer cubes and mix well.
Cook for a minute.
Add ½ a cup of water cover and cook for 10-15 minutes.
Add the sour cream to mixture.

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The sour cream will make the paneer shred to pieces.
Cook for a couple of minutes, add the chaat masala and lemon juice, cover and cook for another 20 – 30 minutes.

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In the meantime make the dough for the pierogi.

For Eggless Dough:
2 cups of all-purpose flour – keep a little extra aside for rolling the dough.
2 tsp sour cream
2 tbs plain yogurt (I used non-fat)
½ tsp of salt
½ a cup of water
1 tsp of oil (optional)

Method:
Mix the ingredients of the dough and add the water slowly.
Knead the dough and sprinkle flour if needed.
Dough will be slightly sticky, sprinkle extra flour to form a nice round shape.
Wrap the dough in a plastic cling wrap and set aside for 30 minutes.
Use half the dough.
When ready, sprinkle the rolling pin and board with all-purpose flour and roll the dough to less than ¼ of an inch in thickness.
Use a cookie cutter to make as many circles as you can.
Pull the excess dough up and set aside. – You can use the excess dough again if wanted.
Repeat the process with the other half of the dough that was set-aside at the beginning of the process.

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Once the circles have been made, use your fingers to stretch the dough out a bit more into a larger circle. (This will make it close to 1/8 of an inch in thickness).
Add 1 teaspoon of the paneer corn mixture and place in the center of the circle.
Fold the circle in half and press down on the edges.
Use a fork to make lines on the edges of the pierogi.

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Boil a pot with water and a ½ tsp of salt.
Add the uncooked pierogi to the boiling water.
Once the pierogi starts to float you know that it is cooked and ready.
Remove the pierogi and place in a colander to drain excess water.
You can serve the pierogi as is (boiled) or fry them in a little bit of oil, margarine or butter.

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You can freeze the remaining pierogi for later.

Serve with mint chutney or spicy tomato sauce.

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Paneer and Dill Pulao

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Ingredients:
1 – 8 oz. Packet of Fried Paneer
1 Cup Rice
2 Cups Water
2 – 3 tbs of Oil
¼ tsp of Fennel Seeds
¼ tsp of Cumin Seeds
Whole Garam Masala: 

• ½ Small Cinnamon stick

• 2 Cloves

• 4 – 5 Whole Black Peppercorns

• 2 Bay Leaves
2 small Onions – diced
3 small Tomatoes – diced
2 Small Green Chilies – chopped

1 tsp of Chopped Cilantro leaves

1 tbs of Dill leaves – (I only had the dried leaves at home, fresh is better so if you are using fresh dill leaves: use ½ a cup of finely chopped dill leaves)
1 tsp Ginger Paste

1 tsp Garlic Paste


For Paneer Marinade:
1 tbs Mint Chutney
2 tbs Yogurt
1 tbs of M.D.H Shahi Paneer Masala
1 tbs of Shan Beef Biryani (or any other Biryani Mix you have – this is optional)
¼ tsp of Black Pepper
¼ tsp of Red Chili Powder
¼ tsp of Cumin Powder
½ tsp of Coriander Powder

Method:
In a separate bowl marinade the paneer pieces with the above ingredients and set aside for 20 minutes.
Soak the rice in water and set aside for 20 minutes as well.

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In a pressure cooker, heat the oil and add the fennel seeds, cumin seeds and the whole garam masala spices and let it sputter.
Add the onions and fry till translucent.
Add the tomatoes and green chili and fry till tomatoes are soft.
Add the ginger and garlic paste and cook till the raw smell disappears.
Add the Cilantro leaves and the dill leaves and cook for a minute.
Add the marinated paneer and fry for a few minutes. Be careful not to break the paneer pieces.

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Drain the water from the rice and add the wet rice to the paneer mixture.
Carefully mix well for a minute or two.
Add the water and cover the pressure cooker with the weight on it.
Let it cook for 2 whistles and lower the heat for another whistle.
Turn off heat after 5 minutes and let the steam escape on its own.
Once all the steam has been released, you can open the pressure cooker and mix well.

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Serve with raita and Dal Makhani https://desipalate.wordpress.com/2013/07/07/dal-makhani-creamy-black-lentils/.

Happy Eating ☺

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