Archive for the ‘Paneer Recipes’ Category

Achaariya Paneer

Achaariya Paneer

Aditya Bal learns how to make achaari paneer from Chef A K Sen, corporate chef of the Madhya Pradesh state tourism development corporation.
Ingredients :
:-> 1 cup sliced paneer
:-> 2 Tbsp butter
:-> 1 tsp zeera (cumin)
:-> 2 dried red chillies
:-> 2 onions, sliced and sauteed
:-> 1 capsicum, sliced
:-> 1/2 red bell pepper, sliced
:-> 1/2 tsp red chilli powder
:-> A pinch of turmeric powder
:-> Salt, to taste
:-> 1 tsp dhaniya powder
:-> 1 Tbsp pickle masala
:-> 1/2 Tbsp garam masla

For garnishing:
:-> Grated paneer
:-> Chopped spring onion greens
:-> Chopped coriander leaves
:-> Ginger, julienne
Achaariya Paneer
Method

:-> In a pan add butter. Once it melts, add zeera and dried red chillies.

:-> Add sliced paneer. Saute for 1 minutes.

:-> Now add onions, capsicum, red bell peppers. Saute for 2-3 minutes.

:-> Now add red chilli powder, turmeric, salt and dhaniya powder. Toss.

:-> Add the pickle masala, garam masla. Mix well.

:-> Garnish with grated paneer, sliced ginger or/and chopped coriander leaves & spring onion greens.

Veth Chaman

Veth Chaman

Fried cottage cheese mingled with a varied combination of masalas. Spicy and sinfully delicious, the veth chaman recipe originally comes from Kashmir.
Ingredients :
=> 1 cup warm water
=> 1/4 tsp asafoetida
=> 7 Tbsp mustard oil
=> 500 gm paneer cubes

For the garam masala:
=> 4-5 cloves
=> 1/2 Tbsp cumin seeds
=> 1/2 Tbsp black peppercorns
=> 1/2 Tbsp coriander seeds
=> 3 green cardamoms
=> 1 brown cardamom
=> 1 cinnamon
=> 1/4 Tbsp dry ginger powder

For the paneer base:
=> 2 Tbsp mustard oil
=> 1/2 Tbsp cumin seeds
=> 1 cinnamon
=> 5-6 cloves
=> 1/2 tsp turmeric powder
=> 1/2 tsp red chilli powder
=> 1 1/2 Tbsp kashmiri chili powder
=> 2 tsp dry ginger powder
=> 2 Tbsp curd (whisked)
=> 1/2 cup milk
=> Salt, to taste
=> 3 brown cardamom
=> 3 green cardamom
=> 3 tsp saunf powder
=> 1 1/2 tsp garam masala
Veth Chaman
Method

=> Boil the water and add asafoetida into it.

=> In a pan, fry paneer on both the sides with 7 Tbsp mustard oil.

=> Transfer fried paneer into the asafoetida hot water mix.

For the garam masala:

=> In a different pan, dry roast all the ingredients. Pound them in a mortar and pestle.

For the paneer base:

=> In a pan, add the mustard oil the paneer was shallow fried in plus 2 more Tbsp oil. Now add cumin seeds, cinnamon, cloves, turmeric powder, red chili powder, kashmiri chili powder, dry ginger powder. Mix them well. Add the hing water to de-glaze.

=> In the base mixture add curd, milk, brown cardamom, green cardamom, saunf powder. Mix them well.

=> Add the fried paneer into the base mixture and then add the powdered garam masala to it.

=> Mix the paneer and garam masala well.

=> Then cover it and let it simmer for a while.

=> Serve the veth chaman hot.

Kadahi Paneer

Kadahi Paneer

Cottage cheese (paneer) pieces cooked in thick zingy gravy retaining the aroma of varied spices.

Ingredients :
=> 2 cups cubed (500 gm) paneer (cottage cheese) – deep fried to a light brown
=> 3-4 green chillies-slit a little
=> 1 tsp ginger paste
=> 1/2 cup hung curd
=> 1/4 cup oil
=> 2 tsp cumin seeds
=> 2 bay leaves
=> 1/2 tsp turmeric
=> 1 Tbsp salt
=> 1/2 tsp garam masala
=> 1/2 tsp powdered red pepper
=> 1 Tbsp powdered coriander seeds
=> 1 Tbsp chopped coriander leaves – for garnish
Kadahi Paneer
Method

=> Heat the oil and add the cumin seeds and the bay leaves.

=> When the seeds begin to splutter, add the ginger paste. Saute till a light brown.

=> Add the curd, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till the fat separates.

=> Add the paneer and the green chillies and saute over high heat till the paneer is well mixed with the masalas.

=> Serve the kadhai paneer hot, garnished with the coriander leaves.