Paneer with tomato
Grind a lot of tomatoes with garlic and rock salt. Saute onions in oil, can add some capsicum. Then add puree and cook until oil separates. Add paneer. Then garam masala and kasuri methi
Showing posts with label Paneer. Show all posts
Showing posts with label Paneer. Show all posts
August 9, 2023
November 7, 2022
October 15, 2020
Week 7 recipe - Cabbage Paneer sabzi
Ingredients
- cabbage, two cups, washed and cut
- broad beans, 1 cup
- big onion, 1 cup
- tomato, chopped, 2 cups
- green chilli, 2
- chilli powder
- coriander leaves
- paneer, 10 pieces
- badam, 3
- cashew, 4
- coconut, 2 tbsps
- kasa kasa, to taste
- fried gram, 2 tbsps
- cloves, 2
- cardamom, 2
- oil or ghee and salt
- Cook broad beans and cabbage.
- Put ghee in a kadai and roast onion, tomato, green chillies. Add turmeric powder and chilli powder.
- Add cooked cabbage and broad beans. Add salt and the ground masala.
- Turn off heat and add paneer and coriander leaves.
September 11, 2020
Week 3 recipe - Paneer, Summer squash and Red bell peppers
Use whatever summer squash is available: yellow or green zucchini or bottle gourd. Contrast colours for visual impact: yellow zucchini with red bell peppers, or green squash with yellow bell peppers.
Amma was not too keen on making this because of the long list of ingredients! But she finally agreed and it was actually very simple to make and delicious.
- 1/2 tbsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp ground fennel
- 1/4 tsp turmeric
- 3/4 tsp garam masala
- 1/4 cup fresh or dried coconut
- 1/2 cup water
- 4 tbsps ghee or mixture of oil and butter
- paneer, about 170 gms, cut into cubes
- 1 whole dried red chilli
- 1/2 inch ginger, sliced into paper thin rounds
- zucchini or 10-inch bottle gourd
- 2 small red, yellow or green bell peppers, cut lengthwise into thin strips
- 1 1/4 tsp salt
- 1 tomato, diced
- 3 tbsps fresh coriander
1. Combine the ground coriander, cumin, fennel, turmeric, garam masala, coconut and water in a small bowl.
2. Heat ghee in a heavy-bottomed pan till over moderate heat. When hot, gently add the paneer cubes and fry for about 5 minutes, constantly turning the cubes till they are evenly brown.
3. Raise the heat a little, add the red chilli and ginger and fry until they darken a few shades. Stir in the squash and bell peppers and saute for about 10 minutes till the squash is cooked. Add the salt, spice paste and tomato, reduce the heat and stir-fry until the tomatoes are soft and the dish is dry. Add the fresh herbs, stir and serve.
March 17, 2019
February 26, 2010
Paneer in hot garlic sauce
Paneer in Hot Garlic Sauce
(Adapted from Nita Mehta's zero oil recipes)
This recipe uses lot of tomato ketchup and the ketchup overpowers the taste of other ingredients. Everyone loved the dish but next time I will reduce the quantity of ketchup.
1 cup paneer (tofu) - cut into cubes or triangles
4 cloves garlic
1 dry, red chilli - deseeded and chopped
1 small onion - chopped
1 capsicum - cut into tiny cubes
5 tbsps ketchup
1 tsp red chili sauce (I used sriracha)
1 tbsp soya sauce
1/2 tsp pepper
salt
1/2 tsp sugar
2 tsp vinegar
2 tbsp cornflour mixed with 1/2 cup water
To prepare garlic sauce, peel and mash the garlic well. Heat pan. Add garlic and red chili bits. Remove from fire and stir till garlic starts to change color. Keep pan back on flame and add onion and cook till soft.
Add ketchup, red chili sauce, soya sauce, pepper and salt. Cook for 1 minute on low heat. Add sugar and vinegar. Add capsicum, salt and 1 1/2 cup water. Give one boil. Add cornflour paste, stirring all the time. Add paneer and cook for 2 minutes. Serve hot with rice.
(Adapted from Nita Mehta's zero oil recipes)
This recipe uses lot of tomato ketchup and the ketchup overpowers the taste of other ingredients. Everyone loved the dish but next time I will reduce the quantity of ketchup.
1 cup paneer (tofu) - cut into cubes or triangles
4 cloves garlic
1 dry, red chilli - deseeded and chopped
1 small onion - chopped
1 capsicum - cut into tiny cubes
5 tbsps ketchup
1 tsp red chili sauce (I used sriracha)
1 tbsp soya sauce
1/2 tsp pepper
salt
1/2 tsp sugar
2 tsp vinegar
2 tbsp cornflour mixed with 1/2 cup water
To prepare garlic sauce, peel and mash the garlic well. Heat pan. Add garlic and red chili bits. Remove from fire and stir till garlic starts to change color. Keep pan back on flame and add onion and cook till soft.
Add ketchup, red chili sauce, soya sauce, pepper and salt. Cook for 1 minute on low heat. Add sugar and vinegar. Add capsicum, salt and 1 1/2 cup water. Give one boil. Add cornflour paste, stirring all the time. Add paneer and cook for 2 minutes. Serve hot with rice.
January 15, 2010
Methi Paneer Buns
I usually have lunch pretty early and by 3 in the evening I feel very hungry. Never know what to make for my evening snack. It cannot be too heavy but it should also fill my stomach. No fried stuff. Nothing too sweet. You see my problem........ Luckily I found this recipe. Methi paneer bun is a perfect evening snack and I will be making these quite often.
Methi Paneer Buns (makes 8-10)
For the recipe go here . I only changed one thing. Instead of 2 cups paneer, I added 1 cup paneer and 1 cup yogurt. These buns were just fabulous.You have to try them.
Methi Paneer Buns (makes 8-10)
For the recipe go here . I only changed one thing. Instead of 2 cups paneer, I added 1 cup paneer and 1 cup yogurt. These buns were just fabulous.You have to try them.
September 11, 2009
Paneer in red gravy
I have attempted to make red gravy for curries many times but it has never come out well. It will either be too watery or not red enough. Came across this recipe in one of Nita Mehta's cookery books and the picture looked so good that I had to make it. I am so glad that I did as the dish was scrumptious! The gravy was flavorful with just the right consistency. I followed the recipe closely and modified only couple of steps.
Paneer in Red Gravy
250 gm paneer - cut into 1" cubes
1/2 tsp cumin seeds
1 1/2 tsp ginger-garlic paste
6 tomatoes
1 tbsp dry fenugreek leaves
2 tsp tomato ketchup
2 tsp coriander powder
1/2 tsp garam masala
salt to taste
1/2 tsp red chilli powder
1/2 cup water, 1/2 cup milk
1 tbsp oil
Boil tomatoes in water. Cover and cook till tomatoes are soft. Remove skin and cool. Grind the tomatoes to a smooth puree using some of the water if necessary.
Heat oil in a kadhai and add jeera. When it splutters, add ginger-garlic paste. Add the tomato puree and cook till puree turns semi-dry. Add kasoori methi and tomato ketchup. Add coriander powder, garam masala, salt and red chilli powder. Mix well for a few seconds. Cook till the masala turns dry. Add water. Boil. Simmer on low heat for 4-5 minutes. Remove from fire and cool.
Add milk to the cold masala to get a thick curry, mix gently. Heat curry on low flame. Add paneer cubes and keep stirring gently on low flame till just about to boil. Turn off gas.
Serve hot. Just before serving, swirl a tsp of curd or cream over the gravy.
Alternately, you can use tofu instead of paneer.
Paneer in Red Gravy
250 gm paneer - cut into 1" cubes
1/2 tsp cumin seeds
1 1/2 tsp ginger-garlic paste
6 tomatoes
1 tbsp dry fenugreek leaves
2 tsp tomato ketchup
2 tsp coriander powder
1/2 tsp garam masala
salt to taste
1/2 tsp red chilli powder
1/2 cup water, 1/2 cup milk
1 tbsp oil
Boil tomatoes in water. Cover and cook till tomatoes are soft. Remove skin and cool. Grind the tomatoes to a smooth puree using some of the water if necessary.
Heat oil in a kadhai and add jeera. When it splutters, add ginger-garlic paste. Add the tomato puree and cook till puree turns semi-dry. Add kasoori methi and tomato ketchup. Add coriander powder, garam masala, salt and red chilli powder. Mix well for a few seconds. Cook till the masala turns dry. Add water. Boil. Simmer on low heat for 4-5 minutes. Remove from fire and cool.
Add milk to the cold masala to get a thick curry, mix gently. Heat curry on low flame. Add paneer cubes and keep stirring gently on low flame till just about to boil. Turn off gas.
Serve hot. Just before serving, swirl a tsp of curd or cream over the gravy.
Alternately, you can use tofu instead of paneer.
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