Palak Paneer

Palak Paneer is a North Indian curry recipe made of blanched spinach and soft paneer cooked in onion tomato gravy. Spinach is blanched to retain its color which is pureed along with herbs and chili. It is then cooked in onion-tomato gravy seasoned with spices. Paneer is simmered in the palak gravy and topped up with fresh cream and kasuri methi. It is served best with roti or naan.

Ingredients :

For the palak puree :

• Palak Leaves - 1 bunch (approx. 250 gms)
• Green Chilies - 2
• Garlic Cloves - 2
• Ginger - 1/2 inch

For the the palak gravy : 

• Onion - 1 medium-sized
• Tomato - 1 medium-sized
• Garlic Cloves - 5
• Jeera - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Chili Powder - 1/2 tsp
• Hing a pinch
• Garam Masala Powder - 1/2 tsp
• Kasuri Methi - 1 tsp
• Paneer - 250 gms
• Fresh Cream - 2 tbsp
• Oil - 1 tbsp
• Butter - 1 tbsp
• Salt to taste

Method :

For making palak puree :

• Pick the palak and immerse in water for sometime so that soil settles down. Take out the palak in a strainer and wash again in running water.

• Boil enough water in a vessel. When its boiling add 1/4 tsp salt, stir. Switch off the flame and immerse the palak in hot water and leave it for 3-4 minutes. Meanwhile take a bowl of normal water and add few ice cubes and set aside to immerse drained palak leaves

• Strain the palak leaves. Reserve the stock to use it later. Immediately immerse it in ice cold water. Let it rest for 2 minutes.

• Drain the ice cold water and transfer the palak into a mixer jar along with roughly chopped green chilies, garlic and ginger. Grind it to a fine puree.

To make the palak curry :

• In a pan heat oil and butter. You can use only butter, but make sure not to burn it. Oil is added along to avoid burning of butter. Add jeera and let it splutter. 

• Add finely chopped onions and saute till golden. Add finely chopped garlic and saute till raw smell goes away. No need of browning it.

• Add finely chopped tomatoes and fry till tomatoes are mushy and oil oozes out. Add turmeric powder, chili powder, hing and saute well.

• Add palak puree and stir well.

• Add required amount of reserved stock, stir and cook for 8 mins or till the palak is cooked. 

• Add in salt, garam masala powder and mix well. Add paneer cubes, stir gently and simmer for 1-2 mintues till paneer becomes soft.

• Add in fresh cream and stir gently so that cream gets incorporated with palak gravy. Lastly crush kasuri methi between your palms and add. Stir and switch off the flame.

• Serve palak paneer hot with roti, naan or jeera rice. Top up palak paneer with fresh cream while serving.

Capsicum Masala | Green Pepper Masala

Capsicum Masala, a  flavorful dish and made with simple ingredients. It  is good combination for all types of rotis.

Ingredients :

• Capsicum - 1
• Onion - 1 (finely chopped)
• Tomato - 1 (make it as puree)
• Bay leaf - 1
• Cinnamon -2
• Cloves - 2
• Cardamom - 1
• Ginger-Garlic Paste - 1 tbsp
• Turmeric powder - 1/4 tsp
• Chilli Powder - 1 tsp
• Coriander Powder - 1 tsp
• Garam Masala Powder - 3/4 tsp
• Salt to taste
• Coriander Leaves for garnishing
• To grind:

• Cashews - 1 tsp
• Fennel seeds - 1 tsp
• Poppy seeds - 1/2 tsp (optional) 

Method :

• Heat oil in a pan, add cinnamon, cloves, bay leaf, cardamom & fry for few seconds.
• Now add chopped onion, fry till the onions turn golden brown then add ginger garlic paste and fry until the raw smell goes away.
• Now add chopped capsicum & fry till it turns to light green.

 

•  Now add tomato puree. Mix it well, add some water and let it boil.

• Add all the powdered spices mentioned above (Chilli pwd, Coriander pwd, Turmeric pwd, Salt,  Garam Masala pwd) and mix it well. Cook it for 15 mins until the raw smell of masala goes away.

• Here I don't have poppy seeds so I grind the mixture only with Cashews & Fennel seeds. If u have poppy seeds you can add it to make the dish more flavorful.

• Now add the above mixture to the gravy, stir well & cook it for another 15 mins.

• Now the gravy is in prefect Consistency ,sprinkle some coriander leaves and switch off the flame.

• Capsicum Masala is ready to serve.

                  

Kadai Paneer

Kadai Paneer is a popular, delicious and easy recipe with mouthwatering combination of paneer, capsicum, onion, tomato and Indian spices. It is generally served with Indian breads like roti, naan, kulcha, paratha and also can be served with mild flavored rice dish.

Ingredients :

• Paneer - 250 gms
• Onion - 2 medium-sized
• Tomato - 3 medium-sized + 1 small tomato
• Capsicum - 2
• Ginger-Garlic Paste - 1 tbsp
• Kashmiri Red Chili Powder - 1 tsp
• Coriander Powder - 2 tbsp
• Kasuri Methi (dry fenugreek leaves) - 2 tsp
• Oil - 3 tbsp
• Fresh Cream - 2 tbsp
• Salt to taste

Method :

• If using frozen paneer, defrost it and place the cubes in hot for 10 minutes to keep them soft. Drain and set aside.
• Make puree of 1 small tomato. Chop capsicum into 1-inch pieces.
• In a kadai/ pan heat oil on medium flame. Add finely chopped onions are saute till translucent.

• Add ginger-garlic paste and saute until raw smell goes away. Then add finely chopped tomatoes and saute untill they are soft. 

• Add tomato puree and saute till oil separates. Add coriander powder, chili powder and mix well.

• Add chopped capsicum, salt and cook for 3 minutes. Crush dried fenugreek leaves (kasuri methi) by rubbing between the palms and add to the curry. Mix well.
• Add required amount of water and let it come to a boil. Add paneer cubes, mix well and let it cook.

• At last add fresh cream, mix well and switch off the flame. Garnish with coriander leaves and serve hot.

Paneer Do Pyaaz

Paneer do Pyaaz is North Indian curry recipe wherein amount of onions is relatively large compared to other ingredients. It is a simple appealing paneer dish where sliced onions are pan-fried with spices and crushed tomatoes, which compliments the soft and creamy taste of paneer. Whatever the occasion, pair it with any Indian bread or mildly flavored rice such as Jeera Rice, Peas Pulao etc..

Ingredients :

• Paneer - 200 gms
• Onion - 4 large
• Green Chilli - 2
• Tomato - 3 medium
• Ginger-Garlic Paste - 2 tbsp
• Cumin Seeds - 1 tsp
• Green Cardamom - 2
• Bay Leaf - 2
• Chili Powder - 1 tsp
• Coriander Powder - 2 tbsp
• Turmeric Powder - 1/4 tsp
• Garam Masala - 1/2 tsp
• Everest Shahi Paneer Masala - 2 tbsp
• Kasuri Methi - 1 tsp
• Fresh Cream - 2 tbsp + for garnishing
• Coriander leaves chopped - 1 tbsp
• Salt to taste
• Oil - 5 tbsp
• Water as required

Preparation :

• Cut paneer into 1-inch cubes. Crush 2 tomatoes and finely chop 1 tomato.
• Finely chop 2 onions. Cut remaining 2 onions into 4 equal parts and separate its layers.

Method :

• Heat 1 tbsp oil in a pan and shallow fry onion layers until transparent. Transfer to a plate.

• Heat remaining oil in the same pan. Add cumin seeds, green cardamom, bay leaf. 

• When they begin to sizzle add chopped onion and saute until light brown.

• Add ginger-garlic paste and slit green chilies.Saute till raw smell goes away.

• Add crushed tomato puree and chopped tomato.

• Saute until oil separates.
  

• Add chili powder, coriander powder, turmeric powder, garam masala, everest shahi paneer masala and salt. U can increase/decrease the amount of chilli powder and shahi paneer masala to make it spicy as u like. Saute for a min.
  

• Take kasuri methi on your hand. Crush it by rubbing in between your palms and add into the pan. Discard any residue. Fry for a min.

• Add sauteed onion cubes and paneer cubes. Mix well.

•  Add required amount of water as per desired consistency. Check for seasoning and adjust. Let it boil.
  

• When oil floats on top, sprinkle chopped coriander and mix well.

• Add fresh cream, stir once and switch off the flame. Do not cook for long time after adding cream, it would curdle.
  

• Transfer prepared sabji to serving bowl. Pour cream over top and serve with any Indian bread or mildly flavored rice.