Shahi Paneer

One morning, my extremely fussy son comes and tells me: Amma, I had Paneer at school. It was spicy but I ate it all up. Can you make that today.

Bells started ringing in my head. My son liked something!!! I asked him to describe what he had eaten and I put together this recipe for lunch. 

He liked it, my day was made :)

You Need:

• 300 gms Paneer
• 1 large onion diced
• 3 tomatoes puréed and strained
• 1 green chili
• 1" ginger chopped
• 1 clove garlic chopped
• 1 tbsp tomato paste
• 1/4 cup cashed nuts soaked in warm water
• 1 small green cardamom
• 1 big brown cardamom
• 1 bay leaf
• 3 cloves
• 5 peppercorns
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder / jeera powder
• 1/2 tsp coriander powder / dhaniya powder
• 1/4 tsp kasuri methi / dried fenugreek leaves
• 1/4 cup + 1 tbsp cream
• 3-4 tbsp Clarified butter / Ghee or Oil
• Chopped coriander for garnishing

Steps:

• Keep the paneer soaked in hot boiling water till you need to use it.

• In a pan heat 1 tbsp of ghee/oil and add the green cardamom.
• Then add the onions, ginger, garlic and green chili. Sauté till it starts browning.

• When it cools, grind it to a paste with the cashew nuts.
• In the same pan heat the remaining ghee/oil, and add the remaining whole spices.
• Then add the onion paste, the tomato purée and the tomato paste.

• Stir well. Add water as required for desired consistency.
• Mix in the remaining spices and salt.
• Add the cream. Drain the paneer and stir it in. Allow it to come to one boil. Check salt and seasonings and adjust as per taste.

• Garnish with chopped corriander and cream and serve hot with rice or rotis.

Notes:

• For a low fat version, substitute the cream with milk. Add water accordingly if you will be adding milk.
• Soaking the paneer in hot boiling water keeps it soft.

Dried Fenugreek Leaves / Kasuri Methi

I like to have my spices / condiments freshly ground. The aroma wafting through the house is heady. I make small batches of daily spices like cumin and coriander powders in small batches.

A friend once told me that she made Kasuri Methi at home and I was quite surprised as to why one would go to such efforts. And then she explained how the store bought ones are not very clean, may have dirt traces and not as fragrant.

The first time I made a batch at home, I swore I would never buy Kasuri Methi from the store again. Make one small batch at home and I can promise you that you would never ever pick a pack off the shelf again.

You Need:

• A large bunch Fenugreek / Methi leaves

Steps:

• Pluck the leaf clusters off the stems.
• Wash well in multiple changes of water till you see clear water.
• Spread it out on a clean towel to dry.
• Chop coarsely. Preheat oven to the lowest temperature.
• Spread leaves on a lined baking tray.
• Bake it for about 40-60 minutes depending on the quantity and the temperature of your oven. I did my batch at 100degrees C for 50 minutes.
• Once you notice that the leaves are getting crisp and have lost their moisture, switch off the oven and let the tray remain in till it cools. You could leave the oven door slightly open if you think the oven is too hot.
• Once completely cooled, store as is in a clean jar. Else, you could crush the leaves slightly with your fingers and store it.
• Make sure the jar that you are using is completely dry and the lid is tight. This helps retain its freshness.
• Store in the refrigerator if you want to use it for longer periods. 

Notes:

• You can also dry curry leaves or mint leaves in this method.
• You can also sun dry the fresh leaves if you have steady sunlight for a few days in a row.
• Use while making Methi Malai Mutter or Paneer with Capsicum and Kasuri Methi.

Methi Malai Mutter

I had a bunch of Methi leaves lying in the fridge and I wanted to make something beyond the usual Methi parathas or aloo methi subzi.

I thought of the rich in taste, Methi Malai Mutter. But then, was skeptical, the last time I made it - complete, total disaster. I usually try a recipe at least twice before I give up on it. At my second attempt, I managed to make sure everyone at home relished it.

You need:

• 2 cups Fenugreek leaves / Methi
• 3/4 cup green peas
• 2 medium onions diced large
• 1/2 inch piece fresh ginger
• 2 cloves garlic
• 2 tbsp Cashew nuts
• 1-2 Green chillies
• 1/4 tsp dry mango powder / amchur
• 1/4 tsp Garam masala
• A big pinch Kasuri Methi / dry fenugreek leaves
• 1/2 tsp red chillie powder
• 1/2 cup fresh cream
• 2 tbsp oil
• Salt to taste

Steps:

• Clean, wash and chop finely the Methi leaves.
• In a blender add the onions, ginger, garlic, green chillies and cashew nuts and grind to a paste. Add a few tsps of water if required.
• Heat oil in a pan. Add the onion paste and sauté till the raw smell goes, approx 5 minutes.
• Add the methi leaves and sauté for 4-5 minutes.
• Then add the green peas, chillie powder, amchur, kasuri methi and garam masala powder. Add salt. Cook till the peas are soft. Add water if required.
• Add the fresh cream. Make sure the heat is turned to low once you have added the cream. Else the cream might curdle. Heat till warm. Check seasonings and adjust if required.
• Serve hot with any type of Indian flatbread.

Notes:

• I did not add green chillies as my kids do not eat spicy food. Feel free to increase the quantity for added heat.
• If you want to go slow on calories, you can add milk instead of cream.

Paneer with Capsicum and Kasuri Methi

I am usually at my wits end on what to cook each day. I have a family with varied tastes in food. But Paneer is something that everyone loves.

I made this simple dish with Paneer, Capsicum and Kasuri Methi. It comes together in a few minutes, goes great with rotis and tastes wonderful.

You Need:

• 200 gms paneer cubed
• 1 onion thinly sliced
• 2 tomatoes chopped small
• 1 medium size capsicum diced (I used half green and half red capsicum)
• 1/2 tsp cumin seeds / jeera
• 1 tsp Ginger chopped fine
• 1/4 tsp turmeric powder
• 1/4 tsp chillie powder
• 1/2 tsp cumin powder / jeera powder
• 1 tsp coriander powder / dhaniya powder
• 2 tsp Kasuri Methi / Dried Fenugreek Leaves
• 1/4 heaped tsp Everest Kitchen King Masala
• Salt to taste
• 2 tbsp Oil

Steps:

• In a pan heat the oil and add the Cumin seeds. When it splutters, add the sliced onions and ginger. Sauté till it gets translucent.
• Add the tomatoes, turmeric, chillie, cumin and coriander powders. Cook till the tomatoes get pulpy.
• Then add the diced capsicum, kasuri methi and the Kitchen King masala powder and stir till the capsicum is well coated with the spices. Salt as per taste.
• Add the paneer and mix well. Check salt.
• Garnish with chopped coriander leaves.
• Serve hot with rotis.

Notes:

• You can replace the Kitchen King Masala with Garam Masala powder
• If you want a gravy, replace 1 tomato with a tbsp of tomato paste and little water.
• I like the capsicum a little crunchy, you can allow it to cook a little more if you like it soft.