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.

Paneer Bhurji

A sure-shot way to get my son to eat Paneer is to make Paneer Bhurji. It gets made quickly and can be eaten in a number of ways.

You need:

• 250-300 gms cottage cheese / paneer - fresh or frozen
• 1 onion finely chopped
• 2 tomatoes finely chopped
• 1/2 capsicum finely chopped
• 1 tsp finely chopped / grated ginger
• 1-2 green chillies
• 1/4 tsp cumin seeds / jeera
• 1/4 tsp turmeric powder / haldi
• 1/4 tsp red chillie powder
• 1/4 tsp cumin powder / jeera powder
• 1/4 tsp coriander powder / dhaniya powder
• 1/2 tsp garam masala
• 2 tbsp full cream
• 3-4 tbsp milk
• Oil
• Salt
• Coriander leaves for garnishing

Steps:

• In a pan on medium to low heat, heat some oil, add the jeera seeds and allow it to splutter.
• Add the ginger and after a few seconds add the onions. Fry till pink.
• Add the tomatoes and fry till soft.
• Add the dry spices and mix well. Add the capsicum, mix well and turn off the heat. Keep this covered.

• Crumble the paneer with your fingers. Add it to the onion tomato paste. Season with salt.

• Return to the heat. Add the cream and milk and let it heat up well.
• Check seasonings and adjust as per taste.
• Serve hot garnished with coriander leaves.

Notes:

• If you are using frozen paneer, let it sit in boiling hot water for 30 mins. The paneer will be softer.
• Make an instant wrap. In a roti, add some sliced onions, Paneer Bhurji, salad leaves and chaat masala. Roll up and it's ready to eat. Makes it easier to pack for lunch boxes.
• Use it as a sandwich filling and toast or grill.
• Left over paneer bhurji can be made into a tasty and quick snack / starter. Watch this space for the recipe.

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.

Dum Aloo

Baby Potatoes, a complete delight to look at. I have been thinking of making Dum Aloo for quite a while now. But almost always have just roasted them or made it into a dry subzi to cut down the cooking time.

I finally decided to get the ingredients ready, oven roast the baby potatoes as a variation and then make the Dum Aloo.

You need:

• 15 baby potatoes
• 3 tomatoes puréed
• 3 tbsp yoghurt / dahi
• 3 cloves
• 3 peppercorns
• 1 brown cardamom
• I" stick cinnamon
• 2 bay leaves
• 1 tsp cumin powder / jeera powder
• 1 tbsp coriander powder / dhaniya powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder / haldi
• 1 tsp red chillie powder
• 2 tbsp cashew nuts
• 3 tbsp full cream
• 3 tbsp oil
• Salt

To grind to a paste:

• 2 onions large diced
• 2 garlic pods
• 1" piece ginger

Steps:

• Wash the baby potatoes well and pressure cook to 1 whistle. Cool and peel and prick well with a fork.
• Preheat the oven to 200degrees C.
• Toss the pricked baby potatoes in 1 tbsp of oil and little salt and spread it in a lined baking tray.
• Bake for about 20 mins or more till slightly browned.
• Take 1 tbsp oil in a pan and sauté onions, garlic and ginger till brown. Cool and grind to a paste with the cashew nuts.

• In the same pan heat 1 tbsp oil and add cloves, peppercorns, cardamom, cinnamon and bay leaves for a few seconds. Then add the ground paste and sauté for 2 mins.
• To this add the puréed tomatoes and the dry spice powders. Stir around for about 2-3 mins.
• Beat yogurt well and add along with salt. Add water to make it a gravy consistency. On a low flame let it come to a boil.

• Add the roasted baby potatoes and cream. Check seasonings and adjust. Let it come to a boil again. Then take off the heat and keep covered for 5-8 minutes for baby potatoes to absorb the spices and flavors.
• Garish well with chopped coriander leaves and little cream.

Enjoy with hot rotis or rice.

Notes:

• You can either deep fry the pricked baby potatoes or stir fry in a pan with 1 tbsp oil as per your taste.
• Add 1 tbsp tomato paste for a redder curry. You can then reduce the yoghurt to 2 tbsp.
• Grind green chillies while making the onion paste if you would like the Dum Aloo to be spicier.

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.