Phalahari Kadhai Paneer – Recipe

(Cottage Cheese (Paneer) cubes cooked in rich tomato gravy, a Phalahari dish)

Cooking time: 20 minutes

Preparation time: 20 minutes

To serve: 4

Ingredients:

Paneer -250 gm

Tomato Puree – 200 gm

Cloves -4

Cinnamon stick -1”

 Green cardamom-2-3

Cumin seed -2-3

Pepper corns-3tsp

Tomatoes- 2

Ginger paste-1 tsp

Ginger juliennes-1 tbsp

Green chiies-3

Desi Ghee- 2 tbsp

Rock salt

Recipe: Cut the Paneer into 1” cubes.  Cut each tomato into 8 parts and deseed.  Slit the green chilies. Dry roast the cloves, Cinnamon stick, Cumin seeds, pepper corns and cardamoms. Remove from pan and allow cooling slightly.  Coarsely grind the spices.  Heat the ghee and add the ginger paste.  Saute it and add tomato puree.  Add half the ground spices and 1 cup of water and let it boil.  Add Paneer cubes and allow simmering for 5-6 minutes.  Add tomatoes and simmer for 2-3 minutes.  Add the ginger juliennes, remaining ground spices, slit green chilies.  Season with rock salt and serve hot.

pic courtesy:http://im.rediff.com/getahead/2013/apr/11recipe-phalhari-kadhai.jpg

Recipe: Paneer Cutlet

(It is a delicious snack)

Ingredients:

-Malai Paneer -250 gm,

-Two finely chopped spring onions

-1 tbsp each of minced green chili and chili powder

-Salt to taste

-1 tsp finely chopped coriander leaves

-breadcrumbs

-2tsp finely chopped mint leaves

-Oil

Method:

Crumble the Malai Paneer and mix with Chilies, coriander, mint, onions, chili powder and salt.  Shape it into round balls and dip in breadcrumbs.  Dry for 10 minutes. In hot oil, deep fry the cutlets until it is golden brown on both sides. Serve with toast or in round bread rolls.

 pic courtesy:http://images.mapsofindia.com/my-india/Aaloo-and-Paneer-Cutlets.jpg

The Gorgeous Paneer Tikka-Recipe

(This is a rich mix of spices and marinated paneer Cubes)

Ingredients:

For Paneer Tikka:

Malai Paneer-200 gm

Red capsicum cut into 2” cubes-3

Yellow capsicum cut into 2” cubes-3

Green Capsicum cut into 2” cubes-3

Hung Curd-50 gm

Ginger Garlic Paste-15 gm

Red chili powder-1tsp

Turmeric powder-1/2 tsp

Garam masala powder-1tsp

A small pinch of Kasuri Methi

Lemon-1

Preparation:

-Cut Paneer into five equal strips and keep it in a bowl

-Add hung curd, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, lemon juice, Kasuri Methi and salt.

-Mix well and set aside for at least 30 minutes for marinating.

-Skewer the cubes of paneer and capsicum and grill them on a charcoal Sigdi or Tandoor.

-The left over paste of marination will be used to make the gravy.

For Gravy:

Oil-50 ml

Kashmiri red chili-5

Cloves-1/2tsp

Shah Jeera-1/2 tsp

Black pepper corns-1/2 tsp

Cinnamon-1 stick

Green Cardamoms-4-5

Ginger Garlic paste-1 tsp

Green Chilies-5

Crushed red chilis-5gms

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Garam Masala Powder-1/2 tsp

Onions-2

Capsicum-1

Coriander root -20 gm

Coriander Powder-1/2 tsp

Fresh tomatoes -2

Tomato ketchup-10 gms

Cashew nuts-20 gm

Magaj-20 gm

Till-20 gm

Sugar -5gm

A small pinch of Kauri methi

Butter-10 gm

Fresh cream-10 gm

Preparation:

-Dry roast Cashew nuts, Magaj and Till in a pan and grind it to a smooth by adding some hot water. Keep aside.

-In a pan heat the oil and add cloves, shah jeera, cinnamon, black pepper corns, cardamom and Kashimiri red chilies.

-When Saha jeera and cloves start t splutter add the slit green chilies, ginger-garlic paste, turmeric powder, crushed red chilies, red chili powder, garam masala powder and stir it a bit.

-Now add finely-chopped onions and allow it to turn slight golden brown.

-Once the onions turn golden brown put it in the chopped tomatoes/tomato puree, finely-chopped capsicum and finely-chopped coriander root and allow it to cook further until tomatoes are fully cooked.

-Add the past to nuts to cook it until   the oil starts to separate.

-Add in the grilled paneer and capsicum cubes along with the left over marination and cook it for another five to seven minutes.

-Add salt to taste and a pinch of Kasuri Methi, Coriander powder and sugar.  Finally mix in the Fresh Cream.

-Top it up with lots of butter, garnish with chopped coriander and serve hot.

pic courtesy:http://images.tastespotting.com/thumbnails/352785.jpg