Kadhai Paneer(Spicy Indian Cottage cheese with pepper)

Here comes the second contestant in the marathon.

Ingredients


Paneer 1cup chopped
green bell pepper/capsicum 1/2cup chopped
green peas-1/4 cup
tomatoes-1/2cup diced
onions chopped 1cup
green chillies -4 slit
ginger garlic paste-1tsp
garam masala-1-2tsp
red chilli powder-1tsp
salt -taste
turmeric powder-1/4tsp
bay leaf-1
cinnamon stick-1/4"(optional)
heavy cream-1/4 cup
oil/butter-1tbsp

Procedure:
1)Add oil to a pan with onions,bay leaf,cinnamon stick,ginger garlic paste and saute till onions are tender.
2)Now put in the chopped tomatoes,green bell pepper,peas,green chillies and fry till all the vegetables are thoroughly cooked on low to medium flame.
3)Add the spices,salt,turmeric powder,red chilli powder and garam masala mixwell and then toss the chopped paneer.
4)Here goes the best part,add the fresh cream to the above mixture and let the whole curry cook for 10 to 15 min on low flame.
5)Serve hot with rotis.




P.S:Donot add too many tomatoes as this is more of a dry curry.


Storage:Stays fresh for 4 days in refrigerator.

Paneer Bhurji (Spicy mashed Indian cottage cheese)

Hi Folks,
A few days ago I was on a paneer marathon...tried a few.Let's take a quick look.

Ingredients


Paneer 1 cup (mashed/cut very thin)
Tomatoes-2 medium
chopped onion-1 cup
green chillies-4 slit
ginger garlic paste-1/2 tsp
garam masala -1tsp
red chilli powder -1tsp
salt -taste
turmeric powder-1/4 tsp
hing-1/4 tsp
bay leaf-1
coriander leaves-1cup chopped
oil/butter-2 tbsp 

Procedure:
1)In a pan add some oil,bay leaf,hing,chopped onions,ginger garlic paste and saute till the onions turn golden in color.
2)Then add the chopped tomatoes,green chillies,salt,red chilli powder,garam masala,turmeric powderand fry on low to medium till the gravy is cooked.
3)Now add the paneer mix well and finally the coriander leaves which will give the curry an excellent aroma.
4)Cook for 10 to 15 min and adjust spices accordingly.
5)Serve with rotis.




P.S:Careful with the paneer as it being the sole ingredient while frying.


Storage:Stays fresh in refrigerator for 3 days.

Spicy Potato Curry in Tomato sauce

Spicy Potato Curry

Ingredients:

Boiled Potato -4 (medium chops)
onions finely chopped-1
green chilli -3 slit
cinnamon stick-1/2"
bay leaf-4
fresh tomato paste-1 cup (2 tomatoes)
coriander  powder- 2 tsp
cumin  powder-2 tsp
cumin seeds-1/2 tsp
turmeric powder-1/4 tsp
ginger garlic paste-4 tsp
salt
red chilli powder-2 tsp
garam masala-1 tsp
butter-1 tbsp
oil-2 tbsp


Procedure:
1)In a pan add some oil,cinnamon stick,bay leaf and cumin seeds and let them crackle.
2)Now add the onions,ginger garlic paste and saute them till golden brown and tender.
3)Pour in the tomato paste,add turmeric powder,salt,red chilli powder,garam masala,coriander powder,cumin powder and let the whole mixture fry for around 5 to 10 min.The oil should start to seperate from the gravy.
4)Now add the potato chunks and mix well.Adjust the spices.
5)Let the curry cook for 10 to 15 min on low to medium flame.
6)Serve with palin rice,jeera rice or rotis.


P.S:Donot burn the gravy,try cooking on low to medium flame.The spices can be adjusted as per taste.Add the butter after adding the potato chunks.Butter enhances the taste.


Storage:This yummy dish is edible for 3 days if refrigerated.

Palak Paneer (Spinach with Fresh Cheese)

Palak Paneer

Hello everybody!!! A famous dish from the North Indian Cuisine.Spinach is highly nutritious.The white chunks you see is called Paneer(Indian fresh cheese).This  usually goes as a side-dish with rotis and  has a mild spicy yet buttery taste.I would go for the spicy version.I am spiceholic.

Ingredients:
Spinach-2 cups
Onions finely chopped-1 cup
ginger-garlic paste-2 tbsp
turmeric powder-1/2 tsp
garam masala-1 tbsp
red chilli powder-1/2 tbsp
cumin seed and coriander seeds powder-1/2 tbsp
green chilli slit-2
Paneer cubes-3/4 cup
oil-4 tbsp
butter-1tbsp
salt
lemon juice for serving -2 tsp(optional)
asafoetida-1/2 tsp
cumin seeds-1/2 tsp


Procedure:

1)Take some water in a vessel and add the spinach just enough to soak and cook the spinach.When the spinach is 3/4 cooked ,take it in a colander.Donot throw the water.Save it,we would be using it for gravy.
2)In a pan with oil,add asafoetida,cumin seeds,chopped onions,green chillies and ginger garlic paste.Fry the onions till golden brown.
3)In the mean time grind the spinach to a fine paste.
4)After the onions are done add the spinach paste.
5)Add turmeric powder,garam masala,red chilli powder,salt,cumin and coriander seed powder.Mix well and let the mixture stay on low to medium flame for 10 min and keep stirring.
6)Simultaneously,in a seperate pan,take some butter/oil and add the paneer cubes.Fry them till light brown.Be cautious as they are quick at burns.
7)Now add the paneer cubes to the spinach mixture,let all of them cook together for 15 min.Adjust any spice&salt contents if required.
8)Cook the mixture on low flame till spinach is cooked enough and the paneer has got enough of the spicy taste on it.
9)Serve with rotis or tandoori rotis.
10)For garnish you can add a dash of lemon juice based on individual preference.


P.S:Donot fry the paneer to golden brown.You can also add some butter while mixture cooks,just to have a buttery aroma and taste ofcourse.
All the spice contents can be varied if you donot want it to be very spicy.I have given a mild to medium spicy version.

Storage:It can be relished for 2 days without losing its taste if refrigerated.