Paneer Paratha is a type of stuffed Indian bread and is very popular in the Indian cuisine. Stuffed parathas can be made with several ingredients
like potatoes, methi, cauliflower, spinach etc.
Ingredients:
3 cups of wheat flour 1 cup of water 1 tbsp of oil salt as required
Filling:
1 cup of shredded paneer 1 small piece of ginger 1/2 tsp of garam masala 1/2 tsp of red chilli powder Handful of coriander leaves Oil as required Salt as required
Preparation:
1. Mix the wheat flour, salt, oil and add water. Knead well enough to make a dough. Keep aside for half an hour.
2. Blend the ingredients for the filling together.
3. Make lime sized balls out of the dough, add the filling to it. Roll it out.
4.
In a pan put little oil, fry the paratha on both the sides till it
turns golden brown. Serve hot fluffed paneer paratha with raitha or
pickle.
Dear friends, Thanks for your continued support. I just returned back after my vacation in India. While in India, I had a chance to learn and improvise my style and hope to share with them in the coming blogs.
I always enjoyed the taste of kadai paneer in Indian cuisines. Today, I wanted to bring the flavors of this dish to my kitchen. Several people think kadai paneer is a dry form of paneer butter masala, but I respectfully disagree. I would love to hear your comments on this.
So here I present my first recipe after my three month hiatus.
Preparation time: 30 minutes Serves up to 3 people
Ingredients:
150 grams of paneer 1 green bell pepper/ capsicum 1 onion 1 small cup of canned tomato sauce 2 green chillies 1 tbsp of minced ginger pinch of turmeric 1 tsp of red chilly powder 1 tbsp of coriander powder 1/2 tsp of cumin powder pinch of dried fenugreek leaves( kasoori methi) 1 1/2 tbsp of butter salt as required
Preparation:
1.Cut the onion, capsicum and paneer in to small cubes. Heat 1/2 tbsp of butter in the skillet and add onions. Saute till the onion becomes translucent. Transfer to a plate. 2.Then add the capsicum to the skillet and saute for 3-4 minutes and transfer to a plate. Follow this procedure to maintain the crunchiness of the vegetables. 3.Heat remaining butter in the skillet and add the tomato sauce. As the moisture evaporates, add a tbsp of water. Then add the spices(turmeric, red chilly powder, coriander powder, cumin powder and salt). Now add the onion and capsicum and saute well for 5 minutes. 4.Check whether the raw smell of the tomato disappears. Add the pinch of dried fenugreek powder. Now add the fresh paneer and saute for a minute. 5.Kadai paneer is ready. Serve with roti/naan.
This stir-fry is a great evening snack. It can be done quickly (less than 15 minutes) and is a healthy snack for kids. Green chilly can be avoided if necessary and thus reducing the spice level.
Serves up to 2 people Preparation time: 10 minutes
Ingredients:
100 grams of paneer 1 capsicum (green bell pepper) 2 tsp of oil 1 green chilly 1 tsp of chaat powder 2 tsp of lemon juice* salt as required
Preparation:
1.Cut paneer and capsicum in to small squares. Heat oil in the pan, stir fry paneer and salt for 5 minutes. Transfer to a plate. 2.Add oil to the pan, add green chilly, salt and capsicum. Saute well in high flame till they turn golden brown. 3.Add paneer and switch off the flame. Add chaat powder and lemon juice and saute well. *optional
Mattar Paneer Masala is a very popular North Indian food. This curry is prepared with vine ripened tomatoes and green peas. The paneer cheese cubes are added for stir frying.
Serves up to 3 people Preparation time: 30 minutes
Ingredients:
150 grams of paneer 1 fistful of sweet peas 1 tsp of red chilly powder 1/4 tsp of turmeric 1 tsp of coriander powder 1 tsp of garam masala (MTR brand) 250 grams of crushed tomatoes can/ 3 large tomatoes 1 1/2 tbsp of butter salt as required
Grinding:
10 cashew nuts 1 inch of ginger 3 cloves of garlic 2 green chillies
Preparation:
1.Cut the paneer in to small cubes. Grind cashews, ginger, garlic and green chilly together in to a paste. 2.In a skillet, add butter. Once the butter is melted, add the ground paste and saute for 2-3 minutes. Now add the crushed tomatoes and cook in high flame. Stir well for 15 minutes. 3.Add the spices (turmeric, red chilly powder, coriander powder and garam masala) to the skillet. Saute for 5 minutes. 4.Add the peas and paneer and cook in low flame. Bring it to boil. Serve with roti/ naan.
With the valentine's day around the corner, I thought I would impress my husband with his favorite food. I made this noodles Indo-Chinese style. I love paneer so I decided to use as an alternative for tofu.
Serves up to 2 people Preparation time: 20 minutes
Ingredients:
1 pkt. of Hakka Noodles 1 small cup of chopped carrots 1 small cup of chopped cabbage 1 small cup of cut-paneer 1 small cup of chopped bell pepper(any color) 1 small cup of chopped beans 2 cloves of garlic 1 inch of ginger 3 green Serrano peppers 3 tbsp of scallions 1 tbsp of tomato ketchup 1 1/2 tbsp of soya sauce 1/2 tsp of freshly ground pepper 2 tbsp of olive oil
Preparation:
1.In a large saucepan add water. As the water starts boiling add Hakka noodles. Use tongs to separate the noodles while boiling. Let the noodles cook till it is 90% done. 2.Pour 1 tbsp of oil on the strainer and transfer the noodles. To the wok (use wok for better results), add oil. Then add finely chopped ginger, garlic and peppers. Saute for 2-3 minutes. 3.Add carrots, beans, bell peppers, cabbage to the wok and saute well for 5 minutes. The vegetables can be varied for different tastes and texture. 4.Fry paneer in the pan with little oil separately. Add the fried paneer to the wok. 5.Add tomato ketchup, soya sauce, pepper and add the Hakka noodles and saute well till everything is mixed. 6.Add scallions as garnish. Hakka noodles is ready.
Paneer is rich in calcium and protein. Paneer butter masala goes well with roti or even with Pulav.
Serves up to 3-4 people Preparation time:1 hour
Ingredients:
200 grams of paneer 2 large onions 2 large tomatoes 1 tbsp of ginger-garlic paste 1 tbsp of red chilli powder(~spice level) 1 tsp of coriander powder 2 tsp of garam masala 1/2 stick of butter 2 tbsp of heavy cream 1 tbsp of kasoori methi (dry fenugreek leaves) oil for frying salt as required
Preparation:
1.Add 1 tsp of oil to the preheated skillet and then add chopped onion, saute till the raw smell disappears. Allow the onions to cool and grind it in to a paste. 2.Grind the tomatoes separately. To the pan add butter and when the butter is melted add onion paste and ginger-garlic paste. Saute till nice aroma comes and add tomatoes and little salt. 3.Saute in simmer flame for 30 minutes and then add red chilli powder, coriander powder, garam masala and remaining salt. Close the lid for 15 minutes. 4.Cut paneer in to small squares. Fry paneer separately in oil till it turns golden brown. Add the fried paneer and kasoori methi to the pan and bring it to boil. 5.Add heavy cream and stir for 2 minutes. Paneer butter masala is ready. Serve with roti.
