Achaari Paneer

When I came across this recipe at  Tarla Dalal , I knew I was going to like it. It has my favourite spices, and is very very quick to make. It took me about only10 minutes to make it. Here is a recipe for the days when you want something simple and nice but don't want to work too hard for it :D

Ingredients
1 cup or 200 gms paneer cubed

1 tsp fennel seeds (saunf)
1/4 tsp mustard seeds [rai]
5 to 6 fenugreek seeds[methi]
1/2 tsp nigella seeds[kalonji/mangrail]
1/4 tsp cumin seeds[ jeera]
1/2 tsp asafoetida [hing]
1 onion sliced
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp salt
3/4 cup fresh curd
1 tsp all purpose flour
3 tbsp coriander chopped
1 tbsp oil
salt to taste

Preparation 

1. Heat the oil and add the seeds and asafoetida.
2. When they crackle, add the onion and saute till it turns translucent. 
3. Add the paneer, turmeric, chilli powder, black salt and stir for some time. 
4. Add the curd, sprinkle the plain flour and mix well. 
5. Add the coriander and salt and bring to a boil. 
6. Serve Hot

Sending this to US Masala Bookmarked Recipe every Tuesday Event.

Palak Paneer

Today, my blog completes a month. !! I wanted to make something special today, but last few days have been very tiring at office , so I am sharing Palak Paneer recipe which I made few days back.  But before I begin that,I must thank all my friends who encouraged me with their facebook likes,comments ,gracious compliments and suggested me to start blogging.Since the time I have started blogging I have tried some recipes which otherwise I wouldn't have ever tried or maybe I would have taken years to decide to make them. I hope this passion continues to grow and I keep making something new every other day :D

Palak Paneer is a very common dish in Indian homes. It  is simple to make and is filled with the nutrients. 

There are many versions of Palak Paneer, and every version tastes good. The only problem few people face is that their spinach gravy turns dark. Well, the secret is to let the Palak/Spinach blanch in an open pan. Do not cover it anytime during the cooking process.

Serves 2

Ingredients

1 bunch Spinach Leaves

2 green chillies

2 tsp clarified butter/ghee

3/4 tsp cumin seeds

6-7 cloves of garlic chopped

1 tsp ginger garlic paste

1 medium-large onion, very  finely chopped

1 medium tomato, very  finely chopped

3/4 tsp coriander powder

3/4 tsp cumin powder

1/2 tsp Garam masala 

100gms Paneer/Cottage cheese,Cubed

Salt  1 tsp or less

Cream 1/4th cup [optional]

Preparation

1. Wash Spinach properly. Remove the thick stems.
2. Blanch the wet Spinach in an uncovered pan  with 2-3 tablespoon of water for 3-4 minutes until the spinach release its own water.
3. Once cooled, Puree the Spinach along with the water it was blanched and green chilies in a mixer grinder. Keep aside.
4. In a separate pan, heat some ghee/butter. Add cumin seeds.Add chopped garlic once the cumin seeds splutters and changes color. Fry for a minute till the garlic turns slightly red.
5. Add onions and ginger-garlic paste. fry till onions are transparent.
6. Add Tomato,Coriander Powder,Cumin powder and fry till tomatoes turns into a puree.for 5-6 minutes
7. Add Pureed Spinach. Add few tablespoons of water if the paste is too dry.
8. Add salt. Note that Spinach already has salt in it, so less salt is needed. Cook for 5 minutes.
9. Add cubed Paneer/Cottage cheese. Some recipes call for frying the paneer beforehand, but I am not fond of the fried paneer. Unfried paneer is more soft and tastier.
10. Cook for 3-4 minutes after adding the Paneer. Before turning the stove off , add garam masala.
11. Add cream if you want richer gravy.

Paneer Pasanda

There are so many different versions of Paneer Pasanda by popular chefs.I don't even know which one of them is the authentic one. I mysellf make two versions one with red gravy and the other one in white gravy. Both of them are very easy to make and yet very delicious.Here follows the recipe with tomato gravy.Addition of cashew-nuts makes this gravy rich and thick.

Ingredients 

For 2 people
150 grams paneer
1 small onion grated fine
1 medium tomato grated fine
7-8 cashewnuts
2 chopped green chilies [optional]
1 tbsp kashsmiri red chili powder [ This is not hot it only adds colour]
3/4 tsp cumin seeds [jeera]
1 tsp cumin powder
1 tbsp ginger-garlic paste
1 tsp kasoori methi
1/4 cup milk
1/4 cup water
2 tsp.oil
Salt according to taste

Preparation

1. Grind cashew-nuts with 2-3 tsp water  to a fine paste.
2. Cut the paneer into small cubes.
3. Heat oil and add cumin seed.
4. When the cumin seed browns add  grated onions. Fry till light brown.
5. Add the ginger-garlic paste and fry for 1 minute.
6. Add the cashew-nut paste and the green chilies and fry for little while.
7. Add grated tomatoes,cumin powder and fry for 3-4 mins.
8. Add kashmiri chili powder and stir for 1 minute
9. Add milk and cook for few minutes.
10. Add  water and bring it to a boil.
11. Finally, when the gravy is thick ,add the paneer  and salt and cook for one boil.
12. Add kasoori methi towards the end and Serve!.

Notes :

1. You can omit water and just add extra milk instead. I prefer adding water as adding more milk takes away the vibrant colour.
2. I didn't emphasize enough earlier on  grating the onions. You have to grate it fine and not grind it or cut it. This is a trick I have learned from my mom-in-law and always follow it whenever I have to make a thick gravy.