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Paneer Bhurji - Dry version
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Showing posts with label Paneer. Show all posts
Showing posts with label Paneer. Show all posts
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Capsicum Paneer paratha
We always want our kids to eat healthy food and kids prefer it to be tasty, irrespective of whether that food is nutritious or not. Thus, this becomes a challenging task to think something new and innovative everytime we pack our kids tiffin. In continuation to my lunchbox ideas for kids, I am back with yet another paratha recipe. I had mentioned earlier paratha is a wholesome meal by itself. Read about savoury stuffed aloo paratha here and sweet stuffed sheera poli here.
This time its capsicum paneer paratha. The name must have suggested you by now what's the stuffing that goes in this paratha :). I prepared this for the first time and was eager to see kids reaction. The dish was served as an evening snack with cup of milk to kids and they loved it. Surely this recipe is a keeper.
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This time its capsicum paneer paratha. The name must have suggested you by now what's the stuffing that goes in this paratha :). I prepared this for the first time and was eager to see kids reaction. The dish was served as an evening snack with cup of milk to kids and they loved it. Surely this recipe is a keeper.
Recipe credit: Kiranmayi Kamath
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Palak Paneer
Palak paneer is a popular North Indian vegetarian dish that consists of paneer [cottage cheese] cooked in spinach puree and mildly flavored with Indian spices. I am sure, those who love Indian foods and have visited North Indian restaurants or Dhabas [the road side Punjabi dhabas are known to specialize in its preparation] have probably not missed their chance to taste it.
This dish is rich in protein, calcium and iron. The super color contrasts of green spinach with white paneer makes it look tempting. Traditionally, this dish is served as an accompaniment to rotis, naan, pulao or plain steamed rice and the combination tastes delicious.
2 bunches palak
200 gms paneer [Frozen ones, soften them by soaking it in warm water]
2-3 green chili
1 large Onion , finely chopped
1 large tomato , finely chopped
1/2 inch cinnamon stick
2 tsp grated ginger garlic
1/4 tsp kasuri methi
1/2 tsp cumin powder
1/2 tsp coriander powder
A pinch of turmeric
1 tsp garam masala
2 tbsp cream
1-2 tsp lemon juice
Salt as per taste
1 tsp sugar
1 ½ -2 tbsp oil
Method:
Bring the frozen paneer cubes to room temperature. Wash, rinse spinach in running water. Remove the thick portion of the stem. [You can follow any method to clean it but make sure to clean it well from all dirt]. Roughly chop the leaves.
Blanch it in hot water with sugar. Now drain and put the leaves in a bowl containing ice cold water [ adding sugar and ice cold water helps to retain the green color]. Collect the drained water* in separate bowl, add paneer cubes and keep it covered. This will soften the cubes.
Blend the blanched palak with finely chopped green chilies to a smooth puree. Heat oil in a deep pan. Add dalchini, stir it for few seconds. Add finely chopped onion, grated ginger garlic and saute it till the raw smell goes and onion turns golden brown. Add coriander powder, cumin powder and pinch of turmeric and saute it again on low flame for few seconds taking care not to burn it. Add finely chopped tomatoes, salt and cook till they become soft. Crush the kasuri methi between your palms and add it to the pan. Once soft, add the spinach puree, little amount of drained water * [to adjust the consistency of gravy], cream and allow it to cook on low flame.
Squeeze the paneer cubes, add it to the pan and gently mix it. You can crumble few pieces of paneer before adding it to gravy. Simmer it for a minute. Sprinkle some garam masala, squeeze some fresh lemon juice and mix it. Switch off the flame and transfer it to serving bowl. Serve hot with rotis or rice.
In the above pic you see toasted bread slices. I place the gravy between two slices of bread, making it easy for my kids [especially my younger one who insists on eating by himself] to have it, and less cleaning work for me after they finish :D
Note: You can shallow fry paneer cubes on a flat griddle before adding it to the gravy. You can subsitute paneer with potato cubes or tofu.
Happy cooking!
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This dish is rich in protein, calcium and iron. The super color contrasts of green spinach with white paneer makes it look tempting. Traditionally, this dish is served as an accompaniment to rotis, naan, pulao or plain steamed rice and the combination tastes delicious.
Ingredients
2 bunches palak
200 gms paneer [Frozen ones, soften them by soaking it in warm water]
2-3 green chili
1 large Onion , finely chopped
1 large tomato , finely chopped
1/2 inch cinnamon stick
2 tsp grated ginger garlic
1/4 tsp kasuri methi
1/2 tsp cumin powder
1/2 tsp coriander powder
A pinch of turmeric
1 tsp garam masala
2 tbsp cream
1-2 tsp lemon juice
Salt as per taste
1 tsp sugar
1 ½ -2 tbsp oil
Method:
Bring the frozen paneer cubes to room temperature. Wash, rinse spinach in running water. Remove the thick portion of the stem. [You can follow any method to clean it but make sure to clean it well from all dirt]. Roughly chop the leaves.
Blanch it in hot water with sugar. Now drain and put the leaves in a bowl containing ice cold water [ adding sugar and ice cold water helps to retain the green color]. Collect the drained water* in separate bowl, add paneer cubes and keep it covered. This will soften the cubes.
Blend the blanched palak with finely chopped green chilies to a smooth puree. Heat oil in a deep pan. Add dalchini, stir it for few seconds. Add finely chopped onion, grated ginger garlic and saute it till the raw smell goes and onion turns golden brown. Add coriander powder, cumin powder and pinch of turmeric and saute it again on low flame for few seconds taking care not to burn it. Add finely chopped tomatoes, salt and cook till they become soft. Crush the kasuri methi between your palms and add it to the pan. Once soft, add the spinach puree, little amount of drained water * [to adjust the consistency of gravy], cream and allow it to cook on low flame.
Squeeze the paneer cubes, add it to the pan and gently mix it. You can crumble few pieces of paneer before adding it to gravy. Simmer it for a minute. Sprinkle some garam masala, squeeze some fresh lemon juice and mix it. Switch off the flame and transfer it to serving bowl. Serve hot with rotis or rice.
In the above pic you see toasted bread slices. I place the gravy between two slices of bread, making it easy for my kids [especially my younger one who insists on eating by himself] to have it, and less cleaning work for me after they finish :D
Note: You can shallow fry paneer cubes on a flat griddle before adding it to the gravy. You can subsitute paneer with potato cubes or tofu.
Happy cooking!
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Tomato Rice / Tomato Pulav
Tomato rice is the dish on my menu card whenever I am lazy to cook and not in mood to order from outside. The recipe usually which I follow is very simple and quick... I will post that some other time.
Today, I post the recipe shared by my friend, Pooja Shenoy. Thanks Pooja, we loved this version, one grand meal with Tomato Pulav :)
Ingredients
Basmati rice 1 1/2 cup
Green peas 1/2 cup
Tomatoes 3 medium sized
Onions 2 medium sized
Cottage cheese or Paneer cubes 1 cup
Fresh Coriander leaves a few sprigs
Ginger 1 inch piece
Garlic 4-5 cloves
Cashewnuts 10 for garnishing
Ghee 2 tbsp
Cumin seeds 1 tsp
Red chilli powder 1/2 tsp [ the original recipe mentions 1 tsp]
Garam masala powder 1/2 tsp
Cloves 4
Cardamom 2
Cinamon 1 inch
Pepper 4
Salt to taste
I added little sugar [ original recipe doesn't add it]
Method:
Cook green peas till done. Clean wash and cook rice in salted water till done. Take care that the grains remain separate. Rinse the cooked rice in cold water and drain again. Spread on a large plate to cool.
Wash and finely chop tomatoes and onions. Finely chop ginger and garlic. Grind the cloves, cardamom, cinnamon and pepper coarsely.
Heat ghee in the pan. Add the cashews and roast them till golden brown. Remove and drain them on tissue paper. Now in the same pan, add cumin seeds, and when they splutter add the coarsely ground spice mix. Sauté till they change colour. Add the chopped onion and fry for 2-3 minutes. Add the ginger garlic and sauté further for a minute. Add the tomatoes, salt and cook on medium heat for two minutes. Add red chilli powder, garam masala and cover with lid. Cook on low heat till the tomatoes are completely mushy.
Add the cooked grean peas, cottage cheese, chopped coriander leaves and mix.Add the cooked rice and toss it gently and mix well. Cook till the rice is heated. Serve hot garnished with fried cashewnuts. Serve with your choice of raita.
Happy cooking !!!
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