Paneer is by far my most favorite Indian dish ingredient. Paneer or Cottage Cheese can be found in Indian grocery stores in the chilled section. This past Sunday night I wanted to cook something delicious without having to step out of my apartment to go grocery shopping. Luckily for me, I always have Paneer in my fridge and I never don't want to eat it. So, I decided to check out Paneer recipes on my favorite food website- www.foodgawker.com and found a recipe that I liked but gave it my own twists.
I am my worst critic and am never completely satisfied with the end result. This time around, I actually ended up loving the dish. This recipe is called Shahi Paneer, which in English means Royal Cottage Cheese. If you do end up trying it out, I hope you will concur that it is indeed a Royal dish. :)
Recipe:
Prep Time- 15 minutes
Cooking time 30 minutes.
Serves: 3 people
Ingredients:
Paneer: 1 and 1/2 cups of cubed paneer
Onion: 3/4th
Tomatoes: 3
Garlic-Ginger Paste: 1/2 tblsp
Green Chili: 1/2
Moti Elaichi (Big Cardamom)
Red Chili Powder: 1 tsp
Salt: To taste (Start with 1 tsp)
Pepper Powder: 1/2 tsp
Milk: 1/4 cup
Oil/Ghee/Butter:3 tblsp
Sugar: 1/4th tsp
Steps:
1) Cut the onions, tomatoes, green chili into small cubes.
2) Heat 1 tblsp of oil/ ghee in a pan/wok for 2 minutes.
3) Add cardamom, green chili, ginger garlic paste and stir for 1 minute. Then add the onions and stir until transparent.
4) Add tomatoes, stir and cover the pan until tomatoes are soft.
5) Let this mixture cool for 5-8 minutes. Once cooled, blend it in a mixer. Next strain this completely (straining is important). Also, while you let the mixture cool, start boiling water and keep the paneer immersed in hot water. Immersing the paneer in hot water makes the paneer really soft. Make sure you don't leave it in hot water for more than 8 minutes.
6) Heat the remaining ghee in the wok and add the strained tomato-onion mixture. Add salt, red chili and pepper.
7) Fry until the oil seperates and becomes a thick paste.
8) Drain the paneer cubes and add into the mixture. Stir carefully.
9) Add Sugar
10) Add the milk and stir for about 2-3 minutes.
Ta-da! You are done. Serve with Roti/Naan or with Basmati Rice.
Enjoy :)
I am my worst critic and am never completely satisfied with the end result. This time around, I actually ended up loving the dish. This recipe is called Shahi Paneer, which in English means Royal Cottage Cheese. If you do end up trying it out, I hope you will concur that it is indeed a Royal dish. :)
Recipe:
Prep Time- 15 minutes
Cooking time 30 minutes.
Serves: 3 people
Ingredients:
Paneer: 1 and 1/2 cups of cubed paneer
Onion: 3/4th
Tomatoes: 3
Garlic-Ginger Paste: 1/2 tblsp
Green Chili: 1/2
Moti Elaichi (Big Cardamom)
Red Chili Powder: 1 tsp
Salt: To taste (Start with 1 tsp)
Pepper Powder: 1/2 tsp
Milk: 1/4 cup
Oil/Ghee/Butter:3 tblsp
Sugar: 1/4th tsp
Steps:
1) Cut the onions, tomatoes, green chili into small cubes.
2) Heat 1 tblsp of oil/ ghee in a pan/wok for 2 minutes.
3) Add cardamom, green chili, ginger garlic paste and stir for 1 minute. Then add the onions and stir until transparent.
4) Add tomatoes, stir and cover the pan until tomatoes are soft.
5) Let this mixture cool for 5-8 minutes. Once cooled, blend it in a mixer. Next strain this completely (straining is important). Also, while you let the mixture cool, start boiling water and keep the paneer immersed in hot water. Immersing the paneer in hot water makes the paneer really soft. Make sure you don't leave it in hot water for more than 8 minutes.
6) Heat the remaining ghee in the wok and add the strained tomato-onion mixture. Add salt, red chili and pepper.
7) Fry until the oil seperates and becomes a thick paste.
8) Drain the paneer cubes and add into the mixture. Stir carefully.
9) Add Sugar
10) Add the milk and stir for about 2-3 minutes.
Ta-da! You are done. Serve with Roti/Naan or with Basmati Rice.
Enjoy :)
I haven't tried making it yet, but I was lucky enough to try the one you cooked. It was DELICIOUS!!! Very creamy and fresh, tasted great with paratha as well.
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