Paneer chaat sandwich

 So…it’s one of those days where whatever I have is not what I want for lunch. So I was looking g for sandwich recipes and I found a paneer sandwich but of course that as a base…I made my own paneer sandwich and yum yum yum …lunch 😊

Paneer Chaat Sandwich (Sourdough sandwich with spiced Indian cottage cheese )

Paneer Chaat sandwich

Ingredients 

1. 2 -3 tablespoons grated paneer
2. 1 tablespoon thick plain yogurt 
3. 2 tablespoons each of boiled sweet corn, boiled black beans
4. 1 tablespoon each of fresh cilantro and mint chopped fine, fresh squeezed lemon juice
5. 1 green chili finely chopped 
6. 1-2 teaspoons chaat masala
7. Salt to taste
8. Sour dough bread + butter to toasting bread 

Mix all the ingredients to become a homogeneous mix.

Heat a griddle and toast the bread with butter on one side.

Flip and toast with butter on the other side 

Pull the paneer mix on the bread and cut it into your favorite shape and enjoy

Chana Phool Makhana

 I can't believe its been 6 months that I posted something here. Its been some year so far. Full of ups and downs. I never thought I would say this but I am tired of riding the roller coaster of life.

Anyway...back to business...err dinner. So....finally I got the courage to buy the "phool makhana" or the lotus seeds when I went to the Indian stores this time. And let me tell you...I found my new fav :)

They have a bit of a chewy texture and if you put them in the curry and don't serve immediately they become small. Not sure how they soak up all the liquid a=yet become small. But they are delicious.

Chana Phool Makhana (Lotus seedas with chickpeas in a tomato based gravy)

Lotus seeds and chickpeas (Chana phool makhana)

Lotus seeds and Paneer (Chana paneer)

Ingredients:

1. 1/2 cups phool makhana (available in Indian stores by the rice packs usually, close to puffed rice)
2. 1 can chick peas drained
3. 2 large or 3 tomatoes
4. 2 inches of ginger about 1 inch in diameter (adjust size accordingly)
5. 1 tablespoon cashew soaked in 2 tablespoons water for 10 minutes
6. 1 tablespoon oil
7. 1 bay leaf
8. 1/2 teaspoon each of cumin
9. 1 teaspoon each of red chilli powder, coriander powder
10. 1 tablespoon dried fenugreek leave
11. 2-3 tablespoons cream

Grind the tomatoes along with hinger

Heat a non stick pan on medium heat and toast the lotus seeds for 7-8 minutes. Put it in a plate until ready to use.

In a pan heat the oil and add the cumin and bay leaf. Add the ground tomato paste and 1 cups water and all the powders and the fenugreek seeds and stir and cook on medium heat for 10-12 minutes until oil starts leaving the sides. Add the cream and cook for 5 more minutes. Add the chickpeas and lotus seeds and stir and cook for 5 more minutes. Enjoy!

Note : Paneer phool makhana : Instead of garbanzo beans add paneer and you get Paneer Lotus seeds 

Mughlai paneer pockets

These are similar to paneer paratha or my version Palak paneer paratha but the stuffing is different and the way its made is different. This is easy to eat on the go. Usually Indian food is not very portable, but these are super portable and delicious for kids school lunch

Makes 4 to 6

Mughlai Paneer Pockets (Cottage cheese stuffed wheat pockets)

Mughlai Paneer Pockets

Ingredients:

1. 2 cups wheat flour

Ingredients for filling/stuffing:

1. 1-1.5 cups grated paneer
2. 1 medium carrot grated
3. 1/2 cups chopped capsicum/bell pepper
4. 1 tablespoon chopped cashew nuts (optional)
5. 1/4 cup green peas
6. 1/4 cup chopped onions
7. 1/2 teaspoon each of salt, turmeric, coriander powder, cumin powder, amchur powder
8. 1 tablespoon oil
9. 1 green chilli finely chopped
10. 1/2 teaspoon ginger garlic paste / finely chopped garlic
11. Ghee/ butter for frying the pockets

In a pan heat the oil and add the onions and carrots to it and fry for 2-3 minutes. Add cashews and bell pepper and add all the spices and mix well. Let cook for 5 minutes. Add peas and paneer and mix well and cook for 5 more minutes. Garnish with cilantro, cut the flame and mix again. Set aside to cool

Mix the flour with water and form dough and set aside covered for 15-20 minutes.

Divide into 6 parts.

Roll the dough into 8 inch. Add 2 tablespoons stuffing into the center and fold the edges onto the stuffing, making a pocket.

In a pan heat 1 teaspoon butter and on medium low flame add the pocket to the pan. Cover and let fry for 2 minutes. Flip and fry covered for 2 more minutes. Cut the pocket into 2 triangles and serve with ketchup

Methi Paneer Masala

The other day when I went to the Indian store there were by=unches of fresh fenugreek leaves bunches. They were so fresh…I had to get them. And ofcourse once you get them you have to use them otherwise its just compost filler. So I made this methi paneer masala which was a super duper hit. Here is the recipe.

Methi Paneer Masala

Ingredients:

1. 1 cup packed fresh fenugreek leaves
2. About 250 gms paneer cubed
3. 1 medium small onion chopped
4. 1 large or 2 medium tomatoes chopped
5. ½ cup milk
6. ½ cup water
7. 2 tablespoons oil
8. 1 inch ginger + 2 large garlic pods
9. ½ teaspoon each of salt, chilli powder, turmeric, cumin powder
10. 1 teaspoon coriander powder

In a pan add 1 tablespoon oil and fry the paneer pieces till they become light brown. Drain and set aside. In the same pan add the onions and chopped ginger and garlic and fry till the onions start getting browned. Add the tomatoes and cook for 5 more minutes. Let it cool. Grind to a smooth paste.

In the same pan add the remaining oil and add the methi leaves and fyr for 5 minutes. Add the paste back to the pot and cook for 5 minutes. Add the paneer and milk and water with all the spices and mix well. Simmer for 10 minutes. Serve with naan

Mutter Mushroom Paneer

Mutter Mushroom Paneer

Ingredients:

1. 1 cup paneer cubes (about 100 grams)
2. 1 small can tomato sauce
3. 1 cup cleaned and sliced mushrooms
4. ¼ cup fresh or frozen peas thawed
5. ½ teaspoon each of salt, chilli powder, turmeric, coriander powder, cumin powder
6. 1 tablespoon oil

For paste

1. 1 medium onion
2. 1 inch ginger peeled
3. 3 garlic pods peeled
4. 1 teaspoon poppy seeds (optional)

Grind ingredients under paste with as little water as possible. In a pan heat the oil and fry the paneer pieces for 5 minutes. Drain and set aside.
In the same pan add the onions and fry for 10 minutes. Add the mushrooms and fry for 5 minutes. Add the rest of the ingredients and simmer for 15 minutes. Add ½ cup water and paneer back to the pot and simmer for 5 minutes. Garnish with cilantro and enjoy

Gobi paneer masala

So...I was looking through my fridge and not much left in there, but I saw a Cauliflower and hence the hunt for the recipe. It turned out to be pretty spicy and delicious

Gobi Paneer Masala (Spicy Cauliflower with Indian fresh cheese)

Gobi Paneer Masala

                                              

1. Paneer   1/2 cup 
2. Cauliflower/Gobi    1 and 1/2 cup( cut in to small florets)
3. 1 medium Onion (finely chopped)
4. Tomato   1 finely chopped
5. Ginger garlic paste    1 teaspoon
6. Cilantro    2 tbsp (finely chopped)
7. 1/2 teaspoon red chilli powder    
8. Pav bhaji masala     1 teaspoon
9. 1 heaped teaspoon Kasoori Methi   crushed
10. Tomato sauce    1 tbsp
11. 1/2 teaspoon Salt   
12. Oil   1 tbsp
13. Jeera/cumin seeds    1tsp

In a pan heat the oil and fry the cumin till they start to splutter. Add onions and fry till they become translucent. Add ginger garlic paste and fry for a minute. Add tomatoes and cook till they become pulpy. Add the spices and mix well. Add the cauliflower pieces and cover and cook for 10 minutes. Add paneer and 1/2 cup water and cover and cook for 5 more minutes. Add kasoori methi and tomato sauce and mix well and cook for 5 more minutes. Garnish with cilantro and enjoy

Tandoori paneer

Long time ago when we were in India we got a portable tandoor for Rs 2000 which was a big amount at that time. So a person from that company came to my house and showed me how to make some dishes using that tandoor. One of the items he made was tandoori paneer. It was yummy and super spicy

So finally after so many years I got back to that recipe and boy oh boy all the people in my household just devoured it. Since I did not have any red food color I added a little bit more turmeric and turned it really yellow and I served it with pink rice. It was nice to look at the plate too

Tandoori chicken (. Marinated grilled indian cottage cheese)

Tandoori paneer

Ingredients
1. 1 package paneer about 400gms cut into 1 inch cubes
2. 1/2 large yellow or red bell pepper
3. 1/2 cup red onion chopped big
For marinade
1. 1 teaspoon ginger garlic paste
2. 1 heaped tablespoon plain yogurt
3. 1 tablespoon fresh lemon juice
4. 3/4 teaspoon each of salt, chilli powder, coriander powder and cumin powder

Mix all the marinade ingredients together and marinade the paneer pieces for 30 minutes. Heat the oven to 400 degrees. Spray a baking dish with Pam and lay the paneer pices in a single layer. Mix the onion and bell pepper in the remaining marinade in the dish and lay them in the baking dish. Bake for 10-12 minutes. Turn the paneer pieces and serve warm with  Pink rice

Here is another version of the Tandoori paneer

Laal Paneer

Today being Sunday evening, I wanted to make something fast and easy because we had a looooong day. I wanted to make something with beet root. I always make beet root fry which is super fast and super delicious but today since I was in mood for a curry I.e something with some gravy. I made beet root with paneer and the paneer take on the nice pink hue from the beet root hence the name Laal ( red ) paneer

Laal paneer ( indian cottage cheese and bet root curry)

Ingredients

1. 1/2 slab of paneer about 200-250 gms cut into thin strips

2. 1 can shoe string beet root drained

3. 1 medium small tomato chopped fine

4. 1-2 cup finely chopped onions

5. 2 tablespoons oil divided

6. 1/2 teaspoon each of cumin, salt, turmeric, chilli powder, coriander powder

In a pan heat 1 tablespoon oil and fry the paneer pieces for 5 minutes. Drain and set aside. Add the remaining oil and add the cumin and fry for a minute. Add onions and fry till they start to change color. Add tomato and cook for 5 minutes. Add salt and all the other powders and stir to combine. Add drained beet root and paneer and mix well. Add 1/2 cup water and simmer for 10 minutes. Stir occasionally. Garnish with cilantro and serve with rice or paratha

Malai Kofta

This is one of those delicious dishes which tastes different in every restaurant you try it. It is creamy, it is sweet, it is savory, it is a great dish to serve with a roti or fried rice or for that matter even plain old steamed rice

I have tried to make it so many times before but was never successful because the koftas when I tried to fry them would always fall apart in the oil and I would end up fried mashed potato oil. But finally mrs. Manjulas kitchen saved me and this is her recipe.

Malai kofta (potato balls in cream based gravy)

Aloo Kofta

Malai Kofta

Ingredients
For kofta

1. 2 medium potatoes boiled, peeled and mashed a bit ( about 1-11/2 cup)
2. 1 cup grated or crumbled paneer
3. 1/2 teaspoon salt
4. 1 green chilly chopped fine
5. Few cashew and raisins (optional)
6. Oil for deep frying
7. 2 tablespoons all purpose flour+ 1/4 teaspoon salt

For gravy

1. 1 tablespoon oil
2. 1/2 teaspoon cumin
3. 1 cup tomato sauce
4. 1 cup heavy cream
5. 1/2 teaspoon each of cumin, chilly powder
6. 1 teaspoon each of salt, coriander powder, grated ginger, sugar

For the kofta, let the boiled potatoes cool and mix it with salt, chopped chilly and paneer. Make small balls and if desired put a raisin and a cashe in the middle of the kofta and set aside. In a bowl make thin batter with the all purpose flour and salt. Heat oil for deep frying. Dip the koftas in the all purpose batter and fry till the koftas turn golden brown. Drain and set aside

In a pan heat the oil and fry the cumin till they start to splutter. Add ginger and fry for a minute. Add tomato paste and all the spices and cook covered for 10-12 minutes. Add cream and mix well and bring to a slow boil. Add koftas to the gravy and boil gently for 5 minutes. Garnish with cilantro and serve

Some more paneer recipes for you to check out!
Kadai Paneer
Paneer Mushroom Masala
Achari Paneer
Palak Paneer

Achari paneer with zeera rice

The other day I was searching for recipes online and you know the google autofill suggested Achari Paneer. And since I already had store bought Paneer on hand I decided to make it. And for the main course I made zeera rice and the combination was D-Vine. So here is the recipe for your palatable pleasure

Achari paneer (cottage cheese in Indian pickling spices)

Achari Paneer

Achar spice mix

Ingredients
1. 2 cups 1/2 inch cubes of paneer
2. 1/4- 1/3 cup of plain yogurt
3. 1/2- 3/4 teaspoon salt
4. 1/2 teaspoon turmeric
5. 1 tablespoon oil
6. 2 tablespoons tomato sauce ( 1 tablespoon tomato paste)
7. 1/2 cup chopped onions

For roasting
1. 3/4 teaspoon each of nigella seeds ( kalongi ) , fennel seeds
2. 1/4 teaspoon fenugreek seed ( methi), black pepper
3. 1 tablespoon coriander seeds or powder
4. 2 dried red chillies

Dry roast the ingredients in the roasting and let them cool. Grind to a coarse paste.
Mix the yogurt, salt, turmeric and paneer and set aside.
In a pan heat the oil and fry the onions on medium heat till they start changing color. Add the spice powder and fry for couple of minutes. Add paneer and fry for few minutes. Add tomato and cook on low flame for 5-7 minutes. Add some water if it becomes too dry. Enjoy with jeera/zeera rice

Brinjal paneer and Khatti Dal

RI am always on the cook out for new recipes using the available ingredients. Once upon a time I used to love paneer or Cottage Cheese but then I got bored with it and didn't make any dishes with it for the longest time but now again I like it. So pretty much I have it on hand.

                So this is my latest dish with Paneer. Paneer and Eggplant. I also made Khatti Dal to go with it

Brinjal Paneer Curry (Cottage cheese and Eggplant curry

Brinjal Paneer

Ingredients:

1. 2 cups cubed eggplant (use either American or Japanese or Indian Eggplants)
2. 1 cup cubed paneer
3. 1/2 cup chopped onions
4. 1 garlic pod chopped fine
5. 1 green chilly chopped
6. 1/2 teaspoon each of cumin powder, coriander powder, turmeric, chilly powder (or more to make it spicy)
7. 3/4 teaspoon salt
8. 2-3 tablespoons oil

Here is how to make fresh Paneer
In a pan heat 2 tablespoons oil and fry the paneer pieces till they start becoming brown. Drain and set aside. Add more oil if needed and fry onions till tender. Add garlic and green chilly and fry for a minute. Add all the powder ingredients and stir to combine. Add eggplant cover and cook for 10 minute. Add about 1/2 cup water and simmer till the eggplants become pulpy. Add paneer stir to combine and simmer for 5 minutes. Garnish with a generous amount of cilantro and serve with roti or with rice and Khatti Dal

Try these Other Paneer Dishes

1. Cabbage Paneer Fry
2. Kadhai Paneer
3. Tanduri Paneer
4. Rajma Paneer
5. Aalu Palak Paneer
6. Mutter Paneer
7. Palak Paneer