Paneer Makhmali

So...I started searching for recipes with Cauliflower but somehow I got side tracked and finally ended up making Paneer-the Indian Cottage Cheese
                  The cauliflower has been sitting pretty in my fridge for a while now and in a couple of more days its not going to go rotten but Paneer does. So I finally made this dish. Even though this dish is made with paneer and milk it turned out to be quite spicy. So for all you paneer lovers and spicy food lovers here's the dish.
                   This dish might have been great with any Indian bread or ROTI but I served it with white rice and Kaccha Khatta

Paneer Makhmali (Indian Cottage cheese in a smooth mint flavored gravy)
Ingredients:

1.  2 cups Paneer cut into cubes

2. 1 medium onion sliced

3. 1/2 cup milk

4. 1 teaspoon madras garam masala

1 tbsp oil

To be ground into a thick paste

1. 2 cups cilantro
2. 1/2 cup mint leaves 
3. 1 serrano chilly
4. 3/4-1" piece ginger
5. 1 heaped tablespoon cashew
6. 1/4 cup yogurt
7. 1 tbsp fresh lemon juice
8. 1 teaspoon salt divided

1. Pierce the paneer pieces with a fork and marinate them in the ground paste for at least 15 minutes.
2. Heat the oil in a pan and sauté the onions till they are translucent.
3. Add the marinated paneer, sprinkle with garam masala and sauté for 5 to 7 minutes.
4. Add the milk and simmer till the milk evaporates.

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

Cabbage Paneer Fry with Tomato Moong Dal

I was searching for some recipes with Cabbage and all I found was same old same old curries and fries. I didn't want to cook any of them. So I made up my own curry-fry with Cabbage and Paneer and it turned out to be one of my best. Here is it for your table

Cabbage Paneer Fry (Simple Cabbage and Cottage Cheese Stir fry)



Cabbage Paneer Fry



Ingredients:

1. 1/2 medium cabbage (about 4 cups finely shredded)
2. 1 cup paneer pieces(1 inch long and 1/4 inch thick)
3. 1/2 teaspoon each of Kalonji, salt, turmeric
4. 3 dried red chillies
5. few curry leaves (optional)
6. 2 tablespoons mustard oil (or any other vegetable oil)

Here is How to make Fresh Paneer
In a pan heat the oil till smoking hot (if using mustard oil) and reduce heat to medium and drop kalonji to it and fry for 2-3 minutes. Add dried red chillies and curry leaves if using and fry for a couple of minutes. Add cabbage and salt and cover and cook for 10-15 minutes. Add the rest of the ingredients and fry for 5 minutes. Serve hot

Serve with rice and Tomato Moong Dal 

Kheema fried rice with Kadhai Paneer

The last post I posted was for Kheema Mutter which I made for relatives in a hurry. And in a hurry they were and they didn't eat as much as I anticipated and I had a quite a lot of rice and Kheema Mutter left over. So I made a delicious fried rice with them and I served it with one of the most amazing paneer dishes-Kadhai Paneer

Kheema Fried Rice (Fried rice with ground lamb)

Kheema Mutter

Kheema Fried Rice

Ingredients:

1. 2 cups cooked Kheema Mutter
2. 3-4 cups of cooked rice (11/2-2 cups or uncooked rice)
3. 1/2 teaspoon each of cumin, salt, fresh ground black pepper
4. 1 tablespoon each of butter, oil
5. 1 large leek chopped
6. 1/2 cup chicken stock
7. 2 tablespoons worcestershire sauce

In a pan heat the butter and oil and fry the cumin for 3-4 minutes. Add chopped leeks and fry for 5 minutes. Add the kheema mutter , salt, pepper and stock and bring to a boil. Add the rice and stir to combine. Cover and cook on medium low heat for 5 minutes. Garnish with a generous amount of cilantro stir well and cover and cook for 5 more minutes. Serve as is or with Kadhai Paneer

Kadhai Paneer (Cottage cheese cooked in a wok along with Bell Pepper)

Kadhai Paneer

Ingredients:

1. 200gms of paneer brick cut into long strips 1/2 cm thick and 2 inches long
2. 1 red bell pepper cut into equal sized strips as paneer
3. 3 tablespoons oil divided
4. 1 medium onion ground to paste
5. 1 inch ginger ground to paste along with onion
6. 2 medium or 1 large tomato ground to paste
7. 3 bay leaves
8. 1 teaspoon each of salt, chilly powder
9. 1/2 teaspoon garam masala

Here is how to make Fresh paneer
In a pan heat 1 tbsp oil and fry the paneer pieces for 5-7 minutes. Drain and set aside. Add the remaining oil and fry the onions till raw smell dissapears and the paste starts to get brown. Add the powders and stir well. Add tomato paste and cook covered for 5 minutes. Add capsicum or bell pepper and paneer and 1 cup of water cover and simmer for 10-15 minutes. Garnish with cilantro if desired, serve with roti or plain rice or with any fried rice