Butter Paneer Masala

Butter paneer is one rich creamy dish you can prepare as a treat to yourself. This is definitely not the time to go low fat or no butter. This is a fool-proof recipe and tastes just like the one they serve at the restaurant. You can wow your spouse or your friends with this super rich and quite easy dish. Great for parties too. So go ahead and try it today. Here goes the recipe,

Ingredients:

14 oz Paneer (bite-size pieces)

4 tbsp Butter

2 tsp Oil

1/2 cup Heavy Whipping Cream

1 cup ground Tomatoes

1 1/2 tsp Garlic paste

1 1/2 tsp Ginger paste

1 tsp Coriander powder

1 tsp Chili powder

1/2 tsp Paprika

1/2 tsp Garam masala

1 cup Water

Salt

 How to:

• Heat oil in a deep pan at medium heat and then add butter. (This prevents butter from browning. Btw, i used only half the butter.)

• Now add the ginger and garlic paste and saute for a couple of mins.

• Once the raw smell disappears, add the tomatoes and cook until the oil separates for 4-5 mins.

• Then add the coriander powder, chili powder, paprika and garam masala along with salt and cook for a min.

• Now add the paneer pieces and mix well to coat completely.

• Then pour the water, mix well and cook for 5 mins with lid closed.

• Check salt for taste, lower the flame and add the cream.

• Let come to a boil and switch off.

• Garnish with cilantro and serve hot with naan or rotis.

Paneer Bhurji & An Award

Paneer is one of my best-loved thing, that i can't have enough. Before i go grocery shopping, i always make sure that i have paneer in stock. The other day, i bought this twin pack of paneer at costco and I couldn't wait to try a new dish to eat'em up. When i came across the recipe for bhurji, i certainly know that it would be a big hit. Boy o boy, no words to explain the taste of these spicy, delicate bites. I guess chaat masala is the secret ingredient. Though i have tried different paneer dishes and loved'em all, bhurji is on top of the ladder and a keeper for sure. I am sure many of you had tried and tasted it before, but if you haven't, i insist to cook'em for your next dinner and you would love it just like we did.

Ingredients:

1(14 oz) Paneer (store bought)

2 or 3 Roma Tomatoes (chopped)

1 medium Yellow Onion (chopped)

2tsp Garlic (minced)

2tsp Ginger (minced)

3 small Green Chillies (chopped)

1/4tsp Turmeric powder

1tsp Coriander powder

1/2tsp Chilli powder

1/2tsp Cumin powder

1/2tsp Garam Masala powder

1/2tsp Chaat masala powder

1/2tsp Cumin seeds

1tbsp Oil

Salt

How to:

• Slice up the paneer and crumble'em with your hand or pulse'em in food processor (not in mixie or blender).

• Heat oil in a skillet, add cumin seeds, followed by onions.

• Saute'em for a couple of mins and then add turmeric powder, ginger and garlic.

• Continue sautéing until the raw smell disappears and the onions are tender.
• Add the tomatoes, green chillies and cook for 3-4 mins until they are soft. (Do not let'em mash up.)

• Now add all the masala powders along with salt and cook for another min.

• Then add the crumbled paneer, mix well to coat the masala and cook for 3 mins with lid closed. 

• Check salt for taste, switch off and garnish with cilantro.

Serve hot with chapathi of naan.

Thank you Shobha for making such a beautiful tag for me and sharing the award with me.

Hot Carrot Paneer Fried Rice

Ah! what a comfortable way to make one pot meal that too with your favorite 'paneer'. I had the paneer out from my fridge and was checking for other ingredients to make something quick and tasty. As i was browsing through various paneer recipes, i came across Priya's Easy N Tasty Recipes Carrot and Paneer Fried Rice. Thanks for the fantastic recipe, Priya. I loved the combination of carrot and paneer, as carrot gives nice color and paneer gives a meaty texture to your every bite. Once you add paneer, the grated carrot sticks to it and gives a beautiful roasted color and feel. Also, i added some extra chilli powder and pepper powder to make it hot. Give it a try and am sure you will love it, like we did.

Ingredients:

3/4 cup Basmati Rice

3/4 cup Carrot (grated)

3/4 cup Paneer (diced)

1/2 Yellow Onion (diced)

2 Green Chilli (slit)

5-6 Curry leaves

1tsp Chilli powder

1/2tsp Cumin powder

1/2tsp Garam masala powder

1/2tsp Fennel seeds

1/2tsp Cumin seeds

2 Cloves

1 Cinnamon stick (1/2")

1tbsp + 1tsp Oil

Ground black pepper, to taste

Salt

How to:

• Pressure cook the basmati rice with 1tsp oil and salt. Fluff it and keep aside.
• Heat the remaining oil in a skillet, add the cumin seeds, fennel seeds, cloves and cinnamon.

• Add the onions and saute until tender.

• Then add the grated carrot, curry leaves and green chilli and saute for 4-5 mins in a medium flame along with some salt.

• Now add the paneer and mix gently. (Careful not to break'em.)

• Add the chilli powder, cumin powder and garam masala powder, and saute for 4 mins. Check salt for taste. (Also, remember there is some salt in the rice.)

•  Toss the cooked basmati rice and mix well, followed by ground black pepper to taste. 

• Finally switch off and garnish with cilantro.

Serve hot with chilli sauce or potato chips.

Paneer Laddu

 Starting my day with a smile and a sweet! 

Laddus are often prepared on festivals or on weddings in the households of India. These sweets are round balls, shaped in between the palms of your hand varies in different sizes, also given as prasadham in temples. Today, i thought i would start the celebration of the upcoming "Diwali' festival by preparing this laddu with spongy paneer coated with juicy rose-flavored coconut. Got to say this, it tasted out of this world. I have to thank Madhavi from Vegetarian Medley for this wonderful recipe. I never knew we could eat paneer raw, until i checked her post. My hands smelt so good after playing with paneer and rose water. It was really easy and fun making these laddus. Here goes the recipe,

Ingredients:

7oz Paneer (grated) (store bought)

1/2 cup Coconut (grated)

2tbsp Sugar

2tbsp Powdered Sugar

1 tbsp Rose Water

2 1/4tsp Milk

1/2tsp Cardamom extract

10 raw Almonds 

1 pinch Saffron

1 pinch Salt

 

How to:

• Dry roast the almonds and keep aside. (If you have roasted almonds handy, you can use that.) Also chop 3-4 almonds. 
• Dissolve saffron in the milk and keep aside.
• In a bowl, mix together the paneer, powdered sugar, 1/2tbsp rose water, cardamom extract, salt and chopped almonds.
• Make smooth balls out of it and keep aside.

• Heat a small skillet at low heat, add coconut, sugar and the remaining 1/2tbsp rose water and cook for 12 mins, stirring once or twice.

• Pour the saffron-milk into the skillet, mix well and switch off. Let it cool.

• Now roll the paneer balls and coat'em with the coconut mixture, top it with almonds and refrigerate'em for an hour.

• Serve cold and relish.

Keep visiting for more Diwali sweets and snacks!


Sending this to the events
CFK - Festive foods by Suma and Sharmi
ONLY - Festive food by Preeti and Pari