Indian Recipes World

Palak Paneer Recipe

November 13, 2009 By: admin Category: Sidedish No Comments →

Ingredients:
paneer -2 cups (cut into cubes)
spinach or palak leaves -10 cups(pasalai keerai)
Finely chopped onion – 3/4 cup
garlic -4
Ginger – a piece
Green chillies – 2(finely chopped)
Turmeric powder – a pinch
Tomato puree – 3/4 cup
Garam masala – 1/4 tsp
oil – 2 tbsp
salt – to taste
Method:
1. Cook the spinach in a big vessel of boiling water.
2. Drain, wash with cold water and grind it to a fine paste by adding water.
3. Cut the paneer into small pieces and deep fry in hot oil until golden brown.
4. Remove and drain on absorbent paper. Keep aside.
5. Heat the oil in a pan and fry the onions till they turn pinkish.
6. Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.
7. Add the tomato puree and fry stirring continuously till the mixture leaves oil.
8. Add the grinded spinach, paneer, garam masala, and salt. Add 1 cup of water and bring to boil.
9. Serve hot.

Ingredients:

Paneer – 2 cups (cut into cubes)

Spinach or palak leaves -10 cups (pasalai keerai)

Finely chopped onion – 3/4 cup

Garlic -4

Ginger – a piece

Green chillies – 2 (finely chopped)

Turmeric powder – a pinch

Tomato puree – 3/4 cup

Garam masala – 1/4 tsp

Oil – 2 tbsp

Salt – to taste

Method:

1. Cook the spinach in a big vessel of boiling water.

2. Drain, wash with cold water and grind it to a fine paste by adding water.

3. Cut the paneer into small pieces and deep fry in hot oil until golden brown.

4. Remove and drain on absorbent paper. Keep aside.

5. Heat the oil in a pan and fry the onions till they turn pinkish.

6. Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.

7. Add the tomato puree and keep stirring continuously till the mixture leaves oil.

8. Add the grinded spinach, paneer, garam masala, and salt. Add 1 cup of water and bring to boil.

Serve hot.

Palak Paneer

Palak Paneer

Paneer Butter Masala Recipe

September 17, 2009 By: admin Category: Sidedish No Comments →

Ingredients:
Paneer (cubed)-1/2
Medium tomatoes-2
Green chili-1
Ginger-a small piece
Green peas (optional)-1/2 cup
Yogurt, whipped-1/2 cup
Oil-2 table spoon
Asafoetida – a pinch
Cumin seeds (jeera)-1 tsp
Coriander powder -1 table spoon
Turmeric -1/2 tp
Red chili powder -1/2 tsp
Bay leaves -2
Salt -to taste
Garam masala-1/2 tsp
corn flour – 1 tsp
Chopped Green coriander-2 table spoon
sugar (optional)-1 tsp
Method:
1. Deep-fry the paneer on low-medium heat until the paneer turns little golden brown color and keep it aside.
2. Grind tomatoes, green chilly and ginger to make a puree.
3. Heat the oil in a tawa  and add asafoetida and cumin seeds.
5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.
6. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
8. To thicken the gravy, mix the corn flour in 3 tablespoons of water and add to the gravy.
9. Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
10. Add the garam masala and coriander leaves. Add a little sugar if the gravy is sour.
Butter Paneer Masala is a rich dish made with Indian cheese and a creamy sauce. This dish is tasty when served with white rice or with Naan or Tandoori Roti.

Ingredients:

Paneer (cubes) – 1/2

Medium tomatoes – 2

Green chili – 1

Ginger – a small piece

Green peas (optional) – 1/2 cup

Yogurt, whipped – 1/2 cup

Oil – 2 table spoon

Asafoetida – a pinch

Cumin seeds (jeera) – 1 tsp

Coriander powder – 1 table spoon

Turmeric – 1/2 tp

Red chilli powder – 1/2 tsp

Bay leaves – 2

Salt – to taste

Garam masala- 1/2 tsp

Corn flour – 1 tsp

Chopped fresh coriander – 2 table spoon

Sugar (optional)-1 tsp

Method:

1. Deep-fry the paneer on low-medium heat until the paneer turns little golden brown color and keep it aside.

2. Grind tomatoes, green chilly and ginger to make a puree.

3. Heat the oil in a tawa  and add asafoetida and cumin seeds.

4. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.

5. Tomato mixture will start to leave the oil and will reduce to about half in quantity.

6. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.

7. To thicken the gravy, mix the corn flour in 3 tablespoons of water and add to the gravy.

8. Add the green peas and fried paneer. Let it cook for a few minutes until the peas are tender.

Paneer Butter Masala (without peas)

Paneer Butter Masala (without peas)

9. Add the garam masala and coriander leaves. Add a little sugar if the gravy is sour.

Delicious Paneer Butter Masala is ready. It can be served with Naan or tandoori roti or even with white rice.

Paneer Butter Masala ready to be served

Paneer Butter Masala ready to be served

Paneer Pulav Recipe

March 22, 2009 By: admin Category: Variety Rice No Comments →

Ingredients:

Basmati rice – 1 cup

Paneer pieces – 1 cup

Tomato – 1

Onion – 1

Small green chilli – 2

Ginger garlic paste – 1 tsp

Oil – 4 tsp

Pudina and coriander leaves – little

Saunf or sombu -1 tsp

Cinamom -1

Cardamom – 1

Clove – 1

Salt – to taste

Water – as required

Method:

1. Cook the basmati rice and keep separately.

2. Take a pan, add oil, sombu, cinamom, cardamom, clove and fry for few mins.

3. Now add ginger garlic paste, sliced green chilli, onion and tomato and allow it for 4-5 mins.

4. Now add the paneer cubes and mix well.

5. Add cooked rice, coriander and pudina leaves and sufficient salt and mix thoroughly.

6. Keep it in low flame for 5 mins and serve hot.

Serve with raita or sauce.