Chilli Paneer

Tantalise your tongue with this amazing Indo-Chinese Punjabi vegetarian dish…. So easy and so so so flavorful! ❤

Ayesha’s Kitchen

Ingredients:

FOR PANEER

  • 500 gms paneer (cut into chunks)
  • 1 egg + 3 tbspns corn flour /2 tbspns flour and water batter (to fry paneer)
  • Salt
  • Red chilli powder
  • 1 tspn garlic paste
  • Oil for deep frying

FOR STIR FRY

  • 1 red onion cut into chunks
  • ½ green capsicum cut into chunks
  • ½ red capsicum cut into chunks
  • 3 small green chillies (cut into slices)
  • 2 tbspns tomato paste (not ketcup)
  • ½ cup chilli garlic sauce
  • 1 tspn ginger and garlic paste
  • 2 curry leaves chopped
  • Salt to taste
  • A generous pinch of Chinese salt/ Ajinomoto
  • 1 tspn red chilli powder
  • ½ tspn cumin seeds
  • 1 tspn coriander powder
  • A splash of lemon juice
  • 2 tbspns soy sauce
  • 2 tbspns spring onions (green part, chopped)
  • Few sprigs of fresh coriander (chopped)
  • 4- 5 tbspns oil for cooking

Method:

  • If you are pure vegetarian then make a batter of cool water and flour, add salt, red chillies and garlic paste. Apply it on the paneer chunks and fry like pakoras.
  • And if you are non-vegetarian, make a batter of egg, corn flour, salt, red chillies and garlic paste. Apply it on the paneer chunks and fry like battered fish.
  • Keep aside until further needed.
  • Heat oil in a wok and fry cumin seeds, ginger garlic paste and onion chunks for 1 minute or until they get a light colour. Add tomato paste, chilli garlic sauce and all the other seasonings, soy sauce and curry leaves and mix on high heat for a minute and reduce flame.
  • Add capsicums and green chilli and cook for 2 minutes.
  • Now add fried battered paneer and spring onion and again cook it on high flame for 1 minute adding a splash of lemon juice with constant stirring so all the sides cook equally and it does not stick to the bottom of the pan.
  • Serve hot with boiled or steamed rice and sprinkle some coriander.
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Paneer Pakora

Paneer Pakora is a famous vegetarian Punjabi street food in India. Cubes of Indian Cheese (Paneer) coated in crispy, spicy gram flour batter makes everyone drooling. Its yum!!!!

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Ingredients:

  • Paneer 1 kilo (cut into cubes)
  • Oil for deep frying

FOR BATTER

  • 2 cups besan/ gram flour
  • 3 tbspns chopped fresh mint
  • 2 large green chillies chopped
  • 3 tbspns green coriander chopped
  • 2 tbspns coriander seeds
  • 1 tsp zeera/ cumin seeds
  • Water to make medium consistency batter
  • Salt to taste
  • 1 tbspn red chilli flakes
  • 1 tbspn anardana/ pomegranate seeds roughly ground

Procedure:

  • In a mixing bowl combine all the ingredients for batter and add water to make a medium consistency batter.
  • Add paneer cubes and coat each cube with the batter. Keep aside for 10 minutes. Meanwhile heat the oil in the fryer.
  • Now drop each battered cube separately in hot oil and fry until it is golden brown and crispy.
  • Take our the pakoras and serve hot with mint chutney or tamarind sauce or both.

Mattar Paneer

My favorite dish………

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Ingredients:

  • 400 gms paneer (cut into cubes of your desired size)
  • 2 cups boiled green peas
  • 2 onions chopped
  • 2 tomatoes chopped
  • 2 cup water
  • 1 cup cream
  • 2 green chillies sliced
  • 4 tbspns chopped green coriander
  • ½ cup oil
  • 2 tbspn broken cashew nuts
  • 1 tbspn ginger garlic paste

SPICES

  • Salt to taste
  • 1 tspn crushed red chilli
  • ½ tspn cumin seeds
  • 1 tspn coriander powder
  • ½ tspn cumin powder
  • 1 tspn turmeric powder
  • 1 tbspn dried fenugreek leaves
  • 1 tspn garam masala powder

Procedure:

-Heat oil in a pan and fry cashew nuts until they look a bit roasted. Add onion and fry until they are translucent and part golden. Now add ginger garlic paste and cook until the rawness of ginger garlic paste goes away.

-Now add salt, red chillies, turmeric, cumin powder and coriander powder and stir. Add tomatoes and mix well. Add a little water in needed. Cook covered on medium heat so the tomatoes can get tender. After 6 – 8 minutes, mix and mash tomatoes. Remove from flame and let it cool for 5 mins.

-Blend it into a fine puree.

-Heat oil in the same pan and add the puree along with rest of the water. Bring it to a boil and add peas and cumin seeds. Let it cook until the sauce begins to thicken. Now add paneer, cream, garam masala, green chillies and kasuri methi (dried fenugreek leaves).

-Stir and let it simmer for 5 minutes.

-Garnish with some fresh coriander and serve hot with garlic rotis or boiled rice.

-Enjoy!

Mattar Paneer (Peas And Home Made Ricotta In Creamy Tomato Sauce)(Restaurant Style)

Matar Paneer is housewife’s style of romance with green peas…. Try this creamy tomato sauce based curry dish and enjoy the real taste of this vegetarian Indian delight…

Ingredients:

  • 500 gms of diced paneer
  • 2 cups boiled green peas
  • 2 medium onions chopped
  • 2 medium sized tomatoes chopped
  • ½ tspn turmeric powder
  • 1 tspn chilli powder
  • ½ tspn cumin powder
  • ½ tspn coriander powder
  • 1 tspn ginger and garlic paste
  • 4 – 5 pcs of raw cashew nuts
  • ¼ cup olive oil
  • 1 tbspn butter
  • Some water
  • ½ cup cream
  • Some salt
  • Some green chillies chopped
  • Some fresh coriander leaves
  • ½ tspn cumin seeds
  • A pinch of fenugreek leaves
  • 2 cloves
  • 2 cardamom
  • 1 pc of cinnamon stick
  • 1 small bay leaf

Procedure:

-Fry onions and cashew nuts for 2 minutes and add a bit of salt along with ginger garlic paste.

-When onion leaves the raw flavor, add turmeric and tomatoes. Cook the mixture on low heat.

-Put this in blender and blend. Add a bit of water if needed and blend this mixture into fine paste.

-Heat some oil in the vessel and add cardamom, bay leaf, cinnamon and cloves. Fry for 30 seconds and add the blended paste in it. After simmering for about 2 minutes on medium heat add peas and let the sauce simmer again for 2 minutes. Not add all the other spices and mix well.

-After 2 minutes add cheese and cumin seeds and garnish with green chillies and coriander leaves.

-Serve hot with nan bread or chapattis and enjoy.

Outcome:

Tasty Mattar paneer is ready to serve.

Ayesha’s Kitchen

Tips:

-Add 4 – 5 pcs of cashew nuts, no more no less otherwise your sauce will not come out to the rite consistency.

Servings:

This will serve 4 persons easily.

Palak Paneer

This is the most popular Indian dish which is served in almost every Indian restaurant and it is the most Favourite vegetarian
dish. Do try this and let me know your remarks …

Ingredients:

  • 2 cups Boiled and ground spinach
  • 1/3 lbs cottage cheese cubed
  • Oil For deep Frying
  • ¼ cup vegetable oil
  • Salt to taste
  • ½ red chilli powder
  • ½ tspn turmeric powder
  • ¼ tspn ground garam masala
  • 2 green chillies
  • ¾ cup tomato puree
  • ½ tspn ginger paste
  • 2 tbspns cream

Procedure:

-Cut cottage cheese into cubes and deep Fry it For 2 minutes until golden brown.

-Take it out and allow it to cool.

-Heat vegetable oil in a pan and add red chilli powder, salt, turmeric powder, garam masala and ginger paste in it and after a minute add tomato puree into it.

-Cook it For 2 minutes on medium heat.

-Now add spinach in it and cook well For 4 minutes.

-Now add cream into it to make it smooth.

-Now add green chillies and cottage cheese and mix.

-Delicious palak paneer is ready to be served with Lebanese bread or nan bread.

Outcome:

Tasty palak paneer is ready.

palak-paneer

Tips:

-Fry cottage cheese before adding it into the curry, it will not melt.

-Do add cream to make it smooth.

Servings:

This will serve 4 persons.