Paneer Jalfrezi

Ingredients 

Paneer (cubed) -1/2cup 

Sliced Onions -1/4cup

Sliced Capsicums( yellow and green) - 1/4th of each color

Julienned Carrot - 10 pieces 

1 Medium size tomato chopped

Ginger garlic paste(freshly ground) -2teaspoons

Coriander powder -2teaspoons

Chilli powder -1teaspoon

Turmeric powder -1/4teaspoon

Garam masala powder -1teaspoon 

Maggi hot &sweet tomato sauce - 2teaspoons

Kasoori methi - 1teaspoon 

Salt

Sugar (can omit if you wish) -1/2teaspoon 

Cumin Seeds -1teaspoon 

Oil 

Method

Heat oil in  a pan..shallow fry the paneer cubes and keep them aside.

Add cumin seeds and let them splutter. 

Add the sliced onions followed by crushed ginger-garlic.

Saute for a minute, then add the chili powder, coriander powder and turmeric powder. Give it a good mix  then add the sliced tomatoes, capsicum and carrots. 

Saute them for couple of minutes, add the maggi hot and sweet sauce. 

Add 1/4cup of water and let the masala cook for 2 minutes. Now add the fried paneer cubes..Add the garam masala and mix the masala nicely. 

Add the crushed kasoori methi and chopped cilantro and put off the flame. 

Note

Got inspired from the Gooble videos from facebook and tried this. It was quick and delicious. I didn't follow the recipe a 100%..adjusted with the things I had in hand..lazy to make tomato puree..so added one medium sized tomato. No onion seeds at home, added just cumin seeds. You can watch the recipe video here.

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Paneer Capsicum Do Pyaza - Holiday Special! :)

Ingredients

Paneer (cubed) - 11/2cup 

Half & Half - 1/2cup 

Capsicum -1 

Onion -2

Green chilly -2

Tomato -3

Ginger garlic paste - 2teaspoons 

Cumin seeds -1teaspoon 

Chilli powder -2teaspoons

Coriander powder -2teaspoons

Turmeric powder -1/4teaspoon

Kasoori Methi -1teaspoon 

Butter - 1teaspoon 

Oil 

Salt

Water 

Method 

Finely chop one of the 2 onions. 

Chop another onion and capsicum into big chunks and keep it separate. 

Finely chop the green chillies and tomatoes too.  

Heat  oil in a pan and add the cumin seeds. Let them sizzle.
Now add the finely chopped onion. Sauté for few minutes and add ginger garlic paste..saute until the raw smell is gone.

Add the finely chopped tomatoes with enough salt and keep cooking. 

Once the tomatoes are soft and mushy, add the chilly - coriander and turmeric powders. 

Mix it well and add the capsicum and onion chunks in the masala. 

Saute on medium heat for few minutes, adding a teaspoon of butter. 

Now add about a cup of water and let it cook for 4-5 minutes.

 Reduce the heat to low and add the half & half mil.
Once the milk is mixed with the masala add the cubed paneer.
Let the curry cook for few more minutes in low heat and put off the stove, garnish with Kasoori methi and serve.

Goes well with roti/phulka/ pulao/Jeera rice and Biriyani items. 

Note 

The dish was cooked  and clicked by my dear hubby..I just did the typing and enjoyed the curry with hot roties..of course! ;) :D :) Holiday Special! 

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Paneer Paratha / Paratha stuffed with Paneer

Ingredients - for the stuffing

Grated paneer-1cup

Finely chopped onion-1

Red chilli flakes-2teaspoons(adjust to your taste)

Amchur powder/ Dry mango powder-1teaspoon

Cumin seeds-1/2teaspoon

Crushed whole coriander seeds-1teaspoon

Salt

Cilantro

For the paratha

Whole wheat flour/Aata-2cups

Warm water-1cup

Salt-1teaspoon

Sugar-2teaspoons

Oil-1teaspoon

Method

Combine the aata, salt, sugar in a bowl, mix it well. Start adding water little by little, and knead the dough.  Knead it for at least 5-10minutes, you will get a soft dough. Apply oil on all the sides, and cover it with  clear wrap paper, keep it aside for half an hour.

Take the grated paneer, onion, chilly flakes, cumin seeds, amchur powder (can be replaced by some lemon juice), salt and cilantro in a bowl. Mix it well and the stuffing is ready.

Divide the paratha dough into lemon size balls, roll them into small circles. Keep a tablespoon of stuffing in the paratha, pull the edges and cover it nicely. (Refer here for stuffing the paratha)
Do the same for all the parathas.

Heat a griddle on medium heat. Roll the stuffed parathas into flad disks, use dry flour for dusting. Be gentle while rolling otherwise the stuffing might come out.
Put them in the griddle, sprinkle little oil, cook on both sides.

Delicious parathas are ready to serve. We had it with mango pickle and plain yogurt.

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Paneer Burji/Paneer-Sweet Pepper Bhurji

Ingredients

Grated Paneer -1cup

Sweet peppers (or) Color capsicum - few

Onion-1

Green chilly-1

Tomato-1

Cumin seeds-1/2teaspoon

Chilli powder-1teaspoon

Coriander powder-1teaspoon

Cilantro- to garnish

Salt - to taste

Oil

Method

Grate the paneer and keep it aside.

Chop the onions-green chilly-tomato and sweet peppers. 

Heat oil in a pan, add cumin seeds and let them splutter.
Add in the ohio-green chilly and fry till onion becomes transparent.

Then add in the tomato n cook till it becomes soft. Add the chopped sweet peppers along with chili power, coriander power and salt. Sauté for 2-3 minutes. 

Add the grated paneer, mix it well, and continue cooking. 

Initially the bhurji may look like a lump, but keep sautéing on low medium heat till it becomes crumbly.

Finally add in the chopped cilantro and put off the flame. Delicious paneer burji is ready to serve.

Paneer bhurji goes well with rice and roti.

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Paneer-Capsicum Curry

Ingredients
Paneer - 125grams
Capsicum-1
Toamto-2
Onion-1
Chilli powder-1teaspoon
Coriander powder-11/2teaspoon
Cumin seeds-1/2teaspoon
Cilantro to garnish
sugar-1/2teaspoon
Salt
Oil
To marinade
Curd-2tabelspoons
Garam masala-1/2teaspoon
Chilli powder-1/2teaspoon
Coriander powder-1/2teaspoon
Kasoori methi -1/2teaspoon
salt

Method
Mix the things given under "to marinate". Add the paneer cubes, toss it and keep it in the refrigerator for at least an hour. ( I did over-night marination)

Chop the onion-capsicum into big chunks.
Grind the tomatoes into a fine paste.
Heat 2 tablespoons of oil in a pan, shallow fry the marinated paneer and keep it aside.

Add another tablespoon of oil in the same pan, add the cumin seeds. Let it splutter.
Now add in the onion chunks, fry for a minute, then add the tomato purée.
Add the turmeric-chilli and coriander powders, cook for 5 minutes on low heat.
Add in the capsicum chunks, give it a nice stir and continue cooking.
Now add 11/4cups of water and let it boil.

After the oil oozes out from the gravy, add in the fried paneer cubes, along with sugar. Reduce the heat to low and cook for few more minutes.
Garnish with cilantro and put off the flame.
Delicious Capsicum-paneer curry is ready. Goes well with Zeera rice-Roti-Naan &Parota.

 

Recipe Inspiration : Here

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Matar Paneer

Ingredients
Paneer - 12 cubes (approximately prepared with 2 cups of whole milk)
Frozen Green Peas - 1/4 cup
Onion(big)-1
Tomato(medium size)-2
Kasoori methi - 1tablespoon
Ginger - small piece
Garlic - 3 cloves
Curd -1tablespoon
Milk -1/4cup
Turmeric powder-1/8teaspoon
Chilli powder -1teaspoon
Corinader-cumin powder -1 teaspoon
Garam masala -1/2teaspoon
Sugar -1/2teaspoon
Cumin seeds -1teaspoon
Salt
Butter -1tablespoon
Oil -1tablespoon

Method
Heat some oil in a pan and roast the paneer cubes and keep it aside.

Add the chopped onion, chopped ginger & garlic in the same pan and fry till the onions become transparent. Then add the chopped tomato and cook till it becomes soft. Now add the kasoori methi and put off the flame and let the mixture cool completely.

Grind the masala into a fine paste.

Heat butter in a wide wok, and add cumin seeds, let them splutter. Now add the masala paste with 1/2 cup of water. Add enough salt, turmeric powder and let it cook for 5-6 minutes.

Then add the chilli powder-coriander, cumin powder- garam masala powder and cook on low heat till the oil separates from the masala.

Now add a cup of water and let the gravy boil nicely.

Add the friend paneer and frozen green peas, let it cook for 2-3 minutes on medium heat. Finally reduce the heat to low, add in the sugar, and the milk mix everything well and put off the flame. Let the wok be sitting on the stove for sometime, then transfer it to the serving dish.
Delicious Matar Paneer is ready to serve with roti/rice.

I prepared a mild Potato Korma to go with this spicy Matar Paneer! :)

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