Kadai Paneer | Indian Curry Recipes

If you go to any Indian restaurant outside India you may most definitely come across two curry dishes. First, Paneer Butter Masala aka Paneer Makhni and the second, Kadai Paneer. Kadai paneer is named so because the whole dish is made in one Kadai, the Indian wok. It is made with fresh ground spices and is spicier compared to its counterpart Paneer Butter Masala (it has cream).
Paired with any Paratha or Naan, it is great for lunch or dinner.

Ingredients:
Serves - 3-4
Recipe adapted from vahchef
Paneer - 200 g/7 oz, cut into 1 cm cubes
Red bell pepper - 1 - cut into small cubes
Onion, cut into small cubes - 1/2 cup
Onion, finely chopped - 1/2 cup
Fresh Ginger, minced - 1 tsp
Garlic, minced - 1 tsp
Ripe Tomato - 3, approx 1-1/2 cups chopped
Garam Masala powder - 1/2 tsp
Oil - 2 tsp
Salt - to taste
Spice Mix:
Dry Red Chillies - 3
Peppercorns - 1/2 tsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp

Method:
Dry roast the ingredients for spice mix until toasted. Allow to cool and pulse in a coffee grinder/mixie until coarse. Remove 1 tsp of this mixture and reserve. Grind the remaining spice to a fine powder. In a pan spray little oil and fry the bell pepper cubes in high heat until lightly charred. Repeat the process for the cubed onions. Add 1/2 tsp of oil again and fry the paneer pieces until light brown on all sides. Dunk the fried paneer pieces into a bowl of water. Heat oil in a kadai and add the chopped onion, ginger and garlic. Fry until the onion becomes soft. Add the garam masala powder and the finely ground spice powder and saute for half a minute. Add the chopped tomatoes and a pinch of salt and continue cooking until the tomatoes become mushy. Add about half a cup of water based on desired thickness level. Allow it to come to a boil and reduce the heat to simmer for 5 minutes. Add the bell peppers and onions and continue to simmer for 5 minutes. Now throw in the paneer (drain the water and squeeze excess water) and mix well. Remove from heat and transfer to a serving bowl. Sprinkle the previously reserved coarsely ground spice powder over the top. Serve hot with parathas or jeera rice.

Kebab vegetables with Paneer | Indian Appetizers

Tandoored food items are always in my favorite list. Any dish which is cooked directly under fire has a unique smoked flavor which is unique and makes it even more tasty. Though grilling or barbecueing goes hand in hand with meat or fish, vegetables and paneer also make a very good grilled food. So here, I present grilled vegetables with paneer. Feel free to use any vegetables of your choice and the options are endless..

Ingredients:
Barbecue sticks - 8
Paneer - 200 g - cubed
Red bell pepper - 1 - cut into 1" pieces
Onions - Cut into 1" pieces
For the kebab paste:
Curd/Yogurt - 1/4 cup
Salt - 1/2 tsp
Tandoori masala - 1 1/2 tbsp (available in Indian grocery stores)
or a mix of the following
Chilli powder - 3/4 tsp
Chaat masala - 2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1 tsp

Method:

Mix the ingredients for the marinade to a paste. Smear the paste to the cubed veggies, mix well and allow it to marinate for a minimum of 1 hr to 4 hrs. Soak the barbecue sticks in water for 30 mins. Preheat the oven to 400 F. Line a baking pan with aluminium foil with a overhang on two opposite sides. Pin the marinated veggies in the skewer alternating with paneer. Do not overcrowd the skewer. When done place the skewers on the rims (with foil overhang) of the baking sheet. Grill in the oven for 30 mins, turning once in between. Done-ness can be checked with the light charring of the vegetables. Serve hot sprinkled with lemon juice. 

Sending this to Serve It - Grilled event happening at my space.


Also sending this to Akila's Dish Name Starts with K

Paneer Bhajji / Paneer Fritters | Indian Appetizers

Paneer is in my "all-time favorite" list. I have tried variety of curries and rice using Paneer, but haven't tried any deep fried dishes with it. This time I planned to make some deep fried fritters with paneer, for a little weekend evening munchies. 

Ingredients:
Paneer - 7 oz - 200g
Besan flour/Chana dhal flour/Garbanzo beans flour - 1 cup
Rice flour - 1/3 cup
Red chilli powder - 3/4 tsp or to taste
Asafoetida - Hing - 1/2 tsp
Baking soda - a pinch (optional)
Chaat masala - 1/4 tsp (optional)
Salt - to taste
Oil - to deep fry

Method:
Cut the paneer to cubes, lengthwise or any desired shape. Mix besan flour, rice flour, red chilli powder, asafoetida, baking soda and salt with water to make a batter of dipping consistency. Heat oil in a pan for deep frying. Take a paneer piece and dip in the batter and carefully drop in the hot oil. Drop about 5 or 6 pieces at a time and do not crowd the pan. Flip it over and fry until it turns to a golden brown. Remove from oil and drain in tissue paper. Serve hot with chutney or ketchup or just dusted with chaat masala.

Sending this to LGSS - Paneer event by Vatsala.

Kasuri Methi Paneer / Hara Paneer Masala | Indian Curry Recipes

It is so surprising that time flies too fast sometimes and we don't have time to  do whatever we were thinking of doing. It applies very well when it comes to sending entries to food blog events. I will be planning to cook for certain events, do so religiously, but organizing and posting for events on time becomes the challenging part. For this month's Herbs & Flowers - Fenugreek leaves is the chosen herb by Mom Chef of What's Cooking. I love buying fresh greens and regularly buy fenugreek leaves on my trip to Indian grocery. This time I made a simple and flavorful methi pulao. No, I do not have a picture of it here because it was so good (yes, it is true) that I did not even have some left for the clicks. So planned to make a dish using kasoori methi and my favorite paneer for the event.

Ingredients:
Paneer - cut into 1/2" cubes - 1 cup
Onion - chopped fine - 1/2 cup
Ginger-garlic paste - 1 1/2 tsp
Chilli powder - 1/2 tsp
Coriander Powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Kasuri Methi - 1/3 cup - crushed
Salt - to taste
Onion - cubed - 1 cup
Oil
Marinade:
Oil - 1 tbsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Dry mango powder/Amchur powder - 1 tsp (Can substitute chaat masala - see notes below)
Salt - a pinch

Method:
Mix the ingredients for marinade in a bowl and gently coat the paneer cubes with the paste. Set aside for 1 hr (minimum 30 mins). In a medium non-stick pan, heat 1 tsp of oil and saute the cubed onions until it turns pale brown. Let it cool and blend to a fine paste adding little water. In the same pan, heat a tsp of oil and fry the paneer until light brown in medium heat. This may be done in batches. In a wide non-stick pan, heat 2 tsp of oil and saute the chopped onions. When it turns translucent add the ginger garlic paste and fry for a couple of mins. Add the pureed onions with chilli powder, cumin powder, coriander powder, garam masala and salt. Fry for about 5 mins. Add 1/2 cup of water and allow the mixture to boil. Splattering at this stage is possible, take precaution. Now add the paneer cubes and crushed kasuri methi, mix well in fold pattern. Allow it to heat for about 3-5 mins and remove from heat. Serve hot with bread/roti/naan.
Notes:
1. I did not add any tomatoes. You may add pureed tomatoes if desired.
2. If using chaat masala for marinating, reduce the amount of salt, since chaat masala already would have salt in it.
3. Frying the paneer is optional. Marinated paneer can just be added to the gravy directly and cooked. 

Sending this to Herbs & Flowers event by PJ.
I am also sending this and my Honey Brownies to Dish Name Starts with - H event by Akila.

Coriander Paneer Rice | Indian Rice Recipes

This is my first entry to the Herbs and Flowers in my Platter event by PJ which I am guest hosting this month. Cilantro is my favorite herb, next to Mint. It is one super-herb rich in anti-oxidants and is anti-bacterial. Though often used in garnish, it is also used in many south-indian dishes. I prepared a simple one-pot meal with cilantro and paneer, perfect as a lunch box recipe.

Ingredients:
Raw rice - 2 cups
Onion - 1 cup - sliced thin
Paneer - cubed into small pieces - 1/2 cup
Cloves - 3
Cinnamon - a small piece
Bay leaf - 1
Salt to taste
Ghee/oil - 1 tbsp
Make a paste:
Coriander leaves - 3/4 cup - tightly packed

Mint leaves - 1/3 cup - tightly packed

Green chilli - 3

Ginger - about 1/2 tbsp

Garlic - 3 cloves

Method:
Wash and soak the rice in water for 15 mins. Make a paste of the ingredients adding a little water. Heat ghee/oil in a pressure cooker or a big pan and fry the cloves, cinnamon and bay leaf. Add the sliced onions and saute until they turn golden brown. Add in the cubed paneer and give a quick mix followed with the ground paste. Salt as needed and add 3 3/4 cups of water and add the drained rice. Cover and cook until done. Serve hot with raita or pappad.

Sending this to Herbs and Flowers in my Platter - Coriander/Cilantro event by PJ guest hosted by me this month.

Paneer Spinach Pinwheels

When you want to make a quick snack for your family or you need to entertain your guests without you spending much time in the kitchen, then this one is for you. Again one more recipe with my favorite Paneer. I got inspired by this one in Shanavi's blog. I added spinach to paneer to make it bit colorful and interesting.

Ingredients:
Puff pastry - 1 sheet 
Paneer grated - 1/2 cup
Spinach - handful, blanched, chopped (Can be substituted with mint/coriander or any herb of your choice)
Chilli powder - 1/4 tsp
Cumin powder - 1/4 tsp
Chaat masala powder - 1/2 tsp (This one actually gives a kick)
Turmeric powder - a big pinch
Salt - to taste
Oil - 1/4 tsp

Method: 

Thaw the puff pastry sheet for a minimum of 30 mins. Preheat the oven to 435 F. Line a cookie sheet with parchment paper. Mix the grated paneer, chilli powder, cumin powder, chaat masala, turmeric powder and salt. You may actually play with the spices for different combinations. Heat oil in a small skillet and saute the paneer mix for 20 secs (not more than that). Blanch the spinach in hot water for 5 mins and chop finely. Mix it well with the paneer mixture. In a floured board, spread the pastry sheet and flour the sheet. Stretch it out a bit with a rolling pin to remove the fold crease. Spread the paneer mixture on the sheet leaving one inch on one side of the sheet (like a margin on the paper). Roll the sheet from the opposite side of the space tightly. Apply water on the space and seal the roll. Use a sharp or serrated knife and cut into 1/2" pieces. Place the cut rolls in the cookie sheet with a minimum of 1" gap for the pinwheels to spread out. Bake for 15-20 mins until the pinwheels are crisp and golden. Cool for 5 minutes before serving. 

Sending this to Bookmarked Recipes - Every Tuesday event by Aipi and Priya.

Paneer Butter Masala Pizza

I know, the name may sound little weird for some of us. It so did until I was introduced to CanAm Pizza by my friend Denny when I visited her last spring. I and Denny are best buddies since our college. She actually inspired me to start a food blog. If you have not checked out her OhTasteNSee yet, check it out. CanAm pizza is quite famous in the state of Washington for their wide variety of signature pizzas and our favourite is Butter Paneer Masala Pizza. I had never thought the favourite Paneer Butter Masala can actually go as a pizza topping. I absolutely loved it. This recipe here is semi-homemade, i.e. I put together store-bought items to make a quick one.

Ingredients:
Pizza base - 12" - 1
Paneer butter masala - about 2 cups - See recipe here
Pizza Sauce (any brand or home-made) - 1/2 cup - I used Tomato basil sauce
Bell pepper - julienned - about 1/2 cup - I used frozen bell pepper strips
Olive oil - 1 tsp
Grated Mozzarella cheese - as needed - I made it light since we already had a good amount of Paneer in it

Method:
Preheat your oven to 450 F (or as per the directions on your pizza base). Brush your pizza base with olive oil. Spread the tomato basil sauce and the Paneer butter masala. Top it with bell pepper strips and garnish with cheese as desired. Reduce oven temperature to 425 F and bake for 15-20 mins or as needed. Enjoy!

Paneer Butter Masala / Paneer Makhani | Indian Curry Recipes

Paneer Butter Masala alias Paneer Makhani is by far the most favourite vegetarian dishes in Indian eat-outs among restaurant goers. It is liked for its rich and creamy texture and the marvelous taste. Back home it was a pure restaurant specialty and was not tried at home. This recipe here is what I tried after some googling and some mix and match to keep it lower in calories. I have substituted milk for cream, and reduced the amount of butter but still was able to achieve the restaurant style taste we all love. We absolutely enjoyed this for a perfect Sunday lunch with Peas Pulao.

Ingredients:
Serves - 5 to 6 
Paneer - 300 g - cut into 1/2" cubes
Onion - 1 big about 2 cups 
Tomato - 2 medium 
Ginger-Garlic paste - 1 1/2 tbsp
Coriander powder - 3/4 tsp
Chilli powder - 1/2 tsp (Increase to 3/4 tsp if using Kashmiri chilli powder)
Garam masala - 3/4 tsp
Cumin powder - 1/2 tsp
Kasoori methi - 1 tbsp
Butter - 2 tbsp
Turmeric powder - a pinch
Orange food color - a small pinch (optional)
Milk - 3/4 cup - 160 - 180 ml. You may use cream or half and half if desired.
Salt - to taste
Oil 

Method:
Heat 1 tsp of oil in medium heat in a wide nonstick skillet and saute the paneer cubes in batches. Fry the cubes until they are light brown. Drain these in a paper towel to remove extra oil and put them in a bowl of cold water. Drain after 2 mins. This ensures that the paneer cubes are still soft, since they tend to harden after frying in oil.
In the same skillet add 1 tbsp of oil and saute the cubed onions in medium-high flame till they become translucent. Remove from heat and allow it to cool. When cool blend to a smooth paste. Blanch the tomatoes, peel and puree. 
Heat 2 tbsp of oil and add the onion paste and saute for 2 mins. Now add the ginger-garlic paste and fry until the raw smell disappears. Reduce the heat and add the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and 1/2 tbsp of crushed kasoori methi. Fry in medium heat until the spices cook about 3 to 4 mins. Add the tomato puree with salt and allow to cook until it cooks well and blends with the masala. Now add the orange food color and milk. Take care while adding milk, we would need to continuously stir briskly when pouring milk, to prevent it from curdling. Add the paneer and fold it into the masala. Now add required quantity of water based on the desired consistency. Allow it to boil in medium flame. The mixture would thicken at this stage. Now add the remaining 1/2 tbsp of kasoori methi and 1 tbsp of butter. Remove from the heat. Top up with the remaining butter when serving. Serve hot with rotis, naans or rice.

Paneer Tawa Masala | Indian Curry Recipes

Ever since I saw Paneer Tawa Masala in Denny's blog Oh Taste N See I bookmarked it to give it a try sometime. Come
Christmas and we didnt have any plans to go out so I started on a cooking spree today. Made Bellpepper Mushroom Pepper Fry and Paneer Tawa Masala to go with the Peas Pulao. This was sure a winner. I am sending this to Blog Bites 9: The Holiday Buffet event conducted Nupur of One Hot Stove.

Ingredients:
Paneer - 7 oz (I used half of a 14 oz pack I bought last week) - cut into 1/2" cubes
Cumin seeds - 1/2 tsp
Onion - 1 medium sized - chopped
Green Bell Pepper - 1 large, cut into 1/2 inch pieces
Ginger Garlic paste - 3/4 tbsp
Tomato - 3 or 4 - blanch and puree
Coriander powder - 1/2 tsp
Garam Masala - 1/2 tsp
Milk - 1/4 cup (I used 2% milk, can use whole milk or cream as well)
Salt to taste
For Marinating:
Kasuri Methi - 1 tbsp
Turmeric powder - 1/4 tsp
Chilli powder - 3/4 tsp
Chaat Masala - 2 tsp
Oil - 1 tbsp

Method:
Mix the items under 'for marinating' in a bowl and smear the paste on the paneer cubes and leave it to marinate atleast for 30 mins.
I left it for an hour. Take a wide bottomed kadai and heat 1 tbsp of oil and place the paneer cubes and fry for one minute on each side. Add more oil if needed. When the paneer is done add more oil and the cumin seeds.
Add the chopped onions and fry until it turns golden brown. Now add the ginger garlic paste and fry until the raw smell disappears. Now add the bell pepper and stir for a minute and then add coriander powder and tomato puree and allow it to boil for 5 mins in medium high flame or until the oil seperates. Now it is time to add the garam masala and the paneer cubes and give a stir. Take care as to not to break the cubes. Add the milk and mix and check the seasoning. Serve with pulao or roti.

Sending this to Dish It Out - Tofu/Paneer and Bell Peppers event by Vardhini.