Mutter Paneer

Mutter Paneer

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Cook time: 

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Serves: 4

Note: If fried paneer or cubed paneer is not available, cut paneer into ¾ inch cubes. Heat 3 tablespoons oil in a non-stick pan and sauté paneer until light golden brown, 5 to 7 minutes.
Ingredients
  • 1 lb. frozen peas (mutter), thawed
  • ½ lb. fried or plain cubed paneer
  • 3 tablespoons canola oil or butter
  • 3 teaspoons garlic-ginger paste
  • ½ teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 8 oz. can tomato sauce
  • 1 tablespoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon sugar
  • 1 teaspoon salt or to taste
  • ½ cup heavy cream
  • 1 tablespoon chopped cilantro, for garnish
Directions
  1. Heat oil or butter in a wok or a frying pan. Sauté garlic-ginger paste with spices until fragrant, 2 minutes. All tomato sauce, kasuri methi and stir to combine everything. Season with salt and sugar. Let it cook for 2 to 3 minutes.
  2. Add peas, fried paneer and stir to combine with sauce. Cover the wok or pan and let peas cook until tender, 4 to 5 minutes.
  3. Add heavy cream, stir and adjust the seasoning. Let mutter paneer cook with sauce for 3 minutes, stirring occasionally so that sauce does not stick to bottom.
  4. Garnish with cilantro and serve warm with Nan or Paratha.

 

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Paneer Tikka Masala

Paneer Tikka Masala

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Cook time: 

Total time: 

Serves: 4

Ingredients
  • About 1 lb. paneer, cut into ¾ inch dice
For Marinade:
  • 1 tablespoon canola oil
  • ½ teaspoon garam masala
  • ½ teaspoon ground cumin
  • 2 teaspoons garlic-ginger paste
  • 1 teaspoon kasuri methi (dry fenugreek leaves).\
  • 1 teaspoon salt
For Sauce:
  • 3 tablespoons canola oil or butter
  • 2 teaspoons garlic-ginger paste
  • ½ teaspoon ground cumin
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 8 oz. can tomato sauce
  • 1 tablespoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon sugar
  • 1 teaspoon salt or to taste
  • ½ cup heavy cream
  • 1 tablespoon chopped cilantro, for garnish
Directions
  1. Pre-heat oven to 400 degrees.
  2. Combine ingredients of marinade into a medium mixing bowl. Add paneer and toss to coat with marinade. Cover with plastic wrap and let it marinate for 30 minutes to an hour.
  3. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Spread paneer evenly on sheet and bake until light golden brown, 15 to 20 minutes.
  4. Heat oil or butter in a wok or a frying pan. Sauté garlic-ginger paste with spices until fragrant, 2 minutes. All tomato sauce, kasuri methi and stir to combine everything. Season with salt and sugar. Let it cook for 2 to 3 minutes.
  5. Add heavy cream, stir and let the sauce cook for another 2 minutes. Add the baked paneer and stir with the sauce. Adjust the seasoning and let paneer cook with sauce for 5 minutes, stirring occasionally so that sauce does not stick to bottom.
  6. Garnish with cilantro and serve warm with Nan or Paratha.

 

 

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Palak Paneer

Palak Paneer

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Cook time: 

Total time: 

Serves: 4

If fried paneer or cubed paneer is not available, cut paneer into ¾ inch cubes. Heat 3 tablespoons oil in a non-stick pan and sauté paneer until light golden brown, 5 to 7 minutes.
Ingredients
  • 2 lbs. baby spinach (palak)
  • ½ lb. fried or plain cubed paneer
  • 1 medium onion, roughly cut into ½ inch dice
  • 2 garlic cloves, roughly chopped
  • 1 inch piece of ginger, roughly chopped
  • 1 green chili, roughly chopped
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon red chili powder
  • ½ teaspoon garam masala
  • 1 tablespoon tomato paste
  • 1 tablespoon kasuri methi (dried fenugreek leaves)
  • 1 teaspoon salt or to taste
  • 3 tablespoons oil
Directions
  1. In a wok or a frying pan heat oil over medium high heat. Add mustard seeds and cumin seeds and let it sizzle. Add onion and sauté it until translucent, 3 to 4 minutes. Add garam masala, dhana-jeeru, green chili, ginger and garlic. Sauté everything for two more minutes. Add tomato paste and sauté for a minute. Add spinach and ½ cup water. Cover the pan and let spinach cook until slightly wilted, 2 to 3 minutes. Season with salt, add kasuri methi and let spinach cook until it is fully cooked, 4 to 5 minutes. Take off the heat.
  2. With a blender or an immersion blender puree the spinach until smooth. Transfer pureed spinach to a wok or a frying pan again and add fried paneer. Let it simmer for 5 minutes covered with a lid.
  3. Serve warm with Paratha or Nan.

 

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