Hara Tava Paneer

This post is a part of the “Cooking from a cook book using a single ingredient” theme at BM#26, hosted by Srivalli..

I chose Paneer (Cottage Cheese) and this is the starters dish for the same. I chose this recipe from “Healthy Starters” by Tarla Dalal. This was a simple to make recipe but really really delicious and healthy too… My husband and I thoroughly enjoyed the same…

IMG_2876

 

IMG_2877

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Hara Tava Paneer

Preparation Time:- 15 mins |  Cooking Time:– 5 mins |  Serves:- 4-5 people

INGREDIENTS:

For Hara Chutney:

  • 1 cup chopped coriander (dhania)
  • 3 tbsp freshly grated coconut
  • 3/4 tea spoon sugar
  • 1 tbsp lemon juice
  • 2 green chillis, chopped
  • salt to taste
  • 2 tbsp curd (Dahi)

For Paneer:

  • 200 gms of Paneer cut into 1 inch pieces
  • 3/4 cup boiled or frozen corn kernels
  • pinch of sugar
  • pinch of salt
  • 2 tea spoon chopped coriander
  • 2 tbsp milk
  • 3 tea spoon oil
  • 1 medium onions finely chopped

PREPARATION:

For Hara Chutney:

Combine all the ingredients, except the curd and blend in a mixer to a smooth paste.

Transfer to a bowl, add the curd and mix well. Keep aside.

You can use this recipe to make the chutney as well.

For Paneer:

Marinate the paneer pieces, with 5 tbsp of chutney for 30 mins.

Combine the corn, sugar, salt and 2 tbsp of chutney and blend to make a coarse paste.

Transfer the paste to a bowl and coriander and milk and mix well.

Heat 1 and 1/2 tea spoon of oil in a non-stick pan, add onions and saute till the onions become translucent.

Add corn paste and saute for 2-3 mins.

Cool it slightly.

Place the paneer pieces on a flat surface and place some filling of corn paste on the same. Sandwich using the other paneer piece.

Heat  some oil on a non stick tava (griddle) and cook the stuffed paneer pieces, till they turn golden brown from both the sides.

SERVING:

  • Serve hot with a cup of tea/coffee.

Served

Tasty Cooking..!!

Sending this to:

Whats with my cuppa & Nupur’s event announcement here.

Whats with my Cup-012

Paneer Butter Masala

I had taken Paneer Butter Masala to office for lunch.. It was really box full, very unlike from my quantity of vegetable, which is really meager.. One of my collegues was like.. “Bas itna sa hi laai” 🙂 They had it all.. all my lunch mates at office loved it.. Guys thanks to all of you.. You made my day.. 🙂

Paneer Butter Masala

Reference:- Recipe by Sanjeev Kapoor

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 3-4 people

INGREDIENTS:

  • 400 gms Cottage Cheese diced as cubes (Paneer)
  • 4 table spoon Butter
  • 1 tea spoon Oil
  • 2 Bay Leaves (Tej Patta)
  • 2 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dal Chini)
  • 1 Dried Red Chilli (Sukhi lal mirch)
  • 2 table spoons Coriander seeds crushed (Dhaniya dana)
  • 2 Medium Onions sliced
  • 5 Medium Tomatoes chopped
  • 1 table spoon Ginger Garlic paste
  • 1 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Dried Fenugreek Leaves (Kastoori Methi)
  • Salt to taste
  • 2 table spoon Fresh Cream

PREPARATION:

Heat three tablespoons butter with one teaspoon oil in a pan.

Add bay leaves, cloves, cinnamon, broken red chillies and half of the crushed coriander seeds. Sauté for a minute.

Add the onion and stir-fry for thirty seconds and add ginger and garlic paste. Fry till the onions become transparent.

Add coriander powder, red chilli powder and tomatoes. Cook till oil separates.

Let this masala cool down a bit, then puree the same.

Now in a pan, heat the remaining butter and add the pureed masala to it. Cook the masala for about 2 mins.

Now stir in the paneer pieces and salt. Add 1/2 cup of water. Cook with the lid on, for about 5 minutes.

Sprinkle the kasturi methi and mix.

Remove from heat and add the cream to paneer. Mix lightly.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with Kulcha or parantha.

Served

Tasty Cooking..!!

Sending this recipe to:

Quick and Easy Recipes

Bon Vivant #10 – Continuing Festive Feasts & Announcement

BonVivantSeries_11

 

Grand Festive Feast:

Untitled

Shahi Paneer

Paneer is something that everyone likes.. There are many dishes that come out so well with paneer.. Shahi Paneer is something which is the most common and tasty dish..

I tried something different and added a new flavor to the dish which gave it a beautiful aroma and a lovely taste..

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 4-5 people

INGREDIENTS:

  • 250 gms Fresh Paneer diced in small cubes
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 2 -3 Medium Onions finely chopped or grated
  • 2 Cloves (Laung)
  • 1 Cinnamon (Dalchini)
  • 1 Large Cardamom (Badi Elaichi)
  • 1 Indian bay leaf dried (Tej Patta)
  • 2-3 Medium Tomatoes grated
  • 1 table spoon Ginger Garlic paste
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala
  • Salt to taste
  • 1 table spoon Dried Fenugreek leaves (Kasturi Methi)
  • 1 cup milk or 1 cup cream (Malai)

PREPARATION:

Heat the oil/ghee in a pan and add cumin seeds, Cloves,  Cinnamon,  Large Cardamom and Indian bay leaf dried to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  salt. Keep frying the tomatoes till the oil separates out.

Now add the dried  Fenugreek leaves and feel the aroma as it fills the kitchen.

Add the milk or cream while stirring continuously. Keep frying till the oil separates out.

Add the paneer diced as cubes to this masala. Fold the pieces gently in the same. Add some water to make some gravy. Bring to boil and voila its done.

Cover the dish for around 5-10 mins so that the paneer pieces can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with Lachha Parantha.
  • If serving for a party, garnish with some fried Cashew (Kaju)

Tasty Cooking..!!