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Showing posts with label paneer. Show all posts

Monday, February 10, 2014

Paneer Pulao

Paneer pulao is very easy to make and it is quick too. We can prepare this rice in no time. Nice for lazy weekends when you feel like puttering in the kitchen.

To prepare this, lightly shallow fry paneer first since it helps to add color to pulao and a few roasted cashews make this special. I added few mint leaves for fresh aroma.

Ingredients:

Basmati Rice – 2 cups

Paneer – 16-20 small cubes

Onion – 1 small

Bay leaf – 2 leaves

Lemon juice – 3 tsps

Coconut milk – ½ cup

Mint leaves – ¼ cup chopped

Cloves - 4 no

Green chillies – 3 no

Cinnamon sticks – 2 small

Jeera – 1 tsp

Salt As Required

Ginger garlic paste – 1 tsp

Ghee or Oil – 2 tsp

Water – 2 ½ cups

Cashews – 6-10 no

Preparation

Shallow fry paneer cubes in 1 tsp of oil for 4 -5 minutes, until they gently turn to golden brown on both the sides.
Remove the paneer and keep in cold water with salt for 5 minutes

After 5 minutes remove from water and keep them aside.
Wash basmati rice and soak in water for 30mins
Now in a cooking pan heat ghee in a pan,add ginger garlic paste.
Now add bay leaves, cloves, jeera, cinnamon sticks, cashews and sauté for few minutes.
Add onions and green chillies, mint leaves and mix well.
Add basmati rice by draining water and mix well
Now take the above mixed spices, rice in rice cooker add water, coconut milk, lemon juice and salt.
Lastly place paneer cubes on top of rice and cook well.
Serve with raita.

Sending this to HLI-Paneer hosted by Jayashree originally started by Kalyani

Saturday, February 8, 2014

Mutter Paneer Curry Paneer and Peas Gravy

Ingredients

Paneer/ Persian cheese cubed-1cup

Peas parboiled-1cup

Onions big finely chopped-1

Tomato medium finely chopped-1

Garlic clove sliced-1

Dried Mint leaves-2tbsp

Turmeric powder-1tsp

Salt to taste

Grind the following into smooth paste:

Coconut-1/4cup

Cashewnuts-8

Green chilly-2-4

Roasted coriander seeds-2tbsp

Ginger-1/2"

Garlic clove-2-3

For tempering:

Cumin seeds-1tsp

Cinnamon stick-1"

Method

Heat enough oil in a pan add cumin seeds and cinnamon stick, fry for a minute. Add onions and garlic saute for few minutes, now add the parboiled peas and paneer saute for few more minutes and add the finely chopped tomato. Now add the dried mint leaves, turmeric and ground paste. Season with salt and add required water. Bring to boil and simmer until the raw smell of masala leaves and the gravy thickens. Serve hot with Roti/ Chapati.