Tag: paneer

Quick and Easy Paneer Side Dish Recipe

This is a recipe which I prepare quiet often when I am on the hustle. It is one of the easiest recipes to side with anything. Now, that is one good reason why I couldn’t post this recipe earlier. Still, this time with my husbands help in clicking pictures I post this recipe today.

This is one of the easiest side dishes to prepare. It is also one of the most delicious options when you have ready-made paneer on hand. You can whip up this dish in under 30 minutes. This vegetarian dish is sure to delight your family and friends. You can also check my earlier post on Paneer Butter Masala recipe. It offers a different version with some gravy. This version can go with rice. You can also find us on Facebook at Delicious Sweet Aroma page.

 

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves – 2

Ingredients

Paneer / Indian cottage cheese – 240 g

Garlic cloves – 2, finely chopped

Onion – 1 medium, roughly chopped

Vinegar – 1 tbsp

Tomato ketchup – 2 tbsp

 

Nando’s Peri -Peri sauce (mild) – 3 tbsp, depending on spice level

Oyster sauce – 1 tbsp

Soya sauce – 2 tbsp

Sesame sauce – 2 tsp

Green chilies –  1 small

Bell Peppers / Paprika ( red preferably) – 1, chopped with seeds removed 

Pepper powder – 1/2 tsp

Salt

 

Directions

1. Heat a saucepan with oil on medium-high. Once hot add chopped garlic and fry for a minute until the raw smell goes away. Add chopped onions and fry till they turn translucent.

Add tomato ketchup.

Garlic onions

2. Add the sauces of Nando’s peri-peri, oyster sauce, chilli powder, coriander powder and vinegar. Mix and combine well.

Sauces

3. Add soya sauce, sesame oil and toss in the paneer cubes with salt. Mix to coat it with the mixture. Do not over mix.

Cover and cook for 4 – 6 minutes on medium until paneer is cooked.

paneer & sauce

4. Lastly, add the green chilies and chopped paprika. I didn’t have the red paprika that day. I usually prefer it for an intense flavor. So, I used the green pepper instead.

Mix and let it cook for another 2 minutes.

 

Serve as sides with bread or rice.

 

 

Stay Healthy!

 

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Paneer Butter Masala

Paneer Butter Masala boasts a smooth, golden texture that enriches each bite, while its enticing aroma fills the air. The harmony of aromatic spices comes together from the simplest ingredients: cardamom, cinnamon, cloves, ginger-garlic paste, chili powder, and cashews.

The word “paneer” is of Persian origin. It is a fresh cheese common in South Asia, especially in Indian, Pakistani,  Afghani, and Bangladeshi cuisines.

Need: Blender

Preparation time: 20 minutes

Cooking time: 35 minutes

 

Ingredients

For the paste

Olive Oil – 1 tbsp

Onions – 2 Medium, roughly chopped

Tomatoes – 3, chopped

Salt as required

Garam masala powder – 3/4 tsp

Coriander powder – 3/4 tsp

Cashews – 10 to 12, cut half through it’s center-line

Red chili powder – 3/4 tsp

Sugar – 1/2 tsp or as required

 

Post Blending

 Panner cubes / Cottage cheese (frozen pack) – 250 g 

Butter – 1 1/2 tbsp

Cardamom – 3

Cinnamon stick – 2 inch

Cloves – 3

Ginger paste – 3/4 tsp (or ginger-garlic 1 1/2 tsp )

Chili powder – 1/2  tsp

Water – 1/2 cup or as required for consistency

Dried fenugreek leaves / kasoori Methi – 1/2 tsp

Kasoori Methi Box

Coriander leaves – 2 tbsp (for garnish)

Cream – 3 tbsp

Whipping cream for Paneer Butter Masala

Directions

1. Heat a large pan with olive oil, fry onions until they turn translucent.

Chopped Onions

2. Add tomatoes along with salt , cover & cook until they turn mushy for 2-3 minutes on medium.

Step2a_IMG_2390

Step2b_IMG_2391

3. Now, add red chili powder, garam masala, coriander powder, cashews & sugar. Mix well, fry until you see that it doesn’t stick to the sides of the pan. Turn off the heat and let it cool down almost completely before you put it in a blender.

red chili powder

Garam masala

coriander powder

Cashew nuts

sugar

4. Once the above mixture is cooled, pour it into the blender with 1 cup of water. Add less water initially. Blend until it turns smooth and creamy.

blender
Step4b_IMG_2857

5. After blending, in a deep wok or pan heat butter. To the melted butter add cardamom. cinnamon sticks, cloves  & fry for 2 minutes. Add ginger paste, stir again for 15 seconds. 

Butter

cloves, cardamom, cinnamon stick

ginger paste

6. Pour the mixture of blended paste puree with red chili powder and water and adjust the consistency of thickness. Cook for nearly 5 minutes on medium. Check for salt, add if necessary.

chili powder

creamy, thick

salt

7. Add paneer, fenugreek leaves. Stir and cook for 3 minutes. Pour in cream, stir for a minute. Remove from  heat. Add in  coriander leaves or more cream if desired when serving. 

paneer cubes

kasoori methi/fenugreek leaves

cream

Coriander leaves

8. Creamy Paneer butter masala is now gonna make you wanna prepare once more.

Paneer butter masala

Stay Healthy!

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