How to make Shahi Paneer 

Shahi Paneer is a very popular Mughlai dish of Indian Cuisine. The dish is in the form of gravy, made from cashew and curd. Although the curry has a mild spicy taste, it contains some rich spices which gives the gravy a unique taste. 

Cashew makes the gravy creamy and so tasteful that you will lick you finger till last bite. Shahi Paneer tastes best when served with tandoori roti or naan…just an awesome combination.

Why is the color of Shahi Panner red in some recipes and white in some other recipes?

Many of you must have observed these difference in the recipes. It is mainly because of change in just one ingredient. But believe that hardly change the richness of this Dish. Use either one of the ingredient according to your taste.  Other than cashew nuts the dish is often prepared either by using tomato or curd for the sourness of the gravy. And that’s where the color of the dish changes.

You must have seen in some recipe the color of the gravy is red in some white and that is because of tomato or curd. So both the ways the dish taste delicious. In my recipe I’m using curd which makes the gravy white complimenting paneer. 

White gravy

While making white gravy for Shahi Paneer its very important to maintain the white color of the gravy so accordingly the ingredients are to be roasted and cooked maintaining both its taste and color. But don’t worry the recipe is quite easy. 

So let us see what all ingredients are required and the simple steps to make Shahi Paneer. 

This Shahi Paneer recipe

Serves – 3

Preparation time – 15 minutes

Cooking time – 30 minutes

Ingredients:

To make paste

• Splited cashews – 12
• Almond – 8
• Green cardamom – 2 to 3
• Cubed onion – 1 cup
• Green chilli – 1

If you like this recipe try my other Paneer recipes

Matar Paneer

Quick Paneer ki Sabji

Malai Kofta recipe

Paneer Kofta curry

Other Ingredients

• Paneer/cottage cheese – 200 gms
• Ghee – 2 tbsp
• Curd – 1/2 cup
• Fresh cream – 4 tbsp
• Freshly grounded black pepper – 1/4 tsp
• Freshly powdered cinnamon powder – 1/4 tsp
• Whole black cardamom – 1
• Tej patta/Bay leaf – 1
• Ginger garlic paste – 1 tsp

Directions:

• In a pan heat 1/2 tsp of ghee. Roast cashew, green cardamom and almond till light pink color. Remove from pan and keep aside.

• With little ghee fry cubed onion and green chilli till the onion turns light pink. Instead of frying onion can be boiled in water but it still taste raw so i fry the onion. Let the onion cool down. 

• Make a smooth paste of onion, green chilli, cashews and almond.

• In a kadhai/pan heat 2 tbsp of ghee.
• Add ginger garlic and cook till pink color.
• Then add whole spices tej patta/bay leaf, black cardamom.

• After that add the paste and cook till the gravy releases ghee. To make the process fast add 1/2 tsp of salt while cooking the paste.
• Now add black pepper powder and cinnamon powder.

• Add curd and cook for 5 minutes.

• Add 1/4 to 1/2 cup water and cook for another 5 minutes.
• Season with salt according to taste.
• Its time to add Cubed Paneer.

• Cook for 5 minutes.
• Just before serving add 4 tbsp of fresh cream. Make sure that the gravy is warm before adding the cream and don’t overcook Shahi Paneer after adding the cream.

• Serve hot with Tandoori roti or Butter Naan. 

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This Paneer ki sabji is a tasty & flavourful dish, prepared by cooking paneer along with vegetables. It is very easy to cook with very few basic ingredients. Whenever you are in hurry, make this sabji without compromising on the taste because no matter it says Quick paneer ki sabji, this recipe is yummy & mouth watering.

Paneer/Cottage cheese is a non-aged cheese. It is very commonly used  in Indian cuisines for making various delicious dishes.

Paneer is rich in protein and is the best source of protein for children. Paneer/cottage cheese is made by curdling the milk either with lemon juice or vinegar. During this process, curd gets separated from the whey.

The curdled milk is then strained using a muslin cloth. The cheese/paneer is then tied up in the same cloth & placed under a heavy weight for 10 to 15 mins. In this process the excess water is removed, leaving behind soft and creamy paneer. If you want more soft paneer, it should be kept under the weight for less time so that some water is retained. 

Paneer is widely popular in Northern part of India. Many popular dishes are made from paneer like Matar paneer Shahi Paneer.

One of the most popular dish made with paneer/cottage cheese is Paneer Paratha. Another famous dish is, Kofta curry, where crumbled paneer/cottage cheese along with  some spices is rolled into balls. These paneer balls are further deep fried. The paneer balls are later cooked in onion and tomato based curry.

Ingredients:

• Paneer/cottage cheese– 200 gm
• Onion – 1 medium
• Capsicum – 1 large
• Tomato – 1 large
• Oil – 1 tsp
• Fresh ginger garlic paste – ½ tsp
• Turmeric powder – ½ tsp
• Red chilli powder – ½ tsp
• Salt – to taste
• Cumin /jeera – 1 tsp
• Kasuri methi – 1 tsp

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Method:

• Cut paneer/cottage cheese into cubes of equal size.

• Chop onion into large pieces as shown below. Separate each layer of onion.

• Similarly chop capsicum and tomatoes.

• Keep all the ingredients ready as we are going to add each ingredient one by one quickly without letting it burn.
• Mix turmeric powder & red chilli powder. Keep it aside.
• Heat oil in a kadhai.
• Add ginger garlic paste and jeera/cumin. Cook for few seconds.
• Now quickly add the spices, turmeric powder & red chilli powder mixture.
• After the spices are cooked, add chopped onion & capsicum together. Mix it.
• Keep the flame on high.
• Add a pinch of salt & mix.
• Cook the vegetables for few minutes with occasional stirring. The vegetables should be just soft & not over cooked.
• Add chopped paneer & mix, so that all the masala get properly coated to the paneer.
• Now mix the vegetables gently so that the paneer doesn’t break. For this always use a flat spatula.
• Later on add chopped tomatoes & mix.
• Add salt to taste & mix properly.
• Lower the flame & cook till the tomatoes become soft.
• Sprinkle some crush Kasuri methi over the vegetables. Mix properly.
• Garnish with chopped coriander leaves & serve hot with chapatti or Roti.

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Mooli ka saag/Radish leaves is a very simple and delicious dish of saag. Often saag is made by grinding the leaves into a coarse paste and then cooking it with paneer or aloo. But the method of making this Mooli ka saag recipe is very different than any other recipes.

Saag, called in hindi, means leafy vegetable like methi/fenugreek leaves, palak/spinach, sarson saag/mustard leaves and many more. In India there are many varieties of saag and is mainly made in the form of dry sabzi or semi-solid consistency like Sarson ka Saag.

You can also try my other Sabzi/Side dish recipes

Moong Dal ki Sabzi  

Tori/ Turai ka Bharta 

Methi Matar Malai/Fenugreek & Green peas curry

Beetroot ki sabzi

Dry sabzi is generally made by cooking the leaves with aloo/potato. My recipe of Mooli ka saag/Radish leaves is a dry sabzi with a different variation. So let’s see how to make this dish.

Ingredients:

• Mooli leaves or saag/ radish leaves – ½ kg
• Chopped onion – 1 medium
• Green chilli – 3 to 4
• Chopped garlic – 1 to 2 tsp
• Besan/chickpea flour – 5 to 6 tbsp
• Salt – to taste
• Oil – 2 tbsp
• Jeera/cumin – 1 tsp
• Turmeric powder – ½ tsp

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Method:

• Wash the mooli leaves/radish leaves. Remove the stem if it is too thick.
• Blanch the mooli leaves/radish leaves (without chopping) in boiling water. Add some salt to the water so that the green color of the saag is maintained.
• Remove the leaves from the water and squeeze out excess water by pressing it with a fork or flat spatula.
• Chop the blanched mooli leaves roughly.

• Slit the green chilli into halves.

• Heat oil in a kadhai.
• Add jeera, green chilli and garlic. Let it cook for few seconds.
• Now add chopped onion and cook it till it is translucent.

• Then add turmeric powder and finally add the chopped mooli leaves/radish leaves.
• Mix all the ingredients and cook for a while.
• In entire process of making this dish we are not going to cover the vegetable with lid. Covering the vegetables will change the color of the sabzi and also the leaves releases more moisture. Both the things completely change the appearance, texture and taste of the sabzi/dish.
• Season with salt to taste and mix.
• Generally any green leafy vegetable releases water after adding salt. So at this stage we will add besan/chickpea flour.

• Now how much besan/ chickpea flour to add depends on the moisture the vegetable has. Fresh and small size leaves has more moisture as compare to large leafy vegetable. So start adding 2 to 3 tbsp of besan/chickpea flour and mix. See if the sabzi/vegetable is still moist add some more. Mix it gently. I added 5 to 6 tbsp of besan/chickpea flour.
• Adjust the salt and mix.
• Let the sabzi cook for 5 minutes.

• Serve the tasty Mooli ka saag when hot with plain chapati or bajre ki roti.

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Guar or Gawar phali/cluster beans is a type of bean vegetable, available in most parts of India. This bean has a unique taste of its own. Stir frying or combining with onion and tomato or merging the taste with grounded peanuts tastes good in any way. Make this Gawar phali ki sabji for lunch or dinner. My Gawar phali/cluster beans ki sabji recipe is by combining it with grounded peanut.

Gawar or gaur phali/cluster beans are available in two varieties, one is hybrid form and the other is generally found in village side called  Desi variety. The hybrid form, which we generally eat, is easily available in the market. It takes more time to cook as it has thick skin. The other variety is more flavorful and comparatively takes less cooking time.

You can also try my other Sabzi/Side dish recipes

Moong Dal ki Sabzi 

Matar Paneer/Cottage cheese and green peas Curry 

Quick Paneer ki sabzi 

Suva/Shepu ki sabzi/Dill Side dish

Tori/ Turai ka Bharta

Methi Matar Malai

• Gawar/Guar phali – 250 gm (cut into 1”inch pieces)
• Garlic – 8- 10 (chopped)
• Green chilli – 4 – 6(chopped finely)
• Cumin /jeera – 1 tsp
• Curry leaves – 5-6 no
• Grounded peanuts – ¼ cup
• Coriander leaves – to garnish(chopped)
• Oil – 2 tsp
• Turmeric powder – ½ tsp
• Salt – to taste

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• Wash, remove the ends of the beans and chop it.

• Make a coarse paste of ginger, garlic, cumin/jeera, curry leaves and green chilli in a grinder.
• Roast peanut on low flame. Let it cool. Grind it coarsely.
• Heat oil in a kadhai. Add the grinded paste and let it cook for a while. Stir it.
• Add turmeric powder and mix.
• Add guar phali/cluster bean and salt. Mix it properly.
• When the beans are half cooked add grounded peanut. Mix it.
• Cook till the beans are soft.  
• Stir occasionally. Avoid adding water. If the beans are sticking at bottom add water just sufficient to slightly add moisture.
• Garnish with coriander leaves and serve with roti.

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Guar phali/ cluster beans sabzi recipe

This is an amazing recipe of Gawar phali also called as cluster beans with nutty taste of peanuts.

Course Main Course

Cuisine Indian

Prep Time 20 minutes

Cook Time 25 minutes

Servings 2

Author Monali

Equipment

• 1 Kadai
• 1 spatula

Ingredients

• 250 gms Gawar phali/cluster beans
• 8 to 10 cloves garlic
• 4 to 6 green chilli
• 1 tsp jeera/cumin
• 5 to 6 curry leaves
• 1/4 cup grounded peanuts
• to garnish coriander leaves
• 2 tbsp refined oil
• 1/2 tsp turmeric
• to taste salt

Instructions

• Wash, remove the ends of the beans and chop it.
  
• Make a coarse paste of ginger, garlic, cumin/jeera, curry leaves and green chilli in a grinder.
• Roast peanut on low flame. Let it cool. Grind it coarsely.
• Heat oil in a kadhai. Add the grinded paste and let it cook for a while. Stir it.
• Add turmeric powder and mix.
• Add guar phali/cluster bean and salt. Mix it properly.
• When the beans are half cooked add grounded peanut. Mix it.
• Cook till the beans are soft.  
• Stir occasionally. Avoid adding water. If the beans are sticking at bottom add water just sufficient to slightly add moisture.
• Garnish with coriander leaves and serve with roti.

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Malai kofta recipe is a very popular Indian curry made with fried paneer/cottage cheese ball in a creamy curry. The koftas are made with paneer and boiled potato added with few spices. The koftas being soft and crumby it is topped with hot piping curry just before few minutes of serving. The Malai Kofta has a nice rich creamy taste.

Kofta curry recipes are very common in Indian cuisine in which koftas are made of different kinds like lauki/bottle gourd or us potatoes. The curry is often tomato and onion base with added spices.

Malai kofta is a special and lavish recipe as curry is cooked with cream. Along with the cream another ingredients which gives a creamy and silky texture to the gravy is kaju/cashew nut. Kaju/cashew nut not only gives taste and texture to the curry but also adds thickness and color.

Just as cream, paneer/cottage cheese is very soft & creamy. 

The best cottage cheese or paneer is the one which is made at home, so fresh & soft. It is very easy to make cottage cheese/ paneer at home. Homemade paneer is full fat cottage cheese.

To make flavoured cottage cheese, simply add chilli flakes or dry oregano while making it.

Cooking with cottage cheese or paneer is like making tempting recipes. There are so many popular cottage cheese recipes made all around the world. It is one of the most favorite ingredient in Indian kitchen. Paneer/cottage cheese is very healthy as it one of the rich source of protein & calcium. 

You can also try my other Sabzi/Side dish recipes

Moong Dal ki Sabzi

Matar Paneer/Cottage cheese and green peas Curry 

Quick Paneer ki sabzi/ Cottage cheese  

Bhindi/Lady’s Finger/ Okra sabzi 

Suva/Shepu ki sabzi/Dill Side dish 

Gaur sabzi/ Clutter beans side dish 

Tori/ Turai ka Bharta 

Methi Matar Malai/Fenugreek & Green peas curry 

Ingredients:

For the koftas

Makes 6 koftas

• Boiled potato – half
• Paneer/cottage cheese – 150 gm
• Finely chopped Green chilli – ½
• Red chilli powder – ¼ tsp
• Garam masala – ¼ tsp
• Chat masala – ¼ tsp
• Salt – to taste
• Elaichi/cardamom powder – ¼ tsp
• Kishmis/raisin – 1 to 2 tsp
• Maida/refined flour – 1 to 2 tsp
• Oil – to fry

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For the curry/gravy

• Onion – 1 medium
• Tomato – 1 large
• Whole elaichi/cardamom – 2
• Dalchini/cinnamon stick – 1 inch
• Green chilli – 1 no
• Ginger garlic paste – 1 tsp
• Salt – to taste
• Oil – 1 tbsp
• Cream – ¼ cup
• Kasuri methi – 1 tsp
• White pepper powder – ¼ tsp

Directions:

For making the koftas

• In a bowl grate the paneer/cottage cheese. I have used homemade fresh paneer.

• Add boiled and smashed potato.
• Now add the other dry ingredients except maida/ refined flour.

• Mix in all the ingredients.
• For making the balls the paneer and potato needs binding so we add maida/refined flour. Add 1 tsp of maida/refined flour at a time. Add required quantity of maida to roll the ingredients into balls. The quantity of the maida required depends on the moisture present in the paneer and boiled potato. Still avoid adding more maida otherwise the taste of paneer will be masked and the koftas will be too hard. Apart from binding maida also prevents the koftas from melted or crumble into the oil while frying. Also the koftas remain intact in the gravy for a long time.
• Mix all the ingredients properly.
• Divide the mixture into six equal parts.
• Stuff each ball with 1 or 2 kishmis and roll into round or oval balls.

• Heat oil in a kadai/pan. The oil should be sufficiently hot enough so that the balls doesn’t melts and also it doesn’t burned out instantly. In short the oil should be hot but not forming fumes.
• Fry the koftas till golden brown. Stir gently for even color.

• Keep aside the koftas till we make the gravy.

Making the curry/gravy

• Soak kaju/cashews in hot water and cover it.
• Chop the onion into thin slices.
• Sauté the chopped onion in a frying pan with little oil till golden color.
• Add chopped tomato and green chilli to the fried onion and fry till tomatoes are soft.

• Remove the mixture and let it cool.
• Grind the fried onion and tomato along with soaked kaju/cashews to a smooth paste.

• Heat 1 tbsp of oil in a kadai.
• Add whole garam masala i.e. elaichi/cardamom and dalchini/cinnamon stick. Fry for few seconds.

• Add the paste and cook for a while.
• Add ginger garlic paste and cook till the paste releases oil. Stir occasionally.
• Then add a cup of water and cook till thick gravy is formed.
• Season with salt .
• To add more taste add ¼ tsp of white pepper powder and mix.
• Switch off the gas stove and add the cream. Mix gently.
• Before 10 to 15 minutes of serving, place the koftas in a serving dish. Heat the gravy on medium flame with stirring. Crush kasuri methi between palms and sprinkle over the gravy.

• Pour the hot gravy over the koftas so that they are properly submerged. Leave the koftas to soak in the gravy for 15 minutes. Garnish with cream or grated paneer and kasuri methi.

• Enjoy the Malai kofta with tandoori roti or naan.

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How to make Beetroot Sabzi recipe

Usually beetroot is included in daily meal as salad. Even beetroot halwa tastes yummy. As I don’t have a sweet tooth, tried this sabzi and believe me it just came out as a amazing dish. Beetroot sabzi needs very few and basic ingredients also it also takes very less time to cook.

You can also try my other Sabzi/Side dish recipes

Moong Dal ki Sabzi 

Matar Paneer  

Bhindi/Lady’s Finger/ Okra sabzi

So let’s see how to make Beetroot sabzi.

Ingredients:

• Beetroot (chopped) – 1 large
• Fresh grated coconut – ½ cup
• Green chilli – 2 to 4
• Garlic – 4 to 5 cloves
• Ginger – ½ inch
• Cumin/ jeera -1 tsp
• Fresh coriander leaves – ¼ cup
• Salt – to taste
• Oil – 2 tsp

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Direction:

• Peel the beetroot using a peeler to remove the skin and wash it.
• Chop the beetroot into cube. Wash the chopping board properly before using for further use as the color of beetroot always leaves the stain behind. Don’t let the color dry or it will remain for long time. New trend of stainless steel chopping boards has made the things convenient.

• Grind into a coarse paste grated coconut, ginger, garlic, green chilli, cumin seeds and coriander leaves. Don’t add water, the paste has to be dry.

• Heat oil in a pan.
• Add chopped beetroot. Let it cook for 5 minutes.
• Add salt and mix. Cook for 2 minutes.
• Add the coconut paste and mix.
• Cover and cook for 5 to 10 minutes.
• Serve with roti.

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How to make delicious Paneer Kofta Curry

There are many recipes of paneer….say Paneer Bhurji the most easy and delicious one, Kadhai Paneer, Shahi Paneer, Paneer pasanda, Matar paneer…all time favorite……and so on. You will always find a separate list of paneer dishes in any Indian restaurant. 

You can also try my other Sabzi/Side dish recipes Moong Dal ki Sabzi, Matar Paneer/Cottage cheese and green peas Curry, Beetroot sabzi, Quick Paneer ki sabzi/ Cottage cheese side dish, Bhindi/Lady’s Finger/ Okra sabzi, Suva/Shepu ki sabzi/Dill Side dish, Gaur sabzi/ Clutter beans side dish, Capsicum/Shimla Mirch Besan wale/ Capsicum side dish, Bharva Baigan/Eggplant Curry, Tori/ Turai ka Bharta, Methi Matar Malai/Fenugreek & Green peas curry, Bharva Parval.

Ingredients:                  

For the koftas

• Paneer/cottage cheese – 200 gm
• Boiled potatoes – 2 medium
• Corn starch – 1 tbsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Cumin/jeera powder – ½ tsp
• Garam masala powder – 1 tsp
• Chopped coriander leaves – ¼ cup
• Salt – to taste
• Oil – for frying

For the gravy

• Onion – 3 large
• Tomatoes – 3 large
• Garlic – 6 cloves
• Ginger – 1 inch
• Red chilli powder – 1 to 2 tsp
• Turmeric powder – 1 tsp
• Coriander powder – 1 tsp
• Cumin/jeera powder – ½ tsp
• Garam masala powder – 1 tsp
• Coriander leaves – to garnish
• Salt – to taste
• Oil – 2 tbsp

Method:

Making the koftas

• Grate the paneer and boiled potatoes. Take this in a bowl.
• Add all the ingredients except oil. Mix properly with hand.

• Roll into koftas.
• Heat oil in a kadhai. Check if the koftas doesn’t melt by adding a small ball of kofta. If it doesn’t melt fry all the koftas in 4 batches, 4 at each time. If the koftas melt add 1/2 tsp of corn starch and mix. Fry on medium flame. All the ingredients of the koftas are in the cooked form so we just have to make the outer layer crispy. Avoid frying on slow flame as the koftas will melt down and on high flame the koftas will burn quickly.

Making the gravy

• Roughly chop the onion and tomatoes.
• Heat 1 tsp of oil in a pan. Add the chop onion and tomatoes. Add the garlic also.
• Sauté on medium flame for 10 mins.
• Remove from the flame and let it cool.
• To this add ginger and grind into a paste.
• Heat 2 tbsp of oil in a kadhai. Add the paste and cook till the gravy leaves oil. Stir occasionally.
• Add the spices and cook for 2 mins.
• Add enough water to adjust the consistency of the gravy. Season with salt to taste.
• Bring it to boil.

Serving the koftas

• Add the koftas to the gravy while serving only otherwise the koftas will absorb all the gravy and will break down. You can also serve the koftas in a plate and pour the gravy over it. Garnish with chopped coriander.
• Enjoy with paratha or rice.

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Bhindi/okra is a vegetable available throughout the year but during winter it is more fresh, with dense green color. My Bhindi ki sabji recipe/okra vegetable is a simple and easy way to cook Bhindi/okra, keeping its original taste and color by using minimum spices.

Winter is coming and we can see lots of fresh vegetables and fruits in the market. Along with vegetables and fruits, the season blesses us with good appetite and health. In India kids love bhindi/okra to such an extend that they can eat it daily. There are many recipes for bhindi/okra like Bhindi masala, Fried lady finger/Fried bhindi, Crispy bhindi etc.

Often Bhindi/ okra is cooked with onion and tomato but my recipe is different yet simple to cook. The most important thing while cooking bhindi is to make it non-sticky and to preserve its green color.

Tomato helps in reducing the sticky texture of bhindi while cooking, so bhindi is often cooked with tomatoes. In this Bhindi ki sabji recipe/okra vegetable I will share few important and simple tips to make the bhindi/okra with no stickiness and maintain the color just the same as raw bhindi/okra.

 

• Bhindi/okra – 250 gm
• Green chilli (split) – 2 to 3
• Garlic (crushed) – 3 to 4 cloves
• Turmeric powder – ½ tsp
• Chopped tomato – 1
• Cumin/ jeera – 1 tsp
• Curry leaves – 8 to 10
• Chopped coriander – to garnish
• Salt – to taste
• Oil – 1 to 2 tbsp

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Method:

• Wash bhindi/okra and spread it on a kitchen towel to dry.
• Pat dry with kitchen towel.
• Chop the Bhindi/okra in ½ inch pieces. Try to chop evenly so that the vegetable cooks evenly. 

 

 

• Heat oil in a kadhai. The oil should not be very hot i.e. heat the oil till it becomes hot and without forming flame.
• Add cumin/jeera, green chilli, curry leaves, and crushed garlic. Stir fry till garlic turns golden. Follow this step on high flame, with quick adding of all ingredients and continuous stirring. So place all the ingredients handy. Cooking the ingredients on the flame will enhance the taste of every spice and preserve color of green chilli and curry leaves giving a nice and strong aroma.
• Add turmeric powder and chopped Bhindi.
• Mix gently.
• Chop tomato in halve and remove its seed. Chop finely and add to the bhindi. The reason to remove the seeds is that it will not make the bhindi soggy as the seeds have more juice.
• Give a nice and gentle mix.

You can also try my other Sabzi/Side dish recipes

Moong Dal ki Sabzi 

Matar Paneer/Cottage cheese and green peas Curry 

Suva/Shepu ki sabzi/Dill Side dish 

• Spread the bhindi evenly as much as you can in the kadhai so that steam is not trapped and bhindi remains dry. This is the most important step. It helps in reducing the stickiness of the bhindi. If you have a wide pan it will be more easy.
• Slow down the flame.
• Do not cover with the lid, this will add more moisture to the Bhindi making it too soggy and also lose its green color. You will observe the Bhindi cooked with a lid has a pale green color.
• Also, add salt at last, this will avoid Bhindi to release less water. Many vegetables on adding salt in the initial stage of cooking release water which helps them to cook in its own juice.
• Once the Bhindi is cooked, add salt according to taste and mix.
• Garnish with chopped coriander leaves.

• Serve with chapati.

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Matar Paneer is an all-time favorite dish for all those who love paneer. In this recipe Paneer and Matar is cooked in a gravy prepared with red chilli and tomato. No onion is used in this recipe yet it has a creamy texture with a nice red color gravy. The taste of matar paneer is still scrumptious. 

How to make frozen peas/matar

During winter, green peas/matar are fresh and cheap in rate. You can buy them in large quantity during this time and freeze it. Simply remove the peas from the shell. Wash them nicely. Then in a pan boil enough that the peas/matar will get emersed. Switch off the flame. Add the peas/matar to the boiling water and keep it for 5 minutes. Then drain out the excess water and let the peas cool down to room temperature. When the peas cool down, fill them in a zip lock bag and store it in the freezer. 

Paneer/cottage cheese

Paneer also known as cottage cheese is a dairy product made by curdling milk, using an acidic food ingredient like lemon juice or vinegar. It is a very simple process by which we can get fresh paneer easily at home. Matar/green peas are easily available fresh in the market during winters or also available in frozen form.

You can also try my other Sabzi/Side dish recipes

Moong Dal ki Sabzi

Quick Paneer ki sabzi/ Cottage cheese side dish 

Bhindi/Lady’s Finger/ Okra vegetable 

Suva/Shepu ki sabzi/Dill Side dish 

Gaur sabzi/ Clutter beans vegetable 

Tori/ Turai ka Bharta 

Methi Matar Malai/Fenugreek & Green peas curry 

Ingredients:

• Paneer/cottage cheese – 200 gm
• Matar/green peas – 1 cup
• Whole red chilli – 8 to 10 nos
• Tomato – 2 large
• Cumin/jeera – 1 tsp
• Garlic – 4 to 6 cloves
• Ginger – 1 inch
• Salt – to taste
• Oil – 1 to 2 tbsp
• Black pepper powder – ½ tsp
• Garam masala powder – 1 tsp

Method:

• In my recipe, I have not used onion. I have prepared a red gravy using whole red chilli which is not very spicy but will give a nice red color to the gravy and tomatoes along with other ingredients. This gravy is not only appealing but also tasty.
• Dry roast the whole red chillies in a pan or Tawa and let it cool. I have used Kashmiri red chilli and Guntur chilli. Both have dense red color and are less spicy.

 

• Roast the tomatoes on the gas stove till the outer skin becomes black as shown below

 

• Remove the seeds from red chilli.
• Remove the skin from the tomatoes and roughly chop them.

 

• Make a paste using this tomato, red chilli, ginger, garlic and cumin/jeera.
• A nice red color paste is ready for the gravy.

 

• Heat oil in a kadhai.
• Add the prepared paste and 1 tsp of salt.
• Let it cook on low medium flame with occasional stirring.
• In the mean while wash and cut the paneer in cubes.

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• Shallow fry the paneer on high flame in a pan. We just want the paneer to give a crisp golden outer layer so that it will remain soft and do not crumble down when added to the gravy. This process also adds a nice taste to the paneer. Also overcooking of paneer will make it dry and hard. Add salt and black pepper powder to taste. Keep it aside.

 

• In a pan bring 2 cups of water to boil. Add 1 tsp of salt. Now add the matar/ green peas and cook for 5 minutes. You will see the peas become softer and gets a nice dense green color.
• Drain the excess water and keep it aside.

 

• Once the oil from the gravy gets separated that means our gravy is cooked properly.
• Add garam masala powder and mix.
• Cook for few seconds and then add paneer and matar.
• Add 1 cup of hot water.
• Add salt to taste and mix.
• Let it cook for 5 minutes on simmer.
• Garnish with coriander leaves.
• Serve hot with roti.

The post Matar Paneer/Cottage cheese and Green peas curry appeared first on SpicenSweet.

How to make Bharwa Parwal sabzi

You can also try my other Sabzi/Side dish recipes Moong Dal ki Sabzi, Matar Paneer/Cottage cheese and green peas Curry, Beetroot sabzi, Quick Paneer ki sabzi/ Cottage cheese side dish, Bhindi/Lady’s Finger/ Okra sabzi, Suva/Shepu ki sabzi/Dill Side dish, Gaur sabzi/ Clutter beans side dish, Capsicum/Shimla Mirch Besan wale/ Capsicum side dish, Bharva Baigan/Eggplant Curry, Tori/ Turai ka Bharta, Malai Kofta Recipe, Methi Matar Malai/Fenugreek & Green peas curry.

Ingredients:

• Parwal  – 8 to 10
• Groundnut – 1/2 cup
• Dry whole red chilli – 8 to 10
• Coriander seeds – 1 tsp
• Cumin/jeera – 1 tsp
• Saunf/ fennel – 1 tsp
• Oil – 2 tbsp
• Salt – to taste
• Coriander leaves – to garnish

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Method:

• Wash the Parwal. Cut the ends. Slit slightly at the center, to create a space for stuffing the masala. Remove the seeds if they are hard or ripe. Choose the Parwal of same size for uniform cooking.
• Heat 1 tsp of oil in a kadhai. Add the Parwal. Let it cook. Sprinkle some water to cook and add salt. Once cooked, take out in a plate and let it cool.
• Dry roast groundnut, coriander seeds, cumin/jeera and saunf separately. Roast whole red chilli using 1/2 tsp of oil. Let all the ingredients gets cool.
• Grind the roasted ingredients into a coarsely powder.
• Stuff the Parwal with this mixture. Keep aside the remaining mixture.
• Heat the remaining oil in a kadhai. Oil should not be too hot. Add the stuff Parwal. Add little hot water and stir. Repeat twice. 
• Add remaining dry mixture if want to make gravy. Add water accordingly, to the required consistency for gravy. Season with salt. I’m making it dry, so just sprinkled some water to keep the Parwal and the masala moist.
• Garnish with chopped coriander leaves.
• Serve hot.

The post Bharva Parval appeared first on SpicenSweet.