Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.

Serves 2 to 4.

Ingredients:

• 1/2 lb. paneer (cubed)
• 2 medium tomatoes
• 1 green chili
• 1/4 inch piece ginger
• 1/2 cup green peas (optional)
• 1/2 cup yogurt, whipped
• 2 tablespoons oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red chili powder (lal mirch)
• 2 bay leaves (tajpat)
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon garam masala
• 1 teaspoon cornstarch
• 2 tablespoons chopped cilantro (Green coriander)
• 1 teaspoon sugar (optional)

Method:

1. Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
2. Blend tomatoes, green chilly and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready.
4. Add hing and cumin seeds.
5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat.
6. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
8. To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
9. Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
10. Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

Variations:

1. You can substitute the yogurt with heavy cream for a richer flavor.
2. 1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
3. Add in the yogurt powder of 4 to 5 cashews to make it creamier.
4. This gravy can be used in any combination of vegetables you desire.
5. This recipe is only a method – feel free to be creative and experiment!

Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.

Paneer (how to)

Ingredients:

• 8 cups (half gallon) milk
• 1/4 cup lemon Juice

Method:

1. Mix lemon juice in half cup of hot water and put aside.
2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
6. To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.

Tips:

If paneer will be used to make any dessert dish:

1. The most important part of making paneer for dessert is how much water to take out from the paneer.
2. To check if right amount of  water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
3. For making sweets, paneer can be refrigerated for 1 to 2 days.
4. Paneer from half-gallon milk will make about 15 to 20 rasgullas.
5. I suggest 2% milk for rasgullas, rasmalai, chamcham or any other dish in that category.
6. For sandaish, burfee or any other such dish use regular milk.

If paneer will be used for making main dishes:

1. Before Pressing the paneer knead it enough so paneer is not crumbly.
2. Press the paneer instead one hour, two hours making firmer.
3. Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.

Variations:

• Add salt to the paneer, if you like with your choice of spices one or more, including black pepper, roasted cumin seed, chopped green chilies, chopped cilantro (Hara Dhania) or to your taste.

Kadhi Paneer is a great main dish for any special occasion. Paneer and colorful bell peppers are sauteed in spicy tomato gravy.

Recipe serves 4.

Ingredients:

• 1/2 pound paneer
• 1 medium red bell pepper (shimla mirch, capsicum)
• 1 medium green bell pepper (shimla mirch, capsicum)
• 3 tablespoons oil
• 3 medium tomatoes
• About 1/4 inch piece of ginger
• 1 green chili
• Pinch of asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 and 1/2 tablespoons coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chopped fenugreek leaves (methi) or dry fenugreek leaves (kastoori methi)
• 3/4 teaspoon salt, adjust to taste

Method:

1. Cut paneer and bell peppers into ½ inch cubes.
2. Blend the tomatoes, ginger, and green chili to make a puree.
3. Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.
4. Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
5. Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
6. Add the asafetida and cumin seeds.
7. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper.
8. Cook for about 4 minutes on medium heat.
9. Tomato mixture will reduce to about half in volume.
10. Add about 2 spoons of water, and the salt.
11. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
12. Now it is ready to serve.

Malai kofta is a delicious and rich main dish for any special occasion.

Recipe serves 4 to 6.

Ingredients:

• Kofta:
  • 1 cup boiled mash potatoes
  • 1 cup mash paneer
  • 2 tablespoon minced cilantro (hara dhania)
  • 1/2 teaspoon cumin seed (jeera)
  • 1/4 teaspoon salt
  • 1 small finally chopped green chili

  For Batter:

• 2 tablespoon all purpose flour (maida, plain flour)
• 4 tablespoon water

      Also needed:

• Oil to fry
• Gravy:
  • 2 tablespoon oil
  • Generous pinch asafetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 2 medium tomatoes
  • 1 tablespoon shredded ginger (adrak)
  • 1 green chili
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 1/4 teaspoon red chili powder
  • 1 teaspoon all purpose flour (maida, plain flour)
  • 1/4 cup cream
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon garam masala
  • 2 tablespoon minced cilantro (hara dhania)

Method

Kofta

1. Mix all the ingredients together for kofta,
2. With oiled hands, divide the mixture into 14 to 16 equal parts.
3. Make them in round balls.
4. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
5. Heat the oil in a frying pan on medium high heat.
6. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
7. Dip the paneer balls in the batter one at a time and slowly drop into the frying pan.
8. Turn them occasionally. Fry koftas until golden-brown all around.

Gravy:

1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
2. Mix cream and flour and keep aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
4. Add the hing and cumin seeds.
5. Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
7. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
8. Add the garam masala, salt and cilantro. Let it cook for another minute.
9. Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.
10. Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.

Mattar Paneer is a popular main course Indian dish, made with green peas, paneer, and a creamy blend of spices.

Serve 2 to 4.

Ingredients:

• 1 16 oz. bag of frozen green peas
• 3 medium size tomatoes
• 1/2 lb paneer
• 3 tablespoons oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 2 bay leaves (tajpat)
• 1/2 inch of cinnamon stick (dalcheene)
• 1 tablespoon chopped ginger
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 teaspoon salt or adjust to taste
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch

Method:

1. Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
2. Mix cornstarch with three tablespoons of water and keep aside.
3. Blend the tomatoes and ginger to make a paste.
4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
5. Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
6. Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
7. Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
8. To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.

Suggestion:

Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.

Palak Paneer is creamy spinach with paneer (indian home made paneer). This is a very popular with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a very good combination.

Serves 4.

Ingredients:

• 1 10 oz package of chopped frozen spinach or 4 cups of fresh finely chopped spinach
• 1/3 lb paneer
• 2 medium tomatoes, pureed
• 1 teaspoon chopped ginger
• 1 teaspoon coriander powder (dhania)
• 1/2 teaspoon turmeric powder (haldi)
• 1/2 teaspoon red chili powder
• 1 tablespoon oil
• 1/2 teaspoon cumin seed (jeera)
• Pinch of asafetida (hing)
• 1/2 teaspoon salt, or to taste
• 2 tablespoons of whole wheat flour
• 1/3 cup heavy cream
• 1/2 tomato thinly sliced to garnish

Method:

1. If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
2. blend the tomatoes and ginger to make puree.
3. Mix coriander, turmeric, and red chili with tomato puree and set aside.
4. Mix whole-wheat flour with heavy cream and set aside.
5. Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
6. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
7. Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
8. Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
9. Add heavy cream mixture and let this cook another four to five minutes.
10. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
11. Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

Suggestion

You can replace the heavy cream with 1 1/2 cups of milk.

Paneer Tikka Masala is a gourmet dish which is simple to cook but very flavorful. Marinated paneer with tomato gravy makes a delightful dish for a formal dinner.

Recipe will serve 4.

Ingredients

• 1/2 pond of paneer
• 1/2 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 tablespoon minced ginger or ginger juice
• 1/2 teaspoon coriander powder
• 1 tablespoon yogurt
• 1 tablespoon oil

For Gravy

• 3 medium size tomatoes
• 1 green pepper adjust to your taste
• 1 tablespoons oil
• 1/2  teaspoon cumin seeds (jeera)
• Pinch of asafetida
• 2 bay leaves
• 1 tablespoon coriander powder
• 1/2 teaspoon paprika (dagi or kashmiri mirch)
• 1/4 teaspoon turmeric
• 1/2  teaspoon sugar
• 1 teaspoon corn starch (arrow root)
• 2 tablespoons finely chopped cilantro
• 1/4 teaspoon garam masala

Method

1. Slice the paneer in about 1/8 inch thick and about in one inch squares.
2. Mix ginger, salt, pepper, coriander, and yogurt with sliced paneer in a bowl, cover it and let the mixture marinate for at least an hour. It is better to have the paneer marinate in a refrigerator.
3. Blend tomatoes and green chilies to make a puree and keep aside.
4. Dissolve the corn starch in 2 tablespoons of water and keep aside. Corn starch is used to give thickness to gravy.
5. Heat 1 tablespoon of oil in flat frying pan on medium heat, making sure to oil the entire surface of the pan.
6. Next put the marinated paneer in frying pan and gently stir-fry for about 3 to 4 minutes until paneer becomes light brown.
7. Take out the paneer in a bowl and use the same frying pan to make the gravy.
8. To prepare the gravy, add 1 table spoon of oil in a frying pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready
9. Add cumin seeds and asafetida after seeds crack add bay leaves and stir for a few seconds.
10. Add the tomato puree, coriander powder, turmeric, red chili powder, sugar, and cook for about 4 minutes on medium heat.
11. Add the corn starch mix stir for few minutes till the sauce thickens.
12. Add the stir-fry paneer in the tomato gravy and let it cook for 3 to 4 minutes on low medium heat.
13. Turn off the heat and add cilantro and garam masala stir slowly and cover the pan for few minutes.
14. Serve hot with your choice of Indian bread or over the rice.
15. Enjoy!

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.

Serves 4.

Ingredients:

• 2 1/2 cups chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)
• 1/2 cup chopped fried paneer
• 3 tablespoons oil
• Pinch of asafetida (hing)
• 1/2 teaspoon cumin seeds (jeera)
• 1 seeded finely chopped green chili
• 1 tablespoon shredded ginger
• 1 tablespoon coriander powder (dhania)
• 1/4 teaspoon turmeric Haldi)
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 1/2 teaspoon garam masala
• 1/2 teaspoon mango powder (amchoor powder)
• 1 cup milk
• 1/2 tablespoon cornstarch

Garnish:

• 1/2 cup seeded and chopped tomatoes
• 2 tablespoons finely chopped cilantro

Method:

1. Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
2. Mix cornstarch with milk and set aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
4. Add the asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
5. Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
6. Add the bell pepper and paneer. Mix well. Add the milk/cornstarch mixture and cook until the vegetables are tender. Add more milk if needed for more gravy.
7. Turn off the heat. Mix in the garam masala, amchoor powder and cilantro.
8. Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy!

Substitutions and Variations:

1. Substitute any vegetable, for example potatoes, cabbage, corn, and mushrooms or other vegetables. Four to six vegetables are a good number to use.
2. Tofu can be used instead of paneer.
3. For the gravy, you may replace 1-cup milk with 3/4 cups cream for a richer texture. Blending 1/4 cup cashew nuts with 1-cup milk will also give the gravy a richer texture.