Kadahi Paneer

Ingredients :


250 grams cottage cheese(paneer)cut into cubes
3 large tomatoes(pureed)
1 large onion(sliced)

Sabut masala:
1 cinnamon stick(dal chinni)
2 bay leaves
3 pieces cloves(loung)
2 pieces green cardamon(ilaechi)
1 piece mace(javitri)
1 teaspoon cumin seeds(jeera)
1/2 teaspoon fenugreek  seeds(methi)

Other spices:


1 teaspoon coriander powder(dhania)
1/2 teaspoon red chilli powder(lal mirch)
1/2 teaspoon garam masala
1 teaspoon Cumin powder(bhuna jeera)
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon black salt(kala namak)
1 teaspoon ginger paste
1 teaspoon dry fenugreek leaves(kasuri methi)
1/2 teaspoon asafeotida(hing)
2 cups water(for gravy)
2 tablespoon ghee/oil

Method:


In a pan roast the sabut masala for 1 minute and grind it into fine powder.  Keep aside. In a kadahi, heat ghee and add hing &onions and saute for 2 minutes. Add ginger paste  followed with tomatoe puree and saute again for 2 minutes. Now add the sabut masala  powder and saute again . Add other spices and saute again for 2 minutes. Add kasuri methi , and put water to make a semi thick gravy.Add salt and stir it. Now add the paneer and coat it with this gravy properly.


Kadahi Paneer is ready.Enjoy it with Naan or phulkas.

Optional notes:


This dishs is mainly prepared with  sabut masalas in thier original form but i had grinded them as it mixes up in the gravy well and whole pieces do not interrupt while having this dish. I had added a portion of fresh cream  
in the dish when it is completely ready  as cream reduces spiciness.

Palak Paneer

This preparation will  serve 4


Ingredients:


2 Large bunch of spinach
250 grams Cottage cheese(Paneer)
2 large onion
3 large tomatoes(pureed)
1 green chilli
1 tablespoon ginger garlic paste
1 teaspoon coriander powder(dhania pwder)
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon garam masala
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon red chilli powder(lal mirch)
1/2 teaspoon black salt (kala namak)
1teaspoon cumin seeds(jeera)
1/2 teaspoon asafoetida(hing)
2 table spoon butter

For garnishing:


2 tablespoon Cream(malai)

Method:


Wash and clean spinach properly .Blanch it and let it cool. Grind this blanched spinach and keep aside. Now grind onion and chilli into onion chilli paste . In a kadhahi  heat butter and add jeera & hing.When jeera starts cracking put the onoin chilli paste and saute it for 2 minutes. To this add ginger garlic paste and saute again. Add tomato puree and saute again. Add all the mentioned spices and saute for few minutes till the spices blend well into the pastes. Now add  spinach puree and stir well. Give this gravy a boil  and lower down the flame.Add salt and finally paneer  .

PalakPaneer is ready. Garnish it with fresh cream.

Serve it with Jeera rice or Missi roti

Optional notes:


I like to prepare this dish in butter as it increases the flavor of the gravy. Always add salt at the final stage of cooking(for gravy dishes).This way right proportion of salt will be added to the gravy.

Shahi Mutter paneer

This preparation will  serve 6 


Ingredients:


 250 grams cottage cheese( paneer)cut into small cubes
1/2 cup boiled peas
2 large onions
3 large tomatoes
10-14 pieces Cashew nuts
1 Green chilli
2 Green cardamon( ilaechi)
1 Cinnamon stick(Dal chinni)
1/2 teaspoon Fennel seeds powder(Saunf powder)
1/2 teaspoon Red chilli powder(lal mirch)
1/2 teaspoon Garam masala
1 teaspoon Coriander powder(Dhania powder)
1/2 teaspoon Dry Mango powder(Aamchoor)
1/2 teaspoon Cumin powder(Jeera powder)
1/2 teaspoon Black salt(Kala namak)
1 teaspoon sugar
salt according to taste
3 table spoon ghee
1/2 cup milk
 water according to the consistency of the gravy

For garnishing:


2 table spoon fresh cream(Malai)
some coriander leaves

Method:


In a grinder make separate paste of Tomatoes , onion-chilli, and cashew nuts. In a kadahi, heat ghee and add cardamom & cinnamon. Add onion paste and saute. Now add tomato paste and saute again for few minutes. Add cashew paste and stir continuously so that the paste dose not stick to the surface of Kadhai. Now add all the spices and saute for few minutes. Add sugar & milk and stir again. Add water according to the desired thickness of the gravy and let it boil for 2 to 3 minutes. Add salt. Now put paneer and peas into this hot gravy and garnish it with cream and coriander leaves.

Shahi mutter Paneer is ready.  Serve it with roti or Jeera rice.  

Optional notes:


This preparation is to be done on low-medium flame. Do not add paneer while the gravy is boiling.