Category: Cottage Cheese/ Paneer

Cottage Cheese in Herbed Red Bell-Pepper Gravy- Cottage cheese cubes cooked in spicy red bell- pepper gravy seasoned with basil herb. I have used roasted red bell-peppers and dry basil. Fresh basil can also be used. This recipe utilizes very less oil, still tastes like any restaurant-style dish.

This dish tastes similar to Italian style pasta sauces and blends very well with cottage cheese cubes.

Relish lip-smacking Cottage Cheese in Herbed Red Bell-Pepper Gravy with any Indian Flat-bread / rice.

Do try other red bell pepper recipes of my collection- Roasted Red Pepper Hummus, Pasta in Roasted Red Bell-Peppers Sauce and Muhammara/Red Bell-Pepper and Walnut Dip.

Serves: 3-4

Cooking Time : 30 Minutes

INGREDIENTS 

• 200 Gms. Cottage Cheese Cubes
• 2 Medium Red Bell-Pepper
• 2 Medium Onion (Chopped)
• 2 Medium Tomatoes (Chopped)
• 1 Green Chilli (Chopped)
• 2 Tsp Ginger-Garlic Paste
• 1/2-3/4 Tsp Black Pepper Powder
• 1 1/2 Tsp Basil
• 1 1/2 Tsp Tomato Ketchup
• Salt
• 2 1/2 Tsp Oil

METHOD

1. Roast Bell-peppers on a gas burner. Keep changing the sides so that bell pepper is roasted on all sides.
2. Once bell-peppers cool down, remove their skin.
3. Chop them roughly.
4. Heat oil in a kadai and add chopped green chillies, chopped onion along with ginger-garlic paste.
5. Cook for 3-4 minutes till onion turns translucent.
6. Now add bell-peppers and cook again for 3-4 minutes.
7. Finally, add tomatoes, black pepper and salt. Cook till tomatoes turn tender.
8. Turn off the heat and let mixture cool down.
9. Transfer contents of kadai and dry basil to a grinder-jar.
10. Blitz the mixture for a few seconds. Do not make a puree.
11. Transfer contents to kadai along with a few tablespoons of water/milk.
12. Cover kadai with a lid and cook for 5 minutes.
13. Add cottage cheese cubes and cook for a couple of minutes.
14. Turn off the heat and transfer contents to a serving bowl/plate.
15. Garnish with dry basil/coriander leaves.

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Lehsuni Paneer Masala– A simple yet scrumptious Paneer/Cottage Cheese recipe packed with garlic flavor. Lehsuni Paneer Masala is a semi-dry gravy dish cooked with onion, tomatoes, ginger, garlic and a few powdered spices.

It is an ideal dish for times when you have to cook in a jiffy yet you want the dish to be different than the regular recipe. Garlic marks its presence very well in this dish. Use of milk and kasoori methi powder helps to mellow garlic flavor and balance the taste.

Ingredients used in this recipe are usually stocked in our Indian kitchens. All you have to do is assemble them and follow simple cooking steps.

Serves: 3

INGREDIENTS

• 200 Gms. Paneer Cubes
• 1 1/2 Medium Onion (Chopped)
• 3 Medium Tomatoes (Grated)
• 18-20 Garlic Cloves (Finely Chopped)
• 1 Tbsp Ginger-Garlic Paste
• 1/2 Tsp Asafoetida
• 1 Tsp Cumin Seeds
• 1/2 Tsp Turmeric Powder
• 1 Tsp Coriander Powder
• 1/2 Tsp Red Chilli Powder
• 1 Tsp Kasoori Methi Powder
• 1 Tsp Sugar
• 1/3 Cup Milk
• 1/4 Cup Water
• Salt
• 2 Tbsp Oil
• Chopped Coriander Leaves (For Garnishing)

METHOD

1. Heat oil in a kadai and add asafoetida plus cumin seeds.
2. Once cumin seeds begin to crackle, add garlic cloves and cook for a couple of seconds.
3. Add chopped onion and cook till it turns translucent.
4. Add ginger-garlic paste and tomatoes.
5. Continue to cook for 3-4 minutes.
6. Add turmeric powder,coriander powder, red chilli powder and salt and cook for 2-3 minutes.
7. Add milk, water and sugar. Mix.
8. Cover kadai with a lid and let gravy simmer for 8-10 minutes.
9. Sprinkle kasoori methi powder and add paneer cubes. Mix and cook for 2-3 minutes.
10. Turn off the heat and transfer to a serving bowl.
11. Garnish with coriander leaves at the time of serving.