Posted in Cottage Cheese/ Paneer, main-course

Cottage Cheese in Herbed Red Bell-Pepper Gravy Recipe

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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

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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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Posted in Cottage Cheese/ Paneer, main-course

Lehsuni Paneer Masala Recipe

imageLehsuni 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)image
  • 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.

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Posted in Cottage Cheese/ Paneer

Capsicum Paneer Masala Recipe

imageCapsicum Paneer Masala has been flavored with a mixture of dry coriander seeds, almonds and grated coconut . Other ingredients are quite similar to kadai paneer but this dry mixture ( as mentioned above) entirely changes the flavor. This gravy is mild spicy unlike kadai paneer recipe that I posted earlier. You can add a few green chillies if you prefer spicier food.

Almond and coconut along with milk contribute to sweetness as well give a nice thick texture to gravy. I never add cream in gravies. I either replace it with cashew-nut paste or use toned milk while cooking.

Serves : 3-4 persons

INGREDIENTS

  • 200 Gms. Paneer Cubes (Cottage Cheese)
  • 1 Big Capsicum (Chopped into Cubes)image
  • 1 Big Onion
  • 2 Big Tomatoes
  • 6-8 Garlic Cloves
  • 1″ Ginger Piece
  • 6 Almonds
  • 2 1/2 Tbsp Grated Coconut
  • 1 Tsp Coriander Seeds
  • 1 Tsp Cumin Seeds
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala
  • 1 Tsp (Crushed) Fenugreek Leaves
  • 1 Tsp Sugar
  • 1/2 Cup Toned Milk
  • Salt as per Taste
  • 1 1/4 Tbsp  Oil
  • Coriander Leaves (For Garnishing)

METHOD

  1. Dry roast almonds and coriander seeds on a hot tava.
  2. Turn off the heat and add grated coconut. Mix everything and transfer to a grinder-jar. Do it swiftly before coconut gets burnt.
  3. Grind the mixture and transfer to a bowl.image
  4. Grind onion, garlic cloves and ginger in another jar to obtain a paste.
  5. Heat oil in a kadai and add cumin seeds.
  6. Once cumin seeds begin to crackle, add onion paste to it and cook till it turns golden.
  7. Add chopped capsicum along with a pinch of salt and cook for 3-4 minutes.
  8. Make a paste of tomatoes in a grinder and transfer to kadai.
  9. Add turmeric powder and red chilli powder.
  10. Let the contents of kadai cook for 5-7 minutes.
  11. Now, add milk , garam masala and salt  to kadai and cook till oil starts to surface. It will take another 6-8 minutes.
  12. Add paneer and kasoori methi. Cook for 2 minutes and turn off the heat.
  13. Transfer to a serving bowl and garnish with coriander leaves.
Posted in Cottage Cheese/ Paneer, main-course

Kadai Paneer Recipe

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Kadai paneer is one of the most popular recipe of North Indian cuisine.

It is a paneer/ cottage cheese preparation, cooked in a semi-dry gravy of  onion, tomato and capsicum along with aromatic and flavorsome indian spices like coriander seeds, cardamom, kashmiri red chillies, fenugreek leaves etc.

It is served with Indian flatbreads like tandoori roti, naan, missi roti etc.

   Serves: 3-4 persons

INGREDIENTS

  • 250 Gms. Paneer (Cut into 2″ long strips )
  • 3 Medium Onion (Chopped vertically into thick strips )
  • 2 Medium Tomatoes ( Chopped into 1 “cubes )
  • 3 Medium Tomatoes ( Paste using a grinder )
  • 2 Medium Capsicum ( Choppped into 1 “cubes )
  • 2 Tbsp Ginger-Garlic Paste
  • 1/2 Tsp Asafoetida (Heeng)image
  • 2 Kashmiri Red Chilles
  • 1 1/2 Tsp Cumin seeds (Jeera)
  • 1 1/2 Tsp Coriander Seeds (Dry roasted)
  • 2 Tsp Coriander Seeds Powder
  • 3/4 Tsp Turmeric Powder (Haldi)
  • 1 Tsp Red Chilli Powder
  • 1/2 Tsp Cardamom Powder (Elaichi)
  • 3/4 Tsp Garam Masala
  • 2 1/2 Tsp Dry Fenugreek Leaves (Kasoori Methi)
  • 8 Tbsp Toned Milk
  • 1 Tsp Sugar
  • Salt As Per taste
  • 2 Tbsp Oil
  • 1/4 cup Coriander leaves (Chopped, for Garnishing )

 METHOD

  1. Dry roast coriander seeds on a hot tava and crush it roughly, using a mortar and pestle.
  2. Also, dry roast kasoori methi and gently crush it using your fingers.
  3. Heat oil in a kadai and add asafoetida, kashmiri red chillies and cumin seeds.
  4. Add onion strips and ginger-garlic paste when cumin seeds begin to crackle.  Saute till onion turns translucent.
  5. Add chopped tomatoes and cook till they become tender.
  6. Add capsicum and tomato paste. Cook for 5 minutes.
  7. Now, add crushed coriander seeds, coriander seeds powder, turmeric powder, red chilli powder, salt and mix.
  8. Add milk. Stir for 2 minutes, then cover kadai with a lid.
  9. Let it cook for 10-15 minutes till oil starts separating.
  10. Add paneer cubes,sugar,garam masala, cardamom powder and fenugreek leaves. Stir the mixture  for 2 minutes and turn off the heat.
  11. Garnish with chopped coriander leaves and serve with any Indian flat-bread of your choice.

NOTES

  1. I have added milk to the gravy for thicker consistency but you can add cream as well.

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