Tag: paneer recipes

Homemade Malai Paneer | Indian Cottage Cheese Recipe

home made malai paneer | Indian cottage cheese recipe

Indians and Malai Paneer go hand in hand! As many Indians are pure vegetarians, they consume large quantities of milk based products and Paneer tops the list 🙂 So, I thought I must share an easy recipe to make Homemade Malai Paneer / Indian Cottage Cheese at home and it’s better than store bought ones!! 

I must confess, I’m a paneer lover! If it’s Homemade Malai Paneer, then even better! I can have every other day and sometimes, I do…LOL! It’s one of the easiest things to cook if you have some Paneer sitting ready in your refrigerator. All one needs to do is make a luscious gravy base like the one of Reshmi Paneer. It goes so well with some Masala Puris or even with my favorite Wholewheat Tawa Naan bread 🙂

home made malai paneer | Indian cottage cheese recipe

My hubby too enjoys paneer and likes his Laccha Parathas with some Paneer Bhurji for breakfast. And I have to agree with him, it’s healthy and very filling. A typical North-Indian start to our day.

But many times, when paneer is store bought, it’s very chewy and particularly sour. It has a very sticky exterior texture, almost slimy in many cases. Such quality can put anyone off paneer. Such a texture can be because of many factors, one – the paneer isn’t fresh and has been packaged for many days, two- the paneer is adulterated and has cornflour and other such ingredients, this results in slimy exterior of the paneer. This can very disgusting and the flavour is always compromised.

But what is more important is that it can be made very easily at home. Most of us feel it’ll be a very time consuming  procedure and could be too tedious! I can assure you, it’s none of that! All I can say is that we need sometime in hand and patience….yes, please be very patient while making fresh paneer.

home made malai paneer | Indian cottage cheese recipe

You can see the pictures here, it’s a rustic homemade slab of cottage cheese which is absolutely soft, melt in the mouth and just feels very creamy as the name suggests. But, it was not always that i knew the exact method to make this beauty, i referred to many recipes to understand the secret behind that creamy texture like we buy from the stores. It’s Cream – yes, our very own Amul cream or any cream 🙂 I’m sure many may know about it but for me it was a revelation because so many websites don’t mention any cream in the recipe and their end results look very creamy and perfect! So, now even you guys are in on the secret …LOL! Plus a few very important points which I’ve learnt from my Mom.

Let’s follow this step by step method for a better understanding..

1. Heat milk in a large pan, let it come to a gentle boil.

2. Then add the cream and mix well but with a gentle hand.

home made malai paneer | Indian cottage cheese recipe

3. Then add the lemon juice. Mix well and reduce the flame to sim.

4. In about 4-5 minutes, the milk fats will begin separating from the whey. Turn off the flame at this stage.

home made malai paneer | Indian cottage cheese recipe

5. In the meanwhile, keep a muslin cloth or a cheese cloth draped over a large bowl, pour the split milk through the muslin/ cheese cloth and immediately squeeze out as much whey as you can.

home made malai paneer | Indian cottage cheese recipe

6. Dip the squeezed milk fats in the cloth in a bowl filled with water and ice cubes for 2 minutes.

home made malai paneer | Indian cottage cheese recipe

7. Place a heavy utensil on top of the cheese cloth and keep it that way for about 1-2 hours. This will ensure that all the water is weighed out of the paneer.

8. Once the paneer is set, use it as needed. To store it, keep the paneer wrapped in a damp cloth and refrigerated.

9.The paneer will stay fresh for up to 3-5 days if stored correctly.

That’s your paneer. This recipe is easy to follow and needs no major equipment.

Homemade Malai Paneer | Indian Cottage Cheese Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 450 grams approximately

Creamy, melt in the mouth soft paneer is everyone’s favorite and here’s an absolutely easy, no-fail recipe for your own Homemade Malai Paneer!!

Ingredients

  • 1.5 liters full fat milk (buffalo milk)
  • 200 ml fresh cream (I used Amul Cream)
  • juice of 2-3 lemons
  • 20-25 ice cubes

Instructions

  1. Heat milk in a large pan, let it come to a gentle boil.
  2. Then add the cream and mix well but with a gentle hand.
  3. Then add the lemon juice.
  4. Mix well and reduce the flame to sim.
  5. In about 4-5 minutes, the milk fats will begin separating from the whey.
  6. Turn off the flame at this stage.
  7. In the meanwhile, keep a muslin cloth or a cheese cloth draped over a large bowl, pour the split milk through the muslin/ cheese cloth and immediately squeeze out as much whey as you can. 
  8. Dip the squeezed milk fats in the cloth in a bowl filled with water and ice cubes for 2 minutes. 
  9. Place a heavy utensil on top of the cheese cloth and keep it that way for about 1-2 hours.
  10. This will ensure that all the water is weighed out of the paneer.
  11. Once the paneer is set, use it as needed.
  12. To store it, keep the paneer wrapped in a damp cloth and refrigerated.
  13. The paneer will stay fresh for upto 3-5 days if stored correctly.
  14. Refer to notes below.

Notes

Please follow all the steps correctly. Do not over cook the milk once it has split. Pour into the cheese cloth immediately else the paneer will turn chewy. Always store the paneer wrapped in a damp cloth and cover it from all sides. The cream is added to improve texture and taste. Since we are adding cream, it will take a little extra lemon to split the milk so add more of it if necessary.

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Homemade Malai Paneer | Indian Cottage Cheese Recipe

Do try this one out, you’ll stop buying paneer from the stores!!

Love,

Shreya

Adapted from You Tube – Sanjeev Kapoor’s recipe.

Dum Paneer Kali Mirch – restaurant style

Paneer? Haven’t done that in a while now, have we!? Restaurant Style…under 30 mins? Ring a bell? Yeah…..my Reshmi Paneer is one such dish that fits every bill 😉 Tastes great, easy to make and loved by all!! 

I love paneer (Indian cottage cheese) and often make it at home from scratch using full fat milk (it is very easy) but I stick to  making Paneer only and only when I am out of veggies and need to get my meals ready in a jiffy! Or if I have some guests and I have planned 2-3 main dishes, Paneer is always one of them.

Dum paneer Kali mirch recipe Restaurant style paneer Kali mirch recipe Polkapuffs recipes Shreya tiwari recipe

So when I was out of veggies a few days ago, I made some fresh paneer and decided to make Dum Paneer Kali Mirch (juicy, succulent pieces of cottage cheese cooked with assorted spices, fresh yogurt and black peppercorns). Sounds good? Well, it’s much better than good….it tasted just like the ones we get at Restaurants and the spices were all well balanced.

Dum paneer Kali mirch recipe Restaurant style paneer Kali mirch recipe Polkapuffs recipes Shreya tiwari recipe

What I love about this dish is the depth of flavour that the crushed black peppercorns give and at the same time the yogurt ensures a luscious creamy gravy to mop up with some crisp and flaky Laccha Paratha 🤗 …however the Paratha that you see in the picture just above has approximately 24 layers… yeah…I do that sometimes..it was so good with the Dum Paneer Kali Mirch! Just add a salad or some raita…and you have a complete for yourself.

If you are wondering what is ‘Dum‘, it is nothing but a process of slow cooking by covering the pot/pan with some aluminium foil or a dough of Wholewheat around the lid so that no steam escapes from the pot/ pan and all the flavours are locked into the dish.

I am planning to make some Paneer Tawa Masala and pair that with these parathas soon…I’ll probably do a 36 layered one this time around👌🏼

Lets get cooking…

Yield: serves 2

Equipment: a pan, measuring cups/ spoons, a ladle, blender.

Ingredients:

W200 gms fresh paneer

1 nos. large onion

a pinch of sugar

5 tbsp oil

2 nos. black cardamom

1″ stick cinnamon

a pinch of asafoetida (hing)

1 tbsp ginger- garlic paste

1 tsp green chilli paste

1 tsp freshly crushed peppercorns

salt to taste

1/2 tsp red chilli powder

1 tsp coriander powder

3/4 tsp cumin powder

1/2 tsp Garam Masala

5 tbsp thick fresh yogurt

2 tbsp fresh cream (I used Amul)

Chopped coriander leaves to garnish as needed

Method:

Cut the paneer in cubes and set it aside.

Slice the onions roughly. Heat oil in the pan. Once it is hot, add the sliced onions with a pinch of sugar and fry them until they turn golden brown but not burnt.

Dum paneer Kali mirch recipe Restaurant style paneer Kali mirch recipe Polkapuffs recipes Shreya tiwari recipe

Remove the onions from the oil and let them cool completely. Once they have cooled down, blend them in a blender until  smooth.

Now, in the same pan which we had used to fry the onions, there is still enough oil. Heat it again, add the cardamom and the cinnamon stick. Let them splatter for a minute. Then add the hing and the onion paste. Cook the onion paste for 3-4 mins. Then add the green chilli paste and ginger-garlic paste. Cook until the raw smell goes away. Then season with salt, add red chilli powder, crushed black peppercorns, coriander powder, cumin powder and Garam Masala. Mix well and cook for 5-6 mins. You can add some water if the spices mixture is sticking to the pan.

Dum paneer Kali mirch recipe Restaurant style paneer Kali mirch recipe Polkapuffs recipes Shreya tiwari recipe

Next, add the cubed paneer and the yogurt. Mix well and be careful not to break the paneer. Keep stirring gently and cook them uncovered for 5 mins. Then add the fresh cream and some more water to correct the consistency.

Put a lid and seal with some aluminium foil on all sides. Turn the flame on low and let this cook on ‘Dum’ for about 15-20 mins. Once done, remove the foil, open the lid and garnish with some chopped coriander and serve hot with parathas or Phulkas.😊

Dum paneer Kali mirch recipe Restaurant style paneer Kali mirch recipe Polkapuffs recipes Shreya tiwari recipe

Are you drooling yet!? 😋

Love,

Shreya💝

Adapted from NDTV

Restaurant Style Shahi Paneer

Paneer….it is always almost every vegetarian’s favorite option when they are ordering at a restaurant or trying to plan a party menu for friends & family ☺️

image

The same holds true for me too…I enjoy Paneer in every form! I have shared many recipes earlier too…do try Reshmi Paneer, Dhaba Style Palak Paneer or Tawa Paneer. And if you like something in Indo-Chinese, then try Schezwan Paneer and many more.

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Shahi Paneer too is one such delicious preparation, it’s so smooth and absolutely aromatic with a rich base of cream & cashews. Something which has been on my list to share here too. I call this restaurant style, but trust me when I say this, it’s better than what they serve at restaurants which is usually loaded with calories and not so big on flavours. Let’s get on with the recipe…

Yield: serves 2

Equipment: a wok, a blender, measuring spoons/ cups.

Ingredients:

200 gms Paneer, cut into cubes

3 nos. tomato, roughly chopped

1 nos. large onion, roughly chopped

1-2 nos. green chilli

12-15 nos. cashewnuts soaked in half cup of warm water for 1 hour

6-7 cloves of garlic

2″ piece of ginger

salt to taste

1 tsp red chilly pwd

1+1/2 tbsp coriander pwd

1/2 tsp turmeric pwd

3/4 tsp Garam masla

5-6 tbsp cream

2 tbsp oil

1/2 tbsp kasuri methi

coriander leaves, to garnish

Method:

In a blender, add the ginger, garlic & chilli. Make a smooth paste and set it aside. Next, heat oil in the wok, add onions to it. Sauté until golden. Then add the ginger-garlic- chilli paste and cook until the rawness goes away. Then add the tomatoes and cook on medium heat until they are cooked completely and the oil seperates from the spices. Turn off the flame and cool it completely.

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Then once the mixture has cooled, blend it until smooth along with the soaked and drained cashews.

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Add the cashew-tomato paste back into the wok. Keep it on low flame and cook it for another 3-4 mins. Add 1/2 cup of water if needed. Mix well. Then add the dry spice powders except kasuri methi. Season with salt and add the cream. Mix well and cook for another 5 mins or until the gravy thickens.

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Add the paneer at this stage if serving straight away or heat the gravy again and add the cubes just before serving. Mix them very gently. And for that restaurant-like flavour crush some kasuri methi over it and give it one last stir. ☺️

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Do try this one…it’s absolutely yum!

Love,

Shreya💞

Adapted from The Secret Ingredient

 

Paneer Tawa Masala

Another great recipe using cottage cheese (paneer) and an assortment of rustic spices. This makes for a great weeknight meal option which goes well with Wholewheat Naan or Phulkas too☺️

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

You can even make this on a weekend and indulge a bit👌🏼 …flavours of kasuri methi along with saunf (fennel) & the tang of chaat masala makes for a great palate pleaser!

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Pretty easy to whisk up too…it was ready in about 30 mins! Let’s get started…

Yield: serves 2

Equipment: a non-stick pan/ tawa, measuring cups/ spoons.

Ingredients:

To marinate the paneer:

250 gms cubed paneer

2 tbsp kasuri methi (dried fenugreek leaves)

1 tsp red chilly pwd

1/2 tsp turmeric pwd

1 tsp chaat masala

salt to taste

2 tbsp oil

To make the Tawa masala:

1 tbsp oil

1 tsp butter

1/2 tsp jeera (cumin seeds)

1/2 tsp saunf (fennel seeds)

1 cup chopped onion

2 tsp chopped green chillies

2 tsp garlic paste

1 1/2 cup tomato purée

1 tsp coriander pwd

1/2 roasted cumin pwd

pinch of sugar

1/2 tsp garam masala 

salt to taste

2-3 tbsp fresh cream

chopped coriander leaves to garnish

Method:

Marinate the paneer with the ingredients mentioned above except the oil and keep it aside for 15-20 mins. After 20 mins, sauté the marinated paneer in 2 tbsp oil for 5 mins in a pan/ tawa. Set it aside.

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Next, add 1 tbsp oil to the remaining oil in the pan, once it’s hot enough, add the jeera & saunf seeds. Let these crackle for a few seconds. Then add the chopped onions, chillies & garlic paste. Cook until the onions turn golden.

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Then add the tomato purée along with coriander pwd, sugar, roasted cumin pwd, salt & garam masala. Sauté for until the tomato purée cooks out and the oil seperates from the masala. Then add the cream, butter & cooked paneer. Mix well and cook for another 3-5 mins. That’s it! Turn off the heat and garnish with chopped coriander leaves & serve it piping hot..😀

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Do try it out soon….you will love the flavours!

Love,

Shreya💞

Adapted from Tarla Dalal

Rasgulla

Rasgulla happens to be one of my personal favourites when I am thinking of Indian desserts👌 They are so light…spongy & not at all heavy on the palate.

But, making them can be tricky…right from using the right kind of milk to mashing it to perfection! Then making sure that they cook through well!! 😉

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

These were never on my mind…not exactly something I was planning to make, but then…milk splits early one morning & it just pops into mind to give these a go! Looked up some recipes online..and found a really easy recipe & some tips for a first timer like myself😉…but I have adjusted the quantity of sugar as per our liking.

Let’s get going..

️Yield: 7-8 Rasgullas

Equipment: a large plate, a pressure cooker, a ladle, extra bowls, measuring cups/ spoons.

Ingredients:

1 litre milk (I used Amul Toned milk)

1/2 tsp citric acid pwd

2 cup sugar

3-4 cup water

a few strands of saffron to garnish

pistachio to garnish

Method:

Please note that the milk had already split in my case. But to split the milk specially to make these…heat the milk in a large pan, once it comes to a boil, add the citric acid pwd and stir once. The milk will split. Just strain the milk solids in a muslin cloth and wash the solids within the cloth under running water to get rid of any traces of citric acid.

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

Keep the milk solids in the muslin cloth under some weight for 30 mins to remove all the whey. Then transfer the cottage cheese/ paneer on a plate. Mash the paneer with the your hands until it’s soft and a little greasy in texture. Next, divide the mashed paneer in equal parts…about 7-8 and make smooth, crack free balls. Set them aside.

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

Now, add water and sugar in the pressure cooker. Turn the flame on and let the sugar melt. Once the sugar has melted completely & the syrup starts boiling, add the balls one by one. Close the lid and place the weight too. Let it simmer for 10 mins on high flame. Then after the first whistle, lower the flame and let it simmer for another 5-8 mins. Turn off the flame after that. Let the pressure release on its own. Then take out the cooked rasgulla and the syrup and place them in a bowl to cool down completely. You can squeeze them and see how spongy they have turned out to be! They are ready…garnish & serve them chilled!!

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

They taste really nice..and keep well for 2-3 days in the refrigerator. You can make these with full-fat milk too.

Love,

Shreya💗

Adapted from Nisha Madhulika.

Schezwan Paneer

Schezwan Paneer or Chilly Paneer happens to be one of my favourite starters when I am at a restaurant….😁 perfectly spiced sauce with juicy paneer makes it irresistible for many of us! 

How to make schezwan paneer Easy recipe for chilly paneer Polkapuffs

Veggies give it a lovely crunch in between bites of velvety sauce..👌..this is something so easy to make at home.. I am sure everyone has their own version. So do I! I keep making it often and never really follow a recipe! But one thing that I try to always use is my Homemade Schezwan Sauce for making this! The flavours are so awesome…just like the restaurant style Schezwan Paneer! 😉

Here’s the easy peasy recipe…

Yield: serves 2

Equipment: a pan, a spatula, measuring cups/ spoons.

Ingredients:

200 gms cubed paneer (cottage cheese, or you can use tofu too)

1/2 cup cubes of capsicum

1/2 cup cubes of onion

8-9 cloves of garlic sliced roughly

5 tbsp Schezwan Sauce

salt to taste

sugar to taste

4 tbsp oil

1 tbsp toasted white sesame seeds (optional)

Method:

Heat oil in the pan, once it’s hot, add the sliced garlic. Let it turn golden brown, then add the cubes veggies and season with salt & sugar. Cook until these they a slightly soft but not completely cooked. They must retain their colour as well.

How to make schezwan paneer Easy recipe for chilly paneer Polkapuffs Restaurant style chilly paneer Restaurant style schezwan paneer

Then add the cubed paneer and Schezwan sauce. Give them all a mix but be careful not to break the cubes of paneer. Cook for about 5 mins. Turn off the flame and serve it hot. This goes well with some Hakka Noodles or Fried Rice too👌☺️

Garnish with some sesame seeds if you want to.

(*Please note that I haven’t added any extra soy or chilly sauce as my Homemade Schezwan Sauce is spicy enough. You can add extra sauce if you’d like it to be more spicy)

How to make schezwan paneer Easy recipe for chilly paneer Polkapuffs Restaurant style chilly paneer Restaurant style schezwan paneer

There you go…your Restaurant Style Schezwan Paneer is ready…within minutes! 😀

Love,

Shreya💕

Paneer Lababdar & Wholewheat Tava Naan

I am a big of restaurant style gravies for various dishes. They are thick, luscious and really very flavourful. Specially Paneer (Indian cottage cheese). Paneer Lababdar is one such dish, it has a decadence of its own! And when paired with some Wholewheat Tava Naan, this combination is truly something to die for!

If you too are fan of such dishes, then do try Reshmi Paneer or Dhabewala Palak Paneer 👌😉..easy peasy, mouthwatering dishes!!

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

The texture of Paneer Lababdar is very creamy and soft and that is why it’s very popular in restaurant menus… Indians love their Paneer…and loving this dish comes naturally to everyone. I too have often ordered this at restaurants alongside some Butter Naan or Tandoori Rotis (Indian flat breads). But since the Naan served in restaurant is usually made of Maida (APF), I always make a Wholewheat version at home…without any yeast or baking soda. Completely healthy! It’s soft and stays fresh for a couple of hours without turning chewy!! 💃

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

The recipe I have used is very easy and doesn’t require much prepping. I have made it many times…and it always turns out super delicious! You can say, it can make a perfect party meal if you’re having guests…they will fall in love with your cooking skills😁

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Lets start the recipe…

️Yield: serves 2

Equipment: a non stick pan, a blender, measuring cups/ spoons, a rolling board, rolling pin, a pair of kitchen tongs, a small saucepan, a pan for making the naan, a large bowl.

Ingredients for Paneer Lababdar:

For the sauce: 

2 nos tomato chopped

4-5 nos cashew nuts

2″ piece ginger

4-5 pods garlic

2 nos cloves

2 nos green cardamom (choti elaichi)

1/2 cup water

For the main dish: 

200 gms cubed paneer

2 tbsp grated paneer

1 nos onion finely chopped

1 nos bay leaf

1″ cinnamon stick

1 tsp cumin powder

1 tsp coriander pwd

1/4 tsp turmeric pwd

1 tsp degi mirch

1/2 tsp Garam masala

salt to taste

1/4 tsp sugar

a pinch of asafoetida

2 tbsp butter (optional)

1 tsp oil

2 tsp fresh cream (I used Amul, you can avoid cream if you wish)

1 tsp kasuri Methi crushed

Method:

For the sauce: 

In a saucepan, add water along with chopped tomatoes, garlic, ginger, cashew nuts, cloves & green cardamom. Bring these to a boil until the tomatoes have cooked and become soft. Add 2-3 tbsp more water if needed to cook them. Once done, cool these and make a fine purée. Set it aside.

For the main dish:

Heat butter and oil in the pan (skip butter if you are calorie conscious, use a little extra oil instead), add the asafoetida, bay leaf and cinnamon stick, sauté them for a minute. Then add chopped onions and cook until it turns golden brown.

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Once it’s golden brown, add the tomato-cashew purée and mix well. Keep cooking these together until the oil separates from the purée. This will take about 7-8 mins. Next add the coriander pwd, cumin pwd, degi mirch & turmeric pwd. Sauté them for about 5 mins. Also add salt, sugar & 1/4 cup water (if required) at this stage. Mix well and cook for another 5 mins on low flame.

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Next, add the cubed paneer & the grated paneer. Stir well but carefully so that the paneer cubes remain intact. Cook for 5 mins. Now, add the crushed kasuri Methi, garam masala & fresh cream. Stir well. That’s it…serve it hot with Wholewheat Tava Naan ☺️👌

Ingredients for Wholewheat Tava Naan:

2+1/2 cup wholewheat flour (gehu ka atta)

water as required to make the dough

salt to taste

1 tsp ghee

4-5 tbsp water for sticking the Naan on the pan

1 tsp kalonji (onion seeds)

some loose wholewheat flour to dust

Method:

In a large bowl, add wholewheat flour and use a little water at a time to make a soft dough. Grease the dough with ghee well and let it rest for 30 mins.

Keep the pan to heat on low flame.

Next, make large balls using the dough (about the size of an orange, I could make 6 such balls), dust the ball with some flour. Using the rolling pin and board, roll this ball in oblong shape and about 5-6 mm thick. Sprinkle some kalonji seeds and press well with the rolling pin. Now, apply some water on the other side of the naan which isn’t covered with kalonji, and put the watered side down on the pan.

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Cook for about 2 mins on medium flame, then using the kitchen tongs, remove from the pan and cook it on open flame on both sides like we cook phulkas/ rotis. Ensure the heat isn’t too high, else the naan will turn dark in colour but remain uncooked within it. That’s it, the naan will be ready in just 3-4 mins. Do the same for the remaining dough. Apply some butter before serving these hot! 👌😬

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Perfect meal is ready! My hubby enjoys this so much😘

Love,

Shreya💞

Adapted from Veg Recipes Of India 

Mattar Paneer / Indian Curried Fresh Green Peas with Cottage Cheese

What do I do when I run out of veggies & absolutely don’t want to step out of my home?! But wish to serve a delicious and nutritious meal….😬 I go the easy way…!! 

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I always…always make it a point to have a slab of cottage cheese/ paneer and some frozen peas handy in my refrigerator! It never fails me. Week nights can often turn hectic and I, by no means wish to spend hours in the kitchen….that’s where my stashed goodies come into play😉

As every other Indian, the hubby and I, too love are Mattar Paneer! We have it with rotis or rice! Nothing could taste better…some earthy, whole spices with a smooth, luscious gravy studded with golden nuggets of paneer and juicy green pea-pearls! Ya! Restaurant style description 😛 If you are a big fan of paneer like we are, then do have a look my Dhaba style Palak Paneer & Reshmi Paneer 💗

Paneer mattar recipe Easy mattar paneer recipe Indian mattar paneer Paneer recipes Polkapuffs Easy mattar paneer Restaurant style mattar paneer

This recipe is fast, easy & absolutely lip-smacking 👌 I took barely 45 mins to get this on the table with soft rotis & a salad…such a basic meal with amazing flavours!!

Yield: serves 2

Equipment: a non pan pan / wok, a spatula, measuring cups/ spoons, a blender.

Ingredients:

200 gms fresh paneer cut into cubes

150 gms green peas (thaw them if using frozen)

2 nos. medium onions sliced

2 nos. medium tomatoes cubed

7-8 nos. garlic cloves

2″ pc ginger

1 nos. green chilly

1 nos. black cardamom (Badi elaichi)

2″ pc cinnamon stick (dalchini)

1/2 tsp cumin seeds

1 tbsp cumin pwd (jeera)

1 tbsp coriander pwd (dhaniya)

1/4 tsp turmeric pwd

1/2 tbsp red chilly pwd

1/2 tsp Garam Masala 

Salt to taste

2 tsp oil for the gravy

1 tsp oil to sauté the paneer cubes

some coriander leaves to garnish

Method:

Heat the wok/ pan with 1 tsp of oil, once it’s hot, add the paneer cubes & sauté them well on both sides until they turn golden brown. Once that’s done, remove them from the oil & set aside. Blanch the green peas in some hot water for 6-8 mins. Drain & set that aside too.

In a blender, grind together onion, garlic, ginger & green chilly. Set them aside. Also grind the tomatoes separately & set it aside.

In the same pan/ wok, add 2 tsp oil and heat it well. Add cumin seeds, black cardamom & cinnamon stick. Sauté for a minute. Next add the onion, ginger, garlic & green chilly paste. Cook on medium flame until the oil separates from the masala & it turns rich golden in colour (about 5-6 mins approx). Season with salt. Add the dry spices now, turmeric pwd, red chilly pwd, cumin pwd & coriander pwd. Cook for 10 mins until the oil floats on top of the masala. Next goes in the tomato purée & blanched green peas, mix and cook until the oil floats on top (approx 7-8 mins). Lastly add the Garam masala pwd & the sautéed paneer cubes, cover the pan with a lid and cook for 5-7 mins. Once done, garnish with some coriander leaves & serve piping hot 😊

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Hope you will try it soon…trust me it’s a keeper ☺️

Love,

Shreya 💖

RESHMI PANEER ( restaurant style in under 30 mins)

Reshmi Paneer is creamy, spicy, rich and melts in the mouth. What’s even better is that it can made in under 30 mins from start to finish at home!! Tastes just like the ones we get at restaurants! 😀

I love Paneer (Indian Cheese..or Cottage Cheese) it’s absolutely yummy, rich in calcium..hence very healthy!

Besides, being a North Indian, I have grown on palak paneer (cottage cheese with spinach), paneer bhurji (cottage cheese scrambled with veggies and spices) to name a few delectable dishes!

Reshmi Paneer is one such dish…it’s rich, flavourful..mildly spicy. I guess it tasted even better because I used my homemade Aromatic Garam Masala. It bubbled away and the aroma filled my home..it was hard to resist 😉

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The reason why I keep going back to this recipe is because it’s easy to whisk up…uses all the ingredients which are always available at home…takes no herculean efforts..and is ready in no time! Perfect for when you’re running late and dinner is less than an hour away!! & works wonders with guests..they’ll love it and want your recipe! 😛 what more could one ask for?!

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I served it with some piping hot Fulkas (Indian flatbreads) and fresh salad… Let’s look at the recipe now 😊

Yield: serves 2

Equipment: a large mouthed pan, a spatula, measuring cups / spoons, chopping board / food processor.

Ingredients:

200 gms fresh paneer (cubed)

2 nos tomatoes ( finely chopped)

1 nos large onion (sliced / julienned)

2 nos capsicum (sliced thinly / julienned)

1/4 cup fresh cream (I used Amul)

1 nos green chilly (slit from the middle)

1/4 tsp cumin seeds

1/2 tbsp coriander pwd

1/4 tsp turmeric pwd

1 tsp red chilly pwd

1/4 tsp Garam masala

1 tsp each of ginger & garlic paste

2 tbsp coriander leaves (chopped)

1/4 tsp lemon juice

salt to taste

sugar a pinch

1 tbsp refined oil

Method:

Heat the pan, add the oil. Add the cumin seeds & the slit green chilly. Sauté for a min, let the cumin seeds crackle. Next add the sliced onions along with the ginger – garlic paste. Sauté for 2-3 mins, until the onions turn pink. Next, add the capsicum and all the dry spices except the garam masala. Mix everything well and cook for 5 mins on medium flame. Now add the tomatoes and season with salt and sugar. Stir well and cook until the oil separates..will take about 5-7 mins. Once the oil has separated, add the paneer cubes and mix well..make sure that the cubes stay intact. Add the cream & garam masala at this stage and stir everything together. Simmer for 5 mins more on low flame. Turn off the flame. Add lemon juice and mix it one last time. Garnish with chopped coriander & serve hot with Fulkas, naan bread, kulchas, etc. 😋 😋 enjoy!

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Love,

Shreya 💕

Adapted from Sanjeev Kapoor 

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