Paneer Jalfrezi

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You Need:

  • Paneer about 200 gms. Store bought paneer must be soaked in warm water for at least 15 mins.
  • 1 medium onion sliced thin.
  • 1 Capsicum. Red or Yellow are usually sweeter than green and hence preferred.
  • 1 Medium tomato chopped small.
  • 1 tablespoon tomato paste.
  • Kasuri Methi or Coriander for garnishing.
  • Cumin about a teaspoon.
  • A chopped up green chilly.
  • 1 tablespoon of ginger garlic paste.
  • A quarter teaspoon of turmeric.

First you heat the oil. I like mustard oil for its added flavor but any oil will do. Saute the cumin. When they have crackled, add the onion and green chilly. When the raw smell is gone add the turmeric, tomato paste, tomato, salt and ginger garlic paste. Mix well and cook on high to medium heat till the raw smell of the ginger garlic paste has gone. The tomatoes would have also cooked by now.

Add the capsicum and cook on medium heat for about 5-6 mins. Meanwhile cut the paneer into small cubes and add them. Coat the paneer till its fully colored in the masala. Garnish with kasuri methi or coriander.

Serve with rotis.

No Frills Paneer Capsicum

Paneer Capsicum

You Need:

  • 5-6 small to medium sized capsicums, cut into large pieces.
  • One large onion, chopped.
  • 200 gms of paneer, cut into 1 inch cubes.
  • 100 gms of thick curd.
  • Paprika, Chat Masala, Garam Masala, Salt in whatever proportion you like.

Whisk the curd and mix all the spices into it. Taste and balance it according to your preferences. Keep aside.

In a large pan, heat mustard oil. Add the vegetables and paneer. Toss them around on high heat while stirring. When they are sufficiently done, switch off the heat.

Mix in the spiced curd. Enjoy your no frills capsicum paneer.

 

Ponnangani Keerai with Paneer

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I love Ponnangani Keerai because its so easy to clean and pluck the leaves out of the stems.

Read more about this beneficial vegetable from Wiki

As its flowers look like the eyes of a fish, Alternanthera sessilis is called Matsyakshi, fisheyed. Other Indian names of this plant are Koypa in Marathi, Honganne ಹೊನಗೊನ್ನೆ ಸೊಪ್ಪು in Kannada, Ponnaganti koora పొన్నగంటి కూర in Telugu, Ponnanganni Keeraiபொன்னாங்கண்ணி கீரை in Tamil peānnaṅṅāṇi പൊന്നങ്ങാണി in Malayalam.

For preparing this dish use a slightly larger kadai. Fry paneer in ghee and them move it to a corner. Wait for a minute or two for the oil to again settle in the middle of the kadai. Now add carrots and onions. Slightly fry them and then add all the greens. Cook covered for about 10 mins on low heat. Mix everything and season with salt and pepper.

Serve hot or cold. This is a very healthy dish especially for digestion and your eyes.

Balsamized Strawberries & Paneer

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A very simple dish that is neither a desert nor a salad but is just awesome. The flavors blend in such a way that you either love it or you have bad taste.

I wanted to experiment with a bunch of strawberries I picked up the other day. And it definitely worked as as my wife asked for a second serving.

Toasted paneer. Strawberries cooked till they soften up a little. This increases their sweetness level and I would not recommend adding any sugar. Combine them and add some reduced balsamic vinegar. To reduce balsamic vinegar just cook it on low heat till its volume is down by half.

Never stop experimenting with food. In short never ever grow up.

 

 

A Pea’sFul Salad

Best is to use home made paneer. The method is really simple. Bring full cream milk to a boil. Add an acidic liquid like lemon juice or vinegar . Strain and squeeze out the water. Squeeze as much as possible. You can also use store bought paneer but its just not the same.

Put peas and a couple of mint leaves in a dish. Add boiling hot water till they are fully immersed in it. Cook on medium heat till the peas are done.

Strain the peas, add two tablespoons of extra virgin olive oil. Season with salt and pepper. Crumble the paneer on the peas and mix it well.

Soy Palak Paneer

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Blanch Spinach by dumping them into HOT boiling water and keeping the dish covered for exactly one minute. Don’t forget to switch off the stove while blanching is in progress. When you blanch spinach it gets rid of that chalky aftertaste and so its highly recommended you don’t skip this step. After draining the water wash the spinach with cold water and squeeze it dry. Chop it up and keep aside.

Heat sesame oil and toss in paneer and garlic. Saute till the color changes on one side of the paneer. Add ginger and coriander with 1 or 2 tablespoons of dark soy sauce. Add spinach and whirl it around at high heat.

Do not add any salt as the soy sauce already has it.

Serve hot or cold. On a slice of bread or as a salad by itself.

Beets, Paneer and Methi

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Chop beets and paneer into small pieces. Heat mustard oil, sputter in some mustard seeds, coriander seeds and cumin. Saute for a couple of minutes. Remove. Add Methi (Fenugeek). Saute till raw smell goes and add the cooked beets and paneer. Serve hot or cold. It tastes fine either ways.

Note: Don’t discard the stems of the methi plant. Just remove the roots and chop everything up. The stems are edible and discarding them is a crime against the earth.