Kadai Paneer

My eyes spotted a brand of Malai Paneer, that I have never heard or seen before when I went to Nuts n Spices some days ago.

I immediately grabbed 2 packets for two reasons;

A. I love Paneer and so do my kids

B. And I love Paneer (hahaha)

It was lying in the fridge and when I decided to make Chappathis and Paneer for dinner last night, Amma suggested that I try out her Kadai paneer recipe. I instantly agreed (and it is not always that I agree without a bit of hesitation in my mind). She quickly told me the ingredients to get ready with and the basic steps. And that's how much I wanted her help, so I put on her favourite World War II documentary on Netflix to watch, while Arnav and I took over the kitchen and started to prepare our dinner for the night. 

And just when we got every ingredient ready and got all the pastes done, Amma walks into the kitchen (as if she got a telepathy). She offered to stand by my side and guide me, to fry the ingredients for the right amount of time and not over cook. I agreed without a bit of hesitation, for I did not want to hurt her. And the result of it was the amazing aromatic Kadai Paneer that we all indulged in. 

"A mom is always your first and the best teacher and I have one of the best as well". 

Note: Indiska Paneer was as good as the Shri Mithai Paneer that we normally prefer.

MAIN INGREDIENTS:

400 gms Paneer aka Cottage Cheese

2 Medium onions (Cut into 8 and separate the segments)

1 Large capsicum (Cut into 1 inch squares)

2 Medium tomatoes (Deseed and cut into 1 inch squares)

1 Tbsp Ginger Garlic paste

2 Cardamoms

2 Cloves

1/2 Inch Cinnamon

50 gms Cooking Butter

1 cup Milk

1 cup Water

1/2 cup Fresh Cream

50 ml for frying

Salt to taste

Coriander Leaves for garnishing

400gms Paneer

Cut Paneer

Cut Vegetables, Whole Spices and Fried onion paste

Main Ingredients

Cut Vegetables

INGREDIENTS FOR GRINDING (Fried Onion Paste)

2 Medium sized onion - Fry the onions in some oil until it turns pinkish. Let the mixture cool down and grind to a smooth paste. 

INGREDIENTS FOR GRINDING (MASALA PASTE)

1 Tsp Turmeric Powder

1 Tbsp Red Chilly Powder

1 Tbsp Coriander Powder

1 Tsp Garam Masala

Add some water and grind the above ingredients into a fine paste.

INGREDIENTS FOR GRINDING (TOMATO PUREE)

3 Medium tomatoes

Blanch the Tomatoes and let it cool. Grind well and strain to remove seeds and peel. 

METHOD:

1. Heat a Kadai or Wok, add butter and oil. Fry the whole spices and add the fried onion paste.

2. Fry it for a few minutes. Add the ginger garlic paste and fry until the raw smell is removed. 

3. Add the masala paste and fry for a few minutes.

4. Add the vegetables starting with onion and ending with tomatoes (frying each for a minute)

5. Add in the Tomato Puree and let it cook for a few minutes. 

6. Pour in the milk and water and add salt to taste. Let it cook for a couple of minutes. 

7. Add in the Paneer (Cottage Cheese), mix gently and let it cook for a couple of minutes.  (Adding them as it is without frying retains its softness and taste). 

8. Add the fresh cream and stir it gently. 

9. Garnish with coriander leaves (I did not have any at home so have not done this step during this lockdown period)

Paruppu Urundai Kuzhambu (Dal dumplings in gravy)

This is yet another traditional recipe from the South Indian household. With a lot of ready to make food and other junk food available in the market, some of the new generation are even growing up not knowing our traditional cuisine and its taste.

Lets promote and ensure that the future generation does not forget our age old Indian recipes.

Paruppu Urundai Kuzhambu

Ingredients for the Urundai (Dumpling):

1/2 cup Red gram dal

1/2 cup Bengal gram dal

1 tbsp rice

5 - 6 Dried chillies

Pinch Asafoetida

Pinch Turmeric powder

One small lemon size Tamarind

1 Litre water

Salt to taste

Ingredients for the Kuzhambu(Gravy):

1 - 2 tbsp grated coconut

Few fenugreek seeds

6 - 7 Dried chillies

2 tbsp Black gram dal

1 tsp Dania (Coriander seeds)

1 sp oil to fry

Method to make the dumplings:

1. Soak the Dals and rice for atleast for an hour.

2. Strain the water and grind it along with Asafoetida and chillies.

3. Dont add water while grinding and the batter must be thick.

4. Add salt and turmeric powder and make small urundai (dumplings).

Method for making Kuzhambu (gravy):

1. Fry all ingredients except coconut & tamarind.

2. Let the mixture cool and grind it with coconut.

3. Add 1 lit of water to the tamarind and extract.

4. Take a pan and boil the tamarind extract.

5. Add salt and turmeric and let it boil for some time.

6. Add the ground masala & Let it boil for some time.

7. Put the dumplings into the kuzhambu (gravy) one by one very carefully.

8. Ensure that the dumplings are not stuck to each other.

9. The dumplings will float when cooked.

10. Garnish it with mustard, bengal gram dhal and curry leaves. This may be fried with ghee or coconut oil.

11. You can mix this gravy with rice and have the dumplings as the side dish.





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Paneer Makhanwala

I wonder if there is anyone who would say NO to Paneer. I simply love any dish made out of Paneer. I would not even mind skipping non-veg for a meal if Paneer is one of the dishes. I love Paneer Tikkas, Sandwiches, Stir fry and even as gravy. Here is a very simple recipe that you may want to try. Trust me it has a rich taste and would go well with Rotis, Parathas, Pulav and even Dosa.

Ingredients:

200 gm paneer (Cottage Cheese)

1 capsicum

½ cup green peas

2 large tomatoes

2 tbsp tomato sauce

1 tbsp flour

150 ml cream
100 ml milk

1 tsp chilly powder

½ tsp garam masala powder

2 tbsp butter

Salt to taste

Ingredients to Grind:

2 small onions

4 green chilies - Please feel free to reduce if you have little kids at home

1” ginger

6 flakes garlic

4 cardamoms

4 cloves

1” cinnamon

¼ tsp pepper

Method:

1. Cut paneer into thin strips and the capsicum into thick slices

2. Cook peas and keep aside

3. Heat butter & fry the masala til dry

4. Add vegetables & fry for ½ minute

5. Combine cream, milk, sauce, tomato puree and flour together

6. Pour into vegetables. Cook for 5 minutes.

7. Add paneer, chilly powder, salt and cook on low flame for 10 minutes

8. Sprinkle garam masala stir well & remove