Hariyali Paneer Makhani Masala/Green Cottage Cheese With Butter Gravy

 

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A delicious paneer/cottage cheese dish. I made it with a little change.

Flavoured the paneer with coriander. You can use mint too. Gravy is rich and yummy. You can make it more rich by adding 1-2 tablespoon beaten cream in the gravy.

A perfect side dish for a party. Make and enjoy it in lunch or dinner.

 

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Recipe

Paneer  – 2 cup crumbled
Coriander leaves  – handful or little more to get the green colour
Green chilli  – 1-2

Ginger  – 1/2 inch piece

Frozen peas  – 2 teaspoon

Cumin powder  – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon optional

For gravy

Onion  – 2 large chopped

Garlic  – 1/2 teaspoon chopped

Ginger  – 1 teaspoon chopped

Tomato  – 3 chopped

Cardamom  – 2-3

Cloves  – 3

Cinnamon  – small piece

Mace or javitri – 1 string

Cumin powder  – 1 teaspoon

Coriander powder  – 1 teaspoon

Turmeric powder  – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon optional

Oil  – 2 tablespoon +  1 tablespoon and little to shallow fry the paneer/cottage cheese

Butter  – 1 teaspoon

Salt to taste

Kashmiri red chilli powder  1 tablespoon or as per your spice tolerance

Sugar  – 1/2 teaspoon

tomato sauce  – 1 teaspoon

Cashew nuts  – 2 teaspoon

Method

Grind the paneer with chopped coriander leaves, green chilli, salt, ginger, green peas, cumin powder and garam masala powder.

 

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Keep in refrigerator for half an hour. Cut them as you like.

Shallow fry the paneer pieces on a nonstick pan with little oil. Fry lightly. Don’t change the colour.
Pieces should be green.
Keep them aside.

Now heat 1 tablespoon oil in a pan add chopped garlic saute till the colour begins to change. Add cardamom, cloves, cinnamon and mace. Then add the onion.

Fry till light brown add the ginger and cashew nuts saute and add tomatoes. Saute till tomatoes becomes mushy. Switch off the flame.

Let it cool. Grind to make a smooth paste.
Heat remaining oil and butter add the paste saute till oil leaves the sides.

Add all the dry spices. Saute then add salt, sugar and tomato sauce. Mix well.

Add water as required for thick gravy.
Let it boil for 5-6 minutes on simmer.
Now its ready to serve. Arrange the paneer pieces on gravy. Garnish with cashew nuts.

Paneer pieces are too soft so don’t boil them with gravy. It may be crumble.

Serve with roti/ Indian flat bread, naan, paratha, pulao or fried rice.
Enjoy the yummy spicy paneer.

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Aloo Paneer

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Everyone love the taste of a no garlic and no onion pure vegetarian dish. So it’s not difficult to make pure veg dishes.

And when non-veg eating people say that the taste is finger-licking you can imagine how it must be tasting in real.

Here is such a no garlic, no onion dish for you all “Aloo Paneer,” a potato and cottage cheese recipe.

Aaloo Paneer

Ingredients

Potatoes – 2-3 large chopped in cubes
Paneer or Cottage Cheese – 1 cup cubesTomato – 2
Bay leaf – 1
Cardamom – 2-3 broken
Cinnamon – 1 inch piece
Cloves – 3
Ginger – 1 inch piece
Green chilli – 1-2
Khuskhus or Poppy seeds – 2 tsp
Melon seeds – 2 tsp
Cumin seed – 1/2 tsp
Salt to taste
Sugar 1 tsp (optional)
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Turmeric powder – 1/2 tsp
Garam Masala powder – 1/4 tsp
Kashmiri red chilli powder – 1 tbsp
Oil – 2 -3 tbsp
Ghee or Clarified Butter – 1 tsp optional
Cream or Malai – 2 tsp

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Method

Soak the khuskhus in hot water or microwave for 2 minutes with water.

Soak the melon seeds and keep aside for some time.

Grind both the khuskhus and melon seeds to make a fine paste. Add in green chilli, chopped ginger and chopped tomatoes to the paste. Grind them altogether. Keep aside.

Fry the potatoes and paneer cubes. Keep aside.

Heat oil in a pan and add cumin seed. Let it crackle now add broken cardamom, cinnamon, cloves and bay leaf. Now add the ground masala paste. Fry well.

Add all the spices. Saute and when oil leaves the sides add fried potatoes, salt and sugar. Saute again.

Add cream or malai, mix well. Saute for some more time. When completely dried up add water as much gravy you a want.

Add paneer cubes. Let it boil. Cover and cook on low medium flame till the potatoes done. Add a spoonful ghee and its ready.

Garnish with chopped coriander leaves or green chilli. Serve hot with steamed rice, roti, paratha or poori.