Kadai Paneer

KADAI PANEER

Kadai Paneer is a very popular and delicious preparation in Indian cuisine. This is also one of the popular recipe like Paneer Butter masala Palak paneer, Kadai paneer, Shahi Paneer etc. I found this recipe from one of my senior professor at my college time. It’s little spicy cottage cheese preparation, and very famous in North India especially Delhi and Punjab. It’s very simple and easy to make this creamy and delicious dish. Kadai Paneer well served with Indian breads like roti, chapatti, paratha, Naan or any varieties of rice Pulao, jeera rice, vegetable Biryani.

Choose riped tomatoes to get right colour, and use correct quantities of ingredients to get right consistency. Use only Kashmiri Chili and its Powder which will give you a correct colour.

S.NO	INGREDIENTS	QTY	UNIT
1	Paneer(Cottage Cheese)	180	gm
2	Makhani Gravy	4	Tbsp
3	Onion Tomato Masala	6	Tbsp
4	Green Chilly fine chopped	2	No’s
5	Garlic Fine Chopped	180	gm
6	Ginger Fine Chopped	120	gm
7	Refined Oil	5	No’s
8	Kashmiri Red Chilies whole	3	No’s
9	Whole Coriander	1	Tbsp
10	Whole Cumin(Jeera)	1	Tbsp
11	Onion (Cut in to dices)	1	No
12	Tomato(Cut in to dices)	1	No
13	Capsicum(Cut in to dices)	1	No
14	Kasuri Methi	5	gm
15	Whole Garam masala	5	gm
16	Salt	To	taste
17	Coriander leaves chopped	1	Tbsp

METHOD:

* Heat a pan. Add whole coriander, Jeera and red chili. Toss it in medium flame for 2-3 minutes. Make it cool. Crush it and keep a side, which we will be using as “KADAI SPICES”. Keep it a side.

*Heat oil a Kadai. Add fine Chopped ginger and garlic. Sauté these till the raw smell disappears.

* Add dice onions and dice capsicum. Sauté it for 2-3 minutes, and then add dice tomatoes. Toss it for 2-3 minutes.

* Add “KADAI SPICES”, and toss it for 2-3 minutes.

* Pour Onion Tomato masala and Makhani Gravy and mix it well in medium flame.

* Add paneer (Cottage cheese), mix it again. Season with salt.

* Finally add kasuri Methi and coriander leaves. Sauté it for 2-3 minutes.                                             * Garnish it with tomato wedges, coriander leaves and fried green chilly.

*  Serve Kadai paneer with hot roti or Naan.

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Paneer Butter Masala

PANEER BUTTER MASALA

Paneer Butter Masala is a very popular and delicious preparation invented in English time. This is also one of the popular recipe like Palak paneer, Kadai paneer, Shahi Paneer etc. I found this recipe a long years back when I started my carrier in Food Industry. I remember once I made it at home for some guests, every one said WOW. It’s very simple and easy to make this creamy and delicious dish. Paneer Butter Masala well served with Indian breads like roti, chapatti, paratha, Naan or any varieties of rice Pulao, jeera rice, vegetable Biryani.

This paneer Butter Masala recipe has Onion, Garlic in it. You can also make Paneer Butter Masala without of it. Choose riped tomatoes to get right color, and use correct quantities of ingredients to get right consistency. Use only Kashmiri Chili Powder which will give you a correct color.

PORTION: 2 portions

ACCOMPANIMENT: Indian breads/ Pulao/ Biryani

S.NO	INGREDIENTS	QTY	UNIT
1	Paneer(Cottage Cheese)	220	gm
2	Oil	1	Tbsp
3	Onion Chopped	3	Medium size
3	Tomatoes Chopped	4	Medium size
4	Cashewnut	40	gm
	Fresh cream	30	ml
5	Coriander Powder	1	Tspn
6	Kashmiri Red Chili Powder	3/4	Tspn
7	Sugar	1/2	Tbsp
	Kasuri Methi	1/2	Tsp
	Ginger Garlic paste	1	Tbsp
7	Butter	1 1/2	Tbsp
8	Bay leaf	1	no
9	Green Cardamom	4	no
10	Cinnamon Stick	1 small	no
11	Salt	to	taste
12	Fresh Coriander split	a	piece

METHOD:

* Heat oil in a pan. Sauté chopped onions till get golden brown in color.

* Add tomatoes, and then salt to make it transparent quickly. Sauté it and cover it to make it soft and mushy.

* Add coriander powder, Kashmiri chili powder and cashew. Sauté it well. For 4-5 minutes in a medium flame. Once oil leaves in the side of the pan, switch of the fire.

* Allow the mixture to cool, blend it with the blender by adding 1 cup of water. Make it a smooth mixture and keep a side.

* Heat butter in a pan, add dry spices, and stir it for 2 minutes in a medium flame.

* Pour blended puree, stir it well. Add ½ cup of water. Cook it well. Add Cottage cheese cubes. Mix it well.

* Add Kasuri methi powder, sugar, garam masala and salt. Mix it well.

* Add fresh cream to it, mix well.

* Pour in a serving bowl. Garnish it with coriander leave and fresh cream.

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Paneer Tikka

PANEER TIKKA

S.NO	INGREDIENTS	QTY
For Marination
1	Hung Curd	200 gm
2	Lemon Juice	2 no's
3	Chilly Powder	70 gm
4	coriander powder	1Tspn
5	Ginger garlic paste	1Tspn
6	garam powder	1Tspn
7	Kasoori methi	1/2 Tspn
8	Mustard oil	100 ml
9	Cumin powder	1Tspn
10	Salt	to taste
11	Black salt	to taste
12	Chat Masala	a pinch
13	Butter	few drops
Base Ingredients
14	Cottage Cheese	1Kg
15	Red capsicum	1 no's
16	Yellow Capsicum	1 no's
17	Green Capsicum	1 no's
18	Onion	1 no's

METHOD:

* Take mustard oil in a round mixing bowl. Add chili powder and rub it well, so that chili powder will mix and will give a good colour at the time roasting.

* Add other ground spices which are mentioned in the “For marination” column.

* Mix it thoroughly, and keep a side.

* Cut Cottage cheese, bell pepper and onion in to big dices, marinate them and keep them at least for 20 minutes.

* Next, skewer the marinated Paneer, by adding Bell pepper and onion in between gap of Cottage cheese, and cook in an oven for 10-15 mins at 180 degree C.

*For home maker who don’t want to use oven can use non stick Pan and grill the skewer (Wooden skewer can be used).

*Remove from the oven or from pan once it is cooked, sprinkle chat masala and drops of butter, serve hot as a starter with lemon wedges and Indian salads as an accompaniment.

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