Palak Paneer | Punjabi Palak Paneer Recipe

Palak Paneer | Punjabi Palak Paneer Recipe

Palak Paneer is a Punjabi main course recipe, fried paneer(cottage cheese ) cubes are simmered in gravy made from onion tomatoes and pureed spinach.
Palak paneer goes well with rice as well as roti, to enhance its taste soya methi leaves are used in winter and in summer kasoori methi is used.
Adding cream is optional, in my day2day cooking I don’t use cream in it but if cooking for guests or on certain occasions cream is added. In this recipe I used soft spinach leaves small in size also known as desi palak.
Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 10 minutes | Cooking Time : 20 mins | Serves :4
Recipe Category: Main Course | Recipe Cuisine: North Indian

Ingredients:

Spinach or palak leaves-300gms
Paneer or cottage cheese-200gms
Onion-1 big
Tomatoes-4
Soya methi leaves- 1/2cup
Red chilli powder-1/2 teaspoon
Ginger-1 “ piece
Garlic-6-8pods(crushed)
Coriander powder-1tablespoon
Garam masala powder-1/4 teaspoon
Turmuric powder-1/4 teaspoon
Salt – to taste
Oil- 2 tablespoon for gravy+extra for deep frying paneer

Method:

1. Roughly chop onions
2. Chop tomatoes and green chillies, grate ginger.
3. Clean and wash palak and soya methi leaves
4. Cut paneer in cubes and deep fry them
   
5. Heat 2 tablespoon of oil in a pressure cooker, roast onions in it till golden brown in color, add crushed garlic roast for a minute , add redchilli powder, tomatoes, green chillies and ginger mix well.
6. Add turmeric coriander powder and salt to it.
   
7. Add washed greens mix well cook on high flame for 2-3 minutes, add 1 tablespoon of water ot it, cover the lid and let is cook for 3 whistles. Let it cool.
8. Open the lid of pressure cooker with the help of hand blender blend it to smooth puree.( if not using hand blender you have to grind it till smooth paste.)
9. Add the fried paneer cubes to it, mix gently, simmer the flame and let it cook for 5 minutes with lid covered(don’t lock the lid simply place over it)
   
10. Finally sprinkle garam masala powder over it, palak paneer is ready to serve.

Notes:
soya and methi leaves add flavor to this dish.
You can also add raw paneer cubes without frying them.

Tags:palak paneer recipe,punjabi palak paneer,how to make palak paneer,step by step instructions of making palak paneer,quick and easy palak paneer recipe ,spinach recipes,paneer+recipes,punjabi recipes,

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Peas Paneer

Peas Paneer

By
Sandhya Khattri
Peas paneer or matar paneer is a festive recipe, this dish is popular all over india and among Indians all over the world. Deep fried cottage cheese cubes and green peas make this recipe a protein rich recipe.
Usually this recipe is prepared with onion and tomato paste which makes it heavy.
I am making a lighter version of this recipe without using onion. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 10minutes | Cooking Time : 15 mins | Serves :4
Recipe Category: Lunch/Dinner | Recipe Cuisine: North Indian

Ingredients:

Paneer or cottage cheese-200gms(cubed and deep fried)
peas-1cup
Ginger-1/2inch piece
Green chillies-4
Tomatoes-4-5
Coriander powder-1 tablespoon
Red chillipowder-1/2 teaspoon
Salt-to taste
Turmeric powder-1/2 teaspoon
Garam masala powder-1/4 teaspoon
Lemon juice-extracted from 1 lemon
Oil- 2 tablespoon for gravy + extra for deep frying paneer cubes
Method: Cut paneer into cubes
Grind ginger, green chillies and tomatoes.

Heat oil in a pan, deep fry paneer cubes till golden in color.
In a pan heat one teaspoon of oil, add peas to it, sprinkle some salt over it, mix well cover the lid and cook on medium to low flame for 5 minutes, check peas will be cooked and turned out soft.

In the same pan heat 2 tablespoon of oil, add red chilli powder and immediately add tomato paste, mix all the remaining spices except garam masala powder, roast till oil separates. Add paneer , peas and one cup of water to it, let it boil for 5-6 minutes, simmer the flame, cover the lid let is cook for another 1 minute, oil will float on top.
Peas paneer or matar paneer is ready to serve with phulka or rice.
Add garam masala powder and lemon juice just before serving.

Notes:.
This recipe can be pressure cooked too, in that case you don’t have to cook peas first, just roast peas and paneer in tomato puree and cook till one whistle.
If you are deep frying paneer or koftas in oil, don’t use the same oil for gravy, use that oil for deep frying another vegetable or side dish, else color of gravy will came out dull, always use fresh oil for the gravy.
You can also prepare the same recipe with adding onion paste and not deep frying paneer cubes

Tags:matar paneer recipe , how to make peas paneer , cottage cheese recipes , matar paneer no onion no garlic recipe , festival recipes

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SOYA CHEESE ROLLS

This is a protein rich recipe both main ingredients: cottage cheese and soys granules are loaded with portein and my entry to  Cook it healthy: Proteinicious Event.

Ingredients required for this recipe are:
Soya granules : ½ cup ( soak in warm water and prepared)
Paneer(cottage cheese): 100gms
Amul cheese cube: 1 (diced into 8 pieces)
Ginger: grated 1 teaspoon
Green chillies: 4 nos, finely chopped
Salt :as per taste
Maida : 1 table spoon
Potato: 1 big size, boiled
Red chilli powder: ½ teaspoon
Garam masala powder: ½ teaspoon
Amchur powder: 1 teaspoon
Vermicelli : 1 & ½ tablespoon(fine and roasted)
Oil : for deep frying
Method:
 Break vermicelli in small piece and spread them in a plate.
In a bowl grate paneer & boiled potato, squeeze soya granules in between your palms to squeeze out water from it, granules should be dry. Mix them to paneer potato mixture, add ginger, green chilles, salt, redchillipowder, garam masala powder & amchur powder.
In a bowl mix water and maida and make a thin batter of it.
Take a mixture of potato, flatten it on your palm, place a piece of cheese cube in between it. Cover it and form a cylindrical shape roll, make 8 pieces of it.
Take each roll dip it in a maida batter, and roll it on vermicelli from all side. Prepare all the rolls.
Heat oil in a kadhai, deep fry each roll on medium heat, till crisp and golden brown in color.
Soya Cheese rolls are best suited with tomato ketchup.

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PANEER AND POTATO TIKKI WITH SWEET TAMRIND CHUTNEY

INGREDIENTS
FOR TIKKI:
Potatoes: 4 medium sized boiled
Cottage cheese( paneer) 100gms
Green chilles: 4 finely chopped
Lemon juice: 1/2tsp
Ginger : grated1tbs
Brown bread: 2 slices
Salt : as per taste
Oil: for shallow frying
FOR CHUTNEY(SAUCE)
TAMRIND: 25gms(soaked in warm water)
Jaggary : 50 gms
Dried dates: 8-10 finely slices(soaked in warm water)
Roasted cumin powder: 1 tsp.
Red chilli powder: ½ teaspoon
Salt as per taste
Water: as required
Method: For sauce :
Squeeze the pulp from tamrind, pass it through a fine strained. Mix all the ingredients in sauce pan and boil till sauce consistency. You can store this in a refrigerator for 20-30 days.
Soak bread slices in water, squeeze the excess oil. Combine all the ingredients of tikki except oil. Make heart shaped tikkis . Heat oil in a non stick pan shallow fry tikkis till golden brown from both side.

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