Paneer Malai Curry

          Paneer Malai Curry is a rich and creamy gravy recipe. So check out this delicious and aromatic curry which is simply divine. So comforting and a soul satisfying meal experience. It is prepared with yoghurt, cashew paste, cream, kasuri methi and a special ground masala. 

          This is my version of this aromatic dish that is influenced by Mughlai cuisine and is very popular  in most of the Indian restaurants. It is a perfect party recipe and is apt for special occasions. It goes well with jeera rice, plain biryani, tandoori roti, naan or chapatti. So do give it a try by following an easy step by step pictorial recipe to prepare this absolutely amazing dish.

Dry roast & grind - 

• 4-5 dry red chilies
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1 tsp. coriander seeds
• 1/2 mace
• 4-5 green cardamom

Other ingredients - 

• 150 gms. paneer cubes
• 2 tbsp. oil
• 2 tbsp. butter
• 2 green chilies, slit
• 1 tsp. ginger, grated
• 1 small capsicum, chopped
• 1 tomato, chopped
• 2-3 tbsp. cashew paste
• 1/2 cup yoghurt
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/3 cup fresh cream
• salt to taste
• 3/4 cup water
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped

          Dry roast all the mentioned ingredients slightly till you get a nice aroma. After it cools down, grind into a powder and keep aside. 

          In a bowl, mix together the cashew paste and yoghurt. Keep aside.

          Heat 2 tbsp. oil in a pan. Sauté the paneer slightly and then immediately transfer into a bowl containing lukewarm water. 

           In the same oil, stir fry the ginger and green chilies for a minute. Then add the capsicum and sauté for a minute again. Then add the tomato along with a pinch of salt and sauté further for a minute. Keep aside.

          Into the same pan, add the butter and sauté the onion along with a pinch of salt till translucent.

          Now add the ginger-garlic paste and sauté for a minute. Then add the cashew-yoghurt mix and sauté till the oil separates.

          Add the fresh cream, followed by water, salt and the fried ginger-green chilies-tomato-capsicum. 

          Give it a mix and add 1 tbsp. of the powdered dry spices. Bring it to a slight boil and add the kasuri methi and the fried paneer. Combine everything well and switch off the flame. 

           Garnish with coriander leaves and enjoy with pulao, fried rice, steamed rice, naan, kulcha, tandoori roti, paratha or just plain chapatti.

Dry roast all the mentioned ingredients slightly till you get a nice aroma. After it cools down, grind into a powder & keep aside. 

         In a bowl, mix together the cashew paste & yoghurt. Keep aside.

                   Heat 2 tbsp. oil in a pan. Sauté the paneer slightly.

               Immediately transfer into a bowl containing lukewarm water. 

         In the same oil, stir fry the ginger & green chilies for a minute. 

                       Then add the capsicum & sauté for a minute again.

Add the tomato and a pinch of salt & sauté further for a minute. Keep aside.

Into the same pan, add the butter & sauté the onion along with a pinch of salt till light translucent.

                     Add the ginger-garlic paste and sauté for a minute. 

Then add the cashew-yoghurt mix & sauté till the oil separates.

                          Add the fresh cream, 

followed by water, salt

                       and the fried ginger-green chilies-tomato-capsicum. 

Give it a mix & add 1 tbsp. of the powdered dry spices. Bring it to a slight boil.

Add the kasuri methi & the fried paneer. Mix everything well and switch off the flame.

                              Garnish with coriander leaves.

Enjoy with pulao, fried rice, steamed rice, naan, kulcha, tandoori roti, paratha or just plain chapatti.

Paneer Ghee Roast

 

           Paneer Ghee Roast is a vegetarian version of the very popular Mangalorean special Chicken Ghee Roast. This style of dish is very spicy with the addition of dry red chilies and peppercorns. However, it is toned down to some extent with the addition of tamarind, yoghurt and jaggery. You may adjust the spiciness according to your preference. 

           This dish is cooked in ghee and is a great party recipe where it can be served as an appetizer. It can also be relished as a side dish with dosa, appam, idiyappam or chapatti for a sumptuous meal. So do give it a try by checking out the step by step pictorial recipe to prepare this delicacy. 

          The origin of the original recipe goes back to the town of Kundapur. So at times, it is also called Kundapur style Ghee Roast. It is very spicy and full of flavors coming from the ghee and a medley of various spices. You can use Kashmiri red chilies instead, for less of heat. 

          There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. The whole spices are freshly dry roasted and ground to make the dish more flavorful. 

• 250 gms. paneer, cut into desired shapes
• salt to taste
• pinch of turmeric powder
• pinch of red chili powder
• 1 onion, chopped
• 1/3 cup yoghurt, well beaten
• 2 sprigs curry leaves
• 4 tbsp. ghee
• 1 tbsp. coriander leaves, chopped

Dry roast & grind - 

• 8-10 Kashmiri red chilies
• 3-4 red chilies
• 1/2 tsp. black peppercorns
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/4 tsp. fenugreek seeds
• 1" ginger
• 3-4 garlic cloves
• 1 tsp. jaggery
• 1 tsp. tamarind paste

         Dry roast all the spices from Kashmiri red chilies to fenugreek for 1-2 minutes or till you get a nice aroma. Keep aside to cool. 

          Now grind along with the garlic, ginger, jaggery and tamarind into a smooth paste. 

         Heat 1 tbsp. ghee in a pan & add a pinch of salt, turmeric powder and red chili powder. Give it a stir.

         Then add the paneer and sauté till they lightly browned. Keep aside. 

         Heat 2 tbsp. ghee and sauté the onion and curry leaves till light brown. 

          Now add the ground paste, yoghurt, turmeric powder and salt to taste. Mix everything well and sauté till the oil separates. 

          Add the fried paneer and a sprinkle of some water. Stir fry for 1-2 minutes till the paneer is well coated with the masala. 

          When done, drizzle remaining ghee and garnish with chopped coriander leaves. 

          Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

Dry roast all the spices from Kashmiri red chilies to fenugreek seeds for 1-2 minutes or till you get a nice aroma. Keep aside to cool. 

Grind along with garlic, ginger, jaggery & tamarind into a smooth paste. 

Heat 1 tbsp. ghee & add a pinch of salt, turmeric powder and red chili powder. Give it a stir.

               Add the paneer and sauté till they are lightly browned. 

Heat 2 tbsp. ghee & sauté the onion & curry leaves till light brown. 

              Add the ground paste,  yoghurt, turmeric powder ....

and salt to taste. Mix everything well & sauté till the oil separates. 

Add the fried paneer & a sprinkle of some water. Stir fry for 1-2 minutes till the paneer is well coated with the masala. 

When done, drizzle remaining ghee & garnish with coriander leaves. 

Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal.