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  chapatti.

Dhania Paneer (Coriander Paneer / Paneer in Coriander Gravy)

 

          Paneer is generally prepared in the signature red colored makhni gravy and it is a very popular restaurant style dish. So I gave a slight twist to the gravy by adding some coriander leaves instead, to make this yummy Dhania Paneer or green paneer curry. It tastes superb with the predominant flavor coming from the coriander leaves. You can adjust the green chilies accordingly.

           

          Another change I made to the gravy is the addition of some low fat milk instead of the mandatory cream / yoghurt that goes into it. Overall the dish turned out very appetizing and can be served as a side dish with any Indian flat bread like, naan, kulcha, tandoori roti or any flavored rice of your choice. So check out the step by step pictorial recipe to prepare this amazing dish.

• 200 gms. paneer cubes
• 2 tbsp. oil
• 1 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2-3 green chilies
• 1 cup coriander leaves
• 1/4 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 cup water
• 1/4 cup milk
• 1 tsp. chopped coriander leaves to garnish

            Blend the onion, ginger, garlic, green chilies and coriander leaves. Keep aside. 

          Heat oil and ghee in a pan. Temper with cumin seeds and asafoetida. Sauté for a few seconds. 

          Now add the blended paste and stir fry till the oil separates. Add all the dry spices and mix well. 

          Add 1/2 cup water, 1/4 cup milk and the paneer cubes. Give it a stir and simmer, covered, till the gravy comes to a desired consistency. 

          When done, garnish with coriander leaves.

          Enjoy with hot steamed rice, jeera rice, pulao, plain biryani or any Indian flat bread for a great comfort meal. 

 Blend the onion, ginger, garlic, green chilies & coriander leaves. Keep aside. 

Heat oil & ghee in a pan. Temper with cumin seeds & asafoetida. Sauté for a few seconds. 

               Now add the blended paste & stir fry till the oil separates. 

               Add all the dry spices and mix well. 

Add 1/2 cup water, 1/4 cup milk & the paneer cubes. Give it a stir & simmer, covered, till the gravy comes to a desired consistency. 

             When done, garnish with coriander leaves.

Enjoy with hot steamed rice, jeera rice, pulao, plain biryani or any Indian flat bread for a great comfort meal. 

Paneer Butter Masala

          This is a most popular and favoured Indian curry where Paneer (cottage cheese) is cooked in a thick tomato based creamy gravy. It has the richness of cashew nuts, cream and butter. This melt-in-the-mouth yummy side dish goes extremely well with naan, tandoori roti, kulcha, poori, jeera rice, pulao or plain biryani. So check out the step by step pictorial recipe to prepare it.

• 200 gms. paneer cubes 
• 1 onion, roughly chopped
• 2-3 tomatoes, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 8-10 cashew nuts, soaked for 30 minutes
• 3-4 tbsp. butter
• 1 tsp. cumin seeds 
• 1" cinnamon stick
• 2 green cardamoms
• 3-4 cloves
• 1 tsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• salt to taste
• 1 tsp. kasuri methi, crushed 
• 3 tbsp. cream
• 1 tbsp. coriander leaves, chopped

          Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside. 

          Heat 1 tbsp. butter in a pan and sauté the paneer cubes till light brown. Drain and keep aside. 

          Add remaining butter and temper with cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

          Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame. 

          Add the cream and give it a stir. Then add 1/2 cup water and salt and bring it to a boil. Now add the fried paneer and kasuri methi.

          Cover and cook for 3-4 minutes or till the gravy thickens. Switch off the flame and add the coriander leaves. 

          Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.

                     Heat 1 tbsp. butter & sauté paneer cubes till light brown. Drain &
                     keep aside. 

                     Add remaining butter & temper with cumin seeds, cinnamon, cardamoms 

                     and cloves. Sauté for a few seconds. 

                                   Add all dry spices & stir fry for a few seconds more. 

                         Add ground paste & cook, covered for 4-5 minutes on a low flame. 

                                 Add the cream and give it a stir. 

                                Then add 1/2 cup water & salt and bring it to a boil. 

                                Now add the fried paneer and kasuri methi.

                     Cover & cook for 3-4 min. or till gravy thickens. Switch off flame &
                      add the coriander leaves. 

                                Serve as a side dish with any form of rice or Indian bread.

Thai Panang Paneer Curry

          This is the vegetarian version of the popular Thai Panang curry that is originally prepared with chicken / mutton. Today I prepared it with paneer, using my homemade panang curry paste. This is quite an amazing curry that has some intense flavor and aroma coming from the lemongrass, kaffir lime leaves and coconut milk. The gravy has a creamy consistency and is spicy, sweet and sour. It is best relished with steamed rice.

Thai Panang Curry Paste - 

• 1 small onion, chopped
• 5-6 garlic cloves
• 1" galangal / ginger, sliced
• 8-10 dry red chilies, soaked in water for 10-15 minutes
• 1/4 cup coriander roots, chopped
• 1/2 tsp. lime zest
• 2-3 lemongrass (bottom part), sliced
• 4-5 kaffir lime leaves
• 2 tbsp. roasted peanuts, powdered
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1/2 tsp. pepper powder
• 2 tbsp. tomato ketchup 
• 1 tsp. tamarind paste
• 1 tsp. sugar 
• salt to taste

           Blend all the above mentioned ingredients to a smooth paste by adding some water. Store in an airtight container to be used later.





Thai Panang Curry 

• 200 gms paneer, cubed
• 2-3 tbsp. oil
• 3/4 cup panang paste
• 1 cup coconut milk
• 2-3 green chilies, slit 
• salt to taste

         
          Heat oil in a pan / kadai and add the panang paste. Cover and cook on a medium flame for 2 minutes. Add salt, chilies, paneer cubes and coconut milk. 

          Simmer, covered on a medium flame for 2-3 minutes. Switch off the flame and transfer to a serving dish. Enjoy with plain steamed rice.