Category Archives: Paneer Gravies

Paneer Qorma

Paneer Qorma

I had plenty of homemade Paneer. I quickly formulated this recipe which became a very big hit in my family. Homemade Paneer is very soft and juicy.

This Qorma is a gentle mix of varied spices, used in the right proportion. A thick finger licking gravy, which goes well with Nepal Special Dhal Biriyani, Jeera rice, Naan, Paranthas, Phulkas,Puri, Plain steamed rice and buttered bread toast. 

Do try and enjoy this recipe with Your Family.

Ingredients

Cubed Paneer- 2 cups ( Put the cubed Paneer in a big bowl of boiling hot water with 1/2 teaspoon of turmeric powder. Cover it and leave it aside till the time of use. ) ( By putting the Paneer in hot water with turmeric powder, the fungal properties will not be formed on the Paneer. You can happily pack it in the lunch box for children. It will stay good for a long, long time. )

Chopped onion – 1 cup

Whisked thick curds – 2 tablespoons

Turmeric powder – 1/2 teaspoon

Kashmiri chilli powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Cumin ( jeera powder ) – 1/2 teaspoon

Garam Masala Powder – 1 teaspoon

Everest Kitchen king Masala Powder – 1 teaspoon

Salt to taste

Sugar – 1 teaspoon

Water – 1 /2 cup

Fry in oil and grind to a fine paste

Oil – 1 tablespoon

Chopped onion- 1/2

Chopped green chilli – 1

Chopped garlic – 5 flakes

Chopped ginger – 1 teaspoon

Poppy seeds – 1 teaspoon

Chopped Cashewnuts – 2 tablespoons

Aniseeds ( Fennel seeds ,sombhu ) – 2 pinches

Chopped tomatoes – 1 and 1/2 cups

Heat a pan, add the oil. Roast all the above mentioned ingredients on simflame to a golden colour. Switch off the stove. Transfer the contents to a plate. Cool. Blend to a fine paste using little water.

To Season 

Oil – 2 tablespoons

Ghee – 2 tablespoons

Cumin seeds ( jeera ) – 1 teaspoon

To Garnish

Finely chopped green coriander leaves – little

Method

Heat a pan. Keep on medium flame. Season. Fry the ground paste on sim flame. Cover the pan as it will splatter a lot. Once the mix is fried well and the raw smell goes, add the whisked curds. Cover and sauté on sim flame for 3 minutes.  Add all the dry spice powders, salt, sugar and mix very well. Sauté on sim flame for 5 minutes. Add  1/2 cup of water. Boil the Qorma for 5 minutes on sim flame. Add in the drained paneer. Mix gently. Cook for 3 minutes. Switch off the stove. Garnish  and serve hot with Dhal Biriyani.

Chef ‘s Tips

1) After adding the Paneer do not boil it for a long time. The texture of the paneer will not be soft. It will become rubbery.

2) Fry the ground paste well till the raw smell leaves. Fry on sim flame. Cover and fry. It will splatter. Your back splash in the kitchen  will not get soiled.

 

 

 

 

 

 

Advertisements

Paneer Lababdar

Paneer Lababdar

A rich, creamy gravy with soft pieces of Paneer, cooked to perfection and finished off with a nice garnish by adding grated cheese that truely enhances the taste of the gravy. I first tasted this gravy in Delhi. I fell in love with the flavours. As soon as I came to Chennai I tried this gravy and got hold of the formula. Now, this Paneer Lababdar is a Super Duper Hit In My Home. 

Spice the dish mildly. The aroma will be outstanding. Do try and please post your valuable feedback.

Ingredients

Cubed Paneer pieces – 2 cups ( immerse cubed paneer into a bowl of boiling hot water mixed with 1/4 teaspoon turmeric powder. Mix gently. Cover and leave it aside till the time of use. ) ( I have used Hatsun Paneer )

Chopped onion – 1

Chopped tomato – 1

Coarsely crushed black pepper powder – 1/4 teaspoon

Coriander powder – 1/2 teaspoon

Saunf powder – 1/4 teaspoon

Jeera powder – 1/2 teaspoon

Turmeric powder – 2 pinches

Salt to taste

Sugar – 1 teaspoon

Kashmiri  red chilli powder – 1 teaspoon

Garam Masala Powder – 3/4 teaspoon

water 1/4 cup ( use this water to rinse the mixie after blending the paste. )

To roast in oil and grind to a fine paste

Oil – 1 tablespoon

Cinnamon – 2 very small pieces

Chopped onion- 1

Chopped tomato – 2

Chopped green chilli – 1

Chopped ginger- 1 tablespoon

Chopped garlic – 5 flakes

Chopped cashewnuts – 2 tablespoons

Fry all the above mentioned ingredients in oil to a golden colour. Transfer to a plate. Cool. Blend to a fine paste.

To Season

Oil – 2 tablespoons

Ghee – 2 tablespoons

Jeera ( cumin seeds ) – 1 teaspoon

To Garnish

Grated cheese- little

Finely chopped green coriander leaves – little

Crushed kasoori methi – little

Finely chopped green chillies – very little

Method

Heat a big pan. Season. Keep on medium flame. Fry the chopped onion. When onion turns to a golden colour, add the chopped tomatoes. Cover and cook on sim flame till mushy. Now add the turmeric powder. Sauté for 2 minutes. Add the blended paste. Cover and cook on sim flame for 5 minutes. Add the salt to taste, sugar, chilli powder, coriander powder, saunf powder, jeera powder, garam masala powder and the pepper powder. Cover and cook on sim flame for 5 minutes. Add the drained paneer. Mix gently. Add 1/4 cup of mixie rinsed water. Cover and simmer for 3 minutes. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Can also garnish the gravy with whisked fresh cream.

2) Use fresh paneer for excellent results

3) After adding the drained paneer do not over cook. The paneer will become rubbery.

 

 

 

 

 

 

 

 

Lahori Paneer

Lahori Paneer

This dish is my family favourite. Very subtle yet a very tasty recipe.  I tasted this dish in a dhabba in Chandni Chowk in Delhi. I profusely thank the owner of the dhabba Rajinder Brar for giving me the recipes. I am immensely happy to share this recipe with all of you. A super duper hit combination.

Goes well with  naan, phulkas, roti, puri and jeera rice.

Ingredients

Cubed Paneer – 2 cups

Garam Masala Powder- 1/2 teaspoon

Salt to taste

Sugar – 1 teaspoon

White pepper powder – 1/4 teaspoon

Boiled and cooled milk – 3/4 cup

To Grind to a paste

Blanched and peeled almonds – 5 ( chopped )

Cashew nuts ( chopped ) – 5

Chopped onions – 2

Chopped garlic – 3 flakes

Chopped green chilli – 1

Chopped ginger – little

Corn flour – 2 teaspoons

Hung thick curds- 1 tablespoon full

( Grind all the above mentioned ingredients in a blender to a fine paste )

To Season

ghee – 2 tablespoons

Oil – 2 tablespoons

Shah jeera  –  2 pinches

To Garnish

Saffron – 1 pinch ( mix in little hot milk )

Crushed kasoori methi – little

 

 

Method

Heat a pan. Season. First fry the paste in sim flame till the raw smell goes. Add the salt to taste, sugar, garam masala powder. Cover and cook on sim flame for 3 minutes. Add the drained Paneer pieces and sauté gently.   Add the white pepper powder. Mix gently.  Add the boiled and cooled 3/4 cup of milk. Simmer for 5 minutes. By now the gravy would have thickened. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Can also add a little boiled green peas to the gravy.

2) Lahori Paneer goes well with crispy toasted bread too.

3) Supposing the gravy becomes a little thick, dilute it with boiled cooled milk. Do not add water, the taste will change.

 

 

 

Shahi Paneer Masala ( Restaurant Style )

Shahi Paneer Masala

img_0705

This is a sheer restaurant style gravy. I learnt this recipe from my friend Sunitha Wahi. She is a Punjabi. She gave me all the intricate details as to how to make this gravy step by step.  A little effort and you will have a big bowlful  of this gravy in front of you. Let us first start with the Shahi Paneer Masala powder. Apart from using for this dish, you can also use this masala powder for Veg curries, Dhals and can add little in the fillings used for parathas.

Shahi Paneer Masala powder

Ingredients

Coriander seeds – 1/2 cup

Jeera – 1/4 cup

Cloves – 6

Cardamoms – 3

Cinnamon – 1 small piece

Saunf (aniseeds) – 1/2 teaspoon

Black pepper – 6

Nutmeg – a very small piece

Star anise  – 1/2

Shah jeera – 1/2 teaspoon

Stone flower ( Kalpaasi) – 2 pinches

Method

Heat a big pan. Add all the above mentioned ingredients. Roast on sim flame till golden. Cool. Powder in a blender to a fine powder. Store in an air tight bottle. Use  whenever you want.

Ingredients for Shahi Paneer Masala

Paneer – ( chopped to triangles) – 2 cups

Heat 5 cups of water. Add 1/2 teaspoon turmeric powder. Boil the water. Add the chopped Paneer pieces. Cover and leave it aside till the time of use.

Kashmiri chilli powder – 1 teaspoon

Turmeric powder – 2 pinches

Jeera powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Salt to taste

Sugar – 1 teaspoon

Shahi Paneer Masala powder – 1 teaspoon

Cornflour – 1  and 1/2 teaspoon

Boiled , cooled milk – 1 and 1/2 cups

Grind to a fine paste ( paste 1 )

Onion –  2 ( chopped)

Garlic – 6 flakes ( chopped )

Ginger – ( chopped ) – 2 teaspoons

Green chilli – 1 ( chopped )

Do not add water. Blend to a fine paste.

Grind to a fine paste ( paste 2 )

Tomatoes – 5 ( chopped fine )

Blend to a fine paste

Grind to a fine paste ( paste 3 )

Cashew nut – 8

Blanched and peeled almonds – 8

Melon seeds ( magaz) – 2  teaspoons

Boiled, cooled milk – 1/2 cup

Blend to a fine paste with milk

To Season

Oil – 2tablespoons

Ghee – 2 tablespoons

Shah jeera – 1/2 teaspoon

Jeera – 1 teaspoon

To Garnish

Crushed Kasoori Methi – little

Finely chopped green coriander leaves – little

Whisked fresh cream – little

Method

Heat a pressure cooker. Season. First fry the paste 1 on sim flame till the raw smell goes. Next fry the paste 2. Add turmeric powder, chilli powder, salt, sugar,coriander powder, jeera powder and  Shahi Garam Masala powder. Sauté  on sim flame. Mix cornflour to milk. Add it to the milk and stir gently. Ad the drained Paneer triangles. Mix gently. Cover the pressure cooker. After 1 whistle switch off the stove. Once the pressure subsides, open and mix well.Garnish. Serve hot with Sabz  Sirka pulao.

 

Chef’s Tips

1) Can pack this Paneer for lunchbox.

2) Do not break the Paneer pieces. Mix gently.

3) Goes well with  kulchas, naan, roti, jeera rice or Sabzi Sirka Pulao.

 

 

 

 

.