PANEER STIR FRY / COTTAGE CHEESE STIR FRY

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Today is a memorable day in my life. Today it’s been 2 Yrs since I stepped into the world of blogging. It has been an immense learning journey . I am learning new things everyday from all the fellow bloggers. I would like to thank my family,readers, and wonderful friends who have been encouraging and guiding me selflessly.I am truly blessed to have such wonderful people around me.Balancing home ,office and blogging is not easy but my readers keep me going .Thank you all once again.I have been travelling due to long weekend and have not been able to cook anything exclusive to celebrate this occasion.

I am sharing a simple Paneer Stir fry recipe on this occasion.

As a part of our 90th #Foodiemonday #Bloghop theme #Cheese my contribution is this simple and quick Paneer stir fry.

Recipe for Panner stir fry / Cottage cheese stir fry

Ingredients :

1Cup=250 ML

1 Cup Paneer Cubes

3 Onions roughly Chopped

1 Cup Freshly grated Coconut

3 Green Chillies

1/2 Tsp Jeera /Cumin Seeds

1/2 Tsp Red Chilli Powder

1/4 Tsp Haldi / Turmeric

Salt to Taste

1/2 Tsp Egg Curry Masala

8 Black Pepper Corns

1 Tbsp Olive Oil

Few Curry Leaves

Method:

Grind grated coconut, 2 green chillies and pepper corns without adding water.Keep this mixture aside.

Heat oil in the wok. Add jeera, haldi and red chilli powder.Add the chopped onions, one green chilli sliced and roast until they turn golden brown. Add Paneer cubes and roast on medium flame until the paneer is slightly roasted. Once done add the coconut mixture,salt and egg curry masala and mix well. Keep it on low flame till all the paneer is well coated with the coconut mixture. Garnish with Curry leaves.

Serve hot with Rotis or Rice.

Enjoy this quick Paneer stir fry that can be made in a jiffy.

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Thanks once again to all my Readers for all the encouragement and love showered on me. Looking forward to the same in the future too.

 

Paneer Korma

 

Hola Everyone !!!

Are you a great fan of Cookbooks? Do you maintain Dairies for recipes? Well I do. Recently I have started to collect Cook Books as I wish to try some amazing recipes whenever possible.Few days back during my visit to a book store a small palm size cookbook of 200 Curries by Sunil Vijayakar caught my attention. There are many recipes from all parts of the world and includes both vegetarian and Non vegetarian. I was tempted to try Paneer Korma recipe from this book. It turned out so well and my family loved every bit of it.I tweaked the original recipe a little to suit my Palate.

As a part of our 80th #Foodiemonday # Bloghop Theme #CookbookCooking my contribution is Paneer Kurma. Paneer is so versatile and can be used in various recipes.Paneer is an all time favourite in my house.It takes about 20 mins to prepare the ingredients and 30 mins cooking time.

Recipe for Paneer Kurma:

Ingredients:

2 Tbsp Sunflower Oil

8 Shallots Finely Chopped

1Tbsp CuminPowder  /Jeera Powder

1 Tbsp Coriander Powder /Dhania Powder

1 Tsp Turmeric /Haldi (1 have used 1/4 tsp as turmeric powder is home made)

1 Tsp Chilli Powder

1 Tsp Garam Masala

4 Ripe Plum Tomatoes roughly chopped

2 Tsp Crushed Garlic

2 Red Chillies,deseeded and finely sliced

2 Tbsp Tomato Puree

1 Tsp Sugar

150 Ml Water

200 Ml Fresh Cream

450 Gms Paneer (bite size cubes)

200 Gms Fresh Bengal Gram crushed (original recipe call for green peas)

Coriander to Garnish

Pappadome to serve (I have skipped this)

Method:

Heat the oil in a heavy Bottom pan, add the shallots and stir fry for 2-3 mins. Add the ground spices and stir fry for one minute.

Add the tomatoes, garlic,chillies ,tomato puree,sugar and water and bring to boil.Reduce the heat and simmer, uncovered for 15-20 mins.

Stir in the cream,paneer and crushed fresh bengal gram and let it simmer gently for abpout 5-8 minutes or untill the bengal gram has cooked.

Season well,remove from the heat ,garnish with fresh coriander and serve with Crisp Pappadoms / Roti / Naan / Rice.

 

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Enjoy!!!!!!!!!!!!!!

Notes :

  1. I have substituted green peas with fresh Bengal Gram
  2. You can use fresh Cream instead of Store bought. I have used Amul cream.
  3. Chilli powder can be adjusted to suit your palate.