Skip to main content

Hyderabadi Paneer

 

This recipe is rich in its taste, the paneer remains moist and soothing along with the spinach sauce. Well, in many recipes the spinach is blanched before it is cooked, its better to cook it alongside slowly so that the nutrients remain intact. Goes well with paratha or roti. Perfect for a hearty winter lunch.






Ingredients

  • 250 g cottage cheese
  • 200 g spinach
  • 2 Tomato
  • 1-inch Ginger
  • 7 cloves of Garlic
  • 2 Onion
  • 3 Green chilies
  • ½ cup Coriander leaves
  • 2 Bay leaf
  • 2 cinnamon
  • 6 cloves
  • 5 green cardamom
  • 1 black cardamom
  • Vegetable oil 1.5 tsp + 2 tsp
  • 1 tsp clarified butter
  • ½ tsp Coriander powder
  • ½ tsp Red chili powder
  • ½ tsp Turmeric powder
  • ½ tsp Cumin powder
  • ½ tsp Garam masala powder
  • 1/3 tsp kasoori methi
  • Salt to taste
  • 2 tbsp yoghurt
  • 2 tbsp cream





Method


  1.  Portion the cottage cheese into equal rectangular sizes.
  2.  Slice the onions evenly, cut the ginger into 4 parts, chilies into halves, tomatoes into 4 parts.
  3. Roughly chop the coriander leaves and the spinach.
  4. Heat oil on a medium flame and add the bay leaf, cinnamon, green cardamom, black cardamom and clove.
  5. Add the chopped onion, ginger and garlic and sauté until the onion turns translucent.
  6. Now add the tomatoes and the spinach, stir for 5 minutes.
  7. Then add the coriander leaves, don’t overcook as we need the rich green colour of the paste.
  8. Add salt to taste.
  9. Turn off the gas, let the mixture cool down and blend until you get a fine paste
  10. Heat some oil in a pan and fry the cottage cheese until it develops a nice golden crust, this ensures that it does not break when we mix with the paste.
  11. Now for the final part add clarified butter and oil in a kadai on a medium flame and then pour in the paste.
  12. Cook for 10 minutes until the oil separates
  13. Now add coriander powder, red chili powder, turmeric powder, cumin powder and salt to taste. Mix it well
  14. Add garam masala powder and again give it a good stir.
  15. Turn the gas on low flame and add the yoghurt and cream and stir for 2 minutes.
  16. Now add the cottage cheese pieces, add kasoori methi and mix it well.
  17. Serve it hot with paratha, onion rings and coriander leaves.

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Easy Malai Kofta

Mostly eaten with naan and roti, Malai Paneer is a dish of its own significance, the rich creamy base along with the tartness of the tomatoes makes it a wonderful dish for a weekend dinner. Its origin is from the Mughlai cuisine and is quite new to this era. Needless to say that the gravy is silky smooth and the kofta balls are placed right on top of the gravy as soon as they are deep fried. Crunchy from outside and soft from inside. Preparation time : 15 minutes Cooking time : 20 Minutes Serves : 3 person Ingredients  2 medium Potato, boiled and grated 150 g cottage cheese salt to taste A pinch of baking soda 2 tbsp Cornflour 1/2 tsp black pepper powder 1 inch ginger, grated Oil for deep frying For Gravy 1 tsp clarified butter 2 tbsp vegetable oil 2 bay leaf 2 medium onions 2 medium tomatoes 5 green cardamom 1 tsp cumin 1 inch ginger 8 cloves of garlic 8-10 cashew 1 tsp black pepper powder 1.5 cup water 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp coriander powder 3 t...
Post a Comment
Read more

Chicken Kofta Curry

  Chicken Kofta curry, in undoubtedly a favourite among every non vegetarian household. The tender kofta that sits in the delicious gravy enriches itself with its flavour. We often find this dish in the restaurant menu and we tend to avoid it making it at home. Follow the steps and you are just there, the proper restaurant style chicken kofta curry that can be adjusted as per your taste and liking. Goes well with a butter naan, a dish that is capable enough to bring families together for lunch or dinner.   Ingredients For the curry 3 onions 2 medium tomatoes 3 tbsp oil 1 inch cinnamon 4 green cardamom 5 cloves ½ mace Salt 1.5 tsp ginger garlic paste 1 tsp red chili powder 1 tsp turmeric powder ½ tsp cumin powder 1 tsp coriander powder ½   tsp sugar 3 tbsp yoghurt 3 cups hot water 1 tsp garam masala powder 3 tbsp fresh cream 1 tsp kewra water   For marination 500g chicken mince 1 onion 3 green chilies 2 slices of white b...
Post a Comment
Read more