Paneer Makhanwaala and Handi Paneer....two dishes that we really like!!

Paneer Makhanwaala

Handi Paneer

First of all, I want to thanks Carmela for the organization of her contest Comida Para Llevar de Excursion because we won the First Prize in her contest with our Greek Pie.....Please congratulate Carmela because not only she organized a fantastic contest, but she tried many of our dishes......Great Job!!


As mentioned, this week will be Indian food.....I love Indian food, and it is one of the main type of foods that we eat at home along with Mediterranean, Thai and LatinAmerican food. We love to eat with flavours and spices!!


Today, I'm going to post two paneer dishes that we really like.....I am choosing dishes that are not widely known for you to see..


Paneer Makhanwaala

300 grams of paneer cut in 1.5 cms cubes and fried until golden and crispy
3 onions (chopped)
1 piece of ginger of 2 cms (grated)
2 garlics (sliced)
6 tablespoons of tomato puree
1/2 teaspoon of haldi (turmeric)
1 teaspoon red chilli powder (more or less depending on your taste)
1 teaspoon garam masala
5 tablespoon of oil
2 tablespoon of butter
2 tablespoon of kasoori methi (fenugreek leaves)
A mix of cream and natural yoghurt (3 tablespoon of cream and 2 tablespoon of yoghurt)

In oil, fry onions, ginger, and garlic. Puree them in a blender, and return this paste to the pot until golden. Add turmeric, garam masala, chilli powder, and tomato puree. Cook it for two minutes. Add two cups of water, and simmer at low flame for 8-9 minutes. Add the mix of cream and natural yoghurt, butter and fenugreek leaves. Taste for salt. Incorporate the fried paneer, and simmer it at low flame for three minutes until paneer is soft. ENJOY!!

 

 

 

Handi Paneer

300 grams of paneer cut in 1.5 cms cubes 

3 onions (sliced)

1 piece of ginger of 4 cms (grated)

1 green chilli (sliced)

2 tomato (chopped)

1/2 teaspoon of haldi (turmeric)

1 tej patta (bay leaf)

1/2 teaspoon garam masala

1/2 teaspoon of red chilli powder

5 tablespoon of oil

A mix of cream and natural yoghurt (3 tablespoon of cream and 2 tablespoon of yoghurt) 

3/4 cup of water

Coriander leaves (chopped)

In oil, fry onions until golden brown; then, add the ginger. Reduce the heat. Add turmeric, garam masala, chilli powder, mix it. Add cut tomato, green chillies, and bay leaf. Cook it for 8 minutes at low flame. Add the mix of cream and natural yoghurt. Add 3/4 cup of water, and boil it for two minutes. Incorporate the paneer, and simmer it at low flame for three minutes until paneer is soft. Decorate with fresh chopped coriander on top. ENJOY!!