Methi Malai Paneer, Badami Paneer Masala and Khoya Paneer

 

I needed to try new paneer dishes; thus, I made the tome to prepare four new ones.

Methi Malai Paneer (made with dry fenugreek leaves)

300 grams of paneer

2 tablespoons of ghee

1 onion diced

2 garlic cloves and one piece of ginger (2 cm) made a paste together

4 tomatoes diced

1 teaspoon of turmeric

1/2 teaspoon or more of dry chili kashmiri powder

1/2 teaspoon of salt

2 tablespoons of fenugreek/alholva leaves 

1 tablespoon chopped coriander

In a pot heat the ghee, add onion and ginger/garlic paste. Once it is translucent, add the diced tomatoes, salt, turmeric and chili powder. Let it cook for 5 minutes. Add 1/2 cup of water. Let it cook for another 5 minutes. Let it cool and set aside. Once is cooled, blend it in a blender.

Sautee the paneer pieces until they are golden brown. Place the curry that was blended in a pot. Add  the fenugreek and coriander. Bring it to boil. Add the paneer. Serve warm with basmati rice....ENJOY!

Badami Paneer Masala

3000 grams cottage cheese (paneer), cut into 1-inch cubes

¼ cup grinded  almonds (badam)

2 tablespoons of ghee

1 teaspoon fennel seeds

2 garlic cloves and one piece of ginger (2 cm) made a paste together

1 medium onion chopped

3 tomatoes chopped

1/2 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon salt 

3 tablespoons of yogurt

Chopped coriander to decorate

In a pot heat the ghee, add onion and ginger/garlic paste. Once it is translucent, add the fennel seeds, salt, cumin, turmeric, chili powder. Add the diced tomatoes. Let it cook for 5 minutes. Add 1/2 cup of water. Let it cook for another 5 minutes. Let it cool and set aside. Once is cooled, blend it in a blender.

Sautee the paneer pieces until they are golden brown. Place the curry that was blended in a pot. Add  the almonds grinded and yogurt.  Bring it to boil. Add the paneer. Serve warm with basmati rice....ENJOY!

Khoya Paneer

for Khoya

1 tablespoon ghee 

1/2 cup of milk

1/2 cup and one tablespoon  of powdered milk

Masala

1 tablespoon ghee 

300 grams of paneer in cubes

1/2 to 3/4 cup of water

1 onion diced

2 garlic cloves and one piece of ginger (2 cm) made a paste together

1 teaspoon cumin

a piece of cinnamon (2 cm)

1 bay leaf 

4 whole cardamoms

2 cloves

1 teaspoon kasuri methi 

1 teaspoon turmeric

1 teaspoon kashmiri red chili powder 

1/2 teaspoon coriander powder

1/2 teaspoon garam masala

1 teaspoon salt

4 tomatoes chopped

Make the khoya first. In a pan, heat the ghee, add the milk. Then add the milk powder. Cook until it separates from the pan. Set aside.

In a pot heat the ghee, add onion and ginger/garlic paste. Once it is translucent, add the cumin, bay leaf, cinnamon, cardamom, kasuri methi, cloves, turmeric, chili powder, coriander powder, gram masala and salt. Then, add the tomatoes. Let it cook for 7 minutes. Add the khoya and comnine it very well. Add the water until is creamy. Add the paneer. Let it cook for 5 minutes. Serve warm with basmati rice....ENJOY!