Curried Paneer Cheese And Potatoes Recipes

PANEER CURRY WITH PEAS

Steps:

• Place flour in medium bowl. Add paneer to bowl; toss to coat with flour. Heat 2 tablespoons ghee in heavy large nonstick skillet over medium-high heat. Shake excess flour from paneer; add to skillet and cook until browned in spots, turning occasionally, about 4 minutes. Transfer paneer to plate; set aside. Reserve skillet.
• Place onion pieces in processor. Using on/off turns, process until finely chopped but not watery. Heat remaining 3 tablespoons ghee in reserved skillet over medium heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onion and cook until beginning to brown, stirring often, about 10 minutes. Add minced ginger, minced garlic, ground coriander, and minced serrano chile with seeds; stir 1 minute. Add crushed tomatoes with puree, 1/2 cup water, and turmeric; bring to simmer. Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavors blend, stirring occasionally, about 15 minutes.
• Add shelled fresh peas and cooked paneer; gently fold to incorporate evenly. Cook mixture over medium-low heat until peas are tender and paneer is heated through, folding occasionally, about 5 minutes. Fold in garam masala and cilantro. Season curry to taste with salt and pepper. Serve with steamed basmati rice.

BASIC INDIAN CURRY WITH PANEER

Steps:

• Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
• Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
• Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.

CURRIED PANEER CHEESE WITH PEAS AND POTATOES

Steps:

• 1. Prepare the paneer cheese then cut into 1-inch pieces. Prepare the onion paste.2. Line a tray with paper towels. Heat the oil in a large wok until it reaches 325°F to 350°F on a frying thermometer, or until a small piece of paneer cheese dropped into a hot oil bubbles and rises to the top immediately. Standing far from the wok (because the paneer cheese will splatter from the moisture), carefully add the paneer cheese pieces, one at a time, adding as many as the wok will hold without crowding. Fry the paneer, turning once or twice, until just golden on both sides, about 30 seconds. (This happens very quickly, so work fast.) With a slotted spoon, transfer to paper towels to drain.3. Remove all but 2 tablespoons of the oil from the wok and heat it over medium-high heat. Add the green chili peppers, cinnamon, cardamom pods, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, turmeric, cayenne pepper, paprika, and nutmeg, and stir about 30 seconds. Add the tomato and cook, stirring, until all the juices evaporate, about 5 minutes. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling.4. Add the potatoes and cook, stirring, about 5 minutes. Then add the water and salt and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the potatoes tender, about 20 minutes. Mix in the peas and paneer cheese, cover the pan, and simmer until the peas and paneer cheese pieces are soft and the sauce is thick, about 10 minutes. Add the cream (if using) and fenugreek leaves and simmer about 5 minutes to blend the flavors. Transfer to a serving dish. Mix in the cilantro and garam masala and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CURRIED PANEER CHEESE AND POTATOES

Steps:

• 1. Prepare the paneer cheese and cut it into 1-inch or larger pieces.2. Heat the ghee (or oil) in a large nonstick saucepan over medium-high heat and add the green chili peppers, cumin seeds, and ginger they should sizzle upon contact with the hot oil. Quickly add the asafoetida, coriander, fenugreek leaves, paprika, turmeric, red pepper flakes, and salt, stir about 30 seconds.3. Add the tomatoes and cilantro and cook until most of the liquid tomatoes evaporates, about 10 minutes. Add the potato and cook, stirring, about 5 minutes. Add the water, cover the pan, and cook over medium-high heat the first 2 to 3 minutes and then over medium heat until the potatoes are tender, 20 to 25 minutes. Stir occasionally. When the potatoes are soft, using the back of a ladle of a wooden spoon, mash a few of them against the sides of the pan to thicken the gravy.4. Add the paneer cheese, cover the pan and simmer, stirring occasionally, about 5 minutes. (Add another 1/2 cup water if the sauce gets too thick.) Transfer to a serving dish, lightly mix in the mint and garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.