Curried Paneer Cheese With Peas 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.

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!

POTATO PEA CURRY

Steps:

• Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
• Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
• Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
• Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

CURRIED POTATOES AND PEAS

Steps:

• In a medium saucepan, place potatoes in enough water to cover, add salt.
• Cook over medium heat, until fork tender, about 15 minutes.
• Meanwhile, in a medium skillet, heat margarine or butter over medium-high heat.
• Add onion and cook until onion is softened, about 5 minutes.
• Stir in curry powder and honey, cook about one minute.
• Drain potatoes; toss potatoes and peas into skillet to coat with onion and curry mixture.
• Serve Hot.

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.

MATTAR PANEER - INDIAN PEAS WITH PANEER CHEESE

Steps:

• Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
• In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
• Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
• Add the tomatoes and cook 2-3 minutes, stirring once or twice.
• Add the paneer, water, and peas and bring to a boil.
• Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
• Garnish with cilantro before serving.

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.