Indian Styled Feta Cheese Ekadasi Paneer Makhani Recipes

INDIAN STYLED FETA CHEESE - EKADASI PANEER MAKHANI

Steps:

• Heat ghee. Add ingredient 2-6 and fry for few seconds tilla romatic.
• Add tomatoes and pepper and cook on medium-high for 10 minutes or so, till thick. Lower heat and stir in salt, sugar, cream, herbs and feta and cook for 2 or 3 minutes more.
• Serve hot with baked potato for Ekadasi; Basmati rice for any other day.

THE PERFECT N EASY INDIAN CURRY SAUCE (MAKHANI)

Steps:

• Heat oil and butter together in a nonstick pan and add the cloves, cardamom, bay leaf and cinnamon.
• When they are heated through add the ginger, garlic and green chilli and keep stirring till they turn pink.
• Now add the tomato paste and let cook. You may add a little water if the sauce seems to be too thick.
• When the tomato paste starts to bubble add the red chilli powder, Garam masala Powder, turmeric powder, sugar/honey and salt.
• After about 2-3 minutes add the garam masala powder and fenugreek leaves' powder. Check for seasoning.
• Finish off with fresh cream.

SPINACH AND FETA COOKED LIKE SAAG PANEER

Steps:

• In a large pan over medium heat, warm ¼ cup of the ghee (or oil). Once the ghee has melted (or the oil begins to shimmer), add the coriander and cardamom and cook, stirring, for about 2 minutes, until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. Add the spinach and cook until it is just wilted, 4 to 5 minutes.
• Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. Stir in ½ cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce.
• While the feta cooks, in a small pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee (or oil) for 1 minute. Add the cumin seeds. As soon as (emphasis on as soon as-you don't want your cumin to burn!) the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat. Immediately add the asafetida (if using) and red chile powder.
• Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking.
• Serve with rice or roti.

EASY PANEER MAKHANI

Steps:

• Bring tomato sauce to a simmer over medium heat, and blend in chopped onions, cream cheese, butter, and salt and pepper.
• Once onions are tender, add chilli powder and garam masala. Adjust amounts to taste. Garam masala is a potent spice, however it is not hot. For extra spiciness increase the amount of chilli powder.
• Reduce heat and stir in cubed paneer or tofu, raisins, and sliced almonds. Allow to simmer for another 2-3 minutes.
• Serve over white or jasmine rice. Garnish with extra raisins and almonds.

PANEER MAKHANI

Steps:

• Cut the paneer into one inch cubes or triangles.
• Remove stem, wash and chop green chillies. Take butter in a microwave dish, heat uncovered, for thirty seconds on Microwave HIGH (100%).
• Add bay leaves, peppercorns, cinnamon, green cardamoms and cloves. Add ginger paste, garlic paste and green chillies. Stir well and cook, uncovered, on Microwave HIGH (100%) for three minutes.
• Add tomato puree, Kashmiri red chilli powder, garam masala powder, salt and one and a half cups of water.
• Cook, covered, on Microwave HIGH (100%) for ten minutes.
• Add sugar or honey and crushed kasuri methi. Adjust salt and mix well.
• Add the paneer pieces, cook, uncovered on Microwave MEDIUM (70%) for eight minutes. Add fresh cream.
• Cook, uncovered, on Microwave LOW (50%) for two to three minute. Serve hot.