Paneer And Broccoli Masala Recipes

PANEER AND BROCCOLI MASALA RECIPE

Steps:

• Gently heat the oil in a saucepan and fry the paneer until it's golden brown on all sides. Remove from the pan and set aside for later.
• Throw the curry leaves (if using) into the pan to crisp up. Take them out and reserve for sprinkling over at the end.
• Add a little more oil to the pan if you need to and toss in the mustard and cumin seeds. Once they start sizzling, stir in the turmeric and onion. Allow to soften for a few minutes before stirring in the garlic, ginger and chiles. After a further minute, stir in the tomato paste, garam masala and coriander.
• Add a splash of water to the pan and pour in the coconut milk. Bring to a simmer and toss in the broccoli and fried paneer. Stir through the tamarind and simmer for 5 minutes. Taste and adjust the seasoning with salt and sugar. Garnish with the crispy curry leaves and the fresh cilantro before serving with some steamed basmati to mop up the sauce.

PANEER BUTTER MASALA RECIPE BY TASTY

Steps:

• Heat a pan and add the vegetable oil. Add the cinnamon stick, green chili, ginger, garlic, and onions then cook it until onions are little translucent on medium flame.
• Then add in your tomatoes and cook it for 3-5 minutes, or until tomatoes are tender, then turn the flame off and put a lid on it for 5 minutes.
• Put the tomatoes and onion mixture in a blender and blitz the mixture with 1 tablespoon water into a smooth paste.
• Strain the tomato purée and set it aside, then add in your soaked cashews in same blender with 5 tablespoons of water and blend it into a creamy cashew paste.
• Heat the same pan with a knob of butter, melt It, and add in your Kashmiri chili powder (stir it) and cook it for 10 seconds. Add in your tomato onion purée in it and mix properly and bring it to a boil.
• Add your coriander powder in it, mix it, and cover the pot and cook it for 3 minutes on medium flame.
• Then add in your cashews paste with ¼ cup of water mix it properly and cook it for 3 minutes.
• Stir in your cream and garam masala. Then add in your paneer cubes mix it and cook the curry for 5 minutes on low flame.
• Add in your fenugreek leaves and mix it. Season with salt to taste.
• Lastly garnish the dish with little cream on top with coriander leaves and serve it with flatbreads or rice.
• Enjoy!

PANEER BUTTER MASALA

Steps:

• Heat oil in a large skillet over medium heat; fry paneer in 2 batches until golden, about 5 minutes. Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
• Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes. Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more. Stir cashews, ground red chiles, cumin, coriander, and garam masala into onion mixture. Cook and stir for 1 minute.
• Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes. Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.

SPICED BROCCOLI WITH PANEER

Steps:

• Cook the broccoli in a large pan of boiling salted water for 3-4 mins. Save a little of the cooking water, then drain broccoli and set aside in the colander.
• Heat the oil in a large frying pan over a medium heat. Season, then fry the paneer for 2-3 mins on each side until golden. Move the paneer to the edge of the pan and add the garam masala, garlic, chilli and reserved cooking water. Cook for 2 mins, then return broccoli to the pan, with the lemon zest and juice. Toss everything together to heat through and serve with warm naan breads.

SPICED BROCCOLI, PANEER & PEAS WITH GARAM MASALA CASHEWS

Steps:

• Whisk 1 tbsp of the oil with the ginger, garlic, cumin, turmeric, 1 tbsp garam masala and some seasoning in a bowl. Add the paneer and stir in the mixture to coat it, then leave to marinate in the fridge for at least 2 hrs, or overnight.
• Blend the coriander and yogurt with a stick blender or in a small food processor with a pinch of salt until you get a green sauce. Keep in the fridge for serving later.
• Heat the grill to medium. Tip the cashews into a shallow baking tray, then toss with 1 tsp garam masala and ½ tsp sea salt. Grill for 2 mins until toasted and golden, tossing again halfway through. Tip into a bowl and set aside.
• Toss the broccoli and sprouts with the remaining oil. Season and spread out on the tray you used for the cashews and grill for 10 mins until just starting to turn tender, tossing halfway through. Mix in the paneer along with its marinade and grill again for 10 mins, until golden and lightly charred. Scatter over the peas and toss everything together well. Warm through for 1-2 mins under the grill (don't leave for too long or the peas will shrivel).
• Scatter over the spiced cashews, then squeeze over the lime juice. Drizzle with the yogurt dressing and serve with the chutney, naan breads or rotis and lime wedges to squeeze over.

AUTHENTIC PANEER BUTTER MASALA RECIPE BY TASTY

Steps:

• In a flat bottom pan, heat a tablespoon of butter along with a teaspoon of oil.
• Add shah jeera to this and let it crackle. Now add chopped onions and saute until translucent.
• Then, add garlic cloves, ginger, green chilies and cashews to the onions and let saute for a couple of more minutes.
• At this time add tomato puree and mix well. Simmer for a couple of mins until the raw smell vanishes.
• Turn the gas off and let the mixture cool. In a blender add the mixture and blend it well to make a puree/paste.
• In the same pan as used before, add the remaining 3 tbsp of butter and heat.
• Once heated, add cinnamon stick and bay leaves to the pan.
• Now add the pureed mixture from the blender and roast the mixture for a few minutes.
• Add all the spices (turmeric, garam masala, salt, paprika, and red chili powder.) Mix it well.
• Add a cup of water and allow the mixture to come to a boil. Add honey, Kasuri methi and heavy cream or sour cream (whichever you prefer).
• Mix and let simmer for a couple of minutes. Set the gravy aside.
• In a bowl of water, add paneer cubes and soak for 5 mins.
• Drain the water and dunk softened paneer into the creamy gravy. Once you add the paneer to the gravy, stir for 2-3 minutes until well-combined.
• Turn off the heat, cover the pan and let the gravy sit for 5-6 minutes.
• Garnish with chopped cilantro and serve with your favorite naan, roti, jeera rice or tandoori roti along with sliced onions and a squeeze of lemon.
• Enjoy!