Paneer Bhutuwa Recipes

PANEER BHUTUWA

Steps:

• In a non-stick sauté pan, heat two tablespoons of oil.
• Brown cheese cubes on all sides and reserve in a plate.
• In a large pot of boiling water, blanch vegetables, including cauliflower, mushroom and red bell pepper for a brief time.
• Remove immediately and place in ice bath.
• In the same sauté pan, add remaining three tablespoons oil.
• Add turmeric and dry red chilies and fry until the chilies turn dark, releasing an earthy flavor.
• Add chopped onions and stir constantly until lightly browned.
• Add garlic, ginger and curry powder and fry for a minute or so.
• Transfer the browned cheese cubes and vegetables and stir-fry for five minutes over low heat.
• Add tomatoes, cream, salt and pepper; mix well.
• Allow cooking for another five to eight, adding a bit of water if necessary.
• At last, add spinach to the cheese-vegetable mixture and gently fold in to wilt it down.
• Garnish with chopped cilantro.
• Adjust seasoning with salt and pepper.
• Serve with steamed rice.

CHICKEN BHUTUWA

Steps:

• In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
• Add chicken pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
• After marinating, drain the marinade and pat-dry chicken pieces.
• In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
• In a non-stick pan heat two tablespoons of oil.
• Add dried red chilies and fry till dark.
• Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
• Transfer marinated chicken to the pan, add salt and pepper and stir well to brown on high heat.
• Reduce the heat to medium and continue to stir fry chicken until cooked tender.
• It may require some broth or water to moisten, if it starts to burn.
• Add green peas and green onions; stir for another two minutes.
• Adjust seasoning with salt and pepper.
• Drain excess oil, if necessary.
• Serve with stir-fried vegetables and rice or roti (flat bread).

PANEER

Steps:

• Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.
• Place a cheesecloth into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.
• After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.
• Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic. Refrigerate until needed.
• To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish.