Paneer and Mixed vegetables curry with Madras Paste

Mother's Day in UK is always earlier than in some parts of the World.   It's actually on Mothering Sunday which is the 4th Sunday in Lent.    My son made this curry  for us as a treat for Mother's day.  We served it with rice and  stuffed parathas.   Everyone loved the curry and we used the left over curry to make sandwiches for my lunch box the next day.  Thanks RJ for the recipe and for making the dish!

Ingredients to serve 4 people

• 4 cups of cubed paneer
• 1 bottle of Pataks Madras Paste (available in most Asian stores)
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 4 cups of tinned tomatoes (blended) or pasata
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• Pinch of asafetida (optional)
• 5-6 Curry leaves
• 2-3 cloves of grated garlic
• 1 teaspoon corn starch (optional)
• Small bunch of chopped coriander


Method


1.  Cut the paneer in small cubes. We used 2 blocks of paneer which gave us a little more than 4 cups of paneer.

2.  Take 2 cups of any mixed vegetables (we used green beans, carrots, peas and sweetcorn)

3.  Mix half the contents of the Madras paste ( we used Pataks Madras Paste) with the cubed paneer in a bowl and allow it to marinate for a couple of hours.

4.  At the same time, use the other half of the Madras paste and marinate the vegetables for a similar time.

5.   Heat 2 tablespoon of oil in flat frying pan on medium heat and gently stir-fry the paneer for about 3 to 4 minutes until paneer becomes light brown.

6.   Mix the paneer with the mixed vegetables.

7.   In a large saucepan or wok, Heat 2 tablespoons of oil. Add the cumin seeds and when they go a bit dark, add the tinned tomatoes or pasata to the oil.  Add 2-3 cloves of grated garlic.

8.  As the Madras paste has lots of good spices, you really don’t need to add many spices to the curry. Just add some salt and chilly powder to flavour the bland tomatoes. Add the curry leaves to the curry.

9.   Add the paneer and mixed vegetables to the tomatoes and cook on a medium heat for 12-14 minutes or until it’s bubbling gently.

10.  If the gravy looks runny, you can add a couple of teaspoons of corn flour to thicken the sauce.

11.  Add a teaspoon of garam masala and remove curry to a serving dish.

12.   Sprinkle some fresh coriander on the curry before serving with rice and paratha.

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SPINACH AND PANEER CURRY (SAAG PANEER)

Spinach and Paneer curry is  one of those dishes everyone tends to order in a restaurant.  It is a nice accompaniment with naan bread.  It's an easy to make dish and fairly healthy. I like making this dish as it a very quick dish to make.

Ingredients for 4 servings

6 cups of chopped fresh baby spinach ( You can use frozen spinach too)
2 cups of diced paneer
2 tablespoons of sunflower oil (You can use any cooking oil)
1 teaspoon cumin seeds
1 teaspoon salt
2 green finely blended green chillies
2 tablespoons of ground ginger
2-3 cloves of finely ground garlic
half a can of tinned tomatoes
half a cup of fresh plain yogurt.
1 teaspoon cummin powder (optional)
1 teaspoon coriander powder (optional)



Method:

1.  Transfer the spinach to a microwave dish, add half a cup of water and cook it covered for 3 minutes.

2.  The baby spinach should be soft now. Allow it to cool.

3.   Heat the 2 tablespoons of oil and add the cumin to it.

4.  Once the cumin gets brown, add the diced paneer and cook it until it gets golden brown.

5.  Now, blend the tomatoes and add them to the paneer.

6.  Add the blended green chillies, ginger, garlic and salt .

7.  Whilst this is simmering, blend the cooked spinach and add it to the paneer and tomato mixture.

8.  Cook this for 5 minutes, and then add the yogurt. 

9.  Stir well and cook for a further 5 minutes.  If you have cumin and coriander powder, add it now.

10.   The curry is ready to serve with rice ot naan bread.

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PANEER - EASY TO MAKE RECIPE

Paneer is an ingredient that is being used in so many recipes and in India, most homes make it regularly.  Paneer is a by-product of milk and is surprisingly easy to make if you follow these simple steps. Fresh Paneer can be added to a variety of vegetables to make a curry.  It can also be added to samosas, porathas and even pizzas!

Ingredients:

1.5  litre whole (full cream milk). (I used organic milk)
3 tablespoons lemon juice

Method:

1.   Put the milk to boil. When it starts boiling, lower the heat completely.

2.      Add 2 tablespoons of  lemon juice and  stir the milk.  Watch the milk curdling and small yogurt like pieces will form.  Switch off the heat and add the third teaspoon if you will it's necessary.  I needed the third tablespoon.

3.   Take a muslin cloth and lay it over a colander.   If you wish to use the whey for any recipes, then put the colander on top of a saucepan to collect it.   Drain the milk on muslin cloth and allow it to drain for about 5 minutes.  At this stage, you can add spices such as cumin or fresh grated ginger to spice up your paneer.  I left mine plain.

4.   Your paneer is now ready.   If you want solid paneer, put some weight on the drained paneer and leave it on for an hour.  Cut it into cubes and use it when required.   You can also freeze the paneer cubes.

Tip: You can also use vinegar or citric acid crystals instead of lemon juice.
Makes: About 190 gms of paneer.

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Paneer tikka masala

This recipe for Paneer Tikka masala has been tried and tested and approved by my the fussiest eater in my family. I share it with you.

Ingredients (serves 8):

I large block Paneer - diced Paneer is readily available in all the Indian stores in UK. You can buy a block of paneer and cut into cubes or buy a packet of cubed Paneer).

1 teaspoon of grated or minced ginger
3 or 4 cloves of  crushed garlic
2 or 3 green finely chopped chillies (use less if you don't like hot food)
5 tablespoons lemon juice
small bunch of chopped coriander
1 onion - grated or chopped
2  tablespoon oil (sunflower or any)
3 or 4 table spoons thick yogurt

½  cup milk

Spices:
1 teaspoon salt
1 teaspoon chilly powder
1 teaspoon turmeric
2 tablepoons sugar or jaggery
1 teaspoon whole cumin (jeera)

My secret "cheat" ingredient: 1 bottle Pataks hot and spicy tikka masala sauce

Instructions:

1. Put the cubed paneer in a mixing bowl. Mix the ginger, garlic, green chillies, some coriander with the lemon juice and pour it over the paneer. Add some salt and chilly powder to taste. Mix it well and leave it to marinate covered for half an hour. Longer if you have the time. The paneer will absorb all the flavours.

2. Warm the oven to 190 degrees. Lightly grease baking tray with some oil. Spread the paneer on the baking tray . Make sure you scoop all the spices and marinade with the paneer. Cook for 15 minutes and switch off the oven. Leave the paneer in the oven.

3. Heat a couple of tablespoons of oil, add the cummins (jeera). Once the cumin (jeera) gets golden brown, add the diced or grated onion. Cook on low heat until the onion looks transparent. Add the salt, turmeric  and chilly powder. You can also add some sugar as the marinade has lemon and this will balance the taste. Now add the yogurt, milk and any remaining coriander. Cook until the mixture thickens.

4. Add paneer to the mixture and cook on low heat for 5 to 10 minutes.

5. The above is the way Paneer tikka masala is made.

6. But the secret to it looking like the ones made in a restaurant is to add a bottle of Pataks hot and spicy tikka masala to the above mixture and letting it cook until it is piping hot. The hot and spicy masala isn't too hot as my son who doesn't like hot food was able to eat this with no complaints.
I served the above with hot rotlis and rice. It can be served with stuffed parathas too.

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SPINACH PANEER - Paneer with Spinach

This is another easy to cook and healthy receipe:

Ingredients:


1 block of ready packed paneer
1 bunch or bag of fresh spinach. (small leaves taste better)
1 small onion chopped finely (OPTIONAL)
4 tablespoons yogurt
4 tsp ginger-garlic paste
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp dhania (coriander)powder
1/2 tsp cumin powder
1 cinammon stick
1-2 cloves
1 cardamom
1 Tablespoon mustard seeds
1 tablespoon cashewnuts, powdered
2 tomatoes, pureed
1-2 tablespoon cream
2 tsp finely chopped coriander leaves
2 tablespoon sunflower oil or similar
Salt to taste



Procedure:

1. Cut the paneer into cubes and marinade them with 4 tablespoons of yogurt and 2 tablespoons of the ginger garlic paste. allow to soak as long as you can. Then add one tablespoon oil to the mixture cook the mixture in an oven for 15 minutes at 200 degrees Centigrade.

2. Whilst the paneer is in the oven, heat the remaining oil and add the mustrad seeds, cinnamon, cardamom and cloves to the oil. Allow the cloves and mustard seeds to pop.

3. Add the onions (optional) and ginger/garlic paste.

4. Fry for about a minute.

5. Add the tomato puree and salt to taste.

6. Fry on medium heat till the mixture thickens.

7. Now add the spinach and enough water and bring to a boil.

8. Add the cooked paneer cubes to the spinach.

9. Add the cream and mix well.

10. Stir in the chopped coriander leaves.

11. Allow to simmer on a medium to low heat for 20 minutes.


This dish is best served hot with paratha or naan.

Mutter Paneer - Paneer with green peas

This dish is extremely expensive when served in Indian restaurants. Often you  get lots of sauce and hardly any paneer pieces. Yet, it is an easy to make dish:

Ingredients (serves 4):

1 block of paneer (for homemade paneer check out: http://www.givemesomespice.com/2010/09/paneer-easy-to-make-recipe.html)
I cup green peas (fresh or frozen
1 small onion chopped finely (OPTIONAL)
2 tsp ginger-garlic paste
1 teaspoon red chilli powder
half teaspoon turmeric powder
2 teaspoons a mixture of coriander and cumin powder often called chana jeeru.
1 smallcinammon stick
1-2 cloves
1 cardammom
1 tablespoon cashewnuts, powdered
2 fresh tomatoes, pureed or half a can of tinned tomatoes
1/2 tablespoon whipped cream or malai
2 tsp finely chopped coriander leaves
1 tablespoon sunflower oil or similar
Salt to taste

Procedure:

1. Cut the paneer into cubes, prick them with a sharp knife and deep fry them. Put them to soak in hot water.(pricking them stops the paneer from spluttering).

2. Heat the oil and add the cinammon, cardamom and cloves.

3. After 10-20 secs, add the onions (optonal) and ginger/garlic paste.

4. When the onions turn light brown, add all the powdered spices and cashewnut powder.

5. Fry for about 1/2 a minute.

6. Add the tomato puree and salt to taste.

7. Fry on high heat till the mixture thickens.

8. Now add the peas and one cup of water and bring to a boil.

9. Strain the paneer cubes and add them to the mixture.

10. Add the malai and mix well.

11. Stir in the chopped coriander leaves.

12. Allow to simmer on a medium to low heat for 20 minutes.

This curry can be served hot with paratha or naan.

Home made Paneer

Paneer is a by-product of milk and is surprisingly easy to make if you follow these simple steps. Fresh Paneer can be added to a variety of vegetables to make a curry.

PANEER

Ingredients:

1.5  litre full cream milk (I used organic milk)
3 tablespoons lemon juice

Method:

1.   Put the milk to boil. When it starts boiling, lower the heat completely.

2.      Add 2 tablespoons of  lemon juice and watch the milk curdling.  Switch off the heat and add the third teaspoon if you will it's necessary.  I needed the third tablespoon.

3.   Take a muslin cloth and lay it over a colander.   If you wish to use the whey for any recipes, then put the colander on top of a saucepan to collect it.   Drain the milk on muslin cloth and run this under the tap so that no traces of lemon remain in the paneer. Allow it to drain for about 5 minutes.

Tip: At this stage, you can add herbs like grated  ginger  to the mixture to add flavour to your paneer.

4.   Your paneer is now ready.   If you want solid paneer, put some weight on the drained paneer and leave it on for an hour.  Cut it into cubes and use it when required.   You can also freeze the paneer cubes.

5.   Cut it into cubes and use it when required.   You can also freeze the paneer cubes.

Tip: You can also use vinegar or citric acid crystals instead of lemon juice.
Makes: About 190 gms of paneer.
Preparation time: 45 minutes