PANEER MINT GRAVY | PANEER MINT MASALA | PUDINA GRAVY

Paneer Mint gravy, will be really refreshing with the domination of Mint flavour. When we think of Paneer side dish recipes, we always relish on  paneer butter masala/ Paneer tikka/ Paneer kofta etc. But, this tastes totally different. Here, we use Paneer/ cottage cheese, mint along with badam and cashews to give thickness with other masalas. Sambhar powder which is used here can be replaced with green chilly also.

Mint has a natural bitterness, so milk is added to compensate it. If soaking badam and cashews is done earlier, this recipe can be done in quick time. The aroma is so good and sure to increase our appetite. See blog for

• Paneer recipes

Video recipe of Paneer Mint Gravy

INGREDIENTS:

Paneer - 200g

Mint - handful

Tomato - 2

Onion - 1 (big)

Ginger - 1 inch

Garlic - 2

Sambhar powder - 2 tsp

Milk - 3/4 cup

Salt - as required

Butter - 3/4 tsp

Oil - as needed

To  soak & grind

Badam - 10

Cashew - 5 or 6

Coriander seeds - 2 tsp

Fennel - 1 tsp

Poppy seed - 1/2 tsp

Cloves - 2

Cinnamon - 2 (small piece)

METHOD:

• Soak all the ingredients given for grinding for 2 hours.
• Grind to paste along with Mint, tomato, ginger, garlic and sambhar powder.
• In a tawa, add butter, after it melts, add onion.
• Saute for a while till onion turns translucent.
• Add the paste and cook well till the raw smell goes off.
• At on stage, the water evaporates and the masala comes together.
• Add Paneer cubes and mix well.
• Add oil/butter if needed.
• Add little water and salt and mix well and cook on medium flame.
• Add milk and mix well.
• Taste for salt and spice. Add if required.
• Tasty and appetizing Paneer Mint gravy is ready.

Step wise recipe with pictures:

1. Soak all the ingredients given for grinding for 2 hours.

2. Grind to paste along with Mint, tomato, ginger, garlic and sambhar powder.

3. In a tawa, add butter, after it melts, add onion.

4. Saute for a while till onion turns translucent.

5. Add the paste and cook well till the raw smell goes of.

6. At on stage, the water evaporates and the masala comes together.

7. Add Paneer cubes and mix well.

8. Add oil/butter if needed.

9. Add little water and salt and mix well and cook on medium flame.

10. Add milk and mix well.

11. Taste for salt and spice. Add if required.

12. Tasty and appetizing Paneer Mint gravy is ready.

ALOO-PANEER-PEAS GRAVY, using Pressure Cooker (Restaurant Style)

ALOO PANEER PEAS GRAVY

INGREDIENTS:-

Potato - 100 gms, cut into cubes
Paneer - 100 gms, cut into cubes
Fresh Peas - 100 gms
Onion - 1
Tomato - 1
Green Chilly - 1
Garlic cloves - 7
Ginger - 1/2 inch
Sambhar powder/All purpose powder - 1 and 1/2 tsp
Asafoetida - 1/4 tsp
Garam Masala Powder - 2 tsp
Oil - 3 tsp
Ghee - 3 tsp
Cumin seeds - 1 tsp
Whole Cashews - 7
Kasuri Methi - 1 tsp
Salt to taste


METHOD:-

1. In a mixer jar add cahews, and powder it. Now add little water and make a fine paste. Remove and restore it in a bowl. Heat 1 tsp of oil in dosa tawa or non-stick tawa, add the paneer cubes, roast it. Flip the panner cubes carefully, so that all sides gets slightly roasted.
2. In a medium sized mixer jar add  add roughly chopped onions, tomato, green chilly, ginger and garlic, grind it to make a coarse paste. Sprinkle water for grinding.
3. Heat oil and ghee in a pressure cooker, add cumin seeds. Allow it to splutter. Now add the Onion-tomato grinded past,  add little water to wash the jar and pour it in.Now saute for while till there is no moisture contents. Add cubed Potatoes and mix well
4. Add sambhar powder, 1 tsp garam masala, asafoetida and required salt. Mix it well and saute till the raw smell goes.  Add 1 cup of water,  cover it with lid, cook it in low flame, for 10 minutes.
5. Uncover the lid, add fresh peas, check for salt and spice. Add the remaining 1tsp garam masala. Cook for 3 whitles high and 5 minutes in sim mode. Allow the pressure to release.
6.  Finally, add the roasted paneer cubes, cashew paste and kasuri methi, gently mix, so that the paneer cubes doesn't break. Cover with lid and cook for 5 minutes in sim.
7.  Aromatic Restaurant style Aloo Paneer Peas Gravy is ready....
8. Tastes well with Chola Poori, Poori, Chappati, Naan etc.

PANEER GRAVY using khoya

This is a  mild gravy with sweetishness, using less spices and with rich taste. This is done using Paneer and instant unsweetened khoya/pal kova. It differs in taste and preparation is also different compared to other paneer side dishes  and less time consuming. Khoya can be prepared in home or else can be bought outside. This dish goes well with chappathi, roti, naan and dosa. Children will surely enjoy this dish since it is less spicy and tastes awesome.

•  Paneer recipes

INGREDIENTS:

Paneer - 200g

Milk powder - 50g

Onion - 2

Tomato - 3

Milk - 1/2 cup 

Garam masala powder - 1/2 tsp

Red chilly/Sambar powder - 1 tsp

Turmeric powder - 1/4 tsp

Ginger - 1 inch stick

Garlic pods - 4

Cloves - 2

Cinnamon - 1

Cardamom - 1

Kasuri methi - 1 tsp

Coriander leaves - little 

Ghee - 3 tsp

Salt 

METHOD: 

1. To prepare instant kova, add milk powder and little ghee in a bowl.

 2. Heat 1/4 cup of milk and add to the milk powder, mix well and keep aside.

3. In a dosa tawa, cut paneer into cubes and roast on all sides for a while. No need to add ghee.

4. Chop tomato into pieces and grind to a paste along with ginger and garlic.

5. In a tawa, heat a tsp of ghee, add cloves, cinnamon and cardamom and saute for a while.

6. Add finely chopped onions and cook well till the onion changes translucent.

7. Add all the powders, stir for a minute and add the tomato paste.

8. Mix well and cook it covered till the raw smell goes off and till it comes together. Add little ghee if needed.

9. Add instant kova and mix well. Add remaining milk and adjust the gravy consistency.

10. Add the roasted paneer cubes, mix well and cook it covered for few minutes. Add little water if the gravy is thick.

11. Add kasuri methi and chopped coriander leaves.

12. Tasty, aromatic and mild Paneer gravy is ready to be served.

Note:

• If store bought kova, see to that it is unsweetened.
• Ghee can be replaced by oil.
• Tomatoes can be chopped finely and added instead of grinding. 
• Ginger and garlic can be crushed and used.

 

PANEER PARATHA

We usually prepare chappathi/paratha without any stuffing. This paneer stuffing is very easy and simple than other stuffings. It tastes awesome. This stuffed paratha is apt for a beginner since other stuffings might come out easily while preparing the paratha. This stuffing is dry and can easily be stuffed. 

INGREDIENTS:

Whole wheat flour - 1 cup
Grated paneer - 100 gms
Red chilly powder - 1/2 tsp
Chat masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Coriander leaves - 1/4 cup chopped 
Sesame/Gingelly oil - 2 tsp
Oil/ ghee - for roasting parathas
Salt

METHOD:
1. In a bowl, add the whole wheat flour, gingelly oil, required salt and mix well.
2. In a pan, heat  half cup of water and add to the flour little by little mixing well with a spoon/spatula.
3. After it cool well, use hand and knead to a soft dough. Add little ordinary water if needed and mix well and make a soft dough and keep aside.
4. In a small bowl add the grated paneer, red chilly powder, chat masala, turmeric powder, garam masala, coriander leaves and a little salt and mix well and make small doughs.
5. Make slightly larger dough for the outer covering using the wheat dough  and keep aside.
6. Using a rolling pin make small paratha using a dough and place the paneer stuffing and close on all sides and roll them using palm to make them even.

7. Similarly prepare  the stuffed doughs.
8.Sprinkle some flour and roll the dough one by one using rolling pin carefully so that the stuffing is evenly spread inside the paratha.
9. Heat a tawa and place the paratha and cook well on both sides. Sprinkle some oil and cook until brown spots appear on it.
10. Prepare all the parathas the same way.
11. Tasty and delicious Paneer paratha is ready to be served with any gravy or curd.

Paneer paratha with Capsicum gravy

See for Paneer gravy recipies in this blog

Note:

• Bring panner to room temperature before crumbling to pieces.
• Instead of red chilly powder, chopped green chillies can be used.

KADAI PANEER GRAVY

This recipe is done using a Special Masala, made using Indian spices which is freshly prepared and cooked in onion tomato gravy. The dish is very flavorful and delicious and tastes much different from other Paneer gravy dishes.

INGREDIENTS:
Paneer - 200 g
Onion - 2
Tomato - 3
Capsicum - 1/2
Ginger garlic - 1 tsp (crushed)
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cashew  - 6
Kasuri methi/Dried fenugreek leaves - 1 tsp
Thickened milk/Milk cream - 1 tsp
Oil - 2 tsp
Ghee - 1 tsp


For Kadai Masala
Coriander Seeds - 3 tsp
Red chilly - 2
Pepper corn - 4
Cumin seed - 1/2 tsp
Cinnamon - 1
Cloves - 1
Cardamom - 1
Bay leaf - 1

METHOD:
1. Dry roast all the ingredients given under Kadai Masala until nice aroma comes out. Grind to powder after it cools down and keep aside.

Tomato puree

Kadai Masala

 2. In a mixer, add the tomatoes and cashew and make a paste and keep aside.
3. In a Kadai, add oil and saute the chopped onion until it gets well cooked. Add crushed ginger garlic and cook until raw smell goes off.
4. Add the pureed tomato, stir in intervals until it is well cooked. Close with a lid for  few minutes.

5. Add the prepared masala powder, mix well, and chopped caspicum, required salt and close the lid for a while.
6. When the gravy thickens a bit, add chopped Paneer cubes and stir well. 
7. Add red chilly powder and ghee and mix well for few minutes.
8. Taste for salt and spice, add if needed.
9. Finally add kasuri methi, thickened milk/milk cream and mix well. 

10. Tasty and aromatic Kadai Panner gravy is ready.

 

PANEER KHEER/ PAYASAM

A Bengali Dessert that is done on Special Occassions. It tastes somewhat like Rasmalai, but here we use crumbled Paneer/Cottage cheese directly once the milk thickens a bit.

INGREDIENTS:
Paneer - 200g
Milk - 500 ml
Sugar - 7 to 8 tsp
Saffron - 6 strands
Cardamom powder - 1/2 tsp
Cashew - 5
Badam - 5

METHOD:
1. Soak Badam and cashew for 10 to 15 minutes and keep aside.
2. In a thick bottomed tawa, heat milk and keep on stirring in continuous intervals, till it starts to boil.
3. Add chopped badam, cashew and saffron to the boiling milk and lower the flame.
4. In about 10 minutes the milk would have thickened a bit, add sugar and continue to cook for another 5 minutes in low flame.
5. Add crumbled paneer to the boiling milk, cook for a minute or two till the paneer gets cooked  and switch off the flame.
6. Taste for Sugar. If needed add accordingly.
7. Add cardamom powder and close the lid of the tawa for few minutes.
8. It can be served hot/warm/ chilled in refrigerator.
9. Tasty Paneer Kheer/ Payasam is ready.

 See for Rasmalai, Rasgulla in this blog

PANEER 65

A Simple home style version, dry recipe, favourite starter/ snack for many, done using cottage cheese/paneer

INGREDIENTS:
Paneer - 250 gms
Besan flour - 1/2 cup
Rice flour - 1/4 cup
Maida/ all purpose flour - 1/4 cup
Red chilly powder - 1/2 tsp
Pepper powder - 1/4 tsp
Garam masala - 1/2 tsp
Ginger garlic paste - 1 tsp
Lemon juice - 1/2 tsp
Salt
Oil - for deep frying

METHOD:
1. In a bowl, add besan flour, rice flour, maida and mix well.
2. Add red chilly powder, garam masala, ginger garlic paste, lemon juice, salt  and make a paste adding little water. 
3. Add chopped paneer cubes and marinate it for 10 minutes. 
4. Heat oil in a pan and drop the paneer cubes in batches and deep fry it until golden brown.
5. Tasty and crispy Paneer 65 is ready to be served hot.

  See for Gobi 65 in this blog

RASMALAI

A tasty spongy dessert made with milk, nuts and almonds, another version of Rasgulla

See for Rasgulla Preparation in this blog

INGREDIENTS:

Rasgullas - 10
Milk - 1/2 litre
Sugar - 3 to 4 tsp
Cardamom Powder - 1/2 tsp
Badam mix - 1 tsp (any make)
Cashew nut - 5
Badam - 5
Saffron - 5 strands

METHOD:
1. Soak almonds and nuts for 15 minutes and chop them.
2. In a thick bottomed pan, add milk and saffron and bring it to boil and reduce to low flame.
3. Cook the milk until it is reduced to half, scrap the sides as at regular intervals.
4. Add cardamom powder, sugar and chopped nuts and almonds and mix well, let it boil for another 2 minutes.
5. Meanwhile, remove the rasgullas from the sugar syrup, remove the excess syrup by gently pressing rasgullas with a ladle and spoon or with hand.
6. Drop the rasgullas in the milk and cook for a minute and switch off the flame.
7. Tasty Rasmalai is ready.
8. Refrigerate it before serving, so that it will taste awesome.

• Garnish with nuts & almonds roasted in Ghee. (Optional)