North Indian

My Style of Paneer (paneer 101)

Should I call it Kadhai Paneer or Paneer labaabdaar or Shahi Paneer? I just never understand these names. There are 100s of Paneer (cottage cheese) dishes, most of them are cooked in Kadhai (hindi word for a deep pan), then why name only one of them as Kadhai Paneer? I would rather name it in codes like Paneer 101. If you come up with a nice name, please let me know also. πŸ˜›Β 

This recipe has an interesting story behind it and a lot of people liked this recipe and demanded to share this first. I tried this recipe about a year ago, my husband is a complete fan of this one. And it is so quick to make that whenever we have guests for dinner, this is surely on menu. To my surprise, not even a single guest gave a normal reaction after tasting this. I remember each and every extra-ordinary reaction and demand of it’s recipe. But my best experience is – I had some guests and one of them said that he doesn’t like Paneer, he never did and he would better prefer other items. And while dining, he had his dinner only with Paneer, other items just for taste. He found Paneer astonishing. It was not less than an achievement for me. Glad to share this recipe.

Recipe for 3 persons (cook more, I bet you will love it.)

Ingredients:

  • Β Indian cottage cheese (paneer) 300 gm,
  • 1 small capsicum, 3Β medium sized tomatoes, 1-2 medium sized onion,Β 1-2 green chilies (optional),
  • 1 tbsp whole coriander seeds, 1-2 dry whole red chilly(optional), 1-2 tbsp Kasoori methi (dry fenugreek leaves), 1 tbsp dhania powder, 1/4 tbsp red chilly powder, 1/4 tbsp pav bhaji masala, salt to taste,
  • 1-2 tbsp refined oil, 200ml fresh cream or milk,
  • Coriander leaves for garnishing.

Procedure:Β 

  • Finely chop onions and green chilly, I use chopper for that.
  • Heat kadhai/pan with oil and add whole coriander seeds and dry red chilly to it.

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  • When it changes color a bit, add Dhania powder to it.

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  • Now add chopped onions and green chilies to it and cook it till it turns little brown.

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  • In the mean while, chop or make the tomato puree. And finely chop capsicum as well.
  • Add tomato puree to the pan.

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  • Mix well and let it cook for 3-4 minutes.
  • Add red chilly powder, pav bhaji masaala and salt to taste.

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  • Mix well and when it’s partially cooked, add chopped capsicum to it. Because we don’t want to over cook the capsicum.

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  • Let it be cooked for a while and then add kasoori methi (fenugreek leaves) to it.

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  • Mix well and let it be cooked till you cut paneer into small cubes.
  • Now add paneer (cottage cheese) to it.

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  • Mix well.

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  • Add milk or cream to it, whatever is available. It helps to give the dish a rich look when it dries up.

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  • Cover with the lid and let it cook till cream gets absorbed but not completely. I like to keep a little gravy.

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  • It’s almost done. It’s up to you how much dry you want. And then you can garnish it with coriander leaves.

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We love this recipe but I would like to hear from you when you try this. Please share your experience and feedback in comments.

10 thoughts on “My Style of Paneer (paneer 101)”

  1. In my view if it contains capsicum then it’s kadahi paneer, if it contains big paneer pieces and red sauce with paneer shred it’s labadar otherwise it’s shahi paneer. Your recipe end result is something I wouldn’t expect seems yummy.

    Would like to have some of it when you are here btw nice blog kuddos.

    Liked by 2 people

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