Wednesday, August 13, 2014

Paneer Mushroom Bread Masala / Paneer Mushroom Stumbler


If you like paneer and mushrooms and are looking for an easy, one pan dish for breakfast, lunch, dinner or even a tea-time snack, then dish is for you. You could say this dish is a spin-off of my earlier post on Stumber which, btw, tastes great if you eat eggs. I replaced the eggs in the recipe with paneer and mushroom one day, because I wanted to, and loved the result. Go ahead and make this. The bite of mushrooms, the creaminess of the paneer and the softness of the bread will make you want to make this again and again! Oh and just a small tip. if you have no problem with using an extra couple of spoons of ghee, go ahead and drizzle it. Ghee lends a lovely flavour to this dish.




Ingredients:
4 large onions
2 tsp chilli powder
1 or 2 green chillies
1 1/2 tsp garam masala
1/2 tsp haldi (turmeric powder)
2 medium tomatoes
200 g mushroom
200 g paneer
4 or 5 slices of bread
One handful coriander leaves
Ghee or oil
Salt

Method:


In a large pan, heat 2 tbsp ghee. Add chopped onions and sauté till they become brownish. Now add chillipowder and roast for a couple of minutes. To this add finely chopped green chillies and chopped tomatoes and roast till the tomatoes are completely cooked. Add garam masala powder and haldi powder and roast for a minute. Now add chopped mushrooms and 1 tsp salt and cook for a few minutes. To this add paneer chopped to 1" cubes and mix gently. Cook for a couple of minutes. I added another 3/4 tsp salt. Now add bread chopped to 1" cubes and mix. Cook covered on low flame for a couple of minutes and mix well. Adjust salt and spices according to your taste. Sprinkle chopped coriander leaves and mix well.



Happy Cooking!!

Tuesday, July 15, 2014

Palak Paneer / Indian Cottage Cheese in Spicy Spinach Curry





Many a times when I have had palak paneer, in a restaurant or elsewhere, I couldn't help noticing the difference in the shades of green this dish comes in. Cooking the dish for an extra few minutes can slowly deepen it's colour. Some like to cook the palak minimally to retain it's colour while some overcook it to make it a lot darker (unknowingly so). Some add milk or cream which makes the colour lighter while others prefer to just go by water. Though I like all the different shades (because I love palak paneer), I invariably tend to overcook the dish, probably because in the back of my mind I like the colour to ripen from a rich emerald to a deep olive green.

Ingredients :
2 bunches palak
1" piece ginger
3 tbsp oil or ghee
1 tsp jeera (cumin seeds)
3 medium onions
2 tsp ginger garlic paste (or crushed garlic and ginger)
1 large tomato
1 1/2 tsp garam masala powder
1 1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
200g paneer, chopped into 1" cubes
Water
Salt


Method :
Wash palak (discard the stems) and boil with ginger in half a cup of water for a few minutes. Allow to cool. Drain the water out but reserve it.

In a deep bottomed pan, heat oil/ ghee. When it's hot, add cumin seeds. Once the seeds splutter, sauté chopped onions. Add crushed garlic and ginger or their paste and sauté till the onions turn brownish. Now add the powders and roast for a couple of minutes. Add chopped tomatoes and sauté for  4 to 5 minutes till tomatoes are cooked. Allow to cool.

Transfer half of this into a blender. Add the boiled palak also into the blender. Blend into a smooth paste. Transfer this back to the earlier deep bottomed pan. Mix the blended paste with the rest of the sautéed onion mixture. Add the reserved water and bring to a boil. Add enough water to get a gravy like consistency. You can also add a couple of tablespoons of milk or cream. Add salt and bring to a boil. Now add the paneer cubes. You can fry paneer before adding. I did not fry. Cook for a few minutes.



Tastes best with rotis / chapatis.





LinkWithin

Related Posts Plugin for WordPress, Blogger...