Paneer Pistachio Gravy

Paneer Pistachio Gravy

Ingredients:
Paneer: 250gms
Pista: 8-10 (soaked in water)
Cashewnut: 5-8
Poppy seeds: 1tsp
Cardamom: 3
Cinnamon:1/2 inch
Milk: 100 ml
Onion: 1 large
Tomato: 3 medium
Garlic paste: 11/2tsp
Ginger paste: 1tsp
Green chillies: 3
Red chilli powder: 1tsp
Coriander powder: 11/2tsp
Paprika: 1/2tsp
Salt
Sugar: 1/4tsp
Oil: 2tsp
Ghee: 2tsp

Method:
Heat oil in a pan, add the finely chopped onion, tomato, garlic & ginger paste. Saute' till  it becomes mashy.
Cool & grind it with half a cup of water. Soak the pistachios in warm water & peel the skin.
Soak the pistachios, cashewnuts, cinnamon, poppy seeds & cardamom in milk.
Grind the soaked ingredients along with  milk to a smooth paste.
Heat ghee in a pan, add onion tomato paste (be careful it will splatter).
Saute' for sometime. Keep stirring to avoid sticking to the pan.
Add red chilli powder, coriander powder, salt & paprika powder.
Add the pistachios paste. Saute' for sometime.
Adjust the consistency of the gravy by adding some milk or water.
Add the finely chopped green chillies, paneer pieces & sugar. Cook for 2-3 more minutes.
Serve hot with chapathis.

Paneer Chettinad Gravy

I am a great fan of paneer. I get paneer from indian stores, so buy a lot & freeze them.
I keep trying new dishes with paneer. This dish turned out very tasty. It was a perfect side dish for chapathi.

Paneer Chettinad Gravy

Ingredients:
Paneer: 250gms
Onion: 2 medium size
Tomato: 3 small size
Red chilli: 2-3
Coriander seeds: 2tsp
Cinnamon: 1 inch piece
Clove: 2
Fennel seeds: 1/2tsp
Cashew: 5
Poppy seeds: 1tsp
Salt
Oil: 4tsp

Method:
Cut the paneer into small cubes.
Peel, cut the onion into four pieces.
Boil the onion & tomato in 2 cups of water. Cook till the tomato skin cracks. Allow it to cool & peel off the tomato skin.
Heat oil, add red chillies, coriander seeds, cinnamon, clove, fennel seeds, cashew & poppy seeds. Saute' for a few minutes & grind along with onion & tomato.
Heat 3tsp oil in a pan add the ground paste (be careful it may splatter).
Add 2 cups of water, once it boils add the paneer pieces & cook for few minutes.
Serve hot with chapathis.

Paneer Capsicum Curry

I was wondering what to prepare for side dish. I remembered the stock of paneer in the freezer. I decided to prepare some dish with paneer. My hubby wanted some snacks for the evening.
So decided to prepare paneer pakora & the remaining I used for making the curry.

Paneer Capsicum Curry

Ingredients:
Paneer: 300gms
Garlic paste: 11/2tsp
Ginger paste: 1tsp
Red chilli powder: 1tsp
Jeera powder: 1/2tsp
Vinegar: 1tsp
Corn flour: 2tbsp(mixed in 2tbsp water)
Rice flour: 2tbsp
Salt
Onion : 3 medium size
Tomato: 1 medium size
Green bell pepper: 1
Green chillies: 4
Oil : to deep fry

Method:
Cut the paneer into small cubes.
Add garlic paste, ginger paste, red chilli powder, jeera powder, vinegar, corn flour, rice flour & salt.
Marinate the paneer pieces in the above marinade for 30 minutes.
Heat oil in a pan & deep fry these paneer pieces until golden brown. Drain onto a kitchen towel.
This is PANEER PAKORA.

In a pan add 2tsp oil add finely chopped onion, finely chopped tomatoes, finely chopped green chillies & saute' for a few minutes.
Add the left out marinade & 1-2 cups water. Allow it to boil  then add fried paneer pieces & then the capsicum pieces.
Add salt, cover with a lid & cook for few minutes. Do not over cook the capsicum.
Serve hot with chapathis.