I’ve been lazy about posting this one, and I have no excuse. This is the most emailed recipe in my list, so it only makes sense that I put it up. This recipe is very easy and equally tasty. One ingredient that I highly recommend is Kitchen King Masala by MDH. It’s usually available at all Indian grocery stores. It’s not exotic or anything, I just happened to discover it later than others. It gives the curry a north indian-ish flavor that’s so elusive to us Southies!
If anyone can think of a more interesting name, let me know! It’s not Shahi Paneer since that has tomatoes and this one doesn’t. I couldn’t come up with anything else!
If you’re feeling adventurous, try making your own paneer! I promise you, it’s not difficult at all, just requires time. This is my recipe for flavored paneer - Green Chilli & Coriander Paneer.
- Paneer - 2 cups, cubed
- Oil - 1 tsp + 1 tsp + 3 tsp
- Onion - 1 large, chopped into big pieces
- Poppy Seeds - 2 tsp , optional if you don't have them
- Cashwenuts - 15
- Garlic - 2 pods, crushed. ( do NOT add ginger)
- Cinnamon - 1
- Coriander seeds - 1 tsp
- Green chilly - 1, or 2, depending on spice level
- Red chilly - 1, or 2, depending on spice level
- Yogurt - 3/4 cup
- Kitchen King Masala - 2 tsp OR 1 tsp Garam Masala
- Cumin seeds - 1 tsp
- Salt - to taste
- Cut the paneer into cubes. Coat a thin layer (1 tsp) of oil on a pan, or use cooking spray and lightly pan fry till the sides are golden brown. Don’t deep fry – it gets rubbery and loses its softness. Set aside.
- Heat 1 tsp oil and add the chopped onion. Stir fry for a minute or two. Add 1/2 cup of water, close the lid, let it steam and cook until the onions turn transparent.
- In a blender, finely grind the poppy seeds for a minute or two. Add garlic, cinnamon, green & red chillies and coriander seeds to a paste.
- By now the onions should have finished cooking. Take the onions out, cool for a few minutes and save the water in a little bowl (I did, it tasted nice. If u don’t have the patience, don’t bother). Add the onions (CAUTION : HOT) and cashew nuts to the paste in the blender and grind.
- In the same pan, heat 3 tsp oil, add the cumin seeds, let it sizzle and then add the paste from the blender.
- Fry the mixture well. It will start sputtering so be careful. It won’t turn brown but will look continue to look white. Once it starts sticking to the bottom and when oil starts rising to the top, you will know it has fried well.
- Add the yogurt and cook. Add the water from the onions or if u haven’t saved it, 1/2 cup of water – just enough till u get a nice medium thick consistency. Boil for a couple of minutes.
- Add Kitchen King or garam masala and salt. mix well.
- Finally, add the fried paneer. Simmer for 5 minutes.
- Serve with rice / roti / naan bread! Enjoy!