Tag Archives: paneer

Food, Kashmir, side dishes

Haakh Tchaman- Kashmiri Cheese and Greens

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The magic of Kashmiri cooking always inspires a smile and a happy tummy. So simple and fragrant served with steaming steamed rice and some pickles. The cheese can be homemade or you can buy a block of Indian Cheese which is pretty readily available in supermarkets now.  I do find the homemade version with organic milk much better and softer.

For the greens, I prefer the leaves called Chinese broccoli but collard green work really well too. Remove the leaves from the stems. If the stems are thick, peel the skin and use the inside, they are packed with flavor

The key flavor enhancer, I find is the use of Mustard oil. You can always substitute with regular vegetable oil. I used a pressure cooking but you don’t have to, it cooks just fine in a regular pot.

Here is the recipe

Ingredients:

  • Collard greens or Chinese broccoli – 2 bunches
  • Indian cottage cheese sliced into 2 inch pieces
  • Cloves 2 pices
  • asafetida – 1/4 Tsp
  • 1 tsp crushed garlic
  • Ground ginger powder – 1 tsp
  • Red chili powder – 1 Tsp
  • Turmeric powder  – 1 tsp
  • Fennel powder – 1 tsp
  • salt to taste
  • 1/2 cup mustard oil
  • 2 cups of water

Directions:

  • Fry the cottage cheese pieces in oil until lightly golden ( not too dark), remove and immerse in warm water. Set aside
  • In a pressure cooker add the same mustard oil and the cloves. Add Asafetida and garlic. Add water and the rest of the spices and bring to a boil. Add Salt to taste
  • Add the greens and pressure cook for 5 mins.
  • Remove the lid and add the cheese.
  • Cooks for 5 – 10 mins until the flavors combine and the cheese is soft.
  • Serve as a main dish or side dish with steaming rice.
Haakh Tchaman with Roganjosh

Linking at Fiesta Friday where co-hosts this week areMollie @ Frugal Hausfrau and Diann @ Of Goats and Greens

Food, Lunch, side dishes

Matar Paneer Curry – Peas and Cheese

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Sometimes the simpler the food the more rewarding for your taste buds.  Visions of many beautiful vegetarian tables with paneer, lentils, and pickles seem to stay with me.  The memories range from restaurants to friends houses after school, to street side travel shacks and many more…..but they are always vivid and connect me to a rich past.

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Growing up our family were big meat eaters…it would not be “food” without lamb or chicken 🙂 However, every now and then we would have a vegetarian day where Paneer would be the showcase.

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When I first moved to the US, store bought  paneer (cheese)  was not an option so making the paneer at home was the only way. Don’t get me wrong, homemade cheese is the best but sometimes a working girl needs a premade handy version so dinner can be cooked at moments notice.

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The local Asian stores now have the most amazing Paneer available so I keep a block in the fridge or freezer for quick dinner situations.

This is a curry, which as always is spicy, tangy, rich, gentle, soft and ever so delicious.

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I have paired it with butter rice, lentils and pickles. Naan or roti would be perfect with the platter.

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Matar Paneer

  • Servings: 4
  • Difficulty: easy
  • Print

A quick and easy matar paneer

Credit: https://foodforthesoul00.com/ 

Ingredients

  • 1 block of Paneer cubed ( I used Nanak Paneer)
  • 1 cup frozen peas
  • 1 large  chopped red onion
  • 2 chopped tomatoes
  • 1 chopped green bell pepper
  • 7-8 garlic cloves – sliced
  • 1 inch ginger – grated
  • 1 tsp Cumin powder
  • 1 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tsp Cumin seeds
  • 1 tsp Coriander powder
  • 1/2 cup yogurt
  • 4 tbsp grapeseed oil
  • Salt to taste
  • Chopped coriander leaves for garnish

Directions

Putting it together:

  • Add 2 tbsp oil to a pan on medium heat and add the chopped garlic cloves,  ginger and  onion into the pan and fry this for a few minutes until the onions start to soften.
  • Add chopped tomatoes and little salt, cover the pan and cook the mixture until the tomatoes have softened.
  • Blend this sauce in a food processor ( there should be any need to add water)
  • Using the same pan  add 2 tbsp oil into the pan on medium heat, add
  • Add cumin seeds and fry for a few seconds until they pop, add turmeric coriander and chili powder.
  • Now you can add the prepared tomato sauce mixture and bring the mixture together.
  • Throw in the cumin powder and a few tablespoons of water and let it cook for a few minutes. Do stir to ensure it does not start sticking
  • Add yoghurt into the sauce and continue stirring.
  • Add the frozen peas and then the paneer cubes
  • Adjust for salt and water for consistency and cover and  cook the curry for  on low heat for about 5 minutes.
  • Garnish with Cilantro and a squeeze of lemon and serve with rice or bread.

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Food

Dum Gobi Paneer ( Cauliflower and Cheese)

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Kashmiri cuisine traces back to centuries of tradition, spices and methods of cooking. While predominantly a meat centric cuisine, the vegetarian dishes hold their own and are unparalleled. History has documented well known saints of Kashmir to have been vegetarian for spiritual reasons.

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The cuisine has evolved over the centuries absorbing influences from settlements and migrations. The flavors and spices of Kashmiri cuisine include dry ginger, fennel, cloves, cinnamon and saffron to name a few.

Dum Gobi Paneer

This particular dish is my version, not very common but most people are familiar with Kashmiri Dum Aloo ( potatoes). “Dum” is a technique that is essentially slow sealed cooking. The cooking vessels can be sealed by using a flour dough between the pot and the lid and placed on hot coals which are also added on the top on the lid. Of course this can also be accomplished in the oven ( just giving you alternatives in case you want to make this while camping :)). I used a even simpler route and used a heavy cast iron pot with strong sealed lid and used low heat on my stove.

 

A little about the spices I have used.

  • Cloves: Dried flower buds that contain antiseptic properties and help in preserving food
  • Fennel Powder: Ground fennel commonly used to flavor sauces and stocks
  • Dry Ginger Powder: Fresh ginger is dried and then ground and has a distinct flavor aside from its healing properties
  • Garam Masala: A mix of dry roasted spices that varies from household to household
  • Asafoetida: a spice derived from the plant Ferula assa-foetida – a very distinct flavor and a pinch is all you need.
  • Turmeric powder: Dried and ground root like ginger. Add the beautiful orange color.

The dish is served with rice ( I have used brown) and a side of Kashmiri Onion Chutney.

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Enough about the history so let’s get to the recipe:

 

Dum Gobi Paneer - Kashmiri

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • 1 Cauliflower head, cut in big florets
  • 1 slab of indian cottage cheese (paneer) about 6-8 pieces
  • 2 red onions finely chopped
  • 1/2 tsp fennel powder (Saunf)
  • 1 tsp turmeric ( Haldi)
  • 1/2 tsp ginger powder ( Sonth)
  • 1/2 red chili powder
  • One pinch of Asafoetida ( optional)
  • 6 cloves
  • 1/2 tsp garam masala
  • Salt to taste
  • Oil for frying and cooking ( I used Avocado oil for frying and then Mustard oil for cooking) Please use a mild flavored oil of your choice.

 

Fry the Cauliflower florets and Cheese separately in oil until lightly browned.

Let the florets drain on a paper towel. Soak the fried paneer in warm water until ready for use.

Use a heavy bottom pan, add a couple of tablespoons of oil, add cloves until they splutter and add the onions

Once the onions are light brown, add the spices, cauliflower and paneer. You can use a cup of the paneer water to add to the pot.

Mix the ingredients, seal the lid of the pot ready well and then leave it to simmer for about 15 mins.

Serve with rice, yoghurt and chutney.

https://foodforthesoul00.files.wordpress.com/2016/05/img_2413.jpgLinking to my favorite party at Angie’s Fiesta Friday co hosted this week by  Loretta @ Safari of the Mind and Linda @ Fabulous Fare Sisters

Food

Saffron Infused Cheese (Paneer) with Onion Gravy

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The sweetness of the onions, the mellowness of the yoghurt, the liveliness of the spices and the fragrance of the saffron…are all a dance on your tastebuds. My love for saffron and wholes spice come from growing up in a cross culture cuisine of North India where the cuisines are decidedly different as you move through the states.

This vegetarian cheese(Paneer) dish actually comes from flavors that are used in meat dishes. You can use homemade cheese which is softer and preferred. I used the block I bought from the local Asian store which is firmer. 

Saffron Paneer with Onion Gravy
Saffron Paneer with Onion Gravy

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Here is what you need:

A block of Paneer ( cheese) cut in cubes ( about 3 cups). Marinated for an hour in a smooth blend of the following:

  • 1/2 cup yogurt
  • 1 tsp turmeric
  • 1tsp red chili or paprika ( paprika will give some color)
  • 1/2 onion crushed
  • 4 cloves of garlic crushed
  • 1 tsp cumin pwd
  • salt

Other Ingredients:

  • 2 tbsp ghee or oil
  • 2 large onions sliced
  • 2 inch cinnamon stick
  • 4 green cardamons
  • 1 black cardamon
  • 4 cloves
  • 4 whole peppercorns
  • 1 tsp turmeric pwd
  • 1 -2 green chillies
  • 1 tablespoon coriander pwd
  • 2 tsp fresh garlic ginger paste
  • a pinch of saffron soaked in warm water

Putting it together:

Let the cheese marinate for an hour. Use a mortar and pestle to crush cinnamon, cardamons, cloves, peppercorns.

Add ghee to a heavy bottomed pan and add the crushed spices. Add the onions and fry everything until soft and browned. Add garlic ginger paste, green chili, turmeric and coriander. Add the marinated paneer and let it all cook until the oil separates on the sides. Add saffron water and turn off the heat in a minute or two.

Serve with rice or naan.

Saffron Paneer with Onion Gravy
Saffron Paneer with Onion Gravy

Food

KASHMIRI TSAMUN (CHEESE IN TOMATO GRAVY)

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This dish is truly a comfort food for me. Immersed in the spices, flavors and memories of the beautiful valley of Kashmir. The spices are what makes it different from many other cuisines and similar cheese and tomato dishes so do pay special attention to the seasoning. The cottage cheese is best if made at home, cut in about 2 inch chunks and pan fried until just about brown on each side. The pieces are soaked in warm water right out of the pan and this is what will make the cheese (panner) soft on the inside.

Here is what you need:

About 5 ripe chopped tomatoes

2 tsp of garlic paste

8 green cardamoms

2 pieces of cinnamon stick ( 2 inches each)

4 black cardamom

2 tsp of tumeric

2 tsp of dry ginger powder ( sonth)

2 tsp of onion paste ( fried onions and that then ground in a processor)

2 tsp red chilis soaked in a cup of hot water

for the red color you can use dry cockscomb flowers poweder or annato seed oil ( or you can skip this)

2 tsp dry mint

1 tsp black cumin ( zeera)

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In a pan add the chopped tomatoes and let them cook down until a puree is formed. Add garlic, cardamoms, cinnamon, tumeric, ginger, onion paste, chili water and 4 cup of water  and let it cook until it gets a sauce like consistency and smells fantastic.

This is when you would add the cockscomb flower powder and then the cheese. Cook for about 5-7 minutes. Add dry mint and black zeera and cook for another 2 minutes.

Serve with rice.

A tip for the leftover sauce: Add boiled eggs the next day to enjoy the leftover sauce.

Food

Matar Paneer with pepper – Indian cheese with peas and pepper

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Quick, delicious and easy to make….

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A chunk of home made or store bought cheese ( paneer) cut in 1 inch pieces

1 tbsp mustard oil

1/2 tsp each mustard seeds, onion seeds and fennel seeds, cumin seeds

a pinch of hing ( asafetida)

10 pieces of curry leaves

1 tsp tumeric powder

1 tsp coriander powder

1 cup peas

1 cup diced green/red pepper

Heat the oil in a heavy bottomed pan and add the seeds. Once the seeds have popped, add the curry leaves and hing. Saute for 30 secs on medium heat and add tumeric and coriander. Add the cheese pieces and fry until coated with all the spices and they turn a little brown. Add pepper and peas ( i used frozen). Let everything cook covered for about 5 – 10 mins. The dish should be dry as in the picture. Garnish with mint and lime juice. Serve with bread or rice. I served it with the Karela roti I have in the earlier postsImage