Spinach, Pea and Paneer Curry

So today I decided to put two famous paneer curries into one.

Palak and matar paneer reinvented and super tasty. Using fresh spinach adds such a rich flavour. I can’t wait to delve in!

INGREDIENTS 

1 red onion chopped

1 tin tomatoes crushed 

2 cloves garlic minced

1 tsp ginger

1 tbsp oil

Pinch of asofoetida

Pinch of Mustard seeds

Pinch of Cumin seeds 

Little dried chilli flakes

1 star anise 

1 tsp cumin & coriander powder

1/2 tsp turmeric powder

Salt to taste 

1 tsp garam masala

1 tsp dried mango powder

I block paneer cubed 

1 bag fresh baby spinach pureed 

1 cup frozen peas

METHOD 

Heat the oil on a medium heat in a large saucepan with the mustard, cumin, chilli flakes, asofoetida and star anise. Once the seeds start to sizzle stir in the chopped onion, garlic and ginger

Reduce the heat to slow.  Add the tomatoes with the rest of the spices 

Combine and cook for 5 minutes. Place the paneer into the tomato base, cover and cook for 15 to 20 minutes stirring occasionally 

Last thing is to add the pureed spinach and peas. Cook off for a further 10 minutes and your curry is ready to eat!

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Paneer In Urad Daal

Paneer and black gram split lentils, I was yet to combine in a dish, so yesterday was the day. I was extremely pleased with the result as I managed to get a mushy daal with bags of flavour. It tasted very similar to a daal makhani, as the paneer provided the wonderful creamy feel and flavour

Ummm…I was in heaven! I’m sure you all will love it too, guaranteed!

INGREDIENTS

1 cup cubed paneer
1 cup split urad, white split gram lentils
½ tsp soda bicarbonate
¼ tsp turmeric
Boiling water
1 tbsp sunflower oil
½ tsp mustard seeds
1 onion diced finely
1 tomato chopped
1 tsp garam masala
2 tsp dried cumin & coriander powder
Salt to taste
Lemon juice to taste
½ cup tomato passata/crushed tomato
Fresh coriander optional

METHOD

Boil the urad daal with the bicarbonate of soda and turmeric until soft and mushy. Once cooked leave aside

In a large non stick saucepan, heat the oil and mustard seeds on a medium heat.  Fry off the onion and fresh tomato

Add all the spices and stir fry for a couple of minutes

Pour in this tomato passata, along with the cooked daal and its water.  Gently place in the cubed paneer into the saucepan

Simmer through on a low heat for 20 minutes or so, stirring occasionally

Garnish with fresh coriander and serve with freshly made hot chapatis

Peppered Paneer With Peas

My husband keeps buying paneer! Maybe it’s a big hint for me to make him some. So on Saturday, I decided to make a paneer curry! This time I made the pepper the star of the show and it really adds a gentle warmth to the curry. There are still two blocks of paneer, so I’m sure you all will be seeing another paneer incorporated recipe here this week

I hope you enjoy this version…Take care and have a lovely day friends! Much love D x

INGREDIENTS

1 red bell pepper chopped
250g panner cubed
2 cloves garlic crushed
1 green chilli finely chopped
½ tsp ginger paste
1 onion sliced crescents
1 small green bell pepper sliced strips
1 cup frozen peas
200g tomato passata
1 tbsp sunflower oil
¼ tsp mustard seeds
¼ tsp cumin seeds
Salt to taste
¼ tsp turmeric powder
1 tsp coriander and cumin powder
1 tsp shahi paneer masala

METHOD

Heat up the oil in a medium non stick saucepan along with the mustard and cumin seeds. Once they start to pop throw in the the red bell pepper with the garlic and ginger paste. Stir fry on a medium for a couple of minutes

Gently pour in the tomato passata with all the spices and seasoning. Stir, cover and cook through on a slow heat for 5 minutes

Place in the cubed paneer and mix well, ensuring all the tomato masala is coating the paneer. Mix in the onion and green pepper with the chilli. Cover and cook for 10 minutes.

Stir in the peas and cook for a further 10 minutes. Serve with some naan bread

Paneer Shashlik Masala

My husband absolutely adores paneer! He loves to eat it, prepare it and to cook it. So what better than to have a guest post recipe from him. He made this awesome masala yesterday for his birthday. I feel if you like something so much, automatically you’re able to make it soo well. This is extremely true for my husband!

He didn’t make it too spicy! knowing that our 3 year may want some, because he loves it too! and he was right… He nearly gobbled up EVERYTHING and we hardly got any! Lol 😉

So please be sure, if you have children, MAKE MORE!!! We’ve learn that for next time!!

Happy Birthday Honey! Your birthday cake is about to me made! Much love, D x

INGREDIENTS

1 green bell pepper diced
1 onion diced
250g paneer cubed
Handful of chopped coriander
1/2 tsp smoked paprika
1 tsp dried coriander
Pinch of toasted cumin seeds
5 tbsp natural yoghurt
3 tsp tikka masala paste

METHOD

Put all the ingredients into a large bowl

Mix the tikka masala and yoghurt together

Pour over the ingredients and combine so that all the paneer, onion and pepper is covered

Cover and place in the fridge for 2 hours to marinade

In a large deep frying pan, warm up 1 tsp sunflower oil on a medium to slow heat. Cook the paneer through. This may take up to 10 minutes or more. Stirring occasionally

Once the paneer is soft and hot all the way through you are ready to devour

Serve up on a flatbread bread of your choice. We had a kidney bean curried flatbread I had made during the day

A Funky Friday Curry…

I’ve been experimenting in the kitchen again!..Today I bring to you a Funky Fiesta Friday curry and will be sharing it with you all as well as taking a massive saucepan over to Angie’s Fiesta Friday Party

I have never combined fresh leeks with these sweet looking baby button mushrooms but I knew the flavours would just fuse together.  The paneer adds a touch of luxury to the already lovely combination.  This curry was a hit in our family and I really hope you all enjoy it.

I have an original flatbread recipe coming up that will work wonders with this curry…til then have a gorgeous weekend and take care! Much love, D x

INGREDIENTS

250g grated paneer
2 leeks sliced finely
150g baby button mushrooms
2 cloves garlic minced
½ tbsp olive oil
½ butter
1 tsp ground coriander and cumin
¼ tsp turmeric
¼ tsp chilli powder
1 tsp garam masala/paneer masala
150g crushed tomato passata
Salt to taste
Fresh lemon

METHOD

● Heat the oil and butter in a medium saucepan on a low heat.  Throw in the mustard and cumin seeds, once they start to sizzle, add in the leeks and garlic.  Sauté for a few minutes until the leeks soften

● Season with the spices and salt.  Put in the mushrooms and combine ensuring the mushrooms are covered in the masala oil

● Cover and cook for 5-10 minutes.  The mushroom will release its own delicious juices, pour the passata in and stir.  Simmer on a low heat for a 8-10 minutes

● Scatter in the grated paneer. Pour a little water to keep moist and slowly mix so that all the paneer is covered in the tomato base

● Cover and cook on a low heat for 8-10 minutes.  Squeeze in some fresh lemon juice to taste

Our Dinner Tonight, in Pictures

Bright Broadbean & Paneer Curry

“Paneer please Mummy?!” is very much a question I hear alot!  So I gave in to my little one but had to add some goodness in also.  Broadbeans seemed perfect.  They add an earthiness to this curry along with the tang from the tomato and sweetness from the red onion.  You can make it as spicy or mild as you like by adding or removing spices and chilli. 

A very bright and colourful curry that will end your day on a really happy note.  Once again a quick and simple recipe to be enjoyed in no time at all.  Hope you all are having a splendid day! See you soon! Much love D x

INGREDIENTS

225g paneer sliced into thin chunks
1 cup frozen broad beans
1 red onion sliced
1 large tomato chopped
2 garlic cloves minced
1 chilli finely chopped
1 tbsp olive oil
⅓ tsp mustard seeds
⅓ tsp cumin seeds
Pinch of asafoetida
¼ tsp sugar
100g crushed tomato passata
⅓ tsp turmeric powder
2 tsp coriander & cumin powder
2 tsp shahi paneer powder/garam masala
1 tsp salt or to taste
Boiling water
Lemon to taste

METHOD

• In a large saucepan, heat the oil with the mustard, cumin seeds and asafoetida

Once the seeds start to pop and sizzle, add in the onion, garlic, tomato and chilli. Reduce to a low heat and sauté for a few minutes, stirring occasionally

• Pour in the passata, throw in all seasoning and spices.  Mix well, cover and cook for 5 minutes

• Add the paneer and broadbeans, combine well.  Pour in a little boiling water to give a more saucy base

• Cook and cover on low for 15 minutes.  Finally squeeze in some lemon juice. Serve with soft naan and fluffy rice

Coriander Paneer and Jeera Rice

Thank you dearest Sam @ Tea and Sesame for making my coriander paneer alongside SJ’s @ Cooking With SJ jeera rice dish. I’m really honoured xxx

tea and sesame

Coriander Paneer and Jeera Rice

This isn’t the first time I’ve made Dimple’s recipe for Coriander Paneer Curry but this time I’m trying it out with a SJ’s Jeera Rice.

Coriander Paneer

The base sauce for this curry is so simple! All ingredients are blitzed in the blender and cooked through then the paneer then left to simmer and soak up the lovely spices. I added a little yoghurt as I was a little heavy handed with the chilli!

Cumin Rice

I  made this rice using the ‘absorption method’ as this is the way I learnt to cook rice. It results in the rice being a little more sticky but that’s the way I like it. The mild fragrance from the spices gives the rice a gorgeous flavour, enough to make you want to eat the rice just on it’s own! It’s my first time cooking rice in this…

View original post 118 more words

Coriander Paneer Curry

I make paneer in many ways but have not made one draped in a zinging coriander and peppery marinade. This curry turned out to be a refreshing change to a tomato base paneer curry which is extremely common in Indian restaurants.

Blending all the main sauce ingredients together including the spices and seasoning before cooking, really adds an oomph to this dish! You’ll be surprised to know that I very much am an artist at work whilst cooking and this dish was the result of a bit of colour, texture and as much flavour as I could find to complete the final dish! I work with what I have and go with the flow! This is one thing I am absolutely loving about making up my own recipes.
Now that I have started, I just can’t stop!

INGREDIENTS

250g paneer diced
1 tbsp sunflower oil
40g fresh coriander
1 green/yellow bell pepper chopped
1 large tomato chopped
2 cloves garlic
1½ tsp coriander & cumin powder
½ tsp red chilli powder
⅓ tsp turmeric
2 tsp shahi paneer masala
1 tsp garam masala
Salt to taste
⅓ tsp mustard seeds
Tomato passata/puree for colour optional
Squeeze of fresh lemon juice

METHOD

• Put all ingredients apart from the paneer, oil and lemon juice into food processor and blend until you have a marinade type of paste

• Heat the oil in a medium saucepan along with the mustard seeds, once they start to sizzle and pop, gently pour in the coriander paste and stir well

• Cover and simmer on a low heat for 6-8 minutes and then drop in the paneer cubes

Make sure all the paneer is coated in the masala paste

• To add a bit of colour stir in a little tomato puree or passata and then simmer again on a low heat for a further 15-20 minutes, until the paneer is soft and succulent

• Finally squeeze over a little fresh lemon juice and serve with some naan bread

Heavenly paneer in every mouthful!

A special request from my friend Bhavna ~ she asked me a while ago for my mattar paneer recipe and yesterday it happened to be her birthday and I made it in the evening. Shame I couldn’t eat with her but thought of her on her special day.

We’ve come a long way from working together and planning to have lunch together whilst at work in our very small cubby hole of a staff room! We would treat ourselves to burger and chips and chat about lifes little and big things! Those were the days!!! It’s been a while since I’ve seen you my friend but your very much in my thoughts. Hope you enjoy this dish and have many more wonderful birthdays to come, lots of love D xxxx

Also a quick hello to my sister-in-law who had the fantastic idea to grate the paneer in this recipe, thank you! I’m just loving how we learn from one another!

INGREDIENTS

200g paneer grated
3 cups frozen garden peas
60ml tomato passata/crushed tomato
1 medium onion finely chopped
3 garlic cloves crushed
½ tsp grated fresh ginger
1 green chilli chopped finely
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of asafoetida
2 tsp coriander and cumin powder
¼ tsp turmeric powder
⅓ tsp garam masala
¾ tsp salt or more to taste
1 heaped tsp shahi paneer masala
squeeze of fresh lemon juice
½ cup of water
Handful of chopped fresh coriander
1 tbsp sunflower oil

METHOD

• Heat the oil in a large non stick saucepan along with the mustard,cumin seeds and asafoetida. Once the mustard seeds start to pop gently mix in the onion, chilli, garlic and ginger and stir fry on a low heat

• Once the onion starts to brown off pour in the tomato passata and stir well. Add all the dry spices and seasoning and combine well. Cover and simmer on a low heat for 6-8 minutes

• Carefully place the paneer into the tomato base and mix in gently as not to avoid it mushing

• Once the paneer starts to cook it will absorb the moisture so pour in water and stir. Cook on a low simmer for a few minutes and then stir in the peas

• Cover and simmer for a further 10-15 minutes, check seasoning – you may wish to add a little more salt and paneer masala to boost the curry. If it still lacks moisture add a little water too

• Garnish with fresh coriander and serve with an Indian bread of your choice