Paneer Makhni
Paneer or Cottage cheese is a acid set cheese got from cow or buffalo milk. It is a non- aged cheese made by curdling milk, disposing the whey, and collecting the fat, which is paneer. It is a rich source of milk protein. Paneer was introduced to India by the Persian and Afghan rulers in the 16th century, it is said. Paneer is a rich source of Calcium, iron, Mangesium, and also makes one feel full for longer.
Paneer is a savior in many ways than one. Do you agree? You want something easy-paneer to the rescue, or want something special for a get together-paneer to the rescue. Paneer is a regularly stocked item in my fridge. Sometimes I do make Paneer at home also, but that is not very frequent. Makhni gravy is a very subtly flavoured base, and while I have a Dal Makhni on the blog, it is but a must to have a Paneer Makhni or Paneer Makhanwala. A few whole spices make a world of difference in terms of flavour and you get the restaurant effect in the gravy.
In this recipe the idea is to go liberal on the butter to get the perfect taste. In my usual paneer recipes you will find that I would have used either cashewnuts or cream, or even none at all. But this dish has both cream and cashewnuts thus making it special and rich. Something you will want to make for an occasion, or to cook for a loved one.
Since I am a paneer lover you will find many paneer recipes on the blog. Do check them out here– Paneer Khurchan, Palak Paneer, Mava Paneer Curry, Malpua with Gulab jamun mix, Kadai Paneer semi-dry, Matar Paneer, Steamed Paneer Palak Koftas, Kadai Paneer gravy, and more…
Here is the recipe for Paneer Makhanwala-
PREP TIME: 15 COOK TIME: 20 Mins
TOTAL TIME: 35 Mins COURSE: MAIN
CUISINE: NORTH INDIAN SERVINGS: 6
AUTHOR: Rajni Ram
Ingredients to be ground:
Cashewnuts 10-12
Cinnamon 1 inch stick
Cardamom/ green elaichi 3 pods
Javithri/mace 1
Garlic 6 cloves
Ginger 1 inch piece
Tomatoes 3 large chopped
Onion 1 large chopped
Water 1 cup
Other Ingredients:
Paneer 300 gm cubed
Butter 2 tbsp
Fresh cream 1/2 cup
Bay leaf 1
Sugar 1 tsp
Salt as required
Red chilli powder (regular) 1 tsp
Red chilli powder Kashmiri 1 tsp
Garam Masala powder 1/2 tsp
Kasoori methi 1 tsp
Oil for sauteing
Directions: In a pan add all the ingredients mentioned under “ingredients to be ground”, and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides. Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis.
STEPWISE RECIPE FOLLOWS:
1. In a pan add all the ingredients mentioned under “ingredients to be ground”, and cook until the onions are transparent and the tomatoes are mushy. Cool and grind to a fine paste.
2. Now in the same pan, add the butter and let it melt. Add the bay leaf, followed by the ground paste, salt, red chilli powder(both regular and kashmiri), and stir.
3. Cook on medium heat, stirring every now and then. Cover partially and cook until you see the butter releasing on the sides.
4. Now pour 1 to 1.5 cups water to dilute the gravy, add the sugar and stir. Now add the cream, and mix well. Drop in the paneer cubes and let the gravy simmer on low flame for 5 minutes or until the gravy thickens.
5. Finally, add the garam masala powder, and kasoori methi and switch off the flame. Serve hot with Parathas, Pulav, Biryani, Puri or Rotis.
NOTES:
1. The key to the perfect restaurant like taste is the butter, as the name suggests. Be liberal with it.
2. This recipe can be made without onion too. Just skip adding the onions and continue as per directions.
3. I would suggest serving this dish with a subtle pulav , rice or roti to enjoy the flavours of this dish. As it is mildly flavoured.
4. While cooking the gravy, the butter releasing from the sides is a key step. Refer step 3, picture 4.
Here’s how I served the Paneer Makhanwala with a Baby Corn pulav
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo’s Kitchenn has a new post we will mail the recipe to you.
Mint/Pudina Raita
Mint by itself is such a flavourful herb, it heightens the taste of everything else. Since it has a strong flavour it should be used in moderation. Here I have made a Raita(curd sauce) with Mint, which goes well with Parathas, Naans, Kebabs and with any mixed rice variety. The lovely green colour and the minty freshness gets the salivary buds in action. This is a simple recipe and takes under 7 minutes to make if you have all ingredients ready.
Well, one may think why am I blogging something so simple, something that anyone can make. Well, its just to establish the fact that something as simple as a well made Raita can lift the effect of a recipe gone wrong. People trying their hand at cooking for the first time will be encouraged by its simplicity to try cooking more often.
Let’s get to the recipe right away.
PREP TIME: 10 Mins COOK TIME: 5 Mins
TOTAL TIME: 15Mins COURSE: MAIN
CUISINE: SOUTH INDIAN/ SERVINGS: 4
NORTH INDIAN
Ingredients: Author: Rajni Ram
Mint leaves 1/2 a bunch
Green chilli 1(if not hot enough can add one more)
Curd 400 gms
Roasted Jeera powder 1/2 tsp
Salt as per taste.
Directions:
Wash the Mint leaves well and let the water drain. Smoothen the curd( do not beat or whip). Put the Mint leaves, Green chillies, roasted Jeera powder and salt in a blender and give it a good spin. Add about a cup of curd from the 400 gms to the blender and grind to a smooth paste. Now add this paste to the remaining curd and mix well. Put it in the refrigerator until ready to serve. Enjoy the Mint Raita with your meal. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Wash Mint leaves and drain the water.
2. Put the mint leaves(you can put the tender stems too), green chillies, roasted Jeera powder and salt in a blender and blend.
3. Now add a cup of curd to the ground mix and give it a good spin. It should become a fine paste.
4. Add this paste to the remaining curd and mix well. The Mint Raita is ready. Put it in the refrigerator until ready to serve.
Notes:
1. You can temper the raita with mustard and jeera if you wish. I haven’t done it, as I think the Mint by itself is enough.
2. You can add grated Cucumbers, Carrot or finely chopped onion or Boondi to this raita.
3. This Raita can also be used to soak Dahi Vadas.
If you tried this recipe and liked it, comment below. Would love to hear from you.
Lauki Kaddu Ke Kofte
LAUKI-KADDU KOFTA’S(BOTTLE GOURD AND PUMPKIN KOFTAS)
Usually, these Koftas are made individually as either Lauki Koftas or Pumpkin Koftas. In a moment of experimentation, I thought why not combine the two, and I don’t regret the result at all. The sweetness of the Pumpkin was well balanced by the Lauki, and I must say it was an ideal wedding between the two.
Let’s get to the recipe right away.
PREP TIME: 20 Mins COOK TIME: 15Mins
TOTAL TIME: 35 Mins COURSE: MAIN
CUISINE: North Indian SERVINGS: 4
Ingredients for Koftas AUTHOR: Rajni Ram
Lauki( Bottle gourd) shredded 2 cups
Kaddu(Pumpkin) shredded 1 cup
Besan(Gram flour) 1/2 cup (You can add more Gram flour for tougher Koftas)
Coriander(dhania) powder 1.5 tsp
Turmeric powder 1tsp
Red chilli powder 1tsp
Salt as per taste
Green chillies 2 finely chopped
Ginger 1 inch piece finely chopped
Coriander leaves few sprigs finely chopped
Oil for frying Koftas
Ingredients for the gravy:
Onion 2 large chopped
Tomatoes 4 medium-sized chopped
Ginger garlic paste 1/2 tsp
Green chillies 2
Cashewnuts 8-10
Salt as per taste
Red chilli powder 1.tsp
Coriander(dhania) powder 2 tsp
Fennel(saunf) powder
Turmeric powder 1 tsp
Jeera/Cumin 1tsp
Elaichi/Cardamom 2-3 pods
Bay leaf(Tej patha) 1
Cloves 2
Garam Masala Powder 1/2 tsp
Oil for deep frying Koftas
1 Tbsp oil for sauteing the onions and tomato
Cream 1 Tbsp(optional)
Method for making Koftas:
Combine the grated Lauki and Pumpkin and add all the dry ingredients including the Besan. The moisture in the vegetables is enough for formating the Koftas. Try not to add any water. Heat oil in a Karahi and when hot, reduce the flame to medium and drop the batter with a spoon, or shape them with hand and drop it in oil carefully. Fry until golden brown and repeat the same for all the batter. Put the fried koftas on absorbent paper for the oil to blot. Set aside.
Method for gravy:
In a Karahi take 1 tbsp oil and heat it. Add all whole masalas one by one, fry for a minute and add onion and saute until a nice brown, add the Tomatoes, cashew nuts, and salt and saute further until the tomatoes turn mushy.
Cool the onion-tomato mixture and grind it in a processor until smooth.
In the same Karahi add 1 Tbsp oil and heat, pour the paste when the oil is hot, and stir nicely. Add all the powdered spices and mix well. Cook until oil is released. Now add 1 cup water, adjust consistency, and let it boil. When it starts getting thick again, sprinkle the Garam masala and put off the stove and add the cream(this step is totally optional). To serve arrange the Koftas in a dish and pour the prepared gravy over it, decorate with finely chopped coriander leaves and enjoy with Rotis, Chapati, Naan, Phulkas.
Bon Appetite!
STEPWISE RECIPE FOR KOFTAS FOLLOWS:
1. Assemble ingredients.
2. To the grated Lauki and Kaddu add salt followed by all the spice powders mentioned in Kofta Ingredients.
Add the Besan/ Gram flour too and combine nicely. Don’t add any water, the moisture in the vegetables will do.
3. Heat oil in a Karahi, shape the Koftas or drop them with a spoon carefully into the oil and fry them to a golden colour.
4. Put them on an absorbent paper and keep aside.
STEPWISE RECIPE FOR GRAVY FOLLOWS.
1. Heat oil in a Karahi and add Jeera/ Cumin. As they splutter add the chopped onions and ginger-garlic paste. ( you can add the whole spices too in the oil if you don’t want to chew on them while eating) . Add the 2 whole chillies too.
2. Saute well until the Onions start turning brown and add the chopped Tomatoes and Cashewnuts to this. Stir well and cook until Tomatoes break and turn mushy. Leave to cool.
Transfer to a blender and puree it.
3. Now take 1 Tbsp oil in a karahi and add the Jeera and whole spices mentioned in Gravy preparation.
( please don’t add again if you had while sauteing the Onion tomato mixture). Once they turn aromatic put in the onion-tomato puree and stir well. Keep stirring for a few minutes.
4. Stir the gravy nicely and add all the spice powders mentioned in the Gravy ingredients. Cook for 2 mins and add 1.5 cups of water. Let it come to a boil and the gravy will start thickening. At this stage add Garam masala powder and put off the stove. Add the cream now and give a gentle stir( this step is optional).
5. Assembly of Koftas and Gravy- In a flat dish arrange the Koftas and pour the gravy over them. Decorate with finely chopped coriander leaves and serve with Rotis, Phulkas, Naan.
I have served them with hot phulkas.
NOTES: 1. The moisture in the vegetables is enough for forming the Koftas.
2. If you choose to add the whole spices to the onion-tomato mix, you can consider straining the puree, to get rid of any unground spice.
3. If you are adding all whole-spices together to the oil directly, after making the gravy you can fish them out with a spoon if you don’t want to chew on them.
If you try out this recipe, please comment below. I would love to hear from you.
