Your Cooking Coach
Show MenuHide Menu

Tag: paneer

Paneer with Green Beans

May 12, 2019
  • 2 tablespoon ghee or butter
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 9-10 curry leaves, chopped
  • 1 medium onion, chopped
  • 1 inch fresh ginger, grated
  • 1 cup green beans, chopped
  • 1 cup yellow beans, chopped
  • 1 cup paneer, grated
  • 2 teaspoons ground coriander
  • 1-2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the ghee or butter. Add the cumin seeds, mustard seeds and curry leaves. Saute for 30 seconds and add the onion and ginger. Saute on medium heat for 2 to 3 minutes. Add the green and yellow beans and sauté for 2 to 3 minutes. Add the paneer, ground coriander, salt and cayenne pepper. Saute for 3 to 4 minutes on medium heat. Cover with lid for 5 minutes till the beans are soft but not mushy. Check for seasonings and garnish with cilantro.

Creamy Paneer and Peas (Mattar Paneer)

March 11, 2019

This is yummy interpretation of a classic mattar paneer…

2 tablespoons ghee or butter
1 teaspoon black cumin seeds
3 cloves
2 inch cinnamon stick
1 medium yellow onion
4 garlic cloves
2 inch fresh ginger
1 cup tomato puree
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon ground coriander
2 cups paneer, grated
½ cup cream
1½ cups frozen peas
½ cup cilantro, chopped

Transfer the onion, garlic and ginger to a processor and process till finely chopped.
Heat a large frying pan with the ghee/butter. Add the cumin, cloves and cinnamon. Saute on medium heat for 30 seconds. Add the onion mixture and sauté on medium heat, stirring constantly for about 5 to 7 minutes. Add the tomato puree, salt, turmeric, cayenne pepper and coriander and sauté for another 5 minutes. Add the paneer and cream. Bring to a boil and lower heat to a simmer and cook with lid on for 5 minutes. Add the frozen peas, cover with lid and cook for another 5 to 6 minutes. Check for seasonings and garnish with cilantro.

Paneer Cheese Burgers with Cilantro Mayo

July 1, 2018

So, these are perfect for Meatless Mondays! I’ve been meaning to try vegetarian burgers and paneer (Indian cheese) is the perfect thing to use. I grated the cheese and added a lot of yummy flavorings, including, cilantro, mint and dill! So, go get paneer (usually at Whole Foods) or definitely at the Indian store and try these!

  • 1 pound paneer, grated
  • 2 eggs, beaten
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped
  • ¼ cup mint, chopped
  • 3 green onions, chopped
  • 3 garlic cloves,
  • 1 cup grilled or regular frozen corn, chopped
  • 1 to 2 teaspoons salt
  • 1 teaspoon garam masala
  • Mix all the ingredients together and refrigerate it for an hour. Form 6 patties and keep aside.
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 6 slices cheddar cheese

Heat a large frying pan with the butter and olive oil. Brown the patties on both side on medium heat for 4 to 5 minutes each. Place sliced cheese, cover with foil for a minute or two and serve on buns with slices of tomato,  arugula and cilantro mayo.

Cilantro Mayonnaise

  • ¼ cup mayonnaise
  • ¼ cup plain yogurt
  • Juice of half a lime
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • ¼ cup cilantro, chopped

Mix all the ingredients together and serve on buns with the burgers.

 

Mattar Paneer (Peas with Paneer) in Cilantro Sauce

December 14, 2016

A classic made a little different… I love, love cilantro- so I used it as a base for this dish… so, so good!!

  • 1 cup fresh cilantro
  • 2 teaspoons cumin seeds
  • 3 garlic cloves, skin off
  • 6 to 7 scallions, ends cut off and halved
  • ½ cup full fat yogurt
  • ½ cup water
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 2 tablespoons extra light olive oil
  • 12 ounces paneer, cut into 1 inch squares and soaked in warm water (for an hour)
  • 1½ cups frozen peas
  • ½ cup fresh cilantro, chopped

Transfer the cilantro, cumin, garlic, scallions, yogurt, water, salt, turmeric, cayenne pepper and ground coriander to a blender. Blend till a smooth sauce is formed. Keep aside.

Heat a heavy saucepan with the olive oil. Add the cilantro sauce and sauté on medium heat, stirring every couple of minutes, for about 20 minutes. Drain the paneer and add to the sauce. Mix well and bring to a boil, and simmer for 5 to 6 minutes. Add the frozen peas, bring to a boil and simmer for another 5 minutes. Check for seasonings and garnish with cilantro.

Paneer Cheese Burgers with Cilantro Mayo

June 5, 2016

Everyone loves burgers- it is one of my family’s favorite things to eat… especially if they are homemade- your guests and you won’t miss meat at all!! These burgers are made with paneer (Indian cheese) and are packed with protein and flavor…

  • 1 pound paneer, grated
  • 2 eggs, beaten
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped
  • ¼ cup mint, chopped
  • 3 green onions, chopped
  • 3 garlic cloves,
  • 1 cup grilled or regular frozen corn, chopped
  • 1 to 2 teaspoons salt
  • 1 teaspoon garam masala

Mix all the ingredients together and refrigerate it for an hour. Form 6 patties and keep aside.

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 6 slices cheddar cheese

Heat a large frying pan with the butter and olive oil. Brown the patties on both side on medium heat for 4 to 5 minutes each. Place sliced cheese, cover with foil for a minute or two and serve on buns with slices of tomato,  arugula and cilantro mayo.

Cilantro Mayonnaise

  • ¼ cup mayonnaise
  • ¼ cup plain yogurt
  • Juice of half a lime
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • ¼ cup cilantro, chopped

Mix all the ingredients together and serve on buns with the burgers.

 

Palak Paneer (Spinach and Indian Cheese)

March 24, 2015

 

This is the basic palak paneer recipe. I changed it up a bit by adding cilantro and dill to the spinach mixture. It gives it an amazing earthy flavor…

Palak Paneer is cooked in several different ways. Restaurants tend to make it quite rich with lots of butter and cream. In the homemade versions the paneer is fried. I have tried to make mine as simple and healthy as possible. I don’t think there is any need to fry the paneer, soaking it in water makes it very soft and spongy and it absorbs the spinach flavor well. It is a little time consuming but the result is worth the extra work. I grew up with this dish in Delhi, having all different versions of it. I like my mom’s the best and this is very close to hers.
I like eating Palak Paneer with some dal (check out the masoor dal recipe) and roti/naan. Beer goes nicely with Indian food, but since I am more of a wine drinker, I go for a crisp Riesling, Savignon Blanc, Rose or Champagne!

  • 12 ounces Paneer- store bought Indian cheese
  • 1 pound chopped frozen spinach-thawed in the package
  • 4 tablespoons olive oil
  • 2 teaspoons cumin seeds
  • 1 medium onion, roughly chopped
  • 3 garlic cloves, smashed
  • 2 inches ginger, small pieces
  • 1 cup cilantro, roughly chopped
  • 1 cup crushed tomatoes
  • 1 teaspoon coriander powder
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons salt- or to taste
  • ¼ cup half-and-half

Cut the paneer into two inches squares and place in a medium bowl with water to cover the cheese. Let the paneer soak in the water for at least 2 hours. This makes the cheese nice and soft for consumption.
In a large saucepan, heat the olive oil with the cumin seeds. In the mean time blend the onion, garlic, ginger and cilantro into a paste- don’t wash the blender, we will re-use it for the spinach. Once the cumin begins to sizzle, add the onion mixture. Saute this mixture on medium heat for 10 minutes stirring consistently. Then add the crushed tomatoes, coriander powder, garam masala, turmeric and cayenne pepper. Saute for another 10 minutes stirring well. On the side, blend the thawed spinach in the same blender. Add the blended spinach to the tomato mixture and cook on medium heat for at least 15 minutes or till the water (from the spinach) has evaporated. Add the half and half and the drained paneer. Cook for another 10 minutes on low heat with the lid on. Adjust seasoning and serve.

Paneer with Peas

May 27, 2014

This is a yummy paneer recipe with lots of flavor including cumin seeds, ginger and cilantro. I paired it with peas which is a very popular combination- my favorite…

  • 3 tablespoons extra light olive oil
  • 2 teaspoons cumin seeds
  • 1 medium onion, chopped
  • 2 inches ginger, grated
  • ¼ cup cilantro stems, chopped
  • 1 serrano chili, chopped
  • 1 cup tomato sauce
  • 1 pack paneer, grated
  • 2 teaspoons salt
  • 2 teaspoons coriander powder
  • ½ teaspoon cayenne pepper
  • 3 cups petite frozen peas
  • ½ cup cilantro, chopped
  • ½ cup dill, chopped

Heat a large saucepan with the oil. Add the cumin seeds and cook for 30 seconds on medium heat. Add the onion, ginger, cilantro stems and serano. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and sauté for another 2 to 3 minutes. Add the paneer, salt, coriander, cayenne and peas. Saute on medium heat for 5 to 6 minutes. Cover on low for another 5 minutes. Check for seasonings and add the cilantro and dill. Mix well and serve.