paneer curry with methi leaves

I don't experiment much with panner most of the time its matar paneer or chili paneer bust since I had methi leaves in the fridge i thought of using it with cottage cheese.

paneer with methi leaves

Recipe name paneer with methi
ingredients
cottage cheese 300gm
half cup chopped and clean fresh fenugreek leaves
curried paste of onion tomato ginger garlic
salt as per taste
oil to cook
cashew half cup soaked in water
preparation
for the curried paste 
one big onion chopped coarsely
two tomatoes chopped coarsely
two garlic clove
one tbsp chopped ginger
masala powder as per taste - coriander , red chili powder, turmeric and garam masala
i usually sprinkle it
heat oil in wok add pinch of asafoetida and one tsp of cumin seeds let it splutter
add chopped onion and keep frying till it turns brown
add garlic ginger followed by tomato once must add powdered masala and salt
once  oil is seen aloo the sides remove from flame and let it cool.
make a smooth paste of this and keep aside
make paste of cashew and mix with curried paste
fry the cubed cottage cheese and keep aside
fry chopped methi leaves and keep aside.
in the same wok return the curried paste and add cottage cheese and methi leaves
keep stirring and slowly add water for gravy
let it simmer for few minutes
serve warm with chapati

weekend cooking - Palak Paneer

This post is again a  weekend story which was again harried one  becuase Advay was down with the flu bug so after  closing all the windows so that he is not exposed to the breeze I tiptoed in the kitchen thinking of preparing the palak paneer curry, as in anticipation of the weekend I had prepared the paste of spinach and kept it in the fridge ya doing this makes life easy specially on weekends so while the curry simmered and the panner was taken out of the freezer to be thawed I prepared chapathis no side dish no salad  this frugal meal of saag paneer and chapathi satiated us like anything :-)

Recipe Name Palak Paneer /Saag Paneer /Cottage cheese cooked in curried spinach sauce 
Recipe source kitchen experiement 
Ingredient 
One whole pack of spinach
250 gm cottage cheese cubes
for the curry 
onion two choped coarsely into four pieces
ginger half inch
garlic clove five
tomato one chopped coarsely
salt as per taste
one tsp each of red chili,coriander and turmeric powder
cumin seeds half tsp,
pinch of asafoetida
for the tempering
ghee one tsp
cumin seeds half tsp
asafoetida one fourth tsp
dried red chili crushed two
Preparation
-boil water in a sauce pan and once the water is boiling add spinach leaves
cook the spinach leaves till they are tender ,drain the water and let it cool
prepare paste of the spinach leaves and keep aside .
-thaw cottage cheese cubes by keeping them in a bowl of water
- make coarse paste of onion ginger and garlic
- make paste of tomato and mix red chili,coriander and turmeric powder
Procedure 
heat oil in non stick wok add cumin seeds and asafoetida and let it splutter
add the onion ginger garlic paste and keep stirring till it starts becoming brown
add the spiced up tomato paste and stir till oil is seen on the sides
add the pureed spinach and salt and let it simmer for 10 minutes
Before serving
add the thawed cottage cheese to cooked spinach puree
mix thoroughly add one tsp of garam masala powder
in another small pan heat one tsp of ghee once warm
add half tsp of cumin seeds,dried red chili one crushed and pinch of asafoetida
pour the tempering on the cooked sag paneer
serve warm with chapathis

.and the next day baked pizza with the same curry as I had the dough ready in the freezer ya life becomes easy if you have some curry ,pizza dough and cheese specially on the weekends

this is what I did - smeared the curry sauce on the base crumbled cottage cheese few slices of onion and tomato and topped it with mozarella cheese thats all :-)

Thats all friends,wish you all happy week ahead
take care and happy blogging

Winter memories and Matar Paneer Curry,....

Winters remind me of  Posta Halwa prepared by my mom
Spicy Chicken Curry prepared at our home every weekend
Warm Bowl of Gazar Halwa slowly cooked on Angeethi
and fresh green pea straight from our farm
Because there was a time when green pea was available only during winter,i remember Dadi used to stock green peas and tomatoes ,those were the days.Sharing with you all simple and flavourful curry ,my all time favourite :)

Recipe name Matar Paneer
Recipe source kitchen experiment
Preparation time one hour
Cooking time 30 mins
Ingredient
One cup cottage cheese
paste of two onion ,two garlic and one green chili
pearl onion five
paste of one tomato
green pea one tbsp
salt as per taste
oil to cook
red chili powder half tsp
turmeric powder pinch
cumin seeds half tsp
coriander seed one fourth tsp
black pepper four
clove three
kabab chini four
Preparation
Shallow fry cottage cheese and keep aside
shallow fry pearl onion and keep aside
Procedure
Heat oil in non stick wok,once hot lower the flame
add the whole seeds which are underlined above
let them splutter ,add onion ,garlic and green chili paste
keep stirring till onions start changing their colour
add tomato paste ,red chili and turmeric powder
followed by salt.
keep stirring till oil is seen along the sides.
add pearl onion and let it simmer for few minutes
add requiered amount of water for the gravy
once the gravy thickens add pea and cottage cheese
let it simmer for five minutes
serve warm garnished with coriander leaves.

another version blogged here
linking this post to Winter warmers event on at The Veggie Hut.
do check out Ganesha on Canvas,.:-)
thats all friends,cee you all soon
wish you all happy weekend