PANEER DIL BAHAR

Serves: 4

Ingredients

Paneer (cottage cheese, cubed) ..........................................................................250 gm

Ghee (clarified butter) 3 tbsp

Ginger, finely chopped 1 pc

Chilli, green, slit lengthwise 1

Tomato, pureed 1 cup

Cardamom, crushed 2

Bay leaf 1

Fresh cream, beaten 1 cup

Cashew nut, paste 3 tbsp

Salt 1 tsp

Cumin seeds ½ tsp

Turmeric powder ½ tsp

Chilli powder, red ½ tsp

Garam masala ¾ tsp

Coriander powder 2 tbsp

Coriander leaves, finely chopped 2 tsp

Yoghurt 2 tbsp

Sugar A pinch

Milk ¼ to ½ cup

Method

Heat 2 tbsp of ghee in a pan, add cumin seeds, ginger, green chilli and cardamom. Add the tomatoe puree and turmeric; cover and cook for 5-6 minutes. Add yoghurt and cashew nut paste. Cook for 3-4 minutes, or till the oil separates. Add salt, red chilli powder, coriander powder, garam masala and sugar. Add the paneer pieces and enough water to make a thick gravy.

Before serving, heat the gravy, add milk and cream, mix well and cook for 2-3 minutes. Garnish with coriander leaves; serve hot with butter naan.

PANEER PICKLE MASALA

Serves: 4

Ingredients

Paneer, cubed, 2/2 squares 400 gm

Capsicum, yellow, diced ½

Capsicum, orange, diced ½

For the gravy:

Fennel seeds, mustard seeds, fenugreek 
seeds, mixed 1 tbsp

Oil 2 tbsp

Ginger, paste 1 tbsp

Red chilli, paste 2 tbsp

Yoghurt 1 cup

Kasoori methi (Fenugreek leaves,
dried) ¼ tsp

Mango pickle, chopped 2 tsp

Turmeric powder ½ tsp

Garam masala, powder A pinch

Coriander leaves, chopped 1 tsp

Salt To taste

Method

Cut the paneer and capsicum; keep aside.

For the gravy, heat oil, add tempering, 
ginger, chopped coriander leaves and red 
chilli paste.

Add yogurt and all powered spices.

Mix paneer and peppers, and add salt and the fenugreek leaves. Cover with lid and simmer for 7-8 minutes. Before serving, add the chopped mango pickle and garam masala powder. 
Serve hot with chapattis.

PINEAPPLE PANEER MALAI

Serves: 4

Ingredients

Pineapple, tinned, cubed 1 cup

Paneer, cubed, grilled with oil 200 gm

Cashew nut, paste ¼ cup

Sugar 1 tsp

Tomato, chopped 1 cup

Cream, fresh ½ cup

Pepper, white 1 tsp

Tomato, puree 2 tbsp

Chillies, green, vertically cut 2

Butter 2 tbsp

Ginger, julienned 2 tbsp

Sweet corn ½ cup

Fenugreek, leaves, finely chopped 2 tbsp

Method

Mix the cashew nut paste and fresh cream. Heat butter in a pan; add ginger and green chillies, and fry.

Add the cashew-cream paste and blend. Add pineapple, sweet corn, tomatoes and stir till it’s cooked.

Mix grilled paneer, tomato puree, salt, sugar and pepper. Stir and cook for five minutes; add chopped fenugreek leaves. Stir fry for a minute and transfer to a dish; garnish with fresh cream. Serve hot with parathas.