Kadai Paneer Instant Pot

This is a very yummy and easy dish to put together in no time. I have adopted the technique of cooking everything in one pot under pressure as OPOS and applied to the IP.
You can check my other paneer, non IP posts HERE

This dish is inspired by OPOS kadai paneer. Recipe source:From Here

• 1 green bell pepper, deseeded & cut in chunks
• 1 red bell pepper same as above
• 1 carrot peeled & sliced
• 2 roma tomatoes deseeded & cut in chunks
• 1 small red onion cut 
• 1 -2 green chilli slit lengthwise
• 1/2 block of store bought paneer cut into small cubes
• 1-1.5 tsp salt to taste
• 1 tbsp oil
• 1 tbsp tomato ketchup
• Cilantro

Spice mix

• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp kasoori methi crushed in ur palm
• 1 /2 tsp turmeric powder
• 1 tsp ginger garlic paste/ powder
• 1 -2 tsp red chili powder ( depending on taste)

Go

• In a bowl add the spice mix, paneer. Toss them well till the spice mix coats all the paneer. Set aside the paneer. Keep the excess spice mix.

• Turn IP to saute. Add oil, once hot add the onions & saute

•  add the green chili, tomato & saute for few mins

•  add the bell peppers, carrot, salt, remaining spice mix powder and toss them well.

• Add paneer as a top layer. Do not mix
•  cancel saute
•  close IP with the vent on sealing position
•  Pressure cook or manual for 0 mins.

•  Do a QR and be amazed the beauty of peppers & paneer.

•  Garnish with cilantro and enjoy!

Chilli Paneer ( dry variety)

Some of my girl friends recently had a get together to celebrate our participation in a half marathon. My friend who hosted the party had made Chilli Paneer as an appetizer. It was very tasty and my friend told me the recipe is super easy. She is an excellent cook by the way and all the dishes she had prepared that evening were absolutely delicious.

I made the same dish on Valentine's day and my family absolutely loved it. It is very easy to make and really does not have a recipe as such. You add more or less  ingredients depending on your taste preference. I had some  Paneer left over at home, about half a block that we get from the Indian stores here in USA and a few bell peppers. I did not have time to take pictures while cooking and the final product was captured with my i phone to share with my friends.

Get Ready ( serves 2-3)

• Paneer cut into 3-4 inch pieces
• Bell pepper cut into the same size as paneer ( I used green and red)
• Green chilli 3 slit length wise
• 1 small shallot thinly sliced
• Tomato ketchup as per taste
• Siracha sauce as per taste ( or any hot sauce)
• salt to taste 
• Sunflower oil 2 tbsp
• Cilantro to garnish ( optional)

Go:

• In a large pan, add the oil. keep heat on high
• Add the onions, green chilli, paneer, bell peppers and saute on high flame fast, tossing the mover
• Add salt to taste.
• Saute the paneer and veggies till the peppers are crunchy but not too soft. It takes about 3-5 mins.
• Add a squirt of tomato ketchup and siracha sauce and adjust both the sauces as per your taste.
• Toss all of them to coat the paneer and peppers on high flame.
• Turn off the heat and serve hot., Garnish with cilantro before serving.

Yummy Chilli paneer ready to be served as an appetizer or as a side dish with rice.

Paneer Butter Masala ( Restaurant Style)

Paneer Butter Masala, a very popular dish for "Naan Bread" and other rice dishes all over the globe. It is pretty rich and comforting to eat on a cold day. I have adapted the recipe from Chef Harpal Singh . I recently made this for a potluck party and was enjoyed avidly by all. It is not hard to make at all. The amount that I have blogged will serve about 15 people, but you can always halve the recipe.

The butter and the cashews in the dish gives the extra creamy silky texture for the dish. I used the canned tomato sauce as i was making for a larger crowd.

Get Ready: ( serves 15)

• 1 package of paneer ( 16 oz, available at most Indian stores in the US)
• 2.5 large roma tomatoes cut into medium sized chunks ( they can be big chunks as it will be blended)
• 1 large onion sliced
• 1 large red chilli
• 1 tbsp chopped ginger
• 1 tsp crushed garlic ( optional)
• 1 8oz can of tomato sauce
• 1/2 cup cashews soaked in warm water
• 1/4 cup half and half or cream
• 2 tbsp butter
• 1 tbsp oil
• 2 tsp cumin seeds
• 1 tbsp Kasoori methi, dry roasted
• 2 tsp red chilli powder
• 1 tbsp honey ( optional)
•  salt to taste

Go:

• Keep the Paneer at room temperature and cut them into desired shapes. I cut them as medium thin long rectangles. Add boiling water to the paneer and let them soak for few mins. This makes them very soft as we don't get fresh ones here. if you make paneer at home skip this step.

• Soak the cashews in warm water for 30 mins
• In a pan, add a little oil and saute the onions, red chilli,  chopped tomatoes, ginger and garlic till the onions are translucent and the raw smell of garlic goes away.

• Once cooled, add the soaked cashews to the sauted onion and tomato mix and blend into a smooth paste. Set aside.
• In a pan add the butter and little oil ( learnt that this helps to prevent the butter from burning).  let the butter melt. Add the cumin seeds and let them sizzle.

• Now add the blended cashew onion mixture and the canned tomato sauce.

• Cover your pan, as it starts boiling, otherwise you have to clean all the red tomato splashes.
• Add the red chilli powder, salt to taste, cover and cook stirring in between till the oil starts to separate at the sides.

• Check for salt and other spices. cover and let it cook on low flame for a few mins
• Crush the kasoori methi between your palms and add it to the gravy. Add the honey.
• Drain the water from the paneer and add the paneer to the gravy.

• Toss them all gently, adjust salt as needed and cover the pan.
• Cook for a few mins on very low heat.
•  Add half and half or cream to the desired consistency of your gravy.

Transfer to a bowl and enjoy with naan, chapathi or pulav.

Paneer and Bell Pepper Curry

Bell peppers are every where in the supermarkets and here is a best way to make use of them. I have made this curry with no onion and garlic and using ingredients that was in my pantry that day. This curry has a rich gravy, not with cream or butter though! cashews/ almonds give a nice texture to this yummy curry. If you are using frozen paneer cubes, just soak them in hot water for few mins before adding it to the gravy. it makes them soft.

 Give it a try and I am sure you and your family will like it. Did I tell you, it is super easy to make.

Get Ready

• Paneer cubes 1/2 cup
• Bell pepper 3 colors ( I used red, orange and green)
• 1/4 tsp turmeric powder
• A pinch of asafetida/ hing
• 1 tsp Cumin powder
• 1 tsp Coriander pwder
• 1 tsp red chilli powder
• salt to taste
• 1/4 tsp kasoori methi
• 1/2 tsp cumin
• 2 tbsp oil
• cilantro for garnish
• water as needed

To Grind

• 3 Roma tomatoes,chopped
• 1 red chilli ( i did not have green chili)
• 1tbsp grated ginger
• 1/3 cup cashews or sliced almonds soaked in water for few mins ( i had only almonds)
• 1/4 tsp khus khus/ poppy seeds (optional)

Go:

• Grind the ingredients under to grind and set aside
• In a pan, add oil. when hot add the cumin/ jeera and let it sizzle.

• Add the kassori methi, crushing the dry leaves in between your finger to the oil and saute for a few secs.

• Add the ground masala and saute till the raw smell goes, for a few secs.
• Add the  turmeric powder, asafetida, red chilli powder, salt, and saute for few secs. 
• Add the chopped bell pepper. Toss them all well.

• Reduce flame, cover, sprinkle some water and let it cook for about 5-7 mins. If it is too dry, add very little water. Add the cumin and coriander powder.

• When the bell pepper is partially cooked, add the paneer, Adjust salt, or heat as per taste. If you need more heat add chilli powder or garam masala optionally at that time.

• Add a little water as needed for the consistency of your gravy.
• Cover, simmer and cook for another 5-7 mins till the masala incorporates in the paneer.
• Turn the heat off. Garnish with cilantro and enjoy with chapathi/ poori/ pead pulao or any mixed vegetable rice.

Variations:

I have not used any onion or garlic in this recipe. If you wish, you can add them and am sure it would taste wonderful.
Left overs tastes good with bread toast

Paneer Burji Quesadilla / Paneer Crumble Quesadilla

I recently had a friend over for lunch who just wanted to just hang out with me catching up on gossip and things. When I asked her what I can cook for her, she said  as usual, " don't worry, we can order some sandwiches!". I had some paneer that I bought from Indian store recently and I thought making a grilled paneer sandwich. But, Once my friend was here, we were busy chatting and completely forgot about the grilling part.

I ended up making a paneer burji and put it inside a flour tortilla and made it as a quesadilla. I served with some curried carrot and butter nut squash soup. My friend said the food was " out of the world". I made the same for my kids after school snack and they loved it. My daughter who does not eat cheese, ate a whole quesadilla with out any squeak!


It is so easy to put together and you can try this and see.


Get Ready

• Store brought paneer 3/4 pack, crumbled with hands. ( use a food processor if you have one)
• 1/2 white onion very finely chopped
• Lots of cilantro, i did not measure it
• 1/2 tsp red chilli powder
• 1/2 tsp cumin powder
• 1/4 tsp garam masala powder
• 1/2 tsp salt or to taste
• finely chopped green chillies ( optional)
• Grated ginger ( optional)
• Mission Flour tortillas medium sized
• olive oil to to cook the quesadillas

Go:

• In a bowl add the crumbled paneer, chopped onions, cilantro, all masalas and salt. combine them all well and set aside.

• Take a tortilla, spoon the mixture on one side of the tortilla. fold the tortilla over.

• You can cook them immediately or assemble them, cover with a damp cloth and refrigerate.
• In a  hot skillet, add a little oil and place the folded tortilla. Cook till golden and flip the other side.
• Cook till golden on both sides.

• Cut into any shape you want and serve with ketchup, sour cream or even a mint chutney

Variation

I used the same filling inside  bread and made them as bread rolls for he kids. Cut the edges of the bread out. With the rolling pin, roll the bread nice and flat. Spoon the paneer burji filling inside. Roll the bread tight and apply a little water to the edge and press down. Apply some butter on the bread and cook a tawa, seam side down first till golden and crispy.

Add caption

A perfect school lunch, after school snack or quick week night dinner. if you don't have tortillas, one can also use left over chapathi's.

Try this out and tell me if you and your family likes it.

Grilled Paneer & Vegetables

Tucson is very popular to enjoy year round sunshine. Every house has an outdoor grill and people have a lot of outdoor parties.
Come memorial day, there is a lot of outdoor grilling and barbecue here. I have been grilling corn, Trader Joe's masala veggie burgers 9 they are da bomb ), zucchini etc and enjoying them. I recently wanted to try grilling paneer and was pleased with the results. My teenager and DH loved it as well.

I made them a paneer and vegetable skewers. It is simple and just needs some prep work done.

I used store bought " Gopi" brand paneer, red bell peppers, red onions and zucchini. One can use mushrooms, tomatoes or even pineapple chunks to go in the skewers.

I used bamboo skewers and I recommend soaking them in water for 1 hr as it helps them from not burning while on the grill. I used them before without soaking and the whole skewer stick was charred. Other option is to use metal skewers.
You need good amount of cooking spray on the skewered paneer  and on the grill

Get Ready ( made about 6-8 skewers)

• Paneer 1 big block as sold in Indian stores  ( used 3/4 of it) cut into medium sized rectangles
• 1/2 red bell pepper cut into big chunks
• 1/4 red onion cut into big chunks
• 1 Zucchini sliced into 2 inch rounds
• Non stick Cooking spray  ( your best friend for this)
• Skewers soaked in water

For the Marinade

• 1/2 cup mint leaves
• 1/2 cup cilantro
• 1 small green chilli
• 1 tbsp ginger chopped
• 3 tbsp  plain Yogurt
• 1 tbsp besan/ Kadalai mavu
• 1 tbsp lemon juice
• salt to taste
•  1/2 tsp of  chaat masala
• 1/2 tsp red chilli powder

Go

Put all the ingredients for marinade into a blender and make a  paste.

Cut the paneer chunks and soak them in the marinade for at least 8-10 hrs in the refrigerator. 

Marinate the veggies in the same marinade. You can do it together with the paneer in a zip lock back or separately as I did.

Soak your skewers in water for 1 hrs.

Before Grilling

• Take the skewers and insert a veggie, onion, paneer or in any order you want. keep them aside

• Set your grill on the medium setting till everything gets heated for few mins
• Spray your grill grates and the skewers with cooking spray.
• Place them on the grill, cover and cook for 5-7 mins, turning the skewers so all the paneer and veggies are cooked
• Once you seethe paneer golden, with grill marks you are all set to enjoy them.
• Serve them hot with mint/ cilantro chutney or ketchup.

Enjoy and happy grilling!