Jhat Phat Sabzi Bell Pepper Paneer Recipes

JHAT PHAT SABZI (BELL PEPPER PANEER)

Steps:

• Heat ghee in a large pan, add cubed paneer and saute for 2 minutes.
• Remove the paneer from the heat and place paneer in warm water for 3 minutes, drain and keep aside.
• In the same pan, add the ginger-garlic paste and chili paste and saute for 2 minutes.
• Add turmeric powder, coriander powder, red chilli powder and combine.
• Add the chopped bell peppers and cook till they turn slightly soft, about 5 minutes.
• Add tomatoes and stir well to combine and cook for 7 minutes, with lid. Add the paneer cubes and toss the contents well and cook for 5 minutes. Add garam masala powder and kasuri methi and combine.
• Finally, garnish with fresh coriander leaves and serve hot with naan bread.

HOMEMADE PANEER (PANIR - INDIAN CHEESE)

Steps:

• Prepare a place for the paneer to drain, placing a colander in the sink and lining it with 4 thicknesses of cheesecloth or a clean linen kitchen towel.
• Ina large (at least 3 quart) saucepan, bring the milk to a boil over high heat, stirring almost constantly to prevent it from burning or boiling over.
• As soon as the milk comes to the boil, add the yogurt and sir gently. The milk will soon foam up into soft clouds and then break into thick curds of cheese floating in a thin, faintly greenish liquid called whey.
• Remove from the heat and pour the contents of the saucepan into the cheesecloth-lined colander placed in the sink to drain away the whey.
• When the cloth is cool enough to handle, bring its corners together and squeeze the cheese into a ball, twisting the top portion of the cloth to force out more liquid and then securing it with a rubber band.
• Suspend the cheese from the faucet and let it hang over the sink for about 30 minutes to drain off any remaining whey.
• Now press the cheese to make it firm enough to cut. To do this, place the wrapped lump of cheese on its side in a pie pan or frying pan, and place another pie pan or frying pan of equal or smaller size on top of it, or cover the cheese with a plate. Balance a weighty object, such as a teapot filled with water, on the pan or plate to compress the cheese. As you can see in the photos, I put the wrapped cheese in a bowl, placed a smaller bowl on top of that and a large, full bottle of wine into that bowl. Press for 30 minutes more.
• Carefully unwrap the pressed cheese, cut into ½-inch cubes, transfer it to a container and seal tight. Refrigerate until needed. The paneer will keep 3 to 4 days in the refrigerator and several months in the freezer.

KADAI PANEER

Steps:

• For kadai sauce:.
• Put the red chilies, coriander seeds in a blender and blend for 20 secs until you have a coarse powder.
• In a frying pan add 3 tbsp of vegetable oil and fry the coarse powder in low heat,to this add 6 cloves of finely chopped garlic.Fry until golden brown.
• Add chopped onion and tomatoes chili powder ,turmeric powder, fenugreek powder,salt fry for 15 minutes with lid closed until the mixture is cooked.
• For paneer:.
• In a pan add 1/2 tsp vegetable oil,after the oil is hot add 1,2 tsp coriander seeds.
• When the coriander seeds crackle and pop add cubed paneer fry for about 2 minutes until paneer is golden.
• Now add cubed green peppers stir for about a minute.
• Now add this paneer green pepper mixture to kadai sauce and stir them until each paneer cube is coated with the sauce.
• Remove from the heat and add chopped cilantro.

SAAG PANEER

Steps:

• Bring 1 cup water to boil in a pot big enough to hold the spinach. Add the spinach, chopped pepper, and fenugreek. Cover the pan and cook gently for 25 minutes.
• In a separate pan, heat the oil, add the onions, and fry until they start to brown. Add the ginger and tomatoes, and cook at low heat for 10 minutes, until the mixture thickens a bit. Remove from heat or time this to be done once the spinach is pureed (below).
• When the spinach is done, make it into a coarse puree (people disagree on how pureed it should be, use your own taste). I recommend a stick blender right in the pot you cook it in, or a masher can work as well. The amount of liquid present determines the consistency of your saag. Add the cornmeal, and cook the spinach gently for another 5 minutes.
• Add the tomato mixture to he spinach. Then add the salt, cumin, cinnamon, cayenne, and cook gently for another 3-5 minutes. Add the paneer, and cook for another 5 minutes, covered.
• Serve with rice.