Paneer Bhutuwa Recipes

PANEER BHUTUWA

Steps:

• In a non-stick sauté pan, heat two tablespoons of oil.
• Brown cheese cubes on all sides and reserve in a plate.
• In a large pot of boiling water, blanch vegetables, including cauliflower, mushroom and red bell pepper for a brief time.
• Remove immediately and place in ice bath.
• In the same sauté pan, add remaining three tablespoons oil.
• Add turmeric and dry red chilies and fry until the chilies turn dark, releasing an earthy flavor.
• Add chopped onions and stir constantly until lightly browned.
• Add garlic, ginger and curry powder and fry for a minute or so.
• Transfer the browned cheese cubes and vegetables and stir-fry for five minutes over low heat.
• Add tomatoes, cream, salt and pepper; mix well.
• Allow cooking for another five to eight, adding a bit of water if necessary.
• At last, add spinach to the cheese-vegetable mixture and gently fold in to wilt it down.
• Garnish with chopped cilantro.
• Adjust seasoning with salt and pepper.
• Serve with steamed rice.

CHICKEN BHUTUWA

Steps:

• In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
• Add chicken pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
• After marinating, drain the marinade and pat-dry chicken pieces.
• In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
• In a non-stick pan heat two tablespoons of oil.
• Add dried red chilies and fry till dark.
• Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
• Transfer marinated chicken to the pan, add salt and pepper and stir well to brown on high heat.
• Reduce the heat to medium and continue to stir fry chicken until cooked tender.
• It may require some broth or water to moisten, if it starts to burn.
• Add green peas and green onions; stir for another two minutes.
• Adjust seasoning with salt and pepper.
• Drain excess oil, if necessary.
• Serve with stir-fried vegetables and rice or roti (flat bread).

LAMB BHUTUWA (NEPALI LAMB STIR-FRIED IN HIMALAYAN SPICES)

Steps:

• In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
• Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
• After marinating, drain the marinade and pat-dry lamb pieces.
• In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
• In a non-stick pan heat two tablespoons of oil.
• Add dried red chilies and fry till dark.
• Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
• Transfer marinated lamb to the pan, add salt and pepper and stir well to brown on high heat.
• Reduce the heat to medium and continue to stir fry lamb until cooked tender.
• It may require some broth or water to moisten, if it starts to burn.
• Add green peas and green onions; stir for another two minutes.
• Adjust seasoning with salt and pepper.
• Drain excess oil, if necessary.
• Serve with stir-fried vegetables and rice or roti (flat bread).