Paneer Badshahi ( Cottage cheese in rich cashewnut gravy)

Ingredients :
Paneer (cottage Cheese) : 300 Gms.
Cashew nuts : 50 Gms.
Dried Kopra or dessicated coconut : 2 Tbsp.
Onions : 3 medium sized.
Cinnamon : 1″ piece
Cloves : 4 nos.
Black Peppercorns : 4-5 nos.
Green cardamom : 1 crushed
Black Cardamom : 5-8 seeds
Mace (Jaipatri) :1″ piece
Poppy Seeds (Khuskhus) : 1 Tsp.
Green Chillies : 3-4 nos.
Ginger Garlic Paste : 1 Tbsp.
Curd : 100 Gms.
Milk : 100 ml.
Ghee : 1 Tbsp.
Ajwain Seeds (bishop’s Weed / Carom Seeds) : 1/2 Tsp.
Salt : To Taste
Kewra Essence or Rose Water : 1 Tsp (Optional)
Method :
Soak cashew nuts in warm water till soft. Thinly slice 1 1/2 onions and the rest should be finely chopped. Chop the green chillies into small pieces. Cut the paneer into 1/2 inch cubes.
In a small fry pan, saute the sliced onions till brown. Remove and then brown the kopra as well. Also roast the whole spices in a small amount of oil and then make a paste of the kopra, browned onions, spices, green chillies and the soaked cashew nuts. Take care while roasting the whole spices not to burn the poppy seeds.
In a karai or wok add ghee and add the ajwain seeds. When they splutter, add the chopped onions and saute till browned. Then add the ginger garlic paste and saute til brown. Then add the masala paste and saute till fat starts leaving the sides of the pan. Then start adding the curd 1 tsp at a time and keep sauteing till all the curd is used. Then add the milk and the paneer and add water if required. Add salt to taste and let this simmer gently for about 10 minutes. Add the kewra or rose essence and remove from heat.
Serve hot with roti or Jeera Rice.

Tandoori Paneer Tikka ( Barbequed Cottage Cheese )

Most people hate paneer as it has a very bland taste. To all those I request to try this recipe.Though this recipe uses the same marinade as Chicken Tikka, the use of vegetables in between the paneer cubes adds a special flavor to the dish. I would like to thank Jayul for letting me use his Paneer Tikka pictures.

Ingredients :

Paneer : 500 Gms

Onions : 2-3 Large

Green capsicum (Simla Mirch ) : 2-3Large

For The Marinade :

Hung Curd : 500 gms

Red Chilli Paste : 2-3 Tbs

Ginger Garlic Paste : 2-3 Tbs

Garam Masala Powder : 1 1/2 tsp

Kasoori Methi Powder : 1/2 tsp

Lime Juice : 2 tsp

Salt : to taste

Pepper Powder : 1/2 tsp

Sesame Oil : 3-4 Tbs

Method :

Cut the paneer into square pieces of 1" length and hight & 1/2" thick. Cut the onions and capsicums into 1" cubes.
For the marinade, mix together the hung curd, ginger garlic paste, red chilli powder and the powder masalas. Then add the salt to taste, lime juice and oil and mix well.
To this marinade, add the cut paneer and onion and capsicum pieces and keep in the refrigerator for at least 2-4 hours.
Then skewer these pieces on thin metal skewers alternating between paneer, onion and capsicum pieces.

Then you can either roast them in the oven for about 7-8 minutes or grill them for the same amount of time. Make sure to baste them with oil after a few minutes, as they tend to dry out while roasting. If you ave a tandoor at home even better. The tandoor lends a special flavor to the Tikka which cannot be replicated in an oven.

Serve the Tikka with roti and Green chilli, mint and coriander chutney.

P.S. To make hung curd, take freshly made curd or yogurt and tie it in a four fold muslin cloth. Then hang it in the refrigerator till all the water drains out from the curd. you may have to keep it this way for 4-6 hours till all the water is drained from the curd. This is how you get the hung curd.

Paneer Tikka ( Cottage Cheese Tikka )

Ingredients :

Paneer ( Cottage Cheese ) : 500 Gm; Curd : 250 Gm;

Ginger :1 inch; Garlic : 4-5 cloves; Green Chillies : 3-4 no;

Red Chilli Powder : 1 Tsp; Garam Masala Powder : 1/2 Tsp;

Processed Cheese Grated(optional) : 1 Tb; Chaat Masala : 1 Tsp.

Onion (big) : 1 no; Tomato (big) : 1 no; Capsicum (big) : 1 no.

Method :

Hang the curd in a muslin cloth till all the water is gone and you get Hung Curd ( the consistency should be like cream cheese). Make a paste of the ginger, garlic and green chilli. Cut the paneer, Onion,tomato and capsicum into cubes.
Cream the processed cheese and add the hung curd. Now add the paste, red chilli powder and garam masala powder and mix well. Now add the paneer and veg cubes and keep refrigerated for a few hours (overnight is better). Take a slim, wooden skewer and skewer the cubes of onion, paneer, capsicum and tomato, in that order. Take three sets on each skewer. Grill them on a charcoal or gas grill till done, basting with a little vegetable oil as required. It takes about 3-5 minutes for one tikka. Sprinkle chaat masala on top and serve.