1,000 Indian Recipes (182 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
2.
Heat the oil in a large nonstick skillet or griddle over medium-high heat and quickly sear the paneer cheese pieces until golden, about 1 minute per side. Transfer to a serving dish, cover, and keep warm.
3.
Heat the butter in a small saucepan over medium heat until it starts bubbling. Add the capers, bell pepper, ginger, and green chile peppers and cook, stirring, about 2 minutes. Add the reserved brine and bring to a quick boil. Then drizzle everything over the paneer pieces, garnish with chaat masala, and serve.
Marinated Paneer Cheese with Saffron Yogurt Sauce
Kesari Paneer
Makes 4 to 6 servings
This is an elegant
paneer
dish, serve it as a special hors d'oeuvre or if with a meal, do as you would with a meat dish—serve it as a separate course with vegetables on the side. Drizzle some of the saffron sauce over the vegetables, too.
2 tablespoons
Basic Ginger-Garlic Paste
(or store-bought)
1
⁄
4
teaspoon saffron, dry-roasted and ground (
Dry-Roasting Spices
)
8 ounces (1 recipe)
Paneer Cheese
(or store-bought)
1
⁄
2
cup plain yogurt (any kind), whisked until smooth
1 teaspoon garam masala
1
⁄
2
teaspoon ajwain seeds
1
⁄
4
teaspoon cayenne pepper, or to taste
1
⁄
4
teaspoon ground paprika
1 teaspoon salt, or to taste
3 tablespoons vegetable oil
1 cup water
2 teaspoons cornstarch
1 teaspoon cumin seeds
1 tablespoon ground coriander
1
⁄
4
teaspoon ground green cardamom seeds
1
⁄
4
cup finely chopped fresh cilantro
1.
Prepare the ginger-garlic paste and the saffron. Prepare the paneer cheese, then cut it into triangles about
1
⁄
2
inch thick. In a large bowl, mix together the yogurt and saffron and allow to steep at least 30 minutes. Then add in the ginger-garlic paste, garam masala, ajwain seeds, cayenne pepper, paprika, and salt. Add the paneer cheese pieces and mix well. Cover and marinate at least 4 and up to 8 hours in the refrigerator.
2.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Fry the paneer pieces until lightly golden, 15 to 20 seconds per side. Transfer to a serving platter and keep warm.
3.
Mix together the water and cornstarch and stir it into the marinade left sticking to the pan.
4.
In a small nonstick wok or skillet, heat the remaining 1 tablespoon oil over medium-high heat then add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly mix in the coriander and the cornstarch mixture and bring to a quick boil over high heat. The sauce should thicken immediately. Mix in the cardamom seeds. Drizzle the sauce over the paneer cheese, garnish with the cilantro, and serve.
Paneer Cheese Wedges with Chickpea Flour
Besan Paneer
Makes 4 to 6 servings
Here is an exotic and quick-cooking delicacy from my friend Neelam Malhotra, who's New-Delhi born but now lives in Bangalore, the capital of the southern state of Karnatka. Neelam sprinkles some chickpea flour over the
paneer
pieces after they are lightly cooked. This forms a delicate shell around the pieces and seals all the flavors inside.
8 ounces (1 recipe)
Paneer Cheese
(or store-bought)
2 tablespoons peanut oil
1 teaspoon cumin seeds
1 tablespoon peeled minced fresh ginger
1 teaspoon ground cumin
1
⁄
2
teaspoon hot red pepper flakes, or to taste
1
⁄
2
teaspoon ground turmeric
2 tablespoons dried fenugreek leaves
1 teaspoon mango powder
1 teaspoon salt, or to taste
2 to 3 tablespoons chickpea flour
1
⁄
4
cup finely chopped fresh cilantro
1.
Prepare the paneer cheese then cut it into 1-inch wedges or rectangles. Heat the oil in a large nonstick wok or saucepan over medium heat and add the cumin seeds; they should sizzle upon contact with the hot oil.
2.
Quickly add the ginger, stir 30 seconds, then mix in the cumin, red pepper flakes, and turmeric. Add the fenugreek leaves, mango powder, and salt, then mix in the paneer cheese pieces. Cook, turning, until lightly browned, 15 to 20 seconds per side.
3.
Sprinkle the chickpea flour evenly over the paneer cheese, and cook, turning the pieces, about 2 minutes. The chickpea flour will roast and form a fragrant coating over the pieces. Transfer to a serving dish, sprinkle the cilantro on top, and serve.
Paneer Cheese Balls
Paneer Koftas
Makes 4 to 6 servings
Like most other
koftas
(meat or vegetable balls), the ones made with
paneer
cheese make great finger food. Serve these with an herb-based or yogurt-based chutney, or simmer in one of the many curry sauces, such as
Classic Spicy Curry Sauce
and serve as an entrée. Allow 3 to 4
paneer
balls per person.
1 teaspoon
Chaat Masala
(or store-bought)
8 ounces (1 recipe)
Paneer Cheese
(or store-bought)
1 small potato (any kind), boiled in water to cover until tender, then peeled and grated
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1 tablespoon peeled minced fresh ginger
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1
⁄
2
teaspoon ajwain seeds, coarsely ground
1
⁄
2
teaspoon garam masala
3
⁄
4
teaspoon salt, or to taste
1 to 1
1
⁄
2
cups peanut oil for deep-frying
1.
Prepare the chaat masala. Prepare the paneer, then grate the cheese by hand or briefly in a food processor. Transfer to a bowl, then add the potato, cilantro, ginger, chile peppers, ajwain seeds, garam masala, and salt. Combine until the mixture resembles a soft dough.
2.
Divide the cheese dough into 15 to 20 portions, each about 1
1
⁄
4
-inches, and shape each portion into a smooth ball.
3.
Line a tray or cookie sheet with paper towels. Heat the oil in a wok until it reaches 325°F to 350°F on a frying thermometer, or until a small piece of dough dropped into the hot oil rises to the top in 15 to 20 seconds. Put the paneer balls into the hot oil carefully, to avoid splattering, adding as many as the wok can hold at one time without crowding. Fry, turning once or twice, until golden on all sides, 2 to 3 minutes. With a slotted spoon, transfer to the lined tray to drain. Place on a serving platter, sprinkle the chaat masala on top and serve.
Paneer Cheese Wraps
Paneer Kaathi Kabaab
Makes 10 to 12 rolls
Kaathi
wraps (or rolls) are the Indian equivalent of burritos. They are generally made with Malhotra lamb or chicken, but my friend Neelam Malhotra, who is a vegetarian, makes them with
paneer
cheese. This is her creative recipe. Preparing a wrap entails making the separate elements, then assembling the wrap. If making the potato
rotis
(flatbreads) poses a problem, use whole-wheat or flour tortillas. Be sure not to overcook the
paneer
, as it tastes better when slightly underdone.
8 ounces (1 recipe)
Paneer Cheese
(or store-bought)
1 recipe
Griddle-Cooked Flour and Potato Bread for Spicy Wraps
1
⁄
2
cup (
1
⁄
4
recipe)
Yogurt Cheese
, whisked until smooth
3 tablespoons
Basic Ginger-Garlic Paste
(or store-bought)
1 teaspoon
Chaat Masala
(or store-bought)
2 to 3 teaspoons mustard or peanut oil
1 tablespoon ground cumin
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
1 large white onion, cut in half lengthwise and thinly sliced
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
