Egg Paneer dry curry

Paneer and egg are rich in proteins. Egg and paneer gravy sounds interesting. While surfing the net, I got this recipe from IcookIpost Blog.

It tastes great with roti, naan, chapathis... 

Here is my version of this recipe.

Ingredients:

Paneer (cottage cheese) – 200 gm 

Onion – 3

Eggs - 2 

Capsicum – 1 medium - chopped

Ginger –garlic paste – 1tbsp 

  

Red chilly powder – 2 tsp 

Turmeric powder – 1/4 tsp 

  

Tomato – 1 big - chopped 

Tomato sauce – 1tsp 

Soya sauce – 2 tsp 

Oil

Curry leaves or coriander leaves 

Method of Preparation: 

Heat oil in pan. Saute ginger-garlic paste and  chopped onions till onions turns pinkish.

Add tomatoes, capsicum, red chilly powder, turmeric powder, salt  to it and cook till tomatoes are mashy. 

Simmer the flame, add egg to it and scramble it well.Add tomato sauce and soy sauce to it. 

Finally add paneer cubes to it. Cover and cook with little water for sometime. 

Remove from heat and garnish with curry leaves. 

Serve hot with Lachha Paratha, Roumali Roti or  Rice. 

Mutter Paneer

Here is the Mutter Paneer recipe from Vardhini. I have made some attempts in mutter paneer before. But the result doesn't been great and good. But this recipe from Vardhini is really mouth watering and yummy and delicious too. I have made few alterations for this recipe that I have shown here in bold italics.

Here comes my version of this recipe:

Ingredients:

Paneer – 200 gms

Peas – 1 1/2 cups - Boiled

Coriander powder – 2 tsp

Cumin powder – 2 tsp

Chilli powder – 1 tsp

Turmeric Powder  – 1/4 tsp

Garam masala - 1/2 tsp

Salt

Kasuri methi – 2 tsp

Milk - 1/2 cup

Cashews - 6

Peanuts – 6 -  skin removed 

To grind to a fine paste: 

Oil - 1 tbsp

Onion - 2 medium

Ginger - 1"

Garlic - 7 to 8 flakes

Tomatoes - 3 medium

To temper: 

Oil - 1 tbsp

Butter - 6 tbsp

Cinnamon - 1"

Cloves - 3

Method:

1. Heat oil in a kadai, add chopped onions, ginger, garlic and tomatoes. Cook till onions are translucent and tomatoes are mushy.

2. Cool and grind to a fine paste along with cashews and peanuts.

3. In a kadai, heat butter together with oil and temper.

4. Add the ground paste and let it to boil.

5. Meanwhile add all the spice powders ( tumeric, chilli, coriander, cumin and garam masala) and salt.

6. Add Kasoori Methi and Peas.

7. Allow the mixture to boil for 5 - 10 min.

8. Add paneer pieces and milk.

9. Let it boil for 2 min. 

10. Serve with Roumali Roti, chapathis.

Paneer Tikka

Ingredients:

Paneer – 200 gms (cut into squares)

Chilli powder - 2 tsp

Salt – 1 tsp

Kasoori Methi – 1 tsp (crushed)

Thick curd(Hung curd) – ½ cup

Amachur powder – 1 tsp

Garam masala powder – 1 tsp

Ginger garlic paste – 1 tsp

Chat masala – ½ tsp

Butter/ oil for coating

Veggies(Optional):

Onion - 1 (cut into squares)

Capsicum - 1 (Remove seeds and cut into small squares)

Tomato - 1 (Remove the seed part inside and cut only outer skin)

Method:

1. Marinate the paneer along with all the above ingredients for 2 to 4 hours. If needed, Sprinkle water to bind them.

2. Arrange on a greased plate or insert in a skewer arranging paneer, onion, capsicum, tomato and again paneer or according to your choice and continue the same.

3. Place this plate on a high rack stand in a microwave.

4. MW + GRILL for 3 mins.

5. Then turn the paneer pieces on the other side, dot with butter and sprinkle chat masala and GRILL for 5 to 7 min.

6. Serve with peas pulao, Vegetable pulao...

Paneer/ Cottage Cheese Cake

It is an amazing cake. So i named it as paneer cake as we add vinegar to milk and make paneer which is used here. I added oil instead of butter. If the batter is thick you can add lukewarm milk.

Ingredients:

Maida - 2 Cup

Powdered Sugar - 1 Cup

Baking soda - 1 Tsp

Cooking oil/butter - 1/2 Cup

Milk - 1 Cup

Vinegar - 1/4 Tsp

Vanilla essence - 1 Tsp


Method:

1. Mix all the dry ingredients plain flour, baking soda, coco powder and sugar.

2. Pour oil in the batter and mix it.

3. Boil the milk in a pan and put that vinegar let it be curdle. Then the whey will be separate. Cool it to room temperature.

4. Pour this in the cake batter (the whey and water both).

5. Mix it well and add vanilla essence.

6. Pour this batter in a grease cake mould and bake at 180 C for 20 to 25 min.

Variation:

A). Can add cocoa powder along with plain flour in the proportion of ½ : 1 ½

Kadai Paneer

Ingredients:

Capsicum - 2 medium - cut into strips

Paneer - 200 gms - cut into strips

Ginger - 1”

Tomatoes - 3 medium, cut into strips

Onion - 1 strip cut

Garlic - 4 chopped fine

Crush together:

Dhaniya seeds - 2 tsp

Red chillies - 3,4 ( to taste)

Mince fine:

Green chillies - 2,

Ginger - 1 “

Salt

Kasoori methi - 1 tbsp

Oil - 2 tbsp

Chopped coriander leaves - 1 tbsp

Method:

Heat oil, add the crushed dhaniya-red chilli mixture,

Saute & add minced green chillies & ginger, garlic and onions.

Then add capsicum, salt, cover & cook for a few min.

Open add tomatoes, kasoori methi & cook till well blended.

Add paneer strips, mix well & remove.

Garnish with coriander leaves.

Palak Paneer

Ingredients:

Palak - 2 big bunches

Paneer - 200 gms

Oil - 2 tbsp

Onions - 3, chopped fine

Ginger garlic paste - 1 tbsp

Tomatoes - 3 ( make a puree)

Red Chilli powder - 3 tsp

Garam masala - 2 tsp

To Temper:

Jeera - 2 tsp

Method:

Wash & clean Palak leaves

Put them in boiling water for 2 minutes & blanche.

Liquidize to a pulp.

Heat oil and temper.

Fry onions, ginger garlic paste well till onion turns brown.

Add pureed tomatoes & cook well.

Add palak puree, salt, garam masala & red Chilli powder.

Simmer for sometime & then add cubed Paneer.

Simmer till the mixture becomes thick.

Serve with Roumali Roti, Naan, Phulkas.

Paneer butter masala

Ingredients:

Onion paste - 1 cup

Tomato paste - 1 cup

Ginger Garlic paste - 1 tbsp

Turmeric powder - 1/4 tsp

Dhaniya powder - 2 tsp

Red chilli powder - 2 tsp

Fresh cream - 1/4 cup(if required)

Salt - to taste

Oil, Ghee - each 1 tbsp

Paneer - 200 gms ( cut into small squares)

To Temper:

Cardamom - 2

Cinnamon - 1"

Jeera - 2 tsp

Cloves - 5

Add bay leaf if required.

Method:

1. Heat oil and ghee in a kadai and temper the given ingredients.

2. Add onion paste and fry till raw smell goes off.

3. Add ginger garlic paste and fry.

4. Add tomato puree and fry.

5. Now add all powders, salt and add water and allow it to boil.

6. When all the raw smell goes, add paneer cubes and simmer the stove.

7. When oil floats on the top, add fresh cream and allow it to boil for a few minutes.

8. Remove and serve with naan, roumali roti, chapathi..