1,000 Indian Recipes (189 page)

Paneer Cheese Curry with Two Onions

Do-Pyaza Paneer

Makes 4 to 6 servings

Although some people refer to all the
do-pyaza
dishes as special curries,
do-pyaza
literally means "with 2 onions." In this case, it does not mean 2 whole onions, but onions prepared 2 ways and added at different stages of cooking. You can also use 2 different types of onions, as I do in this recipe.

8 ounces (1 recipe)
Paneer Cheese
(or store-bought)

2 tablespoons vegetable oil

1 (1-inch) stick cinnamon

3 green cardamom pods, crushed lightly to break the skin

2 black cardamom pods, crushed lightly to break the skin

1
¹
⁄
₂
teaspoons cumin seeds

1 cup finely chopped white or yellow onions

1 teaspoon fresh garlic, minced

¹
⁄
₂
teaspoon hot red pepper flakes, or to taste

¹
⁄
₄
teaspoon ground turmeric

3 to 4 small red onions, quartered (cut the larger ones into eighths)

1 tablespoon ground coriander

3 to 4 small tomatoes, quartered

¹
⁄
₄
cup finely chopped fresh cilantro, including soft stems

¹
⁄
₂
teaspoon garam masala

1.
Prepare the paneer cheese and cut into 1
¹
⁄
₄
-inch pieces.

2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cinnamon, green and black cardamom pods, and cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the chopped onion and cook, stirring, until golden, about 5 minutes.

3.
Mix in the garlic, red pepper flakes, and turmeric, then add the quartered red onions and the coriander and cook, stirring, over medium-low heat until lightly browned, about 5 minutes. Add the tomatoes and paneer cheese pieces and cook, stirring and turning carefully, until the paneer cheese is very soft, 5 to 7 minutes. Add the cilantro during the last 2 minutes of cooking. Transfer to a serving dish, lightly mix in the garam masala, and serve.

Royal Paneer Cheese Curry

Shahi Paneer

Makes 4 to 6 servings

Shahi
, meaning "fit for an emperor" in Hindi, amply describes this exotic Mughlai nut-adorned
paneer
dish that comes in a rich and sinful creamy tomato sauce.

8 ounces (1 recipe)
Paneer Cheese
(or store-bought)

4 cups (1 recipe)
Butter-Cream Sauce with Fresh Tomatoes

1
¹
⁄
₂
tablespoons melted ghee

1 (1-inch) piece peeled fresh ginger, cut into thin matchsticks

1 to 3 fresh green chile peppers, such as serrano, each split lengthwise in half, with or without seeds

1 teaspoon cumin seeds

¹
⁄
₂
cup golden raisins

¹
⁄
₄
cup coarsely chopped shelled raw pistachios

¹
⁄
₄
cup raw almond slivers

1 teaspoon ground dried fenugreek leaves

2 tablespoons heavy cream

1.
Prepare the paneer cheese then cut into thick 1
¹
⁄
₂
-inch squares. Prepare the cream sauce.

2.
Heat 1 tablespoon ghee in a large nonstick wok or saucepan over medium-high heat and cook the ginger and green chile peppers, stirring, until golden, about 2 minutes. Add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the raisins, pistachios, and almond slivers and stir until the raisins start to expand, about 1 minute. Remove everything to a bowl and reserve.

3.
Add the remaining
¹
⁄
₂
tablespoon ghee to the pan and cook the paneer cheese pieces, stirring, about 2 minutes. Add the cream sauce and fenugreek leaves and simmer about 10 minutes to blend the flavors. Transfer to a serving dish, swirl in the heavy cream, garnish with the raisin-nut mixture, and serve.

Variation:
For a different presentation, cut the chunk of paneer cheese into 2 parts horizontally to make 2 large slabs. Simmer the slabs in the sauce about 10 minutes. Garnish with the raisin-nut mixture and serve.

Stuffed Paneer Cheese Balls in Creamy Tomato Sauce

Malai Kofta Curry

Makes 6 to 8 servings

Stuffed with pistachios, almonds, and raisins, these
paneer kofta
balls are an impressive addition to any formal table. When presented in a creamy tomato-enriched sauce such as this one, they become a delightful main course.

As appetizers,
paneer
cheese balls can be served with any of the fresh green or yogurt chutneys, such as
Cilantro-Lime Chutney
or
Yogurt-Almond Chutney
. They are rich, for sure, and when served as an entrée they truly are a guilty indulgence, so keep the rest of the meal simple. Good accompaniments are
Baby Yellow Patty Pan Squash with Chopped Tomatoes
,
Ginger and Scallion Raita
, and a side of fresh breads.

8 ounces (1 recipe)
Paneer Cheese
(or store-bought)

4 cups (1 recipe)
Butter-Cream Sauce with Fresh Tomatoes

1 medium russet potato (or any kind)

¹
⁄
₂
cup coarsely chopped cashews

5 to 6 quarter-size slices peeled fresh ginger

8 scallions, white parts only, coarsely chopped

¹
⁄
₂
teaspoon freshly ground black pepper, or to taste

1 teaspoon salt, or to taste

1 tablespoon melted ghee or unsalted butter

¹
⁄
₂
cup finely chopped onion

2 tablespoons coarsely chopped raw pistachios

2 tablespoons coarsely chopped raw almonds

2 tablespoons chopped raisins

1
¹
⁄
₂
to 2 cups peanut oil for deep-frying

¹
⁄
₄
cup finely chopped fresh cilantro, including soft stems

1.
Prepare the paneer cheese and crumble it coarsely. Prepare the cream sauce and keep it ready. While you're making either the cheese or the sauce, also boil the potato in water to cover until tender, then peel and grate it.

2.
In a food processor, process together the cashews, ginger, and scallions until minced. Add the paneer cheese, black pepper, and salt, and process until it starts to gather like a dough, about 30 seconds. Transfer to a bowl, add the potato, then mix with clean hands to make a soft dough. Cover and reserve.

3.
for the filling. Heat the ghee in a small saucepan over medium-high heat and cook the onion, stirring, until golden, about 2 minutes. Add the pistachios, almonds, and raisins and stir another 2 minutes. Let cool.

4.
Divide the paneer dough and the raisin-nut filling each into 15 to 20 portions. Working with each paneer portion separately, flatten into a disk, place the nuts in the center, then close the disk around the filling and shape into 1
¹
⁄
₂
-inch smooth balls.

5.
Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer, or a small bit of the dough dropped into the hot oil bubbles and rises to the top immediately. Fry the paneer balls, as many as the wok can hold at one time without crowding, turning them a few times until golden and crispy on all sides, about 5 minutes. With a slotted spoon, transfer to paper towels to drain.

6.
Preheat the oven to 400°F. Transfer the paneer balls an oven-proof baking dish and pour in the prepared cream sauce. Cover and bake about 20 minutes. Do not stir at any time. Remove from the oven, spoon the sauce over the paneer balls if they seem dry, garnish with the cilantro, and serve.

Variation:
In place of the
Butter-Cream Sauce with Fresh Tomatoes
, use any of the other curry sauces you find in the
Vegetarian Curries
chapter.

Paneer Cheese Curry with Coconut Milk

Paneer Korma

Makes 4 to 6 servings

Here,
paneer
is braised in coconut milk with many whole spices. Because this is a rich entrée, you may want to reserve it for special occasions. But then again, it's so satisfying and delicious, you may not.

1 cup
Coconut Milk
(or store-bought)

8 ounces (1 recipe)
Paneer Cheese
(or store-bought)

¹
⁄
₄
cup
Dessert Masala

1 small onion, coarsely chopped