Paneer Pulao - Paneer Pulav - Paneer Recipes

As I have already mentioned Pulaos are my favorite one pot meal for their easy to prepare thing and for the mild flavor that they give. A simple raita is all that you may need to complete the  meal. Or you can also prepare any gravies or curries to give a rich taste. Grinding fresh masala for this pulao helps for a better taste.  Also make sure the paneer is in room temperature  for preparing this pulao. As paneer has a bland taste it is important not to miss the  green chilli-ginger-garlic paste, mint and coriander leaves for this pulao.

Ingredients

Basmati Rice - 1 cup
Paneer - 150 gms
Onion - 1, sliced lengthwise
Fennel seeds - 1/2 tsp

Cardamom - 1

Cloves - 2

Cinnamon - 1/2" piece

Bay leaf - 1

Salt as per taste
Turmeric powder - a pinch

Oil - 2 tsp

Ghee - 2 tsp

Water- 2 cups

To Grind

Cloves - 2

Cinnamon - 1/2" piece

Marathi Moggu - 1

Garlic pods - 4 or 5

Ginger - 1/2" piece

Mint leaves - 10-12

Coriander leaves - a fistful

Green chillies - 2

Method

1.  Wash and soak basmati rice in water for 20 mins. Meanwhile in a dry mixer powder the ingredients mentioned under "To Grind" column. Need not be a smooth paste, coarse powder consistency is enough.
2. Heat a pan and add oil and ghee and add fennel seeds, cardamom, cinnamon stick, bay leaf and cloves and saute for a minute. Then add the onions and saute until they turn transparent.
3. Then add the coarsely grinded powder and saute for couple of more minutes. Now add the soaked and drained basmati rice and fry gently without breaking the rice grains. Fry for 2-3 minutes and then add the cubed paneer, turmeric powder and salt. Add 2 cups of water, close the lid and pressure cook for 1 minute in high flame and simmer for 2 minutes. 
4. Wait until the pressure subsides completely. Gently fluff it out with a fork and serve hot with any raita of your choice.

Paneer Butter Masala - Restaurant Style Paneer Butter Masala

Paneer butter masala is the most popular side dish when compared to the other paneer curries. Its a rich Punjabi dish made with paneer (Indian Cottage Cheese). The near perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile to be served with any Indian bread or with pulav or any biriyanis. Tomato puree is the key in this recipe. To get the right color choose red ripe tomatoes and good red chilli powder. Now to the delicious recipe.

 

Ingredients 
Onion -2
Tomatoes - 4 or tomato puree - 1 cup
Ginger garlic paste - 2 tsp
Paneer - 200 grams, cubed
Cashews - 10 nos
Kasuri Methi -1 tsp (dry fenugreek leaves)
Salt as required

Spice Powder
Garam masala powder - 1 tsp
Coriander powder - 2 tsp
Chilli Powder - 3/4 tsp
Turmeric powder - 1/4 tsp

For the seasoning
Butter- 2 tbsp + Oil-1 tbsp
Cinnamon -1 inch piece
Cloves- 2
Cardamom -1
 
For Garnishing
Fresh cream - 2 or 3 tbsp
Finely chopped coriander leaves


Method


First, you need to make 3 pastes out of these ingredients. And then its just as easy as that to prepare the gravy. 


Onion Paste -Remove the skin, chop the onion into 4 pieces and boil them in water for 10 minutes. Drain the water completely and grind it to a paste.

Tomato puree - Blanch tomatoes- (ie) put the tomatoes in boiling water and close it. After 10 minutes, drain the water, remove the skin and puree the tomatoes.

Cashew nut paste- Soak 10 cashew nuts in hot water for 15 minutes and grind it to a paste.

Heat 2 tbsp butter +1 tbsp oil, add cinnamon, cardamom and cloves, when it splutters, add onion paste and saute till it becomes golden brown, then add ginger garlic paste and saute for some more time.

Then add tomato puree and all the spice powder mentioned under spice powder. Cook until the raw smell of the tomato goes and it starts leaving oil. Do not add any water now, else the raw smell will not go off completely

 

Then add cashew nut paste and saute nicely for a few minutes till the raw smell goes.

Add the paneer cubes to the cooked tomato paste. Add 1/2 cup of water, needed salt, kasuri methi and coriander leaves. Simmer and cook for a few minutes.

Garnish with fresh cream and serve with pulao or roti or chapati.