PPM Paneer (Panch Puran Masala Paneer) - Cottage Cheese with Indian Spices

 

As I opened my blog to write this post, I realized that it is almost 1 year since I posted something here. I was obviously cooking and clicking all year through. I guess I was just lazy to update it here and keep my personal log updated. I have resolved to be a little more active this year.

A friend of mine told me about Panch Puran Masala. I googled up on it and came to learn that it is a heady mixture of aromatic Indian spices which is used in Bengali cooking. You can check the Wikipedia link here

As the link states, I have reduced the amount of Fenugreek Seeds because I don't like the bitter taste. Instead, I added Caraway Seeds (Ajwain/Omum/Ayamodagam) because I like the distinct flavor it imparts.

 Panch Puran Seasoning – 1-2 tsp 

    (Panch Puran Seasoning is a mix of equal measure of 5 items. You can mix it and store it in an air tight container.) 

 1 tbsp. Mustard Seed

1 tbsp. Cumin Seeds (Jeera)

1 tbsp. Fennel Seeds (Perunjeeragam)

1 tbsp. Nigella Seeds (Kallonjee/ Kala Jeera)

½  tbsp Fenugreek Seeds (Methi/ Vendyam/ Uluva)

 ½ tbsp. Caraway Seeds (Ajwain /Omam/Ayamodagam)

(I found that using 1 tbsp of Methi makes it very bitter and not to my liking, so I used ½ tbsp Methi/Fenugreek/Uluva and ½ tbsp. Caraway Seeds)

Rasgulla

I found the recipe on this page. I really couldn't believe that it was such a simple recipe. I looked up on you tube for the video recipes and found that it was almost the same with small variations. So i decided to give it a try. All the recipes called for Full Cream Milk. Full Cream Milk has 6% fat. The day I made this the first time, I could only get milk with 4.5% fat. I still decided to give it a go. It came out really well. Yesterday, I made it again with Full Cream Milk. I prefer the rasgullas that were made with the 4.5% fat. Those were spongier. The one's with the 6% fat milk were slightly creamier and rubbery while chewing. I later read online that if you are using full cream milk, you should remove the fat twice or use cow's milk since it has less fat. I decided that the next time I make this, I would use the 4.5% fat milk. No fuss and very simple.

I made slight variations to the preparation based on various expert advice found online and hence am sharing what I think is the best way to make Rasgullas. Obviously, I am always open to better advice :-)

Cottage Cheese Scramble with Spring Onions (Paneer Burji)



Cottage Cheese Scramble

I have an earlier post with "Paneer Burji" as the title and the preparation is no different from this except for a few minor changes. But then these few minor changes make a world of difference in the final output, so I decided to post this as a fresh recipe.

Shahi Malai Kofta (Cottage Cheese Balls in a Creamy Gravy)

I made this long ago, wonder how I missed to post it. I found this in a recipe book by Nita Mehta. I usually make atleast one Paneer recipe a week. Last week, I got hold of Amul Frozen Paneer packets. I know frozen food is not good, but I find it tough to make solid Paneer at home. What I make crumbles very easily, so I use it for Burji and the likes. Amul Frozen Paneer is soft when cooked and you dont have to fry it. So I like using it. I chanced upon this recipe from the book, so I thought I'd make this. Here is how I made it:

Ingredients:
For the Kofta

• Paneer - 200 gms (crumble well)
• Potato - 2 medium boiled and grated
• Peas - 1 cup boiled and mashed
• Turmeric Powder - a pinch
• Chilly Powder - 1/2 tsp
• Garam Masala - 1 tsp
• Corriander Leaves - 4 tbsp
• Salt - to taste
• All purpose flour (Maida) - 2 tbsp
• Oil - for frying
• Maida/Cornflour - for rolling the Kofta

For the Gravy

• Cashew - 100 gms soaked in warm water
• Yogurt (Curd) - 4 tbsp
• Onions - 3 large or 4 medium (ground to a paste)
• Kasoori Methi - 2 tsp
• Green Cardamom - 3 (powdered)
• Red Chilly Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Garam Masala - 1 tsp
• Jeera Seeds - 1 tsp
• Paneer pieces - 2 tbsp
• Salt to taste
• Milk - 1 cup
• Cream - 100 gms
• Oil - 2 tbsp

Method:

For the Kofta

• Mix all the ingredients together.
• Roll into round balls.
• Roll these balls in flour.
• Fry them in oil and set aside.

For the Gravy

• Powder cardamom. Grind the onions to a fine paste.
• Grind the cashews along with curd (yogurt) and set aside.
• Heat oil in a pan. Add the cumin seeds and fry.
• Add the ground onions and powdered cardamom.
• Cook till the raw smell disappears and the onion paste is fully cooked.
• Add the kasoori methi, red chilly powder, turmeric powder, salt and garam masala and cook well.
• Add the paneer pieces.
• Add the cashew and yogurt paste and cook well
• Take off flame and cool.
• When it is fully cooled, add 1 cup milk and place on low flame.
• When the gravy is warm enough, add the cream and cook on low flame till the first bubble is about to appear.
• Turn off before the first bubble appears.
• Place the Kofta's in the gravy and keep covered.

Paneer Chatpata (Cottage Cheese in tangy tomato base)

By now you must have all guessed how much of a Paneer freak I am. I can have Paneer for every day of the week and still not get tired of it. Paneer is easy to make at home, thus reducing the dependancy on departmental stores. Most of the cottage cheese in packets that we buy from outside are sour by the time you cook them. Amul Frozen Paneer is good though, and I have kept it for 2 weeks and it still was soft when cooked. Obviously that also means that a good amount of preservatives have been added. I tried Hatsun Paneer very recently and that was soft and not sour too.

The best way to make paneer is at home. Boil milk and as it rises, add lemon juice, curd or vinegar to curdle it. Strain the water and collect the paneer. You could use the scrambled form to make Paneer Burji or hang it in a muslin cloth to drain and then roll it tightly into a shape that you could cut later.

Paneer Chatpata is christened by me. I learnt this recipe from my friend J's mom. She just called it Paneer Subji. But then I thought it was boring to post a recipe for Paneer Subji. I also have made some variations to her recipe (a.k.a - add peas and tomato puree, cook in refined oil instead of vanaspati). I'll tell you how to make it.

 Ingredients

1.  Paneer - 300 gms
2. Onions - 5-6
3. Tomatoes - 7-8
4. Ginger Garlic Paste - 2 tsp
5. Jeera - 1 tsp
6. Chilly Powder - 1 tsp
7. Dhania Powder - 1 tsp
8. Turmeric Powder - 1/4 tsp
9. Garam Masala - 1 tsp
10. Salt to taste
11. Oil/Vanaspati - 3-4 tblsp
12. Green Peas (Optional) - 1 cup
13. Channa Masala (Optional) - 1 cup
14. Cashew paste (optional) - 3 tblsp
15. Cream/Milk (optional) - 1 cup

Method

1. Grind the onions and tomatoes to a fine paste without adding water.
2. Fry the Paneer pieces in oil/ghee (optional)
3. Heat Vanaspati/Oil in a pan and splutter jeera.
4. Add the ground onion-tomato paste & ginger garlic paste and let it cook till the water evaporates. You could keep it covered so that it does not splutter all over your kitchen walls.
5. Add turmeric, chilly and corriander powders and channa masala (if you are using it ) and cook till it becomes completely dry.
6. Add salt, paneer, peas (if you are using it), cashew paste (if you are using it) and mix well.
7. Leave on low flame for the spices to mix with Paneer.
8. This is ready to be served as it is. In case you want a little more gravy consistency, you could add i cup of cream or milk.
9. If you are adding cream or milk, wait till the above dish is completely cooled and then mix it.
10. Place it back on the stove after mixing and cook on low till it is about to boil and take off from the gas stove.

  Note: This dish is best had when it is completely dry. You could roll it inside roti's and pack as a roll for lunch. Easy when you are travelling, you wouldn't have to worry about spilling gravy or having a messy lunch.



Try making this, you could try variations like adding methi, potatoes etc instead of paneer. The whole essence of this dish is that it is prepared without a drop of water.

Tastes yummy. Thank you J aunty for this wonderful recipe.

Try it and have fun.

Sprouts and Paneer Masala

This is very simple, easy to make and is not too heavy on your intestines. It is a good source of proteins for school and office goers. Since this is a dry item, you could roll it inside the roti's and pack it for lunch. When it is mixed with paneer, eating sprouts does not seem as bad either to the ones who otherwise avoid it!

Ingredients

1. Paneer - Freshly made from 1 litre milk (to be crumbled)
2. Sprouts - 2 cups
3. Onion - 1
4. Tomatoes- 2
5. Green Chilly - 2 (or as per taste)
6. Ginger Garlic Paste - 1 tsp
7. Red Chilly Powder - 1/2 tsp
8. Turmeric Powder - 1 pinch
9. Dhania Powder - 1/2 tsp
10. Channa Masala - 1/2 tsp
11. Jeera - 1 tsp
12. Oil - 4 tsp
13. Asafoetida Powder (hing/perungayam) - 1/4 tsp
14. Salt to taste

Method

1. Boil milk, add vinegar and make paneer. Crumble and set aside
2. Microwave sprouts in water on HIGH for 1 minute
3. Heat oil in a pan, splutter jeera.
4. Add onions and green chillies and saute till onions are transparent
5. Add ginger garlic paste and fry till raw smell goes (You could add tomato ketchup instead of ginger garlic paste if you are making it for children - they prefer ketchup taste to pungent ginger garlic taste)
6. Add tomatoes and cook till tomatoes lose shape and become mushy.
7. Add sprouts, salt and dry masala powders (including hing).
8. Cook on high till water from tomatoes evaporates.
9. Add crumbled paneer and cook well till it is completely dry.
10. Garnish with chopped shallots and serve with rotis.

Note: You could add an egg before you add the paneer. Adds to the protein quotient of this dish. This is low on oil and spices and hence a very light and easilly digestable accompaniment.

Paneer Makhani (Cottage Cheese in a rich and creamy tomato and cashew sauce)

Those were the days when I used to post recipes without taking pictures of the food. I made this dish again today, so I decided to take a picture and upload it to this post. :)

This is for dinner tonight and the first review was from my 3 year old who simply loved it. I'm already on cloud nine!!!! Here goes the recipe.

Ingredients

1. Paneer - 250 gms (cut into squares)
2. Tomatoes - 7 ripe
3. Cashews - 5 tblsp
4. Kasoori Methi - 1 1/2 tblsp
5. Tomato ketchup - 1 tsp
6. Chilly Powder - 1.5 tsp
7. Turmeric Powder - 1/4 tsp
8. Dhania Powder - 3/4 tsp
9. Garam Masala - 1.5 tsp
10. Jeera Powder - a pinch
11. Hing - a pinch
12. Salt to taste
13. Jeera - 1/2 tsp
14. Ginger Garlic Paste - 2 tsp
15. Oil - 5 tblsp
16. Butter - 2 tblsp
17. Milk - 300 ml (or more if you require more gravy)
18. Cream - 1/2 cup
19. Ginger - 5-6 thinly sliced pieces
20. Corriander Leaves

Method:

1. Soak Cashew in warm water for 30 minutes and grind to a fine paste
2. Cut tomatoes into 4 and boil them for 3-4 mins and then place on simmer with lid for 10 mins.
3. Cool the tomatoes and grind to a fine puree.
4. Fry Paneer in butter and keep aside.
5. Heat oil in the kadai.
6. Splutter jeera and when brown, add ginger garlic paste and fry till the color changes and raw smell disappears.
7. Add tomato puree and cook till all water has evaporated and begins to leave the sides.
8. Add kasoori methi and tomato ketchup.
9. Add dhania powder, red chilly powder, turmeric, hing, jeera powder and salt and mix well.
10. Fry till the oil separates.
11. Add the cashew paste and water and allow to boil.
12. Add paneer pieces and cover with lid and cook on low flame for 10 minutes.
13. Remove from flame and allow to cool completely.
14. Once the paneer gravy has cooled fully, add the milk, mix and place on low flame.
15. Keep stirring till the gravy is hot (do not allow to boil as the milk will curdle)
16. Add cream (optional) and stir for another 5 minutes.
17. Remove from flame, transfer to another vessel.
18. Garnish with corriander leaves, ginger and cream and serve.

Note: Do not add milk when the paneer curry is warm. It has to be cooled fully before adding milk.

Paneer Capsicum Burji (Cottage Cheese and Green Pepper Fry)

 

Ingredients

1. 
   
   Milk - 2 litres


2. 
   
   Vinegar - 2 tsp


3. 
   
   Onions (chopped fine) - 3


4. 
   
   Tomatoes (chopped into small pieces) - 2


5. 
   
   Ginger-Garlic Paste - 2 tsp


6. 
   
   Capsicum (chopped into small pieces) 1


7. 
   
   Peas (Mutter) – 1 cup


8. 
   
   Cumin Seeds(Jeera) – 1 tsp


9. 
   
   Green Chilly – 1


10. 
    
    Red Chilly powder – 1 tsp


11. 
    
    Turmeric powder – ¼ tsp


12. 
    
    Garam Masala – 1 tsp


13. 
    
    Coriander Powder – ½ tsp


14. 
    
    Salt to Taste


15. 
    
    Oil - As per your requirement

 Method:

 

For the Paneer:

1. 
   
   Bring the mild to boil and add the vinegar just as it begins to boil


2. 
   
   The milk will curdle and the water will separate


3. 
   
   Keep on low flame till the water separates completely


4. 
   
   Strain in a fine muslin cloth and crumble the paneer

For the Burji

1. 
   
   Heat oil in a kadai


2. 
   
   Splutter cumin seeds, fry the onions till tender


3. 
   
   Add the ginger garlic paste and fry till the raw smell disappears


4. 
   
   Add the green chilly and tomatoes and cook till tomatoes are nearly pureed


5. 
   
   Add the dry powders and salt and mix well


6. 
   
   Add chopped capsicum, peas and paneer(crumbled cottage cheese) and cook till the peas are done.


7. 
   
   Garnish with coriander leaves.

 

Note: You could add 1 egg to it to enhance the taste.

Palak Paneer (Spinach and Cottage Cheese Gravy)

Ingredients

1. Palak (Spinach) - 1 bunch
2. Paneer (Cottage Cheese) - 1 packet (I like the Amul Frozen Paneer - its soft and tastes delicious)
3. Fresh Cream - 3 tblsp (Again, Amul Fresh cream is the best. It is not sour and enhances the taste)
4. Onions (Sliced) - 3
5. Tomato (Chopped) - 2 (You can use tomato puree instead)
6. Green Chilly (Slit)- 1
7. Ginger Garlic Paste - 2 tsp
8. Jeera - 1 tsp
9. Red Chilly Powder - 1 1/2 tsp
10. Turmeric Powder - 1/4 tsp
11. Garam Masala - 1 tsp (I prefer Everest Garam Masala)
12. Oil - 4-5 tsp
13. Salt to taste

Method

• Wash the palak and steam it with little water. (You can put it in the pressure cooker without the whistle or bring water to boil and let the palak boil for 3 mins).
• Remove from stove and let it cool.
• Slice the paneer into pieces. If you are using frozen paneer, thaw it in lukewarm water. Microwave the Paneer for 1 min on High and set aside.
• Heat oil in a Kadai and splutter the Jeera seeds. Add the onions and saute till brown.
• Add the slit chilly and ginger garlic paste and cook till the raw smell disappears.
• Add the tomatoes/tomato puree and cook on low flame till the tomato paste becomes thick.
• Remove from the stove and let it cool.
• Grind the palak (spinach) and the onion-tomato mixture together.
• Heat the Kadai, pour this mixture and allow it to boil.
• Add Turmeric Powder, Chilly Powder and Salt to taste.
• Add Paneer pieces and let it boil.
• Add the Garam Masala Powder.
• Finally add the fresh cream, let it boil just once and remove from the stove.

Your tasty Palak Paneer is ready.

Note: - You can add 1 glass of milk if you do not have Fresh Cream, but make sure that it is the last thing you are adding and switch off the gas immediately after one boil. Else the cream/milk will curdle and it will change the appearance of the dish.