The best bit – it is not too complicated to cook.

You Need:

• Paneer – 200 grams
• Cream – 1/3 cup
• Milk – 2/3 cup
• Cashew Nuts – 1/2 cup
• Garam masala – 1/4 teaspoon
• Coriander powder – 1/2 teaspoon
• Cumin powder – 1/2 teaspoon
• Turmeric powder – a pinch
• Red chili powder – To taste
• Salt – To taste
• Onions – 3 medium
• Ginger – 1/2 inch piece
• Garlic – 4 cloves
• Butter – 1 tablespoon
• Kasoori methi (dried fenugreek leaves) – 1 tablespoon

How To Make Paneer Butter Masala:

Peel and chop onions into 1-cm cubes.

Chop garlic and ginger finely.

Heat a tablespoon of butter in a pan. Add ginger and garlic. Stir around and add cashews and onion. Sauté on medium-high heat.

Cook till the whole thing till it turns brown. Take the pan off the heat.

When the pan cools, transfer the fried cashew-onion mix to a grinder.

Give the grinder a quick run and grind the cashew-onion mix to paste.

Transfer the ground paste back the pan.

Add a tablespoon of hot water to the grinder and turn it around to dissolve any remaining cashew-onion paste stuck to it.

Transfer to hot water too the to pan.

Set the pan on low heat once more, stirring the cashew-onion paste all the while.

Add the dry spices: turmeric powder, red chili powder, cumin powder, coriander powder, and salt to taste.

After cooking for 5 minutes, add milk. Bring to a boil, then reduce heat and simmer for 3-4 minutes.

Add the cream.

Stir garam masala and half a tablespoon of crushed kasoori methi into the pan. Add some more hot water if you want a thinner curry.

Slide in cut paneer pieces.

Turn the paneer around in the curry so that it gets coated all over. Simmer  for another minute and switch off the heat.

Clamp the lid of the pan and let it stand for a few minutes to let the flavors infuse.

Garnish paneer butter masala with half a tablespoon of crushed kasoori methi before serving.

Serve with hot chapatis and raita (pomegranate raita is a good choice) on the side.

Notes:

Want to try more special curry recipes? Check out:

The post Paneer Butter Masala appeared first on The Steaming Pot.

You Need:

• Paneer – 300 grams
• Green capsicum – 1
• Green peas – 100 grams (I used frozen peas)
• Kasoori methi (dried fenugreek leaves) – 1/2 tablespoon
• Salt – to taste
• Tomato puree – 2 tablespoons
• Garam masala – 1/2 teaspoon
• Pepper powder – 1/2 teaspoon
• Red chili powder – 1 teaspoon
• Coriander powder – 1/2 teaspoon
• Cumin powder – 1/2 teaspoon
• Turmeric powder – 1 pinch
• Tomatoes – 2
• Ginger-garlic paste – 1 teaspoon
• Onion – 1
• Ginger – 1/2 inch piece
• Oil – 1 tablespoon

How To Make :

Cut capsicum and tomatoes to 2cm cubes.

Thaw green peas if using frozen; if using fresh peas, boil them till soft.

Cut paneer into bite-sized cubes.

Chop onions and ginger finely. Keep ginger-garlic paste ready for use.

In a kadhai, heat a tablespoon of oil. When hot, set heat to medium and add chopped onions and ginger. When the onions turn translucent, add a teaspoon of ginger-garlic paste.

Stir well and continue to cook for another minute. Add chopped tomatoes and capsicum with salt, along with the dry spices: cumin powder, coriander powder, pepper powder, turmeric powder, garam masala.

Stir regularly and cook for 5 minutes, or till the spices get cooked and the tomatoes are mushy. Add peas next, along with tomato puree.

Add a cup of water, and bring everything to a boil. Simmer for 5 minutes, and finally add the paneer cubes.

Add more water if you want the curry thinner. Mix gently, taking care that the soft paneer cubes do not break.

Switch off the heat after another couple of minutes. Garnish with crushed kasoori methi.

Serve paneer peas capsicum curry hot with chapatis or parathas.

Notes:

Like the idea of mixed vegetable curries? Try these:

The post Paneer Peas Capsicum Curry appeared first on The Steaming Pot.

[ Jump to Recipe ↓ ]

Ingredients:

[Serves 4]

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• Paneer (cottage cheese) – 100 grams
• Boiled sweet corn – 100 grams
• Tomatoes – 2
• Capsicum (bell pepper) – 100 grams
• Cauliflower – 100 grams
• Beans – 100 grams
• Onion – 1
• Garlic – 2 cloves
• Salt – to taste
• Chili garlic sauce – 2 tablespoons: [I use Lee Kum Lee’s chili garlic sauce]
• Tomato ketchup – 1 teaspoon: [I use Maggi tomato ketchup]
• Oil – 1 tablespoon

How To Make Chili Garlic Mixed Vegetables:

Crush garlic. Chop onions into 1/2 inch cubes.

Cut beans and bell peppers into 1-inch sticks, and cauliflower into bite-sized florets.

Cut the paneer into 1/2 inch cubes, and each tomato into 16 pieces (cross-wise quarters from top to tip, then 4 slices horizontally).

If using frozen sweet corn, thaw it to room temperature.

Heat a tablespoon of oil in a skillet or kadhai. On high heat, add garlic and onions and fry till translucent. Tip in chopped beans and cauliflower florets.

Stir-fry for 5 minutes, then add chopped tomatoes and bell peppers.

Mix well. Add boiled sweet corn next.

Stir fry for another 5 minutes.

We’ve got all the vegetables nearly cooked by now – it’s time for the condiments.

Add to the pan two tablespoons of chili garlic sauce and a teaspoon of tomato ketchup.

Mix well and cook for 2 minutes, then add paneer cubes and salt to taste.

Combine everything together, then turn off the heat.

Chili garlic mixed vegetables, with fried rice.

Tips:

After adding paneer and salt, you’ll find that the vegetables start releasing some moisture. Do NOT extend cooking time to let the moisture evaporate – this will cause the vegetables to overcook and turn mushy, and we don’t want that. Instead, follow these tips to avoid soggy chili garlic mixed vegetables: add salt only towards the very end, and stir-fry on high heat throughout.

FAQ:

Q. Can I make chili garlic mixed vegetables vegan?

Yes. Replace the paneer with tofu. Or you can choose to leave it out altogether, and increase the quantities of other vegetables and corn instead.

Q. Is chili garlic sauce the same as Schezwan sauce?

No. Chili garlic sauce has a simpler flavor with a strong garlic and chili kick.

Q. Can I make this recipe ahead of time?

This dish tastes best right after cooking when the vegetables are still crisp. You can refrigerate for up to 2 days and reheat quickly in a hot pan or microwave, but you will lose some texture in the process.

Q. What can I serve with chili garlic mixed vegetables?

Chili garlic mixed vegetables pairs well with fried rice, noodles, steamed rice or chapatis.

Q. How do I keep the vegetables crisp in this dish?

Key factors: cook over high heat, avoid overcrowding the pan, and add salt only towards the end of cooking.

Related Recipes:

Try other recipes that also use a medley of vegetables and condiments: adzuki bean salad with pears and feta cheese, broccoli and red pepper with Indian spices, sabziwale rajma.

Quick-reference recipe card:

Print

Indo-Chinese Chili Garlic Mixed Vegetables

A variety of vegetables go into this Indo-Chinese stir-fry recipe that's great on the side with chapatis, noodles or fried rice.

Course Main Course

Cuisine Fusion

Diet Vegetarian

Keyword mixed vegetables, stir fry

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author The Steaming Pot

Equipment

• Kadhi or skillet

Ingredients

• 100 g Paneer
• 100 g Boiled sweet corn
• 2 Tomatoes
• 100 g Capsicum
• 100 g Cauliflower
• 100 g Beans
• 1 Onion
• 2 cloves Garlic
• 1/4 tsp Salt (adjust to taste)
• 2 tbsp Chili garlic sauce
• 1 tsp Tomato ketchup
• 1 tbsp Oil - 1 tablespoon

Instructions

Prep the vegetables

• Crush garlic. Chop onions into 1/2 inch cubes.
• Cut beans and bell peppers into 1-inch sticks, and cauliflower into bite-sized florets.
• Cut the paneer into 1/2 inch cubes, and each tomato into 16 pieces (cross-wise quarters from top to tip, then 4 slices horizontally).
• If using frozen sweet corn, thaw it to room temperature.

Cook the vegetables

• Heat a tablespoon of oil in a skillet or kadhai.
• On high heat, add garlic and onions and fry till translucent.
• Tip in chopped beans and cauliflower florets. Stir-fry for 5 minutes.
• Then add chopped tomatoes and bell peppers. Mix well.
• Add boiled sweet corn next. Stir fry for another 5 minutes.

Add the condiments

• Add to the pan two tablespoons of chili garlic sauce and a teaspoon of tomato ketchup.
• Mix well and cook for 2 minutes, then add paneer cubes and salt to taste.
• Combine everything together, then turn off the heat. Chili garlic mixed vegetables is ready to serve.

Notes

To keep the vegetables crisp in this dish, cook over high heat, avoid overcrowding the pan, and add salt only towards the end of cooking.

The post Indo-Chinese Chili Garlic Mixed Vegetables appeared first on The Steaming Pot.

Bread rolls are generally deep-fried; this shallow-fried version is lighter and saves on the oil.

You Need:

• Fresh paneer – 200 grams
• Onion – 1/2
• Green chili – 1
• Coriander leaves – a small bunch
• Bread slices – 6
• Salt and pepper – to taste
• Water – 1 cup
• Oil – for frying

How To Make Paneer Bread Roll:

1. Prepare the ingredients

Chop onion, green chili and coriander leaves finely.

Crumble the paneer, and combine it with chopped onion, green chili and coriander leaves. Add salt and pepper to taste. Mix well. Divide the paneer filling into six equal portions.

Pour a cup of water in a wide, shallow dish and keep it handy. Dip a slice of bread into the water and take it out in a swift motion. Press to release extra water. The bread should get moistened, not soaked: the water should be just enough to help the slice be shaped easily, not so much that the slice mushes to touch.

2. Fill and fold

Place the moistened bread slice in your palm, top it with a dollop of paneer filling.

Press the bread slice all around the paneer filling, shaping it into a cylinder. The bread slice should cover all the paneer filling, leaving no cracks. You’ll get a bread roll that is roughly an inch thick, and 2.5 inches long.

Tip: If you don’t want to discard the sides of the bread slice, tear and place the sides inside the roll.

Doing this will give you an evenly cooked bread roll crust.

Repeat with 6 slices of bread till the paneer filling is used up.

We are now ready to fry.

3. Fry the bread rolls

In a wide, shallow non-stick pan, heat a tablespoon of oil. When hot, place the bread rolls in the pan, leaving a bit of space between each roll. Do it in batches if all six do not fit into the pan in one go.

Allow the rolls to sizzle and brown for a couple of minutes on the side facing down.

Turn the rolls around when the side facing down has taken on a golden brown color. Add some more oil if needed.

When the rolls have been cooked to a crisp brown crust on all sides, take them off the heat and place on absorbent paper.

Serve paneer bread rolls hot with a sauce of your choice.

Notes:

Try paneer-filled toasted sandwiches for a lighter breakfast option with similar ingredients. Or if you want to put paneer on the dinner menu, make it into paneer butter masala, combine it with mixed vegetables or as toss it cubed into mint cashew pulao.

The post Paneer Bread Roll appeared first on The Steaming Pot.

You Need:

• Paneer – 200 grams
• Brown bread slices – 4
• Coriander leaves – a few sprigs
• Salt and pepper – to taste

[makes 4 sandwich triangles]

How To Make Paneer Sandwich:

Cut the paneer into 3mm thick slices. Chop coriander leaves.

Separate out the four bread slices. Place paneer evenly over two bread slices. Sprinkle salt and pepper over the paneer. Top with chopped coriander leaves.

Close the sandwiches with the other two bread slices to form two filled sandwiches.

Meanwhile heat the toaster and when ready, place the filled sandwiches inside. Cook as per instructions. When done, take the sandwiches out and serve immediately with your favorite sauces.

In the picture above: Sandwich toaster, just after the sandwiches have been taken out.

In the picture below: Hot and crisp toasted paneer sandwich triangles with tomato ketchup and green chili sauce.

Enjoy each bite!

Notes:

This sandwich recipe uses an electric toaster. You could make it on the stove top in a non-stick pan instead – though the sandwich is a lot neater when the ends are well-sealed. (PS: This sandwich recipe, on the other hand. works as well in a closed toaster as in an open one.)

Looking for more paneer recipes? Try the more decadent paneer bread roll, the party favorite paneer butter masala, the veggie-complemented paneer peas capsicum curry, the fenugreek-infused paneer kasoori methi.

The post Paneer Sandwich – Easy Toasty Breakfast appeared first on The Steaming Pot.

Homemade paneer has acquired irresistible charm. Pre-packaged paneer will do no more – the taste buds crave the real deal.

Fortunately, this is an easily satiated craving. It is surprisingly easy to make paneer at home.

This recipe uses half a litre of milk for about a dozen 2-cm cubes of paneer. Increase the quantities proportionally for more.

You Need:

• Milk – 1/2 litre (Full cream milk gives thicker paneer but I prefer using toned milk)
• Lemon – 1

How To Make Paneer at Home:

Bring the milk to a rolling boil. Simmer for 5 minutes.

Extract the juice of the lemon, strain out the seeds and pips.

Mix the lemon juice into the milk. Keep the milk boiling on medium heat till it curdles and the whey separates completely.

Strain the paneer out of the whey using a fine strainer or cloth. If using a strainer, press with the back of a spoon to squeeze out the last few drops of whey. If using a cloth, weigh it down with something heavy (my choice of weight: a fat book balanced over a plate) to harden it into a solid block.

Let the paneer stand for an hour to let any remaining whey drip away. Refrigerate for at least an hour before use.

How to use paneer?

What to do with the whey?

Notes:

Interested in more DIY kitchen tips? Try making yogurt at home or making flaxseed powder at home.

The post How to Make Paneer at Home appeared first on The Steaming Pot.

You Need:

• Paneer (cottage cheese) – 250 grams
• Kasoori methi (dry fenugreek leaves) – 2 tablespoons
• Onions – 3
• Ginger – 1-inch piece
• Garlic – 4 pods
• Cloves – 2
• Cardamom – 1
• Cinnamon stick – 1/2 inch piece
• Pepper corns – 5
• Cumin powder – 1/2 teaspoon
• Coriander powder – 1 teaspoon
• Chili powder – 1/2 teaspoon
• Turmeric powder – 1/2 teaspoon
• Salt – to taste
• Oil – 2 teaspoons

How To Make Paneer Kasoori Methi:

Slice one onion into thin strips. Blend the other two onions along with ginger and garlic to a paste.

Heat oil in a pan. When the oil is hot, slide in the cloves, cardamom, cinnamom stick and pepper corns. After a few seconds, add the onions slices. Stir and cook on high heat till the onion slices begin to brown.

Pour in the onion-ginger-garlic paste. Continue to stir and cook till the paste turns golden-brown (6-7 minutes). Add the turmeric, cumin-coriander and chili powders and salt. Stir and cook for another couple of minutes. Sprinkle some water if the paste turns too dry or sticks to the bottom of the pan.

Slice the paneer to 2″ x 1″ x 1″ pieces. When the gravy is done (i.e. it should look brown and give off no raw onion smell), add the paneer slices and kasoori methi. Mix gently and cook for a couple of minutes.

Serve paneeri kasoori methi hot with chapatis, parathas or jeera rice and a raita on the side.

The post Paneer Kasoori Methi appeared first on The Steaming Pot.