hungry desi » Paneer

Paneer Makhani Recipe

nithya — Wed, 01 Jun 2011 10:54:27 +0000

As promised, here’s the paneer makhani recipe that I shared at yesterday’s New York Times Cafeteria. Their team did a great job of recreating the recipe. It was a lot of fun to step into their kitchen to be greeted with the smells of an Indian home kitchen with packages of authentic Indian spices littering the counter.

Paneer Makhani

5.0 from 1 reviews

Recipe Type: Main Dish

Author: Nithya

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

We’ve been wrapping the paneer makhani with fresh basmati rice, yogurt and – if you want—a salsa of diced onions, cucumbers, tomatoes and green chiles—in a large burrito wrap. Spice things up with a dollop of coriander chutney. I like to omit all of the extras and just enjoy the spicy-sweet, creamy makhani sauce wrapped with rice and yogurt or simply over a bowl of rice.

Ingredients

1 block paneer cheese, cut into 16 matchsticks
4 juicy, ripe tomatoes, skinned
2 green chiles
1 tablespoon ginger-garlic paste
2-inch stick cinnamon
1/2 teaspoon coriander powder
1/4 teaspoon cayenne pepper
1/4 teaspoon garam masala
1 tablespoon dried fenugreek leaves
1 teaspoon black poppy seeds
1-2 tablespoons almond butter
2 tablespoons yogurt, whisked until smooth
2 teaspoons salt (to taste)
1 –2 teaspoons sugar

Instructions

Quarter tomatoes and puree in a food processor with the green chilis.
Add cooking oil to a deep skillet on medium heat. Add g-g paste and cinnamon stick and cook for about 30 seconds.
Add the tomato-chili puree and cook for about 10 minutes until some liquid has evaporated and oil separates.
Stir in all of the spices and the almond butter. Cook for another 8-10 minutes.
Fold in the yogurt. Add salt and sugar.
Gently add the paneer and stir until well coated.

Paneer Makhani Burrito

nithya — Tue, 31 May 2011 12:11:51 +0000

I’m hosting a chef’s table in the New York Times Cafeteria today featuring a Paneer Makhani Burrito…unfortunately you have to work in the building to come up and enjoy a taste. If you do work in the building, please swing by and say hello! And check back tomorrow for a very easy paneer makhani recipe and a how to video on rolling a burrito like a pro (people will think you spent a summer interning at Taco Bell!).

Shredded Paneer and Peas

nithya — Wed, 23 Jun 2010 00:26:39 +0000

What happens when you put rectangles of paneer through your food processor with the shredder blade on? You end up with soft piles of stringy tendrils of paneer. What happens when you saute soft piles of stringy tendrils of paneer? It becomes soft and gooey creamy cheesy deliciousness. That then gets eaten quickly.

Update: I didn’t originally share a recipe for this…I thought I could get away without one like Jennifer from Last Night’s Dinner. But a few people have asked, and I feel bad not sharing. I’ve only made this once, and it was a bit on the fly but here’s the recipe from memory.

Shredded Paneer and Peas

(~6 Servings)

1 block paneer (let it come room temperature)
1 small yellow/white onion, coarsely diced
1 tomatoes, coarsely chopped
1 1/2 cups frozen peas (or 1 box)
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/4 cup milk (optional)

Cut the paneer into small inch long sticks that will fit through the food processor. Fit your food processor with the shredder blade and shred the paneer. You can do this by hand with a grater but it will probably take forever. If you don’t have a food processor, try letting the paneer come to room temperature then crumbling it by hand.

In a wide skillet, heat about a tablespoon of oil. Add the onions and cook on medium heat until glassy, about 5-8 minutes. Add the tomato and cook until the tomatoes melt, about another 5-8 minutes. Add the peas and cook until softened. Stir in the paneer and all of the spices. Stir in the milk and cook for another 2-3 minutes.

Variations: Try substituting mushrooms or crunchy corn for the peas then spreading the paneer mixture on crunchy triangles of toast with a hot cup of tea.