Indian Styled Feta Cheese Ekadasi Paneer Makhani Recipes

Steps:

• Melt 1 tsp butter and 1 tbsp oil in a non-stick pan over a low-medium heat until sizzling (watch closely so the butter doesn't burn). Add the tomatoes, tomato purée, garlic, cardamom pods, cinnamon stick and bay. Cover with a lid and cook for 10 mins over a medium heat, stirring occasionally. After 10 mins, remove from the heat, leave to cool, then remove the bay, cinnamon stick and cardamom pods.
• Once cooled, tip the mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.
• Return the pan to a medium heat, add the remaining butter and oil and cook the ginger for a minute. Reduce the heat to low, add the chilli powder and stir for 2 mins. Tip in the tomato and cashew paste and cook for 5 mins more.
• Add the sliced chilli, if using, 1½ tsp sugar and the paneer. Mix well and cook for a few minutes more. Add the fenugreek leaves and garam masala. Mix well. Stir in up to 100ml water to loosen, then remove from the heat, swirl in the cream, if using, and serve.

Steps:

• Heat ghee. Add ingredient 2-6 and fry for few seconds tilla romatic.
• Add tomatoes and pepper and cook on medium-high for 10 minutes or so, till thick. Lower heat and stir in salt, sugar, cream, herbs and feta and cook for 2 or 3 minutes more.
• Serve hot with baked potato for Ekadasi; Basmati rice for any other day.

Steps:

• Cube paneer to bite size pieces.
• Melt butter and add bay leaves. Heat for a while until there is a good aroma.
• Remove bay leaves.
• Add all spices and mix.
• Add garlic and brown some.
• Add tomato puree, mix and heat to a simmer.
• Stir in paneer and whipping cream.
• Add water if needed to make thinner.
• Serve over basmati rice.

Steps:

• Blanch carrots, cauliflower, broccoli, & potatoes boiling water. Drain and keep aside.
• Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger paste and a little water.
• Sauté for two minutes then add green chillies, red chilli powder, coriander powder and cumin powder.
• Sauté well. Add the blanched vegetables and stir.
• Add cashewnut paste, sufficient water and salt to taste. Mix and bring it to boil.
• Add tomato puree, stir and cook for additional two to three minutes. Add honey and stir. Add frozen peas and fresh cream and stir again. Heat until peas are warmed.
• Add garam masala powder and if adding paneer cubes, fold it into the mixture (so paneer cubes don't crumble).
• If adding, add roasted and crushed kasoori methi and stir gently.

Steps:

• Heat oil and butter together in a nonstick pan and add the cloves, cardamom, bay leaf and cinnamon.
• When they are heated through add the ginger, garlic and green chilli and keep stirring till they turn pink.
• Now add the tomato paste and let cook. You may add a little water if the sauce seems to be too thick.
• When the tomato paste starts to bubble add the red chilli powder, Garam masala Powder, turmeric powder, sugar/honey and salt.
• After about 2-3 minutes add the garam masala powder and fenugreek leaves' powder. Check for seasoning.
• Finish off with fresh cream.

Steps:

• Heat deep heavy bottom Wok
• Add Cumin Seeds, Cardamom, Bay Leaf & Cinnamon and roast for 3 minutes.
• Add Ghee/Oil.
• Add Chopped Onion and fry till brown.
• Add Chopped Green Chillies, Chopped Garlic & Ginger and Fry.
• Fry till the mixture becomes dark brown and Ghee/Oil Seperates.
• Add Garam Masala, Red Chilly Powder, Coriander Powder and Cumin Powder and Fry for 5 to 6 minutes.
• Add the Cashews and fry for 5 minutes.
• Add Tomato and fry till the Masala becomes consistent.
• Add Salt and fry for 3 minutes.
• Drain the Peas and add to the Masala stirring till the Masala coats the Peas.
• Add Paneer and mix again so that the Masala Coats the Paneer.
• Add Salt & Water
• Amount of water depends upon the consistency of the gravy.
• Once the water and the Masala Mixes and comes to a boil
• Add the cream and bring the mixture to a boil.

Steps:

• Bring tomato sauce to a simmer over medium heat, and blend in chopped onions, cream cheese, butter, and salt and pepper.
• Once onions are tender, add chilli powder and garam masala. Adjust amounts to taste. Garam masala is a potent spice, however it is not hot. For extra spiciness increase the amount of chilli powder.
• Reduce heat and stir in cubed paneer or tofu, raisins, and sliced almonds. Allow to simmer for another 2-3 minutes.
• Serve over white or jasmine rice. Garnish with extra raisins and almonds.

Steps:

• Cut the paneer into one inch cubes or triangles.
• Remove stem, wash and chop green chillies. Take butter in a microwave dish, heat uncovered, for thirty seconds on Microwave HIGH (100%).
• Add bay leaves, peppercorns, cinnamon, green cardamoms and cloves. Add ginger paste, garlic paste and green chillies. Stir well and cook, uncovered, on Microwave HIGH (100%) for three minutes.
• Add tomato puree, Kashmiri red chilli powder, garam masala powder, salt and one and a half cups of water.
• Cook, covered, on Microwave HIGH (100%) for ten minutes.
• Add sugar or honey and crushed kasuri methi. Adjust salt and mix well.
• Add the paneer pieces, cook, uncovered on Microwave MEDIUM (70%) for eight minutes. Add fresh cream.
• Cook, uncovered, on Microwave LOW (50%) for two to three minute. Serve hot.

Steps:

• Heat oil, add the chopped tomatoes,ginger, bay leaf, cardamom, methi and chilli powder.
• Cook covered till the tomatoes turn soft.
• Cool, and grind the tomato mixture to a puree and pass through a sieve.
• Keep the tomato puree on the fire, and add salt,sugar, garam masala and cook on low flame for 3-5 minutes.
• Add the paneer cubes and cook till soft.
• Now add the cream keeping some for the garnish and remove from fire.
• Just before serving add the paneer pieces and garnish with beaten cream and coriander leaves.