All posts filed under: Punjabi Cooking

image_pdfimage_print

Paneer Butter Masala

  Continuing our homemade paneer theme over the weeks is just as much a treat for me as it is for you. Trust me. One of my favourite paneer dishes is Paneer Butter Masala, whereby chunks of soft paneer are folded into a creamy and sharp tomato sauce made luxurious with unadulterated butter. Hand me a teardrop sheet of puffy, soft naan to mop up all of that sauce and I’m in seventh heaven.   When I wrote the recipe post for Homemade Paneer, I took the opportunity to invite you all to complete my Big Paneer Survey. I asked you about your favourite paneer dishes and how often you like to indulge yourself with them. Well, all will be revealed when the results are posted up next week. The response has been great and I’m so excited to explore them further. If you still haven’t had a chance to complete the Paneer Survey, you can do so here. Take the Big Paneer Survey.     I saw one of my favourite chefs, Sanjay Thumma …

I ♥ You, Saag Paneer! And a Competition!

It’s sad. Yet true. I am such a paneer fiend. I bet you £5 (that’s all I have) that my dad says to me tomorrow after reading this post, that I shouldn’t keep making paneer dishes. Of course he is right. Moving swiftly on… I use a 1:1 ratio of saag (mustard leaves) to spinach because I prefer a more subtle mustard flavour, which can often overpower the dish. If you don’t use enough saag you will produce a dish resembling palak (spinach) paneer, which is equally delicious but technically not saag paneer. If you would like to add less saag you will create delicate flavoured curry which will not be as pungent as traditional dishes (such as sarson ka saag from north India). I love the combination of this hot, buttery and spicy green sauce with soft paneer (sorry dad) and I am sure many of you do too. Otherwise it would not be one of the most popular dishes on Indian restaurant menus all over the world. Imagine that… saag paneer takes over …

Easy Peasy Aloo Paneer Paratha (Sadly, there are no peas in this recipe)

Want a bite? It would be awesome if I actually added peas to my Easy Peasy Aloo Paneer Paratha. I wish I had thought of the ironic jokes I could have made before I rolled them. Oh well. I’m sure these would be delicious with peas too! I served my paratha with Crispy Tindora and Sweetcorn Curry which are not traditionally served together but the combination does work! There are a few different parts to this recipe but you can make the filling ahead of time and keep it in the fridge until you’re ready to roll! Do try making your own paratha, they are simple and scrummy- the only rule is that you have to use ghee (or margarine) to shallow fry them… Because it’s the law! Easy Peasy Aloo Paneer Paratha (makes around 18 paratha) Ingredients for the stuffing 3 medium potatoes, boiled and mashed1 large onion, minced (really finely)4 cloves garlic, minced2 tbsp ginger, minced½ cup finely chopped coriander1 green chilli, minced (more or less if you prefer)Juice from 1 lemon1 ¼ cup …