Authentic Jain style Sahi Paneer (Tomato, Cashew, Cottage Cheese Curry)

The authentic Jain style Sahi Paneer is a delicious rich creamy gravy dish with flavor full spices. It is quick to prepare, loved by kids, perfect for weekend lunch or dinner or can be prepared for any special occasion. Sahi Paneer can be served with any Indian bread, such as naan or with rice.

Ingredients

• Paneer/Indian Cottage Cheese 300 grams
• Cashew 15-20
• Almonds 1 Tbsp. (4-5 Pieces)
• Cream ½ cup or regular milk
• Melon Seeds without skin (Magaz seeds) 1 Tbsp.
• Tomatoes 4 Medium Size red and ripe (chopped) or 4 Tbsp Tomato Paste
• Ginger 2 inch piece grated or paste
• Green chili paste 1 Tsp. (optional)
• Garam Masala Powder 1 Tsp.
• Turmeric Powder 1/2 Tsp.
• Kasuri Methi Leaves/Dried Fenugreek Leaves
• Oil 1 tsp.
• Butter 2 Tbsp.
• Coriander Powder 1 Tbsp.
• Sugar 1 Tsp.( adjust according to your taste)
• Red Chili Powder 1 tsp.
• Green Cardamom Powder ¼ Tsp.
• Pinch of saffron/kesar, crushed
• Salt to Taste

Method

1. Heat oil in a pan. Add tomatoes and cashew nuts chopped, almonds copped, melon seeds, sauté lightly. Cook for 10-12 minutes or tomatoes are pulpy. Let it cool.
2. Transfer this mixture into a mixer jar, and grind to a paste with a little water, transfer the mixture into the same pan.
3. Add butter; add red chili powder, grated ginger, green chili, cumin powder, coriander powder, turmeric powder, kasoori methi powder, salt and sauté.
4. Add pinch of saffron cover and cook a low heat for 8-10 minutes.
5. Add cream and mix well. Add Paneer, garam masala powder, green cardamom powder, sugar and mix well.
6. Transfer into a serving bowl, garnish with some cream and serve hot.

Note: I used regular whole milk instead of cream to decrease fat level in my dish because making frequently Paneer dishes.

Pav Bhaji

Pav Bhaji is a fast food dish from Mumbai. Consisting of a vegetable curry served with a soft bread roll. 

Ingredients # 

• 3 medium Potatoes
• 3 medium Tomatoes
• ½ spoon Tomato Paste ( optional)
• Cauliflower ¼ small
• Onion 2 l
• Ginger 1 inch (chopped)
• Garlic 5-6 cloves (chopped)
• Green chilies (chopped 2-4)
• Green capsicum 1 small
• 2-3 small cubes beet grated for beautiful red color
• Fresh coriander (chopped ¼ cup)
• Green peas (boiled ¼ cup)
• Lemon 1-2
• Oil 3 tablespoon
• Salt to taste
• Pav bhaji masala 11/2 spoons
• Butter 3 tablespoons
• Pav ( Buns)       

      Method

1. Boil, cool peel and grate potatoes. Wash and finely chop tomatoes, Wash and grate cauliflower. Peel wash and finely chop onion.
2. Wash, halve, remove seeds and finely chop capsicum.
3. Clean, wash and finely chop fresh coriander leaves.
4. Wash and boil the green peas in salted water till soft, drain and mash lightly and keep aside.
5. Heat oil in a pan and add three fourth quantity of chopped onion. Sauté 1-2 minutes. (Light brown). Add chopped green chilies, ginger and garlic. Sauté about 30 seconds.
6. Add half the quantity of chopped tomatoes, tomato paste and cook on medium heat for three to five minutes (until little oil separate).
7. Add chopped capsicum and grated cauliflower. Sauté for 2-3 minutes.
8. Add lightly mashed peas and grated boiled potatoes, grated beet and bring it to a boil.
9. Add bit of water for your desire consistency.
10. Simmer for eight to ten minutes, mashed all vegetables with masher.
11. Add pav bhaji masala, salt and rest of the chopped tomatoes. Cook 1-2 minutes.
12. Heat half of the butter in a thick-bottomed pan or a tawa.
13. Slice bun horizontally into two and fry in butter for half a minute, press two or three times or till bun is crisp and light brown.
14. Garnish the bhaji with chopped coriander, butter or grated cheese or grated Paneer.
15. Serve hot bhaji with bun accompanied with remaining chopped onion and lemon wedges.

Paneer, Spinach Tortilla Rolls

Ingredients #

• Paneer crumbled 250 grams
• ½ bunch of fresh spinach, washed and fine chopped
• 2-3 spoon chopped coriander
• 1-2 spoon grated or chopped ginger
• 1-2 spoon grated or chopped garlic
• ½ spoon black paper powder or green chili paste
• 1/2 spoon lime juice
• ¼ spoon black paper and turmeric powder
• ¼ spoon coriander powder and cumin powder
• ¼ spoon coriander seed
• ½ cup of bread crumbs
• 4-6 tortillas
• 1 tea spoon oil

Method # 

1. Heat 1 teaspoon oil in a small pan on low heat. Add cumin seeds, when they start crackle add finely chopped spinach. Sauté 2-3 minutes.
2. Add all ingredients except Paneer and bread crumbs.
3. Sauté 1-2 minutes.
4. Add crumbled Paneer, bread crumbs and salt to taste. Mix well.
5. Remove pan from flame. Filling for roll is ready.
6. At the time of serving, heat flat pan on medium heat. Grease it with ½ teaspoon of oil.
7. Heat the tortilla one by one for 10 seconds on both sides. Lay out one tortilla on a clean work surface. Spread the fillings all over the top of the tortilla.
8. Roll the tortilla tightly from one side to the other and set it on the side with the curve to hold it close.
9. Take a sharp knife and cut each rollup on the diagonal pieces.(bite size or in half piece)
10.  Serve!

           Handy Tips #

You can make with fillings quesadilla, sandwich, paratha, stuffed Nan etc.