December 10, 2016

Paneer Pudinawale | Easy Paneer Dishes

We enter this week's theme of "Seasonal Produce". .  Fresh, green Mint is abundantly available in the winter, and so this dish is a treat for those chilly evenings, when this makes an absolutely great dish to serve with Roti / Parathas. 

Paneer is one of the most sought after ingredient at home - my elder one absolutely loves it, and although I make it atleast once in a fortnight, she wudnt mind having it more frequently.. 

We make Zero Oil Palak Paneer, Paneer Kulcha, Spinach and Paneer Cheese Tarts, Shahi Paneer Masala regularly, but my favourite till date is Methi Chaman : there's something magical about fresh (or dried) fenugreek that makes it so earthy and perks up any dish.


Talking about perking up a dish, and we wouldnt want to miss out on Mint.

Pudina as its called in most of India, this is a fragrant herb that can be easily grown even in a tiny balcony at home, and is used in garnishing everything from ice creams to Salads & Raithas to Mocktails. So, lets get to the recipe...

Paneer Pudinawaale - Side dish for Rotis / Kulcha / Naan / Flatbreads / Pulav

Gluten Free (Can be made Vegan too)
Cuisine : North Indian
Spice level : Medium

Prep time : 15 mins ; Cook time : 15 mins ; Serves : 4


Ingredients:

  • Fresh Paneer - 400 gms (Can use Tofu for vegan version)
  • Oil - 1 TBSP
  • Spice powders : Coriander powder, Cumin Powder, Red Chilli powder, Garam Masala
  • Salt - to taste
  • Onion - 1 medium
  • Tomato  - 1 medium
To Grind:
  • Fresh Mint / Pudina - 2 handful (about 30 gms)
  • Cashewnuts - 8 to 10
  • soaked Poppy seeds - 1 tsp
  • Garlic - 2 pods
  • Ginger - 1 inch


Method:


  1. Soak the cashew nuts & poppy seeds separately in warm water for 10 mins. grind these with the Mint, ginger and garlic to a smooth paste.
  2. In a pan, add the fresh paneer cubes in 1 TBSP of oil, saute them till slightly crispy, reserve in a bowl of warm water to remain soft (this is totally optional, you can add the fresh paneer cubes as is too, which I did)
  3. Saute the Onion and tomato in 1 TBSP oil for 3-4 mins. In the same pan, add the ground mint paste & saute well for 3-4 mins till raw smell disappears. Add the salt, spice powders and let it simmer on a low flame. Add 1/4 cup of water if need be to make a thinner gravy.
  4. Check for spices and slowly add the fried paneer (drained), let it simmer on very low flame for further 2-3 mins.
  5. Serve hot with any Flatbreads / Pulav



  
Sending this to BM # 71 under "Seasonal Produce" Theme

9 comments:

  1. Yummy n flavorful recipe :)

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  2. Slurp, paneer pudinawale is inviting me. Can smell the flavor from here.

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  3. The paneer with mint looks so delicious and tempting.I love mint , we get a special mint here called Udaipur ka Pudina..oh man it has an awesome aroma and flavor.

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  4. Not so found of paneer in my family, bust seeing ur dish feel like trying once. Yummy

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  5. Paneer with mint must have tasted delicious. Looks good.

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  6. Yumm..I somehow missed this post. I love mint flavored anything and this is a must try. Bookmarked.

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  7. This is such a flavorful and delicious looking paneer dish.

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  8. Paneer pudinawale looks delicious and an nice side dish to serve with roti.

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  9. Ah looks like you have increased the width!..Looks good..and I can have that gravy anytime..very nicely done.

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Cheers
Kalyani

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