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Paneer Chatpata Curry

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Paneer Chatpata
Sour sweet spicy tangy paneer (Indian cottage cheese) curry!

 

People ask me how on earth you have so much time and energy to cook?

Answer: I started learning to cook for a loved one and now cooking is my therapy. It really helps my mood and life. Whatever you decide to do, make sure it makes you HAPPY!  Enough of my gyan and here you go with the recipe!

Made this few weeks back and I had this with homemade naan and jeera rice made by my mom. I really loved the combo. Made some triveti dal too. This paneer  chatpata is one quick recipe you can make any day. Chatpata means when you put this into your mouth, you can feel hot, sweet, spicy, tangy, sour taste with the paneer.

Other Paneer favorite recipes:

paneer thali

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Paneer Chatpata Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • • 300 gms - Paneer Cubes
  • • 2 tbsp – Paneer crumbs
  • • 1 tbsp - Oil
  • • 2.5 tbsp – Ghee
  • Onion Paste:
  • • 1 – Onion, chopped finely
  • • 3 – Green chilli, Chopped finely
  • • 4 – Garlic , chopped finely
  • • 1 inch – Ginger, chopped finely
  • • 1 tsp – cumin seeds
  • • 1 – bay leef
  • • 2 – cloves
  • • 2 - green Cardamom
  • Curry:
  • • 1 tsp - Turmeric powder
  • • 6 tbsp – tomato paste or 2.5 tomatoes blended into puree.
  • • 1 tsp – Coriander powder
  • • 1 tsp – Cumin Powder
  • • 1 tsp – Chaat masala powder
  • • 1 tsp - Kashmiri Chilli powder
  • • ¼ tsp – Mango (Amchur) powder
  • • ½ tsp – Kasuri Methi (Dry Fenugreek leaves)
  • • 3 tsp – Salt
  • • ½ cup – water
  • • ½ tsp - sugar
  • • 1 tsp – lemon juice
  • • 1 tsp – coriander leaves, chopped finely.
  • • 2 green chillies sauté in a tsp of oil for garnish.(optional
Instructions
  1. PANEER ROAST:
  2. Heat a pan, add butter to it in a medium to low flame, add the paneer cubes to it and roast it until its golden brown both sides. Put them in cold water, this will help them to be soft.

  3. ONION PASTE:
  4. Add the chopped onion, green chilli, garlic and ginger with a bit of salt in a blender and blend them into a fine paste.

  5. CURRY:
  6. Add ghee in a pan with cumin seeds, bay leaf, cloves and cardamom. Then add the onion paste, turmeric powder and sauté for 3 minutes.

  7. Add the tomato paste with coriander powder, cumin powder, chaat masala powder, chilli powder, and mango powder with the salt.

  8. After sautéing for 5 minutes, add ½ cup of water and keep it low heat for 5 minutes.

  9. Now add the roasted paneer,sugar and dry fenugreek leaves.

  10. Let it simmer for 10 minutes.
  11. Now open it and check salt (add salt if you need more). Switch off. Add chopped coriander leaves, crumbled paneer, greenchillies(sauted in oil) and lime juice to garnish.

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Paneer Chatpata2

Paneer Dum Mirch / Spicy simmered paneer curry

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Paneer dum mirch

 

Paneer(Indian cottage cheese) is simmered (dum cooked) in a spicy yoghurt based gravy. Creamy & Indulgent.

This has become my recent favourite and how would I not share this recipe. This is my recipe and totally mine. It came out good and I am so proud of myself.

DUM COOKING

Dum means ‘breathe in’. Dum cooking uses a round, heavy-bottomed pot, in which food is sealed and cooked over a slow heat. So, this gives a great taste to any food you make. Let it be veggie or meat. If you want it dry, leave it for another five to ten minutes to make it a roast.

PANEER

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared similarly. I have seen that paneer a part of most Indian restaurants menu.

This recipe tastes great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.

I have a collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favourite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yoghurt.

Paneer dum Kali mirch 

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Paneer Dum Mirch
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • PANEER ROAST
  • • Paneer – 350 gms, Chopped intro triangle or any shape
  • • Butter – 1 tbsp
  • ONION GARLIC PASTE
  • • Oil – 1 tbsp
  • • Onion – 2.5 cups sliced ( ~ 2medium sized onions sliced)
  • • Garlic – 5, chopped roughly
  • • Ginger – 2 inch, chopped roughly
  • • Salt – ½ tsp
  • • Water – ½ cup
  • GRAVY
  • • Oil – 1 tbsp
  • • Cumin seeds – 1 tsp
  • • Green chillies – 4, chopped roughly.
  • • Turmeric – ½ tsp
  • • Coriander powder – 1 tsp
  • • Garam masala – 1 tsp
  • • Black pepper powder – 1 tsp
  • • Kashmiri chilli powder – 2 tsp
  • • Salt – 1.5 tsp
  • • Plain yogurt – 3 tbsp
  • • Water – 1 cup
  • • Sugar – ¼ tsp
  • • Kasoori methi – 1 tbsp, crushed
  • • Cilantro – 1 tbsp, finely chopped
Instructions
  1. PANEER ROAST:
  2. Heat a pan, add butter to it in a medium to low flame, add the paneer cubes to it and roast it until its golden brown both sides.

  3. ONION GARLIC PASTE:
  4. Add oil in a pan on medium heat and once oil is heated add the sliced onions, garlic and ginger. Once the onions turn brown, turn the flame off and let the onions cool a bit.

  5. Add them in a blender with ½ cup of water and blend them into a fine paste. Keep it aside.

  6. GRAVY:
  7. In the same pan on medium heat, add the cumin seeds and green chillies.

  8. After sautéing for twenty seconds, add the onion-garlic paste with coriander powder, chilli powder, black pepper powder, garam masala and salt.

  9. Mix well and then add yoghurt. Sauté for a minute.

  10. Now add the roasted paneer, kasoori methi, sugar and water.

  11. DUM:
  12. Seal the pan with foil, put a lid on top with something heavy on top and a pan on the bottom.
  13. Reduce flame to low and let it simmer for 20 minutes.



  14. Now open it and check salt (add salt if you need more). Add chopped coriander leaves to garnish.
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Kashmiri Chaman kaliya/ Paneer in spicy milk gravy

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ChamanQaliyaChaman Kaliya is a creamy cottage cheese curry flavoured with saffron and cardamom. It is cooked in milk and kashmiri spices gravy.

As I always say, Paneer is one of my favourite party recipes. If I wanted to do something fun for a lunch, I always include paneer to it. If its south Indian, it would be a Thali(big lunch plate) meal. Anything with paneer is a definite win. I have tried kashmiri saffron rice before so this time I wanted to try something different from kashmiri cuisine.

I made this with some peas pulao and it tasted perfect. I am sure it taste great with some Indian breads like roti, naan or paratha.

ChamanQaliya-2

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Vegan note: Replace paneer with tofu. Use coconut milk instead of milk.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich,pepper paneer do pyaza,spicy garlic tofu in 10 minutes,malai methi paneer

4.0 from 3 reviews
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Kashmiri Chaman kaliya/ Paneer in spicy milk gravy
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Paneer – 300gms
  • • Onion – 1 medium sized, cubed
  • • Garlic – 4
  • • Ginger – 1inch
  • • Butter - 1 tbsp
  • • Oil – 2 tbsp
  • • Cardamom – 3
  • • Cloves – 2
  • • Bay leaf – 1
  • • Cinnamon – ½ stick
  • • Cumin seeds – 2 tsp
  • • Fennel seeds powder – 1 tsp
  • • Pepper powder – 1 tsp
  • • Chilli powder – 2 tsp
  • • Turmeric powder – 1 tsp
  • • Coriander powder – 1 tsp
  • • Dry Fenugreek/Methi leaves – 1 tsp, crushed
  • • Milk – 1 cup
  • • Saffron – 1 tsp
  • • Sugar – a pinch
  • • Salt – to taste

    Garnish:
  • • Paneer – 1 tbsp, grated
  • • Coriander leaves – 1 tbsp, grated
Instructions
  1. • Cut paneer into cubes. Take 1 tbsp of butter in a pan, place the paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step). Add the paneer cubes to the water in 10 mins, to make it soft.
  2. • Add the onion cubes, garlic and ginger into a blender, blend into a smooth paste.
  3. • In a small pan, add oil. Once the oil is hot, add cloves, cardamoms, cinnamon, bay leaf, and cumin seeds.
  4. • When cumin seeds turn brown, add onion garlic ginger paste, add salt to taste.
  5. • When sautéed well for a minute, add turmeric powder, pepper powder, fennel powder, chilli powder and coriander powder. Mix them well.
  6. • Sauté in medium – low heat, till it oozes out little oil.
  7. • Add Paneer pieces, milk, sugar and saffron and cook until the milk starts boiling.
  8. • Once the milk starts bubbling, cook undisturbed until the paneer becomes soft and creamy.
  9. • Have to ensure not to overcook as paneer might melt in the curry. Taste for salt or add if needed.
  10. • Switch off the flame and finish it off with grated paneer and coriander leaves.
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ChamanQaliya-3

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