Hello 2019! A New Year, a New Beginning…!

Starting off this year with one of my favorite recipes which has been a frequent in my kitchen lately – Paneer sandwich with cilantro sesame sauce! It’s a delightful fusion of pan-seared paneer patties & sautéed onions sandwiched between ghee-toasted bread with a spread of a creamy cilantro sesame sauce. The highlight of this dish is that, it’s completely vegetarian, masala-free, light, & healthy.

Paneer being an excellent protein source, is an inevitable ingredient in the diet of vegetarians in India. But it is also equally loved by non-vegetarians for its taste, and the variety of delicious & exotic dishes made out of it. The credit of this recipe goes to my sister-in-law who served us this finger-licking sandwich during our last trip to California, a fun-filled vacation time I had with friends & family! She is a vegetarian and an excellent cook too, her dishes are always an inspiration for me to explore the veggie side of my culinary skills. Her version of this recipe was made with grated paneer & finely chopped onions, tightly packed into a sandwich with loads of the cilantro sauce. Initially when I saw the sauce drenched paneer bits falling of the sliced sandwich halves, I was a bit skeptical thinking it might be a spicy masala overload, something which I am not a fan of in sandwich recipes. But, trusting her creations I went for it, took my first bite, closed my eyes, and OMG! It was beyond delicious, creamy yet light n refreshing, had literally zero masala, and YUM!

After being back from my vacation, I started experimenting with this dish; combining it with different vegetables & sauces, but somehow none of it could beat the wowness the original recipe had. Finally, one day I thought to toast the paneer just like how we sear chicken or any other meat, and hoped it would be ok as after all it’s a protein. Bingo, it worked! Toasting gave it a nice charred n smoky flavour which complemented well with the green sauce. The sandwich turned out to be a hit and from then on, I have been repeating it in my dinner menu often.

This sandwich recipe is purely vegetarian, healthy, light n filling, and best of all… so easy to cook! The sesame seeds in the sauce makes it smooth and creamy, and the green chilies give a spicy kick too. You can skip it if you don’t like the heat, as it is completely optional. And if you have any leftover sauce after preparing your sandwich, do not discard! Coz it makes an awesome dipping sauce to dunk your sandwich into.

Enjoy, Happy Cooking…!

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Paneer Sandwich with Cilantro Sesame Sauce

Toasted Paneer Sandwich layered with a Creamy Cilantro Sesame Sauce – A Simple, Healthy & Delicious Protein filled Dinner ready in just 10 minutes!

Course Main Course

Cuisine Indian

Keyword paneer, paneer sandwich, sandwich

Prep Time 7 minutes minutes

Cook Time 10 minutes minutes

Total Time 17 minutes minutes

Servings 4

Author Akhila

Ingredients

• 14 oz. paneer
• Salt and pepper
• Onion rings
• Oil (as required)
• Ghee (for toasting bread)
• 8 bread slices

For the Cilantro Sesame sauce

• One big handful of cilantro leaves
• 2 tbsp sesame seeds
• 1 garlic
• 1 green chilly (optional, for spicy kick)
• 1 tbsp lemon juice
• 3 tbsp olive oil (plus more if needed)
• Salt and pepper

Instructions

• Slice the paneer into quarter inch thick square patties. Season with salt and pepper.
• Heat oil in a pan, cook the paneer slices on medium flame until both sides are cooked and slightly browned (as shown in the picture). Keep aside.
• Into the same pan, cook onion rings for up to 2 minutes on both sides until slightly cooked. Do not overdo as it should maintain its shape.
• To prepare the cilantro sesame sauce, grind all the ingredients listed under sauce and check the salt to your preference.
• Turn on your toaster / panini maker to pre-heat, or if using a pan; heat it on a medium flame.
• Apply ghee on the outer sides of two bread slices and apply green sauce on inside. Arrange the paneer slices and onion rings between the slices to prepare your sandwich. Toast or heat the sandwich until golden on both sides.
• Slice the sandwich diagonally in half, serve warm with a side of tomato sauce and the remaining green sauce. Enjoy!

The post Paneer Sandwich with Cilantro Sesame Sauce appeared first on Pepper Delight.

If you are craving for a healthy vegetarian curry, Well then… Hello!!!

India is famous for its food and culinary diversity, especially it’s vegetarian dishes with at least half of its population living on a vegetarian diet. It is so diverse that you would be surprised with the range of options available; from savory breakfasts, spicy appetizers, creamy curries & lentils n pulses dishes… all the way upto 70mm dosas and the gigantic thalis! And that too after omitting salads which in many countries is all that they have vegetarian. Indian cuisine is also a growing tourist attraction. Whenever I met my American friends who have travelled to India, they talk about how they stayed vegetarian throughout their trip and couldn’t get enough of it!

Paneer aka Indian Cottage Cheese is a popular vegetarian protein used mainly in Indian recipes. Paneer dishes although considered a delicacy in India, is a homely, warm & comforting food welcomed by millions all around the world. Though paneer is the key ingredient of this recipe, the fusion of the creamy cashew gravy, tangy tomatoes, sweet peas, and the aroma of the spices makes the dish and its gravy super rich & appetizing. I would say this is one of the best paneer dishes I have made so far.

Tofu is a good substitute for paneer, and using it you could actually make it a low calorie recipe as the dish uses no butter/ghee or cream. Serve this wonderful curry with the side of Naan or homemade roti or fragrant basmati rice.

Enjoy, Happy Cooking…!

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Matar Paneer/Paneer Peas Curry

Cozy, Creamy and Luscious… Matar Paneer..!! Made with Cottage Cheese and Peas, simmered in a Cashew Tomato Gravy. This Classic no-fail North Indian Delicacy makes a wonderful side dish with Naan or any bread of your choice!!!

Course Side Dish

Cuisine Indian

Keyword matar paneer, paneer

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 12 oz paneer (cut into squares)
• 1 cup frozen peas
• 1 onion (roughly chopped)
• 1 inch sized ginger (sliced)
• 2 garlic cloves
• 4-5 cashews
• 2 tomatoes (roughly chopped)
• Oil (as necessary)
• ½ tsp cumin seeds / jeera
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp Kashmiri chili powder
• ¾ tsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp sugar
• 1 cup water
• 1 tsp fenugreek / methi leaves (crushed)
• Salt (as required)
• Cilantro leaves (garnish)

Instructions

• Heat some oil in a pan and fry the paneer cubes until its sides turn brown. Fry them in batches so that you get an even cook and don’t over crowd the pan. Keep aside.
• Into the same pan, add a little oil (if necessary) and saute the onions with a little salt on a medium flame until it starts turning translucent. Add ginger, garlic, cashews, and saute for another 2-3 minutes.
• Now add the chopped tomatoes and saute until it is soft. Remove the pan from the heat and allow it to cool down. Transfer the contents of the pan to a grinder and grind into a smooth paste.
• Into the same pan, add a little oil and saute spices until fragnant – jeera, cinnamon, and bay leaf. Add the above grinded paste and saute for another 2 minutes on a low flame.
• Add chili powder, turmeric powder, coriander powder, garam masala, sugar, and stir fry for a minute to blend well. Add water and salt, mix well, place the lid and allow the gravy to simmer for 5 minutes. You can manage the gravy consistency per your choice at this time.
• The last step is to add paneer, thawed peas, crushed fenugreek leaves, and mix gently. Cook for another 3-4 minutes on a low flame.
• Remove the dish from the heat and garnish with cilantro leaves. Serve hot with naan, rice or roti.

Notes

1. You can buy paneer from your local Indian/Asian groceries.
2. Substitute paneer with tofu for a healthier version.

The post Matar Paneer / Paneer Peas Curry appeared first on Pepper Delight.

When it comes to Indian food it’s all about the balance of spices, not just one or two… but many. It might be overwhelming for beginners, but as you get exposed to the flavours and the cooking, it becomes an art within. The use of different spices together to prepare that aromatic “masala” is the key. And giving it enough time to infuse into your core ingredients of your meal means, something delicious is on its way. Indian food offers tons of exquisite dishes with these masala, and with just a spoonful in your mouth you would realize how perfectly balanced the spices are.

Kebabs are a very common appetizer in the northern parts of India, especially those made with paneer. Paneer, fresh unsalted cheese or also known as cottage cheese, doesn’t require any ageing or culturing, will not melt, and makes it ideal for soups, appetizers, and creamy curries. Paneer in a spicy masala; they just complement each other so well that I thought it’s time to bring in such a dish for my next appetizer recipe. An alternate to paneer if not readily available is tofu (made from soya milk) which is low in calories and a healthier option.

The marination of the Kebab is the one important step for this recipe as it needs time to infuse the marinade into the kebabs. So make sure you marinate for at least 3-4 hours prior to cooking.

Enjoy!

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Paneer Kebab with Cilantro Mint Chutney

Easy, Tender, Delicious…!! Veggie Kebabs made with Cottage Cheese (Paneer), Bell Peppers and Onions… Marinated in Indian spices, and Served with a classic Cilantro Mint Chutney…!

Course Appetizer

Cuisine Indian

Keyword indian, kebab, paneer, skewers

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

• 14 oz. fresh paneer (cubed)
• 1 red and green bell pepper (cubed)
• 1 big onion (cubed)
• Wooden skewers (soaked in water for 30 mins)
• Oil (as required)

For the marinade

• 1 tbsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp black pepper powder
• ½ tsp garam masala powder
• 1 tsp dried kasuri methi / fenugreek leaves (crushed)
• 1 tsp salt
• Pinch of turmeric powder
• 3-4 tbsp yogurt
• 2 tbsp lemon juice
• Lemon slices (garnish)
• Cilantro leaves (garnish)

For Mint Cilantro Chutney

• 1 handful of cilantro leaves
• 1 handful of mint leaves
• Juice of half lime
• 2 tbsp yogurt
• 1 small onion/1 tbsp chopped onion
• 1 garlic
• Salt (as required)

Instructions

• In a large bowl, mix all the ingredients of the marinade to make a smooth paste.
• Add the paneer, bell peppers and onions to the bowl and mix well. Allow it to marinate for 3-4 hrs. In the meantime, soak the wooden skewers in water for 30 mins.
• Remove the wooden skewers from water and wipe it with a kitchen cloth. Apply some oil on to it using a brush.
• Thread paneer into the skewers alternating with bell peppers and onions. Make sure not to crowd it. Brush oil generously on the paneer and the veggies to prevent it from drying out during the cook.

Oven Method

• Preheat oven to 350 degrees.
• Line a baking tray with aluminum foil and grease it.
• Stack the skewers on the tray leaving some space between them.
• Bake for 35 -40 mins. Halfway through the cook, flip the skewers, and brush with oil. Cook until the veggies start to shrink and paneer turns lightly charred. Do not overcook the paneer as it will turn rubbery. Serve immediately.

Pan Method

• Add oil to a pan and heat on a medium high flame.
• Place the skewers on the pan and cook for about 8 – 10 mins. Halfway through the cook, flip the skewers, and brush with oil. Cook until the veggies start to shrink and paneer turns lightly charred. Do not overcook the paneer as it will turn rubbery. Serve immediately. 

For Mint Cilantro Chutney

• Blend all ingredients until smooth. Add salt as needed.
• Garnish with lemon slices and cilantro leaves. Serve hot with the chutney.

The post Paneer Kebab with Cilantro Mint Chutney appeared first on Pepper Delight.

Paneer is fresh unsalted cheese which is commonly used in South Asian countries. Unlike other cheese, it doesn’t require ageing or culturing, and will not melt, which makes it ideal for soups, appetizers, and creamy curries.

For this recipe I used paneer bought from an Indian store. An alternate to paneer if not readily available is tofu (made from soya milk) which is low in calories and a healthier option.

Finally, after a lot of pestering by my friends to put this recipe out, I hope you enjoy it every bit…

Prep time         : 35- 45 minutes
Serves               : 4 servings

INGREDIENTS

Paneer                              : 14 oz (1.75 cup)
Onion                               : 2 (sliced thinly)
Green chilies                  : 1 (slit)
Ginger garlic paste       : 2 tbsp
Chili powder                  : 1 tbsp
Coriander powder        : 1 ½ tbsp
Pepper powder              : 2 tbsp
Garam masala                : 1 tbsp
Corn flour                        : 2 tbsp
Salt                                    : as required
Oil                                      : as required
Curry leaves                    : 3 sprigs

INSTRUCTIONS

1. Cut paneer into small cubes and marinate with salt, pepper (1 tbsp), chili powder, corn flour, & a little water. The marinade should be thick enough to coat the paneer. Keep aside to rest for 15 minutes.
2. Meanwhile cut onions, & green chilies into thin slices.
3. Make a paste of ginger & garlic and keep aside.
4. Add a little oil in a pan and shallow fry the paneer on a medium flame. Toss and fry till all sides turn lightly golden. Drain the extra oil with a paper towel.
5. To the same pan, add curry leaves & onions, and saute till it turns golden brown. Add the ginger garlic paste, & green chilies, and saute till the raw smell subsides.
6. Add coriander powder, pepper powder, garam masala and salt, and mix well.
7. Add the fried paneer cubes and a little water, and mix well with the masala. Close the lid and allow it to cook.
8. As the water dries out, add curry leaves and carefully toss the paneer. Close the lid and turn of the flame. Allow it to rest for 5 minutes.

Serve with roti or rice.

Note:

• Paneer bought from a store or refrigerated should be soaked in warm water for a few minutes before cooking, so that it maintains the water content and prevents from hardening or drying out.
• Do not freeze paneer, only refrigerate.
• Paneer if overcooked becomes hard and rubbery.

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