It’s been an exciting week here at Eaterspot … Three bloggers from the US and India cooked up some dishes for us and finishing up this week of Indian recipes is a Malai Paneer recipe that I cooked up weeks ago to post during this week
I don’t often cook paneer at home … probably because of the calories involved but I enjoy eating it when I do cook it or eat it at a restaurant. This dish goes great with some naan or with rice. Alternatively this also makes a great vegetarian appetizer. Not a whole lot of complicated steps involved so I am sure you can very easily put this together!
Enjoy! and HAPPY INDEPENDENCE DAY to all my Indian readers
It's been an exciting week here at Eaterspot ... Three bloggers from the US and India cooked up some dishes for us and finishing up this week of Indian recipes is a Malai Paneer recipe that I cooked up weeks ago to post during this week
- Once the oil is heated in the pan, add the cumin seeds, and the onions and saute until the onions are translucent
- Next add the ginger and garlic pastes and continue to saute till the raw smell goes away, so about 30 seconds
- Then add the chopped capsicum followed by the spice powders – turmeric, chili, garam masala and the coriander powder
- Mix well to combine and then add the paneer cubes and season with salt. Toss gently so the paneer cubes are covered well with the masala
- Leave this over the heat till the capscium cooks through and you can see the masala cook through and it will be extremely aromatic and yummilicious
- Add the cream and very gently give it a stir. Leave it for 2-3 minutes over medium low heat
- Add the roasted fenugreek leaves on top
- Transfer to a serving dish and dig in!