My simple paneer and potato kofta are golden on the outside and a brilliant white colour on the inside. Each bite is soft, a little spongy and slick with a smooth and creamy tomato sauce. In my home, Malai Kofta is an essential curry for special occasions.

This Indian vegetarian curry of paneer (cheese) and potato kofta is a real celebration of rich flavours and warming spices.

What is Malai Kofta?

Malai Kofta is a delicious North Indian vegetarian curry, popular in restaurants and for celebrations like weddings and parties. It’s rich, creamy and utterly delicious with naan, paratha or rice.

Recipes for Malai Kofta vary from cook to cook. “Malai” refers to the liberal use of cream in the dish, while “Kofta” allude the balls of deep-fried paneer (a vegetarian take on meat kofta, so to speak). Many recipes also include potatoes and/or other vegetables in the kofta mixture. A filling of chopped nuts and sultanas is commonplace, too.

Where does Malai Kofta come from?

It’s said that Malai Kofta has roots in Mughlai cuisine; a style of cooking that goes back to the Mughal Empire and its’ royal kitchens. Originally from Central Asia, Turkey, Persia and beyond, Mughlai cuisine introduced dishes like Biryani, Nihari, Korma, Keema and Pasanda to the Indian subcontinent. You will now find hundreds of delicious variations of these and more dishes across India, Pakistan, Afghanistan and Bangladesh.

They are often rich, luxurious and meat heavy. Ingredients like nuts, saffron, rosewater and dry fruits are found in both sweet and savoury dishes of the Mughlai kitchens.

Notable vegetarian Mughlai-influenced dishes include Malai Kofta, Shahi Paneer, Vegetable Korma, as well as desserts like Shahi Tukda, Falooda and Sheer Khurma.

There are two popular styles of Malai Kofta. Let’s explore them a little.

Mughlai Malai Kofta (Shahi Malai Kofta) – White in colour

This royal preparation of Malai Kofta is heavily inspired by the customs, techniques and ingredients of Mughlai kitchens. The white-coloured gravy is an ode to the royal emperors’ tastes for all things expensive (namely nuts, but also spices like cardamom, saffron and peppercorns).

Make this white gravy by first blanching almonds and/or cashews in hot water, then grinding to create a smooth and creamy paste. Fry off some spices and add the paste, but don’t let it brown. Copious amounts of cream and a pinch of sugar to finish, of course.

Punjabi Malai Kofta (North Indian-style Malai Kofta) – Orange or red in colour

Punjabi Malai Kofta is the version of the dish we most commonly find in restaurants. It’s an adaptation of the Mughlai dish that puts tomatoes to work, hence the orange or red gravy. Tomatoes and chillies were not introduced to India until the 15th and 16th centuries so you could say this is a more ‘modern take’ on Malai Kofta.

Over the years, recipes have changed and adapted with tastes and the movement of people. Each Malai Kofta recipe you’ll find online, in books or by word of mouth will be as unique as it is delicious.

Is this a Nut-free Malai Kofta recipe?

Yes, my recipe for Melt-Away Malai Kofta is incidentally, completely nut free. Most recipes for Malai Kofta will contain an assortment of nuts and raisins in the kofta filling and either cashews or almonds to thicken the gravy (sauce).

Now, I’ve never been a fan of crunchy nuts in my creamy kofta, although it is is typical of restaurant-style Malai Kofta.

A while back, I asked my Instagram community to vote on whether they like nuts and raisins in their Malai Kofta. An overwhelming 83% of 6,000 respondents said no. To make this suitable for those with nut allergies and intolerances, I decided to cut all the nuts out, even in the sauce. So here it is: A creamy, nut-free Malai Kofta recipe that tastes like a restaurant version!

What is Malai in Indian food?

In Indian cookery, the term ‘Malai’ refers to the cream extracted from heating whole milk (sourced from cattle: Either cow or buffalo). It’s used for making a range of dishes, both sweet and savoury. Some dishes include: Malai Kofta, Malai Peda, Rasmalai and Kulfi.

How to serve Malai Kofta

Serve Melt-Away Malai Kofta with your choice of Indian accompaniments, such as Naan, Paratha or Rice. I simply adore the combination of Malai Kofta and Garlic Naan.

Some recipes call for placement of the Kofta to be a last-minute affair, directly on top of the hot gravy. My recipe requires a gentle simmer to plump up the Kofta before serving. This gives them their mouth watering melt-away texture.

Why is it called Melt-Away Malai Kofta?

I’ve been making versions of this dish for years. Take a look at this delicious Paneer Kofta recipe from my archives. The first time I made this iteration of Malai Kofta, my husband took a portion out for himself at dinner time. I looked over and saw there were five koftas in his plate.

Important tips for making this recipe

Paneer

• Homemade paneer works best in this recipe. Refer to this recipe for Homemade Paneer. Make sure the paneer is very well pressed, overnight or for as long as possible. Chill in the fridge until ready to use. The paneer should be dry and crumbly. If it is not properly pressed, the kofta may break in the oil while frying.

Potatoes

• I use a floury variety of potato in my recipe. Maris Piper or King Edward if you’re in the UK. Any mealy potato you’d use for baked potatoes is ideal. Cook the potato however you like. I like to microwave mine in the skin until soft because it’s super quick and easy. It also draws water out of the potato rather than putting water in, like boiling does.

• Once the potato is cooked grate it on the fine side of a cheese grater. It’s best to allow it to cool a bit first!

Kneading kofta mixture

• Spend a bit of time kneading the kofta mixture. Use the heel of your palm to press the mixture into the worktop and away from you. We are creating a smooth-textured dough without a crumbly texture. This process is similar to kneading chhena (paneer) for sweets like Rasmalai and Rasgulla. It produces the perfect smooth and creamy finish.

• I spent about 5 minutes per portion, so 15 minutes kneading in total. It’s a great work out! I don’t recommend using a blender for this as it can overwork the mixture and ruin the texture of the kofta.

Frying kofta

• Heat the oil to 125°C/260°F on a cooking thermometer. It should be low enough to seal the kofta all around without browning too quickly. If you don’t have a cooking thermometer, drop one of the kofta into the oil – it should bubble around the outside very slowly.
  
• The kofta need to be fried very slowly until they turn golden. Each batch will take around 10 minutes. Keep them moving in the oil all the time for even browning. If the heat is too high the outside will brown too quickly and they will deflate as soon as they come out of the oil.
  
• I do not recommend baking or air frying the kofta.

Sauce/gravy

• Since we use tomato purée in the recipe, there is no need to strain the gravy after we blend it. I love the punchy tang of tomato purée in this recipe. Fresh tomatoes don’t even come close.
  
• Skimmed milk powder and fried onions will thicken the sauce beautifully in the absence of nuts. You can replace it with 8-10 cashews, soaked in boiling hot water for 30 minutes.
  
• Be sure to remove large whole spices like star anise and cinnamon from the onion masala before you blend it. They can ruin the colour!
  
• For a bright colour, slowly sizzle Kashmiri chilli powder in warm ghee or oil before adding the gravy mixture. It has a mild flavour and great colour. If you can find this, use half the amount of regular chilli powder and supplement with a teaspoon of paprika (not smoked paprika).

Can I make vegan Malai Kofta using this recipe?

I have not tried veganising this Malai Kofta recipe. I’d imagine quite a few significant changes would need to take place in order to make a vegan Malai Kofta with this recipe. I recommend checking out this Vegan Malai Kofta recipe by Nisha at Rainbow Plant Life.

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Is this recipe for Malai Kofta gluten free?

The kofta contain plain wheat flour. Feel free to swap this for rice flour or your favourite gluten-free baking flour. Use a gluten-free baking powder.

How to make Homemade Paneer

My recipe below is best made with Homemade Paneer. Although, if you don’t have time and want to use shop-bought, I’ll totally forgive you. Please do your best to find the softest paneer possible. Malai Paneer is perfect.

Melt-Away Malai Kofta recipe

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Melt-Away Malai Kofta

I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family. A celebration of rich flavours and warming spices.

Course Main Course

Cuisine Indian

Keyword celebration, curry, dinner party, kofta, north indian, paneer, party food

Prep Time 1 hour hour 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 6

Author Sanjana

Equipment

• Blender
• Large pan for cooking the sauce
• Kadai, work or large pan for deep frying
• Slotted spoon for deep frying

Ingredients

For the kofta:

• 225 g paneer, very well pressed homemade is best (recipe linked above)
• 100 g potato (any floury variety such as Maris Piper, King Edward or Yukon Gold) cooked, cooled, peeled and grated on the fine side of a grater
• 1 1/2 tbsp plain flour
• 1/3 tsp salt
• Baking powder same amount as two grains of rice
• Oil for deep frying any cooking oil

For the kofta curry:

• 2 tbsp oil
• 1 whole star anise
• 2 cm stick cinnamon or cassia bark
• 4 whole green cardamom pods
• 2 whole cloves
• 1 small piece black stone flower optional
• 2 onions finely diced (about 250g)
• 2 tbsp double concentrate tomato purée
• 2 large cloves garlic chopped
• 2 cm piece ginger grated
• 2 tbsp skimmed milk powder
• 250 ml water

To finish the Malai Kofta:

• 1 tbsp ghee or oil
• 1 tsp Kashmiri chilli powder
• Small pinch of saffron
• 3/4 tsp salt
• 1 tsp sugar
• 100 ml whipping cream (cooking cream)
• 1/4 tsp kasoori methi
• 1 tbsp chopped coriander leaves

Instructions

To make the kofta (see video for visual tutorial):

• Crumble your well-pressed homemade paneer onto a large plate or on a clean surface. it should feel dry and crumbly. If using shop bought paneer, you will need to grate it on the fine side of a grater.
• Add the finely-grated cooked potato, salt and baking powder. Work everything together using your hands and then sprinkle over the flour. Bring the mixture together to form a very rough mixture. It should bind to a sticky, but not wet dough. Divide it into three portions.
• Taking one portion of mixture at a time, begin to knead the dough on a worktop or clean surface. Use the heel of your palm to press the mixture into the worktop and away from you. We are creating a smooth-textured dough without a crumbles This process is similar to kneading chhena (paneer) for sweets like Rasmalai and Rasgulla. It produces the perfect finish.
• Spend a bit of time kneading the kofta mixture. I spent about 5 minutes per portion, so 15 minutes kneading in total. It's a great work out! I don't recommend using a blender for this as it can overwork the mixture and ruin the texture of the kofta.
• Bring the kofta mixture back together and begin to portion it out into approximately 13-15g portions. Don't make them any bigger than this as they will expand slightly in the oil. Roll each one with a little pressure between your palms. They should be perfectly smooth and without any cracks. You should have between 24-26 kofta.
• Heat enough oil to deep fry the kofta in a kadai or wok. Work in batches of 2-3 so the oil is not overcrowded. Heat the oil to 125°C/260°F on a cooking thermometer. It should be low enough to seal the kofta all around without browning too quickly. If you don't have a cooking thermometer, drop one of the kofta into the oil – it should bubble around the outside very slowly.
• Fry the kofta at this temperature. At no point should the oil temperature exceed 130°C/265°F. Agitate the oil around them, rather than directly moving the kofta at first. This will ensure they don't get knocked out of shape. The kofta need to be fried very slowly until they turn golden. Each batch will take around 10 minutes. Keep them moving in the oil all the time for even browning. If the heat is too high the outside will brown too quickly and they will deflate once they come out of the oil.
• Line a plate with kitchen towel. Lift out your fried kofta and drain on the plate. Repeat this process for your remaining batches of kofta. Note: It's okay if the kofta deflate very slightly on the surface. They will plump up again in the kofta curry later.

For the kofta curry:

• Heat the oil in a large pan. Add star anise, cinnamon or cassia bark, cardamom, cloves, black stone flower if using (I recommend it) and onions. Sauté over a medium-low heat for 8-10 minutes, until the onions turn soft and translucent but do not brown. Tip: Add the salt at this stage to help the onions cook quickly.
• Next, add the tomato purée and cook out for a further minute. Finally, add the ginger and garlic and cook for two minutes longer over a low heat. Allow this mixture to cool and then remove the whole star anise and cinnamon or cassia. Leave the other whole spices in.
• Once cool, transfer the mixture to a blender. Add the milk powder and water. Blend on the highest speed until very smooth. The sauce should be thick and very creamy.

To finish the Malai Kofta:

• Heat ghee or oil in a large pan set over a low heat. Add the Kashmiri chilli powder and allow it to sizzle for a few seconds before adding the blended kofta sauce. Stir well. Add saffron, sugar and cream (reserve a tablespoon for garnishing). Stir well and bring to a very gentle simmer.
• Add the fried kofta and mix gently to ensure they're covered. Place a lid on the pan and allow to heat through over a low heat for 4-5 minutes.
• Remove the lid and garnish with a swirl of cream, kasoori methi (rub between your palms first) and fresh coriander. Serve immediately with naan, paratha or rice.

Video

Notes

How to store leftover Malai Kofta

Pack any leftovers into an air-tight container. Refrigerate for up to 3 days. Reheat in a pan, adding water if sauce is too thick. Try not to stir too much to avoid breaking. Do not freeze.

To make Malai Kofta ahead of time

This can be made up to 3 days in advance. Keep the kofta and sauce separate until you’re ready to serve. At the last minute, bring the sauce to a gentle simmer (add water if necessary as it will thicken over time), add the kofta and simmer gently for 4-5 minutes as directed in the recipe above.

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Combine aromatic spices with a creamy cashew and tomato base, gently brown some butter in a pan and create the Makhani-style sauce of your dreams. This is the only way I’ll make Paneer Makhani from now on.

What is Brown Butter?

A wise friend once told me I must strive to be the best version of myself. I think butter has the same friend because along comes brown butter to blow our minds. It’s like regular butter but with a breathtaking glow-up.

Brown butter is richer and even more buttery tasting than its former self. A simple melt, stir and gentle simmer in a pan is all that lies between you and the best Paneer Makhani of your life.

The Maillard reaction

The process of cooking the butter to the point of golden toastiness causes a series of chemical reactions between amino acids and sugars from the lactose in butter. This is an example of a Maillard reaction.

Other examples of foods that under go this same miraculous transformation include toast, viennoiserie like croissants and pain au chocolat, toasted marshmallows, golden cookies, scones, roasted white chocolate and fried dumplings.

It’s a building block of flavour responsible for some of the most delicious foods we know.

How to make brown butter

1. Melt

Melt cubes of butter in a pan. Initially, the butter will be a pale, creamy colour.

2. Bubble & evaporate

Next, the water will begin to cook off, causing the liquid to spit and splutter as the fats and remaining water continue to interact. Large bubbles are visible on the surface. Now the butter will look yellow and erm… buttery.

3. Foam & caramelise

Prepare for a lot of foam. With the water now evaporated, the fats can now begin to caramelise. The pillowy sheet of foam is like a heavy raincloud on a sunny day. Underneath, the butter changing from yellow to amber.

Keep the butter moving the whole time to ensure it doesn’t brown too quickly and deeply. Remember, this is brown butter, not burnt butter.

4. Browning

Once the foaming begins to subside, you’ll notice a grainy sediment at the base of the pan. These are made up of caramelised milk solids, similar to what we see in ghee making. They are pure umami flavour: Salty, caramelised and slightly bitter.

Now keep an eye on your butter as it will reach brown butter nirvana in a matter of seconds. Let it go too far and you’ll have burnt butter. A deep, golden-syrup colour is ideal for this dish.

How to use brown butter to make Paneer Makhani

Instead of cooking our aromatics (ginger, garlic, etc) in regular butter or oil, we will use the umami-rich brown butter. Add a handful of aromatic spices, sweet, boiled cashews and tangy tomatoes.

The process of high-speed blending will cause the brown butter to emulsify into the sauce for a luxurious, silky finish.

I reserve a small amount of brown butter for drizzling on top. The salty hit of butter is out of this world.

Can’t I just use ghee?

You can use ghee but it won’t taste the same. Allow me to clarify (heh). The key difference between ghee and brown butter is that the latter incorporates the milk solids. I call them flavour sand! Brown butter is also cooked for longer, so offers greater nutty aromas.

What spices do we need for Brown Butter Paneer Makhani?

Kashmiri red chilli, green cardamom, coriander seeds, cumin seeds, turmeric and garam masala. That’s it.

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What kind of paneer should I use for Brown Butter Paneer Makhani?

The smooth and nutty flavours of this brown butter sauce are a delicious carrier for homemade paneer. The soft cubes simply melt in your mouth.

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The Best Homemade Paneer (Softest-Ever Cubes!)

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Having said this, if time isn’t something you have, you can certainly use shop-bought paneer. I recommend you cut the paneer and soak it in boiling water for 10 minutes before draining, patting dry and pan frying.

You can also add the paneer straight into the sauce without pan frying.

I like to create a golden crust on my homemade paneer cubes for texture and colour.

Brown Butter Paneer Makhani recipe

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Brown Butter Paneer Makhani

I thought I knew love, but then I met Brown Butter Paneer Makhani. Combine aromatic spices with brown butter and a creamy cashew-tomato curry.

Course Main Course

Cuisine Indian

Keyword cheese, curry, north indian, paneer, vegetarian

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Author Sanjana

Ingredients

• 450 g paneer cubed
• 15 whole cashews
• 2-4 whole dried Kashmiri red chillies (I used 4 very mild ones)
• 4 green cardamom pods cracked
• 1/2 tbsp whole coriander seeds
• 1/2 tsp ground cumin seeds
• 1 small red onion cut into rough chunks
• 500 g tomato passata (sieved tomatoes)
• 500 ml water
• 150 g unsalted butter
• 1/2 tbsp grated fresh ginger
• 1 tbsp crushed garlic about 3 cloves
• 1 tbsp tomato purée (concentrated tomato paste)
• 1/4 tsp turmeric
• 1/2 tsp Kashmiri chilli powder
• 1 1/2 tbsp garam masala (recipe linked above)
• 100 ml whipping cream
• 1/2 tsp ground kasoori methi
• 2 tbsp agave or brown sugar
• 1/4 tsp ground green cardamom seeds
• 1 1/2 tsp salt

To garnish:

• 1 tbsp whipping cream
• 2 tbsp reserved brown butter
• 1/4 tsp kasoori methi
• 1 tbsp fresh coriander leaves

Instructions

To prepare the paneer:

• Heat 1-2 tbsp oil in a non-stick frying pan and pan-fry the paneer until lightly golden brown on all sides. Place on a plate lined with kitchen towel and set aside while you get on with the sauce.

For the brown butter makhani sauce:

• Place a heavy-based pan over a medium-low heat. Do not add oil. Dry-roast cashew nuts, dried Kashmiri chillies, the four whole cardamom pods, whole coriander seeds, cumin seeds and roughly-chopped onion. About 2-3 minutes.
• Add the tomato passata and 200ml water. Stir well and cover with a lid. Simmer over a medium-low heat for 10 minutes. Switch the heat off and remove the lid. Allow the mixture to cool.
• To make the brown butter, melt butter in a heavy-based pan. Keep the heat low to ensure the butter browns slowly and evenly, without burning. Cook, stirring constantly.
• The butter will go from being yellow, to having large bubbles, then foamy, and finally, a deeply golden colour, rather like golden syrup. Some foam will subside and there will be toasted milk solids at the bottom of the pan. No need to skim off any foam or sediment, this is brown butter, not ghee. The brown butter will smell incredibly buttery and nutty. This is a core building block of flavour in this curry. The process should take around 7 minutes from start to finish.
• Remove two tablespoons full of the brown butter from the pan and set aside. We will drizzle this on top of the finished curry.
• With the remaining brown butter still over a very low heat, add the crushed garlic, grated ginger, tomato purée, turmeric and Kashmiri chilli powder. Sauté for one minute and then switch the heat off.
• Stir in the garam masala and prepared tomato, nut and whole spice mixture and 200ml cold water to cool it down quickly for blending.
• Pile the mixture into a high-powered blender and grind until very smooth. Feel free to pass the mixture through a sieve afterwards for an extra-smooth sauce. Since we're using passata, I don't find this is necessary.
• Return the sauce to a pan and rinse the blender jar out with 100ml water to catch every last bit of sauce. Add this to the pan too. Keep the sauce over a low heat.
• Season with salt, agave or brown sugar to sweeten and mellow out the chilli heat, and ground cardamom seeds. Stir well. Finish with a swirl of cream and kasoori methi rubbed between your palms. Add the paneer, reserved brown butter and fresh coriander leaves if you like. Heat through and serve immediately with roti, naan or rice. I love this dish with tandoori roti.

Video

Notes

• Pan frying the paneer is optional. I like using homemade paneer for this dish which benefits from a slight crust to keep the pieces whole.
• If using shop-bought paneer, first cube it and soak the pieces in boiling water for 10 minutes. Drain, pat dry and use as they are or pan fry for the softest paneer curry.

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Try one of these tasty veg curries for roti for dinner tonight. Either serve as they are, or include a daal option.

You can also double up and choose two complimentary curries from the list to create a larger meal.

In Indian homes, we often choose lentils or legume curries or daals to serve alongside vegetable dishes. This rounds off a meal wonderfully and adds welcome protein.

What is Roti?

Everyday curries take centre stage in traditional Indian homes. They’re typically served with wholewheat chapatis, also known as roti.

Roti are hearty and simple to prepare, although round rolling is a skill that takes practice.

How to make Roti dough

Make the dough with a combination of wholewheat flour (atta), water and optional oil. I like to add a little oil for softer rotis, but you can skip it if you don’t mind them a little chewier.

Some families like to roll their rotis extra thinly to make phulka, which they sometimes place over an open flame to rise.

Having said this, I usually cook my rotis on a steel tawa from start to finish. A frying pan also works well.

I’ll include my simple Homemade Gujarati Roti (Rotli) recipe at the end of this post, along with a fabulous Soft Spinach Roti (Chapati) if you’re a fan of the green stuff.

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2. Bateta nu Shaak (Potato Curry, Dry Style)

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3. Vegetable & Coconut Milk Kurma (South Indian Style)

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This simple coconut milk-based curry is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g.

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4. Quick & Easy Palak Paneer

Easy, Creamy Palak Paneer

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8. Palak Baingan ka Bhartha (Burnt Aubergine & Spinach Curry)

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9. Creamy, Restaurant-Style Matar Paneer

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10. Tofu Tikka Masala

Tandoori Tofu Tikka Masala (Vegan)

In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style. Here’s my take on a British-‘Indian’ dish. It’s loaded with homemade tandoori spices, garlic, lemon, ground almonds and coconut cream. The best thing about it is that it’s 100% vegan. That’s got to get me extra brownie points, right?

Check out this recipe

So you have my top 10 Easy Veg Curries for Roti… but how do you make the Roti?

10 Easy Veg Curries for Roti are of course, incomplete without Roti. Here are my two favourite versions of the classic soft rotis.

It’s everyday fare that partners perfectly with any of the curries I’ve shared above.

Soft Spinach Roti

Can you believe the dough for these Soft Spinach Chapatis is enriched with a whole bag of spinach? Popeye would be proud! Pack a healthy portion of leafy greens into your meal with this easy recipe the whole family will love.

Check out this recipe

Enjoy these amazing Indian vegetarian curry recipes! If you make one, please share pictures with me via Instagram. I love to see your creations! Mention me @Sanjana.Feasts and use the hashtag #SanjanaFeasts

Pin this collection of 10 Easy Veg Curries for Roti to your Pinterest boards for later!

Love Sanjana

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My recipe has been perfected over the years to produce a soft and squidgy cheese that cubes and slices beautifully for curries and crumbles like a dream for paratha, kulcha, samosa and bhurji.

How to use Homemade Masala Paneer

You can of course, use it fresh, just as it is for a melt-in-the-mouth texture, or pan-fry it to create a crispy, golden crust. It’s also a delicious addition to Indo-Chinese favourites like Chilli Paneer and Paneer Manchurian.

Homemade Masala Paneer

How to curdle milk for Homemade Masala Paneer

My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.

You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:

• 2 tbsp white vinegar mixed with 250ml water
• 1 tsp citric acid mixed with 250ml water
• 100g sour natural yoghurt whisked with 2 tbsp water
• 250ml sour whey

What other herbs and spices can I add to Masala Paneer?

This recipe is highly customisable and can be transformed with just a few changes to the herbs and spices used. Here are some of my favourite Paneer flavour infusions:

• My original Masala Paneer: Ground black pepper, ginger paste, chilli flakes, fresh coriander.
• Indo-Chinese Masala Paneer: Chinese 5-spice, ginger paste, green chillies, chopped spring onion.
• Mediterranean Masala Paneer: Sliced olives, chopped sundried tomatoes, garlic paste, dried oregano, fresh basil.
• Jamaican Jerk Masala Paneer: Ground allspice, dried thyme, dried garlic powder, chopped scotch bonnet chilli.
• Tex-Mex: Smoked paprika, ground cumin, dried onion powder, chopped coriander.

How to make soft paneer

This is a super common question and one I’m asked often. The answer is simple: Use milk with ample fat content and curdle the milk slowly you don’t shock the curds into separating quickly. Dilute the acid with water to encourage a slow separation. The last thing to remember is to ensure you don’t press it too hard. A small amount of moisture in the cheese will keep it squidgy. Ultimately, try to introduce temperature changes gradually.

Simple changes you can make for softer paneer:

• Dilute the acid when using lemon, vinegar or citric acid to facilitate a gentle separation of curds and whey.
• Use high-fat milk (this will also improve yield)
• Rinse the cheese in warm water instead of cold

Paneer for sweet and savoury dishes

Follow my recipe to make perfect paneer, whatever your intended use for it may be. Whether you want to make cubes for Chilli Paneer and Paneer Tikka, crumble it for Paneer Kulcha or use the drained and kneaded chhena for making Rasmalai.

The Best Homemade Masala Paneer: Troubleshooting

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Homemade Masala Paneer

The Homemade Masala Paneer. Soft and squidgy homemade masala paneer for curries, paratha fillings, chilli paneer, samosas and more. This simple recipe includes tips for making fresh masala paneer that tastes like it just came from the dairywala.

Course Appetizer, Main Course

Cuisine Indian

Keyword cheese

Prep Time 50 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 350 g

Author Sanjana

Equipment

• Large, heavy-based pan
• Muslin or cheesecloth
• Colander or sieve
• Large bowl

Ingredients

• 2.5 L full-fat milk at least 3% fat Note that ultra-filtered milk isn’t suitable for making cheese
• 100 ml lemon juice
• 250 ml water
• 1/4 tsp any flavourless oil to grease the base of the pan
• 1 tsp salt
• 1/4 tsp freshly-ground black pepper
• 1/2 tsp chilli flakes
• 1/2 tsp grated ginger or ginger paste
• 1 tbsp freshly-chopped coriander

Instructions

• In a bowl or jug, mix together the lemon juice and water.
• Use a kitchen towel dipped in oil to grease the base of the pan. This will stop the milk from burning on the bottom.
• Pour the milk into the pan and heat over a medium flame. Don’t stir the milk too much as we don’t want to create too much froth. Don’t leave the milk unattended, it can boil over quite quickly. Once the milk comes to a boil, switch the heat off.
• Slowly add the lemon and water mixture and stir the milk very gently to disperse. Imagine gently drawing a figure of eight in the pan. If the milk isn’t curdling, add more of the lemon and water mixture until it does.
• You’ll know the paneer is ready when the curds look like little white clouds floating the a yellow/green-ish water (this is the whey).
• Line a colander or sieve with a clean muslin or cheesecloth. You can wet the cloth if isn’t sitting in the colander well. Place the colander over a large bowl to catch the drained whey.
• Pour the mixture into the colander and allow the whey to drain out.
• Next, transfer the bundle of drained curds (along with the muslin) into a bowl while you pour the whey into another bowl or simply swap it with another bowl.
• The curds now need to be washed to remove any excess acidic flavour. Pour plenty of warm water over the cheese and agitate with a spoon to wash away the sourness. I use around 1L water for this process.
• Once washed, dissolve the salt in another 500ml warm water and pour this over the curds to season it. Sprinkle over the black pepper, chilli flakes, ginger and coriander. Mix well.
• Wrap the muslin over the top of the curds, as flat as you can get it. Press gently with your hands to drain off excess water.
• Place a flat plate over the top and weigh the curds down with something heavy (like a few tins of beans, a mortar or books) to drain off remaining water and lightly set the paneer. The heavier the weight you apply, the firmer set your paneer will be. I like to apply a light weight at this point so that I can mould it properly later.
• After an hour, the paneer is ready to use. It may be slightly crumbly. If you prefer a firmer set for cubing and slicing, either set in the fridge overnight or do as I do and mould it in a dish, tin or bowl with more pressing.

Optional step for moulding the paneer:

• Transfer the lightly-set paneer to a small tin or ceramic/glass dish, about 12cm wide. Keep it in the muslin/cheesecloth for easier unmoulding later. Press the paneer in with the back of a spoon. It doesn’t matter of it breaks and crumbles as you’ll be pressing it again shortly. Wrap the paneer up with the muslin and apply more pressure with a plate and weight.
• Pop the whole thing, plate and weight included in the fridge overnight to set. The next day your block of fresh paneer will be ready to cube and slice for all your favourite paneer recipes.

Video

Notes

• My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.
• You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:
  • 2 tbsp white vinegar mixed with 250ml water
  • 1 tsp citric acid mixed with 250ml water
  • 100g sour natural yoghurt whisked with 2 tbsp water
  • 250ml sour whey

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If you like this, you’ll love my recipe for Paneer Kulcha

The post Homemade Masala Paneer appeared first on Sanjana.Feasts.

What is a Kulcha?

If you’ve never experienced Kulcha, imagine if a soft, chewy Naan had a love child with melt-in-the-mouth Laccha Paratha. Hello beautiful baby Kulcha.

How to make Paneer Kulcha

Stick around and I will help demystify the layering process and teach you how to make Kulcha masala from scratch. But wait, that’s not all. You can also read my tips for how to achieve GOD-TIER flakiness and a charred finish, all without a tandoor.

What’s the difference between Kulcha, Naan and Paratha?

The world of Indian breads is complex, yet beautifully simple at the same time. For example, there’s grilled bread, roasted bread, shallow fried bread, deep fried bread, steamed bread, baked bread, bread cooked in a tandoor and so much more. Some Indian breads use leavening agents like baking powder, baking soda and sometimes yeast — the latter brought to India via the British Empire.

Indeed, you may wonder what the difference between a soft and chewy Naan or a flaky Laccha Paratha is, and how they become one in the form of Kulcha. After all, there seems to be a lot of crossover.

Here’s a simple breakdown of differences between these three North Indian breads

Naan: Soft and chewy. Made using either plain flour (maida) or wholewheat atta. Leavened. Not usually stuffed.
Paratha: Soft and flaky. Made using either plain flour (maida) or wholewheat atta. Unleavened. Stuff them or keep them plain.
Kulcha: Soft, flaky and chewy. Made using either plain flour (maida) or wholewheat atta. Leavened. Often stuffed.

Paneer Kulcha: Commonly-asked questions

More Kulcha filling ideas

• Potatoes
• Onions
• Cauliflower
• Peas
• Cooked, mashed daal (dry)

How to serve Paneer Kulcha

These Kulchas are super wholesome. Indeed, you can eat them as they are for a main dish. You can pair them with your favourite Indian pickle, plain yoghurt or raita. For a heartier meal, you can serve Kulcha with Chole (channa masala) — a spicy chickpea curry.

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Paneer Kulcha

Learn how to make ultra-flaky Amritsari-style Paneer Kulcha with me. These flatbreads are famous in North India for their crispy layers of dough and delicious variety of fillings. My version is stuffed with soft paneer, onions, ginger, chillies and a blend of toasted spices. I grill each Kulcha over an open flame and finish the flaky breads with a pool of melting butter.

Course Main Course, Side Dish

Cuisine Indian

Keyword bread, cheese, kulcha, naan, north indian, paneer, paratha

Prep Time 1 hour hour 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the dough:

• 300 g plain flour all-purpose flour/maida
• 50 g plain yoghurt
• 2 tsp sugar
• 3/4 tsp salt
• 1 tsp baking powder
• 150 ml lukewarm water
• 1 tbsp oil I used sunflower

For laminating the dough:

• 50 g butter softened
• 25 g plain flour all-purpose flour/maida

For the filling:

• 225 g paneer grated or crumbled
• 2 tbsp coarse semolina or plain flour
• 75 g red onion finely chopped
• 2 green chillies finely chopped
• 1 tbsp fresh ginger grated
• 1 tbsp chopped fresh coriander leaves
• 1 tsp whole coriander seeds
• 1 tsp amchur
• 1/4 tsp whole fennel seeds
• 1/4 tsp whole cumin seeds
• 1/4 tsp kasoori methi
• 1/4 tsp ajwain
• 3/4 tsp salt

You will also need:

• Extra flour for rolling
• Extra oil for rolling
• 50 g fresh coriander finely chopped
• 1 tbsp kasoori methi
• Butter to serve

Instructions

To make the dough:

• In a large bowl, combine the flour, salt, sugar and baking powder. Stir to combine. Make a well in the centre and add the yoghurt and water. Mix well to form a dough. Knead for 3-4 minutes.
• Add the oil and knead again for 7-8 minutes until smooth and soft. It’s okay if the dough feels slightly sticky. Place the dough in a bowl and cover with a damp tea towel. Allow to rest at room temperature for 30 minutes.

To make the paneer filling:

• Dry roast the coriander seeds, cumin seeds, ajwain, fennel seeds and kasoori methi for 90 seconds, or until aromatic. They should turn a shade darker but not turn brown or black. Crush the spices in a pestle and mortar. Some coarse bits are fine but the majority should be well ground.
• In a large bowl, combine the paneer, semolina (or flour), onions, chillies, ginger, amchur, coriander leaves, salt and the ground spices. Use your hands to combine the filling ingredients well.
• Begin to squeeze the filling in your hands to mash it as if you were kneading dough. It’s ready when it feels quite smooth and holds its’ shape when you squeeze it together.
• Divide the filling into 6 equal portions (weighing about 60g each).

To laminate the Kulcha dough:

• Uncover the rested dough and give it a brief knead, about 30 seconds. Dust a large, clean work surface with some flour and begin to press the dough out into a large oval or rectangle, measuring about 20-25cm or 8-10 inches. You can use a rolling pin for this if you like.
• Spread the dough with 50g softened butter and sprinkle with 25g plain flour. Roll the dough up into a log, as though you were making cinnamon rolls. Divide the dough into 6 equal portions.
• Pinch the ends of the dough closed and pull them together the bottom of the dough to form a ball. The butter should now be enclosed inside. It’s okay if some butter leaks out too. This is a very forgiving recipe. Flatten the dough balls slightly.

To fill the Kulcha:

• Take one portion of dough and keep the rest covered with a damp tea towel. Begin to flatten the dough out to around 8cm-10cm in diameter, keeping the middle part slightly thicker than the edges.
• Place a portion of paneer filling on top and carefully bring the sides of the dough around to enclose the filling inside without pulling or tearing it. Pinch the dough together to fully enclose the filling inside. There should be no gaps or holes the filling could escape from during rolling. Repeat for the remaining dough and filling portions. Chill in the fridge for 5-10 minutes.

To roll out the Kulcha:

• Place a portion of filled dough a wooden board or clean work surface, drizzle with a small amount of oil.
• Next, use your fingers to pat the dough into a thick round disc, starting from the centre and working your way outwards. This will help distribute the filling evenly.
• You can continue to use your fingers to press the dough all over to form a round Kulcha. You can also use a rolling pin to roll the dough a little thinner. Stop once the Kulcha reaches 20cm (8-inches) in diameter. It should be around 1/2cm thick.
• Mix together coriander leaves with 60g fresh coriander leaves with 1 tbsp kasoori methi.
• Sprinkle the surface of the Kulcha with a pinch of the coriander and methi mixture. Now gently make indentations over the entire surface of the Kulcha using your fingertips (be gentle — we want craters not holes).

To cook the Kulcha:

• Heat a tawa or non-stick frying pan over a medium-low heat. Gently and carefully lift the Kulcha and spread water over the bare base (not the side with coriander). Slap the Kulcha down on the preheated pan and cook over a medium-low heat for 90 seconds. Flip and cook the other side for 30-40 seconds or until golden all over.
• Optional step: For a tandoori flavour, use a pair of metal tongs to roast the cooked Kulcha over an open flame until beautifully charred.
• Remove from the heat and spread the Kulcha with butter. Serve hot.
• Repeat this process for the remaining 5 Kulcha. Serve them hot with your favourite pickle, plain yoghurt or raita.

Video

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If you like this, you’ll love my recipe for Aloo Paratha

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The beauty of simple ingredients, very few spices and fiery cooking method ensures this dish is world famous for its leopard-spotted char and smoky flavours.

How to make amazing paneer tikka at home

I’ve been working on this recipe for the ultimate Restaurant-Style Tandoori Paneer Tikka made without a tandoor or barbecue for SO long. You’ll notice my dreams of installing a big, badass tandoor in my garden still haven’t come to fruition.

Don’t worry though, I’ve found a great workaround. It’s a recipe that gives you restaurant or street-style flavours at home with minimal effort.

Spoiler: there’s no grill or oven involved either.

What is paneer tikka?

Juicy chunks of paneer marinated in a punchy hot and sour tandoori masala are skewered up with onion petals and pieces of pepper.

The loaded skewers are then grilled on a wire rack directly over the cooker to infuse deep, smoky flavours into the paneer and veg.

The ghee and oil combo in the marinade ensures the outside becomes freckled with the familiar scorch marks you’d expect from a restaurant or street-style tandoori dish.

How to serve Restaurant-Style Paneer Tikka

Serve it up with a pool of coriander and mint chutney, fresh salad leaves and lemon wedges. You can also toss in raw red onion slices and serve with butter naan or garlic naan for a true Punjabi-style feast.

A few tips before you make Restaurant-Style Paneer Tikka

1. Marinate!

Marinate the paneer, peppers and onions for a minimum of 30 minutes to give the ingredients time to get acquainted. If you have time, you can pop the paneer and veg in the tandoori marinade the night before. Be sure to keep it covered in the fridge.

2. Soak the paneer

Being your resident paneer fangirl, you’ll know I’m always going on about soaking shop-bought paneer for a fresh, homemade texture and taste. You can find out how I do this in the recipe below.

The basic idea is to rehydrate the paneer in boiling water to soften it up and give a brilliant-white colour that’s just like homemade. If you want to make your own paneer at home, you can find my recipe here: Homemade Paneer.

3. Crack a window open

Open all the windows in your house for good ventilation. The cooking process will create smoke which will need to escape. If you have an extractor fan, switch it on. It will make your house smell like a restaurant kitchen. Glorious!

4. Consider these alternative cooking options

If you don’t fancy cooking this over a flame, you can also place the skewers on a wire rack and cook them in an oven. Make sure it’s very hot. Traditional tandoors average 400°C heat so it needs to be hot! You can also place these on a griddle pan or on the barbecue.

5. Choose the right kind of skewers

I used flat metal skewers (be careful when turning as the handles can get really hot) but you can also use bamboo skewers. Be sure to soak them in cold water for an hour before you use them. This will stop them burning during the cooking process.

6. Kashmiri chilli powder is your friend

Most restaurants and street vendors add red food colour to their marinade for the iconic and eye-popping crimson colour. I’m no food snob and am not opposed to food colours in cooking but I just don’t find it necessary in this dish.

Kashmiri chilli powder will give you a gorgeous natural red colour with very little heat. If you can’t get hold of it, use equal parts smoky paprika and regular chilli powder in its place. I often use tomato paste for colour and tang which isn’t traditional but works a treat.

Can I veganise this Restaurant-Style Paneer Tikka?

If you’re looking for a vegan tandoori option, check out my Tandoori Tofu Tikka recipe. The marinade for that recipe packs a huge punch to really infuse the tofu with plenty of flavour.

If you prefer a milder tikka, you can easily veganize this recipe. Switch the paneer for tofu, tempeh or seitan, use all oil instead of ghee and sub in coconut yoghurt in both the tikka marinade and chutney recipes.

Watch a full step-by-step video for this Paneer Tikka recipe

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Paneer Tikka

Juicy chunks of Indian cottage cheese marinated in homemade tandoori paste and grilled until charred. Perfect with naan, roti or paratha.

Course Appetizer, Main Course

Cuisine Indian

Keyword cheese, kebab, north indian, paneer, skewer, tandoori, vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Sanjana

Equipment

• 6 large metal kebab skewers (if using wooden skewers, soak in cold water for 1 hour prior to skewering the paneer)

Ingredients

For the paneer & marinade:

• 400 g paneer cut into large cubes (soak in hot water for 5 minutes and drain)
• 2 bell peppers cut into large squares
• 2 red onions quartered and separated into petals
• 75 g plain yoghurt
• 1/2 tsp ground black pepper
• 2 tsp lemon juice
• 1 tsp ground cumin seeds
• 1 tsp ground coriander seeds
• 2 cardamom pods (seeds ground)
• 1/4 tsp ground turmeric
• 1/4 tsp black salt
• 1/2 tsp garam masala
• 1/2 tsp kasoori methi (dried fenugreek leaves)
• 1 tsp Kashmiri red chilli powder
• 1 tsp smoked paprika (optional)
• 2 tbsp chickpea flour
• 2 large cloves garlic crushed
• 2 cm piece ginger grated
• 2 tbsp sunflower, vegetable, mustard or rapeseed oil

To serve:

• 1 tbsp melted ghee for brushing on the cooked tikka
• Sliced onions and tomatoes
• Fresh coriander leaves chopped

Instructions

• Roast the chickpea flour in a dry pan until lightly toasted. Set aside.
• Whisk together all the ingredients for the marinade, including the roasted chickpea flour and except the oil.
• Heat the oil over a high heat until smoking hot. Carefully whisk this into the marinade.
  Add the paneer, peppers and onions. Mix well to coat and set aside for 30 mins (or cover and refrigerate for up to 2 days).
• Preheat the oven to 200C/400F.
• Skewer the paneer, onions and peppers on the skewers, alternating in each ingredient.
• Set a metal wire rack on top of a baking tray and arrange the skewers on top. Bake for 10 minutes if proceeding to the next step, or 15 minutes if skipping the next step.
• Optional: Once out of the oven, hold each skewer over a direct flame on your hob burner roll char the outside. Be careful not to burn yourself and open a window before you start.
• Brush the paneer tikka pieces with melted ghee and serve immediately with all the accompaniments.

Notes

This paneer tikka is excellent with naan, roti or a simple salad.

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If you like this, you’ll love my recipe for Shahi Paneer

More Chutney Recipes to pair with this Tandoori Paneer Tikka recipe

Mango, Lime & Coconut Chutney

A sweet and mild chutney packed with fruity flavours. This quick and easy mango-based chutney is made creamy with coconut milk and packs a zing with fresh lime zest.

Check out this recipe

Atomic Red Chilli Chutney

Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity. Mixing your chillies in this way will add multiple layers of flavour.

Check out this recipe

Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.

Check out this recipe

Love Sanjana

The post Restaurant-Style Paneer Tikka appeared first on Sanjana.Feasts.

If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner.

Make it as a stand-alone hero dish, or as a spectacular addition to any North Indian-style thali.

What’s in Shahi Paneer?

There’s a world of different recipes for Shahi Paneer and everyone has their own favourite way of making it. My version is made with aromatic spices like cardamom, saffron and cloves, nuts, dried mango and butter-soft paneer.

What’s the difference between Shahi Paneer and Paneer Makhani, Paneer Butter Masala, etc?

Meme culture has made a joke out of the similarities between these dishes for years. Shahi Paneer, Paneer Butter Masala, Paneer Makhani, Paneer Tikka Masala, Paneer Lababdar, Kadai Paneer, Nawabi Paneer, the list goes on.

Some restaurants generally tend to serve one of the aforementioned paneer dishes.

However, many will serve them all. It’s when the menu lists 10 similar-sounding paneer dishes that brain melt occurs and choices become difficult.

Which one do you go for?

Of course, each restaurant will have its own takes on these dishes, but there are some subtle differences that can help identify one paneer dish from another. Here are a few of them:

Shahi Paneer

A right royal affair. Expect nuts, fruitiness, saffron, cardamom and copious amounts of cream. Khoya (milk solids) may even be added. Fewer tomatoes than its counterparts — the sauce is often more yellow than orange. Some preparations can also be white in colour.

Paneer Makhani

The clue is in the word “Makhani”. In Indian cookery, “makhan” refers specifically to white butter.

White butter is different to the more commonly-sourced yellow butter we use in our homes today.

It’s made from the “malai” or uppermost fatty layer of boiled and cooled milk, i.e. The cream.

This cream is churned clockwise and anti-clockwise to separate the whey and butterfat. What you’re left with is a white butter that is free from the same sodium and preservatives found in yellow butter.

However, the two types of butter are used interchangeably these days and are the reason why makhani dishes are so luxuriously silky.

Expect lots of tomatoes, mild spices and of course, a great deal of makhan or butter.

Paneer Butter Masala/Butter Paneer

Paneer Butter Masala is the yellow butter sister to Paneer Makhani. Again, the focus is on butter in this dish.

Usually yellow butter is used but each recipe and preparation will vary. The finished dish is a burnt orange colour, similar to makhani gravy.

Generally speaking, the spices are mild and the gravy is rich in tomatoes. The final tadka (tempering) is prepared in butter. Find my Paneer Butter Masala here.

Paneer Tikka Masala

True Paneer Tikka Masala should include *drumroll please* paneer tikka. That is, paneer that has been marinated in spices and grilled in a tandoor (for restaurants), oven or pan (if you’re cooking it at home).

After grilling, the tikka pieces are folded into a silky reddish-orange makhani-style sauce. Expect smokiness, sweetness and tangy tomato goodness. Find my Tofu Tikka Masala recipe here.

Finally, one thing all of these dishes have in common is that they are all typically finished with cream and kasoori methi (dried fenugreek leaves).

How to make vegan Restaurant-Style Shahi Paneer

Simply switch the paneer with medium-firm tofu, use oil instead of butter/ghee and finish with oat cream for a silky finish.

Since the bulk of the creaminess in my Shahi Paneer recipe comes from the cashews and almonds, it can easily be made vegan with delicious results!

Can I use something else in place of paneer or tofu?

Of course. Feel free to substitute any cooked vegetables or protein in place of the paneer in this recipe.

Indeed, some delicious options include: Cauliflower, pumpkin, courgette, mushrooms, turnips, chickpeas, white beans or tempeh.

Why do you use dried mango in your recipe?

Mughlai cuisine is rich in many ways. Hero ingredients include nuts, fruits, cream and spices. Most recipes for Restaurant-Style Shahi Paneer will include a sweetening element (often sugar) to balance the heat of the spices, and compliment the richness of the dish.

As dried fruits are such an integral part of recipes from India’s historical royal kitchens, it makes sense to include them.

My preferred options are either soft dried mango or apricots, for they lend sweetness as well as a subtle, yet welcome tang.

If you have neither of these options to hand, you can use the same measure of golden sultanas (not raisins), or simply add a tablespoon of sugar to the dish. I don’t use raisins as they will affect the colour of the Shahi Paneer.

How to make the most of your saffron

Make your saffron work harder. It’s expensive stuff and a little goes a long way if you try this nifty trick. Simply dry roast it in a pan or microwave it for 30 seconds.

This will make it brittle enough to grind into a powder. When you add this saffron to your dish, the colours will be a beautiful shade of sunflower, and the flavours as intense as can be.

How to make Shahi Paneer

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Restaurant-Style Shahi Paneer

Delicious, rich & creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice.

Course Main Course

Cuisine Indian

Keyword almond, cheese, curry, mughlai, north indian, paneer, shahi, vegetarian

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Author Sanjana

Ingredients

• 450 g paneer cut into triangles or cubes

For the sauce:

• 10 cashews (30g)
• 10 almonds skins removed (30g)
• 3 tbsp chopped soft dried mango or apricots (60g)
• 1 tbsp butter, ghee or oil (I use butter)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp fennel seeds
• 2 cloves
• 2.5 cm cinnamon stick
• 3 green cardamoms cracked
• 1 black cardamom
• 1 dried bay leaf
• 2 red chillies slit lengthways (use 1 if you prefer mild head)
• 1/4 tsp ground turmeric
• 2 red onions cut into wedges (150g)
• 2 large cloves garlic crushed
• 2 cm piece ginger grated
• 1/4 tsp turmeric
• 1 small pinch saffron 8-10 threads
• 4 tomatoes cut into wedges (300g)
• 1.5 tsp salt
• 250 ml water + 150ml extra

For the tempering:

• 1 tbsp butter
• 2.5 cm piece ginger julienned
• 2 tsp Kashmiri chilli powder
• 80 ml cream
• 1 tsp kasoori methi crushed
• 2 green cardamom pods seeds finely ground
• 2 tbsp chopped coriander leaves
• Saffron strands, dried rose petals, chopped coriander leaves and cream to garnish

Instructions

• Heat 1 tbsp butter, ghee or oil in a large pan. Add the whole spices (cumin seeds, coriander seeds, fennel seeds, cloves, cinnamon, green cardamom, black cardamom and bay leaf). Allow to sizzle for 20-30 seconds and then add the chillies, onions, ginger, garlic, nuts, apricot or mango pieces, tomatoes, saffron, turmeric, salt and 250ml water. Stir well and cover with a lid. Simmer on a medium-low heat for 10-15 minutes until everything is soft. Allow to cool down. Remove the bay leaf, black cardamom and cinnamon stick and discard.
• Blend the mixture until completely smooth and creamy. I use a NutriBullet and give it a good 60-90 seconds.
• Pass the mixture through a sieve to remove any unwanted skins and seeds from the tomatoes and spices. Add the remaining 150ml water to the blender jar and swish around to catch the rest of the sauce. Pass this through the sieve and into the sauce too.
• In the same pan, heat up the butter until melted and bubbling. Add the ginger juliennes, chopped coriander and Kashmiri chilli powder. Return the strained sauce to the pan and stir well. Fold in the paneer. Cover and cook over a medium heat for 5 minutes.
• Switch the heat off and stir in the cream, kasoori methi and ground cardamom.
• Serve hot, garnished with optional saffron strands, chopped coriander leaves, dried rose petals and cream.

Video

Notes

• Serve with laccha paratha, naan roti or rice.
• For Punjabi dhaba-style Shahi Paneer, reduce the sauce by half (simmer over a low heat, stirring often) until thick and creamy. Add the paneer along with an additional 2.5cm ginger juliennes. Heath through and serve. This thick-style is popular in roadside cafes and pair beautifully with roti or paratha for a rib-sticking vegetarian dinner.
• Leftovers can be kept in an airtight container and refrigerated for up to 3 days. Re-heat thoroughly before serving.
• This Shahi Paneer is suitable for freezing. Keep in an airtight and freezer-safe container for up to 3 months. Defrost at room temperature and heat through until piping hot. Freezing may affect the texture of the paneer. If you like, you can make the sauce and freeze, ready to add the paneer later.

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If you like Shahi Paneer, you’ll love this recipe for Tofu Tikka Masala

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The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again.

How to make Easy Paneer & Vegetable Tikkis

I use shop-bought paneer crumbled in the blender (or with clean hands) and frozen mixed veggies, chopped as finely as possible.

Air-fry or bake!

You can bake them in the oven or if you have an air fryer, arrange them in a single layer to cook in just 8 minutes flat!

Why Easy Paneer & Vegetable Tikkis are a family favourite

I’m forever on the hunt for new ways of encouraging my son, Bodhi to eat more. I never restrict his diet and am thankful for anything he eats.

Laid back mama, here! To be honest, the only thing I’m mindful of is excess salt. I will allow him to eat as much whole fruit as he likes and he does enjoy the odd biscuit or bite of chocolate brownie, too.

About Bodhi

For those of you who are new here, Bodhi was an IUGR baby, delivered 20 days early, so not quite a preemie but because of a growth restriction, he was only 4lb at birth.

His development has been phenomenal for a baby the doctors (and we) were seriously worried about in the first few months of his life.

He’s not walking yet but is the biggest chatterbox who surprises me daily with how many words he knows.

I’m so proud to be his mum and I salute all the NICU baby parents out there. It takes immense strength to watch a child go through a period of physical weakness.

Little scamp

He’s always on the move and as a super tiny dude (currently wearing 6-9 month clothes at 16 months), he needs a good mix of veggies and fats in his diet.

Some of Bodhi’s favourite dishes

Buttered roti, carrot coins and peas cooked in ghee, peanut butter on toast, lemony avocado slices and strawberry yoghurt are his favourites at the moment.

How else can I adapt these Easy Paneer & Vegetable Tikkis?

This is a very forgiving recipe. You can use any vegetables you like, either fresh, frozen or even canned.

You could even try replacing the paneer with crumbled firm tofu or mashed beans for a vegan version.

However, I’ve made them with kidney beans before and they’re absolutely delicious, not to mention, full of plant-based protein.

A note on chilli when cooking for Bodhi

Finally, add salt and chilli to your preference. I haven’t listed chilli in the ingredients because I don’t put it in when cooking for Bodhi.

This means that I’ve actually become my dad and now eat raw green chillies with almost every meal because the heat is so addictive.

How to serve Easy Paneer & Vegetable Tikkis

My favourite way to enjoy these tikkis is to wrap them up in a chapati, naan or tortilla with lots of salad a coriander chutney. They’re perfect for picnics or eating on the go, too!

Can I freeze them?

Yes! In fact, I make them in bulk because let’s be honest, sometimes you need a quick-fix meal you can simply reheat in the oven. These tikkis freeze very well and keep for up to 3 months.

How to freeze these tikkis

Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200°C/400°F for 10-12 minutes until piping hot. Do not refreeze.

Ingredients you’ll need to make these paneer tikkis

• Paneer, shop-bought or homemade (I like Everest)
• Mixed vegetables of your choice, fresh or frozen
• Onion
• Fresh root ginger
• Cumin seeds
• Garam masala
• Saffron (optional but delicious)
• Green cardamom
• Amchoor (dried mango powder)
• Chickpea flour
• Breadcrumbs
• Fresh coriander
• Salt
• Oil

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Easy Paneer & Vegetable Tikkis

Quick to make and bursting with Indian flavours; these Easy Paneer & Vegetable Tikkis are a family favourite in our home. The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again.

Course Appetizer, Lunch, Side Dish

Cuisine Indian

Keyword cutlet, great for kids, paneer, tikki, vegetables

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 225 g fresh or shop-bought paneer crumbled
• 150 g frozen mixed vegetables e.g. peas, carrots, broccoli, corn and beans, cooked and chopped finely
• 1 medium onion finely diced
• 2 cm piece ginger grated
• 2 tsp oil
• 1 tsp cumin seeds
• 2 tsp garam masala
• 5-6 strands saffron optional but delicious
• 2 cardamom pods seeds finely crushed
• 1 tsp amchoor dried mango powder
• Salt to taste
• 2 tbsp roasted chickpea flour
• 3 tbsp breadcrumbs
• 2 tbsp chopped fresh coriander

For the coating:

• 3 tbsp breadcrumbs
• Oil spray for cooking

Instructions

• Pre-heat the oven to 200°C/400°F.
• In a dry, non-stick pan, toast the chickpea flour until aromatic and a very pale pinkish colour. Transfer to a bowl.
• Heat the oil in the same pan. Add the cumin seeds and allow to sizzle for a few seconds. Next, add in the ginger and onions. Cook for 3-4 minutes until translucent.
• Stir in the garam masala, saffron and ground cardamom. Cook for a further 2 minutes. Add the crumbled or grated paneer and veggies. Cook for 3-4 minutes and then allow to cool.
• Once cool, add the toasted chickpea flour, breadcrumbs, salt and coriander. With clean hands, give the mixture a good knead to bring everything together. If it feels overly sticky, you can add another tablespoon of breadcrumbs but be careful not to add too much or it may make the finished tikkis dry.
• Form small tikkis with the mixture (you should have 12-14 mini tikkis). Roll the tikkis in the reserved breadcrumbs to coat. Arrange on a baking tray and spray both sides with cooking oil. Bake at 200°C/400°F for 10 minutes. Alternatively you can air fry the tikkis at 200°C/400°F for 8 minutes.
• Serve with your favourite chutney, dip or plain yoghurt.

Notes

Tips for freezing:

 

• These tikkis freeze very well and keep for up to 3 months.
• Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200C/400F for 10-12 minutes until piping hot. Do not refreeze.

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If you like this, you’ll love my recipe for Bodhi’s Keema Pau Bhaji

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The velvety texture and subtle spicing of this recipe for Saag Paneer ensures the peppery mustard leaves and juicy paneer are the true stars of the show.

What’s the difference between Saag Paneer and Palak Paneer?

You may or may not know that Saag Paneer and Palak Paneer are two completely different dishes. The names are often used interchangeably which is misleading.

Indian restaurants and big supermarkets are usually the worst offenders when it comes to making this mistake. Let me explain the difference here.

Greens used for Saag

Saag is a dish is made from a combination of leafy greens. It usually includes mustard leaves but can also feature bathua (goosefoot), chaulai (amaranth) and chane ka saag (chickpea leaves). Each one has a distinct flavour.

A dish is made from only spinach leaves and paneer is called Palak Paneer.

Saag Paneer vs. Palak Paneer. Why does it matter?

You know how people always confuse Shepherd’s Pie and Cottage Pie? Well, many mix up Saag Paneer and Palak Paneer in the same way. Each is made using different ingredients which means they have very unique flavours.

Not all greens taste the same so the combination of leaves used can make a HUGE difference in the finished dish. I’m always disappointed when I order Saag Paneer and am served a bowl of Palak Paneer.

What do mustard leaves (sarson ka saag) look like?

Palak Paneer definitely doesn’t have the same peppery kick from the mustard greens as Saag Paneer does.

Can I use shop-bought paneer?

The short answer is yes. In fact, I encourage it. You don’t have to make your own paneer for this recipe unless you really want to.

If you do want to make your own paneer, head on over to my Homemade Paneer video for an easy step-by-step tutorial.

A bit about pressure cookers

I adore my pressure cooker. I’ve had one since I can remember because it’s so handy for making everyday Indian food. I use my pressure cooker for daal, curry, khichdi and more. It’s definitely one of my most prized possessions in the kitchen!

In this recipe, the pressure cooker breaks down the saag and aromatics in just 10 minutes. If you have an Instant Pot the saag takes around 5 minutes to cook on high power.

If you don’t have either, bring everything to the boil in a large stock pot and cover with a lid. Cook for 30 minutes until everything is tender.

How to make vegan Saag Paneer

Simple! To make vegan Saag Paneer, switch the paneer for fried firm tofu cubes. Replace the butter in the recipe with your favourite plant-based spread and substitute any plant-based cream for the single cream.

Do I need a blender to make Saag Paneer?

My recipe calls for a blender because it makes quick work of creating a smooth sauce. For that reason, I use a high-powered NutriBullet. However, you can use any blender you have, including a stick blender.

It’s also fine to serve the Saag Paneer chunky if that’s what you like. In Northern India (where Saag Paneer comes from), people chop all the greens and aromatics finely before cooking the saag low and slow.

The pot of saag is constantly beaten with a long spurtle (basically a wooden stick) to break everything down. You need serious arm power to make Saag under the Indian sun.

The finished dish is hearty and dark green.

How to make Saag Paneer

Step 1

Boil all the leafy greens and aromatics (ginger, garlic and onions) along with some water in a pressure cooker until tender. A pinch of baking soda will help the greens cook quickly!

This should only take 10 minutes, or 4 whistles in the cooker. Let it cool slightly.

Step 2

Transfer everything to a blender and add the cornmeal. The cornmeal thickens the saag up nicely. As a result, it has a nice, velvety texture. I like to add a knob of butter to the blender to help everything emulsify to a silky sauce.

Step 3

Pan fry the paneer in until golden and then soak in hot water (I just use kettle water) for 5 minutes. After a soak, the paneer will be juicy and squidgy.

Step 4

Give the inside of the pressure cooker a quick wipe. Heat butter in the pot and add the black cardamom, onions, garlic, and chillies. Cook for 10 minutes over a med-low heat. The onions should be lightly golden and soft.

Step 5

Add the saag mixture and stir. Cook for 5 minutes over a low heat, stirring all the time. Be careful as it will bubble and spit. Allow to thicken slightly. Stir in the salt and garam masala.

Step 6

Add the drained paneer to the saag and stir well. Heat through and serve piping hot with your favourite roti, paratha or naan.

What to serve with Saag

Serve this Saag Paneer the traditional Punjabi way with Makki ki Roti (thick cornmeal rotis), butter or ghee, onions and chillies. It might be a little non-traditional but I love Saag Paneer with rice.

How to make The Ultimate Saag Paneer

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The Ultimate Saag Paneer

The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens & spinach sauce. Every bite will melt in your mouth. A true Indian comfort food meal.

Course Main Course

Cuisine Indian

Keyword curry, mustard greens, north indian, paneer, saag, spinach

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Sanjana

Equipment

• Pressure cooker

Ingredients

• 300 g mustard greens washed, roots trimmed
• 300 g spinach leaves washed
• 2 large onions cut into chunks
• 8 large cloves garlic peeled
• 6 cm piece ginger peeled and cut into chunks
• Small pinch baking soda
• 2 tbsp fine cornmeal
• 100 g butter
• 1 1/2 tsp salt
• 2 tsp garam masala
• 50 ml single cream
• 450 g shop-bought or homemade paneer cubed
• 2 tsp oil

For the tadka:

• 50 g butter
• 1 black cardamom whole
• 1 large onion finely sliced
• 3-4 green chillies chopped
• 4 large clove garlic finely sliced

To serve:

• Red onions finely sliced
• Chopped chillies
• Extra butter
• Paratha makki ki roti or wholewheat roti, to serve

Instructions

• In a large pressure cooker, add the mustard greens, spinach, onions, garlic, ginger and baking soda. Fix the lid onto the pot and cook for 10 minutes (4 whistles).
  
• While this cooks, pan-fry the paneer on all sides until golden. Once golden, put the paneer in to a large bowl and add enough boiling water to cover. Soak for 10 minutes and then drain. This will make the paneer chunks extra soft and remove any excess oil.
• Carefully release the steam from the pressure cooker and remove the lid. Allow to cool slightly. Add the cornmeal and butter, then blend to a smooth purée. The butter will help it emulsify for a smooth finish.
  
• Melt the butter in the same pot and add the black cardamom, sliced onions, chopped chillies and sliced garlic. Sauté over a low heat for 10 minutes until the onions are lightly golden brown and then add the blended saag. Cook for 5 minutes until slightly thickened. Stir in the salt and garam masala. Cook for a further 5 minutes.
  
• Finally, add the paneer chunks and cream. Heat through. Serve immediately, garnished with red onions, extra butter and optional chillies.
  
• This pairs perfectly with paratha, makki ki roti (cornmeal roti) or wholewheat rotis.

Notes

• Store leftovers in an airtight container. Reheat thoroughly before serving.
• Freeze the Saag Paneer in a freezer-safe container for up to 3 months. Defrost at room temperature and ensure food is piping hot before serving.
• For a vegan option: Replace the paneer with firm tofu, use vegan butter and any plant-based cream of your choice.

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The post The Ultimate Saag Paneer appeared first on Sanjana.Feasts.

We rarely ate out at Indian restaurants in those days. The vegetarian options were limited to side dishes of random “mixed vegetables” swimming in generic curry sauces and quite frankly, homemade was better.

As the millennium approached, more and more options bubbled up, beginning with areas populated with a high density of Indian residents. Leicester, Wembley and Southall were all on the radar and we visited often. It was in Leicester that I first read the words “Indo-Chinese fusion dishes” on a restaurant menu and this immediately grabbed my attention. I wanted to know more. A whole list of dishes to choose from and I made it my mission to try them all. Chilli Paneer, Gobi Manchurian, Hakka Noodles, Spring Rolls, Mixed Rice & Noodle Sizzler and even Szechuan Dosa were options. I ordered as much as I could manage and that was the day I fell in love with Chilli Paneer.

I later learned that Indo-Chinese food, also known as Desi Chinese was a cuisine developed by the Chinese community of Kolkata, West Bengal. It became a lifelong dream of mine to visit Kolkata’s Chinatown and enjoy Hakka-Indian food in its original birthplace. Just as my grandparents and thousands of other families brought Indian cuisine to East Africa and the British embraced Indian curry, this small community of Hakka settlers shared the gift of their ancestral cuisine with Kolkata. Little did they know that it would lead to the creation of a truly exquisite Indian-Chinese food culture that’s now internationally sought after. Food travels regardless of borders. This is pure comfort food which is why it’s such a treat when eating out. It’s spicy, garlicky, smoky and umami-rich with a liberal attitude towards rivers of soy sauce and the addition of MSG (ajinomoto) in most dishes. It’s not a style of cooking that shys away from battering and deep frying either. Green chilli, spring onions, ginger, garlic, tomato ketchup, soy sauce, chilli sauce, vinegar, turmeric, black pepper and sugar are all widely-used ingredients in Indo-Chinese dishes. A smoking hot cast iron wok is essential for the highly coveted wok hei caramelisation and aromas.

Indo-Chinese food is all about taking an abundance of fresh veg, protein and Indian spices and pairing them with sticky, umami-rich cornflour-thickened sauces. These sauces are unlike anything you get in traditional Indian cooking. If you’re a fan of Singapore Noodles, Laksa and Nasi Goreng, it’s worth giving Indo-Chinese food go.

My Instagram family have recently made their love of Chilli Paneer very clear. After a poll, they voted Leicester restaurants Indigo, Chai Paani and Tangoe as the best places to eat the famous dish. Special mention for Sakonis which isn’t in Leicester (they have restaurants in Wembley and Hatch End) but still do a delicious Chilli Paneer. Luckily, I’ve tried them all (several times over) and did my best to recreate the best version in my kitchen at home. The criteria was as follows: The paneer needed to be juicy on the inside and crispy on the outside, the peppers needed some crunch, the sauce had to be loaded with garlic, no tomatoes, lots of green chillies, soy sauce-rich and slightly sweet. Well my friends, I think I may have nailed it but I’ll let you have the final say on that. If you’ve never tried Indo-Chinese food before, Chilli Paneer is one fusion dish worth trying.

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Restaurant-Style Chilli Paneer

Crispy paneer wok-fried in a light chilli and garlic sauce with lots of crunchy veg. A real Indo-Chinese crowd pleaser.

Course Appetizer, Main Course

Cuisine Chinese, Indian

Keyword cheese, chilli, paneer, stir fry, vegetables, vegetarian

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 450 g paneer cut into 2cm cubes
• 2 tbsp cornflour
• 1 tsp ground white pepper
• 1/2 tsp salt
• 3 peppers sliced into 3cm strips (I use red and green)
• 10 spring onions sliced on the bias, some greens reserved for garnishing
• 3 tbsp sunflower or rapeseed oil
• 8 large cloves garlic crushed
• 4 green chillies sliced on the bias
• 3 tbsp lighy soy sauce if you want a darker colour, use dark soy sauce
• 1 tsp sugar
• 2 tbsp fresh coriander chopped
• Shredded lettuce to serve

Instructions

• Mix together the cornflour, white pepper and salt. Coat the paneer in the cornflour mixture.
• Heat the oil in a large wok and add the paneer. Fry until crispy and golden all over. Remove with a slotted spoon and place on a plate lined with kitchen paper to absorb any excess oil.
• In the remaining oil, add the garlic, chillies, 3/4 of the spring onions, peppers, soy sauce and sugar. Saute over a high heat for a minute and then add the paneer. Toss to combine.
• Serve on a bed of shredded lettuce, garnished with the reserved spring onions and fresh coriander.

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