Panner Malaidar / Cottage Cheese in Rich Creamy Gravy

BM # 32 Week 3
Theme: Regional
Cooking with alphabets: ''P"

When we talk about Regional Dishes, I love to cook food from Punjab.The food of Punjab is rich in milk, butter and cheese.Their day to day food is also rich. Paneer or cottage cheese is one of the most used ingredient in this cuisine.No meal or party is complete without it.

Today I have prepared a Paneer which is very soft and the gravy is rich. This is not a signature dish like kadhi paneer or shahi paneer, but definitely a gourmet dish and can be served at parties. The name Malaidar comes from the malai or cream made from paneer itself.

So here we are with Paneer Malaidar from Punjab , with the alphabet ''P'' .

1 cup cubed Masala paneer / Herbed Paneer
For this paneer  I have used chilly powder and garam masala, omitting the greens.

1 tsp ginger garlic paste
1 puréed tomato
1/2 packet Maggie bhuna masala
1 tetra pack home made coconut milk
1/2 cup cottage cheese + 4 tbsp milk  , blended to make a smooth paste
2 green chillies
1/2 capsicum
1/4 tsp red chilly pwd

Heat oil.
Add capsicum and green chilly.
Add the ginger garlic paste.Saute for a minute.
Add tomato purée and Maggie bhuna masala.
Cook till oil comes up.
Add dry spices.
Add coconut milk.
Add cottage cheese and milk paste.
Let boil.
Add cottage cheese cubes, cook for a minute or two.
Serve hot.

This paneer turns out very creamy and is enjoyed by everyone.One can serve this with either chapati or parathas...or even some light pulao.

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