Latest news with #ShahiPaneer
NDTV
15 hours ago
- General
- NDTV
8 Paneer Curries You Should Know Beyond Butter Masala And Shahi Paneer
Paneer is a versatile ingredient used in curries, snacks, and even rice dishes. Whether it is tikka, pulao or a hearty curry, paneer is loved by vegetarians and non-vegetarians alike. In many Indian households, paneer curry makes an appearance during special dinners and festive occasions. Rich in protein, it fits well into daily diets while also working as a crowd-pleaser. While Shahi Paneer and Paneer Butter Masala are all-time favourites, there is a whole range of other delicious options that deserve your attention. If you are bored of the usual suspects, here are eight Indian paneer curries that are perfect for any occasion, and packed with flavour. 8 Paneer Curries You Should Know Beyond Butter Masala And Shahi Paneer: 1. Chatpata Dahi Paneer This spicy, tangy curry is made with paneer cubes marinated in a yoghurt-based sauce, enhanced with spices and a bit of cashew paste for richness. It takes just 15-20 minutes to prepare and makes a great last-minute dinner idea. Click here for the recipe 2. Paneer Korma For Dinner Parties Paneer korma is a creamy, crowd-pleasing dish ideal for festive meals. Fried paneer cubes are added to a thick tomato-based gravy flavoured with spices and blended cashews. The result is rich and indulgent. Click here for the recipe 3. Hyderabadi Paneer Curry This spicy paneer curry brings in bold Hyderabadi flavours. Paneer is simmered in a sauce made with milk, onions, curry leaves, lemon juice, green chillies, garlic, and an aromatic mix of spices. Pair it with Malabar parotta or plain steamed rice. Click here for the recipe 4. Dhaba-Style Paneer Recipe Inspired by North Indian roadside eateries, this dhaba-style curry is full of bold flavours. Paneer is cooked with onions, tomatoes and an extra kick of spices. It pairs beautifully with naan or tandoori roti, and is easy to whip up at home. Click here for the recipe 5. Kadhai Paneer For Every Mood Kadhai Paneer is a North Indian staple loved for its strong flavours. You can make it dry, semi-dry, or with a gravy depending on your mood. Serve it with naan or jeera rice for a satisfying meal. Click here for the recipe 6. Dum Paneer Kali Mirch A black pepper twist on the classic dum-style cooking, this curry features paneer cooked with cream, whole spices, and black pepper. It works well with rice or any type of Indian bread. Click here for the recipe 7. Handi Paneer With Parathas Handi Paneer is cooked in a traditional pot with onions, tomatoes, and a medley of spices. The slow-cooked flavours make it a perfect choice for family dinners. Serve it hot with parathas for maximum satisfaction. Click here for the recipe 8. Punjabi-Style Paneer Tikka Masala This one is a hit at any dinner party. Smokey paneer tikka chunks are dropped into a fiery masala gravy made with everyday ingredients. It is flavourful without being too complex to prepare. Impress Your Guests With These Easy Paneer Curry Recipes Whether you are cooking for yourself or hosting a dinner party, these eight Indian paneer curries bring variety, flavour and comfort to the table. Each one has its own charm and can be tailored to suit your taste. So go ahead and try something beyond Shahi Paneer tonight.
NDTV
18-06-2025
- General
- NDTV
Bored of Shahi Paneer? Try This Chatpata Dahi Paneer Recipe at Home
Paneer is a versatile ingredient that can be used to prepare a wide range of dishes. As a great source of protein, it's a favourite in many Indian households. From snacks to curries, paneer-based recipes never fail to impress with their delicious taste. While dishes like Palak Paneer, Matar Paneer, and Shahi Paneer are already quite popular, if you're looking for something new, you must try this quick and easy Dahi Paneer recipe. It's spicy, tangy, and incredibly flavourful-ready in just a few minutes! How Is It Different from Other Paneer Curries? Typically, paneer curries are made with an onion-tomato base, where paneer is cooked in a rich gravy. However, this recipe skips the tomatoes entirely. Instead, paneer cubes are marinated and cooked in a flavourful curd-based sauce, with spices and a touch of cashew paste for richness. You can prepare this dish in just 15-20 minutes, making it perfect for weeknight dinners or even a small gathering. Serve it hot with Laccha Paratha or Tandoori Roti. Ingredients 250 grams paneer 1 cup curd (whisked) 1 tsp roasted gram flour 8-10 cashews (made into a paste) 1 tsp red chilli powder 1/2 tsp turmeric 1 tsp chilli garlic paste 1/2 tsp ginger garlic paste 2 onions, finely chopped 1 tbsp roasted kasuri methi 1 tbsp coriander powder 1 tsp garam masala Salt to taste 2 tbsp oil Whole spices: 1 bay leaf 2 green cardamoms 5-6 black peppercorns 2 whole green chillies 1/2 tsp cumin seeds Also Read: Zero-Oil Curry: This Healthy Matar Paneer Recipe Should Be Next On Your Dinner Table How to Make Chatpata Dahi Paneer Step 1: Wash and cut the paneer into cubes. In a bowl, mix gram flour, oil, kasuri methi, and chilli garlic paste. Add the paneer cubes and coat them well. Step 2: Heat a little oil in a pan and shallow fry the marinated paneer until lightly golden. Remove and keep aside. Step 3: In the same pan, heat some more oil. Add bay leaf, cardamom, cumin seeds, green chillies, and black pepper. Sauté lightly. Add chopped onions and cook for 2 minutes. Add ginger garlic paste and sauté well. Step 4: Add red chilli powder, turmeric, salt, and coriander powder. Cook for 2 minutes. Stir in the cashew paste. Add a little water if needed. Then, add the whisked curd, mix well, cover, and cook for another 2 minutes. Add the fried paneer cubes to the curry. Mix gently. Add water as required, along with chopped green chillies, kasuri methi, and fresh coriander. Cover and cook for 2 more minutes. Finally, sprinkle garam masala and turn off the heat.
New Indian Express
30-04-2025
- Entertainment
- New Indian Express
Naushy Mirza's Delhi pop-up revives forgotten Lucknowi dishes
Nausheen Tareen, better known as Naushy Mirza, is a biotechnologist-turned-home-chef. A former PR professional, she never imagined food would become her calling. But during a career break prompted by pregnancy, she found herself back in the kitchen, revisiting the recipes of her childhood. "My husband didn't even know I could cook this well!" she says with a laugh. "Once I started making all the food I grew up eating, he tasted it and said, 'Oh my god, this is fabulous! Why don't you do something with this?'" That thought, planted in a moment of praise, slowly bloomed. 'I didn't need to open a restaurant,' she says. 'But maybe I could do pop-ups. This food needs to be shared.' And shared it is — on copper thalis that tell her stories. Mirza's pop-up lunch at Chor Bizarre, one of Delhi's charming dining spots on Asaf Ali Road, felt less like a curated dining experience and more like a generously shared memory. Memory making As we settled in, a copper thali laid with a circular banana leaf arrived, bearing Kacche Keeme Ke Kabab with mutton, and Chicken Shami Kabab cutlets—both melt-in-the-mouth delicacies. The mutton kebabs were made with finely minced meat layered with warming spices like clove, and seared to a golden brown. The chicken shami, a blend of minced chicken and lentils, was slow-cooked and subtly spiced. Served with puffy, chewy ajwain poori—an odd but satisfying combination. 'As a kid, this used to be my weekly lunch—poori and kebab,' recalls Delhi-based home chef Naushy Mirza. 'We didn't eat out much. Family picnics at India Gate or long train journeys meant we needed food that wouldn't spoil easily. Poori and kebab became our go-to.' Between our conversation, we sipped a chilled glass of sour-spiced aam panna topped with a crunchy mango slice—an ode to summer. The main course at this pop-up included a gently spiced Chicken Stew, Mutton Hari Mirchein Keema slow-cooked to tenderness, Shahi Paneer in a stew of onions and cream, and Shahi Chana Dal—creamy chickpeas in a spiced, tangy gravy. These were served alongside fragrant Mutton Yakhni Pulao and Roghni Tikkia, a Pakistani-style flatbread. Each dish complemented the next—a hallmark of Lucknowi cuisine where no spice or ingredient overshadows the whole. 'Nothing is overtly spicy. The dishes are perfectly tempered, with a lot of dum-style cooking, a lot of simmering and roasting, and nothing is going to stand out in terms of masalas.' Food and family Family is the backbone of Mirza's cooking. Her mother and grandmother often cooked for their large family during Eid. 'My nani used to host without a reason. She just loved feeding people. My mother was the same,' she says. 'That love for food and hospitality—it's what I've inherited.' What Mirza brings to the table is nostalgia layered with comfort. 'This is the food I grew up eating, so it carries that emotional weight,' she says. But not all recipes have survived. 'My mother has forgotten a lot,' Naushy says. 'Even when she tries to remember, she struggles. I'm trying to archive what I can now. It's hard, but it feels necessary.' For Mirza, food is both preservation and performance. She often feels the responsibility to keep her culinary heritage alive. 'Sometimes things are lost over the years,' she says. 'But it's our responsibility to preserve as much as possible and keep sharing those experiences—because otherwise, it'll all fade away.' 'Take Roghni Tikkia, for instance—a thin flatbread from Pakistan that was also prepared by Lucknowi families,' she says. 'Hardly anyone makes it anymore. It's meant to be eaten with rich gravies—it brings balance. But it's a slow, dying recipe.' Even something as simple as keema carries stories that risk being erased. 'Traditionally, it's made with karonde—those small tart berries. The dish is actually called hari mirch karonde keema. But karonde is disappearing. You rarely find it in the markets now," says Mirza. Recreating traditional recipes in commercial kitchens also brings its challenges: 'Roghni Tikkia needs gentle heat to get that perfect crispy-chewy texture. Restaurant stoves are too strong—it's hard to replicate. But you push through. Because what you're doing is bigger than just food. You're bringing culture, memory, and legacy to the table.' As for what's next, she's taking it slow. 'Maybe a restaurant, maybe a cookbook, maybe more pop-ups—who knows?' she says. 'But right now, I'm happy to keep sharing. I want those who come here to feel like they've eaten something they won't get anywhere else. To carry that warmth home, and look forward to the next time.' Because at Mirza's table, food isn't just eaten— but remembered, revived, and re-lived.
