Kutchi Paneer (Nutty Cheese in a Spinach-Chickpea Flour Sauce)- Jain Style

About 15, maybe 16 years ago, I was hospitalized, for the very first time in my life. The doctor poked my arm with a foot long IV needle and despite my extreme indisposition, I screamed, the young doctor, a novice, had poked the arm incorrectly, all that happened was blood gushed out in a fountain and spread  itself in a small pool on the stark white sheet. I screamed and screamed and screamed ( okay, you get the point) and the doctor shook and shook and shook in his black shiny shoes and nurses rushed here and there, calming nervous patients who thought it was the end of the world and were praying for it to end peacefully and calling upon HIM to help.

Peace was restored and the nervous doctor pleaded with me to remain calm and produced one more foot long (and equally wide) needle  and advanced towards me with slightly shaking knees and a sweaty brow. I threatened to unleash the lung power once more and he guessed  that I would and so hurriedly handed the needle to a pleasant faced nurse ( who managed to calm me and also my dad, who on seeing the fountain of blood gush from my arm had turned white, like the sheet) and made an excuse about rounds or something on those lines and scrammed from there. I never saw him again in the next 10 days that I was in the hospital.

But I saw a lot of visitors, they came, armed with mosambi (sweet limes), every one of them. Soon I felt like mosambi juice was running thru my veins ( the novice doc had already drained all blood from my body) and I was sick and tired of laying down and sipping mosambi juice.. I wanted a plate of pani-puri or bhel  or sev-puri. But I was off that, as per Dr.'s orders for about 6 months! 

Seemed like a life sentence to me.

 I had died and gone to hell.

I could not keep away from a chaat thela  for long, I kept away for 3 months and then I lost it, I needed chaat to survive. So one day, I snuck out and walked to the chaat walla and stood with my back to the street and tried to hide if I saw a familiar face, who would rat on me to my parents. I ordered a Sev-puri ( I judiciously decided pani-puri was out, water being the reason why I had landed in the hospital in the first place). I had to wait (the bhaiyya had many others waiting before me) and whiled away my time looking at what others had ordered and were eating ( I know, please don't raise those brows at me, I was a poor deprived thing.... ) Someone had ordered Jain Sev Puri and I looked in wonder... no potatoes (gulp), no onion (gulp, gulp), no lal mirch chutney ( it has garlic) ... Oh NO! To me, it looked like a punishment, just like my diet when I got out of the hospital, no this, no that, no nothing...... my head began to swim, I needed my sev-puri fix, potato, onion and garlic chutney! 

After that incident, I never took interest in Jain food (where eating out was concerned), I know it is pure and satvic, but I was not ready to give up all my vices. 

Enter Raghavan Iyer with a recipe that sounded awesome even as I read it... and what was amazing was, it was a paneer curry, Jain style! 

Was that possible?  I asked myself... paneer usually swims in a tomato based gravy spiced with ginger- garlic and garam masala, no? Or made with with pickling spices maybe or even the ever popular scramble ? 

And yet, here was a new avatar, sans the usual suspects and to top it all, has chickpea (besan) flour... if you, dear reader, are like me, unaware of this variation, you must be very intrigued and so without further ado, here is the recipe.

Source: 660 Curries
Serves - 6


You Need:


2 Tbs Canola Oil
1 tsp Cumin seeds
2 tsp White, granulated Sugar
11/2 tsp kosher or sea salt
1 tsp Cumin seeds, ground
1 tsp Coriander seeds, ground
1 tsp Cayenne (ground red pepper)
1/2 tsp Turmeric powder
1/2 tsp Asafetida
1 medium sized Green Bell Pepper (stemmed, seeded and cut into 1 inch pieces)
1 large Tomato, cored and finely chopped
8 ounces fresh Spinach leaves, well rinsed and finely chopped
8 ounces Paneer ( cut into 1 inch pieces and pan-fried)
2 Tbs Toasted Chickpea (besan) flour


* To make toasted chickpea flour, dry roast the flour in a pan over medium heat until golden brown and develops an intensely nutty flavor.


Heat the oil in a large saucepan over medium-high heat.


Add cumin seeds and cook until they turn reddish brown and are fragrant


Remove from the heat and sprinkle in the sugar, salt, ground  cumin, ground coriander, cayenne, turmeric and asafetida. The spices will sizzle and smell aromatic. The oil is hot enough to cook them but not burn.


Immediately add the bell pepper and tomato and return the skillet to medium high heat. Cook uncovered , stirring until the tomato softens slightly and the mixture looks sauce- like (2 mins)


Pour 2 cups water into the skillet and bring to a boil. Pile in the spinach, stirring occasionally to wilt the leaves. Reduce the heat to medium-low, cover the skillet and cook, stirring occasionally until the spinach is olive green and soft and the bell pepper is fork-tender(12-15 mins)


Stir in the fried paneer and cook covered, stirring occasionally until the cheese has softened, about 5 mins.


Sprinkle in the flour, stirring it in quickly to prevent any lumps from forming in the sauce. Bring it to a boil  and cook uncovered, stirring once or twice until the sauce thickens slightly (3-5 mins). Serve with bread of your choice ( Roti/ phulfa/ paratha/ naan).

Enjoy the weekend, Folks! 

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Paneer Bhurji

There was a time when I inhaled spicy food. I mean really spicy. India spicy. I did not shudder when I saw bright green chillies set on a table and people bit into them. 

I asked for extra 'bukka chutney' and fried and salted green chillies at the vada paav stall. 

My pani-puri, sev- puri etc. was always 'tikha'

After coming to the USA, the taste buds have undergone a transformation, they have become wimpy! But I also feel that I have discovered the natural taste of vegetables when not drowned in spices and red or green chillies. I now work towards maintaining a balance and more so because I have a little one who  likes to taste everything, at least once before saying the customary "nnnnnako" to everything, sigh! 

I had a mental block about Paneer bhurji,  just because it sounded like anda-bhurji  and looked a bit like it. As I type this I can see where my son gets his 'nnnnnako' from, sigh! 

But then, I had not tasted this 'dhasu' paneer bhurji........

At the time I was working with one of India's leading cell phone companies, food was the highlight of the day. The company had 3 large cafeterias, large, spotless and dishing up a large variety of food, large variety of so-so food. We craved for tasty food, something that was value for money. Then one day we 'discovered' the drivers canteen. It was a small congested place with  dull colorless walls and rickety chairs and wobbly tables. And yet, despite the lack of fine interiors, this nondescript eatery was teeming with  hungry employees from the call center!

We soon found out why! Everything we ordered was fresh, hot and perfectly spiced. We were hooked. The food was amazing and  I particularly remember the paneer bhurji, oh! 

The only word I can think of describing it is 'mulayam' ( silky). Every flavor was distinct, the paneer was silky and melt in the mouth quality! 

We spread the word and soon the trainees from our training batches would also go there to enjoy the tasty food. 

Goes to show that a beautiful setting and bright lights do not mean good food and  shabby interiors can be diamonds in the rough ... much like people, no?

Now that I make Fresh paneer at home, I want to indulge in the various methods I can use all the wonderful cheese ! 
This is my humble attempt to recreate the  fantastic bhurji we used to eat at the drivers canteen ! 
Why this particular recipe? Because it has  **ingredients I never thought can be paired and used in it! Read on and find out what! 

Serves 4-6

Source :Here 

You need:

1 tsp. Red Chilli powder

1/2tsp. Turmeric powder

4 Tbsp Ghee

1 tsp Cumin seeds

1 small Onion, chopped ( I used red)

2 1/2 tsp Ginger paste

2 1/2 tsp Garlic paste

1 medium Tomato chopped

1 1/2 cup  cooked Chana Daal

1 lb. Paneer (mashed/ crumbled)

4 Green chillies, de-seed and julienne

1 tsp Black Pepper

1 tsp ground Green cardamom

1 tsp ground Cloves

1 tsp ground Nutmeg

1 tsp ground Fenugreek

Salt to taste

Ginger juliennes and cilantro to garnish

Mix the turmeric an  chilli powder in 2 Tbsp. water and mix and mix in the paneer

Heat ghee  in a heavy based pan over medium heat andadd cumin and let the cumin seeds sizzle

Add onion and fry till it is light brown in color, about 5 mins.

Add ginger - garlic pastes and stir fry till the moisture evaporates.

Add  in the tomato and fry till moisture evaporates

Add cooked chana daal  and mix well and cook till oil oozes/ separates

Add paneer and stir. Add green chillies and season with salt. 

Stir fry for a minute before adding the ground spices

Remove from heat and garnish with ginger juliennes and cilantro 

Serve with roti / fulka / paratha or naan.

** The surprise ingredient for me was the chana daal. I could not envision paneer and chana daal together! But, everytime I feel a seed of doubt in my mind, I tell myself, 'trust the chef' and I rarely regret. 

The chana daal  ( I mashed it) goes well with paneer and in this bhurji ( scramble) compliments the soft cheese and blends well.

I am glad I ried this recipe, it is a keeper! 

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Achari Paneer

A couple of months ago I posted about Paneer butter masala and making Paneer at home. Ever since, I have been making paneer at home and I usually make PBM, it's quick and really easy, to say nothing of super tasty!

But one cannot live on PBM and must find other options, just as tasty!

I pounced on this book at the library and thumbed thru it. Took me a good while I can tell you! It has avast collection of recipes from all the corners of India and reads very well indeed.

I made this Achari (pickling spices) Paneer from the vast collection and it was delectable!  Soft paneer the slight crunch of the bell peppers and  the pickling spices in a yogurty(?)  base are in perfect harmony and is a keeper.


A couple of days ago I spoke to my friend Vandu,who is just back from a long holiday in India. After  the unpacking and the grocery and everything, she and I sat down to talk! It was great talking to her after what felt like ages and we got down to talking about food (and how we both looooove it!) By and by she mentioned  about the Indian store and the talk came on to the topic of Paneer and how she always bought the cheese from the store and  I mentioned that I make it at home and love it and will not go back to store brought paneer. And so it came about that Vandu made her first batch of home made paneer and loves it! 
I am hoping that she will try this recipe and like it just as much as we did! 

This recipe serves 6

You need: 

1 tsp Turmeric powder

1 tsp Chili powder

1 lb 2 oz /  500 gms Paneer

4 Tbs Oil

2 1/2 tsp Aniseed ( Saunf/ fennel seeds)

1 tsp Mustard seeds

1/2 tsp Kalonji (Nigella) seeds

1 tsp Cumin seeds

3 Onions chopped  ( I used 1 really large Onion)

6-8 Green chillies Chopped ( and de-seeded)

1/2 tsp Garlic paste

1 tsp Ginger paste

1 cup (8 oz) Plain Yogurt

1 1/2 tsp Amchur powder

3/4 tsp Garam masala

3 Bell peppers chopped into bite size pieces ( I used 2 large peppers- green and red)

Put 1/2 the Turmeric and red chili powder in a small bowl, add 2 tbsp water and mix.

Cut paneer in 2 inch cubes. using a sharp knife, score all over them.


Put them in the turmeric mixture. Season and set aside for 10 mins.


Heat 1 Tbsp Oil in a heavy pan over medium heat and add all the spice seeds at once and stir fry for 1 minute 
or until they sputter. Be careful not to burn.


Add onion and chillies and cook for about 5 minutes, till the onion turns light brown.


Add ginger and garlic pastes, remaining turmeric and stir fry for for about 1 minute. 


Stir in the yogurt, while stirring sprinkle in the amchur and Garam masala and season with salt.


Reduce the heat to low and cook for 2  mins. or until moisture has reduced a little (make sure  the liquid does not dry up)


Add marinated Paneer and peppers and cook for 3-4 minutes.


Remove from heat and allow to cool.


Just before serving, garnish with slit green chillies.


* NOTES: The above  spice measures make a mild Achari Paneer. If you like, adjust the spice levels to your liking and tolerance ( this is not for the green chillies, those are adequate, IMHO) 

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Paneer Butter Masala

When you have guests over for a lunch or dinner, what is the common dessert that comes to your mind? What did your Mom make? Let me simplify this even more. If you are a Maharashtrian, and you have guests coming over, what did your mom make  for dessert? 

We had Gulab jamun, mostly. 

Oh mom knew many desserts, but our hot favorite was gulab jamun to be sure.

Mom and  Dad ( team work)  made a great fruit custard and that was specially in summer  ( Mom makes the custard and Dad chops the fruit and gives me  little bits every now and then- specially mango-   coz I am daddy's  best  little helper).

But mostly Mom made Gulab jamun. Deep fried goodness, soaked n warm golden syrup  tinged with saffron. it was a favorite with children and grown ups  and there was nothing but a bit of syrup left over after the party. 

Not that Gulab Jamun has anything to do with this post..... I merely mention it to give you the background  as to why rasgulla or other related mithais never made it to our table when I was younger. 

In fact my first impression of paneer was , 'rubber'! My well meaning neighbor once came over in the afternoon and handed over a bowl of rasgulla'. I was puzzled. I had no idea why the gulab jamun was white, why it was floating in water. I was then in  the first grade. I asked her, " he kay ahe?" (what is this?). She said "Rasgulla, try it" and went  back home. I tentatively stabbed at a rasgulla and  put a piece in my mouth. For the next few minutes all I remember was a piece of eraser somehow had gotten entangled between my teeth and tongue and kept going round and round in circles. The sugar had played its part and journeyed on and now all I was indestructible, chewy rubber. I spat it out. Put the bowl in the fridge. That night I asked mom what rasgulla was  made of ( I still had my doubts about it being edible or in fact if the neighbor by saying try it had meant something else other than eat). Mom said paneer.  I hated it.  I vowed never to eat it and kept at it for a long time. 

I don't remember how or when I converted to a paneer lover, but I guess natural curiosity and a sweet tooth led me  to this glorious path! 

I am not particularly fond of those brick like bars of paneer in the store and  prefer making my own at home. 

To make Paneer at home:

Boil 1 gallon of whole milk. Keep stirring frequently so that it does not scorch at the bottom. 

When  the milk is at the boiling point, add about 1/4 cup of Vinegar ( regular vinegar that you get at any store for about $1). 

Keep a colander lined with a cheesecloth  ready  to strain the cheese. ( I keep a stock pot under the colander to collect the whey) 

Stir gently and keep an eye as the milk curdles and the cheese separates from  milky (a very, very pale green tint) whey.

Carefully tip the cheese and whey into the colander. Let the whey drip down and cheese rest in the cheesecloth.

I usually keep  the colander standing for a few minutes, then carefully collect the edges of the cheesecloth and twist it tightly round the cheese to remove all whey.

Place the cheese ( with cheesecloth twisted round it) in a container of your choice and place a heavy object on top ( like a can or a bottle of water) for anywhere up to 3 hours. This will firm up the paneer. 

Remove  the cheesecloth, use or place the paneer  in the container.

Paneer freezes well. Cut cubes and freeze if not using immediately. Thaw in the fridge  before using.

With my first batch of home- made paneer I made Paneer Butter masala. For the recipe I turned to Vah Chef who is very popular in India. 

The recipe is simple, quick and absolutely delicious!  A keeper! Try it.

You need:

1 tsp  Coriander powder

1/4 to 1/2  tsp Garam Masala

1/4 tsp  Chili powder

1/4 tsp Kasuri Methi

1 tsp Tomato  ketchup

1 tsp Tomato Paste or 2.5 Tbs Tomato Puree

1 cup Milk

3 drops red food color (optional)

Paneer Cubes ( I used about 20-  2 inch cubes)

Fried onion (2 tbs if using store bought, or 1/2 large onion if making at home)

2 tsp Ginger Garlic paste

In a bowl add the coriander powder, garam, masala, chili powder, kasuri methi, ketchup, tomato paste/ puree , milk and mix it to make a slurry/ milk sauce

Heat pan, add a pat of butter, add ginger-garlic paste, add fried onions ( store bought or home made) 

Mix in the  'milk sauce' made earlier. Stir continuously while adding the sauce.

Cover and simmer for 3 mins ( slow flame)

Add salt to taste.

Cook well till oil separates

If the gravy is too thick, add milk slowly and mix immediately, ensuring it does not curdle. (you can use cream instead of milk to make it richer)

Add paneer pcs. bring to a boil. 

Serve with Naan / roti.

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