Thursday, 6 December 2018

Niramish Paneer

Amazing Niramish Paneer - a creamy and flavourful Paneer Curry that is my version of the classic Bengali Niramish curries. It is rich, delicious and cooked without onion-garlic.

Amazing Niramish Paneer - a creamy and flavourful Paneer Curry that is my version of the classic Bengali Niramish curries. It is rich, delicious and cooked without onion-garlic.



When you want something so delicious but without strong onion-garlic flavours, I dream up having this Niramish  Paneer to pair with Poori ( deep fried Indian flatbread ) or hot roti. This easy to prepare and finger licking curry is perfect for a family lunch, dinner or party.

Want to see more no onion garlic recipes? I have some right here for you

Apple Saffron Chutney
Veg Paneer Makkhanwala
Gujarati Black Chick Pea Curry

When I saw a video of Niramish Dum Aloo on one of the social media platforms, I shared it with my daughter and within a few seconds I got her text saying "Ma, shall we cook this at home when I come for Diwali celebration" Lol actually I was hoping for a text like that as I wanted to cook that dish on a day when we perform prayers at home and only cook no onion garlic dishes. So that happened and we immensely enjoyed the curry with poori! But while we were cooking this curry (mostly Hayley my daughter cooked this recipe) we were talking about other options for it too, and she suggested that I should cook this curry with Paneer too. Perfect idea!


Amazing Niramish Paneer - a creamy and flavourful Paneer Curry that is my version of the classic Bengali Niramish curries. It is rich, delicious and cooked without onion-garlic.

MEANING OF NIRAMISH


I only knew that Niramish word belongs to the Bengali language, but until I searched on Google for its meaning, I had no clue. According to Google, the meaning of Niramish means without meat, fish or eggs. Basically, a recipe prepared with vegetables and milk products is called 'NIRAMISH'.

NIRAMISH  PANEER


If you translate these two words and describe it to someone, it would be like this,

Niramish means vegetarian
Paneer is Indian Cottage Cheese

In this curry marinated paneer is gently simmered in a creamy and mildly spiced cashew gravy. Now one of our favourite, a curry that is just more than a side dish for your mains.

PANEER


Paneer is a fresh, mild and milky Indian cheese that is unsalted, white in colour and prepared with cow or buffalo milk, thus it is not suitable for vegans. It doesn't require ageing or culturing and so easy to prepare at home under an hour. Paneer which works so well within aromatic-style Indian dishes. From vegetarian curries and stuffed flatbreads to spiced skewers, Paneer is versatile thus it is used in making drool-worthy Indian desserts too such as Mango Paneer Kheer.

INGREDIENTS


Along with paneer, cashew and white poppy seeds, we will need a few whole spices such as bay leaf, cinnamon, cloves and cardamom which lend delicious flavours to this curry. You don't miss onion and garlic at all! Also fresh spices and vegetables including ginger, green chillies, tomato and basic Indian spice powders. Green peas are optional here- if don't have at home then nothing to worry about.

VEGAN NIRAMISH CURRY

For a vegan option choose tofu, or any seasonal mixed vegetables or baby potatoes. If you use baby potatoes boiled them first then marinate, 

HOW TO MAKE NIRAMISH PANEER


First, soak cashew and poppy seeds ( Khus Khus ) in warm water for 15-20 minutes.
In a bowl place paneer, add salt, red chilli powder, pinch turmeric powder and little oil, mix and leave it to marinate for 10 minutes. In a grinder add soaked cashews, poppy seeds, and tomato and make a fine paste. Heat oil in a heavy bottom pan or kadai, and fry the marinated paneer pieces until they turn light brown. Remove it and leave it aside. In the same oil a teaspoon of sugar and mix well then add whole spices.


Once they crackle add cashew puree, add crushed ginger and green chillies, lower the heat and fry the paste for good five minutes or until oil is leaving the pan edges. Add turmeric, red chilli and ground coriander and cumin. Mix everything and cook the mixture further 3-4 minutes. Add green peas if using ( I have used frozen ). Mix and add some water, let the mixture boil for a couple of minutes. Add fried paneer pieces and cook for 3-4 minutes. Add garam masala powder, fennel powder and kasuri methi. Let the curry cook another minute or so then turn off the heat.


Amazing Niramish Paneer - a creamy and flavourful Paneer Curry that is my version of the classic Bengali Niramish curries. It is rich, delicious and cooked without onion-garlic.

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Paneer, Niramish, no onion garlic, Indian curries, easy recipe
Curries Lunch Dinner Sabji
Bengali
Yield: 6-8 servings

Niramish Paneer

Amazing Niramish Paneer - a creamy and flavourful Paneer Curry that is my version of the classic Bengali Niramish curries. It is rich, delicious and cooked without onion-garlic.
prep time: 20 minscook time: 30 minstotal time: 50 mins

ingredients

500 g Indian Cottage Cheese- Paneer
150 g raw cashew nuts - kaju
50g white poppy seeds - khus khus
1 TBSP. Whole spices - bay leaf, cinnamon, clove, green cardamom
3 green chillies crushed - lila marcha
1" fresh ginger crushed - Adu 
2 medium fresh tomato cut - tameta 
1 TBSP red chilli powder - lal Marchu
1 TSP turmeric powder-haldi
1 TBSP ground cumin and coriander - Dhana jeeru
1/2 TSP garam masala
1 TSP. Sugar
3 TBSP green peas - Vatana ( Optional )
Salt to taste
Pinch fennel powder ( variyali powder )
1 TSP. Kasoori Powder
4 TBSP oil

instructions

First, soak cashew and poppy seeds ( Khus Khus ) in warm water for 15-20 minutes.
In a bowl place paneer, add salt, red chilli powder, pinch turmeric powder and 1TBSP oil, mix and leave it to marinate.
In a grinder add soaked cashews, poppy seeds, and tomato and make a fine paste.
Heat oil in a heavy bottom pan or kadai, and fry the marinated paneer pieces until they turn light brown.
Remove it and leave it aside. In the same oil a teaspoon of sugar and mix well then add whole spices.
Once they crackle add cashew puree, add crushed ginger and green chillies, lower the heat and fry the paste for good five minutes or until oil is leaving the pan edges.
Add turmeric, red chilli and ground coriander and cumin.
Mix everything and cook the mixture further 3-4 minutes.
Add green peas if using ( I used frozen ).
Mix and add some water, let the mixture boil for a couple of minutes.
Add fried paneer pieces and cook for 3-4 minutes.
Add garam masala powder, fennel powder and kasuri methi.
Let the curry cook another minute or so then turn off the heat.
Serve hot with poori, paratha or roti.

NOTES:

If pressed for time soak cashew and poppy seeds in boiling water for 5 minutes.
For richer flavours and taste you can use ghee instead of oil when you start cooking the curry.
Created using The Recipes Generator






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