Category Archives: Paneer

Chili Paneer (Gravy)

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INGREDIENTS:
250 gms – Paneer (cut in lengthwise)
1 – big Onion (cut in big squares)
1 tsp – ginger-garlic paste
1 – green capsicum (cut in square)
1 tbsp – soya sauce
1/4 tsp – white vinegar
1 tbsp – green chilli sauce
1 tbsp – red chili sauce
1 tbsp – tomato sauce
2-3 – green chillies, slit
1 tsp – black pepper powder
1/2 tsp – minced garlic
1/2 tsp – minced ginger
1 tbsp – cornflour
1 tbsp – all purpose flour
Salt to taste
Oil
METHOD:
Marinate the paneer with salt , cornflour,red chili powder,1/4 cup of water for atleast 1 hour.
Heat oil in a pan and deep fry the paneer until golden brown. Set aside.
In a pan heat some oil, add garlic and ginger saute it for 1 minute.Add the chillies and fry for 2 minutes. Next, add the onions and capsicum and fry until soft (5-8 mins). Add vinegar and mix well. Add the fried paneer and soya sauce, green chilli sauce,tomato sauce, salt.
Stir all the ingredients until well combined,
Take a bowl mix 1/2 cup of warm water and 2 tsp of cornflour,mix well.
Stir all the ingredients until well combined,
Then add 1 cup of hot water and cornflour mix,cook for another 5-10 mins on high flame,stir it continuously .serve hot.

PALAK PANEER

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INGREDIENTS:
Spinach – 4 cups
Paneer – 200 gms
Chopped onion – 1 cup
Chopped tomatoes – 2 cups
Green chili – 4
Finely chopped ginger – 1 tsp
Finely chopped garlic – 1 tsp
Turmeric powder – 1 tsp
Kashmiri red chili powder – 1 tsp
Garam masala powder – 1/2 tsp
Salt to taste
Sugar – 1/2 tsp
Heavy cream – 1/3 cup
Ghee – 4 tbsp
Oil

METHOD:
Blanch spinach in salt water for 5-10 minutes.drain it and blend it with green chilies to a paste.Keep aside.
Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
Heat the oil in a pan.Add onion saute it for 5 minutes then and ginger-garlic saute for 5-7 minutes.Add Ground masalas,salt,sugar n tomatoes let it cook until the masala releases oil.
Add the spinach, and let it cook on low medium heat for about 10 minutes covered.Add heavy cream and ghee and let this cook another 10 minutes.
Add paneer and fold it gently with spinach and let it simmer for a 5-7 minutes.
Transfer the spinach to a serving dish add a dollop of ghee over it.Serve hot with any Indian bread.

DRY CHILLI PANEER (indo-chinese style)

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INGREDIENTS: 

250 gms – Paneer (cut in big chunks)
1 – big Onion Sliced
1 tsp – ginger-garlic paste
1 – green capsicum/bell pepper,cut in lengthwise
1 tbsp – soya sauce
1/4 tsp – white vinegar
1 tbsp – green chilli sauce
1 tbsp – tomato sauce
5-6 – green chillies, slit (used chillies that have lesser heat)
1 tsp – Kashmiri chilli powder, for the red colour
1/2 tsp – minced garlic
1/2 tsp – minced ginger
1 tbsp – cornflour
1 tbsp – all purpose flour or maida
Salt to taste
Oil

METHOD:
Marinate the paneer with salt , flour, cornflour,red chili powder,1/4 cup of water for atleast 20-30 mins.
Heat a shallow pan with about 1/4 cup oil and lightly fry the paneer pieces until golden brown. Set aside.
In the remaining oil, add garlic and ginger saute it for 1 minute.Add the chillies and fry for 2 minutes. Next, add the onions and capsicum and fry until soft (5-8 mins). Add vinegar and mix well. Add the fried fried and the remaining quantities of ingredients used to marinate (1/2 tbsp soya sauce, 1/2 tbsp green chilli sauce,tomato sauce, salt).
Stir all the ingredients until well combined and fry for another 3-4 mins on high flame,stir it continuously . serve hot.

TOMATO PANEER

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INGREDIENTS:
Paneer – 200 gms
Chopped onion – 1 medium
Chopped ginger- garlic – 3-4 cloves
Chopped tomato – 2 medium
Green chili – 2
Tomato Puree – 1 cup
Turmeric powder – 1/2 tsp
Kashmiri red chili powder – 1/2 tsp
Kasoori methi – 2 tbsp
Sugar – 1/4 tsp
Salt
Oil
Water

METHOD:
Shallow fry the paneer pieces till lightly golden brown and keep aside.
On the same pan saute the onions till golden brown then,add in ginger and garlic saute it for 5-8 minutes.Then,add tomatoes,tomato puree,salt,sugar cook it till the raw flavour of tomatoes gone.Now add turmeric,red chili powder and 1/2 cup of water,cook till it releases oil.Now add in the paneer pieces mix it well cook for 8-10 minutes, add 1 cup of water let the gravy boil.When the gravy get thick add kasoori methi cook for another 5 minutes.
Serve it hot with Indian breads.

Palak Paneer

INGREDIENTS:
Spinach – 4 cups
Paneer – 200 gms
Chopped onion – 1 cup
Chopped tomatoes – 2 cups
Green chili – 4
Finely chopped ginger – 1 tsp
Finely chopped garlic – 1 tsp
Turmeric powder – 1 tsp
Kashmiri red chili powder – 1 tsp
Garam masala powder – 1/2 tsp
Salt to taste
Sugar – 1/2 tsp
Heavy cream – 1/3 cup
Ghee – 4 tbsp
Oil

METHOD:
Blanch spinach in salt water for 5-10 minutes.drain it and blend it with green chilies to a coarse paste.Keep aside.
Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
Heat the oil in a pan.Add onion saute it for 5 minutes then and ginger-garlic saute for 5-7 minutes.Add Ground masalas,salt,sugar n tomatoes let it cook until the masala releases oil.
Add the spinach, and let it cook on low medium heat for about 10 minutes covered.Add heavy cream and ghee and let this cook another 10 minutes.
Add paneer and fold it gently with spinach and let it simmer for a 5-7 minutes.
Transfer the spinach to a serving dish add a dollop of ghee over it.Serve hot with any Indian bread.

Paneer Mirch Dopyaaza

INGREDIENTS:
For Paneer marination:
Corn flour- 1 ½ tbsp
Maida flour- 2 tbsp
Red chilly pwd- ½ tsp
Ginger garlic paste – 1 tsp
Paneer – 250 g

for paneer gravy:
Oil – 3 tbsp
Shahi jeera / cumin- ½ tsp
Onion – 2 or 3
Ginger garlic paste- 1 tbsp
Green chilly- 1 or 2
Red chilly pwd- ¾ tsp
Coriander pwd- 1 tsp
Tomato puree- 1cup
Capsicum small – 2
Kasoori methi leaves – 1 tbsp
Cashew nuts- 8-10
Fresh cream- 1/2 cup
Salt to taste
Fresh coriander leaves

METHOD:
For frying paneer:
Take corn flour, maida flour, red chilly pwd, ginger garlic paste and salt in a mixing bowl.
Add very little water and make a fine paste out of it.
Slice paneer to pieces as you want.
Coat paneer with the batter.Heat oil in a fry pan. Put the coated paneer in the hot pan.Fry until it gets slight color. ( keep the flame in low, or else the paneer may turn hard ).Take it aside.

For gravy:
Heat 2 to 3 tbsp of oil in a fry pan. Add shahi jeera and wait to crackle. Add finely chopped onions and salt. Cook onion in low flame for 5 mins and light brown in color.Add ginger garlic paste, slit green chilly and cook till raw smell disappears. Add red chilly pwd and coriander pwd.Add 1/2 cup of water and combine. ( take care the masala doesn’t burn )
Chop tomato and 1 bell pepper to fine slices. Put them in a blender and grind to fine paste.Add the tomato-capsicum paste and mix thoroughly. ( it gives rich flavor ) Let this mixture cook for 5 to 6 mins, so that the tomatoes get cooked and oil oozes out slightly on the side. Add little water and mix well to desired consistency. The gravy is ready.Now add cubes of onion and capsicum mix well.Add crushed kasoori methi / fenugreek leaves.
Add fresh cream to the gravy. It helps to get nice color and creamy texture of the gravy.Add cashew nuts to blender and crush them to coarse pwd.Take it aside. Sprinkle the crushed cashew nut pwd to the gravy and combine. Finally, add the fried paneer pieces.Remove from flame and garnish with freshly chopped coriander leaves.Serve hot with indian bread.

Matar Paneer

INGREDIENTS:
Green peas-500 grams
Paneer-250 grams
Oil- 4 tablespoon+ to deep fry
Onions-1 large
Ginger-Garlic paste-1tbsp
Green Chili(slit)- 2-3
Tomato puree- 1 cup
Turmeric powder- 1/2 tsp
Kashmiri Red chili powder-1 tsp
Garam masala powder-1 tsp
Salt to taste
Sugar-1/2 tsp

METHOD:
Take a pan heat some oil for deep frying add paneer cubes fry it till golden brown take off from pan on a tissue.
Heat 4 tbsp oil in a pan and add chopped onions and saute till lightly browned. Add ginger-garlic paste saute it also till golden brown now add turmeric powder,green chili, red chili powder, salt and sugar fry it for 2 minutes now add Tomato puree cook it till the masala release oil on the sides then add peas and cook, adding a little water, till the peas are tender and a little gravy remains. Add the fried paneer, garam masala powder and boil for 5-10 minutes. Serve hot with indian bread.

Paneer Makhni

INGREDIENTS:
Paneer (cut in squares)- 250gm
Butter-100gm
Milk Cream-100ml
Beaten Curd-100gm
Tomato Puree-100ml
Ginger Paste-1tsp
Garlic Paste-1 tsp
Garam Masala pwd-1tbsp
Red Chilli pwd-1tsp
Kashmiri red chili pwd-1 tbsp
Sugar-1/2 tsp
Salt to taste

METHOD:
Take a bowl add ginger garlic paste in whole curd mix it well and keep aside.
Take a kadhai add butter in it when butter melts pour all the tomato puree and all powdered masalas to it and cook it until it releases oil.Then add the marinated Curd and stir it well.after some time add the paneer,Salt and Sugar give it a mix and cover with a lid.Stir occasionally.Let it cook for 10 minutes now,add the Cream mix it well.when the gravy became thick remove it from fire.Serve it with indian bread.

Paneer n Veg Tikka

Paneer Tikka

INGREDIENTS:

  • 250 gm Paneer
  • 1 tbsp red chilli powder
  • 1 tbsp ginger- garlic paste
  • 1 tspn Garam Masala
  • 1 tsp salt
  • 1 medium Onion
  • 1 Green Capsicum
  • 1/2 Broccoli florets
  • 1 tbsp Vinegar
  • Salt

METHOD:
Take a bowl n mix all ingredients marinade the vegies n Paneer n keep it for 1 hr.

Take Some toothpicks and try to arrange marinated paneer and vegies in it.
Take a non-stick pan pour 1 tbsp refined oil.Now place the arrangements of paneer and vegies in it.Cook it from all sides.When the Paneer n Vegies cooked 75% its done.

Veg Kebab

Ingredients:

  • 1 cup grated cabbage
  • 1 cup grated carrots
  • 1 medium size Potato (Boiled)
  • 2 tsp Ginger – Garlic paste
  • 2 tsp Green chillies Paste
  • ¼ tsp Garam Masala
  • Pinch of Chaat Masala
  • 2 tbsp cashew nuts Chrushed
  • Green fresh coriander ( Finely chopped)
  • Salt to taste
  • Sugar to taste
  • Oil for frying
  • 2 tbsp corn flour (to hold and bind the veggies)
  • Bread crumbs

Method:-
Sprinkle 2 teaspoons of salt on the grated vegetables and leave for 20 minutes. Squeeze out the water.

Then add mashed potato, ginger-garlic paste, chili paste ,finely chopped coriander ,garam masala, chaat masala , crushed cashew nuts ,salt, sugar.

Now add Bread Crumbs and corn flour and make dough out of it.

Make into small kebabs; shapes can be round or burger shape like a flat pear shape.

Then dip each piece in the Bread Crumb to coat and shallow fry it in a non stick pan.When the crust is nicely brown n crispy its ready to serve.

Serve both recipe with coriander n curd chutney.

STUFFED CAPSICUM

Ingredient:
  • Capsicum(Blanched)- 4 small
  • Paneer – 250 gm
  • Chopped Onion – 1 medium
  • Chopped Ginger – 1/2 tsp
  • Chopped Garlic – 1/2 tsp
  • Chopped Tomato – 1 medium
  • Chopped green chilli – 2
  • Chopped coriander – 2-3 tsp 
  • Garam Masala powder -1/2 tsp
  • Chat masala – 1/2 tsp
  • Grated cheese – 4-5 tbsp 
  • Lemon juice – 1tsp
  • Salt to taste



Method:

Take a pan heat some oil.Add onion saute it,then add ginger and garlic paste saute for 5 min.Now add tomato,green chilies and salt to it and cook it for 5-6 min.Now add garam masala powder,chat masala n lemon juice.Mix it well and cook for 5-10 min.

Now take blanched capsicums sprinkle some salt inside it.Divde the mixture in parts and pour it in the capsicums.Pour some cheese on the top.Now place it all in greased baking tray and bake it in the oven at 200c for  10-15 min.

serve hot.