PANEER MAKHANA CURRY RECIPE

Ingredients:


2 cup Makhana
250 gms Cottage Cheese (Paneer)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
4 - 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)

How to make shahi paneer makhana curry:

* Heat clarified butter in a pan.
* Fry makhana in the ghee.
* Cut cottage cheese in samll pieces.
* Mince onion, tomato, garlic, ginger.
* Cut cashewnut in samll pieces.
* Soak poppy seeds in 1/4 cup of water.
* After 1 hour grind the soaked poppy seeds to a fine paste.
* Chop coriander leaves very finely.
* Heat clarified butter in a pan.
* Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
* Add poppy seeds and fry for 2 minutes and then turn off the gas.
* To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
* Keep this mixture aside for half an hour.
* After half an hour put the pan on the flame and add milk.
* When it comes to a boil add 3 cups of water.
* Simmer it till the makahana are completely done and soft.
* Then add cashewnuts and garam masala.
* After 1 minute put the flame.
* Transfer the mixture to a dish and sprinkle some corainder on it.
* Serve it hot with nan, roti or parantha.

PANEER COCONUT GRAVY RECIPE

Ingredients:


250 gms Cottage Cheese (Paneer)
3 Onion (Pyaj)
4 - 5 cloves Garlic (Lasun)
1 " long piece Ginger (Adrak)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera)
1 tsp Coriander Seeds Powder (Dhania Powder)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk
1 tsp Lime or Lemon Juice (Nimbu)
2 tblsp Clarified Butter (Ghee)

How to make paneer coconut gravy:

* Cut paneer in squares.
* Grind onions to a paste.
* Grind tomatoes finely.
* Grind ginger (adrak), garlic (lasun) to a paste.
* Chop coriander leaves (dhania patta) very finely.
* Chop fresh red chillies very finely.
* Roast the groundnuts and grind them to a fine paste.
* To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
* Heat clarified butter (ghee) in a pan.
* Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
* Add the ginger garlic paste and stir it for 1 minute
* Now add tomato and fresh red chilly.
* Cook for sometime and then add tomato (tamatar).
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
* Add the paneer pieces and let the gravy cook till it thickens.
* Take off the fire and serve hot garnish it with well chopped coriander leaves.

PANEER PARANTHA RECIPE

Ingredients for paneer parata:



100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

How to make paneer paratha:

* Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
* In a bowl mix all the stuffing ingredients.
* Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
* Cook on a pre-heated Tawa (flat griddle plate).
* Turn it and pour half tablespoon oil or butter.
* Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
* Cook on a low heat till golden brown.
* Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
* Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

MICROWAVE PANEER MATAR

Ingredients:



6"-7" round dish or 2" high with cover
100g paneer - grated
1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Cashewnuts - optional
Salt to taste


Preparation:

* Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.
* Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
* Now transfer this to a micro dish and micro high for 3 minutes.
* Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently.
* Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes.
* Serve, garnished with fresh coriander and green chili.

PANEER TIKKA RECIPE

Ingredients:



1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian paneer tikka recipe :

* Cut Paneer into long 1/2" thick cubes.
* Cut all vegetables into cubes.
* Mix all ingredients for marinade and keep aside.
* Add the left marinade to the vegetables.
* Brush the marinade to the paneer and refrigerate it for 3 hours.
* Heat oil in a kadhai and fry marinated paneer till fully done.
* Also fry other vegetables.
* In a plate arrange fried vegetables and then paneer.
* Garnish with coriander and lemon slices
* Serve tandoori paneer tikka hot with hari chutney.

PANEER PAKORA RECIPE

Ingredients:



250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water

How To Make Paneer Pakora:

* Mix first set of ingredients well.
* Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
* Let batter rest 1/2 hour in a warm place
* Cut the paneer into thick cubes.
* Sprinkle little salt, chili powder on the cubes
* Deep fry in oil that is heated to 375°.
* Drain on paper towels and serve immediately.
* Serve the paneer pakora with coriander or mint chutney

SHAHI PANEER RECIPE

Ingredients:



200 gms Paneer
2 Medium Onions
1" Ginger
3-4 Garlic Pieces
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
3-4 tbsp Cream
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
1/2 cup Milk
8-10 tbsp Vegetable oil
Salt to taste


Preparation:

* Heat oil in a kadhai.
* Cut paneer into small cubes. Fry over medium heat until light brown.
* Keep the paneer pieces aside.
* Saute the dry fruits in one tablespoon of oil.
* Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
* Fry the mixture in the remaining oil until golden brown and oil starts separating.
* Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
* Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
* Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
* Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
* Garnish shahi paneer with cream and dry fruits and coriander leaves.

PANEER PASANDA RECIPE

Ingredients:


500 gms Cottage Cheese (Paneer)
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk

How to make paneer pasanda:

* Cut cottage cheese in samll pieces.
* Chop onion very finely.
* Grind tomato, ginger, green chilly,.
* Heat butter in a pan.
* Saute onions till pink in color.
* Then add tomato paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Put off the flame.
* Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
* Keep it aside for an hour.
* Put the pan on the flame and then add milk to the mixture.
* Simmer for 5 minutes and then finally put off the gas.
* Take off the fire and serve hot.

PANEER MAKHANI RECIPE

Ingredients:



250 gms Paneer How to make paneer
200 gms Fresh Cream
200 gms Tomato Puree
2-3 tblsp Butter
2 tblsp Fenugreek leaves (dried kasuri methi)
1/2 tsp Red chilli powder
1/2 tsp Garam masala powder
2-3 Green Chillies
Salt as per taste


How to make paneer butter masala:

* Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
* Add the cream and garam masala powder and cook further for 2-3 minutes.
* Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.

PANEER KORMA RECIPE

Ingredients:


250 gms Cottage Cheese (Paneer)
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

How to make paneer korma:

* Cut paneer in square pieces.
* Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
* Grate mava.
* Heat clarified butter (ghee) in a pan.
* Add onion (pyaj), tomato (tamatar) paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add mava, cream (malai).
* Simmer for 2 minutes.
* Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
* Add cottage cheese (paneer) pieceswith 1/2 cup of water
* When the gravy thickens put off the flame.
* Take off the fire and serve hot.

PANEER KOFTA RECIPE

Ingredients:


For Koftas:
200 gms Cottage Cheese (Paneer
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

How to make paneer kofta:

* Boil potatoes and peel them.
* Grate paneer and potatoes.
* Add salt, red chili powder, garam masala, cornflour and mix well.
* Make round balls of this mixture.
* Now heat oil in a pan.
* Fry balls in the oil till brown in color.
* Grind onion and tomatoes together.
* Chop coriander leaves very finely.
* Heat oil in a pan.
* Add cumin seed and bay leaf.
* Add onion, tomato paste and brown it, stirring continously.
* When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala. * Stir it continously for a minute.
* Then add 2 cup of water.
* Put on the lid and simmer for 5 minutes.
* While serving reheat the gravy and then add koftas to it.
* Garnish it with chopped coriander leaves.

PANEER SANDWICH RECIPE

Ingredients:


1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed


How to make paneer sandwich :

* Chop onions, chillies and tomatoes.
* Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
* Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
* Put this in sandwich toaster until the bread turns crispy and brown.
* Serve with ketchup.

PANEER BHURJI RECIPE

Ingredients:



200 gms Paneer
1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt


Preparation:

* Chop the onions, tomatoes and chillies finely.
* Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.
* Add the chillies and tomatoes and fry till they are soft and pulpy.
* Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
* Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
* Garnish with chopped coriander and serve hot.

PALAK PANEER RECIPE

Ingredients:



500gms Fresh Palak (Saag)
100gms Paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

How to make sag (palak) paneer:

* Clean and wash palak (spinach) nicely.
* Boil the spinach in water and cool it.
* Now mash it in a mixer.
* Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
* Now add onions and fry till golden brown.
* Add all spices except red chili powder.
* Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
* Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
* Add Paneer pieces to the gravy and cook until done.
* Take out in a bowl.
* Just before serving, heat pure ghee in a small pan.
* Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
* Caution: Don't allow chili powder to burn .

MATTAR PANEER RECIPE

Ingredients:


450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves

Preparation:

* Make a paste by grinding together half the onions, the garlic and coriander seeds.
* Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
* Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
* Add the turmeric and the paste mixture and fry until the ghee starts to separate.
* Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
* Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

KADHAI PANEER RECIPE

Ingredients:


250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)

How to make kadhai paneer:

* Cut cottage cheese, capsicum in long pieces.
* Grind onion, tomato, ginger, salt, red chili powder and orange color.
* Mince cloves and cinnamom.
* Heat clarified butter in a pan.
* Add bay leaf, cloves, cinnamon.
* Then add onion, tomato, ginger paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add paneer and capsicum pieces.
* Cook on low flame.
* When the capsicum are done put off the flame.
* Take off the fire and serve hot.
* Serve with nan or paranthas..

CHILLI PANEER RECIPE

CHILLI PANEER RECIPE


350 gms Paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water


How to make chilly paneer:

* Cut the paner into cubes.
* Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
* Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
* Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
* Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
* Mix well, and garnish the chilli paneer with finely cut spring onions and coriander