Chilly Paneer

I never get tried of eating paneer. This curry is a mixture of Indian and Chinese cuisine. Here is the recipe. .

Ingredients

Paneer 20 cubes
Onions 1
Curry leaves few
Cumin seeds 1 tsp
Capsicum 2
Garlic 3 pods chopped
Ginger garlic sauce 1 tsp
Soya sauce 1 tbsp
Chilly garlic sauce 3 tbsp
Oil 3 tbsp
Coriander powder 1 tbsp
Turmeric powder 1 tsp
Salt to taste

method:

Take oil in a kadai, heat oil. Once hot add cumin and curry leaves. Then add Onions. Saute until onion changes colour. Here we are not completely frying the onions. Add garlic and ginger and garlic paste.

Include coriander powder,turmeric powder,chilly garlic sauce and salt. Saute all for a while.

Add Capsicum and soya sauce. Saute for 5-7 minutes until capsicum are half cooked. Add paneer pieces and coriander leaves. Mix well let it cook for another 5 minutes.

Once done serve hot with naan.

Rashmi Paneer

Before paneer dish used to be exotic dish but after living abroad for so many years paneer is like a normal vegetable i cook very often. Got a few recipes of paneer on my blog and like all this one too is my favourite. I don't use much cream in my dish as i feel it adds some sweetness to the curries. But this one i added cream and i don't regret that. This dish too added into my regular list of curries i make without seeing the recipe. This recipe is Sanjeev Kapoor's recipe.

Ingredients:-

Paneer cubes
Tomato 1 sliced
Onion 1 cubed
Capsicum 1 sliced
Ginger garlic paste 2 tbsp
Coriander powder 1tbsp
Turmeric powder 1/4 tsp
Red chilly powder 1 tbsp
Cumin 1 tsp
Tomato puree of 2 tomatoes
Oil 3 tbsp
Salt to taste
Ginger  julienne few
Garam Masala 1 tbsp
Curd 2 tbsp (whipped)

Method:-

Heat oil and cumin seeds.Then add onion. Fry for while, here we are not frying until pink or light golden colour.

Now add sliced tomatoes and sliced capsicum. Fry for a while.

Add ginger garlic paste.Saute for a while.Add coriander powder and turmeric powder. Mix well

Now add tomato puree and mix well.

Add red chilly powder and salt. Mix well and add little water.Add paneer.

Now add curd and mix well.

Lastly add garam malasa powder mix well

Serve hot with roti/paratha.

Methi Mutter Paneer Malai

I just love paneer curries. I always browse net and my recipe books to find out paneer recipes. My blog has got few recipes which i make quite often. This recipe is a mixture of methi mutter malai and paneer. I cook paneer atleast weekly once and we all enjoy eating the curry with roti or paratha. I have peas paneer makhani in my blog. The recipe is almost similar but addition of methi leaves enhance its flavours.Here is the recipe:-

What you need ?

Paneer cubes 10-15
Peas 1 cup
Methi leaves (fenugreek leaves) 1/2 cup
Onion 2 (made into smooth paste)
Amchur powder 1 tbsp
Salt to taste
Red chilly powder 1 tbsp
Malai (fresh cream) 3-4 tbsp
Onion 1 chopper finely
Oil 3 tbsp

How to prepare the curry??

Boil peas and drain water. Keep aside.

In a 1 tbsp of oil fry paneer until light brown colour and leave them in the water for 2-3 minutes. Drain water and keep aside.

In the same pan add the remaining oil. When hot add chopped onions. Fry until light brown colour.

Add ginger garlic paste, red chilly powder and amchur powder. Saute for a while.

Add onion paste. Saute until oil starts leaving the pan.

Then add chopped methi. Fry for 4-5 minutes. Add peas and again fry for 4-5 minutes.

Add salt and 1/4 cup of water. Let it cook for a while. Here the gravy thickens.

Now add paneer pieces. Mix well.

Lastly add malai and serve hot with roti or paratha.

Shahi Paneer

It's been i came here and wrote something.....Don't know from where to start....Have few pictures and drafts but not getting time to write a post....I know my blog stats has also came down....My come back post is Shahi paneer. We are great fans of paneer....I few recipes here and have got few drafts too which has paneer as main ingredients. Today i am posting Shahi paneer. This recipe is from my friends blog plantain leaf . I made this curry to eat it with Missi roti. Here goes the recipe.

Ingredients:

Paneer cubes 1 cup
Onion 2 chopper finely
Ginger garlic paste 1 tbsp
Tomatoes 2 chopped finely
Green chillies 2
Red chilly powder  1stp
Turmeric powder 1stp
Garam masala 1 tsp
Cashew nuts 10-12 (soak in milk and grind to fine paste)
Bay leaf 1
Elachi 1
Cream 3tbsp
Oil 3 tbsp

Method:-

Grind onion,tomatoes and green chillies into smooth paste.

Take oil in a pan,when hot deep fry paneer and take them on a paper towel

In the same oil add bay leaf,elachi and onion and tomato paste. Saute until the oil oozes from the sides. Add ginger garlic paste and saute for another 2-3 minutes. Then add red chilly powder,turmeric powder,salt and garam masal powder. Saute for another 2 minutes. Then add cashew nuts paste and sauté till oils oozes from the side of the pan. Now add 1 cup of water and boil until the gravy thickens. Add fried paneer and mix well. Let it cook for another 1 minute.Serve hot.

Paneer Pakora

 Who doesn't love paneer??? Like all we too love paneer and i make 3-4 times curry with paneer. Now kids at home i have to give them something to eat quite frequently. So i am breaking my head to think what snacks i have to make and give them to eat. Once i made paneer samosa which i baked for the first time and before i would take pictures they were gobbled up. Few days back i made paneer pakoda and kept few aside so that i take the pictures leisurely, The recipe is simple and tasty.

Ingredients:

Gram flour/Chenaga pindi 2 cups
Rice flour 1/2 cup
Paneer 10-12 thick pieces
Baking soda 1tsp
Salt to taste
Oil for deep frying

Green paste

Fry garlic 3-4 in a tsp of oil. Make smooth paste along with green chillies 3 and few coriander leaves.

Now slit the paneer lengthwise and stuff the above green paste. Repeat with all the paneer pieces.

Mix gram flour,rice flours,baking soda and salt with enough water. Let it rest for 10-15 minutes.

In the mean while heat the oil.

Once oil is hot put the flame to low. Now dip each paneer pieces into the batter and leave them slowly into the oil. Fry on both sides until golden colour.

Take them on a kitchen towl and serve hot with sauce of your choice.

Achari Paneer

Who is not a fan for paneer?? Till now I didn't meet anyone who says she/he doesn't like paneer. So like everyone we too love paneer, let it be paneer paratha or paneer curry. I have few paneer recipes in my blog, can find the links to recipes at the end of this post. This recipe is from VahRehWah.com.

Once I added mixed pickle to the paneer gravy and it tasted just like the one we get in restaurant.

Ingredients:-

Paneer cubes 15-20
Onions 1 chopped
Capsicum 1
Tomatoes 1
Salt to taste
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tbsp
Curd 1/2 cup
Sugar 1/4 tsp

Achari Masala

Red chillies whole 6-7
Rai/mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
Saunf 1 tsp
Fenugreek seeds/methi seeds 1/2 tsp

Make a fine powder of the above ingredients.

To this powder add capsicum and tomatoes. Make a smooth paste.Keep aside.

In a pan take oil and when hot add onions and sauté until light brown in colour.To this add turmeric powder and ginger garlic paste. Sauté until the ginger garlic is cooked.

To this add the achari paste. Saute until oil leaves the pan. Then add curd and 1 cup of water. Sprinkle sugar.

Let it cook for another 3-4 minutes. Now again oil starts oozing out. To this add paneer. Mix well.

Serve hot with roti.

Paneer Peshwari
Peas paneer makhani
Kadai paneer
Palak paneer burji
Methi Chaman
Palak Paneer
Stir fried spinach with cottage cheese
Paneer butter masala
Paneer chicken

Paneer Chicken

Yeah people you read it right.Paneer can be clubbed with any non-veg and can be made into a curry.Paneer lover and mutton lovers will love this combination.I got this recipe from a blogger friend and she made it with mutton.I just replaced mutton with chicken and the taste was awesome.

Check the recipe here

Methi Chaman

I am here in india and very much alive.Its been more than a month i came here but didn't get the internet connection at home.

Ingredients:-

Fenugreek leaves (methi leaves) 1 cup

Spinach leaves (palak leaves) 2 cups

Panner cubes 15 nos

Ginger garlic paste 1 tbsp

Cumin seeds 1/4 tsp

Onion 2 (fried and made into smooth paste)

Green chillies 2 slited

Coriander powder 1 tbsp

Red chilly powder 1tsp

Salt to taste

Oil 2 tbsp

Method:-

Blanch methi and palak leaves.Strain water.Once cool grind both into smooth paste

Heat 1 tbsp oil in a pan and add paneer blocks. Fry these pieces on both the sides till they turn golden

Place them in a bowl of water for about 15 mins.Squeeze water and keep aside until use.

In the same pan take 1 tbsp of oil and fry cumin seeds.When it start to sizzles add ginger garlic paste.Saute till the raw smell disappears.

Then add onion paste,coriander powder,red chilly powder and salt.Fry till onion paste leaves the sides of the pan.

Next add spinach and methi paste and let it cook for 8-10 minutes on a low heat.Add a cup of strained water and bring into boil.

Drop the fried panner cubes and combine well.Let it cook it the gravy becomes thick.

Serve hot with rotis.

This curry goes to the event --Think spice--Think fenugreek hosted by priya of mharorajasthanrecipes,the event started by sunitha of sunita's world

Peas Paneer Makhani

Ingredients:-

1 cup onion paste

1/2 cup green peas boiled

1/2 kg panner,cubed

3 tbsp butter

1 tsp ginger garlic paste

1/2 tsp turmeric powder

2 tsp red chilly powder

1/4 tsp garam masala powder

1 1/2 cup tomato puree

2 tsp cream

2 tsp kasturi methi

Method:-

Melt butter and saute onion paste and ginger-garlic paste for 3-4 minutes.

Add turmeric powder,red chilly powder,salt and garam masala.

Saute for another minute.

Add tomato puree and saute for 5 minutes.

Add 1/2 cup water,paneer,kasturi methi and peas.

Simmer gravy for 2 minutes.

Add cream and cook till the gravy is thick.

Serve hot with rice/paratha.

I served peas panner makhani with zeera rice.

Paneer butter masala

One day searching for some recipe i end up at Sia's Monsoon spice and i saw the picture of panner butter masala.I got tempted by seeing the snap and ended up doing it.

Ingredients:-

Paneer cubes 2 cups, (I used amul frozen panner cubes)

Sugar 1 tsp

Kasuri Methi/Dried Fenugreek Leaves 1 tbsp

Oil 3 tbsp

Coriander Leaves, finely chopped

Salt to taste

Onion Paste

Onions 1 onion (big)

Jeera/Cumin Seeds 1/2 tsp

Cinnamon 1 inch

Cloves 3

Green Cardamoms 1

Bay Leaf 1

Khus-Khus/White Poppy Seeds 1/tbsp

Ginger garlic paste 1 tbsp

For Tomato Paste:

Tomatoes 3

Cashews 10

Garam Masala 1 tsp

Amchur/Dry Mango Powder 1/2 tsp

Turmeric Powder pinch

Kashmiri/Deghi Chilli Powder 1 tbsp

Method:

Heat 1 tbsp oil in a pan and add paneer blocks. Fry these pieces on both the sides till they turn golden

Place them in a bowl of water for about 15 mins.

Grind onion and tomato paste with all the ingredients listed above separetly are keep aside.

Heat another tbsp of oil in a same pan and add cumin seeds. When it starts to sizzle,add onion paste. Keep stirring at medium heat till onion paste turns light brown in colour.

Make sure that you continously stir the paste and it doesn’t stick to the pan.Now add kasuri methi and sugar and stir for another minute.

Add tomato paste and stir well. Simmer the heat and let it cook for 4-5 minutes, stirring in between to make sure it doesn’t stick to the pan.

Increase the heat to medium and add a cup of water, salt to taste and mix well. Cover and cook for another 5 minutes. Open the lid and adjust the seasonings.

If you find the gravy too thick, add about another ¼-½ cup of water. Drain water and mix in fried paneer pieces . Simmer the gravy and let it cook uncovered for another 5-7 minutes.Switch off.

Serve it hot with roti.

Recipe source:- Monsoon Spice

Stir-Fried Spinach With Cottage Cheese

Ingredients:-

Spinach (palak) 3 bunches
Panner (cottage cheese) cubed 1 cup
Oil 4 tbsp
Cumin 1 tsp
Garlic chopped 2 tsp
Red chillies whole 2
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Red chilli powder 1/2 tsp
Salt to taste

Method:-

Blanch spinach,drain and chop coarsely.
Heat oil in a kadhai.Add cumin and garlic and saute until garlic changes colour.
Add Whole red chillies,stir for half a minute.Add spinach,stir fry adding coriander powder,cumin powder and red chilli powder.
Add panner and stir fry for another 5 minutes.Season with salt
Serve hot with rotis/rice.

Paneer Peshawari

Ingredients:-

Paneer cubed 250gms

Onion chopped 1

Tomatoes chopped 1

Onion sliced 1

Tomatoes sliced 1

Capsicum sliced 1

Green chillies chopped 2

Oil 3-4tbsp

Jeera 1tsp

Ginger garlic paste 1tbsp

Turmeric powder 1/2tsp

Jeera powder 1/2tsp

Garam masala powder 1/2tsp

Kasoori menthi 1 tsp (roast on a hot tawa for 10-15 secs.Remove and crush in between hands)

Pepper powder 1/4 tsp

Boiled cashew paste 1 tbsp (boil 5-6 cashew and then grind to a paste)

Butter 1 tbsp



Method:-

*Heat oil in a kadai,add jeera and allow it crackle

*Then add chopped onions and saute until light brown colour.

*Add ginger garlic paste and chopped tomatoes.

*Cook till oil comes out.

*Mix turmeric powder,jeera powder,garam masala powder and pepper powder with 2 tbsp of water and add to the gravy.

*Now add green chillies and saute for 2 minutes.

*Then add sliced onions,sliced tomatoes,capsicum and 8-10 tbsp of water.

*Mix and cook for 2-3 minutes.

*Add cashew paste and salt taste.

*Cook for another 4-5 minutes.

*Lastly add crushed kasoori menthi and paneer cubes and cook for another 5 minutes or until panner is soft.

I got this recipe from ndtvcooks. And dish is going to the event hosted by priya's AFAM – BELL PEPPER EVENT

Paneer Pudina Paratha

Ingredients:-

Wheat Flour 250gms
Pudina 1 cup (chopped finely)
Panner 1-1/2 cup (grated)
Salt as per taste
Oil
Method:-

*Combine wheat flour and salt into a smooth dough.

*Mix grated panner,pudina and salt.

*Roll out small disc, place 2tbsp of the stuffing and close the edges

*Flatten it and dust it with more flour and roll out until the stuffing is not seen

*Fry on non-stick tawa with oil.

This is my entry to And also to EFM "Breakfast Recipes" hosted by Srilekha of Me and My Kitchen. and to Show Me Your Breakfast! by Divya of DilSe

Kadhai Paneer

What you need:-

Panner 300gms cut into fingers
Capcisum 2 cut into strips
Onion 1
Tomatoes 3 big
Coriender seeds 3tbsp (coarsely grounded)
Whole red chillies 4 (coarsely grounded)
Ginger 3 tbsp chopped
Garlic 11/2 tbsp chopped
Green chillies 2 chopped
Oil 6 tbsp
Ginger 2 tbsp cut into juliennes

How to make:-

1.Heat a pan with 2 tbsp oil and stir fry capsicum and onions for a 2 minutes and keep aside.
2.Deep fry panner pieces and keep aside.
3.Add balance oil to the same pan and heat.Add chopped ginger,garlic and green chillies.Saute for a minute.
4.Add tomatoes and cook till oil separates.
5.Add salt,kasuri menthi,fried capsicum,onions and panner.Sprinkle little water and mix throughly ensuring that panner doesn't get mashed up.Cook for 2-3 minutes.
6.Add ginger juliennes, cook for another 2 minutes.

Paneer Kabab

Ingredients:-

Paneer cubes 15-20

Capsicum 3

Tomatoes 3

Onions 4

Curd 1 cup (hung)

Lemon 2 tbsp

Ginger garlic paste 1 tbsp

Tandori masala 2 tbsp

Red chilli powder 1 tsp

Chat Masala 2 tbsp

Salt as per taste

Olive oil 3 tbsp

Few wooden skewer

Orange food colour 3-4 drops

Marinated panner and kabab

Preparation:-

Soak the skewer in water for few minutes until soft.

Cut onions,tomatoes and 2 capsicums into big pieces and keep aside.

Mix all the ingredients and food colour except chat masala powder.

Marinate vegetables and panner in the above mixture.

Skewer the vegetables and paneer pieces and refrigerate for 2-3 hours.

After 2-3 hours grill them for 15minutes in the microwave,turning them around in the middle of the cooking to ensure they dont burn and cook them till they are soft and little golden colour.The grill time depends on the microwave,pls check your microwave instruction booklet before making panner kababs.

Once done sprinkle chat masala and serve it with tomota chilli sauce or pudina chutney.

This is a tested recipe,i have done this many times.It is best done in a barbecue.You can make changes in the masala according to your taste.

This Kabab is going to WYF-side dishes by EC of simple indian food.

Enjoy Panner Kabab with veggies..........

Mixed Vegetable Paratha

Ingredients:-

Wheat flour 2 cups
Porridge oats 1/2 cup
Salt
Oil

Stuffing:-

Carrot 1

Beans 6

Peas few

Corn few

Potatoes 2

Panner grated 1/4 cup

Green chillies 2

Coriander (whole) 1 tbsp

Amchur powder 1 tbsp

Salt as per taste

Method:-

1. Make soft dough with wheat flour,oats and salt.
2. Cut all the veggies and pressure cook for 2-3 whistle
3. Strain water and add coriander,panner,green chillies,amchur powder and salt.Mash potatoes and mix thoroughly.
4. Roll out equal size rotis,spread the stuffing and close with another roti.Slightly press it with hand and fry it on a non-stick tava.

I usually make this with veggies,but i saw mahima has added panner in this,so added panner.The taste is awesome.It is a instant hit with my kids.

Enjoy veg paratha.........................................

Palak Paneer

There won't be anyone who doesn't like palak panner.I used to eat almost everyday when i was pregnant with my 1st child.I make this curry very often and keep on doing some or the other experiments.I don't use tomatoes as my doctor cousin told me not to combine tomatoes and palak, when eaten together they form stones hence my version of palak panner doesn't have tomatoes.

Ingredients:-

Palak 2 cups(chopped)

Kasuri menthi 4-5 tbsp

Onions 2

Panner 10-15 small cubes

Zeera 1 tbsp

Cinnamon 1

Clove 1

Garam masala 1/2 tbsp

Red chilli powder 1/4 tbsp

Ginger garlic paste 1/2 tbsp

Lemon juice 2tbsp

Method:-

1. Chop onions and fry till onions turn pink in colour.Cool it and grind to a fine paste
2. Blanch palak and kasuri menthi and grind it to smooth paste.
3. Deep fry panner cubes and keep aside.
4. Heat oil add clove,Cinnamon,zeera and ginger garlic paste.Saute till ginger garlic paste is cooked.
5. Add brown onion paste and saute till oil comes out.
6. Add salt,garam masala powder and red chilly powder.Saute for 2 mins.
7. Then add palak paste and if needed add little water.
8. Cook on a low flame for 3-4mins and add panner cubes
9. Cook till gravy is little thick.
10. Just before serving add lemon juice.

I hope you all will enjoy my version of palak panner.I got many compliments for this curry.

Gobi Panner Paratha

Ingredients:-

Wheat flour 2 cups

Porridge oats 1/2 cup

Salt

Oil

Stuffing:-

Cauliflower grated 1 cup

Panner grated 1 cup

Green chillies grated 2

Amchur powder 1 tbsp

Salt

Method:-

1. Make soft dough with wheat flour,oats and salt.


2. Mix cauliflower,panner,green chillies,salt and amchur powder


3. Roll out a thick roti.Place 2tbsp of the stuffing and close the edges


4. Flatten it and dust it with more flour and roll out until the stuffing is not seen.

5. Fry on non-stick tawa.

I always used to make paratha in a different method ie making two rotis spreading the stuffing on one roti and covering it with another.This is first time i made the paratha this way. I had porridge oats at home and we were not eating,i dont remember where i read about adding oats to wheat flour when making roti.I served paratha with curd and chat masala

Palak Paneer Burji

Ingredients:

1/2 cup paneer (grated),

2 cups palak (chopped),

1 large onion,

1 tbsp ginger and garlic paste,

1/2 tbsp coriander powder,

1 tsp garam masala powder,

1/2 tsp chilli powder,

4 tbsp oil,

1/4 tsp zeera (cumin seeds),

Kasuri menthi leaves as per taste,

Salt to taste,

Chopped coriander leaves to garnish.

Method:-

1.Take oil in a handi, add zeera, when zeera is fried add ginger garlic paste stir for few min

2.Add chopped palak. Cook till the palak is cooked, if necessary add little water.

3.Then add kasuri menthi leaves,coriander powder,salt and chilli powder.Cook for another 2-3 min.

4.Then add grated panner, mix it well and cook for another 5min or untill all the water is dried.Before switching off the stove add garam masala and garnish with coriander leaves.

This recipe i contributed in http://foodatarian.com/