CHANA PANEER CURRY RECIPE

Ingredients:

  For pressure cooking chana:

Dried white chickpeas (Chole or kabuli chana or safed chana) – ½ cup
Water – 1 ½ cups
Cinnamon stick – 1 inch piece
Cloves – 2
Black cardamom – 1
Green cardamom – 2
Tea bag – 1, optional (I have skipped it)

For curry:

Paneer – ¾ cup (100 grams or 3.5 oz) cut into small cubes
Oil – 2 tablespoons
Onion – ½ cup finely chopped
Ginger paste or freshly grated – 1 teaspoon
Garlic paste or freshly grated – 1 teaspoon
Tomatoes – 2 small (~ ¾ to 1 cup pureed)
Green chili – 1, slit
Salt – to taste
Turmeric powder – ¼ teaspoon
Red chili powder – 1 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Water – ½ cup
Amchur powder (dried mango powder) – 1 teaspoon
Kasoori methi – 2 teaspoons
Garam masala – ½ teaspoon
Heavy whipping cream (Malai) – 1-2 tablespoon
Cilantro or coriander leaves – 1 tablespoon finely chopped

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Chana paneer Curry

. Wash chana under running cold water till water runs clear.
. Soak them in enough water for at least 8 hours of overnight. After the soaking time, they will get doubled in size. Drain the water and discard that soaking water.
. Take those soaked chana into pressure cooker, add fresh 1 ½ cups of water. Also add cinnamon stick, cloves, black cardamom and green cardamoms. If you want you can add a tea bag too, it will give dark colored chana. Here I have not used.
. Cover the cooker with the lid, put the weight on and turn the heat on high. Pressure cook it for 2 whistles on HIGH + 15 minutes on low heat. Or cook till chana are soft and cooked. Let the pressure go down by itself, then open the lid. Discard the spices and tea bag (if using).
. Heat the oil in a pan on medium heat. Once hot add chopped onions, sprinkle little salt to speed up the process. Mix and cook.
. Cook till onions become translucent or pink and soft.
. Now add ginger paste and garlic paste.
. Mix and saute for a minute or till the raw smell of ginger garlic goes away.
. Now add prepared tomato puree and slit green chili.
. Mix well.
. Bring it to a simmer.
. If it splutters a lot, you can partially cover it. Continue cooking and do stir occasionally to make sure that it is not sticking to the pan.
. Once it stops spluttering, you can remove the lid, cook till all the moisture is evaporated and oil is oozing out from the sides.
. Now add remaining salt, turmeric powder, red chili powder, coriander powder and cumin powder.
. Mix well and cook for a minute.
. Now add cooked chole with its water.
. Mix well, if needed you can add extra water to make gravy consistency. Here I have added ½ cup of extra water.
. Let it simmer for 5-6 minutes.
. Now add amchur powder, garam masala and crushed kasoori methi.
. Stir well.
. Now add paneer cubes.
. Gently mix well and simmer for 2-3 minutes.
. Now add heavy cream.
. Cook for a minute and then turn off the stove.
. Lastly add chopped coriander leaves.
. Mix well.
. Chana paneer is ready to serve.

Enjoy!

chana-paneer-recipe-chole-paneer-12
BADAM PANEER RECIPE

Ingredients:

1 cup Paneer Cubes
20 Almonds
1/2 cup Tomato Puree
1/2 cup Onion
1 inch Ginger piece
1 tsp Garlic
2 tbsp Milk
1/2 tsp Garam Masala
1/2 tsp Coriander Powder
1/2 tsp Cumin Powder
3/4 – 1 tsp Red Chilli Powder
1/8 tsp Turmeric Powder
5 tbsp Oil

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make badam paneer

. Soak the almonds in hot water for 15 minutes.
. Grind the soaked almonds, chopped onions, ginger, garlic and red chillies to a smooth paste and set aside.
. Marinate the paneer cubes with 1/2 tsp chilli powder, turmeric powder and salt and keep it aside for few minutes.
. Heat a tablespoon of oil in a pan and fry the marinated paneer cubes for 1 – 2 minutes.
. Keep them aside.
. Heat the remaining oil in a pan and add the ground almond and onion paste.
. Fry the almond paste for 5 minutes or until the oil separates from the mixture.
. Add the tomato puree and combine well.
. Add the garam masala, cumin powder, coriander powder, salt, sugar and red chilli powder to it and mix well.
. Let it cook over a medium flame for 10 minutes or until the oil separates from the masala.
. Add the prepared paneer cubes and combine.
. Now add milk and mix until well combined.
. Turn off the flame and serve hot with roti.

Enjoy!
badami_paneer-10782
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)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

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 .
. 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.

Enjoy!
paneer coconut gravy
PANEER MALABARI RECIPE

Ingredients :

Paneer : 200 gms
Onion : 2 medium sized
Tomatoes : 2 medium sized
Ginger Garlic Paste : 1 tbsp
Cloves : 4 to 6
Cinnamon : 1 inch piece
Cumin Seeds : 1 tsp
Red Chilli Powder : 1 tsp
Turmeric Powder : 1/2 tsp
Cilantro : 2 sprigs
Salt to taste
Oil : 2 tbsp

For the paste :

Fresh Coconut : 1 cup
Cashews : 15
Green Chillies : 4 or 5
Poppy Seeds : 1 tbsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Paneer Malabari

. Soak the poppy seeds in water for 10 minutes.
. Grind the fresh coconut, cashews, green chillies and water until smooth.
. Heat oil in a wok and add the cumin seeds and let them splutter.
. Add cloves and cinnamon and let it roast for a few seconds.
. Then add the ginger garlic paste to it and fry for a minute.
. Now add the finely chopped onion and fry till the onions are translucent.
. Add the finely chopped tomatoes and fry for 2 minutes.
. Add the turmeric powder, red chilli powder. Sprinkle handful of water, cover and cook for another 2 minutes.
. Then add the ground coconut mixture, salt and water to it.
. Close with a lid and cook for 5 minutes.
. Add the paneer cubes, finely chopped cilantro and mix well. Cover and cook for 5 to 8 minutes.
. Switch off the flame and serve hot with roti or rice.

Enjoy!
malabari paneer
METHI PANEER RECIPE

Ingredients

250 gms methi (fenugreek leaves), blanched (with 1 tsp of sugar) and pureed
2 Tbsp oil
4 sabut laal mirch (whole red pepper), dried
1/2 cup tomato puree
2 tsp salt, or to taste
1 tsp garam masala
2 tsp dhania (coriander powder)
250 gms paneer (Indian cottage cheese), cubed
Coriander leaves

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Methi Paneer

. Heat oil and add laal mirch.

. When it darkens a little, pick two out of the kadahi and keep aside.

. Add the tomato puree and turn around a few times.

. Add salt, garam masala and dhania, saute till the fat separates.

. Add methi, mix well, and add cubed paneer.

. Let it simmer for about 3 minutes.

. Serve hot garnished with coriander leaves.

Enjoy!
methipaneer_med
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.

 

panner pasanda

SHAHI PANEER RECIPE

Ingredients:

250 gms cottage cheese (cut in cubes)
3 tbsp clarified butter
1 inch piece of ginger (finely chopped)
1 green chili (slit lengthwise)
1 onion (grated)
4 tomatoes (chopped)
2 brown cardamoms (crushed)
1 bay leaf
1/2 cup beaten curd
30 gms melon seeds or 2 tblsp cashew nut paste
1tsp salt
1/2 tsp cumin powder
1/2 tsp red chili powder
3/4 tsp garam masala
2 tbsp tomato sauce
1/4 – 1/2 cup milk
1 tsp coriander leaves (finely chopped)

 

How To Make Shahi Paneer:
• Soak the melon seeds or cashew nuts which ever you are taking for atleast 2 hrs and then grind them to a smooth paste.
• Heat 2 tbsp of ghee in a kadai, add onion, ginger, green chili and brown cardamoms. Cook till onion turns translucent. Add tomatoes, cover it and cook for 7-8 minute.
• Add curd and cashew nut or melon seeds paste. Cook for 3-4 minute and remove from fire.
• Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. Strain the puree.
• Take a frying pan, add 1 tbsp of ghee and add the above pureed paste and cook for 10 minutes on low flame till oil separates.
• Add salt, red chili powder, cumin powder, garam masala and tomato sauce. Add enough water so that there can be thick gravy.
• Keep on low flame and cook for 5-7 minute. Remove from fire.
• At the time of serving heat the gravy and add paneer pieces.
• Add milk and mix well and cook for 2 – 3 minutes. Note: To make the dish more creamier you can replace milk with 1/4 cup cream.
• Serve hot garnished with coriander leaves.

 

shahi-paneer-recipe

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_korma_1

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 continuously.
• When it leaves oil add curd, cashew nut powder, salt, red chili powder, turmeric, garam masala.
• Stir it continuously 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 kofta

PANEER MAKHANI RECIPE

Ingredients:

6oz paneer cubed (this will make 1-1/2 cup cubed paneer, available in Indian grocery stores)
1/4 cup cashews
2 tablespoon sesame seeds (til)
4 tomatoes medium size cut into small pieces about 2 cup
1 tablespoon chopped ginger
1 green chili chopped
2 tablespoons butter
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
2 teaspoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1 teaspoons salt
1 teaspoon sugar
2 tablespoons heavy cream
1/2 teaspoon garam masala
1/4 cup chopped cilantro

 

How to make paneer Makhani:

 

  1. Powdered the cashews and sesame seeds, (I like to use spice grinder). Set aside.
  2. Pure the tomatoes, ginger and green chili. Set aside.
  3. In about 2 cups of hot water soak the cubed paneeer for 5 minutes or more, this will make the paneer soft and give a nice texture. Set aside.
  4. Heat the butter in sauce pan over medium heat; after butter is moderately hot add cumin seeds and asafetida. After the seeds crack add cashew nut powder and roast for about one minute. Add tomato puree and mix it well.
  5. Add the remaining spices, coriander, turmeric, salt, sugar, mix it well and cover the pot. Tomatoes splatter while cooking. Cook for about four minutes stirring in between until tomatoes start leaving the oil and tomatoes will be half in quantity.
  6. Add cream, cook for about two minutes stirring often. Add one cup of water, cover the pan and let it cook for about two to three minutes.
  7. Take out the paneer from water and put into the gravy, stir and cover the pan and cook for about five minutes. Adjust the gravy to your liking if needed add little more water, and cook. Turn off the heat.
  8. Add the cilantro and garam masala stir and cover for few minutes before serving.

 

 

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