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
How to make paneer bhurji:
- 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.
1 kg spinach
250 gms of cottage cheese (cut cubes and lightly fried till brown in a tsp of clarified butter)
1 tsp cumin seed
3 to 4 bay leaf
4 tomatoes (blanched in hot water, peeled and pureed)
1 inch piece of ginger
7-8 garlic flakes
2 green chili
Pinch of sugar granules
1/2 tsp salt
1/2 tsp turmeric powder
3/4 tsp red chili powder
1/2 tsp coriander powder
3/4 tsp garam masala
3/4 tsp dry mango powder
3 tsp oil
1 tsp butter
1 tsp fresh cream
How to make palak paneer:
• Remove spinach leaves from stem and wash leaves well.
• Take 2 glasses of water when it starts to boil, then add spinach, onions, green chili, garlic and ginger with a pinch of sugar granules to it. Let it boil for 10-15 minutes.
• Switch of the heat and let the spinach cool down.
• Blend the spinach mixer in a blender and make a thick spinach paste.
• Heat a heavy bottomed wok; add oil and butter to it, when the oil is hot add cumin seed and bay leaves. When a cumin seed starts to crackle add the tomato paste and let it cook for 5-6 minute on medium heat. Then add spinach paste along with spices like turmeric powder, red chili powder, coriander powder, garam masala and dry mango powder; let it cook further for another 5 minute.
• Add the fried pieces of cottage cheese and mix it well. Cook and cover on low heat for 4-5 minute.
• Take it out in a serving bowl and garnish with fresh cream.
• Serve hot with rotis or steamed rice.
• Paneer – 200 grams (7 oz), cut into 1 inch cubes
• Green bell pepper – ⅓ cup, cut into 1 inch pieces
• Red bell pepper – ⅓ cup, cut into 1 inch pieces
• Yellow pepper – ⅓ cup, cut into 1 inch pieces
• Onion – ½ cup, cut into 1 inch pieces
• Tomato – ⅓ cup, cut into 1 inch pieces, optional
• Oil – few tablespoons, for brushing the tikka
For the marinade:
• Yogurt – 1 cup, once you hang it and let the water drain out it will gives ½ cup thick hung yogurt
• Red chili powder – 1 ½ teaspoon, for the red color use kashmiri chili powder
• Cumin powder – ½ teaspoon
• Coriander powder – 1 teaspoon
• Garam masala – ½ teaspoon
• fennel powder – ½ teaspoon
• Chaat masala – 1 teaspoon
• Aamchur powder (dried mango powder) – 1 teaspoon
• Black pepper powder -¼ teaspoon
• Kasoori methi (dried fenugreek leaves) – 1 teaspoon
• Salt – to taste
• Ginger paste – 1 teaspoon
• Garlic paste – 1 teaspoon
• Lemon juice – 1 ½ teaspoons
• Lemon wedges
How to make dry paneer tikka:
• Take yogurt in muslin cloth or man’s handkerchief, put it in the strainer and keep a bowl or jug under it to collect excess water. Keep this in the fridge for about an hour and let all the water drain out.
• You will left with thick, hung curd or yogurt in the cloth. 1 cup of yogurt will give ½ cup of thick yogurt. Take thick or hung curd in a bowl.
• Add all the spice powders (kashmiri red chili powder, cumin powder, coriander powder, chaat masala, garam masala, aamchur powder, fennel powder, black pepper powder and kasuri methi) along with salt.
• Mix it well.
• Add ginger paste and garlic paste. I have added freshly grated.
• Add lemon juice and mix well. Our marinade is ready
• Cut veggies into 1 inch pieces and cube the paneer. Make sure that size of veggie and paneer pieces are same.
• Add it to the prepared marinade.
• using your clean hand, gently mix. All the pieces should be coated with marinade.
• Cover it with plate or plastic wrap and let paneer and veggie marinade in the fridge for at least 2 hours. More the better.
• Brush the tikka with oil from all the sides.
• Heat the non stick tawa on medium heat. Once hot place the skewer on the tawa, shallow fry them.
• turn it and cook all the sides till it is golden brown about 2-3 minutes.
450gms /1lb shelled Mutter (green peas)
250gms / ½ 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
How to make mattar paneer:
• 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.
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.
400 gm paneer ( cut into 2/2 squares
1/2 green capsicum(diced)
1/2 yellow capsicum ( diced)
1/2 yellow capsicum( diced)
2 cherry tomatoes
For The Gravy
2 tbsp oil
1 tsp garlic paste
1 tsp ginger paste
2 tbsp red chilli paste
2 cups tomato puree
1/4 tsp kastoori methi
2 tsp mango pickle( chopped)
1/2 tsp red chilli powder
1 tsp garam masala powder
salt to taste
1 tsp coriander leaves chopped
How to make achari paneer:
• Cut the paneer and capsicum and keep aside.
• For the gravy- heat oil, add ginger , garlic and red chilli paste, tomato puree.
• All powered spices, salt to taste, kasoori methi and simmer for 8-10 minutes.
• Add in the paneer and peppers and mix well.
• Add in chopped pickle and masala.
• In a serving plate serve the jeera rice with the masala paneer and peppers.
350 gms Paneer
2 tsp Salt
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
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.