Paneer Recipes

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Paneer Bhurji

Ingredients

250gms Paneer/Cottage Cheese, Grated
250gms Tomatoes, Chopped
2 Onions, Chopped
1 Big Capsicum, Chopped
2tbsp Cashew nut powder
1tbsp Chili-Ginger paste
1tsp Red Chili powder
2tbsp Butter
Ï¿½ tsp Garam Masala
1tsp Sugar
2tbsp Coriander Leaves, Chopped
Salt to taste

Method

Paneer Bhurji Cut Tomatoes, Onions and Capsicum finely. Heat Butter in a kadai, add Onions and fry until they turn translucent. Next add, Chili - Ginger paste and fry for a minute. Add Capsicum, Tomatoes, Cashew nut powder and Red Chili powder, stir for 2 to 3 minutes. Add Paneer, Salt, Garam Masala and Sugar and mix well. Remove to a serving dish and garnish with Coriander leaves and serve

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Paneer Pudina Pulao

Ingredients

1 Cup Raw Rice
2 Cups Coconut Milk
1 Cup Pudina/Mint Leaves, Chopped
â½ Cup Paneer/Cottage Cheese Cubes
3 Green Chilies
1" piece Ginger
4 pods Garlic
1 Onion, Sliced
2tbsp Ghee
3 pieces Cinnamon
3 pieces Clove
2 Elaichi/Cardamom

Method

Paneer pudina pulao Shallow fry Paneer and keep aside. Grind Green Chilies, Garlic and Ginger to a paste. In a thick-bottomed pan heat Ghee and add Cinnamon, Clove, Cardamom and fry.

Now add the Chili paste, Onions and fry for 2 minutes. Add Rice, Pudina and Paneer and mix well with the Masala. Add Coconut milk and close the vessel and cook till done.

Remove to a serving dish and serve hot with Raitha.

[minisoji]

Chilli Paneeer

Ingredients

350 gms Paneer How to make 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

[minisoji]

Palak Paneer

Ingredients

500gms Fresh Palak (Saag)
100gms Paneer How to make 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 .

[minisoji]

Paneer Korma

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.

[minisoji]

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

Method

* 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.

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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.

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Paneer Parantha Recipes

Ingredients

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.

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Paneer Coconut Gravy

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.

[minisoji]

Paneer Makhana Curry

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.