Archive for the ‘Paneer Recipes’ Category

Paneer Balls Recipe

Paneer Balls Recipe

=> 200gram Panier
=> 2 Potatoes
=> 3 Bread
=> 2 tbsp Maida
=> 2 Coriander
=> 1 inch Grated ginger
=> 1 Green chilli
=> 2 tbsp Chilly sauce
=> iess thn 1/4 tsp Pepper
=> more than 1/2 tsp Salt

Paneer Balls Recipe1Method:
=> Mash the peeled potato first.
=> We can mash these boiled potatoes with hands or with a spoon.
=> We will also mash the Panier now.Mash the panier finely.
=> Now we will add all the ingredients in it.
=> Add coriander,ginger,green chilli,chilli sauce and salt.mix all the things well.
=> Knead it like flour to mix all the ingredients nicely.
=> let us prepare the mixture of Maida now.
=> Add more water in it to make it smooth.
=> Add salt and pepper in it.
=> Prepare the crumbs of bread after this.
=> Put the pieces of bread in the mixture for this.
=> The bread should not be fresh nd should kept in refrigerator for 3-4 days.
=> The crumbs of bread are now ready.
=> Make a ball of a small amount of mixture.
=> dip it in the paste of Maida.
=> Roll it in the bread crumb and roll the ball again in the hands.
=> We have now prepared all the balls.
=> Heat the oil to fry these.Keep them aside for 10-15 minutes.
=> oil is heated now and we will now fry the balls.
=> Fry them until they turn golden brown.
=> Heat the balls in an intense flame.
=> Serve green chutney ,meethi chutney or tomato sauce with pameer balls.

Kadai paneer

Kadai paneer

=> paneer(cottage cheese)cut 1 inch triangles
=> 500 grams oil
=> 3 tbsp bay leaf
=> 2 cloves
=> 2 cinnamon
=> 2 inch piece Dried red chillies
=> 2 coriander seeds crushed
=> 2 tbsp onion sliced
=> 1 meedium ginder paste
=> 2 tbsp garlic paste
=> 2 tsp coriander powder
=> 1 tsp red chilli powder
=> 1 tsp tomato chopped
=> salt to taste
Kadai paneer 1

=> Heat oil in kadai. add bay leaves,cloves,cinnamon,red chillies, cracked into two,and half the crushed coriander seeds;saute for half a minute.Add onion and sauté for a while; add carroty paste and garlic paste and saute fora though longer.
=> Add coriander powder and tomatoes.cook over high warmness till the oil separates.Add paneer and salt and partial a cup of water
=> Cook,covered, over low heat for five minutes, then serve hot.

Achari Paneer


=> 14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
=> 1 teaspoon salt
=> 1/8 teaspoon turmeric (haldi)
=> 1/4 cup yogurt (dahi)
=> 2 tablespoons olive oil
=> 4 whole red chilies Sabut lal mirch)
=> Pinch of asafetida (hing)
=> 1/4 teaspoon nigella (onion seeds or kalonji)
=> 1 teaspoons coriander seeds (dhania)
=> 1/4 teaspoon fenugreek seeds (mathi)
=> 1/2 teaspoon black pepper
=> 1/2 teaspoon fennel seeds (saunf)
=> 1 ½ cup baby spinach leaves (palak)



=> First , Mix paneer, yogurt, turmeric and salt. put aside.
=> Then, frying cooking pan over medium heat and dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful breath.
=>Take one mortar or rolling pin using crush roasted seed
=> Then add oil to cooking pan, at low-medium heat. Roast red chilies till they turn a darker color. After darker remove from cooking pan and break into 2-3 pieces.
=> excess to medium heat add followed by paneer mixture. shake fry for 3-4 minutes up-to most of the humidity has evaporated. Do not overcook the paneer as it will become dry. The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
=> Add all the dry spices and mix well.
=> Serve warm achari paneer over a bed of spinach leaves.

Black Pepper Paneer


=> Cottage cheese 200
=> Black pepper crushed 1 tablespoon
=> Green chillies 2
=> Onions 2
=> Oil 2
=> Garlic cloves finely chopped8-10
=> Red chilli paste 2
=> Vinegar 2
=> Soy sauce 1
=> Salt to taste
=> Green capsicum cut into 1 inch pieces1
=> Paneer chilli masala 1
=> Fresh coriander leaves finely chopped1
=> For garnishing
=> Chaat masala
Crispy fried noodles



=> approximately chop green chilies. Cut cottage cheese and onions into 1 inch cubes.
=> Heat oil in a non-stick pan. Add garlic, green chilies and Sault for half a minute.
=> Add onions and Sault for 1-2 minutes. Add red chili paste, vinegar, soya sauce, 1 tbsp crushed black pepper, salt and mix well.
=> Add half cup water, green capsicum, cottage cheese and cook for 5-7 minutes.
=> Then , add paneer chili masala, coriander leaves and mix well. Switch off heat and transfer into a bowl. Sprinkle chaat masala and black pepper powder.
=> Garnish with fried noodles and serve hot.

Paneer Kadhai Masala and Ajwain Rotis

Paneer Kadhai Masala and Ajwain Rotis

A hot masala paneer kadhai, made with a host of spices and tomatoes, served with ajwain roti.
Ingredients :
-> 1 cup refined flour
-> 2 cups wheat flour
-> 2 tsp carom seeds
-> 800 g paneer
-> 3 cups oil
-> 2 tsp cumin seeds
-> 1 tsp red chilli powder
-> Salt to taste
-> 1 tsp garlic paste
-> 6 tomatoes, chopped
-> 1 cup vegetable stock
-> 1 tsp red chilli flakes
-> 1 tsp cumin seeds
-> 1 tsp coriander seeds
-> 2 tsp coriander powder
-> 1 bunch fresh coriander
-> 6 green chillies, chopped
-> 3 pieces ginger, chopped
-> 5 Tbsp ghee
-> 2 lemons
Paneer Kadhai Masala and Ajwain Rotis

-> Make a dough for roti, using maida, atta and carom seeds. Set aside.

-> Cut the paneer into bite size pieces.

-> In the kadhai, heat oil and fry the cumin seeds, red chilli powder, salt and then add garlic paste.

-> Add in tomatoes and vegetable stock. Cook till tender.

-> Roughly chop up the paneer and spice with red chilli flakes, cumin seeds, coriander seeds, coriander powder and salt and leave to rest.

-> In the kadhai, add in the fresh coriander, green chilli, ginger and a pinch of all other spices. Once the sauce is quite thick, add in the paneer and cook briefly on a high flame.

-> Make small rotis of the dough and fry. Add a dollop of ghee at the end.

-> Garnish with lemon and serve.

Paneer Haryali

Hari Mirch Keema

Paneer marinated in a green spicy mixture and grilled / fried. Garnished with coconut.

Ingredients :
=> 1/2 kg paneer-cubed

Grind to a paste:
=> 3/4 cup coriander leaves-chopped
=> 2-3 green chillies-slit
=> 2 tsp ginger-chopped
=> 8 black peppercorns
=> 8 cloves
=> 1/4 tsp cinnamon powder
=> 2 black cardamom-shelled
=> 1 Tbsp salt or sendha namak (rock salt)
=> 1/4 cup lemon juice
=> Desiccated coconut for garnishing
Paneer Haryali

=> Mix lemon juice into the ground ingredients.

=> Marinate the paneer in this masala paste for half an hour.

=> Grill the paneer in a griller or pan-fry in a non-stick pan with very little oil.

=> Serve the paneer hariyali hot, garnished with coconut.



Sesame and yogurt marinated paneer cubes baked in an oven. Serve with onion ringlets and chutney.
Ingredients :
=> Oven temp: 400 F-204 C
=> 500 gm paneer (Indian cottage cheese), cut into 1 1/2″ cubes
=> 2 tsp garlic paste
=> 2 tsp ginger paste
=> 1 tsp powdered black pepper
=> 1 Tbsp salt to taste
=> 2 Tbsp coriander leaves, chopped
=> Green chillies, chopped to taste
=> 1/4 cup yogurt
=> 1/4 cup white sesame seeds (Safed til), roasted
=> Oil to brush the paneer, optional
=> Lemon wedges, to garnish
=> Onion rings, to garnish

=> Mix all the ingredients except the oil and garnishes and leave for 20-30 minutes at least.

=> Place the paneer on a drip pan and bake in the pre-heated oven for about 10mins.

=> Remove from oven, dab with oil and bake again for 10 minutes. Alternatively, you can grill on a griller or a barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy).

=> Serve hot, garnished with lemon and onion rings.

Amritsari Paneer Bhurji

Amritsari Paneer Bhurji

Cottage cheese combined with varied masalas. Topped with butter, coriander and served hot.
Ingredients :
=> 1 Tbsp refined oil
=> 1 Tbsp butter
=> 1/2 Tbsp cumin seeds
=> 1 piece casia
=> 1 onion, chopped
=> Little bit ginger, chopped
=> 1/2 Tbsp turmeric powder
=> 1/2 Tbsp cumin powder
=> 1 tsp coriander powder
=> 1 tsp red chilli powder
=> Salt for taste
=> 1 tomato, chopped
=> Sugar, little bit
=> 2 green chilies, chopped
=> 1/2 Tbsp dry ginger powder
=> 200 gms paneer
=> Fresh coriander leaves
=> 1/2 lime
Amritsari Paneer Bhurji

=> In a pan, saute refined oil, butter, cumin seeds and casia.

=> Add chopped onion, ginger, turmeric powder, cumin powder, coriander powder, red chili powder and salt to taste. Saute them well together.

=> Add little more water and mix them well

=> Add in chopped tomato, green chilies, dry ginger powder and sugar. Mix them well together.

=> Crumble the paneer over the mixture. Combine them well together.

=> Add butter, fresh coriander leaves and lime.

=> Serve hot .

Paneer Kofta

Paneer Kofta

This one is stuffed with aromatic goodness of raisins and khoya simmering hot in a creamy gravy.
Ingredients :
For the Kofta:
=> 100 gms grated paneer
=> 1 1/2 boiled potatoes, mashed
=> 50 gms khoya
=> 2 Tbsp ginger garlic paste
=> 1 1/2 tsp turmeric powder
=> 1 tsp red chili powder
=> Handful of fresh coriander
=> 1/2 tsp cumin seeds
=> 1/2 tsp coriander seeds
=> 2-3 Tbsp mustard oil
=> 25g ms raisins, chopped
=> 50 gms flour
=> Salt to taste.

For the Gravy:
=> 3 Tbsp refined oil
=> 2 sticks of cinnamon
=> 6 green cardamoms
=> 2 brown cardamoms
=> 12 cloves
=> 2-3 bay leaves
=> 2 tsp cumin
=> 2 onions, chopped finely
=> 4 tsp ginger garlic paste
=> 1 tsp turmeric powder
=> 1 1/2 tsp red chili powder
=> 1 tsp coriander seeds, ground
=> 100 gms tomato puree
=> 100 gms fresh milk
=> 5 Tbsp hung curd
=> 1/2 tsp sugar
=> Salt, to taste
Paneer Kofta

For the Kofta:

=> In a mixing bowl combine the grated paneer, potatoes, khoya, ginger garlic paste, salt, turmeric powder, red chili powder, fresh coriander, ground cumin and coriander seeds, mustard oil and raisins.

=> Mix well together and knead into a dough.

=> Make koftas (round bite sized balls) of the dough, dust with flour.

=> Keep in the fridge for fifteen minutes to let the koftas firm up.

For the Gravy:

=> Heat the refined oil in a pan.

=> Add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves and cumin. Let it crackle.

=> Then add the onions, salt, ginger garlic paste, ginger garlic paste, red chili powder and ground coriander seeds. Cook till the onions brown.

=> Add in the tomato puree and fresh milk into the gravy. Stir and let cook on a gentle simmer.

=> Into the pan, add hung curd and sugar to balance the acidity.

=> Cover and let it cook for 10 – 15 mins.

=> In a different pan, shallow fry the koftas in refined oil.

=> Add the shallow fried kofta into the gravy mixture. Let simmer for 5-6 mins.

=> Garnish the gravy with fresh coriander and a squeeze of lime, Serve hot!

Roomali Paneer and Chutney Butter

Roomali Paneer and Chutney Butter

Stuffed with chutney and nuts, paneer pinwheel is baked with a herb butter crust.
Ingredients :
-> 2 kg block paneer
-> 75 gms chopped coriander
-> 60 gms mint
-> Green chilies to taste
-> 20 ml lemon juice
-> 60 gm yellow butter
-> 45 gm panko breadcrumbs
-> 10 gm ginger
-> 1 coconut
-> 15 gm grated Parmesan cheese
-> Salt to taste
-> 30 gm roasted pine nuts
-> 30 gm figs dried
-> 30 gm grated Gruyere cheese
-> 45 gm hung yoghurt
-> 5 gm ginger garlic paste
-> A pinch of garam masala
Roomali Paneer and Chutney Butter

For chutney butter:

-> Clean, wash and roughly chop mint, coriander, ginger and green chili.

-> Break the coconut and remove the brown skin. Grate it finely (30 gm grated coconut)

-> Grind the above ingredients.

-> Adjust the seasoning by adding lemon juice and salt.

-> Keep half mix aside for paneer roll filling.

-> Add yellow butter, Panko bread crumbs, Gruyere and Parmesan cheese to remaining half. Mix it thoroughly to make herb butter.

For baked masala paneer:

-> Cut the paneer block in six thin long slices.

-> Spread remaining mint chutney on the paneer slices and sprinkle chopped pine nuts.

-> Roll each slice like a Swiss roll. Keep aside

-> Make marination with hung yoghurt, ginger garlic paste, salt and garam masala.

-> Marinate each roll with this marinade. Keep for 30 minutes.

-> Top each paneer roll with herb butter.

-> Bake in oven at 180 c till golden brown crust.