Archive for the ‘Paneer Recipes’ Category

Dum Paneer Kali Mirch

Dum Paneer Kali Mirch

A fragrant curry brightened with black pepper. Exclude the cream if you want to make it low fat.

Ingredients :
=> 1 tsp oil
=> 4 cloves
=> 4 green cardamoms
=> 1 inch piece cinnamon
=> 1 onion fried till brown and blended with little water to make paste
=> Paste of 1 tsp ginger and 1 tsp garlic with 4 green chillies
=> 3 Tbsp dahi / yogurt
=> 1 tsp dhaniya /coriander powder
=> 1 tsp pepper powder
=> 3/4 tsp cumin powder
=> 1 tsp salt
=> 2 Tbsp cream
=> 1/4 tsp rang mirch /paprika
=> 1/4 tsp haldi / turmeric
=> 1/4 tsp garam masala
=> 250 gm paneer
=> Coriander, to garnish
=> Fresh mint leaves, to garnish
Dum Paneer Kali Mirch
Method

=> Heat oil and add the cloves, cardamoms and cinnamon till it’s nice and fragrant.

=> Now add onion paste and cook well.

=> Add ginger, garlic and green chilli paste. Saute.

=> Add yogurt / dahi.

=> Cook and add coriander powder, cumin powder, pepper powder, haldi and rang mirch / red chilli.

=> Add salt. Cook and add cottage cheese cubes and cream as well as 1/2 cup water.

=> Seal the pan with foil and put a lid on top.

=> Reduce flame to low and let it simmer for 15 minutes.

=> Now open it and cook further if you like to dry it up.

=> Check for salt adding more if needed serve garnished with coriander and mint leaves.

Hot Paneer Sandesh Pudding

Hot Paneer Sandesh Pudding

Whip up a guilt free sandesh – no sugar, only organic fruits.

Ingredients :
-> 250 gm home-made paneer
-> 2 Tbsp full fat cream
-> 2 tsp stevia

For the fruit stew:
-> 1 green apple-thinly sliced & seeds removed
-> 8-10 strawberries, chopped
-> Juice of one orange or about 1 cup
-> 3-4 cloves
-> 3-4 cardamom
-> 2 cinnamon sticks
-> 3-4 whole black pepper
-> 1/4 Tbsp butter
-> Almond slivers for garnish
Hot Paneer Sandesh Pudding
Method

-> In a saucepan melt the butter and add the orange juice to it.

-> Add the cloves, cardamom, cinnamon and black pepper. (they have to be fished out later)

-> Once the juice is hot, add the apple slices. Let it stew covered for about 5-7minutes. Uncover it after a while and let it simmer till half of the orange juice evaporates.

-> Once done, turn off the heat and remove all the whole spices from the liquid.

-> Now add 3/4 of the strawberries. Reserving some for garnishing. This is the fruit stew.

-> Mash the paneer well with a fork and add whipped cream to it. Blend in the stevia. Mix well.

-> Flatten out this mix on a plastic sheet or foil paper according to the size of the baking dish you are going to use.

-> Preferable you should use a 15 cm square baking dish.

-> Pour in the stewed fruits in the baking dish.

-> Flip the paneer layer (that you had flattened earlier on a plastic sheet) over to fit on top of the stewed fruit in the baking dish.

-> Dress it up with leftover strawberries and some almond slivers.

-> Place it in a hot oven preheated at 220 degrees C and bake for about 15-20 minutes, till the paneer’s edges look a bit brown.

Multani Paneer Tikka

Multani Paneer Tikka

Thin slices of paneer stuffed with a mushroom mixture, folded and coated in a besan mixture. Shallow fried till golden.

Ingredients :
-> 500 gm cottage cheese
-> 4 Tbsp grated cheddar cheese
-> 2 cups white mushroom, chopped
-> 1 cup spring onions, chopped
-> 2 green chillies, chopped
-> 2 tsp ginger, chopped
-> 3 tsp coriander leaves, chopped
-> 1/2 tsp garam masala
-> 1 tsp pepper powder/ kali mirch
-> 1 tsp cumin/ zeera
-> 1/2 cup besan or cornflour
-> Salt to taste
-> 1 tsp refined oil + to shallow fry
Multani Paneer Tikka
Method

-> Slice paneer into long thin sheets and drain off excess water.

-> In a pan add 1 tsp oil. Saute spring onions and mushrooms in a pan. Season with salt, garam masala, pepper and cumin. Allow the mixture to be absolutely dry, then let it cool.

-> Add chopped ginger, coriander leaves, green chillies and grated cheese.

-> Mix all the ingredients well. Put the mushroom mixture on the sliced paneer.

-> Spread it evenly with a knife upto half the length of the sliced paneer and fold.

-> Prepare a batter with corn flour/besan and water. (The batter should neither be runny nor too thick.)

-> Dip the prepared paneer in this batter and shallow fry in a non stick pan till they are golden brown.

-> Serve hot with mint chutney.

Paneer Pakodas

Paneer Pakodas

Perfect snack with a hot cup of tea on a rainy day. Paneer pieces coated in a besan batter and deep fried till golden.
Ingredients :
=> 1/2 cup besan
=> 1/2 tsp turmeric powder
=> 1/2 tsp red chilli powder
=> 1 tsp coriander powder
=> 1 tsp green chilli
=> Salt for taste
=> 3 tsp soda
=> 500 gms refined oil
=> 250 gms paneer
Paneer Pakodas
Method

=> In a bowl, add besan, turmeric powder, red chilli powder, coriander powder, green chillies, soda and salt for taste.

=> Mix them together and keep it in the fridge for 30 minutes.

=> In a wok, add refined oil.

=> Coat the paneer with batter and deep fry the paneer till golden.

=> Serve hot.

Tomato Paneer

Tomato Paneer

A milky concoction of cottage cheese chunks, tomato puree, a pinch of sugar and mild spices, all tossed together in olive oil.
Ingredients :
:-> 1 Tbsp olive oil
:-> 1 tsp zeera
:-> 1 star anise
:-> 1/2 Tbsp ginger-garlic paste
:-> 1/2 capsicum, diced
:-> 1 1/2 cups tomato puree
:-> 1 cup paneer, cut into medium sized cubes
:-> Salt, to taste
:-> 1-2 tsp sugar
:-> 1 tsp garam masala
:-> 1/4 cup milk
:-> Chopped coriander leaves, to garnish
Tomato Paneer
Method

:-> In a pan add olive oil, zeera, star anise, ginger-garlic paste.

:-> Add the diced capsicum. Saute for 1 minute.

:-> Add tomato puree. Add salt, garam masala and sugar. Cook till it leaves oil on the sides.

:-> Add milk. Mix well. Add the paneer cubes. Let it cook for 2 minutes on low flame. Do not over cook the milk as it can curdle.

:-> Garnish with coriander leaves and serve.

Paneer Payesh

Paneer Payesh

Payesh is a popular Bengali dessert similar to kheer. This version is made with paneer, saffron, milk and cardamom.
Ingredients :
=> 150 gm cottage cheese
=> 1 tsp semolina
=> 5 cups (1 liter) milk
=> 4 green cardamoms, crushed a little
=> 6-7 strands saffron
=> 1/2 cup (125 gm) sugar
=> 6 almonds, shredded thin (lengthwise)
Paneer Payesh
Method

=> Boil the milk in a large pan and cook till about half the quantity is left (takes about 15 minutes).

=> Meanwhile, mash the paneer and soojee together to a smooth paste.

=> Make tiny balls with the paneer mixture.

=> When the milk has thickened to the desired consistency, add sugar, the elaichi and kesar, and keeping the heat high, add the paneer balls.

=> Keeping the milk at a boil, keep stirring and cook for 10 minutes.

=> Refrigerate to chill, garnish with almonds and serve.

Paneer Kastoori

Paneer Kastoori

Paneer pieces cooked in a luscious gravy with the aroma of toasted kasoori methi.

Ingredients :
=> 2 medium sized onions
=> 2 medium sized tomatoes
=> 250 gm cottage cheese
=> 2-3 tsp kasoori methi
=> 2 Tbsp ginger, garlic & green chili paste
=> 2 Tbsp tomato puree
=> 3 tsp red chili powder
=> 1/2 tsp haldi
=> 2-3 tsp garam masala
Paneer Kastoori
Method

=> Heat 2 Tbsp of oil in pan, add jeera in it.

=> When its heated add ginger garlic & green chili paste. Wait till it leaves oil on its edges.

=> Cook on low flame. Add finely chop onion. Cook it for few min till its start changing its colour.

=> Add finely chopped tomatoes. Saute it.

=> Now add red chili powder, haldi, garam masala. Mix it well.

=> Heat kasoori meethi in a different pan on a low flame for 2-3 minutes.

=> Add kasoori methi to gravy. Now add paneer (cut in whatever shape you like) in gravy.

=> To add richness, cashew-nut paste can be added.

=> Garnish it with coriander and serve with paratha.

Paneer Sizzler

Paneer Sizzler

Crisp paneer patties and stir fried mushrooms drizzled with worcestershire sauce, ketchup and vinegar, served on sizzling hot plates.

Ingredients :
=> 500 gm paneer – mashed
=> 2 bread slices – grated
=> 1 Tbsp garlic paste
=> 1 Tbsp ginger paste
=> 1 tsp salt or to taste
=> Oil to pan – fry
=> 1 cup onions-grated
=> 1 cup mushrooms-sliced thin
=> 1 Tbsp cornflour mixed with 1 cup water
=> 2 Tbsp tomato ketchup
=> 1 tsp Worcestershire sauce
=> Salt to taste
=> 2 Tbsp vinegar
=> 1 tsp black pepper powdered
=> Butter to drop on the plate as required
Paneer Sizzler
Method

=> Mix the paneer, bread, garlic, ginger and 1 tsp salt and form into 4-6 rounds.

=> Heat a thin layer of oil and pan fry the paneer patties till brown on both sides. Keep aside.

=> Mix the cornflour solution, ketchup, Worcestershire sauce, salt and vinegar and keep aside.

=> In the same pan brown the onions, add mushrooms over high heat and stir fry 4-5 times.

=> Add the cornflour mixture, bring to a boil and simmer over low heat till a little translucent. Keep aside warm, till ready to serve.

=> Heat the sizzler plates till very hot–a drop of water thrown over should sizzle and evaporate immediately.

=> Place 2 paneer patties over it, turning once so it is heated through.

=> Pour some of the sauce over and place whatever accompaniments you are serving with it over the plate.

=> Drop a dab of butter directly on the plate and serve immediately.

Paneer Goli Biryani

Paneer Goli Biryani

Paneer balls fried and layered with rice. The rice are tinged with saffron infused milk to give the biryani a beautiful color and aroma.

Ingredients :
=> 250 gm paneer
=> 1 slice bread, crusts removed, and grated
=> 1 tsp garlic-ginger paste
=> 1 tsp salt
=> 1/4 tsp powdered black pepper
=> Oil for deep frying
=> 1/2 cup onions-browned crisp and brown
=> 2 cups rice-cleaned and soaked in water for 1 hour
=> 4 green cardamoms
=> 4 cloves
=> 1/2 tsp black cumin
=> 1/8 tsp cinnamon, powdered
=> 1 tsp salt or to taste
=> 1/2 tsp saffron soaked in 1 cup milk
=> 2 Tbsp ghee
Paneer Goli Biryani
Method

=> Crumble the paneer.

=> Mix together the paneer, bread, garlic-ginger paste, salt and black pepper.

=> Form into small balls and refrigerate for an hour.

=> Deep fry the paneer balls over high heat, till brown.

=> Drain the rice. Heat the 2 tbsp ghee and add the cumin, cardamom, clove and cinnamon.

=> Turn around a few times, and add the rice and the salt.

=> Add 2 1/2 cups water, and bring to a boil.

=> Lower the heat, cover and let the rice cook, for 8 minutes. Shut off the heat, leaving the pan on the stove. The rice should be almost done.

=> About 30 minutes before serving, divide the rice and paneer balls into half each.

=> Layer half the fried balls in a pan. Now cover this with a layer of half the rice, sprinkle half the saffron flavored milk over it, then the rest of the paneer and finally the other half of the rice.

=> Sprinkle the rest of the milk and saffron mixture over the rice.

=> Seal the pan with atta and place the whole thing over a tava / griddle, which is over low heat, for 1/2 an hour.

=> Serve hot.

Shahi Paneer

Shahi Paneer

Soft cottage cheese pieces served in thick tomato gravy. This shahi paneer recipe is perfect for a dinner party and would leave your guests craving for more.

Ingredients :
=> 3 cups paneer-cubed
=> 30 gm melon seeds
=> 1/4 cup butter
=> 1 tsp black cumin seeds
=> 1 Tbsp ginger-finely chopped
=> 2 cups tomatoes-grated
=> 1/4 tsp turmeric powder
=> 2 tsp coriander powder
=> 2 tsp salt
=> 1/2 tsp chilli powder
=> 1/4 tsp garam masala
=> 2-3 green chillies-slit
=> 3/4 cup water
Shahi Paneer
Method

=> Soak the melon seeds in water and grind to a paste.

=> Heat butter in a heavy-based pan and add cumin seeds.

=> When the seeds begin to splutter, add ginger and brown very slightly.

=> Add tomatoes and saute over medium flame, till the oil separates.

=> Add the melon paste, turmeric, coriander, salt, chilli powder and garam masala and sauté over low or medium flame, till the oil separates once again.

=> Add green chillies along with 2 cubes of crushed paneer and saute till the green chillies start looking glossy.

=> Mix in water and bring to a boil. Leave to simmer for 3-4 minutes.

=> Add paneer cubes, simmer for about 2 minutes and serve hot, garnished with coriander.