Kadai Paneer

Ingredients

1 kg. Paneer (Cottage Cheese)
2 Green Capsicum Chopped
2 ½ tsp Ginger garlic paste
2 tsp Coriander seed powder
8 Red chilies
3 tsp. Kasuri Methi
4 Chopped green chilies
5 Chopped tomatoes
8 tbsp oil
Salt to taste
1 bunch of chopped coriander leaves to garnish

Direction:

• Cut the Paneer into medium sized cubes.
• Heat oil in a pan. Add ginger garlic paste and cook over a low flame for some time.
• As it popping sound starts coming, add capsicum, chilly powder and the coriander powder; and stir fry for a few minutes.
• Add green chilies along with the diced tomatoes and cook till the oil begins to separate from the mixture.
• Now add kasuri methi and salt and cook for some time.
• At last add the Paneer pieces to it and let it cook for few mins.
• Garnish with chopped coriander leaves and serve hot.
• It can easily go with Roti/ Naan /Paratha

Paneer Makhani

Ingredients:

400 gm paneer/Cottage cheese
2 Bay leaves
4 to 5 green cardamoms
7 to 8 cloves
7 to 8 pepper corn
1 medium sized capsicum
1 tbsp ginger/garlic paste

1 cup Fresh Cream

2 cup Tomato Puree (use 4 to 5 tomatoes for making puree)

3-4 tbsp Butter

2 tsp Fenugreek leaves (dried kasuri methi)

2 tsp Red chilli powder
1 tsp Garam masala powder

2-3 Green ChilliesSalt to taste
1 tbsp Sugar/honey

Method:

• Cut Paneer (Cheese) into small cubes/triangles.
• Heat butter in a pan, As it melts add Bay leaves,Green cardamoms, cloves, Pepper corn , Capsicum , Ginger/garlic paste, Kasuri methi and simmer for 2-3 minutes.
• Add tomato Puree, salt to taste and stir for about 2 mins.
• Add red chilli powder, garam masala powder and sugar and cook it for around 5 to 10 mins.
• Add the paneer pieces and cook for a minute.
• Add the cream and and cook further for 2-3 minutes.
• Garnished with coriander leaves and serve hot with Indian Roti or Rice.

Palak Paneer

Ingredients:

½ kg Palak (Spinach)

100gms Paneer

2 Onions grated
2 tomatoes for tomato puree
¼ tsp Ginger, Garlic paste

5-6 tbsp oil/Ghee

1 tsp cumin powder
2 tsp Dhania Powder

1 tsp Garam masala
¼ tsp amchoor powder

Red chili powder to taste
1 tsp Butter/Cheese thread

Salt To Taste

Direction:

• Clean and wash palak (spinach) nicely.
• Boil the spinach in 1 cup water and when it is done squash it with the help of blender.
• Heat oil in a wok. Add ginger-garlic paste, cumin seeds and stir.
• As popping sound starts coming add grated onions and fry till golden brown.
• Add tomato puree and stir for about 1 min.
• Add all spices including amchoor powder and stir till it separates from oil.
• Now add the spinach (palak) puree and little water if needed and cook for 4-5 minutes.
• Chop paneer into cubes. Add Paneer pieces to the gravy and cook until done.
• Palak paneer is ready. Before serving add 1 tsp butter and serve hot with Indian roti or rice.

      Note: Paneer can be fried to golden brown in a separate pan or can be used as it is.

Paneer Bhurji

Paneer is a type of homemade cottage cheese made from cow's milk. It is made by adding lemon juice to the boiling milk which detaches the cheese in the milk from the whey. Then the cheese is drained and weighed down to remove the entire water.

Ingredients:

250 gram paneer
1 Capsicum
2 Small Onion
1 medium Tomato
½ cup green peas
1 tbsp Oil1/2 tsp Cumin seeds 2 Green Chillies¼ tsp Turmeric Powder ½ tsp Garam Masala Powder1 tsp Ginger-Garlic PasteSalt to taste
1 tbsp Chopped Coriander leaves

Direction:
 

• Grate the paneer by hand and keep aside. Finely chop all the vegetables (Capsicum, Onion, and Tomato).
• Heat oil in a non stick pan, add chillies, cumin seeds, and ginger garlic paste.
• As popping sound starts coming, add chopped onions and cook till golden brown.
• Add tomatoes and fry till they are soft and pulpy.
• Add garam masala powder, turmeric powder, chat masala powder, salt and little water .Mix well.
• Add capsicum and green peas and cook on low flame for about 5 minutes.
  Add grated paneer and stir till the paneer mingle into the masala.
• Cook it for approx. 5 min and turn off the gas.
• Garnish with chopped coriander leaves and serve hot.