Shahi Mattar Paneer

Ingredients

· 2 finely chopped Onion
· 1 tsp. minced ginger and 1 green chili minced along with ginger
· 1 can of tomato puree
· Salt to taste
· 1 tsp. red chili powder
· 1 teaspoon turmeric powder
· 250 gm. Indian cottage cheese / Paneer
· 3 cups of green peas (mattar)
· ½ cup of curd
· 2 cardamoms/eliachi
· 1 teaspoon of sugar
Directions· Cut cottage cheese/ paneer in 1 inch cubes and keep it aside.
· Now take a non stick pan and add onion and ginger mixture to it.
· When onions turn golden brown add tomato puree.
· Add Cardamoms and cook the mixture till 5 minutes.
· Now add Green Peas/ Mattar
· Add Salt, Red chili powder, Sugar and Turmeric.
· Add curd and let it simmer for 5-8 minutes.
· After cooking whole mixture / masala now add Paneer to this and let it simmer for 5

more minutes.
· Garnish with green chilies.
· Serve hot with Naan / Chapatti or Parantha.

-Chitra

Curd Paneer with Butter Rice

Ingredients

1. 200 gms of paneer cubed / Indian cottage cheese

2. 2 tbsp of thick curd/ yoghurt / dahi

3. Pinch of turmeric powder

4. ½ tsp of coriander powder

5. ¼ tsp of red chili powder

6. 2 cups of boiled rice

7. 2 tbsp of butter

8. 1 onion cubed

9. 2 tbsp oil

10. Cumin powder to garnish

11. 4 tbsp of lime juice

Directions

1. Mix curd with turmeric powder, salt to taste, 2 tbsp of lemon juice, red chili powder, coriander powder

2. Stir it well and then add paneer cubes and onions in it. Marinate it for 3-4 hours minimum.

3. After 3-4 hours take out the cubes and keep it on kitchen towel so that any water content can be removed.

4. Now in a non stick pan add oil and shallow fry the paneer cubes on low heat.

5. After paneer cubes take out all oil and then sauté the onions in same pan.

6. Now mix butter in boiled rice and shake it well or toss with fork.

7. Serve hot paneer with rice and garnish cumin powder and lime juice.

-Chitra

Paneer Bagh-E-Bahar

Ingredients

1. 200 gms paneer / Indian cottage cheese cubes

2. 2 cup green bell pepper/ capsicum cubed (around 1-2 inch)

3. 2 cup of cubed onions

4. 1 green chilies vertically cut and finely chopped

5. 1 tsp garlic finely minced

6. 2 tbsp of ginger minced

7. 1 cup pineapple chopped

8. 1 can of tomato puree

9. 2 tbsp of tomato ketchup

10. Salt to taste

11. ½ tsp red chili powder

12. 1 tsp sugar

13. ¼ cup cashew nut paste

14. ½ cup fresh cream

15. 2 tbsp oil

Directions

1. Heat up oil in a non stick kadai and mix in ginger and cook on medium heat.

2. Now when ginger turns light brown add garlic and green chilies and sauté.

3. Whisk Cashew nuts paste and fresh cream.

4. Add onions and bell peppers and cook until little soft and turn brown.

5. Now mix in cashew cream paste and stir very rigorously.

6. Now add tomato puree and ketchup and cook for 5-8 minutes with lid closed.

7. Add salt and red chili pepper. Stir fry it for 5 minutes and mix in sugar.

8. Mix in pineapple and stir till cooked. Low the flame now.

9. Mix in paneer cubes. Stir carefully so that cubes don’t fall apart.

10. Transfer to serving bowl and serve hot with tandoori roti.

-Chitra

Adraki Paneer

Ingredients

1. 200 gms of adraak peeled and chopped in thin slices

2. 200 gms of paneer

3. 2 big onions with 2 cloves of garlic grated

4. 3 medium tomatoes grated with 2 green chilies and 1 tbsp of coriander / dhaniya leaves

5. 1 tbsp of tomato sauce

6. ½ tsp of turmeric powder

7. Salt and Red chili powder to taste

8. 1 tsp of coriander powder

9. ½ cup of lemon juice

10. Oil

11. 1 tsp of poppy / sarso seeds

12. 1 tsp of cumin seeds

Directions

For Ginger:-

1. In a non stick pan add 1 tsp of oil; add cumin seeds, poppy seeds. When they crackle turn off the gas and pinch of salt and red chili powder.

2. In a grater add this mixture and add lemon juice. Mix it well till the mixture is well blended.

3. Now dip all the ginger slices in this lemon mixture and marinate it for 10-12 hrs minimum and 1-2 days. This can be used as Aachaar /pickle also with hot parantha’s or puri’s.

For Paneer:-

1. In a non stick pan add 1 tbsp oil on a medium heat and add coriander.

2. Add Onions and cook them until caramelized.

3. Add tomatoes and tomato sauce.

4. Add salt, red chili and turmeric powder

5. Cook on simmer for 15 minutes.

6. Now add the 2-3 tbsp of ginger slices marinated before with some juice.

7. Turn off the heat and add paneer cubes let it cook with lid on.

8. Garnish with ginger slices and serve.

-Chitra

Simple Paneer Bhurji

Ingredients

1. 200 gms of crumbled Paneer / Indian Cottage Cheese

2. 2 Onions chopped

3. 1 tbsp of ginger minced

4. Salt and red chili powder to taste

5. ½ tsp of turmeric powder

6. 2 tbsp of oil

Directions

1. In a non stick pan add Oil

2. Add Onions and ginger and let them cook until golden brown

3. Now add Salt, turmeric powder and red chili powder.

4. Cook for 1 minute and then add crumbled paneer. Let it cook until Oil gets separated.

5. I made this as a picnic snack, to make a hot paneer wrap take a roti, spread pickle masala and add Paneer. Roll them and pack them in individual foil covers and serve.

6. Or you can serve as stuffed bread sandwich.

-Chitra

Malaidaar Mutter Paneer

Ingredients

1. 400 gms Paneer, chopped into medium sized cubes

2. 4 cups fresh peas

3. 4 tomatoes

4. 4 onions

5. ½ cup crushed cashew nuts roasted

6. 4 tsp ginger garlic paste

7. 1 cup fresh cream

8. 6 tbsp of vegetable oil

9. 2 tbsp poppy seeds

10. 2 tsp masala powder

11. 6 cardamoms

12. 2 tsp red chili powder

13. 1 tbsp of kasuri methi

14. 1 tbsp of cumin seeds

15. Salt and red chili powder to taste

Directions

1. In a non stick pan heat oil.

2. Grind the onions into fine paste with poppy seeds, cumin seeds and ginger, garlic.

3. Now, pour the onion mixture and cook until it turns to thick gravy for about 10 to 12 minutes.

4. Add salt and red chili powder and kasuri methi.

5. Now add the peas to it and cover the pan and cook for another 4 minutes.

6. Add the fresh cream to the above mixture and cook for 10 minutes.

7. Turn the heat to very low heat and add paneer cubes cook for 5 minutes.

8. Now add the cashew nuts.

9. Stir well and cook without heat. Turn off the gas.

10. Garnish with fresh coriander / dhaniya and serve with naan or pulao.

-Chitra

Spicy Butter Paneer Masala

Ingredients

1. 300 gms Paneer / Indian Cottage Cheese

2. 3 medium tomatoes or two small diced tomato can

3. 1 cup tomato ketchup

4. 2 big onions puree

5. 1 tbsp ginger-garlic paste

6. 3 tbsp butter

7. 3 tbsp fresh cream

8. Salt to taste

9. 1 tsp red chilli powder

10. 3 tbsp cashewnut paste

11. ½ tsp turmeric powder

12. 1 tsp dhania / corriander powder

13. ½ tsp kasuri methi / fenugreek

14. 2 tsp garam masala powder

15. 1 bay leaf dry or fresh

16. 2 cloves

17. 1 tsp of vegetable oil

Directions

1. Puree the Tomatoes in a blender and cut the paneer in triangle pieces.

2. In a non stick pan heat the vegetable oil with butter. (If you will heat the butter alone it tends to burn soon).

3. Add the bay leaf and cloves.

4. When they change little color add ginger garlic paste. Let the garlic cook for two minutes.

5. Add Onion paste and sauté till light brown.

6. Add salt and chili powder.

7. Add tomato puree, tomato ketchup, crushed kasuri methi, coriander powder, turmeric powder, garam masala.

8. Now add the cashew paste and fry for two minutes.

9. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency.

10. Stir and let it simmer for some time with closed lid.

11. Add the paneer and simmer for 2-4 minutes on low heat.

12. Garnish with fresh cream.

13. Serve the Butter Paneer Masala with Naan (Indian flat bread) or zeera / steamed rice.

Tip of the Day :-

To puree the onions for tadka, Skin the onions and blanch them in hot water for 3 - 4 mins then puree them to form a paste.

-Chitra

Paneer Korma

Ingredients

· 250 gms. of cottage cheese/ paneer grate with hands in small pieces
· 2 cups of green peas (preferred fresh)
· Salt to taste
· 1 tsp. of red chili powder and turmeric powder
· Grind 2 cardamoms fresh or 1 tsp. of cardamom powder
· ½ tsp. of cumin powder
· ½ tsp. of coriander powder
· ½ tsp of garam masala powder
· 2 finely grated red onions
· 1tsp. of ginger and garlic minced
· 1 cup of tomato sauce
· ½ cup of curd (preferred non fat)

Directions

· Heat oil in non skillet pan
· Add onions and ginger, garlic mixture
· When it turns golden brown add Salt and other spices along cardamom and 1 tsp of

sugar.
· Now add peas and let them cook for 3-4 minutes.
· Add tomato sauce and mix it well.
· Cook for 5 minutes and then add curd to it and let the mixture simmer for 3 minutes.
· At last add paneer to your mixture and mix it well and let it cook for 10 minutes.
· Serve hot paneer korma with parantha’s or chapatti’s or make stuffed sandwiches for

next day lunch.

-Chitra

Shahi Palak Paneer

Ingredients

1. 2 frozen Spinach/palak packs

2. 2 cups of sliced Paneer

3. 1 tsp. of Cumin / Zeera

4. Salt to Taste

5. 1 tsp. of Ginger & Garlic paste

6. Red Chili powder to taste

7. 1 onion chopped finely in chopper

8. Oil

Directions

1. Take out the Spinach at least 30 minutes before and boil it will with 1 cup water.

2. Cool down the Spinach and then mix in Blender till it is smooth paste.

3. Heat Oil in a non stick pan and add cumin.

4. When Cumin seeds splutter add Ginger, Garlic and Onions

5. Now Add Salt and Red Chili powder

6. Cool down the mixture and mix it in blender for 1-2 pulse, so that it is mixed well..

7. Now add 1 teaspoon oil in that non stick pan again and add the mixture back again.

8. When the Spinach is cooked add Paneer cubes and serve.

9. Serve hot with Maki ki Rotti, Roti, or White boiled Rice.

-Chitra

Chili Kadhai Paneer-Perfect Party Snack

 

Ingredients
· 2 roughly chopped Onion
· 2 roughly chopped Green bell peppers
· 2 tsp. minced ginger
· 1 small Tomato sauce/paste can
· 3 half hut green chilies
· 1 tsp. red chili powder
· 250 gm. Indian cottage cheese / Paneer
· 2 tsp. of Soy Sauce
· 1 cup roasted peanuts (not fried)

Directions

· Cut cottage cheese/ paneer in 1 inch cubes and keep it aside.
· Now take a non stick pan and add ginger to it.
· As soon as Ginger turns pink add Onions.
· While onions turn little bit crisp and pink in color add bell peppers.
· Add Soy Sauce
· Slide down the lid on the pan for five minutes and turn down the heat to low.
· When bell peppers are little soft and crispy add all dry spices.
· Now add Tomato paste.
· Now cook the mixture till 5 minutes with lid down on the pan.
· After cooking whole mixture/masala now add Paneer to this and let it simmer for 5
more minutes.
· Now add roasted peanuts for little crunch
· Garnish with green chilies.
· Serve hot with Naan/Chapatti or Parantha or serve as a snack with drinks.

You can also use Chicken instead of Paneer. Just roast Chicken before and rest of the recipe remians same.

-Chitra Ahluwalia Pal

Paneer Lababdaar

Perfect spicy Dish with red curry with so soft paneer that it will melt in your mouth :)

Ingredients

· 2 Minced Onions
· 1 cup Tomato Puree
· ½ cup Curd
· 1 teaspoon Red chili powder
· Salt to taste
· 1 teaspoon Turmeric Powder
· 250 gm cubed Paneer / Cottage Cheese
· 2 cardamoms
· Oil / Desi Ghee (Clarified butter)

Directions

· In a non stick pan add oil and add Onions.
· When Onions turn golden brown add tomato puree.
· When oil starts leaving sides of pan add curd and all dry spices with 2 cardamoms and Salt.
· Now add cubes of paneer.
· Garnish with Finely chopped green chilies and serve hot with Paranthas/ Chapatti or Naan

-Chitra Ahluwalia Pal

Shahi Paneer

This rceipe is dedicated my mom in law. She handed over this family recipe to me. I hope i am justfying this. It is yummy you must try this. Your family will ask for more so make sure you make plenty to serve all hungry audiences :)

Ingredients

· 2 finely chopped Onion
· 1 tsp. minced ginger
· 1 Diced Tomato can
· 3 half hut green chilies
· Salt to taste
· 1 tsp. red chili powder
· 1 teaspoon turmeric powder
· 250 gm. Indian cottage cheese / Paneer
· 1/2 cup Half n Half


Directions

· Cut cottage cheese/ paneer in 1 inch cubes and keep it aside.
· Now take a non stick pan and add onion and ginger to it.
· While onions are cooking puree you diced tomatoes in the chopper.
· When onions turn golden brown add tomato puree.
· Now cook the mixture till 5 minutes.
· Add Salt, Red chili powder and Turmeric and green chilies.
· Add half n half and ½ cup water let it simmer for 5-8 minutes.
· After cooking whole mixture/masala now add Paneer to this and let it simmer for 5 more
minutes.
· Garnish with green chilies.
· Serve not with Naan/Chapatti or Parantha.


-Chitra