Paneer recipes

Mutter Paneer

Ingredients

500 gm paneer, cut into cubes and deep fried
1 cup frozen green peas (thawed) or 1 cup dehydrated green peas, soaked in water overnight and then boiled
1 small onion, finely chopped
2 tsp ginger-garlic paste
1 tsp red chilli powder
tsp turmeric powder
2 tsp dhania powder
tsp jeera powder
1 cinnamon stick
1-2 cloves
1 cardamom
1 tbsp cashewnuts, powdered
1 tomato, finely chopped
tablespoon whipped cream or malai
2 tsp finely chopped coriander leaves
1 tbsp ghee
Salt to taste

Method

Heat the ghee. Add cinnamon, cardamom and cloves.

After 10-20 seconds, add the chopped onion and ginger-garlic paste.

When the onion turns light brown, add the powdered spices and cashewnut powder. Cook for about half a minute.

Add tomato. Add salt to taste.

Cook on high heat till the mixture thickens. Add the peas and enough water and bring to a boil.

Add malai and paneer cubes. Mix well.

Stir in the chopped coriander leaves.

Serve hot with paratha or naan.

Capsicum Paneer

Ingredients
250 gm paneer, cubed
2 medium-sized capsicum, finely chopped
1 medium-sized tomato, finely chopped
2 medium-sized potatoes, diced
2 tbsp jeera powder
1 tbsp dhania powder
1 tsp red chilli powder
1 tsp turmeric powder
1 cups milk
1 cinnamon stick
1-2 cloves
1 cardamom
1 bay leaf (tejpatta)
Salt to taste
1 cup groundnut oil

Method
Mix the dhania powder, jeera powder, red chilli powder and turmeric in about 4 tbsp of water until it becomes a smooth paste. Keep aside.
Take 1-2 tbsp of oil in a pan and fry the paneer cubes for 2-3 minutes. Keep aside.
Heat the remaining oil in a pan. Deep fry the potatoes till brown. Keep aside.
Add the bay leaf, cardamom, cinnamon stick and cloves to the remaining oil and cook for two minutes. Add the masala paste and cook for five more minutes.
Add the chopped capsicum and tomato to the paste and cook till oil starts separating from the gravy.
Add 3/4 cup milk. Continue to stir and cook for two more minutes.
Add the diced potatoes and cook on a slow fire till the oil starts separating from the gravy again.
Add the rest of the milk. Cook for 5-7 minutes.
Add the paneer cubes and cook on a slow fire for about 10 minutes. Serve hot with roti or rice.

Shahi Paneer

Ingredients
200 gm paneer
2 medium-sized onions
Small piece, ginger
3-4 garlic pods
2 green chillies
tsp white pepper powder
1 tsp red chilli powder
tsp turmeric powder
1 tsp garam masala powder
3-4 tbsp cream
cup dry fruits (cashewnuts, raisins)
cup milk
8-10 tbsp vegetable oil
Salt to taste

Method
Grind the onion, ginger, garlic, green chilli in a blender until you have a fine paste. Keep aside.
Cut the paneer into small cubes. Heat 3-4 tbsp oil in a pan. Fry the paneer over medium heat until it turns light brown. Keep aside.
Saut the dry fruits in 1 tbsp oil. Keep aside.
Fry the ginger-garlic-chilli paste in the remaining 4-5 tbsp oil until it turns golden brown and the oil starts separating.
Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saut for 1-2 minutes.
Add milk and bring to a boil. Cook on low heat till the gravy thickens. Add half the sautd dry fruits.
Finally, add the paneer pieces and the cream. Cook for five minutes.
Garnish with the remaining dry fruits.

Chilly Paneer

Ingredients
150 gm paneer
1 inch ginger, sliced into thin long pieces
1 big onion, sliced
1 small carrot, cut into thin round slices
big capsicum, chopped
1 tbsp cornflour
1 tsp flour
1 tsp vinegar
2 tsp soya sauce
tbsp chilli sauce
2 tsp tomato sauce
4-5 garlic pods
2 tbsp of black pepper
tsp sugar
Oil for frying
Salt to taste

Method
Mix the flour, cornflour and tsp salt with enough water to make a thin paste.
Cut the paneer into small square pieces. Dip them in the paste and fry till golden brown.
Heat 2 tbsp of oil. Fry ginger, garlic and onions.
Add the carrot, capsicum, salt, sugar, black pepper, chilli sauce, tomato sauce, soya sauce, vinegar and 2 tbsp of water. Cook for a minute.
Add fried paneer, mix well and serve hot.

Palak Paneer

Ingredients
1 cups of cubed paneer
2 bunches palak (spinach), washed and chopped
1/2 bunch methi leaves
3 large tomatoes
5-6 green chillies
5-6 garlic pods
1 large piece, ginger
1 onion, finely chopped
1 tsp chilli powder
1 tsp cumin powder
1 tsp dhania powder
Salt to taste
Oil for frying

Method
Heat 1-2 tbsp oil, fry the paneer pieces and keep aside.
Chop the palak, methi, tomato, ginger, garlic and green chillies.
Put them in a large pan with two cups of water. Boil till well done. This should take about 10 minutes.
Blend the boiled mixture until it turns into a coarse paste.
Heat 1 tbsp oil and fry the onion until it turns brown.
Add the spices, stir for a minute. Add the palak paste. Add salt.
Add the paneer pieces and cook on a low flame for 7-10 minutes.
Serve hot with chapatti, naan or plain rice.

thankx for all the recipes!

Wow...ummm...they are delicious! 😛

Kadai Paneer:
Ingrediants:
Paneer - 100 gms cut into long cubes
Capsicum - 2 cut into square pcs
Onion - 1 , cut into quarter and each layer separated
Coriander powder - 2 tbs
Chilli powder - 1 tsp
Green chillies- 4 chopped pcs
Ginger 1/2" into julliene
Garlic-4 cloves chopped into small pcs
Tomatoes - 2 firm chopped into pcs
Oil - 6 tbs
Kasuri methi - 3 tbsp
Salt

Method:
Take 2 tbs oil in a pan and fry the onion and capsicum for about 5-7mins till the onion turn translucent.
Keep it aside.
Add the remaining oil in the pan and add the finely chopped garlic, ginger and chilli.
Cook for sometimes and add the onion and capsicum.
Add the chilli and coriander powder and mix it .
Then add the Tomatoes and cook till the tomatoes melt and the oil separates.
Add the kasuri methi, ginger, salt and stir well. Then add the paneer pcs.
Close the pan with a lid and leave it for 5 mins.
Stir well so that the paneer is coated with the masala.

Thanks for sharing! 😉