Paneer Manchurian

Ingredients:
200 gms paneer
1/2 cup corn flour
1/2 cup maida (all-purpose flour)
3 tsp egg white
1/4 tsp ajinomoto
5-6 garlic cloves, finely chopped
6 green chilies, chopped
3-4 tsp ginger-garlic paste
3 tsp soya sauce
Few coriander leaves, chopped
2 spring onions, chopped finely
Oil for frying
Salt to taste
Method:
· Cut the paneer into triangular shape pieces. Apply salt, 2 tsp ginger-garlic paste to these pieces and keep aside for 10 minutes.
· Mix corn flour, maida, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water.
· Dip the paneer pieces in this batter and fry in hot oil until golgen.
· Heat oil in another pan and fry the chopped garlic cloves. Also add chopped green chilies and fry for a while.
· Now add soya sauce, spring onions, fried paneer pieces, 2 cups water and allow to simmer.
· Take 3 tsp corn flour, 1/2 cup of water and mix well. Add this to the above paneer pieces and mix well until the sauce thickens.
· Add salt, ajinomoto, coriander leaves and mix well. Serve hot with plain rice.
· Serves: 5-6
· Preparation time: 30-40 minutes

Paneer Amritsari

Ingredients
500 gms. firm paneer
2 onions sliced into thin rings
1 tsp. ginger grated
1 tsp. garlic crushed fine
1/2 tbsp. coriander finely chopped
1 tsp. ajwain seeds
3/4 cup gram flour
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala
1/2 tsp. punjabi garam masala
1/2 tsp. sugar
1 anardhana powder
salt to taste
2 tbsp. oil
Method
· Cut paneer into 1"x1"x1" cubes.
· Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas.
· Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. oil, mix well.
· Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
· Marinate paneer for 10 minutes.
· Either fry pieces or grill on a bar-b-que skewer or grill mesh till crisp and brown.
· Heat remaining oils, add onions, saute till light brown.
· Add marinate paste, stir well and cook.
· When dry add fried paneer, chilli, anardhana powder, sugar, salt.
· Toss well. Garnish with coriander.
· Serve hot with tooth picks to pick up easily.
· Making time: 30 minutes Makes:16-18 pieces

Paneer Kalia

• Ingredients:
  Cottage cheese or Panir-250gms
  Potatoes- 4 pcs.
  Onion-2 medium size(1 finely sliced and the other paste)
  Turmeric powder- 1/2 tbls. Ginger paste- 1 tbls.
  Oil-4 tbls.
  Dahi-4 tbls.
  Bay leaves-Garam masala paste-1tsp
  Water- 2 cups
  Salt to taste. Sugar-1/2 tsp.

Method

• Cut the Paneer into small 1 inch squares.
• Fry lightly and keep aside.
• Add bay leaves to the oil in the pan and after stirring add sliced onion and fry till the onion is brown.
• Add all the masala pastes except garam masala and fry till the masala is cooked.
• Add the dahi blended with a little water. Stir.
• Add 1 and half cup water, salt and sugar to taste. Stir and bring to boil.
• Add potatoes. Cover and simmer till the potatoes are done.
• Then add the paneer pieces. Stir.
• Add the garam masala paste. Simmer for 5 mins. and remove from fire.

Mattar Paneer

Ingredients:
2 Onions
2 Tomatoes
4 cloves Garlic
1/2 packet frozen Peas
1" cube Ginger
1/4 t Turmeric
to taste Salt
to taste Pepper
1/2 t Garam Masala
2 c Water
Method:
· Cut paneer in 1" cubes and deep fry.
· Make Masala with onion, garlic, ginger, and tomatoes.
· Season and add turmeric.
· Add peas and paneer.

Paneer Butter Masala

Ingredients:
1/4 kg paneer
2 onions,ground to paste
4 tomatoes,pureed
1/2 cup curd,beaten
1 cup fresh cream,beaten
1/2 tsp jeera
1 tsp red chilli powder
1/4 turmeric powder
1/2 garam masala powder
salt to taste
few coriander leaves,finely chopped
ghee
Method:
· Cut the paneer into small squares.
· Heat ghee in a pan and fry paneer pieces light brown.
· Remove and keep aside.In remaining ghee add jeera,fry and add ground onion, fry till brown.
· Add turmeric powder,saute then add chilli powder.
· Add tomato puree fry well. Add curd, sauté add salt ,garam masala and fresh cream, mix well.
· Add water, cover and cook.
· When it starts boiling add the paneer pieces.
· Cook for a while. Transfer in a bowl, garnish with coriander leaves.

BUTTER PANEER

Ingredients:

• Paneer/Cottage cheese - 250 gms.
• Curd - ½ cup.
• Peas - ½ cup.
• Onion paste - 2 tbs.
• Garlic paste - 2 tsps.
• Tomato - 1.
• Jaffran/Saffron - 2 tsps.
• Cashew paste - 1 tsp.
• Chili paste - 1 tsp.
• White oil - 2 tbs.
• Sugar - ½ tsp.
• Corn flour - ½ tsp.
• Nutmeg/Jaitphal powder - ½ tsp.
• Salt according to taste.

METHOD

• Fry diced paneer in oil and soak in water.
• Stir fry the onion and garlic paste in oil.
• Add chili paste and ½ cup of peas.
• Mix well curd, cashew paste and jaffran. Add the mixture.
• Dilute ½ tea spoon of corn flour in water and pour into the preparation.
• Add ½ tea spoon of nutmeg powder and sugar.
• Add paneer to the gravy.
• Spread butter before removing from fire.

Achaari paneer

• Ingredients:
  · Paneer - 300gm
  · Saunf (Aniseed)- 2tsp
  · Mustard seeds - 1tsp
  · Methi dana (Fenugreek seeds) - 1pinch
  · Kalonji (Onion seeds) - 1/2tsp
  · Jeera (Cumin) - 1tsp
  · Garlic - 5-6 flakes
  · Ginger- 1"piece
  · Oil - 4tbs
  · Chopped onion - 3nos
  · Chopped green chilli - 3-4nos
  · Haldi (Turmeric powder) - 1tsp
  · Curd - 1/2cup
  · Amchur (Dried Mango) powder - 11/2tsp
  · Slit green chillies - 2-3nos
  · Salt - 1tsp

Method

• Slice paneer into rectangular pieces.
• Crush garlic and ginger together and keep aside.
• Heat oil in a pan. Add aniseeds, mustard seeds, fenugreek seeds, onion seeds and cumin together.
• Let them crackle for a minute.
• Add chopped onions and green chillies and sauté until onions turn golden brown.
• Add turmeric powder and ginger-garlic paste.
• Cook for 1/2minute. Add sliced paneer.Beat curd till smooth.
• Gradually add this to the paneer and keep stirring.
• Add amchur powder and 1/2tsp salt.
• Cook till the curd dries up.
• Garnish with slit green chillies.

Paneer Parathas

Ingredients
1 recipe paratha dough (refer introduction
1 cup paneer crumbs
4-5 green chillies finely chopped
1 onion finely chopped
1 tbsp. coriander finely chopped
1 tsp. mint leaves finely chopped
salt to taste
2 tbsp. ghee
ghee or oil to shallow fry
Method
· Roll dough to a large square.
· Spread some ghee all over.
· Fold in half. Spread ghee.
· Fold in quarter. Spread ghee.
· Roll again to full size. Repeat above procedure.
· Roll into a tight swissroll. Refrigerate for 15 minutes.
· Break off lumps and use as regular paratha dough.
· Mix all filling ingredients.
· Take a lump of dough.
· Roll halfway. Spread some filling.
· Make a tight swissroll. Twist to a spiral.
· Press roll to full size. Shallow fry.
· Serve hot with any gravy vegetable.
· Making time: 1 hour Makes: 6-7 parathas

Shahi Paneer

Ingredients :

• 200 gms Paneer
• 2 Medium Onions
• 1" Ginger
• 3-4 Garlic Pieces
• 2 Green chillies
• 1/2 tsp White Pepper Powder
• 1 tsp Red Chilli Powder
• 3/4 tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• 3-4 tbsp Cream
• 1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
• 1/2 cup Milk
• 8-10 tbsp Vegetable oil
• Salt to taste

Preparation:

• Heat oil in a kadhai.
• Cut paneer into small cubes. Fry over medium heat until light brown.
• Keep the paneer pieces aside.
• Saute the dry fruits in one tablespoon of oil.
• Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
• Fry the mixture in the remaining oil until golden brown and oil starts separating.
• Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
• Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
• Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
• Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
• Garnish shahi paneer with cream and dry fruits and coriander leaves.

Paneer Butter Masala

Ingredients :

• 250 gms Paneer
• 200 gms Fresh Cream
• 200 gms Tomato Puree
• 2-3 tblsp Butter
• 2 tblsp Fenugreek leaves
  
• 1/2 tsp Red chilli powder
• 1/2 tsp Garam masala powder
• 2-3 Green Chillies
• Salt as per taste

Method :

• Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
• Add the cream and garam masala powder and cook further for 2-3 minutes.
• Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.

Paneer kofta

For Koftas:

• 200 gms Paneer
• 2 Potato
• 1/2 tsp Red Chili Powder
• 1/4 tsp Garam Masala
• 2 tblsp Cornflour
• Oil for frying

For Gravy
4 Onion
4 Tomato
Coriander Leaves
1/2 cup Curd
1/2 cup Cashewnut Powder
1/2 tsp Cumin Seed
1/2 tsp Salt
1/2 tsp Red Chili Powder
1/4 tsp Turmeric
1/4 tsp Garam Masala
1 Bay Leaf
2 tblsp Clarified Butter

Method :

• Boil potatoes and peel them.
• Grate paneer and potatoes.
• Add salt, red chili powder, garam masala, cornflour and mix well.
• Make round balls of this mixture.
• Now heat oil in a pan.
• Fry balls in the oil till brown in color.
• Grind onion and tomatoes together.
• Chop coriander leaves very finely.
• Heat oil in a pan.
• Add cumin seed and bay leaf.
• Add onion, tomato paste and brown it, stirring continously.
• When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
• Stir it continously for a minute.
• Then add 2 cup of water.
• Put on the lid and simmer for 5 minutes.
• While serving reheat the gravy and then add koftas to it.
• Garnish it with chopped coriander leaves.

Paneer Burji

Ingredients :

• 200 gms Paneer
• 1 tbsp Oil
• 1/4 tsp Cumin seeds
• 2 Green Chillies
• 1 Small Onion
• 1/4 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• 1 tsp Ginger-Garlic Paste
• 1 medium Tomato
• 1/2 tsp Salt

Preparation:

• Chop the onions, tomatoes and chillies finely.
• Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.
• Add the chillies and tomatoes and fry till they are soft and pulpy.
• Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
• Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
• Garnish with chopped coriander and serve hot.

Palak Paneer

Ingredients :

• 500gms Fresh Palak (Saag)
• 100gms Paneer
• 2 Onions grated Ginger, Garlic paste
• 5-6 tbsp oil
• 1 tsp pure ghee
• Garam masala to taste
• Red chili powder to taste
• 1 tsp cumin powder
• Salt To Taste

Method :

• Clean and wash palak (spinach) nicely.
• Boil the spinach in water and cool it.
• Now mash it in a mixer.
• Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
• Now add onions and fry till golden brown.
• Add all spices except red chili powder.
• Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
• Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
• Add Paneer pieces to the gravy and cook until done.
• Take out in a bowl.
• Just before serving, heat pure ghee in a small pan.
• Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.

Mattar Paneer

Ingredients:

• 450gms /1lb shelled Mutter (green peas)
• 250gms / 1/2lb Paneer
• 2 medium onions (chopped)
• 6 cloves garlic (crushed)
• 1 tbsp grated ginger
• 2 green chilies (chopped)
• 250gms / 1/2 lb tomatoes (peeled and sliced)
• Salt To Taste
• 1cup curd / plain yogurt
• 1 tsp turmeric powder
• 1 tbsp coriander seeds
• 4 bay leaves
• 2 cups water
• 1/2 cup ghee / vegetable oil

To Garnish :

• Garam masala powder
• Chopped coriander leaves

Preparation:

• Make a paste by grinding together half the onions, the garlic and coriander seeds.
• Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

Khadai paneer

Ingredients:

• 250 gms Cottage Cheese (Paneer)
• 3 Capsicum (Shimla Mirch)
• 4 Onion (Pyaj)
• 4 Tomato (Tamatar)
• 1 " long piece Ginger (Adrak)
• 1 tsp Red Chili Powder (Lal Mirchi)
• 2 Bay Leaf (Tej Patta)
• 4 Cloves (Lavang)
• 1 piece Cinnamon (Tuj/Dalchini)
• Little Orange Color
• 4 tblsp Clarified Butter (Ghee)

Method :

• Cut cottage cheese, capsicum in long pieces.
• Grind onion, tomato, ginger, salt, red chili powder and orange color.
• Mince cloves and cinnamom.
• Heat clarified butter in a pan.
• Add bay leaf, cloves, cinnamon.
• Then add onion, tomato, ginger paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add paneer and capsicum pieces.
• Cook on low flame.
• When the capsicum are done put off the flame.
• Take off the fire and serve hot.

Recipe of Paneer

Ingredients:

• 1 litre Milk
• 11/2tsp vinegar or 1/2tsp lemon juice or citric acid

How to prepare paneer:

• Boil the milk in a pan.
• When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
• If citric acid is being used, dissolve it in 2-tbsp water before adding.
• When milk curdles full turn off the gas and keep aside for 5 minutes.
• Pour it on to a cotton/muslin cloth and tie it with a tight knot.
• When all the water is drained from the paneer shape it into a rectangular block.
• Now place the cloth under heavy weight for 2-3 hours before using it.
• Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough