PALAK PANEER

NEEDED

Palak/ spinach-1 bunch

tomato - 2 

ginger ,garlic - finely chopped  1 tsp

onion - 1 

turmeric powder/haldi

dhaniya jeera powder

red chilly powder

salt

little ghee

kasuri methi - 1/2 tsp

bay leaf, jeera, cinnamon.(masala item  )

fresh cream

METHOD

clean the palak and discard the stem portion.

cook the palak adding water as required . add little turmeric .

remove  and grind to a paste .(palak water can be used in gravy)

boil the tomatoes  seperately . The tomato will become soft and the skin will break.

Remove . peel the skin and grind to a puree.

In a pan add 2 tsp ghee,add the masala items.

add the chopped ginger garlic and the onion .

add the tomato puree.

add haldi, dhaniyajeera powder,red chilly powder.

add salt , kasurimethi and  mix well .

now add the palak water and the palak paste.cook for 2 min.

add fresh cream add remove.

serve with roti................

PANEER JALFREZI

NEEDED
paneer - 200 gms
carrot - 1 - cut round
beans - 5
capsicum - 1
tomato - 1
tomato puree - 3 tbsp  ( boil tomatos , peel skin , grind )
tomato ketchup - 1 tbsp
ginger garlic paste
red chilly powder
dhaniya powder
kasoori methi - little - crushed
lemon juice
salt
1 or 2  tbsp oil, mustard, jeera -  for tempering
spring onion greens - for garnishing

METHOD

• Cut beans , capsicum , tomato to strips.
• in a pan temper mustard , jeerain 1 tbsp oil and add the puree
• add ginger garlic paste, tomato ketchup, dhaniya powder, red chilly powder.
• cook till the oil seperates .
• add carrot and beans and fry for 2 minutes .
• then add water (1/4 cup ) and cook for few minutes.
• the veggies should get cooked and be crunchy as well.
• now add kasoori methi .
• add capsicum , tomato  and stir well
• atlast add paneer and toss well on high flame.
• squeeze lemon juice , mix well and remove.
• garnish with corriander , spring onion greens.

PANEER PASANDA

NEEDED

paneer - 250 gms

cashewnut / kaju - 1 tbsp

kismis - 1 tbsp

salt

corn starch 

oil - for frying

FOR GRAVY

1 tbsp oil, clove - 2 , dalchini / pattai- small 

onion 2

tomato 2 

red chilly powder 

ginger - small piece 

garlic - 4 flakes

haldi 

dhaniya powder

green chilly - chopped - 1 tsp

salt

fresh cream - 1/4  cup 

1/4 tsp sugar

corriander   - for garnishing

TO GRIND FOR GREEN CHUTNEY 

green chilly , corriander , 1/2 tsp jeera , salt , water as req

 grind this to a smooth paste , remove and squeeze lemon . mix well and keep aside.

METHOD

• heat enough oil in a pan .
• cut the paneer to squares , carefully slit horizandally also .
• mash the remaining paneer left out.
• add little salt , kaju, kismis , and green chutney . mix well .
• now take the paneer squares. keep this mashed paneer puran in between the slit paneer square .
• then cut the stuffed paneer square , u will get 2 triangles ,  do the same with the remaining paneer .
• in a bowl combine corn starch , little water , pinch salt , to a batter.
• dip the paneer triangle in the batter and deep fry in oil .

• In a pan boil water , add the onion , tomato , close the lid and cook till soft .
• remove drain the water ( can use this water in gravy ), allow it to cool.
• peel the tomato skin .
• then grind this tomato , onion , ginger and garlic.
• in a pan add 1 tbsp oil and add cloves , dalchini. 
• add the onion tomato paste.
• add salt , haldi , chilly powder, dhaniya powder, sugar .
• cook till oil seperates , add the water as required. 
• add fresh cream add mix well cook for 2 min .
• add the fried paneer , mix well .
• remove and garnish with corriander. 

note

u can make it thick or  loose it with little water to have  gravy .

PANEER PARATHA

NEEDED
FOR PANEER STUFFING 
paneer - 200 gms - crumbled
corriander - chopped
chat masala - 1 tsp  (r to ur taste)
chilly flakes  or chopped green chilly
little salt

in a bowl  put the paneer and add the above said ingredients .
mix gently with a spoon and keep aside .

FOR DOUGH
Wheat flour - 1 cup
salt
1 tsp - oil
water as required
          knead to a soft dough .

METHOD 

• Take the dough , make 2 medium roti .
• take 1 roti , place the paneer stuffing in the middle (spread the paneer )
• then cover it with another roti .
• gently press the corners to seal it .
• heat a tawa and place the  paneer roti . 
• add little oil , cook on both sides till u c the brown spots .
• remove and serve hot with any side dish.

KADAI PANEER

NEEDED
Paneer - 200 gms - cut to big cubes,
( slit the paneer slightly and stuff white til   - optional )
1 big capsicum -  cut big piece
1 tsp finely chopped Green chilly
1 tsp ginger garlic paste
1  tomato - finely chopped
1  r 2tsp tomato ketchep
Salt
chilly powder
Dhaniya powder - 1/2 tsp
Turmeric powder
Garam masala
hing
3 tsp oil , jeera , kalonji

METHOD

• In a wok temper jeera,  kalonji in 3 tsp oil.
• add the tomato and fry for 2 minutes.
• Add hing , turmeric powder, chilly powder, dhaniya powder,  garam masala.
• Add green chilly and ginger garlic paste, and salt.
• Add capsicum and fry for few minutes.
• Add tomato ketchep.
• Add water as required  and cook on a medium flame.
• Atlast add the paneer , the gravy should be thick enough to coat the paneer .
• Remove and garnish with corriander and white til.

SHAHI PANEER

NEEDED:

Fresh paneer - 250 gms - cubed
Turmeric powder
Chilly powder
Salt
1 tsp Dhanajeera powder
Garam masala
1/2 tsp sugar
Fresh cream
3 tsp oil,  1 tsp jeera

TO GRIND

4 tomatoes
Green chilly
Ginger - 1/2 the lemon size
Cashewnut/ kaju - 10
Grind this to a smooth paste.

METHOD

• In a pan add 3 tsp oil and temper jeera.  
• Then add the tomato kaju paste.
• Cook for few minutes. 
• Add salt, chilly powder, danajeera powder,    garam masala powder,  turmeric powder. 
• Add water as  required. 
• Add 1/2 tsp sugar. 
• Add the paneer .
• Close the lid and cook for 5 min on a low flame. Atlast add fresh cream , mix well and remove. 
• Garnish with corriander. 
• Serve with roti,

PANEER PAKODA

NEEDED:

fresh paneer - 1/4 kg
( slice into  1" pieces)
Besan / gram flour- 1 cup
Rice flour - 2 tbsp
Corn flour - 1 tbsp ( opt )
Red chilly powder
Turmeric powder
Ajwain - 1/2 tsp
Salt
Oil for deep frying

METHOD

• mix a cup of besan , rice flour,  red chilly powder,  salt. 
• Add enough water to make a thick paste.
• Heat oil in  a pan , dip each piece of paneer in the besan batter such that it is coated on all sides. 
• Drop 1 by 1 in hot oil.
• Deep fry on medium flame to a golden brown.  Remove onto absorbent paper.
• Serve hot with ketchep, along with a cup of chai....

PANEER CABBAGE CAGE

Needed:
for outer cover:
1 cup maida
(2 tsp dalda / vegetable ghee- melted ) or( heat oil & add)
1/2 tsp kalonji ( opt)
pinch salt

FOR CABBAGE  STUFFING:

cabbage - grated - 1 cup
ginger green chilly paste
salt
dhana jeera powder- 1 tsp
little amchur powder
mix  everything & keep aside.
make this stuffing little spicy.

FOR PANEER STUFFING:

paneer -200 gms - crumbled
ginger green chilly paste
1/2 -1 tbsp - corn flour
salt
mix everything & keep aside.

METHOD:

• 1st take a small amt of paneer stuffing , & gently flatten it.
• then keep 1 tsp of cabbage stuffing in that & roll out to a small ball . repeat this with the remaining puran  & then keep aside.
• now make small puri with the maida  dough.
• using the knife , draw as many lines possible  in the middle of the puri .
• (dont run the knife till the edge.)
• place the paneer ball  on the upper part of the cut portion, & flatten  or adjust the stuffing according to the puri size.
• now take the lower part of the puri , & place it above the upper part & seal the edges using ur hands.
• take out  this paneer cage carefully & deep fry this on a medium flame .
• serve with ketchep.

note:
stuffing doesnt come out since we have added corn flour.

SAMOSA( with palak & paneer)

needed:
FOR OUTER COVER:
maida- 1 cup
pinch salt
vegetable  oil/dalda- 2 tsp ( melt & add )
water as req
 mix all the above said  items & make a soft, stiff dough.

FOR STUFFING:
palak - 1/2 bunch ( discard stem)
paneer - 200 gms ( crumbled)
hing
salt
(ginger ,green chilly, 1/2 tsp jeera) - grind in a mixy & add
chat masala
kalonji-1/2 tsp (opt)

MTD:
cook the palak in the boiling water for 2 min  & remove ..
squeeze out the excess water from palak & chop then chop the palak.
in a bowl add the chopped palak,crumbled paneer, hing , salt, gingerchilly paste, kalonji & chat masala.
mix gently  & keep aside.

now make small small balls with the maida dough.
take a ball & roll it to a small puri.
cut the puri  *2 , with the knife , so that u have 2 semi circle.
take 1 semi circle & make cone.
now fill 1 tsp palak stuffing inside the cone , & seal the edges  using ur hands.
repeat the same for rest of the dough.
deep fry till light brown ,on a medium flame.
serve with ketchep.

PANEER KHEER

needed:
paneer - 1/2 cup crumbled ( i made paneer at home)
milk - 2 cups
corn flour - 2 tsp
sugar - 2-3 tbsp
saffron - a pinch
elachi powder
roasted nuts- cashew, pista , badam  any

METHOD:

• crush saffron in 2 tsp milk  and  keep aside.( this gives color to the kheer)
• add corn flour in 2 tsp milk , mix well withoutlumps and  keep aside.
• boil milk ,add corn milk, mix well and  stir continuous in a low flame  for 10 min..... until it starts thickining.
• add sugar and  mix well, till it dissolves.
• add saffron milk and  give a quick mix.
• now add the paneer to the boiling milk and  mix well and  allow it to boil for 5 min
• add elachi powder and  switch off .
• garnish with nuts and  serve chilled.

PANEER BHARTA

NEEDED:

crumbled paneer - 2 cups (use ur hand to crumble the paneer)
onion 2 - finely chopped
garam masala
salt
butter & oil

To grind:
tomato 
ginger 
garlic 
green chilly

METHOD:

• heat oil & butter in a pan & saute onion till light brown.
• then add the ground paste & saute till oil seperates.
• add salt , garam masala & the paneer .cook for 2 min. 
• add water if req to get a desired consistency.
• add 1/2 tsp sugar if u want.
• garnish  with corriander & serve with roti.
• my photo is not good , but this reciepe tastes very good.

KADAI PANEER(creamy )

 This Paneer reciepe is made with cashewnuts, onion  and whole garam masalas to give a rich & creamy texture.

NEEDED:

fresh paneer- 200 gms - cubed
garam masala - 1/2 tsp
saffron - pinch
milk- 1/2 cup or as req
haldi
roasted cashew for garnishing
to fry & grind to a smooth paste:
2 onion,
ginger
garlic - 4 flakes
cinamon 1 , cloves2
cashewnut - 10
green chilly - 3
tomato - 3-4
very little corriander
poppy seeds - 1/2 tsp
2tsp oil for frying

METHOD:

• In a pan add the paste ,then g.masala, haldi, saffron.
• then add the milk. cook in low flame.
• now add salt & mix well .
• add the paneer  at last & remove
• garnish with roasted kaju.& corriander.
• good with roti, chapatti, naan...

PANEER KURMA

Ingredients:

• Onion - 1/2 finely chopped
• fresh Paneer - 1/2 cup cubed
• Carrot - 1 - cubed
• Peas - a handful
• potato- 1 peel skin - cubed
• Coriander leaves - for garnishing
• Oil - 1 tbsp
• Salt to taste

To temper :

• Cloves - 2
• Cinnamon/ pattai - 1

To  grind :
Coconut - 1/2 cup
Green chillies - 2
Fennel seeds(Sombu) - 1/2 tsp
Cashew - 5-10
Onion - 1
ginger -small piece
garlic - 2 -3 flakes Pressure cook carrot ,potato and peas until soft. Keep aside.

METHOD:

• In a tawa ,add 1tsp oil & saute onion and coconut till slightly brown. Add sauted onion and            coconut with the ingredients under 'to  grind' with little water to a fine paste and keep aside.
• Heat oil in a pan, add cloves, cinnamon , and onions saute till slightly brown then add the ground paste saute till raw smell goes. Add 1/2 to 3/4 cup water(adjust according to the thickness) and  boil for 3mins. Add  salt.
• Add the pressure cooked veggies and  paneer. Simmer for 5-7 mins until the kurma thickens and nice aroma comes.Garnish with chopped coriander leaves and switch off.

PANEER CAPSICUM FRY

NEEDED;
paneer - squared (medium size)
capsicum- cut square shape
chat masala or jeera powder
tooth pick

for batter:
1/2 cup besan /kadalai mavu
1 cup corn flour
chilly powder
salt
ginger paste
haldi
water as req
mix all the above said and  make a thick batter .the batter shd coat the paneer capsicum.

METHOD

• sprinkle chat masala above the paneer on both sides .
•  place the capsicum above and  below the paneer and
•  fix it using tooth pick.
•  then dip this in the batter and
•  then deep fry in medium flame.
• serve hot with ketchep.

stuffed paneer tomato with gravy

NEEDED:
5-6 medium size( hard) Tomatoes.

FOR STUFFING:

150 gms Paneer/tofu grated or mashed
soya granules-1tbsp ( optional)
(put the granules in boiling water & then filter & keep aside.)
ginger 1 " piece - grated
2 Green chili (finely chopped) or chilly powder
Salt & pepper powder to taste
Gram Masala - 1/2 tsp
turmeric powder 1/4 tsp
in 1 tsp oil temper mustard , jeera & all the above said items. cook for 2 min & remove.

METHOD:

• Wash the tomatoes and set dry.
• Cut the top of tomato like a cap. Gently scoop out the centers . Keep aside the scooped portion
• for gravy.
• Fill tomatoes with the paneer stuffing.
• take 2 tsp gram flour/besan ,add little water & add make a paste.
• now apply this paste on the tomato cap & close the tomato stuffing.keep aside all the stuffed tomatoes.
• prepare the gravy & place the tomatoes .
• close the lid & cook till the tomotoes are cooked.
• serve hot with any rice, roti.
•  
• for gravy:
• 2-3 tomatoes , ginger small piece, 1 onion ( optional), 1 tsp dhaniya, 1 tsp jeera,
• 2 flakes garlic (optional)
• grind this to a paste.
• (in 1 tbsp oil add the paste, & fry till the color slightly changes.
• add haldi, chilly powder, salt, garam masala & water as required.
• add 1 tsp sugar & bring to a boil)
• ( instead of tomato, can do with capsicum also)

MUTTER PANEER BUTTER MASALA

Serves : 4.
INGREDIENTS:

2 cups paneer , cut into cubes
1/2 tsp fenugreek /methi seeds
¼ cup green peas, boiled
2 onions, diced
1 tbsp butter

1 tsp chilli powder
1 tsp cumin seed/ jeera powder
½ tsp garam masala
1 tsp honey
¼ cup milk
2 tbsp fresh cream
1 tbsp oil
salt to taste

 ground to a paste

1-2 onion, chopped

2 tomatoes
(1") piece ginger
6 cloves garlic
1 tbsp cashewnuts

METHOD.

•  Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
• 2. Add the chilli powder and cook for a few minutes.
• 3. Add the jeera powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
• 4. In another pan, melt the butter, add the fenugreek seeds and onions and cook till the onions are lightly browned.
• 5. Add this to the tomato gravy, along with the peas, honey, milk, cream, paneer and salt and allow it to come to a boil.
• 6. Serve hot with rotis , parathas.

PANEER MAKHANI

NEEDED:

serves 3
250 gms fresh paneer - cubed
sprinkle 1tsp besan or maida & deep fry the paneer.
remove & marinate in 1 cup curd approx. & keep aside
dont take very sour curd.
(if the paneer is soft no need to fry . )
dhanajeera powder - 1 tsp
turmeric powder/ haldi- 1/2 tsp
kashmiri chilly powder -1- 2 tsp
garammasala powder -1tsp
mawa / koya- 50 gms( 2 tsp)
salt
fresh cream- 2 tsp

for gravy:

2 big tomato -boil & peel skin ,
ginger - 1/2 the lemon size
green chilly- 2
grind the above said to a paste

METHOD:

• Temper jeera in 2 sp butter or oil & add the paste.
• fry for 3 min & add dhaniya jeera powder , hing , haldi , kashmiri chilly powder.
• then add the curd without paneer .
• keep in medium flame & add salt garam masala powder & 1/2 cup water
• bring to a boil & add mawa .
• then add paneer at last & remove .
• garnish with fresh cream & serve hot with roti .
•  
• note :
•  add spices according to ur taste.

PANEER SUBJI

INGREDIENTS:
1 potato diced
1 handful peas
1 carrot diced
1 tomato roughly chopped
( capsicum , butterbeans, cauliflower, onion- u can use any veg)
paneer or tofu - diced
for seasoning - 1tbsp oil , mustard , jeera.
chilly powder
salt
asafoetida/ hing
turmeric powder/ haldi

METHOD:

• temper mustard , jeera & add the diced potato, carrot, peas, tomato.
• fry for 2 min & add enough water.
• add haldi , hing, salt , & chilly powder.
• close the lid & cook till the vegetables are tender.
• then add the paneer & stir.
• cook till the subji is dry ( without water) & remove.

TOFU MAKHANA SUBJI

INGREDIENTS:

1. tofu /soya paneer - cubed - 1cup
2. makhana/ lotus seed - 1 cup - roast in ghee & keep aside
3. 1 bay leaf
4. 1 tsp jeera powder
5. 1/2 tsp sugar
6. salt 2 taste
7. 1tsp garam masala powder
8. milk - 1 1/2 cups
9. 1 tbsp oil

to grind to a paste:

1. 1 big tomato
2. ginger - 1/2 the lemon size
3. 3 green chilly
4. 1tbsp cashewnut
5. 2 tsp poppy seeds/ kasa kasa
6. corriander -1 tbsp

METHOD:

• 1. In 1 tbsp oil add bay leaf & the ground paste, fry for 2 min.
• 2. then add jeera powder, salt , 1 1/2 cup milk & sugar 1/2 tsp.
• 3. cook for 5 - 10 min & add roasted makhana & tofu.
• 4. cook for 2more min & remove.
• 5. serve with roti, pulav.

CHILLI PANEER

Paneer is made by curdling heated milk with lemon juice or other food acid .It is completely lacto vegetarian ,and is a source of protien for vegetarians.paneer is commonly served chopped into cubes and the texture is very similar to that of farmer cheese.

I was on the lookout for a panner receipe which was different from the routine ones served in restaurants.I chanced upon this receipe while browsing through a book authored by Tarla Dalal.This receipe can be served as appetiser as well as a normal vegetable with parathas/rotis etc.
The trial run of this receipe came out very well and was well appreciated by near and dear ones.I recommend this receipe for its riveting taste.

INGREDIENTS:

1. 4 cups fresh paneer cubes.
2. 1/2 cup sliced onions.
3. 1/4 cup sliced capsicum.
4. 1/2 tbsp chopped green chillies.
5. 1tsp finely chopped ginger.
6. 1/2 tsp garam masala.
7. 1/2 cup fresh tomato puree.
8. 2 tbsp chilly sauce.
9. 2 tsp soya sauce.
10. 1 tbsp tomato sauce / ketchup.
11. 2 tbsp oil.
12. salt 2 taste.

METHOD:

1.Heat oil on a tava and frythe the onions till they turn light brown.
2.add the capsicum , chillies, ginger, garam masala and salt.
3.fry for 5-10min and  then add tomato puree, chilli sauce , soya sauce , tomato sauce.
4.cook for a couple of minutes.
5.mix in the paneer cubes and cook for a min.