PANEER RECIPES

Chilly paneer


Paneer or Indian cottage cheese is a very important constituent of the Indian cuisine. As it is, despite its great diversity, Paneer is a component which is present in the cuisines of almost all the regions. As it is, one of the most important aspects of Paneer is that it is not only used for making various sweet dishes, as well as dishes constituting the main course menu. Therefore it would not be actually surprising if you are invited for dinner and Paneer forms part of every thing right from the appetizer, the main course and the sweet dish.

Of all the Paneer recipes, Chilly Paneer is one of the most popular. Heavily influenced by its non vegetarian cousin, the Chilly chicken, it was evolved to give vegetarians a substitute for the chilly chicken. Being a devout non-vegetarian, I used to hate this idea of going for petty substitute.

However, my views were thoroughly shagged up, as I had my first morsel of this wonderful dish; at the request of my wife. Here I was enjoying Chilly Paneer, which was if not better, then equally good in comparison to Chilly Chicken. Thereafter I looked through the recipes and I was flummoxed to find so many recipes of chilly Paneer. I tried some of them, and found this recipe the most appealing.

Ingredients:
400 gm Paneer
8 tbsp Corn flour
4 tbsp Oil
4 Onions
6-8 cloves Garlic
6-8 Green chilly
2 large Capsicum
1 cup Vegetable stock
Salt to taste
1 tsp White pepper powder
4 tbsp Soy sauce
1/2 tsp Ajinomoto
2 tbsp Chilly sauce

Preparation:

1.First of all, drain Paneer properly and chop down into medium sized pieces.
2.Now, heat sufficient oil in a wok, roll the Paneer pieces in corn flour and deep fry the Paneer pieces on medium heat till the edges turn brown.
3.Thereafter set the fried Paneer pieces aside.
4.Now, blend remaining corn flour in quarter cup of water and set aside. Chop the onions into thick slices and crush the garlic cloves.
5.Now, chop green chilies and cut capsicum into thick stripes and set them aside.
6.After this, heat two-tablespoon of oil in a pan, add crushed garlic and then stir-fry for some time.
7.Now, add sliced green chilies, onion as well as capsicum and saute for some time.
8.After this add fried Paneer pieces and stir in the vegetable stock.
9.Add salt, pepper powder, soy sauce, chilly sauce, Ajinomoto and the blended corn flour and keep stirring while cooking on high heat until the sauce thickens to coat the Paneer.
Your Chilly Paneer is ready to serve. Serve hot with Fried rice.

Kadhai Paneer
Kadhai or karahi is a kind of thick, circular, and deep vessel, which is used in Indian cooking. Originally made of cast iron, they are nowadays made of a number of metal, but mostly in stainless steel. As it is, the Kadhai is the trademark of several delicious Indian recipes. Many mouthwatering dishes owe there existence to the mighty Indian Kadhai. Kadhai Paneer is one of these recipes. This particular dish carries a distinct aroma and irresistible flavor. The blend of Green Pepper, dried fenugreek leaves as well as cardamom, adds to the exquisite flavor of this magnificent dish.

Another major aspect of this dish is that it is not only tasty, but is nutritious as well. This is because; it absorbs little fat and no cream. This wonderful recipe originated in Punjab and today, it has conquered the hearts of food buffs from all across the world. In fact these days, it is one of the most common dishes to be served in the restaurants across India. With the passage of time, it has undergone several changes and a number of versions of Kadhai Paneer have evolved over time. Today, we find a number of different recipes of Kadhai Paneer.

As a food buff, I was forced by my taste buds to try the different variants of Kadhai Paneer. Out of these variants, I found this particular recipe to be the most appealing.

Ingredients

» I kg. Paneer
» Two Green Capsicum
» 2&1/2 tsp Ginger garlic paste
» 2 tsp Coriander seed powder
» 8 red chilies
» 3 tsp. kasuri methi
» 4 chopped green chilies
» 5 chopped tomatoes
» 1 small of chopped coriander
» 8 Tbsp oil
» Salt to taste
Preparation

1.Chop the Paneer into medium sized cubes.
2.Now, chop the capsicum into thin strips.
3.Take a pan and heat oil in it.
4.Add to it, the ginger garlic paste and cook over a low flame for some time.
5.Now, add capsicum, chilly powder and the coriander powder; and saute for a few minutes.
6.After this, add the green chilies along with the diced tomatoes and cook till the oil begins to separate from the mixture.
7.Now add to it, kasuri methi to it and saute for some time. After this add salt as per taste.
8.There after add the Paneer pieces to it and cook for some time. Now, garnish with chopped coriander leaves.
Your Kadhai Paneer is ready to serve. Serve hot with naan, roti or paratha.

Stuffed Bhindi with Paneer Recipe
India has long been witness to a number of invasions, right from the ancient times. The Greeks, the Turks, the Afghans, the French, the Portuguese and of course the British are some of the invaders, who plundered the wealth of the nation. However, these invaders also brought with them, a number of culinary influences with them. Due to this reason, the Indian cuisine is perhaps the most varied cuisine in the world.

Stuffed Bhindi with Paneer is a very popular Indian recipe, often served with curd and Roti. This is a very exotic Paneer recipe, which makes a great recipe. Stuffed Bhindi with Paneer is prepared by stuffing the Bhindi (ladyfinger) with a rich filling of Paneer (Indian cottage cheese) and lot of spices. A perfect recipe to treat the guests, stuffed Bhindi with Paneer is a commonly served dish in most wedding ceremonies in India. Add to it, the blend of tomato gravy and you are tossed into a sea of exotic taste. Now, since it is such a wonderful dish, it would be such a sheer waste, if you do not try it at your home. So, hereby I present to you the recipe to this wonderful dish.

Ingredients

» 200 grams Bhindi (Okra/Ladyfinger)
» 1 medium sized onion, grated
» 2 large tomatoes
» 1/2 teaspoon chilly powder
» 1/4 teaspoon Garam masala
» 2 tablespoons ghee or oil
» 4 tsp ginger-garlic paste
» Salt to taste
» 4 cloves
» Pinch of asafetida
» 2 tablespoons chopped coriander for garnishing
» 100 grams Paneer cut into small pieces
» 2 pinches pepper powder
» 1/3 tbsp amchoor (a kind of Indian spice)
Preparation

1.Take a pan and heat 1 tbsp oil in it. Add Paneer pieces to it and fry till they turn golden in color.
2.Add the pepper powder along with amchoor and salt to taste. Now, cook for 2 min and then set aside.
3.Now, cut the stalk of each Bhindi and make lengthwise slit.
4.Mix the stuffing properly and stuff each Bhindi with the stuffing mixture.
5.Now take some oil in the pan and add cumin seeds. Sauté until it starts to crackle.
6.After this, add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida and cook for a few seconds.
7.Now peel off the skin of the tomatoes and mash the pulp to form a thick paste. Add this to make thick gravy.
8.After this, add the Bhindi (Okra) and cook for 5 minutes until soft and well coated with the gravy.
Your Stuffed Bhindi with Paneer is ready to serve. You can serve it with chapattis, paratha and yoghurt.

Tandoori Paneer Roll Recipe
I may be the biggest nightmare for a veggie, but on any given day, I can sacrifice a plate of Fish fillets for Tandoori Paneer Rolls. While it may sound absolutely unbelievable to a non-veggie, but the fact remains that I am simply in love with this masterpiece from the kitchens of Punjab, a province in India.

In fact those of you who have experienced the magic of this wonderful dish would surely agree with me. As you go through morsel of this exquisite delight, you are soon overwhelmed by its taste that can even beat the charm of the most beautiful courtesan in the court of the Mughal dynasty. As it discreetly castes a spell on your senses, you are simply left for no other option, but to go for more and more, till the time your belly is actually asking for mercy.

Now, since it is such a wonderful dish, therefore it would be extremely selfish of me, if I keep the recipe all for my self. So, hereby I present you with this wonderful recipe called Tandoori Paneer Roll:

Ingredients

» 200 gm fresh Paneer
» 1 cup thick curd
» 1 tsp chilly and turmeric powder
» 1 tbsp ginger- garlic paste
» 1 tbsp Garam Masala powder
» 1tsp lemon juice
» Salt to taste
» 2 medium capsicums chopped
» 2 medium sized onions chopped
» 3 cloves garlic finely chopped
» A pinch of sugar
» Coriander leaves for garnish
» Whole wheat flour roti’s
» 1 Egg for smearing on top
Preparation

1.Mix the ingredients for the marinate in a bowl keep aside.
2.Heat oil in a pan add oil.
3.Add onions and garlic to it, let it soften.
4.Add the capsicum and stir fry for 2-3 min.
5.Add the marinate, salt and sugar and let it cook.
6.Finally add the Paneer, and coriander leaves.
7.Beat the egg in a bowl with a little salt and pepper.
8.Make a chapatti after it is ready smear a spoon full of beaten egg on top let it cook and then flip.
9.Garnish with above ingredients mentioned and serve hot with Chilly sauce.
Tandoori Paneer Roll is a wonder recipe which has the unique ability to play the role of an appetizer, as well as the main course. As it is, Tandoori Paneer Roll is easy to cook and so, you can enjoy it often.

Spicy Paneer Fritter Recipe
Panner is one of the items which are mainly eaten in India but paneer is loved by the people of other countries too. Malai mutter paneer is most common in Indian recipes. The people of India love its taste and add this delicious dish in parties and wedding occasions. It is delicious dish as well as is beneficial for health as it contain malai, paneer and other substitutes of vitamins and proteins.

Malai mutter paneer can be served with naan or pulao. This dish is easy and takes 45 minutes for cooking. It can be cooked at home easily.

Items required for making Malai Mutter Paneer
For preparing Malai Mutter Paneer, you need paneer finely sliced in rectangular shape. 2 cups of peas, ½ cup full of cream, 2 finely chopped tomatoes, 2 chopped onions, 1 ginger, 1 teaspoon of garlic paste, 1 full teaspoon of masala powder, small amount of khus khus, 3-4 cardamoms, 1 teaspoon full of red chilli powder and salt according to taste.

Cooking method

» Firstly, grind chopped onion, ginger, khus khus to obtain a fine paste out of them.
» Use non stick pan and add 3 teaspoon of cooking oil to it and as oil gets heat up add some cumin seeds and pour the paste to the pan. Cook for about 10 minutes until the paste gets light brown in color.
» Add peas to the paste and cook for 5 minutes while covering the nonstick pan with its cover. Add some fried cashews and keep it separately.
» Add cream to the pan and cook for 10 minutes and then add fried cashews, panner, chopped coriander and salt to it.
» Mix it well and cook for 5 minutes.
Serve with along with naan or pulao to family members or friends.

Paneer Pancake Recipe
The best part of being a foodie is that, you get to ravish a number of dishes. It has been a privilege of mine to bring before you some of the best recipes from al across the world. Today, when I look behind I find my self to be extremely lucky, to be shared with some of the choicest delicacies from all across the world.

Today, I would like to take this opportunity to bring before you a very delicious recipe, which I am sure you will enjoy, as much as I did. The recipe that I am talking about is the Paneer Pancake; another culinary jewel from the kitchens of Punjab. As it is Paneer Pancake is a relatively recent revelation and is therefore more in line with the taste preferences of the upcoming generation. The most important aspect of Paneer Pancake is that it cuts across the boundaries of age, religion, caste color and creed. So, while an eighty year old would find it to be an absolute delight, an eight year old would find it equally appealing.

So, here I present before you the recipe to this wonderful recipe:

Ingredients

» 150 gm Maida
» 300 ml milk
» 1 egg or 3 tsp ghee
» 300 gm Paneer, finely chopped
» 1 onion, chopped
» 3 green chilies, chopped
» 1 tsp chilly powder
» 1 tbsp ghee
» 3 large tomatoes
» 1/3 teacup fresh cream(optional)
» 3 to 4 tsp sugar
» 2 tbsp tomato ketchup
» 2 tbsp chopped coriander
» Salt to taste
Preparation

1. First of all, prepare the pancake as according to the following instructions

» Mix up the flour, milk, egg and salt.
» Set aside the batter for at least 20 minutes.
» Make pancakes in a frying pan, using a little ghee or butter while frying.
2. Now, prepare the filling as follows

» Sauté the chopped onion in a frying pan for 1 minute in the ghee.
» Add the chilies and sauté again till the onions turn pink. Now add the Paneer, chilly powder and salt and mix them properly.
3. After you have the pancake and the stuffing ready, it is the turn for the sauce

» Chop the tomatoes into big pieces, add 1 cup of water and cook in a pressure cooker for about one minute. Now remove the skin and the seeds and mash the pulp to form thick syrup.
» Now add ½ tsp of chilly powder, tomato, ketchup, sugar and salt and simmer for 15 minutes. Add fresh cream to it and mix well. We are ready with the sauce.
4. Final preparation

» Grease a baking dish and spread a little sauce at the bottom.
» Place the pancakes over it and spread a little filling and again a little sauce.
» Repeat the process
» Now bake in a hot oven at 450ºF for 10 to 15 minutes until cooked.
» Garnish with chopped coriander
» Your Paneer Pancake is ready to be served
Paneer pancake, apart from being a great culinary delight, is also great in nutrition. It covers the goodness of milk; whereas the tomato ketchup provides you with ample dose of vitamin C. Perfect for morning breakfast. So now, you do not have to think about a Sunday special breakfast. Paneer pancake is at your service.

Malai Mutter Paneer Recipe
No discussion on Paneer recipes is complete without Mutter Paneer. Mutter (green peas) when combined with Paneer (Indian cottage cheese) along with several ingredients and cooked up in a proper way ends up in a magical recipe. Mutter Paneer is by far one of the most popular dishes in India. In fact, you will hardly come across a North Indian wedding, which does not serve Mutter Paneer.

With the passage of time, several variants of this finger licking recipe came up and amazingly most of them were equally good, in fact at times surpassing the original recipe in taste as well as nutrition value. Malai Mutter Paneer is one such recipe.

Malai Mutter Paneer is an extremely popular recipes in India. As it is, Malai Mutter Paneer has a unique taste, which tends to linger on for a long time. This Paneer recipe is a rich and creamy dish; and has an additional flavor of fresh cream added to it, which makes a deadly combination of sorts. As a matter of fact, there are high chances that you would eventually get addicted to this mouth watering dish. This particular dish is one of the easiest among all the Paneer recipes and it is relished by everyone. With the absolutely amazing taste of Paneer and the magnificent flavor of soft green peas and the lavish use fresh cream this dish is truly irresistible.

Since it is such an amazing recipe, therefore today I would like to discuss this recipe with you. As it is, Malai Mutter Paneer is not a very complex recipe and is relatively easy to cook. Yet it does not compromise on quality or taste. In fact, when I learnt about its recipe, I was simply amazed at how could such a simple recipe taste so beautiful. So, without wasting any more time, here we go with the recipe:

Ingredients

» 400 gm Paneer, chopped into medium sized cubes
» 4 cups fresh peas’
» 1 cup fresh cream
» 6 tbsp of vegetable oil
» ½ cup crushed cashew nuts roasted
» 4 tomatoes
» 4 onions
» 4 tsp ginger garlic paste
» 2 tbsp poppy seeds
» 2 tsp masala powder
» 6 cardamoms
» 2 tsp red chili powder
» 2 tsp cumin seeds
» Chopped coriander
» Salt to taste
Preparation

1.First of all, grind the onions, along with the poppy seeds and add it to the ginger garlic paste. Grind again, to make a fine paste.
2.Now, take a pan and add 6 tbsp of oil and add some cumin seeds to it. Fry till they crackle. After this, add the above paste to it. Cook it for around 15 minutes, till it gets into thick gravy.
3.Now add the peas to it and cover pan with a lid, allowing it to cook for 5 minutes.
4.After this, add the fresh cream to the above mixture and cook for 10-15 minutes.
5.After this, add the Paneer, cashews, chopped coriander and salt to it.
6.Stir well and cook on low heat for 5 minutes.
7.Your Malai Mutter Paneer is ready to be served hot.
Malai mutter Paneer goes best with Naan, chapatti, or Pulao. You can treat your friends with this magnificent dish. It is a perfect recipe for Sunday lunches.

Paneer Rajma Recipe
As a student of Hotel management, I was lucky enough to be blessed with the opportunity to come across various mouth watering recipes from all across the world. Although I was required to have expertise over various cuisines, my personal favorite was and still is the Indian cuisine. The India cuisine is by far one of the most varied cuisines the world has ever been blessed with. As it is, The Indian cuisine is so varied that you may hardly find any similarity between the north Indian and the south Indian cuisine. Nevertheless, Paneer remains one of the most common features in most cuisines in India.

Paneer Rajma is one of my favorite recipes. It is typically a north Indian recipe and has a lot many versions to it; and all the recipes are equally appealing. Now, without wasting anymore time, I would like to introduce you to this wonderful recipe, which has been a major reason for my attraction towards the Indian cuisine.

Ingredients

200 gm Paneer (Indian cottage cheese) chopped into small cubes
1 medium sized Onion (chopped finely)
1 tsp black lentils
1 tsp cumin seeds
A few Curry Leaves
150 gm Rajma (beans)
Salt, Red Chilly Powder to taste
Oil for frying
1 tsp Turmeric powder
Chat Masala
1 tsp Garam Masala
1 tsp Ground Ginger

Preparation

1. Fry the Paneer cubes in a pan till they turn golden in color.

2. Now, set aside the Paneer cubes

3. After that, heat the oil in a pan and fry the cumin seeds for ½ min

4. Add the chopped onion and the lentil seeds and fry till the onion turn golden brown

5. Add Red Chilly powder, Turmeric powder and ginger paste and fry for a minute.

6. Now add the Paneer cubes and Rajma and sauté for some time.

7. Add salt and water to it and cook over a light flame till the beans are tender.

8. Now, add Garam Masala and Curry leaves and stir well for a minute.

9. Before serving sprinkle little bit of Chaat Masala (a kind of Indian spice).

Your Paneer Rajma is ready to be served hot. Enjoy it with Naan, Kulcha or chapatti.

Paneer Rajma apart from being a mouthwatering dish is also a very healthy option as well. It is low in cholesterol and the ingredients are rich in protein. This is a major reason for its popularity. As the world becomes smaller and smaller and boundaries are getting diminished more and more people are waking up, to this wonderful recipe from India. So, now you have another option for your dinner menu and I am sure, you will definitely like it.

Shahi Paneer
Indian curries are famous worldwide. This Indian cuisine adds to this list. This cheese curry is a high energy, high protein, fat rich curry which you can serve with any kind of bread or chapatti. In fact this curry tastes great with Butter Nan.

Servings: four to six
Preparation time: 45 minutes

Ingredients

» Paneer: 250 gram
» Curd: one fourth cup, beaten
» Cream: three table spoon
» Milk: half cup
» Tomatoes: two to three, finely chopped
» Onions: two, finely chopped
» Ginger: half inch, chopped finely
» Green chilies: two finely chopped
» Green Cardamom: three, crushed
» Tomato sauce: two table spoon
» Garam masala: one tea spoon
» Kaju paste: two table spoon
» Badam paste: two table spoon
» Turmeric powder: one tea spoon
» Ghee or butter: three table spoon
» Salt: according to taste
For garnishing

» Coriander leaves: Two table spoons finely chopped
» Grated paneer: two table spoon

Method

1.In a pan take two table spoon of ghee or butter and add onion, ginger cardamom. Sauté till golden brown. Remove from the flame and blend it in the mixer to make a smooth paste.
2.In the pan again melt two table spoon of butter and add the smooth paste of onion and ginger, finely chopped tomatoes, salt and all the spices. Sauté for about ten minutes on medium flame.
3.Now add kaju paste, badam paste and whipped curd and tomato sauce. Bring the mixture to a boil.
4.Add half a cup of milk and paneer cubes to the curry. Make sure that you don’t add water to the mixture. The consistency of the curry in shahi paneer is always kept thick. If you find the consistency too thick then you can add water but then make sure that it is not more than one fourth cup. Stir and bring it to a boil. Make sure that the consistency of the curry is thick.
5.Finally add cream. Heat for about two minutes. Make sure that you do not over heat it. Overheating spoil the cream. The cream changes to ghee when you heat it and thus the taste of the curry prepared alters altogether. This is the reason why the cream is added at the end when the curry is prepared and is ready to be served. Remove from the flame.
6.Pour the curry in the serving dish.
Garnish with chopped coriander and grated paneer. Serve hot with butter Nan or chappati.

Palak Tofu-Paneer Recipe
Palak tofu is an excellent vegetarian dish. It is a vegetarian dish, which is also a low calorie food. Tofu is a nutritious product apart from being a really tasty stuff. It is a food, which originated in China. It is prepared by coagulating soy milk and then pressing the resulting curds to squeeze out the liquid, to form blocks. Tofu is found in different varieties such as the fresh tofu, as well as the tofu that has been processed in some way. Since Tofu has very little flavor or smell on its own, it can therefore be used for a variety of ways.

Tofu is a low calorie food, containing ample doses of iron, apart from a high content of calcium and magnesium. It is low in saturated fat or cholesterol, which makes it excellent food stuff. As it is, tofu is used in a variety of ways and has been experienced with in a number of ways. Palak tofu is one such experiment. It is a tasty dish which carries the goodness of tofu. So, here I am sharing this wonderful recipe with you.

Ingredients

» 1 lb firm tofu, drained, cubed
» 1/4 cup soy sauce
» 1 oil for deep-frying
» 2 tbsp ghee
» 2 1/2 lb frozen, chopped spinach
» 6 cup fresh tomatoes, cubed
» 2 tsp curry powder
» 2 tsp asafetida
» 1 1/2 tsp ground cumin
» 1 tsp ground coriander
» 3/4 tsp cayenne pepper
» 1/2 tsp black pepper
» 1/2 tsp cinnamon
» 1/4 tsp allspice
» 1/4 tsp cloves
» 2 tbsp soy sauce
Preparation

1.Soak the tofu in the soy sauce for some time.
2.Now, heat the oil to 350 degrees. While this is done, remove the cubes from soy sauce and drain it of the soy sauce. Now fry the tofu cubes in heated oil and cook till browned and a little crisp on the outside. Set them aside. Leftover soy sauce can be kept and used later.
3.Now, take a pan and add ghee to it. Now, toss in the spinach and the tomatoes into it. Cover the pan and cook it on medium flame 10 minutes. Now, stir the contents and mix them properly.
4.Now, take another pan and heat the ghee or vegetable oil. Add the cumin, coriander, black pepper, ground coriander, cinnamon, cloves, allspice, asafetida, curry powder and cayenne pepper; and cook till the spices appear to be browned. After this, add in it the spinach and tomato mix to it, along with some soy sauce and mix thoroughly.
5.Now, add cooked tofu cubes to it and cook it for some time.
Your Palak Tofu is ready to serve. You can garnish it with coriander leaves and grated nuts. It is a nice way to treat your guests.