PANEER

KADHAI PANEER

Kadhai 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. Serve with nan or aranthas.



PALAK PANEER

Palak Paneer Ingredients:


2 (5 ounce) bags baby spinach,
4 tablespoons ghee or vegetable oil ,
1 large onion ,
1 1/2 teaspoon garlic and ginger paste,
1 green chili, seeded ,
3 tablespoons water ,
1 tablespoon coriander ,
1/2 teaspoon garam masala,
1/2 teaspoon salt to taste,
8 ounces paneer cheese, cut into cubes ,
1/4 cup heavy cream 1 tomato, chopped and seeded, OPTIONAL.


Method:


Cut spinach into shreds and cook in 3 Tbsp. water until tender; remove from heat. In a large skillet melt ghee or vegetable oil on medium high heat. Add enough paneercubes to the hot skillet just to make a single layer in the pan. You do not want to overcrowd the pan. Fry until golden brown on all sides. This will take around 4 or 5 minutes.Remove the paneer and add more to the pan until you have all the cubes fried golden brown. You may want to add more ghee or vegetable oil if necessary. Once all fried, just set aside until you need to add them back to the pan later. Saute onion, garlic ginger paste, and green chili in ghee or vegetable oil, stirring frequentlyjust until the onion gets soft and turns translucent. Add coriander, garam masala, and salt, mixing well and cooking briefly. Reduce heat. Next add the cooked shredded spinach back to the pan. This would be the time to add the chopped and seeded tomato if you want. Add the garam masala and heavy cream to the pan. Add salt to taste. The browned paneer cubes go in next. Be careful when stirring these you don't want tobreak up the pieces. Stir the mixture over low heat until all heated throughout. Mayneed to add more salt to taste.


CHILLI PANEER

Chilli Paneer Ingredients:

200 gms Cottage cheese (paneer) ,
4 tbsps Cornflour ,
2 tbsps + to deep fry Oil ,
2 Onions ,
3-4 cloves Garlic ,
3-4 Green chilli ,
1 large Capsicum ,
1/2 cup Vegetable stock,
Salt to taste,
1/2 tsp White pepper powder ,
2 tbsps Soy sauce ,
1/4 tsp Ajinomoto,
1 tbsp Chilli sauce.

Method:

Drain paneer well and cut into diamond shaped medium sized pieces. Heat sufficient oil in a wok, roll the paneer pieces in cornflour and deep fry on medium heat until the edges start to turn brown. Remove, drain and keep aside. Blend remaining cornflour (nearly 1 tablespoon) in quarter cup of water and keep aside. Peel onion and cut into thick slices. Peel and crush garlic. Wash, remove stem and slice green chillies. Wash, halve, deseed and cut capsicum into thick strips. Heat two-tablespoons oil in a wok, add crushed garlic and stir-fry for a minute. Add sliced green chillies, onion and capsicum. Sauté for a couple of minutes. Add fried paneer and stir in the vegetable stock. Add salt, pepper powder, soy sauce, chilli sauce, Ajinomoto and stir well. Stir in the blended cornflour and cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Serve immediately.



PANEER BUTTER MASALA


Paneer Butter Masala Ingredients:

20 cubes Paneer,
1/2 kg Tomatoes (for puree),
3 to 4 tsp Ginger-Garlic paste ,
1/2 bunch Coriander Leaves,
2 tsp Dhaniya Powder ,
7 medium size Onions ,
1 tsp Garam Masala ,
2 tsp Chilli powder,
1/2 cup Cream,
1 tsp Red Colour Powder,
3 to 4 tsp Ghee Oil ,
Salt to taste.


Method:


Saute paneer in ghee till golden brown and immediately dip the cubes in hot water so that they'll be soft. saute onions in oil until they turn golden brown and add the chilli powder, garam masala and ginger garlic paste. Add dhaniya powder in the gravy 2 times in the ratio 1:1. Now add the tomato puree to the gravy and allow it to boil. Now add the paneer cubes to the masala, sprinkle the food colour and allow it to boil for 5 more mins. Add the coriander leaves after switching the gas and decorate it with fresh cream.


ACHARI PANEER

Achari Paneer Ingredients:


250gms Paneer / Cottage Cheese,
2tsp Oil,
1tsp Mustard Seeds,
1tsp Methi Seeds,
1tsp Jeera,
1tsp Kalonji /Onion Seeds,
1tsp Turmeric Powder,
1tbsp Maida,
1 Cup Curds,
1tsp Saunf / Aniseed,
2 Onions, Chopped,
2tbsp Coriander Leaves, Chopped.

Method:

Mix Madia and Curds and keep aside. Heat Oil, add Saunf, Mustard Seeds, Methi Seeds, Jeera and Kalonji.When they start spluttering add Onions and stir. Add the Maida mixture and mix well. Let it cook for 2 to 3 minutes. Keep stirring.Add Turmeric and Salt. Now, add Paneer and mix well. Serve garnished with Coriander Leaves.



MATAR PANEER


Matar Paneer Ingredients:


1 onion, chopped,
1 " piece of ginger, juliend,
4 tbsp oil,
1 tsp red chilli powder,
paneer,
1 tbsp dhaniya(coriander)powder,
1/4 tsp turmeric powder,
3 tomatoes, finely chopped,
green chillies,slit and cut into 2" pieces,
1 tsp salt,
2 tbsp curd,
3 cups green peas,
1/2 garam masala powder.


Method:


Grind onion and ginger to paste. Heat oil in a pan. When hot, put in the pieces of paneer in a single layer and fry until light pink from all sides. Remove . Put green chillies and onion paste. Fry until brown and the raw aroma is gone. Add the coriander and turmeric and fry, stirring, for another minute. Now add red chilli powder and saute. Add tomato puree. Stir and fry for another 3 to 4 minutes or until the tomatoe turn brown . Now add curd and 1 1/2 cup water.