| Jyoti Mahapatra |
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| Sept 30, 2009 at 12:46 PM |
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| #1 |
Hi,
Can u please guide me with some paneer recipes.
Thank you
Jyoti
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| | | Sibani |
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| #2 |
Hi Jyoti,
Following are some of the paneer recipes.
Butter Kaju Paneer
Ingredients:
• 2 Cups butter
• 1 Cup grated paneer
• 1 Cup Onion paste
• 2 tsp Ginger garlic paste
• 1/2 Cup tomato puree
• 3 Split green thai chilies
• 1 Cup bread crumbs (as a thickening agent)
• 3 tsp Sour cream
• 3 tsp Kajoo-chironjee paste
• 20 split Kajoo
• 10 Makhana (soaked in hot water)
•
• Spices:
•
• 2 Big Elaichi (powdered)
• 5 Small Elaichi (powdered)
• 1 tsp Garam masala powder
• 1 tsp Turmeric powder
• 1/2 tsp Coriander powder
• 1/2 tsp Chilli powder
• 1/2 tsp Jeera
• Pinch of Nutmeg, Mace, Sugar
• Salt to taste
How to make Butter Kaju Paneer:
• Lightly brown the split kajoo in butter and keep aside.
• In a heavy bottomed pan, pour butter and crackle elaichi (big), jeera, chilies; then add onion paste, cook till brown in medium flame.
• Add ginger-garlic paste and tomato puree.
• Now add rest of the spices and sugar (except the small elaichi) cook on high flame till the oil leaves the masala.
• Finally add bread crumbs, grated paneer and kajoo-chironjee paste and fry.
• Turn it to medium flame, add water and cover the pan with lid, cook for 10 min.
• Sprinkle makhana and split kajoos.
• Butter Kaju Paneer is ready.
Cheese Pudding
Ingredients:
• 1 cup Cottage Cheese (grated)
• ½ cup Sugar
• ½ cup Pistachios (chopped)
• 4 tbsp Cornflour
• 2 cup Water
• 3-5 drops Vanilla Essence
How to make Cheese Pudding:
• Dissolve sugar in water to make syrup.
• Add cottage cheese (paneer) to the syrup and keep it for cooking for a few minutes.
• Dilute the cornflour and add it to the syrup.
• Cook the mixture till it becomes thick.
• Now add vanilla essence to it.
• Remove it from the flame.
• Garnish the pudding with chopped pistachios.
• Keep it for freezing.
• Cheese Pudding is ready to serve.
Frozen Paneer Masala
Ingredients:
• 1 pkg Frozen fried paneer
• 1 tsp Garlic paste
• 1 Chopped onion
• 4 tsp Coriander powder
• 1 tsp Salt
• 2 tbsp Oil
• 4 Stems coriander leaves
• 1 tsp Ginger paste
• 4 tsp Masala powder
• 2 tsp Chilly powder
• 1 Chopped tomato
How to make Frozen Paneer Masala:
• Taking a microwave, defrost frozen fried paneer. Now add oil in a pan and heat it.
• Add garlic paste and ginger and stir, till it turns into brown.
• Now add onions and stir, till onions become translucent.
• Mix masala powder and coriander powder and stir.
• Then add one or two tomatoes with chilly powder and stir well.
• Pour water, as much you required with salt and stir, till masala blends well in water.
• Add paneer, cover the pan and cook on a medium flame for some time.
• Now garnish it with coriander leaves.
Kadhai Paneer
Ingredients:
• 250 gms Paneer
• 4 Onion
• 4 Tomato
• 4 Cloves
• 3 Capsicum
• 1 Inch piece ginger
• 1 tsp Red chili powder
• 2 Bay leaf
• 4 tbsp Clarified butter
• 1 Piece of cinnamon
• Little orange color
How to make Karahi Paneer:
• Chop paneer and capsicum into pieces.
• Grind together tomato, red chili powder, orange color, onion, ginger and salt.
• Mince cinnamom and cloves.
• Heat butter in a pan and add cloves, bay leaf and cinnamon.
• Then add tomato, onion and ginger paste.
• Cook on medium flame till ghee starts separating.
• Add chopped capsicum and paneer pieces.
• Reduce the flame and cook till the capsicum is well done.
• Remove from the fire.
• Serve hot with nan.
Navratan Pulao
Ingredients:
• 1/2 kg Rice
• 50g Peas
• 50g Cherries
• 50g Pineapple
• 60g Carrots
• 25g Cashew nuts
• 50g Paneer
• 50 Cauliflower
• 20g Raisins
• 150g Curd
• 10g Garam masala
• 1/2 tsp Turmeric
• 75g Ghee or butter
• 1 Lemon
• 1 Small bunch mint leaves
• 15g Green chilies
• 75g Onions
• 1 tsp Chili powder
• 1 Small bunch cilantro
• 25g Ginger-garlic paste
• Salt to taste
How to make Navratan Pulao:
• Wash and soak the rice in water for 30 minutes.
• Mix paneer and chopped carrots and fry the mixture in oil for few minutes.
• Take another pan with ghee and fry onions till they become golden brown.
• Now mix vegetables, green chilies, mint leaves, ginger-garlic paste, paneer and dry fruits. Fry it for 5 to 6 minutes.
• Add chili powder, curd, garam masala, turmeric and salt. Again fry it and then remove from the flame and leave aside.
• Take boiling water in a separate vessel and add washed rice to it. Cook until the rice gets half cooked.
• Now mix the prepared curry to the half cooked rice and mix well. Cook the mixture on steam until the rice is well done.
• Squeeze the lemon juice on dish. Garnish with cherries.
• Navratan Pulao is ready to serve.
Paneer Capsicum Masala
Ingredients:
• 1/4 kg Paneer
• 1/4 kg Capsicum
• 2 Big onions
• 3 Big tomatoes (pureed)
• 1 tbsp ginger - garlic paste
• 1 tsp Jeera
• 2 tsp Red chili powder
• 1 tsp Haldi powder
• 2 tsp Coriander powder
• 1 tsp Garam masala
• 1 Cup milk
• 1/2 Cup cream
How to make Paneer Capsicum Masala:
• Grate the onions. Cube the paneer. Slice the capsicums.
• In a kadai heat oil, and add jeera. When it splutters, add the grated onions and fry till pink.
• Add the ginger- garlic paste and fry for some more time.
• Add the sliced capsicum and fry for 2 minutes. Add all the powder masala and fry.
• Add the pureed tomatoes and salt. Let it cook.
• Lastly add the paneer pieces and let it cook in the masala.
• Finally add the milk and the cream. Cook for 5 minutes.
• Garnish with coriander leaves.
• Paneer Capsicum Masala is ready.
Paneer Korma
Ingredients:
• 200 gm Fresh paneer
• 1 Medium onion
• 1 Medium tomato
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1 tbsp Magaj
• 1 tbsp Poppy seeds
• 1 tbsp Coconut powder
• Salt to taste
• 1 tsp Red chili powder
• 4-5 Black pepper
• 3-4 Cloves
• 2 tsp Garam Masala Powder
• 1 tsp Turmeric Powder
• 1 tsp Coriander powder
• 4 tbsp Cream
• 8-10 tbsp Vegetable oil
How to make Paneer Korma:
• Heat oil in a pan for about 1- 2 minutes.
• Cut paneer into small cubes. Fry on medium heat till slightly brown. Turn pieces while frying.
• Keep the paneer cubes aside.
• Next fry cloves and black pepper in the remaining oil. Add finely chopped onion, coconut powder, paste of poppy seeds and magaj to it. Continuously fry till the mixture starts separating from oil.
• Add ginger garlic paste and heat for 2-3 minutes.
• Add salt, red chili powder, turmeric powder, coriander powder, garam masala and fry it for approximately 1-2 minutes more.
• Add finely chopped tomato to it. Cook it till the mixture thickens.
• Then add some water to make thick gravy.
• Bring the gravy to boil and then cook for 4-5 minutes.
• Add paneer pieces and heat for 3-4 minutes.
• Garnish with cream and finely chopped coriander leaves.
• Paneer Korma is ready.
Paneer Shashilk
Ingredients:
• 250 gm Paneer
• 2 Onions (Sliced)
• 1 Capsicum (Sliced)
• 1/2 Cup tomato puree
• 2 tbsp Ghee
• 1/2 Cup fresh Cream
• 1/2 tsp Garam Masala
• Salt to taste
• 1 tsp Red chili powder
• 1/2 tsp Sugar (optional)
How to make Paneer Shashlik:
• Heat ghee in a pan, add onions and capsicum.
• Cook for two minutes.
• Then add tomato puree, fresh cream, salt, garam masala and red chili powder.
• Cook for one minute.
• Cut paneer into cubes and add to the masala. Mix well.
• You can add ½ tsp sugar if you want sweet and sour taste.
• Cook again for two minutes.
• Paneer Shashlik is ready.
Paneer Tikka
Ingredients:
• 1/2 kg Paneer, cubed into 3 cm pieces
• 200 gms Plain yogurt
• 2 tsp Garlic paste
• 1 Lemon
• 1 Onion, sliced
• 2 tsp Ginger paste
• 1 tsp Chaat masala powder
• 2 tsp Tandoori masala
• 1 tsp Black pepper
• Salt to taste
• Few drops of red food color
• Cooking oil for brushing
How to make Paneer Tikka:
• Mix together all ingredients except the ingredients for garnishing.
• Leave it aside for half an hour.
• Preheat oven to 350 degree F. Keep the paneer in a drip pan and bake for about 10 minutes.
• Remove and brush the paneer with oil and again bake for 10 minutes.
• Garnish with onion rings and lemon.
• Ready to serve.
Raj Bhog
Ingredients:
• 200 gms Cottage cheese
• 1/2 kg Sugar
• 1/2 tsp Saffron (soaked in milk)
• 2 tbsp Cashew nuts
• 2 tbsp Almonds
• Yellow colour
• 2 tbsp Cardamom powder
How to make Raj Bhog:
• Mix cashew nuts, almonds, pistachios and cardamom powder.
• Blend it well in mixie to make a powdered mixture.
• Add saffron milk and make a paste.
• Make small balls from this nut paste.
• Cut cheese into two parts
• Add saffron and colour to one part and keep the other part white.
• Make small balls from both the parts.
• Place a nut ball inside the white cheese balls.
• Cover this with coloured cheese balls.
• Prepare sugar syrup.
• Boil the cheese balls in syrup over medium flame.
• Cook it for more 20 minutes.
• Keep it for cooling.
• Serve with sugar syrup.
Creamy Dip
Ingredients:
• 1 Teacup fresh curd
• 1 Teacup paneer
• 2 tsp Onion
• 2 tsp Capsicum
• 2 Pinches chilli powder
• 1/2 tsp Salt
• Carrot sticks
• Crackers
• Cucumber sticks
How to make Creamy Dip:
• Mix onion, capsicum, curd, paneer, chilli powder and salt.
• Keep it in refrigerator to chill properly.
• Cream dip is ready.
• Serve with cucumber sticks, carrot sticks and crackers.
Haryali Paneer Tikka
Ingredients:
• 400 gm Paneer
• 1 Cup Curd
• 2 Bunch corianders
• 1 Bunch Mint
• 4 to 6 Green chilies
• 30 gm Garlic
• 1tsp Ginger paste
• 1tsp Garam masala powder
• 1 tsp Chat masala
• Salt to taste
• 2 tbsp Oil
• Juice of two lemons
How to make Hariyali Paneer Tikka:
• Put coriander leaves, mint leaves, green chilies, garlic, ginger paste & lemon juice in a mixer & grind it to a paste.
• Cut Paneer in big slices.
• To the grinned mixture add curd, salt, garam masala powder, chat masala powder. Marinate Paneer in this mixture for half an hour.
• You can cook it in a tandoor, or put little oil in a pan & cook it on high flame or heat oven to maximum heat & cook for ten minutes.
• Garnish with onion rings & serve hot.
• Hariyali Paneer Tikka is ready.
Paneer Butter Masala
Ingredients:
• 250 gm Paneer
• 2 Onions (blanched and pureed)
• 2tbsp Butter
• 3 tbsp Tomato puree
• 1 tsp Ginger garlic paste
• 2 tbsp Cashew nut paste
• 2 tbsp Kashmiri chili powder
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 1 Cup Fresh cream
How to make Paneer Butter Masala:
• Cut Paneer in cubes and fry. Soak them in warm water so that they become soft.
• Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste)
• Add Ginger garlic paste to the brown paste mixture and sauté for sometime.
• Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime.
• Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
• Finally garnish it with fresh cream.
• Paneer Butter Masala is ready.
Paneer Makhanwala
Ingredients:
• 250 gm Paneer
• 200 gm Fresh Cream
• 200 gm Tomato Puree
• 2-3 tbsp Butter
• 2 tbsp dried Fenugreek Leaves (Kasuri Methi)
• 1/2 tsp Red chili powder
• 1/2 tsp Garam Masala Powder
• 2-3 Green chilis
• As per taste Salt
How to make Paneer Makhanwala:
• Melt the butter in a pan, add slit green chilies, tomato puree, kasuri methi, salt, red chili 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 Makhanwala is ready.
Paneer Peshawari
Ingredients:
• 1 Cup Paneer cubes
• 2 Onions – 1 finely chopped; 1 thinly sliced
• 3 Tomatoes – 1 1/2 finely chopped; remaining thinly sliced
• 2 Bell peppers – green, red, yellow thinly sliced
• 1 tsp Cumin seeds
• 1/2 tbsp Cumin powder
• 1/2 tbsp Coriander powder
• 1 tsp Garam masala powder
• 1/2 tsp Turmeric powder
• 2 tsp Ginger garlic paste
• 1 tsp Kasthuri methi leaves
• 3 tbsp Oil
• 2 tbsp Butter
• 1/2 cup Fresh cream
• 3 tbsp Cashew nut paste
• Salt to taste
• Water as required
How to make Paneer Peshawari:
• Soak a handful of cashew nuts in warm water for a few hours.
• Grind to a fine paste and keep aside.
• Heat oil in a pan. Add the cumin seeds and when it begins to splutter add the finely chopped onions.
• Fry till onions are soft and light brown.
• Add the chopped tomatoes, cumin powder, coriander powder, garam masala and turmeric powder.
• Mix well and sauté till oil floats on top around 8-10 minutes.
• Now add the sliced onions, tomatoes and bell peppers.
• Add about a cup of water and cook on medium. Let the veggies cook and come to a boil. Stir in the paneer cubes, cashew paste, cream and the kasthuri methi. Add salt to taste.
• Paneer Peshawari is ready.
Paneer Stuffed Tomatoes
Ingredients:
• 5-6 medium size Tomatoes
• 150gm Paneer grated or mashed
• 1 Onion finely chopped
• Finely chopped Coriander leaves
• 2 Green chilies (finely chopped)
• Red chili powder to taste.
• Gram Masala to taste
• 1/2 tsp Turmeric powder
• 1 tbsp Grated cheese
• 1 tbsp Oil
• Salt
How to make Paneer Stuffed Tomatoes:
• Wash the tomatoes and set dry.
• Cut the top of tomato like a cap. Gently scoop out the centers. Keep aside the scooped portion and chop the cut tops.
• Heat oil in a kadhai add chopped onions and green chilies till tender.
• Now add the pulp of chopped tomatoes and fry for a minute and all dry masalas and fry for a minute more.
• Add Paneer, mix well and cook for a minute.
• Fill tomatoes with the mixture.
• Top with grated cheese and chopped coriander.
• Place tomatoes in a cooker container.
• Put little butter and pressure cook for one whistle. (You can also bake it in a hot oven at 200 degree C for 20 minutes).
• Paneer Stuffed Tomatoes is ready.
Paneer Tikki
Ingredients:
• For the filling:
• 1/2 Cup Channa dal (soaked for 2 hrs and coarsely ground)
• 500g Paneer
• 5 Red chilis
• 2 tsp Chaat masala
• 1 piece Ginger
• 6 Green Chilis
For the tikki:
• 4 Potatoes (boiled)
• 1 tsp Corn flour
How to make Paneer Tikki:
• Heat oil in pan. Add ginger and green chilies and fry for minute.
• Now add channa dal, salt, red chili and chat masala.
• Fry till dal is done well.
• Add the paneer and mix well.
• Now take one and half table spoon of potatoes in the palm and flatten it, stuff with 1/2 teaspoon of filling into it.
• Make it into the shape of tikkis and toss it on corn flour and shallow fry it till crisp and brown.
• Serve with Green Chutney.
• Paneer Tikki is ready.
Shahi Paneer
Ingredients:
• 200 gms Cheese
• 2 Onions
• 3-4 Pieces garlic
• 2 Green chillies
• 1 Inch ginger
• 3/4 tsp Turmeric Powder
• 1 tsp Garam masala powder
• 3-4 tbsp Cream
• 1/4 Cup dry fruits
• 1/2 tsp White pepper powder
• 1 tsp Red chilli powder
• 8-10 tbsp Vegetable oil
• 1/2 Cup milk
• Salt to taste
How to make Shahi Paneer:
• Pour oil in a frying pan.
• Cut cheese into small pieces. Fry them on a medium flame until light brown. Occasionally turn the cubes while frying.
• Seethe dry fruits in a tbsp of oil.
• Make a fine paste by grinding onion, garlic, ginger and green chilli in a blender.
• Fry this mixture in the remaining oil. Fry till it turns golden brown.
• Add white pepper, turmeric powder, red chilli powder, garam masala and salt. Saute the mixture again for about 1 to 2 minutes.
• Pour milk to make the gravy. Heat until the gravy boils. Cook on a low flame until the gravy turns thick.
• Put few roasted dry fruits in the gravy while cooking.
• Now add paneer cubes and 1 tbsp cream. Heat for about 5 minutes.
• Shahi paneer is ready. Garnish dry fruits and cream.
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