MY TASTE OF PANEER !!!

Kaaju Paneer Masala

1. Fry 150 gms  Paneer till golden.
2. Remove, add in the same oil fry 1/2 cup kajus and keep aside.
3. Deep fry 3 sliced onions till brown.
4. Cool and grind into a paste.
5. Boil 3 chopped tomatoes, 3 flakes chopped garlic, 1" piece chopped ginger with 1 cup water, till tomatoes are soft.
6. Cool and then puree.
7. Soak 3 tsp watermelon seeds and 1 tsp khus khus for 1 min. Grind to paste.
8. Heat 2 tbsp oil and fry onion paste till brown.
9. Add 1/2 tsp chilli powder and khus-khus paste and mix.
10. Add tomato puree and cook till oil separates.
11. Add 1/2 cup milk gradually, stirring constantly, and cook for 3-4 mins.
12. Add 1/2 tsp garam masala and salt.
13. Add enough hot water to get a thick gravy.
14. Boil and then simmer for 10-12 mins.
15. Add paneer and kaju.
16. Boil once more, simmer for 5-mins till paneer is heated through the serve.

Karahi  paneer

Ingredients:

• Paneer - 1 packet cubed [It comes to 1 cup approximately]
• Capsicum - 1 chopped
• Onion - 1 chopped finely
• Jeera - 1 tsp
• Red chilli powder - 1 tsp
• Turmeric powder - a pinch
• Garam masala powder - 1 tsp
• Ginger garlic paste - 1 tbsp
• Kasuri methi / dried fenugreek leaves - 1 tbsp
• Oil - 2 tsp
• Red Chillies - 1
• Coriander leaves - to garnish
• Salt to taste

For grinding:

• Tomatoes - 2
• Coriander seeds - 1.5 tsp
• Red Chillies - 1

Method:

1. Dry roast coriander seeds and red chillies one by one seperately and grind it with tomato to a fine paste.


2. Heat half a tsp of oil, add cubed paneer and toast it for 2mins. Dont let it brown then transfer the toasted paneer in hot water for 5mins, drain and keep aside


3. Heat remaining oil in a kadai, add jeera allow it to crackle then add red chillies and fry for a minute. Add onions, ginger garlic paste and saute till raw smell leaves and onions turn slightly browned.


4. Then add the ground tomato paste and fry for 3-4mins till raw smell leaves. Sprinkle little water if its very thick. Then add the chilli, turmeric and garam masala powder, mix well and fry for few mins.


5. Next add the capsicum and some chopped tomatoes and saute till its cooked but retain its crunchiness dont let it become soft.


6. Add kasoori methi and salt to taste. Finally add the cubed paneer and mix gently until well combined. Simmer for 3 mins so that the paneer get nicely blended with the gravy. Switch off , Garnish with coriander leaves and serve hot with rotis/chapatis.

PANEER KORHMA

Ingredients

• Paneer (cut in large cubes or squares) 500 gm
• Bay leaf one
• Cinnamon one inch long 1 stick
• Green cardamoms 4-5 
• Cloves two 
• Turmeric (pounded coarsely) ½ inch piece
• Fresh ginger (pounded coarsely) 1 inch piece
• Yellow mirch powder 1tsp
• Garlic cloves (crushed) 2-3
• Onion (large-sized, sliced finely or grated) one
• Curds (hung to drain water) 100 ml
• Salt to taste

Method

Heat oil in a thick-bottomed or non-stick pan. When hot add the bay leaf along with cinnamon, cloves and cardamoms. When these change colour add garlic cloves and onion. Stir-fry continuously for about a minute over medium heat sprinkling very little water if required to avoid burning. Now put in the ginger and turmeric. After 30 seconds, add paneer. Sprinkle yellow mirch powder. Reduce heat and slowly stir in the curds in a steady stream stirring continuously to avoid curdling. Cook on simmer for two minutes and serve with rice ,roti or naan .

CHILI PANEER

INGREDIENTS-



200 gms Cottage cheese (paneer)
4 tbsps Cornflour
2 tbsps + to deep fryOil
2 Onion
3-4 cloves Garlic
3-4 Green chillies
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-


Heat sufficient oil in a wok or karahi , 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 with toothpicks and chutney.
Vegetable stock- (recipe)

Ingredients:
Onion, large, chopped in small pieces	1
Potato, large, chopped in small pieces	1
Cabbage, chopped	1/2 cup
Carrot, cut into small pieces	1
French beans, cut into small pieces	4-5
Garlic, crushed	1/2 tsp.
Ginger, crushed	1/2 tsp.
Salt	1/2 tsp.

Method:
1.	Put all ingredients in a pan. Add 8 cups of water. Bring it to boil and then allow to simmer.
2.	Leave it on low heat for about 15-20 mins. You may add a little water if the stock quantity becomes too low.
3.	Strain the mix so that only clear vegetable stock remains.

MATAR PANEER

INGREDIENTS-

1 Cup Paneer cubed

2 cups muttar (green peas)

1 tomato

1 onion

2 green chillies

1/2 tsp. salt

1 tbsp cumin seeds  (optional)

a pinch of  Asafoetida( heeng)

1/4 tsp. turmeric powder

1/2 tsp. red chilli powder

1 tsp. coriander powder

1/2 tsp. garam masala

1/4 cup cream of milk

1 Tbl. spoon oil.

Green coriander leavs for garnish

METHOD-

Heat oil in a pan.  Add cumin seeds and let it crackle and a pinch of Asafoetida' . Now add onion ( preferably grated) in it and saute for few minutes.  Add garam masala, salt, chili powder, coriander powder, turmeric powder and let it cook.  When it is light brown and leaves the sides of pan, add tomatoes paste and peas and .add Paneer cubes in it and water.  When it starts boiling, put it in pressure cooker if you want to save your time and wait for 2-3 whistles . Then add cream and remove from the heat.  Garnish it with coriander leaves and serve it with roti or naan.

 PANEER BHURJI-

INGREDIENTS-

• 1 cup diced paneer cubes
• 1 tea spoon jeera
• 1 tea spoon turmeric powder
• 2 onion (big) finely chopped
• 3 tomatoes chopped
• 7-8 green chillies chopped
• 1 tea spoon garam masala
• 1 cup of oil (for frying paneer cubes)
• Salt to taste
• Corriander leaves chopped
• 
  
• METHOD-
• 1. Heat oil in a pan
  2. Deep fry paneer cubes
  3. Dip the fried paneer cubes in cold water and take out immediately by sqeezing the water
  4. Mash the paneer cubes into coarse by hand
  5. Heat 2 table spoon of oil in a pan
  6. Add jeera, garam masala ,chopped green chillies, chopped onions
  7. Fry till onion turns golden brown .Now add turmeric powder and tomatoes and cook it till oil gets separated from the mixture
  8. Add mashed paneer cubes, salt and saute for a minute
  9. Garnish with corriander leaves
  10. Serve hot with ROTIS

  
  

  
  
• PALAK PANEER-

• INGREDIENTS-

•          Palak (Spinach) - 1 bunch
• • 500 gm:Paneer (cubed and lightly fried)
  • 1 tsp:Finely chopped ginger
  • 1 tsp:Finely chopped garlic
  • 1/2 cup:Onions (grated)
  • 1 cup:Tomatoes (chopped fine)
  • 1 tsp:Cumin seeds
  • 1-2:Bay leaf
  • 1/4 tsp:Garam masala
  • 1/2 tsp:Powdered red pepper
  • 1 tsp:Powdered coriander seeds
  • 2 tsp:Salt
  • 1/4 cup:Oil

METHOD-

1 Heat oil in a fry pan and deep fry panner pieces till golden brown and keep it aside.

2.Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown.Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat.When fat separates, add the salt, garam masala and the red pepper and stir till well mixed.
3. Add the chopped palak (spinach) in a vessel of boiling water and cook for 4 minutes. When cooled blend it in a mixer grinder to a fine paste. Add the fried tomato onion mixture(ABOVE) to this palak paste and grind it to a fine paste.


4. Add oil in a frypan and add the palak puree to it and saute till the mixture leaves oil and add salt to taste. Now add the fried paneer to this mixture added to 1 cup of water and cook till the gravy thickens. Serve hot with tandoori rotis.

PANEER PAKORA-

INGREDIENTS-

• 250 gms Cheese
• 8 tbsp Gram flour

. half cup of mint chutney
• 2-1/2 tsp Red chilli powder
• 1-1/4 tsp Mango powder
• Water as requirement
• Salt to taste

. mint chutney
• Oil to fry

METHOD-

 Firstly cut the cheese into thick square pieces. Apply mint chutney on one  each of paneer cubes.
•    Sprinkle mango powder and red chilli powder on these pieces.
•    Mix the gram flour, red chilli powder, soda and salt in a bowl.
•    Add some water to the mixture to make it thick batter.
•    Dip each piece of the cheese in this batter and wait for 5 minutes
•    Heat the oil in a frying pan.
•    Now put the pieces of cheese in the heated oil.
•    Fry them till they become golden brown.
•    Serve the Paneer Pakoras with green chutney.

GREEN MINT CHUTNEY ( RECIPE)

INGREDIENTS-

1 bunch fresh mint leaves

1 bunch fresh coriander leaves
2 green chillies
1 tbsp tamarind pulp
Salt To Taste
little water

METHOD-

To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.

Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.

. Wash the mint and coriander  leaves well.

Grind it to a smooth paste with green chillies,  black salt and tamarind juice.

You can add water if the mixture is thick.