Kadai Paneer

Adapted from ticklingpaletes.com

Kadai Paneer is a very popular side dish that is usually served with chapathis or rotis.

Ingredients:-

• Paneer Cubes  – 1 cup
• Onion - 2
• Tomato – 3
• Capsicum (Bell pepper) - 2
• Cumin seeds – 1 tsp
• Red chili powder – 1 tsp
• Turmeric powder – 1/8 tsp
• Coriander leaves – 2 tbsp
• Salt – to taste
• Oil or ghee – 2 tbsp

To Roast and Grind:-

• Cinnamon – 1 inch stick
• Cardamom – 2
• Cloves – 2
• Dhaniya Powder - 1 Tbsp
• Red chilies – 2
• Bay leaf – 1

Method:-

1. Chop the Onion and Tomato and keep it Ready.
2. Heat a pan. Add the Items under "To Temper" and dry roast for 2 mins over low flame.
3. Let it cool. Powder it fine and keep aside.
4. Heat a wide pan or wok with oil 
5. Add cumin seeds and when it sizzles, add onions, and sauté over low flame till it turn Golden Brown
6. Add tomato, a pinch of salt and sauté for 3-4 mins till the tomato turns mushy.
7. Add capsicum, red chili powder, turmeric powder, salt, 1/4 cup water and mix well.
8. Close the pan with a lid and cook for 2-3 minutes.
9. Now add the paneer, coriander leaves, ground spice powder, mix well
10. Add about 1/4 cup water, Close the pan with a lid, let it cook for 5-7 minutes over low flame.
11. Kadai Paneer is ready to be served with hot chapathis/rotis

Mutter Paneer Masala

Ingredients:-

• Paneer, cubed(frozen) 1 cup
• Peas, frozen 3/4 cup
• Tomatoes 2 nos.
• Curd 1/4 cup
• Green chillies 3 nos.
• Ginger garlic paste 1 tsp
• Red chilli powder 1/2 tsp
• Dhaniya powder 1 tsp
• Turmeric powder 1/4 tsp
• Garam masala powder 1/2 tsp
• Coriander leaves For garnishing
• Lemon juice 1 tsp
• Oil / Ghee 2 tblsp
• Salt As needed

To Fry and grind to paste:

• Onion,sliced 2 nos.
• Cinnamon 1 inch
• Elachi/cardamom 1 no.
• cloves 1 no.
• Jeera/cumin seeds 1 tsp
• Pepper 10 nos
• Oil 1 tsp

Method:

Heat a pan with oil and add the cinnamon,elachi,cloves,pepper and lastly jeera,after jeera splutters,add onion and fry till golden brown. Add the chilli,coriander and turmeric powder .

Just give it a fry,take care not to burn it.Let it cool and grind it along with little water to a smooth paste.

Cook the peas for 2-3 minutes in high in a safe bowl. Stir in between for even cooking. Set aside.

Boil water and add the frozen paneer,switch off the flame and keep covered till use. If you want you can shallow fry the paneer cubes until golden brown and again keep it immersed in hot water. Keeping immersed in hot water helps the paneer to stay soft.

Again heat the oil in the pan and add the green chillies and the ginger garlic paste,fry for a minute,then add the ground paste. Fry for a minute or two.

Add the chopped tomatoes and required salt. Fry till oil oozes out (4-5 minutes) in medium flame.

Add the cooked peas. Add the well beaten curd and mix well.

Add the paneer cubes and required water(1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder.

Lastly garnish with the coriander leaves and add the lemon juice after you put off the stove. Mix well. Serve with roti or Naan.

Notes:-

Do not over fry the masala powders which will turn the gravy bitter.

Adding lemon juice is very important,so donot skip it,otherwise you have to compromise on the taste!

PANEER BHURJI

Ingredients:-

• Paneer cubes 2 cups
• Onion 2
• Capsicum 1
• Red chilli powder/ pepper powder 1/2 tsp
• Garam masala powder 1/2 tsp
• Dhaniya/ coriander seeds powder 1 tsp
• Lemon juice 1 tsp
• Milk 2 tblsp
• Ginger, finely chopped 1 tblsp
• Green chillies 2
• Coriander leaves, finely chopped 2 tblsp
• Jeera 1 tsp
• Oil 1 tblsp

Method:-

If you are using frozen paneer, either thaw it until room temperature or boil water and keep immersed for 10 minutes. Drain the water completely and crumble it in a mixer(just add in two batches and give it a run)

Heat a pan with oil and splutter jeera, add finely chopped ginger and green chillies, followed by finely chopped onion. Fry till transparent and add the chopped capsicum.2-tadka,fry-onion,capsicum

Fry for a minute without changing its crispiness and add coriander leaves, all the powders and give it a quick stir without burning them. Add milk, salt and cook for 2 minutes until the milk evaporates. 3-add-masala,milk,fry

Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry and add the lemon juice and mix well. 4-add-panner,fry until dry

Paneer Fingers

This is a perfect appetizer for any parties..You could make this dish with tofu also..In the marination of the paneer you could add some lemon juice and tomato ketchup also..The paneer in this dish is crispy outside and soft inside...

Ingredients:

Paneer-1 packet sliced lengthwise
Red chilli powder-1 tsp
Salt to taste
Cornflour-1 tblspn
All purpose flour(Maida)-2 tblspn
Pepper-1/2 tsp
Breadcrumbs-1 cup
Tomato Ketchup for serving
Oil for shallow frying

Method:

In a small bowl add paneer pieces,red chilli powder,salt and mix well.Let it sit for 10 min.

In a separate bowl mix cornflour,maida,salt,pepper with some water to make a paste.

Heat oil for shallow frying...Dip the paneer piece in batter and then in breadcrumbs and place it in a plate.Make every paneer pieces like this.

When the oil is ready fry the paneer pieces in hot oil till golden.Remove and drain it in paper towel.

Serve this with Tomato ketchup.

Panneer Rice

Ingrediants:

Basmati Rice – 1 cup

Water – 1 cup

Paneer / Cottage Cheese – 1 packet cubed

Onion – 1 sliced thinly

Tomatoes – 2 chopped finely

Curd – ½ cup

Tomato Ketchup – 2 tblspn

Ghee – 2 tblspn

Oil- 1 tblspn

Cumin Seeds / Jeerakam – 1 tsp

Salt to taste

For Grinding:

Coriander leaves / Cilantro – 1 cup

Green Chilli – 4

Cinnamon / Pattai – 1 small stick

Cardamom/Yelakai – 4

Cloves / Krambu – 4

Star Anise – 1

Method:

Wash and Soak Basmati Rice for 30 mins. Drain and Set aside.

Take the ingrediants in a blender and make into a fine puree by adding some water. Set this aside.

Heat a tblspn of oil and fry the paneer pieces in that. Remove and Set aside.

Take a Pressure Cooker. Add 2 tblspn oil and heat it up. Throw in cumin seeds and fry well.

Add in onions and cook till golden brown. Season with salt and mix well.

Add in the ground masala and cook till oil separates from it.

Add in tomatoes and cook till mushy.

Add in curd, tomato ketchup and fried paneer pieces and mix well.

Add rice and water and bring everything to a boil.

Cover and simmer for 15- 20 mins or cook for 1 whistle and switch off the flame. Let the pressure go all by itself . Open it and fluff with a fork.

Serve with raita.

Paneer Butter Masala

This is my Hubby's favorite Dish!!! I usually make it and it is in the name of this Dish that we often fight when we are at any restaurants.. he orders this wherever we go!!!!


Ingredients:-

Paneer - 200 gms
Onion - 1 1/2 medium sized ( blanched and pureed)
Tomato puree - 3tbsp
Ginger - Garlic paste - 3/4 tsp
Cashewnut paste - 2tbsp
Red ChilliPowder- 2tsp
Coriander Powder-1 tsp
Turmeric Powder - 3/4 tsp
Garam masala - 1/4tsp
Fresh Cream - 1 cup
Butter - 2tbsp

Method:-


Cut the paneer into cubes and fry them in oil or ghee till they turn light brown in colour.Then soak these paneer cubes in hot water for about 1/2 an hour so as to make them soft. Soak about 1 1/2 tbsp of cashewnuts in water for about 2 hrs and grind them to a paste. This paste makes the gravy rich in taste.Blanch the onion cut into pieces for about 15mts. And puree them.Heat butter in a kadai and add the onion puree and saute till they turn light brown in color. Add Ginger-Garlic paste to the brown paste mixture and saute for sometime.Then add the chillipowder, coriander powder, cashewpaste, tomato puree, turmeric powder, garam masala powder and salt and saute for sometime.Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
Finally garnish it with freshcream.

Chilly Paneer

Ingredients:-

250 gms Paneer
2 tsp Salt
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water

Method:-


Cut the paneer into cubes. Mix together the paneer, 1 tsp salt, egg, corn flour, ginger garlic paste and water to just coat the paneer pieces with the mixture.
Heat oil in a pan and fry the paneer pieces coated with mixture till golden in color.
Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Shahi Paneer

Ingredients:-

200 gms Paneer
2 Medium Onions
1 tsp ginger garlic paste
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
3-4 tbsp Cream
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
1/2 cup Milk
8-10 tbsp Vegetable oil
Salt to taste

Method:-

Heat oil in a kadhai.Cut paneer into small cubes. Fry over medium heat until light brown.Keep aside.Saute the dry fruits in one tablespoon of oil.Grind onion, ginger, garlic, green chilli in a blender and make a fine paste. Fry the mixture in the remaining oil until golden brown and oil starts separating.Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.Garnish shahi paneer with cream and dry fruits and coriander leaves.

Paneer Tikka

Ingredients:-

400 gms Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves

For marination:

1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
1 tsp Red chili Powder

Method:-

Cut Paneer into long 1/2" thick cubes.Cut all vegetables into cubes.Mix all ingredients for marinade and keep aside.Add marinade to the vegetables.Brush the marinade to the paneer and refrigerate it for 3 hours.Heat oil in a kadhai and fry marinated paneer till fully done.Also fry other vegetables.In a plate arrange fried vegetables and then paneer.Garnish with coriander and lemon slices

Paneer Pakoda

Ingredients:-

250 gms Paneer
1 cup (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies
1/2 cup Water
oil to fry

Method:-


Mix besan,salt,green chillies,oil,red chilli powder,water well.Beat well for 4-5 minutes to incorporate air (this will make the batter fluffier).Let batter rest 1/2 hour in a warm place. Cut the paneer into thick cubes.Sprinkle little salt, chilli powder on the cubes. Dip each paneer peice into the batter and deep fry in oil.Drain on paper towels and serve immediately.
Serve the paneer pakora with coriander or mint chutney

Mutter Paneer Paratha

Ingredients:

Making of the stuffing in paratha :

1. Paneer , grated / crumbled – 2 cups
2. Peas (boil till soft ) – 1 cup
3. Onion , chopped finely – 1 small sized
4. Dhaniya powder (Coriander powder) – 1/4 tsp
5. Jeera powder (Cumin powder ) – 1/4 tsp
6.  Kottameer / Coriander leaves – few sprigs
7. Garam Masala – 1/2  tsp
8.  Green chillies , finely chopped or sliced thinly – 2 to 3
9. Salt – as required

Making of the paratha dough :

1.Whole wheat flour/atta – 2 cups
2. salt – as needed
3. Ghee  / butter – 1 tsp  (optional )
4 .water to knead the dough

Method:

Firstly , knead the dough and cover with damp cloth and let it rest for 10 to 15 min.
Meanwhile…mix all the ingredients together mentioned under the ‘stuffing’ . Keep aside.
Pinch a large lemon sized ball of dough and roll to form a 3″ diameter circle.
Place some stuffing in the center and take the edges of the dough upwards and cover the stuffing.  Press it well with your palm and it gets flattened.

Now, dust the surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
Heat a tawa and once its hot, place a paratha and let it cook for 15 to 20 sec. Flip the paratha and let it cook for a few more secs. Drizzle some butter or ghee and roast to a golden shade on both sides.
Serve hot with any curry of your choice or yogurt or raita.