Malai Paneer

Ingredients:

1/2 kg fresh paneer, cubed and out in water
2 onions
1 tsp ginger garlic paste
1 cup thick tomato puree
3 whole red kashmiri lal mirch soaked in water
1/2 tsp garam masala powder
1/2 tsp turmeric
Salt to taste
2 tbsp fresh beaten cream
1/2 cup milk
1 tbsp oil

How to make Malai Paneer:

• Heat oil in a wok and add the ginger garlic paste
• Grind onions and red chilies together and put into the wok.
• Saute till it changes color and add the tomato puree and salt.
• Fry for two minutes and add the rest of the spices.
• Keep stirring till the oil separates and the spices are roasted well.
• Now add the fresh cream and milk and make a thick gravy.
• Finally add the paneer and serve garnished with coriander.

Mughlai paneer recipe

Ingredients

1 tsp. khus khus(poppy seeds)
1 tsp. watermelon seeds
1 cup beaten curd
1 large onion grated
1/2 tsp. garam masala
1/2 tsp. red chill pd
salt to taste
1 cup cream
250 gms paneer
Few coriander leaves for decoration

Method:

Soak poppy seeds & water melon seeds in water & grind it to a fine paste .Sauté grated onion in half table spoon of ghee & fry it till the onion transparent .Add ground paste cook for 2 mins ,gradually add curd ,cook for 7 mins till it turns golden brown and leaves oil .Add garma masala, cream and again cook for few minutes ,add paneer pieces & 1 cup of water for cooking it ,cook till the paneer softens and the gravy thickens .Add coriander leaves & elachi powder before serving .

Handi Paneer

1. Cut 3 onions fine and stir fry till brown.
2. Reduce flame, add 2 piece grated ginger, 1/2 tsp. haldi, 1/2 tsp. chilli powder, 1/2 tsp. garam masala and mix.
3. Add 1 finely chopped tomato, 1 chopped green chilli and 1 tej patta.
4. Cook on low flame for 7-8 mins.
5. Add 1/2 cup beaten curd and cook till dry.
6. Add salt.
7. Add 1/2 cup water and boil.
8. Mix in 200 gms Paneer and 1 tbsp. chopped coriander.
9. Cook till the masala dries and coats the paneer.
10. Add a little freshly ground pepper.
11. Remove from fire and serve.

Paneer Bagh-E-Bahar

Ingredients

• 200 gm paneer / Indian cottage cheese cubes
• 2 cup green bell pepper/ capsicum cubed (around 1-2 inch)
• 2 cup of cubed onions
• 1 green chilies vertically cut and finely chopped
• 1 tsp garlic finely minced
• 2 tbsp of ginger minced
• 1 cup pineapple chopped
• 1 can of tomato puree
• 2 tbsp of tomato ketchup
• Salt to taste
• ½  tsp red chili powder
• 1 tsp sugar
• ¼ cup cashew nut paste
• ½  cup fresh cream 
• 2 tbsp oil

Directions

1. 1. Heat up oil in a non stick kadai and mix in ginger and cook on medium heat.
2. 2. Now when ginger turns light brown add garlic and green chilies and sauté.
3. 3. Whisk Cashew nuts paste and fresh cream.
4. 4. Add onions and bell peppers and cook until little soft and turn brown.
5. 5. Now mix in cashew cream paste and stir very rigorously.
6. 6. Now add tomato puree and ketchup and cook for 5-8 minutes with lid closed.
7. 7. Add salt and red chili pepper. Stir fry it for 5 minutes and mix in sugar.
8. 8. Mix in pineapple and stir till cooked. Low the flame now.
9. 9. Mix in paneer cubes. Stir carefully so that cubes don’t fall apart.
10. 10. Transfer to serving bowl and serve hot with tandoori roti

Paneer In Coconut Gravy

Ingredients:
For gravy:
2 cups coconut milk
2 tbsp. coconut scrapped
1/4 cup paneer
5 green chillies
2" piece ginger
5-6 flakes garlic peeled
1 large onion, quartered
1 tbsp. plain flour
1 tbsp. cornflour
1 tsp. oil
salt to taste

Other ingredients:
100 gms. paneer, cut into fingers
20 french beans,strung and chopped into 1 inch fingers
1 capsicum, deseeded, sliced into vertical strips
1/2 cup green peas, boiled, drained, cooled
1 tbsp. fresh coriander leaves finely chopped
1 stalk curry leaves
1 tbsp. peanuts
1 tbsp. cashews halved
1/4 tsp.each mustard and cumin seeds
2-3 pinches asafoetida
1/4 tsp. salt to taste
3 tbsp. oil
Method

For gravy:

1. Heat 1 tsp. oil, add onions, stirfry till transparent.
2. Add chillies, ginger, garlic, salt, grind to a fine paste.
3. Add paneer, coconut, grind a little more.
4. Add flours to coconut milk, mix till smooth, keep aside.

To proceed:

1. Boil beans till tender, pour cold water, drain, add to peas, keep aside.
2. Heat oil in a large heavy pan.
3. Fry paneer fingers, a few at a time, drain, keep aside.
4. When all are fried, add to veggies, keep aside.
5. Fry peanuts and cashews till light golden, drain.
6. Fry curry leaves, drain, add to cashews, keep aside.
7. Strain oil if it has burnt bits floating in it.
8. Pour oil back into pan, add cumin, mustard seeds, asafoetida, stir.
9. Add ground paste, stir fry for 3-4 minutes.
10. Add 1 cup water, bring to a boil, add paneer and veggies.
11. Add coconut milk mixture, salt,stir continuously, till mixture boils again.
12. Reduce heat, continue to cook till gravy is thick.
13. Pour into serving bowl, stir in coriander leaves just before serving.
14. To garnish: sprinkle fried cashews, peanuts and curry leaves on top.
15. Serve hot with rice, parathas, appams, or chappathis.

Baked Shahi Paneer

Ingredients

Paneer - 250 gm.
Capsicum (finely sliced) - 2
Onions (finely sliced) - 2
Green peas (shelled) - 1 cup
Ginger-chilli paste - 2-3 tsp.
Butter - 2 tbsp.
Milk - 2 cups
Corn flour - 3 tsp.
?Salt to taste

Method

Cut the paneer into rectangle pieces.

Boil the green peas.

Slice the onions and capsicum.

Heat the butter. Stir-fry the onions and capsicums for two minutes. Then add the paneer pieces and green peas. Stir-fry for two-three minutes. Add the chilli-ginger paste. Allow the vegetables to cook.

Keep aside ½ cup milk. Add the remaining milk to the vegetables. Mix the corn flour in the ½ cup milk. When the vegetables and milk boil, add this to the boiling mixture. Stir so that no lumps form. Simmer on a low flame until the mixture thickens. Bake in a hot oven for five minutes. Serve hot with parathas.

Paneer Makhana Curry

Ingredients

• 1/2 cup Cream (Malai)
• 250 gm Paneer (Cottage Cheese)
• 1/2 tsp Garam Masala
• 4 Tomatoes
• 2 cup Milk
• 4 – 5 cloves Garlic
• 2 cup Makhana
• 4 tbsp Ghee
• 1 tsp Red Chilly Powder
• 4 Onions
• 1 ” long piece Ginger
• 1 cup Cashew nut
• 1/2 tsp Dried Pudina Leaves
• 1 tbsp Poppy seeds (Khuskhus)
• 1/4 tsp Turmeric
• Coriander Leaves

Method:

• Soak poppy seeds in ¼ cup of water and keep aside for 1 hr.
• Thereafter, grind the poppy seeds into paste.
• Cut paneer into small cubes and fry the makhane in ghee and keep aside.
• Grind tomato, onion, ginger and garlic into paste.
• Cut cashew nuts into small pieces and chop coriander leaves.
• Now fry the paste in the hot ghee till turns brown.
• Pour the poppy seeds paste into the above mixture and cook for another 2 mins and turn off the gas.
• Add turmeric, cream, salt, red chili pepper, dried pudina, paneer cubes and makhane. Keep aside for half an hour.
• After the prescribed timing put the utensil again on fire and pour in milk.
• Boil it and add 3 cups of water.
• Simmer till the makhane become tender and add cashew nuts and garam masala.
• Cook for I min, serve hot garnished with coriander leaves.