Paneer Lajawab

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Paneer and matar simmered in luscious gravy…. A must try recipe!!!

Ingredients:

200 gm Cottage cheese

50 gm Peas (optional)

2 cardamom pods

1 cinnamon stick

2-3 cloves

1 bay leaf

1 tsp red chilli powder

¼ tsp turmeric powder

½ tsp coriander powder

¼ tsp garam masala

2 tbsp oil

1/2 tsp sugar 

Salt to taste

Hot water, as required

Coriander leaves

Ground to paste

1 large onion

2 large tomatoes

7-8 cashews

1-inch ginger

4-5 cloves garlic

1 green chilli

Method:

• Heat oil in pan; add cinnamon, cardamoms, cloves and bay leaf.
• Add grounded paste and all spices and cook about 7-8 min or till oil separates.
• Add peas and little hot water and cook till peas turn soft.
• Fry cottage cheese cubes in a non-stick pan with little oil or butter.
• Now add cottage cheese cubes to the gravy and cook covered for a min.
• Adjust consistency by adding hot water.
• Garnish with coriander leaves and serve hot.

Achari Paneer Masala

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Soft Paneer cubes simmered in spicy and tangy gravy…. Perfect for weekend menu.

Ingredients:

200 gm cottage cheese (paneer), chopped in cubes

1/2 red capsicum, chopped

1/2 green capsicum, chopped

1/2 tbsp ginger-garlic paste

1/4 tsp mustard seeds

1/2 tsp onion seeds

1/2 tsp fennel seeds

2 dry red chillies

2 bay leaves

3 tbsp oil

3 large tomatoes, pureed

1 medium onion, chopped

1 tsp red chilli powder or to taste

1/2 tsp coriander powder

1/4 tsp cumin powder

1 tsp garam masala powder

Salt to taste

Coriander leaves, finely chopped

Method:

• Heat oil; add chillies and bay leaves. Add mustard, onion and fennel seeds.
• When seeds start crackle, add ginger-garlic paste and saute well.
• Add chopped onions, when they turn pink; add chopped capsicums.
• Cook on low flame till capsicums turn soft and tender.
• Add tomato puree and dry masalas. Stir and cook for 4-5 min or till oil separates.
• Add 1/2 cup hot water and salt and cook until gravy looks thick.
• Mix in the paneer cubes and cook covered for few minutes.
• Garnish with chopped coriander leaves and serve hot with naan or rice.

Cottage Cheese and Spring onion Tarts

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Cottage cheese and Spring onions filled tarts, topped with cheese is simply delicious.

Ingredients:

For the tarts (make 8-10)

1 cup flour

1/2 cup butter

2-3 tbsp ice-cold water or just enough to combine

For the filling:

1 cup spring onion, chopped

100 gm cottage cheese, cut into small cubes

4-5 garlic cloves, chopped

1 cup white sauce

1/2 cup grated cheese

1 tbsp olive oil

Salt & pepper to taste

Method:

For the tarts:

• Preheat oven to 200 deg C.
• Sieve the flour and a pinch salt together. Rub butter into the flour with finger tips till a crumbly mixture.
• Knead lightly with cold water to form dough. Wrap in a cling film and refrigerate for 15-20 min.
• Roll out tart dough into 1/4" thick. Cut into small tarts with cutter or any lid.
• Press into small tart shells and prick them with fork all over. Bake for 10-12 min.
• Once the shells are ready, keep aside to cool.

For the filling:

• Heat oil in a pan, add garlic and saute for a min. Add the spring onions and cook till translucent.
• Add cottage cheese and stir, add white sauce and mix well.
• Add salt and pepper and mix well. Turn off the flame.
• Spoon the filling into the tarts, sprinkle the cheese and bake for 5-7 min. and serve hot.

Matar Paneer

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Lip smacking preparation of matar and paneer into rich and delicious gravy….

Ingredients:

150 gm paneer, chopped
3/4 cup peas
4 tomatoes, roughly chopped
3 onions, sliced
3-4 garlic cloves, crushed
1” piece ginger, chopped
4 tsp melon seeds (magaz)
2 tsp poppy seeds (khus khus)
1 tsp red chilli powder
1 tsp garam masala powder
2 cloves
½ cup milk
2 tbsp oil + 1/2 tbsp butter
Salt to taste
Oil for frying onions & paneer

Method:

• Shallow fry paneer cubes to a golden colour on all sides and keep aside.
• Soak melon & poppy seeds in 1/4 cup water for 10 minutes.
• Deep fry sliced onions to a golden brown colour.
• Cool and grind with soaked melon and poppy seeds to a fine paste with very little water.
• Boil tomatoes, cloves & garlic- ginger with 1 cup water. Keep covered on low flame till the tomatoes turn soft. Cool and grind to a puree.
• Heat oil + butter, add onion and melon paste. Cook till oil separates.
• Add red chilli powder and tomato puree. Cook for 5-7min till oil separates.
• Add milk gradually, stirring continuously for 2 min on low flame.
• Add peas, garam masala and salt and fry for 2-3 min.
• Add enough hot water to get thick gravy, cook covered till peas are done.
• Add the fried paneer cubes. Simmer on low flame for 2-3 min till paneer turn soft.
• Serve hot with naan or chapati.

Cheese Potato Sandwich

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Enjoy breakfast with healthy, yummy and easy to make Cheese Potato Sandwich….

Ingredients:

8 Brown bread slices

4 medium potatoes, boiled & mashed

100 gm cottage cheese (paneer), crumbled

1 cup cheese, grated

1 tsp black pepper powder

1 tbsp parsley, chopped (optional)

1/4 cup capsicum, finely chopped

Salt to taste

Butter or Ghee

Method:

• Mix potatoes, capsicum and paneer in a bowl and microwave for 30 sec on high power.
• Add in parsley, salt and pepper.
• Spread potato mixture on bread slice, add grated cheese and cover with another slice.
• Apply butter on both sides and toast on griddle or in sandwich maker.
• Cut diagonally and serve hot with milkshake or fruit juice.

Paneer in Almond Gravy

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Fresh Paneer cubes indulge in rich and delicious Almond based gravy…..

Ingredients:

1 cup paneer, cut into cubes

1/4 cup tomato puree

1 tsp ginger-garlic paste

1/2 tsp chilli powder

1/4 tsp garam masala

1/4 tsp cumin powder

1/4 tsp coriander powder

1 bay leaf

1 black cardamom

1 tbsp fresh cream

3 tbsp oil

Salt to taste

1/2 tbsp chopped coriander

15 almonds, soaked in warm water

2 whole dry red chillies, soaked

1 medium onion, roughly chopped

Method:

• Remove skin of almonds and grind with red chillies and onions to a smooth paste.
• Heat oil in a pan; add bay leaf and black cardamom.
• Add almond paste, ginger-garlic paste and cook till oil separates.
• Mix in tomato puree, dry spices and cook covered for 4-5 min. (cook with some hot water, if gravy turn dry)
• Add paneer cubes, cream and stir well. Cook for another 1 min.
• Serve hot garnished with chopped coriander leaves.

Tawa fried Paneer Tikka

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Famous Punjabi starter – Cubes of Paneer and vegetables soaked in spice, tangy marinade and then cooked to perfection....

Ingredients:

300 gm Cottage Cheese (Paneer)

1/2 each red-green-yellow bellpeppers

1 onion

For Marinade:

3/4 cup hung curd

A pinch turmeric powder

1 tbsp oil

1 tsp dry mango powder (amchoor)

1/4 tsp black salt

1 tsp chaat masala

1/2 tsp garam masala

Coriander leaves, chopped

1 ½  tbsp ginger-garlic paste

1 tsp red chilli powder

1 tsp kashmiri lal mirch

1/2 lime

1 tsp cumin powder

Salt to taste

Oil for pan frying

Method:

•  Cut paneer, bellpeppers and onion into 1” cubes and keep aside.
• Mix all ingredients for marinade and keep aside.
• Brush the marinade to the paneer and refrigerate for 1 hour.
• Add the left marinade to the vegetables and refrigerate.             
• Arrange paneer and vegetables in skewers.
• Heat oil in a non-stick griddle tawa) and fry marinated paneer and vegetables till golden brown from all sides.
• Garnish with coriander and lemon slices.
• Serve hot paneer tikka with green chutney.

• If using griller, soak wooden skewers in water for an hour.
• Add lime juice just before using marinade.

Paneer Do Pyazaa

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Cottage cheese and Onions cooked in tomato based gravy with aromatic blend of spices.

Ingredients:

100 gms paneer (cottage cheese)

2 large onions

1 large tomato

1/3 cup tomato puree

1/2 tsp ginger-garlic paste

1 green chilli, deseeded and chopped

1 bay leaf

1 green cardamom

1/2 tsp cumin powder

1/2 tsp garam masala

3/4 tsp red chilli powder

1/2 tsp coriander powder

A pinch cinnamon powder

2 tbsp butter

1 tsp oil

1 tbsp fresh cream

Coriander Leaves, finely chopped

Salt to taste

Method:

• Cut paneer into 1" triangle pieces and finely chop one onion and tomato and keep aside.
• Cut another onion in 4 equal parts and open out the layers.
• Heat 1 tsp oil in a pan and cook onion layers till light brown and keep aside.
• Heat butter; add bay leaf, cardamom, chillies and chopped onions and sauté till onions turn brown. 
• Add ginger-garlic paste and saute for a while.
• Add chopped tomato and tomato puree and mix well.
• Add cinnamon powder, cumin powder, red chilli powder, garam masala, salt and coriander powder. 
• Add ¼ cup water, mix well and cook till oil separates.
• Add browned onions layers and paneer and mix well and cook for 2-3 min.
• Finish with cream, mix well and turn off the flame.
• Garnish with coriander leaves and serve hot with any naan/roti.

Kadhai Paneer

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Cottage cheese and Capsicum cooked in spicy and flavorful semi dry gravy…

Ingredients:

200 gm cottage cheese

1 large capsicum

1 large onion, grated

3 tomatoes, finely chopped

2 tsp ginger-garlic paste

1 dried red chilli           

1 tbsp coriander seeds, crushed

1 bay leaf

4 cloves

1-inch piece cinnamon

1 tsp red chili powder

2 tbsp oil + 1 tbsp butter

2 tbsp coriander leaves, chopped

Salt to taste

Method:

• Cut paneer and capsicum into 1-inch squares and keep aside.
• Dry roast cloves, coriander seeds and dry red chilli, crush in mortar or blend. 
• Heat oil +butter in a kadai; add bay leaf, cinnamon and add crushed spices, saute for few seconds. 
• Add onion and add ginger - garlic paste and sauté for a min. 
• Add tomatoes, red chilli powder and cook over medium heat till the oil separates. 
• Add in capsicum, cover and cook till capsicum turn soft. (Use 2-3 tbsp water, if required)
• Add paneer, salt and appox. ¼ cup water and cook covered, over low heat for 5-7 min. 
• Serve hot, garnished with the chopped coriander leaves.

Paneer Lababdar

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Fresh and soft Paneer cubes in rich creamy gravy, topped with butter…

Ingredients:

150 gm cottage cheese (Paneer)

1/2 tsp cumin seeds (jeera)

2 medium onions, chopped

2 large tomato, chopped

1 cup tomato puree

1 tsp chilli powder

1/2 tsp garam masala

1/2 tsp cumin powder

1/4 tsp kasoori methi

3 tbsp gm white butter

2 tbsp oil

50 gm fresh cream

Salt to taste

Method:

• Heat oil + 2 tbsp butter in a pan, saute jeera and chopped onion in the pan until brown. 
• Add chopped tomatoes and stir well. Cook covered till oil separated.
• Pour tomato puree and cook over low flame for 5-10 min. 
• Add the jeera powder, red chilli powder, garam masala, salt and kasoori methi. 
• Add paneer cubes and mix well with the masalas. Let it cook over a low flame for 5 -10 min. 
• Remove from flame. Finally mix in cream and pour the remaining butter. (add less salt if using yellow butter)
• Garnish Paneer Lababdar with chopped coriander and serve hot.

Royal Paneer Curry

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Special Paneer (cottage cheese) curry, flavored with rich tomato gravy, spices and dried fruits.

Ingredients:

250 gm cottage cheese (Paneer)

1/2 cup oil

1/4 cup cashew nuts

1/4 cup raisins

2 medium onions, sliced very thin

1/2 tsp cumin seeds

1 tsp ginger - garlic paste

1/2 tsp turmeric powder

1/2 red chilli powder

1/2 tsp coriander powder

1/2 tsp mace powder

1/2 tsp garam masala powder

1 bay leaf

2 cinnamon sticks

1 cup fresh tomato puree

2 tbsp thick cream

1/2 tsp sugar

Salt to taste

Method:

• Heat oil in a pan, fry nuts for 2 min and then add raisins fry for a min.
• Using a slotted spoon, remove the dried fruits from the oil on absorbent paper.
• Cut cottage cheese into 1” cubes and fry in same oil until golden brown and drain.
• (I skipped this step for not consuming more oilJ)
• Now add the bay leaf, cinnamon, onions and ginger garlic paste and cook for 5-7 min till oil separates.
• Add all dry masalas, covered and cook with little water for 4 -5 min.
• Add tomato puree along with sugar and salt into onion and spice mixture, mix well and cook till raw smell goes.
• Add cottage cheese and ¾ th of dried fruits and mix well.
• Stir in 1 tbsp of the cream into the gravy, dish out into serving bowl.
• Garnish with the reserved dried fruits and the remaining tablespoon of cream.
• Enjoy hot with Naan/Mughlai paranthas.

Cottage Cheese Sandwich

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A very filling, nutritious breakfast recipe can be made up in few minutes only.

Ingredients:

 8 slices fresh bread

1 cup cottage cheese/ paneer, finely chopped/ crumbled

2 tbsp butter

1 tsp cumin seeds

1 large onion chopped very fine

1/4 cup capsicum, chopped

2 green chillies chopped very fine

2 medium tomatoes chopped fine

1/4 tsp turmeric powder

Salt to taste

Butter for bread slices

Method:

• Heat a pan on a medium flame and add the butter to it. Allow to melt and then add the cumin seeds. 
• When they stop spluttering, add the green chillies and onion. Fry till the onion is soft.
• Add the tomatoes, capsicum, turmeric powder and salt to taste. Stir well. Cook for 2 minutes stirring frequently.
• Add the cottage cheese and mix well. Stir fry for 3-4 minutes and then turn off fire. Allow to cool a little and keep aside.
• Spread butter on one bread slice. Now put a generous amount of the prepared cheese mixture on another slice. Spread to cover entire slice. Top with another buttered slice.
• Cook in sandwich toaster till crispy and golden. 
• Serve hot with tomato ketchup or chutney.

Baked Paneer with Spinach

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Deliciously flavored, visually delightful and a perfect dish for your meal times.

Ingredients:

2 cups spinach, steamed, pureed

1/2 tbsp Ghee, melted (or oil)

150 gms Paneer (Cottage cheese) grated/chopped

2 tomatoes, slices

1 tbsp ginger-garlic paste

1/4 tbsp nutmeg

1 tbsp butter

1 cup milk

1 tbsp flour

1/2 tbsp cumin powder

100 gm cheese, grated

Salt and pepper to taste

Method:

• Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 minutes.
• Do not brown. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Remove from flame.
• Now add cheese and all the spices. Blend well and keep aside.

• Preheat oven at 200 ^oC.
• Pour melted ghee in a baking dish.
• Mix ginger-garlic paste to spinach puree and pour this mixture to baking dish.
• Place paneer over it. Spread white sauce evenly over paneer.
• Place paneer slices over it and sprinkle the grated cheese in an even layer.
• Bake for 20 minutes and serve hot with bread loaf or any Indian bread.

Paneer Makhani

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Exotic punjabi cuisine- Paneer cubes in tomato gravy thickened with groung cashews!

Ingredients:

250 gms paneer (cottage cheese)

3 tbsp butter and 2 tbsp oil

3 large tomatoes

1 ½ tsp ginger – garlic paste

1 tsp red chilli powder (use deghi mirch)

1 tsp garam masala powder

1 tsp cumin-coriander powder

1/4 cup cashew paste

1 tsp tomato ketchup

1/2 cup milk

1 tbsp dry fenugreek leaves (kasoori methi)

1/4 cup heavy cream (optional)

Salt to taste

Method:

• Boil roughly chopped tomatoes in 1/2 cup water for 4- 5 minutes until soft.
• Remove from fire and cool. Grind tomatoes along with water to puree.
• In a skillet, add butter and oil and then add ginger – garlic paste.
• When paste starts to change color add the tomato puree and all the spices. Stir well and cook until the raw smell of the puree disappears.
• Add Kasoori methi and tomato ketchup Add cashew paste. Mix well for 2 minutes
• Add water, boil and simmer for 4 -5 minutes.
• Drop in the paneer gently and give it a toss. Cook for another 2-3 minutes for the paneer to absorb the flavors.
• Lower the heat to a simmer. Then add the enough milk to get thick curry, mix gently.
• Mix well.
• Heat on low flame, stirring continuously till just about to boil.
• Add cream, keeping the heat low and stirring continuously. Remove from fire and serve with naan/ Missi Roti

My Special Palak Paneer

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Palak Paneer is a very popular dish in India, and most of the people might have their own recipe, and this is my special way…

Preparation Time: 15-20 minutes

Cooking Time: 15-20 minutes

Servings: 4

Ingredients:

2 big bunch chopped spinach (palak)

200 gm paneer (cottagte cheese) /tofu

2 tbsp oil

2 green chillies, finely chopped

1 medium onion

1/2 tsp ginger garlic paste

2 medium tomatoes

1/4 tsp red chilli powder

1/2 tsp turmeric powder (haldi)

1/4 tsp garam masala

Salt to taste

Oil/Ghee for shallow-frying

Method:

• In a pan, take oil/ghee, and add the paneer/tofu cubes and sauté till golden brown.
• Blanch the spinach, drain, wash with cold water and blend in a mixer to a smooth purée. Keep aside
• Grind together sliced onion, ginger- garlic paste and tomato to a smooth paste.
• Heat little oil in a pan; add the grounded paste and salt, and cook till oil separates.
• Mix in red chilly powder, turmeric powder and garam masala, saute them again for few minutes.
• Now stir in pureed spinach Add little water if needed and simmer for 5 minutes
• Add fried paneer cubes together with the left over ghee to the prepared palak.
• You can also add paneer cubes without frying.
• Mix it well and transfer to a serving bowl. Garnish and serve hot with  naan/chapati.

Kesari Paneer Kofte (Cottage Cheese balls in thick sauce)

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Paneer koftas cooked in thick cashew nut and creamy gravy with saffron touch, enjoy hot with naan/roti.

Ingredients:

For koftas:

2 slices Bread

1 cup Paneer (Cottage Cheese), grated

1 cup Potatoes, boiled

1 tsp Ginger, grated

1 tsp Cashew nut paste

½ tsp Red Chili powder

2-3 tbsp Flour

For curry:

1 large Onion

1 tbsp Ginger, grated

2 Red chilli, broken

2 Bay leaves

1 Cinnamon stick

2 tbsp Cashew nut paste

¼ cup Milk

¼ cup Water

½ cup Fresh cream

Saffron, few strands in 2tbsp milk

½ tsp Garam masala

½ tsp Red Chilli powder

Method:

For koftas:

• Trim sides of bread, dip in water, remove and squeeze.
• Add all above ingredients to bread except flour.
• Make koftas and roll them in flour and deep fry.

For Curry:

• Combine onions, ginger, red chilies and make a paste.
• Heat oil, add bay leaves, cardamoms and add above paste.
• Fry till oil separates. Now add cashew nut paste.
• Mix water and milk and add to gravy, mix well.
• Simmer it, add curd and salt, let gravy thickens.
• Now add saffron, cream, garam masala, chilli powder.
• Again simmer for 2 minutes.
• Add koftas and serve hot with naan.

Paneer Delicacy

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Paneer Delicacy is a rich tomato and onion based gravy cooked with cashew nut paste and butter. Kasoori methi (fenugreek leaves) is also added to enhance the flavour of the curry. Enjoy with any indian bread.

Cooking time: about 20 minutes

Preparation Time: 20 minutes
Serves: 4 persons

Ingredients:

200gm Paneer/Cottage Cheese, cut into 1 inch cubes

¾ cup tomato puree

2 large onions chopped

¼ cup of cashew nut paste

1 tbsp ginger garlic paste

2 tbsp coriander powder

1 tbsp cumin powder

1tsp kashmiri red chilli powder

1 inch Cinnamon

3 Cloves

1 Bay Leaf

1 tbsp Dried Fenugreek Leaves

2 tbsp Oil

1 tsp butter

1cup milk

1tsp garam masala

Salt to taste

Method:

• Heat Oil in a pan, add cinnamon, cloves, bay leaf, add onions & saute till golden brown. Add chili powder, fenugreek leaves and combine. Then add ginger-garlic paste. Saute for 2-3 minutes.
• Now add cashew nut paste & mix properly. Cook till oil separates.
• Add tomato puree and saute it for a min, add coriander -cumin powder and salt.
• Add ½ cups of water & sauté for 5 min. Slowly add milk and let it cook for some time.
• Add the paneer pieces and cook for 2 minutes in a low flame till the gravy becomes thick. Now add butter & garam masala to the gravy.
• Mix well & turn off the gas & Garnish with grated paneer. Serve hot with naan/parantha.