Paneer Pakora

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



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 that is heated to 375°.Drain on paper towels and serve immediately.
Serve the paneer pakora with coriander or mint chutney

Paneer Makhani

250 gms Paneer
200 gms Fresh Cream
200 gms Tomato Puree
2-3 tblsp Butter
2 tblsp Fenugreek leaves (dried kasuri methi)
1/2 tsp Red chilli powder
1/2 tsp Garam masala powder
2-3 Green Chillies
Salt as per taste



Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli 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 Tikka

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

for the marinade:
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



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
Serve tandoori paneer tikka hot with green chutney.u can also cook on skewers and grill.

Paner bhurji

200 gms Paneer
1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt


Chop the onions, tomatoes and chillies finely.Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.Add the chillies and tomatoes and fry till they are soft and pulpy.Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.Add grated paneer and fry for 5 minutes till the paneer blends into the masala.Garnish with chopped coriander and serve hot.

Shahi Paneer

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

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.

Palak Paneer

100gms Paneer
2 Onions finely chopped
1 tspGinger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
1 tsp garam masala powder
1 tspRed chili powder
1 tsp cumin powder
Salt To Taste



Clean and wash palak (spinach) nicely.Boil the spinach in water and cool it.Now mash it in a mixer into smooth paste. Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute. Add onions and fry till golden brown.Add all spices except red chili powder.Now add the spinach paste and little water if needed and cook for 4-5 minutes.Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).Add Paneer pieces to the gravy and cook until done.
Just before serving, heat pure ghee in a small pan.Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.

Chillie Paneer

250 gms Paneer
2 tsp Salt
1 Egg
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


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.

Bahar-e-Dilkash

250 gm paneer
350 gm mango
250 gm pineapple

30 ml ginger juice
30 ml lime juice
25 ml honey
60 ml oil
A pinch of crushed pepper
Salt to taste
Ginger juliennes

Chop up the paneer, peeled mango and pineapple into
cubes. Put into a bowl and refrigerate. Mix the
dressing ingredients, except for the oil, thoroughly.
Then, pour the oil in a gentle stream, whisking
simultaneously until it completely blends in. Toss
the salad with the dressing.
Serve in a bowl, garnished with ginger juliennes.

paneer butter masala

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


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.

paneer makhanwala

paneer 250 gm

1 large onion, minced

tomato puree200 gm

fresh cream100 gm

butter2 tbsp

dried fenugreek leaves or kasoori methi 2 tbsp

red chilly powder 1/2 tsp

garam masala powder1/2 tsp

chopped coriander leaves 1tsp

sugar 1 tsp

Salt to taste

Method

In a saucepan, add three cups of water. Turn off the

heat once the water gets hot. Add paneer pieces in

this water and keep aside. (Soaking in hot water

makes the paneer soft.) Melt butter in a pan. Add

tomato puree and minced onion. Saute till oil

separates from this paste. Add kasoorimethi, salt

as per taste, sugar and red chilly powder. Simmer

for four to five minutes. Add cream and garam

masalapowder and cook for two to three minutes.

Drain the water from the paneer. Add the paneer

pieces andcook for a minute. Serve hot, garnished

with coriander.