How To Make Paneer
1 litre Milk
11/2tsp vinegar or 1/2tsp lemon juice or citric acid
How to prepare paneer:
Boil the milk in a pan.
When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
If citric acid is being used, dissolve it in 2-tbsp water before adding.
When milk curdles full turn off the gas and keep aside for 5 minutes.
Pour it on to a cotton/muslin cloth and tie it with a tight knot.
When all the water is drained from the paneer shape it into a rectangular block.
Now place the cloth under heavy weight for 2-3 hours before using it.
Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough.
1 litre Milk
11/2tsp vinegar or 1/2tsp lemon juice or citric acid
How to prepare paneer:
Boil the milk in a pan.
When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
If citric acid is being used, dissolve it in 2-tbsp water before adding.
When milk curdles full turn off the gas and keep aside for 5 minutes.
Pour it on to a cotton/muslin cloth and tie it with a tight knot.
When all the water is drained from the paneer shape it into a rectangular block.
Now place the cloth under heavy weight for 2-3 hours before using it.
Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough.
MATTAR PANEER RECIPE
450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer
2 medium onions (chopped)
450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves
Preparation:
Make a paste by grinding together half the onions, the garlic and coriander seeds.
Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
Add the turmeric and the paste mixture and fry until the ghee starts to separate.
Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves
Preparation:
Make a paste by grinding together half the onions, the garlic and coriander seeds.
Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
Add the turmeric and the paste mixture and fry until the ghee starts to separate.
Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.
PALAK PANEER RECIPE
500gms Fresh Palak (Saag)
100gms Paneer How to make paneer
2 Onions grated Ginger, Garlic paste
Ingredients:
For Koftas:
Grated Paneer - 1 cup (I run the fresh paneer cubes in a food processor or you can also grate the paneer)
Boiled and Mashed Potatoes - 1 cup
Boiled and mashed peas and carrots (don't mash the vegetables too much) - 1 cup
Raisins - a few
Chilli Powder - 1/2 tsp
Corriander powder - 1 tsp
Grated Ginger - 1/2 tsp
All purpose flour or Corn flour - to dust the Kofta balls
Chopped corriander leaves - a hand full.
Salt as required
For Gravy:
Onions - 1 medium
Tomatoes - 1 large - diced
Ginger/Garlic paste - 1 tsp
G.chillies - 2
Corriander Powder - 2 tsp
Turmeric - 1/4 tsp
Crushed paneer - 1 tbsp
Broken Cashews - 2 tbsp
Cream - 1/4 cup
Coconut milk (light coconut milk is better) - 1 cup
Chopped corriander leaves - a hand full.
Procedure:
For Koftas:
Combine the crushed paneer, mashed potatoes in a wide bowl.
Squeeze the water out of the boiled vegetables (you can use this water for the gravy), and mash the vegetables until they lose shape (don't make it a paste). Add this to the paneer and potatoes.
Add Chilli powder, corriander powder, ginger, salt and corriander leaves. Mix well.
Make a small balls from this mixture, pat it a bit flat, place 2 raisins in the middle, and roll it back to a ball. Adding raisins is completly optional, I make it this way as my daughter enjoys it and also definitely adds a kick to the koftas. You can certainly make just a plain ball.
Roll over these balls on the flour (I use all-purpose flour). Set aside.
Deep fry the Koftas in oil. Set aside.
Tip: To get perfect Koftas, all the ingredients should be free from water as much as possible. I remove the potatoes from water as soon as they are cooked and let it dry for 5 mins before I mash them. I also drain the water from the vegetables as soon as they are cooked.
Try to deep fry only one first. If it breaks, add some Rava or bread crumbs to the mixture and mix well. This may absorb that extra moisture.
For Gravy:
Heat oil in a pan. Fry the onions until they trun color, then add ginger/garlic paste and tomatoes and fry again.
Add turmeric, chilli powder and corriander powder. Add salt and fry for a few mins until the tomatoes are well cooked. Let this cool, add cashews and grind this mixture to a paste.
Heat a little oil in the pan again, and add this blended mixture. Fry for a min or two and add the squeezed vegetable water. Cover and cook for 5 mins.
Now add the crushed paneer, boil it for a min.
Finally add the coconut milk and fresh cream. Boil for 2 mins. If required add some water.
Add the Koftas and remove from heat immediately. Garnish with corriander leaves. The Koftas will absorb the gravy quickly. So the gravy should not be too thick.
Serve hot with Rotis/Parathas.
500gms Fresh Palak (Saag)
100gms Paneer How to make paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste
How to make sag (palak) paneer:
Clean and wash palak (spinach) nicely.
Boil the spinach in water and cool it.
Now mash it in a mixer.
Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
Now add onions and fry till golden brown.
Add all spices except red chili powder.
Now add the spinach (palak) 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.
Take out in a bowl.
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.
Caution: Don't allow chili powder to burn .
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste
How to make sag (palak) paneer:
Clean and wash palak (spinach) nicely.
Boil the spinach in water and cool it.
Now mash it in a mixer.
Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
Now add onions and fry till golden brown.
Add all spices except red chili powder.
Now add the spinach (palak) 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.
Take out in a bowl.
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.
Caution: Don't allow chili powder to burn .
Kadhai Paneer
Ingredients
500 gms paneer, cut into cubes
1 & 1/2 cups tomato puree
1 medium onion - chopped
PANEER KOFTA IN COCONUT GRAVYIngredients
500 gms paneer, cut into cubes
1 & 1/2 cups tomato puree
1 medium onion - chopped
1 medium green bell-pepper - deseeded & chopped
1/2 tbsp ginger-garlic paste
1 tsp kasuri methi
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp aamchur (dry mango) powder
1/2 tsp garam masala
salt & sugar - to taste
2 tbsp fresh coriander leaves - chopped
3 tbsp ghee or cooking oil
Method
Heat ghee in a pan, add the chopped onions and the chopped bell-peppers and saute until light brown and soft, but not mushy.
Add the ginger-garlic paste and all the masala powders, except kasuri methi, and roast for 2 mins.
Then add the tomato puree, salt, sugar, kasuri methi and the paneer cubes and let it cook, partially uncovered, for about 8-10 mins on medium heat.
Check for taste and adjust seasoning if needed. Garnish with freshly chopped coriander and serve hot with Parathas or Vegetable Pulao.
1/2 tbsp ginger-garlic paste
1 tsp kasuri methi
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp aamchur (dry mango) powder
1/2 tsp garam masala
salt & sugar - to taste
2 tbsp fresh coriander leaves - chopped
3 tbsp ghee or cooking oil
Method
Heat ghee in a pan, add the chopped onions and the chopped bell-peppers and saute until light brown and soft, but not mushy.
Add the ginger-garlic paste and all the masala powders, except kasuri methi, and roast for 2 mins.
Then add the tomato puree, salt, sugar, kasuri methi and the paneer cubes and let it cook, partially uncovered, for about 8-10 mins on medium heat.
Check for taste and adjust seasoning if needed. Garnish with freshly chopped coriander and serve hot with Parathas or Vegetable Pulao.
Ingredients:
For Koftas:
Grated Paneer - 1 cup (I run the fresh paneer cubes in a food processor or you can also grate the paneer)
Boiled and Mashed Potatoes - 1 cup
Boiled and mashed peas and carrots (don't mash the vegetables too much) - 1 cup
Raisins - a few
Chilli Powder - 1/2 tsp
Corriander powder - 1 tsp
Grated Ginger - 1/2 tsp
All purpose flour or Corn flour - to dust the Kofta balls
Chopped corriander leaves - a hand full.
Salt as required
For Gravy:
Onions - 1 medium
Tomatoes - 1 large - diced
Ginger/Garlic paste - 1 tsp
G.chillies - 2
Corriander Powder - 2 tsp
Turmeric - 1/4 tsp
Crushed paneer - 1 tbsp
Broken Cashews - 2 tbsp
Cream - 1/4 cup
Coconut milk (light coconut milk is better) - 1 cup
Chopped corriander leaves - a hand full.
Procedure:
For Koftas:
Combine the crushed paneer, mashed potatoes in a wide bowl.
Squeeze the water out of the boiled vegetables (you can use this water for the gravy), and mash the vegetables until they lose shape (don't make it a paste). Add this to the paneer and potatoes.
Add Chilli powder, corriander powder, ginger, salt and corriander leaves. Mix well.
Make a small balls from this mixture, pat it a bit flat, place 2 raisins in the middle, and roll it back to a ball. Adding raisins is completly optional, I make it this way as my daughter enjoys it and also definitely adds a kick to the koftas. You can certainly make just a plain ball.
Roll over these balls on the flour (I use all-purpose flour). Set aside.
Deep fry the Koftas in oil. Set aside.
Tip: To get perfect Koftas, all the ingredients should be free from water as much as possible. I remove the potatoes from water as soon as they are cooked and let it dry for 5 mins before I mash them. I also drain the water from the vegetables as soon as they are cooked.
Try to deep fry only one first. If it breaks, add some Rava or bread crumbs to the mixture and mix well. This may absorb that extra moisture.
For Gravy:
Heat oil in a pan. Fry the onions until they trun color, then add ginger/garlic paste and tomatoes and fry again.
Add turmeric, chilli powder and corriander powder. Add salt and fry for a few mins until the tomatoes are well cooked. Let this cool, add cashews and grind this mixture to a paste.
Heat a little oil in the pan again, and add this blended mixture. Fry for a min or two and add the squeezed vegetable water. Cover and cook for 5 mins.
Now add the crushed paneer, boil it for a min.
Finally add the coconut milk and fresh cream. Boil for 2 mins. If required add some water.
Add the Koftas and remove from heat immediately. Garnish with corriander leaves. The Koftas will absorb the gravy quickly. So the gravy should not be too thick.
Serve hot with Rotis/Parathas.
Paneer Malabari
Ingredients:
Paneer - 25 cubes
Onion - 1 medium
Ingredients:
Paneer - 25 cubes
Onion - 1 medium
Tomato Puree - 1/2 cup
Cinnamon - 1 inch
Cloves - 2
Curd - 1/4 cup
Chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Raisins - a few
Corriander leaves - a hand full
For the paste
Cashews - 6 full (or 15 broken pieces)
Shredded coconut - 2 tbsp
Cumin seeds - 1 tsp
Cardamom - 1
Kasakasa - 1 tbsp (soaked in water for 10 mins)
G.Chillies - 2 small
Ginger - 1 inch
Garlic - 3 medium pods
Procedure:
Dry fry Cumin seeds, cardamom. Then add the shredded coconut and dry fry for a few more mins. Grind these together with g.chillies, ginger, garlic, cashews and soaked kasakasa to a smooth paste.
Heat oil in a pan and season with cinnamon, cloves.
Add chopped onions and fry for a few mins.
Add tomato puree and all spice powders. Mix well and cover for 5 mins in medium heat.
Add the ground paste and salt. Fry for 3 - 4 mins or cover for 5 more mins.
Now add paneer cubes, raisins and curd. Stir well and boil for some more time.
Finally add corriander leaves and remove from heat.
Serve hot with Rotis/Parathas.
Cinnamon - 1 inch
Cloves - 2
Curd - 1/4 cup
Chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Raisins - a few
Corriander leaves - a hand full
For the paste
Cashews - 6 full (or 15 broken pieces)
Shredded coconut - 2 tbsp
Cumin seeds - 1 tsp
Cardamom - 1
Kasakasa - 1 tbsp (soaked in water for 10 mins)
G.Chillies - 2 small
Ginger - 1 inch
Garlic - 3 medium pods
Procedure:
Dry fry Cumin seeds, cardamom. Then add the shredded coconut and dry fry for a few more mins. Grind these together with g.chillies, ginger, garlic, cashews and soaked kasakasa to a smooth paste.
Heat oil in a pan and season with cinnamon, cloves.
Add chopped onions and fry for a few mins.
Add tomato puree and all spice powders. Mix well and cover for 5 mins in medium heat.
Add the ground paste and salt. Fry for 3 - 4 mins or cover for 5 more mins.
Now add paneer cubes, raisins and curd. Stir well and boil for some more time.
Finally add corriander leaves and remove from heat.
Serve hot with Rotis/Parathas.
HaraBhara Paneer
Ingredients:
Paneer cubes - 25 (small sized)
Capsicum - 1
Ingredients:
Paneer cubes - 25 (small sized)
Capsicum - 1
Corriander leaves - 1 cup (chopped)
Mint leaves - 5 or 6
Onion - 1 medium
Ginger - 1 inch
Garlic - 3 cloves
G.chillies - 5 (small)
Cinnamon - 1 inch
Cloves - 3
Cardamom - 1
Cashews - 5 numbers
Kasoori Methi (Crushed) - 1 tsp
Cream - 3 tbsps
Procedure:
Blend these to a paste - 1/2 onion (chopped), ginger, garlic, g.chillies, corriander leaves, mint leaves, cloves, cinnamon, cardamom, cashews. Just add little water to make it to a semi-solid paste.
Chop the capsicum to 1 inch cubes.
Heat oil in a pan, add the remaining 1/2 onions (chopped) and fry for 2 mins.
Add the chopped capsicum and fry for 2 more mins.
Add the paste and 2 tbsps of water fry in medium heat for 4 to 5 mins. The raw smell of corriander and mint should not go away. I cover it for 3 mins and then fry for the last 2 mins.
Add salt, 1 cup water and let the mixture boil until it reaches almost a thick consistency.
Add Kasoori Methi and then Paneer cubes - mix them together and boil for 2 more mins.
Finally add cream and stir together. If you want to lighten the spice level, you can add extra cream.
Remove from heat and leave it for 30 mins before serving.
Goes best with Naan!
Mint leaves - 5 or 6
Onion - 1 medium
Ginger - 1 inch
Garlic - 3 cloves
G.chillies - 5 (small)
Cinnamon - 1 inch
Cloves - 3
Cardamom - 1
Cashews - 5 numbers
Kasoori Methi (Crushed) - 1 tsp
Cream - 3 tbsps
Procedure:
Blend these to a paste - 1/2 onion (chopped), ginger, garlic, g.chillies, corriander leaves, mint leaves, cloves, cinnamon, cardamom, cashews. Just add little water to make it to a semi-solid paste.
Chop the capsicum to 1 inch cubes.
Heat oil in a pan, add the remaining 1/2 onions (chopped) and fry for 2 mins.
Add the chopped capsicum and fry for 2 more mins.
Add the paste and 2 tbsps of water fry in medium heat for 4 to 5 mins. The raw smell of corriander and mint should not go away. I cover it for 3 mins and then fry for the last 2 mins.
Add salt, 1 cup water and let the mixture boil until it reaches almost a thick consistency.
Add Kasoori Methi and then Paneer cubes - mix them together and boil for 2 more mins.
Finally add cream and stir together. If you want to lighten the spice level, you can add extra cream.
Remove from heat and leave it for 30 mins before serving.
Goes best with Naan!
Paneer Butter Masala
Ingredients
3 big tomatoes - pureed
250 gms paneer - cubed
Ingredients
3 big tomatoes - pureed
250 gms paneer - cubed
2 big onions
1 bay leaf
2 cloves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 tbsps cashewnut paste
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp tandoori masala (optional for color)
2 tsp garam masala powder
salt and lemon juice - to taste
3 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish
Method
Skin the onions and blanch them in hot water for 3 mins, then ouree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.
Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.
Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.
Garnish with coriander leaves. Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice.
1 bay leaf
2 cloves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 tbsps cashewnut paste
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp tandoori masala (optional for color)
2 tsp garam masala powder
salt and lemon juice - to taste
3 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish
Method
Skin the onions and blanch them in hot water for 3 mins, then ouree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.
Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.
Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.
Garnish with coriander leaves. Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice.
Shahi Paneer
Ingredients
Fresh Paneer - (slab can be found at indian grocery stores)
1 Onion
Ingredients
Fresh Paneer - (slab can be found at indian grocery stores)
1 Onion
1 cup Tomato puree
Spices -Ginger-garlic paste, salt, red chilli powder and lemon juice to taste, 2-3 bay leaves, half stick of cinnamon, turmeric-1 tsp, cumin seeds, garam masala powder-1 tsp
Chopped coriander and some shredded paneer for garnishing
1/2 cup Whipping cream
2 tbsp Oil for saute
Method
Chop the onions and grind them on Pulse so that its minced, but not blended.
Now take a huge pan, add some oil to it and then the bay leaves, cinnamon sticks, cumin seeds and the onion. When its golden and cooked entirely, add the tomato puree and saute for some time. Then add all the spices- chilli powder, turmeric powder, garam masala powder, salt and mix well. Add some water to create enough gravy then cook covered for 5-10 mins on medium flame.
Then add the whipping cream and stir continuously and cook for another 10 mins. When the gravy looks thick and creamy, add the lemon juice to taste and let it cook.
Slice the paneer into small cubes. You can keeep the paneer referigerated for 3-4 days, but remove it and keep outside at least for 15 mins before you want to serve the curry. Now add the paneer cubes to the gravy, cook another 5 mins and take it off the flame.
Garnish with coriander and shredded paneer when ready to serve. Enjoy your Shahi Paneer with Naan or Vegetable Fried Rice!
Tip: If the paneer is hard, cut into cubes and dip in salt water for 5 mins. This will make it soft!
Spices -Ginger-garlic paste, salt, red chilli powder and lemon juice to taste, 2-3 bay leaves, half stick of cinnamon, turmeric-1 tsp, cumin seeds, garam masala powder-1 tsp
Chopped coriander and some shredded paneer for garnishing
1/2 cup Whipping cream
2 tbsp Oil for saute
Method
Chop the onions and grind them on Pulse so that its minced, but not blended.
Now take a huge pan, add some oil to it and then the bay leaves, cinnamon sticks, cumin seeds and the onion. When its golden and cooked entirely, add the tomato puree and saute for some time. Then add all the spices- chilli powder, turmeric powder, garam masala powder, salt and mix well. Add some water to create enough gravy then cook covered for 5-10 mins on medium flame.
Then add the whipping cream and stir continuously and cook for another 10 mins. When the gravy looks thick and creamy, add the lemon juice to taste and let it cook.
Slice the paneer into small cubes. You can keeep the paneer referigerated for 3-4 days, but remove it and keep outside at least for 15 mins before you want to serve the curry. Now add the paneer cubes to the gravy, cook another 5 mins and take it off the flame.
Garnish with coriander and shredded paneer when ready to serve. Enjoy your Shahi Paneer with Naan or Vegetable Fried Rice!
Tip: If the paneer is hard, cut into cubes and dip in salt water for 5 mins. This will make it soft!
Paneer Korma Recipe
Ingredients:
250 gms Cottage Cheese (Paneer)
Ingredients:
250 gms Cottage Cheese (Paneer)
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 ” long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)
How to make paneer korma:
Cut paneer in square pieces.
Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
Grate mava.
Heat clarified butter (ghee) in a pan.
Add onion (pyaj), tomato (tamatar) paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Add mava, cream (malai).
Simmer for 2 minutes.
Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
Add cottage cheese (paneer) pieceswith 1/2 cup of water
When the gravy thickens put off the flame.
Take off the fire and serve hot.
3 Onion (Pyaj)
1 ” long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)
How to make paneer korma:
Cut paneer in square pieces.
Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
Grate mava.
Heat clarified butter (ghee) in a pan.
Add onion (pyaj), tomato (tamatar) paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Add mava, cream (malai).
Simmer for 2 minutes.
Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
Add cottage cheese (paneer) pieceswith 1/2 cup of water
When the gravy thickens put off the flame.
Take off the fire and serve hot.
PANEER BHURJI
200 gms Paneer
1 tbsp Oil
1/4 tsp Cumin seeds
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
Preparation:
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.
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
Preparation:
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.
Paneer Rajma Recipe
Ingredients
200 gm Paneer (Indian cottage cheese) chopped into small cubes
Ingredients
200 gm Paneer (Indian cottage cheese) chopped into small cubes
1 medium sized Onion (chopped finely)
1 tsp black lentils
1 tsp cumin seeds
A few Curry Leaves
150 gm Rajma (beans)
Salt, Red Chilly Powder to taste
Oil for frying
1 tsp Turmeric powder
Chat Masala
1 tsp Garam Masala
1 tsp Ground Ginger
Preparation
1. Fry the Paneer cubes in a pan till they turn golden in color.
2. Now, set aside the Paneer cubes
3. After that, heat the oil in a pan and fry the cumin seeds for ½ min
4. Add the chopped onion and the lentil seeds and fry till the onion turn golden brown
5. Add Red Chilly powder, Turmeric powder and ginger paste and fry for a minute.
6. Now add the Paneer cubes and Rajma and sauté for some time.
7. Add salt and water to it and cook over a light flame till the beans are tender.
8. Now, add Garam Masala and Curry leaves and stir well for a minute.
9. Before serving sprinkle little bit of Chaat Masala (a kind of Indian spice).
Your Paneer Rajma is ready to be served hot. Enjoy it with Naan, Kulcha or chapatti.
Paneer Rajma apart from being a mouthwatering dish is also a very healthy option as well. It is low in cholesterol and the ingredients are rich in protein. This is a major reason for its popularity. As the world becomes smaller and smaller and boundaries are getting diminished more and more people are waking up, to this wonderful recipe from India. So, now you have another option for your dinner menu and I am sure, you will definitely like it.
1 tsp black lentils
1 tsp cumin seeds
A few Curry Leaves
150 gm Rajma (beans)
Salt, Red Chilly Powder to taste
Oil for frying
1 tsp Turmeric powder
Chat Masala
1 tsp Garam Masala
1 tsp Ground Ginger
Preparation
1. Fry the Paneer cubes in a pan till they turn golden in color.
2. Now, set aside the Paneer cubes
3. After that, heat the oil in a pan and fry the cumin seeds for ½ min
4. Add the chopped onion and the lentil seeds and fry till the onion turn golden brown
5. Add Red Chilly powder, Turmeric powder and ginger paste and fry for a minute.
6. Now add the Paneer cubes and Rajma and sauté for some time.
7. Add salt and water to it and cook over a light flame till the beans are tender.
8. Now, add Garam Masala and Curry leaves and stir well for a minute.
9. Before serving sprinkle little bit of Chaat Masala (a kind of Indian spice).
Your Paneer Rajma is ready to be served hot. Enjoy it with Naan, Kulcha or chapatti.
Paneer Rajma apart from being a mouthwatering dish is also a very healthy option as well. It is low in cholesterol and the ingredients are rich in protein. This is a major reason for its popularity. As the world becomes smaller and smaller and boundaries are getting diminished more and more people are waking up, to this wonderful recipe from India. So, now you have another option for your dinner menu and I am sure, you will definitely like it.
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