Paneer Stew

Paneer Stew is a  mild gravy of paneer and green peas cooked in coconut milk which goes great with Kerala Appam.

What you need for Paneer Stew 

• Cloves – 4
• Cardamom – 3
• Cinnamon – 1 inch piece
• Ginger – 1 tbsp
• Onions big, cubed – 2
• Green chillies, slit – 2 (if the chillies are not spicy you can add upto 4)
• Paneer – 100gm
• Boiled green peas – ½ cup
• Crushed pepper powder – ¼ tbsp
• Coconut Milk (second extraction - watered down) – 1 1/2 cup
• Coconut milk (first extraction - thick) – 3/4 cup
• Curry leaves

The Preparation Method:

• Deep fry paneer and soak them in hot water for 10 minutes, squeeze and keep aside. 
• Heat oil in a thick bottomed pan .Add the spices and when they start to splutter, saute the ginger.
• Add onions and green chillies , sauté till onions turn light pink. Add salt and curry leaves.
• Add the second extraction of coconut milk and when it starts to boil add the paneer cubes and boiled green peas.
• Cook on low flame for  7 to 10 minutes.
• Add the first extraction of coconut milk and pepper powder and cook for 5 minutes.
• Yummy Paneer stew is ready to be served with Appam.

Paneer Potato Masala

Paneer and potato are a lovely combination as both adapt the flavor of whatsoever masala we use in them. This recipe goes well with rice and chappati.


What you need for Paneer Potato Masala:

• Paneer - 200gms cut into cubes
• Potato - 2 cut in to cubes
• Ginger garlic paste - 1tbsp
• Onion - 1 chopped
• Green chilli - 2 slit
• Tomato - 2 chopped
• Coriander powder - 2 tbsp
• Chilli powder - 1 tbsp
• Turmeric powder - 1/2 tbsp
• Coriander leaves - few
• Garam Masala - 1/2tbsp
• Salt to taste

The preparation method:

• Heat oil in a pan. Add onion,ginger garlic paste ,green chilli and salt.
• Sauté till the onions turn brown.Add chopped tomatoes.When tomatoes are well cooked, add turmeric powder,coriander powder,chilli powder and garam masala.
• Add potatoes and some water.Cook till the potatoes are well cooked.
• Finally add paneer and cook till the paneer is well cooked. Sprinkle coriander leaves on the top.
• Tasty Potato Paneer Masala is ready to be served with chapatti or rice.

Methi Paneer

Here is a combination of methi and paneer. When cooked, paneer balances the bitterness of methi and you get this wonderful dish, that will go well with roti/ chapati or basmati rice.


What you need for Methi Paneer:

• Onion-2 finely chopped 
• Paneer-1cup diced
• Ginger-1 piece chopped
• Garlic-2 pods chopped
• Green chilli-2 chopped
• Methi leaves-1 cup
• Cream-4 tbsp
• Red chilli-2
• Turmeric powder-a pinch
• Coriander powder-2 tbsp
• Red chilli powder-1 tbsp
• Cumin seeds-1/2 tbsp
• Salt to taste

The Preparation Method:

• Heat some oil in a pan and add cumins,garlic,red chilli and onion. Saute till the onions turn transparent.
• Add chopped Methi leaves and saute for a few minutes.
• Add red chilli , coriander , turmeric powder and salt. Stir well.
• Add dice paneer to this and cook till the paneer is well cooked.
• Add chopped ginger and green chilli. Mix well.
• Add few spoons of cream to this.
• Tasty Methi Paneer is ready to be served with any chappati/basmati rice.

Paneer Rajma masala

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.

What you need for Paneer Rajma masala:

• Rajma kidney beans-1 cup
• Paneer-1 cup
• Onion-1 chopped
• Tomato-2 chopped
• Green chilli-2
• Ginger garlic paste-1 tbsp
• Coriander powder-2 tbsp
• Chilli powder-1 tbsp
• Turmeric powder-a pinch
• Kasthoori methi-a pinch
• Garam masala powder-a pinch
• Salt to taste

 The preparation method:

• Pressure cook the kidney beans with little salt.
• Heat oil in a pan add onion,ginger garlic paste ,green chilli and salt.Saute for some time.
• When the onions are done add tomatoes.
• When the tomatoes are done add coriander powder,chilli powder,garam masala powder and turmeric powder.Mix well.
• Add paneer and the cooked kidney beans .If needed, sprinkle some water.
• Add kasthoori methi.Cook for some time.
• Yummy paneer rajma is ready to be served with chapathi,naan or paranthas.

 

Shahi paneer

Shahi paneer is a rich,thick and creamy sauce which goes well with any Indian bread.

What you need to prepare Shahi Paneer:

• Paneer - 250 gms cubed
• Chopped onion - 1
• Whole garam masala -1 piece of cloves,cardamom,cinnamon,bay leaves
• Jeera/cumin- 1 tbsp
• Ginger-garlic paster - 1 tbsp
• Pepper powder- 1/2 tbsp
• Coriander powder-1 tbsp
• Garam masala powder - 1/4 tbsp
• Cream - 1/4 cup
• Almond - 10 pieces
• Sugar - to taste
• Salt - to taste 

The preparation method:

• Make a paste of almonds with water.Keep aside.
• Heat some oil in a pan and add whole garam pieces.
• Add jeera and fry till they crackle.
• Add chopped onions and saute till they turn transparent(ensure there are no big pieces and the onions are dissolved).
• Add ginger-garlic paste and saute for some more time.
• Add pepper powder and coriander powder. Mix well.
• Add the almond paste and water.Bring it to boil.
• Cook till the raw taste of almond goes away.
• Add a pinch of sugar and paneer.
• Cook till paneer are cooked and add the cream.
• Rich and creamy Shahi Paneer is ready to be served hot with Indian bread.

Paneer Kofta

Koftas are made with mashed vegetables or minced meat , usually shaped into small balls, deep fried and served in rich sauce. We decided to try the paneer version of kofta and it came out surprisingly good!

What you need for Paneer Kofta:

For koftas:

• Paneer - 200 gms - grated
• Green chilies - 4-6
• Corn flour - 4 tbsp
• cashew nuts - 25 gms - broken
• Garam masala-1/4 tbsp 
• Salt to taste

For gravy:

• Onions - 2 - chopped
• Tomatoes - 2 - blend to fine puree
• Ginger-garlic paste - 1 tbsp
• Turmeric - 1/4 tbsp
• Chili powder - 1 tbsp
• Coriander powder - 1 tbsp
• Coriander leaves -  for garnishing chopped

The Preparation Method:

For Kofta :

• Take the paneer into a bowl and press with your fingers until it is smooth. To this, add corn flour, baking powder, chopped green chilies, cashews, little garam masala, salt and mix well.
• Make small balls from this mixture and fry in hot oil until golden brown. Keep them aside.

For Gravy:

• Heat the oil. Add cumin seeds in it. Fry for a minute.
• Add the ground onions and fry the paste very well. Add ginger-garlic paste and fry for few minutes.
• Add the tomato puree, red chilli powder, coriander powder, and turmeric powder. Fry the paste in medium heat till the oil leaves the side of the pan.
• Add cream, salt to taste and half cup of water. Bring to a boil on full heat. Reduce heat and simmer for at least 15 minutes.
• Add the koftas to the gravy just before you serve.
• Garnish with coriander leaves. Serve hot with Roti, Poori or Nan.

Paneer Tikka masala

This is a vegetarian version of the popular chicken tikka masala and as tasty and , shall I dare say , probably more healthier.


What you need for Paneer Tikka Masala:
For the Tikka:

• Paneer - 200 gms
• Ginger-garlic paste - 1/2 tbsp
• chat masala powder - 1/2 tbsp
• Coriander powder - 1/4 tbsp
• Jeera Powder - 1/4 tspn
• Red Chilli powder - 1/2 to 1 tbsp
• salt to taste
• Thick curd - 1 tbsp

For the Gravy:

• Ginger -Garlic Paste - 1 tbsp
• Onions - 2 chopped fine
• Tomato - 3 chopped fine
• Cashewnuts - 8 whole nuts
• Butter - 2 tbsp
• Whole Jeera - 1/2 tbsp
• Jeera Powder - 1 tbsp
• Coriander Powder - 1 tbsp
• Red Chilli powder - 1/2 tbsp
• Garam Masala powder - 3/4 to 1 tbsp
• Kasoori Methi - 1 tbsp
• Salt to taste.
• Fresh Coriander Leaves for Garnishing.

The Preparation method:

To make the Tikka:

• Combine all the ingredients under the 'For the Tikka' section and  make a thick paste.
• Dice the paneer to larger cubes and coat the paneer evenly.
• Set it aside for 45 mins in the refrigerator.
• Heat a flat Tava, grease it with oil and place the marinated Paneer cubes on it and shallow fry till crisp on both sides.Alternatively, grill it in the oven.

To make the Gravy:

• Boil the tomatoes in hot water.Peel and blend .keep it aside.
• Blend the onions to paste, with the cashew nuts.
• In a kadai, Heat butter in medium flame and add Jeera to it. Once the Jeera turns golden, add the Onion- Cashew paste , ginger-garlic paste , cook well till the raw smell goes. Then, add all the dry powder(except Kasoori Methi) and cook for 2 minutes.
• Add tomato purée and cook till the gravy thickens for about 7 minutes to 10 mins in medium flame.
• Add the Kasoori methi(crush it between the palms of your hands).
• Prick the cooked paneer gently once,with a fork in the centre.
• Now, slowly add the cooked paneer cubes and cook for about 3 minutes.
• Garnish with coriander leaves.
• Yummy and tasty Paneer Tikka Masala is ready to be served with rice or Indian bread like roti or naan.

Paneer Bhurji

The name “Bhurji” is to Indian cooking what “Scrambled” is to western. Bhurji represents the cooking method/technique where the final product is a dry yet lightly damp in texture.Paneer Bhurji is a  delicious and hearty dish when teamed with hot Chapatis or Parathas.


What you need for paneer bhurji:

• Paneer-1 chunk  grated
• Onion-2 chopped fine
• Green chilli - 2 slit
• Tomato - 2 chopped
• Ginger garlic paste or minced - 1 tbsp
• Bell pepper / capsicum - 1 chopped
• Cashew nuts - a few
• Turmeric powder - a pinch
• Red Chilli powder - 1/2 tbsp
• Garam Masala powder - 1 tbsp
• Coriander powder - 1 tbsp
• Curry leaves - a few
• Coriander leaves to garnish
• Salt to taste

The preparation method:

• 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,red chilli 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.
• Tasty and Delicious Paneer bhurji is ready to be served hot with hot Chapatis or Parathas.

Paneer Korma

Paneer Korma is almost like Vegetable Korma but made solely with paneer.This is a very healthy and delicious side dish for Indian Bread.


What you need for Paneer Korma:
Paneer or Cottage Cheese – 100 gms

Onion – 1 chopped

Tomato – 1 chopped

Green Chillies – 2 slit

Minced Ginger and Garlic – 1 tbsp

Turmeric Powder – 1/4  tbsp

Red Chilli Powder – 1 tbsp

Garam Masala Powder – 1/2 tbsp

Curry Leaves – 7-8
Grated Coconut – 1/4 cup 

Coriander Leaves/Cilantro – 1/4 cup

Fresh Cream – 2 tbsp

Oil – 2 tbsp

Salt - to taste

The preparation method:

• Chop the Onion into small pieces and Tomato into cube sized pieces. Cut the Paneer also into small cube sized pieces.
• Grind the Grated Coconut and little Cashew Nuts with 1/4 cup of water in a mixer grinder to a smooth paste. 
• Heat Oil in a pan. Add Green Chillies, Curry Leaves, chopped Onion, minced ginger garlic and fry for 2-3 minutes or until the Onion pieces start to look transparent.
• Then add Turmeric Powder, chopped Tomato, Red Chilli Powder, Paneer and Salt and cook them all for approximately 4 minutes. Keep stirring all the ingredients so that the Masala ingredients blend well with Paneer/Cottage Cheese and the Paneer pieces acquire the spicy taste.
• Now add the ground Coconut paste from step 2 to the pan with 1/2 cup of water and cook the pan contents for 5 minutes.
• At this stage, add Garam Masala to the above mixture and cook Korma/Kurma gravy for 2 more minutes.
• Now finally add Fresh Cream to the pan and stir once. Remove from the flame.
• Garnish with Coriander Leaves/Cilantro.
• Tasty and Healthy Paneer Korma is ready to be served with Indian Bread.

Paalak Paneer

Paalak or Spinach Paneer is very popular North Indian dish which is very healthy and yummy dish that goes well with any Indian bread. This is one of our favourite.


What you need to make Paalak paneer:

• Spinach-1 cup washed
• Paneer-12  pieces cubed
• Onion-1 chopped fine
• Tomato-2 chopped fine
• Garlic-2 chopped fine
• Ginger garlic paste-1 tbsp
• Green chilli-1 slit
• Whole garam masala-Cardamom,cloves and cinnamon
• Cream-4 tbsp
• Cumin-1/4 tbsp
• Coriander powder-1 tbsp
• Cumin powder-1/4 tbsp
• Chilli powder-1/2 tbsp
• Turmeric powder-a pinch
• Kasthoori methi-a pinch
• Salt to taste

The preparation method:

• Boil the spinach and grind into a paste.Keep aside.
• Heat oil in a pan add whole garam masala and cumin. Saute for a few seconds.
• Add chopped onion,garlic ,ginger garlic paste,turmeric powder and salt.
• Saute till the onions turn slightly brown.
• Add green chilli and tomato.
• Saute till the tomatoes are well cooked. Ensure no big pieces of onion or tomato are visible.
• Add coriander powder,cumin powder and chilli powder.
• Then add the  grinded spinach.
• Add paneer and mix well.
• Cook till the oil oozes out and switch off the gas.
• Yummy and Healthy Paalak Paneer is ready to be served hot with any Indian bread.
• 

Kadai paneer

Kadai Paneer is a healthy, nutritious, protein-rich and almost fat-free Indian curry that will leave you satisfied at the end of your meal.This is simple yet tasty Paneer recipe that won't take hours of preparation, and which you can savor with Indian Bread or Rice

What you need for Kadai Paneer:

• Paneer - cut into cubes
• Onions – 2 big chopped fine length-wise
• Bell pepper (capsicum) -2 chopped into medium-sized pieces
• Coriander powder - 1 tbsp
• Garam Masala Powder – 1/2 tbsp.
• Salt – as required.
• Sugar – 1 1/2 tsp.
• Fried cashew nuts – 10 (optional)
• Garlic – 5
• Ginger – 1/2 inch piece
• Green chillies – 2 (as per spice level)
• Red chillies – 1 (as per spice level)
• Tomatoes – 5 (cut into cubes)

The preparation method:

• Grind the ginger,garlic,green chilli,red chilli and tomatoes together in a blender and keep aside.
• Slightly roast it the paneer in a pan with little oil until golden color. Remove and keep aside.
• In the same ‘Kadai’ / pan heat some more butter, add sliced onions and fry till it becomes transparent.
• Add bell pepper and stir well.
• Sprinkle coriander powder and garam masala powder.
• Remove this from kadai and keep aside.
• Heat oil in the same kadai and fry ground paste stirring constantly till moister is absorbed.
• Add salt, sugar, and stir till oil floats on top.
• Mix paneer pieces to this gently.
• Add very little water and cook for few minutes in reduced flame.
• Add fried onions, bell pepper and mix gently. Allow to cook for couple of minutes more.
• Garnish with fried cashew nuts and serve hot with Indian bread !
• This is a dry dish.Add some extra water while preparing if you need more gravy.

Paneer Butter Masala

Paneer butter masala is probably one of most famous paneer dish in the whole world. The velvety spicy gravy makes this curry really unique and mouth watering.


What you need for Paneer butter masala:

• Paneer-200 gm
• Onion boiled-2
• Green chilli-2
• Ginger-1 piece
• Garlic-2 pods
• Tomato-1
• Cashew-20
• Coriander powder-2 tbsp
• Chilli powder-1 tbsp
• Turmeric powder-a pinch
• Cream-1 cup
• Cloves,Cinnamon, and Cardamom-1 pieces each
• Salt to taste
• Cilantro leaves - few

The preparation method:

• Sauté the paneer cubes in oil till they turn slightly brown and keep aside.
• Make a paste of onion using blender and keep aside.
• Make a paste of green chilli,ginger and garlic.Keep aside.
• Make a paste of the cashew nuts using blender and keep aside.
• Make a paste of tomato and keep aside.
• Heat some oil in a pan and fry the crushed whole garam masalas for a few seconds.
• Add the onion paste and sauté for a minute.
• Add the green chilli,ginger and garlic paste to this.Fry for 2 minutes.
• Add the cashew paste and cook till the water starts to evaporate.Keep stirring.
• Once the water slightly starts to evaporate,add the tomato purée to this.
• Add 1/2 tbsp of turmeric powder,1 tbsp of red chilli powder , 2 tbsp of coriander powder and salt to taste.
• Once the oil separates or oozes out of the masala, it is a clue that the masalas are well cooked.
• Add the paneer cubes to this.Crush a few paneer cubes to enhance the flavour.
• Cook for 2 minutes till the masalas coat the paneer very well.
• Just before serving , add the cream and stir well.
• Garnish with coriander leaves.
• Yummy and mouth watering Paneer Butter Masala is ready to served with roti or rice!

Mutter Paneer

We always try North Indian food when we eat out at restaurants. We simply love the paneer dishes.Armed with ready made paneer from an Indian store , we dared to make Mutter Paneer at home.The results were ,surprisingly, good.


What you need to make Mutter Paneer:

• Paneer - cut into cubes ( about 10-12 pieces)
• Peas - 1/2 cup
• Onion - 1 finely chopped
• Tomatoes - 2 finely chopped
• Ginger-garlic paste - 1 tbsp
• Green chilli - 2
• Cashew - 4 pieces ( broken)
• Jeera/Cumin - 1/2 tbsp
• Whole garam masala - a few pieces of cloves, cinnamon,cardamom & bay leaves ( or use ready made garam masala powder)
• Red chilli powder - 1/2 tbsp
• Cumin powder - 1/2 tbsp
• Coriander powder - 1 tbsp
• Turmeric - a pinch
• Kasturi Methi leaves - a pinch
• Salt to taste
• Coriander leaves to garnish

The preparation method :

• Fry Paneer in ghee or butter or if you are calorie-conscious, in olive oil.Allow the paneer to turn slight brown in colour before keeping aside.
• In the same oil , fry broken cashew pieces till they turn slightly brown and then add chopped onions.Add salt at this point as it will help the onion to ooze moisture and cook faster(we learnt this tip from VahreVah..thanks to Sanjay Thumma).
• Once the onions turn golden brown , add the ginger-garlic paste and cook till the raw taste goes away.Add the chopped tomatoes and cook till the tomatoes are well done. Switch off the gas and allow this mixture to cool down.
• Blend this mixture into a fine paste and keep aside.
• Heat some oil in a cooking vessel and add whole garam masala.Add some jeera to this and fry for a minute.Add our blended mixture to this. Add some water to this. 
• Add green chilli, cumin powder , coriander powder , red chilli powder and cook for 15 minutes in medium heat.
• Add crushed kasturi methi leaves.Add the peas/mutter to this and cook for 5 minutes.
• Finally add the fried paneer and cook for a few minutes.
• Optionally , you can add cream to this to get a silky texture.Garnish with coriander leaves
• Tasty mutter paneer is ready to be served hot with chapatti or nan or paratta !