Paneer kabab
Paneer 500gms
3 tbsp corn flour
Ginger ½” grated
3-4medium green
chilies chopped finely
Onion one medium sized chopped finely
2tbsp coriander and mint leaves chopped
Tandoori masala 2tbsp
Chaat masala 1tsp
Salt & chili to taste
Bread crumbs ½ cup
Oil or ghee for shallow frying
Grate paneer mix in all except bread crumbs chaat masala and oil… keep mixing till it
becomes smooth. Make bite sized patties
roll over bread crumbs keep aside. Heat non stick pan brush with oil and cook both sides on medium to low heat till becomes crispy golden , remove on
absorbent paper sprinkle chaat masala serve hot with sauce or chutney.
Paneer bhujia
Paneer 200gm
Tomatoes 2 large( 150 gms) pureed
Onions 2 medium chopped length wise
2 green chilies silted length wise
1tbsp coriander chopped
Grind together Garlic 3-4
cloves,Ginger 1/4'” piece1/2 2
green chilies
½ tsp each cumin
and coriander powder
Turmeric ½ tsp
2tbsp mustard oil
Salt and chili to taste
Heat oil in pan add galic ginger paste sauté for a minute
add onion sauté till translucent add salt chili and turmeric add tomato puree sauté
til oil separates , add cumin coriander
powdr followed by paneer, mix well cook for 3-4 minute garnish with coriander
leaves topped by green chilies and ginger . serve hot as you like.
Palak paneer
Paneer 200 gms cubed
Palak one medium bunch washed and stems removed
2-3 medium green tomatoes chopped
2hot green chilies
¼” ginger piece
2-3clovesof garlic
2tbsp pure ghee or oil of your choice
2tbs fresh cream beaten
Salt to taste
In pressure cooker put palak ginger salt garlic tomatoes
green chilies pressure cook up to one whistle.on cooling grind to puree.heat ghee
in a pan add puree cook till ghee comes on top add paneer cook for another 1-2
minutes add cream mix well remove from heat serve hot as you like.
Kadhai paneer
Paneer 200 gms cubed
2 medium onions chopped
2 medium tomatoes pureed with ¼ cup curd
3-4 cloves garlic ¼” piece ginger ,2 green chillies grind
together
One capsicum cubed
1tsp garam masala+ 2 generous pinches of chhoti ilaychi
powder(cardamom)
1tsp kasoori methi (dry fenugreek leaves)
½ tsp sugar
Salt to taste
½ tsp degi mirch powder
2 whole dry degi mirch
½ tsp haldi(turmeric)
2tbsp fresh beaten cream
1tsp pure ghee
2tbsp mustard oil or of
your choice
Heat oil in a pan add bay leaf followed by garlic ginger
paste sauté till raw smell goes off add
onion sauté till light brown add little water in between so that they get caramelized.
Now add haldi salt sugar and chili powder mix well add tomato puree cook till oil separates keep stirring
.
add capsicum cook for another 2-3 minutes add paneer cubes cook on low for some
time add ½ cup of water bring to boil add cream and kasoori methi mix well and
garam masala mix well remove from heat pour in serving bowl , heat ghee inapan
add red chilies when they turn colour remove fromfire and immediately pour over paneer serve hot as you like.
Chili paneer
Paneer 250gms cubed
Corn flour 1tbsp
Maida 1tbsp (all purpose flour)
Ginger garlic and one green chili paste 1tsp
One large onion cubed and layers separated
2 cloves garlic minced
2tbsp spring
onios(optional)
One lagre capsicum cubed( or mix of red yellow green bell
peppers cubed equal to onion)
1tbsp each soy sauce
and tomato catchup.
½ tsp red chili powder1/4 tsp ajinomoto)optional
1/2tsp corn flour to be mixed with ¼ cup of water
Refined Oil for frying and cooking
Mix paneer ginger
garlic paste with little salt keep aside for 10 minutes add corn flour and
maida add very little water so that itgets coated over the cubes ,heat oil in a
frying pan fry paneer till golden brown remove on absorbent paper, retain 1
tbsp oil in the pan add garlic mince fry till light brown add onion and
capsicum stir fry for one minute add salt chili powder and ajinomoto mix well add
sauces and corn flour mixture along with fried paneer cook for another one
minute remove from heat garnish with spring onions serve immediately as you like .
Shahi paneer
Paneer 500 gms
Boiled and pureed together (2large onion + 4 cloves garlic + ½” piece
ginger )
Powdered together 15 whole cashew nuts + 20gmgs magaz(melon
seeds + 10gms of white peppercorns +10 cardamoms+ pinch of jaiphal(nutmeg)
250 gms curd beaten
2tbsp frsh creambeaten
8-10 drops of kewara
1tsp sugar
Salt to taste
One bay leaf
One” stick cinnamon
2tbs pure ghee or refined oil
Heat oil/ ghee in a pan add bay leaf and cinnamon stick whenthey start changing colour add onion
puree cook till oil separates, add curd salt and sugar cook till comes on top
mix cashewnut mixture along with paneer
add water mix well cook till gravy comes to desired consistency add cream mix
well sauté for another one to two minute
remove from fire add kewara pour in
serving bowls serve as you like
