#43 DELICIOUS PANEER

1. PANEER REZALA 

Ingredients-

• Paneer-250 gms (cut into square pieces)
• Onion-1 medium
• Yogurt-1 cup
• Garlic paste-1 tbsp
• Ginger paste-1 tbsp
• Poppy seeds-2 tbsp
• Magaj-1 tbsp
• Cashew nuts-2 tbsp
• Whole dry red chili-4 to 5 pieces
• Green cardamom-3 pieces
• Cinnamon- 1 piece
• Cloves-3 piece
• White peppercorns-1 tsp
• Salt to taste
• Ghee/oil-2 tbsp

Method-

• Soak the poppy seeds, magaj seeds and cashew nuts in some warm water for half an hour. Grind  it to a fine paste. Heat ghee/oil in a pan. Add whole garam masalas and chilies. Stir in low flame for a minutes.Add paste of boiled onion. Stir gently for three minutes. Then add the garlic, ginger paste, white masala paste, crushed peppercorn, salt to taste and stir for another three to four minutes. Remove from heat and add the whipped yogurt. Mix well. Add the paneer pieces. you can also add a few kafir lime leaves which can lend an unique fine aroma blending into the dish. Cover and cook on low heat for 10 minutes. Remove the cover and check the consistency. Adjust the seasoning and garnish with dried red chilies.

2. PANEER TIKKA STICKS

Ingredients-

• Paneer cubes-250 gm
• Capsicum-1 (cut into cubes)
• Onion-1 (cut into cubes)
• Tomato-1 (without pulp)
• Salt to taste
• Tandoori masala-1 tsp
• Red chili powder-1 tsp
• Black pepper powder-1 tsp
• Olive oil
• Curd-1 small bowl
• Ginger-garlic paste

Method-

• Mix together all the spices and it the cut paneer pieces and cut vegetables. Let it marinate for a 30 minutes in the refrigerator. Heat oil in a pan and fry the paneer pieces followed by the vegetables. Arrange the paneer and the vegetables on a skewer and garnish with chat masala.

3. PALAK  PANEER

Ingredients-

• Fresh spinach puree 1 cup

• Paneer (cottage cheese) 100 grams

• Hard tofu 100 grams

• Silken tofu 1 Thick slice

• Oil 1/2 teaspoon

• Cumin powder 1 teaspoon

• Garlic chopped 1 tablespoon

• Onions chopped 2 medium

• Green chillies chopped 1 teaspoon

• Black peppercorns 6-8

• Salt to taste

• Garam masala powder 1 1/2 teaspoons

Method-

• Heat oil in non stick pan, add cumin seeds and garlic and sauté for 1 minute.
• Add onions and sauté till well browned.
• Cut hard tofu, silken tofu and paneer into squares.
• Add green chillies, black peppercorns, paneer, hard tofu, salt, spinach puree and 4-5 tbsps water to the pan. Mix and add garam masala powder. Mix well and cook for 2-3 minutes.
• Add silken tofu and mix gently. Cook for 2-3 minutes more.
• Serve hot with chapatti.

4. PANEER MALVANI CURRY

Ingredients-

• Cottage Cheese 300 grams

• Dried Red Chillies 3 tablespoon

• Black cardamom 2-3

• Green cardamom 4-5

• Cloves 3-4

• Dried red chillies broken 4-5

• Coriander seeds 1 tablespoon

• Cumin seeds 1 teaspoon

• Onion sliced 1 medium

• Stone flower (dagad phool) 2-3

• Cinnamon 1 inch

• Ginger-garlic paste 1 tablespoon

• Dried coconut ( khopra) grated ¼ cup

• Tomato finely chopped 1 medium

• Turmeric powder ½ teaspoon

• Salt to taste

• Star anise 2

• Curry leaves 8-10

• Onion finely chopped 1 medium

• coriander leaves finely chopped 2 tablespoon

• Coconut milk ½ cup

• Fresh coriander sprigs for garnis

Method-

• Heat 2 tbsps oil in a non-stick pan, add black and green cardamom, cloves, dried chillies, coriander seeds and cumin seeds and sauté for a minute. Adds sliced onion, stone flower and cinnamon and sauté for 6-8 minutes.
• Add ginger-garlic paste and sauté for 2-3 minutes. Add dried coconut and tomato and mix well. Add turmeric powder and salt and mix well. Remove from heat, cool and add 4 tbsps water and grind into a smooth paste.
• Heat remaining oil in another non-stick pan, add star anise and curry leaves and sauté. Add chopped onion and sauté till translucent.
• Strain the ground mixture into the pan along with ½ cup water and mix well. Cook for 3-4 minutes.
• Cut cottage cheese into big cubes and add along with coriander leaves and coconut milk and mix well. Simmer for 2 minutes.
• Transfer the curry into a serving bowl, garnish with coriander sprig and serve hot.

5. PANEER MALAI CURRY

Ingredients-

• Cottage Cheese 200 grams

• Tender Coconut 1 large

• Coconut scrapped 1 1/2

• Oil 4 tablespoons

• Salt to taste

• Turmeric powder 1/2 tablespoon

• Bay leaves 2

• Green cardamoms 3-4

• Cloves 3-4

• Cinnamon 1 inch stick

• Onions grated 2 medium

• Ginger paste 1 tablespoon

• Red chilli powder 1 teaspoon

• Pure ghee 1 tablespoon

Method-

• Cut paneer into one and a half inch by one inch by half inch sized rectangular pieces. Heat two tablespoons of oil in a pan. Sauté paneer pieces till lightly browned on all sides. Add salt.
• Dissolve one-fourth teaspoon of turmeric powder in a tablespoon of water and add to pan. Sauté till water dries up. Reserve one tablespoon scraped coconut and grind the remaining with one and a half cups of warm water.
• Squeeze and extract coconut milk. Heat remaining oil in a pan. Add bay leaves, green cardamoms, cloves and cinnamon. Stir-fry briefly.
• Add grated onions and sauté for two to three minutes and then add ginger paste. You can sprinkle a little water if required.
• Blend red chilli powder and the remaining turmeric powder in a little water and add to onions. Stir-fry on medium heat for two to three minutes and add coconut milk.
• Add paneer, reserved scraped coconut and pure ghee. Add salt, cover and cook for five to seven minutes.
• ake a tender coconut. Remove contents. Fill empty coconut shell with this mixture. Cover with lid and seal it with atta dough. Preheat oven to 200º C - 220º C.
• Keep coconut shell in hot oven for fifteen to twenty minutes to cook on dum.
• Serve directly from the coconut shell.

6. ALOO MATAR PANEER

Ingredients-

• Potatoes peeled 2 medium

• Green peas shelled 1 cup

• Paneer (cottage cheese) 100 grams

• Onion 1 medium

• Ginger 1

• Garlic 8-10 cloves

• Oil 2 tablespoons

• Cumin seeds 2 teaspoons

• Salt to taste

• Turmeric powder 1/4 teaspoon

• Coriander powder 1 1/2 teaspoons

• Red chilli powder 1 teaspoon

• Fresh tomato puree 1 cup

• Roasted peanuts, paste 2 tablespoons

• Garam masala powder 1 teaspoon

Method-

• Grind onion, garlic and ginger.
• Heat oil in a nine stick pan, add cumin seeds and sauté till lightly browned.
• Cut thin batons of potatoes. Add the ground paste to the pan and sauté till lightly browned, stirring frequently.
• Add potatoes, salt and turmeric powder and mix.
• Add ¼ cup water and mix well. Cover and cook till potatoes are almost done.
• Cut paneer into small cubes. Add coriander powder and red chilli powder and mix.
• Add green peas and mix. Cover and cook till the vegetables are done.
• Add tomato puree and mix. Cover and cook for 2 minutes.
• Add peanut paste and mix well.
• And paneer and mix Sprinkle garam masala powder and serve hot with roti.

7.PANEER NAZAKAT



Ingredients-

• Cottage Cheese 400 grams
• Tomato Puree 2 tablespoons
• Green chillies 2
• Ginger finely chopped 1 teaspoon
• Raisins 1 tablespoon
• Cashewnuts chopped 1 tablespoon
• Turmeric powder 1/4 teaspoon
• Kashmiri red chilli powder 1/4 tsp + for sprinkling
• Salt to taste
• Green cardamom powder a pinch
• Whole cashewnuts 10-12
• For the gravy
• Oil 1 tablespoon
• Bay leaves 2
• Green cardamoms 3-4
• Black cardamoms 2
• Cinnamon 1/2 inch
• Cloves 2-3
• Ginger-garlic paste 1 tablespoon
• Tomatoes pureed 3 medium
• Green chillies 2
• Coriander powder 1 tablespoon
• Red chilli powder 1/2 teaspoon
• Turmeric powder 1/4 teaspoon
• Shahi paneer masala 2 teaspoons
• Cashewnut paste 3 tablespoons
• Yogurt 2 tablespoons
• Salt to taste
• Browned onion paste 3 tablespoons
• Fresh cream 1/4 cup + 1 tsp
• Green cardamom powder a pinch
• Kewra water 1/2 tsp

Method-

• Cut paneer into 1½ inch cubes. Scoop out little paneer from the middle of each cube. Place the scooped out paneer on a plate, and crumble it.
• Heat 1 tbsp oil in a non-stick pan. Finely chop green chillies and add to the pan. Add ginger and saute for 1-2 minutes. Add raisins and chopped cashewnuts and sauté for a half a minute.
• Add this mixture to the crumbled paneer. Add turmeric powder, Kashmiri red chilli powder, salt and green cardamom powder and mix well.
• Stuff this mixture in the scooped out paneer cubes, place a cashewnut on top. Sprinkle some red chilli powder on top.
• Heat 1 tbsp oil in a non-stick pan. Place the stuffed paneer cubes in the pan and cook till slightly warm. Transfer the cubes onto a plate and keep aside.
• To make gravy, heat oil in another non-stick pan. Add bay leaves, green cardamoms, black cardamoms, cinnamon, cloves, ginger-garlic paste and tomato purée and sauté for a minute.
• Roughly chop green chillies and add. Add coriander powder, red chilli powder, turmeric powder and shahi paneer masala and sauté for 1-2 minutes.
• Add cashewnut paste, yogurt and salt and sauté for 1-2 minutes. Add browned onion paste and sauté for half a minute.
• Add ¼ cup fresh cream, green cardamom powder and kewra water and mix well.
• Transfer the gravy onto a serving plate. Place the stuffed paneer cubes over the gravy, garnish with remaining fresh cream and serve hot.

8.Pepper Paneer Chettinad

Ingredients-

• Paneer (cottage cheese) cut into 1 inch pieces 400 grams
• Black peppercorns 10-15
• Oil 3 tablespoons
• Dried red chillies 6-8
• Scraped coconut ½ cup
• Coriander seeds 1 teaspoon
• Cumin seeds ½ teaspoon
• Green cardamoms 3
• Cloves 2
• Cinnamon 1 inch stick
• Star anise ½
• Fennel seeds (saunf) 1 teaspoon
• Curry leaves 10-12
• Ginger paste 2 teaspoons
• Tomatoes chopped 3 medium
• Red chilli powder 1 teaspoon
• Turmeric powder ½ teaspoon
• Lemon juice 1 tablespoon
• Salt to taste
• coriander sprig for garnishing

Method-

• Heat 1 tablespoon oil in a non-stick pan and sauté red chillies, coconut, black peppercorns, coriander seeds, cumin seeds, cardamoms, cloves, cinnamon, star anise and fennel seeds till fragrant. Cool and grind to a fine paste using water as required.
• Heat remaining oil in the same non-stick pan and add curry leaves and the ground paste and sauté for 1-2 minutes. Add ginger paste and sauté for a minute.
• Add tomatoes, chilli powder, turmeric powder and cottage cheese and mix well. Cook for 5 minutes.
• Add 2 cups water, lemon juice and salt. Cover and cook for 2 minutes.
• Garnish with coriander sprig. Serve hot with boiled rice or paranthe.

9.Paneer Kofta in Spinach Gravy 


Ingredients-

• Paneer (cottage cheese) mashed 200 grams
• Spinach blanched and pureed 2 medium
• Potatoes boiled, peeled and mashed 2 medium
• Cornflour/ corn starch 3 tablespoons
• Red chilli powder ½ teaspoon
• Ginger finely chopped ½ inch
• Salt to taste
• White pepper powder ½ teaspoon
• Green chillies roughly chopped 2
• Cashewnuts roughly chopped 12-15
• Raisins roughly chopped 12-15
• Oil 3 tablespoons + to deep fry
• Caraway seeds (shahi jeera) ½ teaspoon
• Garlic cloves finely chopped 5-6
• Tomato puree ½ cup
• Turmeric powder ½ teaspoon
• Coriander powder 1 teaspoon
• Garam masala powder 1 teaspoon
• Fresh cream ¼ cup

Method-

• Put paneer, potatoes, cornflour, red chilli powder, ginger, salt, white pepper powder and green chillies in a bowl and mix well. Divide the mixture into sixteen even-sized balls.
• Put cashewnuts and raisins in a small bowl and mix well. Stuff each paneer ball with this mixture.
• Heat sufficient oil in a kadai and deep-fry the balls, a few at a time, until golden brown. Drain on absorbent paper and set aside.
• Heat three tablespoons of oil in a handi, add caraway seeds and garlic and saute. Add spinach puree and cook for about two to three minutes. Stir in tomato puree and mix well.
• Add turmeric powder, coriander powder and salt. Cook for 4 to 5 minutes.
• Add one cup of water, mix and bring the mixture to a boil. Reduce heat and let it simmer for 5-7 minutes. Stir in garam masala powder and mix. Reduce heat, stir in half the cream and cook for half a minute. Remove from heat.
• Pour the gravy into a serving dish and arrange the koftas on top. Serve hot garnished with the remaining cream.

10.Spinach and Paneer Frittata

Ingredients-

• Paneer (cottage cheese) 100 grams
• Spinach ½ medium bunch
• Eggs 5
• Olive oil 2 tablespoons
• Salt to taste
• Crushed black peppercorns to taste
• Red chilli flakes 1 teaspoon
• Red capsicum ½ medium
• Parmesan cheese powder 1 tablespoon

Method-

• Preheat oven to180ºC.
• Shred spinach leaves.
• Heat 1 tablespoon olive oil in a non-stick pan. Add spinach leaves and sauté for a minute. Add salt and crushed peppercorns, mix and sauté for 1-2 minutes. Transfer into a bowl and cool down to room temperature.
• Break eggs into the same bowl. Add salt, crushed peppercorns and chilli flakes and mix well.
• Cut capsicum into thin strips and cottage cheese into small cubes.
• Heat remaining oil in a non-stick pan. Pour the egg mixture into it and spread. Arrange capsicum strips and cottage cheese cubes on the eggs and sprinkle parmesan cheese powder on top. Cook for 2-3 minutes.
• Place the pan in the preheated oven and cook for 3-4 minutes.
• Serve hot.

11.Spicy Paneer Rolls 


Ingredients-

• Paneer (cottage cheese) grated 1 cup
• Potato boiled, peeled and grated 1 medium
• Green chillies finely chopped 2-3
• Red chilli powder 1 teaspoon
• White bread slices 8
• Bread crumbs ½ cup
• Processed cheese grated 3 tablespoons
• Fresh coriander leaves chopped 2 tablespoons
• Chaat masala ½ teaspoon
• Salt to taste
• Oil to deep fry

Method-

• Take cottage cheese in a bowl. Add potato, breadcrumbs, cheese, coriander leaves, red chilli powder, chaat masala, green chillies and salt and mix well.
• Heat sufficient oil in a kadai.
• Discard edges of bread slices and flatten them with a rolling pin. Put the slices on a worktop, place a portion of cottage cheese mixture on one side, roll tightly, trim edges, cut into two parts and secure each with a toothpick.
• Deep-fry rolls in hot oil till golden and crisp. Drain on absorbent paper.
• Serve hot with tomato ketchup.

12.Paneer Spaghetti Fingers

Ingredients-

• Paneer (cottage cheese) grated 1 cup
• Spaghetti boiled ½ cup
• Boiled potatoes peeled and mashed 1 cup
• Red chilli powder 1 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Green chillies finely chopped ½ teaspoon
• Salt to taste
• Fresh coriander leaves chopped 1 tablespoon
• Oil to deep fry
• Cornflour/ corn starch 2 tablespoons
• Crushed black peppercorns a pinch
• Fresh parsley chopped 1 teaspoon

Method-

• Put potatoes and paneer in a bowl and mix well. Add red chilli powder, coriander powder, cumin powder, green chillies, salt and coriander leaves and mix well.
• Divide the mixture into equal portions and shape them into fingers. Roll the spaghetti strands around these fingers and tuck the ends inside.
• Heat sufficient oil in a kadai.
• Put cornflour in a bowl. Add salt, crushed peppercorns and parsley and mix well.
• Coat the fingers in cornflour mixture and deep-fry in hot oil, on medium heat, till golden and crisp. Drain on absorbent paper.
• Serve hot.

13.Kasoori Methi Paneer

Ingredients-

• Paneer (cottage cheese) roasted and crushed 2 teaspoons
• Dried fenugreek leaves (kasoori methi) cut into ½ inch cubes 200 grams
• Oil 1 tablespoon
• Green chilli-ginger paste 1 tablespoon
• Cumin seeds 1 teaspoon
• Kashmiri red chilli powder 1 teaspoon
• Coriander powder 1 tablespoon
• Salt to taste
• Tomatoes finely chopped 2 medium
• Dried mango powder 1 teaspoon

Method-

• Heat the oil in a non-stick pan; add the green chilli-ginger paste and cumin seeds and when they start to change colour, add the chilli powder, coriander powder and salt and mix.
• Immediately add the dried fenugreek leaves and cook on medium heat, stirring frequently, for two to three minutes.
• Add the tomatoes, stir and cook, over high heat, for two to three minutes. Add half a cup of water, reduce heat, cover and simmer for three to four minutes.
• Add the paneer cubes, sprinkle the dried mango powder and mix well.
• Cook till the paneer cubes are fully coated with the masala and serve immediately.