PANEER CURRY'S

PALAK PANEER CURRY'S...Serves-4, Cooking time-40mins.

Get ready with:
Palak-a fresh bunch
Paneer/cottage cheese-200gms cut into cubes. Click here ,to make home made paneer.A big onion-cut finely
A tomato
4 green chillies-split lengthwise
A tsp chopped ginger
A tsp chopped garlic
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 cup oil-to fry paneer pieces
4 tsps oil-to temper (divided into 2 parts)
2 tsps of fresh whipped cream- for topping
Salt-to taste.

Palak,paneer and the veggies..

Method:

Mushroom Paneer Masala

This Mushroom Paneer Masala is medium spicy and dry. It tastes best with roti. This dish is rich in aroma and is a unique combination of mushrooms and paneer. Both paneer and mushrooms are highly nutritious and rich in protein.
Prep time: 20 min
Cook time: 15 min
Serves: 2

Ingredients

• 100 g mushrooms
• 100 g paneer
• 1 onion
• ½ tsp turmeric
• 1 tsp ginger garlic paste
• 1 tsp coriander powder
• ½ tsp garam masala powder
• 2 tsp dry coconut powder
• 4 green chillies
• Salt to taste
• 1 tsp cumin seeds
• Mustard for seasoning
• Coriander for garnish
• 4 tsp refined oil

Clean mushrooms, boil and cut them into medium pieces. Grate paneer.
Heat oil in a pan. Add cumin, mustard, chopped onions and fry till they change color and raw smell goes. Add chopped chillies, mushrooms, turmeric, ginger garlic paste and fry for 2 minutes.
Stir in grated paneer and mix. As the paneer melts it becomes sticky. Stir constantly. Sprinkle coriander powder, dry coconut powder, salt and garam masala powder. Mix well and garnish with chopped coriander.

Paneer Butter Masala

Cooking time: 25 min
Serves: 2-3
Ingredients:

• 125 gms paneer
• 2 tbsp butter
• 4 medium tomatoes
• 2 medium onions
• 2 tsp ginger garlic paste
• ½ tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chilly powder
• 1 tsp garam masala
• A pinch of turmeric
• 2 tbsp cashew paste
• ½ cup fresh cream
• Coriander leaves for garnish
• Salt to taste

Method:
Make puree of tomatoes and set aside. For puree you have to boil tomatoes with slits on top. Peel them and blend in a mixer with some sugar.
Heat butter in a pan. Add ginger garlic paste and sauté till raw smell goes.
Then add onion paste and sauté till raw smell disappears.
Then mix in the tomato puree and boil it with lid on till oil oozes out. Add fresh cream and cashew paste to it and mix well. Stir in all powders- red chilly, garam masala, turmeric, salt, cumin and coriander. Cook further on medium flame for 3-4 minutes.
Cut paneer into 1-inch cubes and add into the gravy. You can also shallow fry the paneer pieces to golden brown color and soak them in warm water for few minutes before adding into the gravy (for softening the pieces) or use as it is. Cook for another 2 minutes.
Use more cream if the gravy is tangier. Garnish with finely chopped coriander leaves and butter on top. Serve hot with roti or rice.

Paneer Butter Masala  ;2

Panner Butter Masala is a spicy and creamy paneer recipe that is usually found in the menus of every restaurant serving Indian dishes. You can try this Indian £ecipe at your home and serve your family with a tasty and hygienic recipe.
It is made of paneer as a main ingredient and is included in the main course. You can serve it with either chappttis or naans.

Ingredients

• 150 gm Paneer (Cottage cheese)
• 3 tbsp onion paste
• 2 tbsp ginger garlic paste
• 1 tomato (grind to make paste)
• 1 tsp tomato puree
• 2 tbsp coriander powder
• 1 tsp red chilly powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• ½ tsp garam masala powder
• Salt to taste
• 4 tsp curd
• 2 cloves
• 2 tsp cashews
• 3 cardamoms
• 1 stick of cinnamon
• ½ bowl butter
• Coriander leaves to season

Method

Make fine powder of cloves and cinnamon. Grind onions to make a fine paste. Dice paneer and fry it in oil till they turn golden brown. Now heat some butter in a pan and fry onion paste, ginger garlic paste for 4 minutes. Add tomato puree and tomato paste and simmer it for another 5 minutes. Add the spices and fry them.
Add cashews, curd and butter. Simmer it for five minutes. Let the gravy get thickened. Put the paneer pieces to it with very little water and cover it so that the ingredients mix well. Let it cook for ten minutes. Paneer butter masala is ready. Season it with chopped green coriander leaves and grated cheese.                   

Malai Matar Paneer

Malai Matar Paneer is a yummy paneer recipe that has richness of cream. It will dissolve in your mouth as butter. Best served with parathas or puri, malai matar paneer is mouth watering recipe of cream, peas and cottage cheese. It can be served to your gourmet guests and be included in the main course. You will love the aroma of the dish and it will surely entice your taste buds. It is best relished when eaten hot. Try it on any festival or occasion or you can also prepare it anytime to give your family a happy treat.
Ingredients

• 250 gm Paneer (Cottage cheese)
• ½ bowl boiled green peas (hari matar ke dane)
• ½ bowl fresh cream
• 4 tbsp fresh curd
• 2 tbsp ginger garlic paste
• 2 tbsp onion paste
• 1 tbsp coriander powder
• ½ tsp cumin seed powder
• ½ tsp red chilly powder
• ½ tsp turmeric powder
• 1 cup water
• Pinch of garam masala powder
• Salt to taste
• Oil
• Chopped green coriander leaves to garnish

Method
Dice the paneer. Blend curd in a blender with a pinch of salt. Heat oil in a pan. Fry onion paste for one minute. Add ginger garlic paste and fry for two minutes. When oil comes to surface, add coriander powder, red chilly powder, cumin seed powder, turmeric powder, and salt. Fry them well for five minutes. Now add curd and stir it continually for one minute. Add fresh cream and fry all the ingredients well for another five minutes. Put the diced paneer and boiled peas to it with water. Cover the pan with lid. Cook it for five to eight minutes. Remove it from flame and pour it in a dish. Garnish it with garam masala powder and coriander leaves. The yummy matar paneer is ready to savor. Serve it hot with puris or parathas
Cook it for five minutes.
Your malai paneer is ready.
Serve it hot.
Enjoy with aromatic authentic Indian Basmati Rice.

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Paneer Kofta

Prep Time: 15 min
Cook Time: 5 min
Serves: 2
Paneer is considered to be among the rich recipes in India. Come guests and a quick resort is Paneer. Any dish of paneer is delectable but when you wish to have a mouth watering taste when paneer melts in your mouth as soon as you have the bite, then go for paneer kofta. It is easy to make and cooking time is also less.
Ingredients

• 250 gm paneer (Cottage Cheese)
• 2 onions
• 1 tomato
• 2 table spoon ginger garlic paste
• ½ teaspoon kashmiri laal mirch
• ½ teaspoon turmeric powder
• 1 tablespoon coriander powder
• Salt to taste
• 1 tablespoon dry fruit paste (Cashews, Almonds, Apricots)
• 6 raisins
• 1 bowl milk
• ½ bowl fresh creamMethod:
  For kofta mash the paneer well and add fine chopped onion with salt and raisins and make balls of paneer. Deep fry these balls in hot oil. Ensure that the balls do not crack. For that first put only one ball if it cracks, take it out and make a paste of besan with water as you make for pakori. Dip the balls in this paste and now fry. Or you can mix ararot (arrowroot) in paneer while making the balls. This could also prevent cracking of the balls.
  For gravy make a paste of onion and tomato. Heat oil in a pan. Add onion paste and fry it well for 2 minutes. Now add ginger garlic paste. Fry for another two minutes. Now add kashmiri mirch powder, turmeric powder, salt and coriander powder. Fry for two more minutes. Now add milk and stir it well to mix well with other spices. Add the paste of dry fruits also and fry for one minute. Now add fresh cream and let it cook for two minutes. Now add the paneer balls you have fried earlier and cover it with a lid for cooking. Remove the lid after five minutes. Paneer kofta is ready. Serve it hot
  
  
  
  
  

  Chilli Paneer Recipe - Indo Chinese Series

  Just like every other Indian, I love Indo-Chinese food. Deep fried goodness in a creamy sauce or coated in thick, spicy gravy - what's not to like! I even like the calories that come with it, I am very impartial that way!
  
  
  
  I make Gobi Manchurian quite often but paneer usually gets made into Palak Paneer or Paneer Butter Masala and hardly ever an Indo-Chinese recipe, that too an appetizer. But it happened on the last day in our previous apartment. I was clearing out the fridge and realised I have a few cubes of paneer left which had to be made into something real soon or they'd die. No self-respecting Indian can kill paneer, trust me!
  
  So they turned into a lovely plate of chilli paneer that gave some well-needed energy to TH and me to resume last-minute packing in full vigor.
  
  Chilli Paneer Recipe
  Serves 2
  
  Ingredients:
  2 cups cubed paneer (I used longer slices)
  1 bell pepper / capsicum
  2 large onions
  4 green chillies, slit
  1 tsp ginger garlic paste (use freshly ground paste if possible)
  1 tbsp soya sauce
  1 tsp green chilli sauce
  

  1 tsp tomato paste / ketchup
  2 tbsp + 1 tbsp oil
  1/2 tsp sugar

  1 tbsp cornflour + 3tbsp water (make a smooth paste)
  Salt to taste

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Wash Palak well and cut into large pieces.

Heat 2 tsps of oil(the first part to temper) in a wide-kadai-with-lid and lightly sauté the green chillies.Add the palak,close with lid and let it cook in a medium flame.Sprinkle a little water if only necessary as Palak when getting cooked,lets out water and gets done in its own water content.Cook till the leaves are reduced and tender.Cool and blend well in a mixer.Keep aside.

Blanch the tomato by immersing it in HOT water for 10mins and peeling off the skin.Blend well in a mixer.Keep aside.

Fry the paneer pieces using 1/2 cup oil,in a separate kadai,lightly till golden.Keep aside.

Now use the kadai taken to cook palak.Heat 2 tsps of oil(the second part to temper), sauté onions till translucent and add the ginger- garlic mixture.Sauté in reduced flame until the aroma fills the air.Add the tomato puree and cook in a low flame till the oil separates and the raw smell disappears.

Add cumin,coriander and garam masala powders and sauté for a few seconds, keeping the flame still low to avoid charring.

Add the cooked and mashed palak-green chilly mixture.When it is about to boil add the fried paneer pieces and simmer for 3 minutes.Add water if necessary.The gravy should not be watery and must be semi thick.

Swirl top with whipped cream.Goes well with chapathi,nan&paratha.