Spicy Paneer Curry

Ingredients

Paneer or cottage cheese - 100 gms
Ground nuts [roasted] - hand full
Yoghurt - 200 gms
Tomatoes - 2 medium sized
Onions - 2 medium sized
Ginger - garlic paste
Garam masala
Turmeric powder - a pinch
Salt to taste
Chilli powder
Oil to fry

Method

Cut the paneer into cubes and soak them in yoghurt, add the ginger - garlic paste,
garam masala, chilli powder, turmeric powder & salt to the paneer and curd mixture.
Marinate this for an hour.
Mean while chop the tomatoes, onions and grind it with the roasted ground nuts into
a fine paste.
Heat oil in a kadai and after the paneer mixture has marinated for an hour, remove
the paneer pieces and fry them in oil and keep it aside.
Finally fry the ground masala [ground nut, tomato, onion] in oil until the oil comes on
top, then add the yoghurt paste and salt to taste and after it is done add the fried
paneer pieces and serve it with rotis or pooris.

Tangy Paneer Dips

Ingredients

200 gms Paneer, grated
250 gms Potatoes, boiled, peeled and mashed
250 gms. Maida
1 tbsp of Suji rawa
5 tsp Lemon Juice
Paste of 4 Green Chillies and a small piece of Ginger
Salt to taste
Finely chopped Coriander leaves
Oil to fry

Method

Mix boiled potatoes, grated paneer, chillies-ginger paste, lemon juice, coriander
leaves and salt.
Make small balls and flatten them slightly.
Make a thick batter of maida and rava add salt to taste.
Rub in two spoons of hot oil.
Dip the flattened paneer-potato mix in the batter and deep fry them in oil.
This should be had hot with Tomato Ketchup or Mint Chutney.

Channa - Paneer Salad

Ingredients

2 cup kabuli channa (boiled)
2 potatoes
150 grams paneer (cottage cheese)
2 - 3 firm tomatoes
1 onion
2 green chillies
1 bunch coriander leaves
salt, red chilli powder to taste
1 tsp chaat masala
juice of one lemon

Method

Boil the potatoes (microwave for 5 mins or pressure cook) and cut them into tiny
pieces.
Finely chop, tomatoes, green chillies and onions.
Cube the paneer into small pieces.
In a large salad bowl mix together the boiled channa, potatoes, onions, tomatoes,
paneer and green chillies.
Add salt, red chilli powder, chaat masala and lemon juice.
Add finely chopped coriander leaves.
Mix the whole salad together and chill for a couple of hours.

Kesaria Paneer Kheer

Ingredients

1 kg Milk
250 gm Paneer
Small pinch of Saffron, Elaichi, Badam and Cashewnut
1/2 tin of Milkmaid
300 gm Sugar

Method

Boil milk for about 20 min.
Add condensed milk and stir it thoroughly.
Add sugar and mashed paneer in the milk.
Stir it thoroughly near about 10 min.
Add all the other ingredients into it.
Put it inside fridge serve it chilled.

Paneer Open Toasts

Ingredients

200 gms. cottage cheese (paneer) grated
3 carrots grated
2 onions grated
1/2 cup cabbage chopped fine
1/2 cup spinach chopped, boiled, drained
1 tbsp. cornflour
1/2 tbsp. butter
pepper to taste
salt to taste
2 tbsp. cornflakes (cereal)
6 slices wheat or white bread

Method

Heat butter, add onion, stir fry for a minute.
Add carrots, cabbage, spinach, salt , pepper, cornflour.
Stir well, keep aside.
Before serving:
Spread the mixture on each slice of bread.
Crush the cornflakes and sprinkle over the mixture.
Top with grated paneer liberally.
Bake in hot oven for 5 minutes before serving, or till the bread gets crisp.
Cut into triangles and serve hot with ketchup.

Mushroom with Paneer

Ingredients

150 gms mushrooms (sliced)
150 gms paneer cubes
3 onions, chopped finely
3/4 cup tomato puree
1/2 tbsp ginger paste
1/2 tbsp garlic paste
5 green chillies, chopped
2 tbsp oil
1/4 cup milk
Salt to taste
Chopped coriander leaves for garnishing

Mix all the powder together:
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cummin seeds powder
1 tsp garam masala
1/2 tsp red chilli powder

Method

Heat oil in a pan. Add ginger - garlic paste and simmer for 5 minutes.
Add onion pieces and fry till golden brown.
Add the mixed powder and simmer for a minute.
Add green chillies and salt and simmer for 5 minutes.
Add sliced mushrooms and cook on slow flame till it oozes water.
Add tomato puree and mix well. Add milk and paneer pieces.
Let it cook till thick gravy forms (approx 7-8 min).
Garnish with coriander leaves. Serve hot

Paneer Kofta

Ingredients

Paneer - 50 gms
Palak - 1 bundle
Onions - 2
Tomatoes - 2
Corn flour - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Salt to taste
Oil to fry the koftas

Method

Mix paneer with palak cut into fine pieces with a little corn flour to hold the mixture
tightly.
Then make balls and fry them in oil.
After that prepare the gravy with onions grinded and tomatoes grinded then add
chilli powder, turmeric powder and the paneer koftas salt to taste.
In the end before serving add a little fresh cream.

Paneer Bhujia

Ingredients

Paneer from 1 litre milk [crumbled]
Onion - 1 big
Tomato - 1 big
Frozen Peas - 1 handful
Chilli Powder - 1 tsp
Garam Masala - 1/2 tsp
Haldi
Jeera for seasoning

Method

Slice onion and tomato into thin long strips.
Heat oil (around 2 tbsp) and season with jeera. Add onion and fry till transparent.
Add tomato and fry for 1 minute and then add the peas.
When done, add the crumbled paneer and chilli powder, garam masala and haldi
and also salt.
Fry for a few minutes and garnish with finely cut coriander leaves.
Serve hot with Chapathi or Parathas.

Paneer Pakoras

Ingredients

Paneer - 1/4 kg
Besan flour - 1 cup
2 tbsp Corn flour
Salt
Pepper
For Garnishing:
Oil -1 tsp
Jeera Seeds - 2 tsp
Mint leaves - a bunch
Red Chillies
Green Pepper
Chat Masala - 1 tsp

Method

Cut Paneer into inch long pieces.
Mix Besan, salt, pepper, corn flour in a mixing bowl with water into a thick, sticky
paste.
Immerse paneer into the flour.
Drop bite - sized pakoras into hot oil.
Deep fry on medium till golden brown.
Garnishing: Chop the green chillies into small pieces finely. Heat oil in frying pan.
Add Jeera seeds, chillies. Sprinkle chat masala powder and add salt, pepper.
Finally add mint leaves to the ingredients. Mix with Paneer Pakoras in the pan.
Garnish the pakoras and serve hot with Tomato Sauce.

Paneer Kalakand

Ingredients

1 cup slightly meshed fresh cottage cheese
1/2 cup milk powder (full cream)
1/2 cup powdered sugar
1 table spoon fresh curd
A pinch of cardamom (elaichi) powder
Silver sheets (warak) - if you like it

Method

Mix all the ingredients well and put in a greased tin.
Steam it for 15 minutes and allow to cool down.
Then cut into square pieces.
Refrigerate before serving.
Decorate it with warak if you like so.
It lasts about a week in refrigerator.

Paneer Pudding

Ingredients

Grated Paneer 1 cup
Cornflour 4 tbsp
Sugar 1/2 cup
Water 2 cup
Vanilla Essence few drops
Chopped Pistchios 1/2 cup

Method

Make the thin sugar syrup of water and sugar.
Add grated paneer and let it cook for few minutes.
Add diluted cornflour and cook it till it slightly thickens.
Add vanilla essence.
Remove from fire.
Transfer to serving dish.
Garnish with chopped pistachios.
Referigerate and serve chilled.

Paneer Kababs

Ingredients

1 cup grated paneer
1 tbsp. corn flour
2 tbsp. fine bread crumbs
4 green chillies chopped fine
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1/2 tsp. lemon juice
1 bread slice
salt to taste
oil to deep fry

Method

Wet the bread slice and squeeze out extra water. Crush coarsely.
Mix all ingredients, except oil and bread crumbs.
Gently knead into a dough.
Make ping pong sized balls and roll in the crumbs to coat the balls.
Heat oil, deep fry the balls on medium fire, till golden brown.
Serve hot with sauce or tamarind chutney.

Paneer Parathas

Ingredients

1 recipe paratha dough (refer www.food.sify.com)
1 cup paneer crumbs
4-5 green chillies finely chopped
1 onion finely chopped
1 tbsp. coriander finely chopped
1 tsp. mint leaves finely chopped
salt to taste
2 tbsp. ghee
ghee or oil to shallow fry

Method

Roll dough to a large square. Spread some ghee all over. Fold in half. Spread ghee.
Fold in quarter. Spread ghee. Roll again to full size. Repeat above procedure.
Roll into a tight swissroll. Refrigerate for 15 minutes. Break off lumps and use as
regular paratha dough.
Mix all filling ingredients. Take a lump of dough. Roll halfway. Spread some filling.
Make a tight swissroll. Twist to a spiral. Press roll to full size.
Shallow fry. Serve hot with any gravy vegetable.

Shahi Paneer

Ingredients

250 gms. paneer (cottage cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander


Method

Chop the paneer into 2" fingers. Heat half the ghee. Add onion,ginger, green chilli
and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes.
Add 1/2 cup water and cool. Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy. Just before serving, heat gravy, add milk and paneer
fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Paneer Chunkies

ingredents

Toss together:
1 cup paneer cubes (1/2"x1/2")
1/4 tsp. each garlic & ginger pastes
1/2 tsp. pepper powder
1/2 tsp. lemon juice.
salt to taste

Mix to a paste:
2 tbsp. corn flour
2 tbsp. plain flour
3 tbsp. water
salt to taste
oil to deep fry

Method

Marinate tossed paneer for 15 minutes.
Dip each cube in the batter.
Deep fry in hot oil till golden.
Serve hot with hot or cold soups.