Internet Evangelism Resources

Internet Evangelism Resources

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