PANEER RECIPES

Method

• Dissolve the vinegar (lime/lemon) in milk. Bring to boil. Stir continuously while boiling.
• When the milk curdles fully, switch off the heat. Cover for 3-4 minutes.
• Drain into a muslin cloth. Hold pouch under running water.
• Press out excess water. Shape and place cloth under heavy weight required (stone slab) for 2-3 hours before using as required.

Method

• Boil the spinach in water, drain the water and then make puree of the spinach leaves.
• Grind 1 onion and the garlic flakes to a fine paste.
• Heat oil in a pan, saute the onions till transparent.
• Then add the above onion paste, spinach puree, spice powders and water if necessary.
• Cook for 3-4 minutes.
• Cut the paneer to cubes of desired size.
• Fry them in separate pan with oil until golden brown.
• Add the paneer pieces to the spinach gravy. Cook until it is done.
• Serve hot with rice or rotis.

Method

• Heat oil in a pan, fry 10g cumin seeds, chopped onions and ginger-garlic paste for 3-4 minutes.
• When onions get brown color, add paneer pieces and cook for 2-3 minutes.
• Mix the remaining cumin seeds, coriander seeds, red chilies, garam masala, turmeric and blend to a fine powder.
• Add the ground powder to the paneer pieces along with milk kova and cook for few minutes.
• Now add chopped tomatoes and cook until it is done.
• Sprinkle chopped cilantro leaves and serve.

Method

• Heat the oil in a pan and add cumin seeds.
• When they splutter, add red chilies, onions and fry for a while.
• When the onions turn golden brown in color, add chili powder, vinegar, ginger-garlic paste and fry for 2 more minutes.
• Now add paneer pieces, chopped carrots, capsicum to the above onion mixture along with little water and cook for few minutes.
• When the pieces are tender, add tomato sauce, salt and stir well. Remove from heat and serve hot with chapathi or any pulao.

Method

• Cut the paneer into cubes, deep fry in oil till golden brown, drain and keep aside.
• Blend together the onions, ginger, garlic, red chilies and poppy seeds.
• Heat oil in a pan and fry the onion paste till done. Mix in the dry powders and fry lightly.
• Add the cashews and raisins. Also add some water and let it come to a boil.
• Add the paneer cubes, sugar and salt to taste. Simmer till the gravy thickens.
• Serve hot with rice.

Method

• Cut the paneer into triangular shape pieces.
• Apply salt, 2 tsp ginger-garlic paste to these pieces and keep aside for 10 minutes.
• Mix corn flour, maida, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water.
• Dip the paneer pieces in this batter and fry in hot oil until golgen.
• Heat oil in another pan and fry the chopped garlic cloves.
• Also add chopped green chilies and fry for a while.
• Now add soya sauce, spring onions, fried paneer pieces, 2 cups water and allow to simmer.
• Take 3 tsp corn flour, 1/2 cup of water and mix well.
• Add this to the above paneer pieces and mix well until the sauce thickens.
• Add salt, ajinomoto, coriander leaves and mix well. Serve hot with plain rice.

Method

• Cut the paneer into cubes, deep fry in oil till golden brown, drain and set aside.
• Heat oil in a pan and fry the onion paste till it begins to brown.
• Mix in the poppy-cashew nut powder mixture.
• Fry for a minute and then add the pureed tomatoes.
• Add some water and bring to a boil. Add salt to taste.
• Now, add the fried paneer, heat through and serve hot.

Method

• Cut tomatoes in halves and pressure-cook it without adding water. Cool, churn and strain in a soup strainer.
• Reheat puree, add all the spices and ingredients, except cream and paneer. Cook till the mixture becomes thick.
• Add cream and paneer. Cook for about 2-3 minutes and serve hot.

Method

• Heat ghee in a pan, add chopped onions and saute until brown.
• Add ginger-garlic paste and stir-fry till the moisture evaporates.
• Also add red chili powder, coriander seeds, black pepper powder, turmeric and stir-fry until they change color.
• Then add tomato puree, salt, paneer cubes, capsicum and fry until the paneer is light brown.
• Sprinkle the cumin, cardamom, mace, clove, black cumin powders, fenugreek seeds and cook until the paneer is cooked.
• Remove and adjust the seasoning.
• Garnish with coriander leaves and serve with parathas or any pulao.

Method

• Cut paneer, onions, tomatoes and capsicums into 2.5 cm cubes.
• Mix all the marinade ingredients and apply to the chopped vegetables. Keep aside for 30 minutes.
• Arrange the vegetables and paneer cubes on the shaslik stick.

To prepare the Oriental sauce :

• Heat oil in a pan. Add onion and sautï ½ well.
• Add curry leaves and green chilies.
• Fry for two minutes and finally add grated coconut,  salt and a pinch of turmeric powder.
• Add a little water and cook well. Remove from heat.
• When cool, strain the mixture and simmer till it reaches sauce consistency.
• Check seasoning. Keep the sauce aside.
• Grill the paneer and vegetable cubes on the shaslik stick until golden brown.
• Serve hot on a hot sizzler tawa with the oriental sauce poured over, with dishes like saffron rice, Chinese spring roll and sauteed mushrooms.
  

Method

• Soak the red chilies in water for few minutes and make a fine paste of them. Keep aside
• Heat oil in a pan, fry the cumin seeds and onions till slightly brown.
• Add garlic-ginger paste, chopped ginger, red chili paste, chopped tomatoes and whole green chilies.
• Fry till masala leaves the sides of the pan.
• Add salt and garam masala.
• To this, add paneer cubes and cook for 2-3 minutes or until the paneer is done and serve.