PANEER SANDWICH RECIPE

Ingredients:

1 loaf Bread 1/2 cup grated Paneer (Cottage Cheese) 1 Tomatoes 1 Onions 2 Green chillies 1/4 tsp Red chilli powder Salt to taste Butter as needed

How to make paneer sandwich :

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Chop onions, chillies and tomatoes. Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside. Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.

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Put this in sandwich toaster until the bread turns crispy and brown. Serve with ketchup.

CHILLI PANEER RECIPE

350 gms Paneer How to make paneer 2 tsp Salt 1 Egg 1/2 cup Corn Flour 1 tsp Ginger-Garlic Paste 2 cups Coarsely Chopped Onions 2 tbsp Sliced Green Chillies 1 tbsp Soya Sauce 2 tbsp Vinegar 1/4 tsp Ajinomoto Oil for frying Little Water

How to make chilly paneer:

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Cut the paner into cubes. Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.

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Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes. Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

KADHAI PANEER RECIPE

Ingredients:

250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee)
How to make kadhai paneer:

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Cut cottage cheese, capsicum in long pieces. Grind onion, tomato, ginger, salt, red chili powder and orange color. Mince cloves and cinnamom. Heat clarified butter in a pan. Add bay leaf, cloves, cinnamon. Then add onion, tomato, ginger paste. Continue cooking it on medium flame till ghee/oil begins to separate. Add paneer and capsicum pieces. Cook on low flame.

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When the capsicum are done put off the flame. Take off the fire and serve hot. Serve with nan or paranthas..

MATTAR PANEER RECIPE

Ingredients:

450gms /1lb shelled Mutter (green peas) 250gms / 1/2lb Paneer How to make paneer 2 medium onions (chopped) 6 cloves garlic (crushed) 1 tbsp grated ginger 2 green chilies (chopped) 250gms / 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1cup curd / plain yogurt 1 tsp turmeric powder 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Garam masala powder Chopped coriander leaves
Preparation:

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Make a paste by grinding together half the onions, the garlic and coriander seeds. Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.

Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.

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Add the turmeric and the paste mixture and fry until the ghee starts to separate. Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.

Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

PALAK PANEER RECIPE

Ingredients:

500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger, Garlic paste 5-6 tbsp oil 1 tsp pure ghee Garam masala to taste Red chili powder to taste 1 tsp cumin powder Salt To Taste
How to make sag (palak) paneer:

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Clean and wash palak (spinach) nicely. Boil the spinach in water and cool it. Now mash it in a mixer. Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute. Now add onions and fry till golden brown. Add all spices except red chili powder. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Add Paneer pieces to the gravy and cook until done. Take out in a bowl. Just before serving, heat pure ghee in a small pan. Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer. Caution: Don't allow chili powder to burn .

PANEER BHURJI RECIPE

Ingredients:

200 gms Paneer How to make paneer 1 tbsp Oil

1/4 tsp Cumin seeds 2 Green Chillies 1 Small Onion 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Ginger-Garlic Paste 1 medium Tomato 1/2 tsp Salt

Preparation:

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Chop the onions, tomatoes and chillies finely. Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.

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Add the chillies and tomatoes and fry till they are soft and pulpy. Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.

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Add grated paneer and fry for 5 minutes till the paneer blends into the masala. Garnish with chopped coriander and serve hot.

PANEER KOFTA RECIPE

Ingredients:

For Koftas: 200 gms Cottage Cheese (Paneer) How to make paneer 2 Potato (Aloo) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Garam Masala 2 tblsp Cornflour Oil for frying For Gravy 4 Onion (Pyaj) 4 Tomato (Tamatar) Coriander Leaves (Dhania Patta) 1/2 cup Curd (Dahi) 1/2 cup Cashewnut (Kaju) Powder 1/2 tsp Cumin Seed (Jeera) 1/2 tsp Salt 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi)

1/4 tsp Garam Masala 1 Bay Leaf (Tej Patta) 2 tblsp Clarified Butter (Ghee)
How to make paneer kofta:

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Boil potatoes and peel them. Grate paneer and potatoes. Add salt, red chili powder, garam masala, cornflour and mix well. Make round balls of this mixture. Now heat oil in a pan. Fry balls in the oil till brown in color. Grind onion and tomatoes together. Chop coriander leaves very finely. Heat oil in a pan. Add cumin seed and bay leaf. Add onion, tomato paste and brown it, stirring continously. When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala. Stir it continously for a minute. Then add 2 cup of water. Put on the lid and simmer for 5 minutes. While serving reheat the gravy and then add koftas to it. Garnish it with chopped coriander leaves.

PANEER MAKHANA CURRY RECIPE

Ingredients:

2 cup Makhana 250 gms Cottage Cheese (Paneer) How to make paneer 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 4 - 5 cloves Garlic (Lasun) 1/2 cup Cream (Malai) 2 cup Milk

1 tsp Red Chily Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/2 tsp Dried Pudina Leaves 1 cup Cashewnut (Kaju) 1/2 tsp Garam Masala 1 tblsp Poppy seeds (Khuskhus) Coriander Leaves (Dhania Patta) 4 tblsp Clarified Butter (Ghee)
How to make shahi paneer makhana curry:

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Heat clarified butter in a pan. Fry makhana in the ghee. Cut cottage cheese in samll pieces. Mince onion, tomato, garlic, ginger. Cut cashewnut in samll pieces. Soak poppy seeds in 1/4 cup of water. After 1 hour grind the soaked poppy seeds to a fine paste. Chop coriander leaves very finely. Heat clarified butter in a pan. Add onion, tomato, garlic, ginger paste and brown it, stirring continously. Add poppy seeds and fry for 2 minutes and then turn off the gas. To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.

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Keep this mixture aside for half an hour. After half an hour put the pan on the flame and add milk. When it comes to a boil add 3 cups of water. Simmer it till the makahana are completely done and soft. Then add cashewnuts and garam masala. After 1 minute put the flame. Transfer the mixture to a dish and sprinkle some corainder on it. Serve it hot with nan, roti or parantha.