Posts tagged ‘Paneer’

March 8, 2015

Paneer Capsicum Tomato Sandwich


 Paneer capsicum tomato sandwich is a very simple n easy recipe to prepare. This is a tasty and crispy dish which is a filling snack that the kids are sure to love.

paneer capsicum tomato sandwich 2

Ingredients:

1. Capsicum, finely chopped – 1/2 cup

2. Tomato, finely chopped – 1/2 cup

3. Paneer, grated or finely chopped – 1 cup

4. Pepper powder – 1/2 tsp

5. Salt – to taste

6. Mozzarella cheese – 1 tbsp

7. Cheese slices – 2

8. Butter – 2 tsp

9. Sandwich bread – 4 slices

paneer capsicum tomato sandwich 1

Method:

Take a bowl, add chopped paneer, chopped capsicum, chopped tomato, pepper, salt, mozzarella cheese and mix well.

Now, spread this mixture on a bread slice and place a cheese slice on it. Keep another bread slice on top and spread little butter on top. Grill the bread and when once done cut into half and serve hot with any sauce of your choice.

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August 2, 2012

Paneer Mutter Paratha


Preparation Time : 25 to 35 min

Cooking Time : 10 to 15 min

Makes  : 8 to 9 parathas 

 

Ingredients:

Making of the stuffing in paratha :

1. Paneer , grated / crumbled – 2 cups

2. Peas (boil till soft ) – 1 cup

3. Onion , chopped finely – 1 small sized

4. Dhaniya powder (Coriander powder) – 1/4 tsp

5. Jeera powder (Cumin powder ) – 1/4 tsp

6.  Kottameer / Coriander leaves – few sprigs

7. Garam Masala – 1/2  tsp

8.  Green chillies , finely chopped or sliced thinly – 2 to 3

9. Salt – as required

Making of the paratha dough :

10.Whole wheat flour/atta – 2 cups

2. salt – as needed

3. Ghee  / butter – 1 tsp  (optional )

4 .water to knead the dough

Method:

Firstly , knead the dough and cover with damp cloth and let it rest for 10 to 15 min.

Meanwhile…mix all the ingredients together mentioned under the ‘stuffing’ . Keep aside.

Pinch a large lemon sized ball of dough and roll to form a 3″ diameter circle.

Place some stuffing in the center and take the edges of the dough upwards and cover the stuffing.  Press it well with your palm and it gets flattened.

Now, dust the surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.

Heat a tawa and once its hot, place a paratha and let it cook for 15 to 20 sec. Flip the paratha and let it cook for a few more secs. Drizzle some butter or ghee and roast to a golden shade on both sides.

Serve hot with any curry of your choice or yogurt or raita.

July 3, 2012

Paneer Butter Masala


A delicious Punjabi dish which is smooth ,creamy and yummy . 

Preparation Time: 5 minutes

Cooking Time: 20 min

Source : Nag

Ingredients:

1. Paneer  cubes- 2 cups
2. Onion, chopped finely – 1 medium
3. Ginger-garlic paste – 1 tbsp
4. Dhaniya powder – 1 tbsp
5. Garam masala – 1 tsp
6. Red chilli powder – 1 tsp
7. Tomato paste- 1 tbsp (or 1 tomato, pureed)
8. Tomato sauce/ketchup – almost 1 tbsp
9. Kasuri methi/dried fenugreek leaves – 1 generous pinch
10. Milk – 1/2 cup
11. Cream – 1 cup
12. Oil – 3 tbsp
13. Salt – to taste
14. Coriander leaves – for garnishing
Method:
Heat 2 tbsp oil in a pan and fry the paneer cubes until golden brown. Drain and set aside.
In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
Add the ginger garlic paste and fry for a minute. Then, add the dhaniya powder, garam masala, chilli powder and some salt. Fry for 30 to 35 seconds.
To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk.
Lower fire and cook covered for 5 mins.
Open lid, add the fried paneer and the cream. Mix well and simmer for 3-4 mins.
Garnish with fresh coriander leaves.
June 16, 2012

Paneer in hot garlic sauce – Microwave Recipe


This is a Paneer fusion dish in yummy garlic sauce.  Also a delicious vegetarian dish that can be cooked in minutes in a microwave . Goes well with noodles and fried rice. 

n oops….clicked a really bad picture…. as i was running out of time to serve dinner. 

Preparation Time: 15 min

Cooking Time: 15 min

Serves : 3 to 4

Ingredients:

1. Paneer / cottage cheese – 200gm  (cut into 1 ” cubes)

2. Capsicum, cut into tiny cubes – 1

3. Oil – 3 -4 tbsp

4. Garlic flakes , chopped finely – 20

5. Dry Red chillies (broken into pieces ) – 2

6. Tomato Ketchup – 4 tbsp

7. Red chilli sauce – 2 tsp

8. Soya Sauce – 2 tsp

9. Pepper – 1/2 tsp

10.Salt – as required

11. Sugar – a pinch

12. Vinegar – 2 tsp

13. Ajinomoto – 1/4 tsp

14. Water- 1 1/2 cups

15. Cornflour – 2tbsp (dissolve this in 1/2 cup water)

Method:

1. Take a microproof dish and add oil, garlic flakes, broken dry red chillies, tomato ketchup, red chill sauce, soya sauce,pepper and ajinomoto. Mix well and microwave for 2 minutes.

2. Add water,salt,sugar and vinegar. Mix well and microwave again for 6 minutes.

3. Add cornflour paste and microwave for 3minutes or more till slightly thick. Mix well.

4. Add paneer cubes and capsicum to the sauce and microwave for another 2 to 3 minutes. Mix well before serving. Serve hot .

Sending this  recipe to Priya’s Microwave event and Srivalli’s MEC Announcement .

April 25, 2012

Achari Paneer


Here is a delicious Indian recipe of Achari Paneer which is flavorful, healthy and high in protein .

Ate the best Achari Paneer in a restaurant here in Bangalore…from then on was luking out for a good recipe and found this in one of my cookbooks. Must say…its such a simple n easy to make Paneer dish.


Preparation Time: 7 mins

Cooking Time: 8 mins

Serves – 2

Ingredients:

1.Paneer cubes – 1 cup

2. Fennel seeds(saunf) – 1 tsp

3. Mustard seeds / aavalu – 1/4tsp

4. Methi seeds (fenugreek) – 5

5. Kalonji (Nigella seeds) – 1 tsp

6. Jeera / Cumin seeds – 1/2 tsp

7. Hing/ Asafoetida – 1/2 tsp

8. Onions thinly sliced – 1/2 cup

9. Haldi / Turmeric powder – 1/2 tsp

10. Red chilli powder – 1/2 tsp

11. Black salt – 1/2 tsp

12. Fresh curd – 3/4 cup

13. Maida / Plain flour – 1 tsp

14. Chopped corriander / Kottameer – 3 tbsp

15. Oil – 1 tbsp

16. Salt to taste.

Method:
Mix the saunf, mustard seeds, fenugreek seeds, kalonji, jeera and hing in a small bowl.
Heat the oil and add the seed mixture. When they splutter, add the chopped onion and saute till it turns transparent.
Add paneer cubes, haldi , chilli powder, black salt and stir for some time.
Add curd , maida and mix well. Add coriander leaves and salt and bring to a boil.
Serve hot with rice or rotis.
March 3, 2012

Chilli Garlic Paneer


Source : Sify Bawwarchi

Serves : 4

Preparation Time: 20 min

Ingredients: 


1. 500g – paneer, chopped into small cubes
2. 10 – dried red chillies
3. 6 – garlic, peeled
4. 1/2 tbsp – soy sauce
5. 1 tbsp – tomato sauce
6. 1/2 tbsp – vinegar
7. 1 – onion, fibely chopped
8. Curry leaves
9. Salt to taste

 

Method:

Mix dried red chillies, garlic, soy sauce, tomato sauce, vinegar and grind them into a smooth paste.

In a wok, heat oil, add curry leaves and allow them to splutter.

Add onions and fry until golden brown.

Add the paste and cook until oil starts seperating.

Then, add some water and salt and cook again.

Finally, add paneer cubes and cook until paneer is a soft. Serve hot.

 

January 5, 2012

Kadai Paneer


Hi guys…Wishing everyone a very Happy New Year !  Its been really looooong that I posted something. Was busy with my sister’s wedding and finally now I’m back to blogging.

hmmm…there was some paneer lying at home..so thot of cooking kadai paneer while looking into Nag’s Edible Garden .

 

 

Serves : 2 to 3

 

Ingredients:

1. 2 cups paneer- cubed
2.Half a capsicum – cubed
3. 1 large onion
4. 2 green chillies
5.3-4 pods of garlic, crushed
6. 1″ piece of ginger, crushed (or 1tsp ginger garlic paste)
7.1 tomato, pureed
8.1 tbsp tomato paste (or another pureed tomato)
9.A big pinch of kasuri methi / dried fenugreek leaves
10.1 tsp red chilli powder
11.A pinch of turmeric powder
12.1/2 tsp jeera / cumin seeds
13.1 tsp coriander powder / dhania powder
14.2 tsp oil
15.Salt to taste
16.Chopped coriander leaves to garnish

Method:

Grind the onion along with the green chillies. Heat oil and fry this paste for 2-3 mins.

Then add the chilli powder, turmeric, jeera, coriander powder and crushed ginger and garlic (or ginger garlic paste) and mix well, frying for another minute.

To this, add the tomato paste and pureed tomato. Fry for 4-5 minutes until the mixture comes together and the oil begins to separate.
Next add the capsicum and kasoori methi, with some salt. Fry for 2-3 mins, until the capsicum is cooked but still crunchy.

Finally add the cubed paneer and mix gently until well combined. Simmer for 2 mins and remove from fire.

Garnish with coriander leaves and serve hot with rotis/chapatis.

June 11, 2011

Bhurji with paneer


Ingredients:
1. Paneer – 250 gm , grated or crushed with hand.
2. Onion – 2 medium, finely chopped.
3. Tomato – 1 medium, finely chopped.
4. Green Chillies – 4 to 5, finely chopped / slit lengthwise.
5. Turmeric powder – pinch
6. Red chilli powder – 1/2 tsp
7. Jeera powder(cumin powder) – pinch.
8. Kasuri methi – 1/4 tsp
9. Dhaniya powder(coriander powder) – 1/2 tsp
10. Garam masala – pinch
11. Milk – 5 tbsp
12. Salt to taste.
13. Coriander leaves – for garnishing.
Method:
Heat oil, add chopped onions,green chillies and fry till transparent.
Add all powders except garam masala and mix well .
Add chopped tomatoes and cook till it is well cooked.
Add crushed/grated paneer, stir well and cook for about 4min.
Add milk, mix well  and cook till the milk evaporates. Keep mixing so that panner does not get stuck to the vessel.
Add garam masala powder n mix well. Switch off the flame and garnish with coriander leaves.
June 8, 2011

Shahi Paneer


Shahi paneer is considered to be a very popular dish especially in the Northern parts of India. The meaning of this dish itself gives it a royal feel…Shahi means ‘Royal’ and Paneer is nothin but ‘Cottage Cheese’.
DSC_1563

     Ingredients:

1. Paneer – 200grams
2. Curd (beaten) – 1 / 4 cup
3. Milk – 1/2 cup
4. Cream – 3 tbsp or lesser.
5. Onions (big onions finely chopped) – 2
6. Tomatoes (finely chopped) – 3
7. Ginger (finely chopped) – half inch
8. Green chillies (finely chopped) -3
9. Cardamom(crushed) – 3
10. Tomato sauce – 2 tbsp
11. Garam Masala – 1 tbsp
12. Kaju Paste – 2 tbsp
13. Badam Paste – 2 tbsp
14. Turmeric powder – 1tsp
15. Ghee / Butter – 3 tbsp
16. Salt – according to taste.
17. Coriander Leaves (finely chopped) – for garnishing
18. grated paneer – 2 tbsp for garnishing
Method:
In a pan take two table spoon of ghee or butter and add onion, ginger cardamom. Sauté till golden brown. Remove from the flame and blend it in the mixer to make a smooth paste.
In the pan again melt two table spoon of butter and add the smooth paste of onion and ginger, finely chopped tomatoes, salt and all the spices. Sauté for about ten minutes on medium flame.
Now add kaju paste, badam paste and whipped curd and tomato sauce. Bring the mixture to a boil.
Add half a cup of milk and paneer cubes to the curry. Make sure that you don’t add water to the mixture. The consistency of the curry in shahi paneer is always kept thick. If you find the consistency too thick then you can add water but then make sure that it is not more than one fourth cup. Stir and bring it to a boil. Make sure that the consistency of the curry is thick.
Finally add cream. Heat for about two minutes. Make sure that you do not over heat it. Overheating spoil the cream. The cream changes to ghee when you heat it and thus the taste of the curry prepared alters altogether. This is the reason why the cream is added at the end when the curry is prepared and is ready to be served. Remove from the flame.
Pour the curry in the serving dish.
Garnish with chopped coriander and grated paneer. Serve hot with butter Nan or chappati.
June 8, 2011

Low Cal Palak Paneer


Here it goes the recipe..
1. 2 bunches spinach, cleaned, shredded
2. 100 gms. paneer made from cows milk
3. 1 flake garlic, crushed
4. 1/2 tsp. ginger grated
5. 2 green chillies finely crushed
6. 1/4 tsp. cumin seeds
7. 1/4 tsp. sugar
8. 1/2 tsp. wheat flour
9. 3-4 pinches turmeric powder
10. 3-4 pinches cinnamon clove powder
11. 3-4 pinches asafetida(Hing) powder
12. 1 pinch garam masala powder
13. Salt to taste
14. Lemon juice to taste

Method :

Wash and drain spinach. Boil in minimal water till soft and bright. Drain, cool, grind with flour, ginger, garlic, chillies.Heat a heavy or nonstick pan, add seeds. When roasted add asafetida and ground spinach.
Add all other ingredients, except paneer and lemon juice. Stir, cover and simmer for 3-4 minutes.
Add paneer and lemon juice, stir gently. Simmer further for 2 minutes.
Pour into serving dish. Serve hot with wheat flour phulkas, or steamed brown rice.

Note: Most other veggies may be similarly cooked by using the oil-less tempering
method as used above.

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