MATAR PANEER

Ingredients...
Fresh peas-2 cups,
Paneer-1cup(cut into cubes),
Onion-1(Large),
Ginger-Garlic paste-1tbsp,
Tomatoes-4(pureed),
Beaten curd-1tbsp,
Bay Leaf-1,
Cumin seeds-1tsp,
Turmeric powder-1/4 tsp,
Red chilli powder-1/2 tsp,
Salt to taste,
Garam masala powder-1/2 tsp,
Coriander leaves-1tbsp(chopped finely),
Oil-1tbsp,

Method-
1.Grate the onion.Heat oil in a pan.Add bay leaf and cumin seeds.Saute for a few seconds.Add grated onion.Saute till golden brown.
2.Add ginger-garlic paste.Saute.Add tomato puree and saute till oil separates.
3.Add beaten curd and saute.
4.Add turmeric powder,red chilli powder,salt and peas.Add little water and stir continuously till peas are done.
5.Finally,add paneer pieces and 1cup hot water.
6.Simmer for 10 minutes till the gravy becomes semi-dry.
7.Now add garam masala and chopped coriander.
8.Serve hot with roti,paratha,naan,puri or rice.

KUNG PAO PANEER

Ingredients:---

Paneer - 200 gms
Sweet chilli sauce - 1 tbsp,
Soya sauce - 1 tbsp,
Salt - 1 tsp,
Cornflour - 2 tbsp,
Onion - 1 (sliced),
Ginger-garlic paste - 1 tsp,
Red, yellow, green bell pepper - 1/2 cup,
Green chillies - 2 (finely chopped),
Spring onions - 1 tbsp (chopped,only greens),
Dry red chilli - 1 (broken into pieces),
Roasted peanuts - 1 tbsp (crushed),
Ajinomotto - 1/2 tsp,
Sugar - 1 tsp (optional),
Vinegar - 1 tsp,
Water - 1 cup,

Method

1. Marinate paneer dices with salt, sweet chilli sauce, soya saue and cornflour.
2. Heat oil in a pan and stir fry the paneer dices. Keep aside.
3. Heat oil in another pan. Add dry red chillies. saute.
4. Add onions, bell peppers and ginger-garlic paste. Saute.
5. Add water, salt, sugar, ajinomotto, dark soya sauce, peanuts.
6. NOw add diluted cornflour to thicken the sauce.
7. Add fried paneer pieces and vinegar.

PANEER BHURJI

Ingredients:---

Paneer - 250 gms (grated),
Onion - 2 (chopped),
Tomato - 1 (chopped),
Green chillies - 2 (chopped),
Cumin seeds - 1/2 tsp,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/2 tsp,
Kasoori methi - 1/2 tsp,
Milk - 1/2 cup,
Butter - 1 tsp,
Oil - 2 tsp,
Chopped coriander - 2 tsp,

Method

1. Heat oil in pan. Add cumin seeds when they crackle, add onions and saute till translucent.
2. Add chopped tomatoes and saute.
3. Add green chillies salt, turmeric powder, red chilli powder, kasoori methi and saute.
4. Add grated paneer and butter and milk.
5. Mix well and let it cook on high flame stirring frequently, till the paneer blends into the masala.
6. Garnish with chopped coriander and serve hot.

KAJU PANEER

Ingredients:---

Paneer - 250 gms (cut into cubes),
Cashew-nuts - 3 tbsp,
Onions - 2 sliced,
Coriander seeds - 1 tsp (crushed coarsely),
Dry red chillis - 2 (broken),
Sour curd - 1 cup (beaten),
Milk - 2 cups,
Salt to taste,
Sugar - 2 tsp,
oil - 2 tbsp,

Method

1. Boil onion slices and cashew-nuts till tender. Cool and make a paste.
2. Heat oil in a pan. Add coriander seeds and broken red chillies. Saute for a few seconds only.
3. Add onion paste. Saute on low flame so that the colour is not changed because we want it white in colour.
4. Add curd and stir continuously so that the gravy doesn't curdle.
5. Add salt and sugar.
6. Add milk gradually and bring to a boil. Saute till you get the right consistency.
7. Add paneer pieces and serve immediately.
Note: This gravy tends to thicken as time passes. Just add more milk and bring to a boil just before serving.

ALU PANEER KI SABJI

Ingredients--

Patatoes-1 cup (cubed)
paneer (cottage cheese)- 1 cup
Onion - 1 (chopped)
Tamato - 3 (pureed)
Curd- 1 tbsp
Salt- 1 1/2 tsp
Red Chilli Powder - 1 tsp
Haldi - 1/2 tsp
Cumin seeds - 1/2 tsp
Water - 2 cups
Coriander leaves

Method
1. Heat oil, add cumin seeds. when they cracle, add onion.
2. Saute for 5 minutes (don't let them brown)
3. Add tomato puree, stir till oil separates.
4. Add curd, saute for 2 minutes
5. Add potatoes, saute for a few seconds. Add water n cover and cook till potatoes till done.
6. Add cube paneer and cook for 4-5 minutes.
7. Add chopped coriander leaves and serve hot.

HARIYALI PANEER

Ingredients:----

Paneer- 500gms
oil- 1tbsp
Butter (optional)
Fresh Coriander leaves - 1 small bunch
Green chillies - 2 to 3
Ginger - 1 inch piece
Raw mango - 1 small sized
Gram flour (besan)- 2 tbsp
Cumin seeds- 12 tsp
Peppercorns - 6
Cloves - 6
Cinnamon powder - 1 tbsp
Rock salt (sendha namak) to taste
Chaat masala - 2 tsps


method

1. Cut the paneer into one-inch sized cubes.
2. Clean, wash and chop coriander leaves. Remove stems, wash and roughly chop green chillies. Peel, wash and chop ginger, Peel, wash, de-seed and chop raw mango.
3. Dry roast gram flour in pan till it gives out a nice aroma.
4. Grind together coriander leaves, green chillies, ginger, raw mango, cumin seeds, peppercorns, cloves and cinnamon powder to a fine paste adding a little water if required. Add Rock salt (sendha namak) and mix well, Add roasted gram flour and one tablespoon of oil. Mix well.
5. Coat the paneer pieces with the above paste and keep aside for fifteen minutes.
6. Heat sufficient oil in a kaddai and shallow fry the panneer pieces till they turn light brown on both sides.
7. Drain onto an absorbent paper. Sprinkle with chaat masala and serve hot.
8. Alternatively you can cook the paneer pieces in a preheated oven at 2500c for twenty minutes frequently basting with butter

HAANDI PANEER

Ingredients:----

Onions - 3,
Ginger Piece - 2" lone,
Green Chilli - 1,
Coriander (chopped fresh dhania) - 1 tbsp,
Chopped Tomato - 1
Bay leaf (tej Patta) - 1
Cured - 1/2 cup
Haldi - 1/2 tsp
Red Chilli Pd. - 1/2 tsp
Salt to taste
Gram Masala - 1/2 tsp
Pepper corns (saboot kali mirch) 5-6
Oil - 4 tbsp


Method

1. Cut onions into 2 halves. Then Slice very finely.
2. Heat oil. Add onions. Stir-fry till onions clolur turn brown.
3. Reduce flame. Add grated ginger. Stir. Add haldi, red chilli pd. & garma masala mix.
4. Add tomato, Green chillies & tej patta. Cook for 7-8 minutes on low flame.
5. Beat the curd with a spoon till smooth. Add curd Gradually. Cook for 2-3 minute till dry. Add salt.
6. Add 1/2 cup water. Boil. Add paneer & coriander leaves. Cook on low flame till masala dries up a little and coats the paneer pieces.
7. Crush saboot kali mirch (frehly ground pepper) to a powder and add to the paneer. Remove form fire.
8. You may serve it in small copper handi to make it look more appetizing. Garnish with slit green chillies.

AMRITSARI PANEER

Ingredients:----

Paneer- 250 gms (cut into cubes)
Oil- 4tbsp
Onions 3
Ginger - 1"
Garlic flakes - 3 to 4
Tamoto (pureed) 3
Turmuric (haldi) 1/2 tsp
Chilli poweder 1tsp
Garma masala -1tsp
Salt to taste
Cream 4tbsp
Butter (salted) 1 1/2tbsp


Method

1. To prepare gravy, grind onions ginger & garlic to a paste in a grinder
2. Fry onion paste in oil, on low flame, till golden.
3. Add haldi, red chilli pd, garam masala. Cook for 1/2 min
4. Add tomato puree. Cook for 1 min
5. Add 2 cups water. Boil. Add sugar. Simmer on low flame for 7-8 min
6. Add cream. Mixwell. Add butter & kasoori methi. Mix. Add salt to taste (3/4 tsp approx.).
7. Add paneer. Give one boil simmer on low flame for a few seconds till paneer turns soft.
8. Remove from fire. Serve.

CHILLY PANEER

Ingredients:----

Paneer 250gms,
Cornflour 1 n 1/2 table spoon,
Flour(maida) 1 n 1/2 tablespoon
Salt according to taste
Tomato Ketchup-2 n 1/2 tablespoon
Soya sauce- 1 tablespoon
Chilly sauce- 1 tablespoon
Vinegar 1/2 tablespoon
Garlic- 8 to 10 cloves crushed
Green Chillies- 4 to 5 slit lengthwise
Onions- 2 (cut into four parts n open the petals)
Capsicum - 2 square cubes
Chopped coriander- 1 tbsp
Spring Onion Greens - 1 tbsp
Sugar, Pepper, Ajinomoto 1/2 tbsp


Method

1. Mix cornflour, flour and salt add 1/2 cup water to make a batter of a thick pouring consistency such that it coats the paneer
2. Cut paneer into 3/4 cubes
3. Dip each piece in the batter and fry till golden brown colour
4. Heat 2 tablespoon oil add garlic n green chillies saute for 1 min add cubed onions and capsicum saute for 1 min Reduce heat
5. Add salt, pepper sugar and ajinomoto
6. Add soya sauce chilli sacue, tomato catchup and vingar stir
7. Add 2 tablespoon water
8. Add paneer spring onion greens and coriander mix well
9. Serve hot as a snaek