Category Archives: Paneer / Cottage Cheese

Recipe – Chill Paneer

Recipe – Chili Paneer

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Serves: 4

Ingredients

For the paneer fries:

  • Paneer (Cottage Cheese): 300 grams (2/3 lbs)
  • Oil/ Butter: 2 tablespoon
  • Onion: 1 large, chopped into 1 inch squares
  • Green bell pepper: 1 large, chopped into 1 inch squares
  • Ginger: ½ teaspoon, finely chopped
  • Garlic: ½ teaspoon, finely chopped
  • Green chili: 4, chopped lengthwise into 2 pieces
  • Tomato sauce: 2 tablespoon
  • Soy sauce: 1 Teaspoon
  • Chili sauce: 1 tablespoon
  • Corn Flour: 1 Tablespoon
  • Water: 1/4 cup
  • Salt: 3/4 teaspoon
  • Black pepper powder: 1/2 Teaspoon
  • Red chili powder: 1/2 Teaspoon
  • Sesame seed ( white til ): 1 teaspoon

Method

  • Mix 1 Tablespoon corn flour, 1/4 cup warm water, salt, red chili powder and black pepper powder in a bowl. Mix well, there should be no lumps.
  • Cut the paneer bar into 1 inch cube pieces.
  • Heat 1 Tablespoon oil/butter in a non sticky pan. Roast the paneer cubes until light brown.
  • Take out the paneer pieces. Add 1 Tablespoon oil or butter in the same pan.
  • Saute onion, ginger, garlic, green chili, bell pepper for 4-5 minutes in high heat.
  • Add tomato sauce, soy sauce, chili sauce, corn flour mix. Let it cook for 2 minutes.
  • Add the fried paneer pieces.
  • Gently fold the sauce all over the paneer pieces.
  • Cook for 2-3 minutes.
  • Turn off the heat.
  • Garnish with sesame seeds. Serve hot.
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Recipe – Paneer Butter Masala

Recipe – Paneer Butter Masala

IMG_9566

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4

Ingredients

  • Paneer cubes: 1 cup or approx. 250 gm
  • Butter: 3 Tablespoon
  • Grated mozzarella Cheese: ¼ Cup
  • Milk: 1 Cup
  • Cashew: 10-12
  • Poppy Seeds (Khuskhus): ½ tablespoon
  • Onion: 2 medium sized, chopped
  • Capsicum: ½ of a medium sized, chopped
  • Ginger: finely chopped, 1 Teaspoon
  • Garlic: Finely Chopped, 1 Teaspoon
  • Green Chili: Finely chopped, 1 Teaspoon
  • Clove (Laung): 1
  • Cardamom (Elaichi): 1
  • Fennel Seeds (Saunf): 1 Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Kitchen King Masala / Paneer Butter Masala powder: 2 Teaspoon
  • Dried and crushed kasturi leaves: 1 teaspoon
  • Honey or Sugar: 1 Teaspoon (Optional)
  • Water: as required

Method

  • In a bowl add 1 cup of warm milk, 1 tablespoon butter and ¼ cup of grated cheese. Keep it aside
  • Soak Cashew, poppy seeds in 2 tablespoon warm milk and keep aside for 10 minutes.
  • Cut the paneer into 1-inch cubes pieces. Keep aside
  • Heat 1 tablespoon butter in a pan.
  • Add clove, cardamom, chopped onion, capsicum, ginger, green chili and garlic. Saute for 3-4 minutes or till onions are transparent, not brown.
  • Turn off the heat.
  • Let it cool for 5 minutes.
  • Blend this mix with the soaked cashew-poppy seeds’ mix to smooth paste.
  • Heat 1 tablespoon Butter in a deep pan.
  • Add fennel seeds, kitchen king masala and crushed kasturi leaves. Roast for 30 seconds.
  • Keep the heat in low. Then add the blended puree, salt and honey. Stir well.
  • Add cheese-milk-butter mix. Stir and cover the pan.
  • the Increase the heat to medium and let it boil for 7-8 minutes.
  • Remove cover. Add the paneer cubes.
  • Mix gently and cover the pan for another 4-5 minutes.
  • Turn off the heat.
  • Serve with rice/roti.

Recipe – Methi Malai Matar Paneer

methi matar paneer

 

Prep Time: 15 minutes

Cooking Time: 20 Minutes

Serves: 3

Ingredients

  • Matar (green peas): washed, 1 cups
  • Paneer: 250 grams or 1 cup cut into small square cubes
  • Fresh Methi Leaves: 1 cup
  • Dried Kasturi Methi leaves: ½ Tablespoon
  • Butter or ghee or oil: 1 tablespoon
  • Cumin Seeds: ½ Teaspoon
  • Fennel Seeds(Saunf): ½ Teaspoon
  • Cashew: 9-10
  • Poppy seeds: 1 Tablespoon
  • Onion: 1 medium size onion, chopped
  • Ginger: chopped, 1 teaspoon
  • Green chili: chopped, ½ teaspoon
  • Milk cream: 3 Tablespoon
  • Salt: 1 ½ Teaspoon or to taste
  • Black pepper powder: 1 Teaspoon
  • Garam Masala Powder: 1 Teaspoon
  • Water: As required

Method

  • Wash the methi leaves 2-3 times in fresh water. Drain the water and chop the leaves into small pieces. Transfer the chopped methi leaves in a bowl, add ½ teaspoon salt and keep it aside for 10 minutes. After 10 minutes you can see the salt has left water. Squeeze out the chopped leaves out of the water and save it in a different bowl for later use. We do this step to avoid the slightly bitter taste of methi leaves.
  • Soak poppy seeds and cashew nuts in ¼ cup of water for 10 minutes and blend it all into paste. Keep it aside.
  • Blend ginger, green chili, onion into a smooth paste. Do not use water. Keep aside.
  • Heat oil in a pan. Add cumin seeds and fennel seeds. After 30 seconds, add ginger, chili, onion paste. Sauté for 2-3 minutes.
  • Add methi leaves, green peas, salt, black pepper powder, garam masala power. Stir well, Saute for 2 minutes, then cover with lid. Cook it for 4-5 minutes or until leaves and peas are cooked.
  • Remove the lid. Add cashew-poppy seeds’ paste and milk cream. Mix well and cook for another 3-4 minutes.
  • Add the paneer cubes. Mix gently and cover it for another 3 minutes.
  • Turn off the heat.
  • Crush the dried Kasturi methi leaves in your hand and add it to gravy. It gives a nice aroma to this recipe.
  • Serve hot with rice or chapati.

Recipe – Paneer Methi Malai / Methi Masala Paneer

methi malai paneer

 

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2

Ingredients

  • Paneer(Cottage Cheese) cubes: 1 cup or approx. 250 gm
  • Onion: 1 medium sized
  • Ginger: 1 Teaspoon, chopped
  • Green Chili: 1 Teaspoon, chopped
  • Milk: 2 Tablespoon
  • Fresh milk cream: 2 Tablespoon
  • Dried Methi Leaves (Fenugreek): 2 Tablespoon or Fresh Methi leaves: ½ cup
  • Water: As required
  • Oil /butter: 2 Tablespoon
  • Cashew: 10-12
  • Poppy seeds(khasakhas): 2 Teaspoon
  • Fennel Seeds(Saunf): 1 Teaspoon
  • Dried Red chili: 1
  • Salt: 1 Teaspoon or to taste
  • Turmeric Powder: 1/2 Teaspoon
  • Black Pepper powder: ½ Teaspoon
  • Red chili powder: ¼ teaspoon
  • Garam Masala: ½ teaspoon

Method

  • Blend onion, ginger, chili, sesame seeds, cashew and 2 tablespoons of milk into smooth puree.
  • Cut the paneer into small cubes.
  • Heat 2 tablespoon oil / butter in a pan.
  • Roast the paneer cubes. Sauté in high heat for 3 minutes or till light brown and take them out.
  • In the remaining oil, add fennel seeds and red dried chili.
  • After 30 seconds, add the onion-cashew paste. Stir and cook for 2 minutes.
  • Add methi leaves. Fresh or dry anyone you can use.
  • Add salt, turmeric powder, black pepper powder, red chili powder, garam masala. Stir well.
  • Add milk cream. Mix well. Add 1 cup of water and let it boil for 4-5 minutes.
  • Add the paneer cubes.
  • Mix gently and cover the pan for 2 minutes.
  • Turn off the heat.
  • Serve hot.