Curry Leaf Paneer Recipe / Karuveppilai Paneer Recipe / Curry Leaf With Cottage Cheese Recipe / Paneer Recipes / Easy Paleo Recipes

 

Curry Leaf Paneer

Ingredients

Oil - 2 tbsp

Diced onion - a handful

Diced capsicum - a handful

Chopped green chilly - 3

Crushed Ginger and Garlic - 1 tsp

Paneer cubes - 1 & 1/2 cups

Salt to taste

Turmeric powder - 1/4 tsp

Curry leaves few

Cashew nuts - 6

Chilly flakes - 1/2 tsp

Curry leaf Podi click HERE for the recipe as needed

Garam masala - 1/4 tsp

Coconut oil - 2 tsp

Method

Heat oil in a pan and fry onion, capsicum, green chilly, cashew nuts, curry leaves and ginger /garlic paste till slightly colour changes.

Add the paneer, salt and turmeric powder, sauté for a minute. Cover and cook in low flame for 2 to 3 minutes.

Add the chilly flakes, curry leaf powder and garam masala gently mix till combined.

Lastly add coconut oil garnish with curry leaves mix and switch off the stove.

Serve as a starter or roll it in roti and enjoy!

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Hariyali Paneer Tikka Recipe / Paneer Hariyali Recipe - Paneer Recipes

Hariyali Paneer

Ingredients for marination

Thick  curd - 3/4 cup

Roasted and powdered cumin powder - 1 tsp

Chaat masala - 1 & 1/2 tsp

Black salt - 1/4 tsp

Salt to taste

Coriander powder - 3/4 tsp

Crushed kastoori methi - 1/2 tsp

Ajwain - 1/4 tsp

Garam masala - 1/2 tsp

Besan - 1 tbsp

Fresh cream - 2 tbsp

Mint and Coriander leaves - a handful, Ginger/Garlic paste - 1 tsp , Lemon juice - 1 tsp, Green chilly - 5

( grind these ingredients to a smooth thick paste)

Cubed paneer - 1 and 1/2 cups

Diced coloured capsicum - 1 cup

Diced onion - 1/2 cup

Oil - 3 tsp

Method

Take a wide bowl add all the above mentioned ingredients, make sure paneer and vegetables are well coated with the masala , cover and rest it for 1 hour.

If using air fryer place then on the tray spray them with some cooking oil and air fry at 375 deg. for 12 minutes turning once in the middle.

Insert the paneer and vegetables into a wooden skewer and roast it on a tawa by spraying some cooking oil on top till light brown.

Sprinkle some chaat masala on top and serve immediately with mint curd chutney..

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Chingari Paneer Recipe / Paneer Chingari Recipe / Street Style Paneer Chingari - Paneer Recipes

Paneer Chingari

Ingredients for the gravy

Chopped paneer - 1/2 cup

Milk - 1 cup

( Grind 1/2 cup paneer with 1 cup milk to a fine paste, keep it aside)

Salt to taste

Turmeric powder -1.4 tsp

Pepper powder - 1/2 tsp

Coriander powder - 3/4 tsp

Garam masala - 1/4 tsp

Kastoori methi - 1/2 tsp

Oil - 1 tbsp

Jeera - 1 tsp

Chopped onion - a handful

Chopped spring onions - a handful

Chopped green chillies - 4

Chopped ginger and garlic - 1 tsp each

Chopped coriander leaves - 1 tbsp

Method

Heat oil in a wide pan temper it with jeera.

Add the onion, green chilies, ginger, garlic, coriander leaves, kastoori methi and spring onions sauté till colour changes. Slightly mash the mixture using a potato masher.

Lower the flame and add the kitchen king masala, salt, pepper powder and coriander powder mix well. Pour some water and cook till raw smell has disappeared , pour the paneer mixture and little water , cook till the gravy is thick.

Lastly add some garam masala, sugar and pepper powder mix and switch off the stove. Transfer the mixture into a plate.

Ingredients to sauté paneer

Paneer cut into infer size - 15 pieces

Butter - 1 tbsp

Oil - 1 tbsp

Salt to taste

Pepper powder - 1/4 tsp

Sesame seeds - 1 tsp

Chopped dry red chilies - 3

Kashmiri red chilly powder - 1 tsp

Kastoori methi - a generous pinch

Chingari Paneer

Method

Heat oil and butter in a tawa add the red chillies and sesame seeds fry till they splutter.

Add the paneer fingers, salt, pepper powder, kashmiri red chilly powder and kastoori methi gently saute till well combined. Do not over fry as paneer till harden. Switch off the stove.

Gently remove the fried paneer mixture and place it on top of the prepared gravy.

Garnish with chopped onions and coriander leaves.

Serve them with roti or rice.

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Paneer Ghee Roast / Mangalore Style Paneer Ghee Roast - Paneer Recipes

Paneer Ghee Roast

Ingredients for grinding

Coriander seeds - 1 & 1/2 tsp

Whole pepper - 1 tsp

Jeera - 1/2 tsp

Fennel seeds - 1/4 tsp

Kashmiri red chillies - 4

Red chillies - 2

Methi / Fenugreek seeds - less than 1/8 tsp

Cardamom -1

Cinnamon - 1 small piece

Cloves -2

Ginger and garlic paste - 1tsp 

Tamarind paste or lemon juice -2 tsp

Turmeric powder - 1/2 tsp

Mangalore Style Paneer Ghee Roast

Method

Dry roast above mentioned ingredients except tamarind paste,ginger & garlic paste and turmeric powder till light brown, Do not burn them.
Cool and put it into a blender add tamarind paste, salt, turmeric powder ,ginger & garlic paste.
Pour some water and grind it to a smooth thick paste. Keep it aside

Other Ingredients

Ghee - 1/4 cup

Oil - 1 tbsp

Curry & coriander leaves for garnish

Jaggery - 1/2 tsp

Chopped onion - 1/4 cup

Paneer cut into medium size cubes - 2 cups

Curd - 2 tbsp 

Paneer Ghee Roast

Method

Add some oil and fry paneer pieces till light brown on all sides and keep it aside.

Heat ghee in a heavy bottomed pan add the onion and little curry leaves and fry till its light brown.

Now add the ground paste and curd in medium low flame roast till ghee separates from the masala.

Pour little water to get a semi thick consistency , lastly add the jaggery and give a stir.

Switch off the stove and garnish with curry & coriander leaves.

Best served as a side dish for Rice or Roti.

For more Paneer recipes click HERE

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Tawa Paneer Recipe / Paneer Tawa Masala Recipe / Paneer Tawa Fry - Paneer Recipes

Tawa Paneer

Ingredients for marination

Paneer cubes - 2 cups

Salt to taste

Turmeric powder - 1/4 tsp

Red chilly powder - 1/2 tsp

Garam masala - 1 tsp

Thick curd - 1 tbsp

( Mix all ingredients together and rest them for 10 minutes)

Other ingredients

Finely chopped onions - 1/2 cup

Finely chopped green capsicum - 1/4 cup

Chopped tomato - 1 medium size

Chopped green chilies - 2

Chopped coriander leaves for garnish

Red chilly powder - 1/2 tsp

Coriander powder - 1/6 tsp

Salt to taste

Chaat masala - 3/4 tsp

Jeera powder - 1/8 tsp

Crushed Kasturi methi - 1 tsp

Oil - 1 tbsp.

Method

Heat oil in a tawa add the onions, green chilies and capsicum sauté till onions are transparent.

Add the tomatoes and sauté till soft do not cook till mashed.

Add all the dry masala powders except chaat masala and sauté for few more minutes and then add the marinated paneer pieces.

Sauté in medium flame till all sides are coated with the masala and raw smell has disappeared.

Lastly add the crushed Kasturi methi, chaat masala and coriander leaves mix and switch off the stove.

Serve as an appetizer or as a side dish.

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Reshmi Paneer Recipe / Reshmi Paneer Masala Recipe / Paneer Recipes

Reshmi Paneer

Ingredients ground to a smooth paste

Cashew nuts - a handful

( soak it in hot water for 10 minutes)

Roma tomatoes - 2

Curd - 1/8 cup

( make sure its not sour)

Tempering

Oil - 1 tbsp

Jeera / Cumin seeds - 1/2 tsp

Other ingredients

Paneer cut into finger size - 6 oz

Coloured capsicum cut into strips- 3 cups

Sliced onions - 1/2 

Tomato - 1

( remove seeds and cut into thin strips)

Ginger and garlic paste - 1 tsp

Heavy cream - 2 tbsp

Crumbled khoya - 1 tbsp

Red chilly powder - 3/4 tsp

Coriander powder - 1/2 tsp

Salt to taste

Turmeric powder - 1/2 tsp

Jeera powder - 1/4 tsp

Oil 1 tbsp

( to slightly saute onion,tomato and capsicum)

Method

Heat 1 tbsp of oil and saute onion , capsicum and tomato till colour changes ,do not over fry and loose the crunch. Keep it aside.

In the same pan add 1 tbsp oil and temper it with jeera,

Lower the flame and add the dry masala powders and ginger / garlic paste saute till raw smell has disappeared. Do not burn them.

Immediately pour the ground  masala and saute till oil separates the masala.

Keep stirring otherwise there are chances of curdling.

Pour some water and cook the gravy till thick.Add the sauted onion,capsicum,tomato and panner give a mix cook for a minute and switch off the stove.

Lastly add the cream and khoya and serve as a side dish for roti or Jeera rice.

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Paneer Lababdar / Dhaba Style Paneer Lababdar - Paneer Recipes

Paneer Lababdar

Ingredients fried in oil and ground to a smooth paste

Chopped onion - 1 /2

Ripe tomatoes - 2 large

Chopped ginger - 1 tsp

Garlic - 4

Almonds - 10

Cashew nuts - 10

Melon seeds - 1 tsp

Oil - 3 tsp

( Heat oil in a pan fry all the above ingredients till raw smell has disappeared. Cool and grind to a smooth creamy mixture.)

Other ingredients

Paneer cubes - 1 & 1/2 cups

( Frying in butter till light brown on all sides is step is optional)

Cream - 1 tbsp for garnish

Crumbled panner - 2 tbsp for garnish

Butter - 1 tbsp

Oil - 1 tbsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Jeera powder - 1/2 tsp

Garam masala - 3/4 tsp

Crushed kastoori methi - 2 tsp

Salt to taste

Method

Heat butter and oil in a pan add the red chilly powder, coriander powder and jeera powder in low flame cook till raw smell has disappeared.

Pour the ground masala add salt and sauté for few minutes. Pour 1 cup of water lower the flame and cook till the gravy is slightly thick.

Add the paneer cubes and crushed kastoori methi and cook for few more minutes.

Switch off the stove granish with cream,crumbled paneer,mix and serve hot with Roti or Jeera rice.

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Paneer Do Pyaza / Dhaba Style Paneer Do Pyaza / Paneer Recipes

Paneer Do Pyaza

Ingredients
Ghee - 1 tbsp
Oil - 3 tsp
Cinnamon - a small piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Jeera - 3/4 tsp
Crushed coriander seeds - 1/4 tsp
(I did not use as my kids don't like)
Whole black pepper - 1/4 tsp
Other ingredients
Paneer cubes - 1 & 1/2 cups
( cut into any size or shape)
Ginger and Garlic paste - 1 tsp
Chopped coriander leaves for garnish
Chopped tomato - 1 large
Chopped onion - 1/2
Onions - 1/2 cup cut into big cubes
Green chillies - 3
Red chillies - 2
Salt to taste
Red chilly powder - 1/2 tsp
Kashmiri red chilly powder - 1/2 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Crushed kastoori methi - 1/2 tsp

Dhaba Style Paneer Do Pyaza

Method
Heat oil in a pan add the paneer pieces,salt and turmeric powder,fry till all sides are light brown,remove to a plate.In the same oil add the diced onion and saute till its translucent,remove and keep it aside.
In the same pan add the ghee and remaining oil add the tempering ingredients and saute.
Add the chopped onion,green chillies and saute till onions are light brown.Add the tomatoes and ginger & garlic paste fry till they are soft and raw smell has disappeared.
Add the dry masala powders except the garam masala saute till raw smell has disappeared.
Pour water add red chillies cover and cook till gravy is semi thick.Add the fried paneer,cubed onions,garam masala and kastoori methi simmer for a minute and switch off the stove.
Garnish with coriander leaves and serve with Jeera rice or Roti.


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Paneer Capsicum Masala / Paneer Capsicum Curry / Paneer Bell Pepper Curry / Paneer Capsicum - Paneer Capsicum

Paneer Capsicum Masala

Ingredients
Cubed Paneer /Indian cottage cheese - 1 & 1/2 cups
( Heat 1 tsp butter in a pan add 1/4 tsp turmeric powder add the paneer cubes and fry till its light brown on all sides.Keep it aside)
Coloured bell peppers/Capsicum cubes - 2 cups
Kashmiri red chilly powder - 1 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Jeera / Cumin powder - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste
Crushed kastoori methi - 1 tsp
Fresh cream - 1/4 cup
( As my daughter likes cream i added a bit more)
Ingredients ground to a paste
Onion - 1/2 cup
Ginger and garlic paste - 1 tsp together
Cardamom - 5
( Take a mixi jar add above ingredients and grind to a fine paste,do not add water while grinding)

Tempering 
Butter - 1 tbsp
Oil - 2 tbsp
( add more if needed)
Bay leaf - 1
Cinnamon stick - 1 medium size
Jeera - 1 tsp
Red chillies - 2
Method
Heat oil and butter in a pan temper it with bay leaf,red chillies,jeera and cinnamon.
Now add the ground onion paste saute for few minutes,add the salt and turmeric powder,saute till oil separated the masala and raw smell has disappeared.
Add coriander powder,red chilly powder and garam masala cook till everything is well combined and no raw smell.
Add the coloured cubed capsicum and fry in low flame for a minute then add the fried paneer cubes and gently give a mix.Pour some water mix it well and cook in low flame for 2 to 3 minutes.
Lastly add sugar,cumin powder and kastoori methi and switch off the stove.
Now pour the cream and mix well.Do not cook after cream is added.
Serve hot with Jeera rice or Roti.


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Dhaba Style Paneer Masala / Paneer Masala / Restaurant Style Paneer Masala - Paneer Recipes

Dhaba Style Paneer Masala

Tempering ingredients
Ghee - 1 tbsp
Oil - 1tbsp
Jeera/Cumin - 1/2 tsp
Cloves - 4
Cardamom slit opened - 4
Bay leaf - 1
Cinnamon stick - 1 piece
Red chillies - 3
Hing - 1/4 tsp
Peppercorn - 4
Crushed kastoori methi - 1/2 tsp
To marinate paneer cubes
Paneer/Indian cottage cheese cubes - 30
Red chilly powder - 1/4 tsp
Garam masala - 1/4 tsp
Coriander powder - 3/4 tsp
Oil - 2 tsp
( Saute it in a pan till all sides are slightly roasted,keep it aside)
Other ingredients
Roasted besan/gram flour - 1 tbsp
Crushed or grated tomatoes - 4 small
Chopped onion - 1/2
Ginger and Garlic paste - 1tsp
Kashmiri red chilly powder - 1/2 tsp
( this will give colour to your dish)
Cumin/Jeera powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Water as needed
Method
Heat oil and ghee in a pan temper it with above ingredients.
Add the onions and fry till light golden brown,this step is very important otherwise your dish will not give colour and will have a raw onion smell.
Now add all the dry masalas and the roasted besan.
Fry till raw smell has completely disappeared.
Add the ginger/garlic paste and saute for a minute.Add the crushed or grated tomatoes and fry till oil separates the masala.Add more ghee or oil if needed.
Pour water cover and cook till the gravy is thick.
Add the sauteed paneer and cook for 1 or 2 minutes.
Switch off the stove garnish with chopped coriander leaves and serve it with Roti.

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Shahi Paneer Recipe / Shahi Paneer - Paneer Recipes

Shahi Paneer

Tempering ingredients
Bay leaf - 1
Whole pepper - 5
Cinnamon - a small piece
Cloves - 1
Shajeera - 1/4 tsp
Black cardamom -1
Oil - 2 tsp
Ghee - 1 tsp
Ingredients to be boiled
White onion - 1
Green chillies - 2
Cashew nut -12
Almonds - 6
Ginger - a small piece
Green cardamom -2
( Boil these ingredients in water for 5 minutes or till soft.Cool and grind it to a smooth paste, use a strainer and remove the puree.Keep it aside)
Other ingredients
Paneer cubes / Indian Cottage Cheese -15
Hot milk - 1/2 cup
Salt to taste
Saffron a generous pinch
Kashmiri red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/8 tsp
Sugar - 1/4 tsp
Fresh cream - 1 tbsp
Method
Heat oil and ghee in a pan temper it with above  mentioned ingredients.
Now pour the cooked and ground paste and in low flame cook till raw smell has disappeared and oil has separated the pan.
Add all the dry masala powders ,sugar and cook for few more minutes,add the paneer cubes pour hot milk and some water if needed.
Cook till the gravy is thick switch off the stove,
Add cream and saffron mix and serve it hot with roti or rice.

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Chilli Garlic Paneer / Chilli Paneer Dry Recipe / Hot Chilli Garlic Paneer / Quick And Easy Paneer Recipe

Chilli Garlic Paneer

Ingredients ground to a semi smooth paste
Kashmir red chillies - 6
Garlic - 8 cloves of garlic or add according to your taste
Salt to taste
Sugar - 1 tsp
Vinegar - 1 &1/2 tbsp
Soy sauce - 2 tbsp
( Add very little water and grind the above ingredients to a semi smooth paste)
Other ingredients
Cubed paneer - 1 cup heaped
( I have used homemade paneer click HERE for the recipe)
Chopped onion - a handful
Chopped spring onions - a handful
Oil - 6 tsp
Method
Heat oil in a pan fry onion and spring onions till light brown.
Now add the ground paste and saute till oil separates the masala.
Lower the flame add the paneer cubes and gently mix till all the paneer cubes are well coated.
Switch off the stove garnish with some spring onions.
Best served as an appetizer or with roti or fried rice.

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Tandoori Paneer Tikka / Paneer Tikka Recipe - Paneer Recipes

Paneer Tikka

Ingredients for the marination
Paneer cubes - 10
Cubed onion as needed
Cubed colour capsicum as needed
Thick curd - 1/2 cup
Besan - 1/2 tsp
Red chilly powder - 3/4 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/2 tsp
Chaat Masala - 1/2 tsp
Black salt - 1/8 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Yellow food colour - a pinch ( optional)
Crushed kasturi methi - 1/2 tsp
Mustard oil or any oil of your choice - 1 tbsp
Ginger and garlic paste - 1 tsp

Method
Take a wide bowl add all the above ingredients mix it well.
Now add the onion,capsicum and paneer pieces.
Gently mix cover and keep in fridge for 1 hour for marination.
Take a tooth pick or skewers insert the paneer,onion and capsicum in any order.
Heat a tawa and grill it on all sides till its light brown on all sides.or line a baking tray with a foil arrange the paneer skewers on the tray and brush it with some oil or butter.
Bake these for 10 to 15 minutes at 375 deg.F.Then broil it for another 5 minutes.
Remove from oven and squeeze some lemon juice and sprinkle chaat masala on top and serve it with any dip you like.

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How To Make Flavoured Paneer / Spiced Home Made Paneer / Flavored Paneer Recipe / Flavored Cottage Cheese

Flavored Paneer

Ingredients
Whole milk - 1/2 gallon can ( 1.89 liters)
Vinegar - 1/4 cup
Onion powder - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Salt - 1/8 tsp
Chopped coriander leaves - 1 tsp
Chilly flakes - 1 tsp
Turmeric powder - 1/4 tsp
Method
Boil the milk in a deep vessel.
When the milk rises to the top,lower the flame,immediately add the vinegar,stir it with a ladle.
The milk will break & curdle,boil it for a minute,you will see the panner has separated from the water. Now add the flavouring ingredients & stir for a minute
Switch off the stove.

Flavored Paneer

Place a clean muslin cloth on a strainer & pour the flavoured curdled milk on the cloth.
Rinse the paneer once in cold water to get rid of the sour taste of the vinegar.
Wait till all the water has drained out.
Tie the cloth tightly flatten it slightly & place a heavy vessel on top.
Leave it for 1 hours till the water is out from the paneer.
Cut the paneer into cubes & store it in a clean glass container.
Now your homemade flavoured & spiced panner is ready to use.

Flavored Paneer

Note:
a) You can use the whey water to any gravy or for kneading chapathi dough
b) To curdle the milk you can also use curd or lemon juice.
c) Make use you rinse the paneer to remove the sourness before you tie the cloth.
d) Always use only whole milk with full fat.
e) Use this paneer to any gravy or just toss it in little oil & serve as a starter.
f) Use your imagination to flavour the panner like adding,grated garlic,herbs,saffron,green chillies,left over pickle masala,mint chutney,etc.

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Paneer Malai Methi Mattar Recipe / Methi Matar Paneer Recipe / Paneer Mutter Methi Malai Recipe / Malai Kasuri Methi Mutter Paneer

Paneer Malai Methi Mattar

Ingredients to be boiled 
Cubed onion - 1/2 cup
Green chilies-3
Chopped ginger - 1 & 1/2 tsp
Cashew nuts - 1 tbsp
Water - 3/4 cup
Khoya/Khoa/Mawa - 2 tsp
( Do not boil khoya)
Tempering ingredients
Butter - 1 & 1/2 tbsp
Jeera/Cumin - 1/2 tsp
Other ingredients
Kastoori methi - 1/4 cup
( Soak in salt warm water for 2 to 3 minutes)
Homemade Paneer cubes - 1 & 1/2 cups
Frozen peas - 1/2 cup
Salt to taste
Sugar - 1/2 tsp
Milk - 1/2 cup
Crushed khoya - 1 tbsp
Water as needed

Paneer Malai Mathi Mattar

Method
Take a pan pour some water add the onion,green chillies,ginger & cashew nuts,
Cook till its soft & the water has evaporated.
Cool the mixture add 2 tsps of khoya & grind to a smooth paste.
Heat butter in a pan temper it with jeera.
Squeeze out kastoori methi from water add this to the tempering.
In medium low flame fry till nice aroma comes out.Do not over fry or burn them.
Add the ground paste saute till raw smell goes off.Do not fry till the mixture changes its colour.
Add the peas,milk,paneer little water & in low flame cook till the gravy is semi thick.
Switch off the flame top it up with little butter & garnish with grated khoya.
Best served with roti or jeera rice.

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Paneer Bhurji Recipe / Paneer Burji Recipe - Easy Paneer Side Dish

Paneer Bhurji

Tempering Ingredients
Oil-1 tbsp
Jeera/Cumin - 1/4 tsp
Hing - a generous pinch
Red chillies - 2
Dry ingredients
Red chilly powder - 1/4 tsp
Turmeric powder - 1/8tsp
Salt to taste
Garam masala - 1/4 tsp
Other ingredients
Chopped onion - 1/2
Chopped red bell pepper - 1/2 cup
Frozen peas - 1/4 cup
Crumbled paneer - 1 cups
Chopped green chillies - 1
Chopped ginger - 1/4tsp
Chopped coriander leaves for garnish
Method
Heat oil in a pan & temper it with above ingredients.
Now add the green chillies & ginger saute for a minute.
Now add the onion & bell pepper in medium high flame fry till transparent.
Add the peas & all the dry ingredients saute till raw smell disappears.
Lower the flame add the paneer stir gently till well combined.
Switch off the stove garnish with coriander leaves.
Best served with roti or paratha.

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Chilli Paneer Dry Recipe / Chilli Paneer Recipe - Indo-Chinese Food

Chilli Paneer

Ingredients for the batter & frying
Paneer Cubes- 2 cups
Corn flour-1 tbsp
All purpose flour / Maida -1tbsp
Salt & pepper to taste
Soy sauce-1tsp
Finely chopped ginger & garlic-1tsp
Water- required amount
Oil-to deep fry paneer
Other ingredients
Cubed onion-1/2 cup
Cubed Capsicum - 1/2 cup
Salt to taste
Red chilly paste -1tsp (Heaped)
Tomato ketcup/ Tomato sauce-3tbsp (Heaped)
Soy Sauce -1tbsp
Vinegar-1 tsp
Chopped ginger & garlic -1tbsp
Spring onion for garnish
Method
Take a wide bowl add all the ingredients mentioned for batter except the paneer.
Pour water little by little & make semi thick batter. Now add the paneer cubes & gently mix to make sure all the cubes are well coated.
Heat oil in a pan ,drop each cube into the hot oil.In medium high flame deep fry till its golden brown on all sides & crisp.Keep it aside.
Heat a pan pour 2tsp of oil saute the onion,capsicum,chopped ginger & garlic in medium high flame.
Saute for couple of minutes then add the ketchup,chilly paste,vinegar & seasoning.
Now add the fried paneer toss them well till everything paneer cube is coated well with the sauce.
Switch off the stove garnish with spring onion.
Best served with Vegetable Egg Fried Rice.
Note :
a) If you want a crunchy paneer cube then add it to the sauce just before serving.
b) Chopped green chillies can be added for extra flavour.
c) All the sauces mentioned are added according to our family taste,add less or more to your taste.
d) Coloured capsicum can be added to make your dish more colourful.
e) If you want a saucy version then dilute 1tsp of corn flour in water & add it to the dish.

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How to make Paneer / Homemade Cottage Cheese Recipe / Homemade Paneer Recipe

Step by step method/picture to make paneer at home

Homemade Paneer

Ingredients
Whole milk ( full fat milk)- 5 cups
White vinegar -2 tbsp

Homemade Paneer

Method
Boil the milk in a deep heavy bottom vessel.
When the milk rises to the top,lower the flame.Immediately add the vinegar,stir it with a ladle.
The milk will break & curdle.Boil it for a minute,you will see the panner has separated from the water.Switch off the stove.
Place a clean muslin cloth on a strainer & pour the curdled milk on the cloth.
Rinse this panner once in cold water to get rid of the sour taste of the vinegar.
Wait till all the water has drained out.Tie the cloth tightly flatten it slightly & place a heavy vessel on top.
Leave it for 1 hours till the water is out from the paneer.
Cut the paneer into cubes & store it in a clean glass container.
Now your homemade panner is ready to use.
Note:
a) You can use the whey water to any gravy or for kneading chapathi dough
b) To curdle the milk you can also use curd or lemon juice.
c) Make sure you rinse the paneer to remove the sourness before you tie the cloth.
d) Always use only whole milk with full fat.
e) If vinegar/lime juice is added before milk is boiled then your paneer will break.always make sure they are added to boiling milk to get perfect firm paneer.

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Paneer Jalfrezi / Paneer Vegetable Jalfrezi Recipe / Restaurant Style Paneer Jalfrezi Recipe

Paneer Jalfrezi

Ingredients
Homemade Paneer cubes - 1 cup
( slightly toss it in 1tsp of oil,this is optional)
Yellow capsicum/bell pepper-1/2
Orange capsicum/bell pepper-1/2
(cut the capsicum into strips)
Sliced onion-1/4
Carrot cut into strips -1/4 cup
Beans cut length wise -1/4 cup
Tomato cut into cubes-1
Ginger & Garlic paste-1tsp
Chopped coriander leaves-1tsp
Chopped green chillies-1
Vinegar-1tsp
Tomato ketchup -1tsp
Dry masala powders
Salt to taste
Turmeric powder-1/8tsp
Red chilly powder-1/4tsp
Coriander powder-1/2tsp
Garam masala powder-1/4tsp
Crushed Kastoori methi-1/4tsp
Tempering
Oil-3tsp
Mustard-1/4tsp
Jeera/Cumin-1/4tsp
Red chillies-2
Method
Heat oil in a pan & temper it with above ingredients.
Fry onion until they are transparent.Now add all the vegetables & ginger/garlic paste in medium high flame fry till its cooked.
Add the tomatoes & all the dry masala powders,sprinkle very little water,cover & cook till raw smell disappears.
Add the paneer,vinegar & ketchup toss it well till everything is combined.
Make sure you don't break the paneer cubes.
Switch off the stove & serve it hot with Roti.

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Palak Paneer / Palak Paneer Recipe / Spinach With Indian Cottage Cheese

Palak Paneer

Ingredients ground to a smooth paste
Blanched palak/spinach- 1 small bunch
Salt to taste
Ginger & Garlic paste-1tsp
Chopped green chillies-2
Tempering
Cumin seeds/Jeera-1/2tsp
Chopped onion-1tbsp
Butter-1tbsp
Oil-2tsp
Other ingredients
Paneer/cottage cheese cubes-1 cup
(fry it in 1tbsp of butter till light brown on all sides.Do not fry too much as your paneer will become hard)
Frozen peas-1/2 cup
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Garam masala-1/4tsp
Jeera/cumin powder-1/8tsp
Amchur/Dry mango powder-1/8tsp
Milk-1/2 cup
Method
Heat oil & butter in a pan ,temper it with jeera.
Add onions fry them till light brown,now add all the dry masala powders & saute for a minute.
Now pour the ground paste &fry till raw smell disappears.
Pour needed water,milk,peas & paneer.In low flame cook the gravy till thick.
Best served with roti or naan......
Note:
a) Frying paneer is optional.
b) For extra richness to the gravy mix cream once you switch off the stove.
c) Add peas is optional,as my kids love peas i try adding to lot of recipes.
d) Instead of blanching spinach you can fry,cool & grind to a puree.
e) Some add chopped tomatoes to this dish,but i have not used.

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