Paneer Kadhai

Paneer Kadai in Marathi

Visit my other Paneer Recipes: - Paneer Makhanwala | Vegetable Paneer Pizza | Paneer Kofta Curry | Paneer Hariyali | Chili Paneer | Palak Paneer | Paneer Masala | Paneer Matar

Ingredients:
250 gram Fresh Paneer
2 cup Onion, sliced lengthwise
1 tbsp Ginger paste
1 tbsp Garlic paste
1 and 1/2 cup Tomato Puree
1 tbsp Red Chili Powder
1 tsp Garam masala
2 tbsp Oil
2 dry Red Chilies
1 Bay leaf
1 Cinnamon stick (1 inch)
5-6 Black Pepper corn
1 tsp Coriander Seeds
2 Cardamom pods
3-4 Cloves
1/4 cup Cilantro, finely chopped

Method:
1) Heat Oil in a wok. Then, one by one add Red Chilies, Bay leaf, Cinnamon, pepper corn, Coriander seeds, Cardamom, and Cloves. Stir over medium heat until you sense the aroma. Then add chopped onion and ginger-garlic paste. Also add salt to taste.
2) Saute Onion until translucent, then add tomato puree, red chili powder and Garam Masala powder. Stir well. Let it cook for couple of minutes over medium heat. Add Paneer cubes and cook for 2 more minutes. Be gentle while stirring, otherwise Paneer can get crumble in the curry.

Note:
1) If Paneer is frozen, shallow fry before adding into curry.
2) Whole Garam Masala (Bay leaf, Cinnamon stick, Pepper corn, Coriander Seeds, Cardamom pods, Cloves) makes this dish more flavorful. However, if you don't have whole coriander seeds and pepper corn, you can use coriander powder and pepper powder instead. Use them in the gravy.
3) If you don't have any of the whole garam masala ingredients, use little extra garam masala powder.

Labels:
Paneer Kadhai, Spicy Paneer Kadai

Veg Paneer Makhanwala

Veg Paneer Makhanwala in Marathi

serves: 3 persons

Ingredients:
½ cup Paneer Pieces
¼ cup Green beans (1/2 inch pcs)
¼ cup Carrot, small cubes
¼ cup potato, peeled and cubed
¼ cup Cauliflower pieces
½ cup onion cubes
3 tbsp Green peas
1 cup Tomato cubes (peeled)
1 Tbsp Tomato Paste
½ tbsp Cumin seeds
½ tbsp Red Chili Powder
½ tsp Garam masala
1 bay leaf
1½ tbsp Milk
1½ tbsp Butter
2 tbsp Ghee
Salt to taste

Method:
1) Heat 2 cup water in a saucepan. Add Green beans, Carrot, Potato, peas and cauliflower. Put a Bay leaf in the water to give nice flavor to vegetables. Stir and let the vegetables cook until tender. Reserve remained water for further use. Remove the bay leaf.
2) Blanch two tomatoes, remove skin and make small pieces of tomatoes.
3) Heat a nonstick pan, add Ghee and let it melt. Add Cumin seeds and onion, saute until onion becomes translucent. Add Garam Masala and give a nice stir.
4) Then add blanched Tomato pieces. Let it cook until the mixture leaves butter.
5) Add cooked vegetables, reserved water, tomato paste, salt and Chili Powder. Stir nicely.
6) Turn heat on medium low. Add Milk, butter, Paneer pieces and mix very gently. Cover pan with lid and let it cook for 5 minutes.
Serve hot with Chapatti, Naan, or Roti.

Labels:
Paneer Makhanwala, paneer Makhanvala recipe, North Indian Recipe, Punjabi curry

How to make Paneer

Paneer in Marathi

Ingredients:
1/2 Gallon Milk (whole milk)
2 tbsp White Vinegar or Lemon Juice
1 Muslin Cloth (Cheese Cloth)
1 Colander


Method:

1) Take a heavy bottom Pan. Pour Milk in it and heat it on medium flame.
2) You will see milk is hot and steamy, start stirring with spoon. Otherwise, it will stick to bottom of the pan. keep the heat on medium low. First add 1 tbsp Vineger. Do not add all at a time. Swirl and drop all over the milk so that it will get spread everywhere. Stir nicely. Once milk starts curdling, turn off the heat and add remaining Vinegar. Keep stirring. Gradually, water and milk fat content separates.
3) Once milk is curdled, Place and spread a Muslin cloth in colander. Place Colander in a big vessel to store drained water. Pour curdled milk, separate solid Milk Particles and store drained water (Note 3). Wash these particles gently with running cold water, it will help to remove Vinegar's smell. While washing keep these granules in the cloth and let the water drain.
4) Hang milk solid granules for about 30 minutes. Then sqeeze tight to remove exessive water.
5) To make thick slab of Paneer, take a flat surface (eg. Cutting board). Place it into little slanting position. Put sqeezed Paneer cheese (with cloth) over it and place a heavy substance to create pressure on Paneer. This helps to remove water completely from Paneer and then you will get a nice block of Paneer Cheese. If you dont have any heavy substance, fill water in a pressure cooker, close the lid and use it as a weight. Be careful while doing it, otherwise water would spill out.
6) Within 6-7 hours, excessive water drains out and you will get nice Paneer slab to make delicious Paneer recipes.

Note:
1) If you are using cloth which is available at home, try to use very thin cloth and whose weaves are not too tight. If there are tight weaves, water wont drain out properly.
2) If you are using Lemon Juice to curdle milk, add little water to it and add this mixture slowly to hot milk. Do not overuse it, otherwise Paneer might get Lemony sour flavor.
3) Store this drained water in a Glass airtight container and refrigerate it. If you are going to make Paneer within a week, use it as Vinegar or Lemon Juice to curdle milk.

Vegetable Paneer Pizza

Vegetable Paneer Pizza in Marathi

Serves: 1 medium Pizza (Thin crust)

Ingredients:
Pizza base - Click here
Pizza Sauce - Click Here
::Topping::
75 to 100 gram Paneer (12 to 15 medium pieces)
1 tbsp plain Yogurt
½ tsp Tandoori masala
½ tsp Ginger-garlic Paste
¼ to ½ cup Onion, thinly sliced
¼ cup Green Bell Pepper, sliced thinly
¼ cup Red Bell Pepper, Sliced thinly
½ to ¾ cup shredded Cheese

Method:
Pizza base - Click Here

Pizza Sauce - Click Here

Paneer Topping
1) Make a mixture of 1 tbsp Yogurt + ½ tsp Tandoori masala + ½ tsp Ginger Garlic Paste and marinate Paneer pieces with this mixture. Set aside for 15 minutes.

Combining all the Items (Step by step Images)
1) Preheat oven to 480 F (250 C)
2) Spread Pizza sauce evenly over Pizza base
3) Then sprinkle little Cheese
4) Rub gently little salt to all cut vegetables. Spread these vegetables over Pizza base
5) Then add Marinated Paneer Pieces and sprinkle remaining cheese
6) Bake for 7-8 minutes or until surface become very light brown.

Label:
Indian Style Pizza, Homemade Pizza, baking, Paneer Pizza, Vegetable Pizza Recipe, Pizza Sauce, Pizza Base

Paneer Kofta Curry

Paneer Kofta Curry in Marathi


Ingredients:
:::: Kofta ::::
Click here for Kofta Ingredients
:::: Curry ::::
¾ cup Onion Paste (Step 1)
½ cup Tomato Puree (Step 2)
1 tbsp Ginger-Garlic Paste
½ tsp Garam Masala
¼ tsp Turmeric Powder
½ tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp Cumin powder
¼ cup Milk (whole Milk)
1 tbsp Oil
7-8 small Paneer pieces
Salt to taste
Garnishing:
1 tbsp Cilantro, finely chopped
3-4 Black Grapes, cut into half

Method:
First we are going to make Curry followed by Koftas. If we keep ready Koftas, they could get mushy.
::::Curry::::
1) Peel 2 medium Onions and pressure cook to 2-3 whistles. Grind to fine paste. We need ¾ cup Onion paste.
2) Pressure cook 2 big and juicy Tomatoes. Peel tomatoes, remove seeds and make purée.
3) Heat a wok or nonstick medium sized pan. Add oil and wait until oil is hot. Add Ginger Garlic paste and sauté about few seconds. Then add Turmeric Powder, Red Chili Powder and stir well. Add Onion paste. Lower the heat and simmer for 5 minutes.
4) After 5 minutes, add tomato puree and mix well. Add Coriander Powder, salt and give a nice stir. Lower the heat, cover pan and cook for few minutes. Add Garam Masala and mix. Again cover and cook.
5) Gravy is overall ready. Once Koftas are prepared, add milk to the gravy and simmer for 5 minutes on lower heat.

::::Koftas::::
Click here for Kofta Recipe

Simmer Curry on low heat, add milk and whisk gently. Cover the pan and cook for 5 minutes. After 5 minutes, add Paneer pieces.

Place Koftas in serving plate and pour required amount of hot gravy over Koftas. Garnish with Cilantro and Grapes. Serve hot with Naan, Roti or Chapatti.

Labels:
Paneer Kofta Curry, Kofta Recipes, Paneer Recipes, North Indian Recipes

Kofta Recipe

Kofta in Marathi

Ingredients:
1 cup boiled and mashed Potato (no lumps)
1 tbsp Corn Flour / Corn Starch
¼ to ½ cup shredded Paneer
2 tbsp finely chopped Onion
10-12 Raisins
1 tbsp Cashew nuts, broken
1 Green Chili
1 tsp Butter
Oil for deep frying
Salt to taste
Click here for Kofta Curry Recipe

Method:
1) In a small saucepan, heat1 tsp butter. Sauté 2 tbsp finely chopped Onion in butter until color changes to brown. Then add finely chopped green Chili, Cashew Nuts, and Raisins; sauté. After a minute add Paneer and salt, stir for a minutes. Transfer this mixture to a bowl and let it cool down.
2) In a mixing bowl add mashed Potatoes, 1 tbsp Corn Flour and very little salt. Knead well and make medium consistency dough.
3) Divide Potato dough into 10 equal parts (each 1 inch). Take a plastic paper, grease with little oil. Put 1 ball in the middle of the plastic paper, press with hand palm. Cover it with another plastic paper and roll into a disc (3 inch).
4) Hold this disc on left palm, put 2 tsp Paneer filling in the middle. Close all the edges and make round balls. Prepare all the koftas.
5) Heat oil for deep frying. Keep the heat on medium. Deep fry koftas until Golden brown color.

Labels:
Kofta Recipe, Paneer Kofta, North Indian Kofta, Indian Curry, Kofta balls, Paneer Stuffed Potato Balls, Golden brown fried Indian Paneer

Paneer Hariyali

Paneer hariyali in Marathi

Serves : 2

Ingredients:
¾ cup Fresh Paneer cubes (12-14 medium pieces)
½ cup Green Bell pepper cubes
3 tbsp plain Yogurt
¾ cup Onion, thinly Sliced
1 tbsp Ginger Garlic Paste
2 tbsp Butter
¼ tsp Turmeric Powder
3-4 tbsp Oil
::::For making Masala::::
Cinnamon 1 stick
4 black pepper balls
3 Cloves
3 cardamom pods
1 tsp Coriander Powder
1 tsp Cumin Powder
::::For Green masala::::
4-5 green Chilies
½ cup Mint Leaves
½ cup Cilantro leaves


Method:
1) Put yogurt into a clean cotton cloth and hang for ½ an hour so that excessive water will get removed and when we will add yogurt into curry, it will not curdle because of heat.
2) For making Masala, grind Cinnamon, Cloves, Cardamom pods, Cumin Powder, Coriander Powder in the grinder.
3) For Green Masala, grind Green chilies, Mint leaves, Cilantro leaves and little salt together to fine paste.
4) In a nonstick pan, heat oil and sauté onion until it becomes translucent. Add little salt while sautéing. Once it become translucent remove from pan and let it cool down. Then grind to fine paste. There will be little oil remaining in the pan. Place Paneer pieces on it and fry lightly. Do not fry for longer time; otherwise, it will become brown in color.
5) Heat a nonstick pan; add butter and sauté ginger garlic paste. Turn heat on medium. Add masala, which we have made in Step 2. Sauté for a minute. Put bell pepper cubes and stir-fry briefly.
6) Then add Green Masala and sauté for a minute. Add Onion paste. Sauté and add ½ cup water and salt to taste and let it cook for couple of minutes. Keep heat on low. Add briefly fried Paneer pieces, hung Yogurt and mix gently. Curry will start leaving butter after few minutes. Then remove from heat and our Dish is ready to serve.
Serve hot with chapatti, Roti, Naan, or even with white rice. Combination of Paneer and Mint tastes amazing.

Labels:
Paneer, Paneer Recipe, Indian Paneer Recipe, Paneer Hariyali, paneer curry recipe, hotel style paneer recipe, north Indian paneer recipe, Indian paneer, spicy paneer recipe

Paneer Chili

Paneer chili



Ingredients:
150 Gram Paneer
6-7 Dry Red Chilies
Oil for Deep Frying
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp Tomato paste
½ cup thinly sliced Onion
¼ cup thinly sliced Bell pepper
¼ cup finely chopped Green onion
2 tbsp Corn Starch or Corn Flour
2 tsp Soy Sauce
1 tsp White Vinegar
Salt to taste
½ tsp Sugar
½ tsp Black pepper powder

Method:
::::Chili Sauce::::
1) Boil ¾-cup water in a saucepan. Break Dry red chilies and put it into boiling water. Boil for 2 minutes, turn off the heat and cover the saucepan with lid. It will make chilies little soft. Keep it cover for 10 minutes. Drain and reserve the chili water. Grind chilies to fine paste.
2) Mix Tomato paste and chili paste together. In a saucepan, heat 1 tbsp oil, stir this mixture for a minute, and transfer this paste to another bowl. This is our Chili Sauce.

::::Paneer::::
1) Cut Paneer into 1-inch cubes. In a bowl, add little salt, ½ tsp Black Pepper Powder, 1 pinch each out of 1 tbsp Garlic paste and Ginger paste. Mix all this ingredients very well. Marinate Paneer cubes gently with this mixture.
2) In other bowl, add 1 tbsp corn flour/ Corn Starch and 5-6 tsp water, make thin consistency paste. Heat enough oil for deep-frying. Use small nonstick deep fryer, which will give us, required depth for deep-frying by using less amount of oil. Dip marinated Paneer pieces into Corn flour paste, and deep-fry these pieces till color turns to golden. Fry 2-3 pieces at a time. Do not fry longer; it could affect the taste of Paneer. Transfer fried pieces to Paper towel and remove extra oil.
3) Mix reserved Chili water and 1 tbsp remaining Corn flour paste together.

::::Chili Paneer::::
1) Heat 2-3 tsp oil in a nonstick frying pan. Add remaining ginger-garlic paste and sliced onion and sauté. Once onion is half cooked, add sliced bell pepper and sauté. Do not cook bell pepper completely. Add chili sauce, which we have prepared in 1st step. Add Soy sauce, Vinegar, Sugar and mixture of Chili water and Corn Flour paste. Let the mixture become little thick. Once mixture becomes thick, add fried Paneer Pieces and mix gently. Cook for a minute. Garnish with Chopped green onion and Serve hot as starter.

Note:
1) While coating Paneer with Corn Flour paste, be careful about the consistency of the paste. It should not be thick. It will affect the taste. We want very thin coating of Corn flour paste on Paneer.

Labels:
paneer chili, paneer recipe, Chili paneer, chilli paneer, Starters recipe

Palak Paneer

Palak paneer in Marathi

Serves: 3 persons
Time: 40 minutes


Ingredients:
Ingredients:
400 gram Spinach (after picking stems)
150 gram Fresh Paneer
1/2 cup finely chopped Onion
1 small Tomato
1/2 tsp Cumin seeds
1 tsp Garlic paste
1/2 tsp ginger paste
3 Green chilies, paste
1/2 tsp Coriander powder
1 tsp cumin powder
1 tsp Kasoori Methi
Whole Garam Masala (1 Cardamom, 1 small stick cinnamon, 2 cloves, 1 small bay leaf) If whole garam masala ingredients are unavailable use 1 tbsp readymade garam masala powder
3 tbsp Oil
Salt to taste

Method:
1) Rinse spinach under running water. Boil 2-3 litres water in a deep pan and add spinach leaves in it and keep boiling for 2-3 minutes without covering the skillet. After 2-3 minutes drain all the water and add cold water to cool in down. Let the spinach cool down for 5-10 minutes. Drain and put boiled spinach in grinder and make a fine paste without adding water.
3) In a not stick skillet,heat 3 tbsp oil. Add whole garam masala and fry for 30 seconds. Then add cumin seeds, add finely chopped onion. Fry onion till it become translucent. Add ginger-garlic paste and saute for few seconds. Add Tomato puree and cook until smell of tomato disappears.
4) Cook it over medium heat. Then add cumin powder, coriander powder, kasoori methi. Stir well.
5) Once all ingredients are mingled together,add spinach puree. Bring it to boil add paneer pieces. Stir very gently as paneer pieces are very delicate. Turn off the heat.
serve hot with naan or roti.

Note:
1) You can add 1/3 cup of cream to palak paneer if you like creamy taste. Once palak paneer is completely done keep that skillet on low heat, add cream and make palak paneer little hot after adding cream.
2) If Paneer is not fresh, fry it before adding.

Labels:
Palak Paneer recipe, recipe for palak paneer, spicy palak paneer, paneer recipe, Punjabi palak paneer, paneer palak, spinach recipe

Paneer Masala

Paneer Masala

Ingredients:
200 gram Paneer
2-3 tbsp Butterno
1 tbsp Ginger-Garlic paste
1 medium Onion
2 medium tomatoes
1 tbsp Coriander Powder
½ tbsp garam masala powder
2 tbsp red chili powder
2 tbsp Tomato ketchup
1 cup milk
3-4 tbsp Oil
¼ cup chopped cilantro
Salt to taste


Method:
1) Shallow fry paneer pieces.
2) Chop onion thin and lengthwise. In a small skillet heat 3-4 tbsp vegetable oil fry onion till it become brown in color. You can use ready made packet of fried onions instead, if you want to make this quicker.
3) Boil 2 tomatoes, peel tomatoes and purée without adding water.
4) Now we will make a mixture for gravy. In a mixing bowl, mix the following ingredients together coriander powder, garam masala powder, red chili powder, tomato ketchup, tomato puree, 1 cup milk.
5) Heat a wok, melt 3 tbsp butter. Stir by adding ginger-garlic paste. Add fried onion. After adding onion stir for a minute and the pour the mixture we prepared for gravy and stir. On a medium low heat cook the gravy by covering the wok with lid. Add salt to taste and fried paneer pieces. Bring it to boil for 2 minutes. Garnish with cilantro. Serve hot with naan or roti.

Note:
1) Enhance with little cream before serving, if you want creamy taste.

Labels:
Paneer Masala, Punjabi Paneer Masala, Paneer Recipes, Masala Paneer recipe, North Indian Paneer Masala, Paneer Butter Masala recipe

Matar Paneer

Matar paneer in Marathi

Serves: 3 to 4 persons
Time: 45 to 50 minutes (Preparation Time: 30 minutes, To make gravy: 15 to 20 minutes)

Ingredients:
250 gram paneer (Tips 1 and 2)
1 cup green peas (Frozen)
1 Big Onion, chopped
4 medium Tomatoes, chopped
Whole Garam Masala – (2 cardamoms, 1 bay leaf, 4 Cloves, 1 small cinnamon stick, 3 to 4 black pepper corn). Grind the masala ingredients (except cardamom) to a coarse powder
2 tsp ginger-garlic paste (4 to 5 garlic cloves + 1/2 to 1 inch ginger piece)
6-7 cashewnuts
1 tsp Coriander powder
1/2 tsp Cumin Seeds powder
1/2 tsp Amchoor Powder (Tip 6)
1/2 tsp Cumin seeds
1 green chilies (Optional)
1/4 tsp turmeric powder
1 or 2 tsp red chili powder
3 tbsp Oil
Salt to taste
1 to 2 tsp Sugar (Tip 7) (Optional)
2 tbsp plain yogurt
Cilantro for garnishing

Method:
1) In a nonstick skillet, heat 2 tbsp oil. Fry cashew nuts. Then add finely chopped onion, add salt and fry till onion becomes translucent. After that, add turmeric powder and ginger garlic paste. Fry for few seconds and add finely chopped tomatoes. Let the tomatoes cook nicely, till soft and mushy. Turn off the heat and let the mixture cool down. Then blend this mixture to a fine paste. Add little water if required.
2) Cut paneer into pieces and shallow fry in a nonstick pan by adding little oil.
3) Heat 1 tbsp oil in a frying pan. Add ground garam masala and fry for 15 seconds. Add Cardamom, cumin seeds, let it splutter. Then, add onion-tomato paste and little water. We need medium thick gravy so add water accordingly. Add coriander powder, cumin powder, sugar, green chilies and red chili powder. Cook this gravy for 5 minutes over medium heat. Add salt if needed. Add peas and boil for few more minutes. Add paneer pieces, yogurt and stir very gently. After adding paneer pieces, avoid continuous strring. It may break the paneer pieces.
Garnish with cilantro and serve with naan or roti. Matar paneer tastes great with white rice too.

Tips:
1) Fresh paneer can be used without shallow frying. However, fresh paneer tends to crumble after adding to the hot gravy.
2) Paneer made with whole milk tastes very good. But it is very delicate to handle when freshly prepared. In that case, refrigerate for two days. Then shallow fry in a nonstick pan over medium low heat.
3) If whole garam masala ingredients are unavailable, use 1 tsp readymade garam masala powder. However, try to use freshly ground garam masala ingredients as they give nice flavor and aroma to the curry.
4) I have used frozen peas in the above recipe. If you are going to use fresh peas, cook them for few more minutes into the gravy.
5) Use good quality of red chili powder which will give nice red color to the curry.
6) Sometimes, tomatoes are less sour in taste. So taste the gravy and add little amchoor powder to make it little sour.
7) Little sweetness from sugar increases the flavor of curry. It is optional though.