Paneer Finger Kababs

Paneer/Cottage cheese is a thing, i always love to hav in any form...So this recipe of Paneer Finger Kabab sounds soo interesting and tempting  to me..here the shape of the paneer kababs r like our fingers, and beilive me,thats what tempted me more to make it...My friend Deeksha shared this recipe at her blog some days back...this recipe is awesome and really delicious..Its a very differnt way to have paneer with other veggies...Check the full recipe here :-

I made lil difference in the ingredients where i used 1 cup boiled and smashed potato in place of Lotus stem.

This is a big hit at home as everyone liked it..I served it hot with Roti..U can serve it hot with roti/naan/paratha/rice/fried rice.....enjoy..:-)

Thanx a lot to Deeksha for sharing such an awesome and lovely recipe.. :-)

Sending this to Aipi and Priya's Bookmarked Event

Kasoori Methi Paneer

I love the addition of kasoori methi...be it with chicken, aloo ,paneer or ny other recipes...this is an awesome recipe and a gr8 combo with rice or roti for the meal...it can be a party dish too as the taste is just superb..:-)

Ingredients

400gm Paneer(cottage cheese)(cut in to cubes)
40gm kasoori Methi
1 Onion(sliced)
1 Tomato(chopped)
1tbsp ginger-garlic paste
4 Cashew nuts(soaked in water for 20min)
1tbsp thick Curd
1/2 tsp Turmeric Powder
1/2 tsp Coriander Powder
1/2 tsp Cumin Powder
1 tsp Red Chilli Powder
2 Cardamoms(crushed)
Salt to taste

Method

Heat Oil in a pan/kadai and fry the paneer cubes.Keep aside.
Make a smooth paste of tomatoes and cashew nuts.
Heat oil in a pan, fry the onions till light pink.
Add in red chilli powder with ginger-garlic paste and fry for 2-3 min.
Add tomato-cashew paste and fry for 2 more mins.
Now add coriander powder, cumin powder, salt, turmeric powder, beaten curd and kasoori methi.
While adding curd, just make the flame low and add slowly by stirring continuously.
Finally add fried paneer cubes with water needed and cook for 5 mins.
Add crushed cardamom and cook for 1-2 min more.

U can make the thickness of the gravy according to ur choice...I like it medium thick...:-)
Serve hot with rice/roti/paratha/naan etc....enjoy..:-)

Stuffed Paneer chop/Pakora

Stuffed Paneer chop/pakora is very famous in eastern India...It is easy to make and yummy in taste, is the perfect explanation for this snacks. It is appetizing to even look at. One of my most favourites after aloo chop is paneer chop or paneer pakora, but not the usual one,its slight different, in this green chutney is used as a stuffing which increases the flavour as well as the taste a lott..and the stuffed paneer has 2 coatings- 1st one is of besan and the 2nd one is of maida .

Now its enough of my words...lets start with the recipe:-

Ingredients

Paneer (Indian cottage cheese) – 1 lbs
Besan (Bengal gram flour) – 2 cups
Maida(All purpose flour ) - 2 cups
Cumin powder – 1 tsp
Red chili powder – 1 tsp
Garam masala – 1 tsp
Turmeric powder – 1tsp
Baking soda – 1 pinch
Green chutney – 1 cup
1 capsicum- chopped
1 Tomato-chopped
Chaat masala – 1 tbsp
Water – 1-2 cup approx. (for making the pakora batter)
oil to fry
Salt as per taste

Method:

Cut the paneer in 1*1 inch square thin slices. Keep aside.
Prepare pakora batter by adding besan, salt, garam masala, red chili powder, turmeric and a pinch of baking soda in one bowl. Add water and mix well into a thick batter.
Take a 2nd bowl and do the same to make batter of maida..
On the paneer slices, apply a layer of green chutney, some capsicum and tomatoes and cover it with another paneer slice. It will look like a sandwich.
Heat oil for frying the pakoras . Check the temperature, if it is medium hot.
Gently cover these sandwiches in the pakora batter of besan and fry it in the oil.
Fry till turns sightly brown and then drain on the kitchen towel.
Now dip these in to the batter made from maida and fry again.

Drain them  when looks crispy or changes its colour to slight brown....
Sprinkle some chaat masala to the pakoras when they are still hot.
Serve hot with tomato sauce or any sauce/chutney of ur choice...

*Sending this yummy pakoras recipe to US Masala's Bookmarked recipes event 

and CBB Series #3 ~ Evening Tiffin

Paneer Sandwich

Ingredients:

Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoe
1 Onion
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

How to make paneer sandwich :

Chop onions, chillies and tomatoes.
Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
Put this in sandwich toaster until the bread turns crispy and brown or take a pan add little oil and put the sandwich n that.....fry both sides.....Have it with tomato sauce....

Paneer Paratha

Ingredients :

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

Method
Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
In a bowl mix all the stuffing ingredients.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
Cook on a pre-heated Tawa.Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.

Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Shahi Paneer Khoa

Ingredients:

2 cup Khoa
250 gms Cottage Cheese (Paneer)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
4 - 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Posto)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)

How to make shahi paneer khoa curry:

Heat clarified butter in a pan.
Fry khoa in the ghee.
Cut cottage cheese in samll pieces.
Mince onion, tomato, garlic, ginger.
Cut cashewnut in samll pieces.
Soak poppy seeds in 1/4 cup of water.
After 1 hour grind the soaked poppy seeds to a fine paste.
Chop coriander leaves very finely.
Heat clarified butter in a pan.
Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
Add poppy seeds and fry for 2 minutes and then turn off the gas.
To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
Keep this mixture aside for half an hour.

After half an hour put the pan on the flame and add milk.
When it comes to a boil add 3 cups of water.
Simmer it till the makahana are completely done and soft.
Then add cashewnuts and garam masala.
After 1 minute put the flame.
Transfer the mixture to a dish and sprinkle some corainder on it.
Serve it hot with nan, roti or parantha.

Paneer Coconut Gravy

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Onion (Pyaj)
4 - 5 cloves Garlic (Lasun)
1 " long piece Ginger (Adrak)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera)
1 tsp Coriander Seeds Powder (Dhania Powder)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk
1 tsp Lime or Lemon Juice (Nimbu)
2 tblsp Clarified Butter (Ghee)

How to make paneer coconut gravy:

Cut paneer in squares.
Grind onions to a paste.
Grind tomatoes finely.
Grind ginger (adrak), garlic (lasun) to a paste.
Chop coriander leaves (dhania patta) very finely.
Chop fresh red chillies very finely.
Roast the groundnuts and grind them to a fine paste.
To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
Heat clarified butter (ghee) in a pan.
Add cumin seed (jeera), onion (pyaj) and pink it, stirring continuously.
Add the ginger garlic paste and stir it for 1 minute
Now add tomato and fresh red chilly.
Continue cooking it on medium flame till ghee/oil begins to separate.
Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
Add the paneer pieces and let the gravy cook till it thickens.
Take off the fire and serve hot garnish it with well chopped coriander leaves.

Paneer Tikka

The easiest thing i made in Microwave...:-)

Ingredients:

500gms Paneer
1 onion
1 Capsicum
1 Tomato
Finely chopped Coriander leaves

To Marinade:

1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder/garam masala
1 tsp cumin (jeera) powder
2 tsp Chaat masala
Salt to taste
Red chili Powder to taste

Method:

Cut Paneer into long 1/2" thick rectangle slices.
Cut the onion,tomato and capsicum into round shaped chunks.
Mix all ingredients for marinade with paneer and keep aside.
Brush the marinade to the onion,capsicum, tomatoes and refrigerate both for 3 hours.
After this u can bake the paneer and the vegetables in a grill in the microwave.

or

Heat oil in a kadhai and fry marinated paneer till fully done. Also fry other vegetables.
In a plate arrange fried vegetables with paneer.
Garnish with coriander and onion slices
Serve paneer tikka hot .

*U can also use Cauliflower, babycorn or mushroom in this recipe...

Paneer Pakoda

Ingredients:

250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies
1/2 cup Water

How to Make Paneer Pakora:

Mix first set of ingredients well.
Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place
Cut the paneer into thick cubes and put in the batter.
Sprinkle little salt, chili powder.
Deep fry in oil till golden colour...
Drain on paper towels and serve immediately.
Serve the paneer pakora with coriander or mint chutney

Shahi Paneer

Shahi Paneer is a very delicious and shahi cuisine and as the name suggests its a rich and yummy dish to serve your family or guests in any special occasion....

Ingredients:

200 gms Paneer
2 Medium Onions
1" Ginger
3-4 Garlic Pieces
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
10 Cashew nuts
1 Big Tomato
3-4 tbsp Cream
1/4 cup  Raisins
1 cup Milk
Oil/Ghee
Salt to taste

Method
 Heat oil/ghee in a kadhai.
Cut paneer into triangles. Fry over medium heat until light brown.
Dip the fried paneer pieces in milk and keep aside.
Make a smooth paste of the cashew nuts and tomato.
Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
Fry this mixture in the remaining oil until golden brown and oil starts separating.
Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
Now add the tomato cashew paste to it and saute again for 2 min.
Add paneer pieces with milk to make the gravy.
Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
Put the raisins in the gravy while it is being cooked.
Finally switch off the flame and add 1 tbsp cream.
Garnish shahi paneer with coriander leaves.

Paneer Pasand

Ingredients:

500 gms Cottage Cheese (Paneer)
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100gm Butter
1 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk

How to make paneer pasand:

Cut cottage cheese in samll pieces.
Chop onion very finely.
Grind tomato, ginger, green chilly,.
Heat butter in a pan.
Saute onions till pink in color.
Then add tomato paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Put off the flame.
Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
Keep it aside for an hour.
Put the pan on the flame and then add milk to the mixture.
Simmer for 5 minutes and then finally put off the gas.
Take off the fire and serve hot.

Paneer Butter Masala

Ingredients:

250 gms Paneer
200 gms Fresh Cream
200 gms Tomato Puree
2-3 tblsp Butter
1 big Onion(chopped)
2 tblsp Fenugreek leaves (dried kasuri methi)
1/2 tsp Red chilli powder
1/2 tsp Garam masala powder
2-3 Green Chillies
Salt as per taste
Coriander leaves and cream for garnishing

Method:

Melt the butter in a pan, add chopped onions, slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
Add the cream and garam masala powder and cook further for 2-3 minutes.
Add the paneer pieces and cook for a minute.
Garnished with chopped coriander leaves and cream.
Serve hot with rice/roti/naan/paratha..enjoy

Paneer Korma

Ingredients:

250 gms Cottage Cheese (Paneer)
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

How to make paneer korma:

Cut paneer in square pieces.
Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
Grate mava.
Heat clarified butter (ghee) in a pan.
Add onion (pyaj), tomato (tamatar) paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Add mava, cream (malai).
Simmer for 2 minutes.
Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
Add cottage cheese (paneer) pieceswith 1/2 cup of water
When the gravy thickens put off the flame. Take off the fire and serve hot.

Paneer Kofta

Ingredients:

For Koftas:
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour Oil for frying

For Gravy:

4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju)
1/2 tsp Cumin Seed (Jeera) Powder
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

How to make paneer kofta:

Boil potatoes and peel them.
Grate paneer and potatoes.
Add salt, red chili powder, garam masala, cornflour and mix well.
Make round balls of this mixture.
Now heat oil in a pan.
Fry balls in the oil till brown in color.
Grind onion and tomatoes together.
Chop coriander leaves very finely.
Heat oil in a pan.
Add cumin seed and bay leaf.
Add onion, tomato paste and brown it, stirring continously.
When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
Stir it continously for a minute.
Then add 2 cup of water.
Put on the lid and simmer for 5 minutes.
While serving reheat the gravy and then add koftas to it.
Garnish it with chopped coriander leaves

Palakh Paneer

Ingredients:

500gms Fresh Palak (Saag)
100gms Paneer
2 Onions grated
2 tsp Ginger, Garlic paste
6-7 cashew nuts(soaked and ground to a smooth paste)
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

Method

Clean and wash palak (spinach) nicely.
Boil the spinach in water and cool it.
Now mash it in a mixer.
Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
Now add onions and fry till golden brown.
Add all spices except red chili powder.
Add cashew paste.
Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
Add Paneer pieces to the gravy and cook until done.
Take out in a bowl.
Just before serving, heat pure ghee in a small pan.

Hold the pan over bowl, add chili powder and immediately pour on the palak paneer.

*Note: Don't allow chili powder to burn.

Mutter Paneer

Ingredients:

450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds powder
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil

To Garnish :Garam masala powder Chopped coriander leaves

Method
Make a paste by grinding together half the onions, the garlic and coriander seeds.
Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes.
Fry the paneer to a light brown and remove to drain on a plate.
Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
Add the turmeric and the paste mixture and fry until the ghee starts to separate.
Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

Kadhai Paneer

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
4 tblsp Clarified Butter (Ghee)

Method

Cut cottage cheese/paneer, capsicum,2 tomatoes and 2 onions in medium size cubes.
Grind onion, tomato, ginger, salt, red chili powder .
Mince cloves and cinnamom.
Heat clarified butter in a pan.
Add bay leaf, cloves, cinnamon.
Then add onion, tomato, ginger paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Add paneer ,capsicum,onion and tomato cubes.
Cook on low flame.
When the capsicum are done put off the flame.
Take off the fire and serve hot.
Serve with nan or paranthas..

Chilli Paneer

My all time fav recipe is going to be the first ever recipe for my blog...this recipe is the most easy and tasty among all...Chilli Paneer, is the recipe i usually make wenever i dont hav much time to prepare any other tasty dish...

Ingredients:

350gms Paneer

Salt to taste

1 egg-optional

1/2 cup corn flour

1tsp ginger-garlic paste

1tsp chopped garlic

2 cups coarsely chopped and sliced onions

2tbsp sliced green chillies

1 coarsely chopped capsicum

1 tbsp soya sauce

2 tbsp vinegar

1/4 tsp ajinomoto

oil for frying

water as needed

Method:

Cut the paneer in to cubes.
Mix together the paneer cubes,salt, egg(optional), corn flour, ginger-garlic paste.
Add in water to just coat the paneer cubes.Keep aside for 10-15mins..
Heat oil in a pan and deep fry the paneer cubes till golden in color.
To the remaining oil add onions, garlics and capsicums..
Stir fry n high flame for 1-2 mins.
Add green chillies,salt,soya sauce,vinegar,ajinomoto and the fried paneer cubes.
Mix well and cook for 4-5mins ...
Garnish with spring onions and coriander leaves.
Serve hot with rice/friedrice/roti/paratha/kulcha/naan...enjoy..:)