Paneer Tikka Masala

Ingredients:

½ lb- Paneer, Cut into cubes

½ tsp. Cumin seeds

2 nos- Bay leaves

A pinch- Fenugreek seeds

½ tsp. Cumin powder

¼ tsp. Turmeric powder

1 tsp. Chili powder

1 tsp. Coriander powder

1 tsp. Garam masala powder

Coriander leaves for garnish

3 tsp. Oil

1 tsp. Butter

Salt to taste

For grinding:

1 cup- Tomato, sliced

2 nos- Green chilies

For marinating:

2 tsp. Yogurt

¼ tsp. Turmeric powder

1 tsp. Chili powder

½ tsp. Coriander powder

1 tsp. Ginger paste

Salt to taste

Method:

1. Mix together Yogurt, turmeric powder, chili powder, coriander powder, ginger and salt in a bowl.

2. Marinate paneer cubes with above mixture. Cover it and leave to marinate for an hour in refrigerator.

3. Blend tomato and green chilies to make a puree and keep it aside.

4. Heat 2 tsp. of oil in a frying pan put paneer into it and fry it for 2-3 minutes or till the paneer gets light brown in color.

5. Take out paneer from the pan and keep it aside.

6. Use the same pan for making gravy. Add 1tsp. of oil into the pan.

7. Put cumin seeds and when it cracks add bay leaves and fenugreek seeds into it and sauté it well.

8. Add tomato and green chili puree and mix it well.

9. When it is boiling add turmeric powder, chili powder, coriander powder, cumin powder, salt and garam masala powder into it. Allow it cook for 3-4 minutes on medium flame.

10. Add fried paneer into it. Mix it properly and cook for 3-4 minutes.

11. Add butter and switch off the flame.

12. Garnish it with chopped coriander leaves and serve with naan or ghee rice.

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Creamy Palak Paneer

Ingredients:

300 gm. Paneer, 1 inch cubed

1 medium- Onion, sliced

2 tbsp. Cashew nuts paste

4- Green chilies

2 bunches- Spinach

2 tbsp. Oil

1 tsp. Ginger paste

1 tsp. Garlic paste

¼ cup- Tomatoes, finely chopped

1 tsp. Dried fenugreek leaves

1 tsp. Garam masala powder

Salt to taste

2 tbsp. Heavy whipping cream

1 tsp. Butter

Method:

1. Clean the spinach and remove the stem part from the leaf.

2. Boil 5 cups of water on medium heat, add spinach leaves. Let it boil for exactly for 4 minutes and take spinach leaves out and put them into cold water.

3. Drain the water and make smooth puree in grinder. Keep aside.

4. Meanwhile heat 1 tsp. butter in a pan and fry paneer until light brown in color.

5. Heat the oil in a pan on medium heat.

6. Add ginger paste, garlic paste, onion and sauté for few seconds.

7. Add tomatoes, green chili and mix. Cook it for 2 minutes. Using back of spatula mash the tomatoes little bit.

8. Add cashew nuts paste, salt and spinach puree, mix well. Cook it for 2 minutes.

9. Add dried fenugreek leaves, garam masala powder, mix well.

10. Add paneer cubes and mix gently. Cook it for 2 minutes.

11. Add cream and mix.

12. Serve hot with naan.

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Achari paneer

Ingredients:

¼ kg- Paneer
3 tbsp. Mustard oil
½ tsp. Onion seeds / Kalonji
¼ tsp. Fenugreek seeds
1 medium- Onion, sliced
2 cloves- Garlic, crushed
2- Dry red chilies, broken into pieces
2 tsp. Ginger paste
1 tsp. Chili powder
½ tsp. Turmeric powder
 3 tbsp. Yogurt
¾ cup- Water
1 medium- Tomato, sliced
 Salt to taste
2- Green chilies, sliced
1 tbsp. Lemon juice
For achari masala:
1 tbsp. Coriander seeds
1 tsp. Cumin seeds
2 tsp. Saunf seeds
½ tsp. Carom seeds / Ajwain

1 tsp. Mustard seeds

10-12 Black peppercorns

Method:
1. Roast all the achari masala spices on medium or lower flame, till aroma and flavor comes from it.
2. Let it cool and ground it to powder form, in a spice grinder.
3. Heat oil in a pan add garlic and dry red chilies.

4. When it starts sizzling, add fenugreek seeds and onion seeds, let it splutter for few seconds.
5. Add sliced onion, cook till it is transparent and becomes soft.
6. Add ginger paste, stir for few seconds, then add yogurt, chili powder, turmeric powder, salt, 2 tsp. achari masala and roast for 1 to 2min and immediately add water, mix well.

7. Cook till the spices are cooked and it starts leaving oil.
8. Add tomato slices and paneer pieces, mix well, cook for 3 to 4min, till the paneer pieces are well blended and coated with the onion mixture.
9. Add sliced green chilies, remaining roasted pickle masala, lemon juice and mix well, cook on simmer for 8 to 10 minute.
10. Achari paneer is ready to serve, serve with plain rice, chapathi or naan.

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Paneer Tikka

Ingredients:

250 gms- Paneer/cottage cheese

1 large- Red bell pepper

1 large- Yellow bell pepper

1 large- Green bell pepper

1- Onion

For the marinade:

200 gms- Yogurt

1 tbsp. ginger-garlic paste

1 tsp. Ajwain/Carom seeds

2 tsp. Red chili powder

1/2 tsp. Turmeric powder

1 tsp. Cumin powder

1 tsp. Coriander powder

1 tsp. Garam masala powder

1 tsp. Amchur powder/Dry mango powder

1/2 tsp. Black pepper powder

Juice of half lemon

2 tbsp. Oil or Butter for brushing

Salt to taste

Method:

1. Chop the paneer and the veggies in square shaped cubes and keep aside.

2. In a large bowl, take the curd and whisk it till it becomes smooth.

3. Add ginger-garlic paste and all the spice powders, ajwain, lemon juice and salt. Mix the spice powders with the curd.

4. Add the veggies and paneer to the marinade.

5. Marinate for at least 2 hours or more in the refrigerator.

6. Remove after 2 hours and bring the marinated paneer and veggies at room temperature.

7. Skewer the veggies and paneer alternately on skewers.

8. Preheat the oven for 3 minutes at 180 degree C.

9. On a rack or a plate arrange the paneer skewers,brush some oil on the veggies and paneer.

10. Bake the paneer tikka for 20-25 minutes, after 10 minutes remove the skewers, and turn the skewers, keep again in the oven and bake for a further 10-15 minutes more.

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Paneer Paratha

Ingredients:

For the dough:

1/2 kg- Plain flour

4- Eggs, lightly beaten

2 tbsp. Oil or Butter

A pinch of Baking soda

Salt to taste

1/2 tsp. Sugar

Oil or Butter for frying

Warm Water as needed

Stuffing:

100 gms-  Paneer, grated
1- Onion, chopped
2 tbsp. Coriander leaves, chopped
Small piece of Ginger, grated
2- Green chilies, chopped
Salt to taste

1 tsp. Red Chili powder

1 tsp. Garam masala powder

Method:

1. In a bowl mix all the stuffing ingredients.

2. In a medium bowl, beat egg with sugar and salt.

3. Add plain flour and oil/butter.

4. Knead soft dough by using water. Cover the dough with a wet cloth. Let stand for 2 hours.

5. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Seal the edges so that mixture doesn't come out.

6. Now roll it slightly. Cook on a pre-heated griddle.

7. 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.

8. Cook on a low heat till golden brown.

9. Serve hot.

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Kadai Paneer

Ingredients:

250 grams-   Paneer, cut in to small cubes     

4 tbsp.  Butter 

2- Onions    

3- Tomatoes

1 inch piece- Ginger 

4 pods- Garlic

4- Red chilly      

1 tbsp. Black pepper                

2- Cloves              

1 stick- Cinnamon                                          

1 tsp.  Cumin                                              

1- Cardamom                                       

½ tsp.  Mace                                              

1 tsp. Fenugreek seeds                         

2- Green chilies

2 tbsp. Coriander leaves, chopped                

Salt to taste

Method:

1. Grind tomato, ginger, garlic, red chili and black pepper.

2. Mince cloves and cinnamon.

3. Heat butter in a Kadai.

4. Add cumin, cardamom, mace and fenugreek seeds.

5. Wait to crackle.

6.  Add chopped onions, toss till translucent.

7. Now add grinded tomato paste and salt.

8. Continue cooking it on medium flame, until oil separates.

9. Add paneer cubes and sauté until the paneer is light brown.

10. Cover and cook, until it is done.

11. Garnish with freshly chopped coriander leaves and green chilies.

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Palak Paneer

Ingredients:

2 bunches- Spinach leaves

1- Onion, chopped

1 cup- Paneer cubes

2- Tomato, chopped

4- Green chilies

½ tsp. Turmeric powder

1 tsp. Coriander powder

1 pinch- Kasuri methi

¼ cup- Milk

3 tbsp. Butter

Salt to taste

1 tsp. Garam masala powder

1 tsp. Butter

To roast and powder:

½ inch piece- Cinnamon

1- Cardamom

1- Cloves

1 tsp. Black pepper

1 tsp. Cumin seeds

Method:

1. Clean the spinach and remove the stem part from the leaf.

2. In a pan, heat 1/2 tsp. of butter and add cinnamon, cardamom, cloves and black pepper and roast. Add cumin seeds lastly as it gets fried in no time. Grind them in blender.

3. In the same pan, add the washed spinach leaves and fry till it reduces in volume. The water in the leaves is enough to make it shrink.

4. Grind it with the green chilies.

5. Heat the pan and add the remaining butter fry onions thoroughly till it turns golden brown. Add the turmeric powder and coriander powder and give it a quick stir in low flame.

6. Add the tomatoes and little salt to make the tomatoes cook fast.

7. Add the kasuri methi now, while you crush them in between your palms.

8. When the tomatoes turn mushy, add the ground spinach paste. Fry in low flame for 4-5 minutes till oil separates or till the raw smell disappears and the palak gets cooked well.

9. Meanwhile heat 1 tsp. butter in a pan and fry paneer until light brown in color.

10. Add paneer to the palak gravy. Add milk and mix carefully and bring to boil. 

11. Add the garam masala powder. Mix well. Serve with naan.

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