Ingredients
250 grams cottage cheese (paneer)
2 green chilly (hari mirch) paste
100 grams curd (dahi)
50 grams cashew nut (kaju) paste
2 onion (pyaj)
1 teaspoon tandoori masala
2 tomato (tamatar)
1 teaspoon chat masala
1 teaspoon ginger (adrak), garlic (lahsun) paste
1 teaspoon chana masala
Salt to taste
How to make Paneer Tikka Masala
- Cut round slices of tamatar and pyaj and keep them aside.
- Cut paneer in cubes.
- Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi.
- Now add paneer cubes and mix well.
- Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.
- Then cook them in a preheated oven and keep aside.
- Heat oil in a pan and put ginger garlic paste and green chilly in it.
- Cook for 5 minutes. Thereafter, add finely chopped onion and fry.
- Add finely chopped tomato and cook until oil floats on the surface.
- Then add kaju paste and cook for 5-10 minutes.
- Then add all the spices and cook for 2 minutes.
- Lastly add paneer cooked in oven and cook for 5 minutes.
- Garnish with coriander and serve hot.
Popularity: 4% [?]
Ingredients
200 grams paneer cubes
1/4 cup cashewnut paste
1 teaspoon garlic (lasan) finely chopped
1 teaspoon sugar (cheeni)
1/2 cup fresh cream (malai)
1 cup yellow capsicum (shimla mirch) chopped
1 teaspoon pepper
1 cup Tomato (Tamatar) chopped
2 tablespoon Tomato (Tamatar) sauce
2 tablespoon refined oil (tel)
1 cup pineapple chopped
2 green chillies vertically cut
1 teaspoon salt (namak)
How to make Paneer Bagh E Bahar
- Cut paneer, capsicum, pineapple and tomato separately in 1 inch pieces.
- Make a paste of cashewnuts along with fresh cream
- Heat up oil in a kadai and mix in cut garlic and green chillies and fry till brown.
- Mix in cashew paste.
- Stir fry capsicum in cashew mixture in high flame flame.
- Mix in pineapple and tomatoess and stir till cooked.
- Mix in paneer, tomato sauce, salt and pepper.
- Stir fry it for 5 minutes and mix in sugar.
- Stir fry for a minute and transfer to a round dish and sprinkle 2 tablespoon of cream
- Serve hot with tandoori roti.
Popularity: 4% [?]
Ingredients
250 g Cottage Cheese (paneer)
1 teaspoon Green Cardamom Powder
Ghee for frying
500 g Refined Flour (Maida)
2 cup Sugar
How to make Chanar Bara
- First mash paneer well.
- Mix one tablespoon of ghee with the flour and simultaneously mix milk a little at a time.
- Ensure no lumps are formed.
- Make the batter rather thin.
- Now, mix in the mashed paneer to thicken the batter.
- Finally, mix in the powdered cardamom.
- The batter should be of medium thick consistency so that it can easily be dropped like a string from a spoon.
- Now make syrup of one string consistency with the sugar and 11/2 cup of water.
- Heat up ghee in a kadhai.
- Pour spoonfuls of batter and fry until golden.
- Let it soak in the syrup for at least two hours.
Popularity: 4% [?]
Ingredients
1 tablespoon Ghee
1 1/2 teaspoon Cumin Seed (paste)
250 gram Cottage Cheese (Paneer) (cubed)
1/2 cup Milk
1 medium Potatoes (cubed)
1/2 teaspoon Cumin Seeds
Oil for frying
1/2 teaspoon Sugar
1/4 teaspoon Turmeric (powder)
1 teaspoon Ginger (paste)
2 – 3 Green Chilies
1/2 teaspoon Garam Masala (powder)
Salt to taste
1 cup Water
How to make Chanar Dalna
- Heat some oil in a pan and fry the potatoes.
- Fry the paneer in the same oil and dip them in warm water to make them tender.
- Now heat some ghee in a pan and add some cumin seeds. Let them splutter. To this add the cumin paste mixed with a little water, ginger juice and turmeric powder. Stir fry for 2 miutes.
- To this, mix the potatoes, green chilies, garam masala powder, sugar, salt and cover and stir fry till the potatoes are tender.
- Add the milk and the remaining water and allow it to simmer for 2-3 minutes.
- Chanar dalna is ready to be served.
Popularity: 4% [?]
Ingredients
100 grams Panch Phoran
A pinch of Red chilli (Lal Mirchi) Powder
2 slices Bread
A pinch of Black Salt (Kala Namak
As per requirement Butter
A pinch of dried Mango (Aam) Powder
How to make Paneer Sandwiches
- Melt some butter in a pan, sauté the paneer slices with mango powder, red chilli powder and black salt for a few minutes.
- Stuff the sauteed paneer in between the bread slices and toast.
Popularity: 4% [?]
Ingredients
2 cup Makhana
1 teaspoon Red Chily Powder (Lal Mirchi)
250 grams Cottage Cheese (Paneer)
1/4 teaspoon Turmeric (Haldi)
4 Onion (Pyaj)
1/2 teaspoon Dried Pudina Leaves
4 Tomato (Tamatar)
1 cup Cashewnut (Kaju)
1 long piece Ginger (Adrak)
4 – 5 cloves Garlic (Lasun)
1/2 teaspoon Garam Masala
1/2 cup Cream (Malai)
1 tablespoon Poppy seeds (Khuskhus)
2 cup Milk
4 tablespoon Clarified Butter (Ghee)
Coriander Leaves (Dhania Patta)
How to make Paneer Makhana Curry
- Heat clarified butter in a pan.
- Fry makhana 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.
Popularity: 4% [?]
Ingredients
250 grams Cottage Cheese (Paneer)
Coriander Leaves (Dhania Patta)
3 Onion (Pyaj)
2 fresh red chillies
4 – 5 cloves Garlic (Lasun)
1/2 teaspoon Cumin Seed (Jeera)
1 long piece Ginger (Adrak)
4 Tomato (Tamatar)
1/2 teaspoon Red Chili Powder (Lal Mirchi)
3 tablespoon Groundnut (Moong Fali) Powder
1 teaspoon Coriander Seeds Powder (Dhania Powder)
1 teaspoon Lime or Lemon Juice (Nimbu)
1/2 teaspoon Sugar
2 tablespoon Clarified Butter (Ghee)
1 cup Coconut Milk
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 continously.
- Add the ginger garlic paste and stir it for 1 minute
- Now add tomato and fresh red chilly.
- Cook for sometime and then add tomato (tamatar).
- 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.
Popularity: 4% [?]
Ingredients
100 grams Grated Paneer
1 or 2 finely chopped green Chilies
1 finely chopped Onion
Salt, Red Chili powder and Graram masala as per taste
Coriander leaves finely chopped
1/2 teaspoon Ajwain (optional)
Small piece of Ginger (grated)
Butter / Oil for frying
How to make Paneer Parantha
- 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 (flat griddle plate).
- 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.
Popularity: 4% [?]
Ingredients
1 Cup peas, shelled
1/2 teaspoon Red chilli powder
100 grams Panir, grated
1/2 teaspoon Garam masala powder
2 Green chillies
1/2 teaspoon Cumin powder
1 Medium size onion
Few cashew nuts
1/2 Inch piece ginger
Fresh coriander and green chilli for garnishing
6 tablespoon Ready made tomato puree
2 tablespoon Oil
6 tablespoon Water
Salt to taste
How to make Microwave Matar Paneer
- Grind together onion, green chillies and ginger.
- Take a non-stick pan and heat oil in it and Sauté this paste for about 4 to 5 minutes.
- Combine tomato puree, garam masala, cumin powder, red chilli powder and matter to it and sprinkle 1 tablespoon water.
- Now place this to the microwave dish and cook at high mode for 3 about minutes.
- Add salt, grated paneer, 5 tablespoon water and cashew nuts to it, mix properly.
- Cover the dish and microwave again for about 2 minutes and stand for another 2 minutes.
- Garnish it with fresh coriander and green chili.
Popularity: 4% [?]
Ingredients
1/2 kg Paneer, cubed into 3 cm pieces
2 teaspoon Ginger paste
200 grams Plain yogurt
1 teaspoon Chaat masala powder
2 teaspoon Garlic paste
2 teaspoon Tandoori masala
1 Lemon
1 teaspoon Black pepper
1 Onion, sliced
Few drops of red food color
Cooking oil for brushing
Salt to taste
How to make Paneer Tikka
- Mix together all ingredients except the ingredients for garnishing.
- Leave it aside for half an hour.
- Preheat oven to 350 degree F. Keep the paneer in a drip pan and bake for about 10 minutes.
- Remove and brush the paneer with oil and again bake for 10 minutes.
- Garnish with onion rings and lemon.
- Ready to serve.
Popularity: 4% [?]
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