Paneer Lollypop

Paneer Lollypop in Marathi

Time: 30 minutes
Serves: 4 persons
Ingredients:
1 cup Paneer, grated
2 medium potatoes, boiled
1.5 tsp ginger, grated
1 tsp garlic paste
2 tsp light soy sauce
1 tbsp corn starch
1/4 cup cilantro,finely chopped
1/2 tsp white pepper
2 to 3 green chilies, finely chopped
1/4 cup finely chopped onion
3 tbsp Maida, for dusting
salt to taste
oil to deep fry

8 to 10 ice candy wooden sticks OR baby corns

Method:
1) Peel the potatoes and mash without any lumps.
2) Mix all the ingredients except Maida. Knead well and divide into 8 lemon size balls.
3) Take 1 mixture ball and pierce the candy stick into it. Press gently between your palms to secure it on the stick. This way, prepare all the lollypops.
4) Roll the lollypops in dry maida. Coat lollypops well and shake slightly to remove excess maida.
5) Heat oil to deep fry lollypops. Deep fry over medium heat. Turn occasionally to cook evenly.
Serve hot with Schezwan sauce or tomato ketchup.

Tips:
1) Do not use potatoes which become gooey after mashing. Russet potatoes work well.
2) Adjust the amount of chili to your preference.
3) Use WOODEN sticks.
4) If using baby-corn, pierce thicker side of the baby-corn in paneer ball.

Khoya matar paneer

khoya matar paneer in Marathi

Time: 35 to 40 minutes
Serves: 2 to 3 persons

Ingredients:
3/4 cup green peas (Frozen)
3/4 cup Khoya, roasted
150 grams Paneer, small cubes (Tip 1)
3/4 cup tomato puree (Tip 2)
1/2 cup milk/ water
1 tsp Ghee
1 small piece of ginger, finely grated
1/2 tsp red chili powder
1/4 tsp cumin seeds (Optional)
1 tsp coriander powder
1/2 tsp cumin powder
7-8 cashews, (reserve few for garnishing)
1 tbsp golden raisins + few more raisins for garnishing
1 tsp sugar
salt to taste
Whole spices - 1 bay leaf, 2-3 cloves, 3-4 Pepper corns, 2 green cardamom, 1 small stick of Cinnamon or 1/2 tsp cinnamon powder (Tip 4)

Method:
1) Heat a skillet. Lightly roast the whole spices. Cloves will puff up and cardamom will pop open. Grind the spices to fine powder.
2) Heat ghee in a pan. Add cashew-nuts, cumin, ginger and tomato puree. Cover the pan and cook for couple of minutes.
3) Add khoya and mix well. Try to break as many lumps as you can. However, tiny lumps and grainy texture are expected. Saute until well blended.
4) Add peas and water/milk. Mix well, cover and cook for 4-5 minutes.
5) Now add coriander-cumin powder, sugar, red chili powder, raisins and salt. Cook for couple of minutes.
6) Finally add paneer cubes. Mix well and cook for couple more minutes.
Serve hot.

Tips:
1) When using store bought paneer, cut into cubes. Immerse them into hot water for 2 minutes. Paneer will become soft and there won't be any need to deep fry.
2) If tomatoes are not enough sour, add very little amchoor powder.
3) Mix the gravy well after adding milk to avoid curdling.
4) If using cinnamon powder, do not roast it. Add directly along-with coriander-cumin powder.

Paneer Methi

Paneer Methi in Marathi

Serves: 2 to 3 persons
Time: 25 to 30 minutes

Ingredients:
1 big bunch of Methi, washed and picked
150 gram paneer, small cubes (Tip)
1 small onion, sliced lengthwise
1 medium tomato, medium cubes
1/2 inch ginger
3 to 4 big garlic cloves, roughly chopped
2-3 Black pepper
1 tbsp plain yogurt
1/2 cup cream (Tip)
Tempering: 1 + 1 tbsp Oil, pinch of turmeric
1 tsp Coriander powder
Salt to taste

Method:
1) Heat 1 tbsp oil into a pan. Add black pepper, ginger, garlic and onion. Saute till onion turns translucent. Add tomato and cook till tomato becomes mushy. Let this mixture cool down. Puree without adding water.
2) Finely chop methi leaves. Heat oil into a pan. Add turmeric and methi leaves. Also add 2-3 pinches of salt. Cook uncovered until water content of methi leaves evaporate.
3) Now add tomato- onion puree and yogurt. Stir well and cook for few minutes. Add little more salt and coriander powder.
4) Turn the heat to low (Tip). Add paneer and cream. Also add some water to get the desired consistency. Cook for few minutes.
Serve hot with Chapati, Naan or any Indian bread.

Tips:
1) When using store bought paneer, cut them into cubes and immerse into hot water. Drain the water after 2 minutes. This way, paneer becomes soft.
2) Incase, the cream is unavailable, mix 1/2 cup milk powder to 1/4 cup water without any lumps.
3) Do not add cream when flame is high. High flame will curdle the cream (when mixed with salt).

Stuffed Paneer Paratha

Stuffed Paneer paratha in Marathi

Time: 40 minutes
Yield: 6 to 8 medium parathas

Ingredients:
Stuffing
2 cup grated paneer
3-4 green chilies, finely chopped
1/4 cup Cilantro, finely chopped
1/2 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp amchoor powder, 1/2 to 1 tsp grated ginger
Salt to taste
Cover
3/4 cup Maida
1 cup wheat flour
1/4 tsp cumin, 1/4 tsp turmeric, 1/4 tsp red chili powder
1/4 cup yogurt
Water as needed
2 tbsp oil
2 tbsp cilantro, finely chopped
1/2 tsp salt
Other ingredients
Butter or oil to roast paratha
Dry flour for dusting

Method:
1) Take grated paneer into a bowl. Add green chili, cilantro, coriander-cumin powder, dry mango powder, ginger and salt and mix gently.
2) To make the dough, mix maida, wheat flour, cumin, turmeric, red chili powder, yogurt, oil and salt. Pour required amount of water and make a soft dough. Cover it and let it rest for 15 minutes.
3) Divide the dough into 6 to 8 equal portions. Divide the stuffing into same amount of equal portions.
4) Roll the dough ball into 2 to 3 inch diameter circle. Then put 1 portion of stuffing. Gather all the edges and seal. Roll it with a rolling pin by sprinkling little flour.
5) Heat a tawa. Place rolled paratha at the center. Drizzle little oil or melted butter. Roast both sides until brown spots appear.
Serve this paratha with green chutney or mint chutney.

Tips:
1) Add chopped mint leaves along with cilantro for more flavor.
2) Carom seeds can be replaced by cumin seeds.

Paneer Biryani

Paneer Biryani in Marathi

Time: 60 to 90 minutes
Serves: 5 to 6 persons

Ingredients:
2 cups Basmati Rice
3-4 Cardamom pods, 3-4 Bay leaves, 3-4 Cloves, 1 small Cinnamon stick
Salt to taste
Paneer Marination
250 gram Paneer
1/2 cup Yogurt
1 tsp Ginger-garlic paste
1/4 tsp Salt
Gravy
1 cup Onion, thinly sliced
5 medium Tomatoes
2 tsp Ginger-garilc paste
2 tsp Ghee
Whole Garam Masala - 2 cardamom pods, , 3-4 Bay leaves, 3-4 Cloves
1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 1/2 tsp red chili powder
1 cup milk powder (or 1/2 cup cream) (Tip 5)
salt to taste
Approx. 3/4 to 1 cup cut vegetables (I used peas, carrot, french beans)
Other Ingredients
4 tbsp Ghee + some more ghee [its optional :) ]
1 cup thin slices of Onion, 8 to 10 Cashew nuts, 8 tp 10 Raisins
1/4 cup Mint leaves finely chopped, 1/4 cup Cilantro finely chopped
2 tsp Milk + 4 strands of Saffron (Tip 6)

Method:
Paneer
Beat the yogurt. Add ginger-garlic paste and salt. Mix well. Marinate paneer pieces in this yogurt for 30 minutes
Rice
1) Wash rice and drain the water. Let it sit for 30 minutes. Then boil 6 cups of water in a deep pot. Add cardamom, cinnamon, bay leaves and salt. Wait till the water comes to a rolling boil.
Gravy
1) Blanch the tomatoes. Peel the tomatoes. Chop the tomatoes coarsely.
2) Heat 2 tsp Ghee into a pan. Add whole garam masala and saute for few seconds. Add ginger garlic paste and onion. Saute onion until golden brown. Now add chopped tomatoes and saute until tomato becomes mushy. Add red chili powder.
3) Let the mixture cools off. Puree into a blender (Don't add water)
4) Heat 2 tbsp Ghee. Fry cashews and raisins. Remove them with slotted spoon. Add the prepared puree in the ghee. Simmer over medium heat. Add cumin powder, coriander powder, garam masala powder and milk powder. Also add vegetables. Mix well and cook for few minutes until gravy become thick. Add salt to taste. The consistency of the gravy should not be too runny or too thick (Tip 1). Once the gravy is thick enough, add marinated paneer. Cook for few minutes.
Fried Onion
Deep fry 1 cup onion slices into ghee or oil until crispy. This fried onion is for decoration.
Biryani (Tips 2,3,4)
Once Rice and gravy is ready, divide rice into 4 equal portions and gravy into 3 equal portions. In a deep nonstick pan, spread 1 tbsp melted ghee at the bottom. Then layer 1 portion of rice. Spread 1 portion of gravy. Sprinkle mint leaves, cilantro, 3-4 cashews and raisins. Complete all the layers accordingly. Sprinkle remaining cashews, fried onion, raisins and milk + saffron on the top layer of the rice
Cover the pan with a tight lid. Cook the Biryani for 15 to 20 minutes over low heat.
Serve the biryani with Raita.

Tips:
1) Consistency of the gravy should not be runny. Thin gravy makes the biryani mushy.
2) The last part of steaming can be done in the oven. Preheat the oven at 250 F. Then make the layers in a baking pan. Cover tightly with a oven proof lid or aliminum foil. Bake for 15 to 20 minutes.
3) If you dont have nonstick pan, use a heavy bottom pan. Do not put this pan directly on the flame. Place a tawa on the flame and put the pan on the tawa. it will avoid burning.
4) Ghee can be added in each layer according to your preference.
5) Try to use milk powder. It quickly gives thickness to the gravy. If using cream, stir nicely until it blends well in the gravy.
6) Saffron can be replaced by edible saffron color.

Paneer Finger Pakora

Paneer Pakoda in Marathi

Time: 15 to 20 minutes
Yield: 10 to 12 pieces

Ingredients:
200 Gram paneer, cut into finger sized slices
1 tbsp corn flour
1 tbsp Maida
Salt to taste
1 tsp Red chili powder
Marination
2 tsp green chili sauce
2 tsp soy sauce
Oil for deep frying

Method:
1) Mix chili sauce and soy sauce into a medium bowl. Marinate paneer slices with this mixture for 5 minutes
2) Mix corn flour, maida, salt and red chili powder into a bowl. Dust marinated paneer with this mixture and deep fry in hot oil until golden brown.
Serve with Chili sauce as an appetizer.

Butter Paneer Makhani

Paneer Makhani in Marathi

Time: 40 minutes
Serves: 2 to 3 persons

Ingredients:
250 Gram Paneer (Tip 4)
1/4 cup Onion paste (Tip 5)
1/2 to 3/4 cup Tomato puree (Tip 2)
1 tsp Ginger Garlic paste
1 tbsp Cashew Paste
Whole Garam Masala: 4 pepper corns, 1 bay leaf, 1 cardamom pod, 4 cloves, 1 small cinnamon stick
2 pinches of Kasoori Methi
1 tsp Coriander-Cumin powder
1/2 tsp Garam masala powder
1 tsp red chili powder
3 tbsp butter
3 tbsp Cream or evaporated milk (Tip 3)
Salt to taste

Method:
1) Make medium cubes or 2 inch strips of Paneer. Deep fry or shallow fry the paneer until golden in color.
2) Toast the whole garam masala ingredients slightly. Crush and make a fine powder.
3) Heat 2 tbsp butter in a wok or in a pan. Add crushed garam masala (Step 2) and saute for few seconds.
4) Add onion paste and ginger garlic paste. Saute over medium heat until onion gets cooked (about 4 to 5 minutes).
5) Once onion becomes golden brown in color, add tomato puree. Let the tomato puree cook over medium heat.
6) Add the dry ingredients - Kasoori Methi, coriander-cumin powder, garam masala powder, red chili powder and salt to taste.
7) Now put the flame on very low. Add cashew paste and cream. Stir vigorously, otherwise the cream will curdle. Add some more butter
Once cream gets incorporated, add fried paneer pieces. Cook for about 30 seconds over low heat. Transfer it to the serving plate. Drizzle some cream for garnishing.
Serve hot with Naan bread or Chapati.

Tips:
1) Use well ripe and nice red colored tomatoes.
2) To make tomato puree, place tomatoes into a deep glass bowl. Pour water just enough to cover the tomatoes (3-4 medium tomatoes). Then puree into a blender. Strain through a sieve. Use the strained puree for good result.
3) If cream or evaporated milk is unavailable, then use 1/2 cup of milk powder. Add 1/4 cup water and mix well without any lumps. Use this mixture to substitute cream.
4) Instead of frying paneer, Immerse the cubes into hot water for few minutes. They will become nice and soft in minutes.
5) Thinly slice about 1 cup of onion. Then deep fry until dark brown. Grind the fried onion to a fine paste. This can be used instead of raw onion paste.

Paneer Tikka Masala

Paneer Tikka Masala in Marathi

Serves: 2 to 3 persons
yield: 1 medium plate
Time: 40 minutes


Ingredients:
Onion Paste
2 medium Onion
2 tsp Oil
Cashew paste
1/2 cup Cashew nuts
1/4 cup Magaj Seeds (Watermelon seeds)
Tomato Puree
3 red and juicy Tomatoes
Other Ingredients
1 tsp Coriander powder
1 tsp Cumin Powder
2 pinches Kasoori Methi
1 tsp Red chili powder
Salt to taste
1 tbsp Butter
1 tbsp Ginger-garlic paste
Click here for the Recipe of Paneer Tikka

Method:
First, prepare all the pastes.
Onion Paste
Cut one onion into cubes and grind to a fine paste.
Thinly slice (Lengthwise) the remaining onion. Heat oil in a pan and roast the sliced onion over medium high heat until nice brown in color. Grind it in a grinder by adding 1/4 cup of water.
Cashew paste
Add cashew nuts, Magaj seeds and 1/4 cup water in a grinder. Grind them together until you get nice smooth paste.
Tomato Puree
Blanch tomatoes and remove the skin. Then put the tomatoes into grinder and puree.

Recipe of gravy
1) Heat 1 tbsp butter into a pan. Add ginger garlic paste and saute. Then add paste of raw onion and saute over high heat until color changes to brown.
2) Add tomato puree and cook over medium heat until raw smell of tomato disappears. Then add paste of sauteed onions and 2-3 tbsp of cashew paste. Mix nicely and cook for 3 to 4 minutes.
3) Then add coriander powder, cumin powder, kasoori methi, red chili powder and salt to taste. Make a thick gravy.
Once gravy is ready. Pour it over Paneer and vegetable Tikka. Serve hot with any Indian bread.

Tips:
1) If you want to give restaurant style red color to gravy, add a small pinch of edible red color to gravy while cooking.
2) Do not add entire cashew paste in the gravy. First, add 2 to 3 tbsp, cook for a while, taste the gravy and then only add the cashew paste if needed. Cashew has a sweet taste which may affect the flavor of gravy.

Punjabi Paneer Tikka

Paneer Tikka in Marathi

Serves: 3 to 4 persons
Time: approx 30 minutes

Ingredients:
3 to 4 Skewers (Wooden or metallic)
3 to 4 small bell peppers with different colors(Red, Green, Yellow, Orange)
3 to 4 Shallots
8 to 10 cherry tomatoes
200 gram Paneer
Oil Brushing for vegetables
2 tbsp Oil
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp red chili powder
Pinch of Kasoori Methi
Pinch of Salt
Paneer Marination
5 tbsp Thick yogurt
1 tbsp Corn starch
1/4 tsp Turmeric powder
1 tsp red chili powder
1 tsp ginger-garlic paste
1 tsp Coriander-Cumin powder
2 pinches Kasoori Methi
Salt to taste

Method:
1) If you are using Wooden skewers, soak then in cold water for 1/2 an hour. It will prevent them from burning while baking.
2) Mix all the ingredients for Paneer marination. Cut paneer into 1 n 1/2 inch pieces. Marinate paneer for 15 minutes.
3) Cut Bell peppers into 1 inch pieces. If the shallots are little big in size, cut them into half. Peel them.
4) Once you are done with cutting. Start threading vegetables and Paneer in the skewers. First thread cherry tomato, then 2 to 4 bell pepper pieces and a small shallot. Then thread Paneer. After paneer, thread bell peppers and shallot.
5) Prepare the oil mixture by combining 2 tbsp Oil, 1/2 tsp Coriander powder, 1/2 tsp Cumin powder, 1/2 tsp red chili powder, Pinch of Kasoori Methi, Pinch of Salt.
6) Put the oven on broil for 3 minutes. While oven is preheating, brush the vegetables with Oil mixture.
7) Now skewers are ready to bake. Keep the skewers on oven-safe plate (I used cast Iron skillet). Put the skillet on middle or upper rack. Broil for 2 to 3 minutes and check in between. Once the edges of paneer becomes brown, remove the skewers from oven. Do not over-bake, otherwise Paneer will melt.
7) Remove the baked vegetables and paneer in serving plate and pour a ladleful tikka Masala. Serve hot with any Indian bread.

Tips:
1) To bake the paneer, it should be little firm. Hence, add some all purpose flour, while making Paneer at home. After curdling milk, drain the water by saving crumbled Paneer in cheese cloth. Squeeze out all the water, transfer the paneer crumbs to a plate. Add 2 to 3 tbsp all purpose flour and knead a little. Do not make it too soft. Again put the kneaded paneer to cheese cloth and tie tightly. Put any heavy thing over it to remove excessive water and to get a nice block of paneer.
2) Do not marinate paneer for longer. It becomes mushy and melts while baking.
3) If you don't have oven or Tandoor at home, deep fry or shallow fry marinated paneer. Stir fry oil brushed vegetables over high heat. However, Tikka baked in over or in tandoor gives best taste.
4) Cut bigger pieces of Paneer, as small pieces tend to break while threading on the skewers.

Paneer Wraps

Paneer Wraps in Marathi

Time: 45 minutes
Serves:6 to 7 Rolls

Ingredients:
1 n 1/2 cup Paneer, small cubes
1 big Tomato, finely chopped
1/4 cup Onion, thinly sliced
1/4 cup Bell pepper, finely chopped
1 tbsp Oil
Marination:
1/4 cup Yogurt
1 tsp Red chili Powder
1/4 tsp Turmeric Powder
1/2 tsp Ginger-garlic paste
1 tbsp Rice flour
2 pinch Kasoori Methi
1/2 tsp Garam Masala
1/2 tsp Chat Masala
Salt to taste
Wraps:
1 cup Wheat Flour
1/4 cup Milk
Salt to taste
1 tbsp Butter, melted
Mint Chutney (Optional)

Method:
1) Mix all the ingredients given under Marination in a bowl. Whisk nicely. Add Paneer pieces, mix gently and coat them with marination. Transfer it to another bowl and add Tomatoes to the leftover marination. Let the paneer rest for 20 minutes.
2) In a mixing bowl, add wheat flour and salt, add milk and make a firm dough. Cover and rest for 20 minutes.
3) Heat 1 tbsp oil in a pan. Add Onion, saute for 30 seconds. Add bell peppers, saute for 30 seconds and add marinated paneer and tomatoes. Saute for 1 minute. If you cook for longer, paneer will melt and become gooey. Adjust salt and red chili powder if needed. Remove from heat.
4) Divide the dough into 9 to 10 equal balls. Roll into round shape. roast on hot tawa. brush little butter. After roasting transfer roties into a covered container to keep them moist.
5) When you want to serve Paneer wraps, make the paneer mixture little warm in microwave. If you wish to make wraps little spicy, spread little Green chutney, Place the wrap over hot tawa, place 1 and 1/2 tbsp mixture in the center and wrap by covering paneer mixture. Carefully roast both sides.
Serve hot for teatime snack with tomato ketchup and Green chutney.

Paneer 65

Paneer 65 in Marathi

Serves: 2 persons
Time: 40 minutes.

Ingredients:
1 tbsp Oil
1 tbsp chopped garlic
1 tbsp chopped ginger
2 green chilies
1 tsp Red chili powder
1 tsp Cumin powder
1 tbsp Cilantro
Chili Garlic Paste = 5 dried red chilies (Broken into pieces) + 3 Big Garlic Cloves + 1 tbsp Vinegar
1 tbsp Soya sauce
Salt to taste
1/2 cup Green Bell pepper, thin slices
200 gram Paneer, cut into stripes
For marination = 1 tbsp Corn flour + 2 tbsp water + 2 tsp Ginger garlic paste
6 to 7 Curry leaves (Deep fried)
1 tbsp Green Onion for garnishing

Method:
1) Soak Red Chilies into vinegar for 1 hour. Grind Chili vinegar mixture and 3 garlic cloves to fine paste.
2) Marinate paneer pieces into mixture of 1 tbsp Corn flour, 2 tbsp water, 1 tsp Ginger-garlic paste. Deep fry marinated paneer pieces until light brown.
3) Heat oil in a medium skillet. Add chopped ginger, garlic and green chilies. Saute until ginger-garlic starts to brown.
4) Add red chili powder, cumin powder and cilantro. Saute and add Garlic Chili Paste, soy sauce and 1 tbsp of remained marination. Also add salt and mix well.
5) Now add bell pepper, saute for about 1 minute. Add deep fried paneer pieces and saute for 30 to 40 seconds. At the end sprinkle little black pepper and garnish with Green onion and fried curry leaves.

Paneer Burjee

Paneer Burjee in Marathi

Serves: 2 persons

Ingredients:
1 cup crumbled Paneer
1/2 cup Onion, finely chopped
1/4 cup Tomato, finely chopped
1 tbsp Oil
1/8 tsp Turmeric powder
1/4 tsp red chili powder
1/4 tsp Cumin seeds
2 green chilies, cut lengthwise
1/4 tsp Cumin powder
1/4 tsp Amchoor powder
Pinch of Garam Masala
Salt to taste

Method:
1) Heat oil into a wok. Temper with Cumin seeds, Turmeric Powder, red chili powder and green chilies. Saute for few seconds, add Onion and saute till onion becomes translucent.
2) Once onion is done, add tomatoes. Saute for 2 minutes, add cumin powder, Amchoor powder, and Garam masala. Mix well.
3) Add crumbled paneer and stir nicely. Add salt to taste. cook for 2 minutes over medium heat. Garnish with Cilantro and Onion slices. Serve hot with white bread.

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