PANEER KATHI

Serves: 4

250g paneer, cut into cubes 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon chilli paste salt to taste 2 tablespoons oil 1 teaspoon jeera powder 1/2 teaspoon chat masala 4-5 rotis 4-6 tablespoons pudina chutney 2 medium onions, sliced thinly 2 green chillies, chopped finely fresh dhania leaves

Preparation method
Prep: 10 mins | Cook: 20 mins | Extra time: 30 mins, preserving 1. Marinate the paneer cubes with ginger, garlic, green chilly paste and salt for 30 minutes. 2. Heat the oil in a frying pan over medium-high heat. Fry paneer cubes in it until browned. Add jeera powder, chaat masala and check to see if the seasoning is to your taste. Mix in the onion. 3. Now start making the kathi rolls. For this, put 1 teaspoon of oil on a tawa and lightly heat the rotis. Smear each roti with 1 tablespoon of pudina chutney. 4. Place 6 to 8 pieces of cooked paneer, some chopped onions, green chillies and coriander leaves on each roti. Sprinkle salt. Roll the roti tightly over the filling. Serve.

PANEER PAKODA

200gm Paneer 3-4 tablespoon Maida 2 small r 1 big Onion - - finely chopped 2 or 3 green chillies finely chopped a bunch coriader leaves - - finely chopped 1/2 teaspoon - turmeric according to your taste red chilli powder according to your taste salt Optional Garam Masala

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Preparation method
Prep: 20 mins | Cook: 30 mins 1. Crumble the paneer and add maida to it to make a dough consistency. 2.

Add the rest of the ingredients and make balls out of it. 3. Fry on low flame till golden brown use Pudina along with coriander leaves Jeera also can be used after making a rough powder Serve using green chutney and sliced onions with small lemon wedges... PALAK PANEER

6 tablespoons ghee 700g fresh spinach 2 cloves garlic, chopped 3 medium onions 1 tablespoon grated fresh ginger root good quality cooking oil 2 dried red chile peppers 3 tablespoons minced garlic (or 6 fresh cloves diced) 1/2 cup finely chopped onion 2 tablespoons ground cumin seeds 2 teaspoons ground cumin 2 tablespoons garam masala (indian spice) 1 teaspoon ground coriander 1 teaspoon ground tumeric 1 teaspoon ground turmeric 3 tablespoons crushed/grated ginger 3/4 cup cream 3 fresh green chillies 3 pounds fresh spinach, torn 500g chopped tomatoes (fresh or from a tin) 1 large tomato, quartered 125ml soured cream or Greek yoghurt 4 sprigs fresh coriander 400g paneer 1/4 kg paneer coarse sea salt to taste

Preparation method
Prep: 15 mins | Cook: 30 mins 1. In a large saucepan heat 3 tablespoons of ghee and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly. 2. Finely chop spinach, rinse well and drain only lightly. 3. Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and fresh coriander (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat. 4.

Chop onions and saute in oil in a large pot (I use a stock pot that you would use for soup - you need a large pan for when you add the spinach later) over medium heat until translucent but not browned. 5. In a medium frying pan heat 3 tablespoons of ghee over medium heat, and fry paneer until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste. 6. Add garlic, cumin, garam masala, tumeric, ginger and chillies to the onions and saute for 2-3 minutes, or until aromatic (add another dash of oil if the pot is getting dry, and turn down the heat if anything is burning). 7. Add chopped spinach and with the onions and spices, then put the lid on the pot and steam until spinach softens and wilts (you may need to add a little water here, 100ml or so, to effectively steam). 8. Stir through tomato until tomato is heated through. 9. Remove from heat and blend sauce in a food processor or blender until smooth and thick. 10. Chop the paneer into 1-2cm cubes and lightly pan-fry the paneer over medium heat until just starting to turn golden (do not overcook the paneer otherwise it will go rubbery). 11. Return palak sauce to the pot and stir through the soured cream or yoghurt untill combined. 12. Stir through the paneer and continue to simmer sauce for 5-10 minutes before serving.

MATAR PANEER
Serves: 4

250 grams (1 cup) peas 4 tomatoes 2 onions 1 tsp cumin seeds 1/2 tsp turmeric powder 2 tsp coriander powder 2 inch ginger 2 cloves garlic 2 tsp curd 1/2 tsp red chili powder 350 grams paneer 2 sprigs coriander leaves Vegetable oil for cooking Salt to taste

Preparation method
Prep: 5 mins | Cook: 20 mins | Extra time: 30 mins, preserving 1. Boil the peas for 10 minutes. 2. Heat oil in a pan over medium heat. Chop tomatoes, onions and saute in pan with cumin seeds, turmeric powder, coriander powder, ginger and garlic. 3. Add the curd and let it simmer for 2 - 3 minutes. Add red chilli powder. 4. Add the peas, paneer and salt and cover the pan for 5 minutes. 5. Garnish with coriander leaves and serve.

PANEER TIKKA MASALA

3 tsp vegetable oil 1 small onion finely chopped 2 tsp ginger-garlic paste or 2 cloves garlic minced with 1 small knob ginger 1/4 large capsicum cut finely lengthwise 1/2 tsp cumin seeds 2 tsp tandoori masala (MDH is a good one) 1/4 tsp garam masala 1/2 tsp haldi and coriander powder 1 tsp dry or fresh methi leaves 1 tsp sugar salt to taste 3/4 cup milk 1 tsp tomato paste 1 drop orange red food coloring 250 gms paneer cubes 1/4 tsp red chilli powder

Preparation method
Prep: 5 mins | Cook: 20 mins 1. Heat oil in a pan. Place onions, ginger-garlic paste, capsicum and cumin seeds in a pan and saute in oil till the cumin crackles. 2. Add the rest of the masalas, sugar and salt and saute for 3 mins 3. Add milk and mix well. 4. Add the tomato paste and if they're not ripe and red, mix the food coloring. 5. Let simmer for 10 mins. 6. Add the paneer cubes and let it simmer for 5 mins. Add red chilli powder. Adjust seasonings for taste. 7. Serve with garlic naans or rice. PANEER PARATHA

1/2 cup chilled chapati dough 1/2 cup paneer (grated) 1 teaspoon chilli powder 1 teaspoon ajwain (crushed) 6-8 coriander(whole) 1 teaspoon garam masala powder 4-6 stem green coriander (chopped) 1 teaspoon chat masala salt to taste

Preparation method
Prep: 10 mins | Cook: 10 mins 1. Make the chapati dough into balls the size of large lemons. Mix all the rest of the ingredients in a bowl. Fill each ball with 3 teaspoons of the mixture. Take care that the filling doesn't spill out. 2.

Now, put this stuffed ball on the chakla and roll it like a regular paratha. 3. Heat a tawa on medium heat. Put a tsp of oil on it and when it sizzles, put the paratha. Cook on each side for about 2 minutes, till the colour changes to a rich, golden brown. Serve with ghee on top or with dahi. PANEER SHAKARKANDHI CURRY

1 tbsp vegetable oil 1 onion, chopped 2 garlic cloves, crushed 500g shakarkandi (sweet potatoes), peeled and cut into chunks 1 tbsp mild curry powder 1 tbsp finely chopped fresh ginger 400g chopped tomatoes 100ml vegetable stock 150g shelled fresh or frozen peas 250g paneer, cut into 1.5cm cubes 2 tbsp chopped fresh mint

Preparation method
Prep: 10 mins | Cook: 30 mins 1. Heat the vegetable oil in a large frying pan and fry the onion and garlic gently, stirring occasionally, for 45 minutes until softened. 2. Add the sweet potatoes and stir-fry for 2 minutes, then stir in the curry powder and ginger and cook for 30 seconds. 3. Stir in the tomatoes with their juice and the stock. Bring to the boil, then reduce the heat, cover and cook gently for 1215 minutes until the sweet potato is tender. 4. Stir in the peas and simmer for 3 minutes, then add the diced paneer and cook for a further 2 minutes until heated thoroughly. Season to taste, scatter over the chopped mint and serve hot. KARAHI PANEER

200 gm Paneer (cut in square pieces) 2 medium Tomato (chopped) 2 medium Onion (chopped) 2 tsp Cooking oil 2 tablespoons Malai (milk cream) 1 1/2 tsp Jeera 1/2 tsp Dhania 1/2 tsp Turmeric Red chilli - as per taste Salt -as per taste 10 Raisins Fresh coriander leaves to garnish

Preparation method
Prep: 20 mins | Cook: 15 mins 1.

Heat oil in a pan. Add jeera and dhania to it. Add chopped tomatoes, as soon as the jeera and dhania turn golden brown in colour. Cook tomatoes for 2 minutes. Then add turmeric, red chilli and salt. Add paneer (cut in square pieces), in the pan and mix all the ingredients well. Cover it with a lid and let the paneer be cooked for 5 minutes, on medium flame. 2. Now add chopped onions in the pan. Mix them well. Cover the lid, and cook for 2 minutes. 3. Now add milk cream (malai) and raisins; cook for 2 minutes on low flame. The dish is ready to serve. Put it in the serving bowl and garnish it with fresh coriander leaves. PALAK PANEER 2

4 cups Spinach Leaves (cleaned) 3 teaspoons Oil 1/2 teaspoon Cumin Seeds 10 Cloves 5 cm piece Cinnamon Stick 3 Cardamom 2 teaspoons Chopped Garlic 1 cup Chopped Onion 1 teaspoons Salt 1/4 teaspoon Turmeric Powder 1 teaspoons Chopped Ginger 1 cup Chopped Tomato 1 teaspoon Cumin Powder 1 teaspoon Coriander Powder 2 pinches Nutmeg Powder 1/2 teaspoon Red Chilli Powder 1 teaspoon Fenugreek Leaves Powder 2 teaspoons Chopped Green Chillies 1 Cup Paneer Cubes 1/2 cup Cream

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Preparation method
Prep: 20 mins | Cook: 20 mins 1. Heat water and add spinach leaves into the water and cook it for 2 minutes. This helps spinach to cook fast and gives a fine spinach paste. Now separate spinach from water and let it cool. Now put this spinach into a blender and make a fine paste. 2. In a pan, add oil and when the oil is heating add cumin seeds, cloves, cinnamon stick, and cardomom and let it splatter. Add garlic and onion; fry till golden brown. 3. Season with salt, and add ginger and turmeric. Stir in chopped tomato, cumin powder and coriander powder, nutmeg powder; cook it on medium flame till the tomatoes are totally dissolved in it. Add chilli powder, fenugreek leaf powder and green chillies and cook it for 2 minutes. Now add palak paste and cook it till the oil oozes out. 4. Stir paneer into this palak, and let it simmer for 3 mins. Finally add cream to it to give a rich taste.

SAAG PANEER

1 kg/2 lbs spinach 1 tsp cumin powder 2 tbsp chickpea flour 4 cloves garlic finely chopped 1 onion chopped salt to taste tsp chili powder lbs or kg paneer 2 tbsp heavy cream cup oil 3 tbsp ginger julienned 2-3 tbsp fresh coriander

Preparation method
Prep: 10 mins | Cook: 5 mins 1. Chop spinach and set aside. 2. Heat oil, add cumin while heating. When oil starts to crackle, add garlic and onion, saut until light brown, then add chickpea flour and mix well to avoid lumps 3. Cook until oil emerges, then add spinach, and saut until pan is dry. 4. Add salt, chili powder and paneer, finish with cream and serve garnished with julienned ginger and fresh coriander TAWA PANEER

1/2 kg Paneer 10 Garlic 1 inch Ginger 4 Green Chillies 1/4 kg Yoghurt 2 tspn Chaat Masala Salt to taste 1 tspn Coriander Powder 1/2 tspn Red Chillie Powder Handfull of Mint Leaves 1 small Capsicum Oil

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Preparation method
Prep: 10 mins | Cook: 30 mins | Extra time: 3 hours, marinating 1. Grind garlic, ginger and green chillies coarsely (or finely chop them). 2.

Cut the paneer in cubes and put it in a bowl. Add the mixture prepared in step 1. Now add yoghurt, salt, coriander powder, red chillie powder and chaat masala. Also add finely chopped mint leaves. 3. Poke the paneer with a folk so that the flavour goes inside. Let it marinate for 3 hrs. Cut the capsicum in cubes as well. 4. Now take a tawa (the one used daily for rotis). Add 1 tspn of oil. Once the oil is heated, put the paneer cubes. Also put few pieces of capsicum. 5. Let it cook on medium flame on both sides. Once the paneer is cooked, put the flame on high and let both the sides of paneer get little dark. This will give the same look and taste of the paneer which is cooked in skewers over a BBQ. 6. Serve with mint chutney and sauce CAULIFLOWER CHEESECAKES

Ingredients
Serves: 4

1 small size cauliflower 100g paneer 100g cheddar cheese 100g roasted besan flour 100g coriander (chopped finely) 1 tsp garam masala 1 tsp chat masala 4 to 5 Green chillies(chopped finely) 1 onion (chopped finely) 1/2 tsp black pepper powder 1 tsp amchur powder salt to taste oil to shallow fry 2 tsp saunf crushed

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Preparation method
Prep: 10 mins | Cook: 10 mins 1. Blanch the cauliflower florets in hot water for 5 to 10 minutes. Remove and let it dry without any water droplets. 2. Crush the cauliflower using the pav-bhaji crusher or hand. Roast the besan flour and add it to the crushed cauliflower. Add the grated paneer and cheddar cheese. Put the rest of the ingredients except oil and knead to a fine dough. 3. Make tikkis (cakes) using your palms to the size of a cookie and 1 inch thickness. Heat the oil in a non-stick pan and shallow fry, until both sides turn to golden colour. serve hot with tomato sauce.

SHAHI PANEER

2 tablespoons cooking oil 1 large onion, thinly sliced 4 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon Kashmiri red chilli powder 4 tomatoes, pureed 225g paneer, cubed 60ml water 1 teaspoon caster sugar 1 pinch salt to taste 60ml cream 2 tablespoons chopped fresh coriander

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Preparation method
Prep: 10 mins | Cook: 25 mins 1. Heat the oil in a large frying pan over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric and chilli powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds. 2. Pour the pureed tomatoes into the pan; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with fresh coriander to serve. PANEER FOR KIDS

500gm paneer 2tbsp olive oil or refined oil 3 basil leaves/ tulsi 3-4 black pepper salt to taste

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Preparation method
Prep: 2 mins | Cook: 10 mins 1.

cut the panner into even desired shapes. heat oil in grilled pan or any pan. tear the basil leaves into pcs with fingers and let it sizzle in the oil. 2. then put the paneer pcs into the pan. sprinkle fresh pepper powder on the paneer, bit of salt on it, cook on both sides till golden brown. 3. now its ready to serve.

Paneer Jalfrazie

4 tablespoons vegetable oil kg paneer, cut into cubes 2 onions, chopped roughly 2 green capsicums, cut into strips 1 tablespoon minced garlic 1 tablespoon minced ginger teaspoon turmeric (haldi) powder 1 teaspoon garam masala teaspoon saunf (fennel seed) powder 2 tomatoes, pureed 1 tablespoon tomato sauce (ketchup) Salt to taste Chopped coriander leaves, for garnish

Preparation method
Prep: 10 mins | Cook: 30 mins 1. Heat 3 tablespoons oil in a large frying pan or kadhai. Fry the paneer till golden brown. Remove and set aside. Add another tablespoon oil. Add the onions, capsicum, ginger, and garlic and fry till onions are browned, about 5 minutes. 2. Add the turmeric powder, saunf powder, and garam masala. Fry for 30 seconds till fragrant. Add the tomatoes and tomato sauce, and salt. Cook till tomatoes are cooked and the oil separates from the gravy. Add cup water to thin out the gravy. 3. Add the paneer and cook on high heat till the gravy is thick, about 10 minutes. Sprinkle coriander leaves and serve. http://allrecipes.co.in/recipes/paneer-recipes.aspx?page=2