Paneer Kadhai Masala And Ajwain Rotis Ingredients 1 cup refined flour (maida) 2 cups wheat flour (atta)

2 tsp carom seeds (ajwain) 800 g paneer 3 cups oil 2 tsp cumin seeds (jeera) 1 tsp red chilli powder Salt to taste 1 tsp garlic paste 6 tomatoes, chopped 1 cup vegetable stock 1 tsp red chilli flakes 1 tsp cumin seeds 1 tsp coriander seeds 2 tsp coriander powder 1 bunch fresh coriander 6 green chillies, chopped 3 pieces ginger, chopped 5 Tbsp ghee 2 lemons Method Make a dough for roti, using maida, atta and carom seeds. Set aside. Cut the paneer into bite size pieces. In the kadhai, heat oil and fry the cumin seeds, red chilli powder, salt and the n add garlic paste. Add in tomatoes and vegetable stock. Cook till tender. Roughly chop up the paneer and spice with red chilli flakes, cumin seeds, corian der seeds, coriander powder and salt and leave to rest. In the kadhai, add in the fresh coriander, green chilli, ginger and a pinch of a ll other spices. Once the sauce is quite thick, add in the paneer and cook brief ly on a high flame. Make small rotis of the dough and fry. Add a dollop of ghee at the end.

Roomali Paneer and Chutney Butter Ingredients 2 kg block paneer 75 gms chopped coriander 60 gms mint Green chilies to taste 20 ml lemon juice 60 gm yellow butter 45 gm panko breadcrumbs 10 gm ginger 1 coconut 15 gm grated Parmesan cheese Salt to taste 30 gm roasted pine nuts (chilgoza) 30 gm figs dried 30 gm grated Gruyere cheese 45 gm hung yoghurt 5 gm ginger garlic paste A pinch of garam masala Method For chutney butter: Clean, wash and roughly chop mint, coriander, ginger and green chili. Break the coconut and remove the brown skin. Grate it finely (30 gm grated cocon ut) Grind the above ingredients. Adjust the seasoning by adding lemon juice and salt. Keep half mix aside for paneer roll filling. Add yellow butter, Panko bread crumbs, Gruyere and Parmesan cheese to remaining half. Mix it thoroughly to make herb butter. For baked masala paneer: Cut the paneer block in six thin long slices.

Spread remaining mint chutney on the paneer slices and sprinkle chopped pine nut s. Roll each slice like a Swiss roll. Keep aside Make marination with hung yoghurt, ginger garlic paste, salt and garam masala. Marinate each roll with this marinade. Keep for 30 minutes. Top each paneer roll with herb butter. Bake in oven at 180 c till golden brown crust. Multani Paneer Tikka Ingredients 500 gm cottage cheese 4 Tbsp grated cheddar cheese 2 cups white mushroom, chopped 1 cup spring onions, chopped 2 green chillies, chopped 2 tsp ginger, chopped 3 tsp coriander leaves, chopped 1/2 tsp garam masala 1 tsp pepper powder/ kali mirch 1 tsp cumin/ zeera 1/2 cup besan or cornflour Salt to taste Refined oil to shallow fry Method Slice paneer into long thin sheets and drain off excess water. For the stuffing: Saute spring onions and mushrooms in a pan. Add seasoning. Allow the mixture to be absolutely dry then let it cool. Add chopped ginger, coriander leaves, green chillies and grated cheese. Mix all the ingredients well. Put the mushroom mixture on the sliced paneer. Spread it evenly with a knife upto half the length of the sliced paneer and fold . Prepare a batter with corn flour/besan and water. Dip the prepared paneer in this batter and shallow fry in a non stick pan till t

hey are golden brown. Serve hot with mint chutney. Amritsari Paneer Bhurji Ingredients 1 Tbsp refined oil 1 Tbsp butter 1/2 Tbsp cumin seeds 1 piece casia 1 onion, chopped Little bit ginger, chopped 1/2 Tbsp turmeric powder 1/2 Tbsp cumin powder 1 tsp coriander powder 1 tsp red chilli powder Salt for taste 1 tomato, chopped Sugar, little bit 2 green chilies, chopped 1/2 Tbsp dry ginger powder 200 gms paneer Fresh coriander leaves 1/2 lime Method In a pan, saute refined oil, butter, cumin seeds and casia. Add chopped onion, ginger, turmeric powder, cumin powder, coriander powder, red chili powder and salt to taste. Saute them well together. Add little more water and mix them well Add in chopped tomato, green chilies, dry ginger powder and sugar. Mix them well together. Crumble the paneer over the mixture. Combine them well together. Add butter, fresh coriander leaves and lime. Serve hot . Veth Chaman

Ingredients 1 cup warm water 1/4 tsp asafoetida 7 Tbsp mustard oil 500 gm paneer cubes For the garam masala: 4-5 cloves 1/2 Tbsp cumin seeds 1/2 Tbsp black peppercorns 1/2 Tbsp coriander seeds 3 green cardamoms 1 brown cardamom 1 cinnamon 1/4 Tbsp dry ginger powder For the paneer base: 2 Tbsp mustard oil 1/2 Tbsp cumin seeds 1 cinnamon 5-6 cloves 1/2 tsp turmeric powder 1/2 tsp red chilli powder 1 1/2 Tbsp kashmiri chili powder 2 tsp dry ginger powder 2 Tbsp curd (whisked) 1/2 cup milk Salt, to taste 3 brown cardamom 3 green cardamom 3 tsp saunf powder 1 1/2 tsp garam masala

Method Boil the water and add asafoetida into it. In a pan, fry paneer on both the sides with 7 Tbsp mustard oil. Transfer fried paneer into the asafoetida hot water mix. For the garam masala: In a different pan, dry roast all the ingredients. Pound them in a mortar and pe stle. For the paneer base: In a pan, add the mustard oil the paneer was shallow fried in plus 2 more Tbsp o il. Now add cumin seeds, cinnamon, cloves, turmeric powder, red chili powder, ka shmiri chili powder, dry ginger powder. Mix them well. Add the hing water to deglaze. In the base mixture add curd, milk, brown cardamom, green cardamom, saunf powder . Mix them well. Add the fried paneer into the base mixture and then add the powdered garam masal a to it. Mix the paneer and garam masala well. Then cover it and let it simmer for a while. Tomato Paneer Ingredients 1 Tbsp olive oil (You can use ghee if you are not calorie conscious) 1 tsp zeera 1 star anise 1/2 Tbsp ginger-garlic paste 1/2 capsicum, diced 1 1/2 cups tomato puree 1 cup paneer, cut into medium sized cubes Salt, to taste 1-2 tsp sugar 1 tsp garam masala 1/4 cup milk Chopped coriander leaves, to garnish Method In a pan add olive oil, zeera, star anise, ginger-garlic paste.

Add the diced capsicum. Saute for 1 minute. (You can saute it for longer in case you do not like your capsicum too crunchy.) Add tomato puree. Add salt, garam masala and sugar. Cook till it leaves oil on t he sides. Add milk. Mix well. Add the paneer cubes. Let it cook for 2 minutes on low flame . Do not over cook the milk as it can curdle. Garnish with coriander leaves and serve. Note: Paneer cubes can be grilled on a non-stick tawa till light brown before ad ding to the base. You can also add a split green chilli to increase the heat of the dish in step number 3. Ingredients For the Kofta: 100 gms grated paneer 1 1/2 boiled potatoes, mashed 50 gms khoya 2 Tbsp ginger garlic paste 1 1/2 tsp turmeric powder 1 tsp red chili powder Handful of fresh coriander 1/2 tsp cumin seeds 1/2 tsp coriander seeds 2-3 Tbsp mustard oil 25g ms raisins, chopped 50 gms flour Salt to taste. For the Gravy: 3 Tbsp refined oil 2 sticks of cinnamon 6 green cardamoms 2 brown cardamoms 12 cloves 2-3 bay leaves 2 tsp cumin

2 onions, chopped finely 4 tsp ginger garlic paste 1 tsp turmeric powder 1 1/2 tsp red chili powder 1 tsp coriander seeds, ground 100 gms tomato puree 100 gms fresh milk 5 Tbsp hung curd 1/2 tsp sugar Salt, to taste Method For the Kofta: In a mixing bowl combine the grated paneer, potatoes, khoya, ginger garlic paste , salt, turmeric powder, red chili powder, fresh coriander, ground cumin and cor iander seeds, mustard oil and raisins. Mix well together and knead into a dough. Make koftas (round bite sized balls) of the dough, dust with flour. Keep in the fridge for fifteen minutes to let the koftas firm up. For the Gravy: Heat the refined oil in a pan. Add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves a nd cumin. Let it crackle. Then add the onions, salt, ginger garlic paste, ginger garlic paste, red chili p owder and ground coriander seeds. Cook till the onions brown. Add in the tomato puree and fresh milk into the gravy. Stir and let cook on a ge ntle simmer. Into the pan, add hung curd and sugar to balance the acidity. Cover and let it cook for 10 - 15 mins. In a different pan, shallow fry the koftas in refined oil. Add the shallow fried kofta into the gravy mixture. Let simmer for 5-6 mins. Garnish the gravy with fresh coriander and a squeeze of lime, Serve hot! Dum Paneer Kali Mirch Ingredients

1 tsp oil 4 cloves 4 green cardamoms 1 inch piece cinnamon 1 onion fried till brown and blended with little water to make paste Paste of 1 tsp ginger and 1 tsp garlic with 4 green chillies 3 Tbsp dahi / yogurt 1 tsp dhaniya /coriander powder 1 tsp pepper powder 3/4 tsp cumin powder 1 tsp salt 2 Tbsp cream 1/4 tsp rang mirch /paprika 1/4 tsp haldi / turmeric 1/4 tsp garam masala 250 gm paneer Coriander, to garnish Fresh mint leaves, to garnish Method Heat oil and add the cloves, cardamoms and cinnamon till it's nice and fragrant. Now add onion paste and cook well. Add ginger, garlic and green chilli paste. Saute. Add yogurt / dahi. Cook and add coriander powder, cumin powder, pepper powder, haldi and rang mirch / red chilli. Add salt. Cook and add cottage cheese cubes and cream as well as 1/2 cup water. Seal the pan with foil and put a lid on top. Reduce flame to low and let it simmer for 15 minutes. Now open it and cook further if you like to dry it up. Check for salt adding more if needed serve garnished with coriander and mint lea ves. Til-E-Paneer

Ingredients Oven temp: 400 F-204 C 500 gm paneer (Indian cottage cheese), cut into 1 1/2" cubes 2 tsp garlic paste 2 tsp ginger paste 1 tsp powdered black pepper 1 Tbsp salt or to taste 2 Tbsp coriander leaves, chopped Green chillies, chopped to taste 1/4 cup yogurt 1/4 cup white sesame seeds (Safed til), roasted Oil to brush the paneer Lemon wedges, to garnish Onion rings, to garnish Method Mix all the ingredients except the oil and garnishes and leave for 20-30 minutes at least. Place the paneer on a drip pan and bake in the pre-heated oven for about 10mins. Remove from oven, dab with oil and bake again for 10 minutes. Alternatively, you can grill on a griller or a barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy). Serve hot, garnished with lemon and onion rings.