Shahi Paneer in Punjabi Style

I didnt remeber whether i have already given this recipe or not.But this punjabi style shahi paneer will not be given because at present i am searching with Punjabi recipies.We all know that Punaji dishes are very rich and creamy.And silky orange color.

Ingredients needed to make Shahi Paneer

1.Paneer/Cottage cheese- 250 gm
2.Onion chopped - 2 no
3.Ginger garlic paste - 2 tsp
4.Tomato - 2 no
5.Fenugreek leaves /Kasoori methi
6.Salt
7.Red chilli powder - 1 1/2 tsp
8.Turmeric powder - 1/2 tsp
9.Garma Masala powder - 1/2 tsp
10.Butter - 3 tsp
11.Cream - 1/4 cup
12.Cashewnuts - 2 tsp


How  to Make Shahi Paneer

1.Melt the butter in a pan,and then saute the ginger garlic paste in it.Now add  the cashew nuts to it.

2.Add chopped onions and saute it well .When it almost done add the tomatoes to it and again saute it.

3.Now add salt,red chilli powder,turmeric powder to it.

4.Add little water to it and cook it again.Turn off the fire and when it becomes cool grind it to make fine paste out of it.

5.In another pan shallow  fry the paneer in oil till it turns light golden in color.

6.Now in to the gravy add the rich cream and mix it well,this will give the silky orange color to the gravy.

7.Add the garam masala powder/shahi masala powder to it and mix it well.Add the fried paneer to it and also add the fenugreek /kasuri methi leaves to it.

This will add the nice aroma to the curry.

Chanar Bara - Bengali Recipe

Chanar Bara is a sweet dish prepared by frying the paneer and soaking it in the sugar syrup.

Ingredients For Chanar Bara

1.Cottage Cheese (Paneer) - 250 gm

2.Sugar - 2 cup

3.Refined Flour (Maida)- 500 gm

4.Ghee for frying

5.Cardamom powder -1 tsp

6.Milk for mixing the batter

How to make Chanar Bara

1.Mash the paneer really well.

2.Add 1 tsp of ghee to the flour then add little milk to it and mix it well.

3.There should be no lumps, the batter should be rather thin.

4.Now mix the mashed paneer with the batter, this will thicken the batter.

5.Add the cardamom powder to the batter and mix it well.

6. Heat the ghee in a pan and then add the spoonful of batter to the ghee and fry it till it gets golden color.

7.In another pan mix the sugar with 1 1/2 cup of water and make sugar syrup out of it with one string consistency.

8.Now soak the fried paneer in the sugar syrup for at least 2 hours.

Now the chanar Bara is ready to be served........

Paneer Bhurji North Indian recipe

Ingredients

1.Paneer or Cottage cheese - 250 gms
2.Cumin seeds - 1/4 tsp
3.Onion - 1 big
4.Tomato - 1 big
5.Green chilly - 6 chopped
6.Turmeric powder - 1/4 tsp
7.Garam masala - 1/2 tsp
8.Oil - 1 tsp
9.Salt
10.Coriander leaves

Preparation

1.Paneer should be grated in to fine form.

2.Heat the oil in a pan and add cumin seeds to it then add the finely chopped onions and green chilly to it.

3.Add ginger and garlic paste to it and fry it till it becomes brown in color.

4.Then add the chopped tomatoes to it add turmeric powder ,garam masala to it and saute it well.

5.Add salt and grated paneer to it and fry it till the paneer become coated in masala.Add little water if necessary.Add chopped coriander leaves to it....

It is a great combination with roti ,or naan ....

Paneer Kaliya recipe by Sanjeev Kapoor

" Paneer kaliya " sounds different ,it remind me the intelligent crow in Balarama Story Book.I got this recipe from the khana khazana programme .

Ingredients

1.Cottage cheese or Paneer - 500 gm
2.Almonds grounded - 1 1/2 cup
3.Ghee - 2 tsp
4.Green cardamom - 4
5.Cloves - 4
6.Pepper corns - 10 no
7.Cinnamon - 1 stick
8.Onion sliced - 2
9.Ginger chopped - 1 tsp
10.Coriander seeds - 2 tsp
11.Turmeric powder - 1/2 tsp
12.Fresh cream - 1 cup or milk
13.Coriander leaves
14.Salt

Preparation

1.Grind the almonds in to fine paste .

2.Heat the ghee in a pan and add crushed cardamom,cloves and pepper corns to it.

3.Add cinnamon and sliced onion to it and saute it for 1 minute.Add ginger and coriander seeds to it and saute it really well. Turn off the fire and when it becomes cool grind it in to fine paste.

4.Heat 1 tsp ghee in a pan and saute the paneer in it till it becomes golden brown in color.

5.Now drain out the paneer from the ghee and in the same hot ghee add the pasted masala.Stir it till it seperates out from the ghee.

6.If needed add water to it and then add the grounded almond to it ,add the turmeric powder,and salt to it.

7.Add the paneer cubes to it and last add the fresh cream to it and serve it as hot.....

I think this recipe is the creation of Sanjeev Kapoor....

Achari Paneer A north Indian dish

This is the onion seeds or Nigella or Kalonji

It is a very simple and delicious recipe of paneer.

Ingredients

1.Paneer or Cottage cheese - 250 gm
2.Onion sliced - 1 no
3.Yogurt - 1/4 cup
4.Turmeric powder - 1/4 tsp
5.Salt
6. Refined Oil or Olive oil --2 table spoon
7.Red chillies - 4
8.Asafotida - a pinch
9.Onion seeds or nigella or kalonji - 1/4 tsp
10.Coriander seeds - 1 tsp
11.Fenugreek seeds or methi seeds - 1 /4 tsp
12.Fennel seeds or perum jeerakam - 1/4 tsp
13.Black pepper - 1/2 tsp


Preparation

1.Mix the yogurt ,salt and paneer and keep it for 1/2 an hour.

2.Then heat the oil in a pan and then add all the seeds to it roast it really well till all the smell comes out from it add asafotida to it.At last add the crushed red chillies to it. And then add the sliced onions to it and mix it well.

3.When the onion become translucent add the marinated paneer to it.And make it in to the form of dry paneer .Since the paneer is coated with curd it will give a nice taste .If you want it spicy add the crushed black pepper to it and mix it well.

Malai Kofta a north indian recipe

Ingredients for the kofta balls

1.Potatoes - 4 no

2.Cottage cheese or paneer grated - 1 cup

3.Cooked green peas - 1/2 cup optional

4.Green chillies - 3 or 4

5.Salt

6.Cornflour or breadcrumbs - 1/4 cup

7.Oil to fry the kofta

8.Almonds or raisins - 50 gm

Ingredients for the gravy

1.Onions - 2

2.Tomatoes - 2 or 3

3.Ginger and garlic paste - 1 1/2 tsp

4.Red chilli powder - 1 tsp

5.Garam masala powder - 1 tsp

6.Coriander powder - 1 tsp

7.Turmeric powder - a pinch

8.Fresh cream - 1/2 cup

9.Chopped coriander leaves

10.Sha jeera - 1/2 tsp

Preparation

1.To make the kofta balls first boil the potatoes well and mash it using a spoon.To this add the grated paneer , cooked green peas and chopped green chillies .Add salt as needed mix it well.

2.Then divide this dough in to small balls .Stuff raisins or almonds in each ball.then dip each ball in cornflour or breadcrumbs.Heat the oil in a pan and deep fry the balls in it till its color changes to pale golden color.

3.Then heat 2 tsp oil in a kadai and saute the onions in it and then add the green chillies and ginger garlic paste to it.When it is cooked well add the chopped tomatoes to it and mix it well.To this add the powders and salt.Then turn off the fire and when it becomes cool make it in to fine paste.

4.Heat 1 tsp oil in a pan and splutter the sha jeera to it then add the masala gravy to it.when the gravy starts to separate oil add fresh cream to it.When it begins to boil and gravy becomes thicken add the kofta balls to it.

5.Finely add the chopped coriander leaves to it.Serve it with chappathi or roti.

Kadai Paneer

Ingredients

1.Paneer - 1 cup
2.Onion - 2
3.Tomato -2 or 3
4.Ginger and garlic paste - 1tsp
5.Capsicum - 1
6.Red chilli broken - 2
7.Coriander powder - 1tsp
8.Cloves - 2
9.Cinnamon - 1
10.Bay leaf - 1
11.Red chilli powder - 1 tsp
12.Oil - 2 tsp


Preparation

1.Blend the ginger ,garlic and tomatoes to make the puree.And keep it aside.

2.Then fry the paneer in the oil till both sides become golden color.

3.Saute the onions and capsicum in the same oil make sure not to overcook them.Then remove it from the oil .

4.In the same oil add the cinnamon,cloves,bay leaf,broken red chillies and saute well to this add the tomato puree and cook it till the oil oozes out from it then add the red chillipowder,coriander powder,salt to it and mix well.

5.Then add the fried paneer,capsicum,onions to it and mix it well till it is coated with the masala..

Paneer Tikka Masala

Ingredients

For the Paneer Tikka

1.Paneer - 1 cup
2.Salt
3.Red chilli powder -1 tsp
4.Ginger and garlic paste - 1 tsp
5.Yogurt - 1/2 cup
6.Kasoori methi crushed - 1 tsp
7.Lemon juice - 1 tsp
8.Oil - 1 tsp

For the Masala

1.Onions chopped - 2 no
2.Tomatoes chopped - 2 no
3.Ginger and garlic paste - 2 tsp
4.Cumin seeds - 1 tsp
5.Bay leaves - 1
6.Red chilli powder - 1 tsp
7.Turmeric powder - 1/2 tsp
8.Garam masala powder - 1 tsp
9.Salt
10.Oil - 2 tsp
11.Coriander powder - 1 tsp
12.Coriander leaves chopped - 1 tsp
13.Green chillies - 3 or 4


Preparation

For the Paneer Tikka

1.Marinate the paneer with red chilli powder,kasoori methi powder,salt,curd,ginger ,garlic paste ,lemon juice for one hour .Better keep it in fridge.

2.In a non stick pan add one table spoon of oil ,add marinated paneer , cook both the sides, once it is done keep a side.

3.Blend the onions ,tomatoes,green chillies,salt and keep it aside.Then heat 1 tsp oil in a pan and add cumin seeds,bay leaf to it then the ginger and garlic paste to it and saute well .To this add the tomato puri mixture and cook it for 10 minutes.

4.To this add the red chilli powder,turmeric powder,coriander powder and mix it well.To this add the cooked Paneer Tikka and mix well till the paneer is coated with masala.

5.Add the garam masala powder and chopped coriander leaves to it and mix well.If you want a loose gravy then you can add the fresh cream to it.........

How to make paneer

Paneer is a fresh cheese made from hot milk by adding citric acid to it.It is providing a great source of protein .Before going in to any of the dishes prepared from paneer we have to learn how to prepare paneer.Usually we all buy paneer from shops but if we learn this it is a very simple and eassy procedure.

Ingredients

1.Mik - 6 cup
2.Lemon juice - 1/4 cup

Preparation

1.Boil the milk in vessel and then add the lemon juice with little water slowly in to the milk.Stir it and boil it for 2 or 3 mts more .If needed add more lemon juice.

2.When all the curds are formed enough put off the fire and drain the curds through muslin or cheese cloth or with a thinner cloth.

3.Then pour some clean water over it to wash away the citric acid.Then squeeze it to remove the water content from it.

4.The curds are wrapped in cloth and placed under a heavy weight, such as a stone slab, for 2–3 hours, and then cut into cubes . Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.