Tag Archives: Paneer

Paneer Makhni

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Impossibly, rich, and creamy Paneer Makhni is to die for! Insatiable, inviting, and a culinary delight. The combination of the spices with fresh cream makes it a homely dish perfect for both rice and roti lovers. Here’s our Paneer Makhni recipe.

Ingredients

  • Paneer cut into cubes – 400 gms
  • Ginger-garlic paste – 1/2 tsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2tsp
  • Garam masala – 1/4 tsp
  • Turmeric powder -1/4 tsp
  • Hung yougurt – tbsp
  • Butter – 2 tbsp
  • Salt – as required

For the gravy

  • Finely chopped onions – 1 small
  • Diced tomatoes – 6 medium sized
  • Ginger garlic paste – 1/2 tsp
  • Finely chopped ginger – 1/2 inch
  • Slit green chilies – 2
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Kasoori methi – 1/2 tsp
  • Fresh cream – 2 tbsp
  • Butter – 2 tbsp
  • Oil – 1 tsp
  • Salt – as required

Method

  • Marinate the paneer cubes with ginger-garlic paste, Kashmiri red Chili powder, coriander powder, cumin powder, garam masala, turmeric powder, hung yogurt and salt. Cover and keep aside.
  • For the gravy, add 1 tbsp of butter and a little oil in a wok.
  • Fry onions until translucent.
  • Add ginger-garlic paste and fry until raw smell goes.
  • Now add the diced tomatoes and cook till soft.
  • Cool this mixture and transfer it into a blender and blend until smooth.
  • Now sieve this into a bowl to give you a smooth velvety gravy.
  • Meanwhile cook paneer in a pan. Grease the pan with some butter. Place the paneer cubes, cook for 2 minutes on one side, flip them and cook for another 2 mins on the other.
  • Add another dollop of butter into the same wok.
  • Add ginger and green chilies and fry for few seconds.
  • Add the gravy. To this, add Kashmiri red chili powder, cumin powder, coriander powder and cook for 2 mins.
  • Crush the kasoori methi before adding. Then add fresh cream and mix. Cook for another 2 mins.
  • You can add some sugar or honey in case you feel the gravy is a little tangy.
  • Add the paneer cubes. Mix gently.
  • Garnish with some more cream and a little kasoori methi
  • Serve with naan or any Indian bread, rice, or peas pulav.
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Palak Paneer

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One of our all time favourites! Palak Paneer is a dish that will leave you asking for more.

Mum would make Palak Paneer on Sundays for lunch and that would make our weekends so much more happy 🙂 Do try it out!

Ingredients

  • Paneer cut into cubes  – 300 gms
  • Palak / Spinach – 2 bunches
  • Methi / fenugreek leaves – few springs
  • Savaa / Dill leaves – few springs
  • Tomato – 1 small
  • Ginger – 1 small piece
  • Lemon juice – 1 tbsp
  • Green chilies – 5-6
  • Garlic -3-4 large cloves
  • Onion finely chopped – 2tbsp
  • Cumin seeds / Zeera – 1 tsp
  • Oil – 3-4 tbsp
  • Salt – as required

Method

  • Thoroughly wash the green leaves. Coarsely chop spinach leaves from two bunches.
  • Blanch (boil the water along with a little salt, then cook the leaves for 2 minutes) along with methi and dill leaves, tomato, 1/2 inch ginger, 1 large garlic clove and green chilies.
  • Strain and immediately add cold water. Once all the cold water is drained out, transfer to a mixer jar.
  • Blend the blanched ingredients along with lemon juice to a coarse paste.
  • Shallow fry paneer cubes till slightly brown and keep aside.
  • Heat  2 tbsp oil in a pan. Add cumin seeds and allow to splutter.
  • Now add 2 tbsp of finely chopped onion and fry till light brown. Then add 2 large cloves of finely chopped garlic and fry.
  • Mix in palak paste, add some salt and cook till well mixed for about ten minutes.
  • Mix in fried paneer cubes and cook for 2-3 mins.
  • Serve immediately. Add paneer just before serving.
  • Serve with roti, naan or kulcha.

Paneer Burji Samosa

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Did someone say ‘samosa’?! Mum would make the most delicious samosas during Ramzan and whenever we craved for the yummiest snack ever 🙂

Here’s Paneer Burji Samosa that you can make when you have friends or family visiting you or when you just want to enjoy your Sunday evening tea 🙂

paneer burji noorsrecipespaneer burji

Ingredients:

  • Paneer crumbled  – 1 cup
  • Finely chopped onion – 1 medium
  • Finely chopped tomato – 1 medium
  • Finely chopped green chilies – 2
  • Finely chopped green pepper/ capsicum – 1 small
  • Green peas – 1/4 cup
  • Finely chopped Methi/ fenugreek leaves – 1/2 cup
  • Finely chopped coriander leaves / cilantro – 1/4 cup
  • Ginger garlic paste- 1/2 tsp
  • Red chili powder – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Black Pepper powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Oil – 2-3 tbsp
  • Salt as required

Method:

  • Heat oil. Add onions and fry till slightly brown. Add ginger garlic paste and fry till raw smell goes.
  • Add tomatoes and cook till soft. Add all the powders, salt and fry well until the masala is done and oil starts to separate.
  • Now add methi leaves and fry. This is totally optional. Add green pepper and peas. You can also add red and yellow peppers if you wish to.
  • Don’t forget the green chilies to spice it up a little more. Cook for another 2 minutes.
  • In the end add the crumbled paneer and toss it well in the masala. Sprinkle some finely chopped coriander leaves.

 

Dough:

  • Add the flour and salt in a bowl
  • Mix water needed to make a stiff dough
  • Grease your hands with a little oil and knead the dough
  • The dough should not be too soft

 

How to make the samosas:

  • Make small even sized balls from the dough
  • Roll it with a rolling pin into a circle
  • Cut the circle into 2 halves
  • Make a paste with 1 tbsp flour and 2 tbsp water. Apply it on all the sides
  • Bring both the ends of the semi circle to form a cone
  • Hold the cone upside down and fill it with paneer Burji. Then seal it completely
  • Continue the same with the remaining dough
  • Refrigerate for half an hour. This makes the samosas crispy
  • Heat oil in a Kadai for deep fry. Once the oil is hot, deep fry the samosas until they turn slightly golden brown on low heat
  • Serve the hot crispy samosas with pudina chutney

Kadai Paneer

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If Paneer dry is what you are looking for, try the below recipe 🙂

Kadai Paneer Dry Image Credit: Mujahid Khaleel

Kadai Paneer
Image Credit: Mujahid Khaleel

Ingredients

  • Paneer cut into cubes – 1 cup
  • Finely chopped onions – 2 tbsp
  • Finely chopped tomato – 1 large
  • Chilli powder – 1/2 tsp
  • Dhania powder – 1/2 tsp
  • Jeera powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper powder – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Coriander seeds – 1/4 tsp
  • Dry red chillies – 2
  • Onions cut into cubes – 1 small
  • Capsicum cut into cubes – 1 small
  • Julienned Ginger – 1 tsp
  • coriander leaves – 2tbsp
  • Oil
  • Salt – as required

Method

  • Heat oil in a Kadai. Add cumin seeds and allow to splutter.
  • Add coriander seeds and broken dry red chillies.
  • Add finely chopped onions and fry till slightly brown.
  • Add finely chopped tomatoes and cook till soft. Add all the powders and salt and fry well.
  • Add the cubed onions and capsicum and fry. Do not over cook.
  • Add the paneer pieces, ginger Juliennes and chopped coriander leaves.
  • Cook for a few minutes.
  • Serve hot with rotis.

Kadai Paneer Gravy!

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Mum would make mouth-watering home made paneer and prepare the most delicious Paneer dishes.

Kadai Paneer is one of them. Here is the recipe.

Kadai Paneer Gravy Image Credit: Mujahid Khaleel

Kadai Paneer Gravy
Image Credit: Mujahid Khaleel

Ingredients

  • Paneer cut into cubes – 1 cup
  • Finely chopped onions – 2 tbsp
  • Finely chopped tomato – 1 large
  • Chilli powder – 1/2 tsp
  • Dhania powder – 1/2 tsp
  • Jeera powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper powder – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Coriander seeds – 1/4 tsp
  • Dry red chillies – 2
  • Onions sliced or cut into cubes – 1 small
  • Capsicum sliced or cut into cubes – 1 small
  • Julienned Ginger – 1 tsp
  • coriander leaves – 2tbsp
  • Fresh cream – 2 tbsp
  • Oil
  • Salt – as required

Method

  • Heat oil in a Kadai. Add finely chopped onions and fry till slightly brown.
  • Add finely chopped tomatoes and cook till soft. Add all the powders and salt and fry well.
  • Add enough water and make a thick gravy. Keep it aside.
  • Heat oil in another Kadai. Add cumin seeds and allow to splutter.
  • Add coriander seeds and broken dry red chillies.
  • Add the sliced or cubed onions and capsicum and fry. Do not over cook.
  • Add the thick gravy and mix well.
  • Add the paneer pieces, ginger Juliennes and chopped coriander leaves. Cook for a few minutes. Add fresh cream and mix well.
  • Serve hot with rotis.

Paneer Tikka!

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Mum, would make yummy Paneer dishes for us – sandwiches, parathas, curries and more.
Bringing to you delectable Paneer Tikka recipe!
Simple and easy to make, relish these Paneer Tikkas with spicy green chutney 🙂

Paneer Tikka Image Courtesy: Mujahid Khaleel

Paneer Tikka
Image Courtesy: Mujahid Khaleel

Ingredients
  • Paneer cubes –  2 cups
  • Onion cut  into cubes – 1/4 cup
  • Capsicum cut into cubes – 1/4 cup
  • Hung Curd- 1/2 cup ( hang  the curd for an hour in a muslin cloth)
  • Ginger garlic paste – 1 tsp
  •  Red chilli powder – 2 tsp
  • Coriander powder –  1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Cumin/ Jeera  powder -1/4 tsp
  • Pepper powder – 1/4 tsp
  • Chaat masala – 1 tsp
  • Dry mango powder – 1/2 tsp
  • Oil – 1 tsp
  • Salt as required
Method
  • To prepare the marinade, combine all the ingredients from curd to salt, with only 1/2 tsp chaat masala
  • Remember  not to add too much curd as the Tikkas might become soggy
  • Add the Paneer, capsicum and onion to it. Arrange these on a skewer and keep  in the refrigerator for 45 minutes
  • Then grill the Tikkas till cooked. You can roast them on Tawa too
  • Don’t over cook as the Paneer tends to become too hard
  • Cook  till it starts browning in the edges to have soft Paneer Tikkas
  • Sprinkle the remaining chaat masala and serve hot