PANEER COCONUT GRAVY RECIPE

Ingredients:
Cottage Cheese (Paneer) - 250 gms
Onion (Pyaj) - 3
Garlic (Lasun) - 4 - 5 cloves
Ginger (Adrak) - 1 " long piece
Tomato (Tamatar) - 4
Coriander Leaves (Dhania Patta)
fresh red chillies - 2
Cumin Seed (Jeera) - 1/2 tsp
Coriander Seeds Powder (Dhania Powder) - 1 tsp
Red Chili Powder (Lal Mirchi) - 1/2 tsp
Sugar - 1/2 tsp
Groundnut (Moong Fali) Powder - 3 tbsp
Coconut Milk - 1 cup
Lime or Lemon Juice (Nimbu) - 1 tsp
Clarified Butter (Ghee) - 2 tbsp

Preparations:
* Cut paneer in squares.
* Grind onions to a paste.
* Grind tomatoes finely.
* Grind ginger (adrak), garlic (lasun) to a paste.
* Chop coriander leaves (dhania patta) very finely.
* Chop fresh red chillies very finely.
* Roast the groundnuts and grind them to a fine paste.
* To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
* Heat clarified butter (ghee) in a pan.
* Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
* Add the ginger garlic paste and stir it for 1 minute
* Now add tomato and fresh red chilly.
* Cook for sometime and then add tomato (tamatar).
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
* Add the paneer pieces and let the gravy cook till it thickens.
* Take off the fire and serve hot garnish it with well chopped coriander leaves.

PANEER PARANTHA RECIPE

Ingredients:
Grated Paneer - 100 gms
Onion - 1 finely chopped
Coriander leaves - finely chopped
Ginger (grated) - Small piece
green Chilies - 1 or 2 finely chopped
Salt, Red Chili powder and Graram masala - as per taste
Ajwain (optional) - 1/2 tsp
Butter / Oil - for frying


Preparations:
* Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
* In a bowl mix all the stuffing ingredients.
* Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
* Cook on a pre-heated Tawa (flat griddle plate).
* Turn it and pour half tablespoon oil or butter.
* Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
* Cook on a low heat till golden brown.
* Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
* Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Paneer Pakora Recipe

Ingredients:
Paneer - 250 gms
Chickpea Flour (Besan) - 1 cup
Oil - 2 tsp
Salt - 1 1/2 tsp
Red chili powder - 1/2 tsp
Green Chillies (Jalapeno) - 1-2 Chopped
Water - 1/2 cup


Preparations:
* Mix first set of ingredients well.
* Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
* Let batter rest 1/2 hour in a warm place
* Cut the paneer into thick cubes.
* Sprinkle little salt, chili powder on the cubes
* Deep fry in oil that is heated to 375°.
* Drain on paper towels and serve immediately.
* Serve the paneer pakora with coriander or mint chutney

SHAHI PANEER RECIPE

Ingredients:
Paneer - 200 gms
Onions - 2 Medium
Ginger - 1"
Garlic Pieces - 3-4
Green chillies - 2
White Pepper Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 3/4 tsp
Garam Masala Powder - 1 tsp
Cream - 3-4 tbsp
Dry fruits (Cashew Nuts, Raisins, Makhane) - 1/4 cup
Milk - 1/2 cup
Vegetable oil - 8-10 tbsp
Salt - to taste

Preparations:
* Heat oil in a kadhai.
* Cut paneer into small cubes. Fry over medium heat until light brown.
* Keep the paneer pieces aside.
* Saute the dry fruits in one tablespoon of oil.
* Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
* Fry the mixture in the remaining oil until golden brown and oil starts separating.
* Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
* Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
* Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
* Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
* Garnish shahi paneer with cream and dry fruits and coriander leaves.

PANEER PASANDA RECIPE

Ingredients:
Cottage Cheese (Paneer) - 500 gms
Onion (Pyaj) - 6
Tomato (Tamatar) - 400 gms
Ginger (Adrak) - 1 " long piece
Green Chilly (Hari Mirch) - 2
Cream (Malai) - 1 cup
Curd (Dahi)- 1 cup
Butter - 100
Red Chili Powder (Lal Mirchi) - 1 tsp
Turmeric (Haldi) - 1/4 tsp
Dried Pudina Leaves - 1 tsp
Garam Masala - 1/2 tsp
Milk - 1/2 cup


Preparations:
* Cut cottage cheese in samll pieces.
* Chop onion very finely.
* Grind tomato, ginger, green chilly,.
* Heat butter in a pan.
* Saute onions till pink in color.
* Then add tomato paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Put off the flame.
* Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
* Keep it aside for an hour.
* Put the pan on the flame and then add milk to the mixture.
* Simmer for 5 minutes and then finally put off the gas.
* Take off the fire and serve hot.

PANEER MAKHANI RECIPE

Ingredients:
Paneer - 250 gms
Fresh Cream - 200 gms
Tomato Puree - 200 gms
Butter - 2-3 tbsp
Fenugreek leaves (dried kasuri methi) - 2 tbsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Green Chillies - 2-3
Salt - as per taste

Preparations:
* Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
* Add the cream and garam masala powder and cook further for 2-3 minutes.
* Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.

PANEER KORMA

Ingredients:
Cottage Cheese (Paneer) - 250 gms
Tomato (Tamatar) - 4
Onion (Pyaj) - 3
Ginger (Adrak) - 1 " long piece
Green Chilly (Hari Mirch) - 2
Mava - 1 cup
Cream (Malai) - 1 cup
Red Chili Powder (Lal Mirchi)- 1/2 tsp
Turmeric (Haldi) - 1/4 tsp
Garam Masala - 1/2 tsp
Clarified Butter (Ghee) - 2 tbsp


Preparations:
* Cut paneer in square pieces.
* Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
* Grate mava.
* Heat clarified butter (ghee) in a pan.
* Add onion (pyaj), tomato (tamatar) paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add mava, cream (malai).
* Simmer for 2 minutes.
* Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
* Add cottage cheese (paneer) pieceswith 1/2 cup of water
* When the gravy thickens put off the flame.
* Take off the fire and serve hot.