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| Paneer Receipes | |||||||||||||||||||
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Paneer or cottage cheese is anessential part of South Asian cooking. it is a versatile dairy product, it is used for desserts, snacks or for main course cooking. In India it is known by various names like in Hindi - panir, Bengal - Cheena. Here we have complied few paneer receipes for you. Enjoy this!
Method 1. Add 1-cup water to sweet corn and put it in microwave for 9-10 mins. 2. In the meantime heat butter in a pan and stir fry the green chillies and onion stalk for 2 mins. 3. Now add the sweet corn, paneer pieces and all dry masala. 4. Mix the whole mixture properly and take it off the heat. 5. Garnish with onion stalks, tomatoes and serve hot. 2. Paneer Butter Masala:  Ingredients
Method 1. Blanch the tomatoes. De-skin. 2. Make a coarse paste of tomatoes. 3. in a kadai, heat oil and add cumin, chopped onion. 4. Fry for a while. Add ginger-garlic paste. 5. Add chilli powder and coriander powder. 6. Cook for a minute. Then add pureed tomatoes and cook well. 7. Finish by adding fried paneer and kasoori methi. 8. Take out in a bowl and garnish with garam masala powder and chopped coriander. 9. Finish by adding the garam masala powder, kasoori methi and chopped coriander. 3. Chilli Cheese:  Ingredients
For Paste: For Masala: butter or oil - 1 tbsp green chillies - 6 to 7 (cut length wise) capsicum - 2 (cut length wise) onion - 2 or 3(cut length wise) ajinomoto - 1\2 tbsp soya sauce - 1 tbsp tomato sauce - 2 tbsp water - 1\2 cup tomato color - 1 pinch black pepper salt to taste Method For Paste: 1. Mix all these things and make a thick paste. 2. Put paneer pieces in it and mix it and fry like pakoras. For Masala: 1. Heat butter in a karai and saute green chillies for a minute. 2. Now add all above ingredients and saute for a minute. 3. Now add paneer pieces and mix 4. Paneer Makhan Wala:  Ingredients
paneer - 100 gms onion - 100 gms tomato - 100 gms oil - 1/4 cup cashew / kuskus paste - 80 gms milk - 1 cup chilly pdr - 1 tb spn dhaniyapdr - 1 tb spn turmeric pdr - 1/2 tsp tomato sauce - 2 tb spn ginger paste - 1 tsp garlic paste - 1 tsp butter - 1 tb spn jeera - 1 tsp kasuri methi - 1 tb spn pudina chopped - 1 tsp coriander chopped - 1tb spn Method 1. Chop onion and tomato finely. 2. Fry paneer and keep aside (optional). 3. Pour oil in a kadai, season jeera ,kasuri methi, chopped pudina and chopped onion. 4. Fry till golden brown, add tomatoes and saute till it becomes pulpy. 5. Then add ginger, garlic paste and stir for few secs. 6. Then add all powders and when oil shows separate, add milk and tomato sauce. 7. Add salt. When the gravy thickens, add paneer. 8. Allow it to boil for few secs. Garnish with coriander leaves. 9. Serve hot with any type of Indian bread. 5. Palak Paneer:  Ingredients
For Paneer: 1. Cut about 250 gms of paneer into cubes. 2. Heat oil at medium temperature and then fry the paneer pieces. 3. Once fried, add them into milk. 4. Milk helps to keep them soft. For Palak: 1. Chop the cleanly washed palak, along with leaves. 2. Stem can be added only if they are tender. 3. Add the chopped palak and a small piece of ginger into the boiling milk (1 cup). 4. Let it boil till the palak becomes very soft. 5. Remove milk and keep palak aside to cool. 6. The significance of using milk is to remove the typical raw smell of palak that usually exists even after cooking whereas ginger adds extra flavour to it. 7. Cut 2 of medium sized onions and green chilies into thin long pieces. 8. Fry onion, chilies in little oil till onion turns golden brown in colour. 9. It is very important to add onions proportionately as excess of onion may result in loss of palak colour (usually palak looks black instead of green) 10. Add fried onions and chilies along with palak, 5 garlic flakes and ginger into the blender. Blend well till it becomes a fine soft paste. 11. Fry the finely chopped onion in rest of the oil till its colour changes to golden brown. 12. Add the palak paste to this and add salt to taste. 13. Addition of salt while cooking results in the oil to float at the top at a faster rate. 14. Floating of oil indicates that the palak is sufficiently cooked. 15. Add the paneer pieces in the palak. 16. Let it cook for another 5 mins. The dish is ready to serve. | |||||||||||||||||||
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