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Showing posts with label Paneer. Show all posts
Showing posts with label Paneer. Show all posts

May 1, 2016

467: Paneer Recipes

Paneer (pronounced [pəniːr]) is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghani, and Bangladeshi cuisines. It's a special favorite with North Indians, and in eastern parts of the Indian Subcontinent, it is generally referred to as chhena.Moist and soft crumbly in texture, it is used to make delicacies such as Sandesh, Mutter paneer and Rasgulla. It is a rich source of milk protein. 

Here is my 20 best paneer recipes that will bring back warm memories and tickle your taste buds. Please see the Link

Apr 1, 2016

465 : Paneer and Vegetable JalFrezi

Paneer Vegetable JalFrezi

Created during the time of the Moghuls, ‘JalFrezi’ is a spicy North-Indian curry.  This Paneer JalFrezi is one of the easiest paneer dishes to make. Soft paneer with crunchy vegetables ,make it a mouthwatering side dish for chapatti as well a filling for wraps.

It’s as delicious as it’s colorful – a simple dish that gets ready in a jiffy.


Paneer                        1 cup (Cut into cubes)
Vegetables                   2 cups (Here I used carrot, tri color capsicums)
Ginger Paste                1 Tbsp.
Tomatoes                    3 no.
Red chili Powder           1 1/2 Tsp.
Garam Masala powder   1 tsp.
Vinegar                       1 Tsp.
Sugar                          1 Tsp.
Salt                             As required

To Temper
 Oil                               3 Tsp.
Cumin seed                  ½ Tsp.
Fennel seed/Sombhu     ½ Tsp.

  •   Wash all vegetables and cut into cubes. Keep aside.
  • Chop the paneer into cubes. Take a bowl of hot water and immerse the Paneer cubes till use.
  • Meanwhile make puree of the tomatoes in a blender. No need to blanch the tomatoes.
  • Heat the oil in a kadai; add cumin seed and fennel seeds and ginger paste, fry for a minute
  • Add all the sliced veggies. Stir well. Cover and cook the veggies on a low flame, till they are almost tender.
  • Keep on stirring in between. No need to add any water while cooking the vegetables. Cook the vegetables covered, for about 10 to 12 mins on a low heat.
  • Now add the tomato puree, red chili powder, and Garam masala powder in it. Mix well and cook for 7 minutes or till they completely cooked. 
  • Season with salt, sugar and vinegar. Lastly add the paneer. Stir well and cook for 2-3 minutes.

  • Garnish with coriander leaves.
  • Serve Hot with Pulka or paratha.

Enjoy and Happy cooking!! :)

Paneer Vegetable JalFrezi

My other JalFrezi 

Mar 1, 2016

462: Moghalai Style Palak Paneer

              Palak paneer is one of the most loved north Indian dishes by many.  I have already posted the regular Palak Paneer check the link here. Palak Paneer. The Mughlai version has a slight twist to it. This is very quick and easy recipe and it tastes awesome. If you like Moghalai gravies, then try this one. Very easy to prepare and tastes delicious and goes well with roti or chapatti or even with pulao.


Paneer Cubes                       1 cup
Fresh Spinach (Palak)           1 Bunch
Fresh Cream Or Milk             ½ cup
Ginger Paste                        1 Tsp.     

Green chilies                        2 no.
Tomatoes (Chopped)            2 no.
Gram Masala Powder            ½ Tsp.
Red chili Powder                   1 Tsp.
Coriander powder                 ½ Tsp.
Cinnamon stick                     1’
Cardamom                            2 no.
Cloves                                  2 no.
Cumin seed                          ¼ Tsp.
Coriander leaves                    
Salt                                    as per taste
Oil                                      2 Tsp.
To Be Ground Into A Smooth Paste (using A Little Water)

Cashew nuts                        8 no.
Poppy Seeds (KhusKhus)      1 tbsp.
Almonds                              8 no.


  • Soak the cashews, almonds and poppy seeds in hot water for 30 mins.  Peel the almond skin and grind altogether fine paste. Keep this aside.
  • Wash the Palak under running tap water. Blanch the spinach leaves in hot water for 3 mins now immediately place them on chilled ice water. This process will help the leaves to retain its green color. Grind spinach with green chilies to make a smooth puree. Keep aside.

  • Heat a deep pan with oil; add cinnamon, cardamoms, cloves and cumin, when they begin to splutter Add ginger paste and sauté for a min.
  • Now add tomatoes, fry till they turn mushy.
  • Now add the grounded white paste. Sauté for 2 to 3 mins add milk Or cream. Simmer for another 3 to 4 mins. It's time to add red chili powder, turmeric, coriander seed powder and garam masala powder. Sauté for a minute.
  • Pour the Palak puree and simmer for another 7 to 8 mins.
  • Adjust salt. Bring it to a boil, Keep stirring in between.
  • Add the Paneer cubes mix lightly and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.  Garnish with cream and coriander leave
  • Serve hot with parathas.


  • Take care not to add too much water or too much milk as it will make your gravy thin. Thicker gravy tastes better.
  • If you want to low fat Palak paneer use skimmed milk instead of cream.

Mar 1, 2015

425: Paneer Pasanda

Vegetarian cooking look and tastes a lot more delicious, as the soft color of paneer heightens the colors of the other ingredients.  Paneer not only look good, but tastes delicious also. Paneer Pasanda is a rich paneer delicacy.  Normally Paneer sandwiches filled with mashed paneer filling and  paneer sandwiches are deep fried and served in rich curry. But I slightly modified the recipe like, Paneer cubes are deep fried in oil and cooked in rich gravy masala. I omitted the sandwich part and made the recipe as simple.


Homemade OR Store Bought Paneer             400 gms
Green Capsicum                                          1 No
Salt                                                            To Taste
Pureed Big Tomatoes                                   2 No.
Ginger Paste                                               1 Tsp.
Green Chilies finely chopped                        2 no.
Ghee                                                         1 Tbsp.
Cooking Oil                                                 for Deep Frying 
Masala Powder
Red Chili Powder                                        1 Tsp.
Garam Masala Powder                                1 Tsp.
Coriander powder                                       ½ Tsp.
Fresh Cream                                               2 Tbsp.
For Paste
Cashew nuts                                               2 Tbsp.
Poppy Seed (Khus Khus)                             1 Tbsp.
Green Cardamon                                        2 no.
For Seasoning:
Cinnamon Stick                                        ½ no.
Bay Leaves                                               1 no.
Raisins                                                      1 Tbsp.


  • Cut the Paneer into cubes, deep fry in oil till golden brown and drain and put into the cold water.

  • Soak cashew nuts, poppy seeds and cardamom in half a cup of warm water for 20 minutes. When cashew nuts are soft, make a fine paste in the blender. Keep aside.
  • Heat the ghee, add all seasonings. Now add the ginger paste, capsicum and green chilies. Fry it for 3 minutes in medium flame.
  • Now add the paste and all masala powders and fry for a minute.
  • Now add the tomato puree and cook till the oil separates and gravy become thick
  • Now add sugar, Fresh cream and salt and mix it well.
  • Now add 1 cup of water and salt. Boil the curry for 5 minutes.
  • Now add fried paneer and cook for a couple of minutes.
  • Paneer Pasanda is ready. Garnish with chopped coriander leaves.
  • Delicious paneer Pasanda is ready to serve. Serve with Chapatti, Pulka and Nan.

  • Note
Method of preparation to make the sandwiches
  •  Keep about 50 gms paneer aside. This is for the filling.
  •  Cut paneer into one and a half inch squares. The paneer pieces should not be more than a quarter inch thick.
  •  Now cut each square into two triangles 
  •  finely chop the green chilies.
  •  Now in the mashed paneer add salt, green chilies, chopped coriander leaves, raisins, finely chopped cashew nuts, and chaat masala. Mix them well.
  • paneer squares cut into 2 triangles filling for paneer pasanda
  • Now keep about 2 tsp filling evenly on one of the paneer triangles and cover with the other paneer triangle. Press gently . Repeat with all the paneer pieces.
  •  Take all purpose flour, salt, and chopped coriander leaves in a bowl. Add a little water at a time to make semi liquid batter.
  •  Heat oil in a wok on medium heat; dip the paneer sandwiches in the flour paste and deep fry on medium heat until paneer is reddish brown. Drain and keep into kitchen paper.
  • Now paneer sandwiches ready for Pasanda

Aug 15, 2014

403 - Kadai Paneer Masala -Version 2

 Paneer is one ingredient that is loved by many Indians. Being a dairy product, it is rich in vitamins and proteins. Kadai Paneer is a great main dish for any special occasion. This kadai Paneer masala recipe is one of the best you can add to your dining table this evening since it will go well with either rice or rotis. Here is how you prepare this yummy spicy Kadai Paneer masala.

Paneer                                         1 Lbs. (Diced into Cubes)
Big Tomatoes                               3 no. (Diced into cubes)
Big Green Capsicum                     1 no. (Diced into Cubes)
Red Green Capsicum                    1 no. (Diced into cubes)
Green Chilies                                2 no.
Ginger Paste                                1 Tsp.
 Sugar                                          1 Tsp.
Salt                                              To Taste

Coarsely crushed Dhaniya Seed    1 Tbsp.
Gram Masala Powder                    1 Tbsp.
Kashmiri Red Chili Powder            1 Tsp.

To Temper
Oil                                                1 Tbsp.
Cumin seeds                                 ½ Tsp.
Fennel seeds                                 ½ Tsp.

  • Take a bowl of hot water and immerse the Paneer cubes till use.
  • Heat the oil in a kadai, add cumin seed and fennel seeds, fry for a minute.
  • Now add the ginger paste and green chilies and fry for a minute.
  • Reduce the stove heat now add chopped tomatoes, sugar ,salt and all garam masala items and Fry till tomatoes turn gooey.

  • Continue frying till oil oozes out and then add the cubed capsicum and fry for 3 minutes. The crunchiness and color should not change.  
  • Now add the Paneer cubes and mix well with tomato gravy and add 1 cup of water.

  • Cook till the masala coats Paneer well and the gravy is thick almost dry and Not too dry too.
  • Decorate with the chopped coriander leaves and transfer to the serving dish.
  • Serve hot with chapattis, Nans, and Pulao.   

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Jul 13, 2014

Akbari Vegetables

This Mughlai delicacy created by jodha Bai for her beloved Akbar.  Indian cheese(Paneer) simmered in a satin smooth creamy tomato sauce. A blend of garden fresh vegetables, tomatoes, and bell-peppers cooked in a tomato based sauce with mixed herbs and spices.


Paneer                        1/2 pound (250 gms)                    
Fat Free Cream            ¼ tin (optional)
Oil                              for shallow fry paneer
Oil                               2 tsp.
Water                          ½ cup
Salt                              to taste
Sugar                           1  tsp.
Carrot                          1 no. (Cut into small cubes)
Capsicum                     1 no ( Cut into small cubes)
Tomato                        1 no ( Cut into slices)

For Grinding
Grated Ginger                1 tbsp
Tomatoes                      4 no.
Green chilies                  2 no
Cashew nuts                  3 tbsp.

Dry Masalas     
Gram Masala Powder       1 tbsp.
Coriander Powder            1 tbsp.
Fresh Cardamom powder  1 tsp.
Kashmiri chili powder       1 tsp.


  • Wash and cut vegetables into small cubes. Cut the Paneer into big pieces.  Keep aside.
  • Shallow fry the Paneer pieces and put in the  warm water  and keep aside.

For Gravy
  • Soak the cashew nut in hot water for 30 minutes.
  • Grind nicely the Cashew Nuts with chopped tomatoes, grated ginger and green chilies.
  • Heat the oil in a pan, add the grounded paste and ½ of the dry masalas, fry for 10 minutes in low flame.
  • Add water into it and boil for few minutes.

For vegetables
  •  Heat the oil in pan, add the dry masalas and  sliced tomato pieces and fry till the oil separates.
  • Now add the chopped vegetables, and fried paneer pieces and again fry for 5 minutes in low flame.
  • Now add the above gravy into the vegetables and cook till the vegetables are well cooked.
  • Now add the cream and mix well and switch off the stove heat.
  • Serve hot with Chapatti , Nan, Rice.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. 

Dec 22, 2013

Paneer Capsicum Fry

Want to eat some light food but want Paneer too…?? Treat your tongue with this Paneer capsicum Masala recipe. I am sure it will tickle your taste bud.

For Paneer
Paneer                                    1 pound (450 Gms)
Corn flour                                2 tbsp.
Rice flour                                 1 tbsp.
Red chili powder                      ½ tsp.
Salt                                        1 pinch
Red color                                 a pinch.
Sugar                                      ½ tsp.
Water                                      a little
Oil                                           for frying   
Big Red capsicum                     ½ no
Big Green capsicum                   ½ no
Big Orange capsicum                 ½ no
Yellow capsicum                       ½ no
Big tomatoes                           2 no.
Jalapeno                                 1 no.
Grated ginger                        1 tbsp.
Kashmir Red chili powder        1 tbsp.
Dhania Powder                      1 tbsp.
Turmeric powder                     ¼ tsp.
For Tempering 
Oil                                        1 tsp.
Cumin seed                           ½ tsp.
Fennel seed                           ½ tsp.
Curry leaves                           few

For the Paneer

  • Cut the Paneer as medium size cubes.
  • Take a big bowl, add Paneer cubes, add corn flour, rice flour, chili powder, red color, a pinch of salt and little water. Mix well.
  • Heat oil in a kadai; fry the Paneer cubes in golden color. Keep aside.

For the vegetable masala

  • Cut all the capsicums into medium size pieces.
  • Chop the tomato into small size pieces.
  • Heat the oil in a kadai; add all tempering, fry for a second.
  • Now add the grated ginger and jalapenos, fry for a second.
  • Then add the chopped tomatoes and a pinch of salt and fry for 2 minutes.
  • Reduce the stove heat into low.
  • Now add all masala powders and fry till the raw smells goes away .
  • Then add the chopped all capsicums into it and fry for 5 minutes.
  • Now add the fried Paneer cubes into it and mix it well.
  • Add salt and sugar in it and fry for few more minutes in low flame.
  • Switch off the stove and transfer the Paneer capsicum fries into serving dish.
  • Now Paneer capsicum fry is ready to serve.
  • Serve hot with Steaming rice, Pulka, Naan, Kashmiri Pulao

  • I like this dish to be very spicy. So adjust the spice level according to your taste.
  • If the dish turns out too spicy, add   little lemon juice.
  • I compeletely made this into south indian version. If you want to make this like North Indian version, just add garam masala, and cream .

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