Low Cal Palak Paneer Ingredients 2 bunches spinach, cleaned, shredded gms. paneer made from cows milk 1 flake garli. Jackson St, Petone T: E: [email protected] SHAHI PANEER RECIPE. Shahi Paneer is a festive main dish that is creamy and rich in flavor. Use a large, heavy-bottomed saucepan that will fit inside the sieve. Pour the milk into the saucepan and heat over high heat, stirring in a figure of eight. When the.

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recipes for a special occasion. Paneer Jalfrezi. Paneer Jalfrezi is a tasty Indian vegetarian dish that goes well with wraps or rotis. Like most Paneer recipes. TOP____. PANEER MAKHANA CURRY RECIPE. Ingredients: 2 cup Makhana. gms Cottage Cheese (Paneer) How to make paneer. 4 Onion (Pyaj). Collection of 82 Delicious Paneer Recipes. Paneer Curry Recipes, Paneer Snacks Recipes, Dry Paneer Recipes and Easy Paneer Recipes. Sharing Best Indian.

If you are a paneer lover, it is the king of all paneer recipes. Just the thing you need when you are craving comfort food but want something that hits all the right notes. With some naan of course. Or tandoori roti. Or lachha paratha. Or bread. Whatever works. You get that right?

PDF Indian Paneer Recipes Download Online

BTW this Makhani Gravy is mega awesome and super handy Just in case you are wondering, paneer butter masala is also known as paneer makhani. They are made in a tomato based gravy and use oodles of butter and cream which gives the gravy a smooth, creamy texture. If you are a paneer lover, here are some questions you will have.

Deep fry on medium till golden brown. Chop the green chillies into small pieces finely. Heat oil in frying pan. Add Jeera seeds, chillies.

Sprinkle chat masala powder and add salt, pepper. Finally add mint leaves to the ingredients. Mix with Paneer Pakoras in the pan. Garnish the pakoras and serve hot with Tomato Sauce.

Heat oil around 2 tbsp and season with jeera. Add onion and fry till transparent. Add tomato and fry for 1 minute and then add the peas.

When done, add the crumbled paneer and chilli powder, garam masala and haldi and also salt. Fry for a few minutes and garnish with finely cut coriander leaves.

Serve hot with Chapathi or Parathas. Paneer Kofta Ingredients Paneer - 50 gms Palak - 1 bundle Onions - 2 Tomatoes - 2 Corn flour - 1 tsp Red Chilli Powder - 1 tsp Turmeric Powder - 1 tsp Salt to taste Oil to fry the koftas Method Mix paneer with palak cut into fine pieces with a little corn flour to hold the mixture tightly.

Then make balls and fry them in oil. After that prepare the gravy with onions grinded and tomatoes grinded then add chilli powder, turmeric powder and the paneer koftas salt to taste.

In the end before serving add a little fresh cream. Mushroom with Paneer Ingredients gms mushrooms sliced Mix all the powder together: Add ginger - garlic paste and simmer for 5 minutes. Add onion pieces and fry till golden brown. Add the mixed powder and simmer for a minute.

Add green chillies and salt and simmer for 5 minutes. Add sliced mushrooms and cook on slow flame till it oozes water.

Kadhai Paneer

Add tomato puree and mix well. Add milk and paneer pieces. Let it cook till thick gravy forms approx min.

Garnish with coriander leaves. Serve hot Paneer Open Toasts Ingredients gms. Add carrots, cabbage, spinach, salt , pepper, cornflour. Stir well, keep aside.

Before serving: Spread the mixture on each slice of bread. Crush the cornflakes and sprinkle over the mixture. Top with grated paneer liberally. Bake in hot oven for 5 minutes before serving, or till the bread gets crisp. Cut into triangles and serve hot with ketchup. Add condensed milk and stir it thoroughly. Add sugar and mashed paneer in the milk. Stir it thoroughly near about 10 min. Add all the other ingredients into it. Put it inside fridge serve it chilled.

Channa - Paneer Salad Ingredients 2 cup kabuli channa boiled 2 potatoes grams paneer cottage cheese 2 - 3 firm tomatoes 1 onion 2 green chillies 1 bunch coriander leaves salt, red chilli powder to taste 1 tsp chaat masala juice of one lemon Method Boil the potatoes microwave for 5 mins or pressure cook and cut them into tiny pieces.

Finely chop, tomatoes, green chillies and onions. Cube the paneer into small pieces. In a large salad bowl mix together the boiled channa, potatoes, onions, tomatoes, paneer and green chillies. Add salt, red chilli powder, chaat masala and lemon juice. Add finely chopped coriander leaves.

Mix the whole salad together and chill for a couple of hours.

Tangy Paneer Dips Ingredients gms Paneer, grated gms Potatoes, boiled, peeled and mashed gms. Maida 1 tbsp of Suji rawa 5 tsp Lemon Juice Paste of 4 Green Chillies and a small piece of Ginger Salt to taste Finely chopped Coriander leaves Oil to fry Method Mix boiled potatoes, grated paneer, chillies-ginger paste, lemon juice, coriander leaves and salt.

Make small balls and flatten them slightly. Make a thick batter of maida and rava add salt to taste. Rub in two spoons of hot oil. Dip the flattened paneer-potato mix in the batter and deep fry them in oil. This should be had hot with Tomato Ketchup or Mint Chutney. Marinate this for an hour. Mean while chop the tomatoes, onions and grind it with the roasted ground nuts into a fine paste. Heat oil in a kadai and after the paneer mixture has marinated for an hour, remove the paneer pieces and fry them in oil and keep it aside.

Finally fry the ground masala [ground nut, tomato, onion] in oil until the oil comes on top, then add the yoghurt paste and salt to taste and after it is done add the fried paneer pieces and serve it with rotis or pooris. Add tomato puree, stir, add tomato sauce, mix well. Add cream and stir cook for a minute. Serve hot with Naan or Tandoori Roti's. Cube the paneer. Slice the capsicums.

In a kadai heat oil, and add jeera. When it splutters, add the grated onions and fry till pink. Add the ginger - garlic paste and fry for some more time. Add the sliced capsicum and fry for 2 minutes. Add all the powder masala and fry. Add the pureed tomatoes and salt. Let it cook. Lastly add the paneer pieces and let it cook in the masala. Finally add the milk and the cream. Cook for 5 minutes. Garnish with coriander leaves and serve it hot with hot parathas. This is a favorite dish at all parties.

The milk and cream makes the gravy rich, thick and creamy. Hope you all try it and if you all like it please give me the feedback. You can surf for my earlier recipes too on this site. Paneer Chilli Fry Ingredients gms. Keep it aside. In a tava, take some oil and add Onion to it. Saute it until light brown and then add capsicum or bell pepper. And saute them together for around 2 mins.

Add Soya Sauce, aji-no-moto and chili garlic sauce and salt according to taste. Finally add paneer. You can serve this as appetizer by putting toothpick on bunch of paneer, capsicum and onion together. Don't add water. Reduce the heat to low. It will be done in 10 minutes, keep checking in between. Garnish with fresh coriander leaves. Serve hot with Roti or Paratha.

Palak Paneer Ingredients Palak Leaves 2 bunches. Cool, and grind in to a fine paste, keep aside. Now grind tomato and onion together. Take a pan put oil, add garlic chopped and then onions paste, fry nicely, till the raw smell disappears, then add the palak and stir add salt to taste and some Kasoori methi also.

Cook for a while. Lastly cut paneer in diamond shape and fry in oil, just before serving mix paneer in the palak gravy. Add the remaining oil in the pan and add the finely chopped garlic, ginger and chilli. Cook for sometimes and add the onion and capsicum. Add the chilli and coriander powder and mix it. Then add the Tomatoes and cook till the tomatoes melt and the oil separates. Add the kasoori methi, ginger, salt and stir well. Then add the paneer pieces. Close the pan with a lid and leave it for 5 mins.

Stir well so that the paneer is coated with the masala. Garnish with freshly chopped coriander leaves. Spices can be adjusted as per your taste. Serve with chappathies. Methi Paneer Rajma Ingredients 1 bunch of Methi leaves only 1 medium sized Onion chopped finely 1 tsp. Urad dal 1 tsp.

Restaurant Style Paneer Butter Masala

Jeera whole A few Curry Leaves gms. Paneer cubed and fried gms. Turmeric powder Chat Masala optional Ground Ginger 1 tsp. Method Wash the Methi leaves and squeeze. Chop them finely. Heat the oil in a pan and put onion, jeera, Urad dal and Curry leaves. Fry until onion is golden brown. Add Red Chilli powder, Turmeric powder and ginger paste and fry for a minute.

Then add Methi leaves, paneer cubes and Rajma. Add salt and cook until methi is done. Before serving sprinkle little bit of chat masala and serve with Rotis. Paneer Stuffed Karela Ingredients Karela - 5 nos. If there little paneer left put it in along with Karelas.

Let it be on medium. Fire for 10 mins. Fold in occasionally. Cut Paneer in big slices. To the grinned mixture add curd, salt, garam masala powder, chat masala powder oil. Marinate Paneer in this mixture for half an hour.


Add ground paste cook for 2 mins. Gradually add curd. Cook for mins till it turns golden brown and leaves oil. Add all the masala, cream and again cook for mins. Add paneer and 1 cup water and let it cook till the paneer softens and the gravy thickens.

Add coriander leaves and elaichi powder before serving. Serve with Parathas. Keep aside. Boil for another 2 mins.

Serve this with Parathas. Don't grate in mixer. Grate in grater. Now grate onions in mixer. Now take butter or ghee in kadai and heat it. Add raisins and garam masala. Fry few seconds and add ginger garlic and onions. Add tomato puree and fry 2 min.

Now add paneer and cream. Add salt and sugar. Fry 2 min. Its all done. Garnish with raisins. Tastes best with naan or maida poories. Keep aside half of the milk and cool the other half. In the cool half put the amul milk powder and mix it well in the milk. Now heat the mixture of above milk and other half along with the dry fruit, sugar, grated paneer and cardamom, stir it well till the mixture becomes thick say for minutes.

You can add green colour and rose essence.

After that cool it and pour it in the Kulfi container and keep for refrigeration. Remove the pulp. Chop into tiny pieces. Keep pulp aside. Heat oil. Add onions and fry. Add tomato pulp and cook for minutes till pulp is dry.

Add paneer and finely chopped pudina and tomato pieces. Add garam masala. Cook for 2 minutes.

Remove from heat and serve. Marinate the paneer pieces in the ground paste for an hour. Place a greased, saucer like plate upright in a dish. Arrange paneer slices along the edge. Cook uncovered at hi for 4 minutes. Turn, brush with oil and cook uncovered at hi for 4 minutes. Lift paneer slices on to a serving dish and serve garnished with the spring onions.

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Cook covered for 2 minutes. Mix in the onions and cook uncovered at HI for 6 minutes stirring once till onions take a light brown color. Add the capsicums button onions tomato puree ginger-garlic pastes green chillies salt and chilli powder. Cook covered at HI for 5 minutes.

Finally add paneer and tomato. Stir sprinkle the garam masala and cook at HI for 3 minutes. Serve hot garnished with finely chopped coriander leaves. Grind 8 almonds and mix into the thandai mixture. Sliver the remaining 2 and keep for garnish. Mix in chilli powder, turmeric, salt, yoghurt and thandai mixture. Cover and cook at HIGH for 5 minutes. Serve garnished with the remaining cardamom powder and the slivered almonds.

Stuffed Paneer Ingredients grams paneer grams boiled potatoes 40 grams onion cut into small pieces 15 grams garlic grated 15 grams ginger grated green chillies 1 teaspoon cummin seeds 1 teaspoon mustard seeds curry leaves 1 teaspoon red chilli powder 2 tablespoon coriander leaves chopped grams gram flour besan salt to taste oil for frying lemon juice of 2 lemons Method Cut paneer into squares of about 1.

Marinate these paneer pieces in salt and lemon juice and keep aside while you prepare the stuffing.

Mix besan, water and salt into to mixture and keep it aside. This mixture should not be thin but thick. In a wok heat some oil and add cummin seed, mustard seeds and curry leaves and fry for few seconds. Next add onion, garlic and ginger and fry till golden in colour. Now mix mashed potatoes and keep on stirring for 5 minutes. Also stir in the green chillies and red chillies. When this is done let it cool.

Now take out the paneer pieces from the marinade and put a thick coating of potato on each piece. Heat oil and dip this paneer piece in besan mixture and deep fry in oil till little red in colour.

Enjoy this snack with tomato ketchup or coriander chutney. Malai Mutter Paneer Ingredients 1 packet store bought paneer. In a saucepan,add 3 tablespoons of oil and add some cumin. Then add the paste from the food processor. Cook for about 10 minutes till all the water evaporates. Now add the peas,cover and cook for 5 minutes. Meanwhile cut the paneer into 1 inch cubes. Fry the cashews in little ghee. Add cream to the saucepan and cook for 15 minutes.Crush coarsely.

If you want you can fry the Paneer cubes very slightly before adding them. Recommend Documents. Now add channa dhal,salt,red chilli and chat masala. Finally add paneer and tomato. Make it into the shape of tikkis and toss it on corn flour and shallow fry it till crisp and brown. Marinate the paneer pieces in the ground paste for an hour.