Paneer Peshawari

Ingredients:

1 Cup Paneer cubes
2 Onions;1 finely chopped; 1 thinly sliced
3 Tomatoes,1 ½ finely chopped; remaining thinly sliced
2 Bell peppers; green, red, yellow thinly sliced
1 tsp Cumin seeds
½ tbsp Cumin powder
½ tbsp Coriander powder
1 tsp Garam masala powder
½ tsp Turmeric powder
2 tsp Ginger garlic paste
1 tsp Kasthuri methi leaves
3 tbsp Oil
2 tbsp Butter
½ cup Fresh cream
3 tbsp Cashew nut paste
Salt to taste
Water as required

Cooking Instructions: Soak a handful of cashew nuts in warm water for a few hours. Grind to a fine paste and keep aside. Heat oil in a pan. Add the cumin seeds and when it begins to splutter add the finely chopped onions. Fry till onions are soft and light brown.  Add the chopped tomatoes, cumin powder, coriander powder, garam masala and turmeric powder. Mix well and saute till oil floats on top around 8-10 minutes. Now add the sliced onions, tomatoes and bell peppers. Add about a cup of water and cook on medium. Let the veggies cook and come to a boil. Stir in the paneer cubes, cashew paste, cream and the kasthuri methi. Add salt to taste. Paneer Peshawari is ready.

Dum aloo

Ingredients: 

½ kg Small Potatoes
1 Small piece of Cinnamon
¼ tsp Caraway seeds
1 tbsp Coriander seeds
2 Cardamom
A pinch of asfoetida
4 Cardamoms
½ tsp Turmeric Powder
1 tsp Chilli powder
1 Medium size onion (grated)
2 Cup Fine Curd
4-5 Cloves
7-8 Black pepper
4-5 Bay Leaves
1 tsp Ginger garlic paste
4 tbsp Ghee or oil
½ Cup Milk
Salt to taste

Cooking Instructions: Make a fine powder of cardamoms, black pepper, coriander seeds, caraway seeds, cloves, cardamom and cinnamon by the help of a blender. Remove the peel from potatoes and prick them.  Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside. Add grated onion, asafoetida, bay leaves and ginger-garlic paste to the remaining oil. Fry the mixture till the paste turns reddish brown. Add the masala prepared in first step to this mixture and heat for about 2 to 3 minutes. Add turmeric, chilli powder and salt. Fry again for about a minute. Now pour the milk to make gravy followed by adding fine curd.  Keep stirring continuously, add water if the gravy appears too thick. Now add pricked potatoes to this gravy and cook in a pressure cooker. Remove from the flame after 4 to 5 minutes just before the first whistle. Garnish it with fresh coriander leaves. Dum Aloo is ready to serve.

Vegetable tikka masala

Ingredients:

1 cup Mushrooms
1 cup Peas
1 cup Carrots
1 cup Cauliflower
1 cup Potato
1 cup Yogurt
1 tsp Lemon Juice
1 inch Ginger (chopped)
3 Garlic (chopped)
2 Onions (chopped)
½ tsp Turmeric Powder
½ tsp Red Chilli Powder
1 tsp Coriander Powder
2 tbsp Oil/Butter
A bunch of Coriander Leaves
½ tsp Pepper
Salt to taste

Cooking Instructions: Blend yoghurt, ginger, garlic and onion in a blender until smooth.  Add lemon juice, salt and pepper to the mixture. Mix them well.  Add spices and some coriander leaves to the mixture and blend until smooth. Heat butter in a pan. As and when the butter starts slightly bubbling, put the blended ingredients into it.  Add vegetables to the sauce and stir gently. Now add the remaining Coriander leaves to it. Cook the sauce over low flame till the vegetables are done. Vegetable Tikka Masala is ready to eat.

Paneer bagh-e-bahar

1/4 cup cashewnut paste 

1 tsp sugar (cheeni)
1 cup yellow capsicum (shimla mirch) chopped
1 cup Tomato (Tamatar) chopped
1 tsp garlic (lasan) finely chopped
1/2 cup fresh cream (malai)
1 tsp pepper
1 cup pineapple chopped
2 tblsp Tomato (Tamatar) sauce
2 green chillies vertically cut
2 tblsp refined oil (tel)
1 tsp salt (namak)
200 gms paneer cubes

How to make paneer bagh-e-bahar:

• Cut paneer, capsicum, pineapple and tomato separately in 1 inch pieces.
• Make a paste of cashewnuts along with fresh cream
• Heat up oil in a kadai and mix in cut garlic and green chillies and fry till brown.
• Mix in cashew paste.
• Stir fry capsicum in cashew mixture in high flame flame.
• Mix in pineapple and tomatoess and stir till cooked.
• Mix in paneer, tomato sauce, salt and pepper.
• Stir fry it for 5 minutes and mix in sugar.
• Stir fry for a minute and transfer to a round dish and sprinkle 2 tbsp of cream
• Serve hot with tandoori roti.

Famous chanar dalna

1 tblsp ghee

250 gms cubed cottage cheese (paneer)
1 medium cubed potatoes
oil for frying
1/4 tsp turmeric powder
1 tsp ginger paste
2 - 3 green chillies
salt to taste
1 1/2 tsp cumin seed paste
1/2 cup milk
1/2 tsp cumin seeds
1/2 tsp sugar
1/2 tsp garam masala powder
1 cup water

How to make chanar dalna :

• Heat up oil and fry the potatoes lightly and keep aside.
• Fry the paneer in the same oil and put it in warm water.
• Heat up the ghee in a vessel, mix in the cumin seeds and let it splutter.
• Mix in the cumin paste mixed with a little water, ginger juice and turmeric powder.
• Stir fry for 2 minutes.
• Mix in the potatoes, green chillies, garam masala powder, sugar and salt and cover and stir fry till the potatoes are tender.
• Take off the paneer from the water and mix in to the potatoes.
• Mix in milk and the remaining water and allow it to simmer (boil slowly at low temperature) for another 2 to 3 minutes.
• Serve hot.

Shahi Paneer makhna

2 cup Makhana

250 gms Cottage Cheese (Paneer)

4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
4 - 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)

How to make shahi paneer makhana curry:

• Heat clarified butter in a pan.
• Fry makhana in the ghee.
• Cut cottage cheese in samll pieces.
• Mince onion, tomato, garlic, ginger.
• Cut cashewnut in samll pieces.
• Soak poppy seeds in 1/4 cup of water.
• After 1 hour grind the soaked poppy seeds to a fine paste.
• Chop coriander leaves very finely.
• Heat clarified butter in a pan.
• Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
• Add poppy seeds and fry for 2 minutes and then turn off the gas.
• To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
• Keep this mixture aside for half an hour.
• After half an hour put the pan on the flame and add milk.
• When it comes to a boil add 3 cups of water.
• Simmer it till the makahana are completely done and soft.
• Then add cashewnuts and garam masala.
• After 1 minute put the flame.
• Transfer the mixture to a dish and sprinkle some corainder on it.

Serve it hot with nan, roti or parantha.

Paneer Taash kebab

1 tblsp Fresh Cream

8 Cheese sliced
1 cup Cheese grated
1/2 tsp Peppercorns crushed
2 medium sized Tomatoes sliced
8 tblsp Mint Chutney
2 medium sized Onions sliced
400 gms Cottage Cheese
For Marinade
Chaat Masala to taste
1/3 cup Hung Yogurt
2 tblsp Mustard Oil
4 tsp Ginger Garlic Paste
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Red Chilli Powder
Salt to taste

How to make paneer taash kabab :

• Slice paneer into seven pieces.
• Mix well all the marinade ingredients and spread evenly on the cut paneer.
• Keep aside for 10 minutes.
• Spread mint chutney evenly on the cut paneer.
• Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
• Stack each layer of cut paneer one on top of the other, by repeating the process.
• Make a mixture of cream and crushed black pepper and pour out over the top layer.
• Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
• Cut into desired equal sizes.

Paneer Korma

250 gms Cottage Cheese (Paneer)

4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
½ tsp Red Chili Powder (Lal Mirchi)
¼ tsp Turmeric (Haldi)
½ tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

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) pieces with ½ cup of water. When the gravy thickens put off the flame. Take off the fire and serve hot.

Paneer kofta

For Koftas:
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying
For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

Boil potatoes and peel them. Grate paneer and potatoes. Add salt, red chili powder, garam masala, cornflour and mix well. Make round balls of this mixture. Now heat oil in a pan. Fry balls in the oil till brown in color. Grind onion and tomatoes together. Chop coriander leaves very finely. Heat oil in a pan. Add cumin seed and bay leaf. Add onion, tomato paste and brown it, stirring continously. When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala. Stir it continously for a minute. Then add 2 cup of water. Put on the lid and simmer for 5 minutes. While serving reheat the gravy and then add koftas to it. Garnish it with chopped coriander leaves.

Paneer Paratha

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

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.

Microwave mutter paneer

6"-7" round dish or 2" high with cover
100g paneer - grated
1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Cashewnuts - optional
Salt to taste

Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan. Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water. Now transfer this to a micro dish and micro high for 3 minutes. Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently. Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes. Serve, garnished with fresh coriander and green chili.