10.21.11

Paneer Korma Recipe

Ingredients:
Paneer – 250 Gms
Tomato (Tamatar) – 4 nos
Onions (Pyaj) – 3 nos
Ginger (Adrak) – 1 long piece
Green chili (Hari Mirch) – 2 nos
Cream (Malai) – 1 cup
Red chili powder – ½ tsp
Turmeric (Haldi) – ¼ tsp
Mava – 1 cup
Garam Masala  – ½ tsp
Clarified Butter (Ghee) –  2 tbsp

Method Of Preparation
1)Take the paneer and cut it into square pieces
2)Take ginger, onion and green chili and grind them well
3)Grate the Mava
4)Take a pan and heat some ghee in it.
5)To this add tomato paste and onions.
6)Keep cooking as long as the ghee doesn’t start separating.
7)To this add the cream and Mava.
8)Keep cooking for two minutes
9)To this add red chili powder, salt, garam masala and turmeric.
10)Take half cup of water and add paneer to this.
11)When the gravy starts thickening, remove it from the flame.
12)Serve it hot.

10.21.11

Paneer Makhani Recipe

Ingredients:

Paneer – 250 Gms
Fresh cream (Malai) – 200 Gms
Butter – 2 – 3 tbsp
Tomato puree – 200 Gms
Fenugreek leaves (Kasturi Methi) – 2 tbsp
Red chili powder – ½ tsp
Green chilies – 2 – 3 nos
Garam Masala Powder – ½ tsp
Salt – as per required

Method Of Preparation

1)Take a pan, melt some butter. To this add tomato puree, slit green chilies, Kasturi methi, red chili powder and salt, Keep simmering it for 4 – 5 mns
2)Now add garam masala, cream and keep cooking it for another couple of mns.
3)Then add the paneer and continue cooking. This can be served garnished with coriander.

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10.21.11

Paneer Pasanda Recipe

Ingredients:

Paneer – 500 Gms
Onion (Pyaj) – 6 nos
Tomato – 400 Gms
Ginger (Adrak) – 1” long piece
Curd (Dahi) –  1 cup
Green chili (Hari Mirchi) – 2 nos
Cream (Malai) – one cup
Butter – 100 Gms
Red chili powder – 1 tsp
Turmeric (Haldi) – ¼ tsp
Garam Masala – ½ tsp
Milk – ½ cup
Dried Pudina Leaves – one tsp

Method Of Preparation

1)Take the paneer and cut it into small pieces
2)Take the onion and chop finely.
3)Take green chili, ginger and tomato and grind it.
4)Take a pan and heat butter in it.
5)Put some onions in it and keep sautéing till it becomes brown in color.
6)To this add the tomato paste
7)Keep cooking continuously till the ghee starts separating on medium flame.
8)Put the flame off.
9)Now add cream, paneer, salt, curd, turmeric powder, garam masala, red chili powder and Pudina leaves. Mix it well.
10)Once the mixture is done, set it aside for close hour
11)After an hour, take a pan and put this mixture on the fire and add some milk.
12)Keep boiling it for 5 mns.
13)Once done, remove from fire and to be served hot.

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10.21.11

Shahi Paneer Recipe

Ingredients:
Paneer – 200 Gms
Onions – 2 medium nos
Ginger – 1”
Garlic pieces – 3 – 4 nos
Green chilies – 2 nos
White pepper powder – ½ tsp
Red chili powder – 1 tsp
Turmeric powder – ¾ tsp
Cream – 3 – 4 tbsp
Dry fruits (Raisins, cashews, Makhane) – ¼ cup
Garam Masala powder – 1 tsp
Milk – ½ cup
Vegetable oil – 8 – 10 tbsp
Salt –  as per required

Method Of Preparation –
1)Take oil in a pan.
2)The paneer needs to be cut in small pieces. This needs to be fried till it is brown in color.
3)Once done, keep it aside.
4)Take the dry fruits and sauté it in one tbsp of oil.
5)In a blender grind ginger, onion, green chili and garlic to paste.
6)Once done, fry this in the left over oil till the oil starts separating.
7)To this add garam masala, white pepper powder, red chili powder, turmeric powder and salt. Keep Sautéing it for couple of mns.
8)To this add milk; keep boiling it till the gravy starts getting thicker.
9)Take a small part of dry fruits put it while the milk is getting boiled, the rest you can use for garnishing.
10)To this gravy add the paneer and cream. Continue heating it.
11)Garnish it with coriander leaves, dry fruits and cream.

10.21.11

Paneer Taash Kabab Recipe

Ingredients:

Paneer – 400 Gms
Fresh cream – 1 tbsp
Cheese – 1 cup (grated)
Peppercorns – ½ tsp
Tomatoes – 2 medium nos (sliced)
Mint chutney – 8 tbsp
Onions – 2 medium nos (sliced)
For Marinade
Ginger garlic paste – 4 tsp
Chaat masala – as required
Hung yoghurt – 1/3 cup
Coriander powder – one tsp
Mustard oil – 2 tbsp
Garam masala  – one tsp
Cumin powder – one tsp
Red chili powder – 2 tsp
Salt –  as per taste

Method Of Preparation

1)Cut the paneer into 7 pieces
2)Take the marinade ingredients. Mix it well.
3)Keep it aside for 10 mns
4)On the paneer slices, spread the mint chutney.
5)Take the cut pieces of onions and tomatoes and place on the cut cottage cheese. Cover these with cut cheese.
6)Take the cut paneer and stack it on top of each other.
7)Now we need to make the mixture of cream along with crushed black pepper. Pour this on the paneer pieces.
8)Take the last piece of cheese and put it on top of paneer. In an oven, bake it for 10 mns.
9)You can now cut it into required pieces.

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10.21.11

Makki Paneer Pakora Recipe

Ingredients:

Cumin powder – ½ tsp
Coriander leaves – 2 tbsp, chopped
Oil – as per required
Besan (Bengal gram flour) – 6 tbsp
Salt – as per taste
Ginger – 2 tsp, chopped
Garlic – 2 tsp, chopped
Green chili – 2 nos, chopped
Milk – 1 cup
Dry mango powder – 13/4 tsp
Onions – 1 nos, chopped
Cottage cheese (paneer) – 100 Gms
Corn fresh (makki) – 200 Gms

Method Of Preparation
1)Take the corn, and grind it in a blender
2)Take the cottage cheese and grate it
3)Take a pan, heat oil in it and put it ginger and garlic. Keep frying till it turns pink in color.
4)Add crushed corn and keep stirring it.
5)Add salt and mix
6)Put the milk and keep stirring it till it becomes creamy.
7)Once the corn appears cooked, put it to a round base dish .Cool it.
8)Mix in Onions, chilies, paneer, Aamchur powder, cumin powder and coriander leaves.
9)Add salt to taste and keep mixing it.
10)Put the Besan in it for binding and if required add some milk to get the creamy structure back.
11)Make small balls of the mixture.
12)Take a pan, heat the oil and put the pakoras in it. Fry it on medium flame, till it is golden brown in color.
13)Once done, remove it and put it on tissue/ newspaper so that the extra oil can be soaked up.
14)Serve it hot.

10.21.11

Paneer Bhare Papad Recipe

Ingredients:

Moongdal Papads – 4
Onions – 1 nos, medium chopped finely
Salt – as per taste
Cottage cheese – ½ cup, grated
Green chilies – 2 nos
Coriander leaves – 2 tbsp, finely chopped
Capsicum – 1 finely chopped
Oil – as per required for frying
Chaat Masala – 1 tsp

Method Of Preparation

1)Take the papads and split it into halves
2)Make the mixture to be stuffed in by adding all the ingredients.
3)Take the papads, and roast it one at a time
4)When they are hot, we need to roll it to make into cylinders.
5)Stuff the stuffing in the roll.
6)At the same time also apply little water or milk to the sides of the papads. Take the mixture and put it on one side, keep rolling it cylindrically. Then deep fry it in oil and to be served hot.

10.21.11

Paneer Makhana Recipe

Ingredients:

Makhana – 2 cup
Paneer – 250 gms
Onions – 4 pieces
Tomatoes – 4 pieces
Ginger – 1 long piece
Garlic – 4 – 5 cloves
Cream (Malai) – ½ cup
Milk –  2 cup
Red chili powder – 1 tsp
Turmeric – ¼ tsp
Cashew nut (Kaju) – 1 cup
Garam Masala – ½ tsp
Poppy seeds – 1 tbsp
Coriander leaves – as required
Clarified butter – 4 tbsp
Dried pudina leaves – ½ tsp

Method Of Preparation

1)Take a pan, heat butter in it.
2)Take the makhana and fry it.
3)Take the paneer and cut it into small pieces.
4)Take ginger, garlic, onion and tomato, mince it well.
5)The cashews needs to be cut in small pieces
6)Poppy seeds to be soaked in water.
7)An hour later, the poppy seeds needs to be grinded to a paste
8)Finely cut the coriander leaves
9)Again, take a pan and heat butter in it.
10)To this add the onion, garlic, ginger and tomato paste. Keep stirring it till it appears brown in color.
11)Add the poppy seeds and keep frying it for couple of mns.
12)To this mixture, we need to add paneer, makhana, red chili powder, dried pudina leaves, cream, turmeric and salt.
13)Once done, keep the mixture separately.
14)Half an hour, take a pan and bring it to flame. Add milk to it.
15)When the milk starts boiling add 3 full cups of water.
16)Keep boiling it till the makhana is soft.
17)To this add garam masala and cashews.
18)After a minute, remove it from the flame.
19) Put the gravy to a dish. Garnish it with coriander leaves.
20)To be served hot with paratha or rotis.

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10.21.11

Paneer Coconut gravy Recipe

Ingredients:
Paneer – 250 gms
Onion (Pyaj) – 3 nos
Garlic (Lasun) – 4 – 5 cloves
Ginger (Adrak) – 1 long piece
Sugar – ½ tsp
Tomato (Tamatar) – 4 nos
Coriander leaves (Dhania pate) –  as required
Coriander seeds powder – 1 tsp
Red chilies – 2 fresh
Cumin seeds – ½ tsp
Groundnut powder – 3 tbsp
Coconut milk – 1 cup
Lime/ lemon juice – 1 tsp
Clarified butter (Ghee) – 2 tbsp
Red chili powder – ½ tsp

Method Of Preparation
1)Take paneer, cut it into squares.
2)Take the onions and grind it into paste
3)Take the tomatoes and grind it finely
4)Make a paste of garlic and ginger
5)Chop the coriander leaves and red chilies finely.
6)Take the groundnuts, roast it and grind them.
7)For coconut milk, grate coconut and put it in a grinder along with one cup of water.  Filter the mixture and you get coconut milk.
8)Heat butter in a pan
9)To this add cumin seeds, Onions and keep stirring it till it turns pink
10)Now add  ginger garlic paste  to this and keep stirring it for a minute
11)To this add red chili and tomatoes.
12)Keep cooking, till the oil starts separating out
13)Now add red chili powder, coriander seeds, sugar, salt, coconut milk and groundnut powder.
14)Put the paneer slices and allow it to cook till the gravy starts thickening.
15)Serve this with coriander leaves and to be served hot.

10.21.11

Paneer Paratha Recipe

Ingredients:

Grated paneer – 100gms
Onion – 1 chopped finely
Coriander leaves –  as required, finely chopped
Ginger  – 1 small piece, grated
Green chilies – 1 or 2 nos, finely chopped
Salt – as required
Red chili powder – as required
Garam Masala – as required
Ajwain – ½ tsp
Butter/oil –  as required

Method Of Preparation

1)Take wheat flour and make dough, as needed for rotis.
2)Take a bowl and mix all the ingredients well.
3)We need to make 2 medium sized rotis, one will be filled with the mixture and the other will be used to cover it.
4)Cook this on a tawa which is already heated.
5)Keep turning it and on one side put the butter. Do the same thing on both sides
6)Keep cooking it on low flame, till the paratha starts becoming brown in color
7)Serve it with curd or pickle.
8)Care should be taken not to put salt while mixing, as it has tendency to leave water. Only put it during the preparation.

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