Paneer pakora
Paneer pakora or cheese pakora is a true rainy day comforter. Since its monsoon time in India, pakoras with hot cup of tea makes for a treat. It’s not that every day we eat deep fried goodies but its okay once in a while yaar.
Recipe of paneer pakora
250 grams paneer (cottage cheese)
1 1/2 cups besan (gram flour)
Salt to taste
1/2 tsp red chilli powder
1-2 green chillies- chopped
1 cup water
2 tsp oil
Oil to deep fry
1 tsp chaat masala
1. Cut paneer into thick cubes. Sprinkle chaat masala on them and keep aside.
2. Mix rest of the ingredients in a bowl except water and oil to deep fry. Slowly add water to this, stirring, so that no lumps are formed. Adjust the quantity of water to get thick pouring consistency. Beat this batter in a blender so that air is incorporated and pakoras turn out fluffy. You can also beat with a big spoon or using a hand blender. Set aside the batter for 15-20 minutes.
3. Heat oil in a heavy bottomed vessel (kadhai). You can find out if the oil is sufficiently hot by dropping a small portion of the batter in the oil. If it sizzles and comes to the surface, your oil is hot enough. Turn the heat to medium.
4. Dip the paneer cubes in the batter and drop gently in the oil. Deep fry pakodas from both sides till golden brown.
5. Drain on an absorbent paper towel by using a slotted spoon (pauni/ chhari). Serve hot with tomato sauce or coriander chutney.
Shahi paneer
Shahi paneer belongs to Mughlai cuisine which is especially popular in North India. Shahi paneer literally means royal cottage cheese. It is truly a royal dish. Indian cottage cheese in rich cashew nut gravy makes it a delectable dish. It features on menu cards of most North Indian restaurants and hotels.
Recipe of shahi paneer
250 grams paneer (cottage cheese)
1 cup milk
2 tbsp (kaju) cashew nuts- broken
2 tsp kasoori methi (dried fenugreek leaves) - crushed
1 tsp cumin powder
1/2 tsp coriander powder
1 tbsp tomato sauce
2 tomatoes- pureed
1 onion
1 inch piece ginger
3-4 cloves garlic (optional)
3 green chillies
1/2 tsp garam masala powder
Salt to taste
1 tbsp oil
1. Soak cashew pieces in milk for about 15 minutes. Grind together onion, ginger, garlic and green chillies.
2. Cut paneer into 1 1/2 inch wide triangular pieces.
3. Heat oil in a wok (pan). Add onion paste and sauté till it turns light brown. Add tomato puree and tomato sauce. Add all the spices including kasoori methi and salt. Fry till it leaves oil. In the mean time grind cashews with milk.
4. Add the cashew paste and paneer and simmer for 3-4 minutes. Serve hot with naan or paratha.
shahi paneer
Karahi paneer
Recipe of karahi paneer
250 grams paneer (cottage cheese/ panir) - cut into pieces
1 onion- chopped
1 tomato- chopped
Salt to taste
3-4 cloves garlic (optional) - chopped
1/2 tsp black pepper powder (kali mirch)
1/2 tsp cumin powder
1/4 tsp red chilli powder (cayenne pepper)
1/2 tsp turmeric powder
1/2 tsp coriander powder
2 tsp kasoori methi (dry fenugreek leaves) – crushed by hands
1 tbsp oil
1. Heat oil in a karahi (heavy bottomed vessel) and add onion. When it turns translucent, add garlic. Sauté for 1/2 a minute.
2. Add tomato, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, kasoori methi and salt. Mix well and fry till oil begins to separate.
3. Add paneer and mix well. Lower heat and cook covered for about 4-5 minutes. Serve hot kadhai paneer with naan or paratha and cucumber raita.
Stir fried paneer
This dish is not exactly chili paneer but tastes somewhat like that. It’s very quick to make and results are very satisfying. Addition of soy sauce gives it a nice, appetizing color. I use Ching’s Dark Soy Sauce but you can use any brand that you prefer.
Recipe of Stir- Fried Paneer
200 grams paneer (cottage cheese)
1 capsicum (bell pepper)
1 onion- sliced
1 tomato
2 tbsp tomato puree
Salt to taste
1/2 tsp red chilli powder (cayenne pepper)
1/4 tsp garam masala powder
1/2 tsp cumin seeds (jeera)
1 tbsp oil
1 tsp soy sauce
Chopped coriander leaves (cilantro)
1. Cut paneer in long thin strips. Deseed capsicum and remove pulp of tomato and cut them in long, thin strips.
2. Heat oil in a pan (wok) and add cumin seeds. When they change color, add onion and stir- fry for 1 minute.
3. Add capsicum and stir- fry for 1/2 minute.
4. Add red chilli powder, coriander powder and garam masala.
5. Add paneer, tomato puree, soy sauce and salt. Mix them gently till paneer is well coated with puree and sauce.
6. Cook till it becomes thicker. Add tomato slices and cook for 1 more minute. Garnish with coriander leaves and serve hot.
marinated pieces on skewers
Paneer Tikka is a fancy food which many people think can be made only at restaurants and hotels. Believe me with this simple recipe you can make delectable Paneer tikkas at home and surprise everyone.
Soft chunky pieces of paneer marinated in spiced yogurt and grilled to perfection make it a protein packed low calorie tasty food.
Recipe of Paneer Tikka
250 grams paneer (Indian cottage cheese)
1 medium green capsicum (bell pepper)
1 medium onion
1 medium tomato
1 cup thick yogurt (curd/ dahi)
¼ tsp turmeric powder
1 tbsp tandoori masala
1 tsp chaat masala
2 tsp ginger- garlic paste
2 green chillies- crushed
Salt to taste
1 tbsp oil
Paneer-Tikka
- Cut paneer, onion, tomato and capsicum into 11/2 inch pieces.
- Mix yogurt, turmeric powder, tandoori masala, chaat masala, ginger- garlic paste, green chillies, salt and oil to a smooth paste.
- Add paneer cubes to this marinade. See that paneer is well coated with it. Keep in refrigerator for 2 hours.
- Soak a few bamboo skewers in water for 20 minutes. Take out, pat dry and grease them with few drops of oil.
- Put onion, tomato and capsicum pieces in the marinade and coat them well. Thread pieces of marinated paneer and veggies one after the other on the skewers.
- Cook on an oiled grill turning the skewers a few times. Or you can set your oven to Broil. Preheat your oven broiler to high. Broil till you see brown- black spots on the paneer and vegetables and paneer is slightly charred on the edges. Or you can also cook on Barbecue. Paneer tikka can also be made in a tandoor.
While cooking paneer tikkas just don’t go anywhere and keep an eye on it so that they don’t get burned. Also don’t over cook it. You can buy Tandoori masala and Chaat masala for this recipe from any Indian grocery store
palak paneer
Palak paneer is really yumm…I like the subtle hint of sweetness in the dish. When I was a kid, I never liked palak. My mom always used to tell me “Eat it, it’s good for you”. Later in adult life when I realized its goodness, I began liking spinach. I now try to have it in various forms like Palak parantha, Dal palak and aloo palak.
Palak- paneer is a very popular dish from North Indian cuisine. Its popularity reaches North America where it is known as Saag- paneer. Indian cottage cheese in a rich, creamy spinach curry makes this dish, a gastronomical delight.
Recipe of Palak paneer
200 gm Paneer (cottage cheese)
500 gm Palak (spinach)
5 cloves garlic
2 medium onions
1 inch ginger piece
2 green chillies
2 tomatoes- pureed
4 tsp oil
½ tsp cumin seeds
½ tsp garam masala
½ tsp coriander powder
¼ cup malai (cream of milk)
Salt to taste
1. Cut stems of palak and wash thoroughly in running water. Blanch palak leaves in salted, boiling water for 2 minutes. Refresh them in cold water.
2. Puree the palak leaves along with green chillies.
3. Mince onions, ginger and garlic in a blender.
4. Cut paneer into pieces and shallow fry them in 2 tsp oil in a non- stick pan till golden.
5. Heat 2 tsp oil in a separate pan and add cumin seeds. When they change color, add onion paste. Sauté till light brown.
6. Add coriander powder. After 2 seconds, add tomato puree. Stir in salt and garam masala. Cook for 3-4 minutes on medium heat.
7. Add palak and a little hot water (you can use the water in which spinach was blanched keeping in mind that it contains salt). Cook on medium heat for 10 minutes.
8. Add paneer pieces and cook for 2-3 minutes.
9. Stir in malai and cook palak paneer further on low heat for 2 minutes. Serve hot.
Palak paneer
Matar paneer
Matar- paneer is a popular dish from North Indian cuisine. I have always found it in North Indian wedding buffets and parties on big and small occasions. Matar paneer is quite delicious and easy to make. You can also use paneer in this dish without shallow frying it, to cut back on calories of course.
Recipe of matar paneer
250 grams paneer (cottage cheese) - cut into cubes
1 cup shelled matar (green peas) - fresh or frozen
2 onions
2 tomatoes- pureed
1 inch ginger piece
4-5 cloves garlic
2 tablespoon oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp garam masala powder
Salt to taste
Coriander leaves- chopped
1. Heat 1 tablespoon oil in a non-stick pan and shallow fry the paneer pieces till golden. Take paneer out of the pan and keep aside.
2. Mince together onion, garlic and ginger in a blender.
3. Heat remaining 1 tablespoon oil and add cumin seeds. When they turn brown, add minced onion paste and sauté till light brown.
4. Add coriander powder, red chili powder and turmeric powder and fry for 1 minute.
5. Add tomato puree, 1 cup water and salt. Cook for 2-3 minutes. Add matar and cook covered till peas are soft.
6. Add paneer cubes and garam masala. Simmer for 5 minutes.
7. Garnish it with coriander leaves (cilantro).
