EsyRecipes

Discription:This is very tasty paneer recipes.Try it and Enjoy!!
Ingredients:

• 200 gms Paneer cubes,
• 1 large onion chopped (chop them into small square shapes if possible),
• 3/4 cloves garlic crushed,
• 1/2 inch piece ginger grated or 1 tspn ginger paste,
• 2 large tomatoes coarsely pureed,
• 1 tspn concentrated tomato puree (optional),
• 1 large green capsicum cut into small square shapes,
• 4 baby corn (each one cut into 2 to 3 chunky pieces)
• 1 tspn garam masala,
• 2 tspn chilly powder,
• 4 tblspn oil for cooking
• salt to taste,
• lots of coriander for garnishing and a few cherry tomatoes if available

• Heat the oil in a kadhai and saute the onions ,ginger and garlic for a few mins,
• Next add the crushed tomatoes and tomato paste and cook thoroughly on a medium heat.
• Add small amounts of water if the mixture begins to stick to the pan,
• Now add garam masala, chilly powder, salt and stir it all in,
• At this stage add the baby corn and the capsicum and half a cup of water . 
• The baby corn and capsicum should be cooked but there should also be a bit of crunch in them. So don't overcook them.
• At the last stage add the paneer and give the whole jalfrezi one last boil on medium heat and switch off the gas.
• Decorate with whole cherry tomatoes, thin slices of raw capsicum , fresh coriander and serve with parathas or rotis

Discription:This is very tasty recipes.Try it and Enjoy!!
Ingredients:
For outer paratha dough:

• 2 bunches spinach or 1 bag of baby spinach leaves,
• 2 and 1/2 cups whole wheat flour (Atta) approx
• 1 large onion,
• 2 -3 cloves garlic,
• 1 tspn whole cumin,
• 2 tspns each of cumin and coriander powder,
• 2 tspn chilly powder (less if you wish),
• 1 tblspn roasted and powdered sesame seeds (completely optional ),
• 1 tspn sugar,
• 2 tspn salt,
• 3 tblspns oil.

For the paneer stuffing:

• 400 gms paneer,
• 2 tblspns very finely chopped coriander,
• 1/2 tspn salt,
• 1/2 tspn chilly powder.

For the outer covering of the parathas:

• Heat the oil in a wok and add the cumin seeds . 
• Fry for few seconds .
• Then add the onion and garlic.
• Fry these until light golden in colour.
• Next put in the spinach leaves.
• They do not have to be chopped. 
• Cook these well along with the coriander -cumin powders, chilly powder, sugar , salt and sesame seed powder. 
• To retain the colour of the spinach do not cover the pan while cooking.
• Once the spinach has completely cooked allow it to cool a bit and then puree it in a blender.
•  If you have a stick blender you don't need for it to cool.
• To this puree now add the flour .
• YOu have stated 2 and 1/2 cups but that is an approx measurement. 
• Add enough flour to form a moderately soft dough.

For the paneer stuffing:

• Grate or crumble the paneer and all the rest of the ingredients to it.
• Now add a few drops of milk to the crumbled panner and knead it into a soft ball. 
• This is your stuffing ready.
• Make equal number of balls of paratha dough and paneer stuffing but the paneer balls should be double in size to the dough balls.
• Roll out each paratha a little and then stuff it with the paneer ball . 
• Close all the edges of the dough and roll it out again gently into a thick stuffed paratha.
• Place it on a hot tawa and cook on both sides until tiny brown spots appear on the surface.
• Cook all the parathas in the same way and just before serving cook them once again this time with a small amount of oil.
• Serve with your favourite accompaniments .

Discription:They were practically made in minutes . They are a great starter for any party or get together and my friends loved them. So will you!Try it ane Enjoy!!
Ingredients:

• 1 large potato and 1 small one cooked ,peeled and mashed
• 150 gms paneer grated
• 2 cubes of cheddar cheese (approx 40 gms),
• a handful of fresh mint leaves finely chopped,
• some coriander (optional)
• cumin and coriander powders 1 heaped tspn each
• 1 tspn sugar,
• 1 tspn garam masala,
• 1 and 1/2 tspn chilly powder
• salt to taste
• Oil for frying

• Mix all the above ingredients together (except of course the oil) very well .
• Make small bite sized balls and keep aside.
• Heat the oil and fry the balls until golden (hardly takes a few seconds)
• Serve on cocktail sticks with your favourite dip.
• You can used Thai Sweet Chilly Sauce.

Discription:This is very tasty and easy recipes.Try it and Enjoy!!
Ingredients:

• Paneer - 6 oz (cut into triangles)
• Red Onion - large, sliced thin
• Garlic - 3 pods, smacked and sliced
• Ginger - 2 inches, sliced thin
• Kolhapuri Masala - 2 tsp.
• Salt to taste
• Cumin seeds - 1 tsp.
• Red Chilly (fresh) - 1 small
• Oil - 2 tsp.
• Cilantro - 2-3 tbls worth - chopped.

• In a griddle, toast the paneer, there is no need to use any oil. 
• After the paneer is all browned, keep it aside.
• In a pan. add the oil, then the cumin, then red chilly, garlic, ginger and the onion and fry in medium flame till the onions are softened and change color.
• Add the salt and the kolhapuri masala and stir well.
• Now increase the flame to high, add the paneer and the cilantro, mix well but with a gentle touch and make sure the spice is coated well.
• Now put it in a bowl and eat...it is really yummy and the spice was perfect

Discription:Paneer (Tofu) bhurji can be made very easily and tastes amazing. After being cooked, the look itself is so good that your appetite will double.
 Ingredients

• Onion- 1 big
• Green Peas - 100 gms
• Tofu/ Paneer(Cottage Cheese) - 200 gms
• Tomato - 2
• Green Chilly- to taste
• Cumin Powder - 1/2 table spoon
• Coriander Powder - 1/2 table spoon
• Chilly Powder- 1/4 tea spoon
• Turmeric Powder - 1/4 tea spoon
• Ginger

• cut onions, ginger and green chilly, tomato in small pieces
• Put the frying pan on stove and put some oil in it after heating
• Put green chilly, onions and ginger in the pan
• Add Green Peas and fry for 3-4 minutes on high flame
• Take the Tofu/ Paneer and mash it with your hand directly in the pan
• Add Salt to taste
• Fry for 3-4 minutes
• Add Cumin, coriander, Red Chilly, Turmeric powder
• Fry for another 3-4 minutes
• Add tomato pieces.
• Fry for 3-4 minutes again.
• Can add coriander leaves for serving.

Discription: Paneer is a firm, very fresh cow’s milk cheese that is usually made at home by heating whole milk and then treating it with a weak acid, such as lemon or lime juice to get it to coagulate. Once the curds form, they are poured through cheesecloth, the whey is squeezed out, and it is left to drain overnight. A weight can be left on it to press it into shape, and to facilitate the removal of most of the whey.
Ingredients:

• 5 large cloves garlic, peeled and sliced
•  1 2″ cube fresh ginger, peeled and sliced
• 1 red Thai bird chile
•  1/2 teaspoon aleppo pepper flakes (aleppo is a mild chile from Turkey–optional–I get it from Penzey’s)
•  1 teaspoon black peppercorns
• 1/2 teaspoon cardamom seeds 1 tablespoon coriander seeds
• 10 cloves
• 1/8 teaspoon ground cinnamon 
• 1 tablespoon paprika
•  2 tablespoons butter
•  8 ounces paneer cheese cut into 1/2″ cubes
•  1 14 ounce can crushed Muir Glen Fire Roasted Tomatoes
•  1/2 cup milk
•  salt to taste
•  3/4 cup heavy cream
•  2 cups frozen peas, thawed
•  large handful fresh mint leaves, chopped roughly

• Grind together the garlic, ginger and spices into a thick paste.
• Melt butter in a heavy-bottomed skillet, and when it foams, add paneer.
• Add spice paste and cook, stirring, until the spices are very fragrant and the paneer is beginning to brown.
• Turn the paneer, and keep stirring. Add the tomatoes adn milk, and stir.
• Turn down the heat and simmer for about ten minutes.
• Add the heavy cream and salt to taste.
• Add the peas, and turn heat down to very low and simmer slowly for about an hour or so.
• After it has cooked for an hour, put a lid on the pan, turn off the heat and let it sit for another hour or so When you are ready to serve, reheat the curry to a simmer, adding a bit more milk or cream as necessary to keep it from reducing too much.
• Just before serving, stir in mint leaves.
• Not surprisingly, this is even better heated up the next day.
• You may have to add more milk to the sauce to think it out so it will reheat properly.

Discription:Paneer Butter Masala or Paneer Makhani is a very popular Punjabi recipe made from Indian Cottage cheese with gravy that is thickened by using butter, onions, tomatoes and cashew paste. This recipe goes very well with all types of indian breads like rotis, naan, poori, chapathis, etc
Ingredients:

• Paneer: 250 gms
• Onion Paste: 1/2 cup
• Tomato Puree: 1 cup (Boil 4 tomatoes, peel the skin and then make the puree)
• Curd: 1/2 cup
• Butter: 5 tbsp
• Ghee: 2 tbsp
• Ginger Garlic Paste: 1 tbsp
• Kasoori Methi: 2 tbsp
• Cashewnut paste: 4 tbsp
• Dhania (Coriander) Powder: 1 tbsp
• Garam Masala: 1tbsp
• Cumin Powder: 1/2 tbsp
• Turmeric Powder: 1/4 tsp
• Chili Powder: 1-2 tbsp
• Food Color: 1 pinch
• Green Chili: 4 nos
• Sugar: 1/2 tbsp
• Cream/Malai: 2 tbsp (Optional)
• Salt to taste

• Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 2 tbsp butter and fry the paneer cubes for around 4 minutes.
• Now take out the paneer and soak it in a container with 3 tbsp of curd. This is to make the paneer soft. Keep the paneer aside for 15 minutes. 
• In the same pan in which the paneer was fried, add the onion paste and saute for 5 minutes. 
• Add green chili, ginger garlic paste and stir for another 3 minutes. 
• Add dhania powder, turmeric, garam masala, cumin powder and chili powder. Mix well. 
• Add the tomato puree. Cook for an additional 6 minutes. Occasionally stir the mixture and if the gravy in the pan becomes too thick add some water in between. 
• Add the remaining curd and keep stirring the mixture for a couple of minutes. 
• Then add the remaining butter, kasoori methi, ghee, cashew nut paste, sugar, salt to taste and food color. 
• Now add the fried and soaked paneer cubes into the pan and mix the contents. Simmer it for 3-4 minutes.
• Finally add the cream to the gravy. Remove the pan from the heat and keep it aside for around 15 minutes before serving.

Discription:Here’s another great way to use paneer – Paneer Paratha. This Indian unleavened and pan-fried bread is stuffed with spiced homemade cheese (paneer). It’s delicious and satisfying. Paneer Parathas served with yogurt or pickle can be a complete meal.
Ingredients:
For the dough:

• Chapati Flour – 1 1/2 cups
• Salt – 1/4 tsp
• Oil – 1 Tbsp
• Dried Fenugreek Leaves (Kasoori Methi) – 1 Tbsp
• Warm Water – 1/2 cup + 2 Tbsp

For the stuffing:

• Paneer – 14 oz, grated
• Salt – to taste
• Chaat Masala – 1/2 tsp
• Roasted Cumin Powder – 1/2 tsp
• Red Chili Powder – to taste
• Green Chilies – to taste, finely chopped
• Cilantro/Coriander – 5 sprigs, finely chopped
• Oil – for pan frying

• Mix Flour, Salt, Oil and Fenugreek Leaves until Oil is incorporated into the dry flour.
•  Add warm water and form a firm dough.
•  Coat the dough lightly with few drops of oil, cover and set aside for 15 minutes.
•  To the grated Paneer, add Salt, Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Green Chilies and Cilantro/Coriander. Mix well.
•  Divide dough and paneer mixture into 8 portions.
•  Using a little dry flour, roll out one dough ball into a small disc.
•  Place one portion of the paneer mixture on the disc and pull up sides of the disc around the paneer.
•  Pinch the dough at the top to seal the ball.
•  Flatten the stuffed dough and dip into dry flour to coat all sides.
•  Roll out into a larger disc – continuing to dip into dry flour to prevent sticking.
•  Place paratha on a hot tava/skillet and cook until bubbles start to appear on the top.
•  Flip the paratha over and cook for 30 secs.
• Drizzle a little Oil on the paratha and spread to coat evenly.
•  Flip the paratha over and press gently with a spatula.
•  Lightly drizzle Oil on this side and spread to coat evenly.
•  Flip paratha over and again press gently.
•  Cook paratha until the appearance of raw dough is gone.
•  Remove paratha from the tava and place in a covered/insulated container. Continue with remaining parathas.
•  Serve hot with yogurt/curd, raita or pickle.

Discription:Usually this curry is served hot in small kadai (Deep curved pan). Kadai are very common in India. You can serve it in a kadai to give a restaurant touch.

• Cut paneer and green peppar into cubes. 
•  Heat oil in a kadai and add cinnamon, cardamom, bayleaf, cloves and cumin. Saute for about 5 seconds.
•  Now add the chopped onion and fry till translucent. 
•  Now add the ginger paste and saute for a while.
•  Add green pepper, tomatoes and salt and cook till the tomatoes are mushy. Lower the heat completely.
•  Now add the red chilli powder, coriander powder, kasoori methi and garam masala powder, mix well and  cook for about 30 seconds. If you find the masala very dry just sprinkle a bit of water.
•  Finally add the paneer cubes and mix it well. Cover and cook on a low flame for about 3-4 minutes.
•  Garnish with chopped cilantro.
•  Serve hot with any Indian bread.

Discription: This is nice paneer recipes.make it!!!!!!!!!!!!
Ingredients:

• Paneer cubed and lightly fried
• ½ cup tomato puree
• 1 cup fresh cream
• 2 tblsp ground or finely chopped almonds
• 1 tsp ginger
• 1 tbls butter
• 2 whole black peppercorns
• 2 cloves
• Salt to taste
• 1 tsp chilli
• ¼ cup water
• ¼ cup chopped dhania

How to make

• Heat butter in pan, add tomato pureé and cook for a few minutes. Add water and allow to simmer. Add remainder of ingredients except paneer and cream. Allow to cook for ten minutes thereafter add paneer cubes and cook for 5 minutes. Stir in cream and dhania and serve hot.
  

Discription:This is  tasty paneer recipe.please try it!!!!!!!!!!
Ingredients
serves: 5 – 6

• 1 kg (2.2 lb) Cottage cheese (paneer), cut into fingers
• 5 tbsp (75 ml) 2 fl oz Vegetable oil
• 6 Cloves (laung)
• 2 Bay leaves (tej patta)
• 3 Cinnamon (dalchini), 1 inch sticks
• 6 Green cardamom (choti claichi)
• 1 cup (300 g) 11 oz Onion paste
• 2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
• 2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
• 2 tsp (4 g) Red chilli powder
• 1/2 tsp (1 g) Turmeric (haldi) powder
• 1 tsp (1 1/2 g) Coriander (dhaniya) powder
• 2 tsp (20 g) Cashew nut (kaju) paste
• Salt to taste
• a few drops Red food colouring
• 1 1/2 cups (250 g) Yoghurt (dahi), whisked
• 1/2 cup (125 ml) 4 fl oz Water, warm
• 2 tsp (6 g) Sugar
• 1/2 cup (100 ml) 3 1/2 fl oz Cream
• 1 tsp (2 g) Garam masala
• 1/2 tsp (1 g) Green cardamom powder
• 1 tsp (3 g) Mace (javitri) powder
• 3 drops Vetivier (kewda)
• a few strands Saffron (kesar), dissolved in 1 tbsp milk
• 1 tbsp (4 g) Green coriander (hara dhaniya), chopped

How to make:

• Heat the oil in a pan; add cloves, bay leaves, cinnamon sticks, and green cardamom. Saute on medium heat. When they begin to crackle, add the onion paste and stir-fry for 2 – 3 minutes.
•  Stir in the ginger and garlic pastes, red chilli powder, turmeric powder, coriander powder, cashew nut paste, salt, and red colour.
•  Add the yoghurt, warm water, and sugar. Bring the mixture to a slow boil and then simmer until the oil separates.
•  Let the curry cool, remove the whole spices and blend to a smooth consistency.
•  Reheat the curry, stir in the cream, garam masala, cardamom powder, mace powder, vetivier, and saffron mixture.
•  Add cottage cheese and cook further for 5 minutes.
•  Serve hot garnished with green coriander.

Discription:Palak Paneer is a delicious, hearty North Indian dish prepared with spinach and Indian cheese. This traditional greens based vegetarian dish is a rich, smooth, creamy curry where paneer cubes are cooked in a onion-tomato-spinach based gravy which is moderately spiced with Indian spices.

•  Add ghee in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillis sauté them till light brown. Don’t burn them.

•  Add ginger garlic paste and fry further for 3 minutes. Add red chilli pwd and coriander pwd and combine well.
•  Add the tomato paste and let it cook for 5-6 mts on medium heat. Add the palak paste and let it cook further for another 4-5 mts.
•  Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 mts.
•  Add malai, garam masala pwd and kasuri methi and mix well.
•  Reduce flame, cover and cook for 2 mts.
•  Serve hot with rotis or white steamed rice or rotis.

  Note: