Category Archives: Paneer / Cottage Cheese

Recipe – Paneer Pakoda / Cottage Cheese Fritters

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Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Paneer (Cottage Cheese): 300 grams (2/3 lbs.)
  • Besan (Gram Flour): 1/4 cup
  • Corn Flour (Corn starch): 1/4 cup
  • Water: ¼ cup or as required
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: 1/4 teaspoon
  • Ginger-chili: Crushed or paste, 1 teaspoon
  • Fennel Seeds (saunf): ¼ teaspoon
  • Cooking oil: as required for frying

Method

  • Cut the paneer bar into 1*1/2*1/4-inch rectangular pieces or square cubes.
  • Mix corn flour, salt, ginger-chili paste, fennel seeds and black pepper powder in a bowl. Add water and make a smooth thick batter.
  • Heat oil for deep fry.
  • Now dip each paneer piece into the corn flour batter and gently coat all around.
  • Deep fry them in hot oil until both sides are golden brown and crispy.
  • Take them out on a kitchen napkin.
  • Serve hot with tomato ketchup.

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Recipe – Paneer Manchurian

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Prep Time: 5 Minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients

For the paneer fries:

  • Paneer (Cottage Cheese): 300 grams (2/3 lbs)
  • Corn Flour (Corn starch): ½ cup
  • Water: ¼ cup or as required
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: 1/4 teaspoon
  • Cooking oil: as required for frying

For the sauce:

  • Oil: 1 tablespoon
  • Onion: 1 small, finely chopped
  • Green bell pepper: 1/2, finely chopped
  • Ginger: ½ teaspoon, finely chopped
  • Garlic: ½ teaspoon, finely chopped
  • Green chili: ½ teaspoon. finely chopped
  • Tomato sauce: 1 tablespoon
  • Soya sauce: ½ tablespoon
  • Vinegar: ¼ tablespoon
  • Chili sauce: ¼ tablespoon
  • Salt: ½ teaspoon
  • Black pepper powder: ½ teaspoon

For Garnish:

  • Fresh cilantro (coriander leaves): 1 tablespoon
  • Spring onion: ½ tablespoon, finely chopped

Method

  • Cut the paneer bar into 1*1/2*1/4-inch rectangular pieces or square cubes.
  • Mix corn flour, salt and black pepper powder in a bowl. Add water and make a smooth thick batter.
  • Heat oil for deep fry.
  • Now dip each paneer piece into the corn flour batter and gently coat all around.
  • Deep fry them in hot oil until both sides are golden brown and crispy.
  • Take them out on a kitchen napkin. Keep aside.
  • Heat another frying pan.
  • Saute onion, ginger, garlic, green chili, bell pepper for 3-4 minutes.
  • Add tomato sauce, soya sauce, vinegar, chili sauce, salt, black pepper powder and mix well. Cook for 1 minute.
  • Add the fried paneer pieces.
  • Gently fold the sauce all over the paneer pieces.
  • Cook for 2-3 minutes.
  • Turn off the heat.
  • Garnish with coriander leaves and spring onions.

Recipe – Raw Paneer Bhurji or No-cook Paneer Bharta

img_20170606_114357.jpgPrep Time: 10 minutes

Cook Time: 0 minutes

Serve: 4

Ingredients

  • Grated Paneer or Fresh Chhena: 1 Cup
  • Olive Oil /Mustard Oil: 2 Teaspoon
  • Ginger: Crushed or paste, ½ Teaspoon
  • Green chili: Crushed or paste, ½ Teaspoon
  • Onion: 1 medium sized, chopped
  • Tomato: 1 medium sized, chopped
  • Red chili powder: ½ Teaspoon
  • Salt: 1 teaspoon or to taste
  • Lemon juice: a few drops
  • Fresh coriander leaves: 1 Tablespoon

Method

  • Mix all the ingredients and serve.
  • Checkout the below slideshow for the recipe pictures.

 

Recipe – Matar Paneer

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Prep Time: 15 minutes

Cooking Time: 15 Minutes

Serves: 4

Ingredients

  • Matar (green peas): washed, 1 cup
  • Paneer: Cut into ¼ inch square cubes, 1 cup
  • Onion: finely chopped. 1/4th cup (1 Medium sized)
  • Ginger: chopped, 1 teaspoon
  • Green chili: chopped, ½ teaspoon
  • Clove (Laung): 2, roughly crushed
  • Cardamom (Elaichi): 1, roughly crushed
  • Butter or ghee or oil: 1 tablespoon
  • Water: As required
  • Cumin Seeds: ½ Teaspoon
  • Fennel seeds (saunf): 1/2 teaspoon
  • Cashew: 5-6
  • Poppy seeds: 1 Tablespoon
  • White sesame seeds: 1/2 tablespoon
  • Milk cream or milk: ¼ Cup
  • Fresh Coriander leaves: 2 Tablespoon
  • Salt: ½ Tablespoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon

Method

  • Soak poppy seeds, sesame seeds and cashew nuts in ¼ cup of water for 10 minutes and blend it with the soaked water into paste. Keep this cashew paste aside.
  • Blend ginger, green chili, onion and keep aside.
  • Heat oil in a pan. Add fennel seeds, cumin seeds, cloves and cardamom. After 30 seconds, add ginger, chili, onion paste. Sauté for 2-3 minutes.
  • Add green peas, salt, black pepper powder, garam masala power. Stir well and cover with lid. Cook it for 4-5 minutes or until peas are cooked.
  • Remove the lid and add milk cream and cashew paste. Stir well and cook it for another 3-4 minutes.
  • Add the paneer cubes in the mix. Mix gently and cover it for 2 minutes.
  • Turn off the heat. Add coriander leaves.

Cook’s Note

  • For Jain(no onion, garlic) recipe, do not use onion, other process is same as above.

 

Recipe – Paneer Do Pyaaza

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Prep Time: 5 minutes

Cook Time: 18-20 minutes

Serves: 2

Ingredients

  • Paneers cubes: 1 cup or approx. 250 gm
  • Onion: 2 medium sized
  • Tomato: 2 medium sized
  • Green Bell Pepper: 1 medium sized
  • Ginger: finely chopped, 1 Teaspoon
  • Garlic: Finely Chopped, 1 Teaspoon
  • Green Chili: Finely chopped, 1 Teaspoon
  • Plain Curd: 2 Tablespoon
  • Fresh milk cream: 2 tablespoons
  • Oil /butter: 2 Tablespoon
  • Cashew: 10-12
  • Cumin Seeds: 1 Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Black Pepper powder: ½ Teaspoon
  • Red chili powder: ¼ teaspoon
  • Garam Masala: ½ teaspoon
  • Cinnamon Powder: ¼ Teaspoon
  • Honey or Sugar: 1 Teaspoon (Optional)

Method

  • Cut the paneer into small cubes.
  • Peel the Onions, take the outer 4 layers of each onion and cut into 1 inch squares. Finely chop the middle portions into very small pieces.
  • Clean the tomatoes and chop into fine pieces.
  • Clean the bell pepper and cut into 1 inch squares pieces.
  • Heat 2 tablespoon oil / butter in a pan.
  • Roast the cashew till light brown and take them out.
  • In the same pan, add the paneer cubes. Sauté for 3-4 minutes or until light brown and take them out.
  • Add 1-inch square cut pieces of onion and green bell pepper. Sauté in high frame for 2 minutes or until onion is transparent, not brown. Remove this from pan and keep it aside.
  • In the remaining oil, add cumin seeds. When it changes its color, add finely chopped onion, ginger and garlic. Sauté till onion turns golden.
  • Add finely chopped tomato and chilis and sauté again until tomato becomes mushy.
  • Add salt, black pepper powder, red chili powder, cinnamon powder, garam masala. Stir well.
  • Add honey, curd and milk cream. Mix well. Add some ¾ cup of water and let it boil for 4-5 minutes.
  • Add the sauté mix of onion and bell pepper. Mix.
  • Add the paneer cubes.
  • Add the fried cashews.
  • Mix gently and cover the pan for 2 minutes.
  • Turn off the heat.

Cook’s Note

  • You may add 1 teaspoon of turmeric powder.
  • Do not add water, if you like it without gravy.

 

Recipe – Paneer and Vegetable Tikka

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Prep Time: 45 Minutes

Cook Time: 35 Minutes

Serves: 4

Ingredients

Paneer, mushroom and vegetable cubes:

  • Paneer: 300 grams or 1 cup, cut into 1 inch cubes
  • Bell pepper: 1 cup, cut into 1 inch pieces
  • Broccoli: 1 cup, cut into 1 inch pieces
  • Mushrooms, cut into 2 pieces, 1 cup
  • Onion: 1, trim and cut into half, take out the outer 4-5 layer and cut into 1-inch cubes, keep the middle portion aside for grinding
  • Tomato: 2, cut into halves, take out the inside pulp and keep aside for grinding , cut outer layer into 1-inch cubes

For Marinating:

  • Hung curd: 1 cup
  • Fresh milk cream: ½ cup
  • Onion: the leftover inside portion after trimming the outer layer
  • Tomato: the inside pulp, after taking out the outer layer
  • Ginger-Garlic paste: 1 tablespoon
  • Green chili: 2
  • Red chili powder: ½ teaspoon
  • Black pepper powder: ½ teaspoon
  • Salt: 1 teaspoon or to taste
  • Lemon juice: 1 teaspoon
  • Rice flour: 2 tablespoons
  • Garam masala powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Oil/butter: 2 tablespoons

Method

  • Take the inside portions of onion and tomato and blend it with green chili. Mix in with the rest of marinade-ingredients mentioned above to make a smooth mix. Whisk it well.
  • Take the Paneer, mushroom, onion, tomato and other vegetable cubes and add in the marinade mix.
  • Gently toss and fold everything so that all pieces are well coated with the marinade mix.
  • Let the mix marinade nice for 2 hours.
  • Take the skewers. Line the Paneer, mushroom and vegetable cubes one by one. Divide it into 3-4 skewers. Brush with oil or butter.
  • Grill in oven for 30 minutes in 375-degree F or 190-degree C or until crispy and golden brown.
  • Or else, heat 2 tablespoon oil/butter in a non-sticky pan and roast the marinade mix in medium heat until crispy and golden brown.

Cook’s Note:

  • To make hung curd, take curd on sieve, place a bowl below the sieve, cover the sieve with a plate and keep it hung for minimum 1 hour.

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Recipe – Paneer Paratha / Cottage cheese stuffed wheat tortilla

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Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 6 Paranthas

Ingredients

  • Whole wheat Flour (Aata): 2 Cup
  • Water: As required
  • Paneer: Grated or crumbled, ¾ cup
  • Green chili: 1, finely chopped or crushed
  • Ginger: 1/2 teaspoon finely chopped or crushed
  • Cumin seeds: ¼ teaspoon
  • Salt: ½ Teaspoon or to taste
  • Garam masala Powder: ¼ Teaspoon
  • Cumin Powder: ¼ Teaspoon
  • Red chili powder: ¼ Teaspoon
  • Aamchur Powder: ¼ Teaspoon
  • Coriander leaves: 1 tablespoon
  • Oil / ghee / butter: To roast the parathas

Method

  • Using wheat flour and water knead a soft dough. Add 1 teaspoon oil and knead again. Cover the dough with a wet cloth and keep aside.
  • Grate or Crumble the paneer. Add ginger, chili, salt, garam masala powder, cumin powder, red chili powder, aamchur powder, coriander leaves and mix well. Using 1/2 tablespoon of oil / ghee, make a smooth dough. Divide the dough in 6 equal portions.
  • Take the wheat dough and divide into 6 portions.
  • Roll out wheat ball to small 2-3-inch diameter circles, add a portion of prepared paneer stuffing in the center, seal the edges and lightly roll out into 4-5 inch diameter circle. Sprinkle little dry wheat flour as and whenever needed to roll the paratha.
  • Heat a non-stick tawa. Place the prepared parantha on it, flip after 30 seconds, add little oil/butter/ghee, flip again after 30 seconds, spread little oil/butter/ghee. Roast till both sides are done evenly with golden brown spots (not black).

Cook’s Note

  • You may roast the paneer stuff using 1 tablespoon oil for 6-7 minutes in medium heat.
  • You may use homemade fresh chhena instead of store brought paneer. Visit: Chhena Recipe