Saturday, 27 February 2016

Mater Paneer

                                     MATER  PANEER

Preparation Time-10 min.
Cooking Time -15min.
Serve -3-4 person
Mater Panner 


To make a paste-

·         2 chopped onions
· 2 finally chopped tomatoes
·         8 to 10 cashew nuts or 1.5 tbsp. magaz
·         1 green chili(optional)

       For gravy-   
·         1 to 1.5 tbsp Oil
·         1 ½ tsp ginger garlic paste
·         ½ cup green peas
·         200 grms. Paneer
·         2 green cardamoms
·         ½ tsp cumin / jeera
·         1 bay leaf
·         half inch cinnamon stick
·         2-3 cloves
·         ½  tsp kashmiri red chili powder (to taste)
½  tsp garam masala
½ tsp coriander powder
·         salt to taste
·         ¼ tsp kasuri methi
·         few coriander leaves chopped finely

1. Make a fine paste of onions, tomatoes, chili, and cashews. Keep aside.
2.  Sauté paneer in little oil and immerse them in hot water until used.
3. Now in pan add oil and  cumin, cardamom, cloves, cinnamon and bay leaf and sauté  for 1 to 2 minutes. Fry ginger garlic paste until the raw smell goes off.
4. Add the ready  paste  and fry until it leaves the sides of the pan.
5.  Add chili powder, garam masala, coriander powder and salt. saute for 2 minutes.
6. Add peas and 1 & 1 ½  cup water. Cook until soft done.
7. When the gravy thickens, add paneer, kasuri methi. Cook for  2 - 3 min.
8. If You want, using cream then Pour the cream to a bowl, add little gravy and mix well. Stir this in to the pan.
9. Switch off the gas and garnish with finely chopped coriander leaves.
10.    Serve with chapatti or steamed rice.

Chilli Paneer...

                            CHILLY PANEER

Chilly Paneer is a very easy to make recipe . It is a very good starter.

Preparation Time- 8 min.
Chilli Paneer
Cooking Time-20 min.
Serve-3 person

Sauce for seasoning
·         ¾ tbsp soya sauce
·         ½ tbsp chilli sauce( to  your taste)
·         ½ to 1 tsp vinegar

·          200 grms paneer
·         3 tbsp. corn flour
·         2 pinches of pepper powder
·         oil as needed
·         1 tbsp. chopped garlic
·         2 tbsp. chopped spring onions greens
·         2 tbsp chopped spring onion whites
·         ½ cup sliced capsicum
·         1 medium onion cubed
·         1 to 2 green chilies slit and reseeded

1.  Make a thick batter of cornflour, pepper and salt using little water.
2. Add Paneer to the batter and deep fry or shallow fry.
3. Retain little oil in the pan, fry garlic.
4. Fry onion, capsicum, green chilli, green onions.   Until partially cooked. Add all sauces and vinegar.
5.  Take Corn flour, add that to a bowl and mix with 2.5 tbsp water. Stir well.
6. Pour corn flour mixture to the pan. Cook till the sauce thickens.
7. Add fried cubes and sauté for 2 minutes.
8. Garnish with some green onions.

9. Serve paneer chilli hot as a starter.

Paneer Bhurji

                              Paneer Bhurji
Paneer Bhurji

It is very easy and quick recipe.
Preparation Time-10 min.
Cooking time-10 min.


·         1 cup crumbled paneer
·         1 ½ tsp oil or as needed
·         ½ tbspn cumin
·         1 large onion finally chopped
·         1 tbspn  ginger garlic paste
·         1  tomato chopped finely (you can use puree or mashed for quick cooking)
·         ¼ cup  green peas
·         1 pinch Turmeric
·         salt to taste
·         ½ tsp red chilli powder
·          ¾ tsp garam masala powder (according to taste)
·         Some Coriander leaves  finely chopped

1.  Take  paneer and crumbled . Keep aside.
2.  Heat a Pan and add oil, add cumin seeds and allow them to crackles.
3.  Add onions and fry until light brown.
4.  Add  ginger-garlic paste, sauté until the raw smell goes off.
5.  Add mashed or puree of tomatoes, salt and turmeric. Sauté  for  2 - 3 minutes.
6.  Add peas . Sauté  until peas turns soft.
7.  Add red chili powder, kasuri methi, garam masala. Mix and sauté until the raw smell goes off from the mixture.
8.  Add crumble Paneer to the pan. Stir and fry till everything blends well just for 2 min. Do not overcook , Paneer turns rubbery and hard. It must be moist and soft as well.
9.  Garnish with chopped coriander leaves.
10.     Serve with  roti or paratha.

Paneer Makhani.........

                        Paneer  makhani- 

This recipe is made with very few ingredients and uses no onion and garlic. It is made rich with an addition of few cashews and cream.

Prep.time-5 min.
Cooking time-25 min.
Serve-4 person

Ingredients -

·         8 to 10 cashews
·         2  cups finally chopped  tomatoes
·         2 cups or 200 gram Paneer
·         1 tbsp. butter (solid)
·         2 green cardamoms
·         1 small cinnamon stick
·         2 cloves
·         1 green chili slit & deseeded
·         ¾ tsp ginger paste
·         ¾ to 1 ¼ tsp red chilli powder (to taste)
·         salt as required
·         turmeric as required
·         1 to 1 ¼ tsp garam masala (to taste)
·         ¼ tsp kasuri methi
·         ¼ cup cream (adjust to suit your taste)

1. Blend together tomatoes and cashews (soaked for 5 min. in hot water) to a smooth puree.
2. Heat a pan with butter, sauté cloves, cinnamon, cardamom, and green chili.
3. Sauté ginger garlic paste for the raw smell to go away.
4. Transfer the puree to the pan, Cover partially and cook until the puree thickens.
5. Add chili powder, turmeric and salt. Sauté until the mix leaves the sides of the pan.
6. Add garam masala and sauté for 1- 2 min.
7. Pour 1 cup water. Adjust as you needed to make gravy.
8. Cook until the gravy thickens.
9. Add the Paneer in the gravy. Stir gently. Cook covered for 2 to 3 min. Add crushed Kasuri methi.
10.    Now Pour the cream and allow to boil.
11. Your Paneer makhani is ready.
12. Pour the some cream for garnishing.
13.    Serve Paneer makhani with roti,  or jeera rice.

Paneer Makhani

Friday, 26 February 2016

Bread Paneer Roll

                        BREAD PANEER ROLL-
Preparation Time-15 min.
Cooking Time -10 min.
Serve-3-4  Person
Bread Paneer Roll


·         1 tsp oil
·         6-8 Bread Slices
·         1 Cup Crumbled Paneer
·         ¼ tsp cumin/ jeera
·         ¼ tsp ginger garlic paste
·         ¼ tsp red chili powder
·    2 pinches of garam masala powder
·         Pinch of turmeric
·         Salt as needed
·         ¼ cup of green peas
·         1 tbsp butter for brushing
·         2 spoon corn floor
·         Chopped coriander leaves


1.  Take Paneer   crumbled and keep aside.

2.  Take the bread slices by trimming off the edges to remove browns.

3.  Heat the pan with oil, add cumin let it crackle.

4.  Sauté ginger paste until the raw smell goes off.

5.  Add green peas and sauté.

6.  Add red chili powder, salt, turmeric and garam masala.

7.  Switch off the gas and stir well.

8.  Add crumbled Paneer, coriander leaves and mix well. Make sure there is no dripping whey in the Paneer.

9.  Divide the spiced Paneer mixture to 6 to 8 parts and make oblong balls.

10.     Flatten the bread slices well with  a chapati roller.

11.     Make a thin paste of the corn flour with little water. Brush the edges of the bread with this paste.

12.     Place a Paneer ball at one edge of the bread. Roll it and press off the edges on all sides to seal the edges.

13.     Preheat the oven to 180 to 200 C and bake for 5 to 8 min. or until golden.

14.     If you don’t want to use oven then all Paneer rolls you can shallow fry in a pan.

15.     Serve with Green chutney or tomato ketchup.