Showing posts with label Paneer. Show all posts
Showing posts with label Paneer. Show all posts

Saturday, August 1, 2015

Paneer butter masala

Paneer – 200 gm

To grind

Onion, chopped – 1 medium
Tomato, chopped – 1 cup
Cashewnut – 10 to 12
Turmeric powder – 1 pinch
Coriander powder – 1 ½ tsp
Red chilli powder – 1 ½ tsp
Oil – 2 tsp

For masala

Butter – 2 tbsp
Oil – 1 tbsp
Cloves – 2
Cardamom – 1
Cinnamon – ½ inch
Bay leaf – 1
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Kashmiri chilli powder – 3 tsp
Kasuri methi – 1 tsp
Cream – 3 tbsp
Water – as needed

Cardamom powder from 2 cardamom pods


Heat oil in a pan. When oil is hot, add onion and salt. Saute nicely. When onion turns soft and starts to change color, add cashewnuts. Saute for 2 minutes. Add tomato. Saute until tomato is soft. Now lower the flame to medium and add turmeric powder, chilli powder, and coriander powder. Saute for a minute. Switch off the stove. Allow the mixture to cool down. When it cools down, grind the mixture to a smooth paste.

Heat a pan. Add 1 tbsp oil and 2 tbsp butter. When butter is melted, add bay leaf, cardamom, cloves, and cinnamon. When you get a nice aroma, add ginger and garlic paste. Saute for a minute. Add ground onion tomato paste. Saute until water is dried out and the paste is thickened. When paste is thickened, add Kashmiri chilli powder. Add cardamom powder. Kashmiri chilli lends a nice color to paneer butter masala. Add water according to how thin or thick consistency you need for the gravy. Stir well. Cook for 3-4 minutes until it comes to a boil. Add salt. Add kasuri methi. Crush kasuri methi with hands to release its flavor. Add paneer. Gently mix after adding paneer. Add cream. Lower the flame and cook for 2 minutes. Switch off the stove. If you like, add coriander leaves now. 

Saturday, January 3, 2015

Paneer Makhmali


Paneer - 200 gm

Tomatoes, chopped  - 4 nos

Green chillies, chopped  - 2 nos

Garlic chopped  - 8 - 10 flakes

Ginger chopped   - 1 1/2 inch piece

Kashmiri chilli powder - 2 tsp

Coconut milk  - 1/2 cup

Sugar  - 1/2 tsp

Salt to taste

Ghee or oil  - 2 tbsp

Mustard seeds  - 1 tsp

Dry red chillies  - 2 Nos.

Curry leaves


Cut paneer into cubes. 

Chop the tomatoes and green chillies, 

In a pressure cooker boil together tomatoes, green chillies, ginger, garlic, and Kashmiri red chilli powder with 1 cup water on high flame to give 2 whistles. When the pressure is released and it is cold, puree them in a blender. 
Put the tomato puree back in the pressure cooker, boil it, then add the coconut milk to it. Boil it.

Add the paneer pieces to it. Simmer for 4-5 minutes till gravy turns a little thick. Add sugar. Switch off the stove.

Heat 2 tbsp oil in a pan. Splutter mustard seeds and whole dried red chillies and curry leaves,  Pour this over the curry. 

Love Paneer ! Try this

Paneer poha

Kadai paneer

Thursday, April 11, 2013

Shahi paneer/Paneer in rich tomato gravy


Paneer  cubed           - 2 cups

Black cardamom       -  4 nos

Onion, roughly chopped   - 2 nos

Tomato, roughly chopped  - 8 nos ( medium )

Green chillies, roughly chopped  -  2 nos

Ginger chopped            -  2 pieces

Red chilli powder         -  2 tsp

Garam masala powder   - 1 tsp

Pepper powder            - 1 tsp

Milk                              -  1/2 cup

Tomato sauce                - 2 tbsp

Oil or ghee                    - 8 tbsp

Salt to taste

Coriander  leaves    -  4 tbsp


Immerse paneer cubes in warm water. Heat oil in a pan, add cardamom, green chillies, ginger, and onion. Saute onion till transparent. Now add tomatoes and cook till they turn mushy. Blend them in a mixer and strain it.

Heat oil in a pan, add strained mixture, tomato sauce, salt, red chilli powder, garam masala powder, and pepper powder. Fry till oil separates and the mixture turns thick. Add paneer cubes and milk and stir constantly in low flame for 2 minutes. Sprinkle coriander leaves. Goes well with jeera rice, chapatis, rotis.

Recipe Raks kitchen

Friday, February 15, 2013

Kadai Paneer

Recipe source: Raks kitchen


1)  Paneer  cubed      -   1 cup

2) Onion cubed          -   2 nos

3) Tomatoes chopped  -  2 big

4) Capsicum                 - 1 cubed

5) Ginger finely chopped  - 1 t sp

6) Green chillies, slit           - 2 nos

7) Red chilli powder          - 1 to 1 1/2 tsp

8) Coriander powder        - 1 tbsp

9)  Garam masala              - 3/4 tsp

10) Turmeric powder        - 1/ 4 tsp

11) Kasoori methi, crushed with hands      - 1 tsp

12) Coriander leaves chopped -  2 tbsp

To temper

Oil           -   3 tbsp

Coriander seeds  - 1 tsp

Heat oil in a pan, add crushed coriander seeds. Fry ginger for a minute. Saute chopped onion and green chillies. Cook until transparent. Add chopped tomatoes and salt. Now add chilli powder, coriander powder, turmeric powder and garam masala. Cook tomatoes till it starts to leave oil . Add capsicum and fry for two minutes. Add the paneer cubes and kasoori methi.   Add half cup of water and cook till the masala coats the paneer well. Now add the coriander leaves.

Note: Place paneer cubes in warm water for half an hour before cooking to make it soft.

Care should be taken not to overcook the capsicum. It should be green and crunchy.

Thursday, August 4, 2011

Green peas paneer masala


Paneer                              --100gm
Boiled  peas                     -- 1 cup
Onion                               --1 cut in to small pieces
Ginger                              --1 small piece
Garlic                               --4 pod
Tomato                            -1 cut in to small  pieces
Kashmir chili  powder     -  2 tsp
coriander  powder           -  1 1/2  tsp
Turmeric powder             - 1 /2 tsp
Garam masala                 -  1 tsp
Curry leaves , coriander leaves

Shallow  fry the paneer cubes until golden brown. Place the cubes in warm water. This helps the paneer to stay soft.

Heat oil  in a kadai,  add  chopped onion  and curry leaves. Fry till the onion becomes tender. Add chopped garlic and ginger and saute them well. Add  chopped tomato and  cook till it becomes mushy. Now add  chilli powder, coriander powder, turmeric powder, and garam masala. Saute 2 minutes  in a low heat. Now pour green peas and salt along with 1/2 cup of water. Cook this, covered until done.  Add paneer pieces and cook for 2 minutes.

Garnish with finely chopped coriander leaves. They are good to go with chapati and naan.  


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