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Category: Paneer recipes

Paneer Recipes: Versatile and Delicious Indian Delights
Paneer, also known as Indian cottage cheese, is a versatile and beloved ingredient in Indian cuisine. These easy paneer recipes are perfect for creating a variety of delicious and nutritious dishes. Whether you are looking for paneer recipes indian, there is something for everyone to enjoy. Let’s explore some popular paneer that you can easily prepare at home.
Popular Paneer Recipes
Paneer Butter Masala
Paneer Butter Masala is a classic paneer recipe Indian dish that features paneer cubes cooked in a rich and creamy tomato-based sauce. This dish is a favorite in many households and is perfect for special occasions. Paneer Butter Masala pairs well with naan or rice and is known for its indulgent and flavorful sauce.
Palak Paneer
Palak Paneer is a nutritious and delicious dish made with paneer and spinach. This healthy paneer recipe is rich in vitamins and minerals, making it a great choice for a wholesome meal. Palak Paneer is typically served with roti or rice and is loved for its vibrant green color and creamy texture. It’s one of those dishes which acts as a great healthy indian recipes.
Paneer Tikka
Paneer Tikka is a popular indian veg appetizers made with marinated paneer cubes grilled to perfection. This easy paneer recipe is perfect for parties and gatherings, offering a smoky and spicy flavor that is hard to resist. Paneer Tikka can be enjoyed on its own or served with chutneys and dips.
Paneer Bhurji
Paneer Bhurji comes under those easy indian recipes which are quick and simple made with scrambled paneer, tomatoes, and spices. This recipe with paneer is perfect for breakfast or a light meal and can be served with bread or paratha. Paneer Bhurji is a versatile dish that can be customized with your favorite vegetables and spices.
Matar Paneer
Matar Paneer is a comforting and hearty dish made with paneer and green peas cooked in a tomato-based gravy and is popular among easy Indian recipes. This paneer recipe Indian is a staple in many homes and is perfect for a family dinner. Matar Paneer is best enjoyed with rice or roti and is known for its rich and flavorful sauce.
Enhancing Your Paneer Recipe Experience
To enhance your paneer recipe experience, consider exploring related categories that complement these paneer recipes. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and jalebi. Incorporating healthy Indian recipes like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including traditional Indian recipes like dal makhani or biryani can add a touch of authenticity to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular paneer recipes in India? 
A: Some popular paneer recipes in India include Paneer Butter Masala, Palak Paneer, Paneer Tikka, Paneer Bhurji, and Matar Paneer.
Q: How can I make easy paneer recipes at home? 
A: To make easy paneer recipes at home, try dishes like Paneer Bhurji and Paneer Tikka. These recipes are simple to prepare and require minimal ingredients.
Q: What are some healthy paneer recipes? 
A: Some healthy paneer recipes include Palak Paneer and Paneer Bhurji. These dishes are nutritious and offer a great way to enjoy paneer without excess calories.
Q: Can I prepare paneer recipes in advance? 
A: Yes, many recipes can be prepared in advance and stored in the refrigerator. Reheat before serving and enjoy a quick and convenient meal.
Q: What are some traditional Indian recipes with paneer? 
A: Some traditional Indian recipes with paneer include Paneer Butter Masala, Palak Paneer, and Matar Paneer. These dishes are loved for their rich flavors and are perfect for any occasion.
Conclusion
Paneer recipes offer a delightful way to enjoy versatile and nutritious meals. Whether you’re looking for recipes or, these dishes will bring joy and satisfaction to your table. So, gather your ingredients, try out these recipes with paneer, and create unforgettable meals with your loved ones. Don’t forget to find vegetarian recipes related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these paneer dishes into your culinary repertoire, you’ll be able to enjoy a wide variety of delicious and traditional foods. Whether you’re looking for a quick snack, a hearty meal, or a special dish for a festive occasion, there’s a paneer recipe Indian to suit every taste. Happy cooking!

  • Palak Paneer Pakora

    Palak Paneer Pakora

    A plate of crispy Palak Paneer Pakoras served with chutney

    Palak Paneer Pakora

    Spinach and Paneer Pakoras are crispy and delicious. I also enjoy using these pakoras to make chaat. These two spicy, delicious popular street food items—Pakoras and Chaat—are loved by all. When it rains, most Indians think about Pakoras served with a hot cup of chai; what a treat. These spinach and paneer pakoras are crispy and mouthwatering. You can serve them as pakoras, or I enjoy serving them also as chaat (chaat is a snack served with yogurt and spicy chutney).
    But Pakoras are enjoyed year-round. I've used baby spinach for this recipe, trimming all the stems. I have done different spinach pakora recipes over time; (Crispy Spinach Pakoras, Spinach Chaat, Spinach Potato Pakora, Palak Pakora), this is also a good way to have spinach, especially for those who don’t enjoy spinach. I also used cubed paneer, which makes this recipe different.
    The good thing is you can make these pakoras in advance because they stay crisp for two days. You should not refrigerate them. To make these spinach and paneer pakoras, you don’t need to make Besan batter to dip the pakoras for frying. Mix all the ingredients slowly drop a spoonful into medium-hot oil and fry them until they are light brown.
    Serve them with your choice of homemade chutney, like cilantro chutney, mint chutney, or tamarind sweet and sour chutney. These Spinach and Paneer Pakoras are very easy to make and can satisfy cravings for pakoras and spicy chaat.
    5 from 1 vote
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    Course Appetizer, Snack, snacks
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups packed baby spinach leaves after removing stems
    • 1-1/2 cups cubed paneer Vegans replace paneer with firm tofu cubes
    • 1 cup gram flour use as needed
    • 1 tsp salt
    • 1 tsp cumin seeds
    • 1 tbsp coriander powder
    • 1/8 tsp asafetida

    Instructions
     

    • In a bowl, add the spinach, cubed paneer, salt, cumin seeds, coriander, asafetida, and about 3/4 cup of besan. Mix well; don’t crumble the paneer, but some of it will break.
    • Add water slowly; the batter should be lumpy. If the spinach leaves and paneer are not covered with besan, add more besan and water as needed to make a lumpy batter.
    • Heat the oil in a frying pan over medium-high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
    • Slowly drop spoonful into the medium-hot oil and fry them until they are light brown. Turn them a few times. If fried in hot oil, pakoras will brown quickly but remain uncooked inside and will not be crispy.
    Keyword palak paneer pakora, palak paneer pakora recipe, paneer palak pakora, paneer spinach pakora, spinach paneer pakora
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    How to make Palak Paneer Pakora 

    Palak Paneer Pakora, also known as paneer palak pakora or spinach paneer pakora, is a delectable and crispy appetizer that perfectly marries the flavors of spinach and paneer. These savory delights are not only a popular street food item but also a beloved snack enjoyed by many. Whether served as pakoras or transformed into a tantalizing palak paneer pakora chaat, this dish never fails to delight the taste buds.

    Palak paneer pakora is a versatile dish that can be enjoyed year-round, but it holds a special place in the hearts of many Indians, especially during rainy days when paired with a steaming cup of chai—a true indulgence. This recipe offers a unique twist by incorporating cubed paneer, adding a rich and creamy texture to the crispy pakoras.

    Using baby spinach ensures tender leaves, and by trimming away the stems, we ensure a smoother texture. The batter for these palak paneer pakoras is simple yet flavorful, eliminating the need for a separate besan dipping mixture. A blend of besan, salt, cumin seeds, coriander powder, and a hint of asafetida coats the spinach and paneer, creating a lumpy batter that adds to the crunchiness.

    To prepare these delightful spinach paneer pakoras, begin by mixing the spinach, cubed paneer, spices, and besan in a bowl. Slowly add water until the mixture forms a lumpy batter, ensuring that the spinach leaves and paneer are well coated.

    Heat oil in a frying pan and carefully drop spoonful of the batter into the hot oil. Fry the pakoras until they turn light brown, ensuring they are crispy on the outside and cooked through. It’s crucial to fry them in medium-hot oil to achieve the perfect balance of crispiness and tenderness.

    These paneer palak pakoras can be served with your choice of homemade chutneys, such as cilantro chutney, mint chutney, or tamarind sweet and sour chutney, enhancing their flavor profile. They can also be enjoyed as a standalone snack or transformed into a delightful chaat by adding yogurt and spicy chutney.

    One of the advantages of this recipe is that these paneer palak pakoras can be prepared in advance, as they retain their crispness for up to two days. However, it’s essential not to refrigerate them, as this can affect their texture.

    In summary, palak paneer pakoras are a delightful fusion of spinach and paneer, offering a burst of flavors and textures in every bite. Whether enjoyed as a snacks served as chaat, or paired with a comforting cup of chai, these crispy treats are sure to satisfy your cravings for spicy delights. So why not treat yourself and your loved ones to the irresistible goodness of paneer spinach pakoras today?

    And remember, if you enjoy this recipe, don’t hesitate to share it with your friends, subscribe to the YouTube channel for more culinary delights, and leave your comments and suggestions. Your feedback is always appreciated. Thank you for joining me on this flavorful journey!

    Variations:

    1. Aloo Palak Pakora: Add finely chopped boiled potatoes to the batter for an extra burst of flavor and texture.
    2. Palak Pakora: Skip the paneer and make classic spinach pakoras by using only baby spinach leaves in the batter.
    3. Broccoli Pakora: Replace spinach with blanched broccoli florets for a unique twist on this traditional recipe.
    4. Aloo Bread Pakora: Sandwich a mixture of mashed potatoes and spices between two slices of bread, dip in batter, and fry until golden brown.
    5. Cabbage Pakora: Shred cabbage finely and mix it with the batter for crunchy and delicious cabbage pakoras.

    Health Benefits:

    • Spinach: Packed with vitamins A, C, and K, as well as iron and calcium, spinach is a nutritional powerhouse known for its antioxidant properties.
    • Paneer: Rich in protein and calcium, paneer provides essential nutrients for bone health and muscle development.
    • Besan (Gram Flour): A gluten-free alternative to wheat flour, besan is high in protein and fiber, making it a healthy choice for pakora batter that makes it diabetic friendly.
    • Cumin Seeds: Known for their digestive benefits, cumin seeds add a distinctive flavor and aroma to the pakoras.
    • Coriander Powder: Rich in antioxidants and essential nutrients, coriander powder lends a fragrant and citrusy flavor to the dish.
    • Asafetida: Used in traditional medicine for its digestive properties, asafetida adds a subtle umami flavor to the pakoras.

    Incorporate these variations and enjoy the health benefits of spinach and other nutritious ingredients while indulging in the crispy goodness of pakoras. Whether you’re looking for a quick snack or planning a party menu, these versatile pakoras are sure to be a hit with friends and family. So why not get creative in the kitchen and explore the endless possibilities of pakora recipes?

    FAQs: Frequently Asked Questions

    Q: Can I use frozen spinach for this recipe?

    A: No, you can not substitute frozen spinach for fresh baby spinach

    Q: Can I make this recipe vegan?

    A: Absolutely! You can replace paneer with firm tofu cubes to make vegan spinach paneer pakoras.

    Q: Can I refrigerate the leftover pakoras?

    A: It’s best not to refrigerate them, as they may lose their crispiness. However, you can store them in an airtight container at room temperature for up to two days.

  • Achari Paneer

    Achari Paneer

    Achari Paneer

    Achari Paneer is flavorful, healthy and high in protein.  Paneer is an Indian cheese, also known as chenna.  Achari paneer is very versatile and can be served as an appetizer or as an accompaniment to a main course.
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    Print Recipe
    Course Appetizer
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
    • 1 tbsp salt
    • 1/8 tbsp turmeric (haldi)
    • 1/4 cup  yogurt (dahi)
    • 2 tbsp olive oil
    • 4 whole red chilies Sabut lal mirch)
    • Pinch of asafetida (hing)
    • 1/4 tbsp nigella (onion seeds or kalonji)
    • 1 tbsp coriander seeds (dhania)
    • 1/4  tbsp fenugreek seeds (mathi)
    • 1/2  tbsp black pepper
    • 1/2 tbsp fennel seeds (saunf)
    • 1 ½ cup baby spinach leaves (palak)

    Instructions
     

    • Mix paneer, yogurt, turmeric and salt. Set aside.
    • In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma.
    • Crush the roasted seeds using a mortar or rolling pin.  Set aside.
    • Add oil to the same pan, at low-medium heat.  Roast red chilies till they turn a darker color.  Remove from pan and break each one into 2-3 pieces.
    • Increase to medium heat; add asafetida, followed by paneer mixture.   Stir fry for 3-4 minutes until most of the moisture has evaporated.  Do not overcook the paneer as it will become dry.The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
    • Add all the dry spices and mix well.
    • Serve warm achari paneer over a bed of spinach leaves.

    Notes

    Tips
    Achari paneer can be made in advance and refrigerated up to a week.   However, it tastes best when served warm.
    Keyword Achari Paneer
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    What is Achari Paneer ?

    Paneer Achari isn’t quite an appetizer or snack, but it can definitely be enjoyed in those settings! It’s a delicious vegetarian dish originating in North India. The star is paneer, a soft Indian cheese, cooked in a creamy, flavorful gravy.

    The “Achari” part comes from the pickling spices used in the recipe, giving it a tangy and slightly spicy kick. It’s often enjoyed with rice or naan, a type of leavened flatbread.

    While the exact origin is unknown, achari paneer tikka recipe is believed to have emerged in North India, particularly in the regions of Punjab and Delhi. Its popularity has spread throughout the country and even internationally, capturing hearts (and taste buds) with its delightful combination of textures and flavors.

    So, while not technically an appetizer, Achari Paneer is a crowd-pleasing dish that’s perfect for sharing with friends and family. Plus, it’s naturally gluten-free thanks to the paneer, making it a great option for those with dietary restrictions.

    How to make Achari Paneer ?

    To make achari paneer masala, first, mix paneer (Indian cheese), yogurt, turmeric, and salt together and set it aside. In a pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes until they darken and release a nice smell. Crush these roasted seeds using a mortar or rolling pin and keep them aside.

    In the same pan, add oil over low-medium heat and roast red chilies until they darken. Remove them from the pan and break each chili into 2-3 pieces. Increase the heat to medium, add asafetida, then pour in the paneer mixture. Stir-fry for 3-4 minutes until most of the moisture evaporates, being careful not to overcook the paneer.

    Now, turn off the heat and add the crushed spices, mixing everything well. The paneer needs to be nicely coated with the yogurt to keep it moist. Serve the warm achari paneer tikka over a bed of spinach leaves for a delicious and flavorful dish. Enjoy!

    Other Paneer Variants

    Diving into Manjula’s Kitchen, a treasure trove of Indian recipes, we can discover a delectable world of paneer dishes! Here are 5 enticing paneer variations that will tantalize your taste buds:

    Butter Paneer: This classic dish features paneer cubes deep-fried to a golden crisp. Manjula’s recipe guides you through creating a rich and creamy tomato gravy infused with aromatic spices like coriander, turmeric, and red chili powder. The addition of whipped yogurt adds a touch of tang, perfectly complementing the melt-in-your-mouth paneer.

    Paneer Tikka Masala: This vibrant dish takes inspiration from the tandoor oven. Here, marinated paneer pieces are pan-fried until slightly browned, then bathed in a luxurious gravy. The gravy boasts a symphony of flavors – the sweetness of tomatoes, the warmth of red chili powder, and a hint of smokiness. A touch of cornstarch lends a delightful silky texture, making it an ideal main course with rice or naan.

    Paneer Methi (Methi Malai Paneer): This comfort food features paneer simmered in a creamy and flavorful fenugreek sauce. Manjula’s recipe uses dried fenugreek leaves (kasoori methi) to impart a unique, slightly bitter taste that beautifully complements the creamy cashew and tomato base. The addition of milk further enhances the smooth texture, making it a perfect dip for roti or a comforting side dish.

    Paneer Tomato Curry: This vibrant curry showcases the beauty of simplicity. Fresh tomatoes are blended into a smooth puree, then cooked with aromatic spices like cumin and coriander. Chunks of paneer are added to the gravy, allowing them to soak up all the delicious flavors. Bell peppers add a touch of sweetness and crunch, making this a wholesome and satisfying meal.

    Palak Paneer: This vibrant green curry is a nutritional powerhouse. Fresh spinach forms the base of the gravy, providing a rich source of iron and vitamins. Manjula’s recipe guides you through incorporating spices like ginger, garlic, and garam masala, creating a flavorful and aromatic sauce. Paneer cubes nestled in this emerald green gravy make for a visually stunning and incredibly delicious dish.

    FAQs Frequently Asked Question for Achari Paneer

    Is Achari Paneer Spicy?

    Achari paneer can range from mild to spicy, depending on the recipe. The “achari masala” itself has a kick, but the level of heat can be adjusted by controlling the amount of red chili powder used.

    What Does Achari Paneer Taste Like?

    The dominant flavors are tangy and savory, thanks to the pickling spices. You’ll also experience hints of spice, creaminess (often from yogurt or cashews), and the mild flavor of paneer itself.

    Is Achari Paneer Vegetarian?

    Yes, achari paneer is traditionally a vegetarian dish. Paneer is made from milk and the masala typically uses vegetarian ingredients.

    Is Achari Paneer Vegan?

    Not always. Some recipes incorporate yogurt or cream in the gravy. You can find vegan versions that use plant-based yogurt alternatives or coconut milk for creaminess.

  • How to make Paneer

    How to make Paneer

    Paneer

    How To Make Paneer

    Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Course Main Course
    Cuisine Indian

    Ingredients
      

    • 8 cupa milk, half gallon
    • 1/4 cup lemon juice

    Instructions
     

    • Mix lemon juice in half cup of hot water and put aside.
    • Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
    • As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
    • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
    • To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.

    Notes

    Tips:
    If paneer will be used to make any dessert dish:
    The most important part of making paneer for dessert is how much water to take out from the paneer.
    To check if right amount of  water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
    For making sweets, paneer can be refrigerated for 1 to 2 days.
    Paneer from half-gallon milk will make about 15 to 20 rasgullas.
    I suggest 2% milk for rasgullas, ras malai, chamcham or any other dish in that category.
    For sandaish, burfee or any other such dish use regular milk.
    If paneer will be used for making main dishes:
    Before Pressing the paneer knead it enough so paneer is not crumbly.
    Press the paneer instead one hour, two hours making firmer.
    Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.
    Variations:
    Add salt to the paneer, if you like with your choice of spices one or more, including black pepper, roasted cumin seed, chopped green chilies, chopped cilantro (Hara Dhania) or to your taste.
    Keyword Indian Cheese, Paneer
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    Homemade Paneer Recipe By Manjula’s Kitchen 

    Here is a detailed Guide on How to Make Homemade Paneer at Home from Milk. Learning the art of paneer-making at home allows you to enjoy fresh and homemade cheese in your favorite recipes. Learn the art of crafting delightful homemade paneer with this step-by-step guide on how to make paneer at home from milk. Whether you’re a novice or an experienced cook, discover the joy of creating your paneer with this comprehensive walkthrough.

    Section 1: Gathering Ingredients and Tools 

    To embark on your homemade paneer journey, it’s crucial to gather the essential ingredients and tools. Begin with selecting quality milk, a heavy-bottomed pan, fresh lemon juice, and a strainer lined with cheesecloth or muslin cloth. Choosing the right milk is key; opt for 2% milk for desserts like rasgullas and ras malai, and regular milk for savory dishes such as sandaish or peda.

    2.1 Boiling the Milk 

    The first step to creating a homemade paneer is to start by pouring the milk into a heavy-bottomed pan and placing it over medium heat. Stir occasionally to prevent the milk from burning. Maintain a watchful eye until the milk reaches a gentle boil, signaling the beginning of the paneer-making process.

    2.2 Adding Lemon Juice 

    While the milk is heating, mix fresh lemon juice with hot water and set it aside. Once the milk starts boiling, gradually introduce the lemon juice into the mix, all while stirring gently. Witness the magic unfold as the curds separate from the whey, signifying a crucial phase in how to make paneer from milk.

    2.3 Draining and Wrapping 

    Upon achieving the desired separation of curds and whey, turn off the heat. Utilize a strainer lined with cheesecloth or muslin cloth to drain the whey, leaving you with the precious curds. Next, wrap the curds in muslin cloth, rinse under cold water, and give it a good squeeze to remove any excess liquid.

    2.4 Removing Sourness 

    To eliminate the lemony tang, rinse the wrapped paneer under cold water. This step ensures that the paneer remains neutral in flavor, ready to adapt to both sweet and savory culinary creations.

    2.5 Pressing and Shaping 

    The pressing stage is crucial in how to make paneer from the milk recipe to determine the texture of your homemade paneer. Lay the wrapped paneer under a heavy pan, pressing it for about an hour. Before pressing, knead the paneer sufficiently to prevent it from becoming crumbly. Adjust the pressing duration based on your preference for a softer or firmer texture. Once pressed, cut the paneer into the desired shapes, ready to be incorporated into various dishes.

    Section 3: Testing Paneer Consistency 

    A pivotal test to ensure the right water content in your paneer involves rubbing a small piece on your palm. After 15-20 seconds of rubbing, the paneer should form a firm yet smooth ball, indicating the optimal consistency for culinary use.

    Section 4: Tips and Variations  

    4.1 Tips for Dessert Dishes 

    For a truly authentic taste of desserts, many Indian chefs prefer to do paneer make at home, allowing them to control the quality and freshness of the cheese. For those planning to use paneer in desserts, refrigerate it for 1 to 2 days. The choice of 2% milk is recommended for sweets like rasgullas, ras malai, and chamcham, imparting a rich and creamy texture to these delicacies.

    4.2 Tips for Main Dishes 

    When preparing paneer for main dishes, knead it thoroughly before pressing to prevent crumbliness. Vary the pressing time to achieve the desired level of firmness. Paneer for main dishes can be refrigerated for a few days or frozen for long-term storage.

    4.3 Variations in Flavor 

    Elevate the flavor profile of your homemade paneer by experimenting with variations. Add salt to the paneer for a savory twist and incorporate spices such as black pepper, roasted cumin seeds, chopped green chilies, or cilantro to suit your taste preferences.

    Mastering the art of making paneer at home from milk is a rewarding culinary skill that allows you to customize this versatile ingredient for a myriad of dishes. This detailed guide ensures you understand each step involved, from selecting the right ingredients to testing the consistency and exploring variations. Embrace the satisfaction of creating fresh and flavorful homemade paneer, ready to elevate your culinary creations.

  • Butter Paneer Masala

    Butter Paneer Masala

    Butter Paneer Masala

    Butter Paneer Masala

    Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.
    4.25 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1/2 lb paneer cubed in byte size
    • 2 medium tomatoes
    • 1 green chili
    • 1/4 inch ginger
    • 1/2 cup green peas
    • 1/2 cup yogurt, whipped curd, dahi
    • 2 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1 tbsp coriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 2 bay leaves tajpat
    • 1 tsp salt
    • 1/2 tsp garam masala
    • 1 tsp corn starch
    • 1 tsp sugar, optional
    • 2 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
    • Blend tomatoes, green chilly and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready. Add hing and cumin seeds.
    • After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
    • Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
    • To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
    • Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
    • Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

    Notes

    Variations
    You can substitute the yogurt with heavy cream for a richer flavor.
    1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
    Add in the yogurt powder of 4 to 5 cashews to make it creamier.
    This gravy can be used in any combination of vegetables you desire.
    This recipe is only a method – feel free to be creative and experiment!
    Keyword Kid Friendly, Paneer Dish, Party Food
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    How to Make Butter Paneer at Home – Manjula’s Kitchen 

    Butter Paneer Masala, also known as Paneer Butter Masala, is a timeless Gluten vegetable curry-based North Indian dish celebrated for its rich, creamy texture and aromatic flavors. In this Butter Paneer Recipe, we will delve into the intricacies of crafting the perfect Butter Paneer Masala, exploring various recipes, techniques, and customizable options. Whether you are a seasoned chef or a novice in the kitchen, this recipe for butter paneer masala will empower you to master the art of creating this culinary masterpiece.

    Understanding Paneer Butter Masala: 

    Butter Paneer Masala is a vegetarian dish that centers around paneer, or Indian cottage cheese, immersed in a luscious tomato-based gravy enriched with butter and cream. The dish seamlessly blends spices, herbs, and dairy to create a harmonious symphony of flavors. Often enjoyed with naan or rice, Butter Paneer Masala is a favorite among Indian food enthusiasts worldwide.

    Recipe: How to Make Butter Masala Paneer: 

    Step 1: Deep-fry the Paneer: 

    To initiate the culinary journey, the paneer cubes are deep-fried to perfection. This step is crucial as it imparts a golden-brown color and a slight crispiness to the paneer, enhancing its overall texture.

    Step 2: Prepare Tomato Puree 

    The heart of the paneer masala recipe lies in the vibrant tomato puree. A blend of ripe tomatoes, green chilies, and ginger creates a smooth, flavorful base that serves as the canvas for the ensuing layers of spices and aromatics.

    Step 3: Tempering the Gravy 

    In a hot saucepan, a tempering process begins with the crackling of cumin seeds and the aromatic release of hing (asafoetida). The tomato puree, along with coriander powder, turmeric, red chili powder, and bay leaves, is added to create a robust foundation for the Paneer Butter Masala.

    Step 4: Introduce Yogurt 

    Whipped yogurt is then introduced into the gravy, imparting a creamy and tangy dimension to the dish. Stirring occasionally allows the yogurt to amalgamate seamlessly, contributing to the overall richness of the masala.

    Step 5: Thicken the Gravy 

    To achieve the desired consistency, a cornstarch-water mixture is incorporated into the gravy. This step ensures a velvety and well-coated texture, elevating the dining experience.

    Step 6: Add Paneer and Green Peas 

    The deep-fried paneer cubes, now infused with a golden hue, and vibrant green peas are added to the simmering gravy. This step allows the paneer to absorb the flavors of the aromatic sauce while the green peas contribute a sweet and crisp element.

    Step 7: Seasoning and Final Touches 

    The final touches involve sprinkling garam masala and fresh cilantro into the mixture, providing a burst of aromatic complexity. A hint of sugar may be added to balance the flavors if the gravy tends to lean towards the tangy side.

    Variations and Customizations: 

    Richness Enhancement: For an even more indulgent flavor, consider substituting yogurt with heavy cream. This variation introduces a luxurious creaminess that elevates the dish to a new level of decadence.

    Flavorful Twist with Methi Leaves: To add a unique and slightly bitter note, incorporate 1 tablespoon of fresh or dried methi leaves (fenugreek leaves) towards the end of the cooking process. This variation introduces a depth of flavor that complements the richness of the Butter Paneer Masala.

    Creamy Texture with Cashews: For those seeking an extra creamy consistency, include 1 tablespoon of yogurt powder or crushed cashews. This addition not only enhances the creaminess but also imparts a subtle nutty undertone to the dish.

    Versatility in Vegetable Combinations: The Butter Paneer Masala gravy is a versatile canvas that welcomes a variety of vegetables. Experiment with different combinations to suit your preferences and create a personalized version of this classic dish.

    In the end, you have learned how to make butter masala paneer which involves a meticulous balance of spices, textures, and flavors. This comprehensive how-to-make butter paneer guide has provided a detailed walkthrough of the paneer masala recipe, from deep-frying the paneer to infusing the gravy with aromatic spices. 

    Armed with this knowledge, you are now equipped to embark on this recipe for butter paneer masala in creating a perfect Butter Paneer Masala that is uniquely yours. So, don your apron, gather the ingredients, and let the aroma of this exquisite dish fill your kitchen.

    If you liked this recipe you must also try Kadai Paneer, Malai Kofta, Palak Paneer

  • Paneer Tomato Curry

    Paneer Tomato Curry

    A bowl of vibrant Paneer Tomato Curry with bell peppers and fresh tomatoes

    Paneer Tomato Curry

    Paneer tomato curry is a delicious and sophisticated side dish. My husband, who enjoys paneer dishes in every form, asked me to make a paneer dish, which is different than what I have made before. It should not be creamy. So, I decided not to add cream or nuts. Also, as per Alex’s request, I did not add spinach. After trying to make a new recipe, I landed on Paneer Tomato Curry. Alex really enjoyed this. I knew this was a hit with him because he cleaned up the entire plate. You all know he is my videographer, so this was the next recipe he wanted me to make.I have done many paneer recipes. They all are starting to look the same. In this recipe the paneer is first grilled and then simmered in tomatoes. This is an amazingly simple and quick recipe and is very satisfying. Hope you give this recipe a try and enjoy!
    Recipe will serve 4.
    5 from 4 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cups tomatoes cut into large pieces, I used 4medium tomatoes.
    • 6 oz paneer cut into about 1/4 inch thick and 1-1/2 inch long
    • ¼ bell pepper cut into thin slices.
    • 2 Tbsp oil divided.
    • 1 tsp cumin seeds jeera
    • ⅛ tsp asafetida hing
    • 2 Tbsp thinly sliced ginger
    • 2 tsp coriander powder
    • ¼ tsp turmeric haldi
    • ½ tsp red chili powder
    • 1 tsp sugar
    • 1 tsp salt
    • ½ tsp garam masala

    Instructions
     

    • Heat one tablespoon oil over low medium heat in a flat saucepan, spread the paneer pieces and grill them for one side till they are golden brown. Take them out from the pan and set aside.
    • In the same pan add the remaining oil. Wait until oil is moderately hot add cumin seeds as the cumin seeds crack add asafetida and sliced ginger, stir fry them for about 30 seconds.
    • Add bell pepper and stir fry them for about half a minute add coriander powder, turmeric and red chili powder and stir.
    • Next add tomatoes, salt, and sugar, cook them stirring for about 2-3 minutes tomatoes should be just tender add paneer and cook for about 5 minutes stirring occasionally. Paneer should be covered with spices and tomatoes should be still not mushy, you should be able to see tomato pieces. Turn of the heat sprinkle the garam masala and stir.
    • Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.

    Notes

    Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.
    Tried this recipe?Let us know how it was!

    How to make Tomato Paneer Curry Recipe By Manjula’s Kitchen

    Paneer tomato curry, also known as tomato paneer curry, is a delightful and aromatic dish that captures the essence of Indian cuisine. This paneer based gluten free veg gravy dish combines the rich and creamy texture of paneer (Indian cottage cheese) with the tanginess of tomatoes and a blend of aromatic spices. In this detailed exploration, we will take you through each step of the paneer tomato recipe, highlighting the significance of each element to create a dish that tantalizes the taste buds.

    Step 1: Heating the Oil and Grilling the Paneer

    The first step in making tomato paneer curry is heating one tablespoon of oil in a flat saucepan over low-medium heat. This is a crucial step as it sets the foundation for the flavor development in the dish. The low-medium heat allows the oil to gradually heat up, preventing it from smoking and ensuring that the paneer pieces cook evenly.

    Once the oil is heated, the paneer pieces are spread in the pan and grilled on one side until they achieve a golden brown color. Grilling the paneer serves multiple purposes. It imparts a subtle smokiness to the paneer, enhancing its flavor profile. The golden brown color also adds visual appeal to the dish. After grilling, the paneer is taken out from the pan and set aside, ready to be reintroduced later in the cooking process.

    Step 2: Adding Cumin Seeds, Asafetida, and Sliced Ginger

    In the same pan that was used for grilling the paneer, the remaining oil is added. It is essential to use the same pan to retain the flavors that have infused into it during the initial step. Waiting until the oil is moderately hot, cumin seeds are introduced. The crackling of cumin seeds in hot oil releases their aromatic oils, infusing the entire dish with a warm and earthy essence.

    Asafetida, a pungent spices with a unique flavor, is added along with sliced ginger. Asafetida contributes a distinct umami note to the dish, enhancing the overall taste. Ginger, known for its subtle spiciness and freshness, complements the other ingredients, creating a harmonious balance of flavors. Stir-frying these elements for about 30 seconds allows their flavors to meld and infuse into the oil.

    Step 3: Stir-Frying Bell Pepper with Spices

    Next in the process is the addition of bell pepper to the pan. Stir-frying the bell pepper for about half a minute ensures that it retains its crispness and vibrant color. The bell pepper not only adds a crunchy texture but also contributes a slightly sweet and fruity undertone to the dish. At this stage, the ground spices – coriander powder, turmeric, and red chili powder – are introduced.

    Coriander powder provides a warm and citrusy flavor, turmeric adds a golden hue and earthy notes, while red chili powder imparts the desired level of spiciness. Stir-frying the bell pepper with these spices allows them to coat the vegetables evenly, creating a flavorful base for the curry.

    Step 4: Adding Tomatoes, Salt, and Sugar

    The introduction of tomatoes is a crucial step in paneer tomato curry, as it forms the base of the gravy. Tomatoes bring a tangy and slightly sweet taste to the dish. Adding salt at this stage not only enhances the natural flavors of the tomatoes but also helps in their cooking process by drawing out moisture.

    A touch of sugar is included to balance the acidity of the tomatoes, creating a harmonious blend of sweet and tangy notes. Cooking the tomatoes, stirring for about 2-3 minutes, ensures that they are just tender but not mushy. This careful monitoring of the tomatoes’ texture is essential for achieving the desired consistency in the final dish.

    Step 5: Cooking Paneer in Tomato Gravy

    Once the tomatoes reach the desired tenderness, the grilled paneer is reintroduced to the pan. Cooking the paneer in the tomato gravy for about 5 minutes allows it to absorb the flavors of the spices and the tanginess of the tomatoes. Stirring occasionally ensures that the paneer is evenly coated with the aromatic mixture, creating a cohesive and well-balanced dish.

    During this stage, it is crucial to maintain a balance between cooking the paneer thoroughly and preserving its distinct texture. The goal is to have paneer covered with spices while retaining visible tomato pieces in the curry.

    Step 6: Final Touch – Sprinkling Garam Masala

    As a finishing touch, the heat is turned off, and a sprinkle of garam masala is added to the tomato paneer curry. Garam masala, a blend of warm spices like cinnamon, cardamom, and cloves, contributes a final layer of complexity and depth to the dish. Adding garam masala at the end preserves its volatile flavors, ensuring that they are not overpowered by the other spices during the cooking process.

    Stirring the garam masala into the curry distributes its aromatic compounds evenly, elevating the overall fragrance of the dish. This final step enhances the complexity of flavors, making the paneer and tomato curry a symphony of tastes and aromas.

    Conclusion:

    In the art of crafting paneer in tomato gravy, each step plays a pivotal role in building layers of flavor and texture. From grilling the paneer for a smoky undertone to carefully stir-frying spices for a well-balanced taste, every action contributes to the overall success of the dish. The interplay of ingredients like cumin seeds, asafetida, ginger, bell pepper, and a medley of ground spices creates a curry that is not just a meal but a culinary experience.

    This detailed exploration of the tomato paneer recipe highlights the importance of technique, timing, and ingredient selection in Indian cuisine. The result is a dish that showcases the versatility of paneer and the vibrancy of tomatoes, bringing together the best of both worlds in a savory and satisfying curry. 

    Whether you call it paneer tomato curry, tomato paneer curry, paneer tomato recipe, paneer and tomato curry, paneer in tomato gravy, or tomato paneer recipe, this flavorful creation is sure to become a staple in your culinary repertoire.

    Note: 

    Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.

  • Masala Paneer

    Masala Paneer

    Masala Paneer

    Masala Paneer

    Need a simple healthy appetizer that is sure to be enjoyed by all? Try serving my "Masala Paneer Cubes" at your next get together! It is homemade paneer mixed with a variety of spices. Serve with crackers, or fruit plate. Masala paneer can be used for many different ways, like paneer pakoras, paneer paratha.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 8 cup milk whole milk
    • 5 tbsp lemon juice
    • 1 tbsp salt
    • 10 black pepper crushed
    • 1/4 tbsp red chili flakes
    • 1 tbsp clarified butter, ghee
    • 1/2 tbsp cumin seeds, jeera
    • 1 tbsp ginger finely shredded, or paste
    • 1 tbsp green chili seeded and finely chopped
    • 1 tbsp lemon juice

    Instructions
     

    • Boil the milk in a heavy-bottomed pan over medium heat, first wet the pan to ensure the milk will not burn. Stir occasionally.
    • When the milk comes to a boil, add the lemon juice gradually and stir gently. The curd will start separating from the whey. Turn off the heat.
    • Once the milk fat has separated from the whey, drain the whey using a strainer lined with muslin cloth.
    • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
    • To test whether enough water has been removed from the paneer, rub a little piece of paneer on your palm with your fingers. After rubbing the paneer 15-20 seconds, you should be able to make a firm, smooth ball.
    • In a small frying pan heat the clarified butter (ghee) over medium heat. When ghee is moderately hot add cumin seeds as seeds crack add green chili and ginger, turn off the heat. Stir fry for few seconds and set aside.
    • In a mixing bowl mix the paneer with all the ingredients fried cumin mix, salt, black pepper, chili flakes, black pepper and lemon juice.
    • Mix it well, do not knead the paneer. Put the paneer in a flat bowl and press it to spread evenly. Cover it and refrigerate for at least two hours.

    Notes

    Notes
    For this recipe full fat milk works better otherwise paneer will be too dry.
    Do not knead the paneer that will make paneer little chew.
    Keyword Masala Paneer
    Tried this recipe?Let us know how it was!

    How To Make Paneer Masala At Home Recipe 

    Explore the perfect fusion of flavors with our delectable masala paneer appetizers and snacks. Satisfy your cravings for gluten-free delights featuring the rich essence of paneer. Indulge in these flavorful snacks that redefine the joy of snacking.

    Preparing Masala Paneer at Home: 

    Indulge in the culinary art of crafting masala paneer by following this easy step-by-step guide on how to make paneer masala at home. Begin the process by boiling milk in a heavy-bottomed pan over medium heat, ensuring the pan is wet to prevent burning. Stir occasionally as the milk comes to a boil. Gradually introduce lemon juice to curdle the milk, separating the curd from the whey. This initial step sets the foundation for a delightful paneer butter masala.

    Draining and Squeezing the Curds for Paneer Butter Masala:

    After successfully curdling the milk, the next crucial step in the paneer butter masala recipe involves draining the whey. Employ a strainer lined with muslin cloth to filter out excess liquid. Wrap the curds in the cloth, rinse under cold water, and squeeze thoroughly. Testing the paneer’s water content is key; a firm, smooth ball should form after rubbing it on your palm for 15-20 seconds. This meticulous process ensures the perfect texture for your homemade paneer butter masala.

    Flavor Infusion with Cumin Mix for Masala Paneer:

    Enhance the taste of your paneer butter masala by preparing a flavorful cumin mix. Heat clarified butter (ghee) in a small pan, adding cumin seeds until they crack. Introduce green chili and ginger, stir-frying for a few seconds. This aromatic blend serves as a crucial ingredient in the masala, imparting a distinct and savory touch to your how to make paneer butter masala adventure.

    Mixing and Chilling for the Best Paneer Butter Masala: 

    In a mixing bowl, combine the prepared paneer with the cumin mix, salt, black pepper, chili flakes, and lemon juice. It’s essential to achieve a thorough mix without kneading the paneer. Place the paneer in a flat bowl, press it evenly, and cover it. Allow it to refrigerate for a minimum of two hours. This cooling period not only solidifies the paneer but also intensifies the flavors for an extraordinary paneer butter masala recipe.

    Savoring the Delight of Homemade Paneer Butter Masala: 

    Once refrigerated, your homemade masala paneer is ready to elevate your culinary experience, especially when preparing the tantalizing paneer butter masala. Explore the rich flavors and follow a simple how to make paneer butter masala recipe to create a dish that delights your taste buds and showcases your culinary prowess. Relish the satisfaction of crafting a delectable paneer butter masala from scratch, bringing the authentic taste of Indian cuisine to your dining table.

    If you liked this recipe you should also try our: Corn Bruschetta, Baklava Rolls, Spicy Cashews, Bread Potato Rolls and Kalmi Vada

  • Palak Paneer

    Palak Paneer

    Palak Paneer

    Palak Paneer (2016)

    Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my favorite. After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years. You guys truly inspire me!
    4.66 from 23 votes
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 10 oz spinach washed and clean, about 6 cups packed spinach
    • 1-1/2 cups paneer cubed into bite size, about 1/3 pound of paneer
    • 1 tomato finely chopped, this will make 3/4 of chopped tomato
    • 1 green chili chopped
    • 1 Tbsp ginger chopped
    • 1 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1/2 tsp salt adjust to taste
    • 1/2 tsp sugar
    • 1 Tbsp whole wheat flour
    • 1/3 cup heavy cream

    Instructions
     

    • First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
    • Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
    • Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
    • While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    • Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes. Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
    • After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green color of spinach.
    • Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
    • Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

    Notes

    Palak paneer is ready, serve with naan, tandoori roti, Paratha.
    Tried this recipe?Let us know how it was!

  • Paneer Sandwich

    Paneer Sandwich

    Paneer Sandwich

    Paneer Sandwich

    Paneer Sandwich is a quick and easy to make. Paneer Sandwich is healthy and tastes delicious. This is a perfect lunch box option, especially for the kids.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
     
     

    • 4 slice white firm bread
    • 1/2 cup paneer crumble I used 3 cups of milk
    • 1/2 cup bell peppers finely chopped, I am using green and red just to give color
    • 1/2 tsp salt
    • 1/8 tsp black pepper
    • 1/2 tsp ginger paste
    • 1 tsp green chili finely chopped
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 2 Tbsp soft butter

    Instructions
     

    • Knead the paneer, add all the ingredients and mix it well.
    • Spread paneer mix over 2 slice of bread and cover with other slice of bread.
    • spread the butter lightly on top side of the sandwich, other side we will put the butter after putting the sandwich in sandwich maker. I am using stove top sandwich maker you can use electric, or make it over skillet.
    • Cook over medium heat from both sides until golden brown this should take about 1-1/2 minutes, each side.

    Notes

    Notes
    Paneer Sandwich can be served for breakfast, lunch or as a snack. Served any which way, it tastes delicious.
    Some more ideas for lunch box Masala Idli, Masala Khichdi, Chickpea Pulav
    Tried this recipe?Let us know how it was!

    How to make Paneer Sandwich – Manjula’s Kitchen 

    Paneer Sandwich is a quick & easy snacks to make. Paneer Sandwich is healthy and tastes delicious. It’s a perfect lunch box option, especially for the kids.

    Conquer Your Cravings: Unveiling the Perfect Paneer Sandwich Recipe 

    Step into the vibrant world of Indian cuisine with a culinary gem – the paneer sandwich. More than just a simple snack, this versatile dish is a symphony of textures and flavors, perfect for satisfying hungry hearts and adventurous palates. Today, we delve into the paneer sandwich recipe, unlocking its secrets and guiding you towards crafting your own cheese paneer sandwich masterpiece.

    1. The Foundation: Crafting the Paneer Filling (Paneer Sandwich Recipe) 

    The journey begins with the heart of the sandwich, the paneer. Crumble fresh paneer with gentle hands, preserving its delicate texture. Then, comes the magic – a medley of carefully chosen ingredients. Aromatic cumin, vibrant coriander, warm turmeric, and the depth of garam masala weave their magic, creating a flavor-packed paneer mixture. Don’t forget the zing of fresh ginger and cilantro, adding a burst of brightness that awakens the senses. As you knead, imagine these flavors uniting, forming the foundation of your unforgettable paneer sandwich experience.

    1. Layering Perfection: Assembling the Cheese Paneer Sandwich

    Now, onto the stage where artistry meets appetite. Select two slices of your favorite bread – fluffy white, rustic whole wheat, or even toasted sourdough. Generously spread your flavor-packed paneer mixture onto one slice, creating the heart of your cheese paneer sandwich. Choose your cheese wisely! A creamy mozzarella adds richness, while a sharp cheddar brings a delightful tang. Experiment with Gouda, Monterey Jack, or even paneer itself for a truly unique twist. Finally, bring the two slices together, gently pressing them to form a harmonious marriage of textures and flavors. This step encapsulates the essence of a well-balanced paneer cheese sandwich, setting the stage for a symphony of culinary delight.

    1. The Art of Heat: Mastering the “How to Make Paneer Sandwich” Technique 

    The moment of truth arrives! To transform your creation into golden perfection, heat up a pan or your trusty griddle. Butter one side of your sandwich – remember, fat is flavor! Carefully place it on the hot surface, letting the sizzling magic begin. As the bread gets crisp and golden brown, resist the urge to peek – let the anticipation build! Flip the sandwich, spreading butter on the other side for even more deliciousness. Cook until both sides are kissed by heat, achieving that irresistible crispy-yet-soft texture. This is where the art of sandwich-making shines, and you’re the maestro!

    1. The Grand Finale: Elevating Your Paneer Cheese Sandwich 

    The final flourish! Take your masterpiece off the heat and let it rest for a moment. As you do, spread a thin layer of butter on the untouched side, allowing it to melt and mingle with the golden crust. This adds a touch of luxurious richness, elevating your paneer cheese sandwich to a level of indulgence that is hard to resist. Now, the grand unveiling: cut your creation in half, releasing the enticing aroma of warm bread, spiced paneer, and melty cheese. Each bite is a symphony of textures and flavors, a delightful interplay between the creamy paneer, the tangy cheese, the crisp bread, and the burst of spices. Savor each mouthful, knowing you’ve conquered the art of the paneer sandwich.

    Beyond the Recipe: Exploring Your Culinary Canvas 

    Remember, the paneer sandwich recipe is just a starting point. Don’t be afraid to experiment with different spices, cheeses, and even vegetables like chopped bell peppers, or sliced cucumbers. Add a dollop of mint chutney for a burst of freshness, or a drizzle of tamarind chutney for a tangy twist. Explore the endless possibilities and create your own signature paneer sandwich masterpiece.

    With each bite, you’ll not only be satisfying your hunger but also embarking on a delicious journey of culinary discovery. So, grab your ingredients, unleash your creativity, and conquer the world of the paneer sandwich, one flavorful creation at a time!

    If you liked this recipe you must try these quick & easy recipe too: Grilled Caprese Sandwich, Spicy Chickpea Patty Sandwich, Grilled Potato Sandwich, Dabeli Spicy Potato Sandwich & Falafel Sandwich

  • Paneer Methi (Methi Malai Paneer) Recipe by Manjula

    Paneer Methi (Methi Malai Paneer) Recipe by Manjula

    Paneer Methi

    Paneer Methi (Methi Malai Paneer)

    Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi. Paneer Methi is a perfect side dish for formal dinner or even a quiet dinner where you want to impress someone. Any way or time you serve this, it is delicious.
    4.60 from 20 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1-1/2 cups paneer cubed in about 1/2 inch pieces used 8oz paneer
    • 1-1/2 cups tomatoes chopped
    • 1 Tbsp ginger chopped
    • 1 green chili chopped
    • 2 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/4 tsp turmeric haldi
    • 1/4 tsp red chili powder lal mirch
    • 2 Tbsp cashew powder kaju
    • 2 tsp coriander powder dhania
    • 1 tsp fennel seed powder saunf
    • 1 Tbsp dry fenugreek leaves kasoori methi
    • 1 tsp salt
    • 1-1/2 cup milk
    • 1/4 tsp garam masala

    Instructions
     

    • Rub the kasoori methi between your palms and remove the stems if there is any, set aside.
    • Blend tomatoes, ginger, green chili to fine paste. Set aside.
    • Heat one teaspoon of oil in a pan on low heat stir fry the paneer until they are light gold in color, take them out.
    • Heat the remaining oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder, and cashew powder stir for a minute.
    • Add tomato paste, coriander, fennel seed powder, salt and kasoori methi, keep stirring till tomato start leaving the side of the pan, this should take 3-4 minutes. Add milk, and cook for 2-3 minutes. Add paneer and let it cook over low heat for 2-3 minutes. This is the time you can add water as needed if gravy is too thick. Add garam masala stir and turn off the heat.
    • Paneer Methi is ready. 

    Notes

    To make vegan, Substitute paneer with tofu and milk with coconut milk
    Serve Paneer Methi with Naan, or Lacha Paratha.
    Keyword Gluten Free, No Garlic, No Onion, Paneer In Creamy Gravy, Paneer With Fenugreek, Party Food
    Tried this recipe?Let us know how it was!

    Methi Paneer Recipe: A Palate-Pleasing Dish 

    Methi Malai Paneer Recipe is a popular party recipe in Indian cuisine. This flavorful veg gravy dish is rich in high protein and gluten-free combining the richness of paneer (Indian cottage cheese) with the distinct taste of kasuri methi (fenugreek leaves), creating a harmonious blend of textures and aromas.

    Kasuri Methi Preparation: Unlocking Aromatic Richness 

    To commence the Methi Malai Paneer recipe start with the preparation of kasuri methi. This involves a tactile step of rubbing fenugreek leaves between the palms to unlock their aromatic flavors, carefully removing any stems present. Once this initial step is completed, the kasuri methi takes center stage, ready to infuse its unique essence into the dish.

    Tomato-Based Foundation: Crafting Depth and Color 

    The methi malai paneer recipe continues by creating a robust base for the dish. Tomatoes, ginger, and green chili unite in a harmonious blend, resulting in a fine paste that serves as a fundamental component. This tomato-based paste contributes not only vibrant color but also imparts a deep, layered flavor profile to the Methi Paneer. After blending, the mixture patiently awaits its turn to seamlessly integrate into the unfolding cooking process.

    Paneer’s Golden Prelude: A Textural Symphony Begins 

    Transitioning to the cooking phase as we go further in the methi malai paneer recipe add a teaspoon of oil is heat in a pan over low flame. Paneer cubes take center stage as we gently stir-fry until achieving a light golden hue. This initial culinary dance ensures that the paneer attains a delightful texture, priming it to absorb the forthcoming flavors with grace and precision.

    Spiced Elevation: Building a Fragrant Foundation 

    Post-paneer preparation, add the remaining oil in a saucepan over medium heat. Include Cumin seeds as they start to crackle and release their earthy aroma. Lower the heat, while a symphony of asafetida, turmeric, chili powder, and cashew powder join the stage, creating a fragrant and flavorful foundation for the paneer methi.

    Tomato Tapestry: Melding Flavors with Precision 

    The tomato paste, a star player prepared earlier, enters the culinary arena as part of the methi paneer recipe. Coriander, fennel seed powder, salt, and the patiently waiting kasuri methi are added. The ensemble is stirred diligently until tomatoes gracefully release from the pan’s sides, a visual and flavorful indication of the meticulous incorporation of diverse elements. This nuanced cooking process takes approximately 3-4 minutes, allowing flavors to intertwine and harmonize.

    Creamy Symphony: Milk’s Contribution to Indulgence

    To further elevate the dish, milk makes its entrance, contributing a creamy texture that enhances the overall indulgence of paneer methi. The mixture is allowed to simmer, a gentle dance of flavors taking place over 2-3 minutes. The paneer absorbs the creamy richness of the sauce, with the flexibility to adjust the consistency by adding water if the gravy proves too thick.

    Paneer’s Reunion: Absorbing Creamy Richness 

    The previously stir-fried paneer cubes re-enter the pan, allowing them to luxuriate in the creamy tomato and spice-infused gravy. Over low heat, this reunion lasts for an additional 2-3 minutes, ensuring the paneer absorbs the full spectrum of flavors, resulting in a well-balanced and delectable paneer methi.

    Garam Masala Finale: Aromatic Culmination 

    As a grand finale, garam masala is introduced to the dish, enhancing the overall aromatic profile and weaving together the diverse flavors into a harmonious conclusion. A final stir marks the end of the culinary symphony, and the heat is turned off, signaling the completion of the Methi Paneer recipe. The result is a tantalizing masterpiece that marries the succulence of paneer with the unique bitterness of fenugreek leaves, promising to delight the fortunate taste buds that savor this culinary creation of paneer methi.

    If you liked this recipe, try our other recipes such as Shahi Paneer, Paneer Sandwich, Masala Bell Pepper, Masala Paneer & Mattar Paneer

     

  • Paneer Pulao

    Paneer Pulao

    Paneer Pulao

    Paneer Pulao, Vegetable Pulav, Rice with Indian Cottage Cheese Pulao

    Paneer Pulao is an exotic rice dish, super easy to make and tastes delicious. This is a great side dish for party and get-togethers. Paneer Pulao goes well with yogurt or soup. This is also a satisfying lunch box meal.
    Recipe will serve 4.
    4.75 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 16 minutes
    Total Time 26 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 cup rice preferred basmati rice
    • 1 cup paneer cut into small cubes
    • 1/2 cup green peas using frozen peas
    • 1/2 cup carrots cut into small cubes
    • 1/2 cup corn using frozen corn
    • 2 Tbsp clarified butter ghee
    • 1 tsp cumin seeds jeera
    • 10 curry leaves
    • 1 tsp ginger paste adrak
    • 1 Tbsp green chili cut in small pieces
    • 1 tsp salt namak
    • 1/2 tsp garam masala
    • 2 Tbsp cilantro chopped hara dhania
    • 2 cup water

    Instructions
     

    • Wash rice gently changing water 2-3 times.
    • For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
    • Heat the oil in a saucepan over medium heat. Oil should be moderately hot. Add the cumin seeds. When they crack, add curry leaves, ginger, and green chili, stir for few seconds. 
    • Add green peas, carrots, and corn, stir and add paneer, and salt stir for about one minute, add the rice and water. Increase the heat to high and bring it to boil. Turn the heat to low and cover the pan and cook for 15 minutes or until rice is tender and water has evaporated.
    • Turn off the heat add cilantro, and garam masala and fluff the pulao with a fork. Cover the pan for few minutes before serving.
    Tried this recipe?Let us know how it was!

    Delicious Paneer Pulao: A Flavorful Blend of Paneer and Rice Recipes 

    Paneer pulao is a delightful and flavorful gluten free, quick & easy dish that originates from Indian cuisine. It is a popular variation of traditional rice dishes, blending the rich, creamy texture of paneer (Indian cottage cheese) with fragrant basmati rice and an array of aromatic spices. As a beloved recipe of paneer pulao, this dish offers a harmonious combination of flavors and textures, making it a favorite among vegetarians and paneer enthusiasts alike. 

    Whether enjoyed as a standalone meal or served alongside other Indian delicacies, such as dal or raita, paneer pulao stands out as a versatile and delicious addition to any dining table. Its aromatic essence and delightful blend of paneer and rice make it a quintessential choice for those seeking a comforting and flavorful dish, earning its place among cherished paneer and rice recipes in Indian cuisine.

    1. Preparing the Rice: Washing and Soaking 

    To commence the preparation of this enticing paneer pulao recipe, it is essential to start with the rice. Gently washing the rice is the initial step, ensuring thorough rinsing to eliminate any impurities that may compromise the flavor and texture of the paneer pulao. It is recommended to change the water 2-3 times during this process to guarantee optimal cleanliness. Moreover, to achieve the desired fluffiness in the paneer and rice recipe, it is advisable to soak the rice in water for a minimum of 15 minutes before proceeding with the cooking process. This soaking period allows the rice grains to absorb moisture, resulting in even cooking and a delightful texture in the final paneer pulav dish.

    1. Heating the Oil and Spices: Flavorful Aromatics 

    In a saucepan set over medium heat, begin the process of preparing the flavorful paneer pulao by heating the oil until it achieves a moderate temperature, ensuring it’s adequately hot before incorporating the aromatic spices essential for this enticing recipe of paneer pulao. Introduce the vibrant cumin seeds to the oil, and patiently wait for them to crackle, signifying the initiation of the flavor infusion process characteristic of authentic paneer and rice recipes. Once the cumin seeds crackle, it’s time to add the delightful trio of fragrant curry leaves, finely chopped ginger, and vibrant green chilies to the pan, enhancing the aroma and taste of the paneer pulao. Stir the aromatic blend gently for a few seconds, allowing the spices to intermingle harmoniously, releasing their distinct flavors and permeating the oil with their essence. This crucial step ensures that every bite of the paneer rice recipe is imbued with the rich and aromatic flavors characteristic of traditional paneer pulav, promising a delightful culinary experience for all who partake.

    1. Adding Vegetables and Paneer: Creating a Colorful Medley 

    Incorporate an assortment of vibrant vegetables such as green peas, carrots, and corn into the saucepan, stirring them alongside the paneer cubes and a pinch of salt. Sauté the mixture for about a minute, allowing the vegetables and paneer to absorb the aromatic flavors of the spices.

    1. Cooking the Pulao: Simmering to Perfection 

    After introducing the soaked rice into the pan, carefully measure and add the appropriate amount of water to ensure the perfect consistency of the paneer pulao. With the heat turned up too high, bring the flavorful mixture to a vigorous boil, allowing the aromatic spices and tender paneer to infuse every grain of rice with its delectable essence. As the mixture reaches its boiling point, reduce the heat to low and gently cover the pan, allowing the paneer pulao to simmer gently. This crucial step allows the rice to absorb the rich flavors of the spices and vegetables, while the paneer adds a creamy texture to the dish. Patiently let the paneer pulao simmer for approximately 15 minutes, ensuring that the rice cooks to perfection and absorbs all the flavors of the aromatic spices. As the cooking process unfolds, the water gradually evaporates, leaving behind a fragrant and flavorful dish that embodies the essence of this beloved paneer and rice recipe. With each forkful, savor the delicate balance of flavors and textures, knowing that you’ve created a culinary masterpiece that perfectly captures the essence of paneer pulav.

    1. Final Touches: Garnishing and Fluffing 

    Upon completion of cooking, turn off the heat and add freshly chopped cilantro and a dash of garam masala to the paneer pulao, enhancing its aroma and flavor profile. Using a fork, gently fluff the pulao to ensure the ingredients are evenly distributed. Cover the pan for a few minutes to allow the flavors to meld together before serving this delicious and aromatic paneer and rice recipe.

    If you loved our recipe of paneer pulao then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf, and Lemon Rice. 

  • Chilli Paneer (Indo-Chinese Dish)

    Chilli Paneer (Indo-Chinese Dish)

    Chilli Paneer

    Chilli Paneer

    Chilli Paneer is a popular Indo-Chinese dish. Chilli Paneer makes a spicy flavorful starter at parties especially for many of my friends who enjoy the spicy food. Chilli Paneer can also be served as a side dish. This is absolutely delicious and easy to make spicy snack savored by all.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Appetizer
    Cuisine Indian, Indochinese
    Servings 6 people

    Ingredients
      

    • 6 oz paneer cut into bite sized pieces
    • 1 cup bell pepper sliced, capsicum, Shimla mirch, I am using yellow and green bell pepper for color

    For Batter

    • 2 Tbsp all-purpose flour plain flour, maida
    • 2 Tbsp corn starch or arrow root powder
    • 1/2 tsp salt

    For Sauce

    • 2 Tbsp oil canola or vegetable oil
    • 1 Tbsp ginger shredded, adrak
    • 1 Tbsp green chili chopped
    • 1 tsp chili flakes
    • 2 Tbsp soy sauce
    • 1 Tbsp vinegar
    • 1 Tbsp tomato paste
    • 1-1/2 tsp corn starch or arrow root powder
    • 1/2 cup water

    Instructions
     

    • I am using store bought paneer, texture is not very soft to give the paneer softer texture soak the paneer for at least 10 minutes in hot water with few drops of lemon juice.
    • To make batter mix flour, corn starch, and salt in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
    • Heat at least 1/2 inch of oil in a frying pan over medium high heat. Oil should be moderately hot.
    • Dip the paneer into the batter, making sure it is completely covered by the batter. Then drop the paneer pieces slowly into oil in the frying pan. (do not overlap them)
    • Fry the paneer in small batches. Fry them turning occasionally, until they are very light golden brown. Take them out over paper towel.
    • Do same with bell pepper.
    • For sauce heat the oil in sauce pan over medium heat; add ginger, and green chili stir for about one minutes. Add all the ingredients for sauce except corn starch, (soy sauce, vinegar, chili flakes, and tomato paste), Stir for 1 minutes. mix water and corn starch and add to the sauce. Cook for another two minutes, sauce should be thick consistency. Sauce gets thicker as it sits.
    • Add paneer, and bell pepper into sauce and serve hot.
    Tried this recipe?Let us know how it was!

    Chilli Paneer Recipe: Irresistible Appetizer Chilli Paneer:

    Chilli Paneer is a delectable appetizer commonly found in party recipes and snack menus. It’s a savory Indo-Chinese dish that combines the succulence of paneer (Indian cottage cheese) with a flavorful chili-infused sauce. The dish typically involves frying paneer cubes until they’re golden brown and then tossing them in a tantalizing sauce made from chili peppers, ginger, soy sauce, and other spices. 

    The result is a mouthwatering fusion of textures and flavors, with the paneer offering a creamy contrast to the spicy kick of the sauce. Chilli Paneer is a perfect addition to any gathering, offering a delightful combination of heat, sweetness, and tanginess that’s sure to please any palate.

    Indulge in the delectable flavors of chilli paneer with this easy-to-follow recipe paneer chilli. Whether you’re a fan of Indo-Chinese cuisine or simply looking to add a spicy twist to your meal, this dish is sure to satisfy your taste buds. Made with succulent cubes of paneer (Indian cottage cheese) and a flavorful blend of spices, this chilli paneer recipe is a crowd-pleaser.

    Step 1: Preparing the Ingredients

    Before diving into the cooking process, gather all the necessary ingredients for making chilli paneer. You’ll need fresh paneer, vibrant bell peppers, ginger, green chilies, soy sauce, chili sauce, ketchup, cornstarch, and a few pantry staples like salt and oil. Ensure that your ingredients are prepped and ready to go before you start cooking.

    Step 2: Marinating the Paneer

    Begin by marinating the paneer cubes in a tantalizing mixture of soy sauce, chili sauce, and cornstarch. This step allows the paneer to absorb the flavors, resulting in a more vibrant and flavorful dish. Let the paneer marinate for at least 15-20 minutes to ensure maximum flavor infusion.

    Step 3: Stir-frying the Ingredients

    Heat oil in a pan or wok over medium-high heat. Add finely chopped garlic, ginger, and green chilies to the hot oil, and sauté until fragrant. Then, toss in the diced bell peppers, stirring constantly until they’re slightly softened yet still retain their crunch. This colorful medley of vegetables adds both flavor and texture to the paneer chilli.

    Step 4: Adding the Marinated Paneer

    Once the vegetables are cooked to perfection, gently add the marinated paneer cubes to the pan. Be careful not to overcrowd the pan, as you want the paneer to brown evenly. Allow the paneer to cook undisturbed for a few minutes, allowing it to develop a golden crust before flipping each piece to ensure even cooking.

    Step 5: Sauce Preparation

    In a separate bowl, mix together soy sauce, chili sauce, and ketchup to create a savory and tangy sauce for the chilli paneer. Adjust the quantities according to your preference for spiciness and sweetness. Once combined, pour the sauce over the cooked paneer and vegetables, tossing everything together until evenly coated.

    Step 6: Garnishing and Serving

    To finish off this mouthwatering dish, garnish the chilli paneer and fresh coriander leaves. These vibrant greens not only add a pop of color but also enhance the overall flavor profile of the dish. Serve the cheese chilli paneer hot with steamed rice or crispy noodles for a complete and satisfying meal experience.

    Tips for Perfect Chilli Paneer:

    • For extra heat, add more green chilies or a dash of hot sauce to the dish.
    • To make the chilli paneer more indulgent, sprinkle some grated cheese on top just before serving for a cheesy twist.
    • Experiment with different vegetables like mushrooms, broccoli, or baby corn to customize the dish to your liking.

    Variations of Chilli Paneer:

    • Dry Chilli Paneer: If you prefer a drier version of chilli paneer, simply reduce the amount of sauce added to the dish. This results in a more intense flavor and a slightly crispy texture.
    • Gravy Chilli Paneer: To create a saucier version of chilli paneer, add more water or vegetable broth to the sauce mixture and simmer until it reaches your desired consistency. This is perfect for drizzling over steamed rice or noodles.

    Benefits of Chilli Paneer:

    • High Protein: Paneer is a rich source of protein, making it an excellent choice for vegetarians and vegans looking to increase their protein intake.
    • Rich in Calcium: Paneer is also loaded with calcium, which is essential for maintaining strong and healthy bones.
    • Versatile: Chilli paneer can be enjoyed as a standalone dish or paired with other Indian or Chinese favorites like fried rice or noodles.

    FAQs about Chilli Paneer:

    Q: Can I use tofu instead of paneer in this recipe?

    A: Yes, you can easily substitute tofu for paneer if you’re looking for a vegan alternative. Just make sure to press the tofu to remove excess moisture before marinating and cooking.

    Q: How spicy is this dish?

    A: The spiciness of chilli paneer can be adjusted according to your preference. Feel free to increase or decrease the amount of green chilies or chili sauce to suit your taste buds.

    Q: Can I make this dish ahead of time?

    A: While chilli paneer is best enjoyed fresh, you can prepare the ingredients ahead of time and store them separately in the refrigerator. Simply stir-fry everything together just before serving for optimal flavor and texture.

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Paneer Pasanda (Paneer Curry)

    Paneer Pasanda (Paneer Curry)

    Paneer Pasanda (Curry)

    Paneer Pasanda

    Paneer Pasanda is a delicacy consisting of stuffed paneer with rich creamy gravy. Paneer Pasanda is a delicious and perfect dish for formal get-togethers or when you simply want to indulge yourself. This is the ultimate Paneer dish.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 25 minutes
    Total Time 50 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Pasanda

    • 8 oz Paneer 9 thin slices of paneer, they are about 1×3 inch of slices, I am using store bought paneer
    • 2 Tbsp fresh shredded coconut I am using frozen shredded coconut
    • 1/4 tsp salt
    • 1 Tbsp cilantro finely chopped, hara dhania
    • 2 tsp green chili finely chopped, adjust to taste

    For Batter

    • 1/4 cup corn starch or arrowroot power
    • 3 Tbsp water
    • 3 Tbsp oil to shallow fry

    For Gravy

    • 2 cups chopped tomatoes about 3 medium size tomatoes
    • 1 Tbsp ginger chopped
    • 1 Tbsp coriander powder dhania
    • 1 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/4 tsp turmeric haldi
    • 1 tsp red chili powder adjust to taste
    • 1/4 cup cashew powder
    • 1 tsp salt
    • 1/4 cup heavy cream or cream
    • 1/4 tsp garam masala
    • 2 Tbsp cilantro chopped, hara dhania

    Instructions
     

    • Mash one of the paneer piece, and mix it well with coconut, salt, cilantro, and green chili.
    • Spread this mixture on 4 paneer slices and cover them with remaining 4 slices. Cut them inti two, and press it lightly. Set aside.
    • Mix corn starch in 2-3 tablespoons of water to make a thick batter.
    • Heat the flat frying pan with about 3 tablespoons of oil over medium heat. When oil is moderately hot dip the stuffed paneer pieces one at a time, gently dip in the batter and put in the frying pan, leaving some space in between. Shallow fried the paneer until they are light golden brown, from both sides.
    • Take them out over paper towel, to drain the extra oil. Set aside.

    Making Gravy

    • Blend tomatoes, ginger, coriander powder to fine paste, and strain the tomato mix. Set aside.
    • Heat the oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder and cashew powder stir for a minute.
    • Add tomato paste cook for 3-4 minutes stirring till tomato start leaving the side of the pan. Add salt and cream and about half cup of water. Cook for 2-3 minutes. Add cilantro and garam masala stir and turn off the heat. Gravy should be pouring consistency.
    • Pour the gravy over Paneer Pasanda.

    Notes

    Paneer Pasanda is delicious. For my upcoming holiday dinner I will be serving Paneer Pasanda with Punjabi Chole, Jeera Aloo, Boondi Ka Raita, Cumin Rice and Naan.
    The one good thing with this dish you can prepare this in pieces and assemble when ready to serve.
    Enjoy!
    Tried this recipe?Let us know how it was!

    Paneer Pasanda Recipe: How to make Paneer Pasanda

    Paneer Pasanda, a gourmet delight, features sumptuously stuffed paneer immersed in a luscious creamy gravy. Ideal for formal gatherings or when you crave indulgence, Paneer Pasanda stands as the ultimate paneer dish. Elevate your party with this delectable and easy-to-make vegetable curry, making it a perfect addition to your repertoire of party recipes.

    Prepare the Paneer Filling: Mash one piece of paneer cheese and combine it thoroughly with desiccated coconut, salt, chopped cilantro, and chopped green chili. Spread this mixture evenly over four paneer slices. Carefully top these slices with the remaining four paneer slices to create a sandwich. Cut each sandwich in half and gently press down to secure the filling.

    Create the Coating: In a separate bowl, whisk cornstarch with 2-3 tablespoons of water until a thick batter forms.

    Shallow Fry the Paneer: Heat approximately 3 tablespoons of oil in a flat pan over medium heat. Once the oil reaches moderate heat, carefully dip each stuffed paneer piece into the cornstarch batter. Gently transfer the coated paneer to the pan, ensuring enough space between them. Shallow fry the paneer until they turn a light golden brown on both sides. Drain any excess oil by placing the fried paneer on a paper towel-lined plate.

    Make the Gravy: Blend chopped tomatoes, ginger, and coriander powder into a smooth paste. Strain the tomato mixture and set it aside.

    Cook the Aromatics: Heat oil in a saucepan over medium heat. Once moderately hot, add cumin seeds and wait for them to crackle. Reduce heat to low and add asafetida, turmeric powder, chili powder, and cashew powder. Sauté the spices for one minute.

    Simmer the Tomato Base: Introduce the strained tomato paste and cook for 3-4 minutes, stirring constantly until the tomato mixture separates from the sides of the pan. Season with salt and cream, then add approximately half a cup of water. Allow the gravy to simmer for 2-3 minutes.

    Finalize the Gravy: Stir in chopped cilantro and garam masala before turning off the heat. The finished gravy should have a pouring consistency.

    Assemble the Dish: Pour the prepared gravy over the fried paneer pieces.

  • Homemade Cream Cheese

    Homemade Cream Cheese

    Homemade Cream Cheese

    Homemade Cream Cheese

    This recipe for Homemade Cream Cheese is an easy recipe to make. Cream cheese is delicious as a spread on crackers, bread and also for making cheese cake. This recipe will make about 3/4 cup of cream cheese.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Side Dish
    Servings 2 people

    Ingredients
      

    • 4 cups whole milk
    • 3 Tbsp lemon juice
    • Pinch of salt

    Instructions
     

    • Heat the milk in a heavy bottom pan over medium heat, after milk is hot but not boiling add lemon juice. As milk will start coming to boil the curd will start separating from the whey, slowly it will separate into thick curds and whey will separate. Don’t let the milk come to full boil.
    • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
    • Wrap the curds in a muslin cloth, and squeeze lightly, keeping it soft.
    • Cream cheese should be soft, add the salt and whip it to make it smooth.

    Suggestions

    •  You can also flavor this to your taste. These are my favorites for flavoring the cream cheese: black pepper, finely chopped ginger, finely chopped green chili, chopped olives.

    Notes

    Use cream cheese to make mango cheese cake, Cream Cheese Sandwiches, Finger sandwiches Enjoy!
    Tried this recipe?Let us know how it was!

    Indulge in Creamy Perfection: Homemade Cream Cheese with Paneer 

    Discover a quick & easy homemade cream cheese recipe added with paneer that not only caters to gluten-free preferences but is also kid-friendly. Elevate your culinary experience with this easy-to-follow creation that guarantees deliciousness for all.

    1. Creating Homemade Cream Cheese

    Indulge in the art of crafting exquisite Homemade Cream Cheese by following these simple steps. Begin by heating milk in a heavy-bottomed pan over medium heat. Take care not to let it reach a full boil. Once the milk is hot but not boiling, introduce lemon juice. As the milk approaches boiling, witness the magical separation of curds from whey. The delicate process ensures the formation of thick curds without letting the milk boil over, preserving the essence of this homemade cream cheese recipe.

    1. Draining Whey and Wrapping Curds

    After the milk fat has successfully separated from the whey, the next crucial step involves draining the whey. Employ a strainer lined with cheesecloth or muslin cloth for this purpose. Carefully wrap the curds in the cloth and give a gentle squeeze, maintaining a soft and luscious texture for your cream cheese. This meticulous step contributes to the ultimate success of achieving a velvety Cream Cheese.

    1. Whipping and Flavoring Your Cream Cheese

    With the freshly formed cream cheese curds, it’s time to enhance the flavor and texture. Add salt to the cream cheese and whip it until it achieves a smooth consistency. This step is crucial in ensuring that your Cream Cheese is not only soft but also irresistibly creamy. This homemade cream cheese recipe provides the perfect canvas for customization, allowing you to flavor it according to your taste preferences.

    1. Personalizing Your Cream Cheese Creation

    To take your Cream Cheese to the next level, consider incorporating your favorite flavors. Some delightful suggestions for flavoring include black pepper for a subtle kick, finely chopped ginger for a hint of warmth, finely chopped green chili for a spicy twist, or chopped olives for a Mediterranean touch. These options allow you to tailor your homemade cream cheese, making it uniquely yours.

    Embark on the journey of creating a luscious cream cheese with paneer that stands out for its homemade charm and personalized flavors. The careful steps outlined in this cream cheese recipe ensure a delightful culinary experience, bringing the joy of crafting this classic dairy delight to your kitchen.

    If you liked this recipe you must try these quick & easy recipe too: Crispy French Fries, Gulab Jamun, Basil Pesto Sauce, Bread Pudding with Chocolate Sauce & Microwave Milk Cake

  • Paneer Jalfrezi

    Paneer Jalfrezi

    Paneer Jalfrezi

    Paneer Jalfrezi

    Paneer Jalfrezi is an Indian-style stir-fry dish that tastes delicious and looks beautiful. This is also a popular restaurant dish. Paneer Jalfrezi is a quick and easy recipe to make. Serve Paneer Jalfrezi with paratha, naan, or plain rice.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course paneer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • About 1 cup paneer cut in long strips about 1/4”
    • About 1 cup bell pepper cut in long strips about 1/4” – capsicum (I am using different color bell pepper for color)
    • About 1 cup of carrots cut into long strips
    • About 1 cup green beans cut into about 1” pieces
    • 1 tomato medium size cut into bite-size pieces
    • 3 tablespoons Oil
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon nigella seeds, kalonji
    • 1 tablespoon ginger thinly sliced
    • 1 tablespoon green chili chopped
    • 1/4 teaspoon turmeric
    • About 3/4 teaspoon salt
    • 1/4 teaspoon garam masala
    • 2 tablespoons Cilantro chopped

    Instructions
     

    Paneer jalfrezi vegetables should not be very soft, to taste best vegetables should be a little crisp. Vegetables are added in steps as all the vegetables take different time in cooking.

    • Heat the oil in a frying pan over medium-high heat. Oil should be moderately hot, add cumin seeds, and nigella as the seeds crack, add carrots, beans, and salt. Stir-fry for three to four minutes.
    • Add bell pepper, ginger, green chili, turmeric, and red chili powder, and stir fry for two to three minutes. Add paneer and tomatoes stir gently and cook until all the vegetables are tender.
    • Add garam masala and cilantro and stir gently until everything is mixed well. vegetables should be crisp, do not overcook.
    • Turn off the heat.
    Tried this recipe?Let us know how it was!

    Paneer Jalfrezi Recipe Unveiled for a Flavorful Veg Experience 

    Delight in the flavorful experience of Paneer Jalfrezi, a quick & easy Indian stir-fry dish. This vegetable-sautéed party recipe not only tastes delicious but also presents a beautiful culinary creation.

    1. Mastering the Art of Veg Paneer Jalfrezi: 

    Embark on a tantalizing journey as you delve into the intricacies of mastering the “Veg Paneer Jalfrezi Recipe.” Achieve a symphony of flavors and textures by exploring the artistry behind this exquisite dish. To perfect the ideal crispness, introduce a medley of vegetables in stages, ensuring each one acknowledges its distinct cooking time within the veg paneer jalfrezi recipe.

    In this culinary adventure, the meticulous orchestration of vegetable introduction contributes to the harmonious balance that defines the Veg Paneer Jalfrezi. Each step is an integral part of a carefully choreographed dance, ensuring that every element is brought to perfection, creating a delightful sensory experience.

    1. Sautéing Vegetables for Paneer Jalfrezi Perfection: 

    Elevate your cooking prowess by immersing yourself in the intricacies of sautéing vegetables for the perfect “Paneer Jalfrezi.” Begin this gastronomic escapade by heating a frying pan with oil over medium-high heat, a pivotal step in the Paneer Jalfrezi Recipe. Let the oil attain a moderately hot state before introducing the symphony of cumin seeds and nigella.

    As these seeds crackle, the infusion of carrots, beans, and a pinch of salt initiates a transformative three to four-minute stir-fry. This culinary alchemy ensures the vegetables retain their crispiness, unveiling a sensory delight in every bite of the paneer jalfrezi. The sizzle in the pan becomes a testament to the artful creation of a dish that transcends ordinary flavors.

    1. Elevating Flavors with Spice Blend in Veg Paneer Jalfrezi:

    Transform your kitchen into a haven of aromatic delights with the artful crafting of “Veg Paneer Jalfrezi.” Elevate the flavor profile by infusing a burst of spices into this captivating recipe. Add bell pepper, ginger, green chili, turmeric, and red chili powder, stirring this aromatic blend for an additional two to three minutes. This nuanced process sets the stage for the introduction of paneer and tomatoes, an essential act in the Veg Paneer Jalfrezi Recipe.

    Stir gently to orchestrate a dance of flavors and succulence, ensuring that every vegetable attains a tender state. The amalgamation of spice and succulence in the veg paneer jalfrezi recipe is an artful creation, promising a culinary experience that transcends the ordinary.

    1. Achieving Harmony with Garam Masala and Cilantro in Paneer Jalfrezi: 

    In the pursuit of culinary excellence, achieve a harmonious symphony in your “Paneer Jalfrezi.” Introduce the enchanting notes of garam masala and cilantro, stirring gently to ensure a uniform distribution. With a keen focus on preserving the crispiness of the vegetables, this meticulous step guarantees that every bite is a delightful balance of flavors.

    The interplay of garam masala and cilantro in the veg paneer jalfrezi recipe becomes the crescendo of a flavorful masterpiece. The result is a dish that not only tantalizes the taste buds but also showcases the expertise needed for a delectable paneer jalfrezi experience.

    1. Culmination and Perfection in Veg Paneer Jalfrezi:

    As you approach the culmination of your culinary endeavor, revel in the zenith of flavors in your perfectly crafted “Veg Paneer Jalfrezi.” A culmination was achieved by turning off the heat, marking the completion of this flavorful dish. This delightful creation, guided by a meticulous approach at every step, not only delights the senses but also exemplifies the expertise needed for an unparalleled paneer jalfrezi experience. Every detail, from the sizzling pan to the final turn of the heat, contributes to the creation of a dish that transcends ordinary expectations.

    If you liked this recipe. You must also try: Mirchi Vada, Kachori with Kadi, Palak Kadhi, Palak & Spinach Kofta Curry

  • Paneer Bhurji

    Paneer Bhurji

    Paneer Bhurji

    Paneer Bhurji

    Paneer bhurji is a delightful and spicy paneer dish. Paneer bhurji is a quick and easy recipe to make, made from crumbled paneer simmered in spicy tomato gravy. Paneer bhurji tastes great with roti, paratha, or even with regular bread! This is also makes a good stuffing for dosas or vegetable Frankie rolls.
    5 from 1 vote
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    Course paneer
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup paneer cut in small pieces
    • 1 cup tomatoes chopped
    • 1/2 cup green peas, I am using frozen green peas
    • 2 tablespoons oil
    • 1/2 tsp cumin seeds (jeera)
    • 2 bay leaves
    • 1 tablespoon finely chopped green chilies
    • 2 teaspoon coriander powder (dhania)
    • 1/2 tsp chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon sugar
    • 1/4 teaspoon garam masala
    • 2 tablespoons finely chopped coriander (dhania)

    Instructions
     

    • Soak the paneer in hot water with 1/4 teaspoon of salt for five minutes. Drain the water and crumbled the paneer. This process will make the paneer soft, if you are using the fresh paneer skip this step. Set aside.
    • Heat the oil in sauce pan over medium heat; after oil is moderately hot add cumin seeds.
    • After the seeds crack add green peas, and green chili stir for about one minute. Add tomatoes, coriander, salt, sugar and red chili powder, stir and mix well. Cover the pan and cook for 3-4 minutes till the tomatoes and peas becomes soft.
    • Add paneer stir and cook for 1-2 minutes. Don’t cook the paneer for a long time as paneer will lose the softness. If it is too dry add few spoons of water. Lastly add chopped coriander leaves to paneer bhurji and mix.
    • Serve paneer bhurji with rotis, plain parathas or with a toast.

    Notes

    Notes, if you are using the paneer bhurji for stuffing then don’t the water, bhurji should be dry in texture.
    Tried this recipe?Let us know how it was!

    Paneer Bhurji Recipe: Crafting the Perfect Indian-Style Dish

    Indulge in the savory goodness of vegetables sauteed paneer Bhurji, a quick & easy party recipe. This delightful, spicy dish features crumbled paneer simmered in a flavorful, gluten-free tomato gravy. Elevate your dining experience with this quick and easy paneer delight!

    Step 1: Soaking and Crumbling Paneer for Paneer Bhurji

    In the first phase of understanding how to make Paneer Bhurji, immerse the paneer in hot water with a quarter teaspoon of salt for five minutes. This crucial soaking process contributes to the softness of the paneer, a key aspect of the authentic paneer bhurji Indian style. Following this, carefully drain the water and proceed to crumble the paneer, enhancing the overall texture of the dish.

    Step 2: Sautéing Cumin Seeds and Building Flavor in Paneer Bhurji Recipe

    As you embark on the journey of preparing this delectable paneer bhurji Indian style, heat oil in a saucepan over medium heat. Once the oil reaches the desired temperature, introduce cumin seeds, infusing the dish with a distinct aroma. Let the seeds crackle, then add green peas and green chili, stirring for about a minute. This process forms the flavorful foundation of the paneer bhurji recipe.

    Step 3: Cooking Tomatoes, Spices, and Peas for Paneer Bhurji

    Continuing the exploration of how to make paneer bhurji, incorporate tomatoes, coriander, salt, sugar, and red chili powder into the pan. Thoroughly mix these ingredients to coat the vegetables, creating a harmonious blend of spices in your paneer bhurji Indian style. Cover the pan and allow the mixture to cook for 3-4 minutes, ensuring the tomatoes and peas reach a soft, succulent state.

    Step 4: Incorporating Paneer and Finalizing Paneer Bhurji Recipe

    Now, in the heart of the paneer bhurji recipe, gently introduce the crumbled paneer into the aromatic mixture. Stir it delicately, ensuring an even distribution throughout the dish. Cook for a brief 1-2 minutes, being mindful not to overcook the paneer as it might compromise its softness. If needed, add a few spoons of water to maintain the desired consistency. For the finishing touch, generously sprinkle chopped coriander leaves into the paneer bhurji Indian style, elevating the flavors to perfection.

    Step 5: Serving the Versatile Paneer Bhurji

    As you present your culinary creation, serve the paneer bhurji with rotis, plain parathas, or toast. The adaptability of this dish makes it a delightful addition to any meal. Whether enjoyed on its own or used as a stuffing, it is recommended to maintain a dry texture if you plan to utilize the paneer bhurji Indian style for stuffing purposes.

    If you liked the recipe of Paneer Bhurji you may also try: Spinach Kofta Curry, Urad Dal Kachori, Hara Bhara Kabab, Cocktail Green Peas Samosa & Paneer Makhani