Mattar Paneer Masala Recipe

Ingredients:
Green peas – 1 cup
Sugar – a pinch
Paneer – 1 cup, cubed
Oil – 1+1 teaspoon
Ghee – 1+1 teaspoon
Cinnamon – 1 inch stick, broken into halves
Cloves – 3
Cardamom – 2
Cummin seeds – 1-1/2 teaspoon, whole
Black peppecorns – 8-10, whole
Onions – 2, medium size, finely sliced
Red chilli powder – ½ teaspoon or to taste
Coriander powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Ginger – ½-inch piece, finely chopped and crushed
Garlic – 3 cloves, finely chopped and crushed
Green chillies– 3, medicum size, medium hot, sliced into halves
Tomatoes – 2, medium size, finely chopped
Yogurt/Curd – 1/2 cup
Garam masala powder – 1 teaspoon
Cilantro leaves – chopped for garnishing
Lemon juice – 1 teaspoon
Salt – 1 teaspoon or adjusted to taste

Method: Boil the green peas with a cupful of water and a pinch of sugar. Cook till tender
and keep aside. We love home-made paneer and prepared it very closely as described by
Jenn at Atabela, i.e., heat milk till reduced by 1/4th part, add the lemon juice or yogurt
(we use lemon juice and found it is more tastier that way), to seperate the curd and whey,
tie the curd in a muslin cloth, after the curd is out of moisture, flatten it and cut into
paneer cubes. Thanks Jenn for the inspiration. Please see the picture above to see our
results.

Heat a pan and pour in the first part of ghee and oil. When smoking hot, deep fry the
paneer pieces in oil until light golden color, remove from heat and keep aside. In the
same oil when very hot, add cinnamon, cloves, cardamom, black pepper, cummin seeds,
and finally onions. Saute until the onions are golden brown here and there. Add the
coriander powder, red chilli powder, and turmeric powder. Saute for a minute taking care
not to burn the dry masala powders. Remove from fire, allow it cool, and then grind the
onion mixuture to a smooth and thick paste. Heat the remaining ghee and oil. Add ginger,
garlic, and green chillies. Saute for 2 minutes. Add the ground onion paste and saute for a
minute. Add the tomatoes and saute until the oil separates from it. Add the yogurt,
cooked peas, paneer pieces and salt. Allow it to simmer for 10 minutes. Add the garam
masala mixture a minute before removing mattar paneer masala from the heat. Garnish
with coriander leaves, lemon juice, and a dollop of salted butter on top. Serve hot with
chappathis, pooris, bread, or plain white rice. Enjoy mattar paneer masala.

CHILLI PANEER RECIPE

350 gms Paneer How to make paneer

2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water

How to make chilly paneer:

• Cut the paner into cubes.

• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and
water to just coat the paneer pieces with the mixture.
• Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in
color.
 • Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a
minute.
• Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer
cubes.
• Mix well, and garnish the chilli paneer with finely cut spring onions and
coriander.

KADHAI PANEER RECIPE

Ingredients:

250 gms Cottage Cheese (Paneer)

3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)

How to make kadhai paneer:

• Cut cottage cheese, capsicum in long pieces.

• Grind onion, tomato, ginger, salt, red chili powder and orange color.
• Mince cloves and cinnamom.
• Heat clarified butter in a pan.
• Add bay leaf, cloves, cinnamon.
• Then add onion, tomato, ginger paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add paneer and capsicum pieces.
• Cook on low flame.
• When the capsicum are done put off the flame.
• Take off the fire and serve hot.
• Serve with nan or paranthas..

PALAK PANEER RECIPE

Ingredients:

500gms Fresh Palak (Saag)

100gms Paneer How to make paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

How to make sag (palak) paneer:

• Clean and wash palak (spinach) nicely.

• Boil the spinach in water and cool it.
• Now mash it in a mixer.
• Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
• Now add onions and fry till golden brown.
• Add all spices except red chili powder.
• Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
• Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or
can be used as it is).
• Add Paneer pieces to the gravy and cook until done.
• Take out in a bowl.
• Just before serving, heat pure ghee in a small pan.
• Hold the pan over bowl, add chili powder and immediately pour on the indian
palak paneer.
• Caution: Don't allow chili powder to burn .

PANEER SANDWICH RECIPE

Ingredients:

1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

How to make paneer sandwich :

• Chop onions, chillies and tomatoes.

• Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep
aside.
• Take two bread slices and butter them, put some paneer mixture on one slice and
cover it with other bread slice.
• Put this in sandwich toaster until the bread turns crispy and brown.
• Serve with ketchup.

PANEER PARANTHA RECIPE

Ingredients for paneer parata:

100 gms Grated Paneer

1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

How to make paneer paratha:

• Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
• In a bowl mix all the stuffing ingredients.
 • Make two medium size chapati, add the filling to the one chapati and cover it with
the second one. Now roll it slightly.
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn it and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil
or butter on the other side.
• Cook on a low heat till golden brown.
• Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with
pickle.
• Note: Do not add salt to the filling before, as it will leave water. Add salt only at
the time of preparation.

PANEER MAKHANWALA RECIPE

Ingredients:

250 gms Paneer

200 gms Fresh Cream (Malai)
200 gms Tomato Puree (Tamatar Ka Raas)
2-3 tblsp Butter
2 tblsp dried Fenugreek Leaves (Methi Ke Patta)
1/2 tsp Red chilli (Lal Mirchi) Powder
1/2 tsp Garam Masala Powder
2-3 Green chilli (Hari mirch)
As per taste Salt (Namak)

How to make paneer makhanwala:

• Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt,
red chilli powder and simmer for 4-5 minutes.
• Add the cream and garam masala powder and cook further for 2-3 minutes.
• Add the paneer pieces and cook for a minute.
• Serve hot garnished with coriander.

PANEER KOFTA RECIPE

Ingredients:
For Koftas:
200 gms Cottage Cheese (Paneer) How to make paneer
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

How to make paneer kofta:

• Boil potatoes and peel them.

• Grate paneer and potatoes.
• Add salt, red chili powder, garam masala, cornflour and mix well.
• Make round balls of this mixture.
• Now heat oil in a pan.
• Fry balls in the oil till brown in color.
• Grind onion and tomatoes together.
• Chop coriander leaves very finely.
• Heat oil in a pan.
• Add cumin seed and bay leaf.
• Add onion, tomato paste and brown it, stirring continously.
• When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric,
garam masala.
• Stir it continously for a minute.
• Then add 2 cup of water.
• Put on the lid and simmer for 5 minutes.
• While serving reheat the gravy and then add koftas to it.
• Garnish it with chopped coriander leaves.

PANEER KORMA RECIPE

Ingredients:

250 gms Cottage Cheese (Paneer) How to make paneer

4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

How to make paneer korma:

• Cut paneer in square pieces.

• Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
• Grate mava.
• Heat clarified butter (ghee) in a pan.
• Add onion (pyaj), tomato (tamatar) paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add mava, cream (malai).
• Simmer for 2 minutes.
• Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
• Add cottage cheese (paneer) pieceswith 1/2 cup of water
• When the gravy thickens put off the flame.
• Take off the fire and serve hot.

SHAHI PANEER RECIPE

Ingredients:

200 gms Paneer How to make paneer

2 Medium Onions
1" Ginger
3-4 Garlic Pieces
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
3-4 tbsp Cream
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
1/2 cup Milk
8-10 tbsp Vegetable oil
Salt to taste

Preparation:

• Heat oil in a kadhai.

• Cut paneer into small cubes. Fry over medium heat until light brown.
• Keep the paneer pieces aside.
• Saute the dry fruits in one tablespoon of oil.
• Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
• Fry the mixture in the remaining oil until golden brown and oil starts separating.
• Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute
for 1-2 minutes.
• Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook
until the gravy becomes thick.
• Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest
of dry fruits for decorating.
• Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
• Garnish shahi paneer with cream and dry fruits and coriander leaves.

PANEER PAKORA RECIPE

Ingredients:

250 gms Paneer

1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water

How To Make Paneer Pakora:

• Mix first set of ingredients well.

• Beat in a blender for 4-5 minutes to incorporate air (this will make the batter
fluffier).
• Let batter rest 1/2 hour in a warm place
• Cut the paneer into thick cubes.
• Sprinkle little salt, chili powder on the cubes
• Deep fry in oil that is heated to 375°.
• Drain on paper towels and serve immediately.
• Serve the paneer pakora with coriander or mint chutney

PANEER TIKKI

INGREDIENTS

150 gms paneer crumbled

1 small potato

1 green chilli

1 tsp chopped coriander leaves

salt to taste

For Stuffing

1 tsp cashewnuts chopped

1 tsp raisins

oil for shallow frying

Covering - 1 tsp cornflour

Mash the paneer and potatoes well, add the green chilli and coriander leaves . Make
lemon size balls. Flatten each ball and place a little stuffing inside. Close the mouth and
make a tikki shape.Roll the tikki in corn flour and shallow fry on a tawa with some oil.

Serve with green chutney or put the tikkis in any rich gravy to make a side dish .