PANEER JALEBI

From : http://www.zeekhanakhazana.com/recipe/paneer-jalebi

INGREDIENTS

• 200 gm paneer
• ½ tsp cooking soda
• ¼ cup all purpose flour
• Oil for deep frying
• 2 cup sugar syrup
• 2 tsp rose water

For garnish

• Silver leaf
• Sugar syrup
• Finely chopped pistachios

METHOD

• Mix paneer, cooking soda and all purpose flour in a bowl to knead a dough.
• Now, rollout the dough and give them the shape of the jalebis.
• Meanwhile, mix rose water in sugar syrup and put the fried jalebi in it.
• Garnish the prepared jalebi’s with silver leaf, sugar syrup and pistachios.
• Your Paneer Jalebi is ready.

Read More

EASY PANEER MASALA

From : Sulekha
Servings : 3
Time Taken : 30-45 mins
Ingredients:
300 gm - tomato puree
1 tsp - kasoori methi (dried fenugreek leaves)
1/2 tsp - cardamom powder
1 cup - boiled peas
1/2 tsp - garam masala
1 tsp - chilli powder
1/4 tsp - turmeric powder
1/2 tsp - ginger paste
2 tbsp - fresh cream
1/2 tsp - sugar
200 gm - paneer or feta cheese
20 - cashew nuts
2 tbsp - butter
2 tbsp - oil
1 tsp - salt

Method
Soak cashew in 1/4 cup warm milk for 1/2 hour and grind to a fine paste.
Heat 2 tbls oil and butter in a pan, add ginger paste and saute for a while.
Now add tomato puree, cashew paste and all the spices-crushed kasoori methi, cardamom powder, chilli powder, garam masala, salt and a pinch of turmeric.
Saute for a while, till oil starts separating from the sides of the pan.
Add boiled peas and cook for 1 minute.
Now add paneer, garam masala and cream.
Cover and simmer for 5 minutes.
Garnish with green coriander and serve with naan or rice

Note: You can add feta cheese instead of cottage cheese.

Read More

Paneer Kurchan

From : http://food.sify.com/vegrecipes/category/paneer/Paneer_Kurchan-221783


Ingredients: 
800 g - paneer
3 g - cumin 
5 g - chopped garlic
2 - onion, thick juliennes
1/2 - bellpepper, thick juliennes
150 ml - tomato puree
3 tbsp - onion tomato masala
1 pinch - garam masala powder
10 g - chopped coriander leaves
15 ml - lemon juice
Salt to taste
30 ml - oil

Method

Heat the pan. 
Put oil in it. 
Add chopped garlic, 
Saute onion and bell peppers for a while 
Add tomato puree and onion tomato masala. 
Cook it for 1 minute on high flame and add paneer cubes mix it properly without breaking paneer pieces. 
Finally add pinch of garam masala and kastoori methi 
Garnish with finally chop corriander leaves. 

Read More

Paneer Buns

From : http://recipe-den.blogspot.in/2013/01/paneer-buns.html

INGREDIENTS:

For dough:

Maida / All purpose flour  - 2 and 1/2 cups
Yeast - 2 tsp
Sugar - 1/2 tsp
Salt - 1/4 tsp
Olive oil - 3 tablespoons
Milk - 3 tablespoons, for brushing 

For paneer stuffing:

Oil - 2 teaspoons
Garlic Ginger  paste- 1tbsp
Onion - 1 very small no, finely chopped
Mixed vegetables( potato,beans and carrot) - 1cup finely chopped
Paneer - chopped into small cubes or grated
Chat masala - 1 1/2 tsp
Salt - to taste
Red chilli powder - 1 tsp
Coriander powder - 1 tsp

METHOD:

For paneer stuffing:

-Heat oil  add onion and fry for 1 min , add the ginger garlic paste and fry till raw smell goes. 
-Add the vegetable, salt and turmeric powder and cook for 3-4 min.Add little water cover and cook for few minutes till the vegetables are cooked.
-Once the vegetables are cooked, add the paneer and cook for 3-4 min now add the chat masala,red chilli powder and coriander powder , Mix well.Cook for another 5 min.The paneer stuffing is ready and allow it to cool.

For dough and making bun:

-Heat 1/2 cup water to lukewarm. Add sugar , salt, few drops of olive oil and yeast and mix well till everything dissolves well. Keep aside for 10 minutes for proofing. 
-In a big mixing bowl, take the flour and add the proved yeast sugar mixture. mixwell to make a soft dough.
-Knead it well for 10 minutes. Apply little olive oil and cover with a damp cloth. Keep this bowl at warm place till the dough doubles or for an hour.
-After the dough has doubled punch out the air out of the dough and mix well again. Leave aside for 1/2 hr. Divide the dough into medium balls.
-Take a dough ball and make a small disc. Place stuffing in the centre of disc and bring the edges closer to seal.
-Once all the ball are stuffed cover them with a damp cloth and leave aside for 30-40min.
-Line the baking tray with aluminium sheet. Preheat the oven to 230 Degrees C. After the buns rise again, brush buns with milk.
-Bake it for 20 minutes or till the buns turns golden brown in colour.

Read More

Kasoori Paneer Tikka

Ingredients: 

1 kg + 50 gms - paneer, grated
1 tsp - black cumin seeds 
1 tsp - white pepper 
2 tsp - garam masala 
5 tsp - lemon juice 
Salt to taste
1/2 cup - cream 
3/4 cup - yoghurt, hung
2 tbsp - cornflour 
4 tsp - dry fenugreek 
2 tsp - chaat masala 
2 tbsp - ginger garlic paste 
2 tsp - red chilli powder 
Butter to baste 

Method

Wash and cut the paneer into 4 cm cubes. 
Mix black cumin seeds, white pepper, garam masala, 4 tsp lemon juice and salt together. 
Mix in the grated paneer and refrigerate for 1 hour. 
Whisk the remaining ingredients (except butter) to a fine batter. 
Add the paneer cubes, mix well and marinate for at least 1 hour. 
Preheat the oven to 150C/300F. 
Thread the cubes 2cm apart on a skewer. 
Roast in an oven for 4-5 minutes. 
Baste with butter. 
Serve hot sprinkled with chaat masala and remaining lemon juice, accompanied with mint chutney. 

Read More

GARLIC PANEER STARTERS

From : Sify
Ingredients: 250gms paneer
4 green chillies
1/2 cup curd
1 tsp red chilli powder
1/2 tsp cumin powder
1 loaf peeled garlic crushed finely
4 tsp corn flour
2 cups coriander
Salt to taste
Oil to fry

Method
Cut paneer into 1-inch pieces.
Grind coriander with all the spices except corn flour and garlic.
Now make a paste of corn flour with water and add the garlic.
Mix this with ground masala, dip paneer pieces in it and deep fry.
Serve with green chutney or tomato sauce.

Read More

THYME AND LEMON PANEER

From : Perisspiceladle
Ingredients2 cups milk (whole or 2% milk works best, low fat can also be used)
3 tablespoons fresh lemon juice
½ teaspoon chopped thyme leaves
½ teaspoon salt
¼ teaspoon cracked black pepper

DirectionsHeat milk in a saucepan, making sure the milk does not come to boil but just heats up till small bubbles form around the edge of the milk.
Turn off the flame and stir the flavorings and seasoning into the milk. Next add the white vinegar OR lemon juice, as per the recipe.
The milk will instantly curdle when the white vinegar or lemon juice is added to it. Leave the milk to completely separate into curd and whey for 5 minutes in the saucepan.
Lay a double layer of clean cheesecloth or muslin cloth on a strainer or colander. Drain the curdled milk through the strainer, discard the whey (watery yellow strained liquid) and leave the fresh cheese standing on a colander, to drip into a bowl for 30-45 minutes.
Note on Paneer consistency: The hardness of the cheese will depend on how well it has been drained. So based on intended use of the cheese; drain for only 20-30 minutes for softer spreadable cheese, and for harder well-set cheese, drain for 45 minutes to an hour.
Once drained, lift and twist the ends of the cheese cloth along with the cheese, and set it in a plate, add another flat bottom plate on top and lay weight on it (about ½ lb of beans, pack of frozen peas or a book, all work well.)
Refrigerate for 3-4 hours before consuming as desired.

Serving Ideas for Thyme and Lemon Paneer
• For an interesting appetizer, drizzle lemon juice over the Paneer and serve cubes of cottage cheese on a platter.
• A perfect midday snack, served with sliced apples, pear or dried nuts.
• Add slices of Thyme and Lemon Paneer to your favorite burger, sandwich or sub.

Read More

PANEER WITH A HINT OF WARM SPICES

From : Perisspiceladle
Ingredients
2 cups milk (whole or 2% milk works best, low fat can also be used)
2 tablespoons white vinegar
¼ teaspoon garam masala
Pinch of ground coriander
½ teaspoon salt

DirectionsHeat milk in a saucepan, making sure the milk does not come to boil but just heats up till small bubbles form around the edge of the milk.
Turn off the flame and stir the flavorings and seasoning into the milk. Next add the white vinegar OR lemon juice, as per the recipe.
The milk will instantly curdle when the white vinegar or lemon juice is added to it. Leave the milk to completely separate into curd and whey for 5 minutes in the saucepan.
Lay a double layer of clean cheesecloth or muslin cloth on a strainer or colander. Drain the curdled milk through the strainer, discard the whey (watery yellow strained liquid) and leave the fresh cheese standing on a colander, to drip into a bowl for 30-45 minutes.
Note on Paneer consistency: The hardness of the cheese will depend on how well it has been drained. So based on intended use of the cheese; drain for only 20-30 minutes for softer spreadable cheese, and for harder well-set cheese, drain for 45 minutes to an hour.
Once drained, lift and twist the ends of the cheese cloth along with the cheese, and set it in a plate, add another flat bottom plate on top and lay weight on it (about ½ lb of beans, pack of frozen peas or a book, all work well.)
Refrigerate for 3-4 hours before consuming as desired.

Serving Ideas for Paneer with a Hint of Warm Spices
• Cut into dices and add this Paneer to your favorite curry like Palak Paneer (spinach) or Aloo Mutter Paneer (potato & peas.)
• Stir fry Paneer with a hint of cayenne pepper and cumin along with assorted vegetables.
• Spread coconut cilantro chutney on sliced bread and add slices of Paneer for a delicious Paneer Chutney sandwich.
• For a quick party appetizer, set the Paneer in a round shape, drizzle olive oil, sea salt and fresh cracked pepper over it, served as a spread along with crusty baguette or crackers.

Read More

HONEY AND CINNAMON FLAVORED PANEER

From : Perisspiceladle
Ingredients2 cups milk (whole or 2% milk works best, low fat can also be used)
2 tablespoons white vinegar
1 teaspoon honey
1/4 teaspoon ground cinnamon

Directions
Heat milk in a saucepan, making sure the milk does not come to boil but just heats up till small bubbles form around the edge of the milk.
Turn off the flame and stir the flavorings and seasoning into the milk. Next add the white vinegar OR lemon juice, as per the recipe.
The milk will instantly curdle when the white vinegar or lemon juice is added to it. Leave the milk to completely separate into curd and whey for 5 minutes in the saucepan.
Lay a double layer of clean cheesecloth or muslin cloth on a strainer or colander. Drain the curdled milk through the strainer, discard the whey (watery yellow strained liquid) and leave the fresh cheese standing on a colander, to drip into a bowl for 30-45 minutes.
Note on Paneer consistency: The hardness of the cheese will depend on how well it has been drained. So based on intended use of the cheese; drain for only 20-30 minutes for softer spreadable cheese, and for harder well-set cheese, drain for 45 minutes to an hour.
Once drained, lift and twist the ends of the cheese cloth along with the cheese, and set it in a plate, add another flat bottom plate on top and lay weight on it (about ½ lb of beans, pack of frozen peas or a book, all work well.)
Refrigerate for 3-4 hours before consuming as desired.

Serving Ideas for Honey and Cinnamon Flavored Paneer• Cubes of Honey and Cinnamon Flavored Paneer make a perfect dipper for chocolate fondues and fountains.
• Serve slices of this sweet Paneer as a dessert with chocolate truffles on the side.
• Top your favorite crackers with sliced Honey and Cinnamon Flavored Paneer and arrange them on a platter for a simple appetizer.

Read More

CHILI CILANTRO HOME MADE COTTAGE CHEESE

From : easyfoodsmith
Yield: 300 grams approx
Ingredients1.6 L full-fat milk (for softer cheese, full fat milk is recommended)
¾ tsp-1 tsp citric acid OR 2-3 tbsp lemon juice
Muslin or Cheese cloth
A heavy bottomed pot
2tsp red chilli flakes
½ tsp dry roasted and crushed cumin
1 tbsp chopped cilantro (hara dhaniya)
Salt to taste

Method
Boil the milk in a heavy bottomed pot. As it comes to a boil, switch off the heat and after about 3-4 minutes add which ever curdling agent you are using - citric acid (add ¾ tsp first and if required add a little more) OR lemon juice (add 2 tbsp and if required add more) and give a stir.
The milk will curdle leaving light greenish whey. Add the red chilli flakes, crushed cumin and cilantro
Carefully drain the contents into the muslin cloth to separate the curds from the whey. Wash the contents.(You may keep the whey & use it to cook dal or knead dough for chapattis or discard it)Add salt and stir the cheese with spoon to mix it well. Hang the cloth to drain the excess water and once done, tie the muslin cloth around the cheese in a knot to prevent the curds from escaping.Put some heavy weight over it. Keep it for 10-15 minutes (depending on the amount of weight you have used). Remove the paneer from the muslin cloth and serve.
Snack on it or serve it as finger food. Cut a thick slice of paneer and enjoy it with a buttered slice of toasted bread.

Suggestion: Try this cottage cheese with cracked black pepper or jalapeno. Basil and sun dried tomatoes make for an interesting flavour too. Let your creativity guide you on this one.

Note: Keeping the weight for too long may release too much moisture and leave the paneer dry. Note: If you do not have lemon juice or citric acid you can instead use yogurt as the curdling agent.
Note: For use in curry and tikka, keep the paneer plain i.e. without condiments and herbs.

Read More

HOMEMADE PANEER - INDIAN COTTAGE CHEESE

From :  Dishingwithdivya
Ingredients:

Milk - 6 cups (i used 2%)
Lemon juice - 2 tablespoons
Homemade Curd - 1/4 cup
Ice cubes - a big bowl full

Method:Whisk Curd and lemon juice in a separate bowl.
Boil the milk. once the milk rises slow down the stove to low flame.
Add Curd and lemon juice mix and keep stirring rising the flame to medium
Milk starts curdling and whey gets separated.Keep stirring until you see a clear whey
When curdled milk comes to the center and raises as it boils, switch off your stove.
Spread a muslin cloth/cheese cloth(Make sure its enough to get tied up) and drain the curdled milk.
Now bring the edges of the cloth together and immerse it(up and down process) in a bowl filled with ice cubes-cold water. Slightly rub the bag so that it releases the lemon juice flavor and bring the curdled milk together to a ball.
Squeeze the excess water and tie the bag. Hang it on your shelf holder or water tap for 1-1/2 hours and do not disturb the setting.
Now on a flat plate, first place the sack, then a tawa or plate and finally some heavy weight. This helps to squeeze all excess water. Let it set for 2 more hours without disturbing the setup.
Open the knot and Remove the paneer from the cloth to your dicing board and cut them to your required size or to pieces.
Store them in an air-tight container or ziplock. It can be used upto a week if refrigerated

Note:•We can use whole milk or skimmed milk or organic milk, whichever is used in your family.
•Remember to use lemon juice and curd in room temperature. using curd directly from the refrigerator not only takes more time in curdling the milk but also will not mix well with the milk.
•The whey water can be used for making chappathi batter.
•Immersing paneer in ice-cube filled water bowl helps to cool down the heat easily and makes it easier to remove the lemon flavor.
•Try to squeeze the maximum water possible before hanging.
•The time to drain water depends on the cloth you use to strain. always use a muslin cloth or thin cotton cloth(with more pores).
•Do not rush with drain process. Give time to set. Remember there is nothing wrong in draining longer because the more the water gets drained the perfect the paneer will be.
•I prefer to simply hang and drain water when i need crumbled paneer for making Malai kofta, Paneer cutlets.
•Putting on the weight is to release the last drop of water and to get the paneer set well as it helps in cutting them to cubes.
•Refrigerate paneer after cutting them to pieces in case your are not using them immediately.
•Use the homemade paneer within a week's time preferably.

Read More

PANEER OATS CUTLET

From : Lemonkurry
Ingredients for making cutlet:
1.Paneer - 100 gm
2.Oats - 100 gm
3.Onion - 1 finely chopped
4.Green chilli - finely chopped
5.Chilli powder - 1/4 tbsp
6.Garam masala - 1/4 tbsp
7.salt - to taste
8.oil - required
9.Flattened rice - roasted and crushed into coarse pieces

Method:
Crumble the paneer and kept aside.
Roast the oats and kept aside to enable crispyness in cutlet.
Roast flattened rice and crush into coarse powder and mix with flattened rice and kept aside.
Mix paneer and all the ingredients given above with required salt and knead well.Add oats and knead well.
In a pan grease oil for making cutlets.
Make balls from the dough and flattened them.Roll over the flattened rice and place gebtly in the pan.
Cook both the sides well and cook in medium flame.
Serve this with tomato sauce or chilli sauce.

Read More

SPINACH SPAGHETTI SOUP WITH PANEER

Ingredients: 3 cups vegetable stock/water
Juice from 1 large lemon (or as per taste)
1 dried bay leaf
1 carrot, cubed
1 onion, chopped
1 celery, sliced
1 small jalapeno, sliced (optional)
1/2 cup (about 1-1/2 ounces) spinach spaghetti, broken into small pieces
3/4-1 cup cubed paneer
Salt, pepper to taste
cilantro to garnish

Method
In a saucepan, bring the stock, lemon juice, bay leaf to boil.
Add the carrots, jalapeno, paneer and celery, simmer until tender.
Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally.
Remove the bay leaf.
Season with salt and garnish with cilantro.
Enjoy this warm bowl of soup with whole grain bread.
Healthy, nutritious, filling and quick to make.

Read More

PANEER PASTA

Ingredients: 1 packet (100 gm) - Pasta
2 cups - Water
100 gm - Paneer (chopped or grated)
1 - Tomato
1 - Carrot (chopped)
3 - Beans (chopped)
1 - Potato, medium (chopped in small pieces)
2 - Onion
5 - Garlic pods - 5 nos
3 - Green chilly (chopped into tiny pieces)
1 1/2 tsp - Pepper
2 tbsp - Tomato sauce
1 tsp - Soya sauce

Method
In a kadai, pour 2 cups of water and boil it well.
Add pasta and 1/2 teaspoon salt and cook it well.
Keep it aside.
Heat 3 tbsp of refined sunflower or vegetable oil in the kadai.
Put garlic, onions, green chillies, vegetables without tomato, paneer, pepper and salt, fry it well.
Add tomato and soya sauce, stir it well.
Add the cooked pasta and mix it well.
Serve hot!!!

Read More

SPICED PANEER

From : bbcgoodfood
Ready in 40-50 minutes
Serves 4 as a main, or 6-8 as a side dish
Ingredientsvegetable oil, for frying
400g paneer, cut into bite-sized pieces
1 tsp coriander seed
knob of ginger, peeled and chopped
1 medium onion, chopped
4 large ripe tomatoes, chopped
1½ tsp chilli powder
1 tsp fenugreek seed
1 tsp garam masala
1 tbsp clear honey
To finish
small handful of fresh coriander, chopped
small knob of ginger, peeled and shredded into matchsticks
1 small red and 1 small green pepper, seeded and finely chopped
3 spring onions, finely shredded

Method
1.Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown – watch out as the oil spits. Scoop it on to kitchen paper.
2.Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.
3.Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions.

Read More

PESHAWARI PANEER

Ingredients:
2 - onions
250g - paneer (chopped into small cubes)
4 - green chilli (cut into small pieces)
2 - red chillies
1 tbsp - coriander seeds
1 tbsp - fresh cream
1 tsp - badam flakes
5-6 - cashewnuts
2 - cardamom
1 - bay leaf
2 tbsp yoghurt
2 tbsp ghee
2 tbsp oil
Salt
1/2 tsp - sugar
Saffron

Method
Chop onion and boil with cashew and cardamom in some water.
Grind to a smooth paste.
Heat oil and ghee in a kadai; fry bay leaf and add the onion paste and chopped green chillies.
Fry until the oil and ghee separate.
Powder coriander seeds and red chillies together.
Add this powder along with yoghurt and fresh cream to the mixture.
Add sugar and salt.
Now add paneer and a little water and cook for a while.
Switch off the stove and transfer into a serving bowl.
Garnish with saffron and badam flakes.

Read More

PANEER WITH BROCCOLI & SESAME

From : bbcgoodfood
Prep: 10 mins
Cook: 15 mins
Serves 4
Ingredients
200g sprouting broccoli
1 tbsp vegetable oil
pinch asafoetida
1 tsp cumin seed
1 tbsp sesame seeds
1 large green chilli, finely chopped
½ tsp brown mustard seeds
6 curry leaves
1 medium onion, sliced
140g paneer cheese, cut into strips
1 tbsp grated ginger
2 garlic cloves, crushed
1 tsp lemon juice
½ tsp ground mace

Method
1.Trim the broccoli and boil or steam for 5-6 mins until tender but firm to the bite. Drain and cool under cold running water. Heat the oil in a wok or large frying pan, then add the asafoetida, cumin seeds, sesame seeds, chilli, mustard seeds and the curry leaves. Cook for 1 min until fragrant, then add the onion and cook another 2 mins.
2.Throw in the paneer, ginger and garlic, and season. Cook on a medium heat for 4-5 mins until the paneer turns golden. Add the broccoli and mix through the paneer and spices, then add lemon juice, mace and twist of pepper.

Read More

KASHMIRI PANEER 1

From : Fortunecookingoil
Less than 45mins | Serves - 4
Ingredients
Paneer - 400 gm
Thandai/ sardai mixture - 1 1/2  tsp
Almonds - 10
Butter - 3 tsp
Cardamom powder - 1/4 tsp
Peppercorn - 10
Curd - 1/2 cup
Ginger paste - 2 tsp
Kashmiri chilli powder - 1 tsp
Turmeric powder - 1 tsp
Salt - 11/2 tsp

Method of preparation1. Grind the thandai/sardai mixture, strain and mix with 1½ cups of water.
2. Grind 8 almonds and mix with thandai.
3. Hang the curd, and set aside after all the water is drained.
4.Mix ghee, cardamom powder, peppercorns, 3 tsp curd, ginger paste in a vessel.
5. Cover the pan with a lid and cook for a few minutes on a high flame.
6. Mix chilli powder, turmeric powder, salt, curd, thandai, cover the pan with a lid and cook . 
7. Add paneer, mix well and cook for a few minutes.
8. Cut 2 almonds into slices.
9. Remove the vessel from the stove.
10. Add almond slices, cardamom powder, mix well and serve. 

Read More

PANEER KOLHAPURI

From : Sify
Ingredients:
1 cup paneer cubes
1 onion
2 tomatoes ( used 1/4 cup tomato puree )
1/2 tsp ginger garlic paste
1/4 tsp cumin seeds
4 tsp dry coconut (koparai)
5-6 whole black pepper
1/2 tsp saunf (sombu)
1 tsp sesame seeds
1 cardamom
2 cloves
4-6 cashew nuts
1/2 tsp red chilli powder
1/2 tsp coriander powder
1 tblsp oil
few coriander leaves

Method
Dry roast the black pepper, dry coconut, sesame seeds,cardamom , saunf, and cloves till the coconut turns nice brown color. Take care not to burn it. Lastly add the cashew nuts and switch of the flame. Grin this into a fine paste adding little water.
In a pan, add oil and add the cumin seeds and ginger garlic paste.
Saute in a low flame till the raw smell goes. Chop the onions finely and add to this. Saute till the onions turn brown.
Now add the ground masala. After few seconds add the tomato puree( if adding tomatoes, grind it nicely and add at this stage) , red chilli powder, coriander powder and salt.
Let this cook for a while in a low flame . Add the paneer cubes and add water to reach a desired consistency. Check for salt. If you wish you can add a dash of garam masala.
Garnish with coriander leaves. Serve hot with roti | jeera rice.

Read More

HYDERABADI PALAK PANEER

Ingredients:
1/2 kg - paneer, cut into small cubes
Palak washed and boiled and then blended into a smooth paste
2 - onions
1 bunch - mint
5 - green chillies
2 tsp - ginger garlic paste
2 - tomato
3 tsp - cream
1/2 tsp - garam masala powder
1/2 tsp - tumeric powder
1/2 tsp - red chilli powder
5 tsp - oil

Method
First, deep fry paneer.
Remove onto a plate and drop it in cold water and keep aside.
Blend onions and mint leaves; blend tomatoes and green chillies separately.
Heat oil in a kadai, add bleded pastes, fry till the colour changes.
Add ginger garlic paste and fry for 2 min.
Add tomato paste and fry for 5 min on a low flame.
Now add paneer pieces (preserve the water in which paneer was soaked) and fry.
Then add palak paste, tumeric powder, red chilli powder, garam masala powder, salt and the water in which paneer was soaked.
Finally add coriander leaves.
Add green food colour if required, mix well and let it cook covered for 10 min on low flame till the gravy becomes thick.
Add cream before removing from the heat.
Serve with jeera rice or naan.

Read More