Palak Paneer

In our house we both have always been in anti-palak group. We had tried different versions of paneer recipes but not the simplest  Palak Paneer!! Its just that we thought we won't like the taste of spinach at all. But we were wrong!! This simple vegetarian recipe won our heart. It is a healthy recipe indeed.

Ingredients :

1. Paneer- 10 to 12 medium pieces
2. Spinach (Palak)- 2 bunches
3. Salt to taste
4. Oil- 2 tbs
5. Green chilly- 4
6. Garlic- 5 cloves
7. Chat masala- 1/2 tsp
8. Lemon juice- 1 tbs
9. Ginger- 1/2" stick
10. Sour cream- 2 tbs
11. Cumin seed- 1/4 tsp
12. Coriander seed- 1/4 tsp
13. Cumin powder- 1/2 tsp
14. Chicken masala powder- 1/4 tsp

Procedure :

In a pan add the spinach and some salt and water. Heat it on high temperature until the water starts to boil. Switch off the gas and drain the water. Let the spinach be cooled down a little and put them in the blender jar. Add the green chilly, ginger and blend it well. Do not add much water while blending. Crush the coriander seeds and heat the oil in a pan. Add the cumin , coriander , minced garlic and let them fry for a minute. Add the spinach mixer to it and mix well. Cook it over medium heat and stir in between. After 5 minutes , the gravy will turn a little dark , add all the masala powder and mix well and cook over low flame. If needed , add little water. When the gravy starts simmering, add the paneer cubes. Cover the pan and let it cook for 3 to 4 minutes. Add the cream and adjust salt level. Turn off the heat. Sprinkle the lemon juice. Serve hot with paratha or rice.

Sending it to the event I am the star.

and cooking with love.

Paneer Hariyali Kebab

In this recipe you will love the smoky capsicum with the soft paneer. The grilled taste of the coriander marinade works wonder for it. A perfect treat for the vegetarians. And obviously its so easy to make it that you don't even need any cooking skill for it. 

Ingredients :

1. Paneer- 200 gms
2. Red capsicum- 1
3. Coriander leaf- 1 cup
4. Sugar- 1 tsp
5. Salt to taste
6. Chaat masala- 1/2 tsp
7. Black salt to taste
8. Tamarind pulp- 1 tbs
9. Dry mango powder- 1 tsp
10. Hing (asafoetida)- 1/2 tsp
11. Jaljeera- 1 tsp
12. Olive oil- 2 tbs
13. Green chilly- 2
14. Lemon juice- 1 tsp


Procedure :

First make a smooth paste of the coriander leaves with salt , sugar , green chilly and tamarind pulp. Now cut the paneer into medium pieces and the capsicum into small pieces. In a large bowl add the coriander paste and all the other powders and oil. Marinate the paneer and the capsicum pieces in this mixture for an hour. Sprinkle the lemon juice. 

Now grease the grill rack of the microwave and place the paneer and capsicum pieces. Grill for 4 minutes and turn the other side of the paneer and capsicum pieces. Grill for another 3 to 4 minutes. Take out the paneer pieces and brush the capsicum with the left over mixture and grill until they become a little soft. Serve the Paneer Hariyali Kebab with some green chutney.

Do not forget to participate in my ongoing event What's on your kebab platter to win a gift.
Sending this to the event My favorite dish.

Paneer Tikka Masala

I have already given the recipe of paneer tikka kebabs in my earlier post. This is just the tikka masala gravy recipe which you can enjoy with roti or naan.

Ingredients :                                                        
 
1. Paneer tikka kebabs
2. Onion- 1 large
3. Tomato- 2 large
4. Salt to taste
5. Ginger-garlic paste- 1 tsp
6. Green chilly- 2
7. Turmeric powder- 1/2 tsp
8. Red chilly powder- 1/2 tsp
9. Lemon juice- 1 tsp
10. Roasted cumin powder- 1/2 tsp
11. Butter- 1 cube
12. Hing (asafoetida)- 1/4 tsp
13. Oil

Procedure :

Chop the onion , tomato and chilly. Heat oil in a kadhayi and fry tthem. Cool the ingredients and then grind them into a smooth paste. Now heat 1 tbs oil and add ginger garlic paste to it. Fry it for a minute and add the tomato paste. Mix well and cover it. Cook it over low flame for about 4 to 5 minutes. After that add turmeric , chilly powder , cumin powder , hing (I had the left out of the kebab marinate and I mixed it too into the kadhayi) and mix well. Let the mixture gets fried properly until it changes color. When the mixture will turn dark brwon or reddish in color , add some water and the paneer pieces.

Mix soflty without breaking the paneers. Cook it covered for another 5 minutes. Adjust the salt level and sprinkle a little lemon juice before removing it from the flame.

Fry some onions separately and mix it with the gravy , add the butter on top and serve your hot paneer tikka masala with Butter Naan.

Sending this to the event Subzis for roti.

Paneer Tikka Kebab

I have always tried non-veg kebabs whenever I have been to any restaurants but this time I have made a veg kebab at home....and it turned out so delicious that I am convinced now......that even veg kebabs do taste good :)

Ingredients :

1. Paneer- 200 gms
2. Lemon juice- 1 tbs
3. Salt to taste
4. Red chilly powder- 1/2 tsp
5. Oil- 1 tbs
6. Curd (hung for half an hour)- 2 tbs
7. Cream- 1 tbs
8. Ginger-garlic paste- 1 large tsp
9. Cornflour- 1 large tbs
10. Food color- a pinch
11. Bhuna garam masala- 1/2 tsp
12. Aamchur powder (dry mango powder)- 1/4 tsp

Procedure :

Cut the paneer into medium cubes. Add all the ingredients in a large mixing bowl and mix well. Add the paneer pieces to it and mix well. Make small cuts in the paneer cubes and marinate it for 3 hours. 

Now grease the rack of the grill of your microwave and place the paneer cubes on it. Grill each side for 5 minutes and serve it hot with your favorite chutney.

Sending this to Jabeen's Iftar nights event.

And to Anyone can cook event :series 29.

And to Microwave cooking potluck party.

Grilled Paneer -corn Pizza

After trying each and every menu of Domino's and Pizza Hut , its time to make my own pizza at home :)....I do not know why I could not gather the courage to make pizza at home though it is a simple recipe!! Even my mother-in-law was so excited when she made a pizza few months back. So somehow it encouraged me that I can also make one. And I tried my best :)

Ingredients :

1. Pizza base- 1
2. Tomato- 1 large
3. Onion- 1 large
4. Garlic cloves- 7 to 8
5. Tomato puree- 2 tbs
6. Salt to taste
7. Sugar- 1 tbs
8. Chilly sauce- 1 tsp
9. Vinegar- 2 tbs
10. Soy sauce- 1 tbs
11. Worcestershire sauce- 1 tsp
12. Black pepper powder- 1 tbs
13. Olive oil- 2 tbs
14. Green chilly- 2
15. Paneer- 1/2 cup
16. Sweet corn- 1/4 cup
17. Baby corn- 1/4 cup
18. Go pizza cheese as required
19. Green olive- 3 to 4
20. Red capsicum- 1/4 cup
21. Parsley- 1 tbs
22. Cherry tomato- 3 to 4
23. Mayonnaise- 1 tbs


Procedure :

First finely chop the capsicum , cherry tomato , parsley , olive and baby corn. Now heat the oil in a pan and add all the chopped vegetables except olive. Sprinkle the soy sauce , Worcestershire , vinegar , 1 tsp pepper  , salt and chilly sauce. Now cut the paneer into small cubes and add it to the pan. Add the sweet corn too. Cover the pan so that the vegetables get cooked while they remain moist. Remove when they are done.

Now it is time to make the base sauce for the pizza. You can even buy one from the store , but I preferred to make it on my own. Seems like I love to do a lot of hard work ;)....For the sauce , finely chop the tomato , onion and garlic cloves. Heat oil in a pan and add the onion and garlic first. Fry them for few minutes till the onion turns translucent. Grind the green chillies in mixer grinder. Add the chilly paste and tomato to it. After 4 to 5 minutes of cooking , add the sugar , pepper , tomato puree, salt and 1 tbs vinegar to it. If you like some really hot pizza sauce , then you can add some chilly sauce to it. Add a little dash of water and cover it. Stir the mixture occasionally and mash it. When the sauce turns thick and red in color , turn off the heat. If the sauce remains a little lumpy , blend it once.

Now as I had done the pizza in a microwave , hence first I grilled the lower part of the pizza base for 3 to 4 minutes. This made the base a little crunchy which I liked the most. Next I grilled the upper part for 2 minutes. Now spread the tomato sauce over the pizza base. Then spread the mayonnaise. Then comes the cheesy part of the pizza :) Grate the cheese all over the base. Use as much cheese as you like to (that is why  I am not telling you how much cheese did I use). On top of it spread the chopped green olive and the paneer mixture. Grill it for another 6 minutes or till the cheese melts. Sprinkle a little seasoning. Your paneer corn pizza is ready!!

Sending this to Serve It Grilled Event.

And to Kalyani's event called Healthy lunchbox ideas:Paneer.

The Signature recipes event.

Paneer-Carrot Pulao

This is a hot favorite pulao of mine...I just love the color of this pulao. You can have it with amsotto chutney and dahi kabli chana.

Ingredients :

1. Long grain Basmati rice- 1 cup
2. Oil- 3 tbs
3. Carrot- 1
4. Raisin , cashew- 1/4 cup
5. Paneer- 1/2 cup
6. Water
7. Black cardamom- 2
8. Cloves- 5
9. Cinnamon- 1 large stick
10. Salt to taste
11. Jeera powder- 1/2 tsp
12. Black pepper powder- 1/4 tsp
13. Ghee- 1 tbs

Procedure :

Soak the rice in sufficient water for half an hour. Soak raisins in water for sometime. Chop the carrot in thin slices. Cut the paneer into small cubes. Now heat oil in a pan and add cloves , cinnamon , cardamom to it. Cover the pan for 2 minutes until the cardamom starts crackling. Add paneer , cashew , raisins and fry for 2 minutes. Do not overfry the paneer (it will take away the softness from the paneer). Remove the fried paneer , cashew and raisins and add the carrot. Add salt , cumin powder , pepper to it. Fry the carrots till they are done.

Now drain the water from the rice and heat 1 tsp oil in a deep bottom kadhayi. Fry the rice for 1 minute. Next add water. Now to get a perfect , not over boiled pulao , the water level is very crucial. Keep the water level just at the same level of the rice or just a little above it. Add a pinch of salt and cover the kadhayi. Keep stirring the rice occasionally and turn off the heat once the rice is tender. Drain the excess water from the rice and run it under cold water for a minute. Now mix the fried carrot , paneer , cashew and raisin to the rice. Heat the kadhayi for a minute and add 1 large tbs of ghee to it. Mix softly with the help of a spoon. Your Paneer-Carrot pulao is ready to be served.

 

Sending this to What's everyone having for iftar event.

Paneer stuffed Brinjal

A very tasty vegetarian starter. But I am sure that 'pucca' non vegetarian will also love it.

Ingredients :

1. Brinjal (thick slices)- 4 slices
2. Oil
3. Salt to taste
4. Egg (beaten)- 2 large
5. All purpose flour (maida)- 1/2 cup
6. Bread crumb- 2 cup
7. Tomato (chopped)- 1 medium
8. Onion (chopped)- 1 medium
9. Garlic (chopped)- 4 to 5 cloves
10. Sugar- 2 to 3 tsp
11. Butter- 1 tbs
12. Beans (finely chopped)- 1/2 cup
13. Carrot (chopped)- 1/2 cup
14. Potato (boiled and chopped)- 1 cup
15. Green chilly (chopped)- 2
16. Paneer (grated)- 1 cup
17. Capsicum (chopped)- 1/2 cup
18. Vinegar- 2 tbs
19. Ajwain- 1/2 tsp
20. Black pepper powder- 1 tsp

Procedure :

First marinate the brinjal slices with salt for 15 minutes and then fry them in a flat surface pan till they turn dark brown from both the side. Remove them and keep on a paper napkin to remove excess oil. Next heat a pan and add butter to it. Now add capsicum,carrot, beans to it. Cook it for 5 minutes and add potato, paneer, ajwain, vinegar, pepper and salt to taste. Cook till the vegetables are a little tender. Now scoop (make a large hole so that you can stuff more paneer mixture) the middle portion of the brinjal slices carefully and stuff with the paneer mixture. Keep it aside for 10 minutes.Now prepare the chutney. Heat 1 tbs oil in kadhai and add onion, garlic, green chilly and tomato to it. Cover it. Cook for 5 minutes and add 1/4 tsp salt, one pinch of turmeric powder (optional) and sugar to it. Mix well and cook till it becomes thick. Now heat oil in a deep bottom pan to deep fry the brinjal. Dip the brinjal slices in maida first and then in the beaten egg and roll it in the bread crumbs. Deep fry them over low flame till they turn golden brown. Remove excess oil and keep it in a service plate. Decorate it with 1 tbs of tomato chutney on top of it.

Stuffed Paneer Paratha

Ingredients: 

1. Wheat flour- 2 cups
2. Oil
3. Paneer (mashed roughly)- 1 1/2 cup
4. Onion (finely chopped)- 1 large
5. Green chilly (chopped)- 2
6. Garlic (chopped)- 6 to 7 cloves
7. Ginger paste- 1 tsp
8. Jeera (roasted)- 1 tsp
9. Black pepper powder- 1 tsp
10. Jeera powder- 1 tsp
11. Garam masala- 1/2 tsp
12. Asafoetida (hing)- 1/2 tsp
13. Tamarind pulp- 1 1/2 tsp
14. Aamchur powder (dry mango powder)- 1 tsp
15. Salt to taste


Procedure:

First heat oil in a pan and add onion, garlic, green chilly. Cook till onion turns translucent. Add ginger paste, all the powders, roasted jeera and cook for 1 minute. Now add mashed paneer, tamarind pulp and salt. Cook for 3 to 4 minutes and keep the mixture dry. Remove it from the flame and cool it in refrigerator for half a hour. 

Now make dough with flour, 1 tsp oil and water. Add water in a little amount every time.  Do not make the dough too soft. Keep the dough covered for 10 minutes with wet cloth.

Make balls of the dough and roll them into paratha shape. Spread the paneer mixture on one paratha and cover it with another one. Now stick the sides of the parathas well so that the stuffing does not come out. Heat 1 tbs of oil in a flat frying pan and fry the paratha without pressing it hard. After 3 to 4 minutes change the side and add little oil and fry it till it turns brown. Serve it hot with chutney (tomato / garlic/ pickle).

Fusion Paneer

Ingredients :

1. Fresh Paneer (cut into 1 inch pieces)- 200 gms
2. Onion (chopped finely)- 1 small
3. Green chilly ( roughly ground)- 2
4. Tomato (finely paste)- 2 small
5. Garlic (chopped)- 5 to 6 cloves
6. Cinnamon- 2 sticks
7. Black Cardamom- 2 small

8. Salt to taste

9. Sugar- 1/2 tsp

10. Turmeric powder- 1/2 tsp

11. Red chilly powder- 1/2 tsp

12. Amul Cream- 1/2 cup

13. Coriander powder- 1 tsp

14. Mutton masala powder- 1/2 tsp

15. Vinegar- 1 tbs

16. Grated Paneer- 1 tbs

17. Oil

18. Tomato ketchup sauce- 2 tsp

19. Black pepper powder- 1/2 tsp

Procedure :

First heat oil in a deep bottom pan and add cardamom, cinnamon, chopped garlic, onion and fry till the onion turns translucent. Next add tomato paste and the green chilly to it. Cook it for 5 to 7 minutes till the color of the mixture turns brownish red. Now add grated paneer and all the above mentioned masala powder , vinegar and sauce to the mixture except the cream. Add salt also. Cook it for few minutes. Now mix the cream to it and mix it thoroughly. Also add a little water and cover it. After cooking for 10 minutes on a medium flame, add the pieces of Paneer and mix well. Cook for another 4 minutes and remove it.

                                                                                                       

Butter paneer masala (yellow curry)

Ingredients :

1. Paneer (cut into cubes of 1 inch size) - 200 gms
2. Onion (paste)- 2 medium size
3. Tomato (paste) - 1 large
4. Cashew nuts (paste) - 10 to 15
5. Green chilly(paste)- 2
6. Grated paneer- 1 cup
7. Turmeric powder- 1/2 tsp
8. Salt to taste
9. Coriander powder- 1 tsp
10. Ginger-1 inch stick cut into small pieces
11. Garlic- 5 large cloves cut into small pieces
12. Cinnamon (green)- 2 to 3
13. Clove- 3
14. Curd- 3 tsp
15. Jeera-1 tsp
16. Garam masala- 1 tsp
17. Sugar- 1 tsp
18. Oil- 3 tsp
19. Butter- 1 tsp
20. Coriander leaf



Procedure :

First heat the oil in a deep bottom pan and fry the paneer cubes until they turn golden brown in color. Remove them and add jeera to the oil. When the jeera will start spluttering add the ginger, garlic, cinnamon and clove pieces and fry for 2 mins. Now add all the pastes and cover it for few minutes so that the paste becomes thick. Add all the masala powder (except garam masala) and stir it. Add curd and grated paneer and a little water and cook it for 4 to 5 minutes. Now add the fried paneer pieces to it and mix it well, let the gravy becomes thick then add butter and garam masala and remove it from the gas. Decorate the dish with chopped coriander leaf.