Shahi Paneer

Ingredients :

1. Paneer cubes- 1 Cup
2. Onion - 2 Nos
3. Tomato  - 2 No  chopped
4. Cloves- 5 No
5. Cardamon - 4 No
6. Cinnabon - 1 small strip
7. Star Anise- 2 Nos
8. Bay Leaves- 2 No
9. Black Pepper balls - 5 Nos
10. Ginger Garlic Paste freshly made- 1 tbsp
11. Garam Masala- 2 tsp
12. Kashmiri Chilly- 1 tsp
13. Turmeric Powder- 1/4 tsp
14. Coriander Powder- 1/2 tsp
15. Cumin Powder- 1 tsp
16. Cashewnuts- 15 No
17. Milk- 1/4 Cup
18. Cream - 2 tbsp
19. Butter- 2 tbsp
20. Kasoori Methi - 1 tsp
21. Oil as required
22. Salt as required

How To Cook

1. Soak the cashewnuts in 1/4 Cup milk. Keep aside.
2. After 20 minutes , make a paste of the  cashewnuts and  milk  in a mixie.
3. Add butter to the pan and fry the paneer pieces.Keep aside.
4. Heat pan , add oil to the pan and when it  is hot , add the ingredients from (4 to 9 ), Saute for 2 minutes.
5. Add the ginger garlic paste and saute till the raw smell goes .
6. Add the onion and saute till it turn translucent.
7. Add the masalas  ( 11 to 15 ) and saute for 2 minutes.
8. Add the tomatoes and cook till the oil start to leave the sides of the pan.
9. Transfer the cooked mixture to a plate and let it cool.
10. After it is cool , add the mixture to a mixie and grind to a paste.
11. Add the grinded paste to the pan , a cup of water, enough salt  and let it come to boil.
12. When it come to boil add the cream and grinded cashew paste. 
13. Again cook for 2 minutes. 
14. Garnish with kasoorimethi and cream.
15. Serve hot with rotis.

Palak Paneer without Tomato

Ingredients :

1. Onions - 3 Nos
2. Spinach Chopped - 5 Cups
3. PaneerCubes- 15 Nos
4. Ginger - Garlic paste - 1 tbsp
5. Cloves- 4 Nos
6. Bay Leaves- 2 
7. Green Chilly - 1 No
8. Cumin - 1 tsp
9. Turmeric Powder - 1/2  tsp
10. Garam Masala- 2 tsp
11. Pepper Powder- 1/2 tsp
12. Salt as required.
13. Butter - 2 tbsp
14. Oil as required.

How To Cook :

1. Wash the spinach well and soak in luke warm  water  with turmeric powder poured, for half an hour. Then chop it .Keep it aside.
2. Grind the spinach , green chilly and cumin with little water into a fine paste in a mixie.
3. Add butter to a pan , fry the paneer pieces till it start turn to brown.
4. Add oil to the pan and when it is hot ,add the  bayleaves and cloves. Saute for 1 minute.
5. Add the ginger garlic paste , saute till the raw smell of it goes.
6. Saute the onions cut lengthwise till it turn translucent in colour.
7. Add garam masala , and pepper and fry for 2 minutes.
8. Add  the paste with 1 cup water , turmeric powder , salt ,close the pan and cook for 10 minutes.
9. After 10 minutes , gravy might start to get thicker.
10. Add paneer pieces and bring to boil.
11. Switch off the flame , Serve hot with rotis.

Kadai Paneer

Ingredients :

1. Paneer Cubes  - 1 Cup 
2. Butter- 3 tbsp
3. Oil  as required
4. Onion - 3 Nos
5. Capsicum- 2 Nos ( Cut square shape)
6. Tomatoes- 3 Nos
7. Green Chilly- 3 Nos
8. Ginger Paste- 1 Tsp
9. Dry Red Chilly- 2 Nos
10. Tomato Sauce- 1 tbsp
11. Corainder powder- 1 1/2 tbsp
12. Cumin Seeds- 1 tsp
13. Turmeric Powder- 1 tsp
14. Cloves- 2 Nos
15. Bay Leaves- 2 Nos
16. Kasuri Methi- 1/4 tsp
17. Corainder Leaves

How to Cook :

1. Grind the tomatoes , green chilly, red chilly  and   ginger to a paste form and keep it aside.
2. Fry the paneer pieces in butter and keep it aside
3. Fry the capsicum in oil .
4. Add oil to a pan and when oil is ready , add cloves ,bayleaves   and onion. Saute the onions till they turn translucent.
5. When the onion is cooked add the tomato puree and tomato  sauce.To this add Corainder Powder , Turmeric Powder, Cumin seeds, Kasuri Methi . When the oil starts leaving the sides , the gravy is ready.
6. Add the cooked capsicum and paneer cubes.Saute for 3 mins.
7. Garnish with Corainder Leaves.
8. Serve Hot with Roti.

Paneer Coconut Gravy

Ingredients: 

1. Paneer pieces- 1 cup
2. Thick coconut milk - 1 Cup ( Mix  5 tbsp coconut milk powder with 1 cup water)
3. Ginger paste- 1 tsp
4. Cloves- 2 pieces
5. Cardamon- 2 pieces
6. Bay Leaves- 2 pieces
7. Tomato- small sized- 1 No
8. Onion - 2 No
9. Turmeric Powder- 1/4 tsp
10. Chilly Powder- 1/2 tsp
11. Garam Masala-1 tsp
12. Green Chilly - 1 No
13. Salt to Taste
14. Butter- 1 tbsp
15. Oil - 1tbsp

How to Cook:

1. Heat 1 tbsp butter  in a pan  and saute the paneer pieces till they turn light brown in colour.Keep this aside.
2. Heat 1 tbsp oil in a pan and saute the cloves , cardamon and bay leaves.
3. Add onion to the pan and saute till onion turn translucent.
4. Add ginger paste, tomatoes to the onions and saute for 1 minute.
5. Add turmeric powder, green chilly, chilly powder , salt and saute for sometime till the masala  and tomato gets cooked.
6. Add 1 cup thick coconut milk, close the pan and cook for 10 minutes.
7. Add the paneer pieces and saute for 3 minutes
8. After it is done, add 1 tsp garam masala .
9. Garnish and Serve hot with appams.

Rasamalai / Paneer

Ingredients

1. Milk - 8 Cups
2. Lemon Juice- 3 tbsp
3. Water- 3 Cups ( Add 1 more cup if necessary )
4. Sugar -1  Cup for cooking paneer  and 5 tbsp minimum or more  for the rasa syrup
5. Saffron - 1 pinch
6. Cardamon Powder- 1 tsp
7. Pista and Almond chopped- 4 tbsp

How to Cook


To prepare the Rasa of the Rasamalai

 We need to boil the milk and keep on stirring the milk until it reduce to half the volume ( reduced to 2 cups milk ) .The step by step process for the same is given below. 
 1: Pour 4 cups milk in a non -stick pan for boiling and switch on the gas.
 2: Crush saffron with sugar and add this to the milk in the pan immediately. 

   
 3: Keep stirring  occasionally. Milk will start to thicken.  

 4 : After 20 to 30  minutes , it will thicken more and reduce to almost 2 cups. 

 5: After milk khoya is ready,add the cardamon powder crushed. the chopped almonds and pista, sugar to taste ( approximately 5 tbsp minimum) . Switch Off the flame. Keep it aside. 

To Prepare the Paneer

We need to prepare the Paneer for the rasamalai  . You will need a thin cloth .Either a muslin cloth or thin cotton cloth.

 1 :  Take a steel pan and pour 4 cups of milk.

2:When it start to boil add the lemon juice into it slowly.

3:  Milk will start curdling. 

4:Within seconds paneer will start getting separated, a very light green colour liquid start to appear. Switch off the flame at this stage.

5:  Immediately get  ready with a vessel with pores and  a very light cloth  to strain the paneer.

 6:  Place the cloth in the vessel and strain the paneer .

 

 7: Pour some cold water over it to cool it down. it also helps to remove the lemon flavour from the paneer.

8:  Fold the cloth and drain the water out as much as possible.

9: Hang the cloth for half an hour so that the water is drained out of the paneer completely. Please squeeze out once again to make sure rest of the water if any, is also drained out. Open the cloth and take the paneer out.
10: Run the paneer through a food processor to make it smooth.

11:  Go on kneading the dough to make it more smooth.Knead for around 25 minutes.
12: Make small balls ( approximately ping-pong sized balls)  out of the dough.Flatten it .

13:  Take the pressure pan and pour 3 Cups water ( or 4 Cups if necessary ) , 1 cup sugar and switch on the flame.
14: Put the flattened paneer pieces into the sugar solution.

15: Close the pan and let it cook to 1 whistle.

16: After 1 whistle , wait for 5 minutes .Slowly pour cold water over the pressure pan ( take the pan to the sink and pour water from the tap)  to remove the pressure. 
17: As soon as the steam goes out , open the pan and transfer the cooked paneer pieces with a spoon along  with little sugar solution from the pan  (so that the paneer doesn't get dried ) and keep it aside in another bowl.

18:After it gets cooled, take the paneer pieces out and place it between your hands to squeeze out the sugar syrup.Place it in another bowl.

19: After it is done , pour the rasa syrup over the paneer pieces.

21: Your yummy rasamalai is ready . Refrigerate it  for sometime. Serve chilled.

NOTE: You can also make paneer rounds out of the dough and directly use as paneer .



Paneer Manchurian

Ingredients

1. Paneer - 300 grams
2. Onion - 2 big
3. Ginger- Garlic Paste - 1 1/2 tbsp
4. Green chilly cut into small pieces - 1 tbsp
5. Capsicum - 1 No
6. Soya Sauce - 2 tbsp
7. Chilly Sauce-1 tbsp
8. Pepper Powder-1 tsp
9. Cornflour -  1 tbsp
10. Oil 1 to 2 tbsp
11. Salt as required
12. Water - 2 1/2  cup

How  To Cook

1. Pour oil in a pan , add ginger-garlic paste , green chilly and saute for sometime.
2. After it gets cooked ,add onion, capsicum and saute .
3. After Onion and Capsicum gets cooked ,add soya sauce, chilly sauce and saute for 1 minute.
4. Add 2 and half cup water to this along with pepper powder, salt and bring to boil.
5. After it is boiled , add paneer pieces and let it cook for 5 minutes.
6. In the mean while add 1 tbsp cornflour in 1/4 cup of water  and add to the cooked gravy after 5 minutes.
7. Within 2 minutes, the gravy starts thickening to a paste form . As soon  as it start to thicken , remove from flame and garnish with coriander leaves.

Paneer Butter Masala

Ingredients

1. Green Peas -  1 cup ( cooked)
2. Paneer ( square pieces )-2 cup
3. Water-1 1/2 cup
4. Big Onion ( cut lengthwise) -2 No
5. Chilly Powder - 1 tsp
6. Ginger-garlic paste- 2 tbsp
7. Tomato paste-2 No
8. Cream -1/4 cup
9. Cashew Paste -25 Grams
10. Garam Masala-3/4 tsp
11. Sugar ( optional )-1 tsp
12. Jeerakam Powder-1/4 tsp
13. Kasoorimethi Powder-1/4tsp
14. Salt as required
15. Butter - 2 tbsp
16. Coriander Leaves - as required
17. Tomato Sauce - 2tbsp
18.  Oil - 1 tbsp

How to Cook

1. Heat oil in  a pan and add onions  and saute for a while and before it turn brown colour, switch off the flame and keep the onions aside.Let the onions cool.
2. Soak cashew nuts in water for half an hour and keep aside.
3. Make a paste of onions and cashew nut with little  water and set aside.
4. Heat butter in a pan , add ginger garlic paste and cook for 1/2 a minute in low flame.
5. Put in Sim and add chilly powder , tomato paste and tomato sauce.
6. After it gets cooked and when the oil start getting clear, add green peas with 1 1/2 cup of water . Allow it to boil.( if not using frozen green peas , cook for some time )
7. After it gets cooked , add onion cashew paste , paneer pieces,Jeerakam powder,Garam Masala, Kasoorimethi powder,salt as required and let it cook for another 5 mins.
8. Garnish with cream and coriander powder . Serve hot with naan, roti, chappathi , fried rice .

Note:ifyou want it more spicy , add 1 more tbsp chilly powder  and 1 more tbsp garam masala.

Palak Paneer

This is one of my hubby's favourite recipe.  The master of this recipe is my mom !! She taught me this and i too love this recipe. 

Ingredients 

1. Palak - 2 bunch
2. Paneer -15 rectangular pieces
3. Tomato - 1 ( to make puree)
4. Butter -1tbsp
5. Cumin Powder(Jeera )- 1/2 tsp
6. Green Chilly - 2 No  ( ordinary size)
7. Onion medium sized -2 No
8. Turmeric Powder-1/2 tsp
9. Garam Masala - 1/2 tsp
10. Chilly Powder-1/2 tsp
11. Ginger- Garlic Paste-1 tsp
12. Salt - as required
13. Oil -2 tsp

How To Cook

1. Soak palak without the stem in hot water for half an hour.
2. Grind  palak leaves and keep it aside.
3. Fry the paneer pieces in 1 tbsp of butter till it turn light brown.
4. Heat 2 tsp of oil  to the pan , add ginger-garlic paste , onion and saute for sometime. Add  garam masala , chilly powder , turmeric powder to the onion and saute until the raw smell of masalas leave.
5. Grind the tomato with cumin seeds and add the paste to the pan. Cook for 5 minutes.
6. Add the palak paste to this and cook for 5 minutes. Add 1 cup  of water and cook for 15 mins in low flame.
7. Add required amount of salt.
8. Add the paneer pieces to the gravy and cook until the gravy starts getting thicker. Remove from flame.
9. Serve Hot with rotis or naan.