Wednesday, August 26, 2009

Paneer Delicacies

Paneer in White Gravy

Paneer 250 gms.
Fresh cream 3 tblsp
Garam masala ¼ tsp
Milk 2 tblsp
Ghee 2 tblsp or butter

To be ground into paste
Cashewnuts 15 to 20
Khus-Khus 2 tsp
Ginger one inch piece.
Cut the paneer into very small cubes. If it is not soft, keep it in warm water for
at least half an hour. Heat the ghee and fry the above paste. Add the garam masala and fry again. Add the paneer, cream, milk and 2 tblsp of water and cook for 10 minutes . Serve hot.

Paneer Butter Masala

Paneer 300 gms.
Cashewnuts 50 gms.
White til 2 tsp
Khus-Khus 1 tsp
Ginger 1” piece.
Fresh cream 1 cup
Dhania powder 2 tsp
Jeera powder 1 tsp
Red chilly powder 1 tsp
Garam masala powder 1 tsp
Tomatoes 3 to 4
Butter 2 tblsp
Salt to taste

To be ground into paste
Cashewnut, til, Khus-Khus, Ginger.
Cut the paneer into medium cubes and deep fry till golden brown. To make the paneer soft, soak it in warm water. Heat ghee, fry 1 or 2 bay leaves and add ground white paste till the oil floats. Add dhania powder, jeera powder, red chilly powder and fry for 2 to 3 minutes. Now add blanched tomato puree and two cups of water. Let the gravy boil and become thicker, now add salt and garam masala. Garnish by pouring fresh cream adding butter and coriander leaves.

Paneer Masala with Macaroni

Paneer 100 gms
Macaroni 200 gms (boil the water add macaroni and drain it in cool water)
Cut vegetables - Carrot 100 gms, Beans 100 gms, Capsicum 100 gms, Potato 100 gms, Cauliflower 100 gms
Peas 100 gms
Tomatoes 5 to 6
Pepper powder 2 tsp, Coriander leaves, Sugar 1 tsp, Fresh cream 1 tblsp, Salt to taste.

Heat oil and add boiled peas, capsicum, potato, beans, carrot, cauliflower, sliced paneer and Macaroni. Blanch the tomatoes into puree and add to the above vegetables. Add salt, sugar, pepper, coriander leaves and fresh cream for garnishing.

Haldi Ghati Ka Paneer

Paneer 250 gms
Dhania leaves
Garam masala 1 tsp
Red chilly powder 1 tsp
Ghee 1 tsp
Cinnamon one inch
Cloves 3 to 4
Ginger one inch
Turmeric 1 tblsp
Fresh cream 1 tblsp
Hung curds (Thick curd without water) 2 tblsp
Tomato puree 2 tblsp

Cut paneer into sandwich shape and fill it with finely sliced coriander leaves and roast in a pan. In a separate pan heat ghee, fry cinnamon, cloves, bay leaves, ginger paste, fresh grated haldi 1 tsp, fresh cream till the ghee floats for 2 to 4 minutes. Add hung curds, tomato puree and again fry till the ghee floats. Add red chilly powder, garam masala and paneer.

Brinjal -Tomato Paneer

5 large tomatoes
1 large brinjal cut into cubes
Paneer 250 gms cut into cubes
Ghee 1 tblsp
Green chillies 3
Mustard seeds 1 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Sugar & salt to taste

Deep fry brinjal and paneer cubes. Heat oil in a pan, season with mustard, ginger, slit the green chillies, hing, coriander powder, garam masala powder, turmeric powder, tomato puree and fried brinjal. Cook them on a low flame for eight minutes uncovered and lastly add paneer,Sugar, salt and cook for 2 more minutes and serve hot.

Chilly Paneer

Capsicum 500 gms
Cabbage 250 gms
Paneer 300 gms
Ginger - Green chilly paste 2 tsp
Chilly powder ½ tsp
Tomato sauce 1 tblsp
Food colour
Curds 3 tblsp

Marinate all the above ingredients except cabbage and capsicum for one hour.
Heat oil in a pan and fry capsicum and cabbage into golden brown and add marinated paneer. Fry till the oil floats and serve hot.

Pistewala Mirchi ka Salan

Pista ½ cup (boiled and blanched)
Kashmiri mirchi
Tomatoes 4 to 5
Paneer 250 gms
Ginger one inch
Cinnamon stick one inch
Cloves 2 to 3
Coriander powder 2 tsp
Tamarind pulp 1 tblsp

Deep fry Kashmiri mirchi (medium cut) and paneer. Heat oil in a pan, add mustard seeds, jeera 1 tsp, cinnamon stick, cloves, small cut tomatoes, pista gravy, coriander powder, tamarind pulp, fried paneer and mirchi and boil till the oil floats. Garnish with coriander leaves and serve hot.

Panner and Peas Burji

Grated or mashed Paneer 250 gms
Peas 250 gms
Garam masala 1 tsp
Turmeric powder 1 tsp
Dry mango powder (Aamchur powder) 1 tsp
Salt to taste
Slit green chillies 3
Ghee 1 tsp.

Heat the ghee, season with jeera, green chillies, curry leaves, fry and boil the peas, add turmeric powder 1 tsp, add grated paneer, salt garam masala, dry mango powder and salt and mix it. Serve with hot Phulkas.

Paneer Dates Laddu

Small cut Dates 1 cup
Grated Paneer ¾ cup
Dessicated coconut powder (little)
Fresh cream 2 tblsp
Sugar powder ¼ cup
Elachi powder 1 tsp

Boil the dates with fresh cream for 3 to 4 minutes. Now add dessicated coconut powder, allow it to cool for sometime.

For stuffing: Mix the grated paneer with sugar powder, elachi powder and make small balls. Using your palm spread the dates mixture and insert the paneer ball. Finally roll into a small laddu shape and then roll on the desiccated coconut powder on a sheet of paper. It is ready to serve.

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