Paneer Tikka Curry

Ingredients:-

-- For Tikkas

• 1 pack Paneer, cut into cubes
• 1 cup Hung Yogurt
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 1/2 tsp Red Chili Powder
• 1/2 tsp Paprika
• 1/2 tsp Cumin-Coriander Powder
• 1-2 Pinches of Sugar
• Salt to taste

-- For Masala

• 1/4 cup Cashew Nuts
• 1/4 cup Magajtari (Watermelon Seeds)
• 1/8 cup Milk
• 1 Onion, paste
• 2 Big Tomatoes, pureed
• 2 tbsp Tomato Paste
• 1-1/2 tsp Garlic Paste
• 2 tsp Ginger Paste
• 1 tsp Hot Red Chili Powder
• 1 tsp Royal Garam Masala (I used Everest)
• 1 tbsp Dhania-Jeera Powder
• 1 tsp Kasoori Methi
• 1/4 cup Water
• 1/8 cup Cream
• 1-1/2 tbsp Olive Oil
• Salt to taste

Method:-

-- For Tikkas

1. In large bowl, mix yogurt, garlic, ginger, red chili, paprika, cumin-coriander powder, sugar, and salt. Add paneer and mix very well.

2. Cover bowl with plastic wrap and refrigerate for 1 hour.

3. Preheat oven on 365 degree. Spread marinated paneer on greased aluminum foil, cover with another foil.

4. Bake them for 20-25 minutes. Take out covered foil. Broil them after 25 minutes until top turn little brown.

-- For Masala

1. Soak cashews and magajtari in milk for an hour. After that make paste out of it.

2. Heat oil in pan, saute onion paste with ginger, and garlic for 3-4 minutes.

3. Add tomato paste, tomato puree, cashew paste, red chili powder, cumin-coriander powder, and salt.

4. Mix well and cover pan with lid. Cook for 4-5 minutes or until onion and tomatoes are done on medium-law heat.

5. Add water, garam masala, kasoori methi, paneer tikkas, and cream. Bring it to a boil and simmer for 2-3 minutes.

6. Add chopped cilantro, and serve hot.

Paneer Tikka.....

Poke each paneer piece with a fork once.

Marinade:
Coriander – approx. 3 cups
Mint – 5 to 6 leaves
Malai/Thick hung yogurt (Should not be sour)– 1 tsp.
Green chilli – 1
Salt to taste
Water – as needed

Grind all the ingredients to get a smooth chutney like mixture.

Assembling:
Toss the paneer gently in the marinade so that each paneer roundel gets coated well with the coriander mixture and let it marinate for 3 to 4 hrs in the fridge. Remove at the time of serving and heat so that the paneer is just warm. Remove onto another dish as the chutney will melt a little causing liquid to ooze. Serve.

Bread Roundels with Paneer/cottage cheese filling.....

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Ingredients

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5-6 Bread Slices

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For the Tawa Paneer

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1 cup small cubes of paneer

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2 tbsp chopped spring onion whites

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1 tsp pav bhaji masala

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1 tbsp Tomato Ketchup

2 tsp spring onion greens

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salt to taste

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2 tsp oil

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For the Chilli Mayo Spread

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3 tbsp Mayonnaise

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2  Red chilli

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2 tsp spring onion greens

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salt and crushed pepper to taste

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Method

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For the Tawa Paneer

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Heat oil in a tawa(flat pan) add spring onion(just the onion) , pav bhaji masala, tomato ketchup, fry well then add paneer cubes and fry till the masala coates the paneer.

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Lastly add salt and spring onion greens and toss it well and then keep aside

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For the Chilli Mayo Spread

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Grind Mayo with chilli (just one round in a grinder) and then add spring onion greens,salt,pepper to taste and keep it aside

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For the Roudels

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Cut the bread slices with the big round cookie cutter and keep aside

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Apply Chilli mayo spread on both the slice, on one slice add 4-5 paneer cubes and close it with another and then serve with ketchup

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Paneer Chat-Healthy chaat

This is one of the delicious spicy Indian Chaat recipe.  This light & healthy paneer chaat is very easy and quick to make, as your kids even can prepare it. ( If the ingredients are ready ..! )  This is a delicious chaat to enjoy as a snack or a great alternative to a meal....:)

Try this easy & tangy recipe now…!

Ingredients:

  Paneer                          - 1 cup

·         Onion                           - 1

·         Tomato                         - 1

·         Carrot grated                 - ½ cup

·         Beans chopped             - ¼ cup

·         Cumin pwd                    - 1 tbsp

·         Chat masala pwd           - 1 tbsp

·         Mint leaves                   - 10

·         Lemon juice                  - 1 tbsp

·         Coriander leaves

·         Oil to fry

·         Salt to taste

1.   Chop paneer to small pieces and sauté in oil.

2.     Cut all the veg to fine pieces.

3.     Add chopped carrot, tomato, onion, chat masala pwd, lemon juice, cumin pwd, coriander leaves in a bowl.

4.     Add salt and mix well.

5.     Now add paneer pieces and a tbsp of yoghurd.

6.     Combine well and garnish with fresh mint leaves.

Nargisi Kofta

Serves: 6, Preparation time: 40 minutes

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Ingredients:

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For Koftas:

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250 gms Paneer (cottage cheese)

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4 tsp Maida

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1 big Potato (boiled)

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1/2 tsp Salt

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For Gravy:

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2 Onions

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6 pods of Garlic

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2 tsp Green chilli paste

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2 tsp Ginger paste

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3 Tomatoes

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1 tsp Coriander powder

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1/4 tsp Turmeric powder

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1 tsp Garam Masala

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2 tsp Poppy seeds (soaked for 1/2 hrs and ground to paste)

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3 tsp Fresh cream

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Salt to taste

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Method:

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For Koftas:

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Mash paneer and sprinkle salt. Seperate 1/3 of the paneer and put 3-4 drops of yellow colour. Mash and mix well. In the balance 2/3 paneer add flour, mashed potato and salt. Make small balls of yellow coloured paneer. 

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Now flatten the white mashed paneer and stuff the yellow paneer. Smoothen out the koftas with wet hands. Shape of the koftas should be oval. Deep fry to a rich brown colour. Keep it aside.

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For Gravy:

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Make a paste of onion and garlic. Keep it aside. To make tomato puree, boil the tomatoes for 10 minutes on medium flame. Wait till it cools down and throughly blend it in a blender. Keep it aside. Heat oil in a heavy bottomed pan and fry onion garlic paste. Stir a few times. When the onion turns brownish add paste of poppy seeds, keep stirring to prevent it from sticking. Add ginger and green chilli paste now. Stir for 2 minutes. Now adda pinch of haldi, dhaniya and salt. Add the tomato puree and stir for 3-4 minutes till the puree leaves oil. Pour in about 2 cups of water, cover and cook on low flame heat for 6-7 minutes. add fresh cream in the gravy and cook for 2 minutes only. Garnish it with garam masala and coriander leaves.

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User comments & tips: 

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Pour the gravy in the serving bowl, cut the kofta equally into 2 halves so that the yellow paneer is clearly visible.

Dry chilli paneer

Ingredients:

• Paneer                          - 200 g
• Onion                           - 2
• Capsicum                     - 1
• Green chilly                   - 2 or 3
• Garlic                            - 4
• Corn flour                     - 1 ½ tbsp
• Maida flour                   - 1 ½ tbsp
• Soya sauce                   - 2 tsp
• Tomato sauce               - 1 tbsp
• Chilli sauce                   - 1 tbsp
• Lemon juice                  - ½ tbsp
• Pepper                         - ½ tsp
• Oil to fry
• Salt to taste

Method:

1. Chop the paneer into cubes.
2. Dice onion, capsicum to cube shape.
3. Slit green chillies lengthwise.
4. Crush garlic to small pieces.
5. Make a thick paste of corn flour, maida, salt and little water.
6. Heat oil in a frying pan.
7. Dip the paneer cubes in the above paste and fry till golden brown.
8. Take it aside and drain the excess oil in kitchen paper.
9. Heat a wide fry pan and add 2 tbsp of oil.
10. Add onions and fry on high for half a minute.
11. Add green chilly, garlic, capsicum  and sauté further.
12. Now add sauces, pepper and salt.
13. Stir well.
14. Add fried paneer cubes.
15. Mix well , smothering the paneer cubes  with the sauce.
16. Remove from flame, add lemon juice and combine.
17. Garnish with freshly chopped coriander leaves.

Chilli Paneer

Serves: 4 - 5

You will need

1 packet Ching’s paneer chilli sauce mix
1 tablespoon oil
1 onion, diced ( separate each layer of onion )
10 cloves garlic, chopped
1 packet ( 200 g ) paneer, cubed
75 g mutter ( fresh green peas )
225 ml - 275 ml ( 2 1/4 cup ) water
1 tablespoon corn flour
2 tablespoon water ( dilute corn flour in 2 tablespoon water )

Method

Heat oil in a wok / frying pan / kadai.

Add diced onion and garlic and fry till light golden color.

Add cubed paneer and mutter. Mix well. Cover with a lid and cook on a low to medium heat for 5 - 7 minutes ( tillpanner and mutter softens ).

Add Ching’s secret paneer chilli sauce mix and 225 ml - 275 ml ( 2 1/4 cup - 2 1/2 cup) water. Cover with a lid and cook on a medium heat till the water boils ( approximately 3 minutes ).

Add diluted corn flour and cook again for 5 minutes or until the sauce thickens.