PANEER FRIED RICE

Ingredients

Long grained rice 1 cup

Onion 2

Cooked green peas 1/2 cup

Tomata 1

Ginger garlic paste 2 tbsp

Gree chilli 2

Cashew nut 10

Yogurt 2 tbsp

Coriander powder 1 tbsp

Cumin powder 1/2 tbsp

Chilli powder 1 tbsp

Garam masla powder 1/2 tbsp

Aniseeds 1 tbsp

Cardamom 3

Cinnamon 1 stick

Cloves 3

Chopped coriander leaves 3 tbsp

Salt to taste

Oil 3 tbsp

For marainate

Paneer 1 cup

Coriander power 1/2 tbsp

Chilli powder 1/4 tbsp

Cumin powder 1/4 tbsp

Garam masla powder 1/2 tbsp

Yogurt 1 tbsp

Salt to taste

Oil 1 tbsp

Preparaion

1. Marinate paneer with all the ingredients mentioned for about 1 hour.

2. To a cooker add long grained rice, 1.5 cups of water, oil and cardamom. Turn off the flame after 2 whistles.

3. Heat a pan, add oil and fry marinated paneer. Take out the paneer into a kitchen paper towel.

4. To the same oil, add aniseeds, cinnamom and cloves and fry.

5. Add chopped cashew nuts, green chilli, ginger garlic paste, salt and finely sliced onion. Saute till the colour of onion changes into golden brown.

6. Add chopped tomatoes and fry.

7. Once the tomatoes get cooked, add all the powders mentioned in ingredients section. Mix well.

8. Finally add cooked green peas and chopped coriander leaves.

9. After 4 mts turn off the flame.

10. Mix the cooked rice with this mixture and transfer it into a serving dish.

11. Top the rice with fried paneer and garnish with coriander leaves.

12. Serve paneer biryani with raita or any vegetable dish.

PANEER TIKKA MASALA

Ingredients

Paneer 250 gm

Onion 1

Tomato 1

Green chilli 2

Ginger garlic paste 2 tbsp

Yogurt 3 tbsp

Lemon juice 3 tbsp

Kasoori methi leaves 2 tbsp

Cumin seeds 1 tsp

Bay leaf 1

Cardamom 2

Milk 1/4 cup

Turmeric powder 1/2 tsp

Chilli powder 1 tbsp

Coriander powder 2 tbsp

Coriander leaves

Tomato sauce 2 tbsp

Sugar 1/2 tsp

Salt to taste

Ghee 2 tbsp

Preparation

1. Marinate paneer by adding lemon juice, ginger garlic paste, 1 tbsp coriander powder, 1/2 tbsp chilli powder and salt in a bowl. Cover it and marinate for an hour.

2. Heat ghee in a pan, add cumin seeds, bay leaf, cardamom, chopped green chillies and chopped onion. Fry well till it turns golden brown.

3. Add chopped tomatoes and fry well.

4. Add turmeric powder, coriander powder, chilli powder and yogurt. Mix well.

5. Add tomato sauce, kasoori methi powder, salt and milk. Stir for few mts till the sauce thickens.

6. Now add the marinated paneer into the sauce.

7. After 5 mts, turn off the heat. Garnish with coriander leaves.

8. Serve it with naan or chapati.

PANEER BUTTER MASALA

Ingredients

Paneer 1 cup

Onion 1

Coriander powder 1 tbsp

Garam masala powder 1/2 tbsp

Tomato paste 2 tbsp

Tomato ketchup 2 tbsp

Red chilli powder 1/2 tbsp

Butter 3 tbsp

Ginger garlic paste 1 tbsp

Kasoori methi powder 1 tbsp

Milk 1/2 cup

Coriander leaves

Salt to taste

Preparation

1. To a bowl add coriander powder, garam masala powder, chilli powder, tomato ketchup, tomato paste, milk and kasoori methi powder. Mix well.

2. Heat a pan, add butter and melt it.

3. Add ginger garlic paste and finely chopped onion and fry well till it turns golden brown.

4. Now add the mixture in the bowl to the pan.

5. Cover it and cook for 3 mts in a slow flame.

6. Add milk and salt. Mix well.

7. Now add paneer and coriander leaves.

8. If you want colour add red colour.

9. Turn off the heat and serve.

PANEER

Ingredients



Milk

Lemon juice or vinegar



Procedure



1. Bring milk to boil. Add lemon juice and stir well.

2. Milk will curdle. Turn off the heat.

3. Pour this curdle milk into any thin cloth.

4.Drain the water and twist the cloth and add some weight on top of the cloth.

5. After an hour take the paneer from the cloth and cut into cubes.

6. Paneer is ready.



(Note: Don't put heavy weight on the paneer, that will make your paneer hard.)

MATTAR PANEER

Ingredients

Paneer 250 grams

Mattar (peas) 100 grams

Onion 1

Tomato 1

Green chilli 3

Ginger garlic paste 2 tsp

Turmeric powder 1/2 tsp

Cumin powder 1 tsp

Corriander powder 1 tsp

Red chilli powder 1/2 tsp

Kasoori methi (fenugreek leaves) 3 tsp

Cashew nuts 10 to 15

Cumin seeds 1 tsp

Cinnamon half stick

Cloves 2

Bay leaves 1

Corriander leaves 1 spring

Milk 5 spoons

Salt to taste

Oil 5 spoons

Preparation

1.To a pan add oil and add broken cashew nuts, saute them.

2.Add chopped onions and salt. Cook it till the colour changes to slight brown.

3.Add chopped tomatoes, ginger garlic paste and turmeric powder.

4.Cook few minutes. Cool and blend this mixture into a fine paste.

5.Add oil to a pan and then add cinnamon, cloves, bay leaves. Now add blended paste.

6.Add little water and chopped green chillies. Now add corriander powder, cumin powder, red chilli powder.

7.Bring the mixture to boil for 10 minutes.

8.After 10 mts add kasoori methi. Then add green peas (mattar).

9.After 5 mts add paneer. Sim the flame and add corriander leaves and milk or cream.