Stuffed Potato Dum

Stuffed Potato Dum

Ingredient

• Medium size potato – 5 (boiled and then make it half)
• Ginger garlic paste – 2 tea spoon
• Onion – 4 tea spoon (grated finely)
• Green chilly – 2 (cut into halves)
• Curd – 2 tea spoon (beaten)
• Tomato puree – 4 tea spoon
• Coconut milk – 2 tea spoon
• Fresh cream – 2 tea spoon
• Gram masala powder – 1 tea spoon
• Oil - 5 tea spoon
• Garnish with coriander leaves

For the filling

• Khoya/paneer – 100 gm (grated it finely)
• Chat masala – 2 tea spoon
• Lemon – 1 tea spoon
• Red chilly powder – 1 tea spoon
• Honey – 1/2 tea spoon
• Resin – 1 tea spoon
• Coriander leaves – 2 tea spoon (chopped)

Method

Boil the medium size potato and cut it into halves. Scoop the potato from the middle with a spoon. The shape of the potato half is like a bowl where we have to put the filling. For the filling mix all the ingredient of the filling. Then fill it in the potato bowl. Make all the potato halves like that and keep aside in the fright for 1 hour. Heat the oil in non-stick kadai and fry the stuffed potato for 5 minutes. Take out the potato and keep aside. In the same oil put green chilly, ginger garlic paste and sauté for 2 minutes. Then put grated onion and fry till light brown. Then mix tomato puree, beaten curd, coconut milk and if require 1/2 cup of water. When it start boiling give the fried potato and gram masala and cook for 5 minutes. In the last put fresh cream and garnish with coriander leaves. Serve hot with roti or parata.

Paneer Pasanda

Paneer Pasanda

Ingredient

• Paneer – 300
• Onion – 1/2 cup (paste)
• Garlic & ginger paste – 2 tea spoon
• Green chilly – 2
• Curd – 2 tea spoon
• Kaju paste – 1 tea spoon
• Coconut milk – 2 tea spoon
• garam masala powder – 1 tea spoon
• Khos-khos(poppy seed) paste – 1 tea spoon
• Fresh cream – 2 tea spoon
• Oil – 1 tea spoon

For fillings

• Khoya / paneer crush – 1 cup
• Salt to taste
• Chat masala – 2 spoon
• Coriander leaves – 2 tea spoon (chopped)
• Rasine – 1 tea spoon
• Cornflower for the better
• Oil to fry

Method

Prepare the filling by mixing the khoya/paneer crush, chat masala, salt, rasine and coriander leaves with the have. Then cut the paneer into thin slice in the shape of triangle/square . Take the one slice put little filling and put another slice over it like sand wise. Prepare in the same process all the paneer slice. Prepare a better with cornflower and little salt. Heat the oil in a non-stick kadai. Fry all the paneer sandwich till light brown. Strain it into a absorber paper. In the separate kadai heat 1 tea spoon of oil. Put ginger garlic paste and sauté for a minute. Then put green chilly , onion paste and fry till it turns light brown. After that put kaju and khos-khos (poppy seed) paste, curd, gram masala powder,coconut milk and if require put 1/2 cup of water and bring it to boil. While boiling put the paneer sandwich and cook in a low flame for 3 to 5 minutes. In the last put the fresh cream and serve hot with roti.

Paneer Butter Masala

It is one of the all time favorite and famous food of the vegetarian but all enjoy it.  

Paneer Butter Masala

Ingredient

• Paneer - 250 gms
• Oil/butter - 2 tea spoon
• Onion - 1 (finely chopped)
• Ginger garlic paste - 1 tea spoon
• Tomato puree – 1 cup
• Cashewnuts – 5 nos
• Poppy seed – 1 tea spoon
• Coconut milk - 1/2 cup
• Cream - 4 tea spoon
• Salt to taste
• Cumin seeds – 1 tea spoon
• Coriander powder - 1 tsp
• Green chilly – 3 (slice into halve)
• Garam masala powder - 1/4 tsp
• Coriander leaves – 2 tea spoon (chopped)

Method

Soak cashew nuts and poppy seeds and make a paste with coconut milk and keep aside.Cut paneer into cubes and fry for 2 minutes in a kadai with little oil. In the same kadai put whole cumin seeds and ginger garlic paste and sauté for 2 minutes. Now add chopped onion and sauté till light brown and then put coriander powder, slice green chilly and tomato puree and cook for sometimes. Then add the fried paneer, gram masala and cashew, poppy seed, coconut milk paste with 1 cup water and cook in low flame till gravy thicken a little. Add salt to taste and in the last put the fresh cream. Garnish with little cream and chopped coriander leaves and serve hot with roti or naan.

Palak Paneer

Palak Paneer

Ingredient

• Spinach - 1 kg
• Methi leaves – 1 cup
• Ginger garlic paste – 2 tea spoon
• Cumin seeds – 1 tea spoon
• Whole gram masala – 2 tea spoon
• Bay leaves – 2 nos
• Dry red chilly – 1
• Green chillies – 2 (slice into halves)
• Onion – 1 (very finely chopped)
• Suger – 1 tea spoon
• Oil – 2 tea spoon
• Salt to taste
• Fresh cream – 5 tea spoon

Method 

Remove the stems from spinach and clean in the water properly and boil in the water with little salt for 5 minutes and cool it. When cool drain the water and make a smooth paste with clean methi leaves with sugar. Heat oil in a pan. Add cumin seeds , bay leaves, dry red chilly and whole gram masala and sauté for a minute and then add ginger garlic paste and chopped onion and cook till onion turns light brown. Now add paneer cubes and 5 tea spoon water so that paneer does not stick and mixed well. Then add spinach and methi paste and a little water if required. When gravy comes to boil add the salt to taste and in the last add fresh cream. Serve hot.

Paneer Biryani

It is a different type of biryani with fried paneer dipped in a creamy style gravy.

Paneer Biryani

Ingredient

• paneer - 250 gm (cut it into cubes)
• ghee/ butter - 5 tea spoon
• whole gram masala -3 tea spoon
• ginger garlic – 2 tea spoon (finely chopped)
• onion - 2 (chopped finely)
• green chillies- 2
• butter - 3 tea spoon
• fresh tomato puree - 2 cups
• turmeric powder - 1 tea spoon
• cumin-coriander powder - 1 tea spoon
• tandoori masala - 1 tea spoon
• gram masala – 1 tea spoon
• sugar - 1 tea spoon
• cashew paste -4 tea spoon
• cream - 1/2 cup
• Salt to taste
• Basmati rice - 4 cups (cooked>
• onion rings - 1 cup (fried with little sugar)
• almond , resine ,cashew - 1/2 cup (finely chopped)
• mint and coriander - 1/2 cup (chopped)

Method 

Fry a little the paneer cubes in ghee and then put salt to taste and keep aside. In the same pan, add the whole gram masala as it crackles, add chopped onions, ginger garlic , green chillies and fry for 2 minutes. Then add turmeric , cumin and coriander powder, sugar ,tandoori masala and tomato puree and cook till it is well cooked. Then add cashew paste, cream, salt to taste. Now add the fried paneer into the gravy and cook for 10 minutes in low flame. In a biryani handi at first give a layer of paneer followed by rice , repeat the same once more then garnish with fresh chopped mint and coriander leaves, fried onion and nuts. Cover the handi in a air tight position and heat in a low flame for half an hour. Serve hot with raita .

Paneer Mushroom Tikka

You are familiar with paneer tikka but it is a mixture of mushroom and spices, folded in a besan mixture.

Paneer Mushroom Tikka 

Ingredient

• Paneer - 500 gm
• cheese - 8 tea spoon (grated)
• mushroom - 2 cups ( finely chopped )
• spring onions - 1 cup (finely chopped)
• green chillies, - 2 (finely chopped)
• ginger - 2 tea spoon (finely chopped )
• coriander leaves - 3 tea spoon (chopped )
• garam masala- ½ tea spoon
• Honey – 2 tea spoon
• pepper powder - 1 tea spoon
• cumin - 1 tea spoon
• besan/cornflour - 1/2 cup ( make a batter with little water and salt)
• Salt to taste
• oil to shallow fry

Method 

Slice paneer into long thin sheets like shape and season with salt and keep aside.In a pan add 1 tea spoon oil. Saute cumin seed, ginger, spring onions and mushrooms in a kadai. Add garam masala, pepper, honey and salt to taste. Cook till the mixture becomes absolutely dry, then cool it. When cool add chopped green chillies, coriander leaves and greated cheese and mix well. Now put the mushroom mixture on the sliced paneer and spread it over the paneer slice and cover it with another slice of paneer. Dip the it in a corn flour/besan batter and shallow fry it in a pan till golden brown. Serve hot with mint chutney/ sauce.

Spicy Creamy Paneer

Unusual spicy paneer in a creamy gravy style with a black pepper magic.

Spicy Creamy Paneer

Ingredient

• Oil - 1 tea spoon
• Whole gram masala – 2 tea spoon
• onion - 1 (big) fried
• Ginger garlic and paste – 2 tea spoon
• Curd – 5 tea spoon
• cumin and coriander powder – 2 tea spoon
• pepper powder - 2 tea spoon
• Honey- ½ tea spoon
• Haldi - ¼ tea spoon
• Gram masala power – ½ tea spoon
• Salt to taste
• cream - 4 tea spoon
• 250 gm paneer (cut it into cubes)
• Coriander and mint leaves, to garnish

Method 

Chopped the onion and fry it till brown and blended with little water to make a smooth paste. Heat oil in a kadai and add the whole gram massala. When it start popping add ginger, garlic paste. Saute for a minute and then add onion paste and cook well. Add curd, honey, cumin and coriander powder, haldi, pepper powder and cook to make the gravy thicken. Add salt and cook. Put paneer cubes and cream as well as 1/2 cup water. Reduce the flame to low and let it cook for 15 minutes. Serve hot, garnishing with chopped coriander and mint leaves.

Grilled Paneer

Grilled Paneer cubes folded in a combination flavor of sesame seeds and curd. It is a perfect starter for the vegetarian but all can enjoy.

Grilled Paneer

 
Ingredients

• paneer - 500 gm (cut into big cubes)
• ginger garlic paste – 4 tea spoon
• onion paste – 4 tea spoon
• Green chillies paste – 1 tea spoon
• black pepper powdered - 1 tea spoon
• Honey – 1 tea spoon
• salt to taste
• coriander leaves - 4 tea spoon (chopped)
• curd - 1/4 cup
• white sesame seeds (Safed til) - 1/4 cup (roasted)
• Oil/butter – 2 tea spoon
• Lemon wedges & Onion rings (to garnish)

Method 

Mix all the ingredients except lemon wedges & onion rings including oil and leave for 1 hour at least.Place the paneer on the rack and grill for 20 minutes turning both side . Serve hot with sauce, garnished with lemon wedge and onion rings.

Cilli Paneer

Chilli Paneer

Ingredient 

• Paneer - 300 grams (cut it into cubes)
• Oil - 2 tea spoon
• Salt to taste
• Ginger garlic paste – 3 tea spoon
• Onion – 1 cup (cut it into cubes)
• 3 color capsicum – 2 cups (cut it into cubes)
• Tomato – 1 cup (cut it into cubes)
• Green chillies sliced – 4-5
• Soya sauce – 1 tea spoon
• Chilli sauce – 1 tea spoon
• Tomato sauce – 1 tea spoon

Method 

Heat the oil in a kadai. Put the paneer cubes and fry for 2 minutes and keep aside. In the same oil put the slice green chilli, onion cubes and fry for a minute then put ginger garlic paste, salt, capsicum cubes and tomato cubes and cook in a high flame for few minutes. Put fried paneer cubes and stir them. Put the mixture of soya, chilli , and tomato sauce and cook for 2 minutes . Serve hot with vegetable pulao or peas pulao.

Chilli Paneer

Chilli Paneer

Ingredient

• Cottage cheese (paneer) - 500 grams(cut in big cubes)
• Tomato - 1( cut into cubes)
• Oil - 2 table spoon
• Onion - 2 nos (cut it into cubes)
• Green chily – 4 (cut in stripes)
• Capsicum of different color at least 3 color - 1 bowl(cut it into cubes)
• Garlic paste - 1 tea spoon
• Ginger paste - 1 tea spoon
• Turmeric powder - 1/2 tea spoon
• Tomato puree - 1 cup
• Salt to taste
• Red chilli powder – 1 tea spoon
• Fresh cream - 1/2 cup
• Garam masala powder - 1 table spoon

Method

Heat oil in a non-stick pan and fry a little the paneer cubes. Take out the paneer and give ginger and garlic paste.Saute for a min with turmeric power and add onion cubes and fry till it is pink in color.Then put the capsicum and tomato cubes and toss for a minute.Add tomato puree to the toss and mix well.Now add paneer fry,chilli powder and salt to taste and little water to mix well.Add cream, garam masala powder to the pan and mix well. Cook a little. It should not be too much gravy style nor in a very dry state. Granish it with green chilli. Serve hot with roti or paratas.

Malai Kofta

Malai Kofta

Ingredients

• Potatoes - 1 kg(boil)
• Paneer - 250 gms
• Maida - 50gm
• Coriander Leaves - 1 table spoon(chopped)
• Rasins and cashew nuts - 4 table spoon (cut into small pieces)
• Cashew nuts - 2 table spoon (paste)
• Onion - 3 nos(grated)
• Tomatoes - 2 nos (paste)
• Ginger garlic paste - 2 table spoon
• Malai or cream - 4 table spoon
• Haldi power - 1/2 tea spoon
• Cumin, coriander and red chilly power - 2 table spoon (fry)
• Gram Masala power - 1 tea spoon
• Sugar - 1 table spoon
• salt to taste

Methods

For the koftas 

Refrigerate the boiled potatoes for 4 to 5 hours as this makes it easy to make koftas. Peel and mash the boiled potatoes, paneer and maida. The mix should not be too hard or to soft. Then add 1 table spoon fried cumin,coriander and red chilly power, salt to taste and chopped coriander leaves and mix well to make dough. Take the raisins and cashew nuts pieces and add 1/2 table spoon sugar mix well for the stuffing for the koftas. Heat oil in kadai. Shape like the balls from the dough you prepared and stuff the dry fruit mixer in the centre. Roll the koftas in dry maida before putting them in hot oil.

For the gravy

Fry the grated onion, ginger garlic paste and tomato paste. Mix the cashew nut paste with 3 table spoon warm milk and pour it into the paste. Add all dry masala into the paste and saute till the oil separates itself. Add a cup of water and boil till gravy is done. Add cream/malai, 1/2 table spoon sugar. Simmer the gravy till the oil starts separating and once it's done, put the fried koftas into the gravy and serve hot with chapattis.