Paneer Shashlik

Paneer Shashlik Ingredients

250 gm Paneer
2 Onions (Sliced)
1 Capsicum (Sliced)
1/2 cup Tomato Puree
2 tbsp Ghee
1/2 cup fresh Cream or fresh lightly beaten malai
1/2 tsp Garam Masala
Salt to taste & Red Chilli powder

Paneer Shashlik Method


1.Heat ghee in a pan, add onions and capsicum.
2.Cook for two minutes.
3.Then add tomato puree, fresh cream, salt, garam masala and red chilli powder.
4.Cook for One minute.
5.Cut paneer into cubes and add to the masala. Mix well.
6.You can add half tea spoon of sugar if you want sweet and sour taste.
7.Cook again for two minutes.
8.Serve hot.

Paneer Kofta

Paneer kofta Ingredients:

For Koftas

Paneer(Cottage cheese) – 200 Gms
Potatoes (Aloo) – 2 nos
Red chili powder – ½ tsp
Garam Masala – ¼ tsp
Corn flour – 2tbsp
Oil – as required

For Gravy

Onions (Pyaj) – 4 nos
Tomato (Tamatar) – 4 nos
Coriander leaves (Dhania pate) – as required
Curd (Dahi) – ½ cup
Cashew nut powder (Kaju) – ½ cup
Red chili powder – ½ tsp
Salt – ½ tsp
Turmeric (Haldi) – ¼ tsp
Garam Masala – ¼ tsp
Bay Leaf (Tej Pata) – 1 nos
Cumin seed (Jeera) – ½ tsp
Ghee (Clarified butter) – 2 tbsp

Paneer kofta  Preparation

1)Take the potatoes, boil them and peel of the skin.
2)Take potatoes and paneer and grate them
3)To this add corn flour, red chili powder, salt, Garam Masala and mix them well.
4)Make this mixture into round balls.
5)Take a pan and heat some oil in it.
6)Keep frying the balls it becomes brown in color
7)Take the tomatoes and onions and grind them
8)Take the coriander leaves and chop very finely.
9)Take a pan and heat some more oil in it.
10)Add the bay leaf and cumin seeds.
11)To this add tomato and onion paste and keep mixing it till it turns brown.
12)Once it starts leaving oil, add to this red chili powder, salt, turmeric, cashew nut powder and garam Masala
13)Keep stirring it continuously for a minute
14)To this add two cups of water.
15)Cover it with a lid and keep boiling it for 5 mns
16)When you are serving heat the gravy again and put the koftas in it.
17)Garnish it with freshly chopped coriander leaves.

Paneer Tikka Masala

Panner Tikka Masala Ingredients:

Paneer (cottage cheese) – 250 gm
Curd (Dahi) – 100gm
Onion (Pyaj) – 2 nos
Tomato (Tamatar) – 2 nos
Ginger garlic paste (Adrak, lasun) – 1 tsp
Green chili – 2 nos
Cashew nut paste – 50 gm
Tandoori masala – one tsp
Chat masala – one tsp
Chana masala – one tsp
Salt – as per taste

Panner Tikka Masala Preparation

1)Take Tomatoes and onions and cut into round slice. Keep it aside
2)Take the paneer and cut it into cubes
3)Take the dahi, mix it with tandoori masala, chana and chat masala with half of garlic ginger paste.
4)To this add the paneer cubes and keep mixing it well
5)Take the paneer slices in a good toothpick, and put onion and tomato slices around the paneer.
6)Cook them in oven and keep it aside
7)Now take a pan, heat oil in it and put green chilies and the remaining ginger garlic paste.
8)Keep cooking it for close to 5 mns. To this add the chopped onions and keep frying it again.
9)Also add the tomatoes which are finely chopped and keep cooking till the onion starts floating on the surface.
10)To this add the kaju paste and keep cooking it for close to 10 mns
11)Now add the spices and keep cooking it for further 2 mns
12)Then take the paneer which was cooked in the oven and cook it for further 5 mns
13)This can be garnished with coriander leaves and should be served hot.

paneer mughlai

paneer mughlai  ingredients

Paneer (cottage cheese) : 200gm
Boiled onion paste: ½ cup
Ginger paste: 1tbsp
Poppy seed paste: 2tbsp
Whipped curd: 3-4tbsp
Cashew nut paste: ½ cup
Fresh cream: ¼ cup
Cinnamon: 1″stick
Cloves: 3-4
Cardamom (green): 3-4
Bay leaves: 1-2
Cumin powder: 1tsp
White pepper powder: 1tsp
Green chilies (chopped): 1tsp
Coriander leaves (chopped): 1tsp
Salt to taste
Oil: 2-3tbsp

Paneer muglai Preparation

1. Cut the paneer into long rectangular strips.
2. Heat 2tbsp oil in a pan and when the oil is sufficiently hot (that is up to the smoking point) put the paneer and fry them for 10-15 seconds. As soon as the paneer becomes brown, drain immediately and reserve.
For boiled onion paste, first boiled the onion and then grind in the mixer to get a smooth paste.
3. In the same oil, add the onion paste and sauté for few minutes. Once the onion becomes translucent, add the cloves, cardamoms, cinnamon and bay leaves. Fry them for one or two-minute and then add the ginger paste. Sauté for few minutes and then add the poppy-seed paste.
4. Add further the whipped curd and mix well. Add the cumin powder, green chilies, white pepper powder and salt. Mix them well and fry for few minutes on low heat till the oil separates out.
5. Add the cashew nut paste and fresh cream (can be substituted with thick milk). Mix well and add the paneer pieces. If requires little water (1/4cup) can be added. Cover the lid and bring it to first boil.
Garnish it with chopped coriander leaves
6. Serve the hot paneer mughlai with naan,kulcha.or roti.