Paneer Fingers / Paneer Pakoda

Time 20 min
Ingredients
Curd 2 tbsp
Paneer cubes 6-7
Schezuan 1 tsp / Chili sauce + Soya sauce 1 tsp
Red chili powder 1/4 tsp
Lemon juice 2-3 drops
Corn flour 1 tsp
Breadcrumbs 1 tsp
Salt to taste
Oil for frying

Method
Mix together all ingredients except corn flour and breadcrumbs. Keep it in refrigerator for 1/2 hr.
Make dry mixture of breadcrumbs and cornflour. Now apply cornflour breadcrumbs mixture to paneer cubes.  Then deep fry in oil till golden brown. Then drain the excess oil on absorbent paper. Serve hot with tomato sauce/green coriander / mint chutney.

Paneer Biryani

Time 90 min

Ingredients

For gravy

Tomato 2 big size

Coconut paste 1 tsp

Smashed potato paste 1 tsp

Garam masala 1/4 tsp

Finely chopped onion 2 medium size 

Ginger garlic paste 1/2 tsp

Chopped green chilies 2

Kashmiri red chili 1 

Coriander leaves 2 tsp

Biryani masala 1/2 tsp

Red chili powder 1/4 tsp 

Ghee 2-3 tbsp

Salt to taste

Whole spices : Cumin seeds 1/4 tsp+Bay leaves 2 + Pepper corns 1/4 tsp +Cloves 3-4 +Cinnamon 2 small pieces

Paneer marination

Paneer cubes 1/2 cup

Curd  1/4 cup

Lemon juice 1/2 tsp

Garam masala 1/2 tsp

Ginger garlic paste 1/2 tsp

Red chili powder 1/4 tsp

Salt to taste

For pre rice cooking

Basmati rice 1 cup

Water 1.5 cup or less

Ghee 1 tsp

Whole spices : Bay leaves 2 + Pepper corns 1/4 tsp +Cloves 3-4 +Cinnamon 2 small pieces

Salt to taste

Method

Soak rice in water for 1 hr. Then cook rice in pressure cooker for 2 -3 whistles with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 90% rice is cooked.  After whistles, release pressure and take out rice and spread on plate. Allow it to cool. 

Mix curd, red chili powder, garam masala, turmeric powder, ginger garlic paste, lemon juice, salt and paneer cubes. Keep it in freeze for 1 hr.

Chop tomatoes add 1/2 cup of water and cook for 10 min. Allow it to cool. Make puree in blender.

Chop lengthwise 1 big onion and fry in thick bottom pan till dark brown & crispy. Take out onion. Keep it aside.

In the same pan or different thick bottom pan, add 2 tbsp ghee, then add cumin, kashmiri chili and khada masala. After it crackles, add finely chopped onion, ginger garlic paste, coconut paste, coriander, finely chopped green chilies, red chili powder and salt. Roast for 5-6 min. Then add tomato puree mix well. Again roast for 4-5 min. switch off the flame.

Heat another thick bottom non stick sauce pan. Add ghee then add half of boiled rice, cover rice with gravy then on top of it add marinated paneer, again add remaining rice. Then sprinkle crispy brown onion. Also sprinkle melted  2 tsp of ghee from sides of pan. Cover with aluminium foil. Keep the low flame and cook for 10-12 min. Serve hot. 

Mango Kalakand

Time 15 Min

Ingradients

Whole milk 1 lit
Mango pulp 1/2 cup
Cardamom / velchi powder 1/4 tsp
Finely chopped pista and almonds

Sugar 1/2 cup
Vinegar 3-4 tsp

Method
Boil the milk. When it get cool 70 % then add vinegar and stir well. It will get curdled. Then hang the paneer in a muslin cloth in a cool place for approximately 0.5 hour until the liquid has drained off. 
Grease plate with ghee. Keep it aside.
Heat nonstick pan add mango pulp and sugar. Cook until it becomes thick approximately 5-6 min. Then add paneer. Mix well. Cook for 6-7 min until it becomes thick. (But remember it should not be very thick kalakand is soft not hard). (After it cools down it becomes little hard, so always keep this in mind).
Then add  cardamom powder. Mix well.
Now pour kalakand mixture on greased plate. Spread sliced pista and almond. Allow it to cool. Cut into desire size and shape.

Butter Panner Masala

Time 30 min

Ingredients

Paneer 1 cup cut into cubes

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Ginger garlic paste 1/2 tsp

Red chili powder / Kolhapuri masala 1 or 1.5 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Butter 1 tsp

Salt to taste

Method

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add, 5 in 1 masala or ginger garlic paste. Fry and mix well for about 3-4 min. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, Garam masala fry for about 2-3 min. Stir fast to avoid burning. Then add salt. Mix well. Add water around 1 tbsp, cover pan with lid and cook on low flame for about 8-9 min. Pl check for water level otherwise it will get burn. Switch off the flame. In separate pan take butter fry panner till it becomes golden brown. Add paneer at the time of serving.

Rasmalai

Time 25 min
Ingredients
Paneer 200 gms
For Milk mixture
Full Fat Milk 1 lit
Vanila essence 2-3 drops
Saffron strands 7-8
Pista slices 2 tsp
Cardamom powder 1/4 tsp
Sugar 2-3 tbsp or more a per your taste
For sugar syrup
Sugar 1 cup
Water 5 cups

Method
Grate paneer (2-3 times) into a very fine powder. Make 1 inch balls around 20 in no. Use your fingers to put pressure and make balls so that balls will get tight. So that it will not get melt when added to sugar syrup. In pressure cooker add sugar and water. Allow sugar to melt, then allow it to boil for 5-6 min. Then add paneer balls to the cooker, cover the lid. Let it cook for 1 whistle. Then switch off the flame. Keep the cooker for 5 min then release the pressure from the cooker. Remove the lid. Paneer balls will get swollen to its double size. Simultaneously along with this process, Boil the milk to its half size, then add sugar, cardamom powder, pista, saffron strands and vanila essence. Then insert the paneer balls into the milk let it boil for 6-7 min. Then paneer balls will absorbed the milk. Switch off the flame. Allow it to cool. Chill in refrigerator and serve.

Rasgulla

Time 20 min
Ingredients
Paneer 200 gms
For sugar syrup
Sugar 1 cup
Water 5 cups
Cardamom powder 1/4 tsp

Method
Grate paneer (2-3 times) into a very fine powder. Make 1 inch balls around 20 in no. Use your fingers to put pressure and make balls so that balls will get tight. So that balls will not get melt when added to sugar syrup. In pressure cooker add sugar and water. Allow sugar to melt, then allow it to boil for 5-6 min. Then add paneer balls into the cooker, cover the lid. Let it cook for 1 whistle. Then switch off the flame. Keep the cooker for 5 min then release the pressure from the cooker. Remove the lid. Paneer balls will get swollen to its double size. Rasgullas are ready. Just chill and serve.

Rasgulla

Time 20 min
Ingredients
Paneer 200 gms
For sugar syrup
Sugar 1 cup
Water 5 cups
Cardamom powder 1/4 tsp

Method
Grate paneer (2-3 times) into a very fine powder. Make 1 inch balls around 20 in no. Use your fingers to put pressure and make balls so that balls will get tight. So that balls will not get melt when added to sugar syrup. In pressure cooker add sugar and water. Allow sugar to melt, then allow it to boil for 5-6 min. Then add paneer balls into the cooker, cover the lid. Let it cook for 1 whistle. Then switch off the flame. Keep the cooker for 5 min then release the pressure from the cooker. Remove the lid. Paneer balls will get swollen to its double size. Rasgullas are ready. Just chill and serve.

Paneer Cornflakes Starter

Time 20 min
Ingredients
Finely chopped spinach 2 cup
Paneer 200 gms
Boiled & smashed potato 2 large
Chopped onion 1 large
Chopped coriander leaves 3 tbsp
Chaat masala 1 tsp
Pepper powder 1/4 tsp
Ginger paste 1/4 tsp
All purpose flour / Maida 4 tbsp
Cornflakes crushed 3/4 cup
Breadcrumbs 2 tbsp
Green chilies 3-4
Salt to taste
Oil for frying

Method
Heat one tablespoon of oil in a kadai and sauté chopped onion till translucent. Switch off the flame and allow it to cool. Then mix together paneer, potatoes, green chilies  onion, ginger paste, coriander leaves, chaat masala and salt. Make cylindrical shaped croquettes one inch thick and two inches long. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in mixture of crushed cornflakes and breadcrumbs. Keep the croquettes in the refrigerator for an hour or more. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain the excess oil on absorbent paper.Serve hot with green coriander / mint chutney.

Paneer Cornflakes Starter

Time 70 min
Ingredients
Finely chopped spinach 2 cup
Paneer 200 gms
Boiled & smashed potato 2 large
Chopped onion 1 large
Chopped coriander leaves 3 tbsp
Chaat masala 1 tsp
Pepper powder 1/4 tsp
Ginger paste 1/4 tsp
All purpose flour / Maida 4 tbsp
Cornflakes crushed 3/4 cup
Breadcrumbs 2 tbsp
Green chilies 3-4
Salt to taste
Oil for frying

Method
Heat one tablespoon of oil in a kadai and sauté chopped onion till translucent. Switch off the flame and allow it to cool. Then mix together paneer, potatoes, green chilies  onion, ginger paste, coriander leaves, chaat masala and salt. Make cylindrical shaped croquettes one inch thick and two inches long. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in mixture of crushed cornflakes and breadcrumbs. Keep the croquettes in the refrigerator for an hour or more. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain the excess oil on absorbent paper.Serve hot with green coriander / mint chutney.

Paneer Kofta Curry

Time 30 min

Ingredients

Paneer 150 gms

Onion 1 big size

Tomatoes 3 medium size

Cashewnuts 1/4 cup

Ginger 1/2 inch

Red chilies 2-3 (or red chili powder 1/2 tsp)

Curd 2 tbsp

Green cardamom 1

Black pepper powder 2-3 pinch

All purpose flour / Maida 1 tsp

Oil 1tbsp + for deep frying

Garam masala 1/4 tsp

Fresh cream 2 tbsp

Sweet potatoes 1 medium size

Chaat masala 1/4 tsp

Salt to taste

Corn flour 2 tsp

Method

Roughly chop the tomatoes and onion and put into the cooker along with onion, cashewnuts, ginger, green cardamom, red chilies (or red chili ppowder 1/2 tsp), salt and 1 tbsp oil and mix well. Then add yogurt and mix well. Add 1 cup water to the mixture. Cook in the cooker till 3 whistles. Keep it aside and allow it to cool.

Grate cottage cheese into a bowl. Add black pepper powder, salt, flour and mix well. Make small balls and shape into koftas. Deep fry these koftas till golden in colour. Soak in the tissue paper for excess oil. 

Blend the cooked mixture using grinder into a smooth paste. Heat the oil in kadai then pour the mixture. Cook for 3-4 min. Then add cream and garam masala powder and mix well. Then arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately. Or koftas can be added to the gravy before switching off the flame. And then serve immediately. 

Hariyali Paneer

Time 15 min
Ingredients
Finely chopped spinach 2 cup
Paneer 150 gms
Boiled smashed potato 1/2 cup
Bread slices 6
Lemon juice 1 tsp
Chaat masala 1 tsp
Besan/chickpeas flour 1 tsp
Green chilies 2
Sugar 1/2 tsp
Salt to taste
Oil for frying

Method
Soak bread slices in water, squeeze water completely. Keep it aside.

Make paneer slices of size 2 by 1 inch. Apply chaat masala on paneer. Keep it aside.
Heat oil in kadai, meanwhile in a mixing bowl mix spinach and potato. Then add bread slices, lemon juice, sugar, Green chilies, besan, 2-3 pinch of chaat masala and salt.

Mix all ingreadients to make batter like bhaji but not watery. 

Then apply this mixture evenly on paneer, deep fry in kadai till golden in colour. Remove from oil, onto tissue paper. Cut the hariyali paneer at the center and serve with sweet, green chutney.

Palak Paneer

Time 15 min

Ingredients
Spinach / palak leaves 1 cup

Paneer cubes of 1 cm 1/4 cup

Chopped onion 1 medium size

Chopped tomato 1 medium size

Ginger 1/4 inch

Garlic 2 cloves

Green chilies 1-2

Salt to taste

Oil 1 tbsp

Method

Heat 1/2 tbsp oil in pan,  add onion fry till it turns golden brown. Then add tomato, garlic, ginger and fry for 2-3 min. Then add spinach leaves and 1/2 cup water and cook for 5-6 min. Then switch off the flame and allow it to cool. Blend this mixture in blender to make smooth paste. Heat 1/2 tbsp oil in pan, add panner and fry for 3-4 min till it turns light golden colour. Then add paste, salt and cook for 3-4 min. Switch off the flame and serve hot.

Tandoori Veg Paneer

Time 60 min

Ingredients

Red bell pepper 1 chopped into cubes

Yellow bell pepper 1 chopped into cubes

Capsicum 1 chopped into cubes

Paneer cubes 1/4 cup

Onion chopped into cubes 1/4 cup

Tomato chopped into cubes 1/4 cup

Pepper powder 1/4 tsp

Curd 1/2 cup

Lemon juice 2-3 drops

Salt to taste

Chaat masala 1/4 tsp or tandoori masala 1/4 tsp

Method

Chop all vegetables.

Arrange chopped vegetables in tooth pick, one by one.

In a bowl mix curd, salt, lemon juice, pepper powder, chaat masala. Dip tooth picks  in bowl, make sure that vegetables get marinated evenly. Now refrigerate for min 1 hr in refrigerator. After 1 hr grill for 10 min till it tuns light yellow in colour.

Paneer Balls