Showing posts with label Paneer dishes. Show all posts
Showing posts with label Paneer dishes. Show all posts

Kadai Paneer - Using ready to cook mix

Tredy foods A company that specialises in traditional snacks and sweets of India especially from South India. The sweets and snacks are native and unique and healthy which are delivered to the door steps of those who order it. Not just food but also kitchen appliances and utensils the traditional ones are sold by Tredy foods.

With a well knit network, Tredyfoods strives its best to serve its customers only THE BEST.

Tredyfoods have come up with ready to cook masala in three variants. Kadai Masala, Chettinad Masala and Pepper Masala.

With the Kadai Masala paste, I tried making Kadai Paneer. The best part of these ready to cook masala is that this contains oil, tomato, onion, capsicum, salt and all other spices. These are in a powder form and that helps in a mess free cooking. Kadai Paneer needs chopping grinding, marinating but this Tredyfoods ready to cook masala eliminates all these steps thus enabling the user to cook thier favourite and delicious meal quickly. These ready to cook pastes are very helpful to bachelors and working woman who want to eat thier favourite and delicious meal without struggling much in the kitchen. 

The masala mix is in dehydrated form and is made in the form of pickle or thokku and is packed in no air circulation method in vaccum pack that gives a shelf life of 12 months. 

Though the name Kadai Paneer, suggests that it is to be cooked in Kadai or wok, I tried making it in pressure cooker to make it even more quicker. As we wanted a dry version, I have used very less water too. 

Paneer - 250 gms
Tredyfoods Kadai Paneer masala - 1 pack (50 gm pack)
Water 50 ml
Ghee - 2 tbsp (optional as the mix already contains oil)

Cut the paneer into cubes. Immerse it in hot water for about 3 mins remove and drain. (This is to make the paneer soft). In a pressure pan (1.5 ltrs or 2ltrs) add 1 tbsp of ghee, Tredy foods Kadai mix, water and mix well. Add the Paneer cubes and mix thoroughly with a wodden laddle or a spoon. Ensure you dont break any Paneer pieces and all the cubes are coated evenly. 

Add the remaining ghee. Close the pan and set for 3 whistles on medium flame. Tasty Kadai Paneer is ready.

As the Tredy food mix contains all the necessary masalas and veggies there is no trouble of grinding them. Just open the packet and add it to the paneer or mushroom or baby potato. (Non-Veg lovers can make use of this masala mix to make Kadai Chicken)

Garnish with finely chopped coriander leaves (optional).

Raseela Paneer by Radha Sriram

Another Paneer dish that made rounds in our dining table after my friend Radha Sriram. The taste is amazing and the gravy is also very rich. Paneer can be substituted with Tofu or Soya Balls

paneer 200 gm (cubes)
green pea- 1 cup
tomato puree-1 cup
salt- for taste
oil-2/3 tsp

To Fry and Grind
onion -2no
garlic cloves-4-6 no
raw masala like cloves,cardemom,chinnamon stick,ani seed,javithri-each 3-4 no

To Thicken the Gravy
Cashew nuts - few
coconut milk or  milk-1 cup

For Garnishing
fresh mint leaves-very few

1. keep ready the onion gravy by frying and grinding the ingredients. a kadai,add one tsp oil and fry pieces of capsicum and peas for 2 min. this add paneer and give a stir. add onion paste and fry till oil comes out. add required salt and water to give a boil.
6.if you find the gravy thin add cashewnuts paste and give a boil and switch off.
diet consious people can use roasted gram in the place of cashew

Pappadi Paneer Balls

A starter dish and also a dish that kids will love it as an evening snack after school.

Urad Dal Papad (Raw) - 4 nos
Paneer - 100 gms
Chaat Masala - 1 tsp
Green chillies - 1 no (finely chopped)
Coriander leaves - 1/4 cup (finely chopped)
Mint leaves - 1/4 cup (finely chopped)
Corn Flour - 1/2 cup
Salt to taste
Oil to Fry

Crush the papads finely and spread them on a plate. Mix Paneer, chaat masala, salt, finely chopped green chillies, coriander leaves and mint leaves together to a dough form. Make small balls out of this dough. 

Mix salt to corn flour and add little water to it to make a thick and smooth paste. Dip the paneer balls in flour paste and roll them in the crushed papad. 

In a shallow pan heat oil and fry these balls till they turn golden brown. Serve hot with tomato ketchup. 

Paneer Manchurian - IndoChinese Dish How to make it at home?

When we eat out, kids love to taste something different and one such different item is Manchurian of any kind. And now, its time to make it at home as kids want it more. So for tonight's dinner I made Naan and Paneer Manchurian.

Paneer - 250 gms
Onion- 4 nos
Tomato - 1 no.
Spring Onions - 3 stems
Green Chilly - 2 nos
Ginger Garlic Paste - 1 tbsp
Soy Sauce - 1 tbsp
Tomato Ketchup - 1 tbsp
Corn Flour - 2 tbsp
Pepper Powder - 1/4 tbsp
Red Chilly Powder - 1/2 tbsp
Coriander Powder - 3/4th tbsp
Cumin Powder - 3/4th tbsp
Water - 1 cup
Oil- 1/4 cup

Method :
Cut Paneer into cubes. In a shallow bowl, mix corn flour, 1/2 tbsp salt, Pepper powder, Red Chilly Powder, Coriander Powder, Cumin Powder. Add water to make it a paste. Mix well and ensure no lumps are formed. Add the Paneer cubes to it and let it marinate for about 15 mins.

 Chop onions finely. Grind tomato to a puree. Chop spring onion leaves into bits.

In a shallow pan add 1/2 of the oil and shallow fry the Paneer cubes till they become golden brown in colour. Remove drain and set aside. The marinated paste will be left out donot throw it off, it could be used to thicken the manchurian gravy.

In the same pan, add the Spring onion leaves and saute a bit. Add Green Chillies, chopped onions, Tomato puree, ginger garlic paste and saute till it emits a nice aroma, do the whole process in low flame. Add the Paneer Cubes and saute a while before adding the soya sauce and tomato ketchup.

If you want it dry just saute a while and switch off the stove and transfer it to a serving bowl and decorate it with finely chopped coriander leaves and spring onions.

If you want to make it as a gravy for side dish, then add a cup of water and add the left over marination paste and bring it to boil. Keep stirring so that it does not settle at the bottom.When it turns glassy, remove from flame, transfer to a serving bowl, decorate it with finely chopped coriander leaves and spring onions and serve with any Roti or Chappati of your choice or even Veg Pulav and Fried Rice.

Paneer Tikka by Uma Sridharan

Party menu recipe posted by Uma Sridharan

Large block of Paneer                         1
Onion                                                 1
Capsicum                                           1
Ripe hard Tomato                               1
finely chopped Coriander leaves        handful
To Marinate:
Curd                                                    1 cup
Ginger - Garlic paste                          1 tbsp
jeera powder                                       1 tsp
Salt to taste
Red chili Powder                                 1 tsp
Cut Paneer into 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Marinate  vegetables and paneer separately. Keep the marinated paneer in fridge for atleast 2 hrs.
Heat oil in a kadai and fry marinated paneer till done. Fry vegetables also. Arrange fried vegetables and paneer in a serving plate.
Garnish with coriander.

Paneer Kalamirch Masala

Party menu recipe posted by Latha Mahadevan

Onions - 2 big
Green chillies - 2 (u can also incrrease if u want more spicy)
Cashewnut - 10 grams
Curd 1/2 cup
Fresh cream - 1 cup or milk
Paneer - 1/4 cup
Turmeric Powder - 1 tspn
Garam Masala - 1 tspn
Pepper powder - 1 tspn
Red chilli powder - 1/2 tsp
Ginger garlic paste - 2 tblspn
Coriander powder - 2 tspn

Fry Onions, green chillies, ginger and garlic. Grind them to a paste. Add 4 tspn of oil and 2 tspn of ghee in a tawa and add cumin seeds, bay leaves, cardmom, cinnamon and lavang. Then add the paste. Add turmeric powder, pepper powder, red chilli powder and coriander powder. grind cashew nut also into a paste. add cashew paste also. add curd. add salt. wait till the oil separates. Add little water and add paneer. Add kasuri Methi and garam masala. Add fresh cream. decorate it with mint leaves on top.

Paneer Bemisal

Party Menu recipe by Rohini Renganathan

This is a quick Paneer dish and can be made without any major preparations 

Ingredients -
250 gms Paneer 
200 gms Fresh Cream  
200 gms Tomato Puree 
2-3 tblsp Butter 
2 tbsp Kasuri methi
1/2 tsp Red chilli  Powder 
1/2 tsp Garam Masala Powder 
2-3 Green chilli As per taste Salt
Method -
 Melt the butter in a pan, add slit green chillies, tomato puree,kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
Add the cream and garam masala powder and cook further for 2-3minutes. (in slow flame)
 Add the paneer pieces and cook for a minute.
Serve hot garnished with coriander.

Pineapple Paneer Salad

Pinapple pieces - 1 cup
Paneer cubes - 1 cup
Chaat Masala - 1/2 tsp
Jeera powder - 1/2 tsp
Salt to taste
Olive Oil - 2 tbsp
Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup

Chop coriander and mint leaves finely. In a salad bowl add paneer and pine apple pieces, chaat masala, Jeera powder, salt, coriander leaves and mint leaves and olive oil. Toss them and mix them well. Refrigerate it and serve chilled.

This salad helps in removing gastric trouble, constipation etc which occours in summer season.

Panner Tikka

Paneer - 250 to 300 gms
Thick unsour curds - 1/2 cup
Ginger paste - 1 tsp
Galic paste - 1 tsp
Red Chilly Powder - 2 tsp
Kasuri Methi - 1/2 tsp
Punjabi Garam Masala - 1/2 tsp
Chaat Masala - 1 tsp
Chopped coriander leaves - 2 tbsp
Tomato - 1 firm and semi ripe
Green Capsicum - 1 small
Besan Flour - 1 tbsp
Oil - 1 tbsp
salt to taste

Cut Paneer into cubes. In a shallow bowl mix curds, ginger paste, garlic paste, chilly powder, dried fenu greek leaves, Punjabi garam masala, coriander leaves, chaat masala, oil and salt. The mixture should be of a fine paste. Immerse the Panner paste into the mixture. Ensure that all the sides of the paneer is coated with the paste. Let it set for about 15 minutes. Cut 1 inch square pieces of tomato and capsicum and mariante them too in the paste after removing the paneer.

This is best cooked in OTG in about 200 deg centrigrade. But if you dont have one, better do it in tawa. Coat the tawa with about 1 tbsp of oil. Arrange the paneer pieces side by side. Turn the flame to medium and when the side facing the tawa turns golden brown turn it to the other side and fry it till it becomes golden brown.

In the same way arrange the capsicum and tomatoes too in the tawa and fry both the sides for not more than 1/2 minute for each side.

How to serve:
In a tooth pick insert capsicum piece, then paneer piece and then tomato piece.

Serve with mint chutney and Katta Meeta chutney

Peshawari Paneer

Onion big - 2 nos
Paneer - 300 gms
Green Chilly - 4 nos
Red Chilly - 2 nos
Coriander seeds - 1 tbsp
Cashew nuts - 8 nos
Badam flakes - 2 tbsp
Cardamom - 2 nos
Bay leaf - 1
Sugar - 1/2 tsp
Salt to taste
Yoghurt- 2 tbsp
Fresh Cream - 1 tbsp (optional)
Butter - 1/4 cup
Saffron strands - a few
Coriander leaves finely chopped - 1/4 cup

Cut onion to small pieces. Cut Paneer into small cubes. In a shallow vessel add onion, cardamom and cashew nuts and add boiling water to it and close it with an air tight lid for 5 mins. (Water should be just enough to submerge the items in the vessel). Grind it to a very fine paste. Powder coriander seeds and red chillies to a fine powder.

In a pan heat butter and let it melt till it reaches ghee consistency. Add bay leaf and green chillies. Saute for a few seconds. Add the onion paste and keep stirring till the ghee seperates from it. Mix the coriander seeds and red chilly powder to youghurt and beat in fresh cream to this. Add it to the pan and mix thoroughly. Add the salt and sugar and reduce the flame after mixing them thoroughly.

Add panner cubes and 1/4 cup of water and cook for about 5 minutes. Remove from flame and transfer it immediatly to a serving bowl. Garnish it with saffron strands, badam flakes and coriander leaves.

Recipe for Paneer Samosa

Maida or All purpose flour - 1 cup
Ghee - 1 tbsp
Salt little
Oil - to fry
Paneer - 200 gms
Onion - 1 big
Salt to taste
Green Chillies - 1 no
Coriander Leaves - 1/4 cup

Grate paneer. Grate green chilly. Chop Onion finely. Mix paneer, green chilly, salt, coriander leaves and onion.

Make a dough of Maida. Let the dough set for about an hour. Make small balls out of Maida and roll them into small chappaties. Place 1 to 2 spoons of the paneer mixture inside the chappati and fold them in triangle shape. Make all the samosas and leave them in freezer for about half an hour.

Heat oil and when hot reduce the flame to medium. Fry the samosas in hot oil. (You can add one or two at a time). Keep turning the samosas till it becomes golden brown in all the sides.

Serve hot with mint chutney and Katta meeta chutney

Paneer Spinach Salad

Paneer - 1/2 cup (finely diced)
Spinach - 3 cups (finely chopped)
Tomato - 1/4 cup (finely diced)
Green chilly - 1 to 2 nos
Lime Juice - 1 tsp
oil - 2 tbsp
Salt to taste

In a pan add 1/2 sp of oil and add the spinach. Sprinkle it with a pinch of salt and saute well. Remove it from the pan.

Add the remaining oil and when hot add green chilly and the paneer cubes to it. When the paneer cubes becomes a bit golden brown in colour mix it with the spinach. Add chopped tomatoes and lime juice and mix well.

Serve chilled.

Recipe for Paneer Makhani

Paneer - 500 gms
Butter - 75 gms
Garlic - 12 pods
Onion - 2 nos
Ginger garlic paste - 2 tbsp
Bay leaf - 1 no.
Cinnamon sticks - 1 inch piece
Cloves - 2 nos
Cardamom - 2 nos
Red chilly powder - 1 tbsp
Oil for frying
Salt to taste
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tbsp
Punjabi Garam masala powder - 1 tbsp
Fresh Cream - 3 tbsp
Tomato puree - 1/2 cup
Kasoori Methi - 1 tbsp
Coriander leaves - 1/4 cup

Cut Paneer into 1 inch strips. Deep fry the cottage cheese in hot oil till it turns golden brown. Remove the excess oil. put them in warm water which is added with little salt. In a pan heat butter and when it melts add cloves, bayleaf, cardamom and cinnamon sticks. Chop the garlic into small pieces and add it to the pan. Grind the onion to a fine paste and add it to the pan and saute well. Add the ginger garlic paste to the pan and saute all the items well without burning them. Add coriander powder, turmeric powder, red chilly powder, garam masala powder. Mix well. Add tomato puree to it and cook for 2 mins. Add 2 cups of water to the pan and cover it. Cook for about 10 mins in low flame. Add salt and add another 1/2 cup of water if the gravy is thick. Add the fried paneer pieces and Kasoori Methi and cover and cook for 2 mins. Remove from flame and add fresh cream and garnish it with coriander leaves.

Paneer Pepper Fry

Paneer dishes are always a great party dish. I tried this Paneer dish (which my friend Ms. Latha Jayaprakash gave)with slight alterations. This became a great hit in my kid's birthday party too.

Paneer - 200 gms
Spring Onions - 2 tbsps (optional)
Garlic - 4 pods
Ginger - 1 " piece (finely chopped)
Green Chillies - 2 finely chopped
Corn Flour - 1 tbsp
Lemon Juice - 1 tbsp (from half of the lime)

It is better to use non-stick pan.  Apply little oil to the pan and add the paneer cubes slowly. Roast them on medium heat till it becomes golden brown. Remove and spread on a flat plate.

Cut the spring onions to thin strips add it to the oil. Add chopped garlic and ginger along with a little salt and toss it well it all gets mixed up nicely.  Add green chillies and pepper corns; mix and toss well. Add the fried paneer pieces and mix thoroughly. In a cup add cornflour in a little water and add it to the pan. Mix all thoroughly and remove from heat. Add lemon juice and mix it well. 

Serve hot with rice or Chappati.

Corn Paneer Salad

Salad's are always a favourite in our house. I had few Paneer cubes and Sweet Corn left. Wanted to make use of it and make a healthy evening snack and here comes the dish.

Corn - 2 cups
Paneer - 100 gms (1 cup)
Green Chilly - 1 no
Chat Masala (optional) - 1 tsp
Salt to taste
Coriander leaves - 1/4 cup
Lemon Juice - 1 tbsp (juice from 1/2 lemon)

Pressure cook corn. Let it cool and drain. Cur Paneer into cubes. Boil water and add 1/2 tsp of salt in it. Add the paneer cubes in it. Drain the water. Grate green chillies. Mix corn, paneer cubes and grated chilly. Add salt and chat masala and mix well. Chop coriander finely and add it to the mixture. Add lemon juice and serve. 

Recipe for Dahi Kebab

This is one wonder of a starter, which I had in a party during this vacation. Got the recipe from the host and tried it myself with a slight variation.

Yoghurt - 1 ltr (to be hung overnight to remove excess water)
Paneer - 150 gms
Onion - Big 2 nos
Ginger - 1 inch piece
Coriander leaves - 1/2 cup
Corn flour - 1/4 cup
Besan flour - 1/4 cup

Cashew nuts - 10 to 12 (to be powdered finely)
Salt to taste

Method to make
Cut onion and ginger into fine pieces. Saute onion and ginger in oil till oil turns transparent. Make a paste of coriander leaves. Add corn flour and besan flour to curd and mix well to make a fine batter. To this add coriander paste, salt, onion and ginger.

Cut the Paneer into cubes and let it mariante in the curd for about 1/2 an hour.

Place the paneer pieces in hot tawa and add oil till both the sides turn golden brown. It makes a great starter.

Paneer Cutlet (Patties)

A dish that makes a great dish for evening snacks for kids. This also makes a great starter for parties too.

Paneer - 300 gms
Potato - 2 big
Bread - 2 slices
Onion - 1 Big
Green Chillies - 2 nos
Corn Flour - 2 tbsp
Coriander Leaves - 1/4 cup
Oil - 1/4 cup
Salt to taste 

Pressure cook the potatoes and mash them. Mash the paneer thoroughly. In a plate add 1/4 cup of water and place the bread slices flat and after a min squeeze the water from the slices and crumble them. Cut the onions and green chillies finely. In a shallow bowl, mix the paneer, potatoes, onions, green chillies, corn flour, chopped coriander leaves, bread pieces and salt. Shape the mixture into desired shape of cutlets. (heart shape, circle, or diamond shaped).

Let them set in freezer for about 15 to 20 mins.

Heat a tawa and add oil to it. Place the cutlets in the tawa. Turn after a min. Ensure that both the sides are golden brown in colour.

   Do not add more than 4 or 5 cutlets in the tawa at a time.

Recipe of Hyderabadi Paneer Kebab

Paneer - 250 gm
Ginger Garlic Paste - 1 tsp
Green chilly paste - 1/2 tsp
Coriander - 1 tsp (finely chopped)
Salt - To taste
Oil - for frying

Mash the panner thoroughly. Mix Paneer with all the other ingredients in a shallow bowl except the oil. Shape the ingredients into small Kebabs and refrigerate them for almost two hours.

Heat oil in a shallow pan, When hot add the kebabs till the pan fits say around 6 to 8 pieces. Cook in high flame initially then when light golden in colour, reduce the flame and fry till golden brown.

Remove from oil, and place them on kitchen towel and remove the excess oil. Serve with green chutney and tomato ketchup.

Makes a great starter for parties.

Recipe for Shahi Paneer

Paneer - 250 gms
Butter - 4 tbsp
Onions - 2 thinly chopped
Ginger - 1/2 inch piece
Garlic pods - 4 to 6
Green Chillies - 2
Tomatoes - 2
Cardamoms - 2
Beaten Curd - 1/4 cup
Red Chilli Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt to taste
Milk - 1/2 cup
Tomato puree - 1/4 cup
Grated Paneer - 2 tbsp
Greated Cheese - 2 tbsp
Chopped coriander - 2 tbsp
Oil - 1/4 cup

Chop the Paneer into finger lenghts. Heat oil in a shallow pan, fry the Paneer pieces. When golden brown remove from flame. Put the pieces in warm water for a few mins and remove and drain.

In a hard bottom kadai(pan) add 2 tbsp of butter and add onion, ginger, green chilli and cardomom to it. Fry for 3 to 4 mins and add tomatoes and cook it for a few mins covered till it gets cooked. Add 1/2 cup of water and remove from fire. Let it cool and grind it to a fine paste.
In the pan add the remaining ghee and add the gravy to it. Add salt, red chilly powder, garam masala powder and beatern curd to it. Boil every thing till the gravy becomes thick. Remove from fire. Before serving add milk and paneer pieces. Decorate it with grated cheese, grated paneer and chopped coriander leaves.

How to make Paneer at home

Milk - 1 ltr
Lemon Juice - 1/2 tsp
Water - 1/2 cup

Bring the milk to boil, while doing so warm the water and after removing from fire add the lemon juice to it. When the milk comes to a boil, pour the lemon juice to it and sim the stove. Keep stirring constantly, to ensue that the entire milk is curdled. Remove from fire and let it cool. Strain through a clean muslin cloth. Keep the muslin cloth under running water and then squeeze out the remaining water. Hang the cloth so that all the Whey drains out. Donot throw the whey. It is rich in proteins. It could be used to make gravies or can also be added instead of wate while making Chappatis.

When you feel that all the water have come off then place the muslin cloth in a plate and keep a heavy weight over it. After 2 to 3 hours it can be removed and sliced. Refrigerate it and use it whenever needed. Make sure you dont store the Paneer more than a week.