Ingredients of Chilli Paneer

 200 gm paneer

 1 tablespoon soy sauce

 2 tablespoon tomato ketchup

 1/2 teaspoon salt

 1 large capsicum (green pepper)

 1 large onion

 1/2 small ginger

 1 clove garlic

 3 medium green chilli

 1 tablespoon green chilli sauce

 1 tablespoon vinegar

 1/2 cup refined oil

 Step 1

To prepare this yummy appetizer recipe, take a chopping board and chop the paneer, onion
and capsicum on it. Make sure that they are in cubes. Wash the cubed capsicums in running
water and keep the cubed veggies aside. Now peel the ginger and garlic and chop them too in a
small bowl. Then cut the green chillies in strips or you can also slice them half.

Step 2

Next, put a skillet on medium flame and heat oil in it. When the oil is sufficiently hot, add the
cubed paneer pieces in it and fry them till they are golden coloured. Now, put a saucepan on
another burner and add two tablespoons of hot oil in it. Immediately, add the chopped ginger
and garlic along with slit chillies in it. Let them saute for a few seconds.
 

Step 3

After sauteing them, add the cubed onions in the saucepan. Saute for a minute and then add
cubed capsicum, salt along with the tomato ketchup, vinegar, green chilli sauce, and soy sauce.
Let the veggies cook for two to three minutes. Finally, add the fried paneer cubes and toss them
once. Garnish with chopped coriander leaves and enjoy hot!

ngredients of Kadhai Paneer

 250 gm paneer

 5 tomato

 1 medium chopped into cubes capsicum ( green pepper)

 1/2 cube cheese-cheddar

 1 teaspoon garam masala powder

 1 teaspoon ginger paste

 1/2 cup water

 2 pinches salt

 1 teaspoon red chilli powder

 2 medium chopped onion

 3 medium green chilli

 1 pinch kasoori methi powder

 1/4 cup fresh cream

 1/4 teaspoon powdered turmeric

 1 teaspoon garlic paste

 3 tablespoon ghee
 1/2 teaspoon coriander powder

 tep 1

To make this easy recipe, heat ghee in a pan and add chopped onions. Pan fry the onions until
aromatic and light golden brown.
 Step 2

Grind tomatoes in a grinder to make puree and pour in the pan. Cook till masala leaves the
sides of pan or ghee floats around the sides.
 Step 3

Stir the mixture well and add ginger-garlic paste. Now add in the spices-red chilli powder,
garam masala, coriander and turmeric powder.
 Step 4

Add the cubed capsicum and the baby onions and some water to make smooth gravy. Cook for
about 2 minutes.
 Step 5

Now add paneer and kasuri methi into the pan and let cook on a medium flame for another 4-5
minutes. Now, stir in the cream gently.
 Step 6

Garnish with some green chillies and half a cube of grated cheese and serve hot with rumali
rotis or naans.

https://recipes.timesofindia.com/articles/features/10-best-paneer-recipes-that-are-so-
tempting-you-would-want-to-try-them-
all/articleshow/62604791.cms?_ga=2.134026382.1458857579.1516779192-
1593338970.1516779192

Ingredients of Tomato Paneer

 2 1/2 onion

 salt as required

 3 cup tomato puree

 4 tablespoon butter
 1 1/2 teaspoon ginger paste

 400 gm paneer

 black pepper as required

 4 green chilli

 1 1/2 teaspoon garlic paste

 Step 1

Firstly, place paneer over a chopping board and cut into cubes. Now, finely chop the onions and
cilantro. Also, slice green chillies.
 Step 2

Take boiling water in a large bowl. Add some salt and immerse the chopped paneer cubes in it.
Remove them after 10 minutes. This process makes the paneer soft.
 Step 3

Now, place a frying pan over medium flame and add butter into the pan. Once the butter melts,
add onions and green chillies and fry them until golden in colour. Keep the flame low.
 Step 4

Then, add the tomato puree and cook on low flame till the mixture is reduced to half. Now add
the ginger-garlic paste and cook covered for another 10 minutes on low flame.
 Step 5

Mix in salt, black pepper and cook for another 2-3 minutes. Add the paneer cubes and mix. Be
gentle or they might disintegrate. Now, bring the mixture to a boil and turn off the flame.
Garnish the mixture with chopped cilantro and serve!

Ingredients of Paneer Kebab

 250 gm cubed paneer

 1 teaspoon ginger paste

 1 teaspoon chaat masala powder

 1 teaspoon green chilli sauce

 1/2 teaspoon coriander powder

 1 cup yoghurt (curd)

 1 teaspoon garlic paste

 3 teaspoon spice chili powder

 1/2 teaspoon cumin powder

 2 teaspoon salt

 Step 1

To prepare this delicious Paneer Kebab recipe, take a bowl and add yogurt, ginger-garlic paste,
chaat masala powder, chilli powder, green chilli sauce, cumin powder, salt and coriander
powder in it. Mix all the ingredients properly.
 Step 2

Now to marinate the paneer, add the paneer cubes in the same bowl and gently mix until the
paneer pieces are evenly coated. Cover the bowl with a cling film and keep it in the fridge for 2
to 4 hours. This step is important, so that paneer gets properly marinated.
 Step 3

Now, heat a grill pan over medium flame. Take out the paneer from the fridge and drain the
marinade. Carefully, grill the paneer pieces for 3 to 4 minutes or until golden brown. Once
done, remove and serve the scrumptious kebabs with mint or coriander chutney.

Ingredients of Paneer Makhni

 500 gm paneer

 2 tablespoon butter

 1 teaspoon black cumin seeds

 3/4 cup fresh cream

 3 halved green chilli

 1 pinch chaat masala

 1 teaspoon Refined oil

 1 cup tomato puree

 2 pinch salt

For Marination
 60 gm grated cheese cubes

 50 ml fresh cream

 20 gm chopped coriander leaves

 5 gm garam masala powder

For Filling
 1 1/2 cup pomegranate seeds

 1 finely chopped green chilli

 5 gm finely chopped ginger

How to make Paneer Makhni

 Step 1

To prepare this sweet and tangy paneer dish, first you need to prepare the Paneer Tikka. For
that, take 100 grams of mashed paneer and make a filling with finely chopped ginger, salt, fresh
pomegranate seeds, finely chopped green chillies and chopped coriander. And then chisel the
paneer in the shape of heart with the help of cutter and stuff it with this mixture.
 Step 2

Now prepare a marination with grated cottage cheese, fresh cream, salt, a pinch of garam
masala, and the remaining chopped coriander. Coat the finely stuffed paneer with the
marination and refrigerate it for 30 minutes.
 Step 3

Once it is set for 30 minutes, put a non-stick pan on low-medium flame and coat it with a film of
butter, and drop the paneer into the pan. Let it shallow-fry till it turns a light brown. Once the
paneer is done, keep it aside in a bowl.
 Step 4

Then heat the remaining butter with oil in a thick pan, add the black cumin in melted butter and
the tomato puree, saute the puree once and cook over high heat. Stir the puree in between till
the mixture comes to a boil, and then simmer the puree till it splutters.
 Step 5
 When the puree has cooked into a thick gravy, add the paneer tikka and salt in it. Mix it with
the gravy carefully so as not to break the paneer a few times and coat the gravy over paneer
tikka nicely and heat it through.
 Step 6

Now add the fresh cream over the prepared dish and turn around a few times till its well
blended and hot. And serve it immediately, garnishing with the green chillies. And if you want
to serve it later, just don't blend the dish together with fresh cream. Re-heat when you want to
serve and proceed with the procedure later.

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Paneer Tandoori Recipe

by TNN

Updated : Sep 20, 2017, 10:44 IST

 TOTAL T IME 35m

 PREP TIME 15 m
 CALORIE S 175
 Paneer Tandoori is a scrumptious and easy-to-make North Indian recipe as it uses readily
available ingredients in the kitchen like paneer, curd, meat masala and ginger-garlic paste. If
you are done with garam masala loaded paneer dishes like Paneer Butter Masala, Kadhai
Paneer and Shahi Paneer, this paneer recipe is a welcome variation as it uses meat masala. It is
a kids favourite curry recipe and an ideal dish which can be served on anniversaries and kitty
parties. One important tip that you should keep in mind while making this recipe is that you
need to marinate the paneer pieces well so that the flavours are properly absorbed. Serve this
easy paneer recipe with rice, naan or paratha. It also pairs well with garlic naan, missi roti and
biryani. A must try paneer recipe for parties and special occasions. You can also garnish this
paneer recipe with onions rings for that extra crunch!

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Ingredients of Paneer Tandoori

 400 gm paneer

 2 tablespoon refined oil

 1 tablespoon salt

For Marination
 1 tablespoon ginger paste

 3 tablespoon SS masala

 4 pinches kasoori methi powder

 1 tablespoon garlic paste

 1/2 cup yoghurt (curd)

 Wash the paneer under running water and cut it into cubes. Then, mix the paneer cubes with
ginger, garlic paste, curd, meat masala and kasoori methi. Marinate it for about 20 minutes. Put
it into a tandoor or grill it on both the sides.
 Step 2

Now, put 2 tbsp oil in a pan and heat it over moderate flame. Add the grilled paneer pieces into
it. Saute it for some time, cover and cook. Paneer will release water and cook the paneer in it.
Once the whole thing gets reduced into gravy form, add some more kasoori methi and mix it
well.
 Step 3

Season the dish with salt according to your taste. Your dish is ready to be served. Serve it hot
with roti or parathas, or even rice.

Ingredients of Paneer Chaman

 500 gm paneer

 40 gm crushed coriander leaves

 40 gm garlic paste

 2 de seeded green chilli

 1 teaspoon thymol seeds

 3 clove

 1 teaspoon turmeric

 150 gm fresh cream

 40 gm crushed to paste mint leaves

 30 gm ginger paste

 150 gm sliced onion

 50 gm ghee
 1/2 cup beaten yoghurt (curd)

 Step 1

Heat ghee in a deep-bottomed pan. Deep fry the paneer pieces and keep aside. They should be
lightly golden in color and not completely browned. In the remaining ghee, add ajwain (thymol
seeds), clove and allow them to splutter. Now add onions and cook on low flame till the oil
separates. Add turmeric, coriander, salt and green chilies at this point.
 Step 2

You can always adjust the amount of green chilies depending on whether you like to have your
food spicy or mild. Now, when the onions are almost cooked, add ginger-garlic paste, mint and
cook for 2-3 minutes more. Once the raw smell of the spices disappear, add beaten curd.
 Step 3

But it is very important to keep the flame low or the curd will curdle. Once the curd is partially
absorbed, add the paneer and cream. Mix well and garnish with coriander leaves/mint leaves or
kasoori methi.
 Step 4

The gravy should neither be too thick nor too thin, so you can accordingly adjust the amount of
water. In fact you can even use some milk to make the gravy richer. Serve hot with naan,
paratha, roti or steaming rice.