Shahi Paneer

shahi paneer

Shahi paneer belongs to Mughlai cuisine which is especially popular in North India. Shahi paneer literally means royal cottage cheese. It is truly a royal dish. Indian cottage cheese in rich cashew nut gravy makes it a delectable dish. It features on menu cards of most North Indian restaurants and hotels.

Recipe of shahi paneer

250 grams paneer (cottage cheese)

1 cup milk

2 tbsp cashew nuts- broken

2 tsp kasoori methi (dried fenugreek leaves) - crushed

1 tsp cumin powder

1/2 tsp coriander powder

1 tbsp tomato sauce

2 tomatoes

A small piece of ginger

3 green chillies

1/2 tsp garam masala powder

Salt to taste

1 tbsp oil

How to make shahi paneer

1. Soak cashew pieces in milk for about 15 minutes. Grind together tomatoes, ginger and green chillies.

2. Cut paneer into 1 1/2 inch wide triangular pieces.

3. Heat oil in a pan or a kadhai. Add tomato puree and tomato sauce. Add all the spices including kasoori methi and salt. Fry till it leaves oil. In the mean time grind cashews with milk.

4. Add the cashew paste and paneer and simmer on low heat for 3-4 minutes. Serve hot shahi paneer with naan or paratha.

How to Make Paneer

paneer

Paneer is nothing but white colored Indian cottage cheese. Usually people buy it from store but it cannot be compared with soft, healthy and hygienic homemade paneer.  Here I have used  cow's milk with 4% fat but 3% milk or single toned milk will also do. Try it and I am sure you will start making your paneer at home from then on. What's more it's economical too.
Recipe of homemade paneer
1 ltr. milk
2 tbsp lemon juice or vinegar
1. Take a heavy bottomed vessel and put milk in it. Bring the milk to boil.
2. Lower heat and add lemon juice or vinegar to milk while stirring the milk.
3. Milk solids will curdle and greenish colored water will separate from them, which is called whey.
4. Line a strainer with muslin cloth or a very thin cotton cloth. Pour whey along with milk solids in it.
5. What you get now is milk solids or chhena. Gather the edges of cloth, tie them and hang from the tap (faucet) for about 20-25 minutes so that all water is removed from chhena.
6. Put this chhena in a plate and keep a heavy object on it (I use my marble chakla) for about 20-25 minutes.
7. Now, remove that object and untie the cloth. You get a block of homemade paneer. You can cut this paneer into pieces and use it for a variety of dishes like matar paneer, shahi paneer and palak paneer.

milk solids curdling      

chhena

homemade paneer

Paneer Koliwada (Cottage Cheese Fritters)

Recipe of paneer koliwada
300 gms paneer (Indian cottage cheese)
2 tbsp curd (yogurt)
1/2 cup besan (chickpea flour/gram flour)
Salt to taste
2 tsp ginger paste
1 tbsp lemon juice
3/4 tsp red chilli powder (cyenne pepper)
1/2 tsp cumin powder
chaat masala- as needed
Oil to deep fry
1. Cut paneer lengthwise into thin strips.
2. Add curd, red chilli powder, cumin powder, ginger paste and lemon juice to besan to form thick
batter. Add little water if needed.
3. Mix paneer strips in besan batter and leave it for 1/2 an hour.
4. Heat oil in a kadhai and deep fry paneer pieces till crisp. Drain.
5. Sprinkle chaat masala over paneer koliwada and serve hot.

Kadai Paneer

kadai paneer

Kadai paneer or kadhai paneer is one of the dishes which need no introduction. It’s a delectable combination of Indian cottage cheese and capsicum.

Recipe of kadai paneer

250 grams paneer (cottage cheese/ panir) – cut into fingers

1 onion- chopped

1 tomato- chopped

2 medium shimla mirch (capsicum/bell pepper) – seeds removed and cut into strips

Salt to taste

3-4 cloves garlic (optional) - chopped

1/2 tsp black pepper powder (kali mirch)

1/2 tsp cumin powder

1/4 tsp red chilli powder (cayenne pepper)

1/2 tsp turmeric powder

1/2 tsp coriander powder

2 tsp kasoori methi (dry fenugreek leaves) – crushed by hands

1 tbsp oil

1. Heat oil in a kadai (wok/heavy bottomed vessel) and add onion. When it turns translucent, add garlic. Sauté for 1/2 a minute.

2. Add tomato, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, kasoori methi and salt. Mix well and fry till oil begins to separate.

3. Add capsicum and cook covered for 3-4 minutes.

4. Add paneer and mix well. Lower heat and cook covered for about 4-5 minutes. Serve hot kadhai paneer with naan or paratha and cucumber raita.

Microwave Palak Paneer (Spinach and Cottage Cheese Curry)

microwave palak paneer

It never fails to amaze me how quick and hassle free microwave cooking is and palak paneer in microwave is no exception. I also cook palak paneer on a stovetop. When I tried it in microwave, I found it to be equally tasty and easier.

Recipe of microwave palak paneer

400 gms palak (spinach)

150 gms paneer (cottage cheese)

3 green chilles - washed and caps removed

2 onions

3 medium tomatoes

1 inch piece ginger

Salt to taste

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp garam masala powder

1 tbsp oil

1/4 cup malai (cream of milk)

palak before microwaving

1. Remove stems of palak and retain the leaves. Wash palak leaves thoroughly under running water, drain. Chop them coarsely.

2. Grind together onions, tomatoes, ginger and green chillies to a smooth paste. Cut paneer into cubes. Set aside.

3. In a microwave safe bowl, place chopped palak leaves and cook covered for 2 minutes on a High. Take out and puree the cooked palak leaves.

4. In the same microwave safe bowl, place oil and add onion-tomato paste and all the spices and salt. Cook uncovered on a High for 3 minutes.

5. Add palak puree and mix. Cook uncovered for 5 minutes.

6. Add paneer cubes, malai and cook uncovered for 1 minute. Serve hot palak paneer with naan, paratha or rice.

Matar Paneer Paratha (Green Peas and Cottage Cheese Stuffed Flatbread)

matar paneer paratha

Matar paneer paratha is an excellent breakfast option and you don’t need any curry or vegetable side dish with it.

Recipe of matar paneer paratha

Dough

2 cups atta (whole wheat flour)

1/2 tsp salt

Water as needed

Filling

1 small cup paneer (cottage cheese) - grated

1 small cup matar (green peas) - boiled and semi-mashed

3 green chillies- finely chopped

1 inch piece ginger- grated

2 tsp oil

Salt to taste

Few coriander leaves- chopped

Oil to shallow fry

1. Add salt to atta and adding water, knead it into soft, smooth dough. Cover and let it rest for 25 minutes.

2. Heat 2 tsp oil in a pan and add ginger and green chillies. Sauté for few seconds. Add boiled and mashed matar. Sauté for 2 minutes. Turn off the heat.

3. Add paneer and chopped coriander leaves to matar masala and mix well. Let the masala for filling cool down.

4. Take a ball from the dough and dusting with dry flour, roll it into 3 inch round. Grease it with an oiled spoon.

5. Place 1 portion of matar paneer masala on the rolled roti and mix salt to it. Gather the edges of the roti and shape it into a ball.

6. Flatten this ball between your palms and roll out into 6 inch round paratha, dusting with dry flour as needed.

7. Heat a tawa (griddle) and place this parantha on it. Shallow fry paratha from both sides applying oil. Fry till golden brown and brown-black specks appear on it. Similarly make other parathas. Serve matar paneer paratha hot with chutney, curd or pickle.

Matar paneer (Peas and cottage cheese curry)

matar paneer

Matar paneer is a popular dish from North Indian cuisine. I have always found it in North Indian wedding buffets and parties on big and small occasions. Matar paneer is quite delicious and easy to make. You can also use paneer in this dish without shallow frying it, to cut back on calories of course.

            Recipe of matar paneer

            250 grams paneer (cottage cheese) - cut into cubes

            1 cup shelled green peas (fresh or frozen)

            1 onion

            2 tomatoes- pureed

            1 inch ginger piece

            3-4 cloves garlic

            2 tablespoon oil

            1/2 tsp cumin seeds

            1/2 tsp turmeric powder

            1 tsp coriander powder

            1/2 tsp red chili powder

            1/4 tsp garam masala powder

            Salt to taste

            Coriander leaves- chopped

1. Heat 1 tablespoon oil in a non-stick pan and shallow fry the paneer pieces till golden. Take paneer out of the pan and keep aside.

2. Grind together onion, garlic and ginger in a blender.

3. Heat remaining 1 tablespoon oil and add cumin seeds. When they turn brown, add minced onion paste and sauté till light brown.

4. Add coriander powder, red chili powder and turmeric powder and fry for 1 minute.

5. Add tomato puree, 1 cup water and salt. Cook for 2-3 minutes. Add peas and cook covered till peas are soft.

6. Add paneer cubes and garam masala. Simmer for 5 minutes.

7. Garnish matar paneer with coriander leaves (cilantro) and serve hot with any Indian bread like roti or naan.

            

Quick Stir Fried Paneer (Cottage Cheese)

stir fried paneer

This dish is not exactly chili paneer but tastes somewhat like that. Stir fried paneer is very quick to make and results are very satisfying. Addition of soy sauce gives it a nice, appetizing color. 

Recipe of Stir Fried Paneer

200 grams paneer (cottage cheese)

1 capsicum (bell pepper)

1 onion

1 tomato

2 tbsp tomato puree

Salt to taste

1/2 tsp red chilli powder (cayenne pepper)

1/4 tsp garam masala powder

1/2 tsp cumin seeds (jeera)

1 tbsp oil

1 tsp soy sauce

Chopped coriander leaves (cilantro)

1. Cut paneer in long thin strips. Deseed capsicum and remove pulp of tomato and cut them in long, thin strips.

2. Heat oil in a pan (wok) and add cumin seeds. When they change color, add onion and stir fry for 1 minute.

3. Add capsicum and stir fry for 1/2 minute.

4. Add red chilli powder, coriander powder and garam masala.

5. Add paneer, tomato puree, soy sauce and salt. Mix them gently till paneer is well coated with puree and sauce.

6. Cook till it becomes thicker. Add tomato slices and cook for 1 more minute. Garnish stir fried paneer with coriander leaves and serve hot.

Paneer Puri (Cottage Cheese Stuffed Fried Flatbread)

paneer puri

Paneer puri is loved by all the paneer fans. It's a full meal in itself and there is no need for a side dish. You can even enjoy paneer poori with a pickle. It's very easy to make and tastes yummy.

Recipe of paneer puri

1 cup atta (whole wheat flour)

1 cup crumbled paneer (cottage cheese)

1/2 tsp red chilli powder

1/2 tsp cumin powder

1/2 tsp ajwain (carom seeds)

1/2 tsp garam masala powder

Salt to taste

2 tsp oil + for deep frying

1. Mix atta, 1/2 tsp salt, ajwain and 2 tsp oil in a bowl. Rub oil in flour with your fingers. Add enough water so as to knead into stiff dough. Keep aside for 20 minutes.

2. Add salt, red chilli, cumin and garam masala powders to crumbled paneer. Mix well.

3. Take a ball out of the dough and roll out into a small round. Place 1 tsp paneer mixture in the centre. Gather the edges and reshape into a ball. Flatten between your palms.

4. Again roll out into a 3-4 inch round or puri.

5. Heat oil in a kadhai/wok or a frying pan and deep fry paneer puri from both sides till golden. Drain on an absorbent paper. Similarly make other paneer puri.

Paneer Pakora (Cottage Cheese Fritters)

paneer pakora

Paneer pakora or cheese pakora is a true rainy day comforter. Paneer pakora with hot cup of tea makes for a treat. It’s not that every day we eat deep fried goodies but its okay once in a while.

Recipe of paneer pakora

250 grams paneer (cottage cheese)

1 1/2 cups besan (gram flour)

Salt to taste

1/2 tsp red chilli powder

1-2 green chillies- chopped

1 cup water

2 tsp oil

Oil to deep fry

1 tsp chaat masala

1. Cut paneer into thick cubes. Sprinkle chaat masala on them and keep aside.

2. Mix rest of the ingredients in a bowl except water and oil to deep fry. Slowly add water to this, stirring, so that no lumps are formed. Adjust the quantity of water to get thick pouring consistency. Beat this batter in a blender so that air is incorporated and pakoras turn out fluffy. You can also beat with a big spoon or using a hand blender. Set aside the batter for 15-20 minutes.

3. Heat oil in a heavy bottomed vessel (kadhai). You can find out if the oil is sufficiently hot by dropping a small portion of the batter in the oil. If it sizzles and comes to the surface, your oil is hot enough. Turn the heat to medium.

4. Dip the paneer cubes in the batter and drop gently in the oil. Deep fry pakodas from both sides till golden brown.

5. Drain on an absorbent paper towel by using a slotted spoon (pauni/ chhari). Serve hot paneer pakora with tomato sauce or coriander chutney.