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PANEER CHILA/ PANEER LENTIL PANCAKE

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Paneer protein chila

Welcome to my new series. 30

Episode 1

30g protein

30 Minutes

Vegetarian version

Recipes that will take you under 30 minutes to make and contains over 30g of protein vegetarian version

This is super simple paneer lentil pancake.

Serving Size:
Time:
Difficulty:

Ingredients

  • To blend
  • Moong dal – 1 cup
  • Green chillies – 2-3
  • Ginger – 1 Inch
  • To add
  • Paneer – 200gm, Grated
  • Red chilli flakes – 1.5 tsp
  • Onion – 1/4 cup, chopped finely.
  • Carrot – 1/4 cup, grated
  • Coriander leaves – 1/4 cup, grated
  • Red chilli powder – 1.5 tsp
  • Salt – 2 tsp or change for your salt level.
  • For pancake
  • Coconut or avocado oil – 1 tbsp .

Directions

  1. Soak green moong dal for 10 minutes in boiling hot water or for 2-3 hours if you have the time.
  2. Meanwhile Finish grating the vegetables.
  3. Now remove the excess water from moong dal and grind it to smooth paste with green chillies and Ginger.
  4. Mix all ingredients well and form a smooth mixture. It does not need to be in liquid consistency.
  5. Take a pan. Pour a spoon of pancake mixture on a pan, drizzle some oil on it.
  6. Once it is cooked, turn it and cook from other side till it is golden brown from both the sides.
  7. Serve it with Chilli oil (or) Greek yogurt (for added protein) and Pickle.

Paneer Kabab

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Paneer Kababs

Paneer Kabab is a delicious shallow fried crisp yet melt in mouth Indian cottage cheese kababs seasoned with spices. It took only 30 minutes to make this.

This is totally a no onion no garlic paneer recipe. This is a great protein rich snack or a meal by itself with some vegetables. My mom loves anything with paneer so tried this to make it for her. I had a block of paneer to be used and this paneer kabab recipe was the perfect fit for this. I have all the time in the world to try. I am in a break from work and everything, so why not explore something in my kitchen at-least?!

To make paneer kabab recipe you can either deep fry the shaped kababs, shallow fry them, toast them on tava or bake them. Serve paneer kabab hot with chai.

Other Paneer recipes:

Paneer Biryani

Paneer Dum Mirch/ Spicy simmered paneer curry

Dhaba Style Paneer curry

Serving Size:
8
Time:
30 minutes
Difficulty:
easy

Ingredients

  • * Paneer (cottage cheese) grated 400 grams 
  • * Chilli powder 2 tsp
  • * Green chillies 3 finely chopped 
  • * Chaat masala 1/2 teaspoon 
  • * Garam masala powder 1/2 teaspoon 
  • * Salt to taste 
  • * All purpose flour 1.5 tablespoon
  • * Rice flour 2 tablespoon 
  • * Coriander leaves chopped 1 tablespoon 
  • * Methi leaves dry 1 tbsp
  • * Lemon juice 2 teaspoons 
  • * Onion rings and lemon to serve 
  • Oil to roast 

Directions

  1. Take a bowl with grated paneer with other ingredients (except onion and oil) and mix together. Use a bit of water to make it a round ball. 
  2. Divide the mixture into equal portions. Pat each portion onto a shape like in this video (imagine patting into a skewers or do with an actual skewers).
  3. Heat oil in a non-stick grill pan, place the kebabs on it and cook, rotating the kebabs, till golden brown on all sides.
  4. Serve with lemon onion slices (must!)

DHABA STYLE KADAI PANEER

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dhaba kadai paneer restaurant style-3

Paneer cooked with onions, bell peppers, tomatoes and ginger garlic with a spicy masala known as ‘’Kadai masala’.  The main flavours of this dish come from the Kadai masala, which is dry roasted ground spices. I have tried making this dish with pre-ground spices and it just does not taste the same.

This curry is called Kadai Paneer because this dish is authentically prepared in a ‘Kadai’ (kadhai), an Indian wok. This Indian cookware ‘Kadai’ has steeper sides and thick bottom. However, you don’t necessarily need a Kadai for making Kadai Paneer recipe, you can simply use any other wok or a regular cooking pan the way I cooked it.

Paneer or Indian cottage cheese is a very versatile and popular vegetarian option for protein. I tried eating paneer regularly just for protein intake. Tofu or Paneer or edamame or soy protein helps that if you are a vegetarian. Skipped it for last few weeks and finally got a chance to do today. This COVID has caused a lot of good and bad things for many. I see lot of people have turned themselves into more disciplined in regards to what they eat, how they workout or they have taken up some kind of hobby. I am still struggling to be on track with whatever I start. Not sure if it is COVID or just life. But I am really proud of people on what they have achieved. Everything will be okay for everyone. I got 99 problems but hope is not one :).

Today I choose Joy :). Why did I say so? You can’t be happy unless you’re unhappy sometimes. Today was not a bad day compared to last few days so thought will share a recipe to make the day better? I made a Ganesha god in clay today, which was not bad for the first time. I am proud of myself. Then made this paneer with other recipes. Everyone said this paneer was really good and I should start a restaurant. I am sure they were honest because they did not not say anything on my clay god hahaha. A lot of people have told me that I should and I always waited for a perfect day to start. Looks like I need to move on and start it soon as blogs and websites will not be my thing always. Done for the day with all my blah blah blah..!

Clay ganesha idol for prayer

Other favourite Paneer Recipes: Butter paneer Pizza, paneer Biryani, dum paneer mirch.

dhaba kadai paneer restaurant style-4

 

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DHABA STYLE KADAI PANEER
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
 
Ingredients
  • Spices:
  • Kashmiri red chilli – 2
  • Black peppercorns – 1 tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds/Jeera – 1 tsp
  • Fennel seeds – 1 tsp
  • Paneer:
  • Ghee – 3 tbsp
  • Red chillies whole - 1
  • Coriander seeds ½ tsp
  • Cumin seeds – ½ tsp
  • Garlic cloves – 5, sliced
  • Green chilli – 2, sliced
  • Ginger – 1 inch, Juliennes
  • Tomatoes – 3, medium-sized, chopped
  • Onions – 1, medium-sized, diced
  • Bell pepper – 1 medium size, diced
  • Paneer – 250 Gm, cubes
  • Garam masala - 1 tsp
  • Red chilli powder – 1 tsp
  • Kasuri methi/ dried fenugreek leaves – 1 tsp
  • Fresh coriander leaves – 1 tbsp, chopped finely
  • Salt – 2 tsp (change according to your taste)
Instructions
  1. Set a pan on medium heat, add the whole roasted spices under ‘Spices’ and dry roast for 2 minutes. This will give you a good fragrance.
  2. When it cools down, add to a grinding jar and grind it coarsely.

  3. Set the same pan on medium heat, add ghee, whole red chillies, coriander seeds, cumin seeds and sauté them for a minute and wait till it gets roasted to a brown colour.

  4. Add the tomatoes and half of salt; cook them until they are mushy.

  5. Add the Kadai masala, garam masala powder and red chilli powder, cook until the oil separates which is around 6 minutes.

  6. Add bell pepper and onion, mix well for 20 seconds.

  7. Add rest of salt and add paneer cubes. Gently mix without breaking paneer cubes. Cook for another 3 minutes. Check for seasoning and salt now.

  8. Add Kasuri methi and chopped coriander leaves, mix well and the Dhaba style Kadai paneer is ready.
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dhaba kadai paneer restaurant style-4

Paneer Chatpata Curry

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Paneer Chatpata
Sour sweet spicy tangy paneer (Indian cottage cheese) curry!

 

People ask me how on earth you have so much time and energy to cook?

Answer: I started learning to cook for a loved one and now cooking is my therapy. It really helps my mood and life. Whatever you decide to do, make sure it makes you HAPPY!  Enough of my gyan and here you go with the recipe!

Made this few weeks back and I had this with homemade naan and jeera rice made by my mom. I really loved the combo. Made some triveti dal too. This paneer  chatpata is one quick recipe you can make any day. Chatpata means when you put this into your mouth, you can feel hot, sweet, spicy, tangy, sour taste with the paneer.

Other Paneer favorite recipes:

paneer thali

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Paneer Chatpata Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • • 300 gms - Paneer Cubes
  • • 2 tbsp – Paneer crumbs
  • • 1 tbsp - Oil
  • • 2.5 tbsp – Ghee
  • Onion Paste:
  • • 1 – Onion, chopped finely
  • • 3 – Green chilli, Chopped finely
  • • 4 – Garlic , chopped finely
  • • 1 inch – Ginger, chopped finely
  • • 1 tsp – cumin seeds
  • • 1 – bay leef
  • • 2 – cloves
  • • 2 - green Cardamom
  • Curry:
  • • 1 tsp - Turmeric powder
  • • 6 tbsp – tomato paste or 2.5 tomatoes blended into puree.
  • • 1 tsp – Coriander powder
  • • 1 tsp – Cumin Powder
  • • 1 tsp – Chaat masala powder
  • • 1 tsp - Kashmiri Chilli powder
  • • ¼ tsp – Mango (Amchur) powder
  • • ½ tsp – Kasuri Methi (Dry Fenugreek leaves)
  • • 3 tsp – Salt
  • • ½ cup – water
  • • ½ tsp - sugar
  • • 1 tsp – lemon juice
  • • 1 tsp – coriander leaves, chopped finely.
  • • 2 green chillies sauté in a tsp of oil for garnish.(optional
Instructions
  1. PANEER ROAST:
  2. Heat a pan, add butter to it in a medium to low flame, add the paneer cubes to it and roast it until its golden brown both sides. Put them in cold water, this will help them to be soft.

  3. ONION PASTE:
  4. Add the chopped onion, green chilli, garlic and ginger with a bit of salt in a blender and blend them into a fine paste.

  5. CURRY:
  6. Add ghee in a pan with cumin seeds, bay leaf, cloves and cardamom. Then add the onion paste, turmeric powder and sauté for 3 minutes.

  7. Add the tomato paste with coriander powder, cumin powder, chaat masala powder, chilli powder, and mango powder with the salt.

  8. After sautéing for 5 minutes, add ½ cup of water and keep it low heat for 5 minutes.

  9. Now add the roasted paneer,sugar and dry fenugreek leaves.

  10. Let it simmer for 10 minutes.
  11. Now open it and check salt (add salt if you need more). Switch off. Add chopped coriander leaves, crumbled paneer, greenchillies(sauted in oil) and lime juice to garnish.

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Paneer Chatpata2

Paneer Dum Mirch / Spicy simmered paneer curry

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Paneer dum mirch

 

Paneer(Indian cottage cheese) is simmered (dum cooked) in a spicy yoghurt based gravy. Creamy & Indulgent.

This has become my recent favourite and how would I not share this recipe. This is my recipe and totally mine. It came out good and I am so proud of myself.

DUM COOKING

Dum means ‘breathe in’. Dum cooking uses a round, heavy-bottomed pot, in which food is sealed and cooked over a slow heat. So, this gives a great taste to any food you make. Let it be veggie or meat. If you want it dry, leave it for another five to ten minutes to make it a roast.

PANEER

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared similarly. I have seen that paneer a part of most Indian restaurants menu.

This recipe tastes great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.

I have a collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favourite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yoghurt.

Paneer dum Kali mirch 

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Paneer Dum Mirch
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • PANEER ROAST
  • • Paneer – 350 gms, Chopped intro triangle or any shape
  • • Butter – 1 tbsp
  • ONION GARLIC PASTE
  • • Oil – 1 tbsp
  • • Onion – 2.5 cups sliced ( ~ 2medium sized onions sliced)
  • • Garlic – 5, chopped roughly
  • • Ginger – 2 inch, chopped roughly
  • • Salt – ½ tsp
  • • Water – ½ cup
  • GRAVY
  • • Oil – 1 tbsp
  • • Cumin seeds – 1 tsp
  • • Green chillies – 4, chopped roughly.
  • • Turmeric – ½ tsp
  • • Coriander powder – 1 tsp
  • • Garam masala – 1 tsp
  • • Black pepper powder – 1 tsp
  • • Kashmiri chilli powder – 2 tsp
  • • Salt – 1.5 tsp
  • • Plain yogurt – 3 tbsp
  • • Water – 1 cup
  • • Sugar – ¼ tsp
  • • Kasoori methi – 1 tbsp, crushed
  • • Cilantro – 1 tbsp, finely chopped
Instructions
  1. PANEER ROAST:
  2. Heat a pan, add butter to it in a medium to low flame, add the paneer cubes to it and roast it until its golden brown both sides.

  3. ONION GARLIC PASTE:
  4. Add oil in a pan on medium heat and once oil is heated add the sliced onions, garlic and ginger. Once the onions turn brown, turn the flame off and let the onions cool a bit.

  5. Add them in a blender with ½ cup of water and blend them into a fine paste. Keep it aside.

  6. GRAVY:
  7. In the same pan on medium heat, add the cumin seeds and green chillies.

  8. After sautéing for twenty seconds, add the onion-garlic paste with coriander powder, chilli powder, black pepper powder, garam masala and salt.

  9. Mix well and then add yoghurt. Sauté for a minute.

  10. Now add the roasted paneer, kasoori methi, sugar and water.

  11. DUM:
  12. Seal the pan with foil, put a lid on top with something heavy on top and a pan on the bottom.
  13. Reduce flame to low and let it simmer for 20 minutes.



  14. Now open it and check salt (add salt if you need more). Add chopped coriander leaves to garnish.
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Dhaba Style Paneer Peas Masala

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dhabastyle_paneer_peas

 

North Indian style one pot soft paneer and peas curry recipe packed full of spices and flavor. Pair it with hot steamed cumin rice or butter naan.

Sometimes I find it hard to be a vegetarian in a foreign country like here (Canada). In India, Being a vegetarian is easy and we have so many options. It’s like you can have delicious food and still be  a vegetarian. Here, I can be a vegan and may be will have options or I should eat meat. I am a vegetarian and not a vegan. I don’t eat eggs and I need my cheese and curd and honey! So when I eat out, its hard to explain this and they find it complicated to understand. I end up saying

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese, which is prepared in a similar manner. I used the tin baby corn instead of boiling some. I have seen that paneer a part of most Indian restaurants menu. This goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy. This is a spicy curry. If you want it dry, leave it for another five to ten minutes to make it a roast.

This recipe taste great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yogurt.

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

 

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Dhaba Style Paneer Peas Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 35 mins
 
Ingredients
  • • • Butter – 1 tbsp
  • • • Paneer - 250gm, cut into cubes (or any shape you fancy
  • • • Oil – 3 tbsp
  • • • Onion - 1 cup, sliced thinly
  • • • Tomato - 1 cup, roughly sliced
  • • • Ginger – 2 inches, chopped finely
  • • • Garlic - 6, chopped finely
  • • • Green Chillies – 3, finely chopped
  • • • Turmeric powder - 2 tsp
  • • • Chili powder - 1 tbsp
  • • • Coriander powder - 1 tbsp
  • • • Pepper powder – 1 tsp
  • • • Peas (used cooked and frozen) – 1 cup
  • • • Salt - as needed
  • • • Dry fenugreek leaves (methi dry leaves) – 2 tsp
  • • • Sugar – ½ tsp
  • • • Yogurt - 1 tbsp
  • • • cooking cream - 1 tbsp
  • • • Amchur powder/ Mango powder – ½ tsp
  • • • Coriander leaves – 1 tbsp, finely chopped
Instructions
  1. Heat the butter in a pan, add the cubed paneer, wait till gets brown remove and set aside. Take some cold water in a cup; add the fried paneer cubes to it. Set aside, this way it will help the paneer not to get chewy or hard.
  2. In a pan, heat oil, add cumin seeds, add onion, salt and sauté till golden brown. Then add ginger, garlic and sauté for a minute.

  3. Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, red chili powder, coriander powder, anchor powder, dry fenugreek leaves and sauté well. Keep it to low medium and wait till the oil oozes out.

  4. Add yogurt , peas and ½ cup of water. Mix well, Close the lid and wait for 2 mins till it gets mixed up.
  5. Now add paneer and stir well till the paneer is well blended with the spices.
  6. It will take around ten minutes for it to cook and blend well. Don’t add more water, it may make it rubbery.

  7. Now add the cream, sugar, amchur powder, powdered pepper fennel powder and sauté for two minutes.

  8. Add chopped coriander leaves, squeeze some lime and switch it off.
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dhabastyle_paneer_peas-2

Butter Paneer Pizza Flatbread

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paneerpizza_canampizzarecipe-3Today I’m sharing a delicious pizza topped with Butter Paneer Curry and Cheese. Absolutely heart paneer(Indian cottage cheese) on pizza. I know traditionally they are paired with a tomato sauce based pizza, but I wanted this different so I decided to do Indian style Paneer pizza. This pizza is truly awesome.  Its cheesy,sweet, syrupy and spicyyyy! And I am Happy  Give it a try!

The butter spicy sauce complements the paneer perfectly. You can make it healthy by making a wheat dough pizza. But today I made half and half (Wheat and all purpose flour).

Who doesn’t love pizza? I truly think that everybody can make a pizza, it is so easy. I agree making pizza is time consuming but surely not difficult.  Try making it once and I bet you would want to do it all the time. And you can top with your dearest toppings! And trust me, this is better than the take-out pizza.

I love pizza. Totally LOVE it  but I can’t eat it every single day. Bake your pizza on the highest rack. I know a lot of people assume that your oven is hottest closest to the heat source but it’s actually hottest on top because heat rises.

When I did this, I prepared the dough and made it rest. After 1 ½ hrs I came to the kitchen, did the sauce. Chopped the veggie and sautéed them. So when I started rolling, I preheated my oven.  🙂 so I felt like I did this pizza in no time.

 

This is my own version of quick paneer curry for pizza. Paneer as I always say they are delicious. You can never go wrong with paneer recipes  somehow the end result will be good. And when you do recipes with paneer, it will be great for any get together or parties  .I always say I cook recipe for someone, but this recipe I totally made for myself.

Vegan note: Replace paneer with tofu, ghee/butter with oil.

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich,pepper paneer do pyaza,spicy garlic tofu in 10 minutes,malai methi paneer

paneerpizza_canampizzarecipe

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Sweet Chilli Mushroom Pizza
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: two 10 inch
 
Ingredients
  • For the dough:
  • All-purpose flour & wheat flour together – 1½ cups
  • Salt – 2 tsp
  • Sugar – 2 tsp
  • Extra virgin olive oil – 2 tbsp
  • Warm water - 1 ½ cup, about 110 degrees
  • Instant yeast – 1 envelope•

    Paneer Masala:
  • • Unsalted Butter - 2 Tbsp
  • • Turmeric – 1 tsp
  • •Tomatoes - 1 cup, chopped finely ( approx. 2 small tomatoes, blended)
  • • Sugar - ½ tsp
  • • Chilli Powder – ½ tsp
  • • Ginger garlic paste - 1 tsp
  • • Coriander powder – 1 tsp
  • • Cumin Powder – 1 tsp
  • • Kasturi Methi - 1 tsp
  • • Mango powder – 1 tsp
  • • Coriander – 1 tbsp, chopped finely(garnish)
  • • Cream/almond milk - 4 Tbsp
  • • Paneer - 250gms
  • • Shredded cheese – 1 cup
Instructions
  1. For the pizza dough:

  2. Add the yeast to warm water. Add 2 tsp of sugar to it. Mix and set aside for three minutes.
  3. In a bowl, drop the flour, salt and pour the yeast mixture. Put your hand in and bring it together. Mix until everything is combined. Knead for ten minutes until smooth.

  4. Brush the tops of the dough with a little oil to stop them from drying out. Cover both bowls with a plastic wrap and place it into a warm place for two hours. I place them inside a microwave or an oven (oven turned off).
  5. Once it is roughly doubled in size, knock any excess air out. Place back in your surface. Divide into two and simply flatten using roller or hand. Roll out each dough part into a thin crust about ½ inch thick.

    Paneer curry
  6. Take 1 tbsp of butter in a pan, place the paneer cubes and pan fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step)
  7. Take 1 tbsp of butter in a pan; add the blended/pureed tomatoes, garlic ginger paste, turmeric powder, mango powder, chilli powder, cumin powder, coriander powder and salt. If you want rich color, you can add kashmiri chilli powder. I used normal one.

  8. Cook for about 10 minutes on a medium flame till everything gets cooked.

  9. Add dry methi leaves, cream/almond milk, sugar, water and boil for five-seven minutes. Add sautéed paneer, boil for 5 mins and switch off.
  10. Garnish with chopped coriander or grated paneer, ginger or cream.

    To make the pizza:
  11. Preheat the oven to 475 degrees and place a pizza stone/ or a normal baking pan in the oven and preheat it for 20 minutes. I preheated my stone/pan for 20 mins when I was preheating the oven too.
  12. Place the rolled out pizza dough on a pizza peel or an upside down baking sheet and start topping it. Using a ladle, add the paneer sauce and use the back of the spoon or ladle, swirl it over the top of the dough for an even texture. Add the toppings and top it with shredded cheese and place the pizza into the pizza stone. Cook for twenty minutes, rotating half way through to insure even cooking.

    img src="https://www.relishthebite.com/wp-content/uploads/2018/07/IMG_6741.jpg"]
  13. Your pizza is ready!
Notes
1. For mixing the dough, you can use even a stand mixer for ten minutes. But even hand kneading works fine.
2. If you don’t have a pizza stone, you can use a large baking sheet just place it in the oven upside down so there are no edges to stop them
3. You can always make one pizza and freeze the other dough ball.
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paneerpizza_canampizzarecipe-4

Tawa Paneer Masala – Quick Dhaba Style

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Dhabapaneer-3Grilled paneer/Indian cottage cheese cubes simmered in spicy aromatic Indian masala. Ideal for jeera rice or Indian bread like naan or roti.

My first post of the year 🙂 Happy new year to all!!! Life is beautiful :)! Enjoy! Be kind to one another 🙂

 

Thank you for supporting even though I did not post lots of recipes last year as the first six months I took a break from blogging. I am still not dedicated enough to post as per my plan of posting one recipe every week but hoping to stick to the plan at least this year :)!. Dreams and dedication are a powerful combination. Next few weeks are going to be busy for me, so started typing some recipes from December last week and scheduled posts for every Thursday or Friday to keep my blog active. It took a lot of effort to type and schedule for social media accounts. Hopefully, everything works :)! Here is my first scheduled post :).

I made this with roti and ghee rice, it was luscious. I usually make paneer once in a while when I feel like eating something exotic. It is paneer dish or vegetable biryani that I crave most times. Dhaba (Roadside restaurant) recipes are quick to make as it is made for people to grab quickly their food on their commutation break. This is a recipe I learnt from my friend years back with a slight revise from my side. This is a no tomato curry.

This recipe tastes great with veg fried rice, ghee rice or Kerala parotta, restaurant-style vegetable biryani or butter naan.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream.

I have a collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favourite Paneer Recipes: Handi paneer Dhaba style, Kashmiri chaman qaliya, Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

Dhabapaneer-4

Print
Tawa Paneer Masala - Quick Dhaba Style
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 4 cups
 
Ingredients
  • For Marination:
  • • PAneer – 300gms, sliced into big rectangular cubes (or any shape you fancy)
  • • Lemon Juice – 2 tbsp
  • • Dry Methi leaves – ½ tbsp
  • • Coriander leaves, chopped finely – 1 tbsp
  • • Chaat masala - 2 tsp
  • • Salt – 1 tsp

    for the gravy:
  • • Oil – 2 tbsp
  • • Cumin seeds -1 tsp
  • • Onion – 1 cup, chopped finely
  • • Green chilli – 1, chopped finely
  • • Garlic – 5, chopped finely
  • • Ginger – 2 inches, chopped finely
  • • Chilli powder – 2 Tsp
  • • Coriander powder – 2 Tsp
  • • Pepper powder – ½ tsp
  • • Garam masala – 1 tsp
  • • Mango/Amchur powder – 1 Tsp
  • • Water – 1 cup
  • • Cream – 3 tbsp
  • • Coriander leaves – 1 tbsp, chopped finely
  • • Lime juice – 1 Tsp
Instructions
  1. Marinate paneer cubes with lemon juice, dry methi leaves, coriander leaves, chaat masala and salt for 5 minutes.

  2. Heat a tbsp of oil in a pan over medium flame; add the marinated paneer, grill and wait till gets brown on both sides, remove and set aside.

  3. In a pan, heat oil, add cumin seeds and when the colour changes, add onion, green chilli, garlic, ginger, salt and sauté until golden brown.

  4. Add the chilli powder, coriander powder, pepper powder, garam masala, mango powder to it. Saute well for a minute and add ½ cup of water. Close the lid and wait for 2 mins till it gets mixed up.

  5. Add cream, mix well, close the lid and wait for another 2 minutes till it gets mixed up.

  6. Open the lid, add paneer and stir well until the paneer is well blended with the spices.

  7. It will take around 5 minutes for it to cook and blend well. Don’t add more water, it may make it rubbery.
  8. Add chopped coriander leaves, squeeze some lime and switch it off.
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Dhabapaneer-2

Kashmiri Chaman kaliya/ Paneer in spicy milk gravy

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ChamanQaliyaChaman Kaliya is a creamy cottage cheese curry flavoured with saffron and cardamom. It is cooked in milk and kashmiri spices gravy.

As I always say, Paneer is one of my favourite party recipes. If I wanted to do something fun for a lunch, I always include paneer to it. If its south Indian, it would be a Thali(big lunch plate) meal. Anything with paneer is a definite win. I have tried kashmiri saffron rice before so this time I wanted to try something different from kashmiri cuisine.

I made this with some peas pulao and it tasted perfect. I am sure it taste great with some Indian breads like roti, naan or paratha.

ChamanQaliya-2

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Vegan note: Replace paneer with tofu. Use coconut milk instead of milk.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich,pepper paneer do pyaza,spicy garlic tofu in 10 minutes,malai methi paneer

4.0 from 3 reviews
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Kashmiri Chaman kaliya/ Paneer in spicy milk gravy
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Paneer – 300gms
  • • Onion – 1 medium sized, cubed
  • • Garlic – 4
  • • Ginger – 1inch
  • • Butter - 1 tbsp
  • • Oil – 2 tbsp
  • • Cardamom – 3
  • • Cloves – 2
  • • Bay leaf – 1
  • • Cinnamon – ½ stick
  • • Cumin seeds – 2 tsp
  • • Fennel seeds powder – 1 tsp
  • • Pepper powder – 1 tsp
  • • Chilli powder – 2 tsp
  • • Turmeric powder – 1 tsp
  • • Coriander powder – 1 tsp
  • • Dry Fenugreek/Methi leaves – 1 tsp, crushed
  • • Milk – 1 cup
  • • Saffron – 1 tsp
  • • Sugar – a pinch
  • • Salt – to taste

    Garnish:
  • • Paneer – 1 tbsp, grated
  • • Coriander leaves – 1 tbsp, grated
Instructions
  1. • Cut paneer into cubes. Take 1 tbsp of butter in a pan, place the paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step). Add the paneer cubes to the water in 10 mins, to make it soft.
  2. • Add the onion cubes, garlic and ginger into a blender, blend into a smooth paste.
  3. • In a small pan, add oil. Once the oil is hot, add cloves, cardamoms, cinnamon, bay leaf, and cumin seeds.
  4. • When cumin seeds turn brown, add onion garlic ginger paste, add salt to taste.
  5. • When sautéed well for a minute, add turmeric powder, pepper powder, fennel powder, chilli powder and coriander powder. Mix them well.
  6. • Sauté in medium – low heat, till it oozes out little oil.
  7. • Add Paneer pieces, milk, sugar and saffron and cook until the milk starts boiling.
  8. • Once the milk starts bubbling, cook undisturbed until the paneer becomes soft and creamy.
  9. • Have to ensure not to overcook as paneer might melt in the curry. Taste for salt or add if needed.
  10. • Switch off the flame and finish it off with grated paneer and coriander leaves.
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ChamanQaliya-3

Handi Paneer Dhaba Style

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HandipaneerNorth Indian style one pot soft paneer curry recipe packed full of spices and flavor. Pair it with hot steamed cumin rice or butter naan.

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared in a similar manner. I used the tin baby corn instead of boiling some. I have seen that paneer a part of most Indian restaurants menu. This goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy.Pepper helps to cure stomach related problems. Pepper should be dry roasted to remove moisture content. And also note that you don’t want to dry roast and store this powder. If you want good flavors, I am sure you want to! If so grind it fresh each time you make this recipe. This is a spicy curry. If you want it dry, leave it for another five to ten minutes to make it a roast.

It is called handi paneer because it is made in one pot. Handi is cooking in one pot. I usually make this in clay pot . This time I made it in the usual vessel. It still taste the same good :). We can replace paneer with any veggie like potato, tofu, eggplant or mixed vegetables. I cooked this long back but did not like the pictures much so kept it as a draft. however i liked the taste of it, so wanted to post it.

This recipe taste great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.

 Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yogurt.

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

Handipaneer

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Handi Paneer Dhaba Style
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Paneer - 400gm, sliced into big rectangular cubes (or any shape you fancy)
  • • Bell pepper/ capsicum – ½ cup, sliced
  • Oil – 3 tbsp
  • • Onion - 1 cup, sliced thinly
  • • Tomato - 1 cup, roughly sliced
  • • Ginger garlic paste - 2tbsp (blend it fresh if you can)
  • • Turmeric powder - 2 tsp
  • • Chili powder - 1 tbsp
  • • Coriander powder - 1 tbsp
  • • Salt - as needed
  • • Dry fenugreek leaves (methi dry leaves) – 2 tsp
  • • Sugar – ½ tsp
  • Yogurt - 1 tbsp
  • cooking cream - 1 tbsp
  • • Amchur powder/ Mango powder – ½ tsp
  • • Coriander leaves – 1 tbsp, finely chopped

    To Roast and grind:
  • • Pepper - 1 tsp
  • • Fennel seeds - 1 tsp
Instructions
  1. Dry roast the ingredient under "to roast & grind” for 2 mins in medium -low flame. Grind them together and keep it aside.I roasted it together but you can roast together.

  2. Heat very little oil in a pan, add the paneer, wait till gets brown., remove and set aside. Add some capsicum, wait till it gets sautéed. Remove them and set aside. Take some cold water in a cup, add the fried paneer cubes and bell pepper to it. Set aside, this way it will help the paneer not to get chewy or hard.

  3. In a pan, heat oil, add cumin seeds, add onion, salt and sauté till golden brown. Then add ginger garlic paste and sauté for a minute.

  4. Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, red chili powder, coriander powder, dry fenugreek leaves and sauté well. Keep it to low medium and wait till the oil oozes out.

  5. Add yogurt and ½ cup of water. Mix well, Close the lid and wait for 2 mins till it gets mixed up.
  6. Now add paneer and stir well till the paneer & capsicum is well blended with the spices.
  7. It will take around ten minutes for it to cook and blend well. Don’t add more water, it may make it rubbery.
  8. Now add the cream, sugar, amchur powder, powdered pepper fennel powder and sauté for two minutes.
  9. Add chopped coriander leaves, squeeze some lime and switch it off.
Notes
1. This is a spicy curry. If you want it dry, leave it for another 5-10 minutes to make it a roast.
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Paneer Babycorn Chettinadu Curry

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PaneerbabycornChettinadumasala-3
Paneer and babycorn  cooked in a curry made with flavorful roasted whole spices and coconut.

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared in a similar manner. I used the tin baby corn instead of boiling some. I have seen that paneer a part of most Indian restaurants menu. This goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy.

I made these for my office last week and took them. I usually take time to edit and post. I will do them once in a while. I have so many recipes and pictures on my camera that needs to be edited and posted. I am just going to post them all that I had before I click any new ones. Like any other human being, when I am held up with work or due to personal reasons, I just put them away and it’s not the right time for all these I think. However, now I feel I will never have the right time. If this makes me happy and going, I will do this. I really want to post all the pictures and recipes in drafts at least rather than just they die in my drafts. After all, it is all my hard work!

I was thinking what to make with paneer, and what will go with paneer well, then thought of potato or babycorn. Luckily I had babycorn tin in my fridge for a long time, so was just happy with the plan. The combo really worked out! The roasted whole spices does give a different taste and flavor. Try the spices according to your taste.

I have a collection of paneer recipes to look and my other favorite paneer recipes: Butter paneer curry, paneer sandwich, and paneer dumplings

Other favorite baby corn recipes: Baby corn makhani

Vegan note: Use tofu instead of paneer and almond milk instead of creamPaneerbabycornChettinadumasala-3

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Paneer Babycorn Chettinadu Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Blend:
  • Cardamom – 2
  • Cloves – 2
  • Cinnamon – 2
  • Fennel seeds – 1 tsp
  • Garlic – 4 pods
  • Ginger – 1 inch piece
  • Red chilli powder – 2 tsp
  • Coriander powder – 2 tsp
  • Cumin seeds – 1 tsp
  • Coriander seeds – 1 tsp
  • Turmeric powder – ½ tsp
  • Freshly grated coconut/ desiccated coconut - 1 tbsp.
  • Dry methi leaves/ Fenugreek leaves – 1 tbsp.
  • Cashews – 5 whole
  • Poppy seeds/ kasa kasa – 1 tbsp.

    For the gravy:
  • Paneer – 300 gms, fancy chop as you like
  • Babycorn – 100 gms, fancy chop as you like
  • Onion – 1 cup, chopped very finely or blends it
  • Tomato – 1 cup, chopped
  • Green chilli – 1, chopped/slit
  • Oil – 1 tbsp. / unsalted butter - 1 tbsp.
  • Cream/almond milk – 1.5 tbsp.
  • Coriander – 1 tbsp., chopped finely (to garnish)
Instructions
  1. Take 1 tbsp. of butter in a pan, place the paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step)
  2. Take 1 tbsp. of oil in a pan, add the chopped onions/blended onions and green chillies and sauté till they become translucent. Now add the tomatoes, and salt.

  3. Cook for about 6 minutes on a medium flame till everything gets cooked, turns mushy and oozes out little oil. Add the blended paste and sauté in low flame for 5- 8 minutes till it oozes out little oil on top. Allow this to cool.

  4. Add ½ cup of water, allow it to boil and add washed baby corn, paneer, cream/almond milk, sugar, and boil for five minutes and switch off.

  5. Garnish with chopped coriander or grated paneer, grated ginger or cream.

Notes
1. Frying the paneer is an optional step.
2. It’s better to close the vessel with a lid when we add the blended masala as it may spilt up some outside as it boils
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Butter Paneer curry

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PaneerMasala-4Marinated paneer pan fried and added in rich buttery almond gravy. A Classic Indian treat!

This is my own version of paneer curry. However this recipe is totally tasty. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. Goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy.

Paneer as I always say they are delicious. You can never go wrong with paneer recipes  somehow the end result will be good. And when you do recipes with paneer, it will be great for any get together or parties  .I always say I cook recipe for someone, but this recipe I totally made for myself. You know you will feel like cooking for yourself sometimes and not for anyone else. Let it be anger 😉 or selfishness! 😀 I cooked capsicum corn rice, parotta with this.

Vegan note: Replace paneer with tofu, ghee/butter with oil.

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich,pepper paneer do pyaza,spicy garlic tofu in 10 minutes,malai methi paneer

PaneerMasala-5

4.0 from 1 reviews
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Butter Paneer curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Cashews - 4 whole
  • • Almonds – 5 whole
  • • Turmeric – 1 tsp
  • • Oil – 1tbsp
  • • Salt - As needed
  • • Unsalted Butter - 2 Tbsp
  • • Paneer - 250gms
  • Onion - 1¼ cup, chopped finely ( approx. 1 medium sized onion)
  • Tomatoes - 1 cup, chopped finely ( approx. 2 small tomatoes)
  • • Chilli Powder - 1 Tbsp
  • • Coriander powder – 1 tbsp
  • • Cumin Powder – 1 tbsp
  • • Kasturi Methi - 1 tbsp
  • • Sugar - ½ tsp
  • • Water – ½ cup
  • • Cream/almond milk - 2 Tbsp
  • •

    Paneer Masala:
  • • Paneer - 250gms
  • • Chilli Powder – ½ tsp
  • • Coriander powder – 1 tsp
  • • Cumin Powder – 1 tsp
  • • Kasturi Methi - 1 tsp
  • • Mango powder – 1 tsp
  • • Yogurt – 1 tbsp
  • • Unsalted Butter - 2 Tbsp
  • • Coriander – 1 tbsp, chopped finely(garnish)
Instructions
  1. Marinate paneer with the ingredients under the “paneer masala” except the unsalted butter. Take 1 tbsp of butter in a pan, place the marinated paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step)
  2. Take 1 tbsp of oil in a pan, Add the chopped onions, garlic, ginger and green chillies and sauté till they become transculent. Now add the tomatoes, turmeric, chilli powder, cumin powder, coriander powder and salt. If you want rich color, you can add kashmiri chilli powder. I used normal one.
  3. Cook for about 10 minutes on a medium flame till everything gets cooked. Allow this to cool. Add the almonds and cashews.
  4. Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.
  5. Heat butter in the same pan. Add the jeera, blended paste and stir well.
  6. Stir well &sauté the masala on a medium flame for a minute, add the water and mix well. It has to be sauted really well till butter ooze out.
  7. Add sauted paneer, dry methi leaves, cream, sugar, water and boil for five minutes and switch off.
  8. Garnish with chopped coriander or grated paneer, ginger or cream.
Notes
1. Its better to close the vessel with a lid when we add the blended gravy as it may spilt up some outside as it boils
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Taste great with rice/biryani varieties, plain rice/naan, ghee rice, peas pulao, parotta/tofu mint paratha, chana dal lentil paratha.

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