Paneer Recipes

Pudina Paneer

Serve.

Cut 3 onions fine and stir fry till brown.
Reduce flame, add 2 piece grated ginger, 1/2 tsp haldi, 1/2 tsp chilli powder, 1/2 tsp garam masala and mix.
Add 1 finely chopped tomato, 1 chopped green chilli and 1 tej patta.
Cook on low flame for 7-8 mins.
Add 1/2 cup beaten curd and cook till dry.
Add salt.
Add 1/2 cup water and boil.
Mix in 200 gms Amul Paneer and 1 tbsp chopped coriander.
Cook till the masala dries and coats the paneer.
Add a little freshly ground pepper.
Remove from fire and serve.

Serve cold.

Heat 3 tbsp butter and add 2 chopped onions, 2 crushed garlic flakes, 1/2 ginger piece chopped, 1 chopped green chilli and cook till onions become transparent.
Add 1 tbsp maida and cook for 1/2 min.
Reduce flame, add 1/2 cup milk mixed with 1/2 cup water, stirring continuously till slightly thick.
Add 2 chopped tomatoes, salt, 1/2 tsp pepper, 1 tbsp tomato ketchup and cook for 3 mins.
Add 150 gms Amul Paneer and 3-4 tbsp fresh chopped coriander.
Sprinkle with 1/2 tsp garam masala and 1/2 tsp chilli powder and mix well.

Serve hot.

Heat 2 tbsp oil.
Add 3 dried chillies, broken, 1/2 pod crushed garlic and cook for 1 min. Add 1/4 tsp chopped fresh coriander, 6 tbsp tomato puree, salt, 1/2 tsp pepper, 1/2 tsp sugar and cook for 1-2 mins.
Add 1/2 tsp corn-flour dissolved in water, stirring continuously.
Cook on low flame till thick.
Add 200 gms Amul Paneer.
Mix well and cook for 2-3 mins.

Serve hot.

Heat 4 tbsp oil.
Add 2 tsp saunt, 1 tsp mustard seeds, 1/2 tsp methi dana, 1/2 tsp onion seeds (kalonji) and 1 tsp jeera and fry till they crackle.
Add 3 chopped onions and 3-4 chopped green chillies till golden.
Add 1 tsp haldi, 5-6 crushed garlic flakes and 1" piece crushed ginger.
Gradually add 1/2 cup beaten curd, stirring constantly.
Add 1 1/2 tsp amchoor and salt.
Cook till curd dries slightly.
Just before serving, add 300 gms Amul Paneer and a few slit green chillies.
Sprinkle with salt and 1/2 tsp chilli powder.
Stir for 1-2 mins on low flame.

Serve hot.

Chop 1 kg washed palak.
Heat 4-5 tbsp ghee and fry 1" piece ginger, chopped and 3-4 flakes crushed garlic.
Add spinach and cook for 5 mins.
Add salt, 1/2 tsp haldi, 1/2 tsp chilli powder.
Then add 3 chopped tomatoes and cook till dry.
Mix in 200 gms Amul Paneer.
Add 4 crushed elaichi, 2 finely chopped green chillies, and 1/4 tsp amchoor powder.
Cook for 3-4 mins.

Serve

Grind 1 tbsp grated coconut and 1/2 cup cashew-nuts to a paste with a little water.
Grind 1" piece ginger and 3-4 garlic flakes into a paste.
Dissolve a few strands of kesar in water.
Heat oil and add 2 chopped onions and ginger-garlic paste.
Cook till light brown.
Add 1 tbsp garam masala, coconut-cashew paste.
Add 1 cup beaten curd gradually and cook till oil separates.
Add salt, kesar and 1/2 cup milk.
Boil till you get a thick gravy.
Simmer for 5-7 mins.
Add 200 gms Amul Paneer.
Cook for 3-4 mins.
Add 1/2 cup cream, mix, and remove from fire.
Garnish with few strands of kesar.

Fry 3 sticks dalchini, 2 tsp khus khus, 3 luang, 3 whole peppercorns, 2 tsp saboot dhania and 10 dry red chillies in 2 tsp oil.
Put 2 onions directly on the flame till they become black. Remove skin and chop.
Fry 1/2 grated coconut.
Grind all fried ingredients, chopped onions, fried coconut and garlic into a paste with water.
Cook 6 tomatoes in 4 cups water, till soft and then puree them in mixer.
In a karahi add 4 tbsp oil, paste, tomato puree, 1/2 tsp sugar and salt. Cook for 10 mins.
Add 250 gms Amul Paneer, 1/2 tsp garam masala, 1/4 cup cream and 1 1/2 cup boiled peas.
Simmer for 4-5 mins.

Serve.

Fry 150 gms Amul Paneer till golden.
Remove, add in the same oil fry 1/2 cup kajus and keep aside.
Deep fry 3 sliced onions till brown.
Cool and grind into a paste.
Boil 3 chopped tomatoes, 3 falkes chopped garlic, 1" piece chopped ginger with 1 cup water, till tomatoes are soft.
Cool and then puree.
Soak 3 tsp watermelon seeds and 1 tsp khus khus for 1 min. Grind to paste.
Heat 2 tbsp oil and fry onion paste till brown.
Add 1/2 tsp chilli powder and khus-khus paste and mix.
Add tomato puree and cook till oil separates.
Add 1/2 cup milk gradually, stirring constantly, and cook for 3-4 mins.
Add 1/2 tsp garam masala and salt.
Add enough hot water to get a thick gravy.
Boil and then simmer for 10-12 mins.
Add paneer and kaju.
Boil once more, simmer for 5-mins till paneer is heated through the serve.

Soak 1 tbsp khus khus and 1 tbsp watermelon seeds in water and then grind into a paste.
Heat 1 1/2 tbsp ghee and cook 1 grated onion till transparent.
Add kaju-khus khus paste.
Cook for 2 mins.
Gradually add 1 cup beaten curd.
Cook for 5-7 mins, stirring continuously.
Add 3/4 tsp garam masala, 3/4 tsp chilli powder, salt, 200 gms Amul Paneer, 1 cup cream and mix well.
Before serving, add powdered elaichi and heat till paneer is soft.