Hot and Sour Paneer - Indian Chinese Recipe

Hot and Sour Paneer

Try substituting tofu for Hot and Sour Tofu Recipe.

Ingredients
Paneer cubed - 250 gms
Onion diced - 1 no
Tomato chopped ( pulp and seed removed) - 1 no
Capsicum diced - 1 no
Ginger minced - 1 tsp
Red chilli sauce - 1 and 1/2 tsp
Tomato sauce or ketchup - 1 tsp
Vinegar or lime juice - 1/2 tsp
Sugar - 1/2 tsp
White pepper powder - 1/4 tsp
Ajinomoto - less than 1/4 tsp
Salt to taste
Spring onion greens to garnish
Oil - 2 tsp
Cornflour paste ( mix 1 tbsp cornflour with less the 1/4 cup cold water)

Indian Chinese Paneer Recipes

Method
1. It's optional to deep fry the paneer pieces in oil and set aside.
2. Heat oil in a pan, add diced onion, ginger and capsicum, give a quick stir on high heat.
3. Chopped tomato and paneer pieces, give quick stir for few seconds.
4. Reduce heat to medium, add red chilli sauce, tomato sauce, vinegar, sugar, salt, white pepper and ajinomoto to the pan.
5. Again stir well and add a cup of water, bring the gravy to boil.
6. Add the cornflour paste to the gravy and keep stirring. When gravy starts to thicken immediately remove from heat, garnish with chopped spring onion greens.
Serve hot with steamed rice, fried rice or noodles.

Paneer Recipes

Palak Paneer Recipe Restaurant Style / Saag Paneer Recipe

Saag Paneer Resturant Style

Ingredients
Spinach - 1 bunch
Paneer / Indian cottage cheese - 300 gms
Thick cream - 4 tbsp
Onion chopped - 1 no + 1 no
Tomato chopped - 1 no
Green chilli - 1 no
Ginger and garlic paste - 1 tbsp
Red chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Cumin seeds - 1 tsp
Butter - 2 tbsp + 1 tsp

Palak Paneer Restaurant Style

Method
1. Wash the spinach, chop it and set aside.
2. Chop the paneer into pieces, soak it in hot water for 10 mins, drain and set aside.
3. Heat 1 tsp butter in a pan, add 1 no chopped onion, sauté for few seconds, remove on to plate and set aside.
4. In the same pan add the chopped spinach and sauté for 2 mins until spinach had shrunk, cool the spinach and purée in a mixer blender with green chilli.
5. Wipe the same pan and return to heat. Add 2 tbsp butter to the pan, when butter starts to melt add cumin seeds and allow to crackle. Increase pan heat, add the other chopped onion to the pan and sauté till onions are soft.
6. Add ginger & garlic paste to the pan and sauté until raw smell leaves.
7. Now add the chopped tomatoes to the pan and cook till tomatoes are soft.
8. Next add red chilli powder, cumin powder, garam masala powder, coriander powder and required salt
to the pan, sauté for a minute on low heat.
9. Add the puréed spinach and soaked paneer to the pan, stir well until everything is mixed.
10. Remove pan from heat, finally add the thick cream and butter sauted onions to the pan and stir
well.

Restaurant Style Recipes

Paneer Biryani

Paneer Biryani Recipe

Ingredients
Basmati rice - 1 and 1/2 cups
Paneer / Indian cottage cheese - 300 gms
Onion sliced - 2 nos
Green chilli slit - 2 nos
Tomato chopped - 1 no
Ginger & garlic paste - 2 tbsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1 tsp
Mint leaves chopped - 1 cup
Coriander leaves chopped - 1/2 cup
Cumin seeds / Shahi jeera - 1 tsp
Cinnamon stick - 2" piece
Cashew nuts - 10 pieces
Water - 2 cups
Salt to taste
Oil - 2 tbsp
Ghee - 1 tsp

Paneer Biryani

Method
1. Chop the paneer into cubes and soak it in hot water for 10 mins.
2. Wash the basmati rice and soak it in 2 cups water.
3. Heat 2 tbsp oil in a pan, add cashew nuts and fry until golden brown, drain nuts from oil and set aside.
4. To the same oil add cumin seeds and cinnamon stick, let the cumin splutter.
5. Add the sliced onions and green chillies to the pan, sauté until onions are soft.
6. Add the ginger & garlic paste to the pan and sauté until raw smell leaves.
7. Now add the chopped mint leaves, sauté for a minute and add chopped tomatoes to the pan, cook until tomatoes are soft.
8. Next add red chilli powder, turmeric powder, garam masala powder and salt to the pan, sauté for
few seconds.
9. Add the soaked and drained paneer pieces to the pan and stir well until the masalas are coated on
the paneer.
10. Add the basmati rice along with the water in which it was soaked to the pan, bring to boil.
11. Once water starts boiling, gently stir well the rice and cook for few minutes until 3/4th of
the water is absorbed by the rice.
12. Cover the pan with lid, simmer and cook biryani for 10 mins on low heat.
13. Finally garnish paneer biryani with chopped coriander leaves, fried cashew nuts and 1 tsp
ghee.

Paneer Manchurian Dry - Restaurant Style

Paneer Manchurian Dry Restaurant Style

Ingredients
Paneer cubes - 2 cups
Diced onion - 1 no
Minced onion - 1 no
Diced capsicum - 1 no
Minced ginger - 1" piece
Minced garlic - 3 cloves
Soy sauce - 1 tsp
Tomato sauce - 1 tsp
Red chilli paste - 1 tsp
Ajinomoto - 1/4 tsp
Cornflour - 4 tbsp
Maida / All purpose flour - 1 tsp
White pepper - 1/2 tsp
Salt to taste
Oil required
Chopped spring onions to garnish.

Paneer Manchurian

Method
1. In a bowl combine cornflour, maida, white pepper and 1/4 tsp salt, mix well. Add paneer cubes to this flour mixture and coat well. Deep fry the flour coated paneer pieces in hot oil until golden browned. Drain and set aside.
2. Heat 1 tsp oil in a pan, add diced onion and capsicum. Quickly stir fry on high heat until onion and capsicum retain its crunchiness and set aside.
3. In the same pan heat 2 tsp oil, add minced onion, garlic and ginger, quickly stir fry for a second.
4. Add soy sauce, red chilli paste, tomato sauce, ajinomoto, required salt and sprinkle tsp of water to the pan and stir well.
5. Add the deep fried paneer pieces to the pan and toss well to coat the sauce. Toss paneer manchurian until dry.
Garnish with chopped spring onion greens and serve.

Manchurian Dry

Paneer Korma / Paneer Kurma Restaurant Style

Paneer Korma Resturant Style

Ingredients
Paneer / Indian Cottage Cheese - 2 cups
Onion chopped - 1 no
Tomatoes - 2 no
Ginger and garlic paste - 1 tsp
Red chilli powder - 1 and 1/4 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1 tsp
Kasuri methi leaves - 1 tsp
Cashew nuts - 5 nos
Roasted Poppy seeds - 1 tsp
Grated coconut - 2 tbsp
Cardamom - 2 pods
Butter - 2 tbsp
Fresh thick cream - 1/4 cup
Salt to taste

Paneer Kurma for Chapathi

Method
1. Chop the paneer into cubes, deep fry in oil until lightly browned, drain and set aside( or soak paneer cubes in hot water for 10 mins, drain and set aside to make it soft).
2. Blanch the tomatoes in hot water for 10 minutes or until skin of tomato slightly shrinks. Remove tomatoes skin and chop it coarsely.
3. Heat 1 tbsp butter in a pan, when butter starts to melt add chopped onions and sauté till onions are soft.
4. Add the ginger and garlic paste to the pan and sauté until raw smell leaves.
5. Add the blanched and chopped tomatoes, cardamom, red chilli powder, turmeric powder, garam masala powder, cashew nuts, poppy seeds and grated coconut to the pan, stir well for 3 minutes on low heat. Remove pan from heat and allow mixture to cool.
6. Once tomato mixtures reaches room temperature, grind this mixture in blender until smooth.
7. Wipe the same pan and return to heat, add 1 tbsp butter and add the ground masala paste, stir well on low heat.
8. Add 1 cup water to the pan, stir well and loosen the gravy.
9. Increase heat bring gravy to boil, add paneer cubes to boiling gravy and season with required salt. Let the korma boil for 2 minutes.
10. Finally garnish paneer korma with crushed kasuri methi and thick cream, stir well and serve with ghee rice or hot pulkas.

Chefs tips
1. Since everyone in my home loves paneer I used 2 cups you can use 1 to 1.5 cups paneer for this recipe.
2. Using fresh cream gives richness to the recipe, it's optional to use cream.
3. I used Kashmiri red chilli powder in this recipe to get bright orange color, if using ordinary red chilli powder use food color to get the color.

Paneer Stew

Paneer Stew

Ingredients
Paneer / Indian Cottage cheese - 1 cup
Onion - 1 no ( grind to paste)
Green chilli - 2 nos ( broken into half)
Grated ginger - 1/2 tsp
Coconut milk - 1 cup
Bay leaf - 1 no
Black Cardamom - 2 nos
Green Cardamom - 2 nos
Saffron soaked in 1 tbsp warm milk - 3 to 4 strands
Salt to taste
Oil or ghee - 2 tbsp

Creamy Paneer Curry

Method
1. Chop the paneer into cubes, soak it in hot water for 10 mins, drain from water and set aside.
2. Heat oil in a pan, add whole spices, add the onion paste and sauté on medium heat for 2 mins( do not brown onion paste).
3. Once the onion paste is cooked, add grated ginger and green chillies, sauté for few seconds.
4. Add 1/2 cup of water to the pan, increase heat and bring gravy to boil.
5. When gravy starts boiling season with salt, add the paneer pieces and stir well.
6. Reduce the pan heat to medium, add coconut milk and saffron soaked in milk to the pan.
7. Simmer stew on low heat for 3 mins without covering the pan( if you cover the pan with lid the coconut milk tends to curdle).
Serve hot

Paneer Recipes for Chapathi

Tofu Biryani

Tofu Biryani

Ingredients
Basmati rice - 1 and 1/2 cups
Tofu / Soy Paneer - 300 gms
Soya Chunks cooked - 10 to 15 nos( optional)
Green Peas - 1/4 cup( optional)
Onion sliced - 2 nos
Green chilli slit - 2 nos
Tomato chopped - 1 no
Ginger & garlic paste - 2 tbsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1 tsp
Mint leaves chopped - 1 cup
Coriander leaves chopped - 1/2 cup
Cumin seeds / Shahi jeera - 1 tsp
Cinnamon stick - 2" piece
Cashew nuts - 10 pieces
Water - 2 cups
Salt to taste
Oil - 2 tbsp
Ghee - 1 tsp

Vegetarian Protein Biryani

Method
1. Chop the tofu into cubes, deep fry in hot oil until golden brown, drain and set aside.
2. Wash the basmati rice and soak it in 2 cups water.
3. Heat 2 tbsp oil in a pan, add cashew nuts and fry until golden brown, drain nuts from oil and set aside.
4. To the same oil add cumin seeds and cinnamon stick, let the cumin splutter.
5. Add the sliced onions and green chillies to the pan, sauté until onions are soft.
6. Add the ginger & garlic paste to the pan and sauté until raw smell leaves.
7. Now add the chopped mint leaves, sauté for a minute and add chopped tomatoes to the pan, cook until tomatoes are soft.
8. Next add red chilli powder, turmeric powder, garam masala powder and salt to the pan, sauté for few seconds.
9. Add the deep fried tofu pieces to the pan and stir well until the masalas are coated on the tofu.
10. Add the basmati rice along with the water in which it was soaked to the pan, bring to boil.
11. Once water starts boiling, gently stir well the rice and cook for few minutes until 3/4th of the water is absorbed by the rice.
12. Cover the pan with lid, simmer and cook biryani for 10 mins on low heat.
13. Finally garnish paneer biryani with chopped coriander leaves, fried cashew nuts and 1 tsp ghee

Soya Paneer Biryani

Paneer Butter Masala - Restaurant Style - Step by step instructions.

How to  make Restaurant style Panner Butter Masala / Paneer Makhani recipe

Paneer Butter Masala Restaurant style

Ingredients
Fresh Paneer / Indian Cottage cheese cubed - 250 gms
Onion large sized - 2 nos
Ginger - 1" piece
Apple Tomato / Bangalore Tomato / Roma tomato large - 1 and 1/2 nos
Cashew nuts - 15 nos
Kashmiri Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Kasuri methi - 1/4 tsp
Sugar - 1 tsp
Salt to taste
Green Cardamom - 2 nos
Thick cream / heavy cream - 1/4 cup
Butter - 50 gms
Oil - 2 tsp

Paneer Makhani

Method
1. Chop onions, ginger and tomato coarsely.
2. If preferred shallow fry the paneer cubes until golden color or use as it is.
3. Roast kasuri methi in a pan on low heat, allow to cool and crush the roasted kasuri methi between palms, set aside.
4. Heat oil in a non stick pan, add chopped onions, ginger and sugar, saute for few minutes until onions turns transparent and glossy.
5. Add cashew nuts, cardamom, red chilli powder, coriander powder, turmeric powder to the onions and saute on low heat for a minute.
6. Next add chopped tomatoes to the pan and saute on low heat for 8 to 10 mins, until raw smell of tomato leaves and oil oozes on the sides of pan.
7. Remove pan from heat and allow the tomato mixture to cool.
8. Grind the tomato mixture to smooth paste in mixer blender by adding little water.
9. Wipe the same pan and return to heat.
10. On low heat add butter to the pan, reserve a dollop of butter to garnish.
11. When butter starts slightly to melt, add the ground tomato gravy paste, paneer and required salt to the pan, add required water to loosen the gravy and keep stirring for a minute to slightly thicken.
12. Add heavy cream and crushed kasuri methi to the gravy and stir.
Garnish Paneer butter masala with dollop of butter and serve hot with ghee rice, roti or pulka.

Panner Butter Masala Recipe

Paneer Kathi Roll

Paneer Kathi Roll

Ingredients

Romali Roti / Pulkas- 6 nos

Paneer- 250 gms

Capsicum large sliced- 1 no

Onion medium sliced- 1 + 1 nos

Red chilly powder- 2 tsp

Shahi masala powder- 1 tsp

Ajinomoto- 1/4 tsp

Tomato sauce- 2 tsp

Kasoori methi crushed- 1/4 tsp

Salt to taste

Oil- 4 tbsp / Butter- 2 tbsp

Coriander leaves- few tbsp

Paneer Masala

How to prepare stuffing

Heat oil in a pan when hot add 1 no slices onion and fry for few mins. Reduce pan heat, add red chilli powder, shahi korma powder, ajinomoto, tomato sauce, kasoori methi and saute on low heat for 2 mins. Now add paneer, required salt and 2 tbsp water, stir well until masala well coated on paneer pieces. Next add sliced onion and capsicum, increase pan heat and stir well without breaking paneer pieces. Finally add chopped coriander leaves, toss well and remove paneer stuffing from heat.

To assemble

Spread romali roti or pulka on kitchen counter. If using romali roti fold it into half. Place a spoonful of paneer stuffing in the middle of roti, fold the bottom and sides of roti and roll it into cylinder keeping the stuffing secure. Wrap it with a foil papper or butter papper and serve hot.

Paneer Roll

Restaurant Style Paneer Tikka Masala

This is an fail proof restaurant paneer tikka masala recipe shared by restauranter and very good friend of mine. He was generous enough to share his restaurant secret recipe with me. I followed the recipe exactly and it turned out excellent.

Paneer Tikka Masala

Ingredients

Paneer- 250 gms

Onion- 4 nos

Tomato- 5 nos

Thick curd- 1 cup

Ginger and garlic paste- 1 tbsp

Kasoori methi- 2 tsp 

Garam masala- 1 tsp

Red chilli powder- 3 tsp

Kashmiri red chilli powder- 2 tsp

Coriander powder- 2 tsp

Cumin powder- 2 tsp

Turmeric powder- 1/4 tsp

Kuskus/ poppy seeds- 2 tsp

Cashew nuts- 10 nos

Sugar- 1 tsp

Cardamom- 3 nos

Cloves- 3 nos

Cinnamon- 1" stick

Coriander leaves- few

Oil required

Salt to taste

Paneer Tikka Masala Restaurant Style

Method

In a large bowl whisk curd along with salt, ginger and garlic paste, 1 tsp garam masala, 1 tsp red chilli powder, 1 tsp kashmiri red chilli powder and 1 tsp oil. Add paneer cubes to this and marinade for 2 hours. 
Grind onions to fine paste. 
Blanch tomatoes in hot water for 10 mins, remove and discard its skin and grind to puree. Lightly roast the kuskus and grind along with cashew nuts to smooth paste. 
Add marinated paneer pieces along with its marination to a pan and fry until curd marination reduces in quantity. 
In another pan heat about 1/4 cup oil, add cardamom, cloves, cinnamon and fry for few secs. Now add ground onion and sugar, fry until onion paste is lightly browned and oil separates on sides of pan. 
In a small bowl mix 2 tsp coriander powder, 2 tsp red chilli powder, 1 tsp kashmiri red chilli powder with little water. 
Add this mixture to the onion paste and add crushed kasoori methi, fry for few mins. Now add ground tomato paste, cook for another few mins and add salt, stir well the gravy. 
Add ground cashew- kuskus paste to the gravy and cook until oil separates from gravy. 
Now add the curd marination dried paneer pieces to gravy, mix well and cook for few more mins. 
Finally garnish with coriander leaves and serve hot restaurant paneer tikka masala with nan, poori or jeera rice.

Paneer Tikka Gravy

Paneer Fingers( Tawa roasted)- Kids Lunch box recipes Indian

Kids Snack Paneer Fingers

This is a ideal snack for toddlers and kids.

Serves- 4 Kids

Time required- 10 mins

Ingredients

Malai Paneer( cut into fingers)- 250 gms

Cornflour- 1 tbsp

Maida/ All purpose flour- 1 tbsp

Red chilli powder/ Pepper powder- 3/4 tsp

Salt to taste

Water- few tbsp

Olive Oil- few tbsp

Tomato ketchup to serve as dip

Tawa Paneer Fingers

Method

Mix cornflour, maida, chilli powder, required salt and water to make a thin paste. Heat 1 tsp oil in a pan/ tawa, dip 5 to 6 paneer fingers into the prepared flour paste and place it on the hot pan. Cook the paneer fingers on both sides until browned and crisp. Spread some tomato ketchup on top of paneer fingers and serve.

Tips

Tofu( bean curd/ soy paneer) can be used instead of malai paneer.

Paneer Bhurji/ Paneer Recipes

Paneer Bhurji

Ingredients

Paneer-250 gms( crumbled)

Onion medium minced-2 nos

Tomato medium finely chopped-1 no

Green chilly minced-3 nos(+/- to taste)

Ginger minced-1/2" piece

Cumin seeds-1 tsp

Coriander leaves chopped-few tbsp

Garam masala-1 tsp( optional)

Salt to taste

Oil-2 tsp

Paneer Side Dish

Method

Heat oil in a pan when hot add cumin seeds and allow to crackle. Add onion, green chilly and ginger, saute for few minutes. Add paneer and tomato, season with garam masala and required salt. Mix everything and cook well until dry. Finally add chopped coriander and serve hot paneer bhurji with pulkas, roti or with toasted bread.

Paneer Bhurji

Pepper Paneer- Indo Chinese recipe

This is a Restaurant Style Indo Chinese Pepper Paneer recipe. Creamy paneer cubes coated with soy sauce and then tossed with crunchy black pepper and chilli flakes. Serve this delicious Paneer Pepper Fry as starter or with fried rice, noodles or can be used as filling for spring rolls and Frankie.

Pepper Paneer Recipe

Ingredients

Paneer( Indian cottage cheese)- 250 gms

Onion medium( minced)- 2 nos

Onion small( diced and peeled into layers)- 1 no

Green onion/ scallions- 3 nos

Garlic cloves( minced)- 3 nos

Ginger and Garlic paste-1 tsp

Ginger( minced)- 1/2" piece

Dark Soy sauce- 1 tsp

Tomato sauce- 1 tsp

Ajinomoto- 1/4 tsp

Salt to taste

Oil- 3 tbsp

Whole red chilli- 3 nos

Black pepper corns- 1 tsp( +/- to taste)

Paneer Pepper Indo Chinese

Method

Cut paneer into tiny cubes. Cut the green parts of spring onions into 1/2" pieces and mince the onion bulbs. Fry both red chilli and black pepper in 1/2 tsp oil until crisp, drain and set aside. Pound both red chilli and black pepper coarsely in a mixer and set aside.

Heat rest of oil in a pan when hot add minced onion, garlic, ginger and minced spring onion bulbs. Add ginger and garlic paste and fry for few secs. Add the paneer, tomato sauce, soy sauce, ajinomoto and salt to taste, stir fry paneer for few seconds. Finally add the diced onion peels, coarsely crushed chilli and black pepper to the pan and toss well. Garnish with spring onion greens and serve hot.

Paneer Pepper Fry

Spicy Paneer Masala Recipe

Spicy Paneer Masala

Ingredients

Fresh paneer- 250gms( Indian cottage cheese)

Onion large sliced- 1no

Tomato medium chopped- 3nos

Garlic cloves sliced- 4nos

Ginger and Garlic paste- 1tbsp

Red chilli powder- 1 and 1/4 tsp

Garam masala powder- 1tbsp

Cumin powder- 1tsp

Coriander powder- 1tbsp

Kasoori methi- 2tsp( slightly roasted and crushed)

Salt to taste

Oil- 3 tbsp

Chopped coriander leaves to garnish.

Spicy Paneer Recipe

Method

Cut the paneer into cubes. In a small bowl mix ginger and garlic paste, garam masala powder, 1/4 tsp red chilli powder and 1/2 tsp salt. Marinate the paneer cubes in the prepared masala for 15 mins. Heat 2 tbsp oil in a pan when hot fry the marinated paneer pieces until slightly browned. Drain the shallow fried paneer pieces and set aside. In the same pan add 1 tbsp more oil, add the sliced onion and garlic, fry on medium heat until onion turn brown. Now add the chopped tomatoes, rest of 1 tsp red chilli powder, coriander powder, cumin powder, crushed kasoori methi leaves and saute till tomatoes are cooked and tender. Add the fried paneer cubes to the tomatoes and add 1 tsp salt and few tbsp water. Cook for few mins until slightly gravy is formed. Garnish paneer masala with chopped coriander leaves, serve hot with jeera rice, nan, roti etc.

Masala Paneer

Paneer Pasta Recipe.

I'm very fond of eating pasta and I try lots of Indian Pasta versions to suit my family's taste buds. This Spicy Paneer Pasta is my family's favorite, pasta with spicy paneer sauce blends well and makes a delicious pasta meal. I had used minimal ingredients to prepare this Indian style pasta in few mins with delicious taste.

Paneer Pasta Recipe

Ingredients

Pasta- 340gms(1 box) ( I used rainbow rotini pasta)

Paneer- 250gms( Indian cottage cheese)

Onion large sliced- 1no

Tomato medium chopped- 3nos

Garlic cloves sliced- 4nos

Ginger and Garlic paste- 1tbsp

Red chilli powder- 1tsp + 1tsp

Everest Tandoori powder or Garam masala powder- 1tbsp

Coriander powder- 1tbsp

Salt to taste

Oil- 4 tbsp

Chopped coriander leaves and finely chopped tomato to garnish.

Spicy Paneer Pasta

Method

Cut the paneer into bite size pieces. In a small bowl mix ginger and garlic paste, tandoori masala powder, 1 tsp red chilli powder and 1/2 tsp salt. Marinate the paneer cubes in the prepared masala for 5 mins. By the time cook the pasta till al dente( firm) with little salt as per box instructions. 

Heat 2 tbsp oil in a pan when hot fry the marinated paneer pieces until slightly browned. Drain the roasted paneer pieces and set aside. In the same pan add 2 tbsp more oil, add the sliced onion and garlic fry on medium heat until onion turn brown. Now add the chopped tomatoes, 1 tsp red chilli powder, coriander powder and saute till tomatoes are cooked and tender. Add the fried paneer cubes to the tomatoes and add 1 tsp salt and few tbsp water. Cook for few mins until slight gravy is formed. Add the cooked pasta to paneer gravy and toss well without breaking paneer cubes. Finally add chopped coriander and chopped tomatoes. Toss well pasta again and serve hot.

Indian Pasta recipe with Paneer

Paneer Tikka

Paneer Tikka

Ingredients

Paneer( cottage cheese)- 500 gms

Ginger and Garlic paste- 2 tsp

Thick Curd/ Yogurt- 1 cup

Red chilli powde- 2 tsp

Garam masala powder- 1 tsp

Chaat masala- 1/2 tsp

Kasoori methi( crushed)- 1/2 tsp

Vinegar- 1 tsp

Kesar food color- few drops

Salt to taste

Oil required

Paneer Tikka Recipe

Method

Cut the paneer into 1/4 inch thick squares.

Tie 1 cup curd in muslin cloth and let it hang for 1/2 hour until all the water from curd is drained and curd becomes thick. Add the hung curd, ginger and garlic paste, red chilli powder, garam masala powder, kasoori methi, vinegar, food color and required salt to a bowl. Whisk everything well and add the paneer pieces. If required you can also add diced capsicum and diced onions. Let the paneer soak in curd marination for atleast 2 hours.

To cook paneer tikka in oven- 

preheat oven at 300 degree. Arrange the marinated paneer pieces( capsicum and onions if used) into a metal skewer. Brush paneer pieces with little oil, place skewer on a baking tray and place tray in the center rack of the oven. Bake the paneer tikkas for 10 mins or until paneer pieces are browed on the sides. 

To cook paneer tikka on tawa- 

heat a non stick pan or griddle, grease tawa with little oil and place the marinated paneer tikkas on hot tawa. Cook on medium flame until paneer tikka are roasted and browned on both sides.

To serve-remove the paneer tikkas on to a plate, sprinkle chaat masala on top, garnish with coriander leaves, green chillies and lemon wedges and serve with green chutney.

Paneer Tikka

Parmesan Crusted Tofu Recipe

Parmesan Crusted Tofu Fingers

Ingredients

Tofu/ Bean Curd/ Soya Paneer( cut lengthwise like fingers)- 200 gms

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

Salt to taste

Kraft Parmesan cheese- 1 cup

Olive oil- 4 tbsp

Parmesan Tofu

Method

In a plate mix ginger and garlic paste, red chilli powder, 1 tbsp olive oil and salt. Marinate tofu fingers with this paste for 15 mins. Spread Parmesan cheese on  plate. Coat each tofu fingers generally with Parmesan cheese. Place the prepared tofu fingers on hot griddle or pan and smear 1 tbsp oil around tofu fingers. Fry until tofu fingers are browned on both sides and crisp. Serve hot as appetizer.

Parmesan Crusted Tofu

Kadai Paneer

Kadai Paneer

Ingredients

Paneer cubed- 200 gms

Onion finely chopped- 1 no

Tomato finely chopped- 1 no

Capsicum/ Bell pepper diced- 1 no

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

Kasoori methi- 1 tsp

Salt to taste

Cinnamon stick- 1"

Cloves- 2 nos

Cardamom- 2 nos

Bay leaf- 1 no

Oil- 3 tbsp

Kadai Masala

Dry roast and coarsely crush following ingredients

Coriander seeds- 1 tsp

Cumin seeds- 1 tsp

Dry red chilli- 2 nos

Paneer Sabji

Method

Heat oil in a pan when hot add cinnamon, cloves, cardamom and bay leaf and fry for few secs. Add onion and fry until browned. Add ginger and garlic paste and fry for few mins. Now add tomatoes and cook until tomatoes are mashed. Add diced Capsicum, crushed kadai masala spices, red chilli powder, lightly crushed kasoori methi leaves and required salt. Add few tsp water to the pan and cook until sauce like consistency is formed. Now add the paneer pieces and cook for few mins. Garnish with coriander leaves and serve hot with roti or rice.

Paneer sidedish for chapati