Paneer

Paneer Sandwich

A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.The bread can be either plain or coated with condiments such as mayonnaise, tomato ketchup or green chutney to enhance its flavor and texture.There are both savory sandwiches, such as sandwiches, and sweet sandwiches, such as a peanut butter or  jelly or jam sandwich.

I am sharing simple Toasted sandwiches with cottage cheese (paneer) using a sandwich maker

Cottage cheese(Paneer) 1 cup

Onion finely chopped 1 small

Grated Cabbage 1/2 cup

Cilantro/coriander leaves chopped 1tbsp

Salt to taste

Black Pepper to taste

Grated Mozzarella Cheese 1/4 cup

Red chilli flakes to taste

Mixed Herb 1 tsp (optional)

Whole Wheat Bread slices 4-6

Method Mix all ingredients in a bowl & check seasoning.Turn on sandwich maker keep bread slices & Spread mixture on bread cover with another slice of bread & toast.Serve hot with ketchup.

Tips: One can use any type of bread whole wheat or white Bread.Either grill Or toast bread with butter on Pan & then use in a sandwich maker.

Malai Kofta

Malai Kofta is a popular North Indian vegetarian dish consisting of paneer balls afloat a creamy gravy.It’s Main Course of Indian cuisine. In the simplest form, koftas consist of Mashed Paneer with spices.Malai means cream and kofta are fried dumpling balls.usually they are made up of mashed potatoes, with or without paneer. other kofta gravy recipes on my blog are Makhani Chicken Kofta and Chicken Kofta Curry(it’s a non-vegetarian dish)

To prepare this malai kofta recipe the koftas are made with potatoes and paneer. these melt in the mouth koftas are soaked in a creamy, sweet and mildly spiced curry. One can use store-bought Paneer or Homemade.

Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream added for a smooth texture.Koftas in India are usually served cooked in a spicy /mild, curry/gravy and are eaten with Cooked rice or a variety of  Indian flatbreads like Naan

 Ingredients For kofta

 Paneer 250 gm

 Potatoes 2 boiled & mashed

 Salt to taste

 Garam masala 1/4 tsp

 Corn flour 1 1/2 tbsp

 Refined flour 1 tbsp

 Onion Finely Chopped 1 small

 Green chilli finely Chopped 1

Ginger Grated 1 tbsp

Garam Masala 1/2 tsp

Green Coriander leaves 1 tbsp finely chopped

Cashewnut pieces 1 tbsp

Raisins 10-12

Additional refined flour 2 tbsp (for rolling)

Oil for Frying

Ingredients for gravy

Butter 150 gm

Tomato,blanched ,deseeded & pureed 500 gm

Salt to taste

Fresh  cream 100 gm

Kasoori methi powder 1 tsp

Sugar 1 tsp (optional)

Kashmiri chilli powder 1 tsp

Red chilli powder 1 tsp

Cumin powder 1 tsp

Water as required for gravy

 Method

In a bowl add all ingredients mentioned above for kofta except oil ,cashew nut & raisins mix  & make equal size ball.Take a portion of mixture flattened on palm.stuffed cashew nuts & raisins.close properly using palm make a ball.put additional flour in a plate for rolling .make balls of entire mixture & roll in additional flour.

Heat oil in a pan deep fry Fry 3 or 4 balls at a time until they are a golden brown and keep aside on an absorbent paper.In another pan add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree,red chilli powder ,sugar,Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.then add water  & salt to adjust gravy consistency.  once it started boiling add rest of butter & simmer on low heat for 5-10 minutes.add fried Koftas so that koftas in a gravy.Turn off heat & add cream stir carefully .Serve with Rice/naan.

 Tips :-1)While adding salt in gravy always be careful as we added salt in kofta too.Adjust spices as per own taste buds.

 2)Stuffing of nuts are optional if one doesn’t like can skip it.

 3)If serving malai kofta later, you can just prepare the gravy and add koftas while serving. these koftas are really soft. so if you add them before and serve them later, they will break. add only if ready to serve immediately.

Paneer Magaz Masala

Paneer magaz  masala is a  vegetarian dish that combines paneer with a medium spicy and creamy gravy.Seeds of musk melon that are usually dried  used to add flavor to rich Indian dishes and desserts. A cream white shell with a soft oval kernel inside. Magaz is the Hindi name for Muskmelon seeds.Easily available at grocery store.It’s paste form, it adds to the consistency of gravies for curries and when mixed with Indian spices.

Ingredients

Paneer – 250 g

Onion- 1(large size) chopped

Tomato puree-150 grams

Ginger garlic paste – 1 tbsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Garam masala – 1/2 tsp

Melon seeds 2 tbsp  soaked & grind

Kashmiri red chilli 1 tsp

Kasoori methi (dried fenugreek leaves) – 1 tsp

Oil – 1 tsp Butter – 1 tbsp

One small bay leaf

Green Cardamom – 1

Cinnamon stick – 1″

Fresh cream – 1 cup

Method

Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, cinnamon stick, and cardamom.Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & Kashmiri red chilli powder.Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more.Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.Add magaz paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally, add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.Serve with Roti/ Naan

Paneer Bhurji

Scrambled Cottage cheese cooked with Indian spices & seasoned

Ingredients

  • Paneer 250 gms
  • Onions 2 small
  • Tomatoes 2 medium sized
  • Green chillies 2-3
  • Bay leaf 1
  • salt as per taste
  • Turmeric powder 1/4 tsp
  • Garam masala powder 1/4 tsp
  • Kasoori methi(dried fenugreek leaves) 1/2 tsp
  • Oil 2 tsp
  • Milk 1/2 cup
  • butter a dash
  • Green coriander leaves for garnishing

method

  1. Take 2 tsp of oil in a pan, add chopped onions and a bay leaf.Saute onions on medium flame. After onions turn light brown, add chopped tomatoes and mix well.
  2. Add green chillies, salt, turmeric powder, garam masala powder and paneer.Now add kasoori methi ,a dash of butter and 1/2 cup of boiled milk. Mix well and let it cook on high flame for few seconds but stirring very frequently.
  3. So as to avoid sticking of paneer to the bottom of a pan.Now lower the flame and let it cook for few minutes if needed add few spoons of water.
  4. Cook till oil separates out from the mixture. Garnish with coriander leaves

Paneer Butter Masala

Cottage cheese simmered In Makhani Gravy

Ingredients

  • Paneer – 250 g
  • Onion- 1(large size) chopped
  • Tomato puree-150 grams
  • Ginger garlic paste – 1 tbsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Garam masala – 1/2 tsp
  • Cashewnuts 10-12 soaked & grind
  • Kashmiri red chilli 1 tsp
  • Kasoori methi (dried fenugreek leaves) – 1 tsp
  • Oil – 1 tsp Butter – 1 tbsp
  • One small bay leaf
  • Black cumin seeds – 1/2 tsp
  • Cardamom – 1
  • Cinnamon stick – 1″
  • Fresh cream – 1 cup

method

  1. Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, black cumin seeds, cinnamon stick, and cardamom.
  2. Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & Kashmiri red chilli powder
  3. Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more
  4. Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.
  5. Add cashew paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally, add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.

Matar Paneer

Cottage cheese & Green peas Cooked in Indian spices

Ingredients
Frozen or fresh Green Peas – 1 cup
Paneer – 250 gm
Mustard Oil /any cooking oil – 1 tbsp + 2 tsp
Cumin seeds – 1 tsp
Onion – 1 medium chopped
Ginger – ½ inch piece, finely chopped
Garlic cloves – 2, chopped
Green chilies – 2 chopped
Tomato – 3 chopped
Turmeric powder – ¼ teaspoon
Red chilli powder – 1 teaspoon
Kashmiri red chilli pwd 1/2 tsp ( it gives a nice color) optional
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Kasoori methi -1 tsp
Salt – to taste
Water – 1 cup
Method
Boil the green peas in microwave for 1-2 min or u can do on stove
Heat 1 tbsp oil in a pan.add cumin seeds, let it crackle.Add ginger, garlic and green chili for a minute.cook till raw aroma goes off.Add onions with salt and cook till it becomes pink in color.Add tomatoes and cook till it becomes little soft.Let it cook a bit and grind into smooth paste.( before grinding let masala be cooled down).Heat remaining oil in the same pan on medium heat. add grind paste and all dry spices except kasuri methi & garam masala.cook till gravy leaves oil.now add kasuri methi & garam masala.
Add water and let it simmer for 2-3 minutes.check salt.
Stir in boiled peas and paneer and simmer again for 3-4 minute or u get desired consistency.Serve with roti, rice or paratha.
Tips
Plz adjust oil quantity & spices as per ur taste bud.

Semolina Cutlet

Cutlets made by using Semolina ,Paneer & Nuts.

Ingredients
1 cup Semolina(suji)
1 cup Milk
1 cup Water
Salt to taste
1 tsp ghee/oil
fillings
100 g paneer
12-15 raisins(optional)
3-4 cashew nuts, finely chopped(optional)
3-4 almonds, finely chopped(optional)
1/2 tsp green chillies, finely chopped
1/2 tsp ginger, grated/finely chopped (optional)
freshly chopped coriander
black pepper to taste
salt to taste
oil for frying
Method
Add ghee/oil in a pan.when warm, add the suji and fry for 2-3 mins on low heat. Suji should not change colour. Add salt, lesser than what should make ideal taste.mix the water and milk together and add to the suji mixture and keep on stirring.within minutes it will be like a dough.once it is like the Chapati dough switch off the gas and cover the mixture. Set aside for a few minutes until cooled to room temperature.Once cooled mix it with hands to make the mixture smooth.Crush paneer and add all the ingredients. Mix well.take a small portion of dough, make a ball of it and press it.fill up a spoon of filling mixture in it and close the ends to form a ball.give the desired shape. You can shape of u r choice. make all cutlets in a same way .warm the refined oil in a kadahi .put 2-3 spoons of suji on a plate and roll the cutlet on it and then deep fry it in warm oil on medium heat till golden brown.Serve with tomato ketchup/ coriander or mint chutney.

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Grilled Paneer

Paneer Pieces Grilled & serve on a bed of crunchy Veggies.

ingredients

Paneer pieces 8-10
Curry powder 1 tsp
Garlic powder 1/2 tsp
Olive oil 1 tsp
Kasoori methi(Dry roasted) 1 tsp
Salt to taste
Black Pepper to taste
Red Chilli powder 1/2 tsp
Lemon juice few drops
Cumin seeds 1 tsp
Oil for grilling & sauteing
Assorted veggies
(any veg of ur choice)
Onion diced 1 small
Tomato 1 deseeded
Corn (Boiled) 1/2cup
Bell Pepper diced 1
Mint leaves for garnish
Chaat masala (optional)
Method
In a bowl add oil ,curry powder,garlic powder,crushed kasoori methi,red chilli powder,salt & Pepper.mix properly make a paste.add paneer coat with mixture leave it for 1 hr.
Grill ur paneer .
Heat oil in a pan then cumin seeds.Once it crackled add veggies saute till it cooked.Add very little salt as we added during marinating paneer.Add leftover marination & mix properly now take out cooked veggies on a plate.Arrange Grilled paneer.Sprinkle chaat Masala.very little lime juice.Garnish with mint leaves.
Enjoy !!