PENMAIS KITCHEN

PANNEER VARIETIES

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GRAVY PANNEER CAPSICUM GRAVY

Ingredients Panneer - 100 gms Capsicum - 1 no Onion - 2 nos (Finely chopped) Tomato - 2nos (Finely chopped) Ginger / Garlic Paste - 2 ts Ghee - 2 Tablespoon Oil - 2 tablespoon Chilli powder - 1 ts Cumin powder - 1 ts Coriander powder - 1 ts Turmeric powder - 1/4 ts Tomato-Red Colour powder - 1/4 ts Curd - 2 ts Curry leaves - 1 bunch Coriander leaves - finely chopped for garnishing Salt - to taste Water - to level Method : Heat Ghee and oil in a Kadai and add Ginger-garlic paste, onion, tomato one by one and saute till golden brown and mash so that it forms like a puree/gravy.. Add panneer cubes cut into 1 inch pieces, capsicum, and fry for a few minutes. Add curry leaves, and all other powders, add some water, and saute till it is cooked... Stir well and add the colour powder so that forms a good mixture and gives aroma. Add salt, little water and bring it to gravy form. Add curd and stir well. Simmer for 2 minutes and transform into serving bowl. Garnish with coriander leaves and serve hot with Roti / Naan / Chappathi / Fulka / Parota. MALATHI SWAMINATHAN

KADAI PANEER RECIPE

Ingredients: 2 cups paneer, cubed Half a capsicum / green bell pepper, cubed 1 large onion 2 green chillies 3-4 pods of garlic, crushed 1" piece of ginger, crushed (or 1tsp ginger garlic paste) 1 tomato, pureed 1 tbsp tomato paste (or another pureed tomato) A generous pinch of kasuri methi / dried fenugreek leaves 1 tsp red chilli powder A pinch of turmeric powder 1/2 tsp jeera / cumin seeds 1 tsp coriander powder / dhania powder / malli podi (I add a little more than this) 2 tsp oil Salt to taste Chopped coriander leaves to garnish Preparation 1. Grind the onion along with the green chillies. Heat oil and fry this paste for 2-3 mins. 2. Then add the chilli powder, turmeric, jeera, coriander powder and crushed ginger and garlic (or ginger garlic paste) and mix well, frying for another minute. 3. To this, add the tomato paste.. 4. .. and pureed tomato. Fry for 4-5 minutes until the mixture comes together and the oil begins to separate. 5. Next add the capsicum..and kasoori methi, with some salt. Fry for 2-3 mins, until the bell pepper is cooked but still crunchy. 6. Finally add the cubed paneer and mix gently until well combined. Simmer for 2 mins and remove from fire. Garnish with coriander leaves and serve hot with rotis/chapatis. AKSHU. ANITHA

PANEER KATHI ROLL

Ingredients 250g paneer, cut into cubes 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon chilli paste salt to taste 2 tablespoons oil 1 teaspoon jeera powder 1/2 teaspoon chat masala 4-5 rotis 4-6 tablespoons pudina chutney 2 medium onions, sliced thinly 2 green chillies, chopped finely fresh dhania leaves

Preparation method Marinate the paneer cubes with ginger, garlic, green chilly paste and salt for 30 minutes. Heat the oil in a frying pan over medium-high heat. Fry paneer cubes in it until browned. Add jeera powder, chaat masala and check to see if the seasoning is to your taste. Mix in the onion. Now start making the kathi rolls. For this, put 1 teaspoon of oil on a tawa and lightly heat the rotis. Smear each roti with 1 tablespoon of pudina chutney. Place 6 to 8 pieces of cooked paneer, some chopped onions, green chillies and coriander leaves on each roti. Sprinkle salt. Roll the roti tightly over the filling. Serve. AKSHU ANITHA

PANEER CORN CUTLET

Ingredients Paneer ( mashed ) - 2 cups Corn flour - 1 cup Garam masala - 1/2 tsp Coriander powder - 1/2 tsp Babycorn - 5 Mint chutney - 1 cup Salt - as needed Oil - as needed

Method 1. Mix paneer, half cup corn flour, garam masala, coriander powder, salt and knead to a dough. 2. Roll into balls. 3. Dip baby corn in mint chutney, insert into the ball and cover. 4. Heat oil in a frying pan. 5. Roll the ball in remaining corn flour, fry and set aside. By : NISHA HAMEETHA

PANEER BRIYANI
Ingredients Basmati rice - 1 cup Curd - 1 cup Onion - 2 Paneer - 100 gm Turmeric powder - 1/2 tsp Brinji leaf - 4 Ginger garlic paste - 1/2 tsp Tomato - 2 Beans - a handful Carrot - 1 Noolkhol - 1 Cauliflower - 10 flowerets Capsicum - 1/2 Green peas - 1/4 cup Clove - 2 Cinnamon - a small piece Saunf - 1 tsp Cumin - 1/2 tsp Coconut ( grated ) - 1/2 cup Khaskhas - 1 tsp Red chilli - 4 Green chilli - 2 Ghee - as needed Oil - as needed Salt - as needed Method 1. Soak basmati rice in a cup of water and set aside. 2. Cut onion, tomato, beans, carrot, noolkhol, capsicum finely. 3. cut paneer into small pieces. 4. Heat a little oil in a frying pan. 5. Add cinnamon, clove, saunf, cumin, red chilli, green chilli, khaskhas, fry, grind with coconut to a paste and set aside. 6. Heat ghee in a pressure cooker. 7. Add the ground paste, ginger garlic paste, turmeric powder, brinji leaf and fry till ghee separates from the contents. 8. Add onion, tomato, vegetables and fry for a few minutes. 9. Add paneer, rice, curd, salt, water as needed, cover with a lid and cook. 10. When the cooker whistles twice, reduce the flame, cook for a few minutes and switch off the stove. By : Nisha Hameetha

PANEER CHEESE TORTILLA

Ingredients Tortilla Wheat flour - 1/2 cup Maida - 1/2 cup Chilli flakes - 1/4 tsp Salt - as needed Oil - as needed Filling Mozeralla cheese ( grated ) - 1 cup Paneer ( grated ) - 1 cup Tomato - 1 Capsicum - 1 Onion ( big ) - 1 Pepper powder - 1 tsp Chilli flakes - 1/2 tsp Oregano - 1/2 tsp Salt - as needed Method 1. Mix wheat flour, maida, chili flakes, salt, 1 tsp of oil in a bowl and knead to a dough. 2. Heat a flat frying pan. 3. Take a small portion of dough, roll into a circle. 4. Cook on both sides slightly and set aside. 5. Repeat the process with all the dough. 6. Cut tomato, onion, capsicum finely. 7. Mix cheese, paneer, tomato, onion, capsicum, pepper powder, chilli flakes, oregano, salt in a bowl. 8. Heat oil in a frying pan. 9. Mix a little maida with water to a paste. 10. Place a spoon of filling on one roti and cover with another. 11. Seal with maida paste, fry in oil and set aside. 12. Repeat the process. 13. Cut these into pieces and serve. By : Nisha Hameetha

PALAK PANEER
Ingredients Paneer(cottage cheese) 200 gms Spinach 2 bunches Onion 1 no Ginger garlic paste 1 tbsp Tomato 2 nos Milk 1/2 cup Red chilli powder 1/2 tsp Garam masala 1/2 tsp Oil 2 tbsp (some extra to fry) Salt To taste Method 1. Pick, wash and boil spinach leaves in minimum water for about 8 minutes. 2. Grind boiled spinach coarsely. 3. Cut the paneer into cubes and deep fry till golden brown. 4. Chop onion. Puree the tomatoes. 5. Heat oil in a pan and add chopped onions. When they change the color add the gingergarlic paste and chilli powder. Fry for 1 minute. 6. Add Tomato puree and cook till oil leaves the pan. 7. Now add the garam masala powder and spinach. Mix well. 8. Add milk and let it cook till it is of a thick consistency. 9. Add salt. Add the paneer cubes just before serving. By : Nisha hameetha

PANEER PASANDA
I found this dish on some restaurant menu.The best thing about this recipe is it has unique flavour of pudina and it tastes really really good. Ingredients 1 tablespoon oil 1 medium onion (chopped) 1 teaspoon tomato paste 250 grams paneer 1 teaspoon dhaniya powder 1 teaspoon garam masala powder 1/2 teaspoon dried pudina leaves (crushed) 1 teaspoon red chilli powder salt to taste 1/4 cup cream

Preparation method Heat oil in a pan and saut chopped onion till it turn pink in color. Add tomato paste in it and mix it well. Add paneer pieces to it. Add all the dry masalas in it. Cook it for10-15 minutes. Just before serving heat in a pan and add cream to it. Serve with chapaati or naan. By : Akshu Anitha

SHAHI PANEER
Ingredients: 250 gms. paneer (cottge cheese) 3 tbsp. ghee or butter 1 onion chopped into strips 1/2" piece ginger chopped fine 2 green chillies chopped fine 4 tomatoes chopped fine 2 cardamoms crushed 1/4 cup beaten curd 1/2 tsp. red chilli powder 1/2 tsp. garam masala salt to taste 1/2 cup milk 2 tbsp. tomato sauce To garnish: 2 tbsp. grated paneer 1 tbsp. chopped coriander Method: Chop the paneer into 2" fingers. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixie till smooth. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.

Making time: 45 minutes. Makes for: 6 Shelf life: best fresh.

PANEER BUTTER MASALA

Ingredients:

1 cup paneer pieces 1 cup tomato puree (blanch about a and 1/2 big tomatoes in water and puree them) 2 tbl spns cashews (blanch and make a paste) 2 tbl spn chopped coriander leaves 1 tea spn ginger 1 tea spn garlic 1 tea spn chilli powder 1 tea spn butter 1/2 cup chopped onion 1/2 tea spn cumin seeds Salt Spices (make a powder) : 1 tea spn coriander seeds 4-5 cloves 2 cinnamon 1/2 tea spn cumin seeds Method:

Heat butter and fry paneer pieces for a few minutes till they become golden brown. Do not fry for too long, they get hard. Take out the pieces. In the same pan, add cumin seeds. When they start popping, add ginger, garlic paste, onion. Fry for few minutes. Now add spice powder and mix. Add the tomato puree, chilli powder and cook for 3-4 minutes. If required, add 1/2 cup water (optional). Now slide in the paneer pieces. (Be very careful after adding paneer, do not mix the gravy too much). Add the cashew paste, salt and cook till the gravy thickens. Garnish with coriander leaves and Serve hot. Note : Add 2 tbl spn of cream and 1 tea spn kasoori methi along with cashew paste for extra creaminess and taste. By : Parasakthi.

PANEER KI KHEER
Ingredients 1/2 cup paneer (grated) 2 cups milk 1/2 cup sugar 1 teaspoon cardamom powder 1 teaspoon almonds (sliced) A pinch of kesar 1 teaspoon chirongi

Preparation method Heat milk in a pan reduce it till half. Add in rest of the ingredients and cook for 5 more minutes. Serve hot or if you like it cold, chill it in the fridge and enjoy! By. Akshi Anitha

MATAR PANEER
Ingredients 250 grams (1 cup) peas 4 tomatoes 2 onions 1 tsp cumin seeds 1/2 tsp turmeric powder 2 tsp coriander powder 2 inch ginger 2 cloves garlic 2 tsp curd 1/2 tsp red chili powder 350 grams paneer 2 sprigs coriander leaves Vegetable oil for cooking Salt to taste Preparation method Boil the peas for 10 minutes. Heat oil in a pan over medium heat. Chop tomatoes, onions and saute in pan with cumin seeds, turmeric powder, coriander powder, ginger and garlic. Add the curd and let it simmer for 2 - 3 minutes. Add red chilli powder. Add the peas, paneer and salt and cover the pan for 5 minutes. Garnish with coriander leaves and serve. By : akshu anitha

PANEER TIKKA MASALA

Ingredients - For the marinade Paneer - 200gms,cut into cubes Capsicum - 1,chopped Onion - 1,chopped Tomato - 1,chopped Thick curd - 1/2 cup Red chilly powder - 2 tsp Kasoori methi - 1 tsp,crushed Salt to taste Lime juice - 1 tsp Oil - 1/2 tsp For the gravy Oil - 1 tsp Cumin seeds/Jeera - 1/2 tsp Onion - 1 big,chopped Ginger garlic paste - 1 tsp All purpose flour/maida - 1 tsp Tomato puree - 3/4 cup(puree 2 medium tomatoes to get this amount) Coriander powder - 1 tsp Cumin powder - 1/2 tsp Red chilly powder - 1/2 tsp Garam masala - 1 tsp Water - 1 cup Coriander leaves - 1/2 cup,chopped Preparation 1. Mix together the ingredients for the marinade, starting with curd, chilly powder, kasoori methi, salt, lime juice and oil. 2. Tip in the cut vegetables and mix well, keep this aside to marinate for 15 minutes or so till you prepare the gravy for the curry. 3. In a kadai add oil and crackle cumin seeds. Tip in the chopped onions and saute till they start turning golden. Add a pinch of turmeric and ginger garlic paste. 4. Add maida and keep stirring. Cook it for 3-5 minutes till the raw smell of maida and ginger garlic paste disappears. 5. Simultaneously, in a flat tawa add a tsp of oil and saute the marinated vegetables till they get cooked and browned evenly on both sides. 6. Add tomato puree to the sauteed onions and mix well. Mix in coriander powder, cumin powder, garam masala and saute till you see oil floating on top. Add water and let the whole thing come to a boil. Simmer for a while,about 5 minutes. 7. Add the roasted vegetables and paneer to the boiling gravy and mix well. Check seasoning. Cook for 5-7 minutes and garnish with freshly chopped coriander leaves. By : Parasakthi.