PANEER BUTTER MASALA HOME STYLE
Ingredients:
Paneer-200gms
Tomato ripe fully-3 big size
Onion-2 medium size
Ginger Garlic paste fresh-1 1/2 tsp
Coriander-3tbsp
Cumin Seeds-1tsp
Cloves-3 to 4
saunf-1/2 tsp
cinnamon-1/2 inch
Butter-2 tbsp
Oil-1 to 2 tbsp
salt- as per need
Pepper-5 kernals
Green Chillies-2
Fresh Cream-1 tbsp
Tomato puree or ketch up-1 tbsp
Chillie powder-2 tbsp
Asofoetida-1/4 tsp
Turmeric-1/2 tsp
METHOD:
Heat pan add little butter and oil and saute onion and all masala items(cinnamon, cumin, pepper corns,saunf, cloves) and fry till onions are transparent. Add Tomatoes, ginger garlic paste tomato puree and coriander .Fry till raw smell goes and add turmeric powder salt, chillie powder and cubed paneer and fry for few minutes. Then add butter and saute 2 minutes. Add Fresh Cream and remove from fire and Garnish with coriander butter and little cream.
NUTRITIONAL INFO:
Has high amount of calories calcium and protein vitamin c and minerals. Diet watchers can avoid cream and butter instead use less oil.
Good for growing kids.
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KADAI PANEER
Serving size -1 cup
Calories110
Combine gram flour with fennel seed, salt, cooking soda, turmeric powder, mango powder and carom seed. Then add water and mix to make a smooth batter. Add ½ tablespoon of oil and mix again.
Heat a frying pan with oil.
Coat the paneer cubes in the batter one by one and then slide into the oil. Make sure that the flame is medium while you fry them. Once the pakoras turn golden yellow, take out from the oil and place on the absorbent napkin.
Serve hot along with some mint chutney or tomato ketchup.
KALE PANEER
INGREDIENTS
1 pound of fresh kale, cleaned and chopped
4 cloves of garlic, chopped
1 cup of paneer, cubed
Kosher salt, to taste
6 tablespoons of whole milk
½ teaspoon of garam masala
¼ teaspoon of cayenne
1 tablespoon of vegetable oil
METHOD
Heat oil in a non-stick skillet and fry the paneer cubes until golden brown. Transfer to the plate and leave it aside. In the same skillet, add garlic and cook for 30 seconds. Then add kale and salt and cook for two to three minutes. Reduce the heat and cook for another 7 to 10 minutes, until the kale softens.
Now stir in the milk, cayenne, and garam masala.
Add the paneer cubes to the kale and cook or another 3 minutes. One of the tastiest paneer dishes for kids which you should serve hot.
PANEER CUTLET
INGREDIENTS
400 ml water
¾ cup of grated paneer
1 onion, chopped
1 teaspoon ginger-garlic paste
1 teaspoon of red chili powder
½ teaspoon of coriander powder
½ teaspoon of garam masala powder
¼ teaspoon of amchur (dried mango) powder
1/8 teaspoon of turmeric powder
1 tablespoon of all-purpose flour
Salt as needed
Mint and coriander leaves – 2 tablespoons each
Cooking oil – to fry
¼ cup of corn flour
1 cup of Bread crumbs and powdered corn flakes
METHOD
Heat some oil in a wok and sauté the chopped onions. Add ginger and garlic paste and sauté for a few minutes. Add the grated paneer and mix well.
Now add red chili powder, coriander powder, turmeric powder, amchuur(dried mango) powder and garam masala powder. Add all-purpose flour and mix again.
Lastly, add the coriander, mint leaves, and mix well. Leave it aside to cool. In a meantime, combine water and corn flour and make a batter. Make small cutlets from with the paneer mixture. Dunk the cutlets in the corn flour mixture and then in the bread crumbs.
Shallow fry the cutlets until it turns golden brown in color. Do not forget to include this yummy paneer recipe for kids.
PANEER CORN KEBAB
INGREDIENTS
100 grams of paneer, crumbled
¼ cup corn Kernels
3 tablespoons of grated carrots
Salt to taste
Oil to bake
3 tablespoons of fresh coriander, finely chopped
A handful of raisins
A handful of cashews
¼th cup of bread crumbs
½ teaspoon of turmeric
1 teaspoon of green chilies
Dry Spices:
½ teaspoon Amchur
1 tablespoon of red chili powder
2 teaspoons fenugreek powder
METHOD
Process the corn for 5 to 10 minutes, until the mixture is powdery. In a large bowl, combine all the ingredients except salt and cashews. Divide into equal portions and flatten like kebabs. Press a half cashew into each of the kebabs. Refrigerate for 25 to 30 minutes and bake for 12 to 15 minutes until both sides are brown.
PANEER CROQUETTES
INGREDIENTS
1 cup grated paneer
1 cup boiled potatoes
1 medium size onion, chopped
2 small green chilies
½ cup of cilantro, chopped
Salt to taste
1 teaspoon of lemon juice
Black pepper, to sprinkle
2 eggs, beaten
½ cup corn flour
1 cup corn flakes, crushed
Vegetable oil for deep frying
¼ cup of walnuts, chopped
¼ cup of golden raisins, chopped
Stuffing:
METHOD
Mix the grated paneer and potatoes. Add lemon juice, salt, onion and green chilies to the mixture. Then add the chopped cilantro and leave it aside.
Make small balls from the mixture and stuff the chopped raisins and cashew. Roll the balls in corn flour mixture and then in the eggs. Deep fry the balls until it turns nice golden in color.
PANEER ROLL
Mix all-purpose flour with a little water and leave it aside. Mix paneer, onion, salt, cheese and chili powder in a bowl. Roll the mixture with your hand.
Now dip the roll in Maida mixture and roll in the breadcrumbs. Deep fry the roll until golden brown and serve with ketchup. Another great paneer snacks for kids you can try easily.
PANEER AND CUCUMBER SALAD
INGREDIENTS
1 ½ cups of cucumber finely chopped
½ cup paneer cut into small pieces
2 boiled potatoes
1 small onion, chopped
1 small tomato, chopped
1 tablespoon of chopped coriander
1 teaspoon of lemon juice
2 teaspoons of chat masala
Salt to taste
METHOD
Mix all the ingredients well and refrigerate for 2 hours.
Serve chilled to kids.
PANEER PASTA
INGREDIENTS
100 grams pasta, cooked
2 tablespoons of paneer, finely chopped
1 onion, finely chopped
1 small tomato, finely chopped
½ teaspoon of ginger garlic paste
½ to ¾ teaspoon of tomato sauce
¼ teaspoon of red chili powder
1 pinch of garam masala powder
A handful of coriander leaves
1 teaspoon oil
Salt as per taste
METHOD
Heat oil over medium flame and add onion, and ginger garlic paste. Sauté until golden brown
Add tomato, tomato sauce and stir well. Cook for a minute. Add 1 tablespoon of chopped paneer and mix well. Add 4 teaspoons of water and add the cooked pasta.
Stir until you mix it evenly. Reduce the flame and cook for 2 minutes. Add coriander leaves, garam masala and mix again. Garnish with grated paneer and serve.
PANEER PUFF
INGREDIENTS
1 sheet of puff pastry
1 cup of paneer, scrambled
2 teaspoons of vegetable oil
¼ cup of green peas
½ teaspoon of cumin seeds
1 green chili, chopped
¼ teaspoon of mustard seeds
⅛ teaspoon of turmeric powder
½ teaspoon of ginger, chopped
¼ teaspoon of coriander powder
2 pinch of garam masala powder
¼ teaspoon of chat masala
¼ teaspoon of black salt
½ teaspoon lemon juice
1 tablespoon chopped fresh cilantro
Salt, to taste
METHOD
In a pan, add oil and then the mustard and cumin seeds. Now add the chopped ginger and green chili and sauté for 1 minute. Add crumbled paneer, green peas and cook for 1 minute.
Now add all the spices, salt and cook for 3 min.
Add cilantro and lemon and remove from the heat.
Open the puff pastry and divide into two squares.
Place 2 tablespoons of paneer mixture on each square and fold to form a triangle. Seal the edges using a fork and bake for 15 minutes at 400F.
TANDOORI PANEER
400GMS Paneer cut into cubes
Marinade
200 grams of Greek yogurt
1 tablespoon of mustard oil
1 large lemon
5cm piece of ginger grated
2 teaspoons of garam masala
4 cloves garlic, crushed
1 tablespoon of dried fenugreek leaves
1 green chili, finely chopped
1 tablespoon of red chili powder
1 teaspoon of salt
1 teaspoon of cumin seeds, crushed
METHOD
Process ginger, garlic and chili in a mixer grinder.
Place the paneer cubes in a shallow dish and add all ginger garlic paste. Now pour the lemon juice and mustard oil. In a separate bowl, mix the remaining ingredients with yogurt to make a paste. Add the yogurt to paneer.
Leave it to marinate for 1 hour. Transfer the paneer cubes to an oven tray and bake for 15 minutes. Skew the paneer cubes onto the bamboo sticks with onion and pepper and cook on the barbecue as kebabs.
Ingredients:
Paneer-200gms
Tomato ripe fully-3 big size
Onion-2 medium size
Ginger Garlic paste fresh-1 1/2 tsp
Coriander-3tbsp
Cumin Seeds-1tsp
Cloves-3 to 4
saunf-1/2 tsp
cinnamon-1/2 inch
Butter-2 tbsp
Oil-1 to 2 tbsp
salt- as per need
Pepper-5 kernals
Green Chillies-2
Fresh Cream-1 tbsp
Tomato puree or ketch up-1 tbsp
Chillie powder-2 tbsp
Asofoetida-1/4 tsp
Turmeric-1/2 tsp
METHOD:
Heat pan add little butter and oil and saute onion and all masala items(cinnamon, cumin, pepper corns,saunf, cloves) and fry till onions are transparent. Add Tomatoes, ginger garlic paste tomato puree and coriander .Fry till raw smell goes and add turmeric powder salt, chillie powder and cubed paneer and fry for few minutes. Then add butter and saute 2 minutes. Add Fresh Cream and remove from fire and Garnish with coriander butter and little cream.
NUTRITIONAL INFO:
Has high amount of calories calcium and protein vitamin c and minerals. Diet watchers can avoid cream and butter instead use less oil.
Good for growing kids.
| Nutrition Facts | ||||
| Serving Size: 1 serving | ||||
| Amount Per Serving | ||||
Calories from Fat 236
Calories 389 | ||||
| % Daily Values* | ||||
| Total Fat 26.27g | 40% | |||
| Saturated Fat 11.851g | 59% | |||
| Polyunsaturated Fat 5.633g | ||||
| Monounsaturated Fat 4.721g | ||||
| Cholesterol 50mg | 17% | |||
| Sodium 906mg | 38% | |||
| Potassium 795mg | ||||
| Total Carbohydrate 29.43g | 10% | |||
| Dietary Fiber 3g | 12% | |||
| Sugars 20.59g | ||||
| Protein 11.56g | ||||
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KADAI PANEER
Serves 4
Ingredients
1, 15oz packet paneer – cubed
1/4 and less cup olive oil to saute the paneer
For the base curry:
1 large onion -quartered
2 carrots – quatered
2 red or green capsicum – quartered
4-5 small red potatoes, skin om – quartered
2-3 garlic cloves – minced
1 inch ginger – minced
3-4 dry red chili – whole
1 teaspoon fennel seeds
1 teaspoon turmeric powder
1 teaspoon chilli powder
2 teaspoon coriander powder
1 teaspoon of garam masala
2 tablespoon olive oil
1/4 cup water
Salt to taste
Cilantro / coriander to garnish
Method
1. Clean and wash the paneer. Cube them and fry them in a non-stick pan in batches with 1 teaspoon oil each time. Cook for 5 minutes on each side, until they get the beautiful golden color on top. Drain them in a paper towel and set aside.
2. Heat oil in a large saucepan with a lid. Once the oil ripples, add the cumin seeds and saute for 30 seconds. Then tear the chili into half and add to the tempered oil. Cook for another 30-40 seconds.
3. Add the onions, garlic and ginger and little salt. Cook until the onions lightly brown, approximately 8-10 minutes on medium low flame. Sprinkle the turmeric, chili and coriander powder and cook till the raw smell disappears, about 1 minute. At this point, if the spices have burnt, sprinkle little water to cool them.
4. Throw in the carrots, potatoes and bell peppers. Stir to combine. Sprinkle water over the vegetable and cook covered for 20-25 minutes. Don’t over fill with water. Kadai paneer needs to be al dente, with perfect crunch and crispness.
5. Garnish with chopped cilantro and garam masala and mix well. Top the dry curry with paneer before serving. It tastes great with roti/naan/chapati/rice.
NUTRITIONAL INFO
| Calories | 103 | Sodium | 9 mg |
| Total Fat | 7 g | Potassium | 425 mg |
| Saturated | 4 g | Total Carbs | 10 g |
| Polyunsaturated | 1 g | Dietary Fiber | 2 g |
| Monounsaturated | 2 g | Sugars | 6 g |
| Trans | 0 g | Protein | 2 g |
| Cholesterol | 0 mg | ||
| Vitamin A | 0% | Calcium | 0% |
| Vitamin C | 0% | Iron | 0% |
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
PANEER AND CORN SALAD
Ingredients
| Paneer cube1⁄2 Cup Boiled sweet corn kernels1 1⁄2 Cup Chaat masala2 Teaspoon Oil1 Tablespoon Boiled potato chunks1 Cup Chopped spring onion or onions1 Cup (whites and greens Chopped tomatoes3⁄4 Cup Lemon juice1⁄2 Teaspoon Finely chopped green chillies1⁄2 Teaspoon Finely chopped coriander FInely chopped capsicum Tablespoon Salt | ||
| To Taste |
METHOD:
1. Heat the oil in a broad non-stick pan, add the paneer cubes and sauté on a medium flame for 2 minutes while stirring occasionally or till light brown in colour. Remove and keep aside to cool.
2. Combine all the ingredients, including the paneer in a deep bowl and toss gently.
2. Combine all the ingredients, including the paneer in a deep bowl and toss gently.
3. Serve immediately.
Nutrition Info
Serving size -1 cup
Calories110
Calories from Fat 31
% Daily Value*
Total Fat4 g5.5%
Saturated Fat0.61 g3%
Trans Fat 0 g
Cholestero l1.9 mg 0.6%
Sodium 138.5 mg 5.8%
Total Carbohydrates 17 g 5.7%
Dietary Fiber 2.7 g 10.6%
Sugars 2.9 g
Protein 5 g9.6%
Vitamin A 9.4%
Vitamin C 18.1%
Calcium 4.4%
Iron 11.6%
*Based on a 2000 Calorie diet
PANEER PAKODA
INGREDIENTS
250 grams of paneer, cubed
1 teaspoon of carom seeds
6 tablespoons of gram flour
½ teaspoon of cooking soda
1 teaspoon of dry mango powder
1 teaspoon of fennel seeds
1 teaspoon turmeric
Salt as per taste
2-3 cups oil for deep frying
½ tablespoon of oil for the batter
METHOD
% Daily Value*
Total Fat4 g5.5%
Saturated Fat0.61 g3%
Trans Fat 0 g
Cholestero l1.9 mg 0.6%
Sodium 138.5 mg 5.8%
Total Carbohydrates 17 g 5.7%
Dietary Fiber 2.7 g 10.6%
Sugars 2.9 g
Protein 5 g9.6%
Vitamin A 9.4%
Vitamin C 18.1%
Calcium 4.4%
Iron 11.6%
*Based on a 2000 Calorie diet
PANEER PAKODA
INGREDIENTS
250 grams of paneer, cubed
1 teaspoon of carom seeds
6 tablespoons of gram flour
½ teaspoon of cooking soda
1 teaspoon of dry mango powder
1 teaspoon of fennel seeds
1 teaspoon turmeric
Salt as per taste
2-3 cups oil for deep frying
½ tablespoon of oil for the batter
METHOD
Combine gram flour with fennel seed, salt, cooking soda, turmeric powder, mango powder and carom seed. Then add water and mix to make a smooth batter. Add ½ tablespoon of oil and mix again.
Heat a frying pan with oil.
Coat the paneer cubes in the batter one by one and then slide into the oil. Make sure that the flame is medium while you fry them. Once the pakoras turn golden yellow, take out from the oil and place on the absorbent napkin.
Serve hot along with some mint chutney or tomato ketchup.
KALE PANEER
INGREDIENTS
1 pound of fresh kale, cleaned and chopped
4 cloves of garlic, chopped
1 cup of paneer, cubed
Kosher salt, to taste
6 tablespoons of whole milk
½ teaspoon of garam masala
¼ teaspoon of cayenne
1 tablespoon of vegetable oil
METHOD
Heat oil in a non-stick skillet and fry the paneer cubes until golden brown. Transfer to the plate and leave it aside. In the same skillet, add garlic and cook for 30 seconds. Then add kale and salt and cook for two to three minutes. Reduce the heat and cook for another 7 to 10 minutes, until the kale softens.
Now stir in the milk, cayenne, and garam masala.
Add the paneer cubes to the kale and cook or another 3 minutes. One of the tastiest paneer dishes for kids which you should serve hot.
PANEER CUTLET
INGREDIENTS
400 ml water
¾ cup of grated paneer
1 onion, chopped
1 teaspoon ginger-garlic paste
1 teaspoon of red chili powder
½ teaspoon of coriander powder
½ teaspoon of garam masala powder
¼ teaspoon of amchur (dried mango) powder
1/8 teaspoon of turmeric powder
1 tablespoon of all-purpose flour
Salt as needed
Mint and coriander leaves – 2 tablespoons each
Cooking oil – to fry
¼ cup of corn flour
1 cup of Bread crumbs and powdered corn flakes
METHOD
Heat some oil in a wok and sauté the chopped onions. Add ginger and garlic paste and sauté for a few minutes. Add the grated paneer and mix well.
Now add red chili powder, coriander powder, turmeric powder, amchuur(dried mango) powder and garam masala powder. Add all-purpose flour and mix again.
Lastly, add the coriander, mint leaves, and mix well. Leave it aside to cool. In a meantime, combine water and corn flour and make a batter. Make small cutlets from with the paneer mixture. Dunk the cutlets in the corn flour mixture and then in the bread crumbs.
Shallow fry the cutlets until it turns golden brown in color. Do not forget to include this yummy paneer recipe for kids.
PANEER CORN KEBAB
INGREDIENTS
100 grams of paneer, crumbled
¼ cup corn Kernels
3 tablespoons of grated carrots
Salt to taste
Oil to bake
3 tablespoons of fresh coriander, finely chopped
A handful of raisins
A handful of cashews
¼th cup of bread crumbs
½ teaspoon of turmeric
1 teaspoon of green chilies
Dry Spices:
½ teaspoon Amchur
1 tablespoon of red chili powder
2 teaspoons fenugreek powder
METHOD
Process the corn for 5 to 10 minutes, until the mixture is powdery. In a large bowl, combine all the ingredients except salt and cashews. Divide into equal portions and flatten like kebabs. Press a half cashew into each of the kebabs. Refrigerate for 25 to 30 minutes and bake for 12 to 15 minutes until both sides are brown.
PANEER CROQUETTES
INGREDIENTS
1 cup grated paneer
1 cup boiled potatoes
1 medium size onion, chopped
2 small green chilies
½ cup of cilantro, chopped
Salt to taste
1 teaspoon of lemon juice
Black pepper, to sprinkle
2 eggs, beaten
½ cup corn flour
1 cup corn flakes, crushed
Vegetable oil for deep frying
¼ cup of walnuts, chopped
¼ cup of golden raisins, chopped
Stuffing:
METHOD
Mix the grated paneer and potatoes. Add lemon juice, salt, onion and green chilies to the mixture. Then add the chopped cilantro and leave it aside.
Make small balls from the mixture and stuff the chopped raisins and cashew. Roll the balls in corn flour mixture and then in the eggs. Deep fry the balls until it turns nice golden in color.
PANEER ROLL
INGREDIENTS
1 cup paneer, crumbled
½ cup of mozzarella cheese
1 cup of bread crumbs
½ cup of onion, finely chopped
¼ cup all-purpose flour
Salt and chili powder, to taste
1 cup paneer, crumbled
½ cup of mozzarella cheese
1 cup of bread crumbs
½ cup of onion, finely chopped
¼ cup all-purpose flour
Salt and chili powder, to taste
METHOD
Mix all-purpose flour with a little water and leave it aside. Mix paneer, onion, salt, cheese and chili powder in a bowl. Roll the mixture with your hand.
Now dip the roll in Maida mixture and roll in the breadcrumbs. Deep fry the roll until golden brown and serve with ketchup. Another great paneer snacks for kids you can try easily.
PANEER AND CUCUMBER SALAD
INGREDIENTS
1 ½ cups of cucumber finely chopped
½ cup paneer cut into small pieces
2 boiled potatoes
1 small onion, chopped
1 small tomato, chopped
1 tablespoon of chopped coriander
1 teaspoon of lemon juice
2 teaspoons of chat masala
Salt to taste
METHOD
Mix all the ingredients well and refrigerate for 2 hours.
Serve chilled to kids.
PANEER PASTA
INGREDIENTS
100 grams pasta, cooked
2 tablespoons of paneer, finely chopped
1 onion, finely chopped
1 small tomato, finely chopped
½ teaspoon of ginger garlic paste
½ to ¾ teaspoon of tomato sauce
¼ teaspoon of red chili powder
1 pinch of garam masala powder
A handful of coriander leaves
1 teaspoon oil
Salt as per taste
METHOD
Heat oil over medium flame and add onion, and ginger garlic paste. Sauté until golden brown
Add tomato, tomato sauce and stir well. Cook for a minute. Add 1 tablespoon of chopped paneer and mix well. Add 4 teaspoons of water and add the cooked pasta.
Stir until you mix it evenly. Reduce the flame and cook for 2 minutes. Add coriander leaves, garam masala and mix again. Garnish with grated paneer and serve.
PANEER PUFF
INGREDIENTS
1 sheet of puff pastry
1 cup of paneer, scrambled
2 teaspoons of vegetable oil
¼ cup of green peas
½ teaspoon of cumin seeds
1 green chili, chopped
¼ teaspoon of mustard seeds
⅛ teaspoon of turmeric powder
½ teaspoon of ginger, chopped
¼ teaspoon of coriander powder
2 pinch of garam masala powder
¼ teaspoon of chat masala
¼ teaspoon of black salt
½ teaspoon lemon juice
1 tablespoon chopped fresh cilantro
Salt, to taste
METHOD
In a pan, add oil and then the mustard and cumin seeds. Now add the chopped ginger and green chili and sauté for 1 minute. Add crumbled paneer, green peas and cook for 1 minute.
Now add all the spices, salt and cook for 3 min.
Add cilantro and lemon and remove from the heat.
Open the puff pastry and divide into two squares.
Place 2 tablespoons of paneer mixture on each square and fold to form a triangle. Seal the edges using a fork and bake for 15 minutes at 400F.
TANDOORI PANEER
INGREDIENTS
400GMS Paneer cut into cubes
Marinade
200 grams of Greek yogurt
1 tablespoon of mustard oil
1 large lemon
5cm piece of ginger grated
2 teaspoons of garam masala
4 cloves garlic, crushed
1 tablespoon of dried fenugreek leaves
1 green chili, finely chopped
1 tablespoon of red chili powder
1 teaspoon of salt
1 teaspoon of cumin seeds, crushed
METHOD
Process ginger, garlic and chili in a mixer grinder.
Place the paneer cubes in a shallow dish and add all ginger garlic paste. Now pour the lemon juice and mustard oil. In a separate bowl, mix the remaining ingredients with yogurt to make a paste. Add the yogurt to paneer.
Leave it to marinate for 1 hour. Transfer the paneer cubes to an oven tray and bake for 15 minutes. Skew the paneer cubes onto the bamboo sticks with onion and pepper and cook on the barbecue as kebabs.
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