Category Archives: Paneer Based

Paneer Bhurji | Paneer Bhujia (Simple and Easy Version)

Potato Podimass

Paneer Bhurji is a very simple and easy dish that goes well with Chappathi. This dish is called as Paneer Bhujia, Paneer Podimass, Paneer Bhurji…..etc. Sometimes, on a lazy day, I make Paneer Bhurji and have it as an accompaniment for Rasam. Usually, I make it when I have less paneer at home. You can also eat it as a snack. I made this recipe last Saturday and wanted to take good pictures, but Gj and Sanvi were very hungry and wanted the dish right away. They were not able to wait for few minutes, so I just took few pictures quickly and served the dish to them. Next time, when I make it again, I have to take good pictures.

Potato Podimass

Preparation time: Under 10 minutes.
Cook time: Under 15 minutes.
Serves: 2 people

Ingredients

Grated paneer – 200 gm (1 cup)

Finely chopped small onions – 1 cup

Finely chopped green chillies – 2 to 3 nos.

Finely chopped ginger (enji) – 1 small piece

Finely chopped garlic (poondu) – 6 to 8 nos.

Pepper powder (milagu thool) – 1/2 teaspoon

Turmeric powder (manjal thool) – 1/4 teaspoon

Cumin powder (seeraga thool) – 1/4 teaspoon

Curry leaves (karuvepillai) – 1 sprig

Coriander leaves – for garnishing

Salt – as desired

Oil – 2 teaspoons

Preparation

Beginners, please click “How to make homemade paneer?” for the recipe.

1. Heat 2 teaspoons of oil in a pan. Add mustard seeds and let it splutter. Add onion, ginger, garlic, green chillies, curry leaves, turmeric powder, and salt. Stir well and cook for 5 to 6 minutes.

Potato Podimass

2. Once onion turns transparent, add grated paneer, pepper powder (milagu thool), cumin powder (seeraga thool), and salt. Stir well. Garnish with coriander leaves.

Potato Podimass

Now Paneer Bhurji | Paneer Bhujia is ready! Serve hot.

Potato Podimass

Notes

  • If you are using frozen paneer then bring it to room temperature before using it. If you do not find time, just immerse the paneer in boiling water for 10 to 12 minutes.
  • You can also thaw the paneer to bring it to room temperature.
  • You can also run paneer once in a mixie/blender to make grated paneer.

Serving Suggestion. Rotis and Rice. You can also use Paneer Bhurji as a stuffing for Parathas.

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Palak Paneer

Palak Paneer

A creamy curry with the goodness of palak!
I make Palak Paneer atleast once in two weeks. I have it along with rotis. Just love the dish…Palak Paneer is a HIT in my family.
 
Kids generally love this recipe because of the presence of paneer. It is also very easy to make. Palak Paneer is one way of feeding greens to the kids.
 
Sometimes, I substitute paneer with tofu. Palak Tofu also taste good. If you have not tried Palak Paneer before, try it now…You will fall in love with it. Palak Paneer, I just love you…
Ingredients

Spinach – 1 bunch (Wash it nicely)

Paneer – 15 cubes

Ripe tomato – 1

Chopped onion – 1/2

Green chillies – 2 to 4 nos.

Ginger garlic paste – 1 teaspoon

Cumin powder (seeraga thool) – 1 teaspoon

Coriander powder – 1 teaspoon

Fresh cream or roasted cashew nut paste – 1/4 cup (Optional). I have used cream.

Ghee – 1 teaspoon

Oil – 2 teaspoons

Salt – as desired

Palak Paneer

Palak Paneer Served With Parathas

Preparation

1. In a frying pan, heat oil and Ghee . Add green chillies and spinach. Saute for 3-4 minutes. Allow it to cool. Grind it into a fine paste.

Note. Make sure you fry spinach well otherwise you will get a raw falvor while eating.

2. In the same frying pan, using 1 teaspoon oil, fry the paneer/tofu cubes until they turn light golden color. I have not fried the paneer.

3. In another vessel, boil tomato in hot water for 3-5 minutes. Grind the tomato to a fine puree.

4. In the same frying pan, heat Ghee. Fry onions until they turn golden color. Add ginger garlic paste and fry until the raw smell of the paste goes off. Now add the cumin powder and coriander powder and saute well.

5. Now, add the tomato puree and fry for 3-4 minutes. Then, add spinach puree and add water if required. Do not dilute it too much. Boil for 4 minutes.

6. Sim the fire and add paneer cubes and cream or cashew nut paste and boil it for 3-4 minutes.

Now, Palak Paneer is ready!!!

Serve: Chappathi, Rotis, and Naan.

Paneer Vegetable Mint Curry

Paneer Vegetable Mint Curry

Paneer Vegetable Mint Curry

Ingredients.

Boiled Peas – 100gm

Boiled & Chopped Carrot – 100gm

Boiled & Chopped Beans – 100gm

Paneer – 100gm

To Fry and Grind:

Mint Leaves – 1 Bunch

Coriander Leaves – 1/2 Bunch

Curry Leaves – 1/4 Bunch

Slitted Green Chillies – 4

Ginger – a Lemon Size

Galric – 5 Cloves

Onion – 3

Tomato – 4

Oil – 1 Tablespoon

To Season:

Cumin Seeds (Seeragam)  – 1 Teaspoon

Oil

Preparation

1. Heat oil in a pan. Add onions and fry for 2 minutes. Add ginger garlic paste and fry till the raw smell goes off. Add tomato followed by green chillies. Fry for few minutes.

2. Add coriander leaves and mint leaves and fry for 2-3 minutes. Switch off the stove and cool it down.

3. Once the mixture is cooled, grind it in a blender.

4. Heat oil in a pan and add cumin seeds. Once the cumin seeds splutter, add the ground mixture. Boil well and then add Paneer cubes followed by boiled vegetables. Cook once again for 3-4 minutes.

Now, the Paneer Vegetable Mint Curry is ready!

Serve. Chappathi, Pulao, Dosa, and Friedrice.

Learned from Koodal Website

Restaurant Style Paneer Butter Masala

Paneer Butter Masala

A Royal Tomato Based Gravy!
Very less tomatoes! Hardly 1 tablespoon cream! Hardly 1 tablespoon butter! No onions! This is the speciality of this Paneer Butter Masala recipe. I learned it from a chef in a television show. Millions of thanks to him. The combination of Paneer, tomato puree, and milk is divine. I have been looking for Paneer Butter Masala recipe and have tried several different versions. I would say this one is the best. Those who think I can eat only little, think once again!

Ingredients

Paneer Cubes – 1 Cup

Tomatoes – 2

Milk – 1/2 Cup

Chilli Powder – 1 Teaspoon

Cumin Powder – 1 Teaspoon

Sugar – 1 Teaspoon

Coriander Leaves – 2 Sprigs

Kasuri Methi – 1 Teaspoon

Butter – 1 Tablespoon

Fresh Cream – 1 Tablespoon

Salt – As Desired

Preparation

1. Boil tomatoes in water, cool them down, and grind them. In a frying pan, melt 1 tablespoon butter.

Add tomato puree.

Paneer Butter MasalaPaneer Butter Masala

2. When tomato puree boils, add 1 tablespoon fresh cream followed by 1/2 cup milk.

Paneer Butter MasalaPaneer Butter Masala

Paneer Butter Masala

 

3. Now add salt, chilli powder, cumin powder and kasuri methi. Stir well.

Paneer Butter MasalaPaneer Butter Masala

4. Add Paneer cubes and boil for 3 minutes. Then, add 1 teaspoon sugar. Once sugar melts, switch off the stove.

Garnish the butter masala using fresh cream and coriander leaves.

Paneer Butter MasalaPaneer Butter Masala

Now, Paneer Butter Masala is ready!

Serve: Friedrice, Rotis,Parathas & Puris;

Shahi Paneer

Shahi Paneer

Shahi Paneer

 

A lip-smacking success! 

Paneer or tofu cubes are cooked in rich creamy gravy. It has a divine taste. I usually have this gravy with rotis and pulao. Though I have cooked this gravy several times, one of my readers Pooja had asked me the recipe for this rich creamy gravy. So, here is the recipe with step-by-step pictures, as promised!

Ingredients

Paneer/Tofu Pieces – 1 Cup

Chopped Onion – 1

Chopped Tomato – 4

Slitted Green Chilly – 1

Ginger – 1 Inch

Cardamom – 2

Chilli Powder – 1 Teaspoon

Garam Masala – 1/2 Teaspoon

Pepper Powder – 1/2 Teaspoon

Milk Or Light Cream – 1/4 Cup

Tomato Sauce – 1 Tablespoon

Coriander Leaves – 2 Tablespoons

Oil/Ghee – 3-4 Tablespoons

Salt

 

Preparation

 

1. In a pan, heat oil or Ghee. Add cardamom, green chilly, and chopped ginger followed by onion. Fry until onion becomes transparent. Now, add chopped tomatoes and cook until tomatoes become mushy. Switch off the stove and cool the mixture.

 

Shahi Paneer (Step 1)

Shahi Paneer (Step 1)

2. Grind the mixture and strain it. Do not omit this step. Straining is very important though it takes few extra minutes. Strained mixture would be little watery.

 

Shahi Paneer (Step 2)

Shahi Paneer (Step 2)

3. In a pan, heat oil or Ghee. Add the strained mixture, tomato sauce, salt, chilli powder, garam masala, pepper powder and garam masala in an order.

 

4. Fry the mixture till the oil separates and forms a thick paste. Add Paneer or tofu cubes.

 

Shahi Paneer (Step 3)

Shahi Paneer (Step 3)

5. Add milk little by little and stir continuously in low flame for 3-4 minutes. Do not boil for more time.

 

Shahi Paneer (Step 4)

Shahi Paneer (Step 4)

6. Garnish with the chopped coriander leaves.

 

Shahi Paneer (Step 5)

Shahi Paneer (Step 5)

Now, Shahi Paneer is ready!

 

Serve:Rotis,Parathas & Puris,Pulao,Biriyani & Friedrice

Shahi Vegetable Kuruma

Mixed Vegetable Curry

Shahi Vegetable Kuruma

Mixed veggies in a rich creamy gravy!
Whenever I have surprise guests at home, I make this recipe blind-folded. I can never go wrong in any of the steps. Even if you go wrong anywhere, the cashew-badam-pistachio paste will take care of it. 
 
Shahi Vegetable Kuruma is a blessing for the beginner cooks.
 
Definitely, one of my favorite recipes. My family likes this recipe a lot. Needless to say, this recipe is a BIG HIT in my kitchen. 
Ingredients

Almond, pistachio and cashew paste – 3 tablespoons

Small onion – 1 no.

Bay leaves – 4 nos.

Clove – 1 no.

Green chillies – 2 nos.

Ginger and garlic paste – 2 tablespoons

Vegetables – Cauliflower, Mushroom, Brussel Sprouts, Beans, Corn, Carrot etc.

Garam masala – 1 tablespoon

Paneer cubes – 1 cup

Cream – 1 cup

Coriander leaves – a handful

Mint leaves – a handful

Oil or ghee – 2 tablespoons

Salt – as desired

 

Preparation

1. In a pan, heat oil or ghee. Add bay leaves, cloves, green chillies, and ginger garlic paste. Saute till the raw smell goes off.

2. Now add onions and saute well. Then transfer it to a mixie and grind along with coriander leaves and mint leaves.

3. In the same pan, add vegetables, ground onion and coriander paste, and salt. Now add garam masala and saute it for few minutes until vegetables are cooked. Add little water if needed.

4. Finally, add Paneer cubes, cashew, Almond and pistachio paste and cream. Sim the fire and cook for 3 minutes.

Now, the Shahi Vegetable Kuruma is ready!!!

 

Serve: Rotis,Parathas & Puris, Pulao,Biriyani & Friedrice