Showing newest posts with label Paneer. Show older posts
Showing newest posts with label Paneer. Show older posts


Paneer Pepper Masala

Paneer in Pepper Masala:


Paneer/ cottage cheese 100grams - cubed
Onion 1 grated
Ginger-garlic paste 1 spoon
Tomatoes 2 crushed
Cashew nuts powder 2 spoons
Pepper powder 1-2 spoons
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Coriander powder 1/2 spoon
Curry leaves to garnish
Oil few spoons.


Heat oil in a pan, add ginger-garlic paste and onion. Fry real good.

Followed by...add tomatoes and all the powdered spices. Add 2 cups of water and bring this to curry/gravy consistency. Add paneer cubes, cover and cook.

Once they are done, rEmove from heat. Serve to go with your Naan, Roti, Pulkahs or Chappathis.


Navratan Korma - Vegetables,Fruits & Nuts in Rich Gravy

Navarathana Kuruma:(Restaurant Style)

Navarathana Korma. Restaurant Style Navrathan Korma.


Green chili 1 minced
Ginger Garlic paste 1 spoon
Onion 1 large head grated
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Food color optional(I didn't use them)
Garam masala powder 1/2 spoon
Almonds/Cashew nuts paste 1/4 cup
Ghee few spoons
Cottage cheese/panir fried 1 cup
Bell peppers
Cashew nuts - fried
Raisins - fried
Cilantro to garnish.


Heat a large wok, add ghee. Add chili, ginger-garlic paste and onion to it. Fry real good, till the raw odor is gone, add salt, turemric, chili and garam masala powder.

Followed by nuts paste. Prepare a thick gravy. Add vegetables, cover and cook till tender.

Add chopped fruits and fried panir plus nuts to it.Remove from heat. Serve to go with your rotis.


Chili Paneer / Paneer Manchurian - Crazy for Cottage Cheese:)

Chili Paneer:(Restaurant Style)


Paneer/Cottage Cheese 1 pack (Home made if you could)-cubed
MSG 1/4 Spoon
Chili powder 1/4 spoon
Soy sauce thick 2 spoons
Chinese 5 spice powder/garam masala 1/4 spoon
Food color- red (optional)
All purpose flour 1-2 teaspoons
Oil for shallow frying.

For Garnishing:

Sesame oil few spoons
Capsicum/bell peppers 1 large diced
Green chili 1 finely chopped
Ginger 1" chopped
Garlic 4 chopped
Shallots 1 finely chopped(optional)
Soy sauce
Tomato sauce
Green onions chopped 1 cup to garnish.


Marinate panir cubes, using salt, MSG, soy sauce, ginger-garlic paste, 5-spice powder, chili powder and flour. Set aside.

Heat oil in a wide wok. Fry these till reddish brown.

In a wide skillet, add few spoons of oil. Add chopped garnishing items and followed by fried paneer...add soy + tomato sauce. Fry real good for few minutes and remove from heat.

Enjoy with fried rice or noodles.


Paneer Kofta Curry - I am Loving It:)

Paneer Kofta Curry:

After done with paneer(Yeah, the home made one), it left a lot of scrap! The trimming part was fun, guess I overwhelmingly chopped it down:( I felt awful to trash the scrap. I was never allowed to waste food, back home. So, this recipe was planned instantly, to fix the shredded cottage cheese. Well, I have to indeed turned more than good. And I am loving it:)


For Paneer Kofta:

Shredded panir 1 cup
Onion finely chopped
Boiled n mashed potato 1/2 cup
Green chili 1 minced
Ginger-garlic paste 1/2 spoon
Garam masala powder 1/4 spoon
Oil for frying.

For Gravy:

Onion 1 large grated
Ginger-garlic paste 1/2 spoon
Tomato 2 pureed
Turmeric powder
Chili powder 1 spoon
Paprika powder 1 spoon
Garam masala powder 1/4 spoon
Cashew nuts 15 - paste
Ghee for frying.


Mix all the above mentioned ingredients for kofta, except oil.

In a shallow pan, heat oil and fry the paneer koftas. Set aside.

In a wide wok, heat oil and add ginger-garlic paste and onion. Fry real good and then followed by tomato puree.

Further add powdered spices plus nuts paste, cover and cook. Once oil shows up on the top, remove from heat. Add the fried paneer koftas to it

Serve warm to go with your chappathis or rotis.


Paneer Makhaani - Finger Licking Good:)

Paneer Makhani:


Paneer/cottage cheese
Onion 1 large grated
Ginger-garlic paste 1/2 spoon
Tomato 2 pureed
Turmeric powder
Chili powder 1 spoon
Paprika powder 1 spoon
Garam masala powder 1/4 spoon
Almonds 15 - paste
Ghee for frying.


In a shallow pan, heat ghee and fry the paneer. Set aside.

In a wide wok, heat oil and add ginger-garlic paste and onion. Fry real good and then followed by tomato puree.

Further add powdered spices plus almond paste, cover and cook. Once oil shows up on the top, add the fried paneer to it. Cook briefly.

Serve warm to go with your chappathis or rotis.


Paneer Tikka Masala

Paneer Tikka Masala:

Cottage Cheese Curry. Panir Tikka Masala. Paaladai Kuzhambu.

As I told you before, enjoyed these vegetarian's delicasies big time at Restaurants, only when accompained by Vegetarian friends!! But I have to admit...they are better than chicken sometimes! Started liking them...

So for making 'Paneer Tikka Masala' you'll need 'Paneer Tikka'. Follow the links for the recipe.


Butter few cubes
Grilled paneer cubes 10
Onion paste 1 cup
Ginger-garlic paste 1 spoon
Tomato puree 1/2 cup
Turmeric powder
Chili powder
Cashew nuts paste 1 cup
Fresh cream (double cream)1/4 cup
Cilantro to garnish.


Melt butter, in a wok. Add onion and ginger-garlic...fry real good till raw aroma leaves the pan.

Now add tomato puree...continue frying, until oil throws up on top.

Add salt, turmeric and chili powder. Add cashew nuts paste and then followed by grilled paneer. Cover and cook for few minutes.

Further add heavy cream and remove from heat.


Chili Tofu

Chili Tofu:

History of Tofu: Tofu was invented in China, about 2000 years ago! Although the exact details is hard to claim, the story goes like this...accidentally cook dropped the seaweed in a pot of soy milk...seen them curdle and throw up into Tofu! Tofu was introduced to Japan, as early as 8th Century, where it gained its importance after 17th Century. The love for food and the greed for possessing all the nature's best for themselves...made westerners to turn to tofu!! It was marketed as 'meat alternate steak'!!

Science behind Tofu: Soya has isoflavones and oestrogen like substances, believed to be good for women's health. Research says the phytoestrogens, genistein and diadzein forms as a receptors at estrogen docking sites! Thereby controlling the fluctuations in the hormones during menopause or even during irregular cycle and the hormonal imbalances. Isoflovones are believed to reabsorb calcium and strengthen bone...where osteoporosis is common in post-menopausal women. Tofu has significant amount of Iron and Copper. As you might be already aware of Iron and its importance(Iron is a key compound that is necessary for haemoglobin-red blood cells & oxygen transport)! Whereas copper, (so little studied, but still an important mineral to the body)it plays a good role along with magnesium, involves with an enzyme lysyl oxidase...they in turn act as cross-link between these collagen & elastin, which gives plasticity to the blood vessels, joints and ultimately they also reduce arthritis related pain!! Isoflavones also lowers bad cholesterol in the body, so prevents heart diseases. They are powerful anthioxidants, they maintain bone density and good for diabetic patient. More over Tofu is an exellant source of protein!!!

Caution: Soy beans has lots of isoflavones and thiocynates, so individual already having thyroid...please avoid it! As these components are considered as goiterogens(they interfere with thyroid gland's function)!! Tofu is also rich in oxalates(guess, you guys remember about oxalates...I wrote few weeks ago). Well, oxalates may interfere with calcium absorption in the body also overdoing may lead to kidney troubles!!

Tofu, I can never relate it with my Indian counterpart 'cottage cheese - Paneer'. Though in one way both are same, kind of bland but accepts all the flavours later while cooking!!


Extra firm, water packed tofu 100 grams - sliced
Turmeric 1/4 spoon
Chili powder 1 spoon
Garam masala 1/4 spoon
Lemon juice few spoons
Vinegar few spoons
Oil for shallow frying.


Marinate tofu with all the above said ingredients, except oil.

Then shallow fry them carefully till crisp on the outside!

Serve warm as an appetizers.


Tomato Special - Round Up !!

Country Chicken Tomato Curry:

Fish in Rich Tomato based Curry:

Thakkali Thokku:

Araithu Vitta Rasam:

Ramzaan Pachadi:

Paneer Tomato Curry:

Tomato Specials:

Lycopene is an open-chain unsaturated carotene that imparts deep red color to the tomatoes! Lycopene is insoluble in water and soluble only in organic solvents and oil. The double bond present in them between 2 carbon atoms, yeah...that is the one, is responsible for that deep stain that you get every time you fix tomato based food...on the white plates, cooking vessels and on your shirt / fabrics (if you stained with tomato pickle, ketchup or sauce...its kind of hard to remove)!

Though lycopene is important factor for various bio synthetic pathways (at cellular level). Technically it ain't that important nutrient for a human body, though we all widely use them in culinary!! Lets keep this info' aside and look at the bright side!! Anyways, they are powerful antioxidants!! As usual they posses all the beneficial factors that an antioxidant should posses! Yea, Yeah...they neutralize the free radicals, there by reduce oxidative stress and prevents aging(cellular level). So thumbs up!!!

The interesting thing here is...neither eating them raw or juicing will won't fetch the goodness!! So naturovores, please think again!! Sometimes 'cooking', well...again I mean, 'Proper Cooking' can only yield lycopene(bio-available)!!!

If you still prefer to eat 'raw tomatoes', may I suggest to add a slice of butter to it! If you prefer adding them to your salads, kindly add olive oil/any oil for the dressing!!

Caution: Though lot of people think tomatoes are good for cancer and especially prostate cancer, research has not confirmed it yet! Like most of the vitamins and minerals, high intake of tomatoes(or any lycopene rich fruits) can be dangerous, laterally! As over eating tomatoes shows highest risk of having cancer!! Over intake of calcium rich tomatoes may also considered responsible for kidney troubles! Moderation is key for everything.

Well...all these recipes are going to Sanghi's tasty bites,'Tomato Event'!!


Paneer Muttat Masala - from Kranthi's Kitchen

Muttat Paneer Masala:

My friend Kranti(from Herndon, Virginia) has generously contributed her recipe to my blog! I feel proud to display her recipe here!:) A few words about my best friend. We were hostel mates, back then at Hyderabad. Also serious Civil Services aspirants.

I practically survived with her Mommy's pickles and podis, at hostel. Later when she permanently shifted to Hyderabad from Vijayawada...It became like my second home! Kranthi's mother is my culinary guru! I love her so much as a person and as a great home chef!! Each time, just before leaving to my place for vacation(Tamil Nadu). She used to prepare and pack favourite pickles(Chicken pickle, Pandu Mirchi Pachadi & Allam Pachadi etc). How sweet, right! Even my mother started admiring her culinary skills! I learnt a lot from her...Bobatlu, Pesarattu, Sugar cane juice - pongal...and her famous authentic Andhra Oorugai(pickles). Sweet friend Kranti never picked up her spatula(back then). Whenever she comes to my place(I was self cooking). She will assist me to go to the market, buy vegetables, meat and what not! As I will be cooking for both of us...she will feel bad, that she couldn't help me in cooking! I enjoyed cooking for her! But she always puts effort like, lending my the wrong spatula...removing the pressure cooker whistle, when it is still in hyper pressure, planning to put salt in coffee(okay this she never did, I am exaggerating). Anyways...after me finishing cooking, we used chat and eat for hours. Talk talk talk the whole night(that's our kind of Saturday fun). Oh boy, that was some time! We girls had a great time. If I need to talk about Hyderabad stories...I will be going on and on. So let me come to the point.

Now the same Kranti after marriage has become an amazing Cook! Whoo-Aaah!! 'Puli-kku pirandhadhu Poonai aaguma?'!!! This is a Tamil proverb...literally can be translated like this 'She is born to the Tigress, can she be a cat?? She did inherit the quality gene from her mother! Its innate property, the style in cooking and bringing taste in cooking (beyond basic science). I am proud of my friend!:)

In her Exact Words:

Paneer Mutter Masala:

Paneer cubes -1 1/2 to 2 cups
Peas- 1cup
Onions(blanched and pureed)-2
Tomatoes(blanched and pureed)-3
Cashew paste-2 tsp(soak few cashews in milk and grind them)
Chili powder-1 1/2 spoons
Salt as per taste
Corriander powder-2 tsp
Garam masala-1/2 tsp
Whole spices(cinnamon, 1 elachi,2 cloves)
Ginger garlic paste-2 tsp
Cilantro and cream for garnish.


1. Fry the panner in a tbsp of butter till light golden brown.keep them aside
2. Heat the pan ,add butter and little oil,add the whole spices .
3. Add pureed onion and fry for 3-4 mins on medium flame.
4. Add pureed tomato and fry for few mins.
5. Add ginger garlic paste and let them be cooked for few mins till all the raw smell
is gone.add corriander powder and give a stir.
6. Add cashew paste ...
7. Add panner cubes and frozen peas.u can add little water at this stage
keep the lid on and simmer it till u reach the consistensy.
8 Add garam masala before u switch off the stove.
9. Garnish with cilantro and fresh cream.
best combo:roti.can be had with rice


Baked Hariyali Tofu

Baked Hariyali Tofu:

Spicy Baked Tofu. Hot Baked Tofu.

This is Pari's idea of amrinating everything.....he makes a spicy greenish paste with chilies and herbs....give it a nice rub. Then he bakes....he is health nut. So even fritters, falafel.....he bakes.


Tofu firm & water packed 200 grams
Cilantro leaves few
Mint leaves few
Jalapenos 1 cored and chopped
Onion 1 bulb
Garlic 2 beads
Ginger 1" grated
Olive oil few spoons
Yogurts 1 cup
Lime juice/lemon juice 2-4 spoons
Cilantro leaves to garnish.


Wet-grind coarsely all the above said ingredients(except 1st and last).

Then run this over cubed tofu's. Ziplock them in a baggie and leave it in fridge overnight!

Spray oil in an aluminium foil. Place these cubes...well apart.

Bake them at 350 degrees for about 15-20 minutes.

Garnish with cilantro leaves! Serve warm as a side dish!

Tofu Stir-Fry

Tofu Stir-Fry: of those low-cal healthy diet! Catch up...after done with McDonald's, KFC's as guilt relief dinner!! Can even toss them together in solution after a hectic day!!


Tofu(extra firm..water packed)200 grams
Bulb onion 1-2 cubed
Jalapenos 2 quarted into wedges
Ginger 2" grated or julienned
Sesame seeds 1 spoon
Dry red chili flakes 1 spoon
Soy sauce thick 1 spoon
Teriyaki sauce 1 spoon
Olive oil few spoon
Green onions few to garnish.


Heat oil a skillet. Add sesame seeds. Wait till they pop.

Add dry chilies and ginger...bring them to fragrant! Add onions and jalapenos....fry real good for a while.

Add cubed tofu and fry over high heat.

Now add soy and teriyaki sauce....fry over high till they are done.

Garnish with green onions!

Serve as a side dish or main course!


Paneer Thakkali Kuzhambu:


Indian Cottage Cheese 100 grams cubes/sliced
Onion grated 1 cup
Tomatoes pureed 2 cups
Ginger-garlic paste 1 spoon
Tamarind paste 1/4 spoon
Turmeeric /4 spoon
CHili powder 1 spoon
Butter Few cubes.


In a wide wok, melt butter. Add ginger-garlic paste and fry for 2 minutes.

Followed by onion paste. Fry real good, maybe until its golden color.

Now add tomato puree as well. Cover and cook for a while.

When oil shows up on sides, add salt, turmeric and chili powders to it.

Further add paneer. Cook without lid for about 5-7 minutes.

Then add tamarind water and allow this to boil. Wait till the gravy thickens and oil shows up on sides. Remove from heat.

Serve warm to go with your Roti, Naan, Kulcha, Paratha or Chappathi.


Paneer Biriyani:


Cinnamon sticks 2-4
Cloves 5
Cardamom pods 5
Bay leaves 3
Biryani flower 2
Marathi mokku 3
Ghee 2 cup
Green chillies 6-8 slitted
One large onion finely sliced
3-4 ripe tomato finely chopped
Mint one cup
Lemon juice 2-4 spoons
Ginger-garlic paste 4-6 spoon
Coriander leaves 4-6 twigs- chopped
Curd half cup
Rice 3 cups(seeraga samba/short grains)
Paneer/Indian cottage cheese - 500 grams(cubed)
Salt to taste
Red chili powder 1-2


1. Add 1 spoon of ginger-garlic paste with paneer. Further add salt +lemon juice + curd and set this aside/in fridge. Maybe for 20 minutes minimum.

2. Pour generously ghee in the pressure cooker and bring it to smoky add the spices one by one...cinnamon, cardamom, bay leaves, cloves, maratti mokku and birinji flower to it. Let them fry for a while.

3. Add chillies, and wait till it splutters.

4. Followed by onion and remaining ginger-garlic paste. Fry them well till its raw smell leaves.

5. Now add tomatoes, coriander leaves and mint. Fry them until all water content evaporates and oil shows up in the top.

4. Now start adding marinated paneer to this and toss them well.

5. Add food color(optional), salt and red chili power. Semi cook them without adding any water....until the raw smell of chili powder goes.

6. Now add water 5 cups of water and bring it to boil followed by rice. Pressure cook them over medium heat till one whistle or two maximum. Never release the pressure before time. Let it be on dum for 10-15 minutes.

7. Garnish with roasted cashew nuts.

Serve hot with onion raita.

Paneer Pulav:


Indian Cottage Cheese 200 grams cubed
Long grained rice/Short grained rice
Fresh Thick Coconut milk 2 cups
Cinnamon sticks 2
Bay leaves 2
White Onion 1 large thinly sliced
Ghee 2 spoons.


In a pressure cooker, heat ghee. Add cinnamon and bay leaves.

Followed by onions, salt and paneer. Fry them for a while. Let onions turn golden color.

Now add rice. Let the rice get well coated with oil(ghee)

Then add coconut milk. Maintain the stove over medium heat.

Pressure cook the rice for 1-2 whistle sounds.

Serve warm with any spicy gravy.


Tofu Steak:

Tofu Steak??? Ha ha......could never agree upon such names! I don't know why would all these vegan and vegetarians relate their special recipes to some speciality Non-Veg! Like I heard people saying 'hmmmm mushroom is much like mutton, u know', 'Paneer 65 is like Chicken Pakoda' , 'Plantain/yam fry is always compared to fish and now tofu is compared to steak! So.....whatever fits you.....imagine yourself.


Tofu firm and water packed(slice them to your choice)
Honey 1 heavy tea spoon full
Ginger 1" grated and minced
Garlic 1 bead grated and minced
Soy sauce heavy 1 spoon
Hickory sauce 1 spoon
Japanese soy-sesame sauce 2 spoons
Sesame oil for pan frying
Sesame seeds to garnish
Green onions to garnish.


Bring all the above said ingredients (except oil, green onions and tofu) in a bowl. Mix well.

Now brush them over tofu slice. Better leave it for complete marination. About 3-4 hours.

Now either grill or pan fry them.

I pan-fried today. Do not often turn the slices. Leave to one side for a long time, over low heat. This is a key for firm and crispy tofu.

Garnish with green onions. Enjoy!