Paneer Paratha

Ingredients
1 recipe paratha dough (refer introduction)
1 cup paneer crumbs
4-5 green chillies finely chopped
1 onion finely chopped
1 tbsp. coriander finely chopped
1 tsp. mint leaves finely chopped
salt to taste
2 tbsp. ghee
ghee or oil to shallow fry

Method
Roll dough to a large square.
Spread some ghee all over.
Fold in half. Spread ghee.
Fold in quarter. Spread ghee.
Roll again to full size. Repeat above procedure.
Roll into a tight swissroll. Refrigerate for 15 minutes.
Break off lumps and use as regular paratha dough.
Mix all filling ingredients.
Take a lump of dough.
Roll halfway. Spread some filling.
Make a tight swissroll. Twist to a spiral.
Press roll to full size.
Shallow fry. Serve hot with any gravy vegetable.

Paneer Chunkies

Ingredients
Toss together:
1 cup paneer cubes (1/2"x1/2")
1/4 tsp. each garlic & ginger pastes
1/2 tsp. pepper powder
1/2 tsp. lemon juice.
salt to taste

Mix to a paste:
2 tbsp. corn flour
2 tbsp. plain flour
3 tbsp. water
salt to taste
oil to deep fry

Method
1. Marinate tossed paneer for 15 minutes.
2. Dip each cube in the batter.
3. Deep fry in hot oil till golden.
4. Serve hot with hot or cold soups

Paneer Vegetable Balls

Ingredients:
1 cup - grated paneer
1 cup - grated cabbage
1 cup - grated carrot
1 cup - bread crumbs
½ cup - corn flour
3 slices - bread
2 tsp - garam masala
1 tbsp - maida
1 tsp - chilli powder (optional)
a pinch - asafetida
salt to taste
oil to fry

Method:
1. Soak the bread in water and crumble them.
2. Mix all the ingredients except maida.
3. Sprinkle some water in the mixture and make it into small balls.
4. Add water to the maida and make it into a thin paste.
5. Heat the oil in a kadai.
6. Dip the balls in maida paste; roll in breadcrumbs and deep fry in oil.
7. Serve hot with tomato sauce.

Brinjal Paneer Hot Dogs

Ingredients

6 long firm healthy brinjals
1/2 cup paneer grated
1/2 cup processed cheese grated
1 potato
1 capsicum 1 tomato
1/4 tsp. ground pepper
1/4 tsp. chilli powder
salt to taste
1 tsp. butter

Method
1. Parboil potatoes, slit them into very thin slices, keep aside. Cut capsicum and
tomatoes into very thin slices, keep aside.
2. Slit brinjals in half lengthwise. Remove stems. Sprinkle them with salt and pepper.
3. Apply a little butter to your palms. Rub gently with hand to coat all over with
butter,salt and pepper. Keep aside for 5-7 minutes.

For Pouring Sauce:
Mix all ingredients in a heavy deep pan. Cook, stirring continuously, till a thick
creamy sauce is obtained. Keep aside.

To Proceed:
Place one slice of brinjal. Arrange slices of tomato, capsicum, potato over it.
Sprinkle salt, chilli powder and a little cheese. Repeat for all brinjals.
Tie each with some twine, arrange in an ovenproof shallow dish. Bake in hot
oven (250oC) for 5 minutes or till tender. Carefully remove strings.
Pour sauce over brinjals, saving some for garnishing. Sprinkle remaining
cheese all over.
Bake again in hot oven at same temperature till cheese has melted.

Paneer Shashlik

Ingredients
250 gm Paneer
2 Onions (Sliced)
1 Capsicum (Sliced)
1/2 cup Tomato Puree
2 tbsp Ghee
1/2 cup fresh Cream or fresh lightly beaten malai
1/2 tsp Garam Masala
Salt to taste & Red Chilli powder

Method
1. Heat ghee in a pan, add onions and capsicum.
2. Cook for two minutes.
3. Then add tomato puree, fresh cream, salt, garam masala and red chilli powder.
4. Cook for One minute.
5. Cut paneer into cubes and add to the masala. Mix well.
6. You can add half tea spoon of sugar if you want sweet and sour taste.
7. Cook again for two minutes.
8. Serve hot.

Hyderabadi Paneer

Ingredients
250 gms paneer cut into 1 inch piece and fried rich brown colour
1/4 tsp sarson or mustard seeds
8 to 10 curry leaves
2 onions - grated
1/4 tsp haldi
1/2 tsp amchoor
Salt to taste
1/2 cup cream

FOR THE MASALA
1/2 cup roasted peanuts
1 tbsp sabooth dania
2 tbsp sufed til
1 tsp jeera
1 dry red chilli
1 inch piece ginger-chopped
8 flakes of garlic

Method
1. Dry roast saboot dhania, til jeera, red chilli on tawa, on a low flame.
2. Make a paste of the above roasted seeds, peanuts, ginger and garlic with a little water.
3. Heat 4 tbsp of oil. Add mustard seeds let it crackle.
4. Add the grated onions and curry leaves. Stir, fry on medium flame until they turn light golden. Add haldi.
5. Add masala paste. Mix for a few seconds. Stir in 1 and half cup of water. Boil it.
6. Reduce heat. Cook for 5 to 7 minutes on a low flame. Add amchoor, salt, red chilli powder, 1/4 tsp sugar, paneer and cream.
7. Simmer for few minutes. Serve.

Capsicum and Paneeer Sabzi

Ingredients
1 cup paneer cut lengthwise
1 cup capsicum cut lengthwise
1/2 cup onions cut lenghtwise
1 cup tomatoes cut lengthwise
pinch of ajinomoto
salt and red chilli powder to taste
1/2 cup coriander leaves

Method:
Saute the onions, add capsicum and tomatoes with ajinomoto, salt and chilli powder. When done add the paneer and coriander leaves. Serve hot with chapattis.

Paneer Tikka

Ingredients:
2 cups paneer, cut into 50 mm. (2") cubes
1/2 cup capsicum, cut into 50 mm. (2") pieces
1/2 cup thick curds
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons chilli powder
1/2 teaspoon kasuri methi (dried fenugreek leaves)
1/2 teaspoon garam masala
2 tablespoons chopped coriander
1 teaspoon chat masala
1 tablespoon oil
salt to taste

Method:
1. Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, oil and salt and mix well to prepare a marinade.
2. Add the paneer and capsicum to it and keep aside for 15 minutes.
3. Arrange the marinated paneer and capsicum pieces in a shallow glass dish and microwave on HIGH for 3 minutes.
4. Serve hot, sprinkled with the chat masala.

Low Cal Palak Paneer

Ingredients:
2 bunches spinach, cleaned, shredded
100 gms. paneer made from cows milk
1 flake garlic, crushed
1/2 tsp. ginger grated
2 green chillies finely crushed
1/4 tsp. cumin seeds
1/4 tsp. sugar
1/2 tsp. wheat flour
3-4 pinches turmeric powder
3-4 pinches cinnamon clove powder
3-4 pinches asafetida powder
1 pinch garam masala powder
Salt to taste
Lemon juice to taste

Method:
1. Wash and drain spinach. Boil in minimal water till soft and bright.
2. Drain, cool, grind with flour, ginger, garlic, chillies.
3. Heat a heavy or nonstick pan, add seeds. When roasted add asafetida and ground spinach.
4. Add all other ingredients, except paneer and lemon juice. Stir, cover and simmer for
3-4 minutes.
5. Add paneer and lemon juice, stir gently. Simmer further for 2 minutes.
6. Pour into serving dish. Serve hot with wheat flour phulkas, or steamed brown rice.

Paneer Chilli Fry

Ingredients
250 gms. Paneer
1 big Green bell pepper (Cut long strips lengthwise)
2 medium onions (Chopped lengthwise)
Soya Sauce
Chili-Garlic Sauce
Agi-no-moto (Also known as chinese salt)

Method
1. Cut Paneer into square cubes and fry it in veg. ghee (or oil). Keep it aside.
2. In a tava, take some oil and add Onion to it. Saute it until light brown and then add capsicum (or bell pepper).
3. And saute them together for around 2 mins.
4. Add Soya Sauce, aji-no-moto and chili garlic sauce and salt according to taste.
5. Finally add paneer.
6. You can serve this as appetizer by putting toothpick on bunch of paneer, capsicum and onion together.

Achari Paneer

Ingredient:
1/2 kg cubed paneer
100 ml oil
4 tsp fennel seeds
2 tsp black mustard seeds
1 tsp fenugreek seeds
1/2 tsp nigella seeds
2 tsp cumin seeds
4 ground onions
8 chopped green chillies
2 tsp turmeric
3 tsp ginger paste
200 ml whipped curd
3 tsp dry mango powder
2 tsp kashmiri mirch
2 tsp sugar
salt to taste

Method:
1.Heat the oil and fry the fennel, fenugreek, nigella and cumin seeds.
2. After 15-20 seconds, add onions and green chillies. Stir and fry until golden.
3. Add turmeric powder, garlic and ginger pastes. Fry for a minute Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt .
4. Cook until oil separates.
5. Add paneer with about 150 ml water. Allow it to heat through.
6. Season and serve.