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Paneer Makhani
Paneer Pudina(Paneer in mint)
Kesari Paneer(Paneer in Saffron)
Paneer in Coriander Garlic Sauce
Embassy Paneer

Paneer Makhani
Cottage cheese cubes simmered in a tomato gravy.

Cooking Time : 9 minutes. Preparation Time : 3 minutes.

Serves 2.

Ingredients

1/2 cup paneer cubes
2 tablespoons onion paste
1 teaspoon ginger-garlic paste
a pinch turmeric powder (haldi)
1/2 teaspoon chilli powder
1/4 cup tomato puree
1 teaspoon dried fenugreek leaves (kasoori methi)
3/4 cup milk
1 teaspoon sugar
1/2 teaspoon butter
1/2 teaspoon oil
salt to taste

Method

Heat the butter and oil in a pan. Add the onion paste, ginger-garlic paste and stir for some time. Then add the turmeric powder, chilli powder and tomato puree and cook till the oil separates. Finally, add the kasoori methi, milk, sugar, salt and paneer cubes and simmer for 2 to 3 minutes. Serve hot.

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Paneer Pudina
Paneer in mint

Method

Heat 4 tbsp oil and fry 3 sliced onions till brown. Add 1/4 tsp haldi(turmeric), 3/4 tsp chilli powder and salt. Add pulp of 2 tomatoes and cook till dry. Add 250 gms Paneer, 1/4 cup dried pudina(mint) and remaining tomato pieces. Add 3/4 garam masala(spices). Cook for 2 mins and remove from fire. Serve.

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Kesari Paneer
Paneer in saffron

Method

Grind 1 tbsp grated coconut and 1/2 cup cashew-nuts to a paste with a little water. Grind 1" piece ginger and 3-4 garlic flakes into a paste. Dissolve a few strands of kesar(saffron) in water. Heat oil and add 2 chopped onions and ginger-garlic paste. Cook till light brown. Add 1 tbsp garam masala, coconut-cashew paste. Add 1 cup beaten curd gradually and cook till oil separates. Add salt, kesar(saffron) and 1/2 cup milk. Boil till you get a thick gravy. Simmer for 5-7 mins. Add 200 gms Paneer. Cook for 3-4 mins. Add 1/2 cup cream, mix, and remove from fire. Garnish with few strands of kesar.

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Paneer in coriander garlic sauce

Method

Heat 2 tbsp oil. Add 3 dried chillies, broken, 1/2 pod crushed garlic and cook for 1 min. Add 1/4 tsp chopped fresh coriander, 6 tbsp tomato puree, salt, 1/2 tsp pepper, 1/2 tsp sugar and cook for 1-2 mins. Add 1/2 tsp corn-flour dissolved in water, stirring continuously. Cook on low flame till thick. Add 200 gms Paneer. Mix well and cook for 2-3 mins. Serve hot

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Embassy Paneer

Method

Heat 3 tbsp butter and add 2 chopped onions, 2 crushed garlic flakes, 1/2 ginger piece chopped, 1 chopped green chilli and cook till onions become transparent. Add 1 tbsp maida and cook for 1/2 min. Reduce flame, add 1/2 cup milk mixed with 1/2 cup water, stirring continuously till slightly thick. Add 2 chopped tomatoes, salt, 1/2 tsp pepper, 1 tbsp tomato ketchup and cook for 3 mins. Add 150 gms Amul Paneer and 3-4 tbsp fresh chopped coriander. Sprinkle with 1/2 tsp garam masala and 1/2 tsp chilli powder and mix well. Serve hot.

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