Matter Paneer

 

Ingredients:-

• Paneer - 400gm
• Vegetable oil - as per requirement
• Onion (Chopped) - 1 cup
• Tomato (Chopped) - 1 cup
• Ginger (Chopped ]) - 1 inch
• Garlic Cloves - 5-6
• Green chili (Chopped) - 1 nobs
• Coriander powder - 1 tbsp
• Turmeric powder - 1tbsp
•  Kashmiri red chili powder - 2 tbsp
•  Cumin Powder - 1/2 tbsp
•  Garam masala powder - 1 tbsp
• Paneer - 400gm
•  Peas (Boiled till soft) - 1 cup or you can use frozen peas 1cup (no need to boiled)
• Salt to taste
• Fresh cream  - 2 tbsp(optional
• Cumin - 1tbsp
• Bay leaf  - 1nob
• Black cardamom  - 1 nob
• Cinnamon - 1 small piece
• Fresh coriander for garnishing

Instructions:-

• Heat 2tbsp of oil on a pan then Add onion, ginger, garlic and green chili and sauté it translucent then add Chopped tomato and sauté it all together for 5-6 minutes, then switch of the flame then let  it cool down.
• Now add all in to the  blender and blend to make a paste ,Keep aside.
• Cut the paneer into small pieces and shallow fry till golden brown, Drain and add in a bowl filled with water.
• Heat oil in a pan, Once the oil is hot, add the cumin, bay leaf, cardamom and Cinnamon sauté it for a minutes.
• Now add chili powder and turmeric powder fry for a minute with low flame, then add the masala paste and sauté it with medium flame till the masala turns golden brown.
• Frying the masala may take up to 10 minutes.
• Keep adding little water if the masala turns out dry.
• Do not compromise on this step otherwise the gravy will taste of raw onion and garlic.
• Add coriander powder, turmeric powder, Kashmiri red chili powder and garam masala powder and fry for another 2-3 minutes.
• Add some water if required.
• Now add the paneer and peas in the masala along with a cup of water and salt.
• Bring the curry to a boil.
• Cook on low heat for 2-3 minutes.
• Garnish with fresh coriander.
• Serve hot with paratha/Naan or rice.

Paneer Do Pyaza

Ingredients :-

• Paneer - 250 gm
• Onion - 2nobs cut  into cubes(layers separated)
• Onion grated - 1 medium sized
• Ginger and garlic paste - 1 tbsp
• Tomato Puree - 1 cup
• Chili Powder - 2 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Black pepper powder - 1/2 tbsp
• Kasuri methi - 1 tbsp
• Garam Masala Powder - 1 tbsp
• Turmeric Powder - 1 tbsp
• Salt as per taste
• Oil as per requirement
• Thick Curd - 2 tbsp
• Fresh cream  - 2 tbsp
• Coriander leaves chopped  - 1 tbsp
• Green chili - 2 nobs (slit)
• Cumin seeds - 1 tbsp
• Bay leaf - 1 nobs
• Cardamom- 2-3 nobs
• Cinnamon- 1 piece 
• Water as per requirement 

Method :-

• Take the Panner cubes into a big bowl.
• Add 1 tbsp of salt,1 table spoon chili Powder,black pepper powder,Turmeric Powder,dried Kasuri Methi add 2 tbsp oil then mix it properly and keep it for 5 minutes.
• After 5 minutes add the thick curd 2 tbsp,onion cubes and slit green chili's,mix everything properly till Paneer has to well coated with masala and keep it for 10 minutes.
• After 10 minutes heat oil in to a pan,once oil is hot add marinated Paneer mixture and saute it for 5 minutes then take out into the a plate once it turns dry.
• In the same pan add some more oil,cumin seeds,2 bay leaf and 2-3 cardamom and 1 piece of  cinnamon and saute it.
• Then add the Onion Paste and saute it for 2 minutes then  add ginger garlic paste and saute it till the raw smell go on,then add tomato puree and cook it cor 2-3 minutes.
• Now add the chili powder,salt,turmeric powder,coriander and cumin powder then mix it well and cook it until it left oil.
• Once masala cooked properly then add the fried paneer  mixture cubes and mix gently,then add 1 cup of water and cook it with medium flame,cover with  the lid.
• After 5-7 minutes,add the 2 tbsp of fresh cream,chopped coriander,1 tbsp of garam masala powder.
• Mix everything nicely and cook it with medium flame for 5-7 minutes then switch off the flame and rest it for 5 minutes.
• Your Paneer do Pyaza is ready to serve,serve hot with Roti/Paratha/Nan/Rice .

Cottage Cheese Curry/Chenna Curry

Odisha Famous Chenna Curry

Ingredients -

• Whole milk - 1 litre
• Lemon juice/Vinegar - 2-3 tbsp
• Maida - 2 tbsp
• Finely chopped onion - 1 no.Large
• Ginger and garlic paste - 2 tbsp
• Tomato puree -1 cup
• Cardamon - 2 nob
• Cloves - 2 no
• Cinnamon stick - 2 inch long
• Bay leaf - 1 nob
• Garam Masala Powder - 1 tbsp
• Sugar - 1 tsp(optional)
• Turmeric - 1/3 tsp
• Red chili powder -1 tbsp
• Cumin powder - 1/2 tsp
• Coriander powder -1/2 tsp
• Salt to taste
• Sufficient oil for shallow/deep frying.

Method :-

• To prepare chenna - Bring milk to a boil. Add the lemon juice/vinegar and wait for a few minutes till the milk soilds separate from whey. The whey should have a clear apperance at this point. If not add more vinegar boil for another 5 mins.

• Once all the solids separate, strain the chenna using a fine cloth or even a strainer with very fine mesh. Allow to stand for sometime till excess water is drained.

• Take the chenna in a vessel/mixing bowl and add the maida. Crumble and knead the chenna to remove lumps and it just comes together into a soft dough ( takes abt 5-6 mins, do not overdo the kneading ). Pinch small lumps out of the dough and shape into balls. These balls can either be shallow fried or deep fried.

• Heat sufficient oil in a wok. Put one ball into the wok and test if it holds together. If yes, add the remaining balls into the wok and fry them to a brown color on medium heat. (If it starts to crumble/break, add little more maida to the chenna dough and knead for another 2-3 mins.)

• Once the balls are fried, keep them aside and drain the excess oil from the wok.


• Put the whole spices into the remaining oil in the wok and stir fry for 30 seconds. Add the chopped onion and saute on low flame till light brown. At this stage add the sugar and allow it to melt. Once the sugar melts, it gives a deep brown color to the onion. 

• Aded ginger garlic paste and stir fry for 2-3 minutes till its raw smell goes away. Pour in the tomato puree and cook for another 5 minutes.

• Now add turmeric, chilli powder, cumin powder, coriander powder and salt. Roast the masalas for 5-7 mints.

• Add about 1 1/2 - 2 cups of water and bring to boil. Allow water to reduce to 2/3rd.

• Put in the fried chenna balls and simmer on medium flame for 2 minutes.
• Add the garam Masala powder mix it nicely then , Cover with lid and switch off the flame. Allow to stand for 5-10 minutes.
• Then serve the gravy with plain white rice/Roti/paratha and enjoy...

Chilli Paneer

Chilli Paneer

Ingredients :-

• Pane er - 250 gm
• Capsicum - 1 nobs(cut into cube pieces)
• Onion - 2 nobs cut into cubes
• Garlic - chopped 2 tbsp
• Green Chili- 1 nob
• Soya sauce - 2 tbsp
• Tomato Sauce - 1 tbsp
• Chili Sauce - 1 tbsp
• Corn flour - 1/4 cup
• Oil
• Salt as per taste
• Red chili Powder - 1 tbsp
• Pepper Powder - 1/2 tbsp
• Ginger and Garlic paste - 1/2 tbsp
• Water

Method :-

• Prepare corn flour batter take a bowl add cornflour and water,ginger garlic paste,salt,little chili powder and mix it well.
• Then dip Pane er cubes into the batter and deep fry in hot oil till they turn golden .
• Drain off the fried pane er in to a kitchen paper and keep it aside.
• Take a pan add 4 tbsp of oil,once oil is hot add chopped garlic then saute it then add chopped onions and capsicum,green chili and saute it well.
• Then add soya sauce,chili sauce,tomato sauce,black pepper and salt then saute it .
• Now pour the corn flour water and stir continuously then add fried Paneer cubes and mix it well.
• finally  chili pane er is ready to serve,garnished with few chopped spring onions along with fried rice and enjoy your meal.

Palak Paneer/Spinach Paneer

Ingredients :- 

• Palak - 200gm
• Paneer - 200 gm
• Fresh Cream - 2 tbsp
• Onion - 1 medium sized
• Ginger and Garlic paste - 1 tbsp
• (you can take Fresh chopped Ginger and garlic cloves)
• Green Chili - 2 nobs
• Tomato -1 nob finely chopped
• Chili Powder - 1 tbsp
• Turmeric Powder -1/2 tbsp
• Cumin Powder -1 tbsp
• Coriander Powder -1 tbsp
• Garam Masala Powder -1 tbsp
• Cumin seeds - 1/2 tbsp
• Salt as per taste
• Oil

Instruction :- 

• Rinse the Palak or spinach leaves very well in running water and keep it aside.
• Boil 1lt water  in a pan,once the water start boiling then add the palak leaves and let it cook for 2-3 minutes.
• Then switch off the flame and strain the  palak leaves and immediate add some cold water or you can put some ice cubes into the Palak and allow  the palak leaves to be in the cold water for a minutes or two,then strain the water and keep it aside.
• Take a pan add 1 tbsp of oil for heat, once oil is hot then add the roughly chopped onion,green chili and saute it for few minutes until it became soft.
• Then add chopped ginger-garlic/ginger-garlic paste into the onion and mix it nicely,Then add the chopped Tomato and little salt,then mix it nicely and let it cook until the tomato became soft.
• When the masala mixture cook then switch off the flame and allow it for cool down.
• Now add the masala mixture with cooked palak and put every thing into a blender jar and make a fine paste.
• Now take the same pan and add 2 tbsp of oil for heat,once oil is hot then whit medium flame add the cumin seeds, chili powder,cumin powder,coriander powder,turmeric powder and mix it nicely.
• Then add the palak mixture paste and mix it nicely and let it cook with medium flame adding with some water.
• When it start boiling then add the fresh cream and mix it with medium flame,then add the paneer pieces into the gravy and let it cook for 2-3 minutes adding with salt as per taste.
• Finally add the garam masala powder into the gravy and mix it nicely,then let it cook for another 2 minutes and keep the gravy as per your requirement.
• Then switch off the flame.your yummy Palak Paneer/Spinach Paneer is ready to eat.
• Garnish the gravy with fresh Cream and some grated paneer , Serve hot with Roti/Paratha and enjoy.

Shahi Paneer

Ingredients : - 

• Paneer - 200 gm
• Onion (roughly chopped) - 2 nobs
• Tomato (roughly chopped) - 3 nobs
• Ginger and garlic paste - 1 tbsp
• Ginger julienne - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Red Chili powder - 2 tbsp
• Salt as per taste
• Sugar - 1/2 tbsp
• Oil - 3-4 tbsp
• Cinamon stick - 1 piece
• Cardamom - 4-5nobs
• Cloves - 5-6nobs
• Pepper corn - 1/2 tbsp
• Cashew Nuts - 10-12 nobs
• Coriander powder - 1 tbsp
• Green chili slit - 1-2 nobs
• Butter/ghee - 1tbsp
• Fresh cream - 1/2 cup
• Curd - 1/2 cup
• Kasuri methi - 1/2 tbsp
• Fresh coriander leaves - 2 tbsp chopped

Method :-

• Heat 1 tbsp of oil in a pan add the chopped onion and saute it for few minutes,then add the chopped tomatos,ginger and garlic paste,cashew nuts,black pepper, and saute it adding with little salt for few minuets with medium flame.
• Then cover the lid and cook it for few minutes until it become soft, then switch off the flame and let the mixture come into room temperature.
• Then add the masala mixture into a blender jar and blend it nicely to make a fine paste and keep it aside.
• In the same pan add little more oil and ghee/Butter ,once ghee is hot then add all the dry spices (cinnamon,cardamon,clove),ginger julienne,and green chili split,then saute it for few minutes with low flame.
• Then add the chili powder,turmeric powder and mix it with low flame,then add the grinned masala paste into it.
• Mix the masala nicely with medium flame,then add the coriander powder,salt,sugar and mix it and let it cook for 2 -3 minutes.
• Now add the nicely bitten yogurt(curd) with low flame,mix it and cook for few minutes.
• Then add the fresh cream, kasuri Methi, garam masala powder into the masala mixture. if required add little water for gravy and cook it for few minutes(2-3minutes).
• Finally add the paneer pieces in to the gravy,mix it very gently and cook it for another few minutes(5-minutes)
• Then add the chopped coriander leaves(optional) and garam masala power in to the paneer gravy and switch off the flame.let it rest for 5 minutes.
• Now your Shahi Paneer is ready to eat,take it into a serving bowl ,garnishing with fresh cream  serve hot with Roti/Paratha/Nan/Rice  and enjoy your meal.

Paneer Masala

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Ingredients :-

• Paneer -200 gm
• Onion (Finely chopped) -
• Ginger and Garlic paste - 2 tbsp
• Tomato Puree - 1/2 cup
• Chopped green chili - 2nobs
• Curd - 2 tbsp
• Chopped coriander leaves - 2 tbsp
• Clove - 2 nobs
• Green Cardamom - 2 nobs
• Black Papper - 1 tbsp
• Cinnamon stick - 1 inch
• Bay leaf - 1 nobs
• Cumin seeds - 1 tbsp
• Kasuri Methi (Dry fenugreek leaves) - 1 tbsp
• Gram flour (Besan) - 2tbsp
• Cooking oil - 4tbsp
• Turmeric Powder - 1/2 tbsp
• Red chili powder - 1 tbssp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Garam Masala Powder - 1/2 tbsp
• Salt as per taste
• Water - 1 cup

Method :-

• Take the Paneer and cut it into cube pieces, in that add little turmeric powder,little chili powder,little salt mix it properly and keep it aside.
• Take a pan add little oil and slow fry the marinated paneer until it became little golden color.
• In the same add little more oil,when oil is hot add cumin, cinnamon stick,cardamom,clove,bay leaf,black pepper and saute it for few minutes.
• Then add the chopped onions and saute it for few minutes until it became soft and little golden in color . then add the ginger and garlic paste and saute it until the raw smells go away.
• Then add the tomato puree and mix it properly and cook it for few minute.then add the coriander powder,cumin powder,chili powder,salt and mix every thing properly and let cook it for another few minutes with medium flame.
• Finally add the curd and mix it and cook it few minutes until the masala start leave oil in side.
• Then add water into the masala (as per your gravy requirement) and cover the lid and let it to boil.
• When it start boiling add the paneer,crushed Kasuri Methi and cover the lit and let it cook 5-10 until it became little thick/as per your gravy requirement.
• Then add the chopped Coriender leaves and switch off the flame,cover the lid and let it be like 5 minutes.
• Your Panner Masala is ready to eat, Serve hot with rice or Roti/Paratha.

Mutter Paneer

Ingredients :-

• Paneer - 250gm
• Fresh or frozen peas - 1cup
• Onion - 2big sized chopped roughly 
• Ginger and garlic paste - 2tbsp
• Tomato - 2big sized chopped roughly 
• Coriander powder - 1tbsp
• Cumin powder - 1tbsp
• Chilli powder - 2tbsp
• Garam masala powder - 1tbsp
• Turmeric powder - 1/2tbsp
• Salt as per taste 
• Oil /Butter as per requirement (1/2cup)
• Cumin seeds - 1/2tbsp
• Bay leaf - 1
• Finely chopped coriander leaves - 1tbsp
• Fresh cream - 2tbsp

Method :-

• Turn on the flame and heat a pan,once the pan is heat add 2tbsp of oil into the pan and let the oil to heat.
• Add the sliced onions and sauté it for 3-4mints till it became soft then add the ginger and garlic paste and again sauté it for few minutes on medium heat.
• Then add the chopped tomatoes and very little salt into it and mix it properly.
• Cover the pan and let it cook for 4-5mints with medium flame till the the tomatoes are become soft.
• Turn off the flame and let it cool down the fried masala.
• Then put the fried onion and tomato into the blending jar and blend it into a thick paste.(do not add water)
• Again turn on the flame and heat the same pan,once pan is heated add 2tbsp of oil into the pan and let it heat.
• Then add the cumin seeds and Bay leaf and sauté it for few seconds then add the red chilli powder into the oil and mix it.
• Then add the prepared masala paste into the oil and mix it nicely and cook it for few minutes on medium flame.
• Then add the cumin powder,coriander powder,turmeric powder and mix it nicely.
• Let it cook for few minutes till the oil starts separating from masala on medium flame.
• Then add the peas and cook it with masala gravy for another 3-4minutes.
• Then add the paneer (cut into small cubes) and salt and mix it properly.
• Then add the garam masala powder and Kasuri methi and mix it properly.
• Then add 1/2glass or as per your gravy requirement add water into it and stir it nicely and let it cook for some more time until everything gets blended well.
• You can adjust the consistency of the gravy according to your preference.and check for salt also.
• Then add the fresh cream and mix it once and switch off the flame.
• Your beautiful receipe Mutter panner is ready to eat. Garnish with finely chopped coriander leaves and serve with any roti or rice or pulao.

Paneer Butter Masala

Ingredients : -

• Paneer - 250gm cut into cubes 
• Ginger and garlic paste - 2tbsp
• Onion - 2 medium sized chopped roughly 
• Tomato - 2 medium sized 
• Cashew nuts - 10 pieces soaked in water
• Bay leaf - 1piece
• Cinnamon - 1 piece 
• Cardamom - 2pieces
• Cloves - 2pieces 
• Kasturi methi - 1tbsp
• Fresh cream - 1/2cup
• Milk - 1/2cup
• Chilli powder - 1tbsp
• Turmeric powder - 1/2tbsp
• Coriander powder - 1tbsp
• Garam masala - 1tbsp
• Butter - 2tbsp
• Oil as per requirement 
• Salt as per taste 

Method : -

• Grind the chopped onions to make a thick paste then grind the soaked cashews nuts and keep it aside.
• Take a pan add 2cup of water and  add the tomatoes into it and let it boil for 5-10 minutes. Then remove it from pan and let it cool. After that remove the skins from the boiled tomatoes and grind it to make tamato purée and keep it aside.
• Then take a pan and add 2tbsp of oil and butter into it,when the oil is hot add the cinnamon sticks,cardamom,cloves,bay leaf and sauté it for 2mints then add the onion paste and sauté it for few mints then add the ginger and garlic paste,mix it properly and again sauté it for few minutes till it turns light brown.
• Then add the red chilli powder , turmeric powder and sauté it for few minutes.
• Then add the tamato purée and mix it properly and let it cook 5mints then add the cashews nut paste and mix it properly and let it cook for few minutes.
• Then add the coriander powder,garam masala powder and mix well , let it cook for few minutes until the oil starts to separate from the masala mixture.
• Then add milk and same quantity of water into the masala and add salt as per your taste and mix it properly let it cook for 5-7mints until the oil comes into top.
• Then add the paneer cubes  and mix it gently , add the Kasuri methi into it and cook it for few minutes until you get the proper gravy consistency.
• Then add the fresh cream into the gravy and mix it properly and switch off the flame.
• Your Paneer Butter Masala is ready to eat.
• Transfer the gravy into the serving bowl Garnish with some fresh cream or a cube of butter and serve hot with any type of roti or rice .

Palak paneer

Ingredients : -

• Spinach leaves (washed) - 250gm
• Paneer - 200gm
• Green chilli - 3
• Chopped ginger - 1inch
• Garlic cloves (pledged) - 15 to 16
• Chopped onion - 1large sized 
• Chopped tomato - 1 nb
• Cumin seeds - 1tbsp
• Turmeric powder - 1/2tbsp
• Red chili powder - 1/2tbsp
• Cumin powder - 1/2 tbsp
• Coriander powder - 1/2tbsp
• Garam masala powder - 1/2tbsp
• Fresh cream - 2tbsp (you can use curd or milk malai also )
• Cooking oil - 4tbsp
• Salt as per your taste

Methods : -

• Boil one liter of water in a pan,add spinach leaves and boil it for a minute then turn off the flame.
• Drain the water and take out the boiled spinach in a blending jar and keep it aside.
• Heat oil in a pan,add cumin seeds fry it for few seconds then add the green chili,ginger and garlic.
• Add onions and fry it on medium flame till it turns light brown .
• Add chopped tomatoes and cook on medium flame till it turns little soft.
• Turn off the flame and let it cool down and take out the fried ingredients in the same blending jar.
• Add little water and blend it into thick smooth paste,keep it aside.
• Heat oil in same pan, add turmeric powder,red chili powder,coriander powder and cumin powder.fry it for 20-30 seconds then add the prepared paste and keep stirring.
• Cover the pan and cook it for 2-3 mints on medium flame.
• Add fresh cream and paneer cubes mix it well in gravy.
• Add Garam masala powder and salt to taste mix well.
• Cover the pan and cook it for 2minutes on low flame then turn off the flame .
• Garnish with fresh cream and grated paneer and serve hot with butter roti/paratha etc.