Search Results for ‘paneer’

Muttar paneer


Paneer 1/2 kg
Muttar 1 kg
Tomato 2
Onion 4
Ginger garlic paste 2 tsp
Red chilly powder 1 tsp
Cumin seeds 1 tsp
Coriander leaves 1/2 cup


How to make Muttar paneer:

Chop 2 onions and tomatoes.

Cut paneer in cubes and keep aside in cup of water for 10 min.

Boil muttar in pressure cooker.

Make paste of 2 onions and cumin seeds.

In kadai heat oil and fry chopped onions.

Now add tomatoes and fry till the mash.

Add onion jeera paste,ginger garlic paste,red chilly powder and salt.

Sprinkle paneer water and cook for 2-3 min.

Add boiled muttar and paneer cubes along with water.

Cover and cook till done.

Garnish with finely chopped coriander leaves.

March 31st, 2007

Paneer jalfrazie


Paneer 200 gm
Tomato 4
Onion 4
Capsicum 2
Cumin seeds 1 tsp
Ginger 2 inch
Kashmiri red chilly powder 1/2 tsp
Turmeric powder 1/4 tsp
Vinegar 2 tsp
Soya sauce 1 tsp
Oil 1 tbsp


How to make Paneer jalfrazie:

Cut paneer in 1 inch strips.and keep aside.

Cut ginger, onion,tomatoes and capsicum in slices.remove tomato seeds.

In a pan heat oil and add cumin seeds and ginger slices.

Add onion and saute it till golden brown.

Then add capsicum slices and again fry for 2-3 min.

Now add tomatoes and fry.

Add mirchi powder,haldi,vinegar,salt and soya sauce.

Cover the pan for 2 min.

Lastly add paneer pieces and mix well.

Paneer jalfrazie is ready.

November 5th, 2006

Palak Paneer


Fresh palak puree (boiled) 2 cups
Green chillies 2
Onion 5
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Ginger garlic paste 2 tbsp
Tomatoes 2
Sugar 1/2 tsp
Paneer 100 gms
Lemon juice 1 tsp
Oil 4 tbsp


How to make Palak Paneer:

Cut the paneer into pieces.

In a pan take 4 tbsp oil.Add cumin seeds and green chillies.

Add chopped onions and saute it  till golden brown.

Add tomatoes and saute it  till golden brown.

Add ginger garlic paste.

Add red chilly powder,turmeric powder ,salt, sugar and water.

After 2-3 minutes add palak paste.

Lastly add lemon juice and paneer pieces.

August 21st, 2006

Methi Chaman Recipe

Methi Chama Ingredients:

Palak 1 bunch
Methi 1/2 bunch
Onion 1
Paneer cubes 6-8
Green chilly 4
Ginger Garlic paste 2 tsp
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Coriander-cumin seeds powder 1/2 tsp
Garam masala powder 1/2 tsp
Sugar 1/4 tsp
Cream 1 cup
Oil 1 tbsp

How to make Methi Chaman:

Clean palak , methi and Blanch in a boiling water.

Drain and keep aside to cool.

Now grind to a fine paste.

Take oil in a non stick pan.

Add cumin seeds and fry for a min.

Now add finely chopped onion.

Fry onion till transparent.

Add chopped green chilly and ginger garlic paste.

Mix finely.

Add ground paste.

Now add turmeric powder, coriander cumin seeds powder, garam masala powder and salt.

Mix finely and allow to cook.

Add paneer cubes and sugar.

Lastly add cream and mix.

Methi chaman is ready.

Serve hot with chapati or roti.

December 30th, 2012

Palak Bhurji


Palak 1 bunch
Green coriander leaves 1/2 bunch
Crumbled paneer 1 small cup
Tomato 1
Onion 1
Garlic cloves 4
Green chilly 2
Oil 2 tbsp


How to make Palak Bhurji:

Clean and wash palak and coriander leaves finely.

Cook both leaves in a pressure cooker without any water.

Allow to cool and keep water aside.

Make a smooth paste in a mixer with green chillies.

Chop onion, tomato and garlic cloves finely.

In a pan heat oil and add chopped onion and garlic cloves.

Fry onion til transparent.

Now add chopped tomato pieces.

Mix finely.

Cook tomato til oil separates.

Now add ground paste and salt.

Lastly add paneer and mix well.

Add warer which is kept aside.

Allow to boil 2-3 min.

Palak bhurji is ready.

Serve with chapati,roti or naan.

September 17th, 2012



Milk 1lt
Milk for paneer 1lt
Sugar for syrup 1 cup
Sugar for rabdi 4 tbsp
Maida 1 tsp
Lemon juice 1 tbsp
Kevara essence 2 drops


How to make Rasmalai:

Boil milk for paneer and add lemon juice to curdle the milk.

Stir continuously for 2-3 min and remove from the heat.

Remove water carefully and hang paneer in clean muslin cloth for 1 hour.

Boil another milk with 4 tbsp sugar.

Boil milk on low flame till reduce it to half to make milk syrup.

Rabdi is ready.

Allow to cool and refrigerate.

Take three cups of water and add 1 cup sugar and boil it for sugar syrup.

Boil for 2-3 min and keep aside.

Sugar syrup is ready.

Take paneer and Knead it very smooth.

Add 1 tsp maida and knead it again for 2-3 min.

Paneer is ready.

Boil 8-10 cups water in a big pan.

Make small size balls of paneer and press it like pedha.

Add all this balls in fully boiling water and two drops of kevara essence.

Boil it at high flame for 8-10 min.

Remove from water and add in sugar syrup for 5 min.

After 5 min squeeze out sugar syrup and soak in rabdi.

Rasmalai is ready.

April 27th, 2009

Shahi Navaratan kurma


Potatoes 40 gm
Green peas 40 gm
French beans 40 gm
Cauliflower 40 gm
Capsicum 40 gm
Carrots 40 gm
Cabbage 40 gm
Cluster beans 40 gm
Bottle gourd 40 gm
Paneer 150 gm
Onions 3
Tomato puree 1 cup
Turmeric Powder 1 tsp
Red chilli powder 2 tsp
Ginger Garlic paste 1 tbsp
Coriander powder 1 tsp
Garam Masala powder 2 tsp
Cashew nuts 6-8
Raisins 10-15
Coriander leaves 1 tbsp
Milk 1cup
Oil 6 tbsp


How to make Shahi Navaratan Kurma:

Boil all vegetables in a cooker.

Heat oil in a pan and fry onions till golden brown.

Now add ginger-garlic paste and fry till oil separates.

Add turmeric powder,chilli powder, coriander powder, garam masala powder and salt.

Fry for 2-3 minutes.

Now add tomato puree and Stir well and cook the mixture for 2-3 minutes.

Add dry fruits.

Add milk and Bring it to boil.

Reduce the heat and cook until the gravy becomes thick.

Add paneer and stir well.

Finally add boiled vegetables in above gravy and cook for 5 minutes on low flame.

Shahi Navaratan kurma is ready.

Garnish with chopped coriander leaves.

Serve hot with chapati or roti.

December 29th, 2007


February 28th, 2007

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