Paneer Butter Masala

Paneer Butter Masala

Ingredients

 3 drops red color

 1 tbsp butter

 1/4 tsp chilli pdr

 1 tsp coriander pdr

 1 tbsp Fried Onion

 1/4 tsp garamasala pdr

 1 tsp ginger garlic paste

 1/4 tsp kastoori methi pdr

 1 tsp ketchup

 1 cup milk to add to gravy

 1 cup milk to mix spices

 250 grams paneer

 1 to taste salt

 1 tsp tomato paste

Method : How to make Paneer butter masala

1. melt butter add ginger garlic paste and mix 
2. add fried onion crushed ( you can buy fried onions in the market ( this ingredient is optional) 
3. add the mixture of all spices that are mixed with milk as shown 
cover and cook for 3 min 
4. add salt , paneer and remaining milk to adjust the thickness 
add cream if you wish 
5. serve hot with naan

Chilli Paneer

Ingredients: 

200 gm paneer (cottage cheese)
1 tbsp cornflour
2 tbsp Refined flour(maida)
oil for deep frying

For the Sauce:
Oil 2 3 tbsp
Garlic 1 tbsp,chopped coarsely
Green chillies (slit) 3 4
Onion 1 big ,sliced thinly
Soya sauce 2 3 tsp
Tomato sauce 1 tbsp
Chilli sauce 1 tbsp
Capsicum ,cut into strips(optional)
Ajinomotto a pinch(optional)
Black pepper 1 tsp
Salt to taste
Cornflour 1 tsp,dissolved in ½ cup water(without lumps)

Method:

Cut the paneer into half inch cubes.
Make a thick paste of cornflour and refined flour(so as to coat paneer properly)
Coat the paneer cubes with paste and deep fry in hot oil till golden. Keep aside.


For the Sauce:

Heat oil in a pan.
Add garlic, green chillies ,and onions.
Saute till onions are done.
Add capsicum and cook till tender.
Add all the sauces,ajinomotto or salt and pepper.
Add the paneer pieces.
Simmer for few minutes till the sauce coats the paneer pieces.
You can serve this as appetizer by putting toothpick on bunch of paneer, capsicum and onion together.


And if you wish to make Gravy one,then before adding paneer...
Add one cup water and bring it to a boil. Mix well.
Add dissolved cornflour,to the sauce, Mix well.
Simmer for few minutes till the sauce begins to boil.
Serve hot.

Aalu Baigan (Brinjal Potato)

                                                 
Ingredients:
Brinjal  – ½ kg, 3-4 nos, cut into medium pieces
Potatoes – 2 medium size, peeled and cubed
Onion – 1 medium size, finely chopped
Tomato – 1 medium size, finely chopped
Ginger – 1 inch piece, peeled and crushed
Garlic – 2-3 cloves, peeled and crushed
Green chilli – 1-2, small, slit into halves
Chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Cummin powder – 1 teaspoon
Mustard seeds – 1 teaspoon
Salt – 1 teaspoon or as desired
Oil – 1 tablespoon
Coriander leaves – for garnishing

Method:

Dice the Brinjal and potato into a bowl with cold water (to avoid it turning brown). Pop the mustard seeds up heating the oil in a large pot. Add garlic, ginger, and green chilli and stir for one minute. Add onions and saute until tender. Add tomatoes and fry until oil starts to separate. Add all the spices and fry for 2-3 minutes. Add potatoes and fry for 4-5 minutes. If required add a little water at this time. Add Brinjal and fry for 3-4 minutes. Add in 2 cups of water and simmer for approximately 25-30 minutes. When potatoes and Brinjal are fully cooked, garnish with coriander leaves. Enjoy! Good side dish for roti, rice, paratha, etc.

Tikka Paneer Kebabs

Preparation Time: 5 minutes
Cooking Time: 10 – 15 mins
Number of Portions: 10
Portion Size: 100g

Ingredients:

31/2 x 227g (27oz) Packs of paneer
3 Red peppers
88g (3oz) Sharwood’s Tikka Paste
262g (9oz) Natural yoghurt
1 tbsp Gram or plain flour

Method:

1. Dice the paneer into 12.5g cubes, or each 227g into 18 portions (3 x 6).
2. Cut the red peppers into roughly equal size cubes.
3. Now place a cube of paneer onto a kebab skewer followed by a piece of
red pepper, repeat twice.
4. In a large mixing bowl blend the yoghurt, flour and paste together.
5. Now coat the kebabs with the tikka mix. Ideally allow marinading overnight
on a baking tray or in a large bowl.
6. Oven bake for 10 – 15 mins at 180°C / 350°F / Gas Mark 4.
7. Serve with fresh leaves flavoured with chopped coriander and a warm naan.

Tomato Chutney (Tamatar Chutney):

1/4 cup vegetable oil
1/2 teaspoon cumin seeds
6 to 8 cloves garlic, coarsely chopped
4 to 6 green chilies, halved and seeded
1 lb. ripe tomatoes, coarsely chopped
1 teaspoon paprika
Cayenne pepper, to taste
Salt, to taste

Method :
Heat the oil in a skillet over high heat. Add the cumin
seeds and fry for 10 seconds. Add the garlic and halved
chilies and cook for 1 minute. Add the remaining
ingredients and stir to combine.
Reduce the heat and simmer uncovered for 1 hour,
stirring occasionally, until the tomatoes are reduced to a
thick paste and the oil has separated. Cool and serve at
room temperature. Will keep covered and refrigerated for
1 week, and frozen for several months.
Makes about 1 cup.

Palak Paneer

Ingratiates :

* 3 bunches of spinach (fresh and cleaned)
* 100 gms paneer
* 1 onion
* 3 tablespoons of butter
* 3 to 4 bay leaves
* 1 teaspoon cumin seeds
* Salt to taste
* ¼ teaspoon of black pepper powder
* ¾ teaspoon ginger-garlic paste
* ½ teaspoon green chili paste
* 1 teaspoon garam masala powder
* 2 tablespoons of vegetable oil


Preparation of palak paneer:

* Mix the ginger-garlic paste, green chili paste and some water with spinach.
* Put the mixture in a pressure cooker, steaming it for about 7-8 minutes
* Blend the mixture in a blender to make an even thick spinach paste.
* Cut the paneer into small cubes.
* Heat oil in a pan and then deep fry the paneer cubes till it is light brown.
* In a cooking pan heat the butter and fry the bay leaves and cumin seeds. Add the chopped onion.
* Add salt, black pepper powder, garam masala.
* Add the fried paneer cubes and cooked spinach.
* Serve hot with rice

Paneer Butter Masala

Paneer Butter Masala

Ingredients:

300 gm Paneer
2 Onions
3tbsp Butter
2 tbsp Kashmiri chili powder
1 tsp Coriander powder
3 tbsp Tomato puree
1 tsp Ginger garlic paste
2 tbsp Cashew nut paste
1 tsp Turmeric powder
1 tsp Garam masala
1 Cup Fresh cream

How to make Paneer Butter Masala:

Wash Panner and cut in cubes and fry.
For making Paneer soft soak them in warm water.
Heat butter in a kadai and add the onion puree and cook. Wait up to turn over they turn light brown in color.
Add Ginger garlic paste to this mixture and sauté for sometime.
Then add Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime.
Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
Finally garnish it with fresh cream.