What is the method of cooking paneer curry. pls help?
Plain Paneer or butter Paneer curry with Masala, Not too much gravy.
Answers:
Spicy Paneer Curry
Ingredients
a. Paneer or cottage cheese - 100 gms
b. Ground nuts [roasted] - hand full
c. Yoghurt - 200 gms
d. Tomatoes - 2 medium sized
e. Onions - 2 medium sized
f. Ginger - garlic paste
g. Garam masala
h. Turmeric powder - a pinch
i. Salt to taste
j. Chilli powder
k. Oil to fry
Method:
Cut the paneer into cubes and soak them in yoghurt, add the ginger - garlic paste, garam masala, chilli powder, turmeric powder & salt to the paneer and curd mixture. Marinate this for an hour.
Mean while chop the tomatoes, onions and grind it with the roasted ground nuts into a fine paste.
Heat oil in a kadai and after the paneer mixture has marinated for an hour, remove the paneer pieces and fry them in oil and keep it aside.
Finally fry the ground masala [ground nut, tomato, onion] in oil until the oil comes on top, then add the yoghurt paste and salt to taste and after it is done add the fried paneer pieces and serve it with rotis or puris.
Other Answers:
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Source(s):
http://www.indiaexpress.com/cooking/
http://www.bawarchi.com/home.html
http://busycooks.about.com/od/busycooksaroundtheworld/a/quickindianfood.htm 1st fry the Cube's pane-er, them make curry as u wish.
take onion+garlic+ginger+salt+chill... paste
take oil in fry pan then put all paste in it cook in for 1min then put hot water in it as u want ,u told u need masala so very little water.at last add fried pane-er Cube's Paneer Tikka
Ingredients
Paneer - 250 gms
Thick Curd - 1/2 cup (tied in cloth for 2 hours)
Ginger - 1" (grated)
Garlic - 1/2 (crushed)
Red Chilli Powder - 1 tsp
Tandoori Masala - 1/2 tsp
Chaat Masala - 1/2 tsp
Sugar - 1/2 tsp
Cumin Seeds - 1/2 tsp (crushed)
Capsicum, Onion, Tomato, Carrot juliennes - 1 tbsp each (long thin strips)
Coriander - 1/2 tbsp (finely chopped)
Butter - 1 tbsp
Method
Cut paneer into 1/2" horizontal slabs.
Mix the red chilli, salt, sugar, cumin, tandoori masala, half the ginger-garlic and chopped coriander in the curd. Mix well.
Brush the slabs of paneer liberally with this dip on both sides and edges.
Marinate for 30 minutes.
Place in refrigerator till required.
Before serving, heat a non-stick pan.
Add butter and place slices to sizzle till light brown.
Flip and repeat for other side.
Cut into bite size square and arrange in serving dish.
Add remaining butter to pan, heat.
Add julinned vegetables, chaat masala and salt to taste.
Pour over the tikka paneer.
Serve hot with tiny fruit forks and sauce.
Making time: Curd - 2 hours, Marination - 30 minutes, Remaining - 30 minutes.
Serves: 6
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Paneer Makhanwala
Ingredients
Paneer - 250 gms (cut into cubes of 1" each)
Grated Paneer or Cheese - 1/2 tbsp.
Garlic Cloves - 8-10
1 Onion Ginger - 1" piece
Bay Leaf - 1
Cinnamon - 1" stick
Cloves - 2
Cardamom - 2
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt - to taste
Garam Masala - 1/2 tsp
Malai or Cream - 2 tbsp
Butter - 1/2 tbsp
Coriander (chopped) - 1/2 tbsp
Tomato Puree - 3 tbsp
Sugar - 1/4 tsp
Kasoori Methi - 1 tsp
Ghee to deep fry paneer
Method
Deep fry paneer in hot ghee till light golden. Keep aside.
Grind the onions, ginger and garlic to a paste.
Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.
Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.
Add the paste and fry till golden.
Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
Add 2 cups of water. Simmer on low flames for 7-8 minutes.
Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.
Transfer to serving dish.
Garnish with chopped coriander and grated paneer.
Serve hot with parathas or naans.
Making time : 25 minutes
Serves : 4
Shelf life : Best fresh
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PALAK PANEER
INGREDIENTS:
6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chile peppers
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup sour cream
3 pounds fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
8 ounces ricotta cheese
coarse sea salt to taste
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DIRECTIONS:
In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.
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Pudina Paneer Recipes
Heat 4 tbsp oil and fry 3 sliced onions till brown.
Add 1/4 tsp haldi, 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 and remaining tomato pieces.
Add 3/4 garam masala.
Cook for 2 mins and remove from fire.
Serve.
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Kaaju Paneer Masala Recipes
Fry 150 gms Paneer till golden.
Remove, add in the same oil fry 1/2 cup kajus and keep aside.
Deep fry 3 sliced onions till brown.
Cool and grind into a paste.
Boil 3 chopped tomatoes, 3 falkes chopped garlic, 1" piece chopped ginger with 1 cup water, till tomatoes are soft.
Cool and then puree.
Soak 3 tsp watermelon seeds and 1 tsp khus khus for 1 min. Grind to paste.
Heat 2 tbsp oil and fry onion paste till brown.
Add 1/2 tsp chilli powder and khus-khus paste and mix.
Add tomato puree and cook till oil separates.
Add 1/2 cup milk gradually, stirring constantly, and cook for 3-4 mins.
Add 1/2 tsp garam masala and salt.
Add enough hot water to get a thick gravy.
Boil and then simmer for 10-12 mins.
Add paneer and kaju.
Boil once more, simmer for 5-mins till paneer is heated through the serve.
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Handi Paneer Recipe
Cut 3 onions fine and stir fry till brown.
Reduce flame, add 2 piece grated ginger, 1/2 tsp haldi, 1/2 tsp chilli powder, 1/2 tsp garam masala and mix.
Add 1 finely chopped tomato, 1 chopped green chilli and 1 tej patta.
Cook on low flame for 7-8 mins.
Add 1/2 cup beaten curd and cook till dry.
Add salt.
Add 1/2 cup water and boil.
Mix in 200 gms Paneer and 1 tbsp chopped coriander.
Cook till the masala dries and coats the paneer.
Add a little freshly ground pepper.
Remove from fire and serve.
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Paneer Palak Bhujia Recipes
Chop 1 kg washed palak.
Heat 4-5 tbsp ghee and fry 1" piece ginger, chopped and 3-4 flakes crushed garlic.
Add spinach and cook for 5 mins.
Add salt, 1/2 tsp haldi, 1/2 tsp chilli powder.
Then add 3 chopped tomatoes and cook till dry.
Mix in 200 gms Paneer.
Add 4 crushed elaichi, 2 finely chopped green chillies, and 1/4 tsp amchoor powder.
Cook for 3-4 mins.
Serve.
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