Paneer dishes

Baby corn paneer veg kurma

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                                                Ready to serve Baby corn paneer veg kurma

Serves 4-5

Time taken – 1 hour in all

Baby corn is so popular these days that we get to relish a lot of dishes of this veggie at the restaurants.  I have already put up baby corn capsicum masala, baby corn soup and also baby corn pulav on this blog a couple of months back.  Today i would like to put up baby corn veg- kurma       along with paneer to give a thumbs up to the dish.  Here is my version of the recipe:

What you need to have:

1. Chopped Baby corn – 1 cup

2. Cauliflower -1/2 cup

3. Green peas – 1/4 cup

4. Chopped carrots – A handful

5. Paneer cubes – 1/2 cupKONICA MINOLTA DIGITAL CAMERA

                                                                   Chopped veggie & Paneer cubesKONICA MINOLTA DIGITAL CAMERA

                                                                Fresh chopped veggies

Ingredients of seasoning & grinding:

1. Chopped onions – 1 Cup

2. Ginger-garlic paste – 1 Teaspoon

3. Green chili – 2-3(as per taste)

4. Chili powder – 1/2 Teaspoon

5. Garam masala powder – 1/4 Teaspoon (home made)

6. Pepper powder – 1/4 Teaspoon

7. Coconut milk – 1/2 cup

8. Milk – 1/2 Cup

9. Almonds – 4-5

10. Salt – As per taste

11. Oil to fry – 2 Teaspoon

12. Chopped cilantro – To garnish

13. Grated fresh coconut – 1/2 cup(to extract coconut milk)KONICA MINOLTA DIGITAL CAMERA

                                                           Ingredients of seasoning and grindingKONICA MINOLTA DIGITAL CAMERA

                                                                       Coconut milk and milk

Ingredients of Seasoning:

1. Cooking oil – 1 Tablespoon

2. Cloves – 2

3.Cardamom – 2-3

4. Cinnamon – 1 ” piece

5. Cumin seeds – 2/3 spoon

What you do with what you have:

1. Wash and chop carrots, potato, cauliflower, baby corn as well and cook it in the cooker adding a little salt so that it is not over cooked.  Wash , peal and chop onion lengthwise and keep it aside as shown in the image.

2. Grate coconut and grind it in the mixy adding water in steps and strain it to extract coconut milk and keep it aside.   Soak paneer cubes in water and a little later squeeze out and keep it aside.

3. Place a skillet with 2 Teaspoons of cooking oil in it on medium flame.  When heated, add chopped onions and salt to it and fry till transparent.  Once done add chopped green chili and ginger-garlic paste and fry till done.  Allow it to cool.KONICA MINOLTA DIGITAL CAMERA

                          Chopped onions , green chili fried and ginger garlic paste added KONICA MINOLTA DIGITAL CAMERA

                                                                           All ingredients being fried

4. When cooled grind it with a few pealed almonds  and turmeric powder  adding very little water in the mixer to a fine consistency.KONICA MINOLTA DIGITAL CAMERA

                                                              Fried ingredients in the mixy bowlKONICA MINOLTA DIGITAL CAMERA

                                                                              Grind wet masala

5. Place a skillet with 2 teaspoons of cooking oil in it on low/medium flame.  When heated add cumin seeds.  Once it starts spluttering add cloves, cardamom and cinnamon and fry it till done.KONICA MINOLTA DIGITAL CAMERA

                                               Cumin, cloves, cinnamon & cardamom being fried

6. When done, add all powders in a row and stir for a minute.KONICA MINOLTA DIGITAL CAMERA

                                                     Powders being fried in the seasoning

7. Add grind masala from step-2 to it and give a stir  to it.KONICA MINOLTA DIGITAL CAMERA

                                                  Wet masala being fried in the seasoning

8. Add cooked vegetables to it and a little water too and being it to boil.KONICA MINOLTA DIGITAL CAMERA

                                                     Cooked veggies being added to it

9. Add paneer cubes from step-2 as well to it and give a stir.KONICA MINOLTA DIGITAL CAMERA

                                               Paneer cubes being added to the cooked veg gravy

10. Add coconut milk from step-2 to it and bring it to boil simmering the flame.KONICA MINOLTA DIGITAL CAMERA

                                                      Coconut milk being added to the gravy

11. Add milk and bring it to boil simmering the flame.  Garnish with chopped cilantro and enjoy with chapati , roti etc..,  YummmmmmmmmKONICA MINOLTA DIGITAL CAMERA

                                                          Milk being added to the gravyKONICA MINOLTA DIGITAL CAMERA

                                               Ready to serve Baby corn paneer veg kurma

Serves 4-5

Time taken – 1 hour

Note: 1. Use fresh and tender Baby corn for the dish.  Use also fresh veggies for better result.

2. I have extracted coconut milk at home.  One can even use the one available in the market.

3. I have used Amul thick milk  for the purpose.

4. Almonds is used to thicken the gravy.

5. Always simmering the flame on adding either coconut milk or milk to the gravy is to avoid the dish from curdling.

6. One can even fry the paneer cubes if needed.

Shahi paneer

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How long it takes: 45 minutes

Number of servings: 2-3

When it rains heavy during the rainy season we feel like having something new for a change and I tried out this Shahi Paneer recipe with simple ingredients with Roti. And Wow it really tasted great and I thought of sharing the same with you all and for that recipe using ghee or oil is your choice to make it.

What you need to have

1. Paneer cubes – 1 cup

2. Amul cream – 4-5 teaspoons

3. milk – 1/2 cup

4. Cooking oil – 1/2 cup (to fry paneer)


Ingredients of wet masala & seasoning:

1. Green chili – 2-3

2. Ginger – 1/2 ” piece

3. Tomato chopped – 1/3 cup

4. Garlic – 2-3 pods

5. Onion chopped – 1 cup

6. Cashews – a few

7. Raisins – a handful

8. . Turmeric powder – 1/3 teaspoon

9. Chili powder – 1/2 teaspoon

10. Garam masala powder – 1/2 teaspoon (home made)

11. White pepper powder – 1/2 teaspoon (home made)

12. Salt – as per taste

KONICA MINOLTA DIGITAL CAMERAIngredients of wet masala                        KONICA MINOLTA DIGITAL CAMERAOther ingredients of the dish

What you do with what you have:

1. Wash, peal and chop onions, chop tomatoes, peal garlic and keep it aside as shown in the above image.

2. Empty Paneer pack and immerse it in water for a while. Squeeze out the water and heat oil in a spatula and fry paneer cubes till light brown and keep it aside. Once done also fry raisins and half the quantity of cashews in oil and keep it aside.

KONICA MINOLTA DIGITAL CAMERAPaneer cubes being fried in oil

3. Grind chopped onion, tomato, garlic, ginger and 2-3 cashews  in the mixer to a fine consistency.


4. Place a wide pan with 2-3 teaspoons of cooking oil /ghee in it. On heating add the grind masala and salt to it and fry till it starts releasing oil. Give a stir and on simmering the flame add all powders and stir. Add milk to it and bring it to a boil till it turns thick.

KONICA MINOLTA DIGITAL CAMERAAll powders being added to the fried masala

KONICA MINOLTA DIGITAL CAMERAMilk being added to the masala

5. Add fried raisins, cashews(half the quantity) to it and also add milk cream and fried paneer cubes from step-2 to it.  Bring it to boil on simmering the flame checking for salt.

KONICA MINOLTA DIGITAL CAMERAFried panner cubes and milk cream being added

6. Transfer it to a serving bowl garnishing with remaining dry fruits, cilantro and enjoy with Chapati or Roti!

KONICA MINOLTA DIGITAL CAMERAReady to serve shahi paneer

KONICA MINOLTA DIGITAL CAMERA                                      Shahi paneer with chapati

Good to remember: 1. One can use ghee in place of oil. I prefer cooking oil since I do not want the dish to be rich.

2. I use a few cashews in grinding to make the gravy tastier and to thicken as well.

3. I have used Amul fresh cream (low fat cream) which one may replace by home made cream if available.

Grilled Paneer Sandwich

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Grilled Paneer Sandwich 

How long it takes: 60 minutes

Makes:  16 Sandwiches

Quick-fix recipes are useful for breakfast and snacks, and one such trial led to this recipe. Paneer is quite versatile with breads/rotis and in a scrambled/bhurji form it can be easily used as a yummy filling. A couple of years ago I had put up the recipe for veg sandwich which was well appreciated, and I thought of making a filling with paneer. Hope you enjoy it too –

What you need to have:

1. Grated Paneer – 1 Cup

2. Bread slices – 16 (I have used whole wheat bread)

3. Butter (cholestrol free is what I prefer) – 100 grams

Grated paneer & butter 

Whole wheat bread slices

Ingredients of Stuffing:

1. Onion chopped fine –  1/2 Cup

2. Cumin seeds – 1 Teaspoon

3. Green chilli (grated ) – 1

4. Tomato chopped – 1

5. Turmeric powder – 1/2 Teaspoon

6. Chilli powder – 1/4 Teaspoon

7. Garam masala powder – A pinch

8. Chopped Cilantro – A handful

Ingredients of seasoning

What you do with what you have:

1. Wash and chop tomato fine. Wash and peel onions finely, as well as coriander/cilantro and keep aside as shown in the image above.

2. Place a skillet with 3-4 teaspoons of cooking oil on medium flame.  When hot, add jeera/cumin seeds to it.  When jeera splutters, add chopped tomatoes and fry till mushy. Add chopped onions with salt and fry till done.

Chopped onions being added to fried tomatoes

3. Add chopped green chillies and stir a little. Add all the powders in a row.and stir again.

All powders being added in a row

4.  Finally add grated paneer and chopped cilantro and mix well.

Grated paneer & chopped cilantro being added

5. Finally transfer it to a bowl as shown in the image below.


6. Place the stuffing and spread it evenly. Apply butter on both sides of the other slice and cover the stuffed bread.

Buttered bread slice & stuffing placed

7. Use a non-stick sandwich maker and grill till crispy and brown on both the sides.

Sandwich after being grilled

8. Enjoy with tomato sauce or plain or even with Amul butter and chutney powder of your choice.

Paneer sandwich with tomato sauce

How long it takes: 60 minutes

Makes:  16 Sandwiches

Good to remember:

1. I have used broken wheat bread for the dish. It is individual choice.

2. I have also used cholesterol free butter from Amul – not that I insist on your doing the same.

3. One can even use vegetables of one’s choice for the stuffing.

4. Grill it till brown and crispy. Make sure you do not burn it .

Paneer Parathas

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Paneer Parathas

How long it takes: 1 hour

Number of servings: 15 parathas of the above size

Paneer is very popular among the younger generation and also among the North Indian community.  Now-a days, here in South India too, paneer dishes are available in many restaurants – quite unlike the days of my youth. We can make it freshly at home or buy it conveniently from a dairy store. We use paneer in a plethora of dishes – sometimes in side-dishes like the matar-paneer masala, alu matar paneer, paneer kofta, or in biryani, or to make a sandwich or bhurji, to name a few.  I haven’t uploaded too many recipes using paneer, palak paneer being the first of others to come.  Today I would like to put up paneer paratha which tastes great with either lemon pickle or even with tomato ketchup.  Here it is:

What you need to have:

Ingredients of  stuffing:

1. Grated Paneer – 2 Cups (Amul paneer cubes)

2. Boiled Potato – 1 (medium)

3. Grated Green chilly – 1 Tablespoon

4. Chopped corinder leaves – 1/2 Cup

5. Red chilly powder A pinch

6. Turmeric powder – A pinch

7. Roasted cumin powder – 1 Tablespoon

8. Garam Masala powder – 1/2  Teaspoon

9. Lemon juice – 1 Teaspoon (optional but I have added)

10. Salt – To taste

Ingredients of Paneer paratha stuffing

Ingredients of the outer dough:

1. Wheat atta – 2 cups

2.  Cooking oil (raw) – 2 Tablespoons

3. Salt – As per taste

4. Kasoori methi powder – 1 Tablespoon

Ingredients of the paratha dough

What you do with what you have:

1. Wash the paneer cubes in normal water once it is out of the freezer. Grate it and keep it aside.  Wash and chop green chilly and coriander leaves as well.

2. Cook potato in the cooker as usual till smooth and on cooling grate it and keep it aside.

3. Place a spatula with cumin seeds / jeera on low flame. Roast it till done. On cooling powder it in the dry grinder.

Cumin seeds being dry roasted

4. Transfer grated paneer, potato, green chilly, chopped coriander leaves, turmeric powder, chilly powder, cumin powder, salt, lemon juice etc into a broad mixing bowl.

Stuffing ingredients in a bowl

5. Mix the ingredients with your hands so that you get the proper consistency for stuffing.

Paratha stuffing mix

6. Transfer atta, salt and kasoori methi powder to a sieve. Sieve the mix twice so that they blend evenly.  Add cooking oil to it and slowly add the required quantity of water to make a soft, pliable dough. Pinch out the required quantity of the dough to make round balls and roll it into 4″ diameter. Place around 2 -3 Teaspoons of stuffing from step-5 in each ball and close the edges of the dough neatly.

The dough, pinched out ball, rolled roti and the filling being placed in it

7. Roll the paratha on a plastic sheet dusting it in atta to medium thickness and around 5-6″ diameter.

Rolled Paneer Paratha

8. Place a roti skillet on medium flame and splash a little Amul margarine/butter on it. Place the paratha and fry till butter on top melts and is done at the bottom of it.

Paratha being roasted

9. Flip the same till brown spots appear.

Paratha being roasted on the reverse

10. Repeat the process for the remaining .  Enjoy with either Tomato ketchup or Lemon pickle.  Yummmmmmmmmmmmmmmm !!!

Ready to serve Paneer paratha with Tomato ketchup

How long it takes: 1 hour

Number of servings: 15 parathas of the above size

Palak Paneer

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check the recipe link of the youtube here

Palak Paneer

How long it takes: 1 hour

Number of servings : 4-5

Palak/Spinach the most popular greens needs no introduction at all. The Malabar spinach is the cousin of palak which is not that popular in Northern India as palak is. I have already put up dal palak, palak moongdal masala, palak rice and palak soup recipes and these have been well-received and appreciated by readers of this blog. I would like to add yet another recipe of these super-healthy greens – palak paneer which is very popular North Indian dish often served and relished at parties and in most of the restaurants, being served with Puri/Roti. Here it is:

What you need to have:

1. Chopped Palak – 4 cups

Chopped fresh Palak leaves

Ingredients of Wet masala and Seasoning:

1. Chopped onions – 1/2 cup

2. Garlic pods – 4-5

3. Ginger – 1/2″ piece

4. Paneer cubes – 15-20

5. Milk – 1/2 cup

6. Cream – 2 Tablespoons

7. Garam masala powder – 1 Teaspoon

8. Turmeric powder – 1 Teaspoon

9. Coriander powder – 1/2 Teaspoon

10. Chilli powder – 1 Teaspoon

11. Cashews -3-4

Ingredients of wet masala, seasoning and other ingredients

What you do with what you have:

1. Wash, peel and chop onions, chop ginger finely as well as garlic and keep it aside as shown in the above image.

2. Wash and chop palak/spinach finely and cook it directly in a wide bowl on medium with minimum water till done adding a little salt.

Chopped Palak being cooked

3. Drain water from cooked palak on cooling and grind it in the mixer for a few seconds.

Ground cooked palak

4. Grind chopped onions, ginger, garlic and cashews using drained water from cooked palak to a fine consistency in the mixer.

Ground wet masala

5. Place a skillet with 1 cup oil in it on medium flame. On heating, fry paneer cubes till crispy and light brown; stir at regular intervals. When done place it in a colander to drain any extra oil.

Paneer cubes being fried in oil

Fried Paneer

6. Place a skillet with 3-4 Teaspoons of cooking oil in it on medium flame. On heating add ground masala to it and fry till all it is thickened, stirring at regular intervals.

Wet masala being fried in oil

7. When done add all the powders one after the other and stir well.

Powders being fried in the wet masala

8. Add cooked and ground palak from step-3 to it, also add milk, cream and a little water , salt , a pinch of sugar and bring it to boil on low flame.

Ground palak & milk, cream being added

9. Finally add fried paneer cubes from step-4 to it and bring it to boil on low flame stiring continuously with a wooden spatula so that it does not get crushed.

Fried Paneer being added to the dish

10. Ready to serve Palak Paneer is as shown in the image below. Enjoy with chapati, roti or even roasted Bread etc..,

Ready to serve Palak Paneer

How long it takes: 1 hour

Number of servings : 4-5

Good to remember:

1. Use fresh palak greens for the dish.

2. One can even make use of the cottage cheese for the purpose instead of the cubes. Cottage cheese has salt in it, and paneer doesn’t.

3. One can make use of green chilly instead of red chilli powder. Green chilly should be cooked with palak and ground with the wet masala.

4. Cooked palak should not be ground smooth.