CRISPY PANEER IN BEET ROOT SAUCE (NO ONION-GARLIC)

Boring with regular Paneer and it's No Onion-Garlic day (Mon day)...So just wondering...wondering...wondering...what to do for a change ??? It's in mind and just experiment with beet root in my kitchen..The result is 100 out of 100..Awesome..Too good. You can't believe unless you try it in your kitchen..So try and feel the taste :) :)

Ingredients :-

Beetroot chopped - 1 no.

Paneer cubes - 1 cup

Tomato - 1 no.(Large size)

Ginger chopped - 1 tsp

Green chilly chopped - 2 nos.

Cashew nuts - 5-8 nos. 

Black Peeper - 4-5 nos.

Cinnamon - 1 stick

Cardamom - 2 nos.

Cumin-Coriander Powder - 1 tsp

Salt to taste

Sugar a pinch

Garam masala powder - 1/2 tsp

Kasoori methi (Dried fenugreek leaves) - 1/2 tsp

Fresh Cream - 2 tsp

Oil - 1 tsp

Butter - 1/2 tsp

Method :-

Beetroot Gravy :-

Heat oil in a pressure cooker. Add cinnamon,cardamom,pepper,ginger chopped, green chilly chopped, chopped beetroot,chopped tomato and saute for a while. Add cumin n coriander powder, salt to taste, sugar a pinch and stir for 2 minutes. Add 1/2 cup water and cover the lid. Let it cook for 1 whistle in high flame, then keep the flame in slow and cook about 8-10 minutes. Switch off the flame. Transfer it to a mixture blender and blend it to make a fine smooth paste. 

Heat 1/2 tsp butter and pour the mixture to the kadhai. Add kasoori methi n garam masala and let it boil for 2 minutes. Stir it continuously. Lastly add fresh cream and switch off the flame. 

Crispy Paneer:-

Make a batter with 2 tsp gram flour, 1 tsp corn flour, chilly powder, ginger paste, ajwain, salt to taste and little water and the consistency should be thick. Dipped the paneer cubes in the batter and deep fry in hot oil till light brown.Soak in absorbent paper.

Final Garnishing :-

Serve the beetroot gravy in your serving plate, topped with crispy paneer and garnish with little cream and Enjoy your lunch or dinner with roti / naan..

QUICK N EASY TAWA PANEER RECIPE

Ingredients :-

Paneer - 2 cups (Cut into large chunks)

Fresh Cream - 1/2 cup

Chopped Onion - 3-4 nos. (Finely chopped)

Ginger - Garlic Paste - 2 tsp

Red Chilly Powder - 1 tsp

Cardamom powder - 1/2 tsp

Garam Masala Powder - 1 tsp

Chopped Green Chilly - 3-4 nos.

Tomato Puree - 2 nos. (Large size)

Pepper powder - 1/2 tsp

Honey - 2 tsp

Ajwain (Carom seeds) - 1/2 tsp

Salt to taste

Butter - 1 tsp

Dalda ghee - 1 tsp

Method :-

Take a bowl and mix Cream, ginger-garlic paste, red chilly powder, garam masala powder, cardamom powder, chopped green chilly, tomato puree, honey, melted butter and salt to taste. Keep it aside for 5 minutes. Heat a non-stick tawa, add 1-2 tsp ghee and fry the chopped onion till it translucent. Add few ajwain seeds and saute. Add the Gravy to the tawa and cook. When it start to boil, add the Paneer cubes and mix very carefully. Cook for more 5 minutes till the gravy thickens and the consistency should be thick. Switch off the flame and Serve your TAWA PANEER garnish with coriander leaves with chapati / naan..

PANEER TIKKA MASALA (GRAVY STYLE)

Paneer Tikka Masala is a well known Punjabi dish which made with roasted Paneer coated with thick gravy. Its a very easy recipe and goes well with Naan, chapati or Tawa roti.. I have already posted Paneer Tikka on Tawa style, the link is here given: (http://recipebysagarika.blogspot.in/2013/11/paneer-tikka-pantawa-recipe.html).Now, lets start how to make gravy masla...

Ingredients :-

Onion paste - 2 nos.

Ginger-Garlic Patse - 1 tsp

Make a paste with (1 tsp Cumin+1 tsp Coriander+Few Whole Pepper+1'inch Cinnamon+2 Cardamom+1 tsp Poppy seeds+1 tsp Char magaj+2 Red Chilly)

(NOTE:-Soak Poppy seeds in warm water for 20 mins.)

Tomato Puree - 2 nos.

Kasoori Methi - 1 tsp

A Pinch of Sugar

Saha Jeera - 1 tsp

Cream - 1/4 cup

Turmeric Powder - 1/2 tsp

Salt to taste

Ghee+Refined Oil - 1 n 1/2 tsp

Method :-

Heat ghee n oil in a pan. Add  saha jeera, when it splutters add onion paste n saute. Add ginger-garlic paste n continue to saute for another minute. Then add the (above ingredients) paste and fry till oil separates. In the min time add tomato puree also and cook in a medium flame. Add turmeric powder, kasoori methi n a pinch of sugar.Mix well and cook for a couple of minute. Pour the fresh cream or 1/2 cup milk as your choice and 1/2 cup water and cook for another 4-5 minutes. Add Paneer Tikka n capsicum, mix it well and stir gently. Switch off the flame. Garnish with coriander leaves n Serve with a dollop of butter on top.

PANEER TIKKA (PAN/TAWA RECIPE)

Ingredients:-

200 gms Paneer cut into squares

1 or 2 capsicums cut into square sizes

2 Onions cut into large cubes

Ingredients for Marinade:-

1 cup Hung Curd

Mustard oil - 11/2 tbsp

Ginger- Garlic Paste - 1 tbsp

Red Chilly Powder - 1/2 tbsp

Tandoori Masala - 1 tbsp (Optional)

Garam Masala - 1/2 tbsp

Dhania (Coriander) Powder - 1/2 tbsp

Chat Masala - 2 tbsp

Black Peeper Powder - 1/2 tbsp
A Little Kasoori Methi (Dry Fenugreek Leaves)

Lemon Juice - 1 tbsp

A pinch of red/orange food color (optional)

Salt To Taste

Bamboo Skewers

Preparation:-

Take a bowl and mix all the ingredients for marinating. Keep it for max. 3-4 hours in refrigerator. The mixture must be thick as it can bind the paneer and veggies.

Prick the Paneer pieces and veggies as your choice by using bamboo skewers.

Heat a non-stick pan/tawa. Just spread a little oil all over the pan. Put the tikka sticks on the pan and keep the flame on medium. Its take very few minutes to cook. Rotate each side paneer pieces till light brown in colour. Cook all your paneer tikka like this. Turn off the flame. Sprinkle little chaat masala powder on it. 

Your tasty Paneer Tikka is ready now. Serve hot with some tomato ketch-up or any green chutney. Enjoy it !!!

NOTE :- See Paneer Tikka Recipe in Microwave,                                                                                     http://recipebysagarika.blogspot.in/2012/02/paneer-tikka.html 

DELICIOUS PANEER DO PYAZA RECIPE

Ingredients :-

Paneer - 200 gms (Cut in long pcs)

Onion - 1/2 cup (Cut in thin sliced)

Onion - 1 cup (Cut in cubes)

Green Chillies - 2-3 nos.

Ginger-Garlic Paste - 1 tsp

Kasoori Methi - 1/2 tsp

Pepper Powder -1 tsp

Dhania (Coriander) Powder - 1 tsp

Jeera (Cumin) Powder - 1/2 tsp

Sugar - 1/2 tsp

Tomato - 1 no. (Silced)

Tomato Ketch-up - 1 tsp

Salt to taste

Oil - 1 tsp

Butter - 1 1/2 tsp

For Batter :-

Maida (All Purpose Flour) - 1 tsp

Corn Flour - 1 tsp

A pinch of Salt

Curd - 2 tsp

Red Chilly Powder - 1/2 tsp 

Pepper Powder - 1/2 tsp

Method :-

Make a thick batter of Maida, corn flour, curd, red chilly powder, pepper powder, salt and put the paneer pieces to this for 15-20 minutes. Heat 1 tsp Oil in a pan. Put the marinade paneer pieces on the pan and just fry till golden brown in colour. Remove the fried paneer pieces from pan and keep aside. Heat 1/2 tsp butter in a pan and fry the cube size onion for just 1 minutes and remove it from fire. Heat 1 tsp butter in the same pan and add  coriander powder, cumin powder, pepper powder, red chilly powder and saute. Then add the sliced onion and ginger-garlic paste to it and fry for a minute till it changes its colour. Add sliced tomato and saute. Add 1 tsp tomato ketch-up, just for more flavour(It is optional). Add fried paneer and kasoori methi and mix well. Saute for a couple of minutes and then add fried onion and pepper powder to it. Mix everything with each other and let it on fire for more 2 minutes. Switch off the flame and serve hot with naan, paratha or rice.

SAVOURY STEAMED PANEER

Ingredients :-

Paneer Cubes- 100 gms

Capcicum - 1 no. large (cut in cubes)

Yogurt (Curd) - 1/2 cup

Posto(Poppy seeds) (1 tsp), Char magaz(Mixed Melon seeds) (1 tsp), Cashew nuts (6-8 pcs), Ginger(1 inch), Green chillies(3 nos.) - Soak posto, char magaz, cashew nuts in water for 20 minutes and make a fine paste of above.

Roasted Cumin- Mustard seeds powder - 2 tsp

Red Chilly Powder - 1 tsp

Turmeric Powder - 1/2 tsp

Kasoori Methi - 1 tsp

Garam masala Powder - 1/4 tsp

Slit Green Chillies - 2 nos.

Sugar - 1 tsp

Crushed Pepper powder - 1/2 tsp

Mustard Oil - 2 tsp

Salt to taste

Method :-

Beat the curd in a bowl, add roasted cumin-mustard seeds powder, poppy-char magaz-cashew nuts-ginger-green chillies paste, red chilly powder, turmeric powder, kasoori methi, sugar, pepper powder, garam masala powder and mix well. Add Paneer and capcicum cubes to the mixture and marinate it for 20 minutes in refrigerator. Add mustard oil over it. Add salt as per your taste and mix well. Take an aluminium dish, transfer the mixture to it. Add 1/2 cup water to the mixture if your gravy is very thick (optional). Place the bowl in a steamer or pressure cooker with 1 cup water. Cover the bowl tightly with a lid and place it on gas for 5-10 minutes. 

If you steam it in pressure cooker, then don't use the whistle. Just place the cooker on medium flame without whistle. Switch off the flame and let it on gas for more 5-8 minutes standing time. Serve hot steamed Paneer with pulao, biriyani, roti or naan. Enjoy the healthy n delicious dish with your family, relatives n friends !!!

Note:- You can also prepare it in a pan/kadhai, just transfer the uncooked paneer gravy to the pan, cover with a lid and cook on low flame for about 10-15 mins. 

CREAMY N DELICIOUS MALAI KOFTA CURRY

Ingredients For Koftas :-

Paneer (Cottage Cheese) 200 gms (Grated)

2 Medium Size Potatoes (Boiled n mashed)

Boiled Veggies (1 carrot and 1/4 cup Green Peas)

2-3 Chopped Green Chillies

1/4 cup Chopped Fresh Cilantro (Dhania patta)

1/2 tsp Coriander Powder  

1/2 tsp Cumin Powder

Salt as per tatse

1/4 cup Corn Starch

Few Chopped Cashew and Raisins

Oil for Deep Frying

Ingredients For Gravy :-

3 Chopped Onions

1 tsp Ginger Paste

1 tsp Garlic Paste

1/2 tsp Red Chilli Powder

1/2 tsp Turmeric powder

1 tsp Coriander Powder

1/2 tsp Garam Masala Powder

1 tsp Curry Powder

2 Chopped Tomatoes

1/2 tsp Kasoori Methi

1/2 Cup Milk

2 tsp Cashew Paste

1 tsp Sugar

1/2 tsp Shah Jeera

Salt as per taste

Fresh cream and Coriander leaves for garnishing.

Method :-

Mix all the above ingredients together in a bowl. Take small portions and shape into koftas. Heat oil in a kadhai and deep fry the balls till light golden colour. Drain and keep on tissue paper.

Heat oil in a non-stick pan. Add whole garam masala (cinnamon stick, cloves, cardamom), when it crackles add chopped Onions, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, curry powder and saute for minutes. Then add chopped tomatoes, salt and cook. Switch off the flame and cool it at room temperature. Blend it to make a fine paste. Now heat oil in a pan. Add shah jeera, when it crackles add blended paste and cook for 5 minutes. Add Cashew paste and kasoori methi and fry. Then add milk and sugar to it and let it cook for 5-10 minutes on a slow flame. Stir occasionally. Sprinkle garam masala powder. Gently put all the koftas in the gravy and switch off the flame. Garnish with coriander leaves and fresh cream and serve immediately with Rice or Roti, parathas, naan etc. Enjoy it !!! 

PANEER BHURJI RECIPE

Ingredients :-

250 gms Fresh grated Paneer (I always make paneer at home for a better taste.)

2 medium sized Onion (cut in lengthwise,sliced)

2 medium size Tomatoes (Finely chopped)

3 chopped Green Chillies                                                       

1 tsp Ginger chopped 

1 tsp Garlic chopped

1 tsp Turmeric powder (Haldi)

1 tsp Kasoori methi (dried Fenugreek leaves)

1 tsp Cumin seeds (Jeera)

1/2 tsp Mustard seeds (Sarso)

1 tsp Curry powder

2 tsp Tomato sauce or puree

2-3 tsp Oil for frying

Salt as per taste

Method :- 

Heat oil in a deep pan and tamper cumin and mustard seeds. Add sliced Onion, ginger-garlic chopped, chopped green chillies and saute a while. Then add chopped tomatoes, turmeric powder, salt and mash them nicely. Add kasoori methi and curry powder to it. Then add grated paneer and mix everything well. Add tomato sauce and cook for  5 mins..Switch off the flame and serve as side dish with rotis, paratha, naan etc..  

NOTE :- Sending this recipe to ;

• "30 Minutes Meal Mela" hosted by Srivalli.

 

PANEER KHEER RECIPE (KHEERA)

Ingredients :-

250 gm grated paneer

Low fat milk - 1 ltr

Sugar - 2 cups (or as per your taste)

A pinch of Salt 

Cardamom (elaichi) powder - 1/2 tsp

Cashews and raisins - 1/4 cup (fry in ghee)

Shredded almonds few

Rose essence - few drops

Saffron (kesar) (optional)

Method :-

Bring the milk to boil in a deep pan. Cook the milk in simmer till it reduces and thickens slightly. Now add sugar and stir it continuously to boil. Mix the grated paneer to it and cook for 5-8 minutes. Add cardamom powder and rose essence. Finally add cashews and raisins after roasting in ghee. Garnish with almonds and remove from flame and let it cool. You can be enjoyed Paneer kheer in hot or in chilled condition.

Note: Don't over cook the kheer after added panner to the milk. The kheer should not be too watery, it should be normal like any other kheer texture. You can also add 3-4 tsp milk maid (available in market) for better test and colour.

SPICY CHILLI PANEER RECIPE

Ingredients:-

200 gm paneer (cut in cube size)

1 chopped capsicum

2 chopped onions

1 tsp grated ginger and garlic

2 sliced green chillies

Corn flour -1 tsp (mixed with little water) 

Vinegar - 2 tsp

Kasoori methi - 1/2 tsp

Soya sauce - 2 tsp

Tomato puree - 2 tsp

Black pepper powder - 1/2 tsp

Sugar - 1/2 tsp

salt as per reuired

Oil 2-3 tsp for frying

Method :-

Make a thick batter of corn flour, deep the paneer cubes and fry in hot oil till golden brown.

Take a non-stick pan. Heat oil, add chopped ginger and garlic, chopped onion, sliced green chillies and fry for a minute over a high flame. Add capsicum and sprinkle vinegar, saute for 2 mins. Then add the paneer cubes, soya sauce, tomato ketch up, sugar, salt, kasoori methi and black pepper. Simmer for few minutes till the paneer mix properly with sauce. Serve hot.

You can take it as starter or even make gravy for your main course.

Note:- If you want to make gravy, then take the soya sauce, tomato sauce, corn flour, sugar, water in a bowl and mix well. Before adding paneer, boil this mixture in  the pan in slow flame and simmer for few minutes and let it cook. Stirring continuously the gravy. Then add paneer and serve hot. 

PANEER TIKKA (MICROWAVE RECIPE)

Ingredients:-

200 gms Paneer cut into squares

1 or 2 capsicums cut into square sizes

2 Onions cut into large cubes

2 Tomatoes cut into cubes

Ingredients for Marinade:-

1 cup Hung Curd

Mustard oil - 11/2 tbsp

Ginger- Garlic Paste - 1 tbsp

Red Chilly Powder - 1/2 tbsp

Tandoori Masala - 1 tbsp

Garam Masala - 1/2 tbsp

Dhania Powder - 1/2 tbsp

Jeera Powder - 1/2 tbsp

Chat Masala - 1 tbsp

Black Peeper Powder - 1/2 tbsp

Lemon Juice - 1 tbsp

A pinch of red/orange food color (optional)

Salt To Taste

Preparation:-

Mix all the ingredients for marinating. The mixture must be thick as it can bind the  bind the paneer and veggies.

Prick the paneer pieces and veggies arrange in the form of (onion-capsicum-tomato-paneer-tomato-capsicum-onion) using toothpick and add it to the above mixture. Refrigerate for at least three-four hours.

Preheat the microwave with 100% power.

Grease the paneer & veg sets with mustard oil and grill it for 7 to 8 minutes in 250' C (Prefer the auto cook mode if available in microwave). Prepare all pieces like this.

Spread some chat masala powder on it.

Your tasty Paneer Tikka is ready. Serve hot with some tomato sauce or Pudina chutney.

NOTE :-  Sending this recipe to ;

• "Let's Party-Go Bake It" hosted by Surabhi