Fried Paneer Recipe Please

[R.C.]

Hello,

I have some fried paneer at home. Can anybody post some good recipes please?

Thanks,
R.C.

[rsankar]

Hello,

I have only paneer recipes, I don't know about the fried paneer recipes.

If you want the fresh paneer recipe, let me know, I'll post here.

rsankar.

[R.C.]

rsankar, that's fine, if you happen to have the recipe for regular paneer, plesae do post it.

Thanks

[rsankar]

Hello,

I am unable to attach it here.

[rsankar]

Hello R.C,

This is, from Nita Mehta's recipe. I'll post her's some more paneer recipes in a couple of days.




Paneer Pasanda Tikka

Serves 6

300 gms whole block of paneer (Cottage cheese) - cut into 1/2" thick slices
some chaat masala

Marinade (Mix Together)

1 cup curd - hang in a muslin cloth for 30 minutes
8-10 flakes of garlic
1" piece ginger
2 dry, red chilles-all ground together to a paste
3/4 tsp salt or to taste
1 tbsp oil
1 1/2 tsp channa masala
1 tsp kasoori methi - crush roughly with fingers
1 tsp lemon juice
2-3 tbsp thick cream

Filling

1 tbsp oil
1/2 tsp jeera (cumin seeds)
1/4 cup very finely chopped onion
1/4 cup very finely chopped cabbage
1 small carrot - grated finely and squeezed
1/2 of a small capsicum - very finely chopped (1/4 cup)
4-5 kaju - chopped finely
1 tsp kishmish - chopped
2 tbsp finely chopped coriander
1/2 tsp salt or to taste
1/2 tsp chaat masala
1/4 tsp haldi (turmeric)

Method :

1. Cut paneer block langthwise into 1/4" slices. Sprinkle some chaat masala on both sides of each slice.

2. Heat 1 tbsp oil in a non stick pan or a tawa. Spread oil by rotating the pan, to coat the bottom with oil. Put the paneer slices on the hot pan and saute them till golden on both sides. Remove from pan and cut each lengthwise into half carefully, to get 2 slices from each piece. Keep aside.

3. For filling, heat oil in a pan, add jeera and wait till it starts to change colour. Add onion. Cook till soft. Add cabbage, carrot, capsicum, kaju and kishmish. Saute for 2 minutes. Add coriander.

4. Add salt, chaat masala and haldi. Cook for a minute. Remove from fire.

5. Place a piece of cottage cheese on a flat surface or plate. Spread some marinate on one side of the paneer.

6. Sprinkle the cooked vegetable on the same side of the slilce. Cover slice completely with the fillling. Place the other piece of paneer on the first piece, keeping the brown side on top. Press the sandwiched paneer nicely.

7. Put all ingredients of marinade in a big shallow dish. Put the sandwiched paneer in ti and turn side to cover completely with the marinade on all the sides. Keep aside till serving time in the dish itself.

8. To serve, preheat the oven to 180 Degree C. Arrange the marinated paneer on a greased wire rack. Grill for 10 - 15 minutes till the coating turns dry. Remove from oven when done. Cut each from the middle into 2 pieces. Sprinkle chaat masala. Serve with dahi poodina chutney.


Enjoy!

[Nichiro]

Hello R C,
Try this recipe,

http://www.hemant-trivedis-cookery-corner.com/curry/kadai-paneer.html

[rsankar]

Tandoori Chaat

Serves 4

200 gm paneer - cut into 1" square pieces
2 small onions - each cut into 4 pieces
2 tomatoes- each cut into 4 pieces and pulp removed
2 capsicums- deseed & cut into 1 1/2" pieces (preferably 1 green & 1 red capsicum)
4 fresh pineapple slices - each cut into 4 pieces (see note)
1 tsp garam masala
2 tbsp lemon juice
1 tbsp tandoori masala or barbecue masala
2 tbsp oil
1 tsp salt, or to taste
1 1/2 tsp chaat masala



Method :

1. Cut paneer into 1" square pieces and cut capsicum into 1 1/2" pieces.

2. Cut each onion and tomato into 4 pieces. Mix all the vegetables, pineapple and paneer in a bowl.

3. Sprinkle all the ingredients on them. Mix well.

4. grease the grill or wire rack of the oven or tandoor and first place the paneer, pineapple and onions only on the grill rack. Grill at 180 degree C for about 15 minutes, till the edges start to change colour.

5. After the paneer is almost done, put the capsicum and tomatoes also on the wire rack with the paneer etc. Grill for 10 minutes.

6. Remove from the oven straight to the serving plate. Sprinkle some chaat masala and lemon juice, if you like.

Note : If tinned pineapple is being used, grill it in the second batch with capsicum and tomatoes since it is already soft.

[R.C.]

rsankar, thank you for posting the recipes.

[kala chandra]

hi shankar,

could you please send me the paneer recipes to my id packs@singnet.com.sg

thanks

bamby

[rsankar]

Tandoori Paneer Parantha

Serves 4

2 Cups (250 gms) atta (whole wheat flour)
1 cup (200 ml) water - approx.
1/2 tsp salt
2-3 tbls ghee
kasoori methi (dry fenugreek leaves)

Filling
100 gms paneer - mashed (1 cup)
1 onion - chopped finely
1 green chiili - chopped finely
3/4 tsp salt
3/4 tsp red chilli powder
3/4 tsp garam masala

Method :

1. Keep ghee in the fridge for some time, so that it solidifies.

2. Make a soft dough with atta, salt and water. Keep aside for 1/2 hour.

3. Mix akk ubgredients of the filling. Keep aside.

4. Divide the dough into 6 equal parts. Shape into round balls.

5. Flatten each ball, roll out each into a round of 5" diameter.

6. Spread 1 tsp full of solidified ghee. Then spread 1 tbsp of filling all over.

7. Make a slit, starting from the centre till any one end.

8. Start rolling from the slit, to form an even cone.

9. Keeping the cone upright, press slightly.

10. Roll out, applying pressure only at th centre. Do not roll or press two much on the sides, otherwise the layers of parantha do not separate after cooking.

11. Sprinkle some kasoori methi and press with a rolling pin (belan).

12. Apply water on the back side of the parantha and stick carefully in a heated tandoor or place in a preheated oven in greased tray.

13. Remove after a few minutes.

14. Spread some ghee, serve hot.

Enjoy!

[rsankar]

Tikka Reshmi

Tikkas are finished with cream to give them a silky soft taste.

Server 4-5

250 gms paneer - cut into 1 1/2" cubes (8 pieces)
2 capsicums - cut into 1" pieces
2 onions - cut int 1" pieces
3 tbsp besan (gram flour)
2 tbsp curd
1 tsp salt
1/4 tsp red chilli powder
1/2 tsp garam masala
1 tbsp lemon juice
2 tbsp oil


Grind together to a paste

1 1/2" piece ginger
3-4 flakes garlic
1 tsp jeera (cumin seeds)
Seeds of 2 chhoti illaichi
2-3 green chillies
2 tbsp chopped coriander


Other ingredients

4-5 tbsp thick cream or fresh malai-beat well till smooth
1 onion - cut into rings and mixed with 1 tsp lemon juice
3-4 tbsp chopped poodina (mint) leaves
chaat masala

Method :

1. Grind garlic, ginger, jeera, chhotti illaichi, coriander and green chillies to a paste.

2. Add besan, curd, salt, chilli powder, garam masala and lemon juice to the paste.

3. Cut paneer into 1 1/2" cubes. Put the paste in a big bowl and add the paneer pieces and mix well so as to coat the paste nicely on all the pieces. Add the onion and capsicum pieces also and mix lightly. Keep aside till serving time.

4. At serving time, rub oil generously over the grill of the oven or wire rack of a gas tandoor. Place paneer on the greased wire rack or grill of the oven.

5. Heat an oven to 180 Degree C or a gas tandoor on moderate flame. Grill paneer for 15 minutes. Spoon some oil or melted butter on the paneer pieces in the oven or tandoor and grill further or 5 minutes till the marinade turns dry. Remove from oven.

6. At serving time, heat malai or cream in a clean kadhai on very low flame, to make it just warm. Do not let it turn into ghee by keeping on the fire for a longer time.

7. Add the grilled paneer and vegetable pieces. Toss gently.

8. Serve on a bed of onion rings sprinkled with some mint leaves and chaat masala.

Enjoy!

[rsankar]

Tandoori Makai Mirch

Paneer cubes are mixed with cheese to hold the diced paneer and corn together because on cooking, the cheese melts binding the two together.

Serves 4

4 medium size capsicums (shimla mirch)

Marinade

2 tbsp lemon juice
1 tsp ginger paste
1/2 tsp garlic paste
1 tbsp oil
3/4 tsp salt

Stuffing

1/4 tsp hing(asafoetida)
1 tsp jeera (cumin seeds)
1/2 tsp sarson (mustard seeds)
1 small onion - cut into half and then into half rings, to gest shredded onion
1 tbsp chopped cashews (kaju)
8-10 raisins (kishmish)
1/2 tsp red chilli powder
3/4 tsp salt
1/2 tsp garam masala
1/4 tsp amchoor
1/2 cup corn kernels-tinned or freshly boiled
100 gm paneer - finely cut into 1/4" cubes (1 cup)
1/2 cup grated mozzarella or pizza cheese
1 tbsp green coriander - chopped

Basting (pouring on the mirch in between grilling)
2 tbsp oil or melted butter


Method :

1. Cut a slice from the top of each capsicum. Scoop out the centre with the help of a knife. Mix all the ingredients of the marinade and rub liberally on the inside of the capsicums. Cover with caps and leave aside for 1/2 hour.

2. For stuffing, heat 2 tbsp oil in a heavy bottomed kadhai. Put in the hing, jeera and sarson. Wait till jeera turns golden.

3. Add onion rings and cook till soft. Ass kaju and kishmish. Stir.

4. Add red chilli powder, salt, garam masala and amchoor.

5. Add corn and cook for 1 minute. Add paneer and mix well. Remove from fire. Add mozzarella or pizza cheese and coriander, mix. Keep filling aside.

6. Stuff the capsicums with this filling. They should be stuffed well but not to bursting point. Rub oil on the stuffed capsicums. Cover with the caps and secure them with wooden toothpicks.

7. Oil and wipe the skewers. Skewer the capsicums. Small onions or pieces of potatoes can be used in-between to prevent them fromm slilpping. Put the skewers into the oven or the gas tandoor and cook for 10 minutes or till the capsicums turn blackish at some places. Turn 1-2 times in-between to grill evently. Baste them with melted butter in-between if you like. Serve.