Categories
Navaratri festival Special Recipe Paneer recipe Veg recipes

KADAI PANEER – NO ONION NO GARLIC PANEER RECIPE | DURGA PUJO SPECIAL RECIPE

Just few days left for Navratri, so here comes no onion no garlic meal – Kadai Paneer.

A flavourful dish cooked in a tomato based gravy without any onion and garlic. The signature of this recipe is that despite being cooked in minimal ingredients, the aroma and flavor of this recipe is outstanding.

It is another one of the popular paneer recipe available on menu of all restaurant.

Kadai Paneer gets its unique flavour from the freshly ground KADAI MASALA. Will soon upload the detailed preparation on my Blog.

  • Cuisine – Indian
  • Course – Main Course
  • Prep time -10 minutes
  • Cooking time -20 minutes
  • Author – Tina

Always dry roast the spices till it becomes fragnant, then grind to a fine powder, to get the best aroma in the curry.

INGREDIENTS

  • 500 gm Paneer
  • 3 Tomato
  • 1/2 inch Ginger Slice
  • 4 Tablespoon Kadai Masala
  • 2 tsp Garam Masala Powder
  • 1 Tsp Turmeric Powder
  • Salt and Gur to taste.
  • 1 tsp Lime juice
  • 1/2 Beetroot

HOW TO COOK KADAI PANEER

  1. Soak paneer in warm water for 10-15 minutes.
  2. Then marinate paneer cubes with salt and lime juice for at least 15 minutes.
  3. Cut tomato into slices. Squeeze ginger and put it in blender alongwith tomato slices. Cut beetroot into thin slices. Make a smooth paste.
  4. Add butter in pan.
  5. Fry paneer cubes. Set aside after frying.
  6. Pour oil in pan.
  7. Add the masala paste.
  8. Saute in medium flame for few minutes.
  9. Add the Kadai Masala, 1 tsp Garam Masala Powder and salt to taste.
  10. Cook till masala starts changing colour.
  11. Add water as much needed.
  12. Wait till water starts boiling.
  13. Add fried paneer cubes.
  14. Add gur to taste.
  15. Cook for few minutes more.
  16. As water absorbs the flavour of masala, it’s ready.
  17. Sprinkle 1 tsp Garam Masala Powder if wish.
Categories
Paneer recipe Veg recipes

PANEER BUTTER MASALA (RESTAURANT STYLE RECIPE AT HOME)

Called by various names, as Butter Paneer , Butter Paneer Masala ,is one of the most popular Paneer Recipe in India. A rich creamy dish of Paneer cooked in a tomato-cashew sauce. Spices such as red chilli powder, Garam masala powder, are also used.

I had first enjoyed this PANEER RECIPE when I took a trip in Varanasi, in my School days. A creamy gravy of cashews and tomatoes adding nutty flavour to the curry took my heart at very first bite. Since then I have tried this recipe at several restaurants and even My mom tried this recipe at home.

WHAT MAKES PANEER MAKHANI /PANEER BUTTER MASALA SO SPECIAL

Paneer chunks fried and cooked in an emulsied gravy of cashews,tomato and ginger holds special place in Indian cuisine. Being subtley different from the Mughlai style SHAHI PANEER this recipe is bit tangy in taste.

SOME ESSENTIAL TIPS

  1. Always marinate the paneer cubes with lemon juice and black pepper powder before frying them.
  2. Cut tomato into thin slice. Make smooth paste.
  3. If cashew is not available, use almonds, scrap the skin before making paste.

INGREDIENTS

  • 300 GM Paneer
  • 3 Tomato
  • 2 Onion
  • 6-8 Cashew Nuts
  • 1/2 inch Ginger slice
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp Garam Masala Powder
  • Soya Oil to Cook
  • 1 spoon Ghee

HOW TO COOK RESTAURANT STYLE PANEER BUTTER MASALA

  1. Cut paneer into cubes.
  2. Add 1 tsp salt and 1 Tsp Garam Masala Powder. Marinate for 30 minutes.
  3. Cut Onion, tomato into thin slices.
  4. Pour oil in pan. Add ghee.
  5. Put the cashew nuts for frying.
  6. Then add onion slices. Fry them.
  7. Then add tomato slices.
  8. Cook for few minutes.
  9. Take it out and let it cool. Make smooth paste of it in blender.
  10. Now fry paneer cubes. Set them aside after frying.
  11. Temper oil with 1 tsp Garam Masala Powder.
  12. Add the masala paste.
  13. Saute for few minutes.
  14. Add water as masala becomes golden.
  15. Add the fried paneer cubes.
  16. Add salt to taste.
  17. Cook till water absorbs the flavour of masala and the raw smell of water goes away.
  18. Serve hot.
Categories
Paneer recipe Veg recipes

PANEER KOFTA CURRY | PANEER KOFTA RECIPE| HOW TO COOK PANEER KOFTA CURRY RECIPE

A classic Paneer Recipe, where paneer are first made koftas and then cooked in a tomato based gravy. This recipe can be cooked with onion garlic and without onion garlic. The jain version involves cooking without onion and garlic. And the non veg recipe version can be cooked with onion garlic gravy. Here I have cooked this recipe without onion and garlic.

HOW TO COOK PANEER KOFTA CURRY (STEP BY STEP WITH PHOTOS)

Put paneer on a plate. Add 4 Tsp rice flour. Mash everything.

Make koftas out of the dough.

Put mustard oil in pan. Fry the koftas and set aside.

Then fry potato cubes in the same oil.

Make a paste of 1 tomato, ginger slice and 1 green chilli. Put the paste in pan.

Add 1 tsp Cumin Powder, 1 Tsp Coriander Powder 1 tsp Turmeric powder.Add salt and sugar to taste. Cook till the raw smell of the masala goes away. Add water as much needed.

Add the koftas. Sprinkle 1 tsp Garam Masala Powder and finish cooking.

Rating: 5 out of 5.
  • Cuisine – Indian
  • Course- Main Course
  • Author Tina
  • Prep time 15 minutes
  • Cooking time -25 minutes
INGREDIENTS ( SERVINGS -4)
250 gm Paneer
1 Cup Potato cubes
4 Tsp Rice Flour
1 Tomato
Ginger slice
1 Green Chilli
1 Tsp Turmeric Powder
1 Tsp Coriander Powder
1 Tsp Cumin Powder
1 Tsp Garam Masala Powder
Salt and sugar to taste
Mustard oil to cook
Take paneer on a plate. Put 4 Tsp Rice Flour. Mix everything. Make koftas.
Fry koftas in mustard oil and set aside after frying.
Put potato cubes in the same oil for frying. Make a paste of tomato, ginger and chilli. Put the paste in pan.
Add 1 tsp Turmeric powder, 1 tsp Cumin Powder, 1 tsp Coriander powder. Add salt and sugar to taste.
Cook in low flame till the raw smell of the masala goes away.
Add water as much needed.
Add the fried koftas in the curry.
Sprinkle 1 tsp Garam Masala Powder and finish cooking.
Categories
Paneer recipe Potato recipe Veg recipes

ALOO PANEER MASALA RECIPE | HOW TO COOK ALOO PANEER CURRY

An easy to cook tasty curry cooked with potatoes and paneer. This is a tomato based curry. In this Indian curry recipe,potato cubes and paneer are cooked in a gravy of tomoto. The combination of potato and paneer makes the recipe unique. This recipe can be cooked in just 20 minutes

Rating: 5 out of 5.

My mother cooks this often at our home. In fact, most of our recipes are cooked with potatoes. Potato is one of the most used veggie in our house. My mother usually boils the potato before cooking any curry with them. Not only this process fastens the cooking, but it also drains out the starch thus making potatoes easy to cook.

HOW TO COOK ALOO PANEER MASALA CURRY (STEP BY STEP WITH PHOTOS)

Wash paneer cubes and potato cubes. Put mustard oil in pan. Fry the paneer cubes and set aside after frying.

Set the paneer cubes aside after frying, put the potatoes in frying in the same oil.

Make a paste of 1 tomato and ginger slice. Put the paste in pan.

Add 1/2 tsp turmeric powder and salt to taste and sugar.

Add 1 tsp Coriander powder.

Toss everything. Cook for few minutes till the raw smell of the masala goes away. Add water.

Add the fried paneer cubes and cook in low flame for few minutes.

Sprinkle 1 Tsp Garam Masala powder and finish cooking.

Pair this yummy paneer recipe with roti or rice of your choice and Enjoy!

Rating: 5 out of 5.

RECIPE CARD FOR ALOO PANEER MASALA CURRY

INGREDIENTS ( SERVINGS -4)
250 GM Paneer
2 Small Size Potato
1 Medium size Tomato
Ginger slice
1 Tsp Garam masala powder
1 /2 tsp Turmeric Powder
1 Tsp Coriander powder
Salt and sugar to taste
Mustard oil to cook
Put mustard oil in pan. Fry paneer cubes in the oil and set them aside after frying. Put potato cubes in the same oil.
Chop tomato and ginger slice and make a paste of the tomato and ginger slice. Put the paste in pan.
Add 1/2 tsp turmeric powder and salt and sugar.
Add 1 tsp Coriander powder.
Toss everything.
Cook till the raw smell of the masala goes away.
Add water as much needed.
Add fried paneer cubes and cook for few minutes in medium flame.
Add 1 Tsp Garam Masala powder and finish cooking.
Categories
Paneer recipe Veg recipes

PANEER MAKHANI RECIPE / HOW TO COOK PANEER MAKHANI

A delicious curry made by cooking Paneer in tomato cashew gravy. This is a simple and delicious recipe. Spicing varies from recipe to recipe.

Paneer refers to Indian cheese and makhan refers to butter. Hence the name Paneer Makhani, paneer cooked with butter.

This slightly creamy dish originating from the Indian subcontinent is a must try for those who loves easy yet delicious paneer recipe.

Team this preparation with rice or roti or pulao.

TIPS

Soak paneer in hot water for 5-6 minutes to make extra soft.

Use of curd or cream is optional. Smooth sauce of tomato makes it equally succulent.

You can use peanuts if cashews not available. Just grind it with spoonful of sugar.

HOW TO MAKE PANEER MAKHANI ( STEP BY STEP PROCEDURE WITH PHOTOS)

Take paneer in a plate after washing. Now chop it in cubes.

Peel off the potato skin and chop it into cubes. Boil it for 10-15 minutes.

Cut tomatoes and capsicum. Chop into fine pieces.

Arrange the spices- 2 spoon garam masala powder, 1 spoon turmeric powder, 1 spoon salt ,2 spoon sugar , 1 bay leaf, 2 dry red chilli

Put butter in pan. Temper the butter with bay leaf and dry red chilli. Then remove it from butter. Fry paneer cubes in butter.

Put the chopped tomatoes and ginger slice and tempered bay leaf and dry red chilli in grinder.

Make a smooth paste.

Put the chopped capsicum in pan.

As capsicum turns golden, add the masala paste.

Add salt and turmeric powder and sugar and garam masala powder (1/2 of it). Add salt and sugar. Mix everything

Cook till the raw smell of the masala goes away. Now add the fried paneer and potato cubes.

Add water( preferred hot water).

Sprinkle garam masala powder and finish cooking.

HOW TO COOK PANEER MAKHANI

Prep time-10 minutes Cooking time-20 minutes Total time -30 minutes

Cuisine – North Indian

Course – Main Course

Author 👩‍🍳 – Tina

INGREDIENTS

Paneer -300 gm

Potato -2

Turmeric powder -1/2 tsp

Garam masala powder -2 tsp

Salt -1 tsp

Sugar -2 tsp

Bay leaf -1

Dry red Chilli -2

Tomato -1

Capsicum -1

Butter

Ginger slice

Cooking Steps

Chop paneer and potatoes into cubes. Wash paneer. Boil Potatoes and fry paneer in pan.

Temper oil with bay leaf and dry red chilli. Remove them from pan. Chop capsicum and fry it in pan.

Put the bay leaf and dry red chilli in grinder. Chop the tomato and add it in same. Make a smooth paste.

Now add the paste in pan.

Cook till the raw smell of the masala goes away. Add fried paneer and potatoes.

Add the spices, salt and sugar. Mix everything.

Add water (preferred hot water)

Sprinkle garam masala powder and finish cooking.

Categories
Paneer recipe

COCONUT PANEER|MALABARI PANEER CURRY| How to Cook Paneer in Coconut Gravy

Paneer Dishes are mostly found in North Indian recipes. But coconut Paneer has a South Indian touch in the curry. This delicious recipe is cooked in a coconut gravy.

It goes best with phulka or even tastes wonderful with jeera rice and peas pulao.

STEP BY STEP PREPARATION (, VIDEOS)

COURSE – Main Course. CUISINE – India

⏳Prep time -10 minutes. ⏳ Cooking time -25 minutes. ⏲️ Total time -35 minutes

Servings -4. Author 👩‍🍳Tina

INGREDIENTS

Paneer -300 gm. Coconut -1 (medium size). Cashew nuts -5/6 Cinnamon sticks -1-2. Dry red chilli -1. Cumin powder -1 tsp. Coriander powder – 1 tsp. Salt to taste. Sugar to taste Garam masala powder -1 tsp. Oil to cook

Take a look to get an idea of the measurements

HOW TO COOK

Take Paneer in a plate or bowl. Cut them into cubes. Put oil in pan and fry the paneer cubes.

Chop coconut into pieces. Put in a blender. Add the cashews.Grind into a smooth paste.

Now add the paste in the pan. Add salt to taste and sugar. Add cinnamon sticks and dry red chilli.

Add cumin powder, Coriander powder and salt to taste and sugar. Lower the flame and cook for a while.

Add water as masala gets cooked. Let it cook for few minutes more till the gravy thickenes.

Sprinkle garam masala powder and transfer to a bowl.

Serve hot with rice, roti or dish of your choice.

Check more such paneer recipe in my blog@heliophilecooksandwritesphilecooksandwrites

COCONUT PANEER OR MALABARI PANEER CURRY

INGREDIENTS

Paneer -300 gm. Coconut -1(medium size). Cinnamon sticks -2. Dry red chilli -1. Cashew nuts -5/6. Cumin powder -1 tsp. Coriander powder -1 tsp. Garam masala powder -1 tsp. Salt and sugar to taste. Oil to cook

HOW TO COOK COCONUT PANEER

Cut paneer into cubes. Put oil in pan. Fry paneer cubes in pan. Chop coconut into pieces. Blend them into smooth paste with cashews. As paneer get fried add the paste. Add cinnamon sticks and dry red chilli. Toss them. Add cumin powder, coriander powder and salt and sugar in the pan. Lower the flame and cook for few minutes. As masala gets cooked, add water . Cook for few more minutes. Sprinkle garam masala powder and transfer to a bowl.