Dahi Paneer or Paneer Cooked in Yogurt Gravy

Paneer or Indian cottage cheese is an important dish at my place or I can say Paneer is a best substitute for non-veg dishes. I love to cook paneer in different ways so that he likes to eat otherwise he only loves Palak Paneer. Few days back in a cookery show I saw a nice paneer dish and that is DAHI PANEER - Paneer cooked with lots of whole spices in yogurt gravy. The taste is really different than any other Paneer dish.

I made this dish in his birthday and he liked it so much and I am really happy for that. I love to add potato in few of the paneer dishes. After I finished cooking somehow I felt if I added potato also this dish would become more tasty. 

Ingredients:
1.Paneer: 100 gm.
2.One small cup of curd.
3.Two table spoon besan or gram flour.
4.One small piece of tomato.
5.One inch ginger.
6.One green chili.
7.Turmeric powder, Red chili powder, Cumin powder:1/2 tea spoon of each item.
8.Few cumin seeds, Few fenugreek seeds, Few ajwain, Few fennel seeds, Few mustard seeds.
9.Pinch of garam masala.
9.Salt and sugar as per taste.
10.Sunflower oil for cooking.

Process:

Cut the paneer in cube size pieces.

Now add some oil in a vessel lets it become hot now add the paneer pieces and fry for some time and remove it from the vessel and keep it aside.

Add the besan into the curd and mix it nicely and keep it aside. Make a paste with ginger tomato pieces and green chili.

Now add some more oil into the vessel and slowly add all the whole spices (no 8) and allow them to start leaving the smell.

Now add the ginger tomato paste into the vessel and stir for some time. Now add all the spices powder with some salt and sugar and mix well. Cook till the oil come out from the masala.

Now add the curd and besan mixture into the vessel and mix well, cook for a minute.

Now add enough water and the fried paneer pieces and cook with a lid for 5 to 6 mints.

Now remove your DAHI PANEER from heat, now its ready to  serve. Perfect with Roti Paratha or any kind of rice, simple and tasty.

Stuffed Alur Dam

We may get bored with all other vegetables but never feel bore to have POTATO. The love towards potato will never end. And especially we Bengali’s just can’t think any curry without potato. Same for my husband, he also loves potato very much, if I ever ask him what vegetable  you want to have with Roti or Chapati his answer always the same any potato curry. That’s why I want to make potato curry in different style.

In Biye Bari or Wedding party a very famous dish is stuffed potato curry and one of my favorite items. Once I tried this at home long time before so I thought to share the recipe with all of you. There are so many recipes in the web but I cooked it in my own process. Potato is something which makes a dish perfect and tasty so you can’t stop yourself to make this dish.

Ingredients:

1.Two large potato.
2.Paneer or Indian cottage cheese: 100 gm.
3.Ten to Twelve chopped cashew nuts.
4.Eight to ten chopped raisin.
5.One table spoon smashed khoya or Milk Powder, One tea spoon corn flour.
6.One large sliced onion.
7.Two to three clove garlic.
8.One inch ginger.
9.Two chopped green chilies.
10.One medium chopped tomato. Chopped coriander leaves: A hands full.
11.Cumin Powder, Coriander Powder, Turmeric Powder, Kashmiri red chili powder (Half tea spoon of each item).
12. Pinch of Garam Masala.
13.One bay leave, Few clove, Few cardamom, Few cumin seeds, One dry red chili. 
14.One tea spoon curd.
15.One table spoon fresh cream.
16.Salt and sugar as per taste.
17.Sunflower oil for cooking.
18.Half tea spoon ghee.

Process:

Pill and boil the potatoes. Let it cool now smashed it with your hand and keep it in refrigerator for 30 mints (just to dry the smashed potatoes).

Now in a bowl add the paneer, khoya, chopped raisin and cashew nuts, pinch of salt, pinch of cumin powder and chopped green chilies. Now mix them all and make soft dough.

Now take out the smashed potato from the refrigerator and add pinch of salt and corn flour, and mix well. Now make small balls with the smashed potatoes, in each ball make a hole in the middle and add some paneer mixture on it and join the edges and make a stuffed ball.

Now add Ghee or Sunflower oil in a vessel and fry the stuffed potato balls in high flame till they turn little brown and remove from the heat.

Now for gravy, make a paste with onion, tomato, garlic and ginger with some water.
Now in a vessel and some oil, and slowly add the whole garam masala, now add the onion paste and stir for some time.

Now in a bowl whisked the curd with all the spices powder and mix well with some salt and sugar.

Now add the curd mixture in to the vessel and cook this in medium heat with a lid for 8 to 10 mints or till the oil came out.

Now add some water and chopped coriander leaves and again cook this with a lid for 5 mints.

Now your gravy is almost ready, add the fresh cream and the fried potato balls and sprinkle some ghee and cover with a lid for 3 to 4 mints.

Your Stuffed potato curry is ready. Slowly take out the stuffed balls from the gravy and serve hot with Plain Paratha or NAAN.

Karahi Paneer

Except Paneer I didn't have anything at my home so planned to cook an authentic Paneer dish. Among all other Paneer preparation KARAHI PANEER is one of the famous North Indian dish. Especially in Dhaba, KARAHI PANEER is very popular. While making veg dinner my always first choice is KARAHI PANEER. I love the colorful pepper and the white paneer’s combination. 

KARAHI PANEER is made with lots of fresh bell pepper which gives the dish a nice look. The recipe is really easy but after having the dish you will get the restaurant flavor. My motto is to cook the authentic recipes but the steps should be easy to understand and especially for those who don’t have enough time for cooking.

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.Paneer or Indian cottage cheese: 100 gm. (cut into cube size)
2.One medium onion: cut into cube size.
3.One inch ginger.
4.Four clove of garlic.
5.Two green chili, Two medium size tomato.
6.Red, Yellow, Green bell pepper: one cup (cut into cube size).
7.Two table spoon heavy cream.
8.One dry red chili, few coriander seeds.
9.Pinch of kasoori methi.
10.Half tea spoon Kashmiri red chili powder, Half tea spoon turmeric powder.
11.Salt and sugar as per taste.
12.sunflower oil for cooking.

Process:

Crush the dry red chili and coriander seeds with the help of rolling pin.

Now take one vessel and add some oil, fry the paneer cubes till both the sides turn light brown. Remove form hit and keep it aside.

Now add some more oil and fry the bell peppers don’t fry more, remove form the hit and keep it aside.

Now make a smooth paste with ginger, garlic and green chilies with some water. Add the turmeric powder and Kashmiri red chili powder into the mixture.

Now add some oil in a vessel and slowly add the crushed red chili and coriander seeds, after few seconds add the onions and fry till the onions are transparent.

Now add the ginger garlic mixture with some salt and sugar and cook till the oil separate from the mixture.

Now add the finely chopped tomatoes and cook with a lid till the tomatoes melt nicely.

Next add the fried paneer pieces with some warm water, and cook for 5 mints in low hit with a lid.

Now remove the lid and add the fried bell peppers and mix well.

Now add the kasoori methi and the fresh cream. Mix nicely and cook for another couple of minute.

Your karahi paneer is ready serve hot with Roti or Paratha.

Karahi Paneer

Except Paneer I didn't have anything at my home so planned to cook an authentic Paneer dish. Among all other Paneer preparation KARAHI PANEER is one of the famous North Indian dish. Especially in Dhaba, KARAHI PANEER is very popular. While making veg dinner my always first choice is KARAHI PANEER. I love the colorful pepper and the white paneer’s combination. 

KARAHI PANEER is made with lots of fresh bell pepper which gives the dish a nice look. The recipe is really easy but after having the dish you will get the restaurant flavor. My motto is to cook the authentic recipes but the steps should be easy to understand and especially for those who don’t have enough time for cooking.

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.Paneer or Indian cottage cheese: 100 gm. (cut into cube size)
2.One medium onion: cut into cube size.
3.One inch ginger.
4.Four clove of garlic.
5.Two green chili, Two medium size tomato.
6.Red, Yellow, Green bell pepper: one cup (cut into cube size).
7.Two table spoon heavy cream.
8.One dry red chili, few coriander seeds.
9.Pinch of kasoori methi.
10.Half tea spoon Kashmiri red chili powder, Half tea spoon turmeric powder.
11.Salt and sugar as per taste.
12.sunflower oil for cooking.

Process:

Crush the dry red chili and coriander seeds with the help of rolling pin.

Now take one vessel and add some oil, fry the paneer cubes till both the sides turn light brown. Remove form hit and keep it aside.

Now add some more oil and fry the bell peppers don’t fry more, remove form the hit and keep it aside.

Now make a smooth paste with ginger, garlic and green chilies with some water. Add the turmeric powder and Kashmiri red chili powder into the mixture.

Now add some oil in a vessel and slowly add the crushed red chili and coriander seeds, after few seconds add the onions and fry till the onions are transparent.

Now add the ginger garlic mixture with some salt and sugar and cook till the oil separate from the mixture.

Now add the finely chopped tomatoes and cook with a lid till the tomatoes melt nicely.

Next add the fried paneer pieces with some warm water, and cook for 5 mints in low hit with a lid.

Now remove the lid and add the fried bell peppers and mix well.

Now add the kasoori methi and the fresh cream. Mix nicely and cook for another couple of minute.

Your karahi paneer is ready serve hot with Roti or Paratha.

Methi Paneer Biryani

For Vegetarian guests after vegetable our first choice is Paneer or Cottage cheese. One of my vegetarian friends asked me for a Paneer Biryani because last time in my place he had vegetable biryani. But I didn’t want to cook in normal way so I searched few recipes in Google. And really inspired with few recipes and specially with master chef Sanjeev Kapoor’s recipe. The new twist of this recipe is fresh Meethi Saag and corn niblets, which gave the dish a new flavor.




Paneer makes any rice preparation very tasty but after adding the meethi the dish becomes completely different than any other biryani. My guest liked it so much. Saag in Rice really a innovative style which i never tried before.

Preparation time: 15 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Basmati Rice: 1 cup.
2.Paneer or Indian cottage Cheese: 100 gm.
3.One medium sliced onion.
4.One small chopped tomato.
5.One table spoon ginger and garlic paste.
6.Chopped methi leaves: A hands full.
7.Chopped Coriander Leaves: A hands full.
8.Two table spoon curd.
9.One table spoon corn niblets.
10.Red chili powder, cumin powder, Coriander powder, Turmeric powder (Half tea spoon of each item).
11.chopped green chili.
12.Few saffron stands.
13.Half cup warm milk, Half cup cream.
14.Whole Garam Masala: clove 3, cardamom 2, cinnamon stick 1 small.
15.One tea spoon garam masala powder.
16.Chopped ginger one tea spoon.
17.Salt and sugar as per taste.
18.Sunflower oil and ghee.

Prcoess:

Wash and clean the rice. Now cook the rice with all the whole garam masala and salt till the rice 80 % done. 

Now soak the saffron stands in warm milk and keep it aside.

Cut the paneer in small cube size, now marinate the paneer pieces with corn niblets, curd, salt, turmeric powder one tea spoon ginger garlic paste for half 15 mints.

Now take one vessel and add some oil slowly add the chopped onions and chopped green chilies sauté till the onions are transparent. 

Now add the chopped meethi saag and stir for some time. Next add rest of the ginger garlic paste and stir for some time.

Now add the marinated paneer mixture and cook for some time. Slowly add cumin powder, red chili powder, coriander powder and mix well. Next add the chopped tomato and chopped coriander leaves and mix well.

Add some salt and sugar and some warm water and cook till the gravy become thick with a lid. Remove from the heat.

Now take one wide pan and in bottom add some ghee and slowly make one rice layer on top add half of the paneer mixture on top adds some salt, garamn masala powder, chopped ginger, two table spoon cream and soaked saffron milk. Repeat the process and add rest of the rice and paneer mixture with all the other ingredients. And cook it one low flame for another 10 mints.

Your METHI PANEER BIRYANI  is ready  garnish with fried onions and serve hot with Raita….

Methi Paneer Biryani

For Vegetarian guests after vegetable our first choice is Paneer or Cottage cheese. One of my vegetarian friends asked me for a Paneer Biryani because last time in my place he had vegetable biryani. But I didn’t want to cook in normal way so I searched few recipes in Google. And really inspired with few recipes and specially with master chef Sanjeev Kapoor’s recipe. The new twist of this recipe is fresh Meethi Saag and corn niblets, which gave the dish a new flavor.




Paneer makes any rice preparation very tasty but after adding the meethi the dish becomes completely different than any other biryani. My guest liked it so much. Saag in Rice really a innovative style which i never tried before.

Preparation time: 15 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Basmati Rice: 1 cup.
2.Paneer or Indian cottage Cheese: 100 gm.
3.One medium sliced onion.
4.One small chopped tomato.
5.One table spoon ginger and garlic paste.
6.Chopped methi leaves: A hands full.
7.Chopped Coriander Leaves: A hands full.
8.Two table spoon curd.
9.One table spoon corn niblets.
10.Red chili powder, cumin powder, Coriander powder, Turmeric powder (Half tea spoon of each item).
11.chopped green chili.
12.Few saffron stands.
13.Half cup warm milk, Half cup cream.
14.Whole Garam Masala: clove 3, cardamom 2, cinnamon stick 1 small.
15.One tea spoon garam masala powder.
16.Chopped ginger one tea spoon.
17.Salt and sugar as per taste.
18.Sunflower oil and ghee.

Prcoess:

Wash and clean the rice. Now cook the rice with all the whole garam masala and salt till the rice 80 % done. 

Now soak the saffron stands in warm milk and keep it aside.

Cut the paneer in small cube size, now marinate the paneer pieces with corn niblets, curd, salt, turmeric powder one tea spoon ginger garlic paste for half 15 mints.

Now take one vessel and add some oil slowly add the chopped onions and chopped green chilies sauté till the onions are transparent. 

Now add the chopped meethi saag and stir for some time. Next add rest of the ginger garlic paste and stir for some time.

Now add the marinated paneer mixture and cook for some time. Slowly add cumin powder, red chili powder, coriander powder and mix well. Next add the chopped tomato and chopped coriander leaves and mix well.

Add some salt and sugar and some warm water and cook till the gravy become thick with a lid. Remove from the heat.

Now take one wide pan and in bottom add some ghee and slowly make one rice layer on top add half of the paneer mixture on top adds some salt, garamn masala powder, chopped ginger, two table spoon cream and soaked saffron milk. Repeat the process and add rest of the rice and paneer mixture with all the other ingredients. And cook it one low flame for another 10 mints.

Your METHI PANEER BIRYANI  is ready  garnish with fried onions and serve hot with Raita….

Potato Paneer Tikki

An easy snack is always a first choice for short notice guests. And I know all of you are facing this kind of a situation so many times. This dish is especially a time saving an easy POTATO PANEER TIKKI. Within few mints only you can serve this to your guests or I can say while making the tea you can make this snacks. But you need all the ingredients available at home. Almost all the ingredients are always available in our place.

Some simple ingredients make some dishes so beautiful. We enjoyed with tomato ketchup and mustard sauce. Make it and give your family a surprise within 8 to 10 mints. 

Preparation time: 5 mints.
Cooking time: 8 to 10 mints.

Ingredients:
1.One medium boiled potato.
2.One half small chopped onion.
3.Half tea spoon ginger juice.
4.Half tea spoon lime juice.
5.50 gm grated paneer.
6.Two to three chopped green chilies.
7.Pinch of aamchur powder.
8.Pinch of red chili powder.
9.Half tea spoon corn flour.
10.Chopped coriander leaves: A hands full.
11.Salt nad sugar as per taste.
12.Sunflower oil for frying.

Process:

Mix all the ingredients except oil and make one tight mixture.

Now with the help of your palm make some flatten tikki’s.

Now take one wide Tawa or Not stick pan and shallow fry the tikkis in medium heat till both the side turn brown.

Serve hot with Tomato ketchup or any other sauce of your choice.

Matar Paneer Veg Version (No onion No Garlic)

Among all task one of my tough job is to think about what to cook. For daily lunch and dinner this is the difficult job for all of us. In the Poush Sankranti day we used to have vegetarian food for the day. We dont even use the Onion and Garlic also. I prepared some simple Matar Paneer without onion and garlic. It’s really perfect for any veg day.

I made this dish with Paneer or Dry cottage Cheese, potato and Matar or Peas. Very easy to make but the taste is just too good. If you want you can add some chopped Cashew nuts also in the gravy.

Preparation time: 10 mint.
Cooking time: 20 mints.

Ingredients:

1.Paneer: 100 gm. (cut into cube size).
2.One medium potato (cut into cube size).
3.One tea spoon ginger and green chili paste.
4.One small chopped Tomato.
5.Peas: A hands full.
6.Turmeric powder, Cumin Powder, Coriander Powder, Red chili Powder (half tea spoon of each item).
7.Clove:2, Cardamom :2, Cinnamon: a small piece. One small bay leave, Few cumin seeds
8.Pinch of garam masala powder.
9.Salt and sugar as per taste.
10.Sunflower oil for cooking.
11. Half tea spoon of ghee.

Process:

Add some oil in a vessel and fry the paneer pieces till they become golden brown and keep them aside.

Now fry the potato pieces till they become golden brown and keep them aside.

Now add some more oil in a vessel. And add whole garam masala, cumin seeds and bay leave. 
After few seconds add the chopped tomato and cook for few mints.

Now make a mixture with all the spice powder and ginger and chili paste with some water and add them into the vessel with some salt and sugar.

After 3 to 4 mints add the frozen peas and cook till the oil come out.

Now add the fried potato and fried paneer’s and mix well with the masala. Add little warm water and cover with lid. Cook till the gravy become thick and the potato boiled properly.

Now remove the lid and add the garam masala powder and ghee. Serve hot with Rice, Polao or Roti.

Paneer Makhani.

Whenever I cook any Paneer preparation I prefer to Prepare Paneer at home. Because any how I feel homemade paneer is tastier than the shop. Have to prepare something for a vegetarian party so I made some Paneer Makhani. Paneer Makhani is very famous dish in North India and specially in Dhaba's. 

This dish is made with Paneer or Cottage Cheese with lots of heavy cream. This one is perfect for any party with Naan or Paratha. 

Preparation time: 10 mints.
Cooking time: 20 mints.
Serve for 4 people.

Ingredients:
1.Paneer : 150 gm.
2.One large chopped onion.
3.One medium chopped tomato.
4.One tea spoon ginger and garlic paste.
5.One table spoon cashew nuts paste.
6.Two table spoon thick cream.
7.Half cup milk.
8.Cumin powder, Coriander Powder, Red chili powder (one tea spoon of each item).
9.One table spoon curd.
10.Salt and sugar asper taste.
11.One cinnamon stick one small bay leave . 
12.A pinch of garam masala powder, A pinch of kasoori meethi.
12.Sunflower oil for cooking.
13.Half tea spoon butter.

Process:

Boil the onions and tomatoes, after that make a smooth paste with that.

Cut the paneer into small cube size pieces. Shallow fry them in oil till they become golden brown.

Now add some more oil in vessel and add the cinnamon stick and bay leave after few second add the boiled onion and tomato paste on it. Fry till the raw smell goes off.

Now add the ginger garlic paste, all spice powder with some salt and sugar and cook till the oil separate.

Now add the well bitten curd and the kasoori methi and mix well with the masala.

Now add the fried paneer pieces into the masala and mix nicely.

Now add the fresh cream and the milk and cook till the gravy become thick finally add the butter and garam masala powder and mix well. 

Serve hot with Naan or Paratha.