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PANEER KOFTA RECIPE


Ingredients:
For Koftas:
200 gms Cottage Cheese (Paneer) How to make paneer,2 Potato (Aloo) ,1/2 tsp Red Chili Powder 
1/4 tsp Garam Masala ,2 tblsp Cornflour ,Oil for frying,For Gravy,4 Onion (Pyaj) ,4 Tomato 
(Tamatar) Coriander Leaves (Dhania Patta) ,1/2 cup Curd (Dahi) ,1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera) ,1/2 tsp Salt,1/2 tsp Red Chili Powder (Lal Mirchi) ,1/4 tsp Turmeric 
(Haldi)1/4 tsp Garam Masala ,1 Bay Leaf (Tej Patta) ,2 tblsp Clarified Butter (Ghee) ,
How to make paneer kofta:
Boil potatoes and peel them. ,Grate paneer and potatoes. Add salt, red chili powder, garam masala.
cornflour and mix well. Make round balls of this mixture. Now heat oil in a pan. Fry balls in the 
oil till brown in color. Grind onion and tomatoes together. Chop coriander leaves very finely. 
Heat oil in a pan. Add cumin seed and bay leaf. Add onion, tomato paste and brown it, stirring 
continously.  When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, 
garam masala. Stir it continously for a minute. Then add 2 cup of water. Put on the lid and simmer 
for 5 minutes. While serving reheat the gravy and then add koftas to it. Garnish it with chopped 
coriander leaves. 
PANEER TIKKA RECIPE
Ingredients:
1 Large block of Paneer,1 onion,1 Capsicum,1 Tomato,Few Mushrooms,Finely chopped Coriander
 leaves,To Marinade:1/2 cup Curd  (plain yogurt),1 tsp Garlic paste,1 tsp Ginger Paste,
2 tsp Tandoori powder1 tsp cumin (jeera) powder,2 tsp Chaat powder,Salt to taste,
Red chili Powder to taste,
How to make indian paneer tikka recipe :
Cut Paneer into long 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for 
marinade and keep aside. Add the left marinade to the vegetables. Brush the marinade to the paneer 
and refrigerate it for 3 hours. Heat oil in a kadhai and fry marinated paneer till fully done. 
Also fry other vegetables. In a plate arrange fried vegetables and then paneer. 
Garnish with coriander and lemon slices Serve tandoori paneer tikka hot with hari chutney. 
KADHAI PANEER RECIPE
Ingredients:
250 gms Cottage Cheese (Paneer) ,3 Capsicum (Shimla Mirch) ,4 Onion (Pyaj) ,4 Tomato (Tamatar) ,
1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) ,2 Bay Leaf (Tej Patta) ,
4 Cloves (Lavang) ,1 piece Cinnamon (Tuj/Dalchini) Little Orange Color,
4 tblsp Clarified Butter (Ghee) How to make kadhai paneer:
Cut cottage cheese, capsicum in long pieces. Grind onion, tomato, ginger, salt, red chili powder 
and orange color. Mince cloves and cinnamom. Heat clarified butter in a pan. Add bay leaf, cloves,
 cinnamon. Then add onion, tomato, ginger paste. 
Continue cooking it on medium flame till ghee/oil begins to separate. Add paneer and capsicum pieces.
 Cook on low flame. When the capsicum are done put off the flame. Take off the fire and serve hot. 
Serve with nan or paranthas.. 
PANEER KORMA RECIPE
Ingredients:
250 gms Cottage Cheese (Paneer) ,
4 Tomato (Tamatar) ,
3 Onion (Pyaj),1 " long piece Ginger (Adrak) 
2 Green Chilly (Hari Mirch) ,1 cup Mava,
1 cup Cream (Malai) 
1/2 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Turmeric (Haldi) 
1/2 tsp Garam Masala 
2 tblsp Clarified Butter (Ghee) 
How to make paneer korma:
Cut paneer in square pieces. 
Grind onion (pyaj), ginger (adrak), green chilly (hari mirch). 
Grate mava. 
Heat clarified butter (ghee) in a pan. 
Add onion (pyaj), tomato (tamatar) paste. 
Continue cooking it on medium flame till ghee/oil begins to separate. 
Add mava, cream (malai). 
Simmer for 2 minutes. 
Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala. 
Add cottage cheese (paneer) pieceswith 1/2 cup of water 
When the gravy thickens put off the flame. 
Take off the fire and serve hot. 
MICROWAVE PANEER MATAR
Ingredients:
6"-7" round dish or 2" high with cover 
100g paneer - grated 
1 cup shelled peas 
2 tbsp. oil 
1 medium size onion 
1-2 green chillies 
1/2" piece ginger 
6 tbsp. ready made tomato puree 
1/4- red chilli powder 
1/2 tsp. cumin powder 
1/2 tsp. garam masala powder 
Cashewnuts - optional 
Salt to taste 
Preparation:
Grind together onion, green chillies, ginger and fry this masala for 4 to 5 
minutes in a non-stick pan. Add tomato puree, garam masala, cumin powder,
 peas and sprinkle 1 tbsp. water. Now transfer this to a micro dish and micro high for 3 minutes. 
Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently. 
Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes. 
Serve, garnished with fresh coriander and green chili. 
MICROWAVE PANEER MATAR
Ingredients:
6"-7" round dish or 2" high with cover 
100g paneer - grated 
1 cup shelled peas 
2 tbsp. oil 
1 medium size onion 
1-2 green chillies 
1/2" piece ginger 
6 tbsp. ready made tomato puree 
1/4- red chilli powder 
1/2 tsp. cumin powder 
1/2 tsp. garam masala powder 
Cashewnuts - optional 
Salt to taste 
Preparation:
Grind together onion, green chillies, 
ginger and fry this masala for 4 to 5 minutes in a non-stick pan. 
Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water. 
Now transfer this to a micro dish and micro high for 3 minutes. 
Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently. 
Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes. 
Serve, garnished with fresh coriander and green chili. 

MATTAR PANEER RECIPE
Ingredients:
450gms /1lb shelled Mutter (green peas) 
250gms / 1/2lb Paneer How to make paneer
2 medium onions (chopped) 
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste 
1cup curd / plain yogurt 
1 tsp turmeric powder 
1 tbsp coriander seeds 
4 bay leaves 
2 cups water 
1/2 cup ghee / vegetable oil 
To Garnish :
Garam masala powder 
Chopped coriander leaves 
Preparation:
Make a paste by grinding together half the onions, the garlic and coriander seeds. 
Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes.
 Fry the paneer to a light brown and remove to drain on a plate. 
Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay 
leaves and fry until the onion is golden brown. 
Add the turmeric and the paste mixture and fry until the ghee starts to separate. 
Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. 
Stir for 5-6 minutes over low heat. 
Pour in the water and simmer gently for 20 minutes. Serve the matar paneer 
sprinkled with garam masala and coriander. 







  

    

      

        
        
        
        
      
    
  
  

    
  
  

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