Paneer Palak Kofta

Ingredients:
1/2 cup paneer-grated [cottage cheese] 
2 tbsp refined flour 
1 cup boiled and mashed  potatoes
1/8 tsp baking soda 
1 tsp salt 
oil for deep frying 
1 1/2 cups pureed palak [spinach]
1 tsp cumin seeds 
1 bay leaf 
1 tsp finely chopped ginger 
1 tsp finely chopped garlic 
1/2 cup onions-grated 
1 cup finely chopped tomatoes
2 tsp salt 
1/4 tsp garam masala 
1/2 tsp powdered red pepper 
1 tsp powdered coriander seeds 
cream for garnish

Method:
Mash paneer and potatoes till no grains remain. 
Mix in the flour, baking soda and shape into smooth creaseless balls. 
Heat 1/4 cup of oil, lower the heat and fry and fry paneer balls in it till brown. 
Heat about 1 cup of oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, 
and saute till a light brown. 
Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat. 
When fat separates, add the salt, garam masala and the red pepper and stir till well mixed. 
Add spinach and sauté for 2-3 minutes and add paneer. 
Turn around a few times and serve hot garnished with the cream.

Courtesy: Chef Niru Gupta

Paneer Tikka

Ingredients:
1/2 kg paneer
1 tomato 
1 onion 
1 capsicum
Marinade for Paneer Tikka:
1/2 Tbsp cumin seeds 
1/2 Tbsp coriander seeds 
1 brown cardamom 
10 green cardamom 
1/2 Tbsp cloves  
1/2 Tbsp black pepper  
2 pieces of star anees 
1/2 Tbsp shahi jeera [Black Cumin Seed] 
3 Tbsp ginger-garlic paste 
2 tsp turmeric powder
2 tsp red chilli powder 
2 tsp coriander powder 
Salt
2 tsp kashmiri chilli powder 
2 Tbsp refined oil 
1/2 lime
1/2 Tbsp dry mango powder [amchur] 
1/2 Tbsp chaat masaala 
2 green chilli, chopped
100 gms whisked curd 
1/2 Tbsp garam masala 
Coriander leaves, chopped
Mint leaves, chopped
 
Method:
Marination for Paneer Tikka:
Dry roast and pound cumin seeds, coriander seeds, 
brown cardamom, green cardamom, cloves, black pepper, 
star anise and shahee zeera in a mortar and pestle.

In a bowl add ginger garlic paste, turmeric powder, 
red chilli powder, coriander powder, salt, kashmiri chilli powder, 
refined oil, coriander leaves chopped, mint leaves chopped, lime, 
dry mango powder, chaat masala, green chilli, whisked curd and hara masala. 
Mix them all.

For Grilling Paneer Tikka:
In a tray spread some paneer cubes, julienne onion, capsicum and tomatoes.
Mix the masala in the tray. Marinate the paneer cubes.
Skewer the tikkas for roasting. 
Now keep the marinated paneer tikkas in the fridge for 45 minutes. 
Then grill the tikkas till cooked.
Serve hot.

Courtesy: Chef Aditya Bal

Paneer and Corn Mix

Ingredients:
2 tsp olive oil
1/2 tsp cumin seeds
1/2 kg paneer - crumbled
350 gm canned golden corn
salt - to taste

Method:
Semi-heat the olive oil in a wok or kadhai and add cumin seeds.

When they begin to splutter, add the crumbled paneer and stir for 30 seconds.

Mix in the corn and salt. Stir and cook on low heat for 3-5 minutes.

Switch off the fire before the paneer releases water.

Serve hot.



Courtesy: Sabina Sehgal Saikia

Paneer Tikka

Ingredients:
1/2 kg paneer cubes, about 3 cm/1 1/2" each
2 tsp garlic paste
2 tsp ginger paste
1 tsp chaat masala or 3 tbsp
2 tsp chilli powder tandoori masala
1 tsp powdered black pepper
1 tbsp salt
A few drops of red colour
3 tbsp vinegar OR 1 cup (200 g) yoghurt
Oil for brushing
1 lemon quartered
1 onion sliced into rings for garnish

Method:
Mix all the ingredients, except the garnishes, and leave for 20-30 minutes.

About 20 minutes before serving, place the paneer on a drip pan and bake in the pre-heated oven for about 10 minutes.

Remove from oven, brush with oil and bake again for 10 minutes.
Alternatively, you can grill on a griller or a barbecue pit. 
(The drippings should definitely have a means of escape, or else the paneer will get soggy.)

Serve hot, garnished with lemon and onion rings.



Courtesy: Chef Niru Gupta

Chatpata Paneer / Spicy Cottage Cheese

Ingredients:
12 big pieces of paneer
6-7 tbsp ghee
3-4 tsp chopped garlic
4 tbsp browned onion paste
1 bowl curd
3 tsp coriander powder
3 tsp roasted kaju paste
1 tsp Kashmiri mirch powder
salt - to taste
1 tsp roasted jeera powder
1/2 tsp kasuri methi
1/2 tsp kali mirch powder
1 tsp lemon juice
4 tsp cream
3-4 tsp coriander leaves

Method:
Heat ghee in a pan and saute garlic in it till it turns golden brown in colour.

Add the browned onion paste to it, stir well and add the curd to it and mix well.

Add coriander powder, kaju paste and Kashmriri mirch powder and stir well.

Add the paneer to it along with jeera powder, kasoori methi, kali mirch powde and lemon juice. Mix well.

Pour in the cream and mix well.

Garnish with coriander leaves and serve hot.



Courtesy: Marut Sikka and Chef Mohammad Ilyas

Palak Paneer

Ingredients:
palak
1/2 kg paneer
3 onions - peeled
1 tbsp ginger-garlic paste
3 big tomatoes - pureed
3 tbsp cream
3 tbsp milk
3 tsp ghee
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp cumin seeds
1/2 tsp dhania powder
heeng
1/4 tsp haldi
salt - to taste
1 stick dalchini
3-4 cloves

Method:
Boil the palak in water. Let it cool and then make a paste.

Heat oil in a kadai and add heeng, jeera, onion, ginger-garlic paste and mix well.

Add dalchini, cloves, tomato puree, milk and cream. Mix well.

Add the paneer and salt. Serve hot.


Courtesy: Anjali Dhawan

Shahi Paneer

INGREDIENTS:
3 cups paneer [cottage cheese] -cubed 
30 gm melon seeds 
1/4 cup butter 
1 tsp black cumin seeds 
1 tbsp ginger-finely chopped 
2 cups tomatoes-grated 
1/4 tsp turmeric powder 
2 tsp coriander powder 
2 tsp salt 
1/2 tsp chilli powder 
1/4 tsp garam masala 
2-3 green chillies-slit 
3/4 cup water


METHOD:
Soak the melon seeds in water and grind to a paste. 
Heat butter in a heavy-based pan and add cumin seeds. 


When the seeds begin to splutter, add ginger and brown very slightly. 
Add tomatoes and saute over medium flame, till the oil separates.


Add the melon paste, turmeric, coriander, salt, chilli powder and garam masala and saute over low or medium flame, till the oil separates once again. 


Add green chillies along with 2 cubes of crushed paneer and saute till the green chillies start looking glossy. 
Mix in water and bring to a boil. Leave to simmer for 3-4 minutes. 


Add paneer cubes, simmer for about 2 minutes and serve hot, garnished with coriander.

Courtesy: Chef Niru Gupta, 

MUSHROOM PANEER TOAST

Ingredients:

2 tbsp olive oil

4 cloves

6-7 black peppers

1/2 tsp cumin seeds

1/2 tsp of aniseed (saunf)

1/2 an inch of cinnamon stick

1/2 tsp of turmeric powder

1 tsp of ginger, finely chopped

1 medium onion, finely chopped

2 green chillies, finely chopped

2 medium tomatoes, finely chopped

7-8 mushroom, finely chopped

250 gms cottage cheese (paneer)

half a loaf of bread

salt to taste

Method:

Grind or pound the black peppers, cumin seeds, aniseed and cloves together.

Heat the oil in a pan and sauté the ginger and onion for 2 mins.

Mix in the ground masala, turmeric and salt.

Add the tomatoes and green chillies and cook for five mins.

Crumble the paneer into the pan. Add the mushroom and mix well.

Lightly toast the bread slices and make sandwiches with the paneer.

Slice in half and serve.

Courtesy: Chef Aditya Bal, 

PARTY PANEER

Ingredients:

For Marinating:

250 gm paneer, cut in cubes

½ tsp cumin powder (zeera)

½ tsp coriander powder (dhaniya)

3 tsp red chilli powder (deghi mirch)

2 tbsp lime juice

1 tsp black pepper

salt to taste

For Cooking:

oil for deep frying

2 eggs

250 gm of white flour, (maida)

250 gm bread crumbs, finely powdered

1/4 tsp red chilli powder

salt to taste

fresh coriander for garnishing

Method:

In a bowl add all the marinating ingredients to the paneer.

Mix well, cover and keep it in the fridge for at least two hours.

On a plate, mix the bread crumbs, chilli powder and salt together.

Spread the flour out on another plate. 

 Lightly beat the eggs in a bowl.

Now dip the paneer in the eggs, then lightly coat them in the flour and then in the bread crumbs.

Heat the oil and fry the paneer till light golden brown.

Remove, garnish and serve.

Courtesy: Chef Aditya Bal, 

PALAK PANEER WITH WHITE KIDNEY BEANS

Ingredients:
For the paneer
1/2 kg paneer - 2 inches thick
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp aniseed (saunf) powder
1 tsp red chilly powder
2 tsp oil
salt

For the spinach
1 kg spinach
4 cloves garlic - chopped
2 tsp oil
salt
1 tsp lemon juice

For beans
1 cup raungi or small white kidney beans - (soaked and boiled)
1/2 cup onions
½ cup tomatoes
2 dry red chillies
½ tsp garam masala
1 tsp olive oil
salt

Method:
Slice the paneer vertically into 3.
Marinate the paneer with cumin powder, coriander powder, red chilli powder
,salt, saunf powder, and little oil.

Keep aside for 10 mins.
Heat a pan; add oil, onions, chillies, tomatoes.
Stir well.

Add garam masala, salt, and kidney beans. Keep aside.

Heat oil in a pan, add paneer slice one at a time and stir fry.
Repeat with all the slices and remove.

Meanwhile, saute chopped garlic in a dash of oil.
Then add washed spinach, salt and lemon juice.
Saute till spinach is cooked.

Serve on a plate with crusty paneer over cooked white beans and spinach on one side.
Add a dash of lemon juice.

Garnish with celery or coriander.
Serve.




Courtesy: Chef Aditya Bal,

Paneer Toasty Sandwich

Ingredients:
1 cup crumbly cottage cheese
1 tbsp butter
1 tsp cumin seeds
1 large onion, finely chopped
2 green chillies, finely chopped
1 medium tomato, finely chopped
¼ tsp tumeric powder
½ tsp red chilli powder
4 slices fresh, soft sandwich bread
salt to taste

Method:
Heat a pan on a medium flame and add butter to it.
Allow to melt and then add cumin seeds.
When they stop spluttering, add green chillies and onion.

Fry till golden brown.

Add tomatoes, turmeric powder, red chilli powder and salt to taste, Stir well.
Cook for two minutes stirring frequently.

Add paneer and mix well. Stir fry for 3-4 minutes and then turn off fire.
Allow to cool a little.

Lay the slices of bread on a clean cutting board.
Now put prepared paneer mixture on 2 of the slices. Spread to cover entire slice.

Top with the remaining slices.

Grill or toast the sandwich till crispy and golden.
Serve hot with tomato ketchup or a chutney





Courtesy: Chef Aditya Bal, 

Baked Paneer (Cottage Cheese) Samosa

Ingredients:
6-7 samosa bases
250 gm paneer
1 cup peas
½ cup onions
1 tsp ginger and garlic paste
½ tsp chilli powder
salt to taste

Method:
Take crushed paneer; add chopped onions, fresh peas, ginger & garlic paste,
red chilli powder, salt. Mix it well.
Squeeze the mix so that the whole mix binds together.

Make cones out of the samosa base and fill in the stuffing mix.
Seal the edges of the base.

Grease the baking tray and place the samosas on it.
Bake them for half an hour at a temperature of 250-300 C.

Keep checking and rotating the sides of the samosa.

Serve with mint chutney.



Courtesy: Chef Aditya Bal, 

Paneer Bhurji (Scrambled Cottage Cheese)

Ingredients:

500 gm paneer
1 kg tomatoes
2 tbsp desi ghee
2 bay leaves
3 whole red chillies
1 piece mace
5 green cardamoms
4-5 cloves
2 black pepper corns
3 tsp garlic paste
1/2 tsp ginger paste
2 tsp cumin seeds
Chopped green chillies
2 tsp chopped garlic & ginger
1chopped onion
Kasuri methi powder
1 cup cashew nut paste
1/2 cup cream
1 tsp red chilli powder
1 tsp cumin seed powder
2 tbs chopped coriander leaves
Salt
little bit of lemon juice

For the marinade:
2 tsp ginger
2 tsp garlic paste
1 tsp red chilli powder


Method:
Cut half the paneer into cubes and crumble the other half.
Marinate with ginger and garlic paste, salt and red chilli powder.

Slice tomatoes into quarters.Heat desi ghee in a pan, add bay leaves,
whole red chillies, mace, green cardamoms, cloves, black pepper corns,
garlic paste and ginger paste.

As the garlic turns brown, add the tomatoes, salt and cook on low heat.
Grind the tomato mixture and strain it.

Blend the cashews and add the the tomato gravy to the blended cashew.
Cook for some time in a low heat and add crumbled paneer and mix it well.

Heat desi ghee in a pan, add cumin seeds, chopped green chillies,
chopped garlic and chopped ginger.
As the garlic turns brown, add the onions.
When the onions turn golden brown, add red chilli powder, cumin powder,
tomato-cashew paste, cream and little bit of lemon juice and cook for some time.

Now add the paneer cubes and cook for a minute on low heat.

Then add the crumbled paneer mix and cook for a minute.
Garnish with coriander leaves and serve hot.

Courtesy: Chef Marut Sikka,