Tag Archives: Paneer

Paneer Paratha

21 Jun

Paneer Paratha.

For paneer paratha, grated or crumbled fresh paneer is mixed with spices and herbs. Prepared paneer is then stuffed in wheat dough and rolled out into thick parathas. The paneer paratha is cooked on flat pan until its golden brown in color.l
Makes: around 3 Paneer Paratha.


Paneer (crumbled) 3/4 – 1 Cup
Wheat Flour 1 1/2 Cups
Green Chiles 2
Red Chile Powder 1/4 tsp
Ajwain / Carom Seeds 1/2 tsp
Cilantro few Sprigs
Salt to taste
Oil as required

Method of preparation:

Crumble fresh paneer and keep aside.
Remove stems and wash the green chiles.
Wash and finely chop the cilantro.

In a mixing bowl, mix together crumbled paneer, green chiles, ajwain, red chile powder, cilantro and salt.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.
Take each portion of wheat dough, press it a little to form a small disk.

Take around 3 tbsps of the prepared paneer mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush quarter tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add around quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides cook with brown spots, remove paneer paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot paneer paratha with mango pickle and with any raita of your choice.
Notes: Adjust the thickness of the paratha according to one’s preference

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: Finely chopped onion or garam masala or other herbs can also be added to the paneer while preparing the stuffing.
Other Names: Paneer Paratha, Paneer Parata.

Paneer Bhurji

16 Jun

Paneer Bhurji.

Onion and tomato is cooked in tempered oil along with spices. Fresh paneer is crumbled and added to the onion tomato mixture. Paneer bhurji looks dry and can be used as a bread spread or roti filling.
Makes: around 2 Cups of Paneer Bhurji.


Freshly Made Paneer 1 1/2 Cups
Onion 1
Tomato 2
Green Chiles 2
Red Chile Powder 1/4 tsp
Garam Masala 1/4 tsp
Turmeric Powder a big Pinch
Cumin Seeds 1/2 tsp
Curry Leaves 3
Cilantro few Sprigs
Salt to taste
Oil 1 tsp

Method of preparation:

Crumble the fresh paneer and keep aside.
Remove stems, wash and chop the green chiles.
Peel, remove ends and finely chop the onion.
Wash and finely chop the tomatoes.
Wash and chop the cilantro leaves.

Heat oil in a pan on medium high heat, add cumin seeds and curry leaves.
When cumin seeds start to sizzle, add chopped onion.
Fry the onion till it turns brown around the edges.
Then add green chiles and chopped tomatoes.
Cook till tomatoes soften a bit.
Stir in garam masala, red chilli powder, turmeric powder and salt.
Fry briefly, add cilantro and crumbled paneer.
Fry for a minute or two to evaporate any excess moisture.
Serve paneer bhurji as a spread with toasted bread or with thin biscuits or with pulka or roti.
Notes: Make sure there is not much moisture left in the paneer bhurji before removing it from heat.

Suggestions: Adjust the spice with either green chiles or red chile powder.
Variations: Also add ginger garlic paste along with onion for more heat. You can also squeeze half a lime once the bhurji is finished.
Other Names: Paneer Bhurji, Cottage Cheese Curry.

Paneer Cake

9 Apr

Chenna Poda Peetha.

Chenna poda is a Oriya dish made with paneer. Fresh paneer is mixed with sugar and kneaded into very soft dough. This paneer is then baked till its golden brown outside and thoroughly cooked inside. Here is a home version of the famous Orissa chenna poda made with small quantity of paneer.
Makes: Two 5 X 1 Paneer Cakes.


Home Made Paneer 2 Cups
Sooji 1 tbsp
Sugar 1 1/4 Cups
Cardamom 2
Salt a small pinch
Ghee 1/2 tsp

Method of preparation:

Bruise the cardamom and remove the seeds.
Thoroughly grind the seeds into fine powder and keep aside.

In a mixing bowl, add fresh paneer and mash it thoroughly with help of a spatula.
Add sooji, sugar, salt and cardamom powder to the paneer and knead the mixture into very soft dough.
Divide the dough into two portions.

Take two of around 5 – 6 inch wide and inch height oven safe dishes or ramekins.
Grease the ramekins with little ghee.
Sprinkle quarter tsp of sugar on both the ramekins.
Put the ramekins in microwave for few seconds until the sugar melts and caramelizes a little.
Rotate the ramekin to let the caramelized sugar stick to the sides of the dish as well.
Take each portion of the paneer dough and place it in the ramekin.
Carefully press the paneer into the ramekin with help of fingers and level it.

Preheat the oven to 350 F.
Bake for half an hour and reduce the heat to 300 F and bake for 10 – 15 more minutes.

Test the cake by inserting a toothpick into the cake.
If the toothpick comes out clean, the cake is done.
Let the cake cool off inside the oven if necessary before removing.
Cool the cake to room temperature and turn the ramekin upside down to remove the paneer cake onto a plate.
Serve paneer cake immediately or you can refrigerate it for upto a week.
Notes: Use a pound cake tin or cake tin to bake a bigger cake, which takes more time to bake.

Suggestions: Taste the paneer mixture and adjust the sugar according to your preference. Make sure to test the cake very often during the last stage to prevent it from burning.
Variations: Also add cashews and raisins to the paneer before baking. A quarter tsp of baking powder can also be added for better results.
Other Names: Paneer Cake, Chenna Poda Peetha.

Paneer Butter Masala

4 Jan

Paneer Butter Masala.

Paneer butter masala is another high calorie North Indian curry made with lots of butter. Onion is browned and made into smooth paste. Gravy is prepared with onion paste and couple of powdered spices. Paneer is chopped into small cubes and added to the gravy as a finally stem. At last paneer butter masala is garnished with butter and cilantro.
Makes: around 4 Servings of Paneer Butter Masala.


Paneer (Cubed) 1 Cup
Tomato 1 (optional)
Green Chiles 2 (optional)
Onions 2 Medium
Ginger Garlic Paste 1 tsp
Cashews 5
Red Chili Powder 1/2 tsp
Coriander Powder 1 tsp
Garam Masala 1 tsp
Butter 2 tbsp
Oil 1 tbsp
Kasuri Methi 1/2 tsp
Fresh Cream 1/2 tsp
Cilantro few Sprigs

Method of preparation:

Peel and slice the onion.
Wash and roughly chop the tomato.
Remove stems, wash and roughly chop green chiles.
Grind the tomato and green chiles into smooth paste.
Grind the cashews into smooth paste with enough water.
Wash and finely chop cilantro.

Heat half of butter and oil in a pan, add onion and fry till light golden brown in color.
Remove from heat, cool the onion to room temperature and grind it into fine paste.

Heat remaining butter and oil in a pan, add ginger garlic paste.
Fry for few seconds, add ground onion paste, cashew paste, red chili powder and coriander powder.
Fry for few more seconds, add tomato puree, kasuri methi, and salt.
Cook on medium flame till the gravy thickens a bit, then add cream.
Finally stir in garam masala, paneer and simmer for a minute or two.
Garnish with cilantro and serve paneer butter masala with any Indian flat bread.
Notes: Make sure not to overcook once the paneer has been added.

Suggestions: Vary the consistency of the gravy with water.
Variations: Alternatively, you can also boil the onion in water for around 8 minutes and then make it into a paste. Paneer cubes can also be deep fried before adding to the gravy.
Other Names: Paneer Butter Masala, Butter Paneer Masala.

Matar Paneer

28 Dec

Matar Paneer.

Matar paneer is another high calorie dish made with green peas and paneer. Oil is tempered with couple of whole spices and fried onion paste is cooked in it. Peas is then added along with other powdered spices. Paneer is chopped and added to the gravy at the last minute. Matar paneer is traditionally served with naan or any flat indian bread.
Makes: around 4 Servings of Matar Paneer.


Paneer 10 – 12 Pieces
Peas 1/2 Cup
Onion 1 Large
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder a big pinch
Red Chile Powder 1/2 tsp
Garam Masala 1/2 tsp
Green Cardamom 2
Cloves 3
Cinnamon 1 inch Stick
Bay Leaf 1
Caraway Seeds 1/2 tsp
Yogurt 2 Tbsps
Fresh Cream 1 tsp
Salt to taste
Cilantro Few Sprigs
Oil 1 tbsp

Method of preparation:

Peel and slice the onion.
Wash peas under running water and keep aside.
Chop the paneer into small cubes.

Heat a tsp oil in a pan on medium heat, add sliced onion.
Fry the onion till it starts to brown around the edges.
Cool and grind the onion into smooth paste adding enough water.

Heat remaining oil in a pan on medium heat, add caraway seeds, bay leaf, cinnamon, cloves and cardamom.
Fry the spices for few seconds to release all their flavors.
Stir in ginger garlic paste, coriander powder, cumin powder, turmeric powder and red chile powder.
Fry for few seconds, add onion paste, peas, half a cup of water and salt.
Cook covered for around 5 minutes till peas are cooked or becomes soft.
Finally stir in yogurt, fresh cream and garam masala.
Cook for few seconds, carefully stir in paneer pieces and simmer for couple of minutes.
Serve matar paneer with flavored rice or roti.
Notes: Make sure not to overcook once the paneer is added.

Suggestions: Fresh paneer tends to break easily, so don’t overcook. Adjust the consistency of the gravy by water.
Variations: Cashewnuts can also be ground into paste along with onions. Add more red chili powder or add some green chiles for more spice. You can also deep fry the paneer pieces till they are light golden brown and soak them in water until required.
Other Names: Mutter Paneer, Matar Paneer, Mattar Paneer, Peas Paneer.