How to make Paneer Parantha

Paneer parantha is my favorite breakfast and so it is for my kids. They love it with curd. Paneer, globally known as farmer’s (cottage) cheese is an absolute delight for everyone, especially vegetarians. The best part is that it is also very healthy! This means that it one of those few healthy and delicious foods that you can enjoy without worrying about the extra calories. Parantha is a flat bread, an extremely popular Indian dish, which when stuffed with paneer filling is more scrumptious than you could ever imagine! Follow this recipe to be able to make it at home.

Making the Dough for Parantha

You will need:

1. Whole wheat flour: 1 cup 
2. All purpose flour: 1/3 cup
3. Vegetable oil: 1 tsp.
4. Salt according to your taste
5. A cup of water to make the dough
6. A large bowl (taking a large sized one will enable easy kneading)
7. A damp cloth

Method:

• In the bowl, add all the aforementioned ingredients except the water.
• Mix these once with your hands and then start kneading the ingredients together.
• Add a little water at a time so that you don’t add too much inadvertently. The water is for you to fold the ingredients together properly and you should be very careful not to make the dough too runny.
• Continue this process, being very careful about the amount of water you are adding.
• Soon you will have soft dough, which is also elastic. Knead it into a ball and cover it with a damp cloth. Let it stay for around 15-20 minutes.

Tip: If you end up adding more water and the dough is too runny now, add some more flour to manage the consistency.

Preparing the filling

You will need:

1.       Grated paneer: 40 grams.
2.       Chopped ginger: 1 tsp.
3.       Onion: 1 small-sized (chop it into small pieces)
4.       Chopped coriander leaves based on your preferences (optional)
5.       Green chilies: 1 or 2 based on how spicy you want the filling to be. (Chop them into small pieces)

Making the Parantha :

•   Mix all these ingredients together.
•   Take a pan and let it heat for a couple of minutes over low heat.
•   In the meanwhile, divide the prepared dough into small-sized balls. You will be able to make 5-6 balls of the same size with the aforementioned quantity.
•   Take one ball and roll it so that it forms a small circle. Now place a small amount of the filling and gather the edges onto the filling so that it is sealed in the dough. Make sure you don’t add too much filling because you may not be able to roll it out evenly.
•   Sprinkle some dry whole wheat flour onto the flatbread and roll it into a larger circle (you can also make rectangles or triangles).
•   Transfer this to the pan and wait for a short while until the bottom end heats up. Once you see a bubble or two, apply oil or ghee on the flatbread, and flip it. Apply oil or ghee on this side as well and let it cook.
•   The flatbread has to cook evenly on both sides. As soon as you see light brown spots on one side, flip it again. Once you see similar spots on the other side as well, transfer them to the serving hot pot.
•   Do the same for all the balls.
•   You may serve these hot with curd (or raita), chutney, or any pickle of your choice.

How to make Paneer Bhurji

Paneer bhurji is a dry dish. This dish is quick to cook and many times preferred by us when we do not have any vegetable available at home. Paneer bhurji is very delicious and easy to cook punjabi dish. We can utilize homemade paneer (cottage cheese) to make the dish. Because of the use of crumbled cheese as main ingredient, the dish is called as paneer bhurji.

Preparation Time: 10 min    Cooking time: 10 min

Ingredients

 

Vegetables:

  
•    200 Grams paneer
•    1 Small tomato
•    1 Big sized onion
•    2 Green chilly
•    Coriander leaves
•    200 Grams peas

Spices:

•    1/2 teaspoon turmeric powder
•    1/2 teaspoon Red chilly powder
•    1/2 tsp garam masala powder
•    1/2  teaspoon coriander powder
•    1/2 tsp sabji masala
•    Salt as required
•    2 tbsp oil

How to Cook Paneer Bhurji

Step-1 Chop onion into small pieces, chop tomatoes and Green Chilly. Grate (Kaddukas) paneer using grater. You can also crumble it using your hands. Chop coriander leaves. Boil Green Peas for 5 to 10 minutes.  Take a pan and put 2 tbsp oil and let it heat for one minute at low flame.

Step-2 Put in chopped onions and let the onions get light brown. Now add chopped tomatoes, green chilli to it.  Stir the mixture well.

Step-3 Add peas to it. Now add salt and haldi (turmeric powder) to it and cover the pan for two minutes. Now add other spices (lal mirch, dhaniya, garam masala, sabji masala). Keep mixing the mixture after regular intervals.

Step-4 Let us put grated paneer and mix it again. Again cover the it for two minutes. Open the pan and stir it again and finally add chopped coriander to it. Very delicious and yummy paneer bhurji is ready.

You can also add dry fruits to garnish the bhurji. Serve it with hot chapattis for lunch or dinner or you can serve it with Paranthas during breakfast. Paneer bhurji also goes great as sandwich filling and tastes extremely good.

Recipe Tips:

1. If you have taken frozen paneer (in the form of cubes purchased from market) then leave the cheese into luke warm water for about half an hour before you start making paneer bhurji.
2. If you have purchased paneer from the market and do not want to use all of it for this dish then you can apply lemon juice to remaining paneer and keep it into refrigerator for later use.
3. Cook entire dish on low flame and it will taste superb.
4. If you grate the paneer instead of crumbling then it will give it an awesome look.
5. Chop the onions into long slices for better taste.

Testimonials

Nisha from Nagpur: Thanks for sharing the recipe, I tried it for the first time and it was awesome.

Sangeeta from Kochi: Great step by step recipe presentation has made it very easy for me to follow the instructions and cook. I look forward to more such delicious recipes.

How to make Cashew Paneer at home

 

Main Ingredients of Cashew Paneer Recipe :-

•                          Garlic paste       : 2spoons
•                          Ginger paste      : 3spoons
•                          Tomato puri       : 2cups
•                          Onion pieces      : 2cups
•                         Green chillies       : 4
•                          Cashew paste      : Half cup
•                          Paneer                :  In Pieces
•                          Garam Masala    :    1spoon
•                          Coriander powder:  1spoon
•                          Jeera powder      :   1spoon
•                          Red chilli powder:   1spoon
•                          Coriander leafs   :    3spoons
•                          Oil                     :    2spoons
•                          Salt                    :    Required

Procedure Cashew Paneer Recipe :-

1. Take a pan,put 2spoons of oil in it,after heating it put 2spoons of garlic paste,3spoons of ginger paste and fry  it until it changes into golden red colour.

2. Now put 2cups of onionpieces and 4 green chillies allow them to fry until it turns into red colour.

3. Add tomato puri 2 cups fry it,next add cashew paste half cup ,jeera powder 1spoon,coriander powder 1spoon, red chilli powder 1spoon at last add garam masala powder 1spoon.

4. Add paneer pieces and required salt to it.  Finally add coriander leafs 3spoons and Garnish the Recipe.

Note :- Cashew Paneer Recipe is ready to serve with your family.

How to Make Paneer Pasanda

Let me first explain you why this dish is called as Paneer Pasanda. Actually Paneer Pasanda is a popular Mughlai Cuisine and pasanda used to be served to Moghul Kings. If you try the dish then I am sure that it will tickle your buds. People do not make this dish at home and prefer to order in restaurants. However if you notice in marriage ceremonies, you will always find Paneer Pasanda as one of the paneer dish in the menu. You can easily recognize the dish from cheese cutlets (in the form of triangles) dipped in gravy. So now without wasting much of your time lets start to make the dish.

Ingredients of Paneer Pasanda

(For Gravy)

Onion, paste            :     1

Tomato, puree           :     3

Ginger garlic paste     :     1 tsp

Green chilli paste      :     1½ tsp

Salt                    :     According to taste

Red chilli powder       :     1½ tsp

Turmeric powder         :     1¼ tsp

Coriander powder        :     1 tsp

Black pepper            :     1¼ tsp

Cumin powder            :     1½ tsp

Garam masala powder     :     1½ tsp

Cashew nuts             :     10

Poppy seeds             :     1 tsp

Fresh cream             :     1¼ cup

Dry Fenugreek leaves    :     1¼ tsp

Paneer                :     200 Gms

Potato (boiled)         :     1 (big)

Tomato ketchup          :     2 tsp

Green chutney           :     2 tsp

Plain flour             :     1¼ cup

Salt                    :     According to taste

Black pepper            :     a pinch

Food colour             :     2 pinches

Oil                     :     for frying

Seeds                   :     1 tsp

Method of Paneer Pasanda

1.    Cut paneer into thick triangular pieces and  keep it aside.

2.    Mash boiled potatoes in a bowl. Divide into two equal portions.

3.    Mix tomato ketchup in one portion and green chutney in another portion.

4.    Take plain flour in a bowl. Add salt, black pepper, food colour and make a semi-liquid batter with sufficient amount of water.

5.    Now take paneer pieces, put the ketchup mixture on it. Cover it with another piece and put green chutney mixture over it and finally cover it with the third piece. Repeat this with other pieces also.

6.    Heat oil in a pan. Dip the prepared paneer pieces (together) in the batter and deep fry till it becomes golden brown.

7.    For gravy; Heat oil in a pan. Add onion paste and saute for 2 minutes. Add ginger, garlic and green chilli paste. Cook it till the onion paste turns golden brown.

8.    Meanwhile soak cashew nuts and poppy seeds in milk for approximately ten minutes.

9.    Add salt, red chilli powder, turmeric powder and mix well.

10.   Add tomato (paste) puree and cook till the oil separates.

11.   Add coriander powder, black pepper, cumin powder, garam masala powder and mix well.

12.   Now make fine paste of the soaked cashew nuts and poppy seeds.

13.   Add fresh cream, cashew nuts paste and cook it till it get mixed properly in the gravy and silky smooth gravy is ready.

14.   Add dry fenugreek leaves (crushed) and mix well.

15.   Now cut the fried paneer cubes into two pieces.

16.   Place them in a serving bowl and pour the gravy upon it.

17.   Cover the bowl with lid tightly so that gravy is properly absorbed by the paneer pieces.

18.  Garnish the dish with chopped coriander leaves.

18.   Serve hot with butter naan or chapati. I prefer it with Garlic Naan.

Note - Pour the gravy upon paneer pieces just 5 minutes before serving it, otherwise the pieces will get extra soft and the layers will get separate then serve hot Paneer Pasanda to your family.

Different ways to make Paneer Pasanda

You will find many ways to make this recipe. Some people make it using paneer in creamy cashew gravy. Some people make it using paneer slices because paneer slices are easily available in the market. I remember from my childhood that whenever I used to go to any marriage, paneer pasanda was always there. At that point of time I did not know that name of the dish is paneer pasanda. I used to call it as tikona paneer.

How to make Paneer-E-Khaas

Ingredients Paneer-E-Khaas:-

1/4 Kg Paneer,4 Tomatoes,2 Onion,1/2 Cup Green Peas,1/2 Cup Cauliflower(Cut),Ginger(Little),Garlic(8 Petals),Cashew Nuts(10 Nos),2 Cardamom Sticks,2 Lavang,1 Chakraful,2  Black Pepper, Jeera (1/2 Spoon),Turmeric Powder, Fried Red Chillies(5-6),Mustard Seeds, Curry Leaves(4-5),Oil, Salt, For Garnishing-Cut Coriander Leaves And Grated Cheese.                          

Method Of Preparation Paneer-E-Khaas:-     

                  

For gravy-take about 1cup water in a pan. Keep on gas. Add cut tomatoes and onion to it. Add cardamom stick, chakraful,lavang, jeera, black pepper, cashew, curry leaves(2),red chillies to it. Add little salt. Let it boil for 10 minutes. Now take the paneer. Cut it in any desired shape, fry the paneer on pan, add oil or butter while frying. After it is golden brown ,remove it from gas. Take it in a separate bowl and add some water to it such that it is soaked. Keep for about 5 minutes. Till now the gravy is boiled. turn off the gas. Now add this gravy to a mixer bowl, grind it to make a thick paste. Then take a pan keep it on gas. Add 2-3 big spoons of oil to it. After it is warm, add mustard seeds. Now add 1/4 spoon turmeric powder to it. Then add 2-3 curry leaves. Now add the vegetables(green peas and cut cauliflower),cook it for sometime. After it is cooked, add the grind mixture(gravy) in it. Cook it nicely for sometime till it becomes little thick. Now add the paneer to it. Cook again for sometime. Add little salt as per taste. You can also add little water to gravy if it is too thick. After bubbles start coming, turn off the gas. Garnish with coriander leaves and grated cheese and serve paneer-e-khaas.

Now are you ready for eat delicious Paneer-E-Khaas with your family and friends.