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Palak Paneer Recipe – Cottage Cheese in Spinach Gravy

Palak Paneer Recipe – Cottage Cheese in Spinach Gravy

Palak paneer is one of the most popular and favorite Indian paneer recipes. This recipe is all about paneer and spinach. The soft paneer chunks are simmered in smooth spinach gravy cooked in Indian spices. Then this is the recipe for you. It tastes super scrumptious and it is very easy to make.
Palak paneer is not only tasty but it also has high nutritional values. Everyone should add spinach in their daily diet and if spinach is made with paneer then no one will say no to spinach. So, try out this recipe with easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Remove the stalks from the spinach leaves and wash them thoroughly with water.

palak paneer

Rinse tomatoes and green chilly with water. Prepare a fine paste of tomatoes, ginger and green chillies in a mixture grinder.

palak paneer

Cut paneer into cubes of desired size and place it into a bowl.

palak paneerMaking:

Start with boiling spinach leaves. For this, heat a vessel and place the spinach leaves into it along with 2 tbsp of water. Keep the flame low. Cover the vessel with its lid and let it simmer for 5 minutes until the spinach leaves get cooked through.

palak paneer

After 5 minutes, remove the lid. Spinach is cooked aptly. Let it cool down completely. After that, blend it into a smooth paste. Spinach puree is now ready to use. Transfer it into a bowl. Now prepare the sabzi of it.

palak paneer

Heat a pan with 1.5 tbsp of oil. After the oil is heated sufficiently then add asafoetida and cumin seeds to it. Saute the cumin seeds for a while until it becomes fragrant. Now add turmeric powder, coriander powder and chickpea flour. Roast the flour for a while. Further add tomato-ginger-green-chilly paste to it. Mix everything really well.

palak paneer

Keep sautéing the masala until the oil starts leaving its edges. It can take around 5-6 minutes. Keep stirring at regular intervals. Then add red chilly powder to the masala. Keep stirring the masala to avoid its browning at the base. Masala is now roasted nicely. Now add spinach puree to it along with 2-3 tbsp of water.

palak paneer

Stir to mix spinach puree and masala really well. Keep stirring continuously. Add salt and garam masala to it. Stir the spinach sabzi until everything mixes nicely.

palak paneer

Spinach sabzi is simmering now. Drop paneer cubes into it. Mix it carefully with the ladle. Cover and cook the sabzi for 2 minutes on low flame so that the paneer cubes absorbs all the spices. Spinach sabzi is now ready. Sprinkle some chopped green coriander into it. Mix it well.

palak paneerServing:

Garnish this tantalizing and delectable palak paneer with some cream and serve it with chapatti, parantha, naan or with rice and relish eating.

palak paneerSuggestions

  • If you prefer eating onions then finely chop an onion and add it after spluttering the cumin seeds. Saute the onions until it becomes golden brown and further follow the above mentioned steps.

Palak Paneer Recipe - Cottage Cheese in Spinach Gravy palak paneer
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 500 grams
  • Paneer – 300 grams
  • Tomato – 3-4
  • Green chilly – 1
  • Ginger baton – 1 inch
  • Cumin seeds – ½ tsp
  • Asafoetida – 1-2 pinch
  • Turmeric powder – ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Salt – less than 1 tsp or to taste
  • Chickpea flour – 1 tbsp
  • Garam masala – less than ¼ tsp
  • Green coriander – 1-2 tbsp (finely chopped)
  • Cream – for garnishing
Instructions
  1. Remove the stalks from the spinach leaves and wash them thoroughly with water.
  2. Rinse tomatoes and green chilly with water. Prepare a fine paste of tomatoes, ginger and green chillies in a mixture grinder.
  3. Cut paneer into cubes of desired size and place it into a bowl.
  4. Start with boiling spinach leaves. For this, heat a vessel and place the spinach leaves into it along with 2 tbsp of water. Keep the flame low.
  5. Cover the vessel with its lid and let it simmer for 5 minutes until the spinach leaves get cooked through.
  6. After 5 minutes, remove the lid. Spinach is cooked aptly. Let it cool down completely. After that, blend it into a smooth paste.
  7. Boiled spinach has cooled down completely. Place it into a mixer jar and prepare a smooth paste of it.
  8. Spinach puree is now ready to use. Transfer it into a bowl. Now prepare the sabzi of it.
  9. Heat a pan with 1.5 tbsp of oil. After the oil is heated sufficiently then add asafoetida and cumin seeds to it.
  10. Saute the cumin seeds for a while until it becomes fragrant.
  11. Now add turmeric powder, coriander powder and chickpea flour. Roast the flour for a while.
  12. Further add tomato-ginger-green-chilly paste to it. Mix everything really well.
  13. Keep sautéing the masala until the oil starts leaving its edges. It can take around 5-6 minutes. Keep stirring at regular intervals.
  14. Then add red chilly powder to the masala. Keep stirring the masala to avoid its browning at the base.
  15. Masala is now roasted nicely. Now add spinach puree to it along with 2-3 tbsp of water.
  16. Stir to mix spinach puree and masala really well. Keep stirring continuously.
  17. Add salt and garam masala to it. Stir the spinach sabzi until everything mixes nicely.
  18. Spinach sabzi is simmering now. Drop paneer cubes into it. Mix it carefully with the ladle.
  19. Cover and cook the sabzi for 2 minutes on low flame so that the paneer cubes absorbs all the spices.
  20. Spinach sabzi is now ready. Sprinkle some chopped green coriander into it. Mix it well.
  21. Garnish this tantalizing and delectable palak paneer with some cream and serve it with chapatti, parantha, naan or with rice and relish eating.

 

Paneer Butter Masala

Paneer Butter Masala Recipe – Paneer Makhani Recipe

Paneer Butter Masala is an easy and quick to make paneer recipe. From the most popular Punjabi cuisine we brought you yet another spicy and creamy recipe of paneer butter masala. By combining paneer, butter and cream we have created this tempting main course dish. This recipe is so creamy and mildly spices that even your kids can’t have enough of this paneer butter masala.

Paneer butter masala is so famous that it is almost served in all Indian restaurants. Most of us simply love having this luscious and sumptuous delicacy. Best when served with steaming hot naan or tandoori roti. In fact plain rice and paneer butter masala make a perfect combo as well. So, making paneer butter masala is really easy with these quick to follow step-by-step instructions with pictures. Try it yourself and impress your dear ones. Enjoy!

Directions

Getting ready:

1. Wash tomatoes, green chilies and ginger and dry them. Cut tomatoes in big chunks. Peel and roughly chop ginger. Remove stem from green chilies and roughly chop it. Grind all three of them into very smooth paste.

paneer butter masala

2. Cut paneer into cubes and keep it separately in another bowl.

paneer butter masalaMaking:

3. Heat 1 tsp of butter in a pan. Add cumin powder, coriander powder and turmeric powder in the melted butter and fry them.

paneer butter masala

4. Thereafter mix tomato, green chilly and ginger paste to the fried masala. Then add red chilly powder and dry fenugreek leaves and mix. Stir masala till butter starts separating from it.

paneer butter masala

5. Now add cream, garam masala, small amount of green coriander and salt followed by ½ cup of water in the masala. Continue stirring till the gravy starts boiling again.

paneer butter masala

6. As the gravy starts boiling, add paneer cubes and mix. Cover the pan and cook it for 3-4 minutes.

paneer butter masala

7. After 3-4 minutes uncover the pan and add the remaining butter to the gravy.

paneer butter masalaServing:

8. Take it out in a bowl. Deliciously creamy paneer butter masala is ready to serve. Serve this delectable paneer butter masala with chapatti, naan, parantha or rice.

paneer butter masala

  • For 4 members
  • Time – 15 minutes

Paneer Butter Masala Recipe Paneer Butter Masala
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Paneer – 250 gram
  • Tomatoes – 3 medium sized
  • Green chilly – 1-2
  • Ginger – 1 inch piece
  • Cream – half cup
  • Butter – 2 tbsp
  • Green coriander – 2 tbsp
  • Red chilly powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Dry fenugreek leaves – 1 tsp
  • Salt – ¾ tsp (to taste)
  • Garam masala – ¼ tsp
  • Cumin powder – ½ tsp
Instructions
  1. Wash tomatoes, green chilies and ginger and dry them. Cut tomatoes in big chunks. Peel and roughly chop ginger. Remove stem from green chilies and roughly chop it. Grind all three of them into very smooth paste.
  2. Cut paneer into cubes and keep it separately in another bowl.
  3. Heat 1 tsp of butter in a pan. Add cumin powder, coriander powder and turmeric powder in the melted butter and fry them.
  4. Thereafter mix tomato, green chilly and ginger paste to the fried masala. Then add red chilly powder and dry fenugreek leaves and mix. Stir masala till butter starts separating from it.
  5. Now add cream, garam masala, small amount of green coriander and salt followed by ½ cup of water in the masala. Continue stirring till the gravy starts boiling again.
  6. As the gravy starts boiling, add paneer cubes and mix. Cover the pan and cook it for 3-4 minutes.
  7. After 3-4 minutes uncover the pan and add the remaining butter to the gravy. Take it out in a bowl. Deliciously creamy paneer butter masala is ready to serve.
  8. Serve this delectable paneer butter masala with chapatti, naan, parantha or rice.

 

Paneer Bread Balls Recipe

Paneer Bread Balls Recipe – Bread Paneer roll

Paneer bread balls recipe is a quick and simple recipe. This healthy appetizer can be made easily at home. Infact these paneer bread balls make a perfect snack for kids lunch boxes as well. Paneer bread balls are crispy from outside and stuffed with bread crumbs, spices and paneer. Have these scrumptious paneer bread balls as a starter in any party or as an appetizer or with a steaming cup of evening tea.

Serve these tempting balls with spicy-tangy chutney, sauce or coriander chutney. Bread paneer roll is really a scrumptious snack. You can prepare these balls in any special occasion as a snack or have them as a light snack during supper.

Directions

Getting ready:

1. Break the bread slices and place them in a mixture jar. Grind to make fine bread crumbs and transfer it to a bowl.

paneer bread balls

2. Grind two more bread slices separately to coat the balls later and place it on a plate.

paneer bread balls

3. Crumble the paneer in a mixing bowl with your hand.

paneer bread balls

4. Add some water to refined flour and make a smooth batter with thin consistency.

paneer bread ballsMaking:

5. Add salt, coriander powder, mango powder, red chilly powder, finely chopped green chilly, coarsely ground black peppercorns and ginger paste into the crumbled paneer. Mix everything really well and keep it aside.

paneer bread balls

6. Add milk to the bread crumbs and knead dough.

paneer bread balls

7. To it add paneer mixture, followed by green coriander and coarsely ground cashews and again mix everything really well.

paneer bread balls

8. Now pinch some small portion from the mixture and roll it into round and oval shape.

paneer bread balls

9. Dip the rolled bread ball into the refined flour batter.

paneer bread balls

10. Then coat it with bread crumbs and bind it nicely.

paneer bread balls

11. Place this ball on the plate. Repeat the process until entire dough is utilized.

paneer bread balls

12. Heat some oil in a wok or pan. Drop 4 to 5 or as much as possible bread ball into medium hot oil.

paneer bread balls

13. Deep fry the balls until they get golden brown and crispy from all sides.

paneer bread balls

14. Drain out the fried paneer balls on kitchen paper towels to remove excess oil. Likewise fry the rest of the balls as well. Paneer bread balls are now ready.

paneer bread ballsServing:

15. Serve these steaming hot and mouth drooling paneer bread balls with any Indian dip or chutney like green coriander chutney or tomato sauce and relish eating.

paneer bread ballsSuggestions

  • If you are making these paneer balls for a party, then prepare these balls and coat them with bread crumbs. Keep them aside and deep fry later to serve steaming hot.
  • For 40 to 45 balls
  • Time – 60 minutes

Paneer Bread Balls Recipe bread paneer rolls
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bread – 8 slices
  • Paneer – 200 grams
  • Refined flour – 2 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Milk – less than 1 cup
  • Cashews – 10 to 12 (coarsely ground)
  • Ginger – 1 tsp (paste)
  • Black peppercorns – ¼ tsp (coarsely ground)
  • Green chilly – 2 (finely chopped)
  • Red chilly powder – ¼ tsp
  • Mango powder – ½ tsp
  • Coriander powder – 1 tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Break the bread slices and place them in a mixture jar. Grind to make fine bread crumbs and transfer it to a bowl.
  2. Grind two more bread slices separately to coat the balls later and place it on a plate.
  3. Crumble the paneer in a mixing bowl with your hand.
  4. Add some water to refined flour and make a smooth batter with thin consistency.
  5. Add salt, coriander powder, mango powder, red chilly powder, finely chopped green chilly, coarsely ground black peppercorns and ginger paste into the crumbled paneer. Mix everything really well and keep it aside.
  6. Add milk to the bread crumbs and knead dough.
  7. To it add paneer mixture, followed by green coriander and coarsely ground cashews and again mix everything really well.
  8. Now pinch some small portion from the mixture and roll it into round and oval shape.
  9. Dip the rolled bread ball into the refined flour batter.
  10. Then coat it with bread crumbs and bind it nicely.
  11. Place this ball on the plate. Repeat the process until entire dough is utilized.
  12. Heat some oil in a wok or pan. Drop 4 to 5 or as much as possible bread ball into medium hot oil.
  13. Deep fry the balls until they get golden brown and crispy from all sides.
  14. Drain out the fried paneer balls on kitchen paper towels to remove excess oil. Likewise fry the rest of the balls as well. Paneer bread balls are now ready.
  15. Serve these steaming hot and mouth drooling paneer bread balls with any Indian dip or chutney like green coriander chutney or tomato sauce and relish eating.

 

Paneer Kolhapuri Recipe

Paneer Kolhapuri Recipe – How to make Paneer Kolhapuri?

Paneer kolhapuri is a delicious and one of the most popular Indian recipes. Who doesn’t like eating sabzi or any other dish prepared with paneer after all? This super scrumptious and delicious recipe is another easiest paneer recipe that can be prepared in a jiff without any onions and garlic. Yes, you read it right. You don’t need any onion or garlic for making this recipe. Paneer kolhapuri is rich Tomato-coconut-cashew gravy based recipe that will surely awaken your taste buds.

Paneer kolhapuri is a tarty-tangy sabzi prepared with freshly ground spices, coconut and fresh soft paneer. This rich and super tasty recipe pairs well with any Indian bread like chapatti, parantha, naan or poori. Infact it goes well with jeera rice or plain rice too. Try to follow this easy step-by-step recipe of paneer kolhapuri yourself and I am sure everyone will like it for sure. Enjoy!

Directions

Getting ready:

1.  Finely grind the tomatoes, green chilies, ginger and cashews in a mixture jar to make a paste.


2.  Cut paneer into 1-1 inch square chunks.

Making:

3.  To prepare kholhapuri masala, heat a pan and dry roast sesame seeds, 1 tsp cumin seeds, fennel seeds, cinnamon stick, green cardamom, brown cardamom and dry coconut. Saute the spices for a while.


4.  Take out the roasted spices in a plate and let them cool them.


5.  Now grind these spices to make a coarse powder. Kolhapuri masala is ready.


6.  Heat some oil in a wok or pan and add cumin seeds into it.


7.  After this add asafoetida, turmeric powder, coriander powder and saute for a while.


8.  Then add rest of the spices i.e. dry whole red chilly and tomato-cashew paste.


9.  Stir and keep stirring until you see oil leaving the sides of the masala. Keep the flame low-medium.


10.  To the masala add red chilly powder and kolhapuri masala. Saute the masala until fragrant.


11.  Now add ½ cup water and let it simmer for few more minutes.


12.  When you see gentle boil in the gravy, add salt and chopped coriander into it.


13.  Add paneer chunks. Give a nice and gently stir and then cook for 2-3 minutes.


14.  Transfer paneer kolhapuri in a serving bowl. recipe is ready.

Serving:

15.  Serve this lip smacking and super yummy paneer kolhapuri steaming hot with chapatti, paranthas, naan or rice.

Suggestions

  • Prepare fresh paneer at home for this recipe. It will taste amazing.

 

Paneer Kolhapuri Recipe paneer kolhapuri recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer - 250 grams
  • Tomatoes - 4 (250 grams)
  • Green chilly - 2
  • Ginger - 1 inch baton
  • Cashew - ¼ cup
  • Dry coconut - ½ cup (grated)
  • Oil - 2-3 tbsp
  • Green coriander - 2-3 tbsp
  • Sesame seeds - 2 tsp
  • Cumin seeds - 1.5 tsp
  • Fennel - 1 tsp
  • Whole garam masala - 1 inch cinnamon stick, 1 brown cardamom, 2 green cardamom, 4 clove and 8-10 black pepper
  • Dried red chilly - 2
  • Salt - 1 tsp (as per taste)
  • Red chilly powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
Instructions
  1. Finely grind the tomatoes, green chilies, ginger and cashews in a mixture jar to make a paste.
  2. Cut paneer into 1-1 inch square chunks.
  3. To prepare kholhapuri masala, heat a pan and dry roast sesame seeds, 1 tsp cumin seeds, fennel seeds, cinnamon stick, green cardamom, brown cardamom and dry coconut. Saute the spices for a while.
  4. Take out the roasted spices in a plate and let them cool them.
  5. Now grind these spices to make a coarse powder. Kolhapuri masala is ready.
  6. Heat some oil in a wok or pan and add cumin seeds into it.
  7. After this add asafoetida, turmeric powder, coriander powder and saute for a while.
  8. Then add rest spices i.e. dry whole red chilly and tomato-cashew paste.
  9. Stir and keep stirring until you see oil leaving the sides of the masala. Keep the flame low-medium.
  10. To the masala add red chilly powder and kolhapuri masala. Saute the masala until fragrant.
  11. Now add ½ cup water and let it simmer for few more minutes.
  12. When you see gentle boil in the gravy, add salt and chopped coriander into it.
  13. Add paneer chunks. Give a nice and gently stir and then cook for 2-3 minutes.
  14. Transfer paneer kolhapuri in a serving bowl. recipe is ready.
  15. Serve this lip smacking and super yummy paneer kolhapuri steaming hot with chapatti, paranthas, naan or rice.

 

 

Saag Paneer Recipe

Saag Paneer Recipe – How to make the perfect Saag Paneer

Saag Paneer is a delicious and healthy recipe. We all know it so well that Saag is the most popular and relished North Indian recipe prepared using the winter greens. But today we are sharing a little uncommon and unique recipe of Saag paneer with you. Surprised? You would have never seen anybody making saag with paneer or in any restaurant’s menu. Try making this recipe of Saag paneer yourself and believe me, the recipe will definitely came out just perfect. Everyone at ou home will just relished this lip smacking dish.

With the arrival winters, we get green leafy vegetables in abundance. So,we are using these greens for making today’s dish – Saag Paneer. We have used sarso leaves, spinach, fenugreek leaves and radish leaves for making the dish. But you can omit the use of any of the greens as per your taste. You can also add bathua to the dish. So, here is new version of Saag paneer recipe for you all. Try making this dish at your home and surely you and your family will love it too. Enjoy!

Directions

Getting ready:

1.  Let’s start with chopping all the greens. Then thoroughly wash the sarso leaves, radish leaves, spinach and fenugreek leaves, separately, place them in a colander to dry completely.


2.  Rinse the tomatoes-green chilies and place them in a mixture jar to make a fine paste.


3.  Cut paneer in small chunks as well.

Making:

4.  Pressure cook the chopped leaves with ½ to ¾ cup of water. Let the leaves simmer until it whistles once. After this turn off the flame and let the steam escapes on its own.


5.  Let the veggies cool down and then grind them finely in a mixture jar.


6.  Heat 1 tsp oil in a pan or wok and stir fry the paneer chunks until they become little brown on both sides. Drain out the fried chunks on kitchen paper towel to remove excess oil.


7.  Add 2-3 tbsp oil more in the same pan along with cumin seeds. When the seeds crackles add asafoetida, ginger paste, coriander powder and chickpea flour to it.


8.  Saute the spices for few seconds and add tomato-green chilly paste to the pan, followed by red chilly powder.


9.  Stir fry the masala until you see oil separating from the edges of the masala.


10.  Now add the green veggies paste and salt to the masala. Stir everything really well.


11.  When you see a gentle boil in the gravy, add the paneer chunks and chopped green coriander to it.


12.  Cover and let the sabzi simmer for 4-5 minutes on low flame. Devouring saag paneer is now ready to serve. Transfer the sabzi to a serving bowl.

Serving:

13.  Garnish the sabzi with coriander sprigs and 1-2 tsp ghee and serve this delectable and delicious saag paneer sabzi with any Indian bread i.e roti, parantha or naan and relish eating. Infact, it goes well with rice too.

 

Saag Paneer Recipe saag paneer
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sarso leaves - 250 grams
  • Radish leaves - 2 to 3 radishes leaves
  • Spinach leaves - 250 grams
  • Fenugreek leaves - 125 grams
  • Green coriander - 50 to 60 grams
  • Green chilly - 2
  • Cumin seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
  • Oil - 2 to 3 tbsp
  • Ghee - 1 tbsp
  • Paneer - 200 grams
  • Tomato - 3 (200 grams)
  • Chickpea flour - 3 (200 grams)
  • Salt - 1 tsp or as per taste
  • Ginger paste - 1 tsp
  • Red chilly powder - ¼ tsp
Instructions
  1. Let’s start with chopping all the greens. Then thoroughly wash the sarso leaves, radish leaves, spinach and fenugreek leaves, separately, place them in a colander to dry completely.
  2. Rinse the tomatoes-green chilies and place them in a mixture jar to make a fine paste.
  3. Cut paneer in small chunks as well.
  4. Pressure cook the chopped leaves with ½ to ¾ cup of water. Let the leaves simmer until it whistles once. After this turn off the flame and let the steam escapes on its own.
  5. Let the veggies cool down and then grind them finely in a mixture jar.
  6. Heat 1 tsp oil in a pan or wok and stir fry the paneer chunks until they become little brown on both sides. Drain out the fried chunks on kitchen paper towel to remove excess oil.
  7. Add 2-3 tbsp oil more in the same pan along with cumin seeds. When the seeds crackles add asafoetida, ginger paste, coriander powder and chickpea flour to it.
  8. Saute the spices for few seconds and add tomato-green chilly paste to the pan, followed by red chilly powder.
  9. Stir fry the masala until you see oil separating from the edges of the masala.
  10. Now add the green veggies paste and salt to the masala. Stir everything really well.
  11. When you see a gentle boil in the gravy, add the paneer chunks and chopped green coriander to it.
  12. Cover and let the sabzi simmer for 4-5 minutes on low flame. Devouring saag paneer is now ready to serve. Transfer the sabzi to a serving bowl.
  13. Garnish the sabzi with coriander sprigs and 1-2 tsp ghee and serve this delectable and delicious saag paneer sabzi with any Indian bread i.e roti, parantha or naan and relish eating. Infact, it goes well with rice too.

 

Achari Paneer Recipe – How To Make Achari Paneer

Achari Paneer Recipe – How To Make Achari Paneer

Paneer achari is a flavorful, highly nutritious and healthy. This delectable dish can be served as an appetizer or include it in your meals as an accompaniment.If you are fond of pickles and the robust flavor, then do try making Achari paneer recipe prepared with flavors and taste of pickle.

The paneer gravy in this recipe has robust flavors of achari masala or spices. Achari paneer is really scrumptious and aromatic. It goes well with any Indian bread like rotis, paranthas or naan. Follow this simple recipe to make Paneer achari at your home today with step-by-step pictures.

Directions

Getting ready:

1. Cut paneer in 1-1 inch chunks.

achari paneer recipe

2. Chop tomatoes, green chilies and ginger in big chunks. Place them in a mixture jar to make a fine paste.

achari paneer sabzi

3. Heat a pan and add fenugreek seeds, mustard seeds and cumin seeds into it and dry roast for few minutes.

achari paneer

4. Allow the spices to cool down. Add whole fennel powder, coriander powder and roasted whole spices. Ground all the ingredients coarsely.

achari paneer sabziMaking:

5. Heat some oil in a wok and add turmeric powder, followed by coarsely ground spices. Saute for a minute or so.

achari paneer sabzi

6. Next add tomatoes-green chilies-ginger paste followed by red chilly powder.

achari paneer sabzi

7. Saute the masala until tomatoes get mushy and you see fat leaving the edges.

achari paneer sabzi

8. Now add cream and let it simmer for 2 to 3 minutes. Keep stirring constantly.

achari paneer

9. When the masala is cooked, add ½ cup water and garam masala powder, followed by green coriander. Stir to mix everything really well.

achari paneer sabzi

10. Drop the paneer chunks into it and simmer for 2 more minutes.

achari paneer sabzi

11. Cover and cook for 2 more minutes until paneer absorbs all the spices.

achari paneer

12. Achari paneer is ready. Transfer it to a serving bowl.

achari paneerServing:

13. Serve tempting achari paneer sabzi steaming hot with chapatti, parantha, naan or rice and relish eating.

achari paneer sabziSuggestion

  • You can replace the use of cream with cashew paste or melon seeds pasts, mawa, poppy seeds paste and so on for making the gravy. You can make gravy as per your preference and taste.
  • You can also use onion in here. For this take 1 finely chopped onion and add it in hot oil prior sautéing any other ingredient. Saute till the onions become translucent. Rest, add the spices same as mentioned above to make the sabzi.
  • For 3 to 4 members
  • Time – 30 minutes

Achari Paneer Recipe Achari Paneer Recipe - How To Make Achari Paneer
Author: 
Recipe type: Vegetable Fry Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer - 250 grams
  • Tomato - 3 (150 grams)
  • Green chilly - 2
  • Ginger - 1 inch piece
  • Oil - 2 to 3 tbsp
  • Green coriander - 2 to 3 tbsp
  • Fenugreek seeds - ¼ tsp
  • Mustard seeds - ½ tsp
  • Cumin seeds - ½ tsp
  • Fennel seeds - 1 tsp
  • Coriander powder - 1 tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Cream - ½ cup
  • Salt - 1 tsp or as per taste
Instructions
  1. Cut paneer in 1-1 inch chunks.
  2. Chop tomatoes, green chilies and ginger in big chunks. Place them in a mixture jar to make a fine paste.
  3. Heat a pan and add fenugreek seeds, mustard seeds and cumin seeds into it and dry roast for few minutes.
  4. Allow the spices to cool down. Add whole fennel powder, coriander powder and roasted whole spices. Ground all the ingredients coarsely.
  5. Making:
  6. Heat some oil in a wok and add turmeric powder, followed by coarsely ground spices. Saute for a minute or so.
  7. Next add tomatoes-green chilies-ginger paste followed by red chilly powder.
  8. Saute the masala until tomatoes get mushy and you see fat leaving the edges.
  9. Now add cream and let it simmer for 2 to 3 minutes. Keep stirring constantly.
  10. When the masala is cooked, add ½ cup water and garam masala powder, followed by green coriander. Stir to mix everything really well.
  11. Drop the paneer chunks into it and simmer for 2 more minutes.
  12. Cover and cook for 2 more minutes until paneer absorbs all the spices.
  13. Achari paneer is ready. Transfer it to a serving bowl.
  14. Serve tempting achari paneer sabzi steaming hot with chapatti, parantha, naan or rice and relish eating.