Punjabi paneer recipes | different kinds off paneer recipes |
paneer recipes | 250 Punjabi paneer recipes | different kinds off paneer recipes | Paneer or cottage cheese is a fresh cheese made by coagulating milk and separating the whey. It is used widely in Indian, oriental, continental and other cuisines because of its soft mouth-feel and versatility.
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Although all dairy products are used abundantly used in Punjabi cuisine, the people of that State hold paneer very close to their heart! It is cooked in every way possible – it is marinated, fried, sautéed, crumbled, and so on, to make delicious dishes that span every course of the meal, from the starters to the main course and later the desserts too!
Punjabi paneer Parathas | Punjabi parathas using paneer |
Parathas smeared with a dollop of white butter gulped down with a glass of sweet lassi is the most common breakfast in Punjab. Paneer Parathas with curd, pickles or chutney is a scrumptious, healthy treat.
paneer paratha recipe | punjabi paneer paratha | how to make paneer paratha |
The parathas can be even made by stuffing with a filling made using a combination of paneer, cheese, vegetables or dal.
Paneer Stuffed Green Pea Parathas, Cabbage and Paneer Parathas, Paneer Masoor Paratha, Spinach and Paneer Paratha are some other delicacies you must try.
paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha |
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Punjabi Paneer Starters | Punjabi starters using paneer |
From all-time favorite, classic starters like Paneer Achari Tikka and snacks like Papad Paneer Ke Kurkure, you will find a range of attractive paneer-based snack and starter options in Tikka and kebabs are popular appetizers and evening snacks in North India.
Paneer Achari Tikka, Indian Starter
Paneer Amritsari Tikka is made by marinating succulent paneer in a tongue-tickling mix of carom seeds and other spicy ingredients and deep fried.
Paneer Amritsari Tikka
Makai Galouti Kebab a flavorful, melt in the mouth kebab with the right amount of spices tastes best with green chutney. If you are looking for some delightful party starters then this Paneer Chilli Cigars with spicy sauce will surely gain you many compliments.
Makai Galouti Kebab
The combination of paneer, corn and potato bound with white sauce and deep-fried till a perfectly golden brown color, Paneer Potato and Corn Balls is simply an irresistible snack and pure indulgence.
Paneer Potato and Corn Balls
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Punjabi Paneer Sabzis
Paneer in different gravies is something that exists on North Indian section of most restaurant menus. Even the easiest of Punjabi subzi is tongue-tickling with a rich flavour and luscious texture. They tend to be quite heavy too because of the ungrudging use of ghee, cream and other dairy products, which is what makes them so tasty too! Treat your palate to all-time favourites like Paneer Masala, Paneer Makhmali, Mutter Paneer Butter Masala.
paneer masala recipe | Punjabi paneer masala | dhaba style paneer masala
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Try Our Other Punjabi Recipes…
19 Punjabi Dals Kadhis Recipes
23 Punjabi Jaalpan, Lassi Recipes
50 Punjabi Pulao Biryani Recipes
83 Punjabi Raita Chtutney Achar Recipes
310 Punjabi Roits Parathas Recipes
23 Punjabi Shorbas, Soups Recipes
361 Punjabi Subzis Recipes
156 Punjabi Swadisht Nashta Recipes
78 Punjabi Sweets Recipes
Happy Cooking!
paneer tikka roll recipe | paneer tikka frankie recipe | paneer roll recipe | paneer wrap | with amazing images.
paneer tikka roll recipe | paneer tikka frankie recipe | paneer roll recipe | paneer wrap. These rolls are a healthy version and make a complete meal by themselves. Learn how to make paneer tikka frankie recipe.
Tikka Roll is a famous street food that comes from Kolkata and West Bengal. Tikka Roll is a wrap containing a filling and is rolled in Indian chapatti. We have put paneer tikka in the wrap to make a yummy paneer tikka roll.
Paneer tikka is an Indian dish made with marinated paneer, onions and capsicum grilled on a non-stick pan or a tandoor. paneer roll recipe is marinated and cooked paneer and vegetables rolled in a Indian chapatti.
The chapatis have been made with whole wheat flour which is a good source of iron and fibre as compared to the usual plain flour (maida) rotis. The paneer and vegetable filling enriches these rolls with essential vitamins and minerals and the calcium packed marinade adds that extra 'zing' to this recipe
Tips to make paneer tikka kathi roll: 1. You can used leftover rotis to make this recipe. 2. You can also use mustard oil for marination for better taste and flavor. 3. Coats the paneer pieces in the marination gently using a spatula so that the paneer pieces wont break. 4. You can also pack these rolls for tiffin. 5. If you wish you can add kashmiri red chilli powder in the marination, it gives beautiful colour to the marinade.
Enjoy paneer tikka roll recipe | paneer tikka frankie recipe | paneer roll recipe | paneer wrap | with detailed step by step images.
paneer bhurji | dry paneer bhurji | how to make paneer bhurji | with 18 mazing images.
paneer bhurji is made from paneer, tomatoes, onions, spices and pav bhaji masala which are cooked together on a non stick tava.
Paneer bhurji is a popular preparation loved by Indians across the world. It is an easy, spicy dish that tastes great with bread and parathas!
Down South, dry paneer bhurji is sometimes used as a stuffing for dosas to make paneer dosa, similar to the aloo-filled Masala Dosa!
The most important tip for making fantastic paneer bhurji is to use fresh cottage cheese, and make the bhurji just before serving, otherwise it tends to get a little soggy. We suggest you make your paneer at home and follow ourhomemade paneer recipe.
We love paneer bhurji as it is healthy. Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetics. potassium in paneer helps to reduce the effect of high sodium, by lowering blood pressure.
Have Paneer Bhurji with with Indian breads like Chapati or Plain Paratha accompained with pickles and raita of your choice.
Learn how to make paneer bhurji | dry paneer bhurji with detailed step by step photos and video below.
achari paneer recipe | Punjabi achari paneer | restaurant style achari paneer | healthy achari paneer | with 19 amazing images.
achari paneer recipe is also called Punjabi achari paneer and we made it restaurant style achari paneer. This is an Indian curry made of cottage cheese (paneer), onions, curds and lots of spices.
Paneer is the most commonly consumed source of protein for vegetarians. Due to its bland flavour and ability to absorb any flavour as in this Punjabi achari paneer recipe.
Achari paneer is an aromatic accompaniment, which imbibes its flavour from a mixture of seeds used in the seasoning.
Preparation for achari paneer takes no time and can be prepared in a jiffy. The restaurant style achari paneer is so easy and quick to make that you can include it to your everyday meal list. Achari paneer is made with pickling spices and is best relished with any Indian bread. The taste of the dish is tangy and pickly yet the dish is named as achari paneer, achar are usually tangy, sour and slightly spicy.
Make this super easy, quick and lip-smacking Punjabi sabzi for weekend lunch or dinner. Use mustard oil if available as it would enhance the taste of our restaurant style achari paneer and give it the perfect desired flavor. We have added plain flour which prevents the curd added in the gravy from curdling. You can also use besan.
See why we think this is a healthy achari paneer? Made from paneer which contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. For diabetics, use low fat paneer.
Serve restaurant style achari paneer hot with rotis or butter naan.
Try other recipes like Achari Baingan or Chatakedar Paneer.
Enjoy achari paneer recipe | Punjabi achari paneer | restaurant style achari paneer | healthy achari paneer | with detailed step by step recipe photos and video below.
methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with 52 amazing images.
methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style is perfect for an Indian party. Learn how to make methi malai paneer restaurant style.
To make methi malai paneer sabzi, first make the paste. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly. Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside. Then, heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute. Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds. Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for 1 minute. Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot garnished with grated paneer.
The appetizing bitterness of methi, the royal creaminess of malai and the succulence of paneer come together to make an awesome subzi that tops the chart of favourites in most Indian restaurants. A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Indian creamy paneer sabzi, while also adding some spicy notes to it.
Add in a few more commonly-available spice powders, and you achieve a perfect balance of creaminess and spice, the two essential dimensions of a rich subzi. What’s more interesting is this methi malai paneer restaurant style also makes of whole spices like clove, cinnamon, cardamom and bayleaf, which are equally necessary to accentuate the taste of this sabzi.
This lip snacking Punjabi methi malai paneer dhaba style cannot fail to please the diners. With most ingredients found in our pantry, its aroma and flavour is like sabzi from a Royal kitchen. Enjoy it with your favourite paratha, butter naan or jeera rice.
Tips for methi malai paneer sabzi. 1. Methi leaves have a lot of dirt in them. So remember to wash them well before chopping. 2. Prefer to chop ginger, garlic and green chillies finely. 3. Chop the cashewnuts before adding as they are easy to blend. Alternatively, use broken cashewnuts. 4. Cool the ingredients of the paste before blending. 5. Do not over saute as cumin seeds tend to burn quickly. 6. Prefer to use the readymade fresh cream for true flavour of restaurant style sabzi. 7. If you wish, you can make garam masala at home. 8. As a variation, you can saute a few capsicum cubes in oil and add it to the sabzi along with paneer. It gives a contrasting texture to the paneer. 9. If you don’t like paneer, replace it with chopped and boiled mixed vegetables. 10. If you don’t like to bite into khada masala, before serving remove the clove, cinnamon and cardamom and discard them. But do not miss out on adding them to sabzi. These are flavour enhancers.
Enjoy methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with step by step photos.
paneer recipe | homemade paneer recipe | cottage cheese recipe | Indian paneer recipe | with 30 amazing images
The best part is that paneer is quite easy to make at home. We present you an easy Indian homemade paneer recipe or cottage cheese recipe. You need just two ingredients – milk and lemon juice which is available in every Indian kitchen. While it can be made with any milk, full fat milk gives the best texture and yield, so always go for that.
Ever wondered why some Paneer Parathas taste better than others, why some desserts have a better mouth-feel, or why something as simple as Mutter Paneer Butter Masala feels different at different places?
It is the quality of the paneer that makes all the difference. And, homemade paneer beats all others hands-down. Fresh homemade paneer has a super soft and succulent mouth-feel, as well as a pure flavour, which is unmatched by any commercial paneer brand.
To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. When the milk begins to boil, switch off the flame and wait for 1 minute. The milk should be boiling hot before you add the acidic substance to speed up the process of curdling and to prevent the Paneer from becoming grainy.
If the milk has not curdled well, add more acid. But, if you add too much of acid the Paneer will become tough. The quantity of the acidic agent is purely judgemental . You can even make paneer recipe at home by curdling full-fat milk using Yogurt, Buttermilk or Citric Acid.
The crumbled paneer which we have right now (before it becomes soft paneer) is also known as chenna in the eastern parts of India and is the precursor of many traditional Indian mithais like Rasgulla, Orange Chenna payesh, Rasmalai and other Bengali sweets.
We also show you also how to make paneer using a mould.
Use your fresh, soft and unadulterated paneer to make delicious subzis, parathas and desserts too!
Enjoy how to make paneer recipe | homemade paneer recipe | cottage cheese recipe | Indian paneer recipe with detailed step by step photos and video below.
matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | with amazing 35 images.
matar paneer butter masala recipe is a masala paste sautéed in butter is further perked up with spice powders, tangy tomato, milk, cream and other ingredients to form a rich gravy that holds the star ingredients – mutter and paneer.
Having a meal in any Indian restaurant serving naan, then you will find the popular restaurant style mutter paneer butter masala as one of the best selling Punjabi sabzis.
In mood for some restaurant style cooking? Here we have a perfect recipe to give a kick to your taste buds which is restaurant style mutter paneer butter masala.
The rich hue, strong aroma and irresistible taste of this Punjabi paneer mutter will make you addicted to it! The appearance, taste and mouth-feel of this subzi are similar to what you get in restaurants, mainly due to the special paste used for the gravy!
The procedure and preparation may take a while, but the outcome and the taste of the dish is heavenly!! To make matar paneer butter masala recipe, the first step is to prepare onion paste. To prepare onion paste, blend onion, cashewnuts, garlic and ginger together into a smooth paste and keep aside. Further, to proceed take butter in a non-stick pan, add prepared onion paste and cook it. Once cooked, add Indian spices such as Kashmiri red chilli powder, cumin seed powder and garam masala along with dried fenugreek leaves and water to cook all the masalas and prevent it from burning. Further, add tomato pulp which gives tanginess to our sabzi. To balance the tang we have added honey, if you do not have honey, add sugar or jaggery. Add milk and fresh cream which will provide richness and creaminess to our Punjabi paneer matar and also a eye appealing color. Also, add corn flour to thicken the gravy a little. Lastly add green peas and paneer, mix everything well and cook. You can also deep fry of shallow fry paneer to give it a better flavor. Serve restaurant style mutter paneer butter masala immediately.
Peas and cottage cheese are a made-for-each other duo, whatever be the style of preparation. A seemingly elaborate but actually easy recipe, matar paneer butter masala is an ideal accompaniment for rotis and jeera rice too. Relish this matar paneer butter masala hot and fresh, with your favourite rotis or parathas. Lachha Paratha is a perfect match.
Enjoy matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | recipe with detailed step by step photos and video below.
paneer makhmali sabzi | Punjabi paneer makhmali | paneer makhmali curry | with 20 amazing images.
This aromatic paneer makhmali sabzi gets its characteristic green colour and fresh flavour from a marinade of coriander, mint and green chillies. Punjabi paneer makhmali has a tasty marinade made of coriander, pudina, cashew nuts, curds, onion and spices.
Notes on paneer makhmali sabzi. 1. Add chopped mint leaves. The refreshing flavor of pudina gives the perfect zing to the paneer makhmali recipe. 2. The addition of cashews and curds to the marinade imparts a rich flavour and creamy texture to the paneer, giving this paneer makhmali sabzi a luxurious feel. 3. Add 1 tbsp lemon juice. It will prevent the coriander-mint paste from turning dark and stay fresh and vibrant green.
Like most preparations of paneer, it is important to serve the paneer makhmali fresh and hot, while the paneer remains soft and succulent. Serve paneer makhmali hot with parathas or butter naan.
Learn to make paneer makhmali sabzi | Punjabi paneer makhmali | paneer makhmali curry | with step by step photos below.
palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss | with 50 amazing images.
palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss is a healthy one dish meal. Learn how to make healthy spinach paneer paratha.
To make palak paneer paratha, for the palak dough combine the whole wheat flour, salt, ghee and the prepared spinach purée in a bowl and knead well to make a semi-soft dough using approx. 1/2 cup of water. Cover and keep aside for 15 minutes. For the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the green chillies and saute on a medium flame for a few seconds. Add the cauliflower and saute on a medium flame for 2 minutes. Add paneer, coriander, dried mango powder, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. Divide the dough and the stuffing into 8 equal portions. Roll out a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Place a portion of the stuffing on half of the circle, apply little water along with circumference and fold it over to make a semi-circle. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Place the paratha on it and cook a medium flame till it turns golden brown in colour from both the sides. Keep pressing with spatula so the paratha cooks well. Repeat steps 2 to 5 to make 7 more parathas. Serve immediately with fresh curds.
With the refreshing green hue of spinach, these healthy spinach paneer paratha look and taste good! While spinach adds its goodness to the dough, a successful duo of cauliflower and paneer perked up with coriander, green chillies and ginger work their magic in the filling!
These palak paneer paratha for weight loss can be enjoyed by heart patients and diabetics too. The use of whole wheat flour, spinach and cauliflower adds fibre and paneer adds in protein, both the nutrients help to add a satiety value. The fibre also helps to manage cholesterol and blood sugar levels. You can make your choice between full fat paneer and low fat paneer.
Tips for palak paneer paratha. 1. The spinach puree has to be thick. So do not add too much water while blending spinach. 2. While we have stuffed the paratha and made a semi-circle, you can place the stuffing in the centre, bring all the sides of roti in the centre, seal it and finally roll it again. 3. Grated cauliflower can be replaced with grated carrot. 4. Since very little oil is used to grease the tava before cooking the paratha, we suggest you serve these parathas immediately to enjoy its texture and flavour.
Enjoy palak paneer paratha recipe | healthy spinach paneer paratha | palak paneer paratha for weight loss | with step by step photos.
green peas and paneer tikki recipe | green peas, potato and paneer tikki | matar paneer cutlet | with 28 amazing images.
matar paneer cutlet, delicious and healthy vegetarian cutlets are soft inside and crisp outside. Learn how to make green peas and paneer tikki recipe | green peas, potato and paneer tikki | matar paneer cutlet |
Tikkis are one of the most popular street foods in the country, and these green peas, potato and paneer tikkis really take them to the next level.
This classic combination of paneer and peas is loved by all. Instead of the regular peas-paneer gravy, make these super soft and succulent protein, fibre and calcium rich green peas, potato and paneer tikki for a change.
Kids can eat them easily and will love the crisp taste of these matar paneer cutlet when served hot with tomato ketchup or green chutney.
Tips to make green peas and paneer tikki: 1. Paneer is a good source of calcium and absorption of calcium is hindered with excess fat. So we are not deep frying the tikkis. 2. Coat tikkis with fibre rich oats. This is a good way to give tikkis to kids. 3. You can replace oats with bread crumbs if you wish. 4. Don't use malai paneer to make the tikki's as they will be very soft when cooked.
Enjoy green peas and paneer tikki recipe | green peas, potato and paneer tikki | matar paneer cutlet | with detailed s
paneer paratha | punjabi paneer paratha | how to make paneer paratha | with 25 amazing images
paneer paratha is a popular Indian paratha made with a stuffing of paneer, coriander and green chillies. This punjabi paneer paratha is a popular Punjabi breakfast.
Known as the Indian cheese, paneer is one of the most versatile ingredients available for cooking. Women in Punjab make their own paneer by adding curds or lemon juice to milk thus making it curdle.We highly recommend to make your own paneer at home and use it in paneer paratha and any other paneer snack recipes.
This paneer can then be grated or crumbled and combined with a blend of subtle masalas making it an ideal stuffing for a paratha.
Make these delicious parathas for your family or guests and watch them disappear in a jiffy. Nothing like topping your paneer paratha with homemade white butter which has a fresh taste you cannot beat.
Accompaniments like curd , pickles or chutney is enough to enjoy these punjabi paneer paratha. Paneer Parathas also taste great with Panchratni Dal or Whole Masoor Dal and this combo makes a satiating meal.
If you enjoyed this sumptuous stuffed paneer paratha recipe, then check our Punjabi paratha recipe collection to learn other authentic paratha recipes like Aloo Paratha, Mooli Paratha, Gobi Paratha.
Enjoypaneer paratha | punjabi paneer paratha | how to make paneer paratha with detailed step by step photos and video below.
This festive season surprise your loved ones with this exotic Paneer Tikka Pulao. The juicy paneer and vegetables are marinated in a dense blend of curd and spices, before being cooked on a tava, and finally tossed in with the rice to make a finger-licking delicacy.
how to make paneer with cow's milk recipe | cow milk paneer | paneer from desi cow milk | cow milk paneer nutrition | with 30 amazing images.
how to make paneer with cow's milk recipe is a slightly low-fat alternative to full fat paneer. Learn how to make Indian paneer from desi cow milk.
When making paneer from desi cow milk, it is lower in calories and fat compared to that made of buffalo milk. This yummy cheese is also gifted with a great nutritional profile. Notably, it is yet a rich source of protein and calcium! You will get the same colour, texture and smooth and soft paneer with cow’s milk. This is a good choice for calorie conscious people.
To make paneer with cow's milk, put the milk to boil in a large pan, while stirring occasionally. When it starts boiling, add the lemon juice gradually, while stirring gently to curdle the milk. Once the milk has curdled, switch off the flame and wait for 2 minutes. Strain it using a muslin cloth. Discard or store the whey. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times. If you want a solid paneer, place the paneer into the muslin cloth in a 125 mm. (5”) paneer mould or any mould. Press it with a lid and put a water filled jar or bowl on it to get the pressure. Alternatively, use a colander and put the paneer (along with the muslin cloth) into it. Put approx. 1 kg of weight on a plate and place this over the paneer. Remove the paneer from the muslin cloth and after 1 to 2 hours. Cut into even sized cubes gently using a sharp knife and use as required.
Paneer or cottage cheese is a type of fresh cheese that’s believed to have originated in the Indian sub-continent. It is used widely in Indian, oriental, continental and other cuisines because of its irresistibly soft mouth-feel, comforting flavour and versatility. Cow milk paneer can be made easily at home, and this homemade paneer not only tastes much better but is also more economical than store-bought ones.
Making paneer with cow's milk is the same as made from buffalo’s milk. You can use this homemade paneer in various forms like cubed, crumbled or grated, to make subzis, Parathas, mithai, and more!
Tips to make paneer with cow's milk. 1. Do not miss out on adding little water at the bottom of the pan. This prevents the milk from burning. 2. Ensure milk is hot before adding the lemon juice. 3. If the milk doesn’t curdle, add one more tsp of lemon juice.
Enjoy how to make paneer with cow's milk recipe | cow milk paneer | paneer from desi cow milk | cow milk paneer nutrition | with step by step images below.
paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with amazing 30 images.
paneer pasanda sabzi is a creamy and rich Punjabi gravy recipe made with shallow fried stuffed paneer in smooth and creamy onion gravy!! Punjabi paneer pasanda is a very famous paneer recipe which has found its place in every Indian restaurant!!
What makes this Indian cottage cheese preparation very special is the use of two onion pastes. One is a mixture of cooked onions with cashews, which imparts a unique creaminess to the paneer pasanda and the other is a brown onion paste, which imparts a very rich and intense flavour to it.
If you like paneer makhani, paneer butter masala, kadai paneer you should definitely try this restaurant style paneer pasanda and I bet you and your family are going to love it! My family simply loves this recipe and each member is a hard-core paneer pasanda fan.
The stuffing used in the Punjabi paneer pasanda has a lot many variations and this is our variation to it. Some people prefer adding khoya to their stuffing which makes it a little sweeter! We have cut the paneer into traingles but you can even cut them into rectangular strips!
Ideal to be served at parties, the restaurant style paneer pasanda is a wonderful accompaniment for all types of Indian breads like lachha paratha, butter garlic naan, kulcha, chapati as well as rice, especially the mildly flavoured ones.
Learn to make paneer pasanda sabzi | restaurant style paneer pasanda | Punjabi paneer pasanda | with detailed step by step recipe photos and video below.
paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha | with 39 amazing images.
paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha is a one dish meal in itself. Learn how to make matar paneer paratha.
To make paneer stuffed green pea paratha, for the green pea dough, combine the green peas, green chillies and 2 tbsp of water in a mixer and blend into a smooth paste. Combine all the ingredients including the green pea mixture in a deep bowl and knead into a soft dough using little water. Cover with a lid and keep aside for 10 minutes. For the paneer stuffing, combine the raisins and enough water in a small bowl and keep aside for 10 minutes. Drain well. Combine all the ingredients including the raisins in a deep bowl and mix well. Divide the paneer stuffing into 6 equal portions and keep aside. Divide the dough into 6 equal portions. Roll each portion of the dough into a 75 mm. (3”) diameter circle and place a portion of the paneer stuffing in the center of the circle. Bring together all the sides in the center, seal tightly and again roll out into a circle of 150 mm. (6”) diameter circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the parathas on a medium flame using little oil till golden brown spots appear on both the sides. Serve immediately.
A unique dough of whole wheat flour and green peas forms the base of this interesting recipe. The outcome is made more irresistible by stuffing these wholesome parathas with fresh paneer and juicy raisins. The spikiness of green chillies and the semi-sweetness imparted by raisins are wonderfully balanced, making this a memorable dish. Indeed, any day on which you serve these delightful matar paneer paratha is bound to become a special occasion worth remembering!
The fabulous aroma and vibrant colour of this paratha ensure that you are attracted to try it! And once you taste paneer stuffed green pea paratha, its finger-licking flavour makes you want more. Green peas and green chilli paste add a lot of zing to the paratha dough, while a wholesome stuffing of paneer and raisins adds a succulent dimension to it.
You can gain in fibre from whole wheat flour and green peas which will ensure a healthy digestive system. The paneer will add enough calcium and protein to support bone health. Thus these healthy paneer green peas paratha are a must try. Health conscious, heart patients, diabetics and weight-watchers can replace full fat paneer with low fat paneer if they have been advised to restrict the amount of fat in their diet. They can also reduce the oil to knead the dough and cook the paratha.
Tips for paneer stuffed green pea paratha. 1. You might not need water to knead the dough as green peas have been blended with water. So add water only if needed. 2. You can make fresh paneer or low fat paneer at home. 3. If you are making these parathas for kids, it is wise to replace finely chopped green chillies with green chilli paste in the stuffing.
Enjoy paneer stuffed green pea paratha recipe | matar paneer paratha | healthy paneer green peas paratha | with step by step photos.
paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with 27 amazing images.
Rich and flavoursome, the paneer and corn curry is a sabzi worthy of a party menu. Corn and paneer are all-time favourites, which jack up the popularity of this paneer and corn sabzi instantly.
paneer corn curry is flavoured with a rich and luscious paste of cashews, poppy seeds and taste-givers like ginger, onion and garlic. A wide assortment of spices also lend their magical touch to this paneer and corn sabzi, making it a rich and memorable treat.
Nevertheless, although you need to prepare a paste and require quite a few ingredients, you will find the paneer corn curry is surprisingly easy and quick to make because the procedure is simple and the ingredients are all readily available.
Notes on paneer and corn curry. 1. Add fresh cream. It provides a rich texture to the Paneer Corn curry recipe. If you want creamier paneer and corn curry then use more cream. If you do not like the creamy taste, then avoid adding cream. 2. Add the corn. Depending upon whether you have a corn cob or sweet corn kernels, you can choose any method from boiling the corn in a pressure cook, stove-top or microwave. The most convenient is buying fresh corn kernels from the local market when they are in season. 3. If making use of frozen cottage cheese which is firm, submerge it in hot water for 15 minutes before adding to the gravy. This improves the texture of the frozen paneer.
You can also try other luxuriant subzis like the Subzi Pasanda and Subzi Ka Korma.
Learn to make paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with step by step photos and video below.
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