Butter Paneer or Paneer Makhani, its a very popular Punjabi dish. Paneer or Cottage cheese cooked in smooth, velvety, buttery and tasty tomato based gravy. Goes well with Naan, paratha or Jeera

Heat oil in a pan, add ginger garlic paste, cook it till raw smell from ginger garlic goes away. Then add tomato puree and cook it for 5 mts. Add cumin powder and coriander powder then cover t cook for 5 mts. Add red chilli powder and cook for 1 mt, add ..

1. Grind chhoti illaichi, laung, dalchini and ajwain together. Keep this dry masala aside. 2. Keep the curd in a fine strainer or tie in a muslin cloth for 15 minutes. 3. Add salt, chilli pd. and enough colour to give the curd a bright orange colour. 4. Cover ..

Matar paneer masala or mutter paneer masala is an indian preparation of cottage cheese with peas and spices. Flavored with ginger paste, green chilies, garlic, tomatoes and garam masala, the paneer matar masala also has potatoes in it.This is a special low ..

Paneer Tikka Masala is a gourmet dish which is simple to cook but very flavorful. Marinated paneer with tomato gravy makes a delightful dish for a formal

1. Cut paneer into 1 1/2" x 1" rectangular pieces. 2. Heat 3 tbsp ghee, add 1 tsp ajwain crushed on a chakla-belan. 3. Add onions, green chillies and ginger. Cook till onions turn brown. 4. Add 1 tsp chilli powder and 1 tsp dhania powder. Mix well. Add ..

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Heat Ghee in a Kadhai and deep fry the Paneer cubes till golden brown. Drain well on a tissue and keep aside. I a little hot ghee fry the cumin seeds. Add ginger, green chilli and sauté well. Add tomatoes to it and fry well. Add spices to it and mix well. ..

One of the tasty preparations with Paneer, goes well wth rice or

A delicious vegetable and paneer platter that is full of health. This subz paneer is juicy and crunchy and makes a wonderful accompaniment with piping hot rice.

If you thought making paneer at home (Indian cheese) was tough, here is a step by step guide to making flavored paneer. You can now make your own paneer and cook all the delicious dishes Indian dishes you always wanted to.

A mouthwatering dish of paneer cooked in the exotic Indian Spices and condiments. The cashew paste adds its classic taste and flavor . Serve hot with any of the Indian breads or rice.

Paneer makhani is a preparation of cottage cheese with cream and tomato puree. Spiced and flavored with garam, masala, coriander powder, red chilies, mace and other spices, the paneer makhani is a heavy and rich preparation that is best servd with naan or ..

1. Mash paneer. Add all other ingredients of the filling. 2. Remove sides of the bread. 3. Press with a belan (rolling pin) all over. 4. Spread some filling. 5. Roll up. 6. Keep the roll tightly rolled up in a damp cloth for 15 minutes. 7. Spread some ..

Hot and

This is not a curry you should try to make if you're counting calories. Lightening this curry will not give you the same taste. The flavor of this dish comes from the rich ingredients used, you will not get the same results if you substitute cream with milk ..

Utterly Butterly Tasty - Fried Rice

green Peas and indian cheese cooked in curry

Paneer Pudina Tikka has a lovely taste. Paneer Pudina Tikka gets its taste from cheese mixed with chat masala and flavored with lemon juice. Paneer Pudina Tikka is inspired by many restaurants across the

Palak Paneer or Spinach with Homemade Cheese is easily one of the most recognizable and popular Indian dishes. It's packed with the goodness of spinach and loaded with protein from the paneer, a homemade cheese which doesn't melt when heated. Try this ..

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1. Grind all ingredients of the green filling together to a thick paste with a little water. Keep aside. 2. Prepare the dry filling by mixing all powders together. Keep aside. 3. Blend tomato, garlic and ginger in a liquidizer. Add ketchup, salt and garam ..

This delicate tasting buttery tomato sauce seasoned with aromatic spices and herbs is part of quite a few dishes in India. It is the base of my Paneer

I first tasted this Dish at a friends place and absolutely loved it! Kasoori Methi Malai Matar Paneer has now become a common Paneer Dish to make at home for. It has always been a hit with family and friends and I am sure you will agree after you have tried ..

Heat ghee and fry the cashewnuts to a golden brown color, then fry the green chilies and the capsicum till tender. Drain all the three of them and set aside. (Fry all of them separately.) Now add ginger and fry for 5 seconds. Add tomatoes and cook till they ..

This tasty and crispy sandwich is so easy to make that anyone can make it. It’s yummy and ready to gobble up in few minutes. This can be done for a quick breakfast and anytime snack. It contains both proteins and carbohydrates too. Its really quick and ..

Delicious cottage cheese

1. Sift maida, salt & baking powder. Add ajwain. 2. Cut butter into small pieces & rub it gently with your finger tips into the maida till it starts resembling fine bread crumbs. 3. Make a dough with ice cold water with minimum handling. Knead lightly. Wrap ..

1. Puree all of the marinade ingredients until smooth, then place in a non-metallic bowl. Add the paneer and vegetables, then allow them to soak up the flavours for at least 30-40 mins or longer in the fridge. 2. Heat the grill to a high setting. Place a ..

Whisk Lhe yogurt and cream together and add the garam masala, garlic, turmeric, chilli powder, black cumin seeds, crushed cardamom seeds, ginger and salt. Mix thoroughly and set aside. Heat the ghee or butter in a saucepan, add the cloves, bay leaves and ..

Heat oil in a pan. Add whole garam masala and onion puree. Sprinkle some salt and fry till onions turn brown. When onions start to change its color add ginger garlic paste and fry for one minute. Keep it stirring continuously. When onion starts to become dry ..

Heat ghee in a heavy saucepan. Fry the cashews, to a golden brown. Drain, keep aside. Fry green chillies. Drain, keep aside. Fry the capsicum till tender. Drain, keep aside. Now add ginger, garlic to the ghee and fry for 2-3 seconds. Add onions and fry till ..

1. Put the ground almonds, tomatoes, chillies, poppy seeds and garlic in a food processor or blender and blend to a smooth paste. Alternatively, push the tomatoes through a sieve (strainer), finely chop the chillies and garlic, crush the poppy seeds, then mix ..

Heat the corn oil and butter in a heavy-based saucepan. Turn the heat off so that the oil is cooled a little. While the oil is cooling, mix all the spices with the tomato puree and pour the mixture into the oil and butter. Turn the heat up to medium, add the ..

Slit buns horizontally keeping lower portion bigger. Shape hollows in lower halves, keeping enough all around. Hold brinjals over direct flame to roast till skin blackens. Wash to scrape off burnt skin. Mash. (Alternately, make slits, dot with butter ..

Place the coriander, cumin, peppercorns, and fenugreek seeds in a coffee grinder or blender and grind coarsely by pulsing the machine on and off, or use a mortar and pestle. Set aside. Heat the oil and butter in a wok or any other round-bottomed pan over ..

MAKING 1 In a blender jar, add Cumin seeds, Onion, Garlic, Ginger and Turmeric, Chilli, Coriander powder and grind to a fine paste. 2 In a pan, heat the ghee and add in the prepared paste. 3 Cook till the ghee begins to separate. 4 Add in the tomatoes ..

Spinach paratha stuffed with flavored paneer. One of the easiest and healthiest recipe that can be prepared for breakfast or lunch or dinner. Palak paneer paraths are very filling and are a hit with my

Mix all ingredients of the filling. Spread on a piece of paneer. Place the other piece of paneer on it. Press. Cut the sides to make neat squares. Saute in 2 tbsp oil on a tawa or nonstick pan on medium heat using 2 flat spoons, till golden on both ..

First, make the panir. Bring the milk slowly to the boil over a medium heat then add the lemon juice, stirring continuously. The milk will now begin to thicken and curdle. Wait until all the liquid (the whey) has evaporated and you are left with the curdled ..

An easy to make Zafrani Pulao recipe. One of my favorites, this is also a very popular Indian recipe. Please try it and let me know how this Zafrani Pulao recipe turns out for

Matar Paneer is an Indian dish consisting of cheese and peas in a sweet and spicy red

This is the best-tasting veggie burger I have ever eaten! The spice and veggie combination gives a wonderful flavor and terrific texture.

Now this is real easy stuff! Heat butter in a pan and sauté onion and crushed garlic in it. Meanwhile, shred chicken pieces to bite-size and mix in the masala, that is ginger, chili powder, turmeric powder and salt; see to it that the chicken pieces are ..

Place the spinach in a saucepan with just the water clinging to the leaves and steam until wilted. Heat 25 g (1 oz) of the butter in a small frying pan and fry the cubes of panir until lightly browned on all sides. Place the spinach and panir in a small ..

Shahi Paneer is very similar to Makhni Paneer. The major difference is that Paneer is not fried for 'Shahi Paneer'.If you like gravy to be very smooth,then after grinding the gravy strain it and then add the paste and

Makhani means butter in Hindi. This is a butter and tomato based sauce which is popularly used for preparing 'Butter Chicken' and 'Paneer (Indian Cottage Cheese)

Method 1.Heat the oil in a tava on a high flame. Add the ajwain and cook for a few seconds. Add the onion and fry again for 1/2 minute. 2.Add the tomatoes and fry again for 1 minute. Add the chilli and turmeric powders and the pav bhaji masala and fry for 1 ..

Taste

Melt the butter or ghee in a pan and stir in the spices and salt. Cook over low heat, stirring, for about 5 minutes. Then add the spinach, cover the pan and cook over moderate heat until the spinach is hot. Combine the cottage cheese and soured cream in a ..

Hot Butter Milk Shorba is easy to cook and has a great taste. The garam masala powder mix with green chilli gives the Hot Butter Milk Shorba a very spicy taste. Try it and it will open all your

Paneer tikka is a vegetarian tikka preparation of cottage cheese. The paneer or cottage cheese are marinated in a spicy blend of garam masala, red chilies and curd with gram flour. Cooked on the grill, the paneer tikka have a brilliant flavor to them and can ..

Heat 15 ml oil in a kadai and add the ginger-garlic paste. Saute for about three to four minutes. Add the chopped onion and saute till it turns light brown. Add the chopped tomatoes and saute till they turn soft. Add the remaining ingredients except the ..

Maharaj Paneeh Shashlik has a great taste. The garam masala powder with chilli powder and pineapple gives the Maharaj Paneeh Shashlik a two dimensional taste. Must cacth

1. Cut capsicum into 3/4" square pieces, removing the seeds. 2. Cut onions into four pieces & separate them. Cut tomatoes into four pieces. If they are large, cut into eight pieces. 3. Cut paneer into 3/4" thick cubes. 4. Prepare dry masala powder by grinding ..

Shahi Paneer is simply yummy. Shahi Paneer gets its taste from Paneer mixed with cream, garam masala and chili powder. Shahi Paneer is loved by vegetarian food

Paneer Akuri has a Distinctive taste.The Lime Juice and Garam Masala gives the Paneer Akuri Rousing

Amritsarwali paneer is yummy paneer cooked with onion, capsicum and spices. A popular Punjabi dish, the paneer cooked barbecue style is a wonderful dish whether for your everyday meal or a special occasion.

Paneer tikka kathi rolls are vegetarian snacks, prepared with paneer and vegetable filling wrapped in a chappati or roti. The paneer is tossed with tomatoes in a marinade of curd, chili powder, turmeric, ginger and garlic along with fenugreek and chaat ..

Paneer Akur is easy to make. The green chilli with curry leaves gives the Paneer Akur a fiery taste.

1. Powder magaz & kaju by grinding them together. 2. Cut paneer into W cubes. 3. Chop tomatoes. 4. Heat oil. Add tomatoes. Cook until oil separates. 5. Add the powdered kaju & magaz. Cook for 1-2 minutes. 6. Add enough water to make a gravy. Add salt to ..

1. Heat 2 tbsp of ghee. Add onion, ginger, green chilli and moti illaichi. 2. Cook until onion turns light brown. 3. Add tomatoes. Cook, covered, on low flame for 7-8 minutes. 4. Add curd. Cook for 3-4 minutes. Remove from fire. 5. Grind to a puree with 1/2 ..

1. Heat ghee in a karahi. Add tomatoes, ginger, tej patta, moti illaichi, kasoori methi and chilli powder. 2. Cook covered for about 10 minutes, till the tomatoes are pulpy. 3. Cool. Grind the tomatoes to a puree in the mixi. 4. Pass the puree through a fine ..

1. Heat 2 tbsp ghee. Add onions, ginger, garlic, green chillies & cloves. Cook till onions turn transparent. 2. Add carrots & crushed green cardamom. Cook for 1 minute. 3. Add tomatoes & cook covered on low heat for 5-7 minutes. 4. Add 1 cup water. Boil. Keep ..

1. Soak suji in water, which is just enough to cover it. 2. Sift salt, soda and maida. Add sugar, curd and the soaked suji. Knead with enough warm water to make a dough of rolling consistency. 3. Knead again with greased hands till the dough is smooth. 4. ..

For the paneer tikkas 1. Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade. 2. Add the paneer, onions and capsicum to ..

An easy to make paneer pasanada recipe. One of my favorites, this is also a very popluar Indian recipe. Please try it and let me know how this paneer pasanada recipe turns out for

1. Cut paneer into 1 1/2" cubes. 2. Grind ginger, garlic and chillies to a paste. 3. Mix curd, zeera powder, lemon juice, 2 tbsp oil, yellow colour, salt & kala namak to the paste. 4. Apply half of the paste on the paneer. Marinate at least for 2 hours. 5. ..

1. Keep ghee in the fridge for some time, so that it solidifies. 2. Make a soft dough with atta, salt and water. Keep aside for 1/2 hr. 3. Mix all ingredients of the filling. Keep aside. 4. Divide the dough into 6 equal parts. Shape into round balls. 5. ..

Usually this curry is served hot in small kadai (Deep curved pan). Kadai are very common in India. You can serve it in a kadai to give a restaurant

Crispy Paneer Bake has a Delectable taste.The Milk and Eggs gives the Crispy Paneer Bake Improbable

Take butter in a pan and heat it on medium flame. As soon as the butter melts, add the cumin seeds to it. When the spluttering sound is heard no more, put in the chopped onion and green chillies. Cook till the onion softens. Next, add the chopped tomatoes to ..

1. Pickle cucumber by dipping in vinegar to which 1 tbsp water, salt and sugar has been added. 2. Keep on fire for 1/2 minute. 3. Dip cabbage leaves in salted boiling water. Remove immediately, wipe dry. 4. Heat tbsp butter in a non-stick pan. Toss potatoes ..

Paneer Creole has a Extraordinary taste.The Green Chillies and Spring Onion gives the Paneer Creole Mouth-watering taste. Must catch

1. Cut paneer into 1 1/2 inch pieces. 2. Beat the hung curd well and add all the masalas to it. 3. Marinate paneer pieces in the curd mixture for at least an hour. 4. Heat a gas tandoor, an electric tandoor or an oven. Put 3 to 4 pieces of paneer on each ..

1. In one bowl of curd add all the ingredients. Beat well and make a mixture. This is the basic red tandoori masala. 2. Marinate the paneer, capsicums, and tomatoes in this masala for 15 minutes and then roast or grill them on both the sides. 3. Garnish with ..

Cut cottage cheese into 1 1/2 inch long and 3/4 inch wide pieces. Fry cottage cheese pieces in vanaspati till light brown. Heat ghee in a pan and fry onion till light brown. Add ground masala and half of the garam masala. Fry for five to seven minutes, ..

Cut paneer into cubes. Make a thick mixture of flour, salt, asofoetiaginger, turmeric, ajwain, garam and tandoori masalas. Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. ghee, mix well. Use mixture to marinate paneer cubes for 30 minutes. Grill until ..

Cut the paneer into small cubes. Mix the plain flour and 1/2 teaspoon salt in 1 teacup of water. Mix the chilli powder, amchur powder, 1/2 teaspoon salt and ajwain. Dip the paneer pieces into the batter. Deep fry the paneer pieces in oil. Roll them into the ..

THIS IS A COMBINATION OF ITALIAN AND INDIAN COOKING , INDIAN COOKING IS FAMOUS FOR SPICY !!! AND ITALIAN FOR A MILD COOKING !!! , THE COMBINATION OF THIS MAKES A DELICIOUS AND A VERY EASY DISH

Cut the paneer into even sized pieces. Make a fine paste by mixing the other ingredients & apply it evenly in the pieces of paneer. Put in on a skeuer & cook it on tandoor or a griller. Garnish with chaat

Put two tbsps. of ghee in the kadai and fry paneer cubes till light brown. Drain and keep aside. In the same kadai add the remaining ghee. Mix coconut and cashewnut pastes and fry for a minute. Now add chilli powder, a little garam masala powder and tomato ..

In a little hot ghee fry the ground green masala for a few minutes. Add salt, chaat masala, and paneer cubes. Saute well till mixed. Just before removing from fire add tomato slices. Saute and serve hot.

Chicken Tikka Masala With Fragrant Rice is generally considered to be the most popular of curries but is also one of the most calorific. We prepare Low-fat Chicken Tikka Masala With Fragrant Rice by simply removing ghee (clarified butter) and swapping the ..

Discover the traditional Indian tastes and flavors with this yummy mutter paneer recipe. A spicy treat with paneer and mutter ( green peas ) cooked in a delicious gravy. Serve with any of the Indian bread for a mouth watering complete meal.

Wash palak or spinach nicely and chop it. Cook in a open pan for a while and keep it aside to cool down. N^ow chop the onion,tomato and make a paste of it in the blender. Also make paste of palak and keep aside. Cut paneer into cubes and fry in oil till ..

Slice cottage cheese into half inch thick slices; cut each slice into half inch cubes. Fry cubes in vanaspati till light brown. Heat ghee in a pan and fry the ground masala and half of the garam masala. Fry for 10 minutes adding a little water if it catches ..

Palak Paneer is very simple and easy to make recipe. Palak Paneer gets its taste from paneer mixed with garam masala and flavored with spices. Palak Paneer is loved by many vegetarian people

its a cheese preparation. very tasty to

GETTING READY 1) Slice the paneer into cubes and refrigerate until thoroughly chilled. 2) In a colander, place the aubergine chunks, sprinkle with salt and keep aside for 20 to 30 minutes over a plate or bowl. MAKING 3) In a wok, saute the garlic, chillies ..

This Indian vegetarian recipe is prepared with Indian homemade cheese and green peas. It is a very popular dish from India with delicious

Fry the paneer in ghee. Soak kaju and poppy seeds for 1/2 hour or more. Grind into a paste (add water if needed). Heat 1 tbsp of ghee and fry the slightly crushed elaichi. Add tomato puree and ginger-green chilli paste. Fry nicely till oil comes up. Add ..

Mix together beaten curd, salt, garam masala powder, chili powder, coriander powder, crushed capsicum, coriander leaves, and mint leaves together till the mixture forms a paste. Marinate the paneer cubes in this mixture for 3-4 hours. Grill or bake in a hot ..

Heat oil in a kadai; add ginger and chopped tomato; stir well for a couple of minutes. Add ground tomato. Keep stirring to make a fine paste; add both ghee and oil into it. Add cardamom; stir well for 2 minutes. Add salt, sugar, chilli powder and garam ..

1. Grate boiled potatoes. Add paneer, maida, green chillies, coriander, salt & garam masala. 2. Make 15-20 balls of potato - paneer mixture. 3. Flatten each ball, put a drop of malai and one kishmish in each ball. 4. Cover the malai with the potato mixture to ..

1. Mash paneer roughly. Dry the mashed paneer in a clean karahi on low heat for 2-3 minutes. Do not keep it for too long on the fire. 2. Heat oil in a clean karahi. Add zeera. When it splutters, add red chilli pd. 3. Add the peas. Cook for 1 minute. 4. Add ..

A very traditional Punjabi dish, Mattar Paneer, or Peas with Punjabi Cheese, is eaten throughout India

Cut paneer into cubes. Chop the onions. Peel and dice tomatoes. Heat little water and cook palak till it shrinks. Allow to cool and grind to a smooth paste. Grind cashews and poppy seeds to a smooth paste by adding little water. Heat rest of the oil and fry ..

1. Cut paneer into rectangular pieces of about 1/2" thickness. 2. Heat oil and deep fry the paneer to a light colour. Keep aside. 3. Soak khus-khus in 2-3 tbsp water for 15 minutes. 4. Heat 4 tbsp oil and fry onions till they turn golden brown. 5. Remove from ..

1. Deep fry paneer to a golden brown colour. 2. Grind onions, ginger, cloves, moti illaichi and tomatoes to a puree in a liquidizer. 3. Heat ghee. Add the onion - tomato puree. Cook till thick and dry. 4. Slow down the fire and cook till ghee separates. 5. ..

1. Mix maida, suji, salt, baking pd. and ghee. 2. Add a few tbsp of water and knead to form a stiff dough. 3. Keep covered for 1/2 hour. 4. Heat oil. Put off the fire. Add ginger. Add salt, red chilli pd, garam masala, zeera, and amchoor. Return to fire. 5. ..

1. Beat maida, eggs, salt, pepper and milk together to get a smooth batter of a very thin pouring consistency. 2. Heat a non-stick pan. Smear 1 tsp oil in the centre. 3. Remove from fire and pour one karchi (1/3 cup) of batter. Spread by tilting the pan. Cook ..

Lightly fry the paneer in ghee until just golden. Heat ghee, add ginger, green chili and black cardomoms, fry until light brown. Add tomatoes and curd and saute for some time. Remove from heat. Let it cool and grind to a puree, adding water if needed. Add ..

Heat oil in the handi, add whole red chilli, asafoetida, turmeric powder. Then add red capsicum, and green capsicum, sauté for two minutes. Then add ginger garlic paste, chopped tomato, degi chilli powder, coriander powder and salt, sauté till tomato ..

1. Paneer should be soaked in warm water to which a pinch each of salt and haldi has been added. This makes the paneer soft. 2. Heat oil in a patila, add cumin seeds and let them crackle but do not brown them. 3. Add ginger-garlic paste, beaten curd, tomato ..

1. Fry paneer to a golden brown colour. 2. Grind green chillies, ginger and zeera to a fine paste. 3. Grind onions separately. 4. Heat ghee. Add onions. Cook until onions turn light brown. 5. Add mashed khoya. Cook on slow fire until khoya turns light ..

Heat oil in pan then add garlic and cumin seeds. Add onions and saute till it becomes translucent, then add pepper and green chillies. Cook for 2 mts. Now sprinkle corriandar powder and red chilli powder and cook for 1 mt. Its a time to add tomato and saute ..

1. Heat the oil in a Balti pan or wok. Add the onions and mustard seeds and fry until the onions have softened. 2. Stir in the garlic, ginger and chilli powder and stir-fry for 1 minute. 3. Add the mushrooms and paneer and stir-fry for 2 minutes. 4. Stir in ..

Boil peas in enough water so as to cook peas and dry up water. In a pan, heat ghee, add carraway seeds and fry for a minute, add onions and fry light brown. Put in peas, salt and coriander powder, fry for 5 mins. Add in paneer, cover and simmer for 5 mins add ..

Heat oil in a saucepan; sauté cumin seeds and onions till golden brown. Add turmeric and chill powder; stir well. Pour in tomato puree. Add two cups of water and boil till the gravy thickens. Add salt, garam masala and sugar. Put paneer into the gravy ..

1. Heat oil in a large skillet. Add onions and garlic and cook, stirring over medium heat, for 7 to 8 minutes. Add ginger and cook for an additional 2 minutes. Add tomatoes, salt, garam masala, cumin, cayenne, turmeric and coriander and cook 10 minutes more, ..

Heat the corn oil in a karahi or wok, add the mustard seeds and cook for about 30 seconds. Lower the heat. Whisk the tomato puree with the water. Add the ginger, garlic, ground coriander, garam masala, salt and brown sugar. Pour into the karahai or wok, and ..

Kadhai paneer is one of the most popular Punjabi way of cooking paneer with a delectable mix of onion, tomato, ginger, Green pepper and Garam masala. Very nice and easy recipe. Fresh spice powder gives nice flavor to this

Heat 3 Tbsp ghee and add ginger paste to it. Sauté well. Next add green chilli and the half of the whole red chilli and coriander seeds, pounded together, and fry well. Add tomatoes and cook well. Add kasoori methi, salt, garam masala powder and cook well. ..

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Heat ghee in a Pan and add green chilli and ginger to it. Add grated tomatoes and mix well. Add tomato puree and mix well. Add Paneer and the spices to it and sauté well. Add roasted besan, coriander leaves and mix well. Add water and mix. Let the Gravy ..

Palak Paneer is a favorite traditional north indian dish. Spinach is known for it's iron content and cottage cheese(paneer) is a rich source of protein in a vegetarian

1. Heat oil. Add onions & laung. Fry till golden brown in colour. 2. Add 4 cups of water. Add salt and chilli powder. When water boils, strain and add rice. 3. Slow down the fire to minimum and cook till water is dry and the rice is done. 4. Prepare the sauce ..

Wrap the yogurt in cheesecloth and hang for a few hours to drain off the excess water. In a bowl mix ½ tsp. salt, ½ tsp. black pepper, 1 tbsp. refined flour, 1 tbsp. corn flour, ½ cup water to make a paste (add a little more water if you feel it is ..

Remove stems from spinach and wash the leaves in two or three changes of water. Chop spinach finely. Put in a pan and place it over medium heat. Add salt, cover and cook till spinach is cooked. Do not overcook or else spinach will turn black. Cut cottage ..

Recipe a combination of Paalak and Paneer

Cut paneer into very small cubes. Fry chopped tomato and saute well. Now add garam masala, asofoetida, turmeric powder, chilli powder mix well. Add paneer cubes, salt and green chilli. Mix well on low flame and garnish with fresh coriander leaves. Serve hot.

Blend tomatoes, garam masala powder, chilli powder, turmeric powder, salt, curds, green chillies, coriander powder(dhaniya) and mint leaves into a fine puree. Add oil is a saucepan, add mustard, jeera and onions and fry until golden brown. Add the blended ..

Bring new twist to your traditional Punjabi red gravy with this great tasted green gravy. This hariyali gravy has distinguish taste and aroma that everyone will simply love it. Green tomatoes lend their color and other greens brings taste and aroma to this ..

paneer Indain cheese cooked with spinach

GETTING READY (1) Cut paneer in long pieces. (2) Finely chop onion, garlic, tomato and ginger. MAKING (3) In a frying pan, heat oil (4) Fry paneer until golden brown (5) Remove and drain on a kitchen paper towel and keep aside. (6) Drain excess oil, and add ..

Blend tomatoes, cilantro, chillies, coconut powder in a blender. Heat oil in a vessel, when hot, add mustard & allow them to splutter. Add jeera, onions, ginger garlic paste and saute until onions turn light brown Add the blended mixture to this & add ..

MAKING 1. In a large pan heat the oil on medium high, put in the paneer and fry till golden brown on both sides, about 2 minutes each side. Once fried, cut into 1″ cubes and set aside. 2. In a blender/food processor combine the spinach, garlic, onion, red ..

1. Tie the curd in a muslin cloth and hang for 2 hours. 2. Mix the curd, tandoori masala, salt, garlic, half the coriander, half of the crushed chilli and ginger. 3. Cut the potatoes into thick rounds. 4. Marinate in the above mixture. 5. Keep aside for 10-15 ..

Cut the paneer into cubes and fry in oil until golden color along with sliced green chilies. Remove from heat and keep aside. In the same pan, heat the remaining oil and sautate the onion paste and cashews paste for 5-6 minutes. Add ginger-garlic paste, red ..

Make a paste of the tomatoes, green chillies and ginger with a little water. Boil the Paneer Cubes in boiling water for 15 seconds. Drain and keep aside. Heat ghee in a Kadhai and then add cumin seeds to it. Next add Cardamom then add the tomato paste to it. ..

In a large mixing bowl, combine all the ingredients, except the paneer and peppers, and beat until smooth and creamy. Add the paneer and peppers and mix gently until they are well coated. Thread equally onto eight skewers, alternating paneer and pepper ..

1. Grind coconut, khus-khus, red chillies, ginger, garlic and dhania together to a paste. Add haldi. 2. Heat oil. Add onions. Cook till onions turn brown. 3. Add the above paste. Cook on low heat for 2 minutes. 4. Add french beans, peas and carrots. Stir for ..

1. Cut paneer into 1/4" (tiny) square pieces. 2. Grind onion and ginger to a paste. 3. Grind cashewnuts and khus-khus together. 4. Blanch & split almonds. 5. Heat ghee. Fry almonds to a golden brown colour. Remove from ghee. Keep aside. 6. Add onions paste to ..

1. Crush together dalchini, laung and seeds of moti illaichi on a chakla-belan. Keep the masala aside. 2. Grind cashewnuts separately on the chakla-belan. 3. Heat oil. Add grated onion and cook on low heat till oil separates. Do not let the onions turn ..

Annmarie made a great raw food Indian dish – Bok Choy Paneer – from Gabriel’s book “Rainbow Green Live-Food Cuisine”. We had some fun today and pointed out a no-no in Alexis’ kitchen. :-) Watch to find out what it

Annmarie made a great raw food Indian dish – Bok Choy Paneer – from Gabriel’s book “Rainbow Green Live-Food Cuisine”. We had some fun today and pointed out a no-no in Alexis’ kitchen. :-) Watch to find out what it

Heat the oil in a karahi or 'deep frying pan, add the panir cubes and fry until it has some colour, making it lightly crisp and golden on the outside. Remove with a slotted spoon and drain on absorbent kitchen paper. Whisk the yogurt, add the almonds, garam ..

1. Shred all vegetables into thin long strips. 2. Heat 1 1/2 tbsp oil in a karahi. Add onions. Cook for a few seconds. 3. Add capsicum. Fry for a few seconds. 4. Add cabbage & carrot. Stir fry for 1 minute. 5. Add salt and pepper to taste. 6. Remove from ..

1. Heat oil in a heavy-bottomed kadai, add the chopped onions and fry till golden brown. 2. Add ginger-garlic paste and the black cardamoms and fry for two minutes. 3. Next add tomatoes, haldi and red chillies and fry till oil floats to the top. 4. Now add ..

1. Roast the peeled and scooped potatoes. Put on a wire rack to cool. 2. Meanwhile grate paneer and mix 1/2 tsp dry masalas in it. 3. Fill this mixture in the scooped and roasted potatoes. 4. Keep them aside carefully. 5. Saute the onions till they turn light ..

Cut Paneer into small cubes, fry them until slightly brown in 2 tbs oil. Keep aside (Using fried frozen paneer cubes is also a good option). Wash and chop spinach, cilantro, mint, methi (if fresh methi is not available, you can use 3 tbs of dried methi ..

Lightly fry the panir cubes in ghee, till just slightly golden. Marinate the panir pieces in salt, turmeric and ginger paste for 1 hour. Heat 2 tbsps ghee in pan and fry the cloves, peppercorns, poppy seeds, coriander seeds, aniseeds and red chillies. Brown ..

1. Soak dal for 3-4 hours only. Do not soak for a longer period. 2. Strain. Grind with 1 cup water to a smooth batter. Add about 1/2 cup water to get a pouring consistency. 3. Add 1/2 tsp salt and 1/2 tsp chilli powder. Keep aside. 4. Prepare the paneer by ..

This is rich aromatic dish made with the combination mushroom and paneer. This super delicious recipe is worth of spending time and

An easy to make Masala Vada recipe. One of my favorites, this is also a very popular South Indian recipe. Please try it and let me know how this Masala Vada recipe turns out for

Finding it difficult to make your kids eat green leafy vegetables? This easy Saag Paneer recipe is your answer to ensuring good health of your kids. The recipe video brings to you the favorite cottage cheese cooked with spinach puree recipe. Try it and your ..

palk paneer is a very common and tasty dish in indian cuisine.there are lots of ways to prepare it. I am keeping the recipe very simple yet very

Very common paneer dish. It can be made as low fat or as rich as possible. Either way the taste is fabulous.Enjoyed with rice or naan or puri. Very

1. Mix besan, soda, salt, red chilli pd. and ajwain. 2. Add enough milk gradually, to get a thick batter. 3. Beat the batter well till light. 4. Mix all ingredients of the filling, adding enough lemon juice to make a thick paste. 5. Cut paneer into slices ..

With paneer koftas dipped in rich, creamy cashew based gravy, one can not miss out on this delectable

Cut the paneer into 3/4-inch cubes and set aside. Heat the oil in a nonstick pan over medium heat. Add the onions and stir-fry until golden brown. Stir in the garlic and ginger pastes and fry for another 30 seconds. Add all the dry spices and tomatoes and ..

A nice blend of palak and paneer together. Very flavorful and tastes

1. Sift maida and salt. Add sugar. 2. Mix curd and oil. Knead with enough water to a dough. 3. Mix 1 tsp of soda bicarb in 1/2 tbsp hot water and sprinkle on the kneaded dough. Knead again with a little oil to a make a soft dough. Brush with oil. 4. Keep in a ..

Heat the oil. Add the onions. Fry till softened but not browned. Add the ginger and chillies and fry for a few minutes, stirring and adding a few teaspoons of water if needed. Add the turmeric, coriander and tomatoes and fry till the fat separates. Add the ..

For the paneer tikka filling 1. Mix all the Marinade ingredients in a mixing bowl. 2. Add the chopped paneer and chopped tomatoes to the prepared marinade and mix gently. 3.Keep aside for about 1/2 hour. Heat the oil in a pan, add the paneer mixtures, the ..

1. Slit buns horizontally keeping lower portion bigger. 2. Shape hollows in lower halves, keeping enough all around. 3. Hold brinjals over direct flame to roast till skin blackens. 4. Wash to scrape off burnt skin. Mash it. 5. Saute onion till tender. 6. Add ..

1.Mix the yeast in lukewarm milk. 2.Cover up, and keep aside for 1 hour. 3.Then add sugar and mix well. 4.Mix together maida and baking powder and seive. 5.Now add salt, hot ghee and curd and mix thoroughly. 6.Then put in the above water and knead to make ..

For recipe directions, please refer to the

1. Chop fenugreek leaves after removing root and part of stem attached to root. 2. Wash and apply 2 tsp. salt and keep aside for an hour. 3. Squeeze out water from the leaves and wash them thoroughly (3-4 washings). 4. Grind fenugreek leaves. 5. Heat fat (50 ..

1.Heat the butter and oil in a pan. 2. Add the onion paste, ginger-garlic paste and stir for some time. 3. Then add the turmeric powder, chilli powder and tomato puree and cook till the oil separates. 4. Finally, add the kasoori methi, milk, sugar, ..

This Paneer Potato And Corn Toast is an interesting variations of the usual toasts. I bet, you will just love this Paneer Potato And Corn Toast recipe, mainly for its exotic blend of flavors!

MAKING 1)Cut paneer into pieces. 2)In a pan, heat butter and saute chopped ginger garlic paste, green chilli, fine spinach paste and salt. Cook for 8 to 10 minutes over reduced heat. 3)Into a baking dish, trasfer the contents of pan. 4)In a separate pan, ..

Our family is fond of cottage cheese and use it in a variety of ways. This recipe with eggs is eaten with toast at breakfast. 1. Place the butter or ghee in a frying pan and cook the onion till it is soft and pink. Toss in the ginger-garlic paste and mix ..

Melt ghee or butter in a 4-quart saucepan. Add onions and grated ginger. Saute 5 minutes. Add cumin, turmeric, cayenne pepper and salt. Saute 1 minute more. Add tomatoes and 1/2 cup of the water. Cook and stir over medium heat for 3 minutes. Add peas and 1 ..

1. Cut the sides of the bread slices and then cut them into halves length-wise. 2. Get the stuffing ready by adding all the chopped ingredients to the mashed paneer along with salt and pepper. 3. Slightly dampen bread slices and flatter them in two layers of ..

1. Boil palak with soda-bicarb. Blend palak and a tomato in a liquidizer. 2. Add salt, pepper, sugar, butter, milk, laung and illaichi to palak & cook till thick and dry. Keep aside. 3. Heat 1 tbsp oil in a karahi. Add onion, chilli, garlic and ginger. Cook ..

Paneer cooked in a rich tomato gravy, butter and cream is absolutely heavenly and a royal feast. This is my closest approximation to one of my favorite dishes when I eat out. Naan is a perfect compliment to this exotic

Melt the butter with the corn oil in a heavy-based saucepan and fry the bay leaf and the onions until golden brown. Pour in the water, lower the heat, cover and cook for 3-5 minutes. Meanwhile, mix together the garlic, ginger, ground cumin, ground coriander, ..

1)chop onion,tomatoes,& green chilli. 2)mix grated paneer wid choped vegetables,salt.chilli powder & keep aside.. 3)take 2 bread slice,spread butter on them,put some paneer mixture on dat slice & cover it wid other bread slice. 4)put dis in sandwich toaster ..

GETTING READY (1) Reserving 100g of paneer, cut the remaining into 2cm X 6cm pieces. (2) In a small bowl, crumble the reserved paneer and mix with cashew nut, raisins and salt. (3) Sandwich 2 pieces of paneer with the stuffing. Do the same with remaining ..

For the Barbecue Sauce: Combine ghee, lemon juice, brown sugar, Worcestershire sauce, salt, pepper, mustard powder, tomato sauce and water in a pan and cook on low heat till it is slightly thick. or the Cutlets: Mix the mashed paneer, potatoes, soft bread, ..

An easy to Vegetable Biryani recipe. One of my favorites, this is also a very popular Indian recipe. Please try it and let me know how this Vegetable Biryani recipe turns out for

The paneer kofta recipe is an innovative way to cook the paneer. Yummy koftas made of paneer and cooked in a gravy with the traditional Indian spices. Come discover the magic of the Indian flavors.

Cut the paneer into 1" pieces and gently fry till golden and set aside. Grind the mustard leaves fine along with the 2 fried onions. Take a wide mouthed vessel and put in 2 tablespoons of pure ghee. Heat over a medium flame and add the ground masala. Fry ..

Cut the paneer into 1" pieces and gently fry till golden and set aside. Grind the mustard leaves fine along with the 2 fried onions. Take a wide mouthed vessel and put in 2 tablespoons of pure ghee. Heat over a medium flame and add the ground masala. Fry ..

Paneer cubes cooked in velvety smooth gravy and has a goodness of all Indian spices that is combined with awesome flavors from bell peppers and garnished with cream! Being a paneer fan I can eat this almost every day :) I love the color, texture and heavenly ..

Wash and dry rice. Cut cottage cheese into 1/2 inch cubes. Heat ghee in a pan and fry cottage cheese cubes till brown. Remove from ghee and set aside. In the same ghee fry onion till brown. Add cashewnut and when they turn light brown, add garam masala, rice, ..

Soak rice and Urad dal separately in water for about 6 hours. Throw away the water and blend them to a fine consistency. It is important to remember not to add a lot of water while blending. The final batter should be smooth but not liquid. After blending ..

1. Wash and pick over the chana dhal or split peas for any stones, etc. Place them in a heavy-based saucepan with the onion, garam masala, garlic, ginger, chilli powder, mango powder, salt and about 600 ml / 1 pint water. Bring to the boil and cook for about ..

1. Toast the bread slices. 2. Mix the carrot, paneer, tomato, green chilli, coriander, butter and salt. Divide into three. 3. Place one portion of the mixture on each toast. Heat in an oven for a few

Cut the paneer into flat thin pieces. Deep fry lightly in oil. Heat the butter and fry the capsicum and carrot for a few minutes. Add the white sauce, paneer slices, sugar, salt and pepper. Spread the mixture on a greased baking dish. Cover with the cheese ..

MAKING 1 In a pan heat the ghee. 2 Add in chopped tomatoes and cloves. 3 Cook until tender. 4 Pass through a sieve to get a smooth gravy. 5 In a pan, sdd in sugar, salt, red chilli powder, ground ginger with tomato pulp. 6 Cook for about 5 minutes. 7 ..

In a bowl, mix rice, chicken, salt, lemon juice, ground masala and melted butter. Mix well till all the rice is green and well-coated with masala. Firmly press into greased aluminium mould and bake in a moderate oven 350° for 15 mins. Unmould onto serving ..

1. In a clean karahi, add the mashed paneer and cook on low heat for 1 minute. Remove from fire. 2. Chop onion, tomato and green chilli as finely as possible. 3. Mix onion, tomato, green chilli, salt and zeera pd. with the paneer. Keep aside. 4. Toast the ..

•Cut cottage cheese, capsicum in long pieces. •Grind onion, tomato, ginger, salt, red chili powder and orange color. •Mince cloves and cinnamom. •Heat clarified butter in a pan. •Add bay leaf, cloves, cinnamon. •Then add onion, tomato, ginger ..

My friend gave me this Baked Palak Paneer Recipe. This is a simple and easy vegetable recipe. It is included as a main dish in Indian lunch and dinner menu. Baked Palak Paneer goes well with pulao, but it can also be eaten with paratha or poori. It is a good ..

1. Heat three tablespoons butter in a heavy bottomed pan. Add the chopped onions and cook until soft. Add the curry leaves, carraway, ajma, mustard seeds and allow them to pop. Quickly toss in the powdered spices, green chillies, finely pulped tomatoes and ..

Samosas are fabulous Indian snacks that most of us know. But Methi Soya Paneer Samosa is made using unconventional ingredients yet assuring a mix of flavours and great health values. The samosa can be a splendid surprise for guests or for dear ones over tea. ..

Heat the oil and butter in a frying pan or wok over medium heat. Add the onions and garlic, and saute until translucent. Add the tomato paste and all the spices, and stir-fry for 1-2 minutes. Stir in the peppers and saute for a minute longer. Add the shrimp ..

To make the koftas: Boil potatoes, mash while still hot. Mash the paneer & mix well with the mashed potatoes. Add dhaniya powder, black pepper powder, juice of lime, salt & egg (optional). Mix well. Add cornflour, mix & make small balls of the batter. Each ..