Ingredients and Method to Make Delicious Reshmi Paneer Tikka

Paneer tikka is a popular vegetarian appetizer in Indian cuisine made with marinated cubes of paneer (cottage cheese) that are grilled or baked in a tandoor (clay oven) or on a barbecue. The paneer cubes are marinated in a mixture of yogurt and spices like red chili powder, turmeric, garam masala, and cumin, along with ginger-garlic paste, lemon juice, and sometimes a bit of cream. The marinated paneer is then skewered and cooked until golden and crispy on the outside, while remaining soft and creamy on the inside. Paneer tikka is often served with mint chutney or onion rings and is a favorite snack or appetizer in Indian restaurants and households.

Here is a recipe to prepare Reshmi Paneer Tikka:

Ingredients for Reshmi Paneer Tikka

• 400 grams paneer, cut into cubes
• 5 tbsp gram flour
• 1 cup thick curd (hung curd or Greek yogurt)
• 2 tbsp ginger garlic paste
• 1 tbsp lemon juice
• 2 tbsp cream
• 1 tbsp garam masala powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 capsicum
• 6 drops orange colour
• 1 tbsp lemon juice
• 1 onion
• 1 tbsp chopped mint
• Salt to taste
• 2 tbsp oil
• 2 tbsp butter

How to make Reshmi Paneer Tikka

For the marinade:

1. In a mixing bowl, add thick curd, ginger-garlic paste, lemon juice, cream, garam masala powder, red chilli powder, cumin powder, and salt.
2. Mix all the ingredients well and make a smooth paste.
3. Add paneer cubes to the marinade and mix well so that the paneer cubes are coated well.
4. Cover the bowl with a lid and let it marinate for at least 30 minutes.

For cooking:

1. Preheat the oven at 200 degrees Celsius for 10 minutes.
2. Grease the baking tray with oil.
3. Arrange the marinated paneer cubes on the greased baking tray.
4. Brush the paneer cubes with melted butter and bake it in the oven for 10-12 minutes.
5. Flip the paneer cubes and again brush them with melted butter and bake for another 5-7 minutes or until they turn golden brown and crispy.

Your delicious Reshmi Paneer Tikka is ready to serve! Enjoy it with some mint chutney or tomato ketchup.

Paneer Tikka

Photo Credit: (Cookwithlove)

A quick recipe to prepare Chef-style Capsicum Paneer

Capsicum paneer is a popular Indian vegetarian dish made with paneer (cottage cheese) and capsicums (bell peppers). The dish is flavored with aromatic spices and is usually served with roti, naan, or rice. Capsicum paneer is a healthy and nutritious dish that is easy to prepare and can be served as a main course or as a side dish.

To prepare capsicum paneer, cubed paneer and chopped capsicums are sautéed in a pan with a mix of spices, including cumin powder, coriander powder, red chili powder, turmeric powder, and garam masala powder. The dish is garnished with fresh coriander leaves for added flavor and aroma.

Capsicum paneer is a versatile dish that can be customized to suit individual tastes. You can add other vegetables like onions, tomatoes, and carrots to the dish to make it even more nutritious. Capsicum paneer is also a great option for vegetarians and those looking for a healthy and delicious meal option.

Here's a recipe to prepare Chef-style capsicum Paneer:

Ingredients for capsicum paneer

• 250g paneer, cubed
• 2 capsicums (bell peppers), chopped into small pieces
• 2 onions, finely chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 2 tbsp oil
• Salt to taste
• 1 tbsp chopped coriander leaves

Instructions capsicum paneer:

1. Heat oil in a pan and add cumin seeds. Let them crackle.

2. Add finely chopped onions and sauté until they turn translucent.

3. Add chopped capsicums and sauté for a few minutes.

4. Add coriander powder, cumin powder, red chili powder, turmeric powder, garam masala powder, and salt. Mix well and cook for 2-3 minutes.

5. Add paneer cubes and mix well. Cook for another 2-3 minutes.

6. Finally, add some chopped coriander leaves and mix well.

Your Chef-style capsicum paneer is now ready to be served! Enjoy it with roti, naan, or rice for a delicious and healthy meal.

Chef-style capsicum Paneer

Delicious Malai Paneer Recipe

Ingredients for Malai Paneer

• 200 gms paneer 
• 3/4 boiled peas 
• 3 tbsp oil
• 1/4 Tsp pepper powder
• 2 tbsp cream 
• 1/4 cup milk 
• 3 tbsp dry fenugreek leaves
• 1 cup water 
• a pinch of amchur
• 1 tbsp salt
• 1/2 red chilli powder

            
          Onion paste

Cinnamon stick 1/2"
2 cardamom
3 cloves
1 large onion
1/2 "ginger
   
          Tomato Cashew (Kaju) paste

1 large tomato
10 cashew nuts (Kaju)
1green chilli
 

      How to make Malai  Paneer

1.For the onion paste, grind together onion, cinnamon, cloves, cardamom and ginger in a mixer grinder with a little water. Keep aside.
2. For the tomato -kaju paste, grind together tomato, cashews and green chilli. keep aside.
3. Heat oil. Add onion paste and cook on low heat till oil separates. Do not let the onion turn brown.
4. Add tomato paste. Cook till dry and oil separate.
5. Add dry fenugreek leaves, salt, amchur and chilli powder. Add peas and stir for 2 minutes.
6. Add malai with milk, cook on low heat for 2-3 minutes till malai dries up slightly.
7. Add enough water, about one cup, to get a thick gravy. Boil for 2-3 minutes.
8. Add paneer. Bring to a boil. Add pepper powder. Remove from heat.
9. Garnish with roasted cashew-nuts.
Serve with rice.....

Paneer with black pepper

Chicken and paneer are two main dishes for any get-together or a formal meal. Any party seems incomplete if any one of them is missing. They are the most liked and popular dishes which the guests and family members look forward to. Be it a festival or a wedding, different varieties are found on the buffet table.

Ingredients for paneer with black pepper

300 gms paneer -cut into 1"cubes
1/4 cup fresh coriander leaves
1 tbsp mint leaves-finely chopped
1 cup yogurt (curd)
1 tsp flour (maida)
2 tbsp pure ghee
5-6 whole black pepper corns
2 bay leaves
1"cinnamon stick
3-4 cloves
2 tbs coriander powder
1 tbs cumin powder
1 tsp salt
        Add Last
1 tsp peppercorns -crushed
1/2 tsp garam masala
1/2 cup fresh cream
    
     Brown paste
2-3 green chillies
1"pieces ginger-chopped
6-8 flakes garlic
4 onions -sliced and deep fried till golden
    

   How to make Paneer with black pepper

1.For the brown paste, finely slice the onions. Heat oil in a pan and deep fry the sliced onions in hot oil till golden brown. Drain on an absorbent  paper napkin and cool.
2.Grind the fried onions along with garlic and green chillies with 1/4 cup water to a
smooth brown paste .
3.Heat pure ghee. Add peppercorns and wait for a few seconds. Add bay leaves, cinnamon, and cloves. Wait for 1/2 minute.
4. Add brown onion paste and saute for 2 minutes for low heat.
5. Reduce heat. Add the beaten curd. Mix well.
6. Add coriander powder, cumin powder and salt to taste. Stir for 2 minutes. Add 2 cups water and bring to a boil.
7. Add the paneer pieces and mix in the chopped  coriander and mint leaves.
8. Stir in the fresh cream. Remove from fire. Transfer to a dish. Sprinkle crushed black peppercorns and garam masala. Your paneer with black pepper is ready to serve .

Chilli Paneer

Vegetarian Chilli Paneer is the modified version of non-veg. recipes like chilli chicken to give its mouth watering wonderful taste replacement. This Indo-Chinese style recipe, served as side dish, and starters in marriage parties and celebrations. It is a great appetizer, very tasty and healthy food.

It is very easy to prepare and cook. The main ingredients of the recipe is paneer (Indian cottage cheese).

Chilli Paneer Ingredients:

Major: 

• Paneer (Indian cottage cheese)
• Oil for deep fry

Minor

• 2 tsp chopped garlic (lehsun)
• 2 tsp chopped celery
• 2-3 green chillies
• 1 tsp grated ginger ( adrak)
• 1/3 cup chopped onions
• 1/4 cup capsicum
• 1 tsp sugar
• 1 tsp oil
• 1 tsp cornflour mixed with 2-3 tsp lukewarm water
• salt to taste

For the Batter

• 1/4 cup cornflour
• 1/4 cup plain flour ( maida)
• 1 tsp soy sauce
• pinch of baking powder
• salt to taste

Step by step preparation of Chilli Paneer. 

1. If you like your chilli paneer to be bright red in color, you will have to use either food color or red chili paste.To make red chili paste, add ½ tsp sugar, ½ tsp oil, ½ tsp kashmiri chili powder or paprika to a bowl. Stir well, add few drops of water and make a thick paste. Keep this aside till we need it.
2. Add 3 tbsp. corn flour, salt, 2 pinches of pepper powder to a bowl. Make a thick batter adding water as needed.
3. Add paneer to the batter and coat them well with batter. If you like, you can also marinate paneer with ½ tbsp chilli sauce, ¼ tbsp soya sauce and add dry flour to the paneer and just toss. I added a bit of red chilli sauce to the batter to get a nice color. That’s optional.
4. Heat a pan and fry them on a medium high flame. It can be grilled, tawa fried, shallow fried or deep fried. Spread them evenly while frying else they stick to each other.
5. Stir well and fry evenly until the flour dries up. You may not get the golden color if you have not used chili sauce.
6. Drain them on a kitchen tissue. Transfer the oil to a cup and retain very little in the pan. Add garlic and saute until they smell good.
7. Switch the flame to high. Add onions, spring onions greens, capsicum, sliced and deseeded chilli. Saute on a high flame till they are slightly cooked but still crunchy.
8. Add soya sauce, vinegar, red chili sauce, red chili paste we made at step 1 for the color (optional).
9. Add 2.5 tbsp water and allow the sauces to bubble and thicken. For the restaurant style glossy look add half tsp of cornflour with 2.5 tbsp. water to a bowl. Stir well and pour it to the pan. You can even skip using corn flour, the smooth feel of sauce and the glaze will be missing.
10. Add paneer, spring onions and toss on a high flame for 1 to 2 minutes. Next Add 1 tsp corn flour, pinch of salt, half cup of water to a bowl. Stir well to break any lumps. Taste this, it must be slightly salty. You can also add a tsp tomato ketchup. Pour the mixture to the pan. Stir well. The mixture comes to a boil and thickens, add paneer. Switch off the stove. Adjust more or less water, corn flour, salt as needed to get make more gravy.
11. Garnish chilli paneer with spring onions.

Try our other Veg. recipes. 

Shahi paneer

Ingredients :-

Ingredients:

1/2 lb paneer (approx. 1-1/2 cups cubed)

12 cashew nuts

2 tomatoes chopped

1 green chili chopped

1/4 inch of ginger

3 tablespoons oil

1 teaspoon cumin seeds (jeera)

1/8 teaspoon asafetida (hing)

1 bay leaf

1/2 teaspoon paprika

1 tablespoon coriander powder (dhania)

1/4 teaspoon turmeric (haldi

1/4 teaspoon red chili powder, adjust to taste

1/2 cup yogurt

1 teaspoon sugar

1 teaspoon salt, adjust to taste

1/4 teaspoon garam masala

How to make Shahi Paneer :-

1. Slice paneer into 3/4 inch cubes. Keep aside.

2. Grind cashews into powder-like consistency. Keep aside.

3. Puree tomatoes, green chili and ginger. Keep aside.

4. Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil.

5. Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready.

6. Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.

7. Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.

8. Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.

9. Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.

10. Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes.

11. Shahi paneer tastes best if it is served hot.

paneer paratha

Ingredients :-

For the dough:-

1 ½ cups Whole wheat flour (Chapati atta)

2 tablespoons Oil

Salt to taste

little more than ½ cup Water

For paneer paratha stuffing:-

1 ½ cups Paneer

1 Green chili

2-3 tablespoons Cilantro or coriander leaves

1 teaspoon Red chili powder

½ to 1 teaspoon Garam masala

1 teaspoon Amchur powder (dried mango powder)

1 teaspoon Chaat masala

1 teaspoons Kasoori methi (dried fenugreek leaves)

Salt to taste

Other ingredients :-

Whole wheat floor for dusting 

oil

How to make paneer paratha:-

1. To Make stuffing, take all the stuffing ingredients in a bowl (paneer, chopped green chili, coriander leaves, salt, red chili powder, amchur powder, garam masala, chaat masala and kasoori methi).
2. Mix well till everything is incorporated well. Divide into 6 equal portions and keep it aside.
3. To make dough or outer layer, take atta, salt and oil in a bowl. Mix oil and salt well into atta using your fingertips.
4. Then add little water at a time and start kneading the dough.
5. Knead it till it gets smooth and soft. Cover the dough and let it rest for at least 15 minutes.
6. After resting time, knead the dough once again and divide it into 6 equal portions. Make smooth ball and flatten it out between your palm.
7. Work with one disc at a time. dip into atta and start rolling using rolling pin and board.
8. Make 4 inch diameter circle.
9. Put the one portion of stuffing in the center.
10. Start gathering the edges using hand.
11.Then pinch it into the center to seal it tightly.
12. Using your hand, flatten it out..
 13.Dust with atta again.
14. Roll again gently into 6 inch diameter circle.
15. Once you have couple of paratha rolled out, heat the tawa or pan on medium heat. Once you have practice then you can roll and fry together. Once tawa is hot, place the paratha on it and cook for few seconds, you will see few bubbles on top.
16. Flip the paratha, apply some oil on it. While you apply the oil, other side is also cooked.
17.Flip it and cook oiled side by pressing lightly with spatula.
18. Again apply oil, flip and cook by pressing to cook second oiled side.
Paratha is ready, keep into insulated container or serve directly into plate.

kadahi paneer

Ingredients :-

250 gms Paneer (cottage cheese) , cut into 1-inch cubes

2 tablespoons Dry Coriander Seeds

2 Dry Red Kashmiri Chillies

1 Green Cardamom

2 medium Capsicums, chopped into 1-inch pieces

3 medium Tomatoes, finely chopped

2 medium Onions, finely chopped

1 tablespoon Ginger-Garlic Paste

1/2 teaspoon Red Chili Powder

2 tablespoons Tomato Puree, optional

2 teaspoons Dry Fenugreek Leaves (kasuri methi)

3 tablespoons Cooking Oil or Ghee (clarified butter)

2 tablespoons Fresh Cream, optional

1/3 cup Water

Salt, to taste

How to make kadahi  paneer:-

1. Dry roast coriander seeds, kashmiri red chilli and green cardamom until nice aroma releases, for around 1-minute over low flame. Turn off flame and grind them in a grinder until smooth powder. Keep aside until required.

2. If you are using frozen paneer, then defrost it before cooking. Place cubes in hot water for 7-8 minutes to keep them soft. Drain  them and keep aside until required.

3. Heat oil or ghee in a non-stick pan over medium flame. Add chopped onion and sauté until it turns translucent.

4.Add ginger-garlic paste and red chilli powder; sauté for 1-2 minutes.

5.Add chopped tomatoes and mix well.

Cook until they turn tender and oil starts to separate or for around 4-5 minutes. Add crushed spices powder (prepared in step-1), mix well and cook for 2-minutes. Add tomato puree and mix.

6.Add chopped capsicum and salt, cook for 3-minutes.

7.Crush dried fenugreek leaves (kasuri methi) using your hand and add in the curry.

8.Add 1/3 cup water and cook for 3-minutes.

Add paneer cubes.

9.Mix and cook for 3-minutes. Add fresh cream.

10.Mix well and turn off flame. Do not cook for longer after adding fresh cream otherwise it may curdle. Transfer prepared curry to a serving bowl and serve hot.

Bengali Sandesh

Ingredients:

½ cup paneer / cheese

2 ½ tbsp. Powdered sugar

Pinch of cardamom powder

rose water

Garnishing as desired

Pista, almonds, saffron, Choco sprinkles or tutti fruit

How to make the recipe:

1.Add moist paneer, sugar (powdered) and rose water or cardamom powder to a nonstick pan, begin to heat on a low flame

2. Sugar melts and becomes gooey, continue to cook on a low flame till it reaches a thick consistency. It also begins to leave the sides and looks crumbly.

3. When it cools down. knead lightly. If you desire to add pista almond flour , you can add and knead it till everything blends well. I haven’t added any thing.

4. Roll them to balls and flatten a bit. Tuck whatever you wish to garnish in the centre.

5. Garnish with nuts or saffron.

6. Refrigerate and consume sandesh within 2 days...

Matar Paneer recipe

Ingredients:

450gms -Mutter (green peas)
250gms - Paneer
2 medium -onions (chopped)
6 cloves- garlic (crushed)
1 tbsp -grated ginger
2- green chilies (chopped)
250gms - tomatoes (peeled and sliced)
Salt to taste
1cup -curd
1 tsp -turmeric powder
1 tbsp- coriander seeds
4 -bay leaves
2 cups- water
1/2 cup - oil

To Garnish :

Garam masala powder
Chopped coriander leaves

How to make mattar paneer:

1.Make a paste by grinding together half the onions, the garlic and coriander seeds.
2.Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes.
3.Fry the paneer to a light brown and remove to drain on a plate.
4.Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
5.Add the turmeric and the paste mixture and fry until the ghee starts to separate.
6.Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
7.Pour in the water and simmer gently for 20 minutes.
8.Serve the matar paneer sprinkled with garam masala and coriander.

Palak paneer bhurji

how to make palak paneer bhurji recipe:

1. rinse 130 grams spinach leaves very well in water. then chop them. you will need 2 cups of chopped spinach. also chop 1 medium onion, 2 medium tomatoes and 1 or 2 green chilies. keep aside.

2. crumble 200 grams paneer and keep aside.

3. heat 2 tablespoons oil in a pan. add ½ teaspoon jeera and 1 small tej patta. saute till the cumin crackles. instead of oil, you can also use butter or ghee.

4. now add ½ cup finely chopped onions.

5. stir and saute onions on a low to medium flame.

6. saute till the onions turn a light brown.

7. add ½ teaspoon ginger-garlic paste. stir and saute till the raw aroma of both ginger and garlic goes away.

8. then add ½ cup tightly packed finely chopped tomatoes and 1 to 2 green chilies, chopped.

9. mix well and saute the tomatoes on a low to medium flame.

10. saute till the tomatoes soften and become mushy.

11. then add ¼ tsp turmeric powder and ¼ tsp red chilli powder. mix well.

12. add the chopped spinach leaves.

13. mix the spinach leaves very well with the onion tomato masala.

14. cover the pan with a lid and on a low flame simmer till the spinach leaves wilt.

15. do check  a couple of times when the spinach is cooking.

16. once the spinach is cooked, you will see some water/gravy in the pan.

17. on a low to medium flame, cook till all the water evaporates.

18. then add the crumbled paneer. also add salt.

19. add ¼ teaspoon garam masala powder.

20. mix very well and saute for 1 to 2 minutes on a low flame till the paneer is cooked. do not cook too much as then the paneer will get dense.

21. serve palak paneer bhurji garnished with some grated paneer or cheese and a few chopped coriander leaves. also drizzle some lemon juice before serving or you can keep it aside. but do not forget lemon juice as the bhurji tastes very good with a dash of lemon juice added on top of it. serve with chapatis or phulkas or parathas. also goes very well with bread.