Panjabi Paneer Paratha

Ingredients:

For dough:

• Chapati atta (Whole wheat flour) - 1 ½ cups
• Oil - 2 tablespoons
• Salt - to taste
• Water - little more than ½ cup

For stuffing:

• Paneer - 1 ½ cups, crumbled or shredded
• Green chili - 1, chopped finely
• Cilantro or coriander leaves - 2-3 tablespoons, chopped finely
• Red chili powder - 1 teaspoon
• Garam masala - ½ to 1 teaspoon
• Amchur powder (dried mango powder) - 1 teaspoon
• Chaat masala - 1 teaspoon
• Kasoori methi (dried fenugreek leaves) - 1 teaspoon, lightly crushed
• Salt - to taste

Other ingredients:

• Chapati atta (whole wheat flour) - for dusting while rolling paratha
• Oil - for frying paratha

Method :

Paneer Makhani

Ingredients:

• 4 large tomatoes, chopped 
• 1 large onion, chopped 
• 2-inches ginger, chopped 
• 3 cloves garlic, chopped 
• ½ teaspoon black cumin seeds (shahi jeera) 
• 3 tablespoons tomato puree 
• 300g cottage cheese (paneer), cut into 1-inch cubes 
• 100 ml type cream full fat 
• 50g cashew nuts 
• 3 tablespoons butter 
• 1teaspoon black pepper powder 
• 1teaspoon red chilli powder 
• ½ teaspoon salt 
• 2tablespoons dried fenugreek leaves (kasoori methi) 
• 2 tablespoons thin ginger strips

Method: 

Tofu & Soya dry Mix

Ingredients

200 grams Tofu /Paneer 1 Cup Soya granules, soaked in water and drained  2 tblspn Oil  1 tspn Cumin seeds 1 tblspn Garlic finely chopped 1 tblspn Ginger finely chopped  2-3 Green chili finely chopped 2 large Onions, finely chopped  3 medium Tomatoes, finely chopped  Salt To taste 1.5 tblspn Coriander powder 1 tspn Red chili powder  1/2 tspn Turmeric powder 1/2 tspn Roasted cumin powder 1.5 tblspn Coriander seeds roasted and crushed  1/2 cup Cashew paste 1 ½ cup Milk 10-12 Fresh mint leaves OR Coriander leaves 1/2 tblspn Lemon juice

Method

Palak Paneer

Ingredients 

For the Palak puree:

• 200 to 250 grams fresh spinach/palak, about 7 to 9 oz spinach
• 1 or 2 green chilies, chopped
• 1 or 2 small to medium garlic cloves, roughly chopped (optional)
• ½ inch ginger, roughly chopped
• 3 cups water for blanching spinach
• 3 cups water for ice bath

For the Palak curry:

• 1 small to medium sized onion, finely chopped, about ⅓ cup finely chopped onion
• 1 small or medium sized tomato, chopped, about ⅓ cup finely chopped tomatoes
• 4 to 5 small to medium garlic cloves/lahsun, finely chopped
• ½ tsp cumin seeds/jeera
• ¼ tsp turmeric powder/haldi
• ½ tsp red chili powder (optional)
• a pinch of asafoetida/hing (optional)
• ¼ or ½ tsp garam masala powder (add more if required)
• 1 small to medium tej patta/indian bay leaf
• 200 to 250 gms paneer or tofu, about 7 to 9 oz cottage cheese
• ⅓ to ½ cup water or add as required
• 1 or 2 tbsp cream, low fat 25% to 35% (i used amul cream)
• 2 tbsp oil or ghee or unsalted butter
• 1 tsp kasuri methi leaves/dry fenugreek leaves (optional. kasuri methi is crushed and added right towards the end. just before adding cream. )
• salt as required

Garnish:

Shahi Paneer

Ingredients

• 1 and ½ cups Paneer, cut into small cubes (cottage cheese)
• 1 cup finely chopped Onions
• 1 cup finely chopped Tomatoes
• 3 finely chopped Green Chilli (use any chilli)
• 2 cloves Garlic (small)
• 1 teaspoon grated Ginger
• 6 Cashew nuts (or blanched almonds)
• 1 Black Cardamom (moti elaichi), broken to get the seeds out
• a small stick of Cinnamon
• 1 teaspoon Red Chilli Powder
• 2 teaspoons Garam Masala Powder
• 1 teaspoon Ground Black Pepper
• Salt taste
• a pinch of Sugar
• 1 Tablespoon Tomato sauce (or 1 teaspoon tomato paste)
• 1 cup WARM Milk (or cream) {important - use fresh, warm milk}
• Cilantro / Parsley / Coriander leaves for garnish

Method

Kadhai Paneer

Restaurant style Kadhai Paneer

Ingredients 

• 2 tbsp coriander seeds (can reduce to 1.5 tbsp)
• 3 to 4 kashmiri red chilies deseeded (or less spicy variety)
• 6 cashew nuts (can substitute with 3 tbsp cream)
• 1 heaped cup cubed onions about 2 large
• 1 cup chopped tomatoes deseeded about 2 large
• 1 tsp ginger garlic paste
• ½ tsp red chili powder (optional, just for color)
• ½ to ¾ tsp garam masala powder
• ¼ tsp kasuri methi / dried fenugreek leaves
• ½ to 1 tsp ginger julienne
• Few coriander leaves chopped finely
• 250 grams paneer / indian cottage cheese (roughly 230 to 250 grams)
• 1 medium onion cubed large, layers separated
• ½ cup capsicum cubed

Method