Mutter Paneer Easy Recipe

Cuisine: Indian Main Course

Serves: 2-3 pax

Indian Curry presented in Continental Style

Ingredients:

  • Paneer/Cottage Cheese 250 GMs
  • Mutter/Green Peas 200 GMs
  • Onion Large size 1 pc
  • Tomato medium size 2 pcs
  • Ginger & Garlic Paste 2-3 Tablespoon
  • Salt to taste
  • Haldi to taste
  • Garam Masala to taste
  • Red Chilli Powder to taste
  • Dhaniya Powder to taste
  • Vegetable Oil 2-3 tablespoon
  • Coriander for garnish

Method:

  1. Take a pan, add oil, then add roughly chopped onion and tomato into it
  2. Sauté them till the onion and tomato are cooked, then add the ginger and garlic paste
  3. Cool it and then make a fine paste of the mixture in the blender
  4. Take a pan again, add 2 tablespoon of oil, then the green peas and sauté it adding all the spices
  5. Then add the blended mixture into it and keep cooking
  6. Add hot water into it and cover it with lid so that the peas get fully cooked
  7. Add diced pieces of paneer into it and keep cooking in low flame
  8. Cook for 10 min more then add coriander as garnish
  9. Serve hot with Roti or Parantha

Chef Tips:

  • The mixture have to be fine while blending, use water if you find it difficult to blend
  • Use hot water while cooking gives a better taste and saves the cooking time too
  • Make sure the peas and paneer cooks properly
  • The spices and be increased and decreased according to your taste

Blog

Twitter

Paneer & Veggies Kababs

Cuisine: Indian Starter

Serves: 2-3pax

Ingredients:

  • Onion 1 medium
  • Soya bean 50 GMs
  • Paneer 100 GMs
  • Green Chilli 1-2 no’s
  • Green coriander few sprigs
  • Salt to taste
  • Haldi to taste
  • Dhaniya powder to taste
  • Red chilli powder to taste
  • Jeera whole 1 tablespoon
  • Green Peas 50 GMs
  • Vegetable oil for cooking

Method:

  1. Wash & Cut the veggies roughly
  2. Take a thick bottom pan or cooker
  3. Add oil then cumin seeds, all the veggies, soya bean and paneer
  4. Add all the spices and then cook it all the veggies get cooked and water is all reduced
  5. Cool the mixture then blend it in the mixer grinder
  6. Then keep it inside the fridge for minimum 10 min
  7. Take a flat non stick pan, brush it with oil then grill the Kababs the server hot with mint chutney

Chef Tips:

  • The mixture will be dried before we start blending it
  • Don’t add water while making the paste
  • Adding maida is optional if you feel the mixture is soft
  • Frying can be shallow or deep fry
  • You can add any veggies you want to for this kababs

Blog

Twitter

Method:

Paneer & Peas Ke Kabab

Cuisine: Indian Starter

Serves 2-3 pax

Ingredients:

  • Peas 100 GMs
  • Cottage Cheese (Paneer) 150 GMs
  • Salt to taste
  • Haldi to taste
  • Amchur to taste
  • Dhaniya Powder to taste
  • Red Chilli powder to taste
  • Green Chilli 1-2 pcs
  • Onion small 1 pc
  • Capsicum small 1 pc
  • Coriander chopped 2 tablespoon
  • Cucumber and Beat root for presentation

Method:

  1. Take a pan, add oil, then add chopped onion, capsicum, green chilly and peas
  2. Sauté then adding all the spices
  3. Then mash the paneer in the mixture and keep cooking till all the water dried up
  4. Then take the mixture out and cool it
  5. Blend the mixture in the mixer grinder and keep it inside the fridge for 10 min
  6. Take a pan, make it hot and then make flat patty (Tikki) of the mixture
  7. Shallow fry them till golden brown and serve hot with mint chutney

Chef Tips:

  • The mixture have to be tight not loose, if the mixture is loose then add all purpose flour (Maida) into the mixture to give a binding
  • Cooking of paneer with peas have to be on medium flame till all water is evaporated
  • The presentation can be in a different way too
  • The mixture must be cooled before blending
  • While blending don’t use water into it, keep moving the mixture with a spoon and keep blending till it gives a smooth texture

Blog

Twitter

Paneer Bhurji Easy Recipe

Cuisine: Indian Main Course

Pax: 2pax

Ingredients:

    Paneer 250gms
    Onion medium 2pcs
    Tomato medium 1pc
    Salt to taste
    Haldi to taste
    Garam Masala to taste
    Dhaniya Powder to taste
    Red chilly powder to taste
    Kasturi methi garnish
    Jeera whole 1tsp
    Ginger and Garlic Paste 2 tsp
    Chat Masala to taste in the end

Method:

  1. Cut the onions and tomato into Julienne cutting
  2. Take a pan, add vegetable oil, then add whole jeera into it and then the onion
  3. Sauté onion till cooked, then add Ginger and garlic paste and all the spices into it
  4. Then add the tomatoes and cook till tender
  5. Then add dice of paneer into it, low the flame and mix slowly slowly so that paneer doesn’t break
  6. Add Kasturi methi and chat Masala in the end
  7. Serve hot with Roti or parantha

Chef Tips

  1. While cooking the onion make sure it is not burnt
  2. The dice paneer need to mix slowly to avoid any break
  3. For vegan you can prepare this with Tofu
  4. If you want to mash the paneer and then prepare the Bhurji then you can do it that way too

Blog

Twitter