2 Ways Paneer

Paneer Patiala

Servings - 2 - 3

INGREDIENTS
Oil - 20 milliliters
Cumin - 1/2 teaspoon
Garlic - 1 1/2 tablespoons
Green chili - 1 teaspoon
Salt - 1/2 teaspoon
Red chili - 1/4 teaspoon
Turmeric - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 tablespoon
Grated paneer - 250 grams
Papad
Water - for brushing
Oil - for frying
Oil - 30 milliliters
Dry red chili - 3
Cumin - 1 teaspoon
Bay leaf - 2
Black cardamom - 2 pods
Star anise - 1
Green cardamom - 4 pods
Mace - 1
Onions - 280 grams
Salt - 1 teaspoon
Ginger garlic paste - 2 1/2 tablespoons
Tomato puree - 150 grams
Curd - 135 grams
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Crushed fennel seeds - 1 tablespoon
Cashew powder - 30 grams
Melon seeds powder - 25 grams
Milk - 150 milliliters
Water - 400 milliliters
Garam masala - 1 teaspoon
Coriander powder - 2 teaspoons
Dry fenugreek leaves - 2 tablespoons
Fresh cream - 75 grams
Coriander - 2 tablespoons
Melon seeds - for garnishing

PREPARATION
1. Heat 20 milliliters oil in a pan, add 1/2 teaspoon cumin, 1 1/2 tablespoons garlic, 1 teaspoon green chili and stir for 2 - 3 minutes.
2. Add 1/2 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon turmeric, 1/2 teaspoon garam masala, 1 tablespoon dry fenugreek leaves and mix it well.
3. Then, add 250 grams grated paneer and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Remove it from heat and keep aside.
6. Take a papad and brush it with water.
7. Add the prepared paneer mixture on it.
8. Roll it tightly.
9. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
10. Drain it on an absorbent paper.
11. Heat 30 milliliters oil in a heavy skillet, add 3 dry red chili, 1 teaspoon cumin, 2 bay leaf, 2 pods black cardamom, 1 star anise, 4 pods green cardamom, 1 mace and stir for 2 - 3 minutes.
12. Now, add 280 grams onions and fry till translucent or until it turns golden brown in color.
13. Add 1 teaspoon salt, 2 1/2 tablespoons ginger garlic paste and mix it well.
14. Then, add 150 grams tomato puree and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 135 grams curd and mix it well.
17. Add 1 teaspoon red chili, 1 teaspoon turmeric, 1 tablespoon crushed fennel seeds and mix it again.
18. Cook for 3 - 5 minutes on medium heat.
19. Now, add 30 grams cashew powder, 25 grams melon seeds powder, 150 milliliters milk and mix it well.
20. Add 400 milliliters water and mix it again.
21. Bring it to a boil.
22. Add 1 teaspoon garam masala, 2 teaspoons coriander powder, 2 tablespoons dry fenugreek leaves and mix it well.
23. Then, add 75 grams fresh cream and mix it well.
24. Cook for 5 - 7 minutes on medium heat.
25. Add 2 tablespoons coriander and mix it well.
26. Now, add the fried paneer papad rolls in it and mix it well.
27. Cook for another 5 - 7 minutes on medium heat.
28. Remove it from heat.
29. Garnish with melon seeds.
30. Serve hot.

Hariyali Paneer Tikka Masala

Servings - 2 - 3

INGREDIENTS
(For Green Chutney)
Coriander - 40 grams
Mint - 30 grams
Green chili - 1 1/2 tablespoons
Ginger - 1 teaspoon
Garlic - 1 tablespoon
Lemon juice - 1 teaspoon
Salt - 3/4 teaspoon
Water - 30 milliliters
(For Hariyali Paneer Tikka)
Curd - 200 grams
Gram flour - 2 tablespoons
Ginger garlic paste - 1 1/2 tablespoons
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Garam masala - 1 teaspoon
Red chili - 1/4 teaspoon
Chaat masala - 1 teaspoon
Oil - 2 teaspoons
Lemon juice - 1 teaspoon
Dry fenugreek leaves - 2 tablespoons
Paneer - 300 grams
Bell pepper - 30 grams
Onions - 30 grams
Oil - 30 milliliters
(For Hariyali Paneer Tikka Masala)
Oil - 30 milliliters
Cumin - 1 teaspoon
Onions - 160 grams
Salt - 3/4 teaspoon
Garlic - 1 teaspoon
Green chili - 1 teaspoon
Cashew paste - 90 grams
Water - 50 milliliters
Coriander powder - 1 1/2 teaspoons
Red chili - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1 teaspoon
PREPARATION
(For Green Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Keep aside.
(For Hariyali Paneer Tikka)
1. In a mixing bowl, add 200 grams curd, 2 tablespoons gram flour, 1 1/2 tablespoons ginger garlic paste, 1 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon garam masala, 1/4 teaspoon red chili, 1 teaspoon chaat masala, 2 teaspoons oil, 1 teaspoon lemon juice, 2 tablespoons dry fenugreek leaves, blended green chutney and mix it well.
2. Add 300 grams paneer, 30 grams bell pepper, 30 grams onions and mix it well.
3. Marinate for 30 - 40 minutes.
4. Heat 30 milliliters oil in a pan, add the marinated paneer and veggies on it.
5. Cook until it turns golden brown in color from all sides.
6. Remove it from heat and keep aside.
(For Hariyali Paneer Tikka Masala)
1. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin and stir well.
2. Then, add 160 grams onions and fry till translucent or until it turns golden brown in color.
3. Add 3/4 teaspoon salt, 1 teaspoon garlic, 1 teaspoon green chili and stir for 2 - 3 minutes.
4. Now, add 90 gram cashew paste and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 50 milliliters water and mix it well.
7. Add 1 1/2 teaspoons coriander powder, 1/2 teaspoon red chili, 1/4 teaspoon turmeric, 1/2 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Then, add the leftover marinated mixture and mix it well.
10. Now, add the cooked paneer and veggies and mix it well.
11. Cook for another 5 - 7 minutes on medium heat.
12. Remove it from heat.
13. Serve hot.