These recipes are for all the paneer lovers😍😋!

Paneer Changezi

Servings - 2 - 3

INGREDIENTS
Paneer - 370 grams
Yogurt - 60 grams
Gram flour - 2 tablespoons
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Chaat masala - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Oil - for shallow frying
Oil - 30 milliliters
Green cardamom - 3 pods
Black cardamom - 2 pods
Cloves - 4 pods
Black peppercorns - 6
Dry red chili - 2
Bay leaf - 2
Ginger garlic paste - 1 tablespoon
Onions - 200 grams
Yogurt - 50 grams
Tomato - 245 grams
Turmeric - 1/4 teaspoon
Red chili - 1/2 teaspoon
Paprika - 1 teaspoon
Salt - 1/2 teaspoon
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Water - 450 milliliters, divided
Milk - 100 milliliters
Nutmeg powder - 1/4 teaspoon
Dry fenugreek leaves - 1 teaspoon
Garam masala - 1 teaspoon
Coriander- 2 tablespoons

PREPARATION
1. In a mixing bowl, add 370 grams paneer, 60 grams yogurt, 2 tablespoons gram flour, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1/2 teaspoon chaat masala, 1/4 teaspoon turmeric, 1/2 teaspoon salt and mix it well.
2. Marinate for 20 minutes.
3. Heat some oil in a pan, add the marinated paneer and cook until it turns golden brown in color from all sides.
4. Remove it from heat and drain it on an absorbent paper. Keep aside.
5. Heat 30 milliliters oil in a heavy skillet, add 3 pods green cardamom, 2 pods black cardamom, 4 pods cloves, 6 black peppercorns, 2 dry red chili, 2 bay leaf and stir well.
6. Add 1 tablespoon ginger garlic pate and stir for 1 - 2 minutes.
7. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
8. Switch off the heat and add 50 grams yogurt and mix it well.
9. Switch on the heat, add 245 grams tomato and saute until it turns soft and pulpy.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1/4 teaspoon turmeric and stir well.
12. Now, add 1/2 teaspoon red chili, 1 teaspoon paprika, 1/2 teaspoon salt, 2 teaspoons coriander powder, 1 teaspoon cumin powder and mix it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Add 100 milliliters water and stir well.
15. Then, add 350 milliliters water and mix it well.
16. Bring it to a boil.
17. Now, add 100 milliliters milk and mix it well.
18. Add 1/4 teaspoon nutmeg powder, 1 teaspoon dry fenugreek leaves, 1 teaspoon garam masala and mix it well.
19. Now, add the cooked paneer and give it a nice stir.
20. Cook for 5 - 7 minutes on medium heat.
21. Add 2 tablespoons coriander and mix it well.
22. Garnish with coriander.
23. Serve hot with naan or rice.

Butter Garlic Paneer

Servings - 2 - 3

INGREDIENTS
Paneer - 700 grams
Yogurt - 180 grams
Ginger garlic paste - 2 teaspoons
Salt - 1 teaspoon
Garam masala - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Red chili - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Pounded cloves - 1/2 teaspoon
Butter - 50 grams
Garlic - 30 grams
Green chili - 1 teaspoon
Onions - 200 grams
Tomato - 250 grams
Cashews - 100 grams
Water - 100 milliliters
Butter - 35 grams
Fresh cream - 120 grams
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Red chili - 1 teaspoon
Honey - 1 teaspoon
Salt - 1 teaspoon
Coriander - for garnishing

PREPARATION
1. In a mixing bowl, add 700 grams paneer, 180 grams yogurt, 2 teaspoons ginger garlic paste, 1 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chili, 1 tablespoon dry fenugreek leaves, 1/2 teaspoon pounded cloves and mix it well.
2. Marinate for 1 hour.
3. Take a skillet, add the marinated paneer in it and stir well.
4. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color from all sides.
5. Heat 50 grams butter in a skillet, add 30 grams garlic, 1 teaspoon green chili and stir for 1 - 2 minutes on medium heat or until it turns golden brown in color.
6. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 250 grams tomato and saute until it turns soft and pulpy.
8. Cook for 5 - 7 minutes on medium heat.
9. Remove it form heat.
10. Transfer this into a blender and blend it into a smooth puree.
11. In a bowl, add 100 grams cashews, 100 milliliters water and soak for about 2 hours.
12. Transfer this into a blender and blend it into a smooth paste. Keep aside.
13. Heat 35 grams butter in a heavy skillet, add the blended tomato mixture in it and stir well.
14. Then, add 120 grams fresh cream, blended cashew paste, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon red chili, 1 teaspoon honey, 1 teaspoon salt and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Now, add the cooked paneer in it and mix it well.
17. Cook for another 3 - 5 minutes on medium heat.
18. Garnish with coriander.
19. Serve hot with naan or rice