These recipes are for all the paneer lovers😍😋!

Paneer Pasanda

Servings - 2 - 3

INGREDIENTS
Crumbled paneer - 70 grams
Raisins - 1 tablespoon
Cashews - 2 tablespoons
Green chili - 1 teaspoon
Coriander - 1 tablespoon
Mint - 1/2 tablespoon
Red chili - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Salt - 1/4 teaspoon
Paneer - 250 grams
Corn flour - 35 grams
Water - 125 milliliters
Oil - for shallow frying
Oil - 2 tablespoons
Onions - 200 grams
Oil - 1 tablespoon
Cinnamon stick - 1/2 inch
Cardamom - 2 pods
Strand mace - 2
Cloves - 2 pods
Tomato - 330 grams
Cashews - 1 tablespoon
Water - 220 milliliters
Oil - 1 tablespoon
Cumin - 1/2 teaspoon
Bay leaf - 1
Ginger garlic paste - 1 teaspoon
Turmeric - 1/2 teaspoon
Paprika - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Water - 225 milliliters
Salt - 1 teaspoon
Sugar - 1/2 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek - 1 teaspoon
Fresh cream - 2 tablespoons
Coriander - for garnishing

PREPARATION
1. In a mixing bowl, add 70 grams crumbled paneer, 1 tablespoon raisins, 2 tablespoons cashews, 1 teaspoon green chili, 1 tablespoon coriander, 1/2 tablespoon mint, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/4 teaspoon salt and mix it well.
2. Take 250 grams paneer triangle slices.
3. Put the paneer mixture on the slice and cover it with another slice.
4. In a bow, add 35 grams corn flour, 125 milliliters water and mix it well to make a thick batter.
5. Dip the paneer slices in it and coat them well.
6. Heat some oil in a pan and shallow fry these till golden brown and crispy.
7. Drain it on an absorbent paper. Keep aside.
8. Heat 2 tablespoons oil in a heavy pot, add 200 grams onions and fry till translucent.
9. Transfer this into a blender and blend it into a paste. Keep aside.
10. Heat 1 tablespoon oil in a another heavy pot, add 1/2 inch cinnamon stick, 2 pods cardamom, 2 strand mace, 2 pods cloves and stir well.
11. Add 330 grams tomato and saute till it turns soft and pulpy.
12. Then, add 1 tablespoon cashew and mix it well.
13. Now, add 220 milliliters water and stir well.
14. Bring it to a boil.
15. Transfer this mixture into a blender and blend it into a smooth paste.
16. Keep aside.
17. Heat 1 tablespoon oil in a another heavy pot, add 1/2 teaspoon cumin, 1 bay leaf and stir well.
18. Add 1 teaspoon ginger garlic paste and saute for 2 - 3 minutes.
19. Then, add the blended onion mixture and stir well.
20. Cook for 3 - 5 minutes.
21. Now, add the blended tomato mixture and saute for 3 - 5 minutes.
22. Bring it to a boil.
23. Add 1/2 teaspoon turmeric and stir well.
24. Then, add 1/2 teaspoon paprika, 1/2 teaspoon coriander powder and mix it well.
25. Now, add 225 milliliters water and stir well.
26. Bring it to a boil.
27. Add 1 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon garam masala, 1 teaspoon dry fenugreek and mix it well.
28. Add 2 tablespoons fresh cream and mix it again.
29. Cook for 3 - 5 minutes.
30. Now, add the cooked paneer slices and mix it well.
31. Cook for another 3 - 5 minutes.
32. Garnish with coriander.
33. Serve hot with naan.

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.