These recipes are for all the paneer lovers😍😋!

Badami Paneer Curry

Servings - 2 - 3
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INGREDIENTS
Paneer - 350 grams
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Ginger garlic paste - 1 tablespoon
Oil - 1 tablespoon
Oil - 2 tablespoons
Almonds - 50 grams
Water - 1 litre
Tomato - 400 grams
Ghee - 30 milliliters
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Onions - 50 grams
Bell pepper - 200 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Water - 200 milliliters
Salt - 1 teaspoon
Fresh cream - 120 milliliters
Milk - 100 milliliters
Cardamom powder - 1/2 teaspoon
Honey - 1 tablespoon
Dry fenugreek leaves - 1 teaspoon
Coriander - for garnishing
Almonds - for garnishing

PREPARATION
1. In a mixing bowl, add 350 grams paneer, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon ginger garlic paste, 1 tablespoon oil and mix it well.
2. Marinate for 30 minutes.
3. Heat 2 tablespoons oil in a pan, add the marinated paneer in it and mix it well.
4. Cook for 8 - 10 minutes on medium heat or until it turns golden brown in color from all sides.
5. In a blender, add 50 grams almonds and blend it into a fine powder. Keep aside.
6. Take a deep pan, add 1 litre water, 400 grams tomato and boil for 8 - 10 minutes on medium heat.
7. Remove it from heat and
8. transfer this into a blender.
9. Blend it into a puree.
10. Heat 30 milliliters ghee in a heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes.
11. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
12. Now, add 200 grams bell pepper and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1/2 teaspoon turmeric and stir well.
15. Add 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
16. Then, add 200 milliliters water and mix it well.
17. Bring it to a boil.
18. Add 1 teaspoon salt and mix it well.
19. Now, add 120 milliliters fresh cream and mix it well.
20. Add 100 milliliters milk and mix it again.
21. Bring it to a boil.
22. Add 1/2 teaspoon cardamom powder, 1 tablespoon honey, 1 teaspoon dry fenugreek leaves and mix it well.
23. Cover it with lid and cook for about 10 minutes on medium heat.
24. Open the lid and add the cooked paneer in it.
25. Mix it well.
26. Cook for another 3 - 5 minutes on medium heat.
27. Remove it from heat.
28. Garnish with coriander and almonds.
29. Serve hot.

Kadai Baby Corn Paneer

Servings - 2 - 3

INGREDIENTS
Coriander seeds - 30 grams
Cumin seeds - 1 tablespoon
Dry red chili - 4
Black peppercorns - 10 - 15
Oil - 30 milliliters
Baby corns - 250 grams
Salt - 1 teaspoon
Bell pepper - 40 grams
Onions - 40 grams
Oil - 30 milliliters
Onions - 95 grams
Salt - 1 teaspoon
Ginger garlic paste - 2 tablespoons
Tomato - 170 grams
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Curd - 75 grams
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Cashew paste - 90 grams
Water - 200 milliliters
Water - 100 milliliters
Paneer - 200 grams
Garam masala - 1 teaspoon
Dry fenugreek leaves - 2 tablespoons
Fresh cream - 2 tablespoons

PREPARATION
1. Take a pan, add 30 grams coriander seeds, 1 tablespoon cumin seeds, 4 dry red chili, 10 - 15 black peppercorns and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Transfer this into a blender and blend it into a fine powder.
3. Heat 30 milliliters oil in a pan, add 250 grams baby corn and stir well.
4. Add 1 teaspoon salt and mix it well.
5. Then, add 40 grams bell pepper, 40 grams onions and mix it again.
6. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
7. Remove it from heat and keep aside.
8. Heat 30 milliliters oil in a skillet, add 95 grams onions and fry till translucent.
9. Add 1 teaspoon salt, 2 tablespoons ginger garlic paste and stir well.
10. Now, add 170 grams tomato and saute until it turns soft and pulpy.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.
13. Add 75 grams curd, 2 teaspoons coriander powder, 1 teaspoon cumin powder and mix it well.
14. Cook for 3 - 5 minutes on medium heat.
15. Then, add 90 grams cashew paste and mix it well.
16. Now, add 200 milliliters water and mix it again.
17. Bring it to a boil.
18. Add the prepared blended masala and mix it well.
19. Then, add the cooked veggies in it and mix it well.
20. Cook for 5 - 7 minutes on medium heat.
21. Add 100 milliliters water and mix it well.
22. Now, add 200 grams paneer and mix it again.
23. Cook for 5 - 7 minutes on medium heat.
24. Add 1 teaspoon garam masala, 2 tablespoons dry fenugreek leaves and mix it well.
25. Add 2 tablespoons fresh cream and mix it well.
26. Cook for another 3 - 5 minutes on medium heat.
27. Remove it from heat.
28. Serve hot.