Try These Mouth-Watering Paneer Recipes!🤤

Crushed Paneer Makhani

Servings - 2 - 3

INGREDIENTS
(For Paneer)
Milk - 1.5 litres
Lemon juice - 2 tablespoons
Water - for wash

(For Crushed Paneer Makhani)
Butter - 2 tablespoons
Cumin - 1 teaspoon
Garlic paste - 2 teaspoons
Green chili - 1 tablespoon
Tomato puree - 250 grams
Red chili - 2 teaspoons
Sugar - 1 teaspoon
Cashew paste - 50 grams
Salt - 1 teaspoon
Ketchup - 1 tablespoon
Paneer - 350 grams
Fresh cream - 2 tablespoons
Garam masala - 1 teaspoon
Dry fenugreek - 1 teaspoon
Fresh cream - for garnishing
Coriander - for garnishing

PREPARATION
(For Paneer)
1. Heat 1.5 litres milk in a pot, add 2 tablespoons lemon juice and stir continuously until the milk begins to curdle.
2. Remove it from heat.
3. Take a bowl and place a muslin cloth on top of it.
4. Transfer the milk mixture on it.
5. Now, squeeze it tightly so all the water goes out.
6. Wash it with water to remove the smell of the lemon juice.
7. Hang the cloth for 30 minutes.

(For Crushed Paneer Makhani)
1. Heat 2 tablespoons butter in a pan, add 1 teaspoon cumin and stir well.
2. Add 2 teaspoons garlic paste, 1 tablespoon green chili and saute for 2 - 3 minutes.
3. Now, add 250 grams tomato puree and stir well.
4. Cook the puree for 5 - 7 minutes on medium heat.
5. Add 2 teaspoons red chili, 1 teaspoon sugar and stir well.
6. Then, add 50 grams cashew paste and mix it well.
7. Now, add 1 teaspoon salt, 1 tablespoon ketchup and mix it again.
8. Bring it to a boil.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 350 grams paneer and mix it well.
11. Now, add 2 tablespoons fresh cream and mix it again.
12. Cook for another 3 - 5 minutes.
13. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek and mix it well.
14. Garnish with fresh cream and coriander.
15. Serve hot with roti or naan.

Paneer Bhurji

Servings - 2 - 3

INGREDIENTS
(For Paneer)
Milk - 1.5 litres
Lemon juice - 2 tablespoons
Water

(For Paneer Bhurji)
Paneer - 380 grams
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Ginger garlic paste - 1 tablespoon
Onions - 100 grams
Tomato - 100 grams
Turmeric - 1/2 teaspoon
Bell pepper - 60 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon

(For Roti)
Wheat flour - 280 grams
Salt - 1/2 teaspoon
Oil - 1 teaspoon
Water - 180 milliliters
Flour - for dusting
Oil - for brushing
Coriander - for garnishing

PREPARATION
(For Paneer)
1. Heat 1.5 litres milk in a pot, add 2 tablespoons lemon juice and stir continuously until the milk begins to curdle.
2. Remove it from heat.
3. Take a bowl and place a muslin cloth on top of it.
4. Transfer the milk mixture on it.
5. Now, squeeze it tightly so all the water goes out.
6. Wash it with water to remove the smell of the lemon juice.
7. Hang the cloth for 30 minutes.

(For Paneer Bhurji)
1. Heat 2 tablespoons oil in a pan, add 1/2 teaspoon cumin and stir well.
2. Add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.
3. Then, add 100 grams onions and fry till translucent.
4. Now, add 100 grams tomato and saute until it turns soft and pulpy.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1/2 teaspoon turmeric and stir well.
7. Then, add 60 gram bell pepper and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon dry mango powder, 1/2 teaspoon garam masala and mix it well.
10. Now, add 380 grams paneer and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Remove it from heat and keep aside.

(For Roti)
1. In a mixing bowl, add 280 grams wheat flour, 1/2 teaspoon salt, 1 teaspoon oil, 180 milliliters water and knead it into a smooth soft sough.
2. Rest the dough for 10 - 15 minutes.
3. Take a ball from dough and flatten it with the help fo a rolling pin.
4. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
5. Flip it gently.
6. Brush it with oil and cook for another 2 - 3 minutes on medium heat.
7. Flip it again.
8. Cook until it turns golden brown on color from both sides.
9. Remove it from heat.
10. Garnish the paneer bhurji with coriander.
11. Serve hot with roti.