Indian Recipes Cuisines

200 gm - paneer diced

3 tsp - onion grated

1 bowl - tomato puree

2 tsp - fresh cream

2 tsp - white butter

1/4 tsp - ginger

1/4 tsp - garlic

1/2 tsp - ajwain (carom seed)

1/2 tsp - garam masala

1/2 tsp - red chilli powder

1/2 tsp - kasoori methi (fenugreek leaves dried)

1/2 tsp - green chilli finely chopped

1 tsp - fresh coriander leaves finely chopped

1/2 tsp - honey (optional)

1 tsp - ghee

2 - laung (cloves)

2 - elaichi (cardamom)

salt to taste

1. Put butter, cream, garlic, ginger, red chilli powder, laung, kasoori methi, elaichi, honey and salt in a blender and blend it into a smooth paste.

2. Heat a non-stick pan and put this paste in it and cook it for 1 min. Now put tomato puree in it and mix it well and cook it till two boils.

3. Heat ghee in a separate pan and put ajwain in it. Allow it to crackle and then add onion with garam masala, and red chilli powder.

4. Cook it for half a minute and put diced paneer in it. Toss it well and pour the prepared masala on it. Season it with salt and allow the masala to coat on paneer pieces.

5. Garnish it with green chilli and green coriander leaves.

6. Enjoy paneer tawa masala with naan or roti.

250 gm - paneer in slices of any shape

1 tbsp - maida (flour-pastry)

2 tbsp - cornflour

1/4 tsp - baking powder

1 cup - milk

2 tsp - soya sauce

2 tsp - tomato sauce

2 tsp - chilli sauce

2 tsp - vinegar

2 tsp - garlic finely chopped

2 tsp - sugar

1/2 tsp - black pepper powder

1/2 tsp - red chilli powder

2 tsp - hara pyaaz (Scallion) finely chopped

1 tsp - oil

2 tsp - cornflour mixed in water (adjust it with the consistency you want)

salt to taste

1. Take a mixing bowl, pour milk in it and add maida, cornflour, salt, baking poder, black pepper, 1 tsp of all sauces and 1 tsp of vinegar. Mix it all well.

2. Put the paneer slices in it and make the mixture wrap on each paneer slice properly. Let it marinate for 5-10 mins.

3. Meanwhile, heat oil in a pan and keeping it on low flame put red chilli powder and garlic in it. Saute it for half a minute and put 1 glass of water in it.

4. Now add 1 tsp of all sauces and 1 tsp of vinegar in it with sugar. Stir it well. Add salt and black pepper for seasoning. (keep in mind that salt and black pepper have been added in marination also).

5. Now to bring the curry to some thick consistency add cornflour mixed in water to it. Let it come to a boil.

6. Finally add marinated paneer slices in it and finely chopped hara pyaaz.

7. Oriental Pickle Paneer is ready to be served.