Paneer butter masala

Ingredients:

Servings:2

For Masala:

Onion-1/2 medium
Tomatoes-1 big
Oil-1 tbsp
Cashew-10

For curry:

Butter-1 tbsp
Turmeric-1/2 tsp
Red chilly powder-1 tsp
Garam masala-1 tsp
Paneer-100g
Cloves-2
Cardomom-2
Bay leaves-2
Salt-taste

Method:

1. Heat oil in a pan and sauté chopped onions till brown.
2. Add tomatoes and cook till soft.
3. Add cashews and saute for a couple of minutes.
4. Turn off the stove. Let it cool down and blend into a smooth paste with few tbsp of water.
5. In the same pan, heat butter and add cloves, cardomom, bay leaves.
6. Add paste and let it cook till oil releases.
7. Add turmeric, salt, chilly powder, garam masala and mix well.
8. Add cubed paneer, enough water, adjust for salt and consistency and cook till paneer is soft.
9. Enjoy yummy paneer with roti or naan.

Matar paneer

Ingredients:

To make masala paste:

Onion-2 medium
Tomatoes-2 big
Ginger-1" piece
Garlic-4 cloves
Green chillies-4
Cloves-4
Peppercorn-6
Cinnamon-1" piece
Cashew-12
Corriander seeds-1 tbsp

Main ingredients:

Oil-2 tbsp
Cumin seeds-2 tsp
Salt-to taste
Chilly powder-1 tsp
Turmeric-1 tsp
Garam masala powder-1 tsp
Paneer cubed-300g
Frozen peas-1 cup
Water-as required
Corriander-to garnish
Heavy cream (optional)-2 tbsp

Method:

1. Heat 1 tbsp oil in a pan and add roughly chopped onion, garlic, ginger, green chillies. Saute till the onion turns slightly brown.
2. Allow the contents to cool down and transfer into a blender.
3. Blend with chopped tomatoes, cashew, corriander seeds, cinnamon, cloves and peppercorn. Blend to a smooth paste.
4. In the same pan, add remaining 1 tbsp oil. Add cumin seeds and allow them to splutter.
5. Add the masala paste, partly cover the lid to prevent spluttering and cook till oil is released on the sides.
6. Add salt, turmeric, chilly powder, garam masala and cook for 30 sec.
7. Add water as required and check for seasoning.
8. Add frozen peas and cook for 1 min.
9. Add paneer and cook for 2-3 min.
10. Add cream and cilantro, mix well and serve with roti or naan.

Paneer tikka masala

Ingredients:

Gravy:

Onion-1/2 medium
Tomato-2 large
Oil-2 tsp
Salt-to taste
Turmeric-1/4 tsp
Red chilly powder-1 tsp
Garam masala-1/2 tsp
Cashew powder-2 tbsp
Kasuri methi-1 tsp
Water-1 cup or more if needed
Corriander-to garnish

Marinade:

Paneer-200 g
Onion-1/2 small
Capsicum-1 small
Thick Yogurt-1 cup
Ginger garlic paste-1 tbsp
Chilly powder-1 tsp
Turmeric powder-1/4 tsp
Garam masala-1 tsp
Corriander powder-1 tsp
Lemon juice-1 tbsp
Oil-1 tsp
Salt-to taste

Method:

1. Cut paneer into 1.5 inch pieces.
2. Cut onion and capsicum into 2 inch pieces.
3. Add yogurt to a big bowl and add everything listed under marinade except for veggies and paneer. Combine well.
4. Now add paneer and veggies. Mix well.
5. Let the mixture marinate for atleast 30 minutes at room temperature.
6. Heat 1 tsp of oil in a pan and add marinated paneer and veggies. Dont add extra yogurt sauce. Keep it for later.
7. Cook on a medium flame till paneer and veggies are nicely coated and brown on all sides. Keep them aside.
8. In a same pan, add 1 tsp of oil and add finely chopped onions. Saute till translucent.
9. Add tomato paste and cashew powder (you can also add cashew paste) along with turneric, salt, chilly powder and garam masala. Mix well.
10. Cover the lid and simmer for 5-10 min until the oil separates. Keep mixing in between to prevent it from burning.
11. Add paneer and veggie slices, remaining yogurt mix and water as needed.
12. Adjust for spices and cook for couple more minutes on a small flame. Dont cook on a high flame because yogurt will curdle.
13. Turn off the flame and add kasoori methi. Garnish with corriander leaves. Serve with rice or roti.

Shahi paneer

Ingredients:

Paneer-200 g
Onion-3 medium
Tomatoes-2 medium
Cashews-10
Oil-2 tbsp
Cloves-5
Cardomom-5
Bay leaves-1
Cinnamon-1 in piece
Chilly powder-1.5 tsp
Ginger garlic paste-1 tbsp
Turmeric-pinch
Corriander powder-1 tbsp
Food color-pinch
Curd-1/3 cup
Salt-to taste
Whole milk-1/3 cup
Garam masala-1/2 tsp
Sugar-1 tsp
Saffron-3 stands
Kasoori methi-1 tsp

Method:

1. Bring water to a boil in a pot and add peeled off whole onions. Let out boil for 5-7 minutes until they are soft. Drain water and add cold water. This process is caked as blanching. Puree blanched onions and keep it aside.
2. Cut paneer into 1 inch pieces and keep them aside. Dissolve saffron in water.
3. Powder cashews and keep it aside.
4. Heat oil in a pan and add cloves, cardomom, cinnamon and bay leaves. Cook for 30 sec. Add blanched onion paste and cook till the water evaporates.
5. Meanwhile make tomato puree in the same blender.
6. To the pan, add ginger garlic paste, corriander powder, red chilly powder, turmeric and cashew powder. Mix well and cook for a minute.
7. Now add pureed tomato, salt and cook till the oil releases.
8. Add beaten curd, sugar and 1/3 cup of water. Mix well. Cook for couple of minutes.
9. Turn off the stove, allow it to cooland remove whole garam masala. 
10. Transfer into the blender and make a smooth paste.
11. Add the puree back to the pan. Add some water to the blender and give a quick spin. Transfer to the pan.
12. Now add paneer slices. Cover the lid and cook till soft. Add milk, garam masala, saffron water and mix well.
13. Adjust for salt and spices and consistency by adding more water or milk or cream.
14. Add kasoori methi, mix well and turn off the stove.
15. Serve with naan or roti or jeera rice.

Note: The recipe has been adapted from foodviva and in my opinion this recipe is closest to restaurant style shahi paneer.

Update Nov 2023: tried this version from vegrecipes of india https://www.vegrecipesofindia.com/shahi-paneer/#wprm-recipe-container-139360
Didnt add melon seeds and this recipe doesnt have tomatoes. Loved the taste. Used pepper and red chilly powder for spice. Added some butter and milk instead of cream in the end.

Chilly paneer

Ingredients:

Paneer-200 g
Oil-2 tbsp + 1 tbsp
Corn flour-2 tsp + 1.5 tbsp
Water-5 cups
Capsicum-1 small
Salt-to taste
Pepper-to taste
Soy sauce-1 tbsp
Vinegar-1 tbsp
Red chilly powder-1 tsp
Spring onions-3
Garlic-3 cloves
Sugar-2 tsp

Method:

1. Cut paneer into 1 inch pieces. Sprinkle with 1/4 tsp salt, 1/4 tsp pepper, 1.5 tsp corn flour, 1 tsp water and mix well.
2. Heat 2 tbsp of oil in a pan and add paneer pieces. Shallow fry them till both sides get brown. You can also deep fry paneer at this step. Keep them aside.
3. In the same pan, heat 1 tbsp oil, cook white part of spring onion and garlic till translucent.
4. Add capsicum and cook till soft and crispy.
5. Add salt, pepper, sugar, soy sauce, vinegar, chilly sauce and mix well.
6. In a separate bowl, add 1/2 cup of water and 2 tbsp corn flour. Mix and make sure there are no lumps.
7. Transfer corn flour mix to the pan and add 4-5 cups of water.
8. Cook till it comes to boil. If the sauce is not thick, add more corn flour water. If the sauce is thick add more water. Remember that sauce thickens as it cools down.
9. Adjust for spices and sauces.
10. Add paneer pieces and cook for couple more minutes.
11. Turn off the stove and garnish with green spring onions. Serve with fried rice or noodles. Enjoy!

Palak Paneer

Ingredients:

Oil-2 tbsp
Cumin-1 tsp
Cloves-3
Cardomom-3
Bay leaf-1
Onion-1 medium
Tomato-1
Salt-to taste
Chilly powder-1/2 tsp
Garam madala-1/2 tsp
Amchur-1/2 tsp
Turmeric-pinch
Water-2 cups
Paneer-200 g
Kasoori methi-1 tsp
Cream-2 tbsp

To grind:

Palak-8 oz
Garlic-2 cloves
Ginger-1 in slice
Green chillies-3

Method:

1. Blanch spinach and blend it with ginger, garlic and green chillies. Keep it aside.
2. Heat oil in a pan and add cloves, cardomom, bay leaf and cumin. Cook for few sec.
3. Add finely chopped onions and cook till brown.
4. Add finely chopped tomatoes and cook till oil is released.
5. Now add chilly powder and turmeric and cook for 30 sec.
6. Now transfer the blended paste along with 2 cups of water. Add salt and cook for 5-10 min.
7. Adjust for spices and add paneer cubes.
8. Cook till paneer becomes soft. Add more water if needed.
9. Add kasoori methi and mix well.
10. Turn off the stove and add cream. Mix well and serve with roti or jeera rice.

Paneer Kathi Roll

Ingredients:

Paneer-200 g

Capsicum-1 small

Onion-1/2 medium

Tomato-1/2 medium

Oil-1 tbsp

Lemon-1 tbsp

Corriander-to garnish

Marinade:

Thick Yogurt-1/2 cup 

Ginger garlic paste-1 tsp

Chilly powder-1 tsp

Turmeric powder-1/4 tsp

Besan-1/2 tsp

Chaat masala-1 tsp

Garam masala-1 tsp

Kasuri methi-1/2 tsp

Salt-to taste

For roll:

Roti-6

Corriander chutney-2 tsp per roti

Method:

1. Add curd to a bowl and mix all ingredients listed under 'Marinade' till smooth.

2. Cut paneer, capsicum, onion and tomato into 1/2 in pieces and add them to the marinade. Toss gently and let it sit for 30 min inside refrigerator. 

3. Heat a non-stick tava, grease it with oil and cook paneer, veggie mix. 

4. Cook for 5-7 min or until water disappears on a medium flame. Heat the mix on high flame for 30 sec-1 min if the mixture becomes very watery. Stir gently in between and make sure the marinade doesn't stick to the pan.

5. Turn off the stove, add lemon, mix and keep it aside.

6. Make a roti and apply coriander chutney on one side of it. Add paneer tikka masala, onions (optional) to the center of the roti, roll it up and enjoy!

Quinoa Paneer pulao

Ingredients:

 Quinoa-1 cup dry

 Paneer-200 g

 Onion-1

 Tomato-1

 Green peas-1/2 cup

 Oil-2 tbsp 

 Salt-to taste

 Red chilly powder-1/2 tsp

 Turmeric-1/4 tsp

 Pav bhaji masala-1 tsp

 Garam masala-1/2 tsp

Method:

1. Wash quinoa and add 3 cups of water. Cover with a lid and cook on low flame till soft and fluffy.

2. In a pan, add 1 tbsp of oil and saute paneer cubes till brown on both sides. Keep it aside.

3. In the same pan, add 1 tbsp oil and add onions. Cook till they become translucent.

4. Add tomatoes and cook till mushy.

5. Now add frozen peas and cook for a minute.

6. Add salt, chilly powder, pav bhaji masala, garam masala and mix properly.

7. Add qiunoa and paneer cubes to the mix and cook for 2-3 minutes.

8. Serve healthy and tasty quinoa pulao with boondi raita.

Kadai Paneer

Ingredients:

 

Paneer-200 g
Onion-2 medium
Green pepper-1 large
Red pepper-1 large
Tomato sauce-7 oz can
Garlic-3 cloves
Salt-to taste
Red chilly powder-to taste
Garam masala-1 tsp
Corriander powder-1 tsp
Cumin powder-1 tsp
Lemon-1/2
Corriander-1/4 bunch
Oil-2 tsp
Kasoori methi-to taste

Method:

 

1.  Heat oil in a pan and saute paneer till crisp and golden brown. Add garlic to the same pot and saute for 15 sec. Add onions, salt and cook until translucent. You don't have to remove paneer.
2. Add chopped red and green pepper and cook till soft but crispy. Do not cook with the lid on to retain the crisp.
3. Now add the tomato sauce (you can use pureed tomatoes as well) and cook until the sauce thickens.
4. Add chilly, cumin, corriander powders, kasoori methi along with garam masala and cook for about a minute.
5. Turn off the stove and add lime juice. Garnish with corriander.
6. Serve with rotis or you can make a roll as well.