Shahi Matter Paneer

300 gms paneer ( 250 grams cut into cubes  and rest mashed )
200 grams matter
1/2 cup curd
1/4 cup Milk
1/4 cup Cashew paste
1-2 tbsp tomato sauce/puree ( I used puree)
1 Onion + 2 tomatoes ( paste)
2 tbsp ginger garlic paste
2 cardamom
2 Cinnamon stick
2 bay leaves
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp kastoori methi powder
1 tsp garam masala powder ( i used 1/2 tsp)
1 tsp hot (tikha) red chilli powder
Salt (as per taste)
1 tsp.Sugar ( if too spicy)


Method:

1. Cut paneer into cubes (250 grams). Sprinkle some salt and tumeric powder over it. Heat oil in a pan and shallow fry paneer cubes in medium flame till pinkish. Then dip the fried paneer in 1/2 cup warm milk or more if the paneer is more.


2. Heat oil in a pan. Add cumin seeds, cardamom, cinnamon stick and bay leaves and fry them. Add matter here if u want, i experimented by adding matter. and frying it till they soften up. Now add mixture of onion paste , tomato and ginger garlic paste and fry for a couple of minute. Add cashew nut paste and salt.Add turmeric powder, coriander powder, red chili powder. Add little water and fry the masala until oil gets separated from it.

3. Add mashed paneer and beaten curd  and stir fast so that it isnt curled up,  (Since I didnt had curd I skipped adding it)  Stir well and cook it for 8 to 10 minutes. Now add paneer pieces with milk and 1 cup more milk,  garam masala and some kastoori methi .Cover the pan and let it cook for another 6 -8minute in medium flame. I sprinkled some tomatoes puree in end and When the gravy becomes little thick , turn off the flame. If one wants , one can make it into gravy by adding water or else keep it dry. Add sugar if you find it too spicy.

One can decorate with cream and fresh coriander

Kadai Paneer

INGREDIENT:

250 gms Paneer (cottage cheese) ( I used 500 grams)

1/2 tsp cumin seeds

1 cinnamon

1 Large onion.

1 tbsp ginger garlic paste.

3 green chilis.

1 tsp turmeric powder.( i used 1/2 tsp)

1 tsp cumin powder.( i used 1/2 tsp as i used cumin seeds too or one can use 1 tsp of both too)

2 diced Capscicum

2 diced tomotoes

1 tsp coriander powder.

1 tsp red chilli powder.

1 tsp garam masala powder.

3 tbsp.tomato puree.

1 tsp kasoori methi.

Salt- 1/2 tsp

Sugar- 1 tsp

oil- 1+1 tsp

Chopped coriander leaves.

METHOD:

1. Cut paneer into cubes. Heat oil in a pan and fry paneer cubes in low flame for about 5 minutes. Set aside.

2. Blend onion and 2 green chilis into to get a paste.

3.Heat oil in a pan. Add cumin and cinnamon stick and then add onion chili paste and gingergarlic paste. Fry until the onion turns brown.Now add turmeric powder, cumin powder, red chili powder, coriander powder and salt. Fry the masala until the oil get separated from it.

4. Add tomato puree and sugar . Stir it frequently so as to get a thick gravy and it become bhuna and leaves the raw taste.

5. Now add Capscicum and Tomotoes and water and cover and cook for 5 minutes. Add garam masala and then cook till vegies are done.

6. Now add Paneer pieces and dry methi leaves( kasoori methi) and mix well .Cover the lid and let it cook for 5 minutes in low flame. Finally add chopped coriander.

7. Drain the water if you find it too watery.

Mattar Paneer Masala (Mom's Recipe)

Ingredients

Paneer-500 grams
Mattar-500 grams

Masala

Onions-1
Tomotoes-2
Dhaniya powder-2 tsp
Ginger -1 inch piece

Garlic - 1/2 full clove( 7-8)
Red chilly powder- 1 tsp

Tumeric powder-1/2 tsp( optional- not recommended)

Malai/yogurt- 1 small katori (optional)

Curry

Salt- 1 tsp
Cumin seeds-1tsp
Water
Fresh coriander
Oil-2 cooking spoon

Recipe

1. Boil paneer with a cup of water so its done. Strain it from water and keep water aside.

2. Take ingredients of masala in a blender and blend it nicely.

3. Take oil in a cooker and then add cumin seeds till it splutters and then add the masala ingredients with salt to it. Cook masala till it leaves oil. Do masala on high flame if u wanna do fast and pan open and keep adding water to it. One can use a closed pan with some outing to escape air too to do it and use low flame if u want to leave for some time. Add malai at this time and fry nicely.

4. Add peas to the done masala and fry it nicely by adding few drops of water. Add more water about 2 cup water or more depending on curry one wanted and paneer water and then give 2-3 whistles so peas gets done.

5. Add coriander leaves and let it boil and then add paneer in end and cook for 1-2 minutes and close lid for it to be done.

6. Mattar paneer is ready.

Home made paneer

Take milk and boil it and when its boiling sqeeze a lemon in it. Once it breaks , collect the milk in a muslim cloth and tie it and then press the cloth and shape with one hand and then use a marble or heavy object to press and make it thin. then place the cloth in a utencil and play a heavy object like the chakla on it and stay it overnight. In the morning take it out and cut according to desired pieces.

Paneer Parantha

Ingredients Needed:

For the Dough

Atta - 2 cup
Salt to taste-1/2 tsp
Ajwain-1 tsp

For the stuffing

Paneer - 100 gms
Onions - 1 big
Chilli powder - 1 tsp
Salt to taste-1/4 tsp
Green Chillies - 2
Coriander leaves few
Aamchur powder-1/2 tsp(optional)

Method to prepare.

1.Mix the flour together with salt and Ajwain. Crumble well. Then add water as required to make a soft dough. Keep aside for some time. Keeping it aside for 30 minutes or in fridge makes it easier. Divide into 8 equal sized balls.

2.Meanwhile grate paneer. Chop onions as juliennes, this way it does not fall out. Finely chop green chillies and coriander leaves.

3.Mix grated paneer with chilli powder, salt, green chilly, Onion and Coriander leaves and Aamchur. Make 8 sized balls.

4.Flatten the dough by making the sides thin with the center portion thick. Make chappatis of it by rolling and then place the stuffing in middle and cover it well. Cover by picking sides like a flower and then pressing in middle. then pat it nicely by hands.

5.Dust with atta and roll out evenly.

6.Heat a tawa and fry the parathas on both sides with Oil.

Mattar Paneer( My Version)

Ingredients:

• 300 gms Paneer (Cottage cheese)
• 1 bowl Green Peas
• 2 Onions
• 2 Tomato
• 1 tsp Coriander Powder
• 1 tbsp Poppy Seeds
• 1 tsp cumin powder
• 1/4 tsp Black Pepper Powder
• 1 tsp Ginger-garlic Paste
• 2 Green Chilli
• 1/2 tsp Turmeric Powder
• 1 Bay Leaf (Tej Patta)
• 2-3 Cloves
• 1/2 tsp Red Chilli Powder
• 1/2 tsp Garam Masala Powder
• 1 cooking spoon Vegetable oil
• 3/4 Salt to taste
• Green Coriander Leaves (chopped)

Recipe

• Heat vegetable oil in a pan.

• Cut the paneer into small sized cubes.

• Fry them on medium flame until they turn light brown. Occasionally turn the cubes while frying. Take them out. (optional)

• One can boil paneer in a cup of water if one doesn't want fried paneer. Retain the water for future use. Boiling of paneer takes about 2 minutes and it boils just a minute after water gets boiled. Check to see it.

• Boil peas in a closed pan with a bowl of water for 30 minutes for it to soften. Otherwise one can also boil it in cooker for 2-3 whistles. Alternatively one can boil peas with masala by adding water by closing pan and cooking for same time period.

• Chop the tomato, onions, and green chilli.

• Make a paste by grinding it in a grinder.

• Heat Oil and saute cumin seeds in it and then add the prepared mixture to it.

• Add Ginger garlic paste, cloves, bay leaf, poppy seeds, turmeric powder, red chilli powder, garam masala, black pepper powder, coriander powder and salt. Mix them well. And then cook masala for 8-10 minutes till oil separates from the mixture and its done.

• Now add green peas and fry for about 2 to 3 minutes.

• Add sufficient water to make thick gravy. Heat the gravy till it boils. Check the salt and add more if less doing this time.

• Add paneer cubes. Stir the mixture properly and cook on a medium heat for about 5 minutes.

• Garnish the dish with chopped coriander leaves.

• Close the lid till serving.

Mattar paneer is ready.

How to make Paneer at home

Ingredients (For 150 gms of paneer)

1 liter whole milk
1/2 lemon or lime- juiced, or 1-3 tsp vinegar
muslin cloth (or anything that's a bit thin)

If you are using 1 Gallon of milk, use juice from one whole lemon

Method

Bring the milk to a boil over medium heat, stirring frequently to prevent burning or sticking.

When it comes to a boil, stir in the acid and cook another 2-3 minutes; in a few minutes, you see small curds floating on top. Wait till they get bigger to form small stone-like granules, about five minutes. The solids will clump together (known as channa or curd) and the remaining liquid will become a thin watery white (known as whey).

Now turn off heat and allow to sit for a few minutes to cool.

Strain through the muslin cloth or one can even strain with a strainer . If one wants to make paneer bhurjia one can let paneer rest in strainer for about 30 minutes and use it. For paneer cubes proceed.

Then fold it in a muslin cloth and let it strain for whole day. When the liquid is mostly drained out, lift the cloth by the corners and twist to squeeze out remaining liquid. You can put the cloth with the paneer in it to sit on a colander over the sink for an hour or so till all excess water drips away. What you get at this stage is cottage cheese.

To make paneer, press the cloth-covered cheese under a 5kg (or anything heavy enough) weight for up to two hours or mash it with heavy pestle to make it thick and shape it and then put it away overnight with this object over it.

This makes the paneer firm and hard. Now you can store it in an airtight box and refrigerate till ready to use. You can even cut it into cubes and store them.

Note: This isn't my mom's recipe but a recipe I got from the internet with alterations by me. I would post mom's recipe of paneer a while later.