2 ways paneer recipes

Paneer Patiala Servings - 2 - 3 INGREDIENTS Oil - 20 milliliters Cumin - 1/2 teaspoon Garlic - 1 1/2 tablespoons Green chili - 1 teaspoon Salt - 1/2 teaspoon Red chili - 1/4 teaspoon Turmeric - 1/4 teaspoon Garam masala - 1/2 teaspoon Dry fenugreek leaves - 1 tablespoon Grated paneer - 250 grams Papad Water - for brushing Oil - for frying Oil - 30 milliliters Dry red chili - 3 Cumin - 1 teaspoon Bay leaf - 2 Black cardamom - 2 pods Star anise - 1 Green cardamom - 4 pods Mace - 1 Onions - 280 grams Salt - 1 teaspoon Ginger garlic paste - 2 1/2 tablespoons Tomato puree - 150 grams Curd - 135 grams Red chili - 1 teaspoon Turmeric - 1 teaspoon Crushed fennel seeds - 1 tablespoon Cashew powder - 30 grams Melon seeds powder - 25 grams Milk - 150 milliliters Water - 400 milliliters Garam masala - 1 teaspoon Coriander powder - 2 teaspoons Dry fenugreek leaves - 2 tablespoons Fresh cream - 75 grams Coriander - 2 tablespoons Melon seeds - for garnishing PREPARATION 1. Heat 20 milliliters oil in a pan, add 1/2 teaspoon cumin, 1 1/2 tablespoons garlic, 1 teaspoon green chili and stir for 2 - 3 minutes. 2. Add 1/2 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon turmeric, 1/2 teaspoon garam masala, 1 tablespoon dry fenugreek leaves and mix it well. 3. Then, add 250 grams grated paneer and mix it well. 4. Cook for 5 - 7 minutes on medium heat. 5. Remove it from heat and keep aside. 6. Take a papad and brush it with water. 7. Add the prepared paneer mixture on it. 8. Roll it tightly. 9. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy. 10. Drain it on an absorbent paper. 11. Heat 30 milliliters oil in a heavy skillet, add 3 dry red chili, 1 teaspoon cumin, 2 bay leaf, 2 pods black cardamom, 1 star anise, 4 pods green cardamom, 1 mace and stir for 2 - 3 minutes. 12. Now, add 280 grams onions and fry till translucent or until it turns golden brown in color. 13. Add 1 teaspoon salt, 2 1/2 tablespoons ginger garlic paste and mix it well. 14. Then, add 150 grams tomato puree and mix it well. 15. Cook for 5 - 7 minutes on medium heat. 16. Add 135 grams curd and mix it well. 17. Add 1 teaspoon red chili, 1 teaspoon turmeric, 1 tablespoon crushed fennel seeds and mix it again. 18. Cook for 3 - 5 minutes on medium heat. 19. Now, add 30 grams cashew powder, 25 grams melon seeds powder, 150 milliliters milk and mix it well. 20. Add 400 milliliters water and mix it again. 21. Bring it to a boil. 22. Add 1 teaspoon garam masala, 2 teaspoons coriander powder, 2 tablespoons dry fenugreek leaves and mix it well. 23. Then, add 75 grams fresh cream and mix it well. 24. Cook for 5 - 7 minutes on medium heat. 25. Add 2 tablespoons coriander and mix it well. 26. Now, add the fried paneer papad rolls in it and mix it well. 27. Cook for another 5 - 7 minutes on medium heat. 28. Remove it from heat. 29. Garnish with melon seeds. 30. Serve hot. Hariyali Paneer Tikka Masala Servings - 2 - 3 INGREDIENTS (For Green Chutney) Coriander - 40 grams Mint - 30 grams Green chili - 1 1/2 tablespoons Ginger - 1 teaspoon Garlic - 1 tablespoon Lemon juice - 1 teaspoon Salt - 3/4 teaspoon Water - 30 milliliters (For Hariyali Paneer Tikka) Curd - 200 grams Gram flour - 2 tablespoons Ginger garlic paste - 1 1/2 tablespoons Salt - 1 teaspoon Turmeric - 1/4 teaspoon Garam masala - 1 teaspoon Red chili - 1/4 teaspoon Chaat masala - 1 teaspoon Oil - 2 teaspoons Lemon juice - 1 teaspoon Dry fenugreek leaves - 2 tablespoons Paneer - 300 grams Bell pepper - 30 grams Onions - 30 grams Oil - 30 milliliters (For Hariyali Paneer Tikka Masala) Oil - 30 milliliters Cumin - 1 teaspoon Onions - 160 grams Salt - 3/4 teaspoon Garlic - 1 teaspoon Green chili - 1 teaspoon Cashew paste - 90 grams Water - 50 milliliters Coriander powder - 1 1/2 teaspoons Red chili - 1/2 teaspoon Turmeric - 1/4 teaspoon Cumin powder - 1/2 teaspoon Garam masala - 1 teaspoon PREPARATION (For Green Chutney) 1. In a blender, add all the ingredients and blend it into a puree. 2. Keep aside. (For Hariyali Paneer Tikka) 1. In a mixing bowl, add 200 grams curd, 2 tablespoons gram flour, 1 1/2 tablespoons ginger garlic paste, 1 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon garam masala, 1/4 teaspoon red chili, 1 teaspoon chaat masala, 2 teaspoons oil, 1 teaspoon lemon juice, 2 tablespoons dry fenugreek leaves, blended green chutney and mix it well. 2. Add 300 grams paneer, 30 grams bell pepper, 30 grams onions and mix it well. 3. Marinate for 30 - 40 minutes. 4. Heat 30 milliliters oil in a pan, add the marinated paneer and veggies on it. 5. Cook until it turns golden brown in color from all sides. 6. Remo


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