Paneer recipe - Bean Cashew Paneer

Bean Cashew Paneer

Ingredients for Bean Cashew Paneer

• 10 French beans, strung
• 10-12 long firm ladies fingers
• 1 tbsp. coriander leaves finely chopped
• 1 tsp. gramflour or plainflour
• 15 cashews whole
• 1/2 cup fresh cream
• 1/2 cup fresh curds
• 1/2 cup coconut grated
• 2 tbsp. cashews broken
• 2 green chillies deseeded, chopped
• 4-5 flakes garlic, peeled
• 3-4 peppercorns
• 1" stick cinnamon
• 2 cloves
• 1/2 tsp. mustard seeds
• 2 tbsp. ghee
• 1 tbsp. butter
• salt to taste

Method for Bean Cashew Paneer

• Slice okra into two lengthwise. Cut into finger sized lengths.
• Sprinkle some salt, gramflour, mix and keep aside for 10 minutes.
• Cut french beans into finger sized oblique pieces.
• Grind broken cashews, coconut, chillies, garlic to a fine paste.
• Heat ghee in a heavy pan, fry whole cashews till golden, drain, keep aside.
• Add frenchbeans, fry till tender, drain, add to cashews.
• Add okra, fry to a crisp green, drain, add to cashes.
• Add ground paste to remaining ghee, stirfry and cook for 2-3 minutes.
• Add curds, stir continuously and cook till whiteness of curds disappears.
• Add salt, fresh cream, chopped coriander, stir well.
• Add fried veggies and cashews, mix gently.
• Transfer to serving dish.
• Heat butter in a small pan, add whole spices and mustards seeds.
• Allow to splutter, pour over vegetables.
• Serve fresh and hot.

Paneer Recipe - Paneer Butter Masala

Ingredients for Paneer Butter Masala
125 grams paneer
1 tomato (grind to a fine paste)
1 Tsp tomato puree
2 onions (grind to fine paste)
1 tsp Cumin Powder
1 tsp Dhania Powder (coriander powder)
1 tsp ginger garlic paste
3 cloves
1 tsp cashews
1 Cinnamon stick
1/2 tsp Garam masala powder
1/4 tsp chilli powder
3 Tsp Yogurt
coriander leaves
4-5 Tsp butter
Salt

DIRECTION:
1. Grind cloves, cinnamon to fine powder
2. Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
3. Grate remaining paneer and keep it aside
4. Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
5. Add tomato paste and puree and simmer for 5 minutes.
6. Add cashews, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
7. Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.

Paneer Recipe - Shahi Paneer

Ingredients for Shahi Paneer
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

DIRECTION:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer