PANEER SABJI

PANEER PEAS BUTTER MASALA

PANEER PEAS MASALA

             PREPARE FRESH HOMEMADE PANEER AND FRY IN LITTLE OIL --A

           BOIL PEAS WITH HALF SALT --B

   HEAT BUTTER IN KADAI -SAUTE B.ONION , TOMATO , G.CHILLI , GINGER AND GARLIC - OFF THE STOVE --ONCE HEAT REDUCES -BLEND AS PUREE --C

     HEAT OIL - SEASON -CUMIN SEEDS , BAY LEAVES , CARDAMON , CINNAMON THEN ADD  C AND AGAIN SAUTE IT , ADD CHILLI POWDER , DHANYA POWDER(very little) , TURMERIC POWDER , CUMIN POWDER , GARAM MASALA , SALT , CAPSICUM (OPTIONAL ) THEN ADD WATER 

        WHILE BOILING ADD B , ONCE IT REACH GRAVY FORM , ADD A WITH IT AND IMMEDITELY OFF THE STOVE 

       THEN ADD A SPOON OF BUTTER OR CURD

GARNISH WITH CORIANDER LEAVES -CLOSE THE KADAI FOR FEW MINUTE
THEN TASTE WITH NAAN , CHAPATI

PALAK PANEER

palak paneer

           CLEAN PALAK LEAVES (1bunch )AND PUT A MINUTE IN BOILING WATER , FILTER THE WATER AND IMMEDIETLY WASH WITH COLD WATER (THEN ONLY PALAK COLOUR REMAINS ) FILTER THE WATER AND BLEND AS PUREE --A

          HEAT A KADAI WITH OIL , SEASON CUMIN SEEDS , SAUTE G.CHILLI (5), CHOPPED AND MASHED GARLIC (6), B.ONION (1)

          FINELY SAUTE THEN ADD CURD (1s) , DHANYA POWDER (1s), TURMERIC POWDER 1/4s) , SALT AND MIX WELL

      THEN ADD A WITH IT , GENTLY MIX AND ALLOW TO BOIL A MIN , THEN ADD SLICED PANEER CUBES --MIX AND MAKE IT BOIL FOR ONE MINUTE  , OFF THE STOVE 

        SEQUESE FEW LIME JUICE ON IT 

PANEER TIKKA MASALA

PANEER TIKKA MASALA

               IN A BOWL ADD CURD , GARAM MASALA , GINGER + GARLIC PASTE , CHILLI POWDER , SALT , CHOPPED G.CHILLI , CORIANDER LEAVES , OIL (1s) , LEMON JUICE --FINELY MIX EVERYTHING --A

     IN A ADD PANEER , TOMATO , B.ONION , CAPSICUM (CUT EVERYTHING IN SAME SHAPE ) --MARINATED FOR MIN 30 MINUTES --B

      IF NEEDED PLACE IN STICKS OR PUT IN DOSA PAN USING LITTLE OIL

      ROAST IN GENTLY UNTIL IT GETS GOLDEN COLOUR  ----------------C
         IN A KADAI , POUR OIL - MAKE IT HOT , SEASON CUMIN SEEDS , SAUTE FINELY CHOPPED B.ONION , GINGER + GARLIC PASTE , G.CHILLI , CHOPPED GINGER , TOMATO PUREE , CURD , CHILLI POWDER , GARAM MASALA , DHANYA POWDER , TURMERIC POWDER , SALT --NICELY SAUTE AND SPRINKLE SOME WATER , THEN ADD C WITH IT --GENTLY MIX TOGETHER --ALLOW FOR FEW MINUTES , THEN OFF THE STOVE , ADD A PINCH OF GARAM MASALA AND LEMON JUICE -MIX WELL WITH CORIANDER LEAVES

CHETTINADU PANEER

       

  BLEND THIS 11 ITEMS VERY NICELY

---- CORRIANDER (3s) , R.CHILLI (5), ANISE (1s), CUMIN(1s) , PEPPER (2s)  , CARDAMON (2) , CLOVE (3) , GINGER (little ) , GARLIC (2)  , S.ONION (1) , GRATED COCONUT (1s) -- paste --A

          HEAT A KADAI ADD BUTTER   , SAUTE CHOPPED S.ONION (5) , ADD A WITH IT , SAUTE WELL AND ADD WATER AND SALT

         ONCE IT REACHES AS GRAVY ADD SLICED PANEER , ALLOW A MIN AND OFF THE STOVE , ADD SOME CHOPPED CORRIANDER

       Optional --if needed add some boiled g. peas with it

             
CHILLI PANEER

CHILLI PANEER

       
 HEAT KADAI WITH OIL , SEASON CINNAMON , SAUTE MASHED ONION , CAPSICUM , CHILLI ( WHICH USE FOR BAJI) , G.CHILLI , TOMATO PUREE
      SAUTE WELL UNTIL RAW SMELL GOES , ADD CHILLI POWDER , DHANYA POWDER , TURMERIC POWDER , GARAM MASALA , SALT
           MIX AND ADD WATER , ONCE IT REACH GRAVY FORM ADD PANEER AND MIX GENTLY , ALLOW FOR 3 MINUTE , THEN OFF THE STOVE

CORIANDER PANEER

CORIANDER PANEER

       
 HEAT BUTTER , SEASON ANISE (1s) , SAUTE CORIANDER LEAVES (2bunch) FOR A MINUTE , OFF THE STOVE --ONCE HEAT REDUCES -BLEND AS PUREE --A
       AGAIN HEAT BUTTER IN THE SAME KADAI  , SEASON ANISE , CURRY LEAVES , B.ONION , G.CHILLI (MORE)  , CHILLI POWDER (little) , DHANYA POWDER , SALT THEN MIX AND WATER FOR MASALA BOILING ,
   ONCE RAW SMELL GOES OUT , ADD A WITH IT ,MIX ALLOW A MINUTE AND ADD PANEER -OFF THE STOVE IN 3 TO 5 MINUTES
    THEN ADD CURD (1s), FEW LEMON JUICE DROPS