Kadai Paneer Recipe Dhaba Style

This recipe is prepared by dhaba style that one is many people like to eat with roti,naan,chapati or even with rice also.Less spicy and colourful ingredients gives good impression to eat this recipe.For thick gravy, we can add cream at the end of the recipe.If you want to eat dry kadai paneer then avoid to adding cream .Both varieties are delicious. Ripped and less sour tomatoes are preferable for getting nice taste.We can add tomato puree also for quick preparing this recipe.But kadai masala is essential ingredient which one separate this recipe tasty from other recipes.  

Ingredients

paneer	200 grs
oil	3 spoons
onion	1
capsicum	2
tomatoes	5
ginger garlic paste	1 spoon
salt	to taste
red chilli powder	1 spoon
garam masala	1 spoon
green chillies	3
cream	1 cup
coriander leaves	few
fenu greek leaves	few
butter	1 spoon
For Kadai Masala
dry chillies	3
pepper corn	1/4 spoon
cumin seeds	1 spoon
coriander seeds	2 spoon
ani seeds	1/4 spoon

preparation

Take a pan put on the flame.
When pan is heated add all kadai masala ingredients(mentioned above) and roast them(with out oil) for 5 to 6 minutes until they giving nice aroma and change their colour.
Remove from the flame.
Keep to cool.
Add all these ingredients in the mixie jar and make a coarse powder.
Wash all veggies and cut into medium size pieces.
Cut paneer into cub size pieces or your wishing size.
chop the coriander leaves and fenugreek leaves
Make ginger garlic paste.

Method

• Take a thick bottom vessel or pan  and put on the flame.
• When pan is heated add oil.
• When oil is heated add butter.
• When butter is melted add some cumin seeds(1/2 spoon) and fry till they started to splutter.
• Add tomato pieces or tomato paste,green chilli pieces and cook until they become smooth.
• Add salt,red chilli powder,garam masala and ginger garlic paste and  saute.
• Then add onion pieces,fenugreek leaves and capsicum pieces when tomatoes are totally mashed.
• Add coarse masala powder(kadai masala) and mix all well.
• No need to cook long time.
• 10 to 15  minutes enough to cook capsicum and onion pieces.
• Then add paneer pieces and mix all well.
• Taste the curry if salt and spicy is enough or not.
• If tomatoes are too sour then add 1/2 spoon of sugar.
• Add more salt and red chilli powder for more spicy.
• Add finely chopped coriander leaves.
• Finally add cream and mix all well and put off the flame.
• Bhaba style kadai paneer recipe is ready to eat with roti or chapati or as you wish.....Enjoy!!!!!

Keep in the mind

We can add fried paneer also.
But put the paneer in room temperature before cutting it into pieces.
Some people like to add tomato puree for quick preparing.
We can add kasuri methi in the place of fresh fenu greek leaves.

Paneer Dum Biryani Preparation

This recipe preparation is just like process of  chicken dum biryani .Any biryani preparation,Marination is very important.Of course marination can take much time to prepare the recipe but that gives awesome taste and paneer pieces can absorb the masalas flavour and every bite of paneer we feel the taste of all ingredients.Adding cream is optional.Sour curd is important ingredient to  this recipe....We can add more veggies as per taste.

Ingredients

paneer	200 grs
basmati rice	250grs
oil	3 spoons
ghee	2 spoons
onion	2
green chillies	5
ginger garlic paste	1 spoon
turmeric	pinch
salt	to taste
red chilli powder	1 spoon
garam masala	1 spoon
curd	1 cup
mint leaves	few
coriander leaves	few
coriander powder	1/2 spoon
bay leaf	1
cloves	2
cardomon	2
cinnamon	1 inch
tomato	1
sugar	pinch
cream	1/4 cup
cashew nuts	10
biryani masala	1 spoon

Preparation

Wash onions and cut into long slit pieces.
Take a pan and put on the flame .
Add 1 spoon of oil and heat it.
Add half quantity of onion pieces and fry until it become to  dark golden colour.
Then put them on paper napkins for absorbing excess of oil.
 Wash green chillies and tomato and cut into small pieces.
Cut paneer into your wishing size pieces.
Make ginger garlic paste.
Make garam masala powder.
Make biryani masala powder.
Soak basamati rice for 30 minutes.Take a big mixing bowl and add  creamy curd and skim well.Then add salt,red chilli powder(1/2 spoon),turmeric,mint leaves,coriander  leaves,garam masala,sugar, coriander seed powder,ginger garlic paste,fried onions and biryani masala powder .
Finally add paneer cubes and mix all well.keep to marinate for 1 to 2 hours.
Cook the basmati rice.

Add 1 spoon of oil and salt at the time of water is boiling or before adding rice to boiling water. 

When 80% of  rice is cooked then remove from the flame and drain the excess of water.Rice not to be mushy.

Method

• Take a thick bottom vessel or pressure cooker and put on the flame.
• Add oil when vessel is heated.
• When oil is heated add ghee.
• Add masala ingredients like cloves,cinnamon,cardomom and bay leaf.
• Saute it.
• Add cashew nuts and fry until they become to golden colour.
• Add onions and green chillies and fry for 2 to 3 minutes.
• Add tomatoes and cook until they become to mushy.
• Add some salt,pinch of turmeric and mix well. 
• Then add marinated paneer and spread it on bottom of the vessel.
• Then add 80% cooked basmati rice as layer.
• Add saffron milk(optional) to get nice colour to the biryani.
• Spread some coriander leaves and 1/2 spoon of  rose water(optional).
• Add 1/4 cup of water .
• Put the lid tightly like dum.
• Put the flame medium for 2  minutes then turn into low for 15 to 20 minutes.
• Put off the flame.Do not open the lid immediately after swith off the gas.
• Keep for 20 to 30 minutes then open the lid and  gently mix the rice and paneer and serve with raita or any other gravy curry.
• Of course without any side dish we can eat this delicious dum biryani....Enjoy !...   

Keep in the mind

We can make this recipe with left over rice also.But should be grainy not mushy..
Marination is very important.Marinate the  paneer pieces  at least for 1 hour.
Adding cream is optional.
If you want to like more spicy then add more red chilli powder,garam masala and other spicy ingredients.
We can use tomato sauce in the place of tomato pieces.Soak the basmati rice  to get long grains structure and  reduce the time of cooking also.

Malai Paneer Kofta Recipe Restaurant Style

 This is  one of the famous punjabi recipes and splendid combination with roties and coconut rice,jeera rice or any veg fried rice.Koftas are make with paneer and potatoes.And gravy is prepare with adding high quantity of malai in onion and tomato paste.Some people like to add some sugar  for little bit of sweetness.This is optional. Malai kofta gravy is smooth,creamy and tasty.....Add koftas in gravy at the time of serving the dish...Donot add the koftas in gravy while cooking.Then Koftas absorb  gravy the completely and become so soft and break down when serve the dish ..  

For more paneer varities

Paneer butter masala
Paneer capsicum fry
 Dry paneer kofta recipe

Ingredients

For preparation of Koftas
potatoes	2
paneer	100 grs
salt	to taste
garam masala	1/4 spoon
red chilli powder	1/2 spoon
turmeric	pinch
corn flour	1 spoon
kowya or milk powder	1/2 spoon
cashew nuts	2 spoons
raisins	2 spoons
oil	for deep fry or shallow fry
For gravy
oil	2 spoons
cloves	4
cinnamon	1 inch piece
cardomom	2
star anise	1
bay leaf	2
onion	1
tomatoes	3
ginger garlic paste	1 spoon
salt	to taste
turmeric	pinch
red chilli p oser	1 spoon
garam masala	1 spoon
kasuri methi	1 spoon
sugar	1/2 spoon(optional)
cream	1/2 cup
cashew nut	15
coriander seed powder	1/2 spoon
coriander leaves	few

Preparation

Grate the paneer .
Boil the potatoes and peel the skin and mash them.
Take a mixing bowl and add  grated paneer,mashed potatoes,corn flour,salt,red chillies powder,garam masala,turmeric,kowa,dry fruits(cashew nuts,raisins) pieces, and mix all well.  Kneed the mixture well and  make a dough. 
Take small portion of dough and make a round ball and make koftas(press middle of the ball ).do remaining dough like this.
Wash onion and tomatoes and cut them into medium size pieces.
Take a mixie jar and add onion pieces and make a fine paste.
Make tomato puree also.
Make ginger garlic paste.
Soak cashewnuts for 15 minutes and after that make a fine paste.

Method

1.Take a pan and put on the flame.
2.Add oil for deep fry for koftas.
3.When oil is heated add kofta and fry until they become to golden colour.
4.Fry koftas  in medium or low flame and flip up them when one side fried well.
5.When koftas fried well remove them from oil and place on paper napkins for absorb excess of oil.
6.Take another thick bottom vessel or pan put on the flame.
7.Add 2 spoons of oil and when oil is heated add masala ingredients  like cloves,cinnamon,cardomom,star anise and bay leafs and fry for 1 minute.
8.Add onion paste and saute for 2 minutes until raw smell from the onion gone out.
9.Then add ginger garlic paste and fry for 2 minutes.
10.Add tomato puree and stir well.
11.Add salt,turmeric,red chilli powder and mix well.
12.Cook until tomato puree cooked well and oil from the tomato puree coming out.
13.Add coriander powder,garam masala and cashew nut paste and mix all well and cook for 5 minutes.
14.Add some water and cook for 2 to 3 minutes and add kasuri methi.
15.Finally add cream and finely chopped coriander leaves and put off the flame.
16.Add koftas before serving the curry.
17.Eat this curry with roties, paratas ,nons or pulkas....Enjoy!  
   

Keep in the mind

Add butter or ghee instead of oil for preparing gravy.
Adding sugar is optional .If you not like sweetness of curry then do not add sugar.
when preparing koftas add milk powder instead of kowa.
Gravy should be thin not very thick.
If gravy is thick ,koftas are not  absorb  gravy currectly. 

Paneer Butter Masala Recipe

This is very famous gravy recipes with the combination of  roti and parotha .North indians and roti taking lovers should like to eat this spicy  recipe.Best combination  with to eat chapathies.....

Ingredients

oil	2 spoons
butter	3 spoons
onion	1
green chillies	4
ginger garlic paste	1 spoon
tomatoes	1/4 kg
turmeric	pinch
salt	to taste
red chill  powder	1 spoon
paneer	1/4 kg
coriander leaves	few
mint leaves	few
For Masala
cloves	3
elachi	1
cinnamon	inch piece
coriander seeds	1/2 spoon
poppy seeds	1 spoon
cashew nuts	2 spoons
fresh cream	2 spoons

Preparation

Cut paneer into inch size pieces.
Wash vegetables .
Cut onions into long size pieces.Split green chillies into two  long pieces.
Cut tomato  into big size pieces and add in the mixie jar and make the juice.
Chop the coriander leaves.
Take a mixie jar and add all masala ingredients and make fine powder.Add some water and grind again and make a fine paste.

Method

1.Take a thick bottom vessel and put on the flame.
2.Add oil and ghee when vessel or pan is heated.
3.Add onion pieces and green chilli pieces and fry till onions become to transperent.
4.Then add ginger garlic paste and fry for 30 seconds or raw smell from the paste gone out.
5.Then add mint leaves(optional) and fry for 1 minute.
6.Add tomato  juice.Add salt,turmeric,red chilli powder and mix well and cook till tomato juice become to thick.
7.Take a another pan and put on the flame and add some oil for to fry paneer pieces.
8.Add panner pieces when oil is heated.
9.It will take 2 to 3 minutes to fry paneer pieces.
10.Add this semi fried panner pieces to tomato curry.
11.Add  fresh cream and finely chopped coriander pieces and put off the flame.
12.Enjoy to eat with roti....non ....parotha.....

Keep in the mind

Adding ghee and mint leaves are optional
2.Add fresh cream for good taste.After adding the cream put off the flame.
3.Add finely chopped tomato pieces if you donot  like to add tomato juice.
4.For eating with roties better to tomato juice....

Dry Paneer Potato Kofta Recipe

This is one of the famous paneer recipes and  very tasty snack and easy to prepare ....But high calorie food .This type  of  food prefer to eat occasionally... We can make this kofta as shallow fry also.

Ingredients

paneer	250 grs
potatoes	3
salt	to taste
black pepper powder	1/4 spoon
red chilli powder	1/2 spoon
corn flour	2 spoons
coriander  leaves	few
garam masala powder	1/2 spoon
cashew nuts	10
badam	10
kismis	10
milk powder	1 spoon
oil	for deep fry

Preparation

Grate the paneer
boil the potatoes and peel them and mash or grate them.
Make black papper powder.
Make garam masala powder.
Wash corinader leaves and choped finely.
Make the all dry fruits into small pieces.

Method

1.Take a big mixing bowl.
2.Add grated paneer,mashed potatoes,salt,red chilli powder,pepper powder,garam masala,milk powder,finely chopped coriander leaves and corn flour.
3.Mix all well and make a small balls and flatten them slightly.
4.place the dryfruits pieces in the center and cover the  dry fruits completely and make a ball.
5.Do all balls like this.
6.Take pan and put on the flame and add oil for deep fry.
7.When oil is heated add koftas and fry till become to golden brown colour.
8.Put them in paper napkin for absourb excess of oil...
9.Dry and tasty paneer potato recipe is ready to eat....Enjoy!

Keep in the mind

You can do shallow fry also.
Adding this kofta in tomato gravy and make kofta curry also.
Heating oil is very important.Oil should be in medium heat.Low heating of oil  koftas should absorb oil excessly and become greasy..
Too hot oil makes koftas become golden colour with out proper cooking in side of the koftas..
Add more  corn flour to the mixture if koftas break down while frying them

Paneer capsicum fry

This is one of the famous paneer varity.Adding the capsicum gives not only helps to increase the taste of the curry, very good for health of the body also.This type of  curries gives some relief from normal  and traditional dishes.We can make this curry at home like restaurent style.

Ingredients

paneer pieces	1cup
tomato	1
capsicum	4
onion	1 medium size
green chillies	3
ginger garlic paste	1 spoon
turmeric	pinch
red chillie powder	1 spoon
salt	to taste
garam masala	1 spoon
oil	3 spoons

Preparation

Wash the vegetable with water and put them in the salt water for 15 minutes.
cut onions and red chillies into small pieces
cut capsicum into medium size pieces(your wishing size) or paneer piece size is best.
cut tomato into 5 to 6 pieces.
Make the ginger garlic paste.
Make the garam masala to add all spicy ingredients(cloves,elachi,coriander,poppy seeds,cinnamon,star anise,long pepper) in a blender and make a fine powder.

Method

1.add  oil in a pan.
2.after heating the oil add onions and redchilli pieces and fry for some time.
3.when onion pieces turn into golden colour add ginger garlic paste.
4.fry for one minutes then add tomato pieces(optional) and capsicum pieces.
5.add turmeric,salt and mix the curry ,cook for some time.
6.when water is coming from capsicum add red chillie powder ,stir the curry and cook until water is evaporated.
7.put paneer pieces in hot water. and immediately strained from water .keep aside.
8.we can add fried paneer also. fried paneer gives different taste .add oil(1 spoon) in a pan .after heating the oil add paneer pieces and fry until they ready to become into light brown colour. 
8.add paneer pieces (fried or strain) in capsicum pieces .
9.fry for 3 minutes and add garam masala.
10.taste the curry if salt is require add some more salt and for spicy add red chilli powder if not enough.
11.mix very well .put off the  flame .
12.better to eat hot with roties.
13.we can eat this curry like snacks with out roti or rice.
14.children should  like this recipe.

Keep in the mind

We can add paneer with out fring them.Add paneer pieces with in hot water and put for 2  minutes and drain from the water.Add this paneer pieces in the curry.

Many people especially children does not like capsicum one of the healthy benefits giving vegetable.If you prepare this type of recipes (combination of paneer) children should like to eat capsicum pieces with paneer.