Tawa Paneer

     Nowadays am becoming a huge fan for “Paneer” so trying new recipes using it. So in that queue, yesterday tried a dish called “Tawa Paneer” inspired from Home cooking channel in youtube. This was really a sooper-dooper diah for all spicy lovers. Go ahead for the preparation method.

ALL YOU NEED:

Chopped Onion	2 Nos.
Chopped Tomato	1 No.
Chopped GreenChilly	2 No.
Chaat Masala Powder	1 spoon
GingerGarlic Paste	1 spoon
Coriander Powder	1 spoon
Turmeric Powder	1/2 spoon
Diced Capsicum	1 1/2 cups
Cumin Powder	1 spoon
Kasuri Methi	2 spoons
Butter	1 spoon
Salt	To Taste
Oil	2 spoons

To Marinate:

Paneer Cubes	500 gms
Kashmiri Chillypowder	3 spoons
Garam Masala	1 spoon
Thick Curd	1/2 cup
Salt	Pinch

METHOD:

    Marinate paneer with all the ingredients listed in “To Marinate” and allow it to sit for 30 minutes to an hour.

    Meantime, heat butter and oil in a tawa or nonstick pan, add finely chopped onion, fine chopped green chillies, saute it until it becomes transparent. Now add a spoon of ginger garlic paste, diced capsicum, and fine chopped tomato. Saute well until it becomes mushy. Now add turmeric powder, coriander powder, cumin powder, red chilly powder, and salt. Mix well and add 1/4 cup of water. Let it cook until raw smell goes. Once done, add marinated paneer, keep the flame in medium and gently mix with the masala without breaking the paneer. Let it roast for a while. When the oil starts oozing out and the marinated masalas are cooked, add some crushed kasuri methi. Give a quick stir and put off the stove.

Note: I used medium sized onions and big tomato. Using colored capsicum will make dish colorful.

- Sangeetha Nambi

Matar Paneer

     Long long ago so long ago, i was a big No person when it comes to paneer. But now, am ready to have paneer in any gravy form. Yes, am just craving for paneer. Hence one fine day,thought of preparing Matar Paneer which was in my bookmarked list for ages. Now it comes for your reviews.

ALL YOU NEED:

Peas	1 cup
Paneer Cubes	2 cups
Diced Onion	1 No.
Diced Tomato	1 No.
Green Chilly	2 Nos.
Kashmiri Chilly Powder	2 spoons
Coriander Powder	1 spoon
Garam Powder	1/2 spoon
Cumin Powder	1/4 spoon
Kasturi Methi	2 spoons
Elachi	2 Nos.
Cashews	6 Nos.
Butter	6 spoons
Sugar	1 spoon
Salt	To Taste
Oil	Shallow Fry

METHOD:
     Heat a small cube of butter in a pan, add 2 diced onions, diced 1 1/2 tomatoes, 2 green chillies, 6 cashews. Saute well by adding pinch of salt. Once done let it cool down and grind it to a fine paste.

     Heat another spoon of butter in the same, add a spoon of cumin seeds, pour the grinded mixture, add pinch of turmeric powder, 2 spoons of kashmiri chilly powder, 1 spoon of coriander powder, 1/2 spoon of garam masala powder, 1/2 spoon of cumin powder, 2 spoon of kasturi methi, 1 spoon of sugar or tomato ketchup and a cup of green peas. Mix well. Add some water, let it cook for a while. Once raw smell goes off add paneer cubes and adjust salt. Close the lid and let it cook until oil oozes out. Switch off flame and garnish with chopped corinader leaf.

Note: You can also replace sugar with Tomato Ketchup.

♬ Sangeetha♡Nambi ♬

Paneer Tikka

     During my early cooking days, i thought this can only be prepared in hotel. But now, being a food bloggers and started checking my co bloggers space, concluded like this can be EASILY prepared at home that using in-house ingredients. Actually am not paneer lover, i literally want to try it using chicken. Since its my first try, used paneer and it came out very well.

ALL YOU NEED:

Paneer Cubes	6 Nos.
Diced de-seeded Tomato	6 Nos.
Diced Onion	6 Nos.
Ginger Garlic Paste	1/4 spoon
Coriander Powder	1 spoon
Red Chilly Powder	1 spoon
Cardamom Powder	1/2 spoon
Diced Capsicum	6 Nos.
Tomato Ketchup	1 spoon
Garam Masala	1 spoon
Lemon Juice	1 spoon
Food Color	Pinch
Hung Curd	1/2 cup
Skewers	1 No.
Salt	To Taste

METHOD:
     Take a wide bowl, add paneer cubes, diced tomato, diced onion, diced capsicum. Now add all powders/masala, food color, tomato ketchup, ginger garlic paste, salt, lemon juice and hung curd. Mix well by NOT adding water. Refrigerate it for 2 to 3 hours. Meantime,since i used wooden skewers soak it in water just to avoid burning. After 2 or 3 hours, take it out, stack it one by one in the skewers. While stacking it, preheat oven at 350 F. Once staking, take a tray, cover it with aluminium foil, place the skewers and let it be in oven for 25 mins. Toss the skewers on every 10 mins. Temperature may varies so once the sides of paneer started turns golden brown take it out and squeeze some lemon juice and enjoy.

♬ Sangeetha♡Nambi ♬