Paneer Butter Masala

I have tried 2-3 recipes of Paneer Butter Masala but was never satisfied as i didn't get that restaurant taste. Then, my sister gave me this recipe of Paneer Butter masala and after making it i was actually very happy as i got the same restaurant taste that i was searching from long time.

Here i'm going to discuss the same recipe with you and i hope all my readers will definitely enjoy this great recipe.

Ingredients

• 1 Onion
• 4 Tomato's
• 2 Cloves
• 250 gms Paneer Cubes
• Ginger-Garlic Paste
• 12-15 Cashew Nuts
• 2 Cardamom
• 1 Bay Leaf
• 2tbsp Butter
• 1/2 tsp Cumin Seeds
• Finely Chopped Cilantro for garnishing
• 1/2 cupe curd or 2tbsp Fresh Cream
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tsp Corriander Powder
• 1 tsp Garam Masala
• 1 tsp Dried Kastoori Methi
• Salt to taste
• 2tsp Honey

 Method

1. Boil Onion and Cashew nuts in hot water for 3 minutes and then blend them to prepare a fine paste of it.
2. Grind Tomato to a fine paste separately and set it aside.
3. Take 1tbsp of ghee in a pan and heat it up for 2 mins. Now saute paneer cubes till they turns golden brown.
4. Heat butter in a pan and add cloves, cardamom, bay leaf, cumin seeds and ginger garlic  paste to it.
5. Now add onion cashew nut paste to it and fry for few minutes. Now add tomato paste to it.
6. Add all spices like red chilli powder, turmeric powder, corriander powder to it.
7. Cook it till oil starts separating. Now add garam masala and dried kastoori methi and allow it to cook for few more minutes.
8. Once cooked now add yogurt or fresh cream to it and mix well. Add salt and paneer cubes to it.
9. Mix well and add honey to it.
10. Garnish with cilantro leaves.
11. Serve it hot with chapati, naan or roti.

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Achari Paneer

Malai Kofta

Shahi Paneer

Masala Papad

Masala Papad is a crispy and spicy appetizer. You can make little variations to make masala papad.

Ingredients

• 4 Moong Dal or Udad Dal Papad
• 1Cucumber finely chopped
• 2 Tomato's finely chopped
• 1 finely chopped onion
• Salt to taste
• 1/2 tsp Cumin seed Powder
• 1/4 tsp Red Chilli Powder
• 1 tsp dry mango powder
• 1/2 cup finely chopped corriander for garnishing

Method

1. Mix all dry ingredients together in a bowl and prepare masala for masala papad.
2. Roast papad on medium flame. Or you can even roast papad after oiling it little. Brush papad with oil on its both sides then roast it or roast directly without oiling it.
3. Now place papad in serving plate and spread masala that you just prepared on papad evenly. At last garnish it with corriander leaves.
4. serve immediately after garnishing.

Tips

• You can even deep fry the papad instead of roasting. This makes masala papad even more delicious.
• If you are oiling papad on both side then instead of roasting it directly on flame you can roast it on tawa after heating it and use spatulla to press it. Roast on both sides using spatulla. This will take around a minute to roast one papad.

Malai Kofta

Malai kofta is a main dish that you can make on any special occasion and can serve it with roti or naan or anything like paratha, missi roti.

Ingredient

• For Kofta
2large boiled potato's
1/2 cup paneer
1tbsp Raisins
1 finely chopped green chilli
Salt to taste
Grated ginger
1/4th tsp Black Pepper
1/4th tsp Garam Masala
1 tbsp minced cilantro (Hara Dhania)
Oil to fry

• For Batter
2tbsp all purpose flour (Maida)
4thsp Water

• For Gravy
2 medium sized Tomato's
2tbsp oil
2 cups of milk
7-8 Cashew's
Pinch Of Asaeftida
1/2 tsp cumin seeds(Jeera)
Ginger
1 green chilli
1/4tsp red chilli powder
Little of turmeric powder
2 tsp Corriander powder
1/2 tsp Garam Masala
Salt to taste
1 tbsp minced cilantro (Hara Dhania)
1 tbsp fresh Cream

Method

Kofta

1. Mix all ingredients together except oil for kofta.
2. Take little bit of oil in hand and rub onto palms. Now with oily hand divide the mixture into equal parts and make small rounded bowls of it.
3. Now set oil to heat up on high flame in a frying pan.
4. Now mix all purpose flour and water for batter and mix well till it becomes smooth.
5. Now dip each bowls into this batter and then place into frying pan.
6. Turn kofta's occasionally and fry them till their color changes to golden brown.

Gravy

1. Soak cashew's in little water for 1 hr.
2. Take tomato's, ginger and green chilli and grind them together in a mixer. place this tomato paste aside.
3. Now grind cashew's also in the mixer.
4. Take 2tsp oil in a pan and fry cashew nuts paste. Once done keep it aside.
5. Now again take oil in the pan. Once its heated up add hing and cumin seeds to it.
6. Add tomato paste to it. Put turmeric powder, corriander powder and red chilli powder. Stir it until oil starts seprating from it.
7. Now add fried cashew paste to it and stir it well so that it get mixes well.
8. Add fresh cream to it and again stir well so that it mixes up properly. Now add milk to it and stir it continuously till it starts boiling.
9. Now add salt and garam masala to it.  If needed add some water.
10. At last add kofta's minced cilantro to it.

Tip

• Add kofta's to the gravy when you are just going to serve as they are very soft and if kept in gravy for long time they start breaking up.
• Before frying kofta's make sure oil is neither too hot or too cold. Check it by putting a small bowl of kofta into it. It should not break up nor should turn its colour immediately.
• If your kofta's are dispersing in oil while frying coat your kofta's with cornflour powder and then fry them. It won't let it get seprated in oil.

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Veg Crispy

Paneer Butter Masala

Shahi Paneer

Achari Paneer

Bhatura

Bhatura is generally served with cholas. Chole Bhature is one of the most famous Punjabi dishes loved by all. 

Ingredient

• 2cups all purpose flour (Maida)
• 2tsp Semolina (Sooji)
• Pinch of Baking Powder
• 3tsp Yogurt
• Oil to deep fry
• Salt to taste

Method

1. To prepare dough mix all the above ingredients in a bowl and add water slowly to it. Add water as required and prepare a soft dough of it.
2. Cover the dough with a damp cloth and leave it for 1 hour.
3. Now divide the dough into small equal parts and roll them off just like you do for paratha's. Make the size of bhatura's of your own choice.
4. Now heat the oil in a pan on high flame.
5. Check in between whether the oil is ready. Take a small piece of dough and put it into pan. It should come up immediately but should not turn brown. If it turns brown then let the oil cool down little bit.
6. Now when your oil is ready set flame on medium heat put rolled bhatura's in the pan and deep fry it. Cook it from both side.
7. Now serve it hot with Cholas, onion, mix pickle and lemon.

Tip

• Its not necessary to add semolina to it. It is simply added to make bhatura's more crispy. If you don't like crispy bhatura's you can skip semolina.
• There should be enough oil for frying bhatura's. If its less then you won't get nice bhatura's. Bhatura's should properly get deep fried. The oil should cover bhatura completely.

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Punjabi Cholas

Rajma Chawal

Mix Vegetable Paratha

Mix Vegetable Paratha tastes great as it is made up of whole wheat flour mixed with different vegetables that add multiple flavour to it. It is very healthy to eat and tastes great as a breakfast or lunch.

Ingredient

• 300 gms Wheat flour
• 1 carrot
• 1 capsicum
• 200 gms Cauliflower
• Ginger-Green chilli paste
• 1/2 cup Fenugreek Leaves (Methi)
• 1 tsp Salt
• 1/2 tsp Garam Masala
• 1/2 tsp Red chilli powder
• 1/4 tsp Fennel Seeds (Saunf)
• Oil
• Water

Method

1. Finely chop carrot, capsicum, fenugreeg leaves and cauliflower.
2. Now mix all ingredients together except oil and water. Now add water slowly and gradually and prepare a dough of it. Don't use much water as vegetables will start leaving water after few minutes.
3. Keep the dough aside for 15 minutes so that vegetables get settled.
4. Divide the dough into 13-15 equal parts and roll them off.
5. Set tawa on high flame. Once its hot enough set flame to medium and start cooking paratha's on both side using oil just like your regular parath's.
6. Serve paratha with curd, mango pickle, lemon pickle and aloo ki sabzi. Or you can use combinations of these things also.

Methi Mix Paratha

Ingredient

• 200 gms Whole wheat flour
• 200 gms gram flour (Besan)
• 200 gms rice flour
• Salt to taste
• 1 tsp red chilli powder
• 1 tbsp dried fenugreek leaves (Kasoori Methi)
• 2 tsp Oil
• Water
• Oil to cook paratha's

Method

1. Mix all Ingredients together and add water slowly to it. Prepare dough of it.
2. Now divide the dough into 15 equal parts. You can vary the size of parathas so you can make divide dough into more or less parts.
3. Now roll them off. By side place your pan on high flame.
4. When the pan is hot enough turn the flame to medium and place the rolled paratha on to it. Cook it on both side using oil.
5. Serve paratha's with curd or Mango pickle, red chilli pickle or with Aloo ki sabzi. It tastes great.

Paneer Makhani

Paneer also known as Cheese cottage is a milk by product which is very rich in calcium and proteins.

Ingredients

• Paneer 250 Gms
• 2 tbsp Fresh cream
• 2-3 tbsp Butter
• Tomato puree of 2 tomato's
• 1 tbsp Fenugreek leaves (Kasturi Methi)
• 1/2 tsp Red chili powder 
• 2 Green chilies 
• 1/2 tsp Garam Masala
• Salt to taste

Method

1. Melt butter in a pan. Add tomato puree, slit green chilies, Kasturi methi, red chili powder and salt. Keep simmering it for 5 minutes.
2. Now add garam masala and cream to it. Keep cooking it for another couple of minutes.
3. Then add the paneer and continue cooking. Garnish it with coriander leaves.

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Achari Paneer

Paneer Butter Masala

Shahi Paneer

Paneer Chilli

Chilli Paneer or Paneer Chilli is a very delicious Chinese starter. This is very healthy to eat as its main ingredient is Paneer. 

Ingredient

• Paneer 100gms
• 1 Capsicum
• 1 Large Onion
• Ginger cut in fine pieces
• Garlic (finely chopped)
• 1-2 green chilli (cut into long pieces)
• 1/4th cup Cornflour
• 1/4th cup all purpose flour (Maida)
• Salt to taste
• 1/2 tsp Black Pepper
• Pinch Of Ajinomotto
• 1/2 tbsp Soya Sauce
• 1 tbsp Chilli Sauce
• Pinch of red color
• Spring Onion for garnishing

Method

1. Cut paneer into cubes.
2. Prepare a mixture of all purpose flour, Cornflour, Salt, Ajinomotto and 1/4 tsp Black Pepper. Mixture should neither be very thick or thin.
3. Dip paneer into the mixture and fry it.
4. Take oil in a pan and put ginger and garlic pieces into it. Now add green chilli to it.
5. Add sliced capsicum and onion to it. Saute it till it is 70% cooked.
6. Now add some salt, black pepper, ajino motto, soya sauce, chilli sauce and little red color to it.
7. If needed add some water to it. And at last add fried paneer cubes to it.
8. Garnish it with spring onion.

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Chilli Potato

Bread Pakora

Pav Bhaji

Pav Bhaji is the most famous Mumbai Street Food. It is basically a marathi cuisine but loved by every one all over the world. It is a mouth watering dish and very easy to cook.

Ingredients

• 3 Potatos (Boiled, peeled and mashed)
• 3Tomatos
• 2Onion (finely chpped)
• 1 Capsicum 
• 1Carrot
• 3/4 th cup Cauliflower
• 1/2 cup Cabbage
• 1/2 cup Green peas
• 2 Green Chillis
• 3/4 tsp Ginger-Garlic paste 
• Salt according to taste
• 2 tsp Pav Bhaji Masala
• 1/4 th or1/2 tsp red chilli powder (according to taste)
• 1/4 tsp Balck Pepper
• 1/2 lemon
• 4tbsp oil
• 1 tsp Amul Butter
• Corriander leaves
• Buns

Method

1. Finely chop capsicum, carrot, cauliflower and cabbage using slicer.
2. Now take all vegetables like green peas, capsicum, carrot, cauliflower and cabbage and give a whistle in pressure cooker and cook on low flame for 5-8 minutes.
3. Now grind tomato and green chillis in a mixer.
4. Take oil in a pan and place on high flame.
5. When oil is ready add finely chopped onion to it. Cook till it becomes golden brown in color.
6. Now add Tomato paste and ginger-garlic paste to it. Add salt to it and cook on low flame.
7. When oil starts seprating from the paste add red chilli powder, black pepper, and pav bhaji masala to it.
8. Mash the boiled vegetables properly. Add these mashed vegetables to the paste.
9. Add boiled, peeled and mashed potatos to it.
10. Now add lemon juice to it.
11. Now at last cook it for 10 minutes on low flame.
12. When cooked add corriander leaves and Amul butter to it. Keep it covered till you prepare your buns.
13. Heat oil or butter on a skillet on medium heat. Cut the bun in to half and toast on both side lightly.
14. Serve Bhaji with Pavs.

Punjabi Cholas

Punjabi Cholas are the best combination with baturas and is generally termed as Chola Batura. You can even have jeera rice with cholas. This combination is also great and loved by everyone.

Ingredients

• 1 cup chickpeas (Kabuli chana or chola)
• 2-3 large tomatos
• 1tsp Salt (adjust to taste)
• 1 green chilli
• Ginger
• 1/2 tsp cumin seeds
• Pinch of Asafetida (hing)
• 2 tsp Corriander Powder (Dhania powder)
• 1/4 tsp turmeric powder (Haldi)
• Tejpatta
• 1/2 tsp red chilli powder
• 2tsp Chola Masala
• 1/4 tsp Garam Masala
• 3-4 tsp Lemon juice or 1/4 tsp Amchur Powder
• 3 tbsp oil

Method

1. Soak Chole in water for at least  5-6 hours.
2. Put chole in pressure cooker with 3-4 cups of water. Add salt to it and boil it for 20minutes on medium-low flame.
3. Grind tomato, green chilli and ginger together in mixer.
4. Now take a pan and put oil into it. Place it on high flame. When oil is ready add cumin seeds, hing and tejpatta to it.
5. Now add tomato ginger paste to it. Add all spices to it like corriander powder, haldi and red chilli powder.
6. When paste is ready now add chola masala and garam masala to it.
7. Now add cooked chole to the paste. Bring it to a boil and cook it again for another 5 minutes on low-medium flame and for 10 minutes on low flame.
8. Now at last add lemon juice to it or amchur powder.
9. Garnish it with corriander leaves.
10. Now your chola is ready. Serve it with Bhatura's or Plain Rice or jeera rice.

Tip

• If you don't have chola masala then instead of it you can use garam masala and amchur powder more in quantity. Like instead of 1/4 tsp garam masala use 1/2 tsp Garam Masala and 1/2 tsp Amchur powder.

Related Link

• Bhatura

Rajma Chawal

Rajma Chawal is a great combination and is full meal in itself.

Ingredients

• 1 1/2 cup Rajma
• 2-3 large tomatos
• 1Onion
• 1tsp Salt (adjust to taste)
• 1 green chilli
• Ginger-Garlic paste
• 1/2 tsp cumin 
• Pinch of Asafetida (hing)
• 2 tsp Corriander Powder (Dhania powder)
• 1/4 tsp turmeris powder (Haldi)
• Tejpatta
• 1/2 tsp red chilli powder
• 1/2 tsp Kitchen King Masala
• 3 tbsp oil

Method

1. Soak Rajma in water for at least 5-6 hours.
2. Put rajma in pressure cooker with 4-5 cups of water. Add salt to it and boil it for 20-25 minutes on medium-low flame.
3. Grind tomato, onion, green chilli, ginger and garlic all together.
4. Now take a pan add put oil into it. Place it on high flame. When oil is ready add cumin seeds, hing and tejpatta to it. 
5. Now add tomato onion paste to it. Add all spices to it like corriander powder, haldi and red chilli powder.
6. When tomato onion paste is ready now add kitchen king masala to it.
7. Now add cooked rajma to the paste. Cook it again for another 5 minutes on low-medium flame and for 8 minutes on low flame.
8. Garnish it with corriander leaves.
9. Now your rajma is ready. Serve it with Plain Rice or jeera rice.

Mathri

Mathris are salted crispy crackers. They are popular any time snack that can be stored for several days. Mathris are served with tea or sometimes along with mango or lemon pickle. Mathris basically belongs to Rajasthani cooking and are very popular among Marwari's.

Ingredients

• 2cups all purpose flour
• 1/4th cup sooji
• 1tsp salt
• 1/4 tsp ajwain
• 4tbsp oil
• Water to prepare dough
• Oil to Fry

Method

1. Mix all ingredients properly except water. 
2. Add water little at a time, kneading into a firm dough.
3. Cover the dough with a soft cloth and set aside for 15-20 minutes.
4. Now divide the dough into small but equal parts as you like. You can vary Mathri size according to you.
5. Take each part and roll them into small circles.
6. By the time set aside oil on high flame to heat up. When it heats up set to medium flame.
7. Now prick each mathri with a folk or knife so that they don't puff when frying.
8. Check the oil. It should neither be too hot or too cold. To check put a small piece of dough into the oil. It should come up slowly.
9. Now fry the mathris until both sides are ligh golden brown. Each set of mathri will take approximately 8-10minutes to get cooked.
10. Make sure that you do not place too much of mathris together into the oil. You should place only that much of mathris that can cover the frying oil.

Tip

• Store the mathris in a air tigh container.
• If you don't want to use much of all purpose flour then, you can even take 50% of wheat flour and 50% of all purpose flour.
• If Mathris are fried at a very high flame then, they will not even become soft but also they will not be cooked properly.
• You may need to set flame medium or low in between as and when required.
• Cook mathris on low-medium flame.

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Sev Puri

Bhel Puri

Namak Paare

Papdi or Puri

Lehsun Ki Chutney

Ingredient

• 1cup peeled and roughly chopped Garlic
• 3tbsp chilli powder
• Salt to Taste
• Water

Method

1. Combine all the ingredients, add 1/4 cup of water and blend in a mixture to form a smooth paste.
2. Store in an air-tight container and place it in a refrigerator.

Naan Bread

Naan is traditionally cooked in "tandoor" but you can also make it over your regular pan r say 'Tawa'.

Ingredients

• 2 cups of all purpose flour
• 1 tbsp of Rawa
• 2 tsp Fresh Cream
• Salt to taste
• Pinch of Baking Soda
• 1 tbsp of Milk
• 1 tsp of Sugar
• 2 tsp of Yogurt 
• Water to prepare dough
• Amul Butter or pure Ghee to butter the Naan

Method

1. Mix all purpose flour, Sugar, Salt, Baking Soda, Rawa all together well.
2. Now add fresh cream, milk and yogurt to it and mix it well. This will become crumbly dough.
3. Now slowly and gradually add water to it and prepare a soft dough of it.
4. Place it aside for 1-2hours. Cover the dough with a cloth or place it in a covered bowl.
5. Place tandoor on medium high flame to heat up.
6. Now take the dough and knead it well for 2-3 minutes. Now divide it into 6-7 equal parts. You can vary it based on whatever size you wish to make.
7. Now roll each part into oval shape. Dust lightly with dry flour to help with the rolling.
8. Now place naan in the tandoor and set tandoor's flame to medium.
9. Turn the naan in between so that its both sides cook evenly. You can place two naans together in a tandoor. Each naan almost takes 2-3minutes to get cooked.
10. Don't make naan to crispy. Once naan is cooked take it out and brush it with Amul butter or pure ghee.
11. Now serve it hot with any dal, chola, Paneer or any other vegetable.

Bread Pakora

Bread Pakoras are a great appetizer and tastes very yummy when served hot with a cup of tea.

Ingredients

• 6 slices of white bread
• 1-1.5 cup gram flour (besan)
• 1 tbsp rice flour
• 1 tsp salt
• Pinch of asafetida (hing)
• Cumin seeds (jeera)
• 1-2 Finely chopped green chilies
• Chopped green corriander
• 1/2 cup of water
• Oil

Method

1. Remove the Crust from all sides of the bread.
2. Slice the bread lengthwise into 2or3 equal parts as you like.
3. Mix Gram flour, rice flour, hing, cumin seeds and salt all together. 
4. Now add water slowly to make a smooth batter. (Rice flour is used to make pakoras more crispy)
5. Now add green chillies and corriander to the batter and mix it well.
6. Heat the oil in a frying pan on a medium high heat.
7. Dip the bread slices into the batter one at a time and put and slowly drop it to the frying pan. Before dropping bread into the pan check if the oil is ready by putting a drop of batter into it. It should come up immediately but should not change the color.
8. Fry the Pakoras in small batches and turn them in between so that both sides turn golden brown.
9. Now your crispy delicious bread pakoras are ready to serve.

Serve them hot with green chutney or Tamarind chutney to taste it best.

Tip

If the oil is too hot then pakoras will not become crispy and if its not heated up properly then they will become very oily. You may have to adjust flame in between according to your need.

Cold Coffee

Ingredients

• 2 Glass of Milk
• 2tsp Coffee Powder
• 3-4tsp Sugar
• 2cups of Ice

Method

1. Blend Milk, Coffee and Sugar together for 30 seconds until the coffee and sugar are mixed well with the milk.
2. Now add Ice and blend it again for a minute until the coffee fecomes frothy.
3. Serve Coffee in tall glasses and sprinkle some coffee powder or chocolate powder over it just before serving.
4. For better taste add a scoop of vanilla Ice-Cream to each glass and this will turn it into a yummy dessert.

Achari Paneer

Paneer, also known as Indian Cheese or Chenna. Achari Paneer is not only a very healthy dish, but also it is very flavorful and rich in protein. It could be used as an Appetizer as well as an accompaniment to a main course.

Ingredients

• 250 gms Paneer (Cottage Cheese)
• 1 tbsp Mango pickle without piece
• 1/2 Capsicum, slicely chopped (Shimla Mirch)
• 1/2 tsp Dry Mango Powder powder (Aamchur Powder)
• 1/2 tsp Cumin seeds (Jeera)
• 4-5 Garlic Cloves
• 1 tsp Garam Masala  
• 1/2 tsp Kalonji (Onion seeds)
• 2 whole Red Chilies (Sabut Lal Mirch)
• 2 Onions
• 1 Green Chili
• 4 Tomatoes
• 1/3 tsp Red Chili Powder
• 1 Bay Leaf (Tej Patta)
• 4 tbsp Oil
• 1/2 tsp Mustard Seeds (Raai)
• 1/2 tsp Turmeric Powder (Haldi)
• 1 tsp Grated Ginger (Adrak)
• 1/4 tsp Black pepper powder (Kali Mirch)
• Pinch of Asafetida (Hing)
• Salt to taste

Method

1. Cut Paneer (Cottage Cheese) in medium sized cubes.
2. Grind onion, ginger, green chili, tomato and garlic all together to form a paste. Keep it aside.
3. Take 1 tbsp oil in a frying pan and put on the flame. When it heats up, turn the flame to low and add paneer cubes to it. Fry them till they turn light brown and then set them aside.
4. Take 3 tbsp oil in a pan and put it on high flame. When the oil is ready, turn the flame to low and add mustard seeds, cumin seeds, bay leaf, dry red chili kalonji and hing to it. Stir it for a while.
5. Now add Tomato-onion paste to it and turn the flame to low-medium. Cook it till the oil starts separating from the mixture.
6. Add turmeric, chili powder, garam masala, amchur powder, Mango pickle, capsicum and salt to taste. Stir it well and cook it on low-medium flame until the capsicum gets 70-75% cooked. Add some water if needed.
7. At last add paneer pieces to it. Add pepper to it and stir again.
8. If needed add some water to it. Cook on medium heat for 3-4 mins and then turn off the flame.
9. Now your Achari Paneer is ready. You can serve it as an Appetizer as well as with naan, chapati or tandoori roti. You an even serve it with rice or pulao.
10. It tastes best when served hot.

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Paneer Bhurji

Paneer Butter Masala

Shahi Paneer