How to make paneer korma?

Ingredients

250 gms Cottage Cheese (Paneer) How to make paneer

4 Tomato (Tamatar)

3 Onion (Pyaj)

1 " long piece Ginger (Adrak)

2 Green Chilly (Hari Mirch)

1 cup Mava

1 cup Cream (Malai)

1/2 tsp Red Chili Powder (Lal Mirchi)

1/4 tsp Turmeric (Haldi)

1/2 tsp Garam Masala

2 tblsp Clarified Butter (Ghee)

 Method

1. Cut paneer in square pieces.

2. Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).

3. Grate mava. Heat clarified butter (ghee) in a pan.

4. Add onion (pyaj), tomato (tamatar) paste.

5. Continue cooking it on medium flame till ghee/oil begins to separate.

6. Add mava, cream (malai).

7. Simmer for 2 minutes.

8. Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.

9. Add cottage cheese (paneer) pieceswith 1/2 cup of water

10. When the gravy thickens turn off the flame and serve hot. 

How to make kadhai paneer at home?

Ingredients

250 gms Cottage Cheese (Paneer)

3 Capsicum (Shimla Mirch)

4 Onion (Pyaj)

4 Tomato (Tamatar)

1 " long piece Ginger (Adrak)

1 tsp Red Chili Powder (Lal Mirchi)

2 Bay Leaf (Tej Patta)

4 Cloves (Lavang)

1 piece Cinnamon (Tuj/Dalchini)

Little Orange Color

4 tblsp Clarified Butter (Ghee)

Method

1 Cut cottage cheese, capsicum in long pieces.

2 Grind onion, tomato, ginger, salt, red chili powder and orange color.

3 Mince cloves and cinnamom.

4 Heat clarified butter in a pan.

5 Add bay leaf, cloves, cinnamon.

6 Then add onion, tomato, ginger paste.

7 Continue cooking it on medium flame till ghee/oil begins to separate.

8 Add paneer and capsicum pieces. Cook on low flame.

9 When the capsicum are done put off the flame.

10 Turn off the heat and serve hot with nan or paranthas. 

How to make paneer at home?

Ingredients

1 litre Milk

11/2tsp vinegar or 1/2tsp lemon juice or citric acid

Method

1 Boil the milk in a pan.

2 When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.

3 If citric acid is being used, dissolve it in 2-tbsp water before adding.

4 When milk curdles full turn off the gas and keep aside for 5 minutes.

5 Pour it on to a cotton/muslin cloth and tie it with a tight knot.

6 When all the water is drained from the paneer shape it into a rectangular block.

7 Now place the cloth under heavy weight for 2-3 hours before using it.

How to make paneer makhana curry?

Ingredients

2 cup Makhana

250 gms Cottage Cheese (Paneer) How to make paneer

4 Onion (Pyaj)

4 Tomato (Tamatar)

1 " long piece Ginger (Adrak)

4 - 5 cloves Garlic (Lasun)

1/2 cup Cream (Malai)

2 cup Milk

1 tsp Red Chily Powder (Lal Mirchi)

1/4 tsp Turmeric (Haldi)

1/2 tsp Dried Pudina Leaves

1 cup Cashewnut (Kaju)

1/2 tsp Garam Masala

1 tblsp Poppy seeds (Khuskhus)

Coriander Leaves (Dhania Patta)

4 tblsp Clarified Butter (Ghee)

Method

1. Heat ghee (clarified butter) in a pan and fry makhana in the ghee.

2. Cut cottage cheese and cashew-nut in small pieces.

3. Mince onion, tomato, garlic, ginger.

4. Soak poppy seeds in 1/4 cup of water. After 1 hour grind the soaked poppy seeds to a fine paste.

5. Chop coriander leaves very finely.

6. Heat ghee (clarified butter) in a pan.

7. Add onion, tomato, garlic, ginger paste and brown it, stirring continuously.

8. Add poppy seeds and fry for 2 minutes and then turn off the heat.

9. Add makhana, cottage cheese, cream , salt, red chili pepper, turmeric,dried mint leaves (pudina) leaves into this mixture.

10. Keep this mixture aside for half an hour. After half an hour put the pan on the heat and add milk.

11. When it comes to a boil add 3 cups of water. Simmer it till the makhana are completely done and soft.

12. Then add cashewnuts and garam masala. After 1 minute turn off the heat.

13. Transfer the mixture to a dish and garnish with coriander.

14. Serve it hot with nan, roti or parantha.