25 Paneer Recipes – Easy Indian Paneer Recipes For Chapathi

 

Here is a collection of 25 Paneer Recipes that includes some quick and easy Indian cottage cheese recipes like gravy for chapathi/roti, Paneer snacks for kids, starters and sweets. I have never thought that I would make a collection of 25 Paneer Recipes (Indian Cottage Cheese in English) in my food book. 

In my family, nobody is a big fan of paneer.Generally Kids love paneer based dishes whereas my daughter Raksha is just the opposite. She hated paneer recipes till she was 6. So paneer makes its appearance very rarely in my kitchen. Even if I make it, I used to try mostly restaurant style paneer gravy as a side dish for roti/Chapathi to make my family eat it without any complaints. 

Slowly Sendhil started to eat paneer recipes liking its taste & knowing its health benefits. Whereas Raksha began to ask me to prepare side dish recipes using paneer by seeing her class mates lunch boxes.

Then I started exploring varieties of simple paneer gravies and restaurant style recipes like Paneer butter masala, Mughlai Paneer kurma, Paneer Makhani, Shahi paneer, No onion no garlic paneer gravies, dry paneer recipes/starters like paneer 65, paneer tikka, Chilli paneer, Kadai paneer, kids friendly recipes like Paneer bonda, Paneer cutlet, Paneer sandwich, some breakfast and lunch recipes like Paneer dosa, Paneer biryani & some sweets recipes with it. And now paneer dishes has become our family favorite. I feel like I have achieved something big. 

Here I have shared a collection of 25 Indian paneer recipes which are super hit among my family members and are easy to make too. I still have a big list to try. I will include them in this list whenever I post it. Lets check out the collection of 25 paneer recipes with step by step pictures.

Check out my Soft Chapathi Recipe, Kulcha, Naan without yeast

25 Indian Paneer Recipes

A collection of 25 paneer recipes - Gravies, dry starters, snacks & rice varieties

Cuisine: Indian

Category: Paneer Recipes

Serves: 3

Prep time:10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Paneer Potato Bread Rice Masala powders Whole garam masala Onion Tomato Capsicum Fresh cream Butter/Oil Milk Coconut Salt & water

PANEER RECIPES - COLLECTION

Choose your favorite & enjoy making these yummy paneer recipes at home ! Don’t forget to share your feedback with me!

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Very good recipes Tags: easy Paneer recipes, Paneer recipes, Indian paneer recipes, Paneer recipes kids, Indian paneer recipes without onion & garlic, Paneer dishes, Varieties of paneer recipes

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Paneer Makhani – Paneer Makhanwala Recipe

Paneer Makhani ( Makhani means cream in Hindi) is a rich Punjabi gravy/sabzi made with tomato, onion, Butter and cream.Some people call this as Paneer Makhanwala too. Actually I was thinking Paneer butter masala & Paneer makhani recipes are one and the same as the basic ingredients are similar. But after going through few posts, I came to know there is difference in their cooking procedures. I followed Tarla Dalal’s recipe for this gravy. Its taste was close to the restaurant ones and we loved it with soft chapathi. I packed it for Sendhil & Raksha’s lunch box. This gravy can be made without onion, garlic too because its the butter, cashews & fresh cream that makes magic here. Do try it for Chapathi, Naan or plain kulcha. Tastes yumm. Lets see how to prepare Paneer makhani at home.

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Carrot Beans Poriyal Recipe - Carrot Beans Curry With Moong Dal

Carrot beans poriyal is the first poriyal recipe ( Palya in Kannada, Curry in Hindi, Thoran in Malayalam, Poriyal in Tamil) I learnt from my MIL after marriage. I have been making this poriyal for years but somehow I missed making this post in my blog. Today being HOLI Festival, I thought of sharing this colorful carrot beans poriyal/curry recipe with moong dal to suit the festival. 

Earlier I used to follow my MIL’s method. But nowadays I make this poriyal easily in a pressure cooker in one go. I make it mostly in busy morning hours using my small 1.5 ltr Pressure Cooker. It gets ready in just 10 minutes apart from chopping. Its a very easy & healthy stir fry that can be made with or without coconut and onion. Most of the time I avoid using both of them. So its purely a bachelors style recipe. Its a good side dish for Sambar, Rasam and curd rice. Thanks to my MIL for teaching me this yummy South Indian poriyal recipe. Ok, lets see how to make Carrot beans poriyal for rice with a video.

Check out my other poriyal recipes HERE.

Carrot beans poriyal recipe

Carrot beans poriyal - How to make carrot bean stir fry using a pressure cooker - Side dish for rice

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Carrot - 2 nos Beans - 15 nos Moong dal – 1 tbsp Sambar powder - 1 tsp Turmeric powder – 1/8 tsp Sugar – a pinch Salt - as needed Water - 1/3 cup ( add 1/2 cup max) To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds/Jeera - 1/2 tsp Big onion - 1 no ( optional) Curry leaves - few Grated coconut - 3 tbsp ( optional)

HOW TO MAKE CARROT BEANS PORIYAL - METHOD

Wash and chop the carrot, beans and set aside. Heat a pressure cooker bottom with oil. Temper mustard seeds, urad dal, cumin seeds, curry leaves. Saute chopped onions if using. Then add the chopped carrot, beans. Mix well for a minute. Add moong dal, give a stir. Add sambar powder, turmeric powder, sugar, salt ( use 1/2 tsp of sambar powder if its more spicy).Give a quick mix. Add 1/3 cup of water. Mix well. Pressure cook in high flame for 2 whistles OR in low flame for 1 whistle. Switch off the flame. After the steam is released, check if there is any excess water. If so, boil it in high flame for a minute till water is drained off.  Now add the grated coconut, mix well and switch off the flame. Serve with sambar, rasam or curd rice. Enjoy !

Note

Adding onions & coconut is completely optional. But adding them gives more quantity of poriyal and also hotel flavor.  If you are making this curry for guests, do add onions & more grated coconut. It tastes yummy, looks colorful and rich. Add less water in the pressure cooker. Don’t worry, cooker bottom won’t burn.  As we are cooking in high flame, veggies won’t turn mushy too. Adjust the quantity of sambar powder as per its spiciness. I always use my homemade sambar powder.

Try this easy, healthy stir fry for your lunch and enjoy with sambar or rasam. I served it with mullangi/Radish sambar.

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Gujiya Recipe With Mawa, Suji - How To Make Gujiya With Step by Step Pictures

Holi festival is around the corner.When I was looking for Holi special recipes, I found Gujiya is a must to do recipe for this festival. When I browsed for the recipe, I found it was very similar to Sweet samosa/Karanji , Chandrakala and Suryakala sweet recipes. Of course there are some slight variations between each of them. So this time I tried an Authentic North Indian style Gujiya recipe using mawa and suji by following the recipe shared by Sandhya Soni, a member of Facebook’s Chef at large group. Here is the link. It came out very well.

 I was very happy & satisfied with the result. Sendhil & Raksha loved it too. So I thought of sharing this wonderful recipe as my contribution to Holi festival recipes. I used khoya/mawa for gujiya filling as mentioned in the original recipe. If you wish to try without khoya, you can replace it with dessicated coconut and powdered nuts. Please refer my Sweet samosa recipe to know its procedure. Try it and share with your friends and relatives on HOLI day !! Have a colorful celebration. Lets see how to make Gujiya recipe with mawa and sooji stuffing with step by step pictures.

Gujiya recipe

How to make gujiya with khoya/mawa filling - Holi festival recipes

Cuisine: Indian

Category: Sweet

Serves: 8-10 

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

1 cup = 240ml Maida - 1 cup Melted ghee - 1.5 tbsp ( at room temp) Water - as needed For filling Unsweetened khoya - 1/2 cup  ( I used Amul) Powdered sugar - 1/2 - 3/4 cup ( based on taste) Chopped nuts - 2 tbsp ( badam, cashew,pista) Roasted sooji - 3 tbsp Cardamom powder - 1/8 tsp Cooking oil - to deep fry

HOW TO MAKE GUJIYA - METHOD

Take a wide bowl and add the flour. Add the melted ghee at room temperature and mix the flour. After the ghee is well mixed with the flour, add water little by little and make a smooth dough. Knead the dough for 5 minutes and rest it for 30 minutes. Cover the dough with a wet cloth. In the mean time,make the filling. Take the unsweetened khoya in a non-stick kadai. Heat the khoya in medium flame and mix until it leaves the pan and starts to rotate with the ladle. The color of khoya will turn golden brown. This process takes around 10 minutes or more. So do it patiently in low to medium flame. Remove in a plate. Dry roast the sooji well. Collect in another plate. Let the cooked khoya  & roasted rava cool down completely. Now mix the finely chopped nuts, powdered sugar, khoya and rava very well till the mixture looks crumbly. Add cardamom powder, mix well. Stuffing is ready. Now take the dough and roll it to a cylinder.Make balls of equal size. Roll the ball into small poori and keep a tbsp of stuffing in the center. Apply water on the corners and fold the poori into a half moon shape. Now fold the edges as shown in the pic OR press the corners with a fork. Heat oil and drop a pinch of batter. If it rises to the top and does not brown, oil heat is just right. Now keep the flame low to medium and drop the gujiya. Deep frying the gujiya patiently in low to medium flame give you really crispy gujiyas. So do not  hurry up while frying. Do not over crowd the kadai. Fry 2-3 gujiyas based on the size of kadai. Deep fry them in batches. Cook the gujiya patiently on both sides by flipping now and then. Once the bubbles cease and gujiya turn golden brown, remove them in a tissue. Drain the excess oil and serve hot OR store them in an air tight box after it comes to room temperature. It stays good for a week !! But to enjoy its best taste, eat it on the same day of preparation. Enjoy !

Note

Adjust the quantity of powdered sugar based on your taste buds. Deep frying in medium flame for long time gives a crispy gujiya. For best taste, serve gujiya as soon as you prepare them. Another important point is “Rolling” . Roll the dough like a thick poori. It should be thick in the centre and slightly thin in the corners. If you make it very thin , stuffing will ooze out in the oil while deep frying and the oil becomes a waste . Please be careful. I had experienced this.  If you make it too thick , it takes more time to cook and spiral corners may not be cooked properly.To avoid this disaster , first make one , deep fry in little oil. If you get it right , proceed making the remaining ones. Else adjust the rolling and try again.This will surely help. Suppose if the stuffing ooze out in oil , immediately switch off the stove and remove the sweet. Strain the oil and reuse it.

Enjoy these yummy Gujiya & Thandai on HOLI Day and have a great celebration !

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Mango Sambar Recipe | Mangai Sambar | Raw Mango Recipes

Last year I wanted to start my mango recipes with this yummy raw mango sambar / mangai sambar. But I couldn’t. This year at least let this sambar be my first mango recipe as its my most favorite. I learnt this recipe from my MIL. My mom & MIL never fails to make this sambar during mango season.We call it as “Mangai sambar” in Tamil. My Mom makes mango sambar along with drumstick. So its more like drumstick mango sambar. Her recipe is a Tirunelveli based version. I have made a separate post for that. 

This mango sambar recipe is my MIL’s version which is very easy to make without any grinding job. Its like my basic onion sambar recipe but there are slight variations in the quantity of tamarind and spices as we use sour raw mango here. Whenever my MIL make this sambar, she reserves 2 big mango pieces for me as I love to eat those soft, spicy and juicy cooked mangoes the most. When I was making this sambar, all these nostalgic memories were running behind my mind :)..Ok. Lets see how to prepare this yummy raw mango sambar recipe with step by step pictures !

Mango sambar recipe

How to make raw mango sambar recipe / mangai sambar for rice

Cuisine: Indian

Category: side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml To pressure cook Toor dal - 1/3 cup Turmeric powder - 1/8 tsp Hing – a pinch Water - 2 cups Cooking oil - few drops To boil in tamarind extract Raw mango - 1/2 no ( 6 pieces) Tamarind - A small gooseberry size Big onion - 1 no ( cube cut) Green chilli - 1 to 2 nos ( slit) Curry leaves - few Hing/Asafetida - 1/8 tsp Turmeric powder - 1/8 tsp Sambar powder - 1.5 tsp Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Methi seeds - 1/4 tsp Cumin seeds - 1/2 tsp Red chilli - 1 no ( pinched into 2) Coriander leaves – few ( to garnish)

METHOD

In a pressure cooker base, take the toor dal, turmeric powder, water, hing and few drops of cooking oil. Pressure cook in low flame for one whistle. Open the cooker after the steam is released and mash the dal well.Wash and cut the mango into two vertical pieces.Remove the seed in the center. Cut the mango into big pieces as shown in the picture. In a kadai, heat oil and splutter methi seeds, mustard seeds,red chilli and curry leaves. Add onions and green chilli. Saute until onion turns transparent. Add the tamarind extract, salt, turmeric powder,sambar powder,hing and few raw curry leaves. Let the tamarind extract boil for sometime. Now add the raw mango pieces and 1/2 cup of water. Let the mango pieces cook well in tamarind extract.It takes 7-8 minutes to cook well. Stay nearby and keep an eye on the mango pieces. Usually raw mango pieces cook quickly. Take a piece in a ladle and touch the flesh part. If its soft, mango is cooked well. Mango should retain its shape.Make sure its not mushy. Now add the boiled and mashed dal. Mix well and give a roll boil. Switch off the flame and garnish with coriander leaves. Serve hot with rice adding few drops of ghee! Enjoy !

Note

Adjust the quantity of tamarind and sambar powder according to the sourness of mango. You can also use toor dal & moong dal in equal quantity to make this sambar. If you feel the mango is over cooked, remove the pieces after the sambar is done. Add the pieces just before serving so that mango will retain its shape while serving.

Enjoy this yummy mango sambar for your lunch ! I had with rice & broad beans poriyal.

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Drumstick Masala – Murungakkai Masala Poriyal Recipe

Usually I make drumstick poricha kuzhambu or sambar( Murungakkai in Tamil, Mulakada in Telugu, Nuggekai in Kannada, Muringakka in Malayalam ) whenever I buy this vegetable. But this time I bought drumstick to try some different recipes with it. When I was browsing, I found this South Indian style drumstick masala curry recipe here. Basically I love fry/poriyal recipes made using whole garam masala. So I tried this recipe for our lunch yesterday along with brinjal kara kuzhambu without any second thought. It came out very well. We loved it a lot and got thumbs up from Sendhil. It was a good side dish for dal rice & curd rice. If you like, you can have it with chapathi too. Do try this masala for a change and share your feedback with me.Lets see how to prepare this yummy drumstick masala for rice.

Drumstick/Murungakkai masala recipe

Drumstick/Murungakkai masala recipe for rice

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Drumstick/Murungakkai - 1 no Big onion - 1 no ( chop finely) Garlic cloves - 4 nos (-do-) Tomato - 1 no (-do-) G&G paste - 1/4 tsp Red chilli powder - 1 tsp Dhania powder - 1 tsp Turmeric powder - 1/4 tsp Salt & water - as needed Sugar or jaggery – a pinch To saute Cooking oil - 1 tbsp Cinnamon - 1 inch piece Cloves - 2 nos Cumin seeds - 1/2 tsp Curry leaves - few To grind Grated coconut - 1/4 cup Fennel seeds - 1 tsp Water – as needed

METHOD

Wash & chop the drumstick into finger size pieces. Slit it half way till the center.Grind coconut, fennel seeds to a smooth paste adding required water.In a kadai, heat oil & saute cinnamon, cloves, cumin seeds. Add onions, curry leaves, g&g paste. Saute until its raw smell goes off. Now add the finely chopped tomato pieces and saute until mushy. Add the drumstick pieces now. Mix well. Add red chilli powder, dhania powder, turmeric powder and salt.Saute for a minute and add the required water. Cover & cook the drumstick till its done. After the drumstick is cooked well, add the ground coconut paste and saute until the masala thickens.Switch off the flame and serve hot with rice!! Enjoy !

Note

Adjust the quantity of red chilli powder & dhania powder as per your taste. If you like to have it as a gravy, add more water and adjust its consistency. I made it thick like a curry/poriyal.

Try this yummy drumstick masala for rice. It tastes yum !! I served it with Brinjal Kara kuzhambu : ))

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