Are you looking for the perfect recipes for paneer dishes that can be a great option for lunch and dinner? If the answer is yes, then keep reading as we bring you a range of paneer recipes of dishes like paneer bhurji, kadhai paneer, and shahi paneer.
Paneer Bhurji
Paneer Bhurji is a dish made with paneer and vegetables. It is a popular paneer recipe. The paneer is cut into small pieces and then fried in oil. It can be served as a side dish or as an appetizer.
Making paneer Bhurji is easy and quick. It can be made in a matter of minutes with the ingredients available in most Indian kitchens. The recipe for paneer Bhurji is simple - all you need to do is fry the onions, tomatoes, and green chili together until they are cooked. Add salt, cumin powder, coriander powder, and garam masala to taste. Add paneer cubes and cook them for 3-4 minutes. Finally, add some fresh cream or milk and garnish with chopped coriander leaves.
Kadhai Paneer
Kadhai Paneer is one of the most popular dishes in the subcontinent. It is often served with naan or chapati. To make Kadhai Paneer, add one tablespoon of oil on medium flame. Add cut bell peppers and quartered onions to it. Sauté for 5 minutes until softened. Remove them and set them aside until required. In the same pan, add 1 tablespoon of oil and some cumin seeds. Let them sizzle. Next, add tomato paste, coriander powder, Kashmiri red chili, garam masala, cardamom powder, sugar, and salt. Cook the spices mix for a minute. Add a tablespoon of butter and 3 tablespoons of cream. Mix well until the butter melts, and it is combined. Add one tablespoon of crushed Kasuri methi. Next, add paneer cubes and the sautéed peppers and onions. Mix well and garnish with coriander.
Shahi Paneer
Shahi paneer is an exclusive Indian curry prepared using rich ingredients like cashews, saffron, and cardamom. It is a highly delectable North Indian curry that has its roots linked to the Moghul age. So, here is a quick Shahi Paneer recipe. Heat a tablespoon of oil in a pan over medium flame. Add onion puree and constantly stir till it splutters. Add bay leaf, peppercorns, and cloves. Next, add turmeric, red chili powder, garam masala, and 2 tablespoons of water, followed by tomato puree. Stir well and cook covered for 5 minutes on low flame. Add cashew paste and some water. Cook for a minute. Let the gravy thicken. Add heavy cream and milk to the curry. Cook for another minute. Whisk in yogurt and ensure to mix well. Next, add saffron water, sugar, cardamom, Kasuri methi, and ground nutmeg. Lastly, put paneer cubes and allow it to cook for a couple of minutes. Uncover and add cardamom powder and chopped coriander. It is now ready to serve.
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