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Paneer (Below)
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Baked Paneer in White Sauce

1 pound paneer
1 capsicum, chopped
1 carrot, par-boiled and chopped
1 1/2 cups white sauce
A pinch sugar
1 tablespoon butter
Ghee for frying
Salt and pepper to taste
2 tablespoons grated cheese

Cut the paneer into flat thin pieces. Deep fry lightly in oil. Heat the butter and fry the capsicum and carrot for a few minutes. Add the white sauce, paneer slices, sugar, salt and pepper. Spread the mixture on a greased baking dish. Cover with the cheese and bake in a hot oven at 230 *C (450 *F) for 10 minutes.

Bengali Chhanar Kalia

1 pound Paneer
4 medium Potatoes, cubed
Ghee for Shallow Frying
3 Tbsp Ghee
2 Bay Leaf
1 Tbsp Ginger Paste
1 Tsp Turmeric Paste
1 Tsp Asofoetida
1 Tsp Red Chilli Paste
2 Cloves
2 Cardamom
1 Inch Piece Cinnamon
½ Tsp Sugar
5 Tbsp Curd, well beaten
2 cup water
1 Tsp Salt
2 Tbsp chopped Coriander Leaves

Shallow fry potatoes and paneer. Drain well and set aside. Heat ghee and fry the bay leaf, then add ginger and cook well. Add turmeric paste, asofoetida and red chilli paste and cook well. Add potatoes and simmer well. Make a masala paste of cloves, cardamom and cinnamon. Add salt, sugar, garam masala paste and cook well. Add water, cover and cook till potatoes are done. Add curd, water as needed. Mix well and add paneer cubes to it and simmer well. Check the seasoning and adjust accordingly. Add coriander leaves to it and offer.

Bengali Shahi Paneer

1 pound paneer, dubed
½ cup plain Yoghurt
1 Capsicum (green or red)
2 tablespoon of posto paste (poppy and fenugreek seeds)
3 or 4 Green chillies
½ tsp Fenugreek seeds
Salt to taste
Sprig curry leaves
Ghee for frying

Beat yoghurt and set aside. Add a few green chillies with the posto paste. Heat two tablespoons of ghee and saute paneer pieces and thinly cut capsicum. Set aside. Sprinkle fenugreek seeds in the oil. When it starts spluttering add posto paste. Stir well until the moisture evaporates. Mix yoghurt, paneer and capsicum pieces. Stir, cover and cook in a low flame for 5 minintes. Add salt. When the liquid is almost evaporated, remove from heat. Add a few curry leaves and serve.

Butter Paneer

1-1/2 pounds Paneer, cubed
Beaten curds 2 cups
4 inches Ginger, paste
4 medium Tomatoes
5 Whole cloves
6 small cardomoms (green)
1 inche cinnamom stick
2 bay leaf
Tomato puree 1/8 cup
2 tsp. asofoetida
2 tsp. Garam masala powder
1 tsp. Kasoori mehti
Salt to taste
1 tsp. turmeric powder
1 tsp. red chilli powder
1 tsp. sugar
Saffron, several strands in hot milk
Ghee for frying
20 Cashew nuts (or badam) soaked in water for one hour

For Marinating Paneer: Mix the paneer cubes with curds, add ½ the ginger paste, a pinch of salt, red chilli powder and garam masala powder.

For Boiled Tomato Paste: Boil the tomatoes in water with bay leaf, cardamoms, asofoetida and a little ghee. Let the mixture cool. Remove the bay leaf. Add remaining ginger paste and the cashew nuts. Grind to a smooth paste.

Grill the paneer until lightly golden. Heat the ghee and fry the whole garam masala (clove, cinnamon, cardamom), add turmeric powder, red chilli powder and garam masala powder and fry. Now add the tomato puree, curds and cook till it thickens and the oil separates. Add the kasoori mehti and cook till it resembles a thick gravy. Add salt and sugar. Now add the grilled panner and cook for a few minutes.

Butter Masala Paneer

1 cup Paneer
1 cup Curd
Salt to taste
2-/2 tsp Butter
Ghee for frying

For Ground Masala:
2 tsp Ginger paste
3 Red chillies
5 Tomatos
1 cup Coriander leaves
Sprig of Curry leaves
1-1/2 tsp Coconut
2 tsp Poppy seeds
5 Cloves
1 inch Cinnamon
3 tsp Coriander powder
2 Cardamoms
1 tsp Red chilli powder

Take half the butter and add to the ghee and heat them in a pan, add the ground masala to the pan. Add the paneer and the rest of the butter after the masala comes to a boil. Add curd and salt. Let it simmer for about 15 minutes. Add a little water when needed. After it comes to a boil add the coriander leaves and serve it hot with lemon juice.

Capsicum and Paneer

½ pound Green capsicum
1 pound Paneer
1/2 tsp Ginger paste
Salt to taste
Olive oil (or ghee)

Wash the capsicums, slit down the centre and de-seed and cut into cubes. Cut paneer into cubes. In a kadai, add two tblspoon oil. Heat well. Add the panner cubes, fry till golden brown. Set aside. Next fry the capsicum with a pinch of salt. When soft, add the ginger paste. When well done, stir in the fried capsicum and then the paneer. Garnish with coriander and grated cheese and offer.

Cashew Paneer

1 lb. Paneer
2-3 tomatoes, pureed
1-1/2 tblsp of ginger paste
1 green chilli
1 tsp kasuri methi
1 tsp poppy seeds
15 whole kaju (cashews)
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp turmeric powder
Cilantro, handful
1 big brown elaichi (cardamom)

Fry the paneer in ghee. Soak kaju and poppy seeds for 1/2 hour or more. Grind into a paste (add water if needed). Heat 1 tbsp of ghee and fry the slightly crushed elaichi. Add tomato puree and ginger-green chilli paste. Fry nicely till oil comes up. Add chilli powder, turmeric powder and fry. Add kasuri methi and fry only for 10 seconds. Add ground kaju-poppy seed paste, salt and water. Let it boil nicely. Add fried paneer cubes and bring to boil. Again. Add garam masala, garnish with cilantro and offer.

Chilli Paneer

1 pound Paneer
1½ tsp Soya sauce
1 tblspn Chili sauce
2 tblspns Tomato sauce
4-5 Green chilies (slit)
¼ tspn Sugar
!/2 tspn Salt
¼ tspn Pepper (cayenne)
1 tspn Coriander (chopped)
1½ tblspns Corn flour
1½ Tblspns Refined flour
½ tspn Salt

Make a batter with just enough water to coat the paneer with. Cut the paneer into ½" strips. Dip in the batter and fry a golden brown colour. Heat 2 tblspns oil, fry green chilies for ½ a minute. Lower heat. Add salt, pepper and sugar. Add soya chili and tomato sauces. Add 2 tblspns of water. Add paneer, mix well. Garnish with coriander.

Chili Paneer Sizzler

For the Cutlets:
2 cups mashed paneer
1 cup mashed potatoes
1 bread slice (crusts removed, soaked in water and squeezed )
3 tsp. corn flour
1/4 cup capsicum finely chopped
2-3 finely chopped green chillies
2-3 tsp. green coriander, finely chopped
1-1/2 tsp. asofoetida
Salt and pepper to taste
Ghee for frying

For the Barbecue Sauce:
2 tsp. ghee
1 tsp. lemon juice
1 tsp. brown sugar or honey
1 tsp. vegetarian Worcestershire sauce (homemade/bonafide)
1 tsp. lemon juice
1/2 tsp. chili sauce or chili powder
1/2 tsp. mustard powder
1/2 cup tomato sauce
1/2 cup water

For the Barbecue Sauce: Combine ghee, lemon juice, brown sugar, Worcestershire sauce, salt, pepper, mustard powder, tomato sauce and water in a pan and cook on low heat till it is slightly thick.

or the Cutlets: Mix the mashed paneer, potatoes, soft bread, chopped capsicums, green chilies, coriander leaves, salt, pepper and cornflour and divide the mixture into large steak-shaped cutlets. Set aside. At the time of serving, steam the vegetables of your choice and keep them hot. Keep the sizzler plate on very high heat. Now fry the cutlets till they turn golden brown. Put 1 tsp. of butter on the sizzler plate. Arrange the cutlets and cooked vegetables around it. Pour barbecue sauce on the cutlets and offer hot.

Kadai Paneer #1

2 cups paneer cubes
4 tbsps. coconut paste
2 tbsps. cashewnut paste
1/2 tbsp. chilli powder
1 tsp. asofoetida
1 tsp. garam masala
2 tbsps. tomato puree
3 tbsps. ghee
Salt to taste

Put two tbsps. of ghee in the kadai and fry paneer cubes till light brown. Drain and keep aside. In the same kadai add the remaining ghee. Mix coconut and cashewnut pastes and fry for a minute. Now add chilli powder, a little garam masala powder and tomato puree. Put in about half cup of water. Allow to bubble, then gently mix in the fried paneer cubes. Add salt to taste. Simmer for a while. Serve hot.

Kadhai Paneer #2

1 pound Paneer, cubed
3 Tbsp Ghee
4 whole Red Chilli
1-½ Tsp Coriander Seeds
2 Green Chillies, minced
1 Tsp chopped Ginger
1-½ cup chopped Tomatoes
2 Tbsp dried Fenugreek Leaves (Hindi Kasoori Methi )
1 Tsp Salt
1 Tsp Garam Masala Powder
2 Drops Orange Food Colour
3 Tbsp Ghee
1 small Capsicum, julienned
½ cup Water
1/3 cup Curd
2 Tbsp chopped Coriander Leaves

Thin Juliennes for Garnish:
Green Chilli
Chopped Coriander Leaves

Heat 3 Tbsp ghee and add ginger paste to it. Sauté well. Next add green chilli and the half of the whole red chilli and coriander seeds, pounded together, and fry well. Add tomatoes and cook well. Add kasoori methi, salt, garam masala powder and cook well. When cooked set aside. In another pan, heat ghee and add capsicum and sauté well. Add the remaining pounded spices and cook well. Next add the previously cooked masala and sauté well. Add paneer and stir well. Add water and mix. Next add curd to it and mix well. Let the paneer simmer well in the gravy. Serve hot garnished with chopped coriander leaves, green chili juliennes, ginger juliennes and capsicum juliennes.

Kasuri Paneer

Paneer 1 pound
Cashewnut paste 1 tablespoon
Tomatoes 2 large
Red chillies 2-3
Capsicum 1 large
Green chillies 2
Saunf (fennel) 1/4 tablespoon
Kasuri methi 1/2 tablespoon
Sugar 1/2 tablespoon
Salt to taste
Ghee 3 tablespoon
Grated coconut 1/4 cup

Chop capsicum and tomatoes. Cut paneer into 1/2" cubes and deep fry in ghee until light brown. Drain and set aside. Grind red chillies, saunf, coconut into a fine paste. Heat oil in a kadai and fry capsicum and slit green chillies together. When capsicum becomes soft add the kasuri methi and fry. Add chopped tomatoes and cook till tomatoes get mushy. Add the coconut paste and cashew paste, salt, sugar and 1/2 cup of water. When the gravy starts boiling, add paneer. Blend thoroughly with gravy and offer hot.

Kolhapuri Panir Ka Rassa

1 pound panir, cubed
1 tsp turmeric powder
1 tbsp ginger paste
1 cup ghee
8 cloves
8 peppercorns
1 tsp poppy seeds (khus khus)
1 tsp coriander seeds
1 tsp aniseeds
6 red chillies
1 tsp asofoetida
1/2 coconut, grated
3 tomatoes, chopped
4 large potatoes, peeled, halved
1 cup coriander leaves
Salt to taste

Lightly fry the panir cubes in ghee, till just slightly golden. Marinate the panir pieces in salt, turmeric and ginger paste for 1 hour. Heat 2 tbsps ghee in pan and fry the cloves, peppercorns, poppy seeds, coriander seeds, aniseeds and red chillies. Brown the mixture. Next, add coconut, tomatoes and brown. Remove from fire and cool. Grind to a paste. Keep aside. In a pressure cooker or tight-lidded pot, heat the remaining ghee. Add panir and potatoes. Stir fry till brown. Add the masala paste and salt. If needed, add water. Cook under pressure till done. Remove from the cooker. Garnish with coriander leaves and serve.

Mughalai Zaffarani Paneer

1 pound Paneer, cubed
2 Tomatoes, boiled
2 Green Chillies
2 inch piece Ginger
5 tbsp Grated Coconut
8 Cashewnuts
3 tbsp Ghee
1/2 tsp Cumin Seeds
2 Cardamom
4 tbsp Tomato Puree
1/2 cup Blanched Peas
1 tsp Salt
1 tsp Red Chilli Powder
1 tsp Amchur Powder
1 tsp Coriander Powder
1 tsp Sugar
1 tsp Chaat Masala
1/2 cup chopped Coriander Leaves
1/4 tsp Zaffrani Colour (Mixture of Orange and Yellow Food Colour)
1/2 cup Water
1/4 cup Cream
1/4 cup Saffron(Kesar), dissolved in 3 tbsp Warm Milk

Make a paste of the tomatoes, green chillies and ginger with a little water. Boil the Paneer Cubes in boiling water for 15 seconds. Drain and keep aside. Heat ghee in a Kadhai and then add cumin seeds to it. Next add Cardamom then add the tomato paste to it. Saute well. Make a paste of Cashewnuts and coconut with little water and add to the Gravy. Saute well and then add spices and salt to the gravy. Add the tomato puree to the gravy and fry well. Add paneer and peas and mix well. Add water, colour, chopped coriander leaves, cream and mix well. Simmer well and check the seasoning. Adjust accordingly. Serve hot garnished with chopped coriander leaves, saffron mixture, rose petals and silver varak.

Paneer Amritsari

1 pound firm paneer
1 tsp. ginger grated
1/2 tbsp. coriander finely chopped
1 tsp. Ajwain (Oregano seeds)
1 tsp. Asofoetida
3/4 cup gram flour
1 tsp. red chili powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala (no onion/garlic)
1/2 tsp. Punjabi garam masala
1/2 tsp. Sugar
1 tsp. anardana (Pomegranate seeds) powder
Salt to taste
2 tbsp. Ghee

Cut paneer into cubes. Make a thick mixture of flour, salt, asofoetiaginger, turmeric, ajwain, garam and tandoori masalas. Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. ghee, mix well. Use mixture to marinate paneer cubes for 30 minutes. Grill until crisp and brown. Heat remaining ghee, add marinate paste, stir well and cook. When dry, add fried paneer, chili, anardana powder, sugar, andd salt. Toss well. Garnish with coriander. Serve hot.

Paneer Burji #1

1 pound Paneer
8 Cashewnuts
2 Green Chilies
1 Capsicum
1/2 tsp. grated Ginger
1 Tomato
1/4 tsp. Garam Masala
1 tsp. Asofoetida
1/2 tsp. Black Pepper Powder
1/2 tsp. Turmeric
1/2 tsp. Sugar
1/2 tsp. Red Chili Powder
3 tbsp. Milk
1 tsp. Lemon Juice
2 tbsp. Ghee
1/2 tbsp. Butter
Salt to taste

Heat ghee and fry the cashewnuts to a golden brown color, then fry the green chilies and the capsicum till tender. Drain all the three of them and set aside. (Fry all of them separately.) Now add ginger and fry for 5 seconds. Add tomatoes and cook till they are soft in texture. Add all the masala and milk and cook for 5 minutes. Add butter, lemon juice, sugar and paneer. Mix well. Garnish with fried cashewnuts, chilies and capsicums and offer.

Paneer Bhurji #2

10 ounces Paneer
1 no. Tomato
1/2 tsp. Turmeric Powder
1/4 tsp. Red Chilli Powder
1/2 tsp. Curry Powder
1 tsp. Asofoetida
1 no. Green Chillies (chopped)
Salt to taste
Coriander leaves for garnishing
1 tbsp. Ghee

Cut paneer into very small cubes. Fry chopped tomato and saute well. Now add garam masala, asofoetida, turmeric powder, chilli powder mix well. Add paneer cubes, salt and green chilli. Mix well on low flame and garnish with fresh coriander leaves. Serve hot.

Paneer Capsicum Kabab

1 pound cubed paneer
1 crushed capsicum
1 cup curd/yogurt
1 tsp. red chili powder
1 tsp. coriander powder
1 tbsp. garam masala powder
1 bunch of coriander leaves, finely chopped
1 tbsp. mint leaves, finely chopped
1 tsp. asofoetida
Salt according to taste

For garnishing: Red cabbage, shredded 1 lime, sliced

Mix together beaten curd, salt, garam masala powder, chili powder, coriander powder, crushed capsicum, coriander leaves, and mint leaves together till the mixture forms a paste. Marinate the paneer cubes in this mixture for 3-4 hours. Grill or bake in a hot oven at 400 degree F for 20 to 25 minutes or until done. Garnish with shredded red cabbage and lime juice and wedges.

Paneer Delight

Paneer cheese, 1 pound cubed
Capsicum : 1 large, diced
Tomato : 1 large, chopped

For Coating the Paneer:
Salt : ½ tsp.
Blackpepper: ½ tsp.
Refined flour : 1 tbsp.
Corn flour : 1 tbsp.
Water : ½ cup
Ghee : 3 tbsp. (for frying)

For Gravy :
Ghee : 2 tbsp.
Cumin seeds : ¼ tsp.
Coriander seeds : ¼ tsp.
Asafoetida : 1 pinch
Green chillies : 2 (chopped)
Red pepper powder : ¼ tsp.
Garam masala powder: ¼ tsp. (cardamom-4, cloves-2, cinnamon-1, powdered)
Turmeric powder : ¼ tsp.
Coriander powder : ½ tsp.
Yoghurt (unsweetened): 1-½ cup
Water : 1-½ cups
Salt to taste

For garnishing:
Fresh coriander leaves (chopped)

Wrap the yogurt in cheesecloth and hang for a few hours to drain off the excess water. In a bowl mix ½ tsp. salt, ½ tsp. black pepper, 1 tbsp. refined flour, 1 tbsp. corn flour, ½ cup water to make a paste (add a little more water if you feel it is required to make the paste). Heat 3 tbsp. of ghee in a frying pan. Coat the slices of paneer by dipping in the mix, and fry till golden. When done set aside. Now heat 2 tbsp. ghee in a pan and add cumin seeds, coriander seeds, asafoetida, green chillies and fry till darkened a few shades. Add chopped capsicum and tomatoes. Add chilli powder, garam masala, turmeric, coriander powder and salt, mixed with yoghurt. When the oil separates, add the fried paneer and 2 cups of water. Cook on low heat for about 4-5 minutes. Remove from fire and sprinkle coriander leaves and cinnamon powder. Serve hot.

Paneer Hariyali

1 pound Paneer, cubed
1 bunch coriander
a few pudina (mint) leaves
1 capsicum
2 green chillies ground to a paste
1 teaspoon chaat masaala
salt to taste
2 tablespoons ghee
a few big tomato slices

In a little hot ghee fry the ground green masala for a few minutes. Add salt, chaat masala, and paneer cubes. Saute well till mixed. Just before removing from fire add tomato slices. Saute and serve hot.

Paneer Malai

1 pound Paneer, cubed
1 tsp Asofoetida
Green capsicum - 1, chopped fine
Chopped mixed vegetables (carrots, beans, broccoli etc.) - 1 cup
Milk - 2 cups
Fresh cream - 1 cup
salt and sugar to taste
Ghee for frying

Lightly fry the paneer cubes. Saute the chopped vegetables but do not brown. Heat two tablespoons of ghee and add the green pepper, cooking until tender. Add the vegetables and then add the milk. Let boil and after 5 minutes add the paneer. Add salt and sugar to taste. Pour fresh cream over top and offer.

Paneer Pasanda

1 pound Paneer, cubed
1 tablespoon cashewnuts
3 cardamoms
2 cloves
1 stick cinnamon
1 bay leaf
3 chopped green chilies
1 red chili
1 tsp. coriander seeds
1 cup fresh curd (yoghurt)
3/4 cup finely chopped coriander leaves
2 tbsp. ghee
Salt to taste
1/2 tsp. ginger minced

Cut the paneer into small cubes. Heat the Ghee and fry the broken pieces of cashew, cardamoms, cloves, cinnamon and bay leaf for 1/2 minute. Add the minced ginger and green chilies and fry for little while. Pound the red chili and coriander seeds and add to the gravy. Cook again for a 5 seconds and take the pan off the fire. Beat the curds and add to the mixture. Add salt and cook until the oil comes to the top. Add the coriander leaves and cook for 1/2 minute. Finally, add the paneer and cook until it boils, and done.

Paneer Tawa Masala

1 pound Paneer, cubed
3 tbsp Ghee
1 tsp Cumin Seeds
2 tsp Ginger Paste
4 Chopped Green Chilli
3/4 cup chopped Tomato
Salt To Taste
1 tsp Red Chilli Powder
2 tsp Coriander Powder
1 tsp Garam Masala Powder
3/4 cup chopped Capsicum
4 tbsp Coriander Leaves
Ghee for Deep Frying

Heat Ghee in a Kadhai and deep fry the Paneer cubes till golden brown. Drain well on a tissue and keep aside. I a little hot ghee fry the cumin seeds. Add ginger, green chilli and sauté well. Add tomatoes to it and fry well. Add spices to it and mix well. Add paneer and capsicum, and coriander leaves to it and mix well. Serve hot garnished with coriander leaves and a sprinkle of lemon juice.

Shahi Paneer

1 pound Paneer, cubed
4 large tomatoes, chopped
1/3 cup milk or thick cream
1/4 cup curd (fresh, not sour)
1-1/2 tbsp cornflour, dissolved in 1/2 cup water
1 tbsp tomato sauce
1/2 tsp chili powder
1/2 tsp pepper powder
1 tsp asofoetida
1/2 tsp garam masala
2 inches fresh ginger, minced
2 black cardamoms, crushed
1 green chili, chopped
2 tbsp ghee
3 tbsp coriander leaves, chopped for garnishing
salt to taste

Lightly fry the paneer in ghee until just golden. Heat ghee, add ginger, green chili and black cardomoms, fry until light brown. Add tomatoes and curd and saute for some time. Remove from heat. Let it cool and grind to a puree, adding water if needed. Add cornflour paste, stirring continuously. Add salt, chili powder, pepper powder, garam masala powder and tomato sauce. Cook till the gravy is thick. Just before serving, heat gravy and add paneer, pouring warm cream or milk overtop and garnishing with coriander leaves.

Steamed Panir

1 pound Paneer, cubed
White mustard seeds, 2 tsp.
Poppy seeds 1 tsp.
Ghee for frying
Green Chillies 3, finely chopped
Lime juice 2 tbsp
Chopped coriander leaves ½ cup
Salt to taste

Cut panir into cubes Make a paste of mustard, green chillies and poppy seeds. Marinade the panir cubes in the paste. Add salt and 2 tbsp oil and set aside for 1 hour. Put the panir pieces in a box. Close the mouth of the box tightly. (A Chinese take-out type carton works well.) Steam in a container full of water, set high up so the water won’t splash into the box. Remove after ½ hr. Open the lid of box. Sprinkle lime juice and chopped coriander leaves. Put on serving plate and offer.

Tamatar Paneer

1 pound Paneer, cubed
3 Tbsp Ghee
3 Green Chillies
2 inches Ginger
2 Tomatoes
5-6 Tbsp Readymade Toamto Puree
1 Tsp Red Chilli Powder
Turmeric Powder
1 Tsp Sugar
1 Tsp Mango Powder
Salt to taste
2 cup Water
2 Tbsp Roasted Bengal Gramflour (Hindi Bhuna Hua Besan)
2 Tbsp Chaat Masala
4 Tbsp Chopped Coriander Leaves
Chopped Coriander Leaves

Heat ghee in a Pan and add green chilli and ginger to it. Add grated tomatoes and mix well. Add tomato puree and mix well. Add Paneer and the spices to it and sauté well. Add roasted besan, coriander leaves and mix well. Add water and mix. Let the Gravy simmer well and then check the seasoning. Serve hot garnished with chopped coriander leaves.