Paneer & Peanut Fingers / Paneer Aur Moongfali Ke Pakode / Easy Party Appetizer Recipe

These great party appetizer or finger food are made with Paneer, peanut powder, potatoes mixed together with spices, shaped into fingers and deep fried. They can be served hot or at room temperature. For ahead preparation make the pakoras and refrigerate overnight, deep fry just before serving. These can be made in any shape and can be deep fried or shallow fried as per your choice.

Paneer & Peanut Fingers / Paneer Or Moongfali Ke Pakode

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg

Source:- Adapted from Sanjeev Kapoor Recipe

Ingredients:-

Indian Cottage Cheese (paneer),grated:- 1 Cup
Roasted unsalted peanuts, roughly crushed in a food processor:- 1/2 cup
Potato,boiled, mashed:- 1
Dry Mango powder/ Amchur powder :- 1 Tsp
Red chilli powder :- 1 Tsp
Onion ,finely chopped :- 1/2 medium
Ginger-green chilli paste:-1 Tbsp
Bread crumbs:- 1/2 Cup
Sesame seeds:- 1 Tsp
Fresh mint leaves,finely chopped:- 2 Tbsp
Salt to taste
Oil to deep fry
Chaat masala to sprinkle

Procedure:-

1) Grind peanuts. Mix together potato, paneer, amchur, red chilli powder, onion, ginger-green chilli paste, breadcrumbs, peanuts, mint leaves and salt in a bowl.

2) Divide the mixture into equal portions and shape them into fingers.

3) Heat sufficient oil in a fryer.

4)Slide the fingers into the fryer and deep fry till golden and crisp. Drain on absorbent paper.

5) Sprinkle some chaat masala. Transfer the paneer fingers onto the plate and serve hot.

Enjoy:)

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Paneer & Corn Curry

Paneer/ Indian Cottage Cheese & Corn cooked in a delicious rich gravy . If you want to make the gravy more rich you can use milk instead of water but do not use cream.You can also shallow fry the paneer in little bit of oil before adding it to the gravy

Ingredients:-

Paneer:- 1 Cup cut into small pieces.
Corn:- 1 Cup

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Oil:- 2-3 Tbsp
Cinnamon:- 1 inch piece
Black cardamom:- 1
Garlic:- 1 Tbsp, chopped
Ginger:- 1 Tbsp, chopped
Onion, grated:- 1 (chopped)
Tomato:- 2 , chopped
Salt
Turmeric:- 1 Tsp
Red Chilli Powder:- 1 Tsp
Curd:- 1/4 Cup
Sugar:- 1 Tbsp
Milk or Water as required


Soak in hot water for 15 minutes :-
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Cashews :- 1 Tbsp
Poppy seeds:- 1 Tbsp


Procedure:-

Grind together soaked cashew & poppy seeds, ginger , garlic and tomato to make a paste, keep it aside.

1)Heat the oil in a non tick pan / kadai on a medium heat. When hot add cinnamon , black cardamom & onion and cook until onions are brown in color.

2)Add the paste made earlier along with the spices ( salt, turmeric and red chilli powder ), cook for 3-4 minutes.

3) Add curd and milk/water , mix everything well. Cook for 3 more minutes.

4) Add paneer and corn , cook for another 2 minutes.

Serve along with roti/parathas/pooris etc

Enjoy:) Read More......

Paneer In Almond & Cashew Gravy

A North Indian delicacy where paneer is cooked in a rich sauce made with cashews and almonds. If you want to make the gravy more rich you can use milk instead of water but do not use cream.You can also shallow fry the paneer in little bit of oil before adding it to the gravy

Ingredients:-

Paneer:- 250 gm (APPROX) cut into small pieces.

Soak in a warm water for 10 minutes :- 1/4 cup each of Almonds & Cashews

Grind Together to make Onion paste:-
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Soaked almond and cashews
Onion:- 1 small
Milk:- 1/4 Cup
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Ghee:- 3 Tbsp
Cumin seeds:- 1 Tsp

Ginger:- 1 Tbsp(Chopped finely)
Garlic:- 1 Tbsp(Chopped finely)
Tomato puree of 1 tomato
Tomato paste:- 1 Tbsp
Salt
Turmeric powder:- 1/2 Tsp
Red chilli powder:- 1/2 Tsp
Cumin seed powder:- 1 Tsp
Coriander seed powder:- 1 Tsp
Fennel Seed Powder:- 1 Tsp
Cardomom powder:- 1 Tsp
Brown Sugar:- 1 Tbsp


Water as needed for the gravy

Procedure:-

1)Heat the oil in a non tick pan / kadai on a medium heat.

2)When hot add cumin seeds , after they start to crackle add ginger and garlic and saute until light brown.

3)Add Onion paste and cook until it changes color.

4)Add tomato puree , tomato paste , salt, turmeric & red chilli powder, mix everything well & cook for 3-4 minutes.

5) Add water or milk to make the gravy (approx 1-2 cups), let it simmer for some time(4-5 minutes).

6)Add cumin seed powder, coriander see powder, fennel seed powder , cardamom seed powder & brown sugar to the gravy and mix everything well.

7)Add paneer/indian cottage cheese and let it cook for 3 more minutes or until the gravy thickens a little bit as per your liking..

Serve along with roti/parathas/pooris etc

Enjoy:) Read More......

Paneer In Red Bell Pepper Gravy

Red bell pepper not only gives beautiful color to the gravy but it also gives a little sweet taste, that's why my 5 year old daughter loves it. You can replace milk with water if you don't want rich gravy.

For Variation, you can add mixed vegetable or boiled eggs or tofu instead of paneer. For more delicious paneer recipes please click here



Ingredients:-

Paneer/Indian Cottage Cheese:- 300 gm
Oil:- 2 tbsp
Unsalted Butter:- 1 1/2 tbsp
Garlic:- 1 tbsp (chopped)
Ginger:- 1 Tbsp (chopped)
Onion:- 1 (chopped)
Red Bell Pepper:- 1 medium size(chopped)
Chopped tomatoes :- 2 small
Tomato ketch:- 2 tbsp
1 cup of Milk (approx)
Methi powder:- 1/2 tsp
Salt as per taste


Spices( Plz adjust as per your taste)


Red chilli powder:- 1/2 tsp
Ginger powder:- A pinch
Coriander powder:- 1/2 tsp
Garam Masala Powder:- 1/2 tsp
Turmeric:- 1 tsp
Cumin Powder:- 1/2 tsp
Sugar:- 1/2 tsp


Procedure:-

1) Heat a frying pan with oil & butter, add garlic, fry for a minute and then add ginger.

2) Add onions and red bell pepper, cover & cook the onions until they are transparent.

3) Add tomatoes to the above onion mixture, cook until they are tender.

3) Now remove from the heat and puree all the mixture fine paste

4) Return it to the pan and continue to gently fry until golden.

5) Meanwhile mix all the spices thoroughly in 1/4 cup of milk.

6) Add the spice mixture into the puree & cook for 2-3 minutes

7) Now add the remaining milk(add more or less milk to adjust the thickness of the gravy) ,salt & mix well

8) Stop stirring, allow the sauce to thicken for 3-4 minute on low heat, then stir & simmer for 10-15 minutes.

9) Add paneer, Methi powder & tomato ketchup..let it simmer for 2 minutes



Serve hot with rotis or rice...Enjoy:)

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Matar Paneer/ Indian Cottage Cheese & Peas Curry (Pressure Cooker Recipe)

Making anything in pressure cooker is super easy & super fast. It is real time saver when you are short on time want to make something quick. I learned this version of matar paneer from my mom when she visited me last year. Moms are great and its really surprising no matter how much time you spend with them but they always have something new to teach you.



Ingredients:-

Oil:- 2-3 Tbsp
Cumin seeds:- 1/2 Tsp
Mustard seeds:- 1/2 Tsp
Onion:- 1 (small, chopped)
Ginger:- 1 Tbsp (chopped)
Garlic:- 1 Tbsp (chopped)
Tomato:- 1 (big, chopped)
Peas/Matar:- 1 Cup
Paneer/Indian Cottage Cheese:- 1 Cup (cut into small pieces)
Water as needed


Spices:-
--------
Salt as per taste
Turmeric:- 1 Tsp
Red Chilli Powder:- 1 Tsp
Garam Masala:- 1 Tsp
Kasoori Methi Powder:- 1 Tsp


Procedure:-

1) Heat oil in a pressure cooker, add cumin & mustard seeds , let it splutter.
2) Add ginger and garlic , fry till light brown.
3) Add onion & fry until light brown
4) Add tomatoes and all the spices( except kasoori methi powder) , mix everything well, cook until tomatoes are tender.
5) Add the paneer and peas and cook everything for 2-3 minutes.
6) Add water and close the pressure cooker , cook on high for about 4-5 minutes ( i usually switch off the gas just before it starts to whistle).
7) Let it sit for 2-3 minutes.


Serve hot with Rotis/chapatis..

Enjoy:) Sending it to the ONLY LEGUMES EVENT hosted by NALINIS KITCHEN. Read More......

Methi Paneer/ Indian Cottage Cheese Flavoured With Fenugreek Leaves

My daughetr loves paneer so i make it atleast couple of times every week & i do try to make it little differently every time so that she won't get bored by eating same paneer sabzi over and over again.



The paneer cubes are cooked with fenugreek leaves or methi leaves in a nut and milk gravy and is best when served hot with paranthas It can be served either as a main dish or as a side dish.

Ingredients:-

Oil:- 3-4 Tbsp
Cumin seeds:- 1 Tsp
Kalonji/Onion seeds:- 1 Tsp
Ginger & Garlic (Finely Chopped):- 1 Tbsp
Onion(Big):- 1 (Chopped)
Tomato:- 2 (Chopped)
Cashew & Almond Pieces:- 7 each (soak in hot water for atleast 15 minutes)
Turmeric:- 1 Tsp
Red Chilli Powder:- 1 Tsp
Salt as per taste
Methi / Fenugreek Leaves:- 1 Cup (chopped)
Paneer:- 2 1/2 Cups (Approx ..cut into small pieces)
Water or Milk as needed
Coriander Powder:- 1 Tsp
Aamchoor Powder:- 1/2 Tsp
Kasoori Methi Powder:- 1 Tsp
Suagr:- 1 Tbsp


Procedure:-

1) Heat the oil in a non-stick pan, add the cumin and onion seeds. When it starts spluttering add ginger and garlic and fry until light brown .

3) Add onion and fry till golden brown.

4) Mix in tomato, salt, turmeric, red chilli powder and cook until tomatoes are tender.

5) Switch off the gas and let the tomato mixture cool down.

6) After it is cooled completely, add the cashew and almond pieces to the tomato mixture & grind it into a fine paste.

7) Transfer this paste into the same pan , add methi leaves and cooker over medium heat for other 15 minutes (stirring it in between so that it will not stick to the bottom).

8) Add enough water to make a thick gravy ( you can also add milk to make little rich gravy at this point).

9)Let the gravy boil for about 10 minutes ( It will get more thick as it boils, you can adjust the thickness by adding water)

10)Add paneer pieces corianedr powder, aamchoor powder, Sugar and kasoori methi powder, mix everything well.

11) Turn off the gas ,serve hot with parathas.

Enjoy:) Read More......