Paneer or cottage cheese as it is fondly called in India is one of the popular ingredients which is a favorite of most of us and indulging once in a while is a good option too. High in nutrition and especially for those who look for non-veg substitute do consume it quite often in various ways and forms. The most common dishes we come across are paneer bhurji, mattar paneer, palak paneer, paneer kadai masala, paneer lababdaar, paneer pakoras, rolls and wraps, sandwiches, Frankie’s & parathas with paneer are popular as well.
While most of us pick it up readily which is available from the local dairies, some of us do make it at home or in our kitchens. Also called chenna in Bengali cuisine popular in most of the sweet dishes like rossogulla etc. it is one ingredient which fits itself well be it starters to main course to sweets.
Paneer being a milk product is pretty delicate in taste, flavour and texture and should be handled with care. Some people like to deep fry it and use in their recipes with a light golden touch to it, which is fine but over doing it can make it rubbery and chewy in texture as well, also we usually advice to keep fried paneer in salted warm water until used to retain the moisture.
Adding it to gravies, curries and masala based recipes helps making it more enhanced in its overall personality. We also use paneer in koftas and cutlets, tikkis, kababs and various cuisines beyond Indian cuisine also we have incorporated paneer in their recipes and created wonders with it.
Here are three simple easy to make healthy paneer recipes.
RANGEELA PANEER PEPPER SOY
Ingredients
Paneer- 200gms cut into cubes
Oil- 2 tbsp.
Garlic- 1 tsp chop
Ginger- 1 tsp chop
Green chilies- 1 tsp chop
Dry red chilies- 2no slit
Onion- 1 small chop
Salt and pepper to taste
Soy sauce- 1 -1/2 tbsp.
Red chili sauce- 1 tbsp.
Tomato ketchup-1 tbsp.
Chili flakes- 1 tsp
Water-1/2 cup or as desired
Red/green/yellow capsicums- ½ cup cubes
Cornflour-water solution- 2 tbsp.
Spring onions- 2 tbsp. chop greens.
White sesame seeds- 1 tsp toasted
Method
- Prepare all the ingredients for the recipe.
- heat oil, saute the ginger, garlic, chilies and add in the onions, saute until light pink.
- add in the sauces, water or veg stock and seasonings to taste, bring to a boil.
- add in the capsicums and paneer cubes and bring to a boil, add in the cornflour water solution to thicken up.
- Check for texture, salt and adjust accordingly, some recipes say fry the paneer and add as well. We can also add a little schezuan sauce as well here for more flavour.
- Serve hot garnished with white sesame and greens.
PANEER ROLL KA ZAIKA
Ingredients
Paneer- 200 gms cut into slices
For the masala:
Oil- 1 tbsp.
Cumin seeds- ½ tsp
Ginger-garlic paste- 1 tsp
Onions- 1 small chopped
Tomatoes- 2 small chopped
Salt and pepper to taste
Red chili powder- 1/2tsp
Turmeric powder- ½ tsp
Dhaniya jeera powder- 1 tbsp. mix
Water- 2 tbsp.
Chopped green capsicums- ½ no.
Fresh coriander leaves- 2 tbsp. chopped
For the wraps
Leftover rotis/chapattis- 3-4 no
Tomato ketchup/schezuan sauce- 2 tbsp.
Sliced onions- ¼ cup, tomato slices- 3-4 no’s/shredded cabbage-1/4 cup/salt/chaat masala powder/lime juice.
Method
- Heat oil, saute the jeera, onions, ginger garlic paste, add in chilies as desired, add tomatoes and salt, spices, little water and allow to cook for 2 mins.
- Add in the capsicums, and saute well, add the paneer and simmer for 3- 4 mins.
- Meanwhile re-heat the rotis, apply little sauce options as above or use hung curd/ peanut butter.
- Place the paneer filling, add additional ingredients as per choice for crunch and roll up, cut and serve.
SEEKH PE PANEER DILBAHAR
Ingredients
Paneer- 200 gms cut into cubes/med dices
For the marination
Oil- 2 tbsp.
Ginger garlic chili paste – 1 tbsp. mix.
Hung curd- ½ cup beaten up
Salt and pepper to taste
Lime juice- 2 tbsp.
Red chili powder- ½ tsp
Turmeric powder-1/2 tsp
Dhaniya-jeera powder- 1 tbsp. mix
To add to the paneer skewers
Capsicum cubes/onion cubes/ tomato cubes- 1 cup mix.
To serve with the paneer skewers
Lime slices/onion laccha with vinegar and salt/ salad/kachumber/ dips/chutneys.
Method
- Prepare all the elements for the recipe.
- In a mixing bowl prepare the marination and mix well add in the paneer cubes and keep in it for 20 mins.
- Also add in the cubes of onions/tomatoes/capsicums as well into the marinate to get flavor.
- Arrange them on a skewer and place in a pre-heated oven at 180 deg Celsius for 10-12 mins or using a greased non-stick grill pan can be done as well.
- Keep turning on all sides while cooking for even color and grill effects/ideally tandoor is used in commercial kitchens to get the tandoori effect.
- Serve hot sprinkle little chaat masala on top and serve with the desired accompaniments.
Celebrity Master Chef Dr. Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognition for his talent & outstanding achievements.
Besides having been featured on several food shows on Colors television and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
