Paneer tikka sandwich

You need
Bread
Butter
Cheese slice (optional)
Onions (Sliced)
Ingredients for paneer tikka

Method

• Make paneer tikka side dish for roti.
• Spread butter on one side of bread.
• Place paneer pieces with little gravy on other side of bread.
• Place onions on top.
• Your choice to place cheese slice if you wish.
• Cover the sides together and toast.

 

Cottage cheese sandwich (Kid friendly)

An indian twist to the all american sandwich. This will sure be a crowd pleaser for a kids party. Non spicy and bursts with flavor.

You need
Cottage cheese - a handful (cut into tiny squares)
Mayonaise
Green chutney
Salt
Pepper
Whole grain bread/multigrain/anything else
Cilantro

Method

• In a bowl add cottage cheese squares, salt, pepper and cilantro and mix well.
• Take two slices of bread and spread Mayonaise on one side and green chutney on the other side.
• Place the paneer squares on one slice of bread. Cover with the other slice and toast in sandwich press.
• Cut into triangles or any other shape your kids like and serve.

Paneer kofta (Cottage cheese balls in tomato based gravy)

Now this is not going to be as light as the normal koftas and you know why....;-)

You need
Cottage cheese - 1/2 cup
Follow the rest from Kofta recipe. Omit beans and peas.

Kadhai Paneer

You need
Paneer - 10 cubes
Bell pepper - 1(cubed)
Onions - 1/4 (cubed)
Green chillies -2 (slit)
Tomatoes - 1 (big pureed)
Ginger garlic paste - 1 tablespoon
Cumin seeds - 1 teaspoon
Cinnamon sticks - 1
Bay leaves -2
Cloves -4
Oil
Salt
Turmeric powder - 1/2 teaspoon
Chilli powder -1/2 teaspoon
Coriander seeds - 2 tablespoons
Kasoori methi - 1 tablespoon
Coriander leaves

Method

• Make a coarse powder of the coriander seeds and set aside.
• In a medium saucepan start by adding oil followed by cumin seeds, bay leaves, cinnamon sticks, cloves, green chillies and onions.
• When the onions sweat add the ginger garlic paste, turmeric and saute. 
• Add the bell pepper, saute for 2 minutes.
• Add in the tomato puree, salt, chilli powder and cook until oil leaves the sides of the pan and all the water has been absorbed into the dish. Use a splatter screen if required.
• Add the coriander powder and crushed kasoori methi, mix well and cook for about 2 minutes. You can add little water at this point if you feel the dish is too dry.
• Finally add paneer cubes and turn off the heat in less than 1 minute.
• Leave covered until serving.
• Serve warm with rotis/rice 

Paneer butter masala

There are many ways to do paneer butter masala. I will be posting the other methods also soon as and when I make them. This is worth a try and it is pretty simple.


You need
Tomatoes - 2 
Onions - 1/2 
Paneer - cubed
Kasoori methi - 1 tablespoon (crushed by hand)
Ginger garlic paste - 1 tablepsoon
Milk - 1/4 cup
Heavy cream - to garnish
Butter - 2-4 tablespoons
Cumin seeds - 1 teaspoon
Cloves - 2-3
Salt
Chilli powder - 1 teaspoon
Coriander powder - 1 tablesoon
Garam masala - 1 teaspoon
Cashew nuts - 5-6 whole
Tomato ketchup - 1-2 tablepsoons


Method

• Blanch the onions in hot water or you can also microwave the onions for a quicker version and then puree it along with the cashew nuts.
• Make a puree of the tomatoes and set aside.
• Mix together chilli powder, coriander powder, garam masala with milk and set aside.
• In a pan start by adding butter followed by cumin seeds, cloves, ginger garlic paste and the above spice paste mixed in milk. Saute for a few minutes and then add the tomato puree, onion and cashew puree
• Add needed water to bring it to gravy consistency.
• Add required salt, tomato ketchup and kasoori methi and allow to simmer covered until oil starts to leave the sides of the pan. Keep stirring half way.
• By this time make sure the raw smell of the spices and the tomato leaves the dish. Adjust the consistency of the gravy by adding water if needed.
• Add the paneer followed by heavy cream and leave for just 1-2 minutes. Turn off heat. Do not cook long after you add paneer to the dish.
• Serve warm with roti/rice