Crumbled Paneer With peas

Ingredients

1 Cup Crumble paneer
1 Large tomato finely chopped
1/4th cup frozen/fresh green peas
1/2 tsp chilli powder (adjust to your taste)
1/2 tsp coriander powder
1/4 tsp garam masala
1 Tbsp Dry fenugreek leaves
1/2 cup fat free milk
1 tsp oil
salt to taste

chopped coriander leaves for garnish
Method

1) Heat oil in a pan, add chopped tomatoes and peas and cook until they are tender. This may take 3 to 4 mins

2) Mix crumbled paneer, salt and cook for couple of mins and add chilli, coriander, garam masala, dried fenugreek leaves and mix well

3) Add milk and stir-fry until the desired consistency is achieved.

Garnish with coriander leaves and server hot with roti or any indian bread.

Kadhai Paneer

Ingredients

* 1 cup paneer cut into bite size pieces
* 1 medium red bell pepper chopped(capsicum)
* 1 medium green bell pepper chopped
* 2 Tbsps oil
* 3 medium tomatoes
* 1/4 inch piece of ginger
* 1 green chili
* Pinch of asafoetida
* 1 tsp cumin seeds
* 1 and 1/2 tsps coriander powder
* 1/2 tsp Chilli powder
* 1/2 tsp turmeric powder
* 2 Tbsps dry fenugreek leaves (kastoori methi)
* salt to taste
Method:

1) Blend tomatoes, green chillies and ginger into paste and keep aside.

2) Heat oil in a pan fry paneer until it turns light brown and keep aside. In the same pan fry Bell peppers until they turn tender and keep aside

3) In the remaining oil in the same pan, add cumin seeds and once they crack add asafoetida, tomato/ginger paste, coriander, turmeric, chilli powders, salt and fenugreek leaves. cook in medium heat for 5 mins or until oil seperates from the mixture.

4) Add paneer and bell peppers and some water and let it simmer for about 5 mins in low heat.

Server Hot with Any Indian Bread or Steamed Rice

Butter Paneer Masala Recipe

I tried this today and turned out great. Last time when I made i did not use Onion-garlic and felt something lacking and since i don't mind using onion garlic i tried using them this side and it came out perfect.
Ingredients:
250 gms paneer - cubed and fried in a tbsp of oil/ghee till golden brown and put in hot water. Drain the water after 5 mins and keep the paneer aside
2 big onions pureed
1 Tbsp ginger-garlic (blend to paste)
1 tsp red chilli pwd (I used paprika)
3 big ripe tomatoes(blend to paste)
3 Tbsps cashewnut paste
½ tsp coriander pwd
pinch of turmeric powder
1/2 tsp dry fenugreek leaves
garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1” cinnamon)
salt to taste
3 Tbsps butter
2 Tbsps fresh cream

Method
1) Heat 2 Tbsp butter in a heavy bottomed pan, add onion paste and saute till brown at medium-low heat.

2) Add Ginger-garlic paste saute for 3 to 4 mins. Add chilli powder, coriander powder, turmeric powder, dry fenugreek leaves, tomato puree and salt, stir and cook for another 5 mins

3) Add cashewnut paste, paneer and a cup of water and cook on medium heat for 10 mins.

4) Remove from stove, Add cream and and 1 Tbsp butter and garnish with coriander leaves.

Serve hot with Roti, Naan or Parathas or steamed white rice.
Variations
1) Replace the cashew paste with the cream.