Skip to content
- Chopped onions (medium) –1 cup
- Chopped tomatoes (medium) –1 cup
- Butter or Oil –1 tbsp.
- Cubed Cottage cheese (Paneer) – 1 cup
- Green peas/matar – 1/2 cup
- Cashew nuts – 8-10
- Ginger- garlic paste – 1 tbsp.
- Kashmiri red chili powder (for color)- 1/2 tsp.
- Chili (as per your taste)
- Salt to taste
- Kasuri methi (dry fenugreek leaves) –1/4 tsp.
- Few coriander leaves finely chopped
- Fresh cream (use for Restaurant style)- 1/4 cup
- Whole cumin seeds –1 tsp.
- Bay leaf – 2-3
- Coriander powder-1 tsp.
- Cumin powder –1 tsp.
- Turmeric powder – 1 tsp.
- Garam masala –1 tsp.
- Cinnamon stick (dalchini) – 1/2 inch
- Add half cup onion, tomatoes & cashew nuts in a blender to make a fine paste.
- Heat vegetable oil in a kadhai.
- Sauté cumin seed, cinnamon stick, bay leaf for 1 minute on medium heat.
- Add chopped onions, cook until onions turn transparent.
- Add ground paste, salt, chili, kasmiri red powder, ginger-garlic paste, turmeric powder and fry until it leaves the side of the kadhai.
- Add peas, cumin powder, coriander powder, garam masala & sauté for 2 minutes.
- Add coriander leaves, little water, cook for few minutes.
- Add fresh cream (optional) & mix well.
- Add paneer, kasuri methi, cook for just 2-3 minutes.
- Switch off the heat, Matar/Peas Paneer is ready.
- You can serve Matar paneer with Roti or Rice..
- Whole milk –1 liter
- Lemon or vinegar
- Bring the milk to boil on medium heat.
- When milk comes to boil, switch off the heat.
- Add the lemon juice or vinegar and gently stir the milk.
- If the milk does not curdle within a short while, add little more vinegar.
- Place Muslin or Cotton cloth over the container.
- Pour the curdle milk into the muslin cloth, drain all the water and squeeze off excess water.
- You can use this water later for preparation of roti/chapati or paratha dough or in vegetable curries.
- Add little water to the paneer, while the paneer is still in the muslin cloth to wash away the lemon flavor.
- Keep the muslin cloth on a plate, place a heavy object on it for the paneer to set.
- Allow the paneer to set for about 20-25 minutes.
- After 20-25 minutes remove the cloth from the paneer and cut it to cubes.
- Paneer is ready to use….
For chena –
- Whole milk – 1 liter
- Lemon – 1-2 (you can also use vinegar)
For chasni –
- Sugar – 1 cup (as per your taste)
- Water – 2 cup
- Elaichi (Cardamom) powder – 2 pinch
For Flavored milk –
- Whole milk – 1 liter
- Sugar – 1/2 cup (as per your taste)
- Sliced Dry fruits – Pista, cashew, almonds, etc.
- Saffron (optional)
For Chena/Paneer –
- To make chena, heat whole milk in a pan and bring it to boil.
- Keep stirring once a while.
- When milk starts boiling , turn off the heat and add lemon juice, as the milk starts to ferment stop adding lemon juice.
- Once the milk is fermented, pour the curdle milk into the muslin / cotton cloth, drain all the water and squeeze off excess water.
- Add little water to the Paneer while the Paneer is still in the muslin cloth, to wash away the lemon flavor.
- Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
- Take the small portions of chena in your hand and shape them into small balls.
- Add 1 cup sugar and 2 cups of water into the utensil and let it boil.
- Add cardamom powder into the water.
- When chasni starts boiling, put chena balls into boiling chashni.
- Cover and cook for 15-20 minutes on high heat.
- Chena balls are ready, turn off the heat.
- To make flavored milk, bring 1 liter whole milk to boil in a pan on medium to low heat.
- Once milk become little thicker, add sugar and cook till sugar is completely dissolved.
- Put chena balls into the milk and cook for 5 minutes on medium heat.
- Keep stirring to avoid the milk sticking to the bottom of the container.
- Add dry fruits and cook for 1 minute.
- Paneer ki kheer / Payas is ready, turn off the heat.