- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Black whole urad Dal (Black Gram)
- Maa Ki Kali Dal
- Dal Makhani
- Dal Maharani (Black urad, chana Dal & kidney beans mixed)
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
-
About rice and pulao
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-
Rice and pulao's
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- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
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-
About rice and pulao
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- Meat Dishes - Index
-
Meat Dishes
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- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
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- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
>
- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
How to make paneer
Paneer is a traditional soft cheese and a very important part of the Indian cuisine. It has a simple, fresh, flavor and easily absorbs and adapts to the flavors of other ingredients used in a dish, as a result, it is very versatile, which makes it highly useful to make dishes from curries to dessert.
Paneer is made by curdling milk with an acid such as lemon juice. It is also known as Chhena.
Paneer is often used in curries since it absorbs flavor very readily. When sliced into cubes and deep fried, the cheese tends to hold its shape very well. Paneer can also be used as crumbled into a curry and making sweet desserts like Rasgullas and Rasmalai.
While most people buy paneer from the store, but homemade fresh paneer is far superior in taste. Making paneer at home is as easy as boiling the milk. It can be made at home easily with just milk and some lime juice or vinegar.
Paneer is made by curdling milk with an acid such as lemon juice. It is also known as Chhena.
Paneer is often used in curries since it absorbs flavor very readily. When sliced into cubes and deep fried, the cheese tends to hold its shape very well. Paneer can also be used as crumbled into a curry and making sweet desserts like Rasgullas and Rasmalai.
While most people buy paneer from the store, but homemade fresh paneer is far superior in taste. Making paneer at home is as easy as boiling the milk. It can be made at home easily with just milk and some lime juice or vinegar.
Ingredients:
½ Gallon whole milk (8 cups of milk)
¼ Cup lemon juice or as needed
Things you will need:
Heavy bottom pan
Towel or Cheese cloth
Cooking measurement conversion
Measurement converter
Directions:
1. In a heavy stainless-steel pot add Milk and boil k on low heat stirring
periodically as milk tend to burn from the bottom.
2. While waiting for the milk to come to a boil, squeeze the juice from lemon into
a small bowl or cup. Make sure you remove seeds or pulp bits. (Store bought
lemon juice could be used)
1. In a heavy stainless-steel pot add Milk and boil k on low heat stirring
periodically as milk tend to burn from the bottom.
2. While waiting for the milk to come to a boil, squeeze the juice from lemon into
a small bowl or cup. Make sure you remove seeds or pulp bits. (Store bought
lemon juice could be used)
3. Once the milk come to a boil, add lemon juice little at a time and keep
stirring, until milk start to curdle and separate from the whey. You will notice
that small lumps starts to form and the color of the milk changes. Once the
color of the milk becomes almost transparent and the lumps have now fully
formed, turn the stove off and let it stand for about 15 minutes.
stirring, until milk start to curdle and separate from the whey. You will notice
that small lumps starts to form and the color of the milk changes. Once the
color of the milk becomes almost transparent and the lumps have now fully
formed, turn the stove off and let it stand for about 15 minutes.
4. Take a cheese cloth or thin towel and line it over the colander. (With the cheese
cloth or thin towel the whey flow out easily)
5. Place the colander in the sink, then pour the curdled milk into the colander and
let it drain.
cloth or thin towel the whey flow out easily)
5. Place the colander in the sink, then pour the curdled milk into the colander and
let it drain.
6. Wash the chenna (Paneer) for few times in water to rinse the lemon juice out.
7. Lift the cloth off the colander, gather up the ends and twist and squeeze to drain the water out of the chenna, or gather the edges of the cloth and fold them over to cover the chenna and fill a heavy pot with water and set directly on the top of the wrapped cheese cloth in the colander and leave it aside until all the water drains out.
8. Do not make the Chenna too dry leave it little moist. If chenna become too then add few drops of water or as needed and mix.
8. Do not make the Chenna too dry leave it little moist. If chenna become too then add few drops of water or as needed and mix.
If you are not able to squeeze out the water from chenna then follow the
instruction below.
1. Take a bowl and place the colander over it.
2. Gather the edges of the cloth and fold them over to cover the chenna and place
over the colander.
instruction below.
1. Take a bowl and place the colander over it.
2. Gather the edges of the cloth and fold them over to cover the chenna and place
over the colander.
3. Place a plate over the towel with chena. Place is kept so that weight is equally
distributed.
4. Over the plate place pot fill of water or something heavy so that water comes
out of paneer.
5. Keep checking few times if desired water is out from Paneer.
distributed.
4. Over the plate place pot fill of water or something heavy so that water comes
out of paneer.
5. Keep checking few times if desired water is out from Paneer.
For crumbled paneer:
Once all the water drains out transfer the paneer into a plate or cutting board and crumble by your fingers. Crumbled paneer is used for making parathas or for
making various dishes.
Once all the water drains out transfer the paneer into a plate or cutting board and crumble by your fingers. Crumbled paneer is used for making parathas or for
making various dishes.
For making Paneer cubes:
1. Once all the water came out of the Paneer place the paneer filled cloth on a
plate and with the hand make the Paneer little smooth.
1. Once all the water came out of the Paneer place the paneer filled cloth on a
plate and with the hand make the Paneer little smooth.
2. Now fold once side of the towel and with your hand press to make it firm and
give shape.
give shape.
3. You could also use rolling pin to make it even thickness of the paneer depends
how thick you want your paneer cubes.
4. Open the towel and with a knife make edges even.
how thick you want your paneer cubes.
4. Open the towel and with a knife make edges even.
5. Now fold the towel and place a flat plate over it and over the plate place
something heavy on it to press the Paneer. Let it compress for about an hour
like this at room temperature.
something heavy on it to press the Paneer. Let it compress for about an hour
like this at room temperature.
6. Once the cheese has flattened, grease a knife and cut the Paneer in preferred
size cubes.
7. Slide the knife under Paneer cubes to loosen them.
size cubes.
7. Slide the knife under Paneer cubes to loosen them.
Tips:
1. Do not use old or spoiled milk to prepare the paneer. If the milk is spoiled it
will curdle itself and smell.
2. For making paneer use 2% or whole milk, fat free milk or skim milk does not
work in this process of making the paneer.
3. If after kneading the paneer is sticking in your hands or over cutting board it
means you did not take enough water out. If that happen then place the cheese
in a towel, wrap it and place it in the refrigerator, the towel will absorb the
extra water.
4. If paneer seems to be dry then add few drops of water. To check if right amount
of water is out of the paneer, take a little piece of paneer on your palm and rub
with your finger and make it soft. After rubbing the paneer for about 10-15
seconds, you should be able to make a firm but smooth ball.
5. Not all the Indian dishes require fried paneer or paneer to be made into solid
blocks. Some dishes require crumbled paneer.
6. Paneer can be used immediately. Cut into cubes and fry gently in oil or use it as
crumbled.
Paneer can be used as it is or can be deep fried or baked in the oven or sautéed in the pan.
1. Do not use old or spoiled milk to prepare the paneer. If the milk is spoiled it
will curdle itself and smell.
2. For making paneer use 2% or whole milk, fat free milk or skim milk does not
work in this process of making the paneer.
3. If after kneading the paneer is sticking in your hands or over cutting board it
means you did not take enough water out. If that happen then place the cheese
in a towel, wrap it and place it in the refrigerator, the towel will absorb the
extra water.
4. If paneer seems to be dry then add few drops of water. To check if right amount
of water is out of the paneer, take a little piece of paneer on your palm and rub
with your finger and make it soft. After rubbing the paneer for about 10-15
seconds, you should be able to make a firm but smooth ball.
5. Not all the Indian dishes require fried paneer or paneer to be made into solid
blocks. Some dishes require crumbled paneer.
6. Paneer can be used immediately. Cut into cubes and fry gently in oil or use it as
crumbled.
Paneer can be used as it is or can be deep fried or baked in the oven or sautéed in the pan.
How to fry, sauté or bake the paneer
Deep fry paneer
1. Heat enough oil in a frying pan to deep fry the paneer. In about 5 to 6 minutes
oil will become hot, to check if the oil is ready, drop a small piece of paneer
in the hot oil, if the paneer starts sizzling and come up slowly it means it is the
right heat but if it becomes too dark quickly it means oil is too hot, turn the
heat down.
1. Heat enough oil in a frying pan to deep fry the paneer. In about 5 to 6 minutes
oil will become hot, to check if the oil is ready, drop a small piece of paneer
in the hot oil, if the paneer starts sizzling and come up slowly it means it is the
right heat but if it becomes too dark quickly it means oil is too hot, turn the
heat down.
2. Now from the side of the pan one by one slip in the paneer pieces in to the oil
first they will sink to the bottom, with the help of the pierced or slotted spatula
start flickering hot oil over the top of the paneer pieces, soon they will rise to
the surface, turn them around keep flickering the hot oil until they become
golden brown or desired color.
first they will sink to the bottom, with the help of the pierced or slotted spatula
start flickering hot oil over the top of the paneer pieces, soon they will rise to
the surface, turn them around keep flickering the hot oil until they become
golden brown or desired color.
3. Once they become golden brown lift them from the hot oil with the spatula and
shake all the oil out and put them on a plate over paper towel, so that all the
extra oil absorbed by the towel. Repeat until all the pieces are fried.
shake all the oil out and put them on a plate over paper towel, so that all the
extra oil absorbed by the towel. Repeat until all the pieces are fried.
Sautéing paneer in the pan:
1. Once paneer is made, cut in to prefer size and shape.
2. Heat the 2 tablespoons oil in a nonstick flat pan.
3. Spread the paneer in the pan one at a time and spread them all over the pan
and fry them for 2 minutes, with the spatula check if the bottom becomes
golden brown then turn them around and cook other side for 2 minutes.
4. Once both the side becomes golden brown or desired color take them out from
the pan and place them in the plate over the paper towel. Repeat until until all
the pieces are fried.
1. Once paneer is made, cut in to prefer size and shape.
2. Heat the 2 tablespoons oil in a nonstick flat pan.
3. Spread the paneer in the pan one at a time and spread them all over the pan
and fry them for 2 minutes, with the spatula check if the bottom becomes
golden brown then turn them around and cook other side for 2 minutes.
4. Once both the side becomes golden brown or desired color take them out from
the pan and place them in the plate over the paper towel. Repeat until until all
the pieces are fried.
Baking the paneer in the oven
1. Heat the oven at 350 degrees.
2. Add oil in a baking dish and spread over the dish.
3. Place the paneer pieces one by one in the baking dish
4. Once all the pieces are spread on the tray with a brush apply oil over the top
of the pieces then put the dish in the oven.
1. Heat the oven at 350 degrees.
2. Add oil in a baking dish and spread over the dish.
3. Place the paneer pieces one by one in the baking dish
4. Once all the pieces are spread on the tray with a brush apply oil over the top
of the pieces then put the dish in the oven.
5. Keep checking the oven periodically in few minutes the bottom of the paneer
will become light brown then take the dish out and turn the pieces upside
down, put the dish back in the oven. It does not take long to bake the paneer.
6. Once the both sides of paneer cubes become light brown or the desired color
take the dish out and transfer all the pieces of the baked paneer into a plate.
will become light brown then take the dish out and turn the pieces upside
down, put the dish back in the oven. It does not take long to bake the paneer.
6. Once the both sides of paneer cubes become light brown or the desired color
take the dish out and transfer all the pieces of the baked paneer into a plate.
Please take the time to let me know what you think about my paneer recipes. Your comments would be helpful to me to improve the recipes.
Thank you
Geeta Seth
Other recipes:
Kadhi paneer Paneer frankie (wrap)
Paneer tikka Paneer pakoras (Fritters)
Muttar paneer Palak paneer
(Green peas with paneer) (spinach with paneer)
Crumbled paneer curry Paneer bhurji
Kadhi paneer Paneer frankie (wrap)
Paneer tikka Paneer pakoras (Fritters)
Muttar paneer Palak paneer
(Green peas with paneer) (spinach with paneer)
Crumbled paneer curry Paneer bhurji
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