Tag Archives: Paneer

Paneer Kheer / Chena Kheer / Cottage Cheese Pudding

OMG I had such a hectic weekend… Scroll down to the recipe if you don’ want to read this longgggg story of how my weekend unfolded.

My car broke down in the middle of the road late Friday night while my husband was out of town and I was on my way to Target to buy a serving dish for Masterchef (lol I have high hopes ;-), but shouldn’t we all). Masterchef was coming to Kansas City for the open casting call the next morning & I seriously wanted to go see what the experience would be like and learn from the other contestants. You know to get an idea & see how long they have been cooking etc & how I would fair and what I could learn from it all. I am all about the learning 😉 well and winning but learning too! hehe. I try and learn or attempt one new thing every month as a life rule, so this was going to be ‘one’ for the month of October 2013.

So the next morning I got my car towed and a friend helped me get to the Mechanic, sadly the mechanic wasn’t done till 4:30 pm to tell me that there was no ‘fuel’ in my car!!! Seriously, what a riot for no gas. Apparently my fuel gauge was not working so it was showing that I had a full tank! (Now this time it wasn’t my fault for driving it empty, lol).

But regardless in the mean time in between trips to the mechanic & studying & an online Tajweed class (I am getting my BA in Islamic Studies at Islamic Online University) I made Paneer Kheer for the casting call and managed to cool it down quickly. I got my car and was home by 5:30 pm to pick up my kheer and head to the city which is approximately 20 mins away depending on traffic, etc (I knew it was a lost cause but I am always willing to try). I got there by 5:50pm but I couldn’t find parking when I finally did I couldn’t find the entrance… Try finding an entrance for a casting call when the line is not there! Oh well the hotel people finally let me in from another entrance but sadly I couldn’t see anyone there from casting team… I guess they were all gone. But no worries I got to eat my wonderful kheer, and so did my husband & a couple of our friends (my husband ate most of it so I had very little to share, lol) but Alhamdullilah (Praise be to God) I am truly a happy girl :).

In the mean time I made a new friend while I was stranded on the road… A couple of nice people stopped to ask me if I needed help and were really kind. A beautiful person stayed with me through out the ordeal and even asked her husband (who was probably happily at home) to come help me out. Overland Park, KS have really nice people (& I do love it here). Since I am new in town I am truly glad that I have gotten to know one more person living close by…

Thank you to Gayle and Steve Rice, my friends Mehwish and Sameera and their wonderful husbands for helping me out. It was a fun late night party on the middle of the road (& no, no cops showed up to break it off 😉 )

Now I just have a few days left in October to try out something new! Wish me luck!

So here goes the recipe for Paneer Kheer 🙂 Enjoy.


8 cups of Whole Milk – divided into 2 parts.
2 tablespoons of lemon juice
½ cup sugar (or as per taste)
A pinch of Saffron
1 packet of any sweetener (or regular white powdered sugar)
2 to 3 Green Cardamom – crushed to make powder or (¼ tsp cardamom powder)
4 – 5 Cashew Nuts – crushed
Pistachios to garnish

Cookware needed:
1 Non-stick pan or Enamel based cookware
1 Steel pan

In a steel pan add 4 cups of milk and bring to a boil (stirring occasionally).
As the milk boils add the lemon juice and let the milk curdle (to make paneer).
Once you see a yellowish whey you know your paneer is ready.
Switch off the stove and strain the paneer in a cheesecloth.
Pour cold water over the paneer, tie and let it sit in the cheesecloth for 30 minutes.


In the mean time use a non-stick pan or an enamel based pan and boil the other 4 cups of milk (stirring occasionally)
Grind saffron and one packet of the sweetener and add to the boiling milk.
Cook this milk on low flame till it has been reduced to half (stirring occasionally).


Remove the paneer from the cheesecloth and grind it in a food processor if desired. This will give it a smoother texture. (You do not need to this step but I wanted it crushed and smoothed out).


Add the Paneer to the milk mixture and sugar and bring to a boil (stirring occasionally).
In the same food processor add the cashew nuts and grind to bits.
Add the cashew nuts to the kheer (paneer milk mixture) and cook for a few minutes. (stirring occasionally).
Grind cardamom and add the crushed powder (add this last as the flavor will be stronger then and won’t cook out).
Bring the kheer to a boil and turn off heat.


Chill before serving.
Garnish with chopped pistachios.


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Eggless Corn and Paneer Pierogi – Desi Pierogi / Momo’s

This recipe is dedicated to my best friend from college – Ania. Her family introduced me to this lovely Polish dish and I fell in love with it instantly. Thanks luv.

Pierogi is a traditional Polish handmade dumpling, typically made with potatoes and cheese. I have created a variation of this dish using corn and paneer with an eggless dough cooked in Indian spices & served with mint chutney.

I used corn for this dish however you can make this with any filling of your choice.

Fried Corn and Paneer Pierogi


Boiled Corn and Paneer Pierogi (Pierogi can be served boiled or Fried)


Ingredients for Corn & Paneer Filling:
1 – 11 oz. can of Chipotle Corn Kernel with Red Bell peppers and Chipotle peppers
1 – 10 oz. packet of Fried Paneer
2 tbs of Oil
¼ tsp of Cumin seeds
½ an Onion – diced
½ a Green Pepper (Capsicum) – diced
1 tsp of Ginger paste
1 tsp of Garlic paste
1 tbs of Margarine (or butter)
2 tbs of Sour Cream
¼ tsp Black pepper Powder
¼ tsp Chili powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
¼ tsp Coriander Powder
1 tsp Chaat Masala
2 tbs Lemon Juice
Salt to taste

In a wok add 2 tbs of oil and cumin seeds.
Let the seeds sputter and add the diced onions.
Fry till translucent.
Add the corn kernels with the chipotle and red peppers (canned item).
Fry for a couple of minutes.
Add the diced green peppers and fry for a couple of minutes
Add the ginger and garlic paste and cook till the raw smells disappears.
Add the butter / margarine and mix well.


Add the salt & spices – red chili powder, turmeric, cumin and coriander powder.
Cook for a couple of minutes.
Add the fried paneer cubes and mix well.
Cook for a minute.
Add ½ a cup of water cover and cook for 10-15 minutes.
Add the sour cream to mixture.


The sour cream will make the paneer shred to pieces.
Cook for a couple of minutes, add the chaat masala and lemon juice, cover and cook for another 20 – 30 minutes.


In the meantime make the dough for the pierogi.

For Eggless Dough:
2 cups of all-purpose flour – keep a little extra aside for rolling the dough.
2 tsp sour cream
2 tbs plain yogurt (I used non-fat)
½ tsp of salt
½ a cup of water
1 tsp of oil (optional)

Mix the ingredients of the dough and add the water slowly.
Knead the dough and sprinkle flour if needed.
Dough will be slightly sticky, sprinkle extra flour to form a nice round shape.
Wrap the dough in a plastic cling wrap and set aside for 30 minutes.
Use half the dough.
When ready, sprinkle the rolling pin and board with all-purpose flour and roll the dough to less than ¼ of an inch in thickness.
Use a cookie cutter to make as many circles as you can.
Pull the excess dough up and set aside. – You can use the excess dough again if wanted.
Repeat the process with the other half of the dough that was set-aside at the beginning of the process.


Once the circles have been made, use your fingers to stretch the dough out a bit more into a larger circle. (This will make it close to 1/8 of an inch in thickness).
Add 1 teaspoon of the paneer corn mixture and place in the center of the circle.
Fold the circle in half and press down on the edges.
Use a fork to make lines on the edges of the pierogi.


Boil a pot with water and a ½ tsp of salt.
Add the uncooked pierogi to the boiling water.
Once the pierogi starts to float you know that it is cooked and ready.
Remove the pierogi and place in a colander to drain excess water.
You can serve the pierogi as is (boiled) or fry them in a little bit of oil, margarine or butter.


You can freeze the remaining pierogi for later.

Serve with mint chutney or spicy tomato sauce.


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Saag Paneer – Spinach with Cottage Cheese


1 chopped Onion
2-3 chopped Tomatoes
1 pack of Frozen Spinach
1 pack of Paneer (I use Nanak brand) cut into cubes (you can use the fried paneer as well).
3 chopped Green Chilies
¼ tsp of Cumin Seeds
½ tsp of Ginger and Garlic Paste
½ tsp of Red Chili Powder
¼ tsp of Cumin Powder
¼ tsp of Coriander Powder
¼ tsp of Turmeric Powder

¼ tsp of Garam Masala
Salt to Taste
1- 2 tbs of Cream (Optional)
2 tbs of Oil


Defrost the frozen Spinach in the microwave.
In a pan add the oil and Cumin seeds. Let the seeds sputter.
Add the chopped Onions and coo till translucent.
Add the chopped Tomatoes and cook till soft.
Add the Green Chilies.
Add the Ginger and Garlic paste and cook till raw smell disappears.
Add the Spinach and mix well.
Cook for a couple of minutes and transfer the spinach mix to a food processor and puree. (This step is optional)
Place the puree mixture back in the pan and cook for a few minutes.
Add the remaining spices and cook for a few minutes.
Add the Paneer pieces and cook for a few minutes.
Add the salt to taste and mix well be careful not to break the pieces.
Cook for 20 to 25 minutes, till the mixture is well absorbed of the spices and salt.
Add the cream.
Serve Hot.

Do not cover the spinach while cooking, as it will change the color of the spinach from bright green to a darker green.

Happy Eating 🙂

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Paneer Jalfrezi


1 cup sliced paneer
1 Onion – sliced
2 Tomatoes – sliced
1 Green Pepper – sliced
1 Yellow Pepper – sliced
1 Orange Pepper – sliced
½ tsp Ginger and Garlic Paste
¼ tsp Garam Masala Powder
¼ tsp Red Chili Powder
¼ tsp Cumin Powder
¼ tsp Coriander Powder
2 tbs Oil
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
2 whole Red Chilies – broken into pieces
Salt to taste
(in the spices you can add 1/4 tsp of Turmeric Powder, I didn’t).


In a non-stick pan heat the oil and add the Cumin and Mustard seeds.
Let it sputter for a few seconds, add the broken Red Chilies (make sure your exhaust is on as the oil may be too hot for the chilies).
Add the sliced onions after a few seconds and let it fry till translucent.
Add the sliced tomatoes and let it cook for a few minutes.
Add all the Peppers in one by one. Cook slightly.
Add the Ginger and Garlic Paste and let it cook for a few seconds.
Add the sliced Paneer toss with vegetables till well mixed.
Add the remaining spices and mix well but gently as the Paneer pieces may break (approx. 2-3 minutes). If you are worried about breaking the paneer pieces add the spices beforehand with just the peppers.
Add salt as per taste.
Toss vegetables a few times, cook for at least 10 to 15 minutes, tossing on and off so that the vegetables don’t burn.
I like to get my paneer pieces slightly red on either side before serving. You can also used fried paneer pieces to speed up the process.
Serve Hot with Roti or Naan.

Happy Eating ☺

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Malai Kofta – Vegetarian Meatballs



Ingredients for Kofta – Vegetarian Meatballs:
1 cup Paneer cubes
2 big Potatoes
1 pack of any Steamers vegetables, I used Valley Fresh Steamers – Valey Blend with Broccoli, Carrots, Cauliflowers tossed in a garlic butter sauce.
½ a cup of Bread Crumbs
¼ tsp of Red Chili Powder
¼ tsp of Turmeric Powder
1 tsp of Coriander Powder
1 tsp of Cumin Powder
Salt to taste
A little bit of corn flour to coat prior to frying

Boil the Potatoes and cut in small cubes.
Steam the Vegetable packet.
Pulse the Paneer, Potatoes and Steamed Vegies in a food process till a nice texture is created. (Mix will be creamy but not watery).
Add the bread crumbs and spices and mix well.
Put a little bit of oil on your palm and make the meatball as shown in the picture above.

I used only half the mixture to make my meatballs and saved 1 tbs to add to the gravy, and the rest to make Cutlets.


Once the meatballs are made, lightly coat the meatballs with corn flour. As shown in the picture above.

Shallow fry in oil till the meatballs turn reddish brown, (you can fry till golden brown if preferred).

Remove and let it rest on a paper towel.
If you see a little bit of the corn flour on the fried meatballs do not worry about it.

Ingredients for the gravy:
1-1/2 Onion – Chopped
2 Tomatoes – Chopped
2 Green Chilies – Chopped
1-1/2 tsp of Cumin Seeds
½ tsp of Red Chili Powder
¼ tsp of Turmeric Powder
½ tsp of Cumin Powder
½ tsp of Coriander Powder
(if you like Garam Masala, please add ¼ tsp of Garam Masala)
1 tsp of Ginger & Garlic Paste
½ a cup of Vegetable Broth
1tsp of butter
¾ cup of 2% Milk – (You can use Heavy cream if you like)
3 tbs of Oil
A pinch of Dried Kasoori Methi – Dried Fenugreek leavs

Heat 2 tbs of Oil in a pan
Add 1 tsp of Cumin Seeds
Let it sputter
Add the chopped Onions
Cook till golden brown
Add chopped Tomatoes and Green Chilies
Let it cook for 2 minutes till tomatoes become soft
Add the Ginger & Garlic paste and let it cook till the raw smell disappears
Add the remaining Spices – (Red Chili, Cumin, Coriander, Turmeric)
Add 1 tsp of the Kofta (Vegetable Meatball) mix to the gravy.
Cook for a few minutes.
Add the Vegetable Broth and let it cook for another minute.
If needed you can add some water to get desired consistency. (Gravy should be a little thick and not too watery).
Once a nice aroma begins to emit, pour the gravy into the food processor and create a nice blend (this is done to avoid having solid pieces of Onions, Tomatoes and Green Chilies).

In the same pan as before, add 1tbs of oil and another ½ tsp of Cumin Seeds.
Add 1 tsp of butter.
Once the butter has melted, add the gravy back to the pan and let it cook for a minute.
Add the milk.
Grind the dried Fenugreek leaves with your palm and add it to the gravy – This gives the gravy a nice buttery taste without too much fat.
Add the Kofta balls (Vegetarian Meatballs) to the gravy slowly and turn off the heat.
Let the gravy soak into the Meatballs for a few minutes before serving.

Garnish with Chopped Cilantro and eat with Rice or Hot Naan ☺

Paneer Cutlets:


For the Cutlets:
To the remaining Kofta (Meatball) mixture,
Add 1 cup of Chopped Cilantro
½ a tsp of Ground Black Pepper
(Add a little extra salt if too much wasn’t added earlier)
Mix well
Make Cutlets (as per desired shape)
Dip in 1 egg (beaten)
Roll in Bread Crumbs
And shallow fry.
Please be very careful while frying as this mixture contains Paneer and is very delicate and can break easily.

Happy Eating ☺

Recipe for Malai Kofta adopted from VahRehVah Chef.

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Chili Paneer – Indo Chinese


This dish in India is usually made with Chicken or Paneer. However you can substitute it with extra firm tofu if you like.

For the Paneer marinade:
8 oz Paneer
1 and 1/2 tbs Corn Starch
1 Egg
1 tsp Huy Fong Sriracha Hot Chili Sauce
1 tsp Ground Black Pepper
1 tbs Soy Sauce

For Gravy:
Olive Oil
1 tbs Ginger & Garlic Paste
1/2 an Onion – cut in slices
1/2 a Green Pepper – cut in slices
2 Green Serrano Chilies – cut in 4 slices
Handful of Green Onions – diced
1 tsp Huy Fong Sriracha Hot Chili Sauce
1/2 a cup Vegetable stock (you can use Chicken stock)
1 tbs Corn Starch mixed with 1/2 a cup of water (should be watery, you can use stock instead of water if you prefer)

Marinate the Paneer with the above listed marinade ingredients and set aside.
Heat a non-stick pan with 2 tbs of Olive Oil and add the marinated Paneer in the oil. (This is usually fried in a deep fryer but I don’t like to use much oil in my cooking).
Fry till Paneer turns golden brown and remove on a Paper towel to remove excess oil.

In the same wok add 1 tbs of extra Olive Oil and add the sliced Onions and fry for a few minutes.
Add the Green Peppers.
Quickly add the Green chilies, followed by the ginger garlic paste.
Add the Green Onions.
Add the Hot Sauce.
Cook the mixture for a minute.
Add the Vegetable stock followed by the Corn starch mixed with water.
Once the ingredients are all mixed well.
Add the Paneer pieces and let it soak up the gravy, till a thick consistency is reached.

(note if you are going to use chicken, add the chicken prior to the corn starch mixture as the mixture will thicken the gravy really quick).

Garnish with extra green onions.

Serve Hot.

I served this with Vegetable Fried Rice and Chicken 65. Recipe for Chicken 65 to follow.


Happy Cooking!

Recipe adopted from Sanjiv Kapoor’s Khana Khazana.

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Pan Seared Tandoori Paneer Tikka

Stir-Fried Tandoori Paneer Tikka

Spicy Paneer (Cottage Cheese) with Zucchini, Green Peppers and Onions.


Paneer cut into cubes
1 green capsicum cut in cubes
1 zucchini cubes
1/2 onion cut in cubes

1 tablespoon (tbs) yogurt
1/2 teaspoon (tsp) ginger & garlic paste
1/4 tsp turmeric*
1/4 tsp red chili powder*
1/4 tbs coriander powder*
1/4 tsp cumin powder*
1/2 tsp aamchur* (mango powder)
1/2 tsp Shan Tandoori Masala*
1/2 tsp Shan Tikka Masala*
1 tbsp of lemon juice
Salt to taste

*you can add or reduce spices as per your wish – I don’t usually use accurate measurements. If the marinade tastes too spicy you can add a little extra yogurt.

Spray a grill pan with olive oil.
Place the vegetables on the hot pan and wait till the vegetables have browned a bit on either side.

Sprinkle with Shan Chaat Masala before serving.

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