Paneer and Capsicum Paratha

All are familiar with the recipe of Paneer Paratha, but just to overcome the blandness of paneer, I decided to add some finely chopped capsicum. What I like about this paratha is that the stuffing needs no cooking on the stove. It can be made in a bowl, unlike my previous recipe of Aloo Paratha, where we need to cook the potato stuffing, cool it and then make the paratha.

If you have Paneer in your refrigerator, then this paratha can be a quick fix in case if you unexpected guest, a quick dinner or even an easy option for a lunch box.

Serving Size: Makes 5 Parathas

Preparation Time: 30 minutes 

Ingredients:

For the dough: (combine all ingredients to make a smooth soft dough)

• 2 cups wheat flour
• 1 tbsp oil
• Salt to taste
• Water as required to make the dough.

For the Paneer stuffing:

• 300 gm grated paneer
• 1 medium size capsicum finely chopped
• 1 tsp grated garlic
• 1 green chili finely chopped
• 1 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp amchur powder (dry mango powder)
• 1/2 cup chopped coriander leaves
• 3/4 cup grated cheddar cheese (optional)
• Salt

To make paratha:

• Divide the dough into small lemon size balls.
• Roll out each ball to a thin and medium size roti. Place the Paneer stuffing in the center and spread it evenly.
• Roll out a another similar size roti and place it over the paneer stuffing. Press the edges to seal.
• Gently place the paratha on pan and roast on both sides by adding few drops of cooking oil.

Paneer Kathi Roll | Cottage Cheese & Mint Chutney Wrap

Kathi Roll as we all know are yet another popular street food in India. What I like about these rolls is that they are so versatile that you can stuff any dry sauteed preparation combined with some crunchy salad and a complete meal is ready to devour.

Talking about its versatility, it can be a breakfast, lunch as well as a dinner. And not to forget, an ideal lunch box treat which I am sure everyone will like.

Another reason to make these full meal roll is that it can be made in a jiffy. As we all know paneer doesnt need much time to get cooked, except for all the chopping you need to do. To make things even more faster, you can use the store bought ready to eat tortillas or frozen parathas. To keep the recipe easy and quick, I always make it a point to make a mint chutney once in a week and store it in an air tight container. And trust me the chutney will not last for more than a week. Life becomes easier when you can make a quick sandwich, chat or just use it as a dip for you evening snacks.

You may like some of my recipes where I use this chutney very often.

 Aloo Chana Chaat

 Grilled Paneer Sandwich

How to make plain wraps

Ingredients:

• 3 cups plain flour (Maida) *you can also use whole wheat flour
• 3 tbsp cooking oil
• 1 tsp salt
• Enough of water to make a soft dough (approx 1 cup to 1 1/2 cup)

Method

1. Combine flour, oil and salt in a large mixing bowl. 
2. Add water and make a smooth and soft dough.
3. Keep the dough covered for 30 minutes.
4. Divide the dough into small lemon size balls.
5. Flatten the balls and roll into medium size rotis.
6. Heat a non stick pan and cook the rotis on both sides.

Mint Chutney

For mint chutney: (grind together)

• 1 tsp grated garlic
• 1 tsp grated ginger
• 2 green chillies
• 1 tsp lemon juice
• Salt
• 1 cup mint leaves
• 1 cup green coriander
• 1 slice of bread soaked in water

How to make Paneer Masala

Ingredients:

• 300 gms Paneer cut into cubes
• 1 tsp ginger & garlic paste (or grated ginger & garlic)
• 1 medium size onion chopped
• 2 green chilies finely chopped
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves
• Salt
• 4 tbsp cooking oil / butter

Method:

1. Heat oil in a pan. Add 1 tsp cumin seeds and when they change color add chopped onion.
2. Saute till onion turns soft and pink.
3. Add 1 tsp ginger & garlic paste, green chilies, 1 tsp red chili powder, 1 tsp coriander powder and1/4 tsp garam masala powder. Fry on low flame for 2 to 3 minutes or till all the spices are well cooked and raw smell disappears. Add few drops of water if needed.
4. Now add lemon juice, garam masala powder, salt and cook for one more minute.
5. Finally add paneer pieces and stir gently so as to coat it well with all the spices.
6. Place the lid and cook for 2 minutes on low flame.
7. Remove from heat and set aside, but keep warm.

To make Kathi Roll

Take a wrap/roti/tortilla, place a big spoonful of cooked paneer masala, any of your choice chopped raw vegetables (capsicum, tomato, cabbage, grated carrot etc...) and finally mint chutney. Roll it and serve warm or cold.

Palak Paneer

Ingredients:

• 300 gms fresh paneer
• 2 bunches of spinach leaves
• 1 large onion
• 1 large tomato
• 1 small green capsicum
• 1 tbsp ginger & garlic paste
• 1 tsp whole cumin
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• 2 tbsp kasoori methi
• 2 to 3 green chilies
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 8 cashew nuts
• 1/4 cup cream
• 1 tbsp chopped garlic
• 1 tsp sugar
• 3 tbsp butter
• 5 tbsp of cooking oil

Preparation:

• Wash & roughly chop the spinach.
• Chop 1 large onion, 1 large tomato, 1 small capsicum, 3 green chilies, mint leaves, coriander leaves and garlic.
• Cut paneer into cubes.

Method:

1. Heat oil in a sauce pan and fry whole cumin till it changes color. Then add chopped onion and fry till soft along with green chilies.
2. Add 1 tbsp ginger & garlic paste, chopped mint leaves and cashew nuts.
3. Fry for some time and add tomato, 1 tsp cumin powder, 1/2 tsp garam masala powder and 1/4 tsp turmeric powder. Saute for 5 minutes till the raw smell disappears.
4. Now add finely chopped capsicum, chopped spinach, kasoori methi and chopped coriander leaves along with salt. Place the lid and cook for 2 minutes on medium heat. 
5. Remove the spinach masala from heat, cool it and grind to a smooth paste.
6. In the same sauce pan, heat 3 tbsp butter and fry chopped garlic till aromatic.
7. Then add paneer cubes and saute gently for 1 or 2 minutes. To this add the spinach masala paste and stir gently. Add 1 cup water, 1 tsp sugar, salt if needed and 1/4 cup (or less) cream.
8. Place the lid and cook on low flame for 5 to 7 minutes till the gravy starts to boil.
9. Serve hot with Naan or roti.

Paneer 65 | Air - Fried Paneer 65

You will find two more versions of this recipe on my blog - Chicken 65 and Fish 65. The difference is the way I tried to cook them in three different styles. In Chicken 65, the chicken is deep fried whereas in Fish 65 the fish is baked and here I have tried to air fry the paneer pieces.





Recipe: Chicken 65
Recipe: Fish 65



Serves: 4
Cooking Time: 30 to 40 minutes



Ingredients:

• 300 gms Paneer (Cottage Cheese)
• 1 tbsp Plain Flour
• 2 tsp red chili powder
• 2 tbsp yogurt
• 1 tsp ginger & garlic paste
• 1 tbsp lemon juice
• 1 finely chopped onion
• 2 tbsp tomato ketchup
• 1 tbsp chili sauce (as per your preference)
• 5 whole green chilies
• 8 to 10 curry leaves
• Salt
• 3 tbsp cooking oil + 2 tbsp 

Method:

1. Cut the paneer pieces into desired shape (cubes or strips).
2. Prepare a marinade in a bowl by mixing together 1 tbsp plain flour, 2 tsp red chili powder, 2 tbsp thick yogurt, 1 tsp ginger & garlic paste, 1 tbsp lemon juice and salt.
3. Add paneer pieces to the marinade and set aside for 30 minutes.
4. Take an oven proof dish which can fit into the air fryer and grease it well with cooking oil.
5. Place the paneer pieces in the dish, pour 2 tbsp of oil over it and then cook in the air fryer, for 10 minutes at 200 degrees C. Reserve the leftover marinade, add few drops of water to it and keep aside.
6. Heat 3 tbsp of cooking oil in a wok. Fry chopped onion till light golden. Then add green chilies and curry leaves and fry for 1 minute. Add the leftover marinade, 2 tbsp tomato ketchup and 1 tbsp chili sauce. 
7. Finally add the air fried paneer pieces, stir gently and cook for 2 minutes.
8. Remove from heat and serve hot.

Note:

If you do not have an Air fryer, then deep fry the paneer pieces. First test by frying one paneer piece in the oil. If the coating comes out then add little more plain flour to the marinade (you can add 1 tbsp plain flour more).