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Paneer in White Gravy
	Ingredients Paneer 250 gms. Fresh cream 3 tblsp Garam masala ¼ tsp Milk 2 tblsp Ghee 2 tblsp or butter To be ground into paste Cashewnuts 15 to 20 Khus-Khus 2 tsp Ginger one inch piece.
Method Cut the paneer into very small cubes. If it is not soft, keep it in warm water for at least half an hour. Heat the ghee and fry the above paste. Add the garam masala and fry again. Add the paneer, cream, milk and 2 tblsp of water and cook for 10 minutes . Serve hot.

Paneer Butter Masala

Ingredients
Paneer 300 gms.
Cashewnuts 50 gms.
White  til 2 tsp
Khus-Khus 1 tsp
Ginger 1” piece.
Fresh cream 1 cup
Dhania powder 2 tsp
Jeera powder 1 tsp
Red  chilly powder 1 tsp
Garam  masala powder 1 tsp
Tomatoes 3 to 4
Butter 2 tblsp
Salt to taste

To be ground into paste
Cashewnut,  til, Khus-Khus, Ginger.

Method
Cut the paneer into medium cubes and deep fry till golden brown. To make the paneer soft, soak it in warm water. Heat ghee, fry 1 or 2 bay leaves and add ground white paste till the oil floats. Add dhania powder, jeera powder, red chilly powder and fry for 2 to 3 minutes. Now add blanched tomato puree and two cups of water. Let the gravy boil and become thicker, now add salt and garam masala. Garnish by pouring fresh cream adding butter and coriander leaves.

Paneer Masala with Macaroni

Ingredients
Paneer 100 gms
Macaroni 200 gms (boil the water add macaroni and drain it in cool water)
Cut vegetables - Carrot 100 gms, Beans 100 gms, Capsicum 100 gms, Potato 100 gms, Cauliflower 100 gms
Peas 100 gms
Tomatoes 5 to 6
Pepper powder 2 tsp, Coriander leaves, Sugar 1 tsp, Fresh cream 1 tblsp, Salt to taste.

Method
Heat oil and add boiled peas, capsicum, potato, beans, carrot, cauliflower, sliced paneer and Macaroni. Blanch the tomatoes into puree and add to the above vegetables. Add salt, sugar, pepper, coriander leaves and fresh cream for garnishing.

Haldi Ghati Ka Paneer
	Ingredients Paneer 250 gms Dhania leaves Garam masala 1 tsp Red chilly powder 1 tsp Ghee 1 tsp Cinnamon one inch Cloves 3 to 4 Ginger one inch Turmeric 1 tblsp Fresh cream 1 tblsp Hung curds (Thick curd without water) 2 tblsp Tomato puree 2 tblsp
Method Cut paneer into sandwich shape and fill it with finely sliced coriander leaves and roast in a pan. In a separate pan heat ghee, fry cinnamon, cloves, bay leaves, ginger paste, fresh grated haldi 1 tsp, fresh cream till the ghee floats for 2 to 4 minutes. Add hung curds, tomato puree and again fry till the ghee floats. Add red chilly powder, garam masala and paneer.

Brinjal -Tomato Paneer
	Ingredients 5 large tomatoes 1 large brinjal cut into cubes Paneer 250 gms cut into cubes Ghee 1 tblsp Ginger Green chillies 3 Mustard seeds 1 tsp Hing Turmeric Coriander powder 1 tsp Garam masala 1 tsp Sugar & salt to taste
Method Deep fry brinjal and paneer cubes. Heat oil in a pan, season with mustard, ginger, slit the green chillies, hing, coriander powder, garam masala powder, turmeric powder, tomato puree and fried brinjal. Cook them on a low flame for eight minutes uncovered and lastly add paneer,Sugar, salt and cook for 2 more minutes and serve hot.
Chilly Paneer

	Ingredients Capsicum 500 gms Cabbage 250 gms Paneer 300 gms Ginger - Green chilly paste 2 tsp Chilly powder ½ tsp Tomato sauce 1 tblsp Food colour Curds 3 tblsp
Method Marinate all the above ingredients except cabbage and capsicum for one hour. Heat oil in a pan and fry capsicum and cabbage into golden brown and add marinated paneer. Fry till the oil floats and serve hot.
Pistewala Mirchi ka Salan

	Ingredients Pista ½ cup (boiled and blanched) Kashmiri mirchi Tomatoes 4 to 5 Paneer 250 gms Ginger one inch Cinnamon stick one inch Cloves 2 to 3 Coriander powder 2 tsp Tamarind pulp 1 tblsp
Method Deep fry Kashmiri mirchi (medium cut) and paneer. Heat oil in a pan, add mustard seeds, jeera 1 tsp, cinnamon stick, cloves, small cut tomatoes, pista gravy, coriander powder, tamarind pulp, fried paneer and mirchi and boil till the oil floats. Garnish with coriander leaves and serve hot.
Panner and Peas Burji

	Ingredients Grated or mashed Paneer 250 gms Peas 250 gms Garam masala 1 tsp Turmeric powder 1 tsp Dry mango powder (Aamchur powder) 1 tsp Salt to taste Slit green chillies 3 Ghee 1 tsp.
Method Heat the ghee, season with jeera, green chillies, curry leaves, fry and boil the peas, add turmeric powder 1 tsp, add grated paneer, salt garam masala, dry mango powder and salt and mix it. Serve with hot Phulkas.
Paneer Dates Laddu

	Ingredients Small cut Dates 1 cup Grated Paneer ¾ cup Dessicated coconut powder (little) Fresh cream 2 tblsp Sugar powder ¼ cup Elachi powder 1 tsp
Method Boil the dates with fresh cream for 3 to 4 minutes. Now add dessicated coconut powder, allow it to cool for sometime. For stuffing: Mix the grated paneer with sugar powder, elachi powder and make small balls. Using your palm spread the dates mixture and insert the paneer ball. Finally roll into a small laddu shape and then roll on the desiccated coconut powder on a sheet of paper. It is ready to serve.
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