Vegetarian Paneer Recipes

The BEST Lowfat Paneer Makhani you’ve ever had!

WebJan 15, 2014 · Instructions. Heat oil in a deep non-stick pan and saute ginger, garlic and tomato paste with spices for a minute till fragrant. …

1. Heat oil in a deep non-stick pan and saute ginger, garlic and tomato paste with spices for a minute till fragrant. Season with salt, and add in the tomato puree and cook for 4-5 minutes till it comes to a slight boil and starts to give out oil along the sides. Stir occasionally to prevent the bottom from burning.
2. Add in the cashew paste and beaten yogurt, stirring well to blend in. Cook covered on low heat for a few minutes stirring occasionally, and allow it to come to a boil.
3. Mix in paneer pieces and dried fenugreek leaves. Cover and cook for another2-3 minutes, adding extra water if required depending on the consistency you prefer.

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Vegetarian Paneer Tikka Masala Recipe A Spicy Perspective

WebSep 11, 2023 · Gently toss to coat the paneer in the yogurt and spices. Set aside. To make the vegetarian tikka masala sauce, first set a 4-6 quart saucepot and a large nonstick …

Rating: 5/5(8)

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Easy Vegetable Curry with Paneer Everyday Healthy …

WebOct 1, 2017 · Heat up the oil and add the spices. 3. Then simply pour in the pureed mixture, add the salt, stir, cover and bring to the boil, then …

1. Roughly chop the shallots, garlic, ginger, tomatoes, bell pepper and chilli, place in a blender and puree until the mixture is relatively smooth.
2. In a large saucepan heat up 3 tablespoons of oil, add the bay leaf, curry powder, cumin, coriander powder and turmeric, stir, then add the tomato mixture, tomato puree, salt and stir. Cover and bring to the boil, then simmer for 10 minutes.
3. Add the chickpeas and continue simmering for 15 more minutes.
4. In a large frying pan heat up the remaining oil, add the paneer and fry over a medium heat for a few minutes stirring often, until the pieces are lightly browned. Add to the curry along with the cilantro. Stir through and serve.

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Paneer Tikka Masala – WellPlated.com

WebJun 30, 2022 · Bake for 12 to 15 minutes, until the paneer is lightly golden at the edges. Remove from the oven and set aside. While the paneer …

1. Prepare the paneer: Place the paneer in a bowl and toss with the ginger, garlic, coriander, garam masala, cumin, and salt. Add the 5 tablespoons of yogurt and stir until the paneer pieces are evenly coated. Let marinate at room temperature for 20 minutes or refrigerate and marinate overnight. Preheat the oven to 400 degrees F.
2. Line a large baking sheet with aluminum foil and place an oven-safe baking rack on top (I use a cooling rack that is oven safe). Coat the rack with nonstick spray, then arrange the paneer cubes on top in an even layer, discarding any excess marinade. Bake for 12 to 15 minutes, until the paneer is lightly golden at the edges. Remove from the oven and set aside.
3. While the paneer bakes, prepare the masala (sauce): Heat the coconut oil over medium low in a large, sturdy skillet. Once hot, add the bell pepper, cauliflower, onion, ginger, garlic, salt, and pepper. Cook, stirring occasionally, for 1 minute, then increase the heat to medium and continue cooking until the vegetables are tender and the onion is translucent, about 12 to 15 minutes. Do not let the onion brown—if it starts to turn brown, reduce the heat and continue cooking until soft. Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir constantly for 30 seconds, until very fragrant. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Add the paneer and peas, and cook, stirring occasionally, until warmed through, about 2 minutes more.
4. Remove from heat and let cool for 1 minute. Stir in the 1/2 cup yogurt. Taste and add additional salt and pepper as desired. Sprinkle with cilantro and serve warm with naan bread or brown rice.

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